Cooking with

&

1 APPETIZERS, BEVERAGES & SOUPS

11 SIDE DISHES & SALADS

23 ENTRÉES

39 DESSERTS & CANDY

71 INDEX & TIPS

Cooking withBLOSS & DILLARD, INC. AND

AGENTS INSURANCE MARKETS

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

A CERTIFIED MANAGING GENERAL AGENCY (CMGA)

P.O. Box 7878Huntington, WV 25778

p (304) 429-6961tf (800) 624-3422f (304) 429-7248

P.O. Box 71360Richmond, VA 23255

p (804) 285-4930 tf (800) 627-0505f (804) 285-4945

Instabloss-dillard.comsend submissions to: submissions@bloss-dillard.com

aim-ins.comsend submissions to: submissions@aim-ins.com

WE ARE MEMBERS OF: American Association of Managing General Agents (AAMGA)National Association of Professional Surplus Lines Offices, Ltd. (NAPSLO)Pennsylvania Surplus Lines AssociationInsurance Club of Pittsburgh

ASSOCIATE MEMBERS OF:Independent Insurance Agents of OhioIndependent Insurance Agents of VirginiaIndependent Insurance Agents of West VirginiaProfessional Independent Insurance Agents Association of OhioProfessional Independent Insurance Agents Association of Virginia and DC

FOUNDING MEMBER OF: USA Alliance

1

BeveragesSanta’s Punch . . . . . . . . . . . . . . . .7

Tropical Banana Punch . . . . . . . . .7

SoupsCorn & Potato Chowder . . . . . . . .8

French Onion Soup . . . . . . . . . . . .8

Quick & Easy Shrimp Chowder . . .9

Slow-Cooker Chicken Enchilada Chili . . . . . . . . . . . . . . . . . . . . . . .9

AppetizersBacon Roll-Ups . . . . . . . . . . . . . . .2

Crack Bread . . . . . . . . . . . . . . . . . .2

Cream Chipped Beef Dip . . . . . . .2

Festive Cheese Ball . . . . . . . . . . . .3

Feta Dip . . . . . . . . . . . . . . . . . . . . .3

Garlic Loaf . . . . . . . . . . . . . . . . . . .3

Low-Fat Chip Dip . . . . . . . . . . . . .4

Marinated Ham Rolls . . . . . . . . . . .4

Mexican Corn Dip . . . . . . . . . . . . .4

Potato Skins . . . . . . . . . . . . . . . . .5

Quick Rolls . . . . . . . . . . . . . . . . . . .5

Spinach Artichoke Dip . . . . . . . . .6

Vegetable Pizza . . . . . . . . . . . . . . .6

Appetizers BEVERAGES

& SOUPS

2

AppetizersBacon Roll-UpsSue Moore, Claims

Ingredients½ cup sour cream ½ lb bacon, cooked & crumbled½ teaspoon onion salt 8-oz pkg crescent rolls, separatedDirectionsMix the first three ingredients, spread on separated rolls, and roll up. Place on baking sheet. Bake at 375ºF for 12 to 15 minutes.

Crack BreadSarah Warner, P&C

Ingredientsloaf uncut crusty bread 8-oz cheddar cheese, shredded½ cup butter or margarine 3-oz bacon crumbles1 Tbsp dry ranch dressing mix

DirectionsPreheat 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 DipKim Henshaw, AIM P&C

Ingredients8-oz cream cheese ¾ Tbsp horseradish sauce ½ cup sour cream dash of pepper2 Tbsp milk 1 small jar dried beef½ tsp garlic powder

DirectionsGrease casserole dish. Mix all ingredients together and bake at 350ºF for approximately 20 minutes (edges will get light brown).

3

Festive Cheese BallDebbie Skeens, Support Services

Ingredients2 8-oz cream cheese 1 cup mild cheddar cheese1 jar dried beef, diced 1 pkg dry ranch dressing7 green onion tops, chopped

DirectionsMix all the ingredients together and form the cheese ball. Roll the ball in chopped pecans

Feta DipSarah Warner, P&C

Ingredientsolive oil 1 baguette1-lb block of feta cheese 3 tsp Greek seasoning3 Roma tomatoes 1 large platter1 bunch of green onions

DirectionsWet 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 LoafSue Moore, Claims

Ingredients1 can refrigerated biscuits, separated 1 tsp garlic powder½ cup margarine, melted 1 Tbsp parsley

DirectionsPreheat 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.

4

Low-Fat Chip DipErnestine Napier, P&C

Ingredients8-oz pkg low-fat cream cheese 1 Tbsp chives room temperature 1 Tbsp onion flakes½ cup fat free milk garlic salt

DirectionsMix 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 RollsKaren Brooks, AIM Commercial Auto

IngredientsSandwiches: Marinade: 2 pkgs Pepperidge Farm Party Rolls ½ stick butter, melted1 lb ham 1 tsp poppy seeds1 lb Swiss cheese ½ tsp Worcestershire sauce 1 Tbsp onion flakes 1 Tbsp dry or prepared mustard DirectionsSplit 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 DipSandy Jackson, AIM Vice President

Ingredients2 small cans Mexican corn, drained 4 slices bacon, cooked & chopped2 cups mayonnaise bon appetit seasoning2 cups shredded Monterey Jack cayenne pepper1 can jalapeño peppers, chopped black pepper

DirectionsMix together, adding spices in amounts of taste preference. Bake at 350ºF for 30 minutes, and serve warm with chips and veggies.

5

Potato Skins Sue Moore, Claims

Ingredients4 potatoes, baked 1 cup sour cream8-oz grated cheddar cheese 2 Tbsp chopped green onions

DirectionsCut 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 RollsDebbie Skeens, Support Services

Ingredients2 cups self-rising flour 1 Tbsp sugar1 cup whole milk 4 Tbsp mayonnaise

DirectionsPreheat 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.

6

Spinach Artichoke DipRene Adkins, Accounting

Ingredients1 cup mayonnaise 3 green onions, chopped1 cup grated parmesan cheese ½ tsp salt1 jar artichoke hearts, chopped ¼ tsp pepper1 box frozen spinach chopped tomato for garnish (thawed, well-drained) baguette or tortilla chipsolive oil

DirectionsPreheat oven to 375˚F. 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 PizzaErnestine Napier, P&C

Ingredients2 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

DirectionsPress 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.

7

BeveragesSanta’s PunchJamie Bowling, P&C

Ingredients46-oz can pineapple juice 1 pint cranberry juice1 cup sugar 1 cup lemon juice 2 quarts ginger aleDirectionsMix pineapple, cranberry, and lemon juice with sugar. Before serving, add ginger ale.

Tropical Banana PunchErnestine Napier, P&C

Ingredients6 cups water 2 large cans frozen orange juice4 cups sugar 2 large cans water5 mashed bananas 1 large can pineapple juice4 Tbsp lemon juice 1 two liter ginger ale

DirectionsBoil 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.

8

SoupsCorn & Potato ChowderLinda McComas, Accounting

Ingredients2 cups peeled, diced Yukon Gold 12-oz can evaporated milk potatoes (about two pounds) 11-oz can corn, drained2 tablespoons butter 10 ¾-oz can cream of mushroom10-oz pkg frozen diced onion, soup with roasted garlic red & green bell pepper ½ cup thinly sliced green onions1 cup chopped yellow onion 1 Tbsp chopped fresh parsley2 cups milk 1 to 2 tsp hot sauce

DirectionsBring 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 SoupSue Moore, Claims

Ingredients4 large yellow onions salt and pepper to taste2 Tbsp butter 6 slices French bread1 Tbsp flour ¾ cups Swiss cheese, grated6 cups simmering beef broth ¼ cup parmesan cheese, grated

DirectionsPeel 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.

9

Quick & Easy Shrimp ChowderJeff Wright, Commercial Auto

Ingredients2 Tbsp butter ¼ tsp ground red pepper1 medium chopped onion 1 ½ lb medium-sized2 10-½ oz cans cream of shrimp, peeledpotato soup (undiluted) 1 cup Monterey Jack3 ½ cups milk cheese, shredded

DirectionsMelt 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 ChiliColin Wills, BDI Vice President

Ingredients1 small rotisserie chicken 1 can (15 to 16 oz) chili beans1 small onion in sauce, un-drained1 small yellow or green bell pepper, ½ cup enchilada sauce chopped (½ cup) 3 Tbsp sour cream1 can (14.5 oz) stewed tomatoes with 1 Tbsp chopped fresh cilantro garlic and onion, un-drained (optional)

DirectionsSpray 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.

10

Quick TipsWeights and Measures equals3 teaspoons (tsp) . . . . . . . . . . . . 1 Tablespoon (Tbsp)2 Tablespoons (Tbsp) . . . . . . . . 1/8 cup4 Tablespoons (Tbsp) . . . . . . . . 1/4 cup5 1/3 Tablespoons (Tbsp) . . . . . 1/3 cup8 Tablespoons (Tbsp) . . . . . . . . 1/2 cup10 2/3 Tablespoons (Tbsp) . . . . 2/3 cup12 Tablespoons (Tbsp) . . . . . . . 3/4 cup14 Tablespoons (Tbsp) . . . . . . . 7/8 cup16 Tablespoons (Tbsp) . . . . . . . 1 cup1 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 peck4 pecks . . . . . . . . . . . . . . . . . . . 1 bushel

Substitutionsif you need substitute1 cup cake flour . . . . . . . . . . . . . 7/8 cup flour + 2 Tbsp cornstarch1 cup all-purpose flour . . . . . . . 1 cup + 2 Tbsp sifted cake flour1 Tbsp cornstarch . . . . . . . . . . . 2 Tbsp flour1 cup honey . . . . . . . . . . . . . . . . 1 1/4 cup sugar + 1 cup water1 cup brown sugar . . . . . . . . . . 7/8 cup sugar + 2 Tbsp molasses1 oz unsweetened chocolate . . 3 Tbsp cocoa + 1 Tbsp butter1 cup milk . . . . . . . . . . . . . . . . . 1/2 cup evaporated milk + 1/2 cup water1 cup heavy cream . . . . . . . . . . 3/4 cup milk + 1/3 cup sweet buttersour cream . . . . . . . . . . . . . . . . blend cottage cheese with buttermilk to moisten 1 cup nuts . . . . . . . . . . . . . . . . . 1 1/2 - 2 cups crisp cereal1 tsp baking powder . . . . . . . . . 1/4 tsp baking soda + 3/8 tsp cream of tartar

Oven Temperaturesdirection degreesslow oven . . . . . . . . . . . . . . . . . 250-300°Fmoderate oven . . . . . . . . . . . . . 325°Fmoderate . . . . . . . . . . . . . . . . . . 350°Fmoderate quick . . . . . . . . . . . . . 375°Fmoderate hot . . . . . . . . . . . . . . . 400°Fhot . . . . . . . . . . . . . . . . . . . . . . . 425-450°Fextremely hot . . . . . . . . . . . . . . . 475-500°F

11

Side DishesBaked Asparagus . . . . . . . . . . . .16

Broccoli Casserole . . . . . . . . . . .16

Broccoli Cornbread . . . . . . . . . . .17

Cranberry Apple Casserole . . . . .17

Greek Style Oven-Roasted Lemon Butter Parmesan Potatoes . . . .18

Green Bean Casserole . . . . . . . .18

Mac ‘n Cheese Crock Pot Style .19

Nutty Sweet Potato Casserole . .19

Potato Casserole . . . . . . . . . . . . .20

Smashed Potatoes . . . . . . . . . . .20

Spiral Baked Potatoes . . . . . . . .21

Squash Casserole . . . . . . . . . . . .21

Sweet Potato Casserole . . . . . . .22

Swiss Green Beans . . . . . . . . . . .22

SaladsAsian Slaw . . . . . . . . . . . . . . . . . .12

Cole Slaw . . . . . . . . . . . . . . . . . . .12

Corn Salad . . . . . . . . . . . . . . . . . .13

Cranberry Relish . . . . . . . . . . . . .13

Kraut Salad . . . . . . . . . . . . . . . . .13

Pasta Salad . . . . . . . . . . . . . . . . .14

Potato Salad . . . . . . . . . . . . . . . .14

Salad with Feta & Candied Pecans . . . . . . . . . . . . . . . . . . . .14

Seven Layer Salad . . . . . . . . . . . .15

Spaghetti Salad . . . . . . . . . . . . . .15

Side Dishes & SALADS

12

SaladsAsian SlawSandy Jackson, AIM Vice President

IngredientsSalad: Dressing:1 large nappa cabbage, chopped ½ cup salad oil5 green onions, chopped ½ cup rice vinegar2 pkgs ramen noodles, crushed 2 tsp soy sauce2 cups sesame seeds 1 cup sugar2 cups butter 1 small pkg sliced almonds DirectionsCombine 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 SlawTate Tooley, IT/MIS

Ingredients8 cups chopped cabbage ⅓ cup granulated sugar¼ cup shredded carrot ¼ cup buttermilk2 Tbsp minced onion 2 ½ Tbsp lemon juice½ cup Miracle Whip salad dressing 1 ½ tsp white vinegar DirectionsChop 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.

13

Corn SaladSheila Easterling, Personal Lines

Ingredients2 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 sugar2 Tbsp diced pimentos ⅓ cup red wine vinegar½ cup celery, finely chopped

DirectionsMix all vegetables together and set aside. Whisk the oil, sugar, and vinegar together; add to corn mixture and stir. Refrigerate overnight before serving.

Cranberry RelishLinda McComas, Accounting

Ingredients1 large pkg cherry jello 1 cup crushed pineapple1 cup hot water 2 cups chopped cranberries1 cup sugar 1 cup chopped celery1 Tbsp lemon juice 1 cup chopped apples1 cup pineapple juice 1 cup chopped nuts DirectionsCombine jello, sugar, and hot water until dissolved. Add lemon juice, pineapple juice, and crushed pineapple; stir together. Add remaining ingredients. Refrigerate until set.

Kraut SaladDebbie Skeens, Support Services

Ingredients1 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 oil1 medium onion ¼ cup vinegar1 green bell pepper 1 tsp salt

DirectionsMix 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.

14

Pasta SaladCarrie Fairburn, Workers’ Comp

Ingredients8-oz spiral pasta 1 cup zesty Italian salad dressing1 cup cucumber 2 Tbsp McCormick Salad 1 cup bell pepper Supreme Seasoning

DirectionsCook 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 SaladTate Tooley, IT/MIS

Ingredients4 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 mustardfresh chives, chopped salt & pepper

DirectionsCook 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 PecansSarah Warner, P&C

Ingredients1 container spring mix lettuce 1 small red onion1 container feta cheese Newman’s Own Light1 small pkg candied pecans Raspberry& Walnut dressing1 red or yellow pepper

DirectionsPlace 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.

15

Seven Layer SaladErnestine Napier, P&C

Ingredients½ head iceberg lettuce, shredded 1 ½ cups mayonnaise½-1 cup chopped green onions 2 Tbsp sugar10-oz pkg frozen peas 6-oz shredded cheddar cheese1 cup chopped cauliflower 8 strips of bacon, fried & crumbled

DirectionsPlace 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 SaladTerri Bentley-Litz, Personal Lines

Ingredients16-oz box spaghetti, cooked 1 medium or large tomato per pkg directions 1 medium green pepper1 medium or large cucumber 1 bottle McCormick1 small bunch green onions Salad Seasoning1 small purple onion

DirectionsDice 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.

16

Side DishesBaked AsparagusKayla Spears, Commercial Auto

Ingredients2 lbs asparagus spears, ends trimmed ½ cup butter12 slices of bacon (optional) 1 Tbsp soy sauce½ cup light brown sugar ½ tsp garlic salt ¼ tsp black pepperDirectionsPreheat 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 CasseroleRene Adkins, Accounting

Ingredients10-12 oz frozen broccoli ⅓ cup milk1 cup cooked rice 1 tsp salt1 can cream of mushroom soup ½ tsp pepper¼ cup chopped onions seasoned bread crumbs6-8 oz Velveeta cheese

DirectionsCook 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.

17

Broccoli CornbreadSarah Warner, P&C

Ingredients2 boxes cornbread mix 10-oz cottage cheese4 eggs 1 small onion, chopped10-oz chopped broccoli, thawed 2 sticks butter or margarine

DirectionsMelt 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 CasseroleDonna Jackson, AIM Accounting & IT

Ingredients2 cups diced Red Delicious apples 1 cup dry oatmeal (with skin) ½ cup butter, melted2 cups fresh cranberries ½ cup brown sugar¾ cup sugar ⅓ cup flour

DirectionsPut 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.

18

Greek Style Oven-Roasted Lemon Butter Parmesan Potatoes Rhonda Thacker, Commercial Auto

Ingredients3 lbs potatoes 1 Tbsp fresh minced garlic1 cup chicken broth (optional or to taste)2 Tbsp fresh lemon juice salt and pepper¼ cup butter, melted ½-¾ cup grated parmesan (no substitutes) cheese (or to taste)1 tsp oregano (or to taste) chopped fresh parsley

DirectionsSet 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 CasseroleErnestine Napier, P&C

Ingredients1 can (10-oz) condensed ⅛ tsp black pepper cream of mushroom soup ½ cup milk4 cups cooked green beans 1 ½ cups French fried onions

DirectionsMix soup, milk, and pepper in 1 ½ quart casserole dish. Stir in green beans and ⅔ cup of the French fried onions. Bake about 25 minutes at 350ºF. Top with remaining ⅔ cup French fried onions, and bake about five more minutes. Serves six.

19

Mac ‘n Cheese Crock Pot StyleKim Henshaw, AIM P&C

Ingredients3 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 cheese16-oz box elbow macaroni, salt, optional/to taste cooked & drained

DirectionsIn 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 CasseroleLindsay Lawless, Personal Lines

IngredientsCasserole filling: Topping: 4 cups partly mashed sweet potatoes 1 cup pecans (optional)1/3 cup melted butter 1/2 cup flour1 cup sugar 1 cup brown sugar1/2 cup milk 1/2 cup butter, softened1 tsp vanilla

DirectionsCook 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.

20

Potato CasseroleKim Henshaw, AIM P&C

Ingredients2 lbs shredded hash browns, thawed 8-oz sour cream2 sticks margarine 2 cups shredded cheddar cheese½ cup chopped onion (2 Tbsp dried) 2 cups cornflakes, crushed1 can cream of chicken soup

DirectionsGrease 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 PotatoesSarah Warner, P&C

Ingredients12 whole new potatoes, or other Kosher salt small round potatoes black pepper3 Tbsp olive oil rosemary, oregano, or other herbs

DirectionsPreheat 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.

21

Spiral Baked PotatoesDebbie Skeens, Support Services

Ingredients4 potatoes, washed salt & pepper, or other seasonings4 tsp butter, melted

DirectionsPreheat 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 CasseroleCathy Marshall, Support Services

Ingredients1 cup milk 1 cup grated cheddar cheese3 eggs, beaten 1 cup cracker crumbs1 ½ cups cooked yellow squash 1 tsp pimento½ cup onion, chopped ½ tsp parsley flakes

DirectionsPreheat oven to 350˚F. 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.

22

Sweet Potato CasseroleSamantha Sokol, Support Services

IngredientsCasserole:3 cups mashed sweet potatoes ½ cup evaporated milk1 cup sugar 1 tsp vanilla2 eggs, beaten ½ stick butter

Topping:1 cup brown sugar ½ butter, melted⅓ cup sugar

DirectionsPut in casserole dish and cover with topping. Bake at 375ºF for 25-30 minutes.

Swiss Green BeansCathy Marshall, Support Services

Ingredients2 Tbsp butter ½ cup onion chopped fine2 Tbsp flour 1 cup sour cream1 tsp salt 4 cups French-style green beans,¼ tsp pepper drained2 tsp sugar ½ lb grated Swiss cheese

DirectionsMix 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.

23

Anytime Pizza . . . . . . . . . . . . . . .24

Baked French Toast . . . . . . . . . .24

Breakfast Pizza . . . . . . . . . . . . . .25

Cheesy Chicken Penne Florentine 25

Chicken Bacon Ranch Tater Tot Casserole . . . . . . . . . . . . . . . . . .26

Chicken Casserole . . . . . . . . . . .26

Chicken Pot Pie . . . . . . . . . . . . . .27

Christmas Morning Baked French Toast . . . . . . . . . . . . . . . . . . . . . .27

Coconut Curry Chicken . . . . . . . .28

Coconut Shrimp with Tangy Apricot Dipping Sauce . . . . . . .28

Crock Pot Lasagna . . . . . . . . . . .29

Easy Pizza Pockets . . . . . . . . . . .29

Grilled Salmon with Habanero- Lime Butter . . . . . . . . . . . . . . . .30

Hawaiian Pork Chops . . . . . . . . .30

Entrées Honey Mustard Grilled Chicken .31

Italian Crusted Chicken . . . . . . . .31

Lasagna Cupcakes . . . . . . . . . . .32

Mini Deep Dish Pizza . . . . . . . . .32

Mini Mexican Meatloaf . . . . . . . .33

North Carolina Barbecue . . . . . .33

One Pot Dish . . . . . . . . . . . . . . . .34

Overnight French Toast . . . . . . . .34

Peanut Butter & Double Jelly Sandwich . . . . . . . . . . . . . . . . .35

Pork Chops with Apples & Stuffing . . . . . . . . . . . . . . . . . . . .35

Pulled Pork BBQ . . . . . . . . . . . . .35

Spaghetti Sauce (Jim’s Style) . . .36

Spicy Chicken . . . . . . . . . . . . . . .36

Spicy Grilled Shrimp . . . . . . . . . .36

Taco Pies . . . . . . . . . . . . . . . . . . .37

Taco Plate for Two . . . . . . . . . . . .37

24

Anytime PizzaSheila Easterling, Personal Lines

Ingredients2 piece English muffin, split 3 Tbsp green bell pepper, chopped (also can use a split bagel) 3 Tbsp mushroom slices, chopped½ cup pizza sauce 1 Tbsp onion, chopped½ cup shredded mozzarella or 1 pinch dry Italian seasoning cheddar cheese (optional)

DirectionsToast 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 ToastLauren Turner, Personal Lines

Ingredients4 Tbsp butter melted 1 tsp vanilla extract¾ cup packed light brown sugar 1 tsp ground cinnamon1 French bread loaf, cut ¼ tsp ground ginger into ½” slices ½ cup pecans, measured8 eggs, slightly beaten then chopped 1 cup whole milk ⅛ tsp saltmaple syrup and powdered sugar for topping

DirectionsIn a small bowl, combine brown sugar and melted butter, and pour on thebottom of a 9x13 baking dish. Arrange slices of bread in the baking dishoverlapping if necessary. Combine milk, eggs, vanilla, salt, cinnamon,and ginger in a bowl, and pour evenly over bread slices. Sprinkle choppedpecans over bread slices. Wrap tightly with plastic wrap and place in therefrigerator for 4-12 hours.

In the morning, take the casserole out of the fridge for at least 10 minuteswhile you are preheating your oven to 350°F. Bake casserole for 30-35minutes. 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.

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Breakfast PizzaSheila Easterling, Personal Lines

Ingredients1 lb pork sausage, browned & drained 1 pkg (8) crescent dinner rolls1 cup shredded mild cheddar cheese 4 eggs1 cup hash browns, partially thawed 1/2 cup milk DirectionsOn 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 FlorentineJeff Wright, Commercial Auto Ingredients1 tsp olive oil 2 cups shredded, roasted, skinless,3 cups thinly sliced mushrooms boneless chicken breast1 cup chopped onion 1 cup shredded reduced-fat1 cup chopped red bell pepper sharp cheddar cheese, divided3 cups chopped fresh spinach ½ cup grated fresh Parmesan1 Tbsp chopped fresh oregano cheese, divided¼ tsp freshly ground black pepper ½ cup 2% reduced-fat milk16-oz carton 2% low-fat cheese, divided cottage cheese 10-oz can condensed4 cups hot cooked penne reduced-fat cream of chicken soup (about 8-oz uncooked) DirectionsPreheat 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.

26

Chicken Bacon Ranch Tater Tot CasseroleTate Tooley, IT/MIS

Ingredients5-6 slices bacon, cooked crisp 2 Tbsp all-purpose flour4 chicken breasts, 1 bag frozen tater tots or round cooked & shredded hash brown potatoes3 Tbsp butter 1 ½ cups shredded mozzarella1 cup milk cheese (or cheddar)½ cup ranch dressing salt & pepper

DirectionsPreheat 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 CasseroleTina Daniels, Commercial Auto

Ingredientschicken, cooked (boiled) 1 can cream of chicken soupSwiss cheese 1 can cream of celery soupStove Top stuffing 2 cups chicken broth

DirectionsPreheat 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.

27

Chicken Pot PieColin Wills, BDI Vice President

Ingredients1 ½ pounds boneless, skinless chicken breast, diced2 frozen pie pastry shells, thawed1 can cream of chicken soup16-oz pkg frozen mixed vegetables, cooked½ cup milk

DirectionsBrown 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 ToastSheila Easterling, Personal Lines

Ingredients4 oz light cream cheese 4 oz fat-free cream cheese¾ cup Splenda Granular 3 Tbsp margarine, softened2 tsp vanilla 1 ½ tsp cinnamon1 cup egg substitute 2 large eggs3 cups 1% milk 2 tsp powdered sugar (optional)1 lb sourdough or wheat bread (1-inch slices)

DirectionsSpray 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.

28

Coconut Curry ChickenSarah Warner, P&C

Ingredients1 ½ cups white rice 13.5 oz can coconut milk4 skinless boneless chicken breasts 2 tsp five-spice powder (about 2 lbs), cut into strips olive oil2 tsp curry powder salt & pepper

DirectionsCook 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

Ingredients¼ cup flaked, unsweetened coconut ½ lb shrimp¼ cup all-purpose flour ¼ cup apricot all fruit spread⅓ tsp salt 1 Tbsp prepared horseradish⅛ tsp crushed red pepper flakes 1 tsp soy sauce1 egg

DirectionsPreheat 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

29

Crock Pot LasagnaShelia King, IPF Corp

Ingredients10-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 on½ 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 taste1 clove garlic

DirectionsSauté 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 PocketsLauren Turner, Personal Lines

Ingredients1 tube of Pillsbury Grands rolls mozzarella cheesepizza sauce 1 eggfillings of your choice 2 Tbsp milk

DirectionsPress 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.

30

Grilled Salmon with Habanero-Lime ButterJeff Wright, Commercial Auto

Ingredients¼ cup vegetable oil 4 5-oz salmon steaks½ cup orange juice ¼ cup butter, softened3 Tbsp lime juice ¼ tsp garlic salt1 Tbsp tequila 1 Tbsp lime juice1 Tbsp grated lime zest 2 tsp minced habanero pepper 1 Tbsp minced habanero pepper 2 tsp grated lime zest 1 clove garlic, minced

DirectionsIn 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 ChopsSue Moore, Claims

Ingredients4 (½ inch thick) lean pork chops 2 Tbsp brown sugar 8-oz can pineapple slices in juice ½ tsp ground nutmeg

DirectionsDrain 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.

31

Honey Mustard Grilled ChickenSue Moore, Claims

Ingredients⅓ cup Dijon mustard 2 Tbsp mayonnaise¼ cup honey 1 tsp steak sauce4 skinless, boneless chicken breasts DirectionsPreheat 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 ChickenTammy Simpkins, P&C

Ingredients4-6 boneless chicken breasts 6 strips raw bacon1 pkg Italian breadcrumbs ½ tsp garlic powder1 cup mayonnaise salt & pepper

DirectionsPreheat oven to 375˚F. 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.

32

Lasagna CupcakesJeff Wright, Commercial Auto

Ingredients⅓ lb ground beef 1 ¾ cups of mozzarella cheese, salt & pepper shredded24 wonton wrappers ¾ cup of ricotta cheese1 ½ cups of Parmesan cheese, 1 cup meat-flavored pasta sauce grated basil for garnish

DirectionsPreheat 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 PizzaLauren Turner, Personal Lines

Ingredients4 flour tortillas for burritos (8 inch) ¼ cup grated Parmesan¾ cup shredded mozzarella cheese 36-48 mini pepperonis1 cup pizza sauce

DirectionsPreheat oven to 425°F. Lightly oil a 12-cup muffin tin or coatwith 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.

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Mini Mexican MeatloafColin Wills, BDI Vice President

Ingredients1 lb extra lean ground beef 2 tsp chili powder6-oz pkg of Stove Top stuffing salsa1 cup water Mexican style shredded cheese

DirectionsTake 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 BarbecueKevin Motley, AIM Support Services & Premium Finance

Ingredients3 to 4 lb pork shoulder roast 1 Tbsp salt (bone in) pepper to taste2 cups cider vinegar crushed red pepper flakes2 Tbsp sugar (depending on your heat preference)

DirectionsCook 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.

34

One Pot DishSusan Dillard, Wife of Kerry Dillard

Ingredients1lb ground beef ½ cup ketchup6 slices of bacon, cut into 2 Tbsp brown sugar small pieces 1 Tbsp white vinegar½ cup chopped onion 1 tsp salt1 can kidney beans dash of pepper1 or 2 cans pork & beans

DirectionsBrown 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 ToastBrenda Copley, AIM Personal Lines

Ingredients1 loaf French bread 5 eggs½ cup unsalted butter ½ cup half & half1 cup brown sugar, tightly packed 1 tsp vanilla2 Tbsp light Karo syrup ¼ tsp salt

DirectionsMelt 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.

35

Peanut Butter & Double Jelly SandwichKerry Dillard, BDI President

Ingredients2 slices bread of choice 2 Tbsp grape jam2 Tbsp peanut butter Doritos or Fritos

DirectionsSpread 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 & StuffingColin Wills, BDI Vice President

Ingredients6-oz pkg of Stove Top stuffing mix for chicken1 can (21-oz) of apple pie filling6 boneless pork loin chops (1 ½ lbs), ¾” thick

DirectionsHeat 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 BBQSteven Turner, Husband of Lauren Turner

Ingredients2-3 lbs boneless pork roast 1 Tbsp minced garlic (pork shoulder, tenderloin, etc.) ¼ cup sweet mesquite seasoning3 cups of water 1 to 2 cups barbecue sauce12-oz can of root beer (Sweet Baby Ray’s is our favorite)1 Tbsp beef bouillon DirectionsCombine 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.

36

Spaghetti Sauce Lindsay Lawless, Personal Lines

Ingredients2 lb ground beef 2 bay leaves½ onion diced ¼ c sugar1 – 15oz can tomato sauce 1 tsp. chili powder1 tsp. garlic powder 1 tbsp. vinegar2 small cans of tomato paste 2 tsp. salt1 tsp black pepper DirectionsCombine all ingredients in a crock pot and cook on low for 3 hours.

Spicy Chicken Sue Moore, Claims

Ingredients6 boneless chicken breasts 1 cup tomato juice½ cup fat-free Italian dressing ½ tsp chili powder DirectionsCombine 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 ShrimpJeff Wright, Commercial Auto

Ingredients1 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 oil¼ – ½ tsp of kosher salt 2 tsp of lemon juice

DirectionsPlace 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.)

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Taco PiesRhonda Thacker, Commercial Auto

Ingredients2 9” deep dish frozen 1 cup crushed tortilla chips pie crusts, thawed 2 cups shredded lettuce1 lb ground beef 1 large tomato, diced16-oz can refried beans sour cream1 onion, chopped black olives1 cup shredded cheddar cheese

DirectionsPreheat 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 TwoShelia King, IPF Corp

Ingredients½ pound ground beef 1 cup broken tortilla chips½ cup chopped onion ½ cup shredded cheddar ⅓ cup taco sauce cheese¼ cup chopped green chilies shredded lettuce, tomatoes ¼ tsp salt (chopped), and sour cream DirectionsIn 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

38

Quick TipsHow Much & How ManyButter & Chocolate equals2 Tbsp butter . . . . . . . . . . . . . . . . . . . . . 1 oz1 stick or 1/4 lb butter . . . . . . . . . . . . . . 1/2 cup1 square baking chocolate . . . . . . . . . . 1 oz

Crumbs equals20 saltine crackers 1 cup fine crumbs12 graham crackers . . . . . . . . . . . . . . . . 1 cup fine crumbs22 vanilla wafers . . . . . . . . . . . . . . . . . . 1 cup fine crumbs8-9 slices zwieback . . . . . . . . . . . . . . . . 1 cup fine crumbs1 slice bread . . . . . . . . . . . . . . . . . . . . . 1 cup soft crumbs

Pasta, Grainsdry cooked4 oz macaroni (1 to 1 1/2 cups) . . . . . . 2 1/4 cups4 oz noodles (1 1/2 to 2 cups) . . . . . . . 2 1/4 cups4 oz spaghetti (1 to 1 1/4 cups) . . . . . . 2 1/2 cups1 cup rice (6 1/2 to 7 oz) . . . . . . . . . . . . 3 to 3 1/2 cups1 cup instant rice . . . . . . . . . . . . . . . . . 2 cups

Fruits, Vegetables equalsjuice of one lemon 3 to 4 Tbspgrated peel of one lemon . . . . . . . . . . . 1 tspjuice of one orange . . . . . . . . . . . . . . . . 6 to 7 Tbspgrated peel of one orange . . . . . . . . . . . 2 tspone medium apple, chopped . . . . . . . . 1 cupone medium onion, chopped . . . . . . . . 1/2 cup1/4 lb celery (about 2 stalks), chopped . 1 cup

Cheese & Eggs equals1 lb process cheese, shredded 4 cups1/4 lb blue cheese, crumbled . . . . . . . . 3/4 to 1 cup1 large egg, beaten . . . . . . . . . . . . . . . . 1/4 cup12-14 egg yolks . . . . . . . . . . . . . . . . . . . 1 cup8-10 egg white . . . . . . . . . . . . . . . . . . . 1 cup

Nuts equals1 lb walnuts, in shell 2 cups, shelled1/4 lb chopped walnuts . . . . . . . . . . . . . about 1 cup1 lb almonds, in shell . . . . . . . . . . . . . . . about 1 cup shelled

39

DessertsAdventures . . . . . . . . . . . . . . . . . .43

Ambrosia Salad . . . . . . . . . . . . . .44

Apple Bars . . . . . . . . . . . . . . . . . .44

Apple Cake . . . . . . . . . . . . . . . . .45

Banana Bread . . . . . . . . . . . . . . .45

Banana Dulce De Leche Pie . . . .46

Banana Nut Bread . . . . . . . . . . . .46

Baskin-Robbins Pie . . . . . . . . . . .47

Blackberry Cake . . . . . . . . . . . . .47

Brownie Dessert . . . . . . . . . . . . .48

Butterfinger Cheesecake . . . . . .48

Chocolate Chip Walnut Cookies 49

Chocolate Glazed Angel Food Cake . . . . . . . . . . . . . . . . . . . . . .49

Chocolate & Peanut Butter No Bake Cookies . . . . . . . . . . . .50

Chocolate Peanut Butter Tandycakes . . . . . . . . . . . . . . . .50

CandyChocolate Nut Candies . . . . . . . .41

Chocolate Peanuty Sweeties . . .41

Christmas Fudge . . . . . . . . . . . . .42

Dreamcicle Fudge . . . . . . . . . . . .42

Peanut Butter Fudge . . . . . . . . . .42

Sheila’s Christmas Fudge . . . . . .43

Desserts& CANDY

40

Christmas Fun Cookies . . . . . . . .51

Cinnamon Twists . . . . . . . . . . . . .51

Coconut Cream Poke Cake . . . .52

Coconut Delight Bars . . . . . . . . .52

Cool Dessert Salad . . . . . . . . . . .53

Crumble Topped Chocolate Peanut Butter Cake . . . . . . . . . . . . . . . .53

Dirt Cake . . . . . . . . . . . . . . . . . . .54

Donuts . . . . . . . . . . . . . . . . . . . . .54

Double Layer Pumpkin Pie . . . . .55

Dutch Apple Pie . . . . . . . . . . . . . .55

Easter Cookies . . . . . . . . . . . . . .56

Easy Pound Cake . . . . . . . . . . . .56

Heath Bar Cookies . . . . . . . . . . .57

Ice Cream Sandwich Cake . . . . .57

Lemon Bars . . . . . . . . . . . . . . . . .58

Lemon Cookies . . . . . . . . . . . . . .58

Lemon Lush . . . . . . . . . . . . . . . . .59

Lemonade Pie . . . . . . . . . . . . . . .59

Lime Gelatin Salad . . . . . . . . . . .59

Lime Jello Salad . . . . . . . . . . . . .60

Minute Chocolate Mug Cake . . .60

Mississippi Pecan Pie . . . . . . . . .61

Monkey Bread . . . . . . . . . . . . . . .61

Peanut Butter Chocolate Pie . . .62

Pineapple Dream Dessert . . . . . .62

Pineapple Upside Down Cake . .63

Red, White and Blue Strawberry Shortcake . . . . . . . . . . . . . . . . . .63

Red Velvet Poke Cake . . . . . . . . .64

Reese’s Krispies . . . . . . . . . . . . .65

Robert Redford Cake . . . . . . . . .65

Strawberry Pizza . . . . . . . . . . . . .66

Sugar Cookies . . . . . . . . . . . . . . .66

Swedish Nut Cake . . . . . . . . . . . .67

Twinkie Cake . . . . . . . . . . . . . . . .67

Whopper Brownies with Malt Buttercream . . . . . . . . . . . . . . . .68

Zucchini Bread . . . . . . . . . . . . . .68

41

CandyChocolate Nut CandiesLinda McComas, Accounting

Ingredients16-oz unsalted, dry-roasted peanuts 4-oz package German chocolate18 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

DirectionsCombine 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 SweetiesShelia King, IPF Corp

Ingredients1 cup peanut butter 5 dozen mini pretzel twists½ cup butter, softened 1 ½ cups milk chocolate chips3 cups powdered sugar 1 Tbsp vegetable oil

DirectionsIn 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.

42

Christmas FudgeSue Moore, Claims

Ingredients4 ½ cups sugar 2 tsp vanilla2 sticks butter 7-oz jar marshmallow cream1 can evaporated milk ½ cup peanut butter12-oz pkg semi-sweet 1 cup chopped walnuts chocolate chips ⅛ tsp salt

DirectionsPut 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 FudgeCathy Marshall, Support Services

Ingredients3 cups white chocolate chips ½ stick butter1 can sweetened condensed milk 9 drops red food coloring⅔ cup powdered sugar 12 drops yellow food coloring2 tsp vanilla 1 Tbsp orange extract

DirectionsMelt 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 FudgeSue Moore, Claims

Ingredients2 cups sugar 1 cup peanut butter½ cup water 1 tsp vanilla

DirectionsCombine 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.

43

Sheila’s Christmas FudgeSheila Easterling, Personal Lines

Ingredients3 cups sugar ½ tsp salt1 cup milk 2 Tbsp butter¼ tsp cream of tartar 1 tsp vanilla4 Tbsp cocoa 1 cup chopped pecans

DirectionsPlace 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.

DessertsAdventuresRene Adkins, Accounting

Ingredients1 stick butter 2 cups crisped rice cereal1 cup sugar ½ cup chopped nuts1 cup chopped dates ⅛ tsp salt1 egg 1 tsp vanilla coconut

DirectionsMix 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.

44

Ambrosia SaladLauren Turner, Personal Lines

Ingredients1 cup drained, crushed pineapple 1 cup mini marshmallows1 cup drained mandarin oranges 1 cup sour cream1 cup coconut

DirectionsMix all ingredients together in a large bowl and chill.

Apple BarsSusan Dillard, Wife of Kerry Dillard

Ingredients1 cup sifted flour 1 tsp vanilla1 tsp baking powder ½ cup finely chopped nuts¼ tsp salt ½ cup pared cooking apples,¼ tsp ground cinnamon chopped½ cup butter or margarine ½ cup firmly packed light brown sugar For Cinnamon-Sugar Topping:½ cup granulated sugar 1 Tbsp granulated sugar1 egg ¼ tsp ground cinnamon

DirectionsPreheat 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.

45

Apple CakeTerri Bentley-Litz, Personal Lines

Ingredients2 cups sugar ¼ tsp salt3 eggs 1 tsp allspice1 cup oil 1 tsp nutmeg2 tsp baking soda 1 tsp cinnamon1 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 & chopped1 cup powdered sugar

DirectionsMix 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 BreadSusan Dillard, Wife of Kerry Dillard

Ingredients1 cup sugar 2 eggs½ cup butter or margarine, 2 cups flour softened 1 tsp baking soda3 ripe bananas, mashed ½ cup chopped nuts

DirectionsBeat 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.

46

Banana Dulce De Leche PieJamie Bowling, P&C

Ingredients1 graham cracker pie crust 4-oz neufchatel cheese, softened2 bananas, sliced ½ 14-oz can of sweetened1 can dulce de leche condensed milk1 cup milk ½ container (6-oz) Cool Whip, 3.4-oz box French vanilla defrosted instant pudding

DirectionsIn 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 ⅓ 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 BreadDebbie Skeens, Support Services

Ingredients1 box of yellow cake mix 4 eggs1 pkg instant banana pudding 1 cup nuts½ cup water 2 really ripe bananas½ cup oil DirectionsMix all ingredients together. Bake at 350ºF for 40-45 minutes. Makes four small loaves or three medium loaves.

47

Baskin-Robbins PieTerri Bentley-Litz, Personal Lines

Ingredients1 cup flour 9-oz container frozen ½ cup (1 stick) butter whipped topping½ cup crushed nuts 1 family-size pudding mix8-oz pkg cream cheese, (chocolate, butter pecan or lemon) room temperature shredded coconut, crushed nuts,1 cup white sugar optional

DirectionsPreheat 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 CakeRene Adkins, Accounting

Ingredients½ cup shortening 2 tsp cinnamon2 cups blackberries ½ tsp nutmeg3 eggs ½ cup buttermilk2 cups sugar 3 cups flour2 tsp soda ½ tsp salt2 tsp baking soda

DirectionsMIx 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.

48

Brownie DessertShelia King, IPF Corp

Ingredients2 brownie mixes 2 3-oz pkgs instant pudding1 extra large egg 1 chocolate, 1 vanilla8-oz pkg cream cheese, 3 ½ cups milk softened 1 Hershey candy bar or1 cup powdered sugar chocolate syrup2 8-oz containers whipped topping

DirectionsMix 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 CheesecakeTate Tooley, IT/MIS

Ingredients1 ½ sticks of butter, melted ¾ cup powdered sugar¾ cup granulated sugar 12-oz Cool Whip1 ½ to 2 pkgs graham crackers, 5 large Butterfinger candy bars, crumbled fine crumbled DirectionsIn 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.

49

Chocolate Chip Walnut CookiesSue Moore, Claims

Ingredients1 cup butter, softened 1 tsp baking soda1 cup granulated sugar 2 tsp hot water1 cup brown sugar ½ tsp salt2 eggs 2 cups semi-sweet chocolate chips2 tsp vanilla 1 cup chopped walnuts3 cups all purpose flour

DirectionsPreheat 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 CakeSue Moore, Claims

Ingredients1 ¾ cups granulated sugar 1 tsp vanilla¼ tsp salt 1 ½ tsp cream of tartar1 cup cake flour, sifted 3 cups sifted confectioner’s sugar12 egg whites, room temperature ¼ cup unsweetened cocoa⅓ cup warm water ¼ cup + 1 ½ Tbsp hot water

DirectionsPreheat 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, ⅓ 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.

50

Chocolate & Peanut Butter No Bake Cookies Lindsay Lawless, Personal Lines

Ingredients2 c sugar 1 c peanut butter4 tbsp cocoa 1 tbsp vanilla1 stick butter 3 c instant oatmeal ½ c milk

DirectionsBring 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 TandycakesDonna Jackson, AIM Accounting & IT

Ingredients1 sleeve of Ritz crackers drizzle of vegetable oil2 cups of semi-sweet chocolate peanut butter morsels

DirectionsCover 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.

51

Christmas Fun CookiesJamie Bowling, P&C

Ingredients1 ¼ cups all-purpose flour 1 tsp vanilla, almond or lemon extract½ cup sugar 6 Tbsp butter or margarine,¼ teaspoon salt softened½ teaspoon baking powder 1 egg

DirectionsCombine 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 TwistsErnestine Napier, P&C

Ingredients¼ cup margarine 1 ½ tsp cinnamon½ cup sugar 2 cans refrigerated biscuits

DirectionsPreheat 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.

52

Coconut Cream Poke CakeShelia King, IPF Corp

Original recipe makes 1 - 9x13 inch cake

Ingredients18.25-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 coconut14-oz can cream of coconut

DirectionsPrepare and bake white cake mix according to package directions for a 9x13 pan. Remove cake from oven. While still hot, using a utility fork, pokeholes 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 BarsKaren Brooks, AIM Commercial Auto

Ingredients½ cup margarine or butter 7 ½-oz bag of coconut (I use Parkay.) 1 cup Nestles semi-sweet1 cup granulated sugar (heaping cup) chocolate morsels2 large eggs

DirectionsLine 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.

53

Cool Dessert SaladDebbie Skeens, Support Services

Ingredients2 cups miniature marshmallows 1 can apple pie filling8-oz frozen whipped topping 1 can sweetened condensed milk20-oz can crushed pineapple, drained graham cracker crust, optional

DirectionsMix all ingredients together and chill. Also can be used as filling in graham cracker crust for pie.

Crumble Topped Chocolate Peanut Butter CakeDebbie Skeens, Support Services

Ingredients1 ⅔ cups peanut butter and ¾ cup (1-½ sticks) butter, softened milk chocolate morsels (divided) 1 tsp vanilla½ cup semi-sweet chocolate morsels 3 large eggs1 ¼ cups all-purpose flour 1 cup water1 tsp baking soda 2 Butterfinger candy bars ½ tsp salt (2.1-oz each), coarsely chopped1 ½ cups granulated sugar

DirectionsPreheat 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.

54

Dirt CakeTina Daniels, Commerical Auto

Ingredients16-oz package of Oreo 8-oz cream cheese, softened cookies, crumbled 12-oz Cool Whip, thawed2 pkgs (3 1/2-oz) vanilla 1 cup powdered sugar instant pudding gummy worms, optional2 cups milk

DirectionsSpread 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.

DonutsJamie Bowling, P&C

Ingredients2 Tbsp yeast dissolved 1 egg in ½ cup very warm water ½ tsp nutmeg½ cup sugar ½ tsp salt½ cup sweet cream, scalded* About 1 cup flour** DirectionsMix 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.

55

Double Layer Pumpkin PieJamie Bowling, P&C

Ingredients4-oz cream cheese, softened 1 cup milk1 Tbsp milk 15-oz can pumpkin1 Tbsp sugar 2 4-oz pkgs vanilla pudding8-oz tub Cool Whip 1 tsp ground cinnamon1 graham cracker or ½ tsp ground ginger vanilla wafer crust ¼ tsp ground cloves

DirectionsMix 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 PieLinda McComas, Accounting

IngredientsPie: Crumb Topping: Pastry for one crust pie ½ cup butter or margarine6-7 tart apples ½ cup brown sugar⅔ cup granulated sugar 1 cup all purpose flour, sifted1 tsp cinnamon2 Tbsp butter or margarine

DirectionsLine a 9” pie plate with pastry. Cut apples in ⅛” 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.

56

Easter CookiesJamie Bowling, P&C

Ingredients2 cups all-purpose flour 2 cups (12-oz) semi-sweet1 tsp baking powder chocolate chips, divided¼ tsp salt food coloring1 cup granulated sugar 1 to 2 (15-oz) containers½ cup butter or margarine vanilla frosting softened 1 ½ cups (9-oz) rainbow morsels2 tsp vanilla extract colored sugars1 egg

DirectionsPreheat oven to 350˚F. 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 CakeDebbie Skeens, Support Services

Ingredients1 box yellow cake mix 4 eggs1 box instant pudding mix flavoring of your choice1 cup water (lemon, vanilla, butternut, etc.)½ cup vegetable oil

DirectionsMix all ingredients in a large bowl and pour into lightly greased bundt pan. Bake at 350ºF for 35 to 45 minutes.

57

Heath Bar CookiesCathy Marshall, Support Services

Ingredientsgraham crackers 12-oz pkg milk chocolate chips1 cup (2 sticks) butter or margarine 1 cup chopped nuts½ cup sugar

DirectionsPreheat 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

Ingredients20 ice cream sandwiches 8-oz container frozen whipped (regular, strawberry or Neapolitan) topping, thawed12-oz jar hot fudge sauce and/or peanuts, toffee chips, or your caramel sauce favorite ice cream toppings

DirectionsCut 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.

58

Lemon BarsKim Henshaw, AIM P&C

IngredientsCrust: Filling:1 box Duncan Hines lemon 8-oz pkg of cream cheese supreme cake mix 3 eggs1 egg 1 lb box powdered sugar, sifted1 stick butter, melted

DirectionsMix 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 CookiesSue Moore, Claims

Ingredients1 box lemon cake mix 8-oz cream cheese, softened½ cup margarine (1 stick), softened 1 egg

DirectionsPreheat 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.

59

Lemon LushRene Adkins, Accounting

Ingredients2 cups flour 2 16-oz containers Cool Whip, 2 sticks (1 cup) margarine thawed1 cup chopped pecans 3 small boxes instant 1 cup powdered sugar lemon pudding8-oz pkg cream cheese, softened 4 ½ cups milk

DirectionsPreheat 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 PieErnestine Napier, P&C

Ingredients1 can sweetened condensed milk 6-oz can frozen lemonade8-oz container Cool Whip 1 graham cracker pie crust DirectionsBlend all ingredients together, and pour into the graham cracker pie crust. Chill and enjoy.

Lime Gelatin SaladSheila Easterling, Personal Lines

Ingredients3-oz pkg of lime gelatin 1 cup cottage cheese1 cup boiling water ½ cup chopped pecans20-oz can crushed pineapple

DirectionsPlace 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.

60

Lime Jello SaladSue Moore, Claims

Ingredients1 large box lime jello 8-oz pkg low fat cream cheese1 large can pears 1 pkg Dream Whip8-oz can pineapple

DirectionsDrain 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 CakeDebbie Skeens, Support Services

Ingredients1 coffee mug 1 egg4 Tbsp plain flour (not self-rising) 3 Tbsp milk4 Tbsp sugar 3 Tbsp oil2 Tbsp baking cocoa splash of vanilla3 Tbsp chocolate chips, optional

DirectionsMix 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.

61

Mississippi Pecan PieRene Adkins, Accounting

IngredientsPecan Pie Filling: Pie Crust:1 cup corn syrup 1 ⅓ cups flour¾ cup sugar ½ teaspoon salt3 eggs, lightly, beaten ½ cup shortening3 Tbsp butter 3 Tbsp ice water1 tsp vanilla 1 cup pecans, coarsely broken

DirectionsBegin 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 BreadLauren Turner, Personal Lines

Ingredients20 frozen Rhodes rolls ½ cup melted butter1 pkg of cook & serve ¾ cup brown sugar butterscotch pudding 1 tsp cinnamon (do not use instant) chopped nuts (if desired)

DirectionsSpray 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.

62

Peanut Butter Chocolate PieDebbie Skeens, Support Services

Ingredients1 ½ cups cold half and half, 3 ½ cups (8-oz) Cool Whip light cream, or milk 1 cup chopped Reese’s Cups1 pkg (4-oz) chocolate 1 packaged chocolate crumb crust instant pudding

DirectionsPour 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 DessertJamie Bowling, P&C

IngredientsLayers: Crust:2 cups of powdered sugar, sifted 2 ½ cups graham crumbs½ cup unsalted butter, softened (2 sleeves)4-oz cream cheese, softened ½ cup unsalted butter8-oz container Cool Whip20-oz can crushed pineapple, drained

DirectionsPreheat 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.

63

Pineapple Upside Down CakeTerri Bentley-Litz, Personal Lines

Ingredients1 box yellow cake mix 1 large box vanilla instant pudding3 eggs 1 container Cool Whip⅓ cup butter 1 large can crushed pineapple⅔ cup water

DirectionsPreheat 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 ShortcakeMichael Williams, P&C

Ingredients18 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

DirectionsPrepare 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.

64

Red Velvet Poke CakeLauren Turner, Personal Lines

Ingredients1 box red velvet cake mix 4 cups milk plus ingredients needed to make 8-oz tub frozen whipped topping cake (eggs, oil & water) thawed2 (3.4-oz) boxes instant 10 Oreo cookies, crushed (optional) cheesecake-flavored pudding

DirectionsPrepare 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, whisk together dry pudding mix with 4 cups of milk. Whisk until all the lumps are gone. Pour pudding over cake. Taking care to get right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.

Put the cake into the fridge to set and cool (about 2 hours). If you have anything hanging out in your fridge that is stinky, be sure to cover your cake. Once your cake has completely cooled, spread on whipped topping. Spread it out, evenly over the pudding layer. If you haven’t done so already, crush your Oreo cookies. I just place mine in a Ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It’s nice to have a bit of a crunch when you eat the cake. Spread crushed Oreos onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the cookie bits are crunchy when you serve it. Refrigerate.

Did you know?BDI/AIM serves areas in West Virginia, Virginia, Ohio, Pennsylvania, Kentucky,

Maryland, and North Carolina.

65

Reese’s KrispiesJamie Bowling, P&C

Ingredients1 cup sugar 1 pinch of salt1 cup corn syrup 4 Reese’s Peanut Butter Cups, 1 ⅓ creamy peanut butter chopped4 ¼ cup Rice Krispies 1 handful chocolate chips

DirectionsIn a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Remove from heat. Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about one minute and add the candy, quickly folding the mixture together so as to not smash up the candy. Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool and devour!

Robert Redford CakeJamie Bowling, P&C

Ingredients1 box German chocolate cake mix 1 jar caramel & butterscotch (see box for ingredients) topping1 can Eagle Brand sweetened 8-oz container Cool Whip condensed milk 3 Heath bars

DirectionsBake cake according to directions. Combine milk and topping. As soon as cake comes out of oven, poke holes in top with a fork. Pour topping mixture over top. Let cool. Spread Cool Whip on top like icing. Crumble candy bars on top. Refrigerate overnight.

Did you know?Jamie Bowling has worked for Bloss &

Dillard for 23 years in various departments.

66

Strawberry PizzaJamie Bowling, P&C

Ingredients1 cup self-rising flour ¼ cup powdered sugar1 stick melted margarine ⅓ cup lemon juice8-oz cream cheese, softened 1 ½ cups strawberry glaze1 tsp vanilla 2 pints strawberries, 14-oz can condensed sweetened cleaned and halved milk

DirectionsPreheat oven to 400ºF. Mix flour, powdered sugar, and margarine well, and press into a pizza pan. Bake for 13 minutes, or until golden; cool. Mix the cheese, vanilla, milk, and lemon juice; spread on cooled crust. Mix glaze and strawberries; spread on top of cheese mixture; chill.

Sugar CookiesLeann Grogg, P&C

This recipe dates back to the 1800’s.

Ingredients1 cup sour cream 1 tsp baking soda2 cups sugar 1 Tbsp vanilla2 eggs 1 tsp lemon extract1 cup butter, margarine, 6 cups flour, sifted or shortening

DirectionsCream together the sour cream, eggs, shortening, and sugar with an electric mixer; add vanilla and lemon. Mix in flour to make stiff enough to roll out. Roll out about ⅛” thick and cut with cookie cutters. Decorate cookies with sugar before baking. Bake at 400°F for 8-12 minutes.

Did you know?Colin Wills has worked for Bloss &

Dillard for 24 years and was named Vice President in 2004.

67

Swedish Nut CakeColin Wills, BDI Vice President

Ingredients2 cups flour 20-oz crushed pineapple with juice2 cups sugar 2 eggs2 tsp baking soda 1 tsp vanilla½ cup pecans

DirectionsPreheat oven to 350ºF. Combine all ingredients. Bake for 25-35 minutes.

Twinkie CakeErnestine Napier, P&C

Ingredients1 box yellow cake mix, baked 1 cup sugar per directions on box, in a 1 stick butter, softened 9x13 pan, cooled 1 cup shortening1 cup milk 2 tsp vanilla5 Tbsp flour

DirectionsCook the milk and flour together on stovetop to make a paste. Split the cake to make two layers. Beat together sugar, butter and shortening in bowl until sugar dissolves. Add paste and continue beating, slowly adding vanilla. Put filling between the two cake layers. Sprinkle confectioner’s sugar on top. Substitute chocolate cake mix for yellow if you favor Suzie Qs.

Did you know?In 2014, Bloss & Dillard and Agents

Insurance Markets teamed up to raise funds and collected items to fill 51 boxes

for Operation Christmas Child.

68

Whopper Brownies with Malt ButtercreamLauren Turner, Personal Lines

IngredientsBrownies: Buttercream Frosting:1 cup butter, softened ½ cup butter, softened2 cups sugar ½ cup malted milk powder4 eggs 3-4 cups powdered sugar1½ tsp vanilla ¼ cup milk½ cup cocoa 1 tsp vanilla½ cup malted milk powder 1 cup Whoppers, chopped1⅓ cups flour½ tsp salt

DirectionsFor the brownies: Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa, malted milk powder, and flour. You can also mix in some chopped Whoppers if you would like. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350ºF for 20-25 minutes. Let cool.

For the frosting: Mix all ingredients together. Add more milk/powdered sugar to get to your desired consistency. Spread over cool brownies and top with chopped Whoppers.

Zucchini BreadLeann Grogg, P&C

Ingredients3 eggs 1 tsp cinnamon1 cup vegetable oil 2 tsp nutmeg2 tsp vanilla ½-1 cup raisins or dates3 cups flour 1 ½ cups chopped nuts2 cups sugar 1 ½ cups coconut1 tsp baking soda 3 cups grated zucchini1 tsp baking powder

DirectionsCream eggs, oil, and vanilla together in a large bowl. Add cinnamon, nutmeg, salt, soda, and baking powder. Stir in zucchini, raisins or dates, and coconut; add flour. Mix together. Put in large greased loaf pan. Bake at 350ºF for 1 hour.

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Adventures . . . . . . . . . . . . . . . . . .43

Ambrosia Salad . . . . . . . . . . . . . .44

Anytime Pizza . . . . . . . . . . . . . . . .24

Apple Bars . . . . . . . . . . . . . . . . . .44

Apple Cake. . . . . . . . . . . . . . . . . .45

Asian Slaw . . . . . . . . . . . . . . . . . .12

Bacon Roll-Ups . . . . . . . . . . . . . . .2

Baked Asparagus . . . . . . . . . . . . .16

Baked French Toast . . . . . . . . . . .24

Banana Bread. . . . . . . . . . . . . . . .45

Banana Dulce De Leche Pie. . . . .46

Banana Nut Bread . . . . . . . . . . . .46

Baskin-Robbins Pie . . . . . . . . . . .47

Blackberry Cake. . . . . . . . . . . . . .47

Breakfast Pizza. . . . . . . . . . . . . . .25

Broccoli Casserole . . . . . . . . . . . .16

Broccoli Cornbread . . . . . . . . . . .17

Brownie Dessert . . . . . . . . . . . . . .48

Butterfinger Cheesecake . . . . . . .48

Cheesy Chicken Penne Florentine . 25

Chicken Bacon Ranch Tater Tot Casserole . . . . . . . . . . . . . . . . . .26

Chicken Casserole . . . . . . . . . . . .26

Chicken Pot Pie . . . . . . . . . . . . . .27

Chocolate Chip Walnut Cookies .49

Index& TIPS

Chocolate Glazed Angel Food Cake . . . . . . . . . . . . . . . . . . . . . .49

Chocolate Nut Candies . . . . . . . .41

Chocolate & Peanut Butter No Bake Cookies . . . . . . . . . . . . . . . .49

Chocolate Peanut Butter Tandycakes. . . . . . . . . . . . . . . . .50

Chocolate Peanuty Sweeties . . . .41

Christmas Fudge . . . . . . . . . . . . .42

Christmas Fun Cookies . . . . . . . .51

Christmas Morning Baked French Toast . . . . . . . . . . . . . . . . . . . . . .27

Cinnamon Twists . . . . . . . . . . . . .51

Coconut Cream Poke Cake . . . . .52

Coconut Curry Chicken . . . . . . . .28

Coconut Delight Bars . . . . . . . . . .52

Coconut Shrimp with Tangy Apricot Dipping Sauce . . . . . . . .28

Cole Slaw . . . . . . . . . . . . . . . . . . .12

Cool Dessert Salad. . . . . . . . . . . .53

Corn & Potato Chowder . . . . . . . . .8

Corn Salad . . . . . . . . . . . . . . . . . .13

Crack Bread . . . . . . . . . . . . . . . . . .2

Cranberry Apple Casserole . . . . .17

Cranberry Relish. . . . . . . . . . . . . .13

Cream Chipped Beef Dip . . . . . . . .2

70

Crock Pot Lasagna. . . . . . . . . . . .29

Crumble Topped Chocolate Peanut Butter Cake . . . . . . . . . . . . . . . .53

Dirt Cake. . . . . . . . . . . . . . . . . . . .54

Donuts . . . . . . . . . . . . . . . . . . . . .54

Double Layer Pumpkin Pie . . . . . .55

Dreamcicle Fudge . . . . . . . . . . . .42

Dutch Apple Pie . . . . . . . . . . . . . .55

Easter Cookies . . . . . . . . . . . . . . .56

Easy Pizza Pockets . . . . . . . . . . .29

Easy Pound Cake. . . . . . . . . . . . .56

Festive Cheese Ball . . . . . . . . . . . .3

Feta Dip . . . . . . . . . . . . . . . . . . . . .3

French Onion Soup . . . . . . . . . . . .8

Garlic Loaf . . . . . . . . . . . . . . . . . . .3

Grilled Salmon with Habanero- Lime Butter. . . . . . . . . . . . . . . . .30

Greek Style Oven-Roasted Lemon Butter Parmesan Potatoes . . . . .18

Green Bean Casserole . . . . . . . . .18

Hawaiian Pork Chops. . . . . . . . . .30

Heath Bar Cookies . . . . . . . . . . . .57

Honey Mustard Grilled Chicken . .31

Ice Cream Sandwich Cake. . . . . .57

Italian Crusted Chicken . . . . . . . .31

Kraut Salad. . . . . . . . . . . . . . . . . .13

Lasagna Cupcakes. . . . . . . . . . . .32

Lemon Bars . . . . . . . . . . . . . . . . .58

Lemon Cookies . . . . . . . . . . . . . .58

Lemon Lush . . . . . . . . . . . . . . . . .59

Lemonade Pie . . . . . . . . . . . . . . .59

Lime Gelatin Salad . . . . . . . . . . . .59

Lime Jello Salad . . . . . . . . . . . . . .60

Low-Fat Chip Dip . . . . . . . . . . . . . .4

Mac ‘n Cheese Crock Pot Style . .19

Marinated Ham Biscuits . . . . . . . . .4

Mexican Corn Dip. . . . . . . . . . . . . .4

Mini Deep Dish Pizza . . . . . . . . . .32

Mini Mexican Meatloaf . . . . . . . . .33

Minute Chocolate Mug Cake . . . .60

Mississippi Pecan Pie. . . . . . . . . .61

Monkey Bread . . . . . . . . . . . . . . .61

North Carolina Barbecue . . . . . . .33

Nutty Sweet Potato Casserole . . .19

One Pot Dish . . . . . . . . . . . . . . . .34

Overnight French Toast . . . . . . . .34

Pasta Salad . . . . . . . . . . . . . . . . .14

Peanut Butter Chocolate Pie . . . .62

Peanut Butter & Double Jelly Sandwich . . . . . . . . . . . . . . . . . .35

Peanut Butter Fudge . . . . . . . . . .42

Pineapple Dream Dessert. . . . . . .62

Pineapple Upside Down Cake . . .63

Pork Chops with Apples & Stuffing . . . . . . . . . . . . . . . . . . . .35

Potato Casserole . . . . . . . . . . . . .19

Potato Salad. . . . . . . . . . . . . . . . .14

Potato Skins . . . . . . . . . . . . . . . . . .5

Pulled Pork BBQ . . . . . . . . . . . . .35

Quick & Easy Shrimp Chowder . . .9

Quick Rolls . . . . . . . . . . . . . . . . . . .5

Quick Tips

How Much & How Many. . . . . . .38

Oven Temperatures . . . . . . . . . .10

71

Substitutions . . . . . . . . . . . . . . .10

Weights & Measures. . . . . . . . . .10

Red, White, and Blue Strawberry Shortcake . . . . . . . . . . . . . . . . . .63

Red Velvet Poke Cake . . . . . . . . .64

Reese’s Krispies . . . . . . . . . . . . . .65

Robert Redford Cake . . . . . . . . . .65

Salad with Feta & Candied Pecans . . . . . . . . . . . . . . . . . . . .14

Santa’s Punch . . . . . . . . . . . . . . . .7

Seven Layer Salad . . . . . . . . . . . .15

Sheila’s Christmas Fudge. . . . . . .43

Slow-Cooker Chicken Enchilada Chili. . . . . . . . . . . . . . . . . . . . . . . .9

Smashed Potatoes. . . . . . . . . . . .20

Spaghetti Salad . . . . . . . . . . . . . .15

Spicy Chicken . . . . . . . . . . . . . . .36

Spicy Grilled Shrimp. . . . . . . . . . .36

Spinach Artichoke Dip . . . . . . . . . .6

Spiral Baked Potatoes . . . . . . . . .20

Squash Casserole . . . . . . . . . . . .21

Strawberry Pizza . . . . . . . . . . . . .66

Sugar Cookies . . . . . . . . . . . . . . .66

Swedish Nut Cake . . . . . . . . . . . .67

Sweet Potato Casserole. . . . . . . .21

Swiss Green Beans . . . . . . . . . . .21

Taco Pies . . . . . . . . . . . . . . . . . . .37

Taco Plate for Two . . . . . . . . . . . .37

Tropical Banana Punch . . . . . . . . .7

Twinkie Cake . . . . . . . . . . . . . . . .67

Whopper Brownies with Malt Buttercream . . . . . . . . . . . . . . . .68

Vegetable Pizza . . . . . . . . . . . . . . .6

Zucchini Bread . . . . . . . . . . . . . . .68

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P.O. Box 7878 | Huntington, WV 25778

p (304) 429-6961tf (800) 624-3422f (304) 429-7248

www.bloss-dillard.com

send submissions to: submissions@bloss-dillard.com

P.O. Box 71360 | Richmond, VA 23255-1360

p (804) 285-4930tf (800) 627-0505f (804) 285-4945

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