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Come to Our







Palm Beach County's 2016


Family Holiday Cookbook



Palm Beach County Victim Services & Certified Rape Crisis Center is so

excited to present the Palm Beach County Family Holiday Cookbook for our

2016 United Way Campaign Fundraiser. The inspiration behind our cookbook

was to bring our diverse community together to represent all of our Palm

Beach County family through our most treasured recipes. The success of this

United Way Campaign Fundraiser project was due to the enthusiastic support

from our Department of Public Safety along with the wholehearted

participation from the employees of Palm Beach County Government.

We hope you enjoy the collection of these delicious recipes and share them

with your family and your friends!


With Love & Holiday Blessings,

Palm Beach County Victim Services Family 


Palm Beach County


Holiday Cookbook 2016


Palm Beach County Holiday Cookbook 2016













Side Dishes......................26 






























Category: Appetizer 

Chef: Kristina Henson 

Department: Executive Director, Criminal Justice Commission 



Spinach Stuffed Mushrooms 

"I love mushrooms!!! Growing up we always had big meals and family gatherings for holidays. I would always ask my mother to fix mushrooms but she couldn’t find something that everyone would enjoy. So I began experimenting with stuffing mushrooms and over the years developed this recipe. It became a family staple that everyone asked me to make. I could never make enough of them!!"


My father Phil Gulick, mother Barbara Gulick, brothers Tax and Rex Gulick, sister Kim, and that's me... on my mother’s lap!


Spinach Stuffed Mushrooms 




6 large mushroom caps


1 pack frozen chopped spinach


½ cup Italian style bread crumbs


½ cup grated parmesan cheese


3 tablespoons unsalted butter


2 cloves crushed garlic


Salt and pepper to taste




Clean mushroom caps by rinsing with water and leave to side to dry on paper towels. Dethaw frozen spinach in a strainer and press with fork to remove as much water as possible. 


Mix spinach, bread crumbs, cheese, garlic, salt and pepper in a bowl. Melt butter in microwave and add to mixture and mix well. Place mushroom caps topside down in a baking pan with sides.


Take a spoonful of mixture and with your hand squeeze lightly to mold into a ball and place on top of mushroom caps. Use all of the mixture.


Use fork to press lightly the filling down to cover the entire top of the mushrooms. Sprinkle with desired amount of parmesan cheese if desired.


Add about ¼ cup water to bottom of bakeware.


Bake at 350 degrees for 40 minutes. 


Buffalo Chicken Dip 

Category: Appetizer  

Chef: Kelly Roan 

Department: Victim Services 



After I was married my mother-in-law passed down a book of her family recipes and this is my all time favorite and make this for all the Gator games.


This is a picture of Tyson(our dog) he is my favorite just like this recipe.




Buffalo Chicken Dip 





8oz cream cheese


½ cup ranch salad dressing or blue cheese


½ cup Frank’s Hot Sauce-(more or less depending on how spicy you like it)


2 cups of shredded or diced cooked chicken (I put about 5 boneless chicken tender in a pot an boil them about 15 minutes, then shred) or (I use a rotisserie chicken)


½ cup shredded Monterey jack cheese


½ cup diced celery


¼ cup almonds



Microwave cream cheese for one minute.


Whisk in ranch dressing and hot sauce.


Stir in chicken, cheese and celery.


Sprinkle with almonds.


Bake for 20 minutes or until hot.


Serve with celery sticks and tortilla chips




Scallops Wrapped in Bacon 

"This recipe came across my desk many years ago by a friend who loved trying new recipes, making the recipe, and sharing both with us.  One Thanksgiving I came across the recipe again looking to do something different and it’s been on the table ever since.  It has also been a special request for a Christmas gathering we attend every year!"



A very simple recipe and always a request of the family to make on the holidays and other special events.



Category: Appetizer 

Chef: Catherine Papo

Department: Legal Secretary, Governmental Center 




3 tablespoons teriyaki sauce


2 tablespoons brown sugar


1 ½ teaspoons grated fresh ginger (I use in can)


10 slices of bacon


5 large sea scallops, quartered





Scallops Wrapped in Bacon



Whisk teriyaki sauce, sugar and ginger in a small bowl until sugar dissolves. 


Line a jelly-roll pan with foil.


Place a scallop piece on one end of a bacon slice; roll bacon around scallop.  Repeat with remaining bacon and scallops.  Dip each in sauce and arrange rolls ½ inch apart on prepared pan.


Heat broiler.  Broil rolls 6 inches from heat until bacon is lightly charred on top, 5 minutes.  Discard any juices that accumulate in the pan.  Turn rolls and broil until bacon is cooked through, about 3 minutes more. 


Insert a toothpick in each roll and serve warm.  


Makes 20 rolls.



"I’ve had this delicious appetizer recipe for at least 35 years.  It’s one of my “go to” favorites.  As a gal that absolutely loves to entertain at home, the majority of my party preparation time is spent on table settings, décor, the right drinks, and party games.  In my world, the party is all about the experience – not the food.  However, I keep a few tricks up my sleeve for my “foodie” friends.  This appetizer is a definite crowd pleaser – and it’s so easy!!!!"


Artichoke Dip


Category: Appetizer 


Chef: Kathy Scarlett


Department: Director of Purchasing, PBC Purchasing Department 



1- 8 oz. can of artichokes


2 cups Hellman’s Mayonnaise


8 oz. parmesan cheese




Artichoke Dip



Mix these three (3) ingredients and bake at 350 degrees for 30 minutes. 


Serve warm with a variety of crackers.






"In addition to many wonderful memories, my mother Patricia left a treasure trove of hand-written recipes for dishes enjoyed by the Van Arnam family over the years.   My own family, Bibi, Alexandra, and the four-legged, left-over, cleaner upper Teddy, have now discovered the wonders of Mom’s cooking and the recipes are ready to be passed on to another generation.  This recipe is the first of the collection prepared by my wife.  It’s easy to prepare and delicious for an appetizer or entrée.   We hope you enjoy it!"

Pizza Meatballs 

Category: Appetizer 

Chef: Jon Van Arnam 

Department: Deputy County Administrator, County Administration 





1 lb. ground beef


1 cup bread crumbs


1/2 cup milk


2 tbs. minced onion


1 tsp. garlic salt


1/8 tsp. pepper


4 oz. mozzarella cubed


3 tbsp. flour


2 tbsp. oil


1 jar pizza or spaghetti sauce  

Pizza Meatballs 



In a medium bowl, mix well first 6 ingredients with a fork.


Shape mixture into 12 large meatballs with one cube of cheese in center of each, making sure cheese is completely covered.


On waxed paper, coat each meatball lightly with flour.


In 12 inch skillet over med high heat, in oil, cook meatballs until brown on all sides.




Add sauce to meatballs in skillet; heat to boiling. Reduce heat to low; cover and simmer 10 minutes.





"I started making this broccoli salad several years ago after my step-mother made a similar version for a family holiday dinner.  I liked it so much I started making it at other family gatherings, but I added in the almonds and tomatoes after seeing that in another recipe.  I like to bring different dishes every time there’s a potluck or party.  When I started working at Victim Services, I had made a few different dishes for various office potlucks, but when I made this dish, it has quickly become a main request every time!!"

Category: Soups/Salads

Chef: Cheryl Chilson 

Department: Secretary, Victim Services 


Broccoli Salad




8-9 cups fresh broccoli florets, cut into small, bite-sized pieces just below the crown


8 slices bacon


1/4 cup finely chopped red onion (optional)


1 cup cherry/grape tomatoes cut in quarters


3/4 cup raisins (or dried cranberries if you prefer)


1 cup cheddar cheese (cut into small cubes) (optional)


1/2 cup sliced almonds, toasted if desired (can substitute sunflower seeds)


1 cup mayonnaise


2 tablespoons cider vinegar


3 tablespoons sugar

Broccoli Salad



Cook the bacon, drain on paper towels and crumble into small pieces.


Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 1-2 minutes.


Drain and immediately run under cold water to stop the cooking.  Drain well and soak up excess water with paper towels.


In a small mixing bowl, combine the mayonnaise, vinegar and sugar.  


In large mixing bowl, add the broccoli, tomatoes, onions, raisins, bacon and cheese. 


Toss everything together.


Refrigerate until ready to serve.   


Just before servings, fold in the almonds.  


Serve chilled.



"Whenever we had a Family dinner, whether on a Sunday or a Holiday, my Granny would make her Overnight Salad.  Everyone raved about it and she was more than happy to make it because she literally could make it the day before and let it set in the refrigerator Overnight.  Although there are many versions of an Overnight Salad, this one was special to us because Granny made it and she made it with LOVE."

“PS… I still have her recipe written in her own hand writing”

Category: Soups/Salads

Chef: Victoria Goulet 

Department: Technical Aide, PBC Engineering and Public Works


Overnight Salad 




1 large 9x13 glass casserole dish


½ head of regular lettuce torn in bite size pieces


3 or 4 stalks of celery sliced in bite size pieces


1 bunch of green onions sliced


1 green pepper diced


2 cans of sliced water chestnuts, drain water


1 small head of cauliflower torn into small pieces


1 bag of frozen uncooked peas


2 cups of Mayonnaise


2 or 3 tbs. of sugar


½ cup Romano  cheese


1 lb. of fried bacon, crumbled

Overnight Salad 



Layer each ingredient, in order, starting with lettuce to peas.


Spread mayonnaise on top.


Sprinkle sugar, cheese and crumbled bacon on top of mayonnaise. 


Seal tight with plastic wrap. 


Refrigerate overnight. 


When ready to serve mix all ingredience in a large bowl, toss well, and serve.


Sweet Potato and Butternut Squash Soup

"Sweet potatoes and butternut squash are two of my fall favorites.  Unfortunately, my children are not big fans of either, so I did not make this recipe often while they were growing up.  Now, I can allow this soup to cook all day in a Crockpot and it  fills my home with the yummy aroma’.  I can then freeze in single portions and enjoy at my leisure!


"This recipe is also great with cornbread!"

Category: Soups/Salads


Chef: Tammy K. Fields 


Department: Director, PBC Youth Services 


Sweet Potato and Butternut Squash Soup



2 medium butternut squashes (halved, seeds removed, cubed)

1 large sweet potato (peeled, cubed)

1 medium onion (peeled, diced)

2 cups unsalted chicken broth

3/4 cups coconut milk

1 tablespoon fresh ginger (peeled)

3 cloves garlic (sliced)

1 teaspoon nutmeg

1 teaspoon turmeric

2 teaspoons cayenne pepper or 1 teaspoon red Thai curry (optional for a kick)



pumpkin seeds 




Place the squash, sweet potatoes, onion, ginger, garlic and broth in a crock pot.


Cook on low for 4 hours or high for 2 hours, until soft and cooked through. 


Stir in coconut milk, turmeric, nutmeg, and cayenne pepper. Blend in a blender or using an immersion blender.


Season to taste with salt, black pepper and garnish with pumpkin seeds, if desired.



Yield: 6 servings


Calories: 210 per serving


Carol's Jamaican Chicken Soup

“Prepare yourself the time has come

The wait is finally over

The secret is out so let’s all shout

But not lose our composure


So here it is, it is right here

The latest and greatest scoop

It’s all prepared for you my friends

Carol’s Jamaican style Chicken Soup”




“This Chicken Soup was a famous dish that was prepared by my mother to ward off the common cold or the flu.  I carried on this tradition with my children.  Enjoy!”

Category: Soups/Salads 

Chef: Carol Messam-Gordon 


Department: Program Coordinator, PBC Victim Services and Certified Rape Crisis Center, SART Center 



3 – Medium size carrots

1 - Medium size butternut squash or Jamaican

pumpkin (Peal and remove seed)

3 – Celery Stalks

1 – Medium size turnip

2 – Chayote squash (Peal and remove seed)

1 - Small sweet red pepper

1 – Small green pepper

1 – Small onion

1 - Small garlic – crushed

1 - 15 quart size pot 



Peel and cut above ingredients into small pieces. 

Fill 15 quart pot ¾ full with cold water. 

Bring to boil and add above ingredients. 

Boil over medium heat until pumpkin

and squash is soft and dissolving.


Add the next ingredients and cook for 1 hour over medium heat

1 – Whole chicken – wash and cut into stew pieces

3 – Medium size white potato

2 – Medium size Jamaican sweet potato

3 – Corn on the cob cut into 3 pieces




Carol’s Jamaican Chicken Soup

 Jamaican Boiled dumplings ingredients:

 ½ lb. All purpose Flour 
1 cup Water 
½ tsp. salt 
Mix flour and salt together in a cooking bowl.  Gradually add water to the mix, and then use your hand to knead the flour. 
The flour will look like crumbs; when this happens add a little water each time, and knead until the dough is made. If you need to add a little bit more water please do so, but do not let the dough get sappy and soft. 
Now tear off pieces of dough about the size of a golf ball and place them in the same bowl for about 20 minutes. In the meantime, go ahead and do whatever else you have to do to past the time. 
Come back and take the golf ball size pieces of dough and roll them between your palms to make them feel smooth. If you are right-handed, use the right heel of your palm to press the piece of dough until it is flat. Add the flat pieces of dough to the pot.


Add the next ingredients, reduce heat and boil for 20 minutes  

3 – Medium scallions

1- Sprig of thyme

1 – Scotch bonnet pepper (whole for Flavor do not cut)

1 package of Maggie chicken soup

1 table spoon season salt,

1- Tablespoon black pepper


 Remove Scotch Bonnet pepper before serving

Voila!  Enjoy.



Category: Soups/Salads 


Chef: Mary Lesson


Department: Food Service Manager, Youth Services 

Creamy White Chicken Chili 


"This is the best chili recipe I have ever had! It is so delicious and everyone raves about how good it tastes.  It's warm, delicious, and comforting! I hope you enjoy it as much as I do!!" 


"PS...Don’t count on leftovers!" 



Creamy White Chicken Chili 



1 tablespoon olive oil


1 pound skinless, boneless chicken breast halves cut into ½ inch cubes


1 onion, chopped


2 cloves garlic, chopped


2 (15.5 ounce) cans great Northern beans, rinsed and drained


1 (14.5 ounce) can chicken broth


2 (4 ounce) cans chopped green chilies


1 teaspoon salt


1 teaspoon cumin


1 teaspoon dried oregano


½ teaspoon ground black pepper


¼ teaspoon cayenne pepper


1 cup sour cream


½ cup heavy whipping cream



Heat olive oil in a large sauce pan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.


Mix Great Northern beans, chicken broth, green chilies, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. 


Reduce heat and simmer until flavors have blended, about 30 minutes.


Remove chili from heat; stir in sour cream and whipping cream until incorporated. 


Dan's Favorite Turkey Orzo Soup 

"You will love this soup! It is filling and low calorie and heats up great for leftovers. Enjoy!!"

Category: Soups/Salads 

Chef: Daniel Millstone 


Department: Divison Chief, PBC Fire Rescue 








1 tsp olive oil


1/2 tsp crushed red pepper


12 oz hot turkey sausage


(1) 15 oz can petite diced tomatoes, drained


1 tsp fresh oregano, chopped


3/4 cup whole wheat orzo, uncooked


4 oz cremini or portobello mushrooms, sliced


3 cups fresh spinach


5 cloves garlic, chopped


4 cups low sodium chicken broth


1 cup water

Dan's Favorite Turkey Orzo Soup

Category: Soups/Salads

Chef: Edward Lowery


Department: Director, Housing and Community Development



Heat a large dutch oven and add olive oil. Swirl to coat.


Add sausage in meatball sized pieces.


Cook for 6 min or until lightly browned. Add oregano, mushrooms, and garlic and sauté five minutes.


Add broth, water, red pepper and tomatoes, scraping the bottom to loosen any sausage bits.


Bring to a boil, add orzo and cook 7 minutes.


When ready to eat, stir in spinach and cook 2 minutes.


Bon appetit! 




Side Dishes

"My Magic Rice recipe originally came from my grandfather Tobias Williams (see attached photograph). He grew up a farmer in the Live Oak area of north Florida in the late 1890s. The recipe originally was a means by which to "stretch food as far as it would go." This meant taking leftover meat and creating a new main dish. As time passed, my family added its own touches to this recipe (garlic, hot sauce, onions) to round out the flavor. Some of my family members now use this main dish as a side dish for fried fish, fried chicken, and fried pork chops.  This dish is somewhat similar to "fried rice" and "paella" but with a 'Southern USA twang'. But my sister Johnnie Mae was the all-time greatest preparer of Magic Rice. Whenever she made it, she had to make enough for cousins, uncles, aunts, and family friends. I miss my sister. She passed away peacefully in 2013."

Category: Side Dish 


Chef: Edward Lowery 


Department: Director, Housing and Community Development 

Magic Rice




1 small box of Uncle Ben’s Converted Rice


1 pound of your favorite ground breakfast sausage (I like the Publix brand!)


1 medium yellow onion chopped


½ of medium green bell pepper chopped


2 cloves of garlic (crushed) or 1 tablespoon of garlic powder


1 can of stewed tomatoes


Crystal Hot Sauce to taste


Salt and fresh ground pepper to taste

Magic Rice



 In medium heavy pot, cook the breakfast sausage until done.


Remove sausage (leaving the rendered fat behind).


Saute' onions and green bell pepper in sausage fat.


Add crushed garlic and saute' (or add garlic powder).


Add rice to onions/garlic/green peppers mixture and saute' for 10 minutes.


Add can of stewed tomatoes and stir.


Cover pot with lid and cook rice until it is done (soaking up all the liquid).


When done, fluff with large fork and ENJOY!!




"This recipe has been in my family for years. It has been passed down three generations. My father’s mother would make this every Thanksgiving and Christmas and now my Mom and I make it together every year. A Cartwright (maiden name) Family tradition...and here they are in the photo!"

Sweet Potato Soufflé   

Category: Side Dish 


Chef: Kelly Roan


Department: Victim Services





6 to 8 overflowing cups of roasted sweet potatoes without the skin


½ stick of butter


1 cup of sugar or ½ cup depending on how sweet you want


½ cup canned milk


½ Teaspoon nutmeg


½ teaspoon cinnamon


1 teaspoon vanilla extract


Sweet Potato Soufflé   



Cook the sweet potatoes at 350 degrees until soft throughout.


Let cook and remove the skin.


Mix all the above ingredients in a mixer and place into a greased casserole dish.


Combine all ingredients and mix well with a fork.


Sprinkle over potato mix and bake at 350 degrees for 35 minutes.



Make Last:





¾ cup crushed cornflakes


½ chopped pecans


½ cup brown sugar


½ stick of melted butter.



Blue Cheese and Rosemary Scalloped Potatoes

"I have made this recipe for the 12th floor Holiday Luncheon in the past and everyone loved it... A flavorful, delicious side dish!"

Category: Side Dish


Chef: Kate Scott


Department: Administrative Assistant, BCC



5 lbs Russet Potatoes


2 tsp salt


1/2 tsp black pepper


1 1/2 tsp minced fresh Rosemary 


3/4 cup of crumbled Blue Cheese


3/4 cup of grated Parmesan Cheese


1 cup of sour cream


2 cups of cream


1 tsp salt

Blue Cheese and Rosemary

Scalloped Potatoes 



Preheat over to 350 degrees


Peel and slice potatoes into 1/4 inch slices


Toss them in a bowl with 2 tsp of salt, pepper, and rosemary


In a small bowl, toss together the cheeses


In a separate bowl, whisk together sour cream, cream, and salt 


Layer half the potatoes in a buttered 9 x 13 glass baking dish 


Sprinkle with half the cheese mixture 


Top with remaining potatoes 


Pour sauce mixtures over the potatoes 


Sprinkle with remaining cheese mixture


Bake for about 1 hour and 15 minutes or until brown and completely tender 



"With my parents both raised in Palm Beach County, Florida and each having 4 siblings, of which most remained in Palm Beach County as they grew older, you can only imagine what it was like to cook for all of these people during the holidays.  My parents would invite the entire family of 30 plus people to their house to celebrate Thanksgiving and Christmas.  I remember waking up on Thanksgiving and Christmas morning to the smell of my Mom making rutabagas.  This vegetable is not the most appealing, but it was my Mom’s favorite.  As the years passed, we all grew tired of the same side dishes of green bean casserole, sweet potatoes, and mashed potatoes.  Creativity set in and my family was on the hunt for new recipes. My uncle brought this roasted garlic cauliflower one year for Thanksgiving and it was a hit!  We kept asking for it year after year.  At first he was unwilling to share the recipe because he always wanted to be the one to bring this dish.  Eventually, he reluctantly shared it and who would have known such an easy recipe would taste so yummy!  From my family to yours, enjoy!"



 “The love in our family flows strong and deep leaving us memories to treasure and keep” – Unknown

Family Roasted

Garlic Cauliflower 

Category: Side Dish


Chef: Stephanie Sejnoha 


Department: Director, Public Safety


Family Roasted

Garlic Cauliflower 



Serves 6-8


2 heads of cauliflower or 3 small bags of precut cauliflower


Jar of roasted garlic (produce section)


½ cup of Olive oil


1 cup of freshly grated parmesan cheese


2 tbsp of Badia Complete Seasoning (may require more or less, I usually don’t measure)


Pepper to taste



Rinse, then cut cauliflower into small and medium bite size pieces. 


In a large bowl, add cauliflower, ½ cup of olive oil, Badia Complete Seasoning, jar of roasted garlic, 1 cup of parmesan cheese, and pepper to taste. 


Pour into 9 X 13 pan and bake at 375 degrees for 45 minutes or until cauliflower is tender.


Serve as a side dish to any meal, especially Thanksgiving and Christmas!


Aunt Clare's Artichoke &

Green Bean Casserole 


"My Aunt Clare has been making this for years for Thanksgiving and Christmas. When I started bringing dishes for food events at my first nursing job, this was my 'go-to' dish -- I love it!"

Category: Side Dish 

Chef: Elizabeth Marlowe 


Department: SANE Nurse, Victim Services 


Ingredients (double for large pan):

2 cans drained french style green beans


1 can drained artichoke hearts 


1 large yellow onion chopped


1 1/2 stick of butter


1 lb mushrooms chopped


1 cup Italian style bread crumbs


1 cup romano cheese


Aunt Clare's Artichoke & Green Bean Casserole 




Preheat oven to 350 degrees.


Sauté onions & mushrooms in butter.


Add artichoke hearts and cook a little while longer.


Add green beans, bread crumbs, and cheese--mix well.


Pour into casserole dish.


Bake about 15 minutes at 350 degrees.



"How many times are we invited to a pot luck, family dinner, or holiday event in which you are to "bring a dish to share." This recipe could end that once and for all, as it did for me, when I got it from a friend over 30 years ago.  This goes with any main dish, or better yet, this can be the main dish once you taste it. My two wonderful children are off on their own now and I suspect this may be their "go-to dish" for the many events that lie ahead for them too!"

Delicious Potato Bake

Category: Side Dish


Chef: Amy Harris 


Department: Special Projects Manager, Traffic Engineering 




2 lb frozen hash brown potatoes


1 tsp salt


1/2 cup chopped onions


2 cups grated cheddar


2 cups sour cream


2 cans cream of chicken soup


3 cups cornflake crumbs


1/2 cup melted oleo (margarine) 


Delicious Potato Bake 



Break up potatoes & put in 9"x 13" pyrex casserole


Combine salt, onions, cheese, sour cream, and soup 


Mix with potatoes 


Top with cornflake crumbs and oleo


Bake at 350 for 45 minutes


"My Mom was an awesome cook; but most people would never know it, because she only cooked twice per year – Thanksgiving and Christmas! Shells and Cheese is of my favorite dishes that she would make and I always looked forward to indulging during the holidays. Mom wasn’t one for writing down recipes; she simply had a way of knowing exactly how much of each ingredient was needed to create the perfect balance of cheese and pasta. She knew exactly how long to leave it in the oven, to get that perfect browning along the top and edges. She was the expert. 


It wasn’t until after her passing in 2013, that I would dare to make this on my own. They always say, “Like mother, like daughter,” but I decided to add a little twist on this family classic. My recipe includes not one, but five different cheeses, to add a medley of flavor that I’m sure you’ll love. I’m excited to share this recipe with you, and hope that you and your family enjoy!"

Mrs. Redding's Shells and Cheese

Category: Side Dish 

Chef: Clarice Redding 


Department: Program Coordinator, Green Dot 



Barilla Medium Shells Pasta, 16 oz.


Kraft Sharp Cheddar Shredded Cheese, 16 oz.


Crumbled Blue Cheese, 5 oz.


Kraft Finely Shredded Parmesan Cheese, 6 oz.


Kraft Finely Shredded Mozzarella Cheese, 8 oz.


4C Homestyle Romano Cheese, 6 oz.


Sour Cream, 8 oz.


Melted Butter, 4 oz. (or one stick)


Two Large Eggs


Garlic Salt


Seasoned Breadcrumbs (optional)

Mrs. Redding's Shells and Cheese


Cook pasta as suggested on the package, drain, rinse with cold water, and set aside for five minutes to cool.


Preheat oven to 350 degrees.


In a large bowl, add cooked pasta, melted butter, sour cream, and two large eggs.


Hand mix until pasta is evenly coated.


Add garlic salt to taste.


Mix in Cheddar, Parmesan, Blue, Mozzarella, and Romano cheeses.


Be sure to evenly coat the shells and avoid large clumps of cheese.


Pour mixture into 13x9 inch pan.


Sprinkle seasoned breadcrumbs on top for garnish (optional)


Bake for 30 minutes, or until cheese begins to bubble and brown on top


Remove from oven and set aside for 15 minutes to cool.



Cornbread Sausage Stuffing


"I got this recipe from the Williams-Sonoma Cookbook and tweaked it a little to 'make it my own' and for the tasting pleasure of my family!


It was one of my late husband's favorite recipes, making it an even more special recipe.


I hope you enjoy this recipe as much as my family does...especially during the holidays!"

Category: Side Dish 


Chef: Bambi Fanto 


Department: Victim Advocate, PBC Victims Services 




2 cups diced Carrots


2 cups diced Celery


1 small diced Onion


1 package (4 large links) Mild Italian Sausage or Turkey Sausage


1 package Stove Top Herbed Stuffing Mix


1 package Stove Top Cornbread Stuffing


3/ 4 large Cornbread Muffins (You can use either Otis Spunkmeyer Brand or Cornbread muffins from the Publix bakery) broken into pieces.


1 bag of Martins Potato Bread cubes


1 ½ sticks of butter


Salt/Pepper to taste


Progresso or Swanson Chicken Broth (2 boxes)


Poultry Seasoning


Cornbread Sausage Stuffing 


Put 1 ½ sticks of butter in a large skillet on a low/medium flame.  Add the carrots and celery and let sauté until tender.  When the carrots and celery are tender, add the onion and sauté all together until the onion is also tender.


In a large bowl, add the stuffing mixes, potato bread cubes and cornbread muffins.  Add the seasoning (salt/pepper and poultry seasoning to your preference).


Remove the carrots, celery, and onions from the pan and pour into the bowl of bread/seasoning mixture. Using the same skillet, add the sausage and cook until no longer pink.  Break up the sausage into small pieces.


Once the sausage is done, add it to the bowl.    

Moisten the mixture with the chicken broth; being careful not to use too much liquid.  I usually have 2 boxes of broth on hand but only use 1 ½ boxes.  You want the stuffing mix to be moist, not wet. 


After adding the broth, remove the mixture from the bowl and put the ingredients in a square baking dish.  Spray the baking dish lightly with Pam Spray first.  Cover the dish with aluminum foil and place in the oven at 350 degrees.  


Cook for approximately 45 minutes and check.  After 45 minutes of baking, take the foil off of the stuffing and allow to cook for approximately 15 to 20 more minutes so the top gets crispy.


*Since oven temperatures vary, check the stuffing and adjust the temperature or length of baking time depending on how crispy you prefer your stuffing.



"I just thought this would be an easy, and excellent recipe for the Holiday Season to serve with turkey or ham! 


This is also excellent with roasted poultry or ham and scalloped potatoes. Enjoy!!"

Drunken Cranberries in Bourbon Sauce 

Category: Side dish 

Chef: Kate (Freddie) Scott


Department: Administrative Assistant, BCC




2-12 oz. packages of fresh cranberries 


4 cups of white sugar 


1/2 cup of bourbon



Drunken Cranberries 


in Bourbon Sauce 



Mix the ingredients gently, and place in a covered casserole dish.


Bake at 350 degrees for 1 hour.


*You can make this dish a few days before and refrigerate!


"For as long as I can remember, good food and family fellowship has always been a part of the Rentz Family household.  Family dinners and holiday gatherings were filled with perfectly seasoned items and delightfully delicious homemade desserts. 


As I think back, my mother seemed to work tirelessly for hours preparing the perfect meal for her family and whoever stopped by our home to visit.  As a child, I did not understand the depth of the blessing that I was allowed to experience through the hands of my mother, yet now I am fully aware and so very thankful. 


My mother showed us through the works of her hands in that kitchen, what love and nurturing was all about.  And thankfully she planted the seed and skill for cooking in each one of her daughters."

Dirty Rice 

Category: Side dish


Chef: Evangeline Rentz 


Department: Intake Manager, Office of Inspector General 




2 boxes of Zatarain’s Dirty Rice Mix


1 lb ground beef


1 lb “Jimmy Dean” regular ground

sausage (for spicy rice add the hot ground sausage)


1 chopped onion


1 tablespoon butter

Dirty Rice



Sautée chopped onions (2-3 minutes)


Lightly season meat (season salt & pepper) and brown meat with chopped onion until meat is done


Drain all excess grease


Complete dish by following the cooking directions on back of box



“My recipe of “Noodle Pudding” known as Kugel, goes back in my family for generations. It is a traditional Jewish dish most commonly made from egg noodles.  I remember my Grandmother Rose making it and she would talk to me about her grandmother making it! 


My Mother carried on the tradition and now I make it and I am teaching my daughter to make it as well. 


Noodle Pudding was always a family favorite and it still is today!”

Renee's Noodle Pudding Recipe 


Category: Side Dish


Chef: Faith Manfra 


Department: Director, Senior Services 





12 ounce package Wide Egg Noodles



8 ounce package Cream Cheese



1 pound container Cottage Cheese



1 pound container Sour Cream



10 Eggs



1 ½  cup Sugar



1 stick Butter



1 teaspoon Vanilla



Renee's Noodle


Pudding Recipe 



Boil Noodles as directed


Place Cream Cheese in a bowl


Drain Noodles and immediately place on top of Cream Cheese to melt


Melt stick of Butter


In separate bowl - beat Eggs then add Sugar, Cottage Cheese, Sour Cream, Vanilla and the melted Butter


Mix thoroughly and then add the Noodles to combine


Bake at 350 degrees until top is very lightly brown





CranMan Supreme 

Category: Side Dish

Chef: Ike Powell


Department: Grant Compliance Specialist, Youth Services 


"Our family always enjoys this dish at Thanksgiving, Christmas and special occasions. We are excited to share this recipe with others and hope that all enjoy!"





1 ¾ cups (14 ounces) whole berry cranberries



 1 ¼ cup (10 ounces) rinsed mandarin orange slices



1 cup ( 8 ounces) drain crushed pineapple



½ cup chopped walnuts (optional)



CranMan Supreme 



Combine ingredients in a glass bowl and stir until well mixed


Optional: Add chopped walnuts and stir lightly


Cover and refrigerate for three hours 


Remove from refrigerator and stir lightly prior to serving 


(Serves 8-10)


Category: Side dish 

Chef: Matt Selby 


Department: Children's Services Librarian II, PBC Library System

 "This is a crowd favorite from my Mom.  She got the recipe from her neighbor in Minnesota. They have a pot luck in their neighborhood every month.  Everyone loves this comfort food."



Spicy Corn




One Stick Butter


1/2 Cup Milk


7 oz. Cream Cheese


One Chopped Red Pepper


2-4 Chopped Jalapeño Peppers (personal preference on amount)


One Large Bag Frozen Corn


Spicy Corn 



Mix together chopped peppers and frozen corn.


Melt cream cheese, butter and milk over medium heat stirring until smooth. 


Pour mixture into peppers and corn and place in crock pot. 


Cook on high for 3-4 hours stirring occasionally. 



Sweet Potato Casserole 

  "If made exactly as the recipe states, the topping is a bit too sweet.  I cut all of the topping ingredients in half and it still tastes super delicious. It's great for the holidays...especially Thanksgiving and Christmas!! "

Category: Side dish 

Chef: Carrie-Ann Kopelakis 


Department: Financial Analyst III, Fire Rescue 



Softened butter, for the casserole 


3 cups mashed sweet potatoes (one 29-ounce can and one 16-ounce can, drained) or 2 pounds fresh sweet potatoes, baked or peeled and boiled, then mashed 


1 cup granulated sugar


1 stick (1/4 pound) butter, melted


2 large eggs


1/2 cup evaporated milk (I use Pet)


1 teaspoon ground cinnamon 


1 teaspoon vanilla extract 


Topping (here's the good part)


1 1/2 cups packed brown sugar (either light or dark is okay)


2/3 cup self-rising flour


1 1/2 sticks (12 tablepoons) cold butter, cut into bits


1 1/2 cups coarsely chopped pecans 

Sweet Potato Casserole 



Heat the oven to 350 degrees F. Lightly butter the casserole.


Make the sweet potatoes: In a large bowl, combine the mashed sweet potatoes, granulated sugar, butter, eggs, milk, cinnamon, and vanilla. Spoon into the casserole. 


Make the topping: In a large bowl, combine the brown sugar and flour. With a pastry blender, cut in the butter and pecans. Scatter the topping over the sweet potatoes. 


Bake at 350 degrees F until the topping is crisp and the potatoes are piping hot, about 1 hour.



Nicole Bishop's Family


Strawberry-Banana Jell-O Salad

"Christmas and Thanksgiving wouldn’t be the same without this jello salad that has been a staple at our Holiday Feasts for as long as I can remember.  It goes well with ham or turkey and we eat it with dinner, although it can also be served as a dessert. It is light, stays nice and firm, and travels well.  We usually make it a day or two ahead of time and put it in a bundt-like pan or casserole dish. 

**I listed the nuts, sugar and vanilla extract as optional because sometimes we use them and sometimes we don’t!"

Category: Side Dish

Chef: Nicole Bishop


Department: Director, Division of Victim Services and

Division of Jusice Services 




2 packages (6 ounces) strawberry gelatin


2 cup boiling water


2 cup boiling water


2 packages (10 ounces each) frozen sweetened sliced strawberries


1 can (20 ounces) crushed pineapple, undrained


2 cups diced firm bananas (about 3-4 medium)


1/2 to 3/4 cup chopped walnuts (optional)


2 cups (16 ounces) sour cream


2 teaspoons sugar (optional)


1/2 teaspoon vanilla extract (optional)

Nicole Bishop's Family Strawberry-Banana Jell-O Salad



In large bowl or pan, dissolve gelatin in water. Stir in strawberries, pineapple, bananas and nuts.


Pour half of the mixture into a 13-in. x 9-in. dish or bundt pan.


Refrigerate for 1 hour or until set


Set the remaining gelatin mixture aside. Combine the sour cream, sugar and vanilla.


Spread over the chilled gelatin. Spoon remaining gelatin mixture over top.


Chill overnight.


Yield: 12-15 servings


Nicole's Mom's Cornbread Stuffing/Dressing 

"My Mom is from Kentucky.  Everything is served with cornbread there, so it is only natural to make stuffing out of the cornbread during the holidays.  If anybody decides to mess with the stuffing around the holidays and add new ingredients, you will surely hear about it!  


We start by making the cornbread in an iron skillet a day or two ahead of time by following the recipe for Southern Style Cornbread on the Martha White Self Rising Corn Meal bag.  The only difference is that we pour the vegetable oil in the skillet and let the pan get hot in the oven while we mix up the cornbread, then we pour the hot oil in the mixture and mix before putting it in the hot pan.  If you cannot or do not want to do this it is also okay to use the Pepperidge Farm bag of cornbread stuffing. 


We always make enough to stuff the turkey and another pan to cook on the side, so we can eat leftovers for days."

Category: Side Dish

Chef: Nicole Bishop


Department: Director, Division of Victim Services and

Division of Justice Services 




(1) 14 oz bag of Pepperidge Farm Herb Seasoned Stuffing Mix (cubes)


(1) 14 oz bag of Pepperidge Farm Cornbread Stuffing 


1/2 pan of home cooked cornbread


3 sticks of butter


6 large stalks of celery


1 large and 1 medium onion


4 eggs


1 & a half to 2, 32 oz Cartons of Chicken Broth


Poultry Seasoning 


(optional) 1 pkg Jimmy Dean Sage Ground Sausage 





Nicole's Mom's Cornbread Stuffing/Dressing



Chop onions and celery into small pieces and sauté in 2 sticks of butter until cooked down


Preheat oven to 375 degrees


Mix Herb Stuffing Cubes, Cornbread Stuffing and crumble homemade stuffing (if using) in large bowl


Beat 4 eggs together in separate bowl


Pour celery/onion/butter mixture into bowl with stuffing mixture and the beaten eggs




Add Chicken Broth to desired consistency - not too wet


Add generous salt and pepper and poultry seasoning to taste 


If you are using sausage, crumble and cook separately and add to stuffing mixture


Stuffing is ready to stuff inside the bird (turkey)


Place the rest into a casserole dish; Cut remaining stick of butter into pats and place on top of stuffing and bake for about 30 - 45 minutes or until golden brown on top


*Sometimes when basting the turkey, we will take some of the juice and squirt it into stuffing




Grilled Pineapple Burgers  

Category: Entrée

Chef: Kelly Roan


Department: Victim Services





“This is another great recipe that was passed down from my mother-in-law.

All of her recipes are just so good!  This is a great ‘comfort food’ that I enjoy making for my whole family…who are all shown in my wedding photo!”





2 pounds of ground beef


3 tablespoons Italian salad dressing


1 tablespoon salt


½  tablespoon pepper


1 (15-oz) can sliced pineapple, drained


8 slices bacon, uncooked


1 cup barbecue sauce


½ cup packed brown sugar


1/3 cup honey


1 tablespoon lemon juice


Grilled Pineapple Burgers  



Mix beef with salad dressing, salt and pepper


Shape into 8 burger patties


Press pineapple slices into each burger


Wrap each burger with bacon and secure with a toothpick


Place burgers in a 13 x 9 inch dish


Mix barbecue sauce with brown sugar, honey and lemon juice; pour over burgers


Cover and refrigerate for 2 hours


Preheat grill


Grill burgers, pineapple side down, 4 inches from the coals for 12-15 minutes


Turn and brush with BBQ mixture


Grill for 10-15 minutes more


Heat remaining sauce and serve.


"For as long as I can remember, good food and family fellowship has always been a part of the Rentz family household.  Family dinners and holiday gatherings were filled with perfectly seasoned items and delightfully delicious homemade desserts.


As I think back, my mother seemed to work tirelessly for hours preparing the perfect meal for her family, and whoever stopped by our home to visit.  As a child, I did not understand the depth of the blessing that I was allowed to experience through the hands of my mother, yet now I am fully aware and so very thankful. 


My mother showed us through the works of her hands in that kitchen, what love and nurturing was all about.  And thankfully she planted the seed and skill for cooking in each one of her daughters. "

Category: Entrée

Chef: Evangeline Rentz


Department: Intake Manager, Office of Inspector General 


Tiger Wings 




4 lbs. Chicken Wing Pieces




“Try Me” Tiger Sauce (The Orginal)


Season Salt




Carrots and Celery


Ranch Dressing

Tiger Wings 



Wash and lightly season wing pieces with season salt and pepper


Heat oil in deep dish fryer


Fry wing pieces 15 - 20 minutes until done (golden brown)


Drain Wings

Dip fried wings in Tiger Sauce


Serve with ranch dressing, carrots, and celery


***For a healthier version, you can bake the wings (uncovered) until they reach your desired crunchiness.  After wings are done, dip in tiger sauce and serve with ranch dressing, carrots, and celery


"I’ve made this dish for about 35 years!  A friend of my parents made this as her own made up casserole in order to make the amount of food go farther with her family.  One evening when we were invited over for dinner she prepared this and it became a favorite of mine ever since.  I would make it myself as a young teenager and I would never let my Mom make it because I loved it so much!!  Years later I tried it with chicken and it is just as delicious!! It is time consuming, but well worth the effort!!"  

Enchilada Casserole 


Category: Entrée

Chef: Cheryl Chilson


Department: Secretary PBC Victim Services





2 pounds beef (can also use chicken)


1 can beef broth (for chicken use chicken broth)


2 small cans (or one large can) red enchilada sauce (for chicken use the green sauce)


1/3 cup oil


1/2 cup flour


2 cups milk


1 pound shredded mozzarella cheese


1 pound shredded cheddar cheese


5 green onions, finely chopped


1 can black olives, sliced into small pieces


1 package large flour tortillas

Enchilada Casserole 






Step 1: Cook meat and broth (and one cup of water) in slow cooker (or other slow fashion) until very tender.  Let cool.  Break apart into shreds and set aside.  Save broth.


Step 2: Heat oil until very hot.  Stir in flour until smooth, then add the milk.  Cook and stir until thick and bubbly.  Add enchilada sauce, stir until fully blended.  Add about half of the broth from cooked meat.  Cook and stir until bubbly.  Set aside.


Step 3:  Preheat oven to 350 degrees.  Spray or grease 10X13 baking dish.  Layer tortillas, meat, onions, olives, cheeses and sauce in a “lasagna style” until about three layers are made.  Bake for about 45 minutes to 1 hour until top is browning and bubbly. 


Let set for about 15-20 minutes before serving.  Serves 6-8


"This is my favorite recipe from Delish! Hope you enjoy!!"


Zucchini Ravioli 



Category: Entrée


Chef: Dwayne Johnson 


Department: Code Enforcement Officer, PBC



4 medium zucchini


2 c. ricotta


1/2 c. finely grated parmesan, plus more for garnish                   


1 Egg, lightly beaten


1/4 c. thinly sliced basil, divided


1 Garlic clove, minced


kosher salt


Freshly ground black pepper


1 1/2 c. marinara sauce


1/2 c. shredded mozzarella



Zucchini Ravioli 


Preheat oven to 375 degrees F. Grease a large baking dish with olive oil.


Make the Noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”


Make the Filling: Combine ricotta, parmesan, egg, and 2 tablespoons basil in a medium bowl. Season with salt and pepper to taste.


Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down. Pour marinara sauce around the zucchini. Top ravioli with mozzarella. Bake until the zucchini noodles are “al dente” and the cheese is melted and starting to brown on top; 20 to 30 minutes.


Top with more basil and parmesan and serve.



"It was a dark and stormy night in the Arctic and the only material items I had included the aforementioned ingredients, a Coleman gas grill, a pot, and a hunger burning inside me. 


I knew I would have to keep my Viking strength for the winter so I threw everything I had on the grill and into the pot. 


By the power of Valhalla, I made it through the winter…lived to tell my story of Man Fuel for generations to come."

Category: Entrée  

Chef: Jason Davis 


Department: Assistant Director, Electronic Services and Security 


Man Fuel



5 lbs steak 


1 lb hot Italian sausage, casings removed 


2.5 lbs chicken breast


2.5 lbs white pork chop


1 lb bacon, diced


1 large yellow onion, diced


1 large green pepper, diced


1 large red pepper, diced


1 poblano pepper, diced


2 medium cubanelle (frying) peppers, diced


3 jalapeno peppers, diced


2 jars spicy tomato sauce


1 tbsp ancho chili powder


1 dried mulato chile, ground


¼ tsp cayenne


½ tsp crushed red pepper flakes


½ tsp black pepper


½ tsp white pepper


½ tsp oregano


1 tsp cumin


1 tsp salt

Man Fuel



Brown and drain bacon, reserving bacon fat.


Grill all meats, cut into bite-sized cubes.


Sauté onion and peppers in bacon fat, and then drain.


Combine meat, onions, and peppers in a pot.


Add tomato sauce and spices. Simmer until liquid thickens and does not separate from meat.


Serve with optional garnishes: chopped scallions, sour cream, shredded cheddar cheese or crumbled Bulgarian Feta cheese.


Yields approximately 1 gallon.


Category: Entrée

Chef: Carolyn P. Beisner 


Department: Sr. Environmental Analyst 


"I’m from Louisiana, and we love Cajun food.  This recipe was given to me from my late father, Warren Penny, who sent me this when he took a microwave cooking class and also gave me my first microwave oven."

Shrimp Creole




½ cup flour


½ cup oil


1 cup chopped onion


½ cup chopped green pepper


½ cup chopped celery


¼ cup chopped green onion


6 toes garlic chopped


¼ cup chopped parsley


1 8oz. can tomato sauce


1 cup water


2 tsp. salt


½ tsp. pepper


¼ tsp. cayenne pepper


2 lbs. of raw shrimp – peeled


Shrimp Creole 



In a 3 quart casserole combine flour and oil and stir until smooth. 


Cook on high 7 minutes or until roux is a deep caramel color. Stir twice. 


Add onions, celery and green pepper and cook on high 3 minutes.


Stir in parsley, garlic and green onions and cook on high 3 additional minutes. 


Add in tomato sauce, water, seasonings and cook on high 10 minutes. 


Pour in shrimp and stir and cook 10 minutes on high or until shrimp are cooked.  Stir halfway through cooking time. 


Serve over rice.


Hints: use only fresh ingredients; if you have one of the newer microwaves with a higher wattage you may need to knock a few minutes off the cooking times. 


Category: Entrée


Chef: Sandy Reynolds 


Department: Green Dot Facilitator, Victim Services 


"My grown sons call me 'Mommy' when they want this special dish and of course I melt like butter and set out to find the freshest fish and a nice white wine!


The Staff at Victim Services also enjoy this recipe.


I make it the night before and warm it up in a crock pot for all to enjoy."

Seafood Alfredo 



1 lb shelled, deveined, raw medium Shrimp


1 pound Mahi Mahi or other fresh fish sliced into bite size chunks


1/2 lb Sea Scallops


1/2 cup green peas or snow peas


1/2 cup or more of sliced mushrooms


2 jars of Bertellis Alfredo Sauce (my favorite)


1 stick of butter


2 medium lemons or 1 large


white wine (optional for some but a must for me)


1 pack of dry linguine or 2 packs of fresh pasta


salt, pepper


Seafood Alredo


Season all fish with lemon and a little sea salt. No pepper yet.

 On low heat in a large sauce pan with lid available...very lightly sauté shrimp in butter  to just slightly cooked.  Remove with slatted spoon onto large plate.


Lightly sauté fish in shrimp juice and butter, adding more butter if needed. Remove with slatted spoon onto plate with shrimp.

Lightly sauté scallops and remove onto plate with other seafood.

Now in the fish and butter juice, cook the peas and mushrooms until tender.


Add both jars of Alfredo Sauce, stirring slowly.


Carefully add all fish and stir until fully blended into sauce. Add ground pepper and salt to taste (be careful with salt as the fish and sauce are already salty).


Drink  4 oz of wine and then add 2oz to the fish dish!


Cover seafood and cook on low for about 20 -30 minutes. Meanwhile, drink another 4oz of wine and prepare pasta, al dente!


Spoon generous amounts of fish with sauce over pasta, serve with garlic bread, and of course more wine!


This dish tastes even better the next day - just make sure it is covered tightly while in fridge and warm gently so fish is not overcooked. Buy more wine!





Shrimp with Feta Cheese

and Scallions 

"Roughly 1993, this recipe appeared in the weekend section of the Washington Post.  My mom cooked it up and it became a 'family stand-by'.  We still have the original recipe cut out from the Post, but there is no name associated with the recipe, so it’s an anonymous creation. 


We’ve tried to jazz it up with plum tomatoes, bell peppers, and other herbs (basil, oregano, etc) .…but the simplicity of the original recipe is still the best. 


Historical note on vocabulary:  I inserted the now-familiar word 'stir-fry' here, but the original recipe used the word 'stir-cook'."

Category: Entrée 

Chef: Ronald Rice


Department: Director, PBC Cooperative Extension 




Shrimp with Feta Cheese


and Scallions



2½  tablespoons olive oil


6 scallions (green onions), trimmed and thinly sliced


3 garlic cloves, chopped (aim for at least 1 level tablespoon, minimum


1 pound large shrimp, peeled and de-veined


2 tablespoons dry White Wine or White Vermouth


1 cup crumbled feta cheese


1 heaping tablespoon parsley, coarsely chopped


Fresh ground black pepper, to taste



Heat the oil in a large skillet; add the scallions (green onions) and garlic and stir-fry over moderate heat for 1 minute.


Add the shrimp and cook over moderately high heat until they just begin to turn opaque, about 4 minutes. 


Sprinkle the White Wine/Vermouth over the shrimp and continue to stir-fry another 1 minute until the shrimp are cooked through.


Off the heat, toss the shrimp with the feta cheese and chopped parsley.  Season with freshly ground black pepper.


Per serving:  242 calories, 25 gm protein, 3 gm carbohydrates, 13 gm fat, 4 gm saturated fat, 186 mg cholesterol, 334 mg sodium



Double/triple the chopped garlic, double the parsley and/or vermouth/wine, sprinkle several freshly-chopped green onions on final dish for extra color/crunch, try some squeezed lemon juice over the top, sprinkle your own plate with dried chopped red pepper to taste.


Nani Alheit's Fettuccini

and Peppers 

Category: Entrée


Chef: Douglas Crane 


Department: Director, PBC Library System 

"A favorite Italian recipe from my mother in law.

Serves 4-6 people and makes for great leftovers!"


Nani Alheit's Fettuccini

and Peppers 



1 ½ Green Bell Peppers


1 ½ Yellow Bell Peppers


1 ½ Red Bell Peppers


10 Cloves of Garlic


10 Large Stuffed Green Olives


2 tablespoons of Capers


4 tablespoons of Olive Oil


12 oz (3/4 pound) of Fettuccini



Boil Fettuccini in a large pot according to the directions on the box


While pasta is cooking, slice peppers lengthwise


Sautee peppers in olive oil in a large saucepan at medium high heat until soft


Cut garlic in half and sauté with the peppers until the garlic turns golden color


Toss in sliced olives and capers


Cook for 4-5 minutes on medium heat


Once the Fettucinni is done, toss the pasta into the saucepan with the vegetables and mix together



"My family is of Scandinavian descent, so some of the foods I was raised on were the classics:  potatoes, pancakes, fish, and of course, meatballs.  One of my father’s favorite meals was Swedish meatballs; of course, my mother hated meatballs.  Nonetheless, she made this recipe for our family on many special occasions, always to my father’s delight.  Several years ago, she “gifted” this recipe to me after much persistence on my part, telling me to be certain to use “plenty of fresh parsley…that’s what makes them special.”  Making this recipe always reminds me of those special, unforgettable family moments."


Swedish Meatballs 

Category: Entrée 

Chef: Bill Johnson 


Department: Director, PBC Emergency Management 



1½ cups soft bread crumbs


1 cup half & half


1 tbsp Butter


½ cup chopped onion


1 lb lean ground beef


½ lb lean ground pork


1 egg


¼ cup fresh minced parsley


1 ½ tsp salt


1/2 tsp ground ginger


½ tsp ground allspice


½ tsp ground nutmeg


2 tbsp butter


2 tbsp all-purpose flour


2 cups beef broth 

Swedish Meatballs 



 In a large bowl of electric mixer, soak bread crumbs in half and half, ≈10 minutes.


Melt one (1) tablespoon butter in a large skillet over medium heat. Add onion; sauté until soft; about 3 minutes. Stir into breadcrumb mixture. Add beef, pork, egg, parsley, salt, ginger, allspice, and nutmeg.


With electric mixer, beat at high speed until mixture is fluffy. Dip two teaspoons in ice water until cold. Use cold spoons to shape meat mixture into small meatballs.


Melt two (2) tablespoons butter in skillet used to sauté onion. Brown meatballs in butter, turning to brown evenly on all sides.


Drain cooked meatballs on paper towels. Stir flour into drippings in skillet. Gradually whisk in broth. Continue stirring until mixture thickens.


Return meatballs to sauce in skillet. Simmer 15 minutes or until meatballs are heated through.


Makes 4 to 6 servings or about 48 meatballs Swedish Meatballs



"My Grandmother and Grandfather, my mother’s parents, immigrated to America from Sicily and brought this recipe with them.  The recipe was passed down to my brothers and me, my children, and now you to all of you to enjoy with your family."

Category: Entrée 

Chef: Timothy Calhoun 

 Department: Director, Fire Rescue 

Meatballs and Sauce 





2 Pounds of ground beef


1 ½ Pounds of Sausage (hot and mild)


10 large eggs


1 ½ cup of Italian bread crumb


1 cup of parmesan cheese (I use more)


Some parsley flakes


Some salt and pepper


4 cans of Tomato Puree (better to use a

good Italian puree)


Several Bay leaves

Meatballs and Sauce


Mix thoroughly the ground beef; sausage (remove from skin); eggs; bread crumb; cheese; parsley; salt and pepper.  This mix will create 48 meatballs


Put small amount of virgin olive oil in a fry pan and turn heat to 2/3 high to brown the meatballs.


Depending on stove top you may need to adjust not to burn the meatballs.


Pour the Puree into sauce pot with a few bay leaves, while bringing the sauce to a boil begin putting the browned meatballs into the sauce.  Once the sauce has reached a boil, place a cover on the sauce pot and allow to simmer on low for 3 hours.


I also put a few hot sausages in the pot with my meatballs.


Boil your favorite pasta and enjoy a fabulous meal.


*Nice glass of wine, salad, and bread go great with this meal. 


"My father and late mother were immigrants from Thailand in the early 1970’s because my father’s colleague in architecture invited him to California to continue his occupation as a draftsman.  I was born a few years later and they wanted to preserve the Thai culture (especially the food) in their only child (me) raised in American culture with hardly any influence from my Thai heritage.  They showed me how to make Pad Thai as well as some other Thai/Asian dishes. On another note, my auntie is a chef and she traveled from Thailand in 2008 to be a chef at a Thai restaurant in Washington DC and when she stayed with us she made a lot of Pad Thai and chicken satay (skewers) with peanut sauce which was wonderful.  When I visit my family in Chiangmai and Bangkok, Thailand, they serve Pad Thai as a tasty meal “staple” (like rice, potatoes or pasta served with other meals). When I explain what Pad Thai is to other people, I call it a Thai “spaghetti” of sorts." 

Category: Entrée


Chef: Jeri Kozak 


Department: Secretary, PBC Parks and Recreation


Pad Thai 





8 ounces Pad Thai or lo mein noodles (or any pasta)


2 tablespoons vegetable oil


1 clove garlic, minced


2 large eggs


1 1/2 tablespoons soy sauce


2 tablespoons fresh lime juice (from about 1 medium lime)


2 tablespoons brown sugar


1 teaspoon fish sauce


1/8 teaspoon red pepper flakes


3 green onions, sliced


1/4 bunch fresh cilantro, leaves only, roughly chopped


1/4 cup chopped, unsalted peanuts


Pad Thai 



Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.


In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.


Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, remove the skillet from the heat and set aside.


In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.


Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.


Pad Thai noodles have a unique flavor and texture, but if you can't find them in your area, try substituting another flat pasta like linguine.



To get the most juice from your lime, roll it on your countertop while applying pressure before cutting it open. This causes the juice capsules to burst and release more juice.


Brunch Entrée: Everette’s Christmas Quiche


 "My Fiancé would make this quiche every Christmas morning for me, no matter what!!

 Due to our jobs and work schedules there were some Christmases that we would not be together for the entire day because he would be leaving to drive to Virginia to be with his mother and father – so he would wake up at 4:00am and make this quiche and wake me up before he left so we could have our Christmas Quiche together.

My Fiancé passed away a year and half ago and the first Christmas without him was very difficult, I am not a cook by any means, and I made this quiche for my family and we all sit around the table and shared our favorite memory of Everette.  I couldn’t imagine a better way to honor his memory. 

Sorry for the picture of the half eaten quiche but it was the last one Everette made and I wanted to share one he made along with a picture of us!  He always made me smile!!"

Category: Entrée


Chef: Earlene Rene Boone


Department: Lead Victim Advocate, PBC Victim Services &

Certified Rape Crisis Center; SART Center



Brunch Entrée: Everette’s Christmas Quiche




4 Large Eggs


19 Inch pie crust (frozen or refrigerated dough)


1 Cup shredded cheese (whatever you like we use sharp cheddar)


8 Slices bacon, cooked and crumbled


¼ Cup heavy cream


1 ¼ Cup of milk


¼ Teaspoon salt


¼ Teaspoon pepper





Preheat oven to 325


Prepare pie crust (by package instructions for pre-cooking/pre-baking)


Cook bacon slices and crumble and set aside


In a large bowl, combine eggs, heavy cream and milk.  Mix until thoroughly blended.


Combine shredded cheese, bacon, salt and pepper in a bowl.  


Add to egg mixture and mix well.


Pour mixture into pie crust and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.


You can get creative and add spinach, onions, peppers etc… 


"My mother was a wonderful cook, baker, and cake decorator. She passed away in 1990 of breast cancer, and to this day, our family continues to honor her by making some of "our" favorite dishes, and sharing her recipes with the world! The rich and creamy Shrimp Thermidor En Casserole is a wonderful addition to any holiday table, and is also a great brunch dish. Often times made for special occasions, we served it at my sister's wedding reception, and it will be a big hit no matter where or when it's served."

Category: Entrée


Chef: Kerry L. Parker


Department: Buyer, Purchasing Department 


Shrimp Thermidor En Casserole 




1 lb. shrimp


1 cup long grain rice


6 tbsp butter


1 cup finely chopped celery


1/4 cup all-purpose flower


1 cup half & half


1 tsp. seasoned salt 


Dash of pepper


1/2 cup shredded cheddar cheese 


Shrimp Thermidor


 En Casserole 



Cook rice according to package directions. 


Cook shrimp & celery 


Set a few shrimp aside for garnish


Stir in flour, stir in half & half. Add salt & peper; stir until miture thickens & then set aside


Place rice into casserole dish 


Top with shrimp mixture 


Sprinkle with cheese & bake at 450 degrees for 15-20 minutes or until cheese melts



Sunday Night Salmon

"This recipe is great for a family gathering and is always a hit...with the adults and even the kids! The water chestnuts add a different texture along with the shredded carrots. Sunday Night Salmon is easy and fast to make and a good way to use fresh squash either from your own garden or from the Fresh Market!"

Category: Entrée

Chef: Nancy Bolton


Department: Assistant County Administrator, PBC




1 Wild-Caught Filet of Salmon (skin removed), large enough to feed 4=6 people
Mustard - use your favorite  
1 1/2 rolls of Ritz Crackers
2 tbsp. butter
1 large lemon



Sunday Night Salmon



Preheat the oven to 350
Crush the Ritz crackers into breadcrumbs. Melt the butter, and combine with the juice of 1/2 of the lemon. Toss the crushed crackers with the butter/lemon mixture, set aside.
Place the salmon in a 9x11 baking dish.  Spread the mustard liberally over the salmon. Sprinkle the cracker crumb mixture over the salmon, coating entirely. Squeeze the other half of the lemon juice over the top, and add lemon slices to the top of the salmon if desired.
Bake, uncovered, at 350 for 20 minutes or until the crumbs are golden brown and the fish is light and flakey. Yummo! 



Calico Squash Casserole

Category: Entrée

Chef: Nancy Bolton


Department: Assistant County Administrator, PBC

 “This wonderful recipe is from my friend Sherry Wilson and is truly the most delicious casserole

I have ever had!” 




2 cups sliced yellow squash
1 cup sliced zucchini 
1 onion, chopped
1/4 cup sliced green onion
1 cup water
1 teaspoon salt, divided
2 cups crushed Ritz crackers (AGAIN with the Ritz crackers!!)
1/2 cup melted butter
1 10.75 can condensed cream of mushroom soup
1 8oz. can sliced water chestnuts, drained
1 large carrot, shredded
1/2 cup of mayonnaise
1/2 (4 oz) jar diced pimento peppers, drained
1 tsp. sage
1/2 tsp. white pepper
1 cup shredded sharp cheddar cheese



Calico Squash Casserole 



Preheat oven to 350 degrees.
In large saucepan, combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.
In a medium bowl, combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x11 inch casserole dish.
In a large bowl, combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 tsp. salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, then the remaining cracker crumbs.
Bake in preheated oven for 30 minutes, until firm and heated through.






My Mom's Story ~ 


 "This recipe was given to me many years ago by my dear, departed friend, "Bea" who hailed from Minnesota. Every time I make these Carrot Bars, I remember the many times we made them together along with our many other favorite recipes for our Church's functions.  Our families had wonderful times together living in Englewood on the West Coast of Florida....many happy memories which includes these delicious Carrot Bars!!"

Category: Dessert  

Chef: Ellen Craddock-Day


Department: Team Supervisor, Victim Services 

Neena's Carrot Bars



Dry ingredients:


2 cups cooked, mashed, carrots


2 cups  flour


2 cups  sugar


2 tsps baking soda


1 tsp salt


1 1/2 tsp  cinnamon


4  eggs, well beaten


1 1/4 cup  salad oil






2 cups powdered sugar


6 oz. cream cheese


1/4 lb. butter (1 stick)


2 tsps vanilla







Neena's Carrot Bars 



Mix flour, sugar, baking soda, salt, & cinnamon; add 4 well-beaten eggs, salad oil and carrots



Put in a greased, Jelly Roll pan or a 9 x 13 pan. 



Bake 30 min @ 350 degrees



Cream all ingredients together and frost the carrot bars after they have cooled down.



* Sprinkle with finely chopped nuts if desired. 



** I use all organic ingredients in this recipe; it's a personal choice! 



"My quest for the perfect banana bread recipe grew out of my desperation and my husband’s need to find the perfect banana…in one of those huge warehouse shopping clubs. If you have ever bought bananas in one of these stores, then you know that you can’t just buy one banana. So with bunches of uneaten bananas taking up room in my kitchen, I’ve tested and reworked several recipes to come up with one that yields the perfect loaf of banana bread to share with family and friends.


Note: If you just can’t wait for the bananas to get to that perfect ripe stage, here’s a ripening tip. Place the unpeeled bananas on a baking sheet in a 250 degrees oven for 15-20 minutes until they’re soft. Let them cool, then peel and start baking!"

Category: Dessert


Chef: Carolyn C. Burgess


Department: Production Coordinator 

Banana Bread




3 or 4 bananas, smashed



1/3 cup melted butter



1 cup sugar



1 egg, beaten



1 teaspoon vanilla



1 teaspoon baking soda



Pinch of salt



1 ½ cups all-purpose flour


Banana Bread



Preheat oven to 325 degrees


Mix butter & mashed bananas


Mix in the sugar, egg and vanilla


Sprinkle the baking soda and salt over the mixture and them mix in


Add the flour last, mix


Pour into a buttered 4x8 inch loaf pan


Bake 1 hour


Cool on a rack





Orange Chiffon Cake 

Category: Dessert


Chef: Kerry L. Parker 


Department: Buyer, Purchasing Department 

"My dad's favorite! We all know Christmas is citrus season and this cake is so moist, and easy to make." 


Ingredients for cake:


4 egg whites


1/4 tsp. cream of tartar


1/2 cup granulated sugar


1/2 cup salad oil


2 egg yolks


1 Tbsp grated orange rind 


1/4 cup + 2 Tbsp orange juice 


1/4 cup sugar


1 1/2 tsp baking powder 


1/2 tsp salt 


1 cup + 2 Tbsp cake flour 


Ingredients for Golden Frosting:


3 cups of sugar 


1/4 cup soft butter 


2 egg yolks or 1 whole egg


1 tsp vanilla


1/2 tsp orange or lemon extract 



Orange Chiffon Cake

Instructions for cake: 


Preheat oven to 325 degress. Beat egg whites and cream of tartar with beater until frothy.


Continue beating, gradually adding 1/2 cup sugar, until whites are stiff & sugar blended. In bleder, place salad oil, egg olks, orange rind, orange juice, 1/4 cup sugar, baking powder, salt & cake flour; cover & blend until smooth. 


Gently fold blended mixture into egg whites until there are no streaks. 


Pour mixture into a 9 inch ungreased tube pan and bake for 50 minutes. 


Invert on rack immediately. Remove by gently loosening edges & side with a spatula. 


Instructions for Frosting:


In a blender, place butter, egg, vanilla, organge (or lemon) extract & 1 cup sugar; cover & blend about 1 minute or until smooth.


Place other 2 cups sugar in a bowl.


Add blended mixture to the sugar in the bowl & stir until desired consistency. Add more sugar if necessary. 


"I have enjoyed baking goodies and decorating cakes most of my life.(My most memorable childhood gift was an Easy Bake Oven – which I got a lot of enjoyment of!)

I also like to experiment, creating new and different goodies to enjoy.

Since my favorite alcoholic beverage is a Pina Colada, several years ago, I thought about making a cookie that incorporates the same flavors – pineapple, coconut and rum.   These cookies have been the delight of many gatherings of family and/or friends.  Some enjoy them so much – that I make and give them as gifts.  And, for those who do not like rum flavoring – one can just leave it out, use more coconut extract, add pineapple extract – whatever you prefer."

Category: Dessert


Chef: Linda Macapayag 


Department: Administrative Secretary, Medical Examiner Office

Piña Colada Delights




2 3/4 cup Flour


2 tsp Cream of Tartar


1 tsp Baking Soda


1/2 tsp Salt


2 Eggs


1 cup Butter softened


½ tsp vanilla extract


(or substitute pre-made/store-bought

sugar cookie dough)


½ tsp rum extract


½ tsp coconut extract


8 oz. Flaked Coconut


8 oz. Candied Pineapple – cut up in pieces


Piña Colada





Mix flour, cream of tartar, baking soda and salt in large bowl. Set aside.


Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy.


Add eggs and extracts; mix well. Gradually beat in flour mixture on low speed until well mixed.


Gently mix in candied pineapple pieces and flaked coconut.


Preheat oven to 350°F. Shape dough into 1-inch balls.


Place 2 inches apart on baking sheets sprayed with baking cooking spray.


Bake 10 to 12 minutes or until lightly browned.


Cool on baking sheets 1 minute.


Remove to wire racks; cool completely


"When I was a kid, this was one of the first things I used to make for Sunday dinners.  My Dad absolutely loved it so I made it often.  I stopped making it for many years and when he took sick this year, I started to make it once again.  I don’t know what even came over me. Folks Loved It!  In reality, each time I make it I think of him.  He passed away in August but I still make it all the time for dinner parties and special requests. It is decadent and delicious!  I hope you make this and think of someone you have loved and lost and get good memories, enjoy. This is very southern.  Although I raised up north, my parents made sure we knew and appreciated our southern roots. 

I am proud to say I’m a southern gal through and through!"

Category: Dessert

Chef: Rosalind L. Murray 


Department: Senior Criminal Justice Analyst, PBC Criminal Justice Commission 


Banana Pudding 




7 ripe bananas

1 5 oz. package of vanilla pudding

1 teaspoon of vanilla

1 14 oz. can of sweetened and condensed milk

One container or can of Cool Whip or Reddi Whip

2 cups of cold  milk

One box of vanilla wafers




Banana Pudding 





Mix the pudding in a bowl with mild. 


Beat for two minutes, add vanilla, stir once again.  


 Fold in the full container of whipped topping. 


Peel and slice banana.


Assemble dish by making a layer of cookies, a layer of banana, and a layer of pudding.


Layer until out of food items. 8-10, ½ cup servings are made. 


Cool in the refrigerator, and it can be served in 1-2 hours.


BTS~Better Than Sex Cake!

"I leave it up to the taste testers to decide about this recipe! This has been a staple recipe inherited from my aunt that always gets rave reviews! Enjoy."

Category: Dessert 

Chef: Michelle Liska


Department: Director of Finance, PBC Youth Services 

BTS Cake




1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare

1 (20-ounce) can crushed pineapple


1 1/3 cups sugar


1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare


1 1/2 cups heavy cream


1 cup flaked, sweetened toasted coconut


BTS Cake



Preheat oven to 350 degrees


Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes.


While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.


Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.


Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled.


Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.



 "This recipe is for an easy, moist, molasses cake that is popular  in the  Eastern Pennsylvania Area.  It has the same basic taste as the 'Shoo Fly Pie'  which is a Pennsylvania Dutch (Amish) favorite."

Category: Dessert

Chef: Brenda Krayer 

Department: Victim Advocate, Victim Services  

Shoo-Fly Cake





1 cup butter


2 cups sugar


4 cups flour


1 cup molasses


2 cups cold water


1 teaspoon baking soda



Shoo-Fly Cake 





Preheat oven to 350 degrees


Grease a 13x9 pan


Cream the butter using a hand mixer.  Add the sugar and beat well. Add flour and combine thoroughly. Take one cup of this crumb mixture and set aside for topping.


In a separate bowl, mix molasses with water.

Add baking soda. Add molasses mixture to dry mixture until dissolved. Pour into prepared pan. Sprinkle with reserved crumb mixture.


Bake at 350 degrees for 55 to 60 minutes. 


*Do not open the oven door while baking.


My boyfriend's mother's story:


"A friend taught her this recipe many years ago. The last time my boyfriend and I were visiting, his sister (who was also visiting) requested their mom make this cake. I was in love at first bite and immediately asked her for the recipe! I've made it twice since then. I learned the first time that you don't pour all of the glaze on top--way too much rum! Still good, but a lot of rum. Just pour enough to give a single layer of glaze."


Puerto Rican


Drunken Cake

Category: Dessert

Chef: Elizabeth Marlowe 


Department: SANE, Victim Services 





1 box Betty Crocker super moist/butter recipe yellow cake mix


1 box of 3oz vanilla pudding


1 cup chopped walnuts


1/2 cup vegetable oil


1/2 cup clear rum


4 eggs


Glaze ingredients:


1/2 cup butter


1/2 cup white sugar


1/2 cup water


1/2 cup clear rum

Puerto Rican 

Drunken Cake 




 Preheat oven to 350 degrees.


Mix all cake ingredients together except for the walnuts.


Butter the cake pan mold, then add nuts to bottom of mold, then the mixed batter on top.


Bake at 350 degrees for 30-35 minutes.


Wait one hour before flipping and pouring glaze mix on top.


Buen Provecho!





"A classic, delicious, and easy, one-pan recipe for you to enjoy!

Make it for the holidays!"

Category: Dessert

Chef: Sherry Brown


Department: OFMB Director, PBC Office of Financial Managment and Budget

Cast Iron Skillet Peach Cobbler 




1 cup self rising flour


1 cup sugar


1 cup milk


1 tsp vanilla


1 stick of butter


1 can peach pie filling

Cast Iron Skillet Peach Cobbler 




Melt ¼ stick of butter in cast iron skillet so cobbler does not stick.


Melt rest of butter and mix with flour, sugar, milk, and vanilla.


Pour mixture in pan.


Spoon peaches on top.


Bake at 350 for 40 minutes. 


"My mother is probably one of the greatest dessert chefs on the face of the earth.  I am convinced the only reason I get invited to my friend’s dinner parties is because they want my mother to come and bring dessert along with us.  And, quite frankly. I’m ok with that :-). Most of the things my mother makes are too complicated and time consuming for me, but I have learned how to make a few of my favorites that are less labor intensive.  These Chocolate Oreo Balls are one of her easier desserts to make and one of my favorites.  She taught me how to make them a couple years ago, but they always taste best when mom makes them for me."


Todd's Mom's Chocolate



Oreo Balls 

Category: Dessert


Chef: Todd J. Bonlarron


Deparment: Assistant County Administrator, PBC




1 package oreos crushed up to fine crumbs - food processor works well


1 bar 8 oz cream cheese - softened.


Semi sweet chips or bars




Todd's Mom's Chocolate Oreo Balls 



Add soft cream cheese to chocolate oreo crumbs and mix together (in food processor).


Take mixture and shape into walnut size balls and place on parchment paper on top of cookie sheet. Freeze balls for 1/2 hour.


Melt chocolate (semi sweet chips or bars) in micro safe bowl and roll balls into melted chocolate - take each ball out with 2 forks and place on cookie sheet - after they are all on the cookie sheet - refrigerate to harden the balls. Use your imagination to decorate - can use chopped nuts, sprinkles, plain cookie crumbs but put that on top of balls before it hardens so it sticks to the balls. Or, you can use frosting piped on top of balls (white chocolate looks nice!!!)






*No baking but takes some time to do it all!! Well worth the work!!!



   Mom's Perfect Pound Cake 


Category: Dessert


Chef: Terris Ellick 


Department: Team Supervisor, Victim Services 

"My mom always told me that this was an easy and delicious cake to make and slices so smoothly. Even you can do it!!"


P.S. This was my 1st homemade poundcake!  




1 Box 10x powdered Sugar 


1 lb Butter


6 eggs


3 cups plain flour or cake flour 


1 tablespoon vanilla or lemon flavor 



    Mom's Perfect Pound Cake 




Cream Butter and Sugar until light and fluffy 


Add eggs one at a time, stir flour and 1 cup at a time alternating with the vanilla or lemon flavor 


Pour in pound cake pan and Bake at 325 degrees for 1 hour and 15 minutes 


"For as long as I can remember, good food and family fellowship has always been a part of the Rentz family household.  Family dinners and holiday gathering were filled with perfectly seasoned items and delightfully delicious homemade desserts.  As I think back, my mother seemed to work tirelessly for hours preparing the perfect meal for her family, and whoever stopped by our home to visit.  As a child, I did not understand the depth of the blessing that I was allowed to experience through the hands of my mother, yet now I am fully aware and so very thankful.  My mother showed us through the works of her hands in that kitchen, what love and nurturing was all about.  And thankfully she planted the seed and skill for cooking in each one of her daughters."

  Sweet Potato Bread


Category: Dessert


Chef: Evangeline Rentz


Department: Intake Manager, Office of Inspector General 



3 cups sugar                                   

2 teaspoon salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon of vanilla
1 cup of oil
4 eggs, beaten
1 can (29 oz) of sweet potato mix (can substitute w/ pumpkin)  
3 ½ cups flour (all purpose)
1 teaspoon ground cloves
1 teaspoon cinnamon
2/3 cups of water
2 teaspoons baking soda
1 teaspoon of allspice (optional)

Sweet Potato Bread



Cream together sugar and oil, add eggs, and sweet potato, shift together dry ingredients and add to sweet potato mixture, mix in water, vanilla and allspice.  Bake in 2 greased and floured loaf pans for about 1-1 ½ hours at 350 degrees, remove from oven and let stand for 10 minutes.


Cream Cheese Spreading (Optional)

1 (16 oz) pack cream cheese (softened), 1 small can of carnation milk, (2-4 cups) powdered sugar.   Mix cream cheese and milk until smooth (do not use all milk, just enough until it is smooth and creamy).  Add powder sugar to taste. 


Sprinkle in cinnamon and pour over loaves.


Italian Crème Puffs 


Category: Dessert


Chef: Chuck Spalding 


Department: 911 Program Director, Emergency Operations Center 

Giovannia (Joanne) Visciglia Spalding:


"This recipe originated in the Abruzzi region of Italy, which is east of Rome on the Adriatic coast.  My mother brought it with her when she immigrated to New York.  It has been in our family for over 150 years.  The only ‘Americanized’ change is the substitution of pudding for fresh crème."




 Ingredients: (makes 12)


1 stick of butter


1 cup of water


 Dash of salt


1 cup of flour


1 stick of unsalted butter


3 eggs  ( Batter )




1 box of instant pudding  



1 cup of milk  


I cup of heavy creme


Mix in a blender and cool in the refrigerator




Italian Créme Puffs



In a pot, place 1 cup of water, dash of salt, 1 stick of unsalted butter, bring to boil, when boiling, turn off stove.  Add 1 cup of flour and turn.  It will create a mixture.  Place to side to cool off.


After it cools:


Add one egg at a time and turn after each egg, ( to be done by hand).


When mix is complete add to your greased baking pan, one teaspoon at a time, leave room for expansion.


Bake at 400 for 10 minutes than bring down to 375 for 15 minutes.  They should be slightly brown on top.


Let cool on a wire rack.  


When you’re ready to serve the creme puffs - slice in 1/2 and put in the creme.


Dust with powdered sugar.





Nanny's Apple Cake 


Category: Dessert


Chef: Carol Brown


Department: Victim Advocate, Victim Services 


“My Nanny made many yummy cakes while I was growing up over the years. Her cakes spoke LOVE, as only a grandmother’s cake can. This cake has special meaning because this is the last cake that she wanted to bake for our family at Christmas.  At the time her health was failing and she was unable to do so. Unknowingly, we had already planned to make her cake anyway. That year, I had the pleasure of making her cake under her instruction. Since her passing, this cake definitely takes me to that happy place of fond memories of Love and Smiles from my Nanny! Enjoy the deliciousness!”



Dry ingredients:


1¼ cup oil                  


1  tsp baking soda


2  cups sugar                 


1  tsp salt


3  eggs, beaten            


1  cup chopped pecans


3  cups flour                  


3  cups fresh apples, peeled and chopped


1  tsp. vanilla





½ cup butter or margarine  


1 cup light brown sugar


¼  cup evaporated milk


1 tsp vanilla




Nanny's Apple Cake 



Combine oil and sugar.


Add beaten eggs. Then sift together flour, baking soda and salt.  


Combine with egg mixture.


Stir in the chopped pecans and apples.


Add vanilla. Pour into well greased baking pan.


Start in cold oven. Turn to 325 degrees  and bake for 1 ½ hrs or until done.  While cake is baking, make topping.







 Combine butter, sugar and milk in saucepan. Heat over low heat and boil for two minutes. Stir in vanilla and beat until smooth.


Pour over cooked cake in pan. Top with whipped cream, if desired.




"You can literally hear the air escaping as you cut through this cheesecake.  It is my husband’s favorite! I hope you enjoy it too!"

  Fluffy Cheesecake 


Category: Dessert


Chef: Carie-Ann Kopelakis 


Department: Financial Analyst III, Fire Rescue 




For the crust: 

2 cups graham cracker crumbs 


4 tablespoons sugar 


1/2 teaspoon cinnamon 


6 tablespoons melted butter


For the filling: 


19 ounces cream cheese 


1 1/2 cups sugar, plus 


2 tablespoons of sugar 


3 tablespoons of flour 


1 teaspoon vanilla


6 eggs, separated


1 pinch salt 


16 ounces of sour cream


Fluffy Cheesecake 



Preheat oven to 300 degrees F


Butter the cake pan


Mix crust ingredients together and pat into pan 


In a large bowl creme together creme cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream 


In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form


Fold egg whites gently into cheesecake mixture and pour into cake pan


Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN. 


Remove and let cool to room temperature. Cut and serve.



Grandmom Clara's (a.k.a.


"Carrie") Ever Evolving Apple Pie


Category: Dessert


Chef: Sharon Daugherty


Department: Sexual Assault Outreach Coordinator

Palm Beach County Victim Services & Certified Rape Crisis Center




"Grandma Clara would say, “This way, you can always have me around” when we’d make the pies. Sharing her recipe gave us her sweet ways of bringing gentle times. My sister, Stacy & I forged this one out of our grandmom's teachings & added the present day twists. The pie making was shared over the years with our families with nephews Peyton, Bryson & my daughter, Courtney definitely remembering the first time they got to hold sharp knives

& cut the apples!"

"Grandmom said in her later years that the Pillsbury readymade crust was ok to use. Other fillings: play with adding walnuts, other types of fruit, like pears.You can also experiment with additional spices, like clove, nutmeg & even pumpkin spice! Other sweeteners can be added: molasses, maple syrup, be creative!"


Grandma Clara's (a.k.a. "Carrie")

Ever Evolving Apple Pie


In a large mixing bowl, combine:

1/3 cup honey             2 Tbsp. granulated sugar

2 Tbsp. cornstarch      1 tsp. ground cinnamon

Dash of salt

Stir in apples & melted butter

Preheat oven to 350

Wrap 1 circle of pastry around the rolling pin

Unroll onto 9 inch pie plate-Ease into the pie plate, taking care not to stretch pastry

Trim pastry to 1/2 inch beyond edge of plate. 

Fill pastry lined pie plate with the apple filling

Place top crust on pie

Turn edge under the pastry, flute as desired

Cut slits in top crust for steam to escape

In a small bowl combine 1 beaten egg and 1 Tbsp. water

Brush pastry with egg mixture; add decorative shapes

Brush again with egg mixture; sprinkle pie with coarse sugar

Cover edge with foil to prevent overbrowning

Bake for 30 minutes, remove foil.

Bake another 30 minutes or more til pastry is golden and filling is bubbly. Cool on a wire rack.


Ingredients for Double Crust Pie Pastry:

2 cups all purpose flour          2 Tbsp. granulated sugar

1/4 tsp. salt                             1/4 tsp. baking powder

3/4 cup shortening                  1 egg

1tsp. vinegar                           enough water to make 1/3 cup of liquid mixture


Ingredients for Filling:                                           

1/3 cup honey                         2 Tbsp. granulated sugar

2 Tbsp. brown sugar               2 Tbsp. cornstarch

1 tsp. ground cinnamon          Dash of salt

2 Tbsp. butter, melted             8- 10 medium apples - Granny Smith preferred, peeled and sliced 


 Double Crust Directions:


In medium mixing bowl, combine:


2 cups all purpose flour          2 Tbsp. granulated sugar


1/4 tsp. salt                             1/4 tsp. baking powder


Cut in 3/4 cup shortening til pieces are the size of small peas


Combine 1 beaten egg, 1tsp. vinegar, and add enough water to make 1/3 cup of liquid.


Add liquid to flour mixture (if necessary, add more water,

1 tsp. at a time, til dough clings together)  Divide in half


Form each half into a ball & refrigerate for about 30 minutes,


On a lightly floured surface, flatten each ball of dough

with your hands.


Using a rolling pin, roll each ball from the center to the edge, forming 2 circles, each about 12 inches in diameter. (one for bottom, one for top)


Filling Directions:

In a large mixing bowl, combine:

1/3 cup honey

2 Tbsp. granulated sugar

2 Tbsp. cornstarch

1 tsp. ground cinnamon

Dash of salt


Stir in melted butter

Stir in apples





“This Rice Pudding recipe has taken me years to perfect to meet my family’s

demanding taste, and it is the cousins' most requested dessert from me!”


Rice Pudding


Category: Dessert


Chef: Lori Ferrara


Department: Human Resources 





½ cup of rice


½ cup of sugar


4 cups of milk


3 cups of water


½ teaspoon of salt


2 tablespoons of Vanilla


1 egg






Rice Pudding 



Combine rice, sugar, milk, water, salt and vanilla in a pan.


Cook on low, stirring constantly until liquids have been absorbed by the rice.


Usually, a good hour process. (But so worth it!)


Add egg into pan with rice, stir until thickened.


Pour into serving dish and sprinkle cinnamon on top.


Can be served warm or cold.



Pumpkin Cheesecake


Category: Dessert


Chef: Cristi Wilson 


Department: Victim Services


"Hayden loves to get his stool and help cook and bake in the kitchen. His little brother Nikolas is always right behind him trying to help!"


"Really, they just love eating the desserts!"






1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter




3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract


Pumpkin Cheesecake 

"For added taste, drizzle some caramel on top!"




Preheat oven to 350 degrees F.


For crust:


In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.


For filling:


Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.


Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.









“Who doesn’t love the delicious combination of chocolate and peanut butter!?!? I know my family does!  This recipe makes about 200 of these delicious Buckeyes so…enlist some helpers to “roll and dip” in the chocolate and voila….you’ll have your 200 Buckeyes to share with family and friends!”

Category: Side Dish

Chef: Nicole Bishop


Department: Director, Division of Victim Services and

Division of Jusice Services 






3 lbs of confectioners sugar


2 lbs of creamy peanut butter


1 lb of margarine or butter


(2) 12 oz packages of semi-sweet

or dark chocolate chips


½ to ¾ bar paraffin wax





Mix sugar, peanut butter and butter.


Roll into balls.


Refrigerate for 2 hours.


Melt chocolate chips and wax in top of double boiler.













Christmas Beverage:


Santa's Little


Ho Ho Ho


Category: Beverages 


Chef: Earlene Rene Boone


Department: Lead Victim Advocate, PBC Victim Services &

Certified Rape Crisis Center; SART Center



"This is a fun and easy drink to share with friends to celebrate the Holidays.  The first Christmas I spent here in Florida was the first time I was not with my family for Christmas and one of my co workers invited me to her home for dinner and we ended up making this concoction.  We are still friends 20+ years later and now I can celebrate it with new friends, family and co workers!"





1 Bottle Champagne



1 Bottle Ginger Ale – Chilled


2 (10oz) Packages Frozen Strawberries (partially thawed)


Christmas Beverage: 


Santa’s Little


Ho Ho Ho




In a large bowl or pitcher combine champagne, ginger ale, and strawberries. 


Gently stir and serve.


Category: Beverage

Chef: Kerry L. Parker 


Department: Buyer, Purchasing Department 


Green Punch

"This Green Punch is also fun for the holidays and summer time too! It's delicious, colorful, and refreshing!"





1 Pkg. Lime Kool-Aid 


1 (11 oz) container pinapple juice 


1 (16 oz.) pkg frozen lemonade 


1 Cup sugar


2 1/2 qt water


1 (2 liter) bottle ginger ale 

Green Punch



Combine Kool-Aid, pinapple juice, lemonade, sugar, water, & ginger ale.


Mix well & enjoy! 


Artichoke Dip………10

Aunt Clare’s Artichoke & Green Been Casserole…………….34

Banana Bread……..98

Banana Pudding……94

Blue Cheese and Rosemary Scalloped Potatoes…….30

Broccoli Salad………..14

Brunch Entrée: Everette’s Christmas Quiche…..82

BTS Cake…..100


Buffalo Chicken Dip……..6

Calico Squash Casserole........88

Carol’s Jamaican Chicken Soup…..…..20

Cast Iron Skillet Peach Cobbler…....106

Christmas Beverage: Santa’s Little Ho Ho Ho...128

Cornbread Sausage Stuffing………..40

Cranman Supreme…….48

Creamy White Chicken Chili……………..22

Dan’s Favorite Turkey Orzo Soup……………24

Delicious Potato Bake……………..36

Dirty Rice……44

Drunken Cranberries in Bourbon Sauce……….42

Enchilada Casserole….62

Family Roasted Garlic Cauliflower……………32

Fluffy Cheesecake……118

Grandmom Clara’s (a.k.a. “Carrie”) Ever Evolving

Apple Pie…….120

Green Punch…….130

Grilled Pineapple Burgers…..58

Italian Crème Puffs……..114

Magic Rice…………26

Man Fuel……66

Meatballs and Sauce……78

Mom’s Perfect Pound Cake…….110

Mrs. Redding’s Shells and Cheese……….38





Nani Alheit‘s Fettuccini and Peppers…..74

Nanny’s Apple Cake………116

Neena’s Carrot Bars………90

Nicole Bishop’s Family Strawberry-Banana

Jell-O Salad…….54

Nicole’s Mom’s Cornbread Stuffing/Dressing……56

Orange Chiffon Cake……94

Overnight Salad…………….16

Pad Thai…….80

Pina Colada Delights…..96

Pizza Meatballs………..12

Puerto-Rican Drunken Cake….…104

Pumpkin Cheesecake……124

Renee’s Noodle Pudding Recipe…….46

Rice Pudding……122

Scallops Wrapped in Bacon…………8

Seafood Alfredo…….70

Shoo-Fly Cake……102

Shrimp Creole…..68

Shrimp Thermidor En Casserole……..84

Shrimp with Feta Cheese and Scallions…….72

Spicy Corn……50

Spinach Stuffed Mushrooms……4

Sunday Night Salmon........86

Swedish Meatballs…….76

Sweet Potato and Butternut Squash Soup..….18

Sweet Potato Bread……..112

Sweet Potato Casserole…….52

Sweet Potato Soufflé…………….28

Tiger Wings…….60

Todd’s Mom’s Chocolate Oreo Balls…….108

Zucchini Ravioli……….64