COOK OF THE WEEK - BROOKE MCCARTAN
Today we are visiting another employee from Bank Iowa. Brooke McCartan is an Ag and Commercial Lender. She joined Bank Iowa May of 2012. When asked what she liked best about working at Bank Iowa, Brooke replied, “Bank Iowa is a com-munity oriented bank that cares about the success of its custom-ers and employees. Bank Iowa has many competitive products and services to meet the needs of its customers.” She went on to say, “Bank Iowa’s success is determined by the success of the community and customers that it serves. Bank Iowa is proud to serve its community and cus-tomers, and values all current and future relationships. Brooke McCartan is married to Jason McCartan. Brooke graduated from Pocahontas Area High School and Iowa State University. Her husband, Jason, is an Insurance Agent. They grew up in Pocahontas. Brooke and Jason have one child. Brooke is a member of the Pocahontas City Council and of Pocahontas County Young Pro-fessionals. She has chosen the following recipes to share with the readers today. We are hoping you enjoy trying them.Chocolate ChipCookie Dough Bars1/2 cup butter3/4 cup brown sugar1 teaspoon vanilla2 cups flour1 can sweetened condensed milk2 cups mini chocolate chips1/2 cup creamy peanut butter1/2 cup chocolate chips Mix butter and brown sugar. Add vanilla. Add flour and con-densed milk. Gently fold in mini chocolate chips. Press into an 8 inch by 8 inch pan. Refrigerate until firm. For topping: Combine peanut butter and 1/2 cup chocolate chips. Microwave, stirring every 30 seconds. Spread and chill one hour.Fruit Salsa2 kiwis2 Golden Delicious apples8 ounces raspberries16 ounces (1 pound) strawberries2 tablespoons sugar1 tablespoon brown sugar3 tablespoons strawberry jelly Chop up fruit and mix all in-gredients. Chill.Chips for Salsa10 flour tortillasmelted butter1 cup sugar2 tablespoons cinnamon Bake in a 350-degree oven for 8 to 10 minutes. Cut into wedg-es. Spread with butter and sprin-kle with cinnamon sugar mix-ture. Dip in the fruit salsa.Chocolate Mint BrowniesBrownie Mixture:1 cup flour1/2 cup butter, softened1/2 teaspoon salt4 eggs1 teaspoon vanilla1 can Hershey’s chocolate syrup Bake in a 350-degree oven for 30 minutes.Middle:2 cups powdered sugar1/2 cup butter, softened1 teaspoon water1/2 teaspoon mint extract3 drops food coloring Mix, spread and cool in re-frigerator.Topping:1 package mint chocolate chips9 tablespoons butter Melt in saucepan on low heat. Let cool 30 minutes, then spread. Store bars in refrigera-tor. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the com-munity, YOU could be Cook of the Week. Please contact me, Sally Redenius, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cooks of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and sur-rounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.
