• Maggie's Honey Chicken by Maggie Prout

    4 teaspoons honey
    1 teaspoon of salt
    1/2 teaspoon fresh ground black pepper
    1 1/3 cups of buttermilk
    2 1/2 lbs boneless skinless chicken breast halves, each cut crosswise into 8 to 9 strips
    1 quart vegetable oil (cooking oil of choice)
    3 cups all-purpose flour
    1 teaspoon garlic powder
    1 tablespoon Old Bay Seasoning
    1 teaspoon garlic powder

  • Christian Services Cornbread Dressing

    (One 4" Pan)

    16 Cups Crumbled Yellow Cornbread
    12 Crumbled Hamburger or Hotdog Buns (Can substitute 2 rolls or 2 slices of white bread for each bun, if necessary)
    4 Cups Finely Chopped Celery
    2 Cups Finely Chopped Onion
    8  Raw Eggs, beaten
    8-10 (16 oz. cans)  Chicken Broth

  • Sunday Brunch Quiche by Josh Casper

    Sunday Brunch Quiche:
    Recipe for 1 – 8in Pie Shell

    9 eggs
    1 ¼ cup sour cream or crème fraiche
    3/4 Tbsp. Kosher Salt
    ½ Tbsp. black pepper
    ½ cup roasted red pepper, chopped
    ¾ cup fresh spinach, chopped
    ½ cup goat cheese, crumbled

  • Roasted Root Veggies by Josh Casper

    Roasted Root Veggies with Gremolata, Arugula and Pecorino Romano

    1 lb each red potato, carrots & parsnips
    4 tablespoon minced flat leaf parsley
    3 cloves garlic, minced
    1 lemon, zest only
    few tablespoons Olive Oil
    1 cup baby arugula
    1 small hunk Pecorino Romano

  • Pickled Corn Relish by Jeremy Noffke

    2 cup fresh corn
    1/3 cup apple cider vinegar
    1/4 cup small red bell pepper, diced
    1 Serrano pepper, finely diced
    1/2 cup red onion, finely diced
    2 tb sugar
    1 tsp kosher salt
    1/2 tsp dry mustard
    1/2 tsp celery salt
    1/2 tsp curry powder

    Place all ingredients in a pot.  
    Bring to a boil.  
    Reduce to a simmer for 15 minutes.  
    Allow to cool at room temperature. 

  • Smoked Peach BBQ Sauce by Jeremy Noffke

    1 tb bacon fat
    1/2 cup diced onion
    1 tb minced garlic
    1 tb minced ginger
    1 Serrano pepper, diced
    2 lbs peaches, cut into large pieces and smoked if desired
    2 tb tomato paste
    3/4 cup brown sugar
    1 cup ketchup
    1/2 cup chicken stock
    1/2 cup orange juice
    1/4 cup rice wine vinegar
    1 tb soy sauce
    1 tb Worcestershire
    1 cinnamon stick
    1/4 tsp coriander
    1/4 tsp cumin
    1/2 tsp chili powder
    pinch cayenne pepper
    2 tsp kosher salt

  • Curried Chicken Salad by Katie Dixon

    1 cup plain fat-free yogurt
    1/2 cup grapes, halved
    2 teaspoons curry powder
    Dash of salt
    1/4 cup walnuts (optional)
    2 cups chopped chicken

    Mix yogurt with grapes, curry powder, and a dash of salt. (If you have any walnuts, toss in 1/4 cup.)
    Chop the lettuce, and place into each of 4 bowls.
    Combine the chicken with the yogurt mixture, and spoon on top of the beds of lettuce.
    Serve immediately, or chill until ready to serve.

  • Granola Recipe by Katie Dixon

    4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
    1½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
    1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to ¾ teaspoon)
    ½ teaspoon cinnamon
    ½ cup melted coconut oil or olive oil
    ½ cup maple syrup or honey
    1 teaspoon vanilla extract
    ⅔ cup dried fruit, chopped if large (I used dried cherries)
    Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*

  • Blueberry Crunch by Roger Bickham

    4 cups drained pineapple tidbits
    4 cups blueberries
    1 cup pineapple juice
    1 cup sugar
    1 1/4 lbs Gold Medal yellow cake mix
    1/4 cup melted butter
    Pecan pieces

  • Dishpan Cookies by Roger Bickham


    1 cup sugar
    1 cup brown sugar
    2 eggs
    1 cup corn oil
    1 tsp vanilla
    2 cups plain flour
    1 tsp salt
    1 tsp soda
    3/4 cup minute oats (Quaker)
    1 cup pecan pieces
    2 cups frosted corn flakes (Kellogg’s)

    3/4 cup shredded coconut



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