2018 RECIPE BOOK - WordPress.com · 2018 RECIPE BOOK. TABLE OF ... BUFFALO CHICKEN DIP 1. ... You...

2 0 1 8 R E C I P E B O O K

T A B L E O F C O N T E N T S Appetizers

Soups

Salads

Gluten Free Vegan/Vegetarian

Buffalo Chicken Dip

Cheese Salsa Dip

Crab Toasties

Crack Dip

Goat Cheese & Roasted Garlic Beehive

Hawaiian Chicken & Swiss Sliders

Hot Onion Dip

Hit-of-the-Party Cheeseballs

Taco Dip

Chicken Tortilla Soup

Creamy Tuscan Garlic Tortellini SoupMarvalous Minestrone Soup

Rey’s Crack White Chicken ChiliWhite Bean & Chorizo Soup

White Chicken Chili

Corn Salad

Warm Brussel Sprout Salad

Warm Corn Salad

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Nicole’s Moist Golden Baked Chicken

T A B L E O F C O N T E N T S Sides

Entrée


Baked Pineapple

Broccoli Casserole

Broccoli Casserole with Rice

Carrot Souffle

Chilled Grape Salad

Creamy Broccoli Casserole

Easy Biscuits

Pineapple Bake

Pineapple Casserole

Beef Stroganoff

Smothered Green Bean Casserole

Big Batch ChiliBurrito Bake

Chicken CasseroleChicken Stuffing Dish

Chicken Taco CasseroleCrispy Sheet Pan Gnocchi & Veggies

Iowa Ham BallsMalaysian Stir Fry

Perfect Pork Chops

Smoked Sausage Stir Fry

Shepherds Pie

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T A B L E O F C O N T E N T S

Desserts

Cherry Crack Cake

Bourbon Derby Pie

Chocolate Salted Caramel Cookies

Chocolate Espresso Cookies

Cookies and Cream Cookies

Downeast Main Pumpkin Bread

Ooey Gooey Pumpkin Cake

Gluten Free - No Bake Cookies

Pumpkin Apple Bread

Pumpkin Sugar Cookies & Maple Cinnamon Buttercream

Pumpkin Bread

Tasty Banana Pudding


Spicy Turkey Chili

Turkey Smoked Sausage and Potato Skillet

Vegetable Angel Hair Pasta

Strawberry Pretzel Salad

Quick Granola

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APPETIZERS

T i n a C o r n e t t

A f f i l i a t e C o r p . S y s t e m A d m i n i s t r a t o rH R B e n e f i t s

Favorite Food/Dishes: Love, love, love to cook. . .no favor-i tes real ly, but the one I get the most requests for is f r ied pork steak, mashed potatoes and corn. I f you haven’t ever tr ied Cavanders Greek Seasoning. . . . i t ’s awesome on meats and veggies.

D I R E C T I O N S

B U F FA L O C H I C K E N D I P

1. Drain chicken if needed. Then mix the chicken in skillet with ranch dressing and hot sauce.

2. Once mixture is bubbling, mix in softened cream cheese. Continue to mix with a spatula or fork breaking the chicken meat into finer pieces along with the cream cheese.

3. You can pour mixture into a micro safe bowl and top with the shredded cheese, or mix the shredded cheese in the mixture, or cover and bake in the oven on 425 degrees until cheese melts.

NOTES: I prefer mixing in the shredded cheese...easier to dip. And dont run out of tortilla chips!

I N G R E D I E N T S

1 Rotisserie chicken deboned and deskinned (tear in pieces)

Substitutions: 2 lg. cooked chicken breasts or 2 lg. cans chicken breast meat

1 cup Hidden Valley Ranch Dressing (or your ranch dressing preference)

1 cup Franks Hot Sauce or Buffalo Flavor sauce (your preference)

1- 8 oz package cream cheese

1- 8 oz bag of sharp cheddar finely shredded cheese (or your preference)

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A z e t t a B e a t t yM a n a g e r O f f i c e o f W o r k L i f e

TIPS: Let the cream cheese come to room temp before using. I t wi l l be easier to mix the ingredients.


D I R E C T I O N S

C H E E S E S A L S A D I P

1 package of cream cheese (may substitute 1/3 fat)

1 cup of sharp cheddar

1 cup of medium or mild salsa

1 bag of tortilla chips

1. Put the cream cheese, cheddar cheese and salsa into a bowl.

2. Mix until all the ingredients are well combined.

3. Serve with tortilla chips.

4. ENJOY it cold or you can heat it in the microwave to enjoy it hot.

3

B e t s y C o r n e t t

S t a f f S u p p o r t I I H R Tr a i n i n g & D e v e l o p m e n t

Favorite Hobby/Interests: Photography.

D I R E C T I O N S

C R A B T O A S T I E S

1. Mix everything together well (with spoon/fork) and put on top of English muffin halves.

2. You may put the halves with topping on a cookie sheet in the freezer until frozen and then store in freezer bag for later use.

3. Cut English Muffins + topping halves into quarters and put on cookie sheet in oven at 350 degrees until golden brown (20-25 minutes)

4. ENJOY!


1 package English Muffins (12 halves)

1 stick butter, softened

7 oz jar of “Old English” Sharp cheddar cheese (not refrigerated )

2 tbsp mayonnaise

1/2 tsp garlic powder

1/2 seasoned salt

1 can (6 oz) crabmeat, rinsed, drained, and flaked

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D I R E C T I O N S

C R A C K D I P

16 oz container of sour cream

1 cup shredded cheddar cheese

1. Preheat oven to 350 degrees. Lightly spray 9x9-inch pan with cooking spray and set aside

2. In a large skillet, cook bacon until lightly crispy . Drain fat and chop.

3. In a large bowl, mix together cooked bacon and the remaining ingredients. Pour into prepared pan.

4. Bake for 30-40 minutes, until bubbly.

5. ENJOY!

A l l e yS c h w e n d e r m a nE m p l o y m e n t S p e c i a l i s t C a r e e r D e v e l o p m e n t

Favorite Hobby/Interests: I love working out and being a doodle mom


1-1.5 lb of bacon

8 oz of Velveeta cheese (cut into small cubes or shredded)

1 (1oz) package of Original Hidden Valley Ranch seasoning and salad dressing mix

1 tbsp Worcestershire sauce

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A n n B a s s o n iW o r k L i f e

Favorite Food/Dish: Mexican or Indian Food


5 lb. whole garlic heads, unpeeled

1/4 cup extra-virgin olive oil

2.2 lb fresh goat cheese

Honey, warmed, for drizzling

Crostini, crackers or crusty bread, for serving

D I R E C T I O N S

G O AT C H E E S E & R O A S T E D G A R L I C B E E H I V E

1. Preheat the oven to 400F. Spread out the garlic on the baking sheet/tray and drizzle with the olive oil. Bake on the middle rack for 35-40 minutes, or until deep, golden brown with burn spots here and there. Becareful not to burn your fingers. They should be soft when you give them a pinch.

2. Let cool to room temperature and then cut each head in half horizontal with a serrated bread knife. Squeeze the roasted garlic pulp into a bowl, removing any garlic peels that may fall into the bowl. Whisk the garlic pulp until smooth.

3. Line a 1-qt bowl with cheesecloth/muslin with plenty of overhang. Bring the goat cheese to room temperature.

4. Using clean and slightly damp hands, press a small amount of the cheese into the cloth-lined bowl. It should be a layer about 1-inch thick. This will be the top of the beehive. Add enough garlic puree to about 1-inch thick; repeat with the goat cheese, forming it into a disc 1-inch thick and of the same circumference of the mold. Continue with the alternating layers of goat cheese and garlic, ending with the cheese. Cover with the overhanging cheesecloth/muslin and refrigerate over-night.

5. An hour or so before serving, peel back the cheesecloth/muslin. Place a cake stand upside down on the bowl and then invert the two together. Remove the bowl and peel off the cheesecloth/muslin to reveal the beehive. Any cracks in the goat cheese can be smoothed with a wet finger or spatula. Drizzle the beehive with hon-ey. Serve with crostini, crackers or plenty of crusty bread.

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D I R E C T I O N S

H A W A I I A N H A M & S W I S S S L I D E R S

6 slices of swiss cheese, cut into forths

1 tbsp poppy seeds

1. Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and a slice of swiss cheese in roll.

2. Replace the top of the rolls and bunch them closely together into a baking dish.

3. In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce. Pour sauce over the rolls, just coving the tops. Cover with foil and let sit for 10 minutes.

4. Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp.

5. SERVE WARM!


TIPS: Skip using mayonnaise and sub del i roasted chicken instead of ham! You won’t be disappointed!


24 slices of deli honey ham

1/3 cup of mayo

1 1/2 tbsp dijon mustard 1 cup melted butter

1 tbsp onion powder

1/2 tsp worcestershire sauce

12 packages (12 counts) KING HAWAIIAN Original Hawaiian Sweet Dinner Rolls

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D I R E C T I O N S

H I T- O F - T H E - PA R T Y C H E E S E B A L L S

1 package bacon

1 package (2 cups) shredded cheese, preferably cheddar

1. Fry the bacon until crispy, and drain off the oil. Drain bacon on a paper towel, and then cut or crumble into bits. In the meantime, chop the green onions and set aside.

2. Mix the cream cheese and shredded cheese then form into a ball. Wrap the mix-ture in saran wrap and refrigerate for 2 hours.

3. Before serving, remove the cheeseball from refrigerator and arrange on a plate. Sprinkle with bacon bits and chopped green onions.

4. Top the cheeseball with the chutney.

5. Garnish with crackers and serve!

L e a h C a s t l e

S r . E m p l o y m e n t C o n s u l t a n t H R E m p l o y m e n t

Favorite Food/Dish: This is one of my favori te recipes!


2 packages cream cheese

1 bunch green onions

1 jar chutneyCrackers

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D I R E C T I O N S

H O T O N I O N D I P

1 onion finely chopped

1/2 cup mayonnaise

1. Preheat the oven to 400 degrees.

2. Mix all the ingredients in a bowl then pour into a prepared baking dish.

3. Bake in the preheated oven for 30 minutes or until brown and bubbly on top.

4. Serve with tortilla chips.

NOTES: Stir halfway through cooking!

R h o n d a S H e n r y

M e n t a l H e a l t h C l i n i c i a nW o r k L i f e C o n n e c t i o n s

Favorite Food/Dish: Mexican food is a lways my favori te!


3 blocks cream cheese, softened

2 cups grated Parmesan cheese

1/4 cup chopped pickled jalapenos (optional)

Tortilla chips

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N i c o l e W a i t e

E m p l o y m e n t S p e c i a l i s t

S T E P S

TIPS: I f the water cooks completely off add a l i t t le bit more as needed to the bot-tom of the pan.

D I R E C T I O N S

N I C O L E ’ S M O I S T G O L D E N B A K E D C H I C K E N

1/2 stick melted butter (you can also use olive oil)

2 tbsp. Mrs. dash regular seasoning 1 tsp. onion powder

1. Preheat the oven to 350 degrees. Clean the chicken and then dry with a paper towel.

2. Place the chicken a cooking pan of your choice and rub on the melted butter or olive oil. Be sure the rub the entire chicken. After you finish rubbing the chicken, add all the seasonings to the buttered or oiled chicken. The oil or butter will help the seasonings stick to the chicken and help to give the skin a nice brown color and crispy texture. Be sure to rub the chicken thoroughly, and remember to rub under the skin as well. This will help season the actual meat, not just the skin.

3. Once you have finished rubbing the entire chicken, lift the skin again and place the cut pieces of butter under the skin (You may attempt to use olive oil with a spoon in place of the butter). Stuff the chicken with the cut onion and pour water in the bottom of the pan. Cover the chicken with foil or a lid, be mindful not to rub seasoning off of the chicken

4. After about 45 minutes of cooking, remove the lid or foil and place the chicken back in the oven for an additional 20-25 minutes or until it has browned and devel-oped a crispy skin layer. Remove the chicken from the oven and allow the meat to rest for about 15 minutes before cutting or serving so that you do not lose any of the juices. You may use the juices from the pan to pour over the chicken when you serve it, make a gravy or pour over rice.

I N G R E D I E N T S1 - 2.5 to 3 lbs whole chicken

1/4 stick butter, cubed 1/4 tsp. black pepper

1 1/2 garlic powder

1/4 tsp salt (you can use sea salt or seasoning salt)

1 tsp. lemon pepper

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D I R E C T I O N S

TA C O D I P

1 cup sour cream

1 pkg. hidden valley dressing mix

1. Base Layer: Mix together the mayo, sour cream, cream cheese and hidden valley dressing mix. Spread mixture on a shallow plate. Chill for 1-2 hours.

2. Second Layer: Pour on taco sauce. Add chopped mushroom and tomatoes.

3. Third Layer: This depends on your preferences. Add any or all of the following: green Peppers, onions and olives. Just make sure they are finely chopped. Use enough of these to cover the base layer.

4. Forth Layer: Cover with grated cheddar cheese. Note: if making a double batch, you can use 1 mild and 1 medium jar of pace chunky salsa.

5. ENJOY!

J a m i e S t e p h e n s -H a r t l e yA d m i n i s t r a t i v e S u p p o r t A s s o c i a t e ITr a i n i n g & D e v e l o p m e n t

TIPS: I f making a double batch, you can use 1 mi ld and 1 medium jar of Pace chunky salsa.

I N G R E D I E N T S1 cup mayonnaise

1 (8 oz.) cream cheese

1 (16 oz.) can of chopped tomatoes1 (12 oz.) jar of Pace chunky salsa, mild (or hot depends on your taste)

1 (8 oz.) jar of mushrooms, chopped

1 cup cheddar cheese, grated

1 large bag of dorito’s (cheese flavor) to be used for dipping

1 large bag of tostito’s to be used for dipping

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N a n c y W h i t a k e r

O f f i c e A s s i s t a n t

H R S T E P S

TIPS: Some potential garnishes are: sour cream, cr ispy tort i l la str ips, diced avo-cado, grated monterey jack cheese, and ci lantro.

D I R E C T I O N S

C H I C K E N T O R T I L L A S O U P

1 tbsp olive oil

1 tsp chili powder

1. Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tbsp olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. You may want to mix extra spices using same ratios to add to soup later depending on your preference for spiciness. 2. Place chicken breasts on a baking sheet. Bake for 30 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

3. Heat 1 tbsp olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

4. Pour in Rotel, chicken stock, tomato paste, hot water, corn, jalapeños, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

5. Mix cornmeal with a small amount of hot water. Stir into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving.


3 whole boneless, skinless chicken breasts

1 1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp salt

2/3 cup diced onion

1/4 cup diced green bell pepper

1/4 cup red bell pepper

3 cloves garlic, minced

1/2 can of corn

1 can (10 oz.) Rotel tomatoes green chil-ies (lime & cilantro version)

2 oz. jalapeno peppers, diced

32 ounces, fluid chicken stock (not broth)

3 tbsp tomato paste

3 tbsp cornmeal or masa

1 can (15 oz.) black beans, drained

4 cups hot water

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E l l e n W e i s e h o r n

E m p l o y m e n t C o n s u l t a n t

H R S T E P S

Favorite Food/Dish: Pasta - no matter how it is made

D I R E C T I O N S

C R E A M Y T U S C A N G A R L I C T O R T E L L I N I

1 small white onion, diced

4 cups chicken broth

1. In a large pot over medium heat, heat up the butter.

2. Add onion and garlic and cook until tender. Add chicken broth, diced tomatoes, white beans, heavy cream, parmesan cheese, italian seasoning, salt and pepper. Bring to a simmer.

3. Add the chicken, tortellini, and spinach. Let simmer for 10 minutes to thicken up and for the tortellini to cook.

4. SERVE AND ENJOY!


2 tbsp butter

3 cloves of garlic, minced

28 ounce can of diced tomatoes1 (15 ounce) can of white beans, drained & rinsed

1 cup heavy cream

1/4 cup grated parmesan cheese

1 tbsp Italian seasoning1 tsp salt

2 cups cooked and shredded chicken (I used rotisserie)

1/4 tsp pepper

9 ounces refrigerated tortellini

2 cups spinach

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A n n B a s s o n iW o r k L i f e

TIPS: DO NOT PUT THE LID ON IMMEDI-ATELY AFTER ADDING THE HOT LIQ-UID TO THE BLENDER TO PUREE. IF YOU DO A VOLCANIC-LIKE ERUPTION MAY OCCUR WHICH IS A BIG MESS TO CLEAN UP AND CAN POSSIBLY CAUSE SMALL BURNS! I ’m just saying….

D I R E C T I O N S

M A R VA L O U S M I N E S T R O N E

1 tbsp minced garlic

1 cup coarsely chopped carrots

1. In a large nonstick saucepot coated with nonstick cooking spray, sauté the onion and garlic over medium heat for 4-5 minutes or until tender.

2. Add the tomatoes, carrots, broth and water. Bring to a boil and then reduce heat and simmer, covered, for 15 minutes or until the carrots are tender.

3. Transfer 1 ½ cups of the mixture to a blender or food processor and puree. Re-turn the mixture to the saucepot and add the tortellini, mushrooms, and zucchini. Bring to a boil, then reduce heat and cook, covered, for 5-7 minutes or until the pasta is done.

4. Add the spinach and cook about 3 minutes or until wilted. Season with salt and pepper if using.

NOTES: I use the whole wheat cheese tortellini but any can be used. I suggest add-ing about 3 cups of spinach, 1 ½ cups isn’t much.

I N G R E D I E N T S1 onion, chopped

2 (14.5 oz) cans no-salt-added diced tomatoes with Italian seasoning

2 (14 oz) can fat-free low-sodium veggie broth1 cup water

1 (9 oz) package refigerated tortellini

1/2 lb mushrooms, thinly sliced

2 cups zucchini, halved lengthwise and thinly sliced1 1/2 cups fresh baby spinach leaves

Salt and pepper to taste (optional)

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D o n n a H e n r y

H R B e n e f i t s

B e n e f i t S u p e r v i s o r

Favorite Food/Dishes: I l ike al l food, but this has to be my favori te. I t is my son-in- laws white chicken chi l i recipe

D I R E C T I O N S

R E Y ’ S C R A C K W H I T E C H I C K E N C H I L I

1 medium onion, chopped

1 tbsp canola oil

1. In a large pot, saute onions and mushrooms until tender. Add garlic powder, salt, cumin, pepper, cayenne pepper (to taste), chilies and 1 can of chicken broth. Bring to boil then turn off heat and set aside.

2. Grill chicken with appropriate seasonings (I use blackened seasoning and garlic salt).

3. Shred chicken or cut into small cubes.

4. Add chicken to pot, add 1 more can of chicken broth, bring to boil.

5. Add heavy whipping cream, stir, then add sour cream.6. While boiling, add entire jar of queso cheese to pot and continue to boil so that chilil thickens a little. 7. Remove from heat and let stand for a few minutes then serve with crushed tortilla chips.


1 lb bonesless, skinless chicken breasts, shredded or cut into small pieces

1-1/2 tsp garlic powder or salt

2 cans (15.5 oz. each) great nothern beans, rinsed and drained 2 cans (14.5 oz) chicken broth

2 cans (4 oz. each) chopped green chilies

1/2 tsp pepper

1 tsp salt

1/4 tsp cayenne pepper

1 cup heavy whipping cream1 container of white mushrooms1 container of white Queso Cheese Dip

1 tsp ground cumin

1 tub of sour cream (the next size up from small)

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To m m y L e a c h

H R Tr a i n i n g & D e v e l o p m e n t

TIPS: SERVE IMMEDIATELY!

D I R E C T I O N S

W H I T E B E A N & C H O R I Z O S O U P

2 tbsp olive oil

2 medium carrots, chopped (about 1 cup)

1. Cook chorizo in a Dutch oven over medium-high heat, stirring constantly, until browned and crumbled, about 8 minutes. Drain well on paper towels. Wipe Dutch oven clean.

2. Heat oil in Dutch oven over medium-high. Add onions and next 5 ingredients, and sauté until tender, about 5 minutes. Stir in tomato paste, and cook 1 minute, stirring often.

3. Increase heat to high. Add beans, chicken broth, and chorizo, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally and skimming off any fat from top, 20 minutes. Stir in parsley.

4. ENJOY!


1 lb fresh chorizo like sausage, cast-ing removed

1 large yellow onion, chopped (about 2 cups)

1/2 lb small red potatoes, chopped

3 garlic cloves, minced

1 tsp paprika

1 tsp kosher salt

1 tbsp tomato paste

2 (15 oz.) cans great northern beans, drained and rinsed

1/2 cup fresh parsley leaves, chopped

1 (32 oz.) container reduced-sodi-um chicken broth

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L a u r e n L e i n i n g e r


H R E m p l o y m e n t

TIPS: Put in as much chi l ies as you prefer.

D I R E C T I O N S

W H I T E C H I C K E N C H I L I

2 cans (19 oz. each) Progresso cannellini beans or 2 cans (16 oz. each) great northern beans, drained, rinsed

1 can (4.5 oz.) Old El Paso chopped green chilies

1. In 4-quart saucepan, mix chicken broth, beans, chicken, chiles, cumin and pep-per over medium heat.

2. Heat to boiling, reduce heat; simmer uncovered 10 minutes, stirring occasionally.

3. Add cheese; stir until melted. Remove from heat, stir in sour cream.

4. SERVE HOT AND ENJOY!

I N G R E D I E N T S1 carton (32 oz.) Progresso chicken broth

2 cups shredded or cubed cooked chicken

1 1/2 tsp ground cumin1/4 tsp pepper

2 cups shredded pepper jack cheese

3/4 cup sour cream

1 cup of corn (optional)

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SALADS



TIPS: I l ike making the night before so al l the f lavors marry wel l , give i t a good st i r before serving. This was not theoriginal recipe, the l ime corn and HVR mix sounded yummy, so I experimented. Guess i t worked!

D I R E C T I O N S

C O R N S A L A D

1. Thaw corn and mix together in a bowl, adding in diced onions, peppers and mayo.

2. Add dressing mix to taste (I used Spicy on this particular batch about ½ the pack-you can add more or less to your liking).

3. I don’t like adding the Fritos until right before serving so they don’t get soggy. I usually mix a little in, then leave on the side for people to add (my fav is chili and cheese).

4. SERVE AND ENJOY!


1 bag frozen kernel sweet corm with lime and herbs

3 bags regular frozen kernel sweet corn

1/2 cup diced onions, green & red peppers (I use the already diced in produce section)

1 pkg. Fiesta or Spicy Hidden Valley Ranch dressing mix1/2-3/4 cup mayonnaise

1/2-3/4 cup finely shredded sharp cheddar cheese

1bag Regular or Chili and Cheese Fritos

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Te r r i W e b e r

E l d e r C a r e

H R W o r k L i f e

TIPS: This serves 4 as a s ide salad or 2 as a main salad.

D I R E C T I O N S

W A R M B R U S S E L S P R O U T S A L A D

2 tsp fresh lemon juice or apple cider vinegar

1 1/2 tsp honey

1. To make the vinaigrette, mince garlic and add to small bowl with the olive oil, lemon juice, mustard, honey, salt and pepper. Whisk until well combined and dress-ing looks almost creamy. Set aside.

2. Shredding the sprouts - cut off the tough ends of the sprouts and any browning outer leaves. Shred sprouts in a food processor using the slicing blade – (press the sprouts against the blade with the provided plastic pusher). Or do what I do and slice them as thinly as possible using a sharp knife.

3. Heat a large skillet over medium heat. Add olive oil. Rotate until bottom of pan is coated. Add the shredded Brussel Sprouts and sauté them until they begin to soften and are a bright green (about 5 minutes). Remove from heat and add a dash of salt and pepper to taste.

4. Transfer warm Brussel Sprouts to a platter, add sliced pear and scatter with cher-ries/cranberries and walnuts/pistachios.


2 tbsp olive oil

Honey Dijon Vinaigrette Salad

1 1/2 tsp dijon mustard

1 clove garlic 1/2 tsp salt

1/2 tsp pepper

10 oz. shredded Brussel Sprouts

2 tsp olive oil

Salt & Pepper to tase

1/4 cup dried cherries/cranberries

1 barlett pear, peeled and sliced

1/4 cup walnuts or pistachios

1/4 cup crumbled Blue Cheese or Parmesan Cheese

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A n n S t o n e

E m p l o y e e R e l a t i o n s E m p l o y e e R e l a t i o n s S p e c i a l i s t S e n i o r

Favorite Hobby/Interests: This dish travels wel l and reheats beauti ful ly.

D I R E C T I O N S

W A R M C O R N S A L A D

1. Melt the cream cheese and butter in the microwave. Stir to blend.

2. Spray the bottom and sides of the slow cooker with nonstick cooking spray. Put the melted cream cheese and butter in slow cooker.

3. Add corn, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Stir to blend ingredients.

4. Cover and cook in slow cooker for two hours on LOW.

5. You can skip the melting step. Just put the corn in the slow cooker. Cut the but-ter and cream cheese into small pieces and add it to the corn. Season with some kosher salt and pepper. 6. Cover and cook for about 3 to 4 hours on low, stirring about halfway through the cooking time. Taste and adjust seasonings.


4 cups frozen corn kernels

1 package (8 ounces) cream cheese

1 stick butter (4 ounces)

1 tsp kosher salt, or to taste

1/2 tsp freshly ground black pepper, or to taste

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S h a r o n B r u c e



TIPS: I make this in a 9 x 11 rectangle dish. Can also make in an 8 x 8 dish.

D I R E C T I O N S

B A K E D P I N E A P P L E

1/2 cup sugar

2 cups shredded cheddar cheese

1. In a large bowl, stir together the sugar and flour. Then gradually stir in the cheese.

2. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

3. In another medium bowl, combine the cracker crumbs, melted butter, and re-served pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture.

4. Bake at 350 degrees for 25 to 30 minutes, or until golden brown.

5. ENJOY!


2-20 oz. cans pineapple chunks, drained (reserve 6 tbsp of juice)

1/2 cup all-purpose flour

1 long tube Ritz crackers, crushed1 stick butter, melted

24

J a m i e S t e p h e n s -H a r t l e yA d m i n i s t r a t i v e S u p p o r t A s s o c i a t e ITr a i n i n g & D e v e l o p m e n t

Favorite Hobby/Interests: Reading and doing crafts .

D I R E C T I O N S

B R O C C O L I C A S S E R O L E

1 block of Velveeta Cheese

1. Cook broccoli to desired tenderness, allow to drain.

2. Cut the block of Velveeta Cheese into cubes.

3. Return the broccoli and velveeta cheese back to the original pan and mix until the cheese is melted.

4. Pour the mixture into a 9x13 pan and set aside.

5. Melt the stick of butter in a skillet. Crush Ritz crackers to desired size and pour it into the melted butter to coat.

6. Once the crackers are coated, spread over the broccoli and cheese mixture. Then bake for 30 minutes at 350 degrees.

7. SERVE AND ENJOY!


2 pkgs. chopped broccoli

1 stick of butter

For the Topping:

2 sleeves (large) of Ritz crackers

25

S t e p h a n i e F r a n c i s

A d m i n i s t r a t i v e S e r v i c e s A s s t . S e n i o r

C o m p e n s a t i o n

TIPS: I f there is a lot of water after the r ice has cooked, add more r ice and let s i t for one minute. A lot of water wi l l make i t watery and not very good.

D I R E C T I O N S

B R O C C O L I C A S S E R O L E W I T H R I C E

1 stick butter

1 cup Minute rice

1. Preheat oven to 375 degree.

2. Bring butter and water to a boil. Add broccoli and cook until done.

3. Add the cup of rice and let sit for one minute. Stir in cream of celery soup and cheese whiz until combined.

4. Pour into casserole dish and top with crushed Ritz crackers. Bake 10-15 minutes until crackers are brown.

5. ENJOY!


1 cup water

1 lb. broccoli florets

1 can cream of celery soup

1 jar cheese whiz

Ritz crackers

26

A n n S t o n eE m p l o y e e R e l a t i o n s E m p l o y e e R e l a t i o n s S p e c i a l i s t S e n i o r

TIPS: You can subst i tute corn starch for the f lour and use glueten free cornf lakes to make this a glueten free dish. This dish f reezes extremely wel l . I double the cornf lake topping and use 1 1/2 of the recipe, saving the extra for ice cream topping.

D I R E C T I O N S

C A R R O T S O U F F L E

6 eggs

6 tbsp flour

1. Put cooked carrots and eggs into large food processor and puree until smooth.

2. Add the sugar, flour, vanilla, and melted butter. Process until smooth. Depend-ing on the volume of your food processor, you may want to process the recipe in 2 batches.

3. Bake in a greased 9”x13” pan at 350°F for 40 minutes.

4. Mix the topping ingredients together. Put the topping mixture over the top of baked soufflé.

5. If you’re traveling for the holidays, or preparing this dish ahead of time, stop here. Just cover it with some foil and put it in the fridge.

6. To finish the dish and get it ready to serve, bake it for another 5 to 10 minutes at 350 degrees Fahrenheit. Serve hot. Leftovers will keep in the fridge for 3-4 days and can be reheated in the microwave.


2 lbs fresh carrots boiled until soft

2/3 cup sugar

2 tsp vanilla extract 2 sticks unsalted butter, melted

Dash of nutmeg

12 tbsp dark brown sugar

For the Topping:

8 tbsp melted butter1 cup chopped pecans (optional)

1 cup crushed cornflakes (feel free to make more if you want more crunchies)

27

A n n S t o n eE m p l o y e e R e l a t i o n s E m p l o y e e R e l a t i o n s S p e c i a l i s t S e n i o r

TIPS: I use dark brown sugar instead of l ight brown sugar.

D I R E C T I O N S

C H I L L E D G R A P E S A L A D

2 lbs red seedless grapes

8 ounces cream cheese, softened

1. Wash and stem the grapes. Set aside.

2. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.

3. Stir the grapes into the mixture, and pour into a large serving bowl.

4. For topping, combine the sugar, and crushed toasted pecans.

5. Sprinkle over the topping over the top of the grapes to cover completely. Chill overnight.

6. SERVE AND ENJOY!


2 lbs green seedless grapes

8 ounces sour cream

1/2 cup granulated sugar 1 tsp vanilla extract, to taste

1 cup brown sugar, packed

For the Topping:

1 cup crushed pecans, lightly toasted

28

S t e f a n S c h a g a n eE m p l o y e e & F a m i l y E d u c a t i o n P r o g r a m A d m i n i s t r a t o r

H R B e n e f i t s

Favorite Food/Dish: My favorite is pizza!

D I R E C T I O N S

C R E A M Y B R O C C O L I C A S S E R O L E

2 cans cream of mushroom soup

1 1/2 sticks butter

1. Cook broccoli and drain. Mix broccoli with soup in casserole dish.

2. Top with Velveeta cheese, to taste (a little more than ½ block).

3. Bake at 350 until cheese melts, then stir.

4. Mix together the crush crackers, melted butter, then use to top the casserole.

5. Return to oven for a while to toast.

6. SERVE AND ENJOY!


2 stalks of fresh broccoli (or 2 bags of frozen)

1 block Velveeta Cheese

3 packages Ritz crackers

29


TIPS: You can double the recipe for more biscuits . You may subst i tue 1/5 cup of the heavy cream for 3 tablespoons of softened butter. You may also choose to add 1 teaspoon of baking powder and 1/2 teaspoon of salt for more f lavor.

D I R E C T I O N S

E A S Y B I S C U I T S

1. Heat oven to 400 degrees.

2. Grease a cooking tray. Use a cooking spray or Crisco.

3. Mix all ingredients in a medium size bowl.

4. Knead on a floured table top or wax paper. Mold and shape into round 1/2 inch biscuits.

5. Bake for approx. 15-20 mins. This recipe makes about 6-8 biscuits.

6. SERVE WARM AND ENJOY!


1 cup of heavy cream

1 cup of self-rising flour

1 tsp of sugar

30

A n g i e Ta u l b e e

D e v e l o p e r E A G

Favorite Hobby/Interests: Boating on Lake Cumberland and spending t ime and creat ing memories with my family at our Lake home.

D I R E C T I O N S

P I N E A P P L E B A K E

1. Drain pineapple and put in a dish.

2. Stir in the crumbled cinnamon graham crackers, melted butter, milk and brown sugar.

3. Pour the mixture over the pineapple.

4. Bake at 350 degrees for 30 minutes.

5. ENJOY!


2 cans crushed pineapple (drained)

1 package of cinnamon graham crackers (crumbled)

1 stick of butter (melted)

1 small can of Eagle Brand milk

1 cup brown sugar

31

L o u i e B o s w o r t h

E m p l o y e m e n t S p e c i a l i s t H R E m p l o y m e n t

TIPS: Drain the pineapple wel l and reserve 1/4 cup to spr inkle on top.

D I R E C T I O N S

P I N E A P P L E C A S S E R O L E

1. Grease dish with olive oil, Pam, etc. Preheat the oven to 350 degrees.

2. In a bowl, mix all the ingredients until well combined. Becareful not to overmix.

3. Pour the mixture into the dish and bake for 45 minutes, uncovered.

4. ENJOY!


2 cans of chunk pineapple, drained

2 cups of cheddar cheese

1/2 cup all-purpose flour

1/4 cup sugar

32



Favorite Food/Dish: Seafood, love shr imp.

D I R E C T I O N S

S M O T H E R E D G R E E N B E A N C A S S E R O L E

1. Preheat oven to 350 degrees.

2. Pour drained green beans in an ungreased 9x13-inch pan.

3. In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle cooked bacon on top of green beans.

4. Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.

5. Bake uncovered for 40 minutes.


5 (15-oz) cans green beans, drained

1 lb bacon

2/3 cup brown sugar

1/4 cup butter, melted

1/4 cup low-sodium soy sauce

1-1/2 tsp garlic powder

33

ENTRÉE

J e n n i f e r W r a t h e rD a t a M a n a g e m e n t F - OH R B e n e f i t s

Favorite Food/Dish: Beef Stroganoff is my favori te!

D I R E C T I O N S

B E E F S T R O G A N O F F

1. Prepare egg noodles according to the package.

2. In separate large skillet, saute the ground beef until brown.

3. Drain the fat and add the soup and garlic powder.

4. Combine egg noodles to the mixture and add sour cream.

5. Stir until warm. Add salt and pepper to taste.

6. SERVE AND ENJOY!


1 lb ground beef

Dash of garlic powder

1 can of cream of mushroom soup

1 pkg. (8 oz.) of egg noodles

1/2 cup of sour cream

35

R i c h a r d A m o s

C h i e f B e n e f i t s O f f i c e r

H u m a n R e s o u r c e s

TIPS: Just use one deep pot!

D I R E C T I O N S

B I G B AT C H C H I L I

1 large onion

2 big cans of tomatoes, crushed

1. Brown the beef with onions and peppers.

2. Add all other ingredients and allow it to simmer on low for 15 minutes.



2 lb beef, preferably grass-fed

1 large bell pepper

1 small can of mild green chilies1 small can of jalapenos (optional)

1 small can of sliced black olives

3 cans of beans, pick your favorites (prefer one each: kidney, pinto and black)2 heaping tbsp chili powder

1/2 tsp each cayenne & black pepper

1 tbsp salt or to personal taste

1 tsp garlic powder

Shredded Jack Cheese to sprinkle on top2 heaping tsp cumin

36

D e m i t a S t e v e n s o n

A d m i n i s t r a t i v e S u p p o r t A s s o c i a t e I E m p l o y m e n t

TIPS: I ’ve made this dish without the re-fr ied beans before, and i t st i l l turned out good.

D I R E C T I O N S

B U R R I T O B A K E

1 (8 counts) can of Crescent Rolls

1 (16 oz) can of Refried Beans


2. Brown the hamburger. While browning the hamburger, lightly warm up refried beans in a saucepan on low heat, stirring so they won’t stick. Take the beans off the heat after about 3-5 minutes.

3. Once the burger is cooked, strain off the grease and stir in the taco seasoning mix.

4. Add the green peppers and onions if desired.

5. Layer crescent rolls as a full sheet in a 9x12 pan, pinching perforations and pull-ing ends up to make more crust-like.

6. Spread beans evenly over crescent rolls crust. Then spread the hamburger mix-ture evenly over the beans. Sprinkle the cheese last.

7. Bake until crust is golden brown. You may need to adjust oven temperature so that cheese won’t get too brown while ensuring the crust gets cooked thoroughly.

8. ENJOY!

I N G R E D I E N T S1 lb hamburger

1 (8 oz) bag of Mexican-blended cheese, shredded

1 pkg. taco seasoning mix

Green pepper, diced (optional)

Onion, diced (optional)

Picante sauce or salsa

37

K i e r s t y n S t a n l e y

S t a f f S u p p o r t A s s o c i a t e I IE m p l o y m e n t

Favorite Hobby/Interests: My dogs, Star Wars, Dr. Who, but mainly my dogs

D I R E C T I O N S

C H I C K E N C A S S E R O L E

8 oz. cream cheese

8 oz. sour cream


2. Cook the chicken until done. You can either boil the chicken, pan cook, or bake the chicken.

3. Once the chicken is cooked, you will need to shred it. I have found that putting the chicken in a mixing bowl and using a mixer works best.

4. In a saucepan, combine the cream of chicken, cream of mushroom, sour cream, and cream cheese. The pan should be on medium-low. I have also found that heat-ing up the cream cheese for 20 seconds or so helps this process.

5. Stir the saucepan until all ingredients are incorporated evenly.

6. In a 9x13 pan, combine the chicken and the sauce from step 5 together. Make sure the chicken is evenly distributed.

7. In a skillet, put at least 1 tablespoon of butter. Take one package of Ritz crackers and crush them into the butter. This should be sautéed for 20-30 seconds.

8. Pour the sautéed crackers on top of the casserole. Once you have covered the casserole in crackers, bake for 30 minutes or until the casserole is bubbling. 9. ENJOY!

I N G R E D I E N T S1 lb. chicken

1 can of cream of chicken soup

1 can of cream of mushroom soup

2-3 packages of Ritz crackers

2-3 tbsp butter

38

D I R E C T I O N S

C H I C K E N S T U F F I N G D I S H

1. Mix cream of chicken soup with water.

2. Pour into a 13x9x2 baking dish.

3. Lay chicken breasts on top.

4. Add a slice of swiss cheese on each chicken breast

5. Pour the dry stuffing mix over the top, covering it completely.

6. Bake covered at 350F for 1-1/2 hours

7. ENJOY!


TIPS: Easiest dinner recipe and a family favor i te!


4 boneless chicken breasts

2 (10 1/4 ounce) cans cream of chicken soup

10 ounces of water

4 slices swiss cheese

1 (6 ounce) box seasoned stuffing mix (I use stove top)

39




TIPS: This is best made and served the same day so the chips in i t do not get soggy. I make this in a 9 x 13 rectangle dish. I t makes a lot .

D I R E C T I O N S

C H I C K E N TA C O C A S S E R O L E

2 cans cream of chicken soup

2 small cans green chilies, diced and drained

1. Filling: In sauce pan on stove, saute onion in butter.

2. Add green chilies to onion and cook until clear. Add soup, milk and chicken. Cook and stir until mixture bubbles. Set aside.

3. Layer bottom of casserole dish with chips, then layer half of the filling, half of the cheese, then repeat layers ending with shredded cheese on top.

4. Bake at 350 degrees for 35-45 minutes (until bubbly hot).

5. ENJOY!


4 large cans chicken

1 large can evaporated milk

1 medium onion, chopped1 stick butter

2 cups shredded cheddar cheese

1 large package nacho flavor dorito chips, crushed into small pieces

40

E l l e n W e i s e h o r n


H R S T E P S

Favorite Food/Dish: Leftovers can be stored in an airt ight container in the refr igerator for up to 5 days.

D I R E C T I O N S

C R I S P Y S H E E T PA NG N O C C H I A N D V E G G I E S

1 (12 ounce) bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks

1 small red onion, cut into 1-inch chunks

1. Arrange a rack in the middle of the oven and preheat to 450°F. Line a rimmed baking sheet with parchment paper.

2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine.

3. Spread the gnocchi mixture out evenly on the prepared baking sheet. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.

4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.


1 lb fresh or frozen gnocchi

1 pint grape or cherry tomatoes

4 cloves garlic, smashed

1 tsp coarsely chopped fresh rose-mary leaves

1/4 tsp kosher salt

Freshly ground black pepper

2 tbsp olive oil2 tbsp coarsely chopped basil

Grated Pecorino Romano or Per-masan cheese for serving

41

J e n n i f e r W y c o f f

E x e c u t i v e A s s i s t a n t

H R A d m i n i s t r a t i o n

Favorite Hobby/Interests: I double the sauce for this recipe!

D I R E C T I O N S

I O W A H A M B A L L S

2 lbs hamburger

2 eggs

1. Mix together the ingredients and form into approximately 3 inch balls.

2. Place in a greased 9 x 13 baking pan.

3. Combine the ingredients for the sauce into a pan and heat until sugar has dis-solved. Pour sauce over ham balls.

4. Bake 2 hours at 325 degrees.

5. ENJOY!


2 lbs ground ham

2 cups graham cracker crumbs

1 1/2 cups milk

1 can tomato soup1/3 cup vinegar

1 1/2 cups brown sugar 1 tsp ground mustard

For the sauce:

42

J e n n i f e r S i g u e n z a


H R C a r e e r E m p l o y e e

TIPS: Asian good markets carry fresh noodle pack-ages in their coolers, and they also will slice the steak if requested.

D I R E C T I O N S

M A L AY S I A N S T I R F R Y

1/4 cup soy sauce

8 - 12 heads baby bok choy, chopping using all green parts (you can use the white parts if you like)

1. Cook noodles with oyster sauce, soy sauce, and minced garlic in a wok until the noodles are tender.

2. Add the thinly sliced steak and cook until it is fully cooked.

3. Add the chopped baby bok choy and cook until they are wilted. If you use the white parts, add those before the green parts and allow them to become tender before putting in the greens.



1/4 cup Oyster sauce

1 lb very thinly sliced steak

1 head fresh garlic, minced

1 package fresh Chinese noodles (any style)

43



TIPS: If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop.

D I R E C T I O N S

P E R F E C T P O R K C H O P S

Olive oilPepper

1. For the brine, bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. 2. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.3. Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well. Season the pork chops: While the oven heats up, prepare the pork chops. Remove the chops from the brine; if you didn’t brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pep-per. Set the chops aside to warm while the oven finishes heating. Remove the skillet from the oven: Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.4. Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that’s ok. Turn down the heat if it becomes excessive. Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.5. Roast the chops until cooked through: Roast until the pork chops are cooked through and regis-ter 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue check-ing every minute or two until the chops are cooked through. Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

I N G R E D I E N T S2-4 pork chops - center cut, bone-on, 3/4-inch to 1-inch thick (about 1 lb each)

Salt

Shallow dishLarge cast iron, stainless steel, or other oven-safe skilletTongs

3 cups cold water, divider 3 tbsp course kosher salt (or 2 1/2 tbsp table salt)

2 smashed garlic cloves1/2 tsp black peppercorns1 bay leaf

For the brine (optional):

Optional flavorings:

44




Favorite Food/Dishes: My favorite foods would be anything I ta l ian, Indian, or Mexican.

D I R E C T I O N S

S H E P H E R D ’ S P I E

1 tbsp olive oil

2 carrots, diced

1/2 cup beef stock

1 1/2 cups garden peas

1. Preheat oven to 400 degrees F. 2. Add butter and oil to a large skillet on med heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.3. Once the vegetables have softened and start to brown a little, add the tomato paste and mix. Add the ground beef and cook for about 10 minutes, or until beef is no longer pink. 4. Add Worcestershire sauce and beef stock. Season with salt and pepper to taste. Cook and simmer for another 10 minutes. Mix in the peas. Transfer mixture to an oven-proof baking dish and spread evenly. Spread the potato mixture on top evenly5. Once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish in the oven and bake for about 20 minutes. Then Serve!6. To make the mashed potatoes, cook the potatoes in a large pot with cold water and salt for about 20 minutes.7. Once the potatoes are cooked, drain them and place them back into the pot for smashing. Add butter and cream and begin to smash them into a semi smooth consistency.8. Once at the desired texture, add the cheese and mix. Season with saly and pep-per.

I N G R E D I E N T S1 tbsp butter

1 onion, diced

2 tbsps Worcestershire sauce

2 stalks celery, diced2 cloves garlic, crushed

4 lbs Yukon gold potatoes, peeled & quartered

4 tbsp butter

1/4 cup heavy cream

1 cup grated mature white Cheddar

Salt and freshly ground black pepper

Cheesy Mashed Potatoes:

Salt and freshly ground black pepper1 tbsp tomato paste

2 lbs lean ground beef or lamb

45


E m p l o y m e n t S p e c i a l i s tH R E m p l o y m e n t

TIPS: Rice works as a good subst i tute for pasta as wel l .

D I R E C T I O N S

S M O K E D S A U S A G E S T I R F R Y

1 sweet onion, peeled

Fresh broccoli crown, largeBasil

1. Slice onion into slivers of preferred thickness. Sauté onions with garlic in a large skillet with butter.

2. Slice smoked sausage into pieces. Cut broccoli crown into pieces, removing most of the stem. Slice peppers into long strips.

3. Add sausage, broccoli, and peppers to skillet; add soy sauce, oregano, and basil to taste. Add cherry tomatoes.

4. Cook all together for about 5 minutes. Serve over pasta, sprinkle parmesan cheese on top.

5. ENJOY!


2 large peppers

3 cloves garlic, pressed or choppedOregano

1 smoked sausageCherry tomatoes (optional)Parmesan cheese

1 box bowtie pasta2 tbsp butter

Soy sauce

46

C a r a Ta c k e t t

C u s t o m e r S e r v i c e Te a m L e a dH R B e n e f i t s

Favorite Food/Dish: Chili or any kind of pie.

D I R E C T I O N S

S P I C Y T U R K E Y C H I L I

1 large onion, diced

1 jalapeno, minced 1 28-oz. can diced tomatoes

1. In a large stockpot, heat oil over medium-high heat. Cook onion until tender and golden, 8 minutes. Add garlic and jalapeño and cook until fragrant, 2 minutes more. Add tomato paste, chili powder, cumin, and cayenne pepper and cook, stirring, 1 minute more.

2. Add turkey and cook, stirring, until cooked through and golden, 5 to 7 minutes. Add chili beans and canned tomatoes, stirring to combine, then add broth.

3. Increase heat to a simmer and let cook, 25 minutes.

4. Serve in bowls and garnish with green onions and cheddar.

5. ENJOY!


1 tbsp canola oil

2 cloves garlic, minced 1 15-oz. can chili beans

1 tbsp tomato paste 3 c. low-sodium chicken broth1 tbsp chili powder 1/2 c/ shredded Cheddar

2 tsp ground cumin Green onions, for garnish

A pinch of cayenne pepper

1 lb. ground turkey

47



S T E P S

TIPS: Adjust the heat as needed. The tem-perature range may di ffer for gas and electr ic stove tops.

D I R E C T I O N S

T U R K E Y S M O K E D S A U S A G E A N D P O TAT O S K I L L E T

5 medium sized Idaho potatoes (you can also use sweet potatoes)

1/2 med. sized green pepper, chunks or cubes

3 - 4 tbsp vegetable oil or olive oil

1. Cut the sausages into bite size pieces. Peel and slice potatoes in thin slices, mocking the shape of potato chips. In a large non-stick skillet or cast iron pan, add the oil and heat over medium heat. Then brown the sausage.

2. Once you get a little browning on the sausage, add your potatoes, salt, and stir over medium heat. When the potatoes begin the sweat, add the onions and pep-pers.

3. Cover the pan with a lid, being mindful of stirring so that the food does not stick to the bottom. After about 20 minutes, add your pepper and garlic then stir. Be mindful that the pepper and garlic will burn fast, it works best to add this at the end but it isn’t required.

4. Once the potatoes are cooked through (fork tender) and the peppers and onions have cooked down the disk is ready to serve. This makes 6-8 servings and takes about 45 minutes to prep and cook.


1 (13 oz.) package turkey sausage

1/2 medium sized onion, chunks or cubes 1/2 tsp garlic powder

1/2 med. sized red pepper, chunks or cubes

1/2 tsp salt

1/2 tsp pepper

48

J e n n i f e r S i g u e n z a


H R C a r e e r E m p l o y e e

Favorite Food/Dishes: Avocadoes - I use them for almost everything

D I R E C T I O N S

V E G E TA B L E A N G E L H A I R PA S TA

Extra olive oil

1/2 head fresh garlic, minced


2. Cook angel hair pasta to al dente. Follow the instructions on the box.

3. In a skillet, saute the onions in oil until tender then add garlic and cook together until the garlic is lightly browned and fragant.

4. Lay the cherry tomatoes on a baking tray, drizzle the olive oil on top then roast them in the oven for 20 minutes or until the skin begins to split. 5. In another baking tray, lay out the diced zucchini and yellow squash. Then drizzle with olive oil and roast in the oven at 350 degreees or until tender. 6. Combine the pasta, onions, and garlic, roasted cherry tomatoes, roasted zucchi-ni, yellow squash with all the olive oil that they was cooked in. Mix in the mozzarella and the feta cheese.

7. Stir everything together and the residual heat will melt the mozzarella cheese. Salt and pepper to taste.

I N G R E D I E N T SSalt and pepper to taste

1 box Angel Hair pasta

1/2 sweet onion, finely chopped

2 cups cherry tomatoes, left whole

2 zucchini, diced

2 yellow squash, diced

1 cup shredded mozzarella cheese

1 cup feta cheese

49

DESSERTS

K i e r s t y n S t a n l e y

S t a f f S u p p o r t A s s o c i a t e I IE m p l o y m e n t

TIPS: I personal ly put 1/2 or a l i t t le more of bourbon into the recipe.

D I R E C T I O N S

B O U R B O N D E R B Y P I E

1 1/2 cups chopped toasted pecans

1 cup dark corn syrup


1. Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate ac-cording to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.

2. Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

3. Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.

4. Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour).

5. ENJOY!


1/2 (14.1-ounce) pck. refrigerated piecrust

1 cup (6 ounces) semisweet chocolate morsels

4 large eggs

1/2 cup granulated sugar

2 tsp plain white cornmeal2 tsp vanilla extract

1/2 tsp table salt

1/2 cup light brown sugar, packed

1/4 cup bourbon or water

51

D I R E C T I O N S

C H E R R Y C R A C K C A K E

1 can cherry or peach pie filling

1 cream cheese icing

1. Set oven at 400 degrees

2. Put stick of butter in baking dish and melt in oven.

3. Once butter is melted, pour it into the pie filling.

4. Sprinkle with brown sugar and cinnamon.

5. Cut up biscuits in quarter size pieces and place evenly on top of filling.

6. Put back in oven and bake approximately 20 minutes or until biscuits are nice and brown.

7. Place a flat container or pan over top of the baking dish, then flip over quickly to turn upside down.

8. Put some cream cheese icing in a Ziploc bag, and cut of a small piece of the cor-ner, use this to squeeze all over top of cake.

NOTES: Add a scoop of vanilla ice cream for extra yumminess!


1 stick butter

1 jumbo size can biscuits (flaky kind-I used a junior can as well because we like the crust)

Vanilla ice cream (optional)



Favorite Hobby/Interests: I love teaching my Sunday School c lass (ages 3-8) and spending t ime with my family.

52

L i n h N g u y e n

H R S T E P S E m p l o y e e

TIPS: You can add about 1/2 tsp of nutel la for extra chocolatey taste.

D I R E C T I O N S

C H O C O L AT E S A LT E D C A R A M E L C O O K I E S

1 1/2 cup light brown sugar

2 eggs 1 sprinkle sea salt

1. Line a baking tray with parchment paper. Then preheat your oven to 325 degrees.

2. Melt the butter in a medium heated pan. Take off the heat and stir in the brown sugar and eggs. Mix until well-incorporated.

3. Add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Stir in the chocolate chips.

4. Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a caramel candy. Top with a flattened tablespoon of dough, and seal the edges.

5. Sprinkle with sea salt and bake for 8-10 minutes

6. BEST WHEN WARM AND ENJOY!


1 stick unsalted butter

1/2 cup cocoa powder milk/dark chocolate chips

1/4 tsp salt 12-16 soft caramel candies (I use Werther’s Original Soft Caramel) or any kind of caramel-filled chocolate

3/4 tsp baking powder

2 cups plain all-purpose flour

53

K i m W i l s o n

V P H u m a n R e s o u r c e s & C H R OH R A d m i n i s t r a t i o n

TIPS: The cookies can be prepared 1 day ahead. Store cookies in airt ight con-tainer at room temperature.

D I R E C T I O N S

C H O C O L AT E - E S P R E S S O C O O K I E S

1/4 tsp baking powder

8 ounces bittersweet or semi-sweet chocolate, chopped

2 1/4 tsp vanilla extract

1. Preheat oven to 350°F. Mix flour, baking powder and salt in small bowl. Stir bit-tersweet chocolate and butter in heavy large saucepan over low heat until melted. Remove from heat.

2. Using electric mixer, beat eggs, sugar, espresso powder and vanilla in medium bowl until well blended. Stir egg mixture into warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and chopped walnuts.

3. Immediately drop dough by heaping tablespoonfuls onto nonstick baking sheets, spacing 1 1/2 inches apart. Bake until tops crack but cookies are still soft inside, about 12 minutes.

4. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely.

5. ENJOY!


6 tbsp all purpose flour

1/4 tsp salt 2 1/4 tsp instant espresso powder

1/2 cup (1 stick) unsalted butter

1 cup semi-sweet chocolate chips

1 cup coarsely chopped walnuts

2 large eggs

3/4 cup sugar

54

C a r a Ta c k e t t

C u s t o m e r S e r v i c e Te a m L e a dH R B e n e f i t s

TIPS: Bake cookies the minimum amount of t ime, even though the center may look s l ight ly underbaked. Let cookies stand on baking sheet for one to three min-utes to continue to bake, then remove to cool ing rack.

D I R E C T I O N S

C O O K I E S A N D C R E A M C O O K I E S

1/2 cup brown sugar

1 (4.2 oz) pkg Oreo Cookies & Cream pudding mix

1 tsp baking soda

1. Using a hand mixer, cream the butter and sugars. Add the pudding mix and mix until well blended.

2. Add the eggs and vanilla and mix well.

3. Add the flour and baking soda and continue mixing.

4. Stir in the white chocolate chips and Oreo cookie chunks.

5. Drop cookies by rounded teaspoonfuls onto a greased cookie sheet. Bake for 10 minutes at 350.


1 cup butter, softened

1/2 cup sugar 2 1/4 cups flour

15 Oreo cookies, coarsely crushed (you want big chunks!)

1 cup white chocolate chips

2 eggs

1 tsp vanilla extract

55

C a t i e L a s l e y

H R E x e c u t i v e D i r e c t o r H R A d m i n i s t r a t i o n

Favorite Food/Dish: So many options to chose from! Fa-vor i te veggie is spinach, favor i te f ruit is strawberr ies. After that, anything cheesy or chocolaty, please!

D I R E C T I O N S

D O W N E A S T M A I N EP U M P K I N B R E A D

4 eggs

2/3 cup water 1 tsp ground nutmeg

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when tooth-pick inserted in center comes out clean.

4. ENJOY!


1 (15 ounce) can pumpkin puree

1 cup vegetable oil 1 tsp ground cinnamon

3 cups white sugar 1/2 tsp ground cloves3 1/2 cups all-purpose flour 1/4 tsp ground ginger

2 tbsp baking soda

1 1/2 tsp salt

56



S T E P S

TIPS: Have addit ional melted butter (or oi l ) to the s ide in a smal l bowl. I f you need more moisture, you wi l l have i t within reach.

D I R E C T I O N S

G L U T E N F R E E - N O B A K E C O O K I E S

1/4 cup powder sugar (be mindful of the brand)

1/4 tsp. cinnamon

1. In a pot, combine the natural peanut butter, syrup, cinnamon, and butter and stir over low heat.

2. Once the mixture is slightly heated, add the butter and stir. Then add the pow-dered sugar and mix well. Last but not least, add the two packets of gluten free instant maple flavored oatmeal.3. As you stir the mixture, it will form into a small ball. At this point, you can remove it from the heat. If you do not get a ball form, you may add another helping of but-ter to help moisten the mixture.

4. Once you remove it from the heat, move the mixture on a cool service, lined bak-ing sheet, plat or parchment paper.

5. Begin breaking off pieces from the large ball and form the mixture into small balls. You can leave them as they are to cool or flatten them to cool. Let them chill in the refrigerator for 25 minutes.

6. You may prepare your favorite chocolate topping to dip the cookie in or enjoy them without chocolate topping. This recipe made about 1 dozen cookies.


1 1/2 cup natural peanut butter

2 tbsp. syrup (any dark syrup will work)

2 packages gluten free maple and brown sugar instant oatmeal (I use Qaker)1 1/2 tbsp. butter (you can use coconut oil)

1/4 tsp vanilla

57

L e s l i e V e g a

H R I n f o r m a t i c s A n a l y s t H R A d m i n i s t r a t i o n

TIPS: I t ’s cal led a cake but easi ly served as bars.

D I R E C T I O N S

O O E Y G O O E Y P U M P K I N C A K E

1 egg

1 (8 ounce) cream cheese, softened

1 tsp cinnamon

1. Preheat oven to 350 degrees F.

2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together.

4. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pump-kin mixture over cake batter and bake for 40 to 50 minutes.

5. Make sure not to overbake as the center should be a little gooey!


1 (18 1/4 ounce) package yellow cake mix

8 tbsp butter, melted

For the Filling:

1 (16 ounce) box powdered sugar

1 (15 ounce) can pumpkin

1 nutmeg

3 eggs1 tsp vanilla extract

8 tbsp butter, melted

58

Te r r i W e b e r

E l d e r C a r e

H R W o r k L i f e

TIPS: This makes two loaves of bread.

D I R E C T I O N S

P U M P K I N A P P L E B R E A D

2 tsp baking soda

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

1. To make the topping: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal. Set aside.

2. To make the bread: Put a rack in middle of oven and preheat oven to 350 de-grees F. Butter two 9 X 5 inch loaf pans. Set aside.

3. Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl. Whisk together pumpkin oil, sugar, and eggs in a large bowl.

4. Add flour mixture, stirring until well combined. Fold in apples.

5. Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.

6. Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.


3/4 tsp salt

5 tbsp granulated sugar

3 cups all-purpose flour

1 tbsp all-purpose flour

1-1/2 tsp ground cinnamon3/4 cup vegetable oil

1 tbsp unsalted butter, softened

1/4 tsp ground cloves1/4 tsp ground allspice

1 (15 oz.) can solid-pack pumpkin

2-1/4 cups granualated sugar

4 large eggs, lightly beaten

For Topping

2 Granny Smith apples, peeled, cored, and chopped (2 cups)

59




Favorite Food/Dishes: My favorite foods would be anything I ta l ian, Indian, or Mexican.

D I R E C T I O N S

P U M P K I N B R E A D

3 cups sugar

1 cup vegetable oil1/2 tsp. nutmeg

3/4 tsp. ground cloves

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.

3. Measure the flour, baking soda, cinnamon, salt, baking power, nutmeg and ground cloves in a separate bowl, then stir until combined. Slowly add the dry in-gredients to the pumpkin mixture, beating until smooth. 4. Grease two 9 by 5 inch loaf pans and dust them with flour. Evenly divide the bat-ter between the two pans. Bake 60 to 70 minutes or until a toothpick inserted into the center comes out clean.

5. Cool 10-15 minutes. Then remove from pans by inverting them onto rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese.


2 cups canned pumpkin

1 cup water1 tsp. baking powder

4 eggs

3 1/3 cups all-purpose flour

2 tsp. baking soda2 tsp. cinnamon

1 tsp. salt

60


E m p l o y m e n t S p e c i a l i s tH R E m p l o y m e n t

TIPS: Add milk as you go to reach desired icing consistency.

D I R E C T I O N S

P U M P K I N S U G A R C O O K I E S W I T H M A P L E C I N N A M O N B U T T E R C R E A M

1 tsp baking powder

1/2 tsp salt

1. In a large bowl, combine the flour, baking powder, baking soda, salt and pump-kin pie spice; set aside.

2. In a large mixing bowl or bowl of a stand mixer, cream together butter and sugar and light and fluffy. Add eggs, one at a time, beating after each addition.

3. Mix in the vanilla and pumpkin puree. It might look curdled at this point, but that is okay. Slowly add the dry ingredients and mix until combined. Divide dough in two and wrap each half in plastic wrap. Refrigerate at least 2 hours or overnight.

4. Preheat oven to 425 degrees. Lightly flour work surface and roll out the dough halves to around 1/4-inch thickness. Flour rolling pin, if needed, but try to use as little flour as possible. Cut into rounds using a 2 1/2-inch cookie cutter.

5. Place on a lightly greased baking sheet and bake for 7-8 minutes. Cool com-pletely and frost.

6. For the Buttercream: Beat butter, cinnamon, maple extract and a pinch of salt until creamy. Add powdered sugar, one cup at at time.

7. Once all the powdered sugar is added, beat for another minute until fluffy. Taste and add a little more maple extract, if desired. Spread over cooled cookies.

I N G R E D I E N T S6 cups all-purpose flour

1 tsp baking soda

1 1/2 cup pumpkin puree

Maple Cinnamon Buttercream

2 tsp pumpkin pie spice

1 cup unsalted butter, room temp

2 cups sugar

1 cup unsalted butter, room temp1 tsp cinnamon

3/4 tsp maple extract

4 1/2 cup powdered sugar

milk for desired consistency3 eggs


61

C a r r i e D a v i d s o n

F i t n e s s M a n a g e r H e a l t h & W e l l n e s s

Favorite Food/Dishes: Anything salty or bitter. . .not a sweets person.

D I R E C T I O N S

Q U I C K G R A N O L A

2 cups whole oats

1/3 cup brown sugar

1. In a large skillet, melt 2 tbsp of coconut oil.

2. Once the coconut oil is melted, add in the whole oats, stirring often until toast-ed. Then removed it into a separate bowl.

3. Using the same skillet, add the rest of coconut oil, brown sugar, honey, vanilla extract, cinnamon, nutmeg and salt.

4. Once everything is melted and well-combined, stir the oats back in and mix until well coated.

5. Turn the heat off, add your choice of nuts and/or dried fruits.

6. Spread over a lined cookie sheet or plate to cool.

7. Store in air tight container.

NOTES: The flavor can be personlized to your taste. Try adding dried cranberries and crushed almonds, or any combination of nuts and dried fruits. You could even add chocolate chips!


2 tbsp coconut oil or olive oil

1/3 cup coconut oil Any type of nuts or dried fruit of your choice

The amount of honey/molasses, vanilla, cinnamon and nutmeg can be adjust de-pends on your personal taste!

1-2 tbsp of honey or molasses


1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

62




TIPS: I make this in a 9 x 13 c lear, rectan-gle dish. The layers showing through the s ides of the dish is pretty.

D I R E C T I O N S

S T R A W B E R R Y P R E T Z E L S A L A D


1 (8 oz.) package cream cheese, softened

1. Preheat oven to 400 degrees F (200 degrees C).

2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

3. Bake 8 to 10 minutes, until set. Set aside to cool.

4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.


2 cups crushed pretzels

3 tbsp white sugar

1 cup white sugar1 (8 oz.) container frozen whipped topping, thawed

2 (3 oz.) packages strawberry flavored Jell-O

2 cups boiling water

2 (10 oz.) packages frozen strawberries

63


TIPS: This recipe makes a large port ion. The recipe can be spl i t in hal f to pre-pare a smal ler port ion.

D I R E C T I O N S

TA S T Y B A N A N A P U D D I N G

6-8 Ripe Bananas

2 boxes of Vanilla Pudding mix

1. Combine the vanilla pudding mix, condensed milk, and cool whip until blended.

2. Layer as follows: waffles, bananas, pudding. Then repeat until all ingredients are used or container/dish is full.

3. Refrigerate a few hours (or over night for best results).

4. ENJOY!


1-2 Boxes of Vanilla Wafers

1 can of condensed milk

1 small container of cool whip

1 large dish (for storage & serving)

64

ALLEY SCHWENDEMAN

ALLEY SCHWENDEMAN

ALLEY SCHWENDEMAN

ALLEY SCHWENDEMAN

CARA TACKETT

CARA TACKETT

CARA TACKETT

CARA TACKETT

JAMIE STEPHENS-HARTLEY




LAUREN LEININGER

LAUREN LEININGER

LAUREN LEININGER

NICOLE WAITE

NICOLE WAITE

NICOLE WAITE

TERRI WEBER

TERRI WEBER

TERRI WEBER

ANN STONE

ANN STONE

ANN STONE

DEMITA STEVENSON

DEMITA STEVENSON

DEMITA STEVENSON

J E N N I F E R W YCO F F



L I N H N G U Y E N

L I N H N G U Y E N

L I N H N G U Y E N

SHARON BRUCE

SHARON BRUCE

SHARON BRUCE

ANGIE TAULBEE

ANGIE TAULBEE

ANGIE TAULBEE

ANGIE TAULBEE

CARRIE DAVIDSON

CARRIE DAVIDSON

CARRIE DAVIDSON

CARRIE DAVIDSON

JENNIFER SIGUENZA

JENNIFER SIGUENZA

JENNIFER SIGUENZA

JENNIFER SIGUENZA

LEAH CASTLE

LEAH CASTLE

LEAH CASTLE

R H O N DA S H E N R Y



T I N A CO R N E T T



AZETTA BEATTY

AZETTA BEATTY

AZETTA BEATTY

DONNA HENRY

DONNA HENRY

DONNA HENRY

K I E R S T Y N S TA N L E Y



LO U I E B O S W O R T H



STEFAN SCHAGANE

STEFA N SCHAGANE

STEFA N SCHAGANE

ANN BASSONI

ANN BASSONI

ANN BASSONI

ANN BASSONI

CATIE LASLEY

CATIE LASLEY

CATIE LASLEY

CATIE LASLEY

JENNIFER WRATHER

JENNIFER WRATHER

JENNIFER WRATHER

JENNIFER WRATHER

LESLIE VEGA

LESLIE VEGA

LESLIE VEGA

R I C H A R D A M O S



TO M M Y L E A C H

TO M M Y L E A C H

TO M M Y L E A C H

BETSY CORNETT

BETSY CORNETT

BETSY CORNETT

ELLEN WEISENHORN

ELLEN WEISENHORN

ELLEN WEISENHORN

K I M W I L S O N

K I M W I L S O N

K I M W I L S O N

NANCY WHITAKER

NANCY WHITAKER

NANCY WHITAKER

ST E P H A N I E F R A N C I S



ANN STONE

ANN STONE

ANN STONE

ANN STONE

DEMITA STEVENSON

DEMITA STEVENSON

DEMITA STEVENSON

DEMITA STEVENSON

JENNIFER WYCOFF

JENNIFER WYCOFF

JENNIFER WYCOFF

JENNIFER WYCOFF

LINH NGUYEN

LINH NGUYEN

LINH NGUYEN

S H A R O N B R U C E



ALLEY SCHWENDEMAN

ALLEY SCHWENDEMAN

ALLEY SCHWENDEMAN

CA R A TAC K E T T

CA R A TAC K E T T

CA R A TAC K E T T




LAUREN LEININGER

LAUREN LEININGER

LAUREN LEININGER

N I CO L E WA I T E

N I CO L E WA I T E

N I CO L E WA I T E

TERRI WEBER

TERRI WEBER

TERRI WEBER

AZETTA BEATTY

AZETTA BEATTY

AZETTA BEATTY

AZETTA BEATTY

DONNA HENRY

DONNA HENRY

DONNA HENRY

DONNA HENRY

KIERSTYN STANLEY

KIERSTYN STANLEY

KIERSTYN STANLEY

KIERSTYN STANLEY

LOUIE BOSWORTH

LOUIE BOSWORTH

LOUIE BOSWORTH

STEFAN SCHAGANE

STEFAN SCHAGANE

STEFAN SCHAGANE

A N G I E TAU L B E E



CARRIE DAVIDSON

CARRIE DAVIDSON

CARRIE DAVIDSON

JENNIFER SIGUENZA

JENNIFER SIGUENZA

JENNIFER SIGUENZA

L E A H CA S T L E

L E A H CA S T L E

L E A H CA S T L E




TINA CORNETT

TINA CORNETT

TINA CORNETT

BETSY CORNETT

BETSY CORNETT

BETSY CORNETT

BETSY CORNETT

ELLEN WEISENHORN

ELLEN WEISENHORN

ELLEN WEISENHORN

ELLEN WEISENHORN

KIM WILSON

KIM WILSON

KIM WILSON

NANCY WHITAKER

NANCY WHITAKER

NANCY WHITAKER

S T E P H A N I E F R A N C I S



A N N B A S S O N I

A N N B A S S O N I

A N N B A S S O N I

CATIE LASLEY

CATIE LASLEY

CATIE LASLEY

JENNIFER WRATHER

JENNIFER WRATHER

JENNIFER WRATHER

LESLIE VEGA

LESLIE VEGA

LESLIE VEGA

RICHARD AMOS

RICHARD AMOS

RICHARD AMOS

TOMMY LEACH

TOMMY LEACH

TOMMY LEACH

THANK YOUThank you everyone for part ic ipat ing. Special appreciate to Catie Lasley for approving this

project . And a very special thanks to the talented Linh Nguyen for creat ing and edit ing the 2018

HR Recipe Book. Linh’s creat iv i ty and awareness of HR graphic guidel ines were a great help in

making this dream a real i ty.

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