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Cooking with &

Cooking with - Bloss & Dillard, Inc

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Here you will find some of our staff’s favorite recipes. We hope you enjoy
cooking with Bloss & Dillard, Inc. and Agents Insurance Markets. If you have
a question about a particular recipe or would love to share your love for a
certain treat, please feel free to contact the contributor listed along with
that entry. We would love to hear what you think! We had a wonderful time
putting this cookbook together to share with our family, friends, and you,
and hope you enjoy it as much as we do here at BDI & AIM.
Commercial Auto • Personal Lines • Property & Casualty • Workers’ Comp
P.O. Box 7878 Huntington, WV 25778
p (304) 429-6961 tf (800) 624-3422 f (304) 429-7248
P.O. Box 71360 Richmond, VA 23255
p (804) 285-4930 tf (800) 627-0505 f (804) 285-4945
Instabloss-dillard.com send submissions to: [email protected]
aim-ins.com send submissions to: [email protected]
WE ARE MEMBERS OF: American Association of Managing General Agents (AAMGA) National Association of Professional Surplus Lines Offices, Ltd. (NAPSLO) Pennsylvania Surplus Lines Association Insurance Club of Pittsburgh
ASSOCIATE MEMBERS OF: Independent Insurance Agents of Ohio Independent Insurance Agents of Virginia Independent Insurance Agents of West Virginia Professional Independent Insurance Agents Association of Ohio Professional Independent Insurance Agents Association of Virginia and DC
Tropical Banana Punch . . . . . . . . .7
French Onion Soup . . . . . . . . . . . .8
Appetizers Bacon Roll-Ups . . . . . . . . . . . . . . .2
Festive Cheese Ball . . . . . . . . . . . .3
Appetizers Bacon Roll-Ups Sue Moore, Claims
Ingredients ½ cup sour cream ½ lb bacon, cooked & crumbled ½ teaspoon onion salt 8-oz pkg crescent rolls, separated Directions Mix the first three ingredients, spread on separated rolls, and roll up. Place on baking sheet. Bake at 375ºF for 12 to 15 minutes.
Crack Bread Sarah Warner, P&C
Ingredients loaf uncut crusty bread 8-oz cheddar cheese, shredded ½ cup butter or margarine 3-oz bacon crumbles 1 Tbsp dry ranch dressing mix
Directions Preheat oven to 350°F. Cut bread without going through the bottom of the loaf in one direction, and then in 90 degrees the other direction to make little bread squares still attached to bottom crust.
Put cheese inside the cuts of bread in both directions, then put bacon in the cuts of bread in both directions. Melt butter and mix with ranch mix. Pour over bread. Wrap loaf in foil and bake 15 minutes. Then uncover and bake another 10 minutes or until cheese is melted. Enjoy!
Cream Chipped Beef Dip Kim Henshaw, AIM P&C
Ingredients 8-oz cream cheese ¾ Tbsp horseradish sauce ½ cup sour cream dash of pepper 2 Tbsp milk 1 small jar dried beef ½ tsp garlic powder
Directions Grease casserole dish. Mix all ingredients together and bake at 350ºF for approximately 20 minutes (edges will get light brown).
Festive Cheese Ball Debbie Skeens, Support Services
Ingredients 2 8-oz cream cheese 1 cup mild cheddar cheese 1 jar dried beef, diced 1 pkg dry ranch dressing 7 green onion tops, chopped
Directions Mix all the ingredients together and form the cheese ball. Roll the ball in chopped pecans
Feta Dip Sarah Warner, P&C
Ingredients olive oil 1 baguette 1-lb block of feta cheese 3 tsp Greek seasoning 3 Roma tomatoes 1 large platter 1 bunch of green onions
Directions Wet the platter generously with olive oil. Dice the green onions and tomatoes, and add to olive oil plate. Crumble the feta cheese, and add to the platter. Sprinkle the Greek seasoning on top. (If you’re unable to find this, you may sub with oregano, a little pepper, and salt to taste.) Mix it gently all together.
Slice the baguette thinly (bite-sized!) Serve alongside the dip and enjoy!
Garlic Loaf Sue Moore, Claims
Ingredients 1 can refrigerated biscuits, separated 1 tsp garlic powder ½ cup margarine, melted 1 Tbsp parsley
Directions Preheat oven to 400°F. Cut each biscuit in half. Mix garlic, parsley, and margarine. Dip biscuits in mixture and place in a 9” pie plate. Bake for 15 minutes or until golden on top.
Low-Fat Chip Dip Ernestine Napier, P&C
Ingredients 8-oz pkg low-fat cream cheese 1 Tbsp chives room temperature 1 Tbsp onion flakes ½ cup fat free milk garlic salt
Directions Mix all ingredients with mixer on low speed until smooth. Season with garlic salt to taste. Chill for at least 30 minutes (or overnight) to allow flavors to blend. Serve with chips or veggies.
Marinated Ham Rolls Karen Brooks, AIM Commercial Auto
Ingredients Sandwiches: Marinade: 2 pkgs Pepperidge Farm Party Rolls ½ stick butter, melted 1 lb ham 1 tsp poppy seeds 1 lb Swiss cheese ½ tsp Worcestershire sauce 1 Tbsp onion flakes 1 Tbsp dry or prepared mustard Directions Split rolls and add ham and Swiss cheese, and place in a baking dish. Mix the marinade ingredients over heat and brush over rolls. Wrap rolls in aluminum foil, and refrigerate overnight. Bake at 350ºF for 15 minutes.
Mexican Corn Dip Sandy Jackson, AIM Vice President
Ingredients 2 small cans Mexican corn, drained 4 slices bacon, cooked & chopped 2 cups mayonnaise bon appetit seasoning 2 cups shredded Monterey Jack cayenne pepper 1 can jalapeño peppers, chopped black pepper
Directions Mix together, adding spices in amounts of taste preference. Bake at 350ºF for 30 minutes, and serve warm with chips and veggies.
Potato Skins Sue Moore, Claims
Ingredients 4 potatoes, baked 1 cup sour cream 8-oz grated cheddar cheese 2 Tbsp chopped green onions
Directions Cut potatoes into quarters. Scoop potatoes out of skin. Spray potato skins with cooking spray, and place on baking pan. Bake at 425ºF for 10 minutes. Turn and bake an additional five to eight minutes. Remove from oven, and place cheese, sour cream, and onions on each quarter. Return to oven and bake until cheese melts.
Quick Rolls Debbie Skeens, Support Services
Ingredients 2 cups self-rising flour 1 Tbsp sugar 1 cup whole milk 4 Tbsp mayonnaise
Directions Preheat oven to 450°F. Mix all ingredients well. Pour or spoon into a greased muffin pan. Bake for 15 minutes. Makes one dozen rolls. (This mixture is also good for pancakes.)
Did you know? Our longest tenured employee is Rhonda Thacker
who has been part of the Bloss & Dillard team for 38 years in 2015.
Spinach Artichoke Dip Rene Adkins, Accounting
Ingredients 1 cup mayonnaise 3 green onions, chopped 1 cup grated parmesan cheese ½ tsp salt 1 jar artichoke hearts, chopped ¼ tsp pepper 1 box frozen spinach chopped tomato for garnish (thawed, well-drained) baguette or tortilla chips olive oil
Directions Preheat oven to 375F. Mix mayonnaise and cheese together, and blend until totally mixed. Fold in artichoke pieces, spinach, green onions, salt, and pepper. Put in greased casserole dish and bake until hot and bubbly and slightly browned. Top with tomatoes.
Serve dip with bread or tortilla chips. If serving with bread, slice baguette into small pieces. Drizzle with olive oil and top with parmesan cheese. Toast lightly in oven before serving.
Vegetable Pizza Ernestine Napier, P&C
Ingredients 2 pkgs crescent rolls 1 cup chopped broccoli 1 egg, beaten 1 cup chopped cauliflower 2 8-oz pkgs cream cheese 1 cup chopped green onions ½ cup mayonnaise 1 cup shredded cheddar cheese 1 pkg Hidden Valley original ranch mix
Directions Press crescent roll dough in cookie sheet. Brush with beaten egg. Bake at 350ºF until brown. Let cool. Mix cream cheese, mayonnaise and Hidden Valley dressing mix and beat until creamy. Spread on cold crust. Top with vegetables, and sprinkle with cheese.
Beverages Santa’s Punch Jamie Bowling, P&C
Ingredients 46-oz can pineapple juice 1 pint cranberry juice 1 cup sugar 1 cup lemon juice 2 quarts ginger ale Directions Mix pineapple, cranberry, and lemon juice with sugar. Before serving, add ginger ale.
Tropical Banana Punch Ernestine Napier, P&C
Ingredients 6 cups water 2 large cans frozen orange juice 4 cups sugar 2 large cans water 5 mashed bananas 1 large can pineapple juice 4 Tbsp lemon juice 1 two liter ginger ale
Directions Boil water and sugar together for three minutes; let chill. Combine all ingredients; freeze. Take out of freezer to get mushy. Add ginger ale, serve.
Did you know? Bloss & Dillard started in 1954, while
Agents Insurance Markets started in 1979.
We consolidated operations in 2014.
Soups Corn & Potato Chowder Linda McComas, Accounting
Ingredients 2 cups peeled, diced Yukon Gold 12-oz can evaporated milk potatoes (about two pounds) 11-oz can corn, drained 2 tablespoons butter 10 ¾-oz can cream of mushroom 10-oz pkg frozen diced onion, soup with roasted garlic red & green bell pepper ½ cup thinly sliced green onions 1 cup chopped yellow onion 1 Tbsp chopped fresh parsley 2 cups milk 1 to 2 tsp hot sauce
Directions Bring potatoes and water to a boil in a Dutch oven over medium-high heat. Cover. Cook potatoes 10 to 15 minutes until tender. Drain and place in a large bowl. Melt butter in Dutch oven over medium-high heat. Stir in frozen vegetables and chopped yellow onion. Saute onion mixture six to eight minutes or until tender.
Add two cups milk, next six ingredients, and potatoes to Dutch oven. Reduce heat to medium and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 15 minutes or until thoroughly heated. Season with salt and pepper to taste. Let stand 10 minutes before serving. Garnish with chives or green onions if desired.
French Onion Soup Sue Moore, Claims
Ingredients 4 large yellow onions salt and pepper to taste 2 Tbsp butter 6 slices French bread 1 Tbsp flour ¾ cups Swiss cheese, grated 6 cups simmering beef broth ¼ cup parmesan cheese, grated
Directions Peel onions and slice thinly. Separate slices into rings. Sauté onions in hot butter in a skillet until softened; and lightly stir in flour. Add onions to hot broth. Cover saucepan and simmer for 25 minutes. Add salt and pepper to taste. Pour soup into individual oven-proof soup dishes. Place a round slice of bread in each bowl. Sprinkle bread with combined cheeses. Place bowls on cookie sheet and brown under preheated broiler for three minutes, or until cheese is bubbling.
Quick & Easy Shrimp Chowder Jeff Wright, Commercial Auto
Ingredients 2 Tbsp butter ¼ tsp ground red pepper 1 medium chopped onion 1 ½ lb medium-sized 2 10-½ oz cans cream of shrimp, peeled potato soup (undiluted) 1 cup Monterey Jack 3 ½ cups milk cheese, shredded
Directions Melt butter in a Dutch oven over medium heat. Add onion and sauté 8 minutes, or until tender. Stir in cream of potato soup, milk, and pepper. Bring to a boil. Add shrimp, reduce heat and simmer, stirring often, 5 minutes or just until shrimp turns pink. Stir in cheese until melted. Makes 12 cups.
Slow-Cooker Chicken Enchilada Chili Colin Wills, BDI Vice President
Ingredients 1 small rotisserie chicken 1 can (15 to 16 oz) chili beans 1 small onion in sauce, un-drained 1 small yellow or green bell pepper, ½ cup enchilada sauce chopped (½ cup) 3 Tbsp sour cream 1 can (14.5 oz) stewed tomatoes with 1 Tbsp chopped fresh cilantro garlic and onion, un-drained (optional)
Directions Spray 3-3 ½ quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker. Cover and cook on low heat setting 4-5 hours. Stir mixture to break up chicken. Top each serving with sour cream and cilantro.
Did you know? We’re founding members of the
USA Alliance, a group of highly successful independent general agents.
Quick Tips Weights and Measures equals 3 teaspoons (tsp) . . . . . . . . . . . . 1 Tablespoon (Tbsp) 2 Tablespoons (Tbsp) . . . . . . . . 1/8 cup 4 Tablespoons (Tbsp) . . . . . . . . 1/4 cup 5 1/3 Tablespoons (Tbsp) . . . . . 1/3 cup 8 Tablespoons (Tbsp) . . . . . . . . 1/2 cup 10 2/3 Tablespoons (Tbsp) . . . . 2/3 cup 12 Tablespoons (Tbsp) . . . . . . . 3/4 cup 14 Tablespoons (Tbsp) . . . . . . . 7/8 cup 16 Tablespoons (Tbsp) . . . . . . . 1 cup 1 cup (8 fluid oz) . . . . . . . . . . . . 1/2 pint (pt) 2 cups . . . . . . . . . . . . . . . . . . . . 1 pint (pt) 4 cups . . . . . . . . . . . . . . . . . . . . 1 quart (qt) 4 quarts (qt) . . . . . . . . . . . . . . . . 1 gallon (gal) 8 quarts (qt) . . . . . . . . . . . . . . . . 1 peck 4 pecks . . . . . . . . . . . . . . . . . . . 1 bushel
Substitutions if you need substitute 1 cup cake flour . . . . . . . . . . . . . 7/8 cup flour + 2 Tbsp cornstarch 1 cup all-purpose flour . . . . . . . 1 cup + 2 Tbsp sifted cake flour 1 Tbsp cornstarch . . . . . . . . . . . 2 Tbsp flour 1 cup honey . . . . . . . . . . . . . . . . 1 1/4 cup sugar + 1 cup water 1 cup brown sugar . . . . . . . . . . 7/8 cup sugar + 2 Tbsp molasses 1 oz unsweetened chocolate . . 3 Tbsp cocoa + 1 Tbsp butter 1 cup milk . . . . . . . . . . . . . . . . . 1/2 cup evaporated milk + 1/2 cup water 1 cup heavy cream . . . . . . . . . . 3/4 cup milk + 1/3 cup sweet butter sour cream . . . . . . . . . . . . . . . . blend cottage cheese with buttermilk to moisten 1 cup nuts . . . . . . . . . . . . . . . . . 1 1/2 - 2 cups crisp cereal 1 tsp baking powder . . . . . . . . . 1/4 tsp baking soda + 3/8 tsp cream of tartar
Oven Temperatures direction degrees slow oven . . . . . . . . . . . . . . . . . 250-300°F moderate oven . . . . . . . . . . . . . 325°F moderate . . . . . . . . . . . . . . . . . . 350°F moderate quick . . . . . . . . . . . . . 375°F moderate hot . . . . . . . . . . . . . . . 400°F hot . . . . . . . . . . . . . . . . . . . . . . . 425-450°F extremely hot . . . . . . . . . . . . . . . 475-500°F
Broccoli Casserole . . . . . . . . . . .16
Broccoli Cornbread . . . . . . . . . . .17
Green Bean Casserole . . . . . . . .18
Nutty Sweet Potato Casserole . .19
Potato Casserole . . . . . . . . . . . . .20
Smashed Potatoes . . . . . . . . . . .20
Seven Layer Salad . . . . . . . . . . . .15
Salads Asian Slaw Sandy Jackson, AIM Vice President
Ingredients Salad: Dressing: 1 large nappa cabbage, chopped ½ cup salad oil 5 green onions, chopped ½ cup rice vinegar 2 pkgs ramen noodles, crushed 2 tsp soy sauce 2 cups sesame seeds 1 cup sugar 2 cups butter 1 small pkg sliced almonds Directions Combine cabbage and onions. Melt butter and brown noodles, sesame seeds, and almonds on low heat. Cool mixture; toss into cabbage mixture. Blend all ingredients for the dressing with a mixer. Pour over salad no more than 20 minutes before serving and toss.
NOTE: Dressing is sweet, you may want to cut back on the sugar. Get nappa cabbage at an Asian market - it’s a lot cheaper!
Cole Slaw Tate Tooley, IT/MIS
Ingredients 8 cups chopped cabbage cup granulated sugar ¼ cup shredded carrot ¼ cup buttermilk 2 Tbsp minced onion 2 ½ Tbsp lemon juice ½ cup Miracle Whip salad dressing 1 ½ tsp white vinegar Directions Chop cabbage and carrots very fine (about the size of rice). Combine other ingredients in a large bowl and beat until smooth. Add the cabbage, onions, and carrots. Mix well. Cover and refrigerate for at least two hours before serving.
Corn Salad Sheila Easterling, Personal Lines
Ingredients 2 12-oz cans corn, drained ½ cup cucumber, peeled & 1 cup red onion, finely chopped finely chopped 1 cup finely chopped green ½ cup olive or vegetable oil and red pepper 7 Tbsp sugar 2 Tbsp diced pimentos cup red wine vinegar ½ cup celery, finely chopped
Directions Mix all vegetables together and set aside. Whisk the oil, sugar, and vinegar together; add to corn mixture and stir. Refrigerate overnight before serving.
Cranberry Relish Linda McComas, Accounting
Ingredients 1 large pkg cherry jello 1 cup crushed pineapple 1 cup hot water 2 cups chopped cranberries 1 cup sugar 1 cup chopped celery 1 Tbsp lemon juice 1 cup chopped apples 1 cup pineapple juice 1 cup chopped nuts Directions Combine jello, sugar, and hot water until dissolved. Add lemon juice, pineapple juice, and crushed pineapple; stir together. Add remaining ingredients. Refrigerate until set.
Kraut Salad Debbie Skeens, Support Services
Ingredients 1 large can of shredded kraut 1 cup finely chopped celery (recipe calls for 1 quart, but I use one 1 cup sugar 27-oz can), washed & drained ½ cup vegetable oil 1 medium onion ¼ cup vinegar 1 green bell pepper 1 tsp salt
Directions Mix all ingredients and let marinate, sitting overnight in the refrigerator. Salad will last for several weeks if kept refrigerated, but at my house it doesn’t have a chance to last that long! This dish pairs nicely with pinto beans, as well as served as a relish on hotdogs.
Pasta Salad Carrie Fairburn, Workers’ Comp
Ingredients 8-oz spiral pasta 1 cup zesty Italian salad dressing 1 cup cucumber 2 Tbsp McCormick Salad 1 cup bell pepper Supreme Seasoning
Directions Cook pasta as directed on package, rinse under cold water, drain well. Place pasta and vegetables in a large bowl. Add dressing and seasoning, toss gently to coat. Refrigerate at least four hours. Toss before serving.
Potato Salad Tate Tooley, IT/MIS
Ingredients 4 lbs potatoes: Yukon Gold, sweet 1 cup sugar snap peas & purple potato (50/50) 2 cups (or more) mayonnaise or 4 Tbsp bacon bits Miracle Whip™ 6 hard-boiled eggs 1 tsp dry mustard fresh chives, chopped salt & pepper
Directions Cook potatoes by boiling or microwaving until potato is soft, but not mushy. Cube potatoes into roughly 1/2” cubes. Cut up eggs and add to potato cubes. Remove stems and any strings from peas and cut into 1/2” lengths. Add fresh chives. Add other ingredients to taste.
Salad with Feta & Candied Pecans Sarah Warner, P&C
Ingredients 1 container spring mix lettuce 1 small red onion 1 container feta cheese Newman’s Own Light 1 small pkg candied pecans Raspberry& Walnut dressing 1 red or yellow pepper
Directions Place washed lettuce in large bowl. Add thinly sliced red or yellow pepper, very thinly sliced red onion, feta cheese, and candied pecans. Mix salad. Add dressing to taste and mix.
Seven Layer Salad Ernestine Napier, P&C
Ingredients ½ head iceberg lettuce, shredded 1 ½ cups mayonnaise ½-1 cup chopped green onions 2 Tbsp sugar 10-oz pkg frozen peas 6-oz shredded cheddar cheese 1 cup chopped cauliflower 8 strips of bacon, fried & crumbled
Directions Place lettuce, green onions, frozen peas, and cauliflower in 9x13 glass pan. Spread mayonnaise like cake frosting over vegetables and sprinkle with sugar, shredded cheese, and bacon. Cover and refrigerate at least 4 hours.
Spaghetti Salad Terri Bentley-Litz, Personal Lines
Ingredients 16-oz box spaghetti, cooked 1 medium or large tomato per pkg directions 1 medium green pepper 1 medium or large cucumber 1 bottle McCormick 1 small bunch green onions Salad Seasoning 1 small purple onion
Directions Dice the vegetables; place in large bowl. Add spaghetti noodles and salad seasoning then mix together. Place in large bowl and chill overnight.
Did you know? BDI/AIM roots go back many years.
Earle Dillard, Bill Johe, and Bill Jackson were the investors in AIM in 1979.
Side Dishes Baked Asparagus Kayla Spears, Commercial Auto
Ingredients 2 lbs asparagus spears, ends trimmed ½ cup butter 12 slices of bacon (optional) 1 Tbsp soy sauce ½ cup light brown sugar ½ tsp garlic salt ¼ tsp black pepper Directions Preheat oven to 350ºF or 400ºF depending on your oven. Personally I use 350ºF. Rinse and trim ends of spears. Place in glass baking dish. Set aside. *If using bacon, wrap one slice of bacon around 3-4 spears and place in glass dish* In medium saucepan combine butter, sugar, soy sauce, garlic salt, and pepper. Heat mixture to a boil over medium heat, stirring occasionally. Pour over spears in glass dish. Bake for 25-30 minutes or until spears have begun to soften or bacon has fully cooked. If the spears begin to wilt, you have cooked for too long. Enjoy!
Broccoli Casserole Rene Adkins, Accounting
Ingredients 10-12 oz frozen broccoli cup milk 1 cup cooked rice 1 tsp salt 1 can cream of mushroom soup ½ tsp pepper ¼ cup chopped onions seasoned bread crumbs 6-8 oz Velveeta cheese
Directions Cook broccoli until tender. Drain and add cooked rice, soup, and onions. Melt Velveeta cheese with milk and stir until smooth. Add cheese and milk mixture to broccoli mixture, add salt and pepper, and mix together well. Pour into greased casserole dish and top with seasoned breadcrumbs (or something crunchy i.e., Ritz Crackers, crushed croutons). Bake at 350ºF until top is brown and cheese is bubbly.
Broccoli Cornbread Sarah Warner, P&C
Ingredients 2 boxes cornbread mix 10-oz cottage cheese 4 eggs 1 small onion, chopped 10-oz chopped broccoli, thawed 2 sticks butter or margarine
Directions Melt butter into the bottom of a 9x13 pan; set aside. Mix ingredients other than butter together and pat into the pan with melted butter on the bottom. Butter should spread to top of batter. Bake at 350°F until top turns golden brown. Refrigerate any leftovers.
Cranberry Apple Casserole Donna Jackson, AIM Accounting & IT
Ingredients 2 cups diced Red Delicious apples 1 cup dry oatmeal (with skin) ½ cup butter, melted 2 cups fresh cranberries ½ cup brown sugar ¾ cup sugar cup flour
Directions Put the apples and cranberries in a 2 qt. round casserole dish. Coat with the sugar. Mix the remaining ingredients in a bowl and spread on top of the cranberries and apples. Smooth topping to cover the whole casserole. Bake for 1 hour at 350ºF.
Note: You can only buy fresh cranberries from November - January. They freeze great, so you can stock up and have this casserole year round. This is a great holiday side dish but some have eaten it as dessert with ice cream. Good with turkey, chicken and pork.
Did you know? Agents Insurance Markets has been a wholesale managing general agent in
Richmond, Virginia since October 1979.
Greek Style Oven-Roasted Lemon Butter Parmesan Potatoes Rhonda Thacker, Commercial Auto
Ingredients 3 lbs potatoes 1 Tbsp fresh minced garlic 1 cup chicken broth (optional or to taste) 2 Tbsp fresh lemon juice salt and pepper ¼ cup butter, melted ½-¾ cup grated parmesan (no substitutes) cheese (or to taste) 1 tsp oregano (or to taste) chopped fresh parsley
Directions Set oven to 375ºF. Butter a shallow baking dish large enough to hold the potatoes. Peel and cut the potatoes into large wedges and place into the prepared baking dish. In a bowl, combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine. Pour over potatoes in the dish, and stir to coat well. Cover the dish tightly with foil. Bake for about 40 minutes. Uncover and turn potatoes; sprinkle with Parmesan cheese, and return to oven (uncovered). Bake for another 20-30 minutes, or until potatoes are done to desired tenderness. Sprinkle with chopped fresh parsley and serve.
NOTE: The parmesan may be sprinkled on just after baking if desired.
Green Bean Casserole Ernestine Napier, P&C
Ingredients 1 can (10-oz) condensed tsp black pepper cream of mushroom soup ½ cup milk 4 cups cooked green beans 1 ½ cups French fried onions
Directions Mix soup, milk, and pepper in 1 ½ quart casserole dish. Stir in green beans and cup of the French fried onions. Bake about 25 minutes at 350ºF. Top with remaining cup French fried onions, and bake about five more minutes. Serves six.
Mac ‘n Cheese Crock Pot Style Kim Henshaw, AIM P&C
Ingredients 3 small cans evaporated milk 3 cups shredded sharp ½ cup regular milk cheddar cheese 5 eggs, beaten 2 cups shredded Monterey 1 stick butter, melted Jack cheese 16-oz box elbow macaroni, salt, optional/to taste cooked & drained
Directions In crock pot, mix together milks, eggs, and butter. Add macaroni and half of each cheese. Mix together gently. Add remaining cheese to top. Cover and cook on low setting for 2 ½ -3 hours. DO NOT REMOVE TOP!
Nutty Sweet Potato Casserole Lindsay Lawless, Personal Lines
Ingredients Casserole filling: Topping: 4 cups partly mashed sweet potatoes 1 cup pecans (optional) 1/3 cup melted butter 1/2 cup flour 1 cup sugar 1 cup brown sugar 1/2 cup milk 1/2 cup butter, softened 1 tsp vanilla
Directions Cook the sweet potatoes then mash into a 9x13 pan with a fork. Add butter, milk, vanilla, and sugar to the mashed potatoes and mix with a fork; set aside. Combine all topping ingredients in a small bowl and then spread over potatoes. Cook on 350ºF for 35 minutes or until it begins to boil around edges.
Did you know? We’ve been a Certified Managing
General Agent every year since 1995.
Potato Casserole Kim Henshaw, AIM P&C
Ingredients 2 lbs shredded hash browns, thawed 8-oz sour cream 2 sticks margarine 2 cups shredded cheddar cheese ½ cup chopped onion (2 Tbsp dried) 2 cups cornflakes, crushed 1 can cream of chicken soup
Directions Grease 9x13 casserole. Place potatoes in casserole dish and pour one stick melted butter over potatoes. Salt and pepper potatoes. Mix together onions, cheese, soup, and sour cream. Spread over potatoes. Mix together crushed cornflakes and one stick melted butter. Spread over potatoes. Bake at 350ºF for 1 hour, 15 minutes.
Smashed Potatoes Sarah Warner, P&C
Ingredients 12 whole new potatoes, or other Kosher salt small round potatoes black pepper 3 Tbsp olive oil rosemary, oregano, or other herbs
Directions Preheat oven to 450ºF. Boil potatoes in a pot of salted water until they are fork tender. Drizzle olive oil on cookie sheet. Place potatoes, about 2” apart on pan, before smashing. Press each potato with a masher so it is slightly mashed, but still intact. Brush potatoes with oil, sprinkle with salt, pepper, and other herbs. Bake for 20-25 minutes until golden with slightly crispy tops.
Did you know? Kim Henshaw is the longest tenured employee
at Agents Insurance Markets edging out Karen Brooks by one week at 31 years.
Spiral Baked Potatoes Debbie Skeens, Support Services
Ingredients 4 potatoes, washed salt & pepper, or other seasonings 4 tsp butter, melted
Directions Preheat oven to 375ºF. Lay one potato between two wooden spoons. Slice small slices from one end to the other of the potato down to the spoon; continue with remaining potatoes. Place in a greased baking dish. Brush potatoes with butter, allowing it to go down into the slices. Top with salt and pepper or your favorite seasoning. (Mrs. Dash seasoning is great for cookouts!) Bake potatoes for 45 minutes to an hour until crispy on the outside and tender on the inside.
Squash Casserole Cathy Marshall, Support Services
Ingredients 1 cup milk 1 cup grated cheddar cheese 3 eggs, beaten 1 cup cracker crumbs 1 ½ cups cooked yellow squash 1 tsp pimento ½ cup onion, chopped ½ tsp parsley flakes
Directions Preheat oven to 350F. Combine milk and eggs in a large mixing bowl. Add squash, onion, cheese, cracker crumbs, pimento, and parsley. Bake in a greased baking dish for 25 minutes. Serve warm. Serves six.
Did you know? Experienced underwriters’ average tenure is 15 years, with many at 25 years or more.
Sweet Potato Casserole Samantha Sokol, Support Services
Ingredients Casserole: 3 cups mashed sweet potatoes ½ cup evaporated milk 1 cup sugar 1 tsp vanilla 2 eggs, beaten ½ stick butter
Topping: 1 cup brown sugar ½ butter, melted cup sugar
Directions Put in casserole dish and cover with topping. Bake at 375ºF for 25-30 minutes.
Swiss Green Beans Cathy Marshall, Support Services
Ingredients 2 Tbsp butter ½ cup onion chopped fine 2 Tbsp flour 1 cup sour cream 1 tsp salt 4 cups French-style green beans, ¼ tsp pepper drained 2 tsp sugar ½ lb grated Swiss cheese
Directions Mix butter, flour, salt, pepper, and sugar in saucepan over low flame. Add onion. Remove from heat, cool, and add sour cream. Mix this with green beans and Swiss cheese, put in a greased casserole dish, bake at 400°F for 20 to 30 minutes.
Chicken Bacon Ranch Tater Tot Casserole . . . . . . . . . . . . . . . . . .26
Chicken Casserole . . . . . . . . . . .26
Coconut Curry Chicken . . . . . . . .28
Crock Pot Lasagna . . . . . . . . . . .29
Easy Pizza Pockets . . . . . . . . . . .29
Hawaiian Pork Chops . . . . . . . . .30
Italian Crusted Chicken . . . . . . . .31
Mini Mexican Meatloaf . . . . . . . .33
North Carolina Barbecue . . . . . .33
One Pot Dish . . . . . . . . . . . . . . . .34
Overnight French Toast . . . . . . . .34
Pulled Pork BBQ . . . . . . . . . . . . .35
Spicy Chicken . . . . . . . . . . . . . . .36
Anytime Pizza Sheila Easterling, Personal Lines
Ingredients 2 piece English muffin, split 3 Tbsp green bell pepper, chopped (also can use a split bagel) 3 Tbsp mushroom slices, chopped ½ cup pizza sauce 1 Tbsp onion, chopped ½ cup shredded mozzarella or 1 pinch dry Italian seasoning cheddar cheese (optional)
Directions Toast the English muffin or bagel in toaster oven or regular oven preheated to 350°F until slightly brown. Top with pizza sauce, vegetables, and cheese. Sprinkle with Italian seasoning as desired. Return to toaster oven (or regular oven preheated to 350°F). Heat until cheese melts.
Baked French Toast Lauren Turner, Personal Lines
Ingredients 4 Tbsp butter melted 1 tsp vanilla extract ¾ cup packed light brown sugar 1 tsp ground cinnamon 1 French bread loaf, cut ¼ tsp ground ginger into ½” slices ½ cup pecans, measured 8 eggs, slightly beaten then chopped 1 cup whole milk tsp salt maple syrup and powdered sugar for topping
Directions In a small bowl, combine brown sugar and melted butter, and pour on the bottom of a 9x13 baking dish. Arrange slices of bread in the baking dish overlapping if necessary. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl, and pour evenly over bread slices. Sprinkle chopped pecans over bread slices. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350°F. Bake casserole for 30-35 minutes. If top starts browning too quickly, place foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don’t dry it out completely. Remove casserole from oven, and let it cool slightly before serving.
Breakfast Pizza Sheila Easterling, Personal Lines
Ingredients 1 lb pork sausage, browned & drained 1 pkg (8) crescent dinner rolls 1 cup shredded mild cheddar cheese 4 eggs 1 cup hash browns, partially thawed 1/2 cup milk Directions On a round or rectangular pizza pan, greased, pat out the crescent rolls, sides touching, and flute edges. Layer in order: sausage, cheese and hash browns. Beat eggs and milk together. Drizzle on top and bake at 325ºF for 20 to 25 minutes.
Cheesy Chicken Penne Florentine Jeff Wright, Commercial Auto Ingredients 1 tsp olive oil 2 cups shredded, roasted, skinless, 3 cups thinly sliced mushrooms boneless chicken breast 1 cup chopped onion 1 cup shredded reduced-fat 1 cup chopped red bell pepper sharp cheddar cheese, divided 3 cups chopped fresh spinach ½ cup grated fresh Parmesan 1 Tbsp chopped fresh oregano cheese, divided ¼ tsp freshly ground black pepper ½ cup 2% reduced-fat milk 16-oz carton 2% low-fat cheese, divided cottage cheese 10-oz can condensed 4 cups hot cooked penne reduced-fat cream of chicken soup (about 8-oz uncooked) Directions Preheat oven to 425°F. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts. Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, ¾ cup cheddar cheese, ¼ cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1¼ cup cheddar cheese and remaining ¼ cup Parmesan cheese. Bake at 425°F for 25 minutes or until lightly browned and bubbly.
Chicken Bacon Ranch Tater Tot Casserole Tate Tooley, IT/MIS
Ingredients 5-6 slices bacon, cooked crisp 2 Tbsp all-purpose flour 4 chicken breasts, 1 bag frozen tater tots or round cooked & shredded hash brown potatoes 3 Tbsp butter 1 ½ cups shredded mozzarella 1 cup milk cheese (or cheddar) ½ cup ranch dressing salt & pepper
Directions Preheat oven 425ºF. Spray or grease a 9x13 glass or ceramic baking dish. In a small saucepan, melt butter on low, then whisk in flour. Add ½ tsp each salt and pepper. Slowly whisk in milk, a bit at a time, keeping a nice creamy consistency. Stir in ranch dressing. In the baking dish, layer the chicken, then sauce, then half of the cheese, then tater tots. Bake 15-20 minutes until potatoes are crispy and golden. Top with remaining cheese and crumbled bacon, then bake again approximately 5 minutes until cheese is bubbly. You can add parsley or chopped chives for added color and flavor.
Chicken Casserole Tina Daniels, Commercial Auto
Ingredients chicken, cooked (boiled) 1 can cream of chicken soup Swiss cheese 1 can cream of celery soup Stove Top stuffing 2 cups chicken broth
Directions Preheat oven to 350°. Debone meat and place in bottom of a casserole dish. Put a layer of Swiss cheese over the chicken. Pour package of Stove Top stuffing over cheese. Add stuffing seasoning mix, soups and broth. Mix well, and pour over casserole. Bake for 30 to 45 minutes or until hot.
Did you know? Tate Tooley has worked for Bloss & Dillard for 24 years and has been IT Manager for
10 years.
Chicken Pot Pie Colin Wills, BDI Vice President
Ingredients 1 ½ pounds boneless, skinless chicken breast, diced 2 frozen pie pastry shells, thawed 1 can cream of chicken soup 16-oz pkg frozen mixed vegetables, cooked ½ cup milk
Directions Brown diced chicken in a skillet with a little cooking oil until no longer pink. Drain. Mix the chicken, soup, vegetables, and milk together until blended. Salt to taste.
In a pie plate, unroll pastry shell and spoon chicken mixture into the center. Top with the other pastry shell, and pinch the edges together. Brush the top crust with softened butter or margarine. Bake at 350°F for one hour or until top shell is golden brown.
Christmas Morning Baked French Toast Sheila Easterling, Personal Lines
Ingredients 4 oz light cream cheese 4 oz fat-free cream cheese ¾ cup Splenda Granular 3 Tbsp margarine, softened 2 tsp vanilla 1 ½ tsp cinnamon 1 cup egg substitute 2 large eggs 3 cups 1% milk 2 tsp powdered sugar (optional) 1 lb sourdough or wheat bread (1-inch slices)
Directions Spray a 9x13 baking dish with nonstick cooking spray. In a large bowl, beat cream cheeses, Splenda, margarine, vanilla, and cinnamon until smooth. Blend in egg substitute and then eggs. Add milk and mix well. Soak bread slices in egg mixture, and place in prepared pan. Pour remaining batter over slices. Cover and refrigerate for at least one hour or overnight. Preheat oven to 350°F. Bake for 40-45 minutes until puffed in center and lightly browned. Remove from oven and lightly dust with powdered sugar if desired.
Coconut Curry Chicken Sarah Warner, P&C
Ingredients 1 ½ cups white rice 13.5 oz can coconut milk 4 skinless boneless chicken breasts 2 tsp five-spice powder (about 2 lbs), cut into strips olive oil 2 tsp curry powder salt & pepper
Directions Cook rice as directed. Heat one tablespoon olive oil over medium heat in small saucepan. Stir in curry powder and cook for one minute. Add coconut milk and cook until reduced by half, about seven minutes. Toss together chicken, five-spice powder, and ½ teaspoon salt and ½ teaspoon pepper. In large heavy skillet, heat two tablespoons olive oil over medium-high heat until shimmering. Increase heat to high, and stir fry chicken until just cooked through, about six minutes. Stir in coconut curry sauce. Serve over rice.
Coconut Shrimp with Tangy Apricot Dipping Sauce Sarah Warner, P&C
Ingredients ¼ cup flaked, unsweetened coconut ½ lb shrimp ¼ cup all-purpose flour ¼ cup apricot all fruit spread tsp salt 1 Tbsp prepared horseradish tsp crushed red pepper flakes 1 tsp soy sauce 1 egg
Directions Preheat oven to 450ºF, and spray baking sheet. Shrimp should be thawed, peeled and de-veined. Rinse shrimp and pat dry. Mix coconut, flour, salt, and red pepper flakes in quart size plastic storage bag or shallow bowl. Beat egg in shallow bowl. Batter shrimp in batches in the egg mixture to cover and let excess egg fall off. Cover the shrimp with the coconut mixture. Spread shrimp on baking pan and bake for about 10 minutes. Dipping sauce: Mix apricot spread, horseradish, and soy sauce in small food processor or blender to combine. Serve baked shrimp with dipping sauce. Weight Watchers: 6 points, 283 calories and 9 fat grams
Crock Pot Lasagna Shelia King, IPF Corp
Ingredients 10-oz lasagna noodles, broken 12-oz cottage or ricotta cheese into bite-size pieces 16-oz mozzarella cheese, shredded (about 10 noodles) (reserve some cheese to put on ½ lb lean ground beef or ground round top for last 20 minutes or so) ½ lb lean pork sausage 26-oz spaghetti sauce 1 onion, finely chopped salt and pepper to taste 1 clove garlic
Directions Sauté meat, onions, and garlic, and drain well. Grease 5-quart slow cooker with shortening. Mix the rest of the ingredients together, and add with meat mixture. Cook 3-5 hours on high heat or 7-8 hours on low heat, or try 1 hour high then 5 hours on low.
Easy Pizza Pockets Lauren Turner, Personal Lines
Ingredients 1 tube of Pillsbury Grands rolls mozzarella cheese pizza sauce 1 egg fillings of your choice 2 Tbsp milk
Directions Press Grands roll into a 5 inch circle. Spread about 1 tablespoon of pizza sauce, cheese, and fillings over half of the dough. Stretch the dough over to touch the other end of the round. Seal the ends with a fork. Whisk 1 egg and 2 tablespoons of milk to make an egg wash. Once mixed, brush on top of the pizza pockets. Bake at 375ºF for 12-15 minutes.
Did you know? Lauren Turner is the third generation
following her grandfather, Earle Dillard, and father, Kerry Dillard.
Grilled Salmon with Habanero-Lime Butter Jeff Wright, Commercial Auto
Ingredients ¼ cup vegetable oil 4 5-oz salmon steaks ½ cup orange juice ¼ cup butter, softened 3 Tbsp lime juice ¼ tsp garlic salt 1 Tbsp tequila 1 Tbsp lime juice 1 Tbsp grated lime zest 2 tsp minced habanero pepper 1 Tbsp minced habanero pepper 2 tsp grated lime zest 1 clove garlic, minced
Directions In a bowl, stir together the first seven ingredients. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently. In a small bowl, mix together the remaining five ingredients. Cover, and refrigerate.
Preheat grill for medium heat. Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.
Hawaiian Pork Chops Sue Moore, Claims
Ingredients 4 (½ inch thick) lean pork chops 2 Tbsp brown sugar 8-oz can pineapple slices in juice ½ tsp ground nutmeg
Directions Drain and reserve juice from canned pineapple. Place pork chops in baking dish that is lightly sprayed with cooking spray. Mix 3 tablespoons of the reserved pineapple juice with brown sugar and nutmeg. Spoon half the mixture over the pork chops. Top with pineapple slices and spoon remaining mixture over pineapple. Cover and bake 30 minutes at 350°F. Uncover and bake 20 minutes longer, spoon sauce over chops occasionally.
Honey Mustard Grilled Chicken Sue Moore, Claims
Ingredients cup Dijon mustard 2 Tbsp mayonnaise ¼ cup honey 1 tsp steak sauce 4 skinless, boneless chicken breasts Directions Preheat grill for medium heat. Mix mustard, honey, mayonnaise, and steak sauce. Set aside a small amount for basting. Dip chicken in remaining sauce to coat. Lightly oil the grill grate. Grill chicken over direct heat for 30 minutes, turning occasionally. Baste with remaining sauce during the last 10 minutes.
Italian Crusted Chicken Tammy Simpkins, P&C
Ingredients 4-6 boneless chicken breasts 6 strips raw bacon 1 pkg Italian breadcrumbs ½ tsp garlic powder 1 cup mayonnaise salt & pepper
Directions Preheat oven to 375F. Mix breadcrumbs, salt, pepper, and garlic powder in bowl. Roll chicken breast in mayonnaise to lightly coat. Place chicken in breadcrumb mix and coat all over. Wrap one slice of bacon around chicken breast and use toothpicks to hold bacon. Place on ungreased cookie sheet, and bake for 30 to 45 minutes. Serves four to six.
Did you know? Tammy Simpkins has been with Bloss & Dillard for 14 years and is the proud owner of a 1975
all original Corvette.
Lasagna Cupcakes Jeff Wright, Commercial Auto
Ingredients lb ground beef 1 ¾ cups of mozzarella cheese, salt & pepper shredded 24 wonton wrappers ¾ cup of ricotta cheese 1 ½ cups of Parmesan cheese, 1 cup meat-flavored pasta sauce grated basil for garnish
Directions Preheat oven to 375ºF. Spray muffin pan with cooking spray. Brown beef and season with salt and pepper. Drain. Cut wonton wrappers into circles using a biscuit cutter or the top of a drinking glass. Reserve ½ cup of Parmesan cheese and ¾ cup of mozzarella cheese for the top of the cupcakes. Start layering your cupcakes. Begin with a wonton wrapper, and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce. Repeat layers again (wonton wrapper, Parmesan, ricotta, mozzarella, and pasta sauce). Top with the reserved Parmesan and mozzarella cheeses. Bake 18-20 minutes, or until edges are brown. Remove from oven and allow to cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagna out. Garnish with basil, serve, and impress!
Mini Deep Dish Pizza Lauren Turner, Personal Lines
Ingredients 4 flour tortillas for burritos (8 inch) ¼ cup grated Parmesan ¾ cup shredded mozzarella cheese 36-48 mini pepperonis 1 cup pizza sauce
Directions Preheat oven to 425°F. Lightly oil a 12-cup muffin tin or coat with nonstick spray. Working one at a time, lay tortilla on a flat surface. Using an empty can or round cookie 3” cutter, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla. Fit a tortilla circle into each of 12 muffin tins, pressing carefully to make sure there is an opening in the center. Scoop 1 tablespoon pizza sauce into each muffin tin. Sprinkle with mozzarella and Parmesan cheeses, topping with 3-4 mini pepperonis each. Place into oven and bake for 10-12 minutes, or until cheese has melted. Serve immediately.
Mini Mexican Meatloaf Colin Wills, BDI Vice President
Ingredients 1 lb extra lean ground beef 2 tsp chili powder 6-oz pkg of Stove Top stuffing salsa 1 cup water Mexican style shredded cheese
Directions Take one pound extra lean ground beef, one package Stove Top stuffing mix (6-oz), one cup water, and two teaspoons of chili powder. Mix together in a bowl and press into 12 muffin cup pans sprayed with cooking spray. Make an indentation in the center of each with a spoon. Spoon a little bit of salsa into the center of each meatloaf, and bake at 375ºF for 30 minutes, or until cooked through. Top with Mexican style cheese, and continue baking for 5 minutes or until cheese is melted.
North Carolina Barbecue Kevin Motley, AIM Support Services & Premium Finance
Ingredients 3 to 4 lb pork shoulder roast 1 Tbsp salt (bone in) pepper to taste 2 cups cider vinegar crushed red pepper flakes 2 Tbsp sugar (depending on your heat preference)
Directions Cook above ingredients in a crock pot for 12 hours or until the meat falls off the bone. Remove roast and put in a large bowl. Keep all of the liquid and de-fat by chilling in the refrigerator and removing the congealed fat. Discard all of the bones and visible fat from the roast. Shred the meat with two forks. Mix the meat with the de- fatted liquid.
Did you know? BDI & AIM are both active with local civic
and church mission programs.
One Pot Dish Susan Dillard, Wife of Kerry Dillard
Ingredients 1lb ground beef ½ cup ketchup 6 slices of bacon, cut into 2 Tbsp brown sugar small pieces 1 Tbsp white vinegar ½ cup chopped onion 1 tsp salt 1 can kidney beans dash of pepper 1 or 2 cans pork & beans
Directions Brown ground beef in skillet; drain and put beef in crock pot. Brown bacon and onions; drain. Add bacon and onion and remaining ingredients to crock pot. Stir together well. Cover and cook on low for 4 to 9 hours.
Overnight French Toast Brenda Copley, AIM Personal Lines
Ingredients 1 loaf French bread 5 eggs ½ cup unsalted butter ½ cup half & half 1 cup brown sugar, tightly packed 1 tsp vanilla 2 Tbsp light Karo syrup ¼ tsp salt
Directions Melt butter, Karo syrup, and brown sugar in a saucepan over medium heat, stirring frequently. After it melts into a caramel consistency, pour it into a 13X9 pan. Cut your French bread into thick 1-½ to 2” slices. Layer on top of caramel sauce, squeezing to fit as much bread in a single layer as you can.
Whisk the rest of the ingredients (eggs, half & half, vanilla, and salt) together. Pour over the bread. Cover and refrigerate overnight or at least 8 hours.
Bring to room temperature before putting into a 350ºF oven for 30 minutes, uncovered. Sprinkle with cinnamon and sugar if desired. Serves six.
Did you know? Sandy Jackson, Vice President of
BDI/AIM Virginia, joined the company in 1985.
Peanut Butter & Double Jelly Sandwich Kerry Dillard, BDI President
Ingredients 2 slices bread of choice 2 Tbsp grape jam 2 Tbsp peanut butter Doritos or Fritos
Directions Spread one slice of bread with the peanut butter. Spread the second slice with jam. Carefully join both pieces of bread together with the filling in the middle. Eat whole or cut diagonally. Serve with Doritos or Fritos.
Pork Chops with Apples & Stuffing Colin Wills, BDI Vice President
Ingredients 6-oz pkg of Stove Top stuffing mix for chicken 1 can (21-oz) of apple pie filling 6 boneless pork loin chops (1 ½ lbs), ¾” thick
Directions Heat oven to 375ºF. Prepare stuffing as directed on package. Spread pie filling onto bottom of 13x9 baking dish sprayed with cooking spray. Top with chops and stuffing, and cover with foil. Bake 30 minutes. Uncover and bake an additional 10 minutes or until chops are cooked through (160ºF.)
Pulled Pork BBQ Steven Turner, Husband of Lauren Turner
Ingredients 2-3 lbs boneless pork roast 1 Tbsp minced garlic (pork shoulder, tenderloin, etc.) ¼ cup sweet mesquite seasoning 3 cups of water 1 to 2 cups barbecue sauce 12-oz can of root beer (Sweet Baby Ray’s is our favorite) 1 Tbsp beef bouillon Directions Combine water, root beer, beef bouillon, minced garlic, and sweet mesquite seasoning in a medium-sized bowl. Stir to combine. Put pork in your crock pot, and pour liquid mixture over the top. Cook in your crock pot on low for 7-8 hours, or high for 4-5 hours. Drain the liquid from the crock pot. Remove any large pieces of fat. Shred pork using two forks. Add desired amount of barbecue sauce to the pork and mix.
Spaghetti Sauce Lindsay Lawless, Personal Lines
Ingredients 2 lb ground beef 2 bay leaves ½ onion diced ¼ c sugar 1 – 15oz can tomato sauce 1 tsp. chili powder 1 tsp. garlic powder 1 tbsp. vinegar 2 small cans of tomato paste 2 tsp. salt 1 tsp black pepper Directions Combine all ingredients in a crock pot and cook on low for 3 hours.
Spicy Chicken Sue Moore, Claims
Ingredients 6 boneless chicken breasts 1 cup tomato juice ½ cup fat-free Italian dressing ½ tsp chili powder Directions Combine dressing, tomato juice, and chili powder. Pour over chicken and marinate several hours. Bake for 30 minutes or until done, turning once and basting frequently. May be grilled or broiled.
Spicy Grilled Shrimp Jeff Wright, Commercial Auto
Ingredients 1 lb raw, peeled and ½ to ¾ tsp cayenne pepper deveined shrimp (depending on spiciness you want ) 1 clove of garlic (or equivalent 1 tsp of paprika minced garlic in a jar) 2 Tbsp of light olive oil ¼ – ½ tsp of kosher salt 2 tsp of lemon juice
Directions Place all of the shrimp into a gallon-size Ziploc bag. Combine the remaining ingredients in a small bowl and mix. Pour mixture into the bag with the shrimp and seal closed. Toss shrimp until they are thoroughly covered with the seasoning mixture. Skewer and grill to perfection (approximately 8 minutes on each side.)
Taco Pies Rhonda Thacker, Commercial Auto
Ingredients 2 9” deep dish frozen 1 cup crushed tortilla chips pie crusts, thawed 2 cups shredded lettuce 1 lb ground beef 1 large tomato, diced 16-oz can refried beans sour cream 1 onion, chopped black olives 1 cup shredded cheddar cheese
Directions Preheat oven to 350ºF. Bake pie crusts following package directions, but cutting the bake time in half. In a large, heavy skillet over medium-high heat, cook the ground beef until evenly brown; drain excess fat. Place half the refried beans in each pie shell, smearing over the bottom and the sides of the partially baked shells. Spread a layer of ground meat over the beans and top with the onion, crushed tortilla chips, and cheese. Bake 15 to 20 minutes, or until the crust is golden brown and the cheese is bubbly. Top with lettuce, tomato, sour cream, and black olives.
Taco Plate for Two Shelia King, IPF Corp
Ingredients ½ pound ground beef 1 cup broken tortilla chips ½ cup chopped onion ½ cup shredded cheddar cup taco sauce cheese ¼ cup chopped green chilies shredded lettuce, tomatoes ¼ tsp salt (chopped), and sour cream Directions In a skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in taco sauce, chilies, and salt. Cover and cook over medium-low heat for six to eight minutes or until heated through. Spoon over chips and sprinkle with cheese. Top with lettuce, tomato, and sour cream. Yield: 2 servings
Quick Tips How Much & How Many Butter & Chocolate equals 2 Tbsp butter . . . . . . . . . . . . . . . . . . . . . 1 oz 1 stick or 1/4 lb butter . . . . . . . . . . . . . . 1/2 cup 1 square baking chocolate . . . . . . . . . . 1 oz
Crumbs equals 20 saltine crackers 1 cup fine crumbs 12 graham crackers . . . . . . . . . . . . . . . . 1 cup fine crumbs 22 vanilla wafers . . . . . . . . . . . . . . . . . . 1 cup fine crumbs 8-9 slices zwieback . . . . . . . . . . . . . . . . 1 cup fine crumbs 1 slice bread . . . . . . . . . . . . . . . . . . . . . 1 cup soft crumbs
Pasta, Grains dry cooked 4 oz macaroni (1 to 1 1/2 cups) . . . . . . 2 1/4 cups 4 oz noodles (1 1/2 to 2 cups) . . . . . . . 2 1/4 cups 4 oz spaghetti (1 to 1 1/4 cups) . . . . . . 2 1/2 cups 1 cup rice (6 1/2 to 7 oz) . . . . . . . . . . . . 3 to 3 1/2 cups 1 cup instant rice . . . . . . . . . . . . . . . . . 2 cups
Fruits, Vegetables equals juice of one lemon 3 to 4 Tbsp grated peel of one lemon . . . . . . . . . . . 1 tsp juice of one orange . . . . . . . . . . . . . . . . 6 to 7 Tbsp grated peel of one orange . . . . . . . . . . . 2 tsp one medium apple, chopped . . . . . . . . 1 cup one medium onion, chopped . . . . . . . . 1/2 cup 1/4 lb celery (about 2 stalks), chopped . 1 cup
Cheese & Eggs equals 1 lb process cheese, shredded 4 cups 1/4 lb blue cheese, crumbled . . . . . . . . 3/4 to 1 cup 1 large egg, beaten . . . . . . . . . . . . . . . . 1/4 cup 12-14 egg yolks . . . . . . . . . . . . . . . . . . . 1 cup 8-10 egg white . . . . . . . . . . . . . . . . . . . 1 cup
Nuts equals 1 lb walnuts, in shell 2 cups, shelled 1/4 lb chopped walnuts . . . . . . . . . . . . . about 1 cup 1 lb almonds, in shell . . . . . . . . . . . . . . . about 1 cup shelled
Banana Nut Bread . . . . . . . . . . . .46
Chocolate Glazed Angel Food Cake . . . . . . . . . . . . . . . . . . . . . .49
Chocolate & Peanut Butter No Bake Cookies . . . . . . . . . . . .50
Chocolate Peanut Butter Tandycakes . . . . . . . . . . . . . . . .50
Candy Chocolate Nut Candies . . . . . . . .41
Chocolate Peanuty Sweeties . . .41
Desserts & CANDY
Coconut Delight Bars . . . . . . . . .52
Cool Dessert Salad . . . . . . . . . . .53
Dirt Cake . . . . . . . . . . . . . . . . . . .54
Dutch Apple Pie . . . . . . . . . . . . . .55
Lemon Bars . . . . . . . . . . . . . . . . .58
Lemon Cookies . . . . . . . . . . . . . .58
Lemon Lush . . . . . . . . . . . . . . . . .59
Lemonade Pie . . . . . . . . . . . . . . .59
Mississippi Pecan Pie . . . . . . . . .61
Pineapple Dream Dessert . . . . . .62
Red, White and Blue Strawberry Shortcake . . . . . . . . . . . . . . . . . .63
Red Velvet Poke Cake . . . . . . . . .64
Reese’s Krispies . . . . . . . . . . . . .65
Robert Redford Cake . . . . . . . . .65
Zucchini Bread . . . . . . . . . . . . . .68
Candy Chocolate Nut Candies Linda McComas, Accounting
Ingredients 16-oz unsalted, dry-roasted peanuts 4-oz package German chocolate 18 2-oz chocolate bark coating baking squares, broken into pieces squares, cut in half 9.75-oz can salted, 2 cups (12-oz) pkg semi-sweet whole cashews chocolate morsels 1 tsp vanilla
Directions Combine first five ingredients in a 3 ½ or 4-quart slow cooker. Cover and cook on low for two hours, or until melted. Stir chocolate nut mixture; add cashews and vanilla, stirring well to coat cashews. Drop nut mixture by heaping tablespoons onto wax paper. Let stand until firm. Store in an air- tight container.
Chocolate Peanuty Sweeties Shelia King, IPF Corp
Ingredients 1 cup peanut butter 5 dozen mini pretzel twists ½ cup butter, softened 1 ½ cups milk chocolate chips 3 cups powdered sugar 1 Tbsp vegetable oil
Directions In a mixing bowl, beat peanut butter and butter until smooth; beat in powdered sugar. Shape into 1-inch balls. Press one on each pretzel. Place on wax paper-lined baking sheets. Refrigerate until firm, about 1 hour. In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil. Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in the refrigerator. *Reduced-fat or generic-brand peanut butter is not recommended for use in this recipe.
Christmas Fudge Sue Moore, Claims
Ingredients 4 ½ cups sugar 2 tsp vanilla 2 sticks butter 7-oz jar marshmallow cream 1 can evaporated milk ½ cup peanut butter 12-oz pkg semi-sweet 1 cup chopped walnuts chocolate chips tsp salt
Directions Put sugar, butter, and evaporated milk in pan and boil for nine minutes, stirring constantly. Remove from heat and mix in chocolate chips, vanilla, marshmallow cream, peanut butter, walnuts, and salt. Stir well. Pour into two buttered containers to set.
Dreamcicle Fudge Cathy Marshall, Support Services
Ingredients 3 cups white chocolate chips ½ stick butter 1 can sweetened condensed milk 9 drops red food coloring cup powdered sugar 12 drops yellow food coloring 2 tsp vanilla 1 Tbsp orange extract
Directions Melt chips and milk in microwave for three minutes, stirring several times. Stir in sugar, vanilla, and butter. Set aside 1 cup of the mixture. Stir in extract and food coloring and pour into buttered 8x8 pan. Swirl in the cup of white mix. Refrigerate.
Peanut Butter Fudge Sue Moore, Claims
Ingredients 2 cups sugar 1 cup peanut butter ½ cup water 1 tsp vanilla
Directions Combine sugar and water. Bring to a boil and boil for one full minute. Take off heat and add peanut butter and vanilla; beat until thick. Spoon onto wax paper or a buttered dish or plate and let cool.
Sheila’s Christmas Fudge Sheila Easterling, Personal Lines
Ingredients 3 cups sugar ½ tsp salt 1 cup milk 2 Tbsp butter ¼ tsp cream of tartar 1 tsp vanilla 4 Tbsp cocoa 1 cup chopped pecans
Directions Place sugar, cream of tartar, and milk in a pan and bring to boiling point, stirring constantly. Wipe the crystals from the edge of the pan. Add cocoa and cook to the soft boil stage (when a drop dropped in a cup of cold water forms a soft ball). Remove from heat and add salt, butter, and vanilla, but do not stir. Set in cool place. When nearly cool, beat until thick enough to hold its shape. Add nuts and turn onto platter. Shape with hands into long roll and slice.
Desserts Adventures Rene Adkins, Accounting
Ingredients 1 stick butter 2 cups crisped rice cereal 1 cup sugar ½ cup chopped nuts 1 cup chopped dates tsp salt 1 egg 1 tsp vanilla coconut
Directions Mix butter and sugar together in pan; bring to boil. Remove from heat; add chopped dates and well beaten egg. Return to heat; let boil two minutes. Remove from heat; add salt and vanilla and mix. Then add crisped rice cereal and nuts; mix together.
Let cool until you can handle with well buttered hands – roll into balls the size of walnuts and roll in coconut.
Ambrosia Salad Lauren Turner, Personal Lines
Ingredients 1 cup drained, crushed pineapple 1 cup mini marshmallows 1 cup drained mandarin oranges 1 cup sour cream 1 cup coconut
Directions Mix all ingredients together in a large bowl and chill.
Apple Bars Susan Dillard, Wife of Kerry Dillard
Ingredients 1 cup sifted flour 1 tsp vanilla 1 tsp baking powder ½ cup finely chopped nuts ¼ tsp salt ½ cup pared cooking apples, ¼ tsp ground cinnamon chopped ½ cup butter or margarine ½ cup firmly packed light brown sugar For Cinnamon-Sugar Topping: ½ cup granulated sugar 1 Tbsp granulated sugar 1 egg ¼ tsp ground cinnamon
Directions Preheat oven to 350ºF. Sift together flour, baking powder, salt, and cinnamon. Melt butter in a medium pan; remove from heat. Beat in sugars, egg and vanilla with a wooden spoon. Stir in flour mixture, apples and nuts. Spread in greased 8x8x2 pan. Sprinkle with remaining cinnamon-sugar mixture. Bake for 30 minutes.
Did you know? Our iconic Bloss & Dillard building began
as a Kroger, followed by the French Tavern Restaurant then became home to BDI in 1983.
The building is also featured in our logo.
Apple Cake Terri Bentley-Litz, Personal Lines
Ingredients 2 cups sugar ¼ tsp salt 3 eggs 1 tsp allspice 1 cup oil 1 tsp nutmeg 2 tsp baking soda 1 tsp cinnamon 1 cup buttermilk 1 cup chopped nuts 2 ¼ cup flour (pecans or walnuts) 1 tsp vanilla 1 ½ cups apples, ¼ cup orange juice peeled & chopped 1 cup powdered sugar
Directions Mix sugar, oil, and eggs together. Add flour, baking soda, allspice, nutmeg, cinnamon, and salt along with buttermilk and vanilla. Fold in apples and nuts. Bake one hour in tube pan at 350°F. When done, mix orange juice with powdered sugar. Pour over hot cake. Let cool completely before taking out.
Banana Bread Susan Dillard, Wife of Kerry Dillard
Ingredients 1 cup sugar 2 eggs ½ cup butter or margarine, 2 cups flour softened 1 tsp baking soda 3 ripe bananas, mashed ½ cup chopped nuts
Directions Beat sugar and butter together. Add eggs and beat until fluffy. Add bananas, flour, baking soda, and nuts. Mix well. Bake at 350ºF for 40 to 50 minutes.
Did you know? Terry Bentley-Litz has worked for Bloss & Dillard
for 21 years and is the proud mother of two sons, Tanner and Logan.
Banana Dulce De Leche Pie Jamie Bowling, P&C
Ingredients 1 graham cracker pie crust 4-oz neufchatel cheese, softened 2 bananas, sliced ½ 14-oz can of sweetened 1 can dulce de leche condensed milk 1 cup milk ½ container (6-oz) Cool Whip, 3.4-oz box French vanilla defrosted instant pudding
Directions In a large bowl, combine the pudding and milk and set aside.
In another bowl, beat the cream cheese until smooth, and then add the sweetened condensed milk and beat again until smooth. Add the pudding into the cream cheese mixture and stir until evenly combined. Add of the Cool Whip to the bowl, and gently fold it into everything. Add the remaining Cool Whip and fold until completely combined. Adding a little at a time is keeping it lighter vs just whipping it all together.
Layer the sliced bananas on the bottom of the pie crust and pour the dulce de leche all over it. You most likely will only use ¾ of the can. That’s fine. Add the filling on top and chill for at least a few minutes before serving.
Banana Nut Bread Debbie Skeens, Support Services
Ingredients 1 box of yellow cake mix 4 eggs 1 pkg instant banana pudding 1 cup nuts ½ cup water 2 really ripe bananas ½ cup oil Directions Mix all ingredients together. Bake at 350ºF for 40-45 minutes. Makes four small loaves or three medium loaves.
Baskin-Robbins Pie Terri Bentley-Litz, Personal Lines
Ingredients 1 cup flour 9-oz container frozen ½ cup (1 stick) butter whipped topping ½ cup crushed nuts 1 family-size pudding mix 8-oz pkg cream cheese, (chocolate, butter pecan or lemon) room temperature shredded coconut, crushed nuts, 1 cup white sugar optional
Directions Preheat oven to 350°F. Mix and press the first three ingredients into 8x10 pan. Bake for 15 minutes. Let cool. Whip cream cheese and sugar until fluffy; fold in whipped topping. Prepare pudding as directed on package. Layer pudding mix on crust, then top with cream cheese mixture. Sprinkle top with shredded coconut and crushed nuts. Refrigerate.
Blackberry Cake Rene Adkins, Accounting
Ingredients ½ cup shortening 2 tsp cinnamon 2 cups blackberries ½ tsp nutmeg 3 eggs ½ cup buttermilk 2 cups sugar 3 cups flour 2 tsp soda ½ tsp salt 2 tsp baking soda
Directions MIx all ingredients. Pour into greased cake pan. Bake 45 minutes at 350ºF.
Did you know? Tina Daniels has been with Bloss & Dillard
for 11 years and is the proud grandmother of Adalyan and Bailee.
Brownie Dessert Shelia King, IPF Corp
Ingredients 2 brownie mixes 2 3-oz pkgs instant pudding 1 extra large egg 1 chocolate, 1 vanilla 8-oz pkg cream cheese, 3 ½ cups milk softened 1 Hershey candy bar or 1 cup powdered sugar chocolate syrup 2 8-oz containers whipped topping
Directions Mix brownie mixes according to directions. Add egg. Bake in 9x13 greased and floured cake pan. Mix cream cheese, powdered sugar and one container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together, and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.
Butterfinger Cheesecake Tate Tooley, IT/MIS
Ingredients 1 ½ sticks of butter, melted ¾ cup powdered sugar ¾ cup granulated sugar 12-oz Cool Whip 1 ½ to 2 pkgs graham crackers, 5 large Butterfinger candy bars, crumbled fine crumbled Directions In medium bowl, mix together butter, granulated sugar, and graham crackers. Press into the botton of a 9x13 baking dish. Put in freezer for 10 to 15 minutes. In a large bowl, mix together cream cheese, powdered sugar, Cool Whip, and three to four candy bars. Spread over crust. Sprinkle remaining candy bar pieces for topping. Refrigerate until ready to serve.
Did you know? As of 2014, BDI/AIM has 11 employees
with 25 or more years of service.
Chocolate Chip Walnut Cookies Sue Moore, Claims
Ingredients 1 cup butter, softened 1 tsp baking soda 1 cup granulated sugar 2 tsp hot water 1 cup brown sugar ½ tsp salt 2 eggs 2 cups semi-sweet chocolate chips 2 tsp vanilla 1 cup chopped walnuts 3 cups all purpose flour
Directions Preheat oven to 350ºF. Cream together granulated sugar, brown sugar, and butter until smooth. Beat eggs in the mixture, one at a time. Stir in vanilla, dissolve baking soda, and salt in the 2 tsp hot water and stir into mixture. Stir in flour, chocolate chips, and nuts. Drop by desired size onto ungreased baking sheets. Bake for 10 minutes or until edges are slightly brown.
Chocolate Glazed Angel Food Cake Sue Moore, Claims
Ingredients 1 ¾ cups granulated sugar 1 tsp vanilla ¼ tsp salt 1 ½ tsp cream of tartar 1 cup cake flour, sifted 3 cups sifted confectioner’s sugar 12 egg whites, room temperature ¼ cup unsweetened cocoa cup warm water ¼ cup + 1 ½ Tbsp hot water
Directions Preheat oven to 350°F. In a food processor, spin granulated sugar about two minutes until it is superfine. Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside. In a large bowl, whisk together egg whites, cup water, vanilla, and cream of tartar. After two minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula, fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes, or until done. Cool upside down on cooling rack for at least an hour before removing from pan. For the chocolate glaze, combine the last three ingredients and stir until smooth. Drizzle over angel food cake.
Chocolate & Peanut Butter No Bake Cookies Lindsay Lawless, Personal Lines
Ingredients 2 c sugar 1 c peanut butter 4 tbsp cocoa 1 tbsp vanilla 1 stick butter 3 c instant oatmeal ½ c milk
Directions Bring sugar, cocoa, butter, and milk to a rumbling boil. Let boil for 1 minute. Remove from heat and add peanut butter, vanilla, and oatmeal. Stir. Drop cookies by the spoonful on wax paper. Let sit for 30 minutes.
Chocolate Peanut Butter Tandycakes Donna Jackson, AIM Accounting & IT
Ingredients 1 sleeve of Ritz crackers drizzle of vegetable oil 2 cups of semi-sweet chocolate peanut butter morsels
Directions Cover cookie sheets with wax paper. Spread peanut butter on each cracker (a good amount, you’ll want to taste it through all the chocolate!). Place the chocolate morsels in a microwave bowl with a drizzle of oil; melt for 1 minute and then stir. Continue microwaving at 30 second intervels and stirring until the morsels are completely melted. Dip the peanut butter crackers into the chocolate until coated and place on the wax lined sheets; place in the refrigerator or the freezer to set. Store in a covered container at room temperature or in the fridge/freezer.
Did you know? We have casual Thursday ($2 buy in) and casual Friday ($1 buy in) that raises a few
thousand dollars which are donated to local charities every year.
Christmas Fun Cookies Jamie Bowling, P&C
Ingredients 1 ¼ cups all-purpose flour 1 tsp vanilla, almond or lemon extract ½ cup sugar 6 Tbsp butter or margarine, ¼ teaspoon salt softened ½ teaspoon baking powder 1 egg
Directions Combine all ingredients in large mixing bowl. Beat at medium speed until dough forms, about five minutes. Chill two hours or up to four days.
Flatten with rolling pin and shape with your favorite cookie cutter. If dough becomes soft while shaping, re-chill.
Decorate cookies with colored sugars, red-hot cinnamon candies, chocolate chips, and raisins before cooking or decorate with cake/cookie frosting after baking. Bake on ungreased cookie sheets at 375ºF for eight to 10 minutes. Cool cookies for one minute. Carefully remove from cookie sheet. Makes about two dozen.
Cinnamon Twists Ernestine Napier, P&C
Ingredients ¼ cup margarine 1 ½ tsp cinnamon ½ cup sugar 2 cans refrigerated biscuits
Directions Preheat oven 400°F. Lightly grease 9x13 pan. Melt margarine in microwave, and set aside. Combine sugar and cinnamon in bowl and set aside. Shape each biscuit by rolling it until it is in a long pencil shape. Tie each piece of dough into a knot. Roll dough knots in melted butter and then in the cinnamon-sugar mixture. Bake about 10 minutes or until done.
Original recipe makes 1 - 9x13 inch cake
Ingredients 18.25-oz pkg white cake mix, 8-oz pkg frozen whipped plus listed ingredients on cake box topping, thawed (eggs, oil, water) 8-oz pkg flaked coconut 14-oz can cream of coconut
Directions Prepare and bake white cake mix according to package directions for a 9x13 pan. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. Open can of cream of coconut (making sure to stir first) and pour it over the top of the still hot cake. Make sure you evenly coat the whole cake and spread it around so it will soak in. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Allow cake to cool in the refrigerator for a couple of hours before serving. Keep cake refrigerated.
Coconut Delight Bars Karen Brooks, AIM Commercial Auto
Ingredients ½ cup margarine or butter 7 ½-oz bag of coconut (I use Parkay.) 1 cup Nestles semi-sweet 1 cup granulated sugar (heaping cup) chocolate morsels 2 large eggs
Directions Line an 8x8 pan with heavy duty foil, making sure to bring foil up and over each side. Sprinkle the chocolate chips in pan and place in a 300ºF oven for approximately 5 minutes to melt the chips. Spread evenly on bottom of pan with a rubber spatula. Allow the chocolate to cool for a few minutes.
Melt margarine/butter in a medium bowl in a microwave oven on high. Add ingredients 1 through 4 and mix well. Spread mixture over hardened chocolate layer.
Bake in a 375ºF oven for approximately 25 minutes or until coconut is lightly browned. Allow the bars to cool for a while and cut while still in the pan. Then put the pan in the refrigerator so the chocolate will finish hardening. Lift the bars out by pulling up on the edges of the foil. Finish cutting into bars if necessary.
Cool Dessert Salad Debbie Skeens, Support Services
Ingredients 2 cups miniature marshmallows 1 can apple pie filling 8-oz frozen whipped topping 1 can sweetened condensed milk 20-oz can crushed pineapple, drained graham cracker crust, optional
Directions Mix all ingredients together and chill. Also can be used as filling in graham cracker crust for pie.
Crumble Topped Chocolate Peanut Butter Cake Debbie Skeens, Support Services
Ingredients 1 cups peanut butter and ¾ cup (1-½ sticks) butter, softened milk chocolate morsels (divided) 1 tsp vanilla ½ cup semi-sweet chocolate morsels 3 large eggs 1 ¼ cups all-purpose flour 1 cup water 1 tsp baking soda 2 Butterfinger candy bars ½ tsp salt (2.1-oz each), coarsely chopped 1 ½ cups granulated sugar
Directions Preheat oven to 325ºF. Grease a 13x9 baking pan. Microwave one cup peanut butter and milk chocolate morsels and semi-sweet morsels, in medium microwave-safe bowl for about one minute, at 70% power or until everything is melted. Combine flour, baking soda, and salt in small bowl. Beat sugar, butter, and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted morsels. Gradually beat in flour mixture, alternating with water, until smooth. Spread in prepared pan. Bake for 40-45 minutes or until toothpick comes out clean. Immediately sprinkle remaining peanut butter and milk chocolate morsels. Let stand five minutes or until morsels are shiny. Sprinkle with Butterfinger pieces. Cool completely.
Dirt Cake Tina Daniels, Commerical Auto
Ingredients 16-oz package of Oreo 8-oz cream cheese, softened cookies, crumbled 12-oz Cool Whip, thawed 2 pkgs (3 1/2-oz) vanilla 1 cup powdered sugar instant pudding gummy worms, optional 2 cups milk
Directions Spread half of the Oreos on bottom of a 13x9 pan. Mix rest of ingredients and spread on top of cookies. Spread rest of cookies on top and chill. Add gummy worms to top when ready to serve. For an extra bonus, add a toy sand shovel for serving.
Donuts Jamie Bowling, P&C
Ingredients 2 Tbsp yeast dissolved 1 egg in ½ cup very warm water ½ tsp nutmeg ½ cup sugar ½ tsp salt ½ cup sweet cream, scalded* About 1 cup flour** Directions Mix first six ingredients and add about one cup flour. Let the dough sit until it forms a light sponge texture – just a few minutes. Add enough flour to stiffen but not as stiff as bread (see note below). Let rise until double. Roll and cut; let rise again. Fry in hot oil until golden.
*You may use milk instead, but your donuts will not turn out as light and fluffy.
**There is no exact amount for flour, just add until dough comes together to form a sticky, not smooth, and elastic like bread dough.
Double Layer Pumpkin Pie Jamie Bowling, P&C
Ingredients 4-oz cream cheese, softened 1 cup milk 1 Tbsp milk 15-oz can pumpkin 1 Tbsp sugar 2 4-oz pkgs vanilla pudding 8-oz tub Cool Whip 1 tsp ground cinnamon 1 graham cracker or ½ tsp ground ginger vanilla wafer crust ¼ tsp ground cloves
Directions Mix the cream cheese with the tablespoon of milk and sugar in a large bowl. Beat until smooth. Gently fold in half of the Cool Whip. Spread onto the bottom of the pie crust and set aside. Pour cup of milk, pumpkin, dry pudding mixes, and spices into a large bowl. Beat the mixture until smooth and thick. Spread on top of the cream cheese mixture. Place in the refrigerator for four hours, or until set. Top with remaining Cool Whip and serve!
Dutch Apple Pie Linda McComas, Accounting
Ingredients Pie: Crumb Topping: Pastry for one crust pie ½ cup butter or margarine 6-7 tart apples ½ cup brown sugar cup granulated sugar 1 cup all purpose flour, sifted 1 tsp cinnamon 2 Tbsp butter or margarine
Directions Line a 9” pie plate with pastry. Cut apples in ” slices. Arrange apples in pastry lined pie plate. Mix sugar and cinnamon and pour over apples. Dot with butter or margarine. Cover with crumb topping.
For the crumb topping, cream butter or margarine and brown sugar together. Cut in flour and cover apples evenly. Bake at 400ºF for 50 to 60 minutes.
Easter Cookies Jamie Bowling, P&C
Ingredients 2 cups all-purpose flour 2 cups (12-oz) semi-sweet 1 tsp baking powder chocolate chips, divided ¼ tsp salt food coloring 1 cup granulated sugar 1 to 2 (15-oz) containers ½ cup butter or margarine vanilla frosting softened 1 ½ cups (9-oz) rainbow morsels 2 tsp vanilla extract colored sugars 1 egg
Directions Preheat oven to 350F. In small bowl, combine flour, baking powder and salt. In large mixing bowl, cream sugar, butter, and vanilla. Beat in egg. Beat in dry ingredients. Stir in one cup semi-sweet chocolate chips. Press enough dough into greased and floured tablespoon to make slightly rounded. Invert onto ungreased baking sheet. Continue with remaining dough. Bake 12 to 14 minutes or just until golden around edges. Cool for two minutes. Remove to wire racks to cool completely.
Color frosting using food coloring and frost cookies. Decorate with chocolate chips, rainbow morsels, and colored sugars.
Easy Pound Cake Debbie Skeens, Support Services
Ingredients 1 box yellow cake mix 4 eggs 1 box instant pudding mix flavoring of your choice 1 cup water (lemon, vanilla, butternut, etc.) ½ cup vegetable oil
Directions Mix all ingredients in a large bowl and pour into lightly greased bundt pan. Bake at 350ºF for 35 to 45 minutes.
Heath Bar Cookies Cathy Marshall, Support Services
Ingredients graham crackers 12-oz pkg milk chocolate chips 1 cup (2 sticks) butter or margarine 1 cup chopped nuts ½ cup sugar
Directions Preheat oven to 325°F. Line cookie sheet with foil, and spray lightly with cooking spray. Line pan with graham crackers. Bring margarine/butter and sugar to a boil and cook for 3 minutes. Immediately pour over top of crackers and bake for 10 minutes. Take out of oven and sprinkle on chocolate chips. Smooth as they melt. Sprinkle on and press in chopped nuts. Cover with plastic wrap and refrigerate for about 2 hours. Cut into squares with serrated knife.
Ice Cream Sandwich Cake Donna Jackson, AIM Accounting & IT
Ingredients 20 ice cream sandwiches 8-oz container frozen whipped (regular, strawberry or Neapolitan) topping, thawed 12-oz jar hot fudge sauce and/or peanuts, toffee chips, or your caramel sauce favorite ice cream toppings
Directions Cut one ice cream sandwich in half. Place one whole ice cream sandwich and one half of an ice cream sandwich side by side across the short end of a 9x13 pan. Next to those ice cream sandwiches, arrange 8 more ice cream sandwiches lengthwise, to cover the bottom of the pan.
Place hot fudge sauce in a microwave-safe container. Heat on high for 30 seconds. Spread half of the sauce over the ice cream sandwiches. (You can sprinkle toppings on this layer if you wish.) Top with half of the whipped topping. Repeat layers: ice cream sandwiches, hot fudge sauce, and whipped topping. Scatter leftover toppings over top. Freeze, uncovered 2 hours. Cover with foil and freeze another hour. Makes 24 -36 servings.
Lemon Bars Kim Henshaw, AIM P&C
Ingredients Crust: Filling: 1 box Duncan Hines lemon 8-oz pkg of cream cheese supreme cake mix 3 eggs 1 egg 1 lb box powdered sugar, sifted 1 stick butter, melted
Directions Mix all crust ingredients until consistency of pie crust dough. Press dough evenly on the bottom of a 9x13 greased and floured pan. Set aside.
Mix all filling ingredients together and pour on top of dough. Bake at 350ºF for 45 minutes and then bake at 400ºF for 5 minutes. Cool and serve.
Lemon Cookies Sue Moore, Claims
Ingredients 1 box lemon cake mix 8-oz cream cheese, softened ½ cup margarine (1 stick), softened 1 egg
Directions Preheat oven to 375°F. Mix all ingredients together, blending well. Drop by teaspoons full onto a lightly greased cookie sheet. Bake for 10-12 minutes or until just turning golden on edges. Makes 36 cookies.
Did you know? In 2015, Sue Moore celebrated her 32nd
anniversary with Bloss & Dillard.
Lemon Lush Rene Adkins, Accounting
Ingredients 2 cups flour 2 16-oz containers Cool Whip, 2 sticks (1 cup) margarine thawed 1 cup chopped pecans 3 small boxes instant 1 cup powdered sugar lemon pudding 8-oz pkg cream cheese, softened 4 ½ cups milk
Directions Preheat oven to 350°F. Mix the flour, margarine, and pecans together and spread in a 9x13 pan. Bake until light brown, 18-20 minutes. Cool completely.
Beat powdered sugar, cream cheese, and one container of Cool Whip together and spread over cooked crust. In a separate bowl, beat pudding mixes and milk together until thick; spread over cheese mixture layer. Spread second container of Cool Whip on top and sprinkle with nuts. Chill.
Lemonade Pie Ernestine Napier, P&C
Ingredients 1 can sweetened condensed milk 6-oz can frozen lemonade 8-oz container Cool Whip 1 graham cracker pie crust Directions Blend all ingredients together, and pour into the graham cracker pie crust. Chill and enjoy.
Lime Gelatin Salad Sheila Easterling, Personal Lines
Ingredients 3-oz pkg of lime gelatin 1 cup cottage cheese 1 cup boiling water ½ cup chopped pecans 20-oz can crushed pineapple
Directions Place gelatin in an 8” or 9” glass baking dish. Add one cup boiling water and stir until gelatin is completely dissolved. Stir in crushed pineapple, cottage cheese, and pecans. Chill until set. Cut into squares to serve.
Lime Jello Salad Sue Moore, Claims
Ingredients 1 large box lime jello 8-oz pkg low fat cream cheese 1 large can pears 1 pkg Dream Whip 8-oz can pineapple
Directions Drain pears and pineapple; save the juice. Whip cream cheese and pears together; set aside. In a saucepan, bring juice to a boil and add jello; cool. Add fruit, and cheese mixture. Make the Dream Whip according to instructions on package, and fold into other ingredients. Chill before serving.
Minute Chocolate Mug Cake Debbie Skeens, Support Services
Ingredients 1 coffee mug 1 egg 4 Tbsp plain flour (not self-rising) 3 Tbsp milk 4 Tbsp sugar 3 Tbsp oil 2 Tbsp baking cocoa splash of vanilla 3 Tbsp chocolate chips, optional
Directions Mix dry ingredients in mug; add egg and mix thoroughly. Pour in milk and oil and mix well. Add chocolate chips (if using) and vanilla. Mix again.
Place mug in microwave and cook for three minutes on high. The cake will rise over the top of the mug, but don’t be alarmed. Allow cake to cool a little, and tip onto a plate. Enjoy!
Did you know? In 2015, Rene Adkins celebrated her 31st anniversary with Bloss & Dillard.
Mississippi Pecan Pie Rene Adkins, Accounting
Ingredients Pecan Pie Filling: Pie Crust: 1 cup corn syrup 1 cups flour ¾ cup sugar ½ teaspoon salt 3 eggs, lightly, beaten ½ cup shortening 3 Tbsp butter 3 Tbsp ice water 1 tsp vanilla 1 cup pecans, coarsely broken
Directions Begin by making the pie crust by adding salt to flour and cutting in the shortening. Add water and mix until ingredients are blended. Lightly dust work space with flour and roll dough out to fit pie pan.
For the filling, boil syrup and sugar together about two minutes. Pour slowly over eggs, stirring all the while. Add butter, vanilla, and nuts. Pour into unbaked pie crust. Bake 50 minutes at 350ºF. Pie will be done when completely puffed across top.
Monkey Bread Lauren Turner, Personal Lines
Ingredients 20 frozen Rhodes rolls ½ cup melted butter 1 pkg of cook & serve ¾ cup brown sugar butterscotch pudding 1 tsp cinnamon (do not use instant) chopped nuts (if desired)
Directions Spray desired pan with baking spray. Sprinkle nuts if desired. Add the 20 frozen rolls around the pan. Evenly spread dry pudding mix over rolls. In a medium bowl combine brown sugar, cinnamon, and melted butter. Pour over rolls. Leave on counter uncovered overnight. Bake at 350ºF for 25-30 minutes.
Peanut Butter Chocolate Pie Debbie Skeens, Support Services
Ingredients 1 ½ cups cold half and half, 3 ½ cups (8-oz) Cool Whip light cream, or milk 1 cup chopped Reese’s Cups 1 pkg (4-oz) chocolate 1 packaged chocolate crumb crust instant pudding
Directions Pour half and half into large bowl. Add pie filling mix. Beat with wire whisk until well blended, about one minute. Let stand five minutes. Fold in whipped topping and chopped candies. Spoon mixture into crust. Freeze until firm, about six hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store in freezer.
Pineapple Dream Dessert Jamie Bowling, P&C
Ingredients Layers: Crust: 2 cups of powdered sugar, sifted 2 ½ cups graham crumbs ½ cup unsalted butter, softened (2 sleeves) 4-oz cream cheese, softened ½ cup unsalted butter 8-oz container Cool Whip 20-oz can crushed pineapple, drained
Directions Preheat oven to 300ºF.
Melt butter in the microwave and allow to cool. Combine the crumbs and butter, and toss together until incorporated. Press 2 cups of the crumb mixture firmly into a 9x9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
Fold the remaining pineapple into the cool whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
Pineapple Upside Down Cake Terri Bentley-Litz, Personal Lines
Ingredients 1 box yellow cake mix 1 large box vanilla instant pudding 3 eggs 1 container Cool Whip cup butter 1 large can crushed pineapple cup water
Directions Preheat oven to 350ºF. Mix cake mix, eggs, water, and butter with mixer. Pour into 9” square pan. Bake for 34 minutes; let cool for 10 minutes.
Mix vanilla pudding with 3 cups cold milk. Poke holes in cake with a wooden spoon. Spread crushed pineapple over cake; pour remaining pineapple juice over cake. Spread vanilla pudding over the pineapple, then spread Cool Whip over the pudding. Refrigerate and enjoy!
Red, White and Blue Strawberry Shortcake Michael Williams, P&C
Ingredients 18 ¼-oz pkg yellow cake mix 1 pint blueberries, rinsed, drained plus ingredients listed on box 2 pints fresh strawberries, 8-oz container frozen rinsed and sliced whipped topping, thawed
Directions Prepare cake according to package directions and bake in a 9x13 pan. Cool completely. Frost cake with whipped topping. Place blueberries in a square in the upper left corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
Did you know? Bloss & Dillard began in a one-room office in downtown Huntington with only its two founders, Earle Dillard and Frank Bloss.
Red Velvet Poke Cake Lauren Turner, Personal Lines
Ingredients 1 box red velvet cake mix 4 cups milk plus ingredients needed to make 8-oz tub frozen whipped topping cake (eggs, oil & water) thawed 2 (3.4-oz) boxes instant 10 Oreo cookies, crushed (optional) cheesecake-flavored pudding
Directions Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the warm cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
In a medium bowl