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Mollie, daughter of Brad and Ashley Emick.

This week’s cook grew up in Johnston, and moved to Humboldt in 2008. Ashley Emick, the daughter of Bill and Jennifer Vanderpool currently of Jefferson City, MO, is a graduate of the University of Iowa and the University of Iowa College of Law. She is currently an attorney at the Arends, Lee and Emick Law Office. It was at the University of Iowa that Ashley met her future husband, Humboldt native Brad Emick. Brad, the son of Greg and Janna Emick, is a Senior Regional Event Manager at EFM.
Ashley and Brad were married five years ago and are the parents of a daughter, Mollie, who is 22 months old. The Emicks attend Zion Lutheran Church and besides cooking, they enjoy spending time with family and friends, golfing and boating. A preferred menu for Ashley includes dessert of any kind.

Italian Chicken Parmesan
8-10 chicken breasts
Italian dressing
1-1/2 teaspoons salt
1/2 teaspoon paprika
1 cup Parmesan cheese
1 cup breadcrumbs
1 jar Old World Style Ragu
sauce with mushrooms
Shredded mozzarella cheese
Marinate the chicken breasts in the Italian dressing. Combine the salt, paprika, Parmesan cheese and breadcrumbs. Roll the chicken breasts in the crumb mixture until coated. Place chicken in a baking dish and bake in a preheated 375 degree oven for 20 minutes.
Remove from the oven and spread the Ragu sauce and mozzarella cheese on top. Bake again 10 minutes covered and 5 minutes uncovered to thoroughly heat the sauce and melt the cheese. Serve with hot cooked egg noodles spooning some of the extra tomato-cheese sauce over the noodles.

Microwave Mexican Meal
4-5 round tortillas
1 pound ground beef
1/2 cup green pepper
1/2 cup onion
1 envelope of taco seasoning
8 ounce can tomato sauce
6 ounce can tomato paste
1/4 cup water
1/2 teaspoon chili powder
1 cup sour cream
2 eggs
1/4 teaspoon pepper
2 cups crushed Fritos
2 cups grated Monterey Jack
Brown ground beef, onion, and green pepper. Mix taco seasoning envelope, tomato sauce and paste into meat mixture. Add water and chili powder. Cook to thicken. In separate bowl, blend sour cream, eggs, and pepper.
Put tortillas in bottom of 9x13 microwavable dish. Layer meat and egg mixture until all has been used. Top with cheese. Lastly top with crushed chips. Microwave on high for 10-15 minutes until warm.

Sherry Swiss Chicken
2 packages of uncooked
boneless/skinless chicken
fingers (or 6-8 chicken
1 package of sliced Swiss cheese
(about 8 slices)
1 can of cream of chicken soup
1/4 cup cooking sherry
6 tablespoons melted butter
1 package of Pepperidge Farm
Herb Seasoned stuffing (not
Preheat oven to 350 degrees. Spray 9x13 pan. Lay chicken on pan. Top with Swiss cheese. Mix soup and sherry together and pour over the cheese. Sprinkle stuffing over top (approximately 3/4 of package). Drizzle melted butter over top of stuffing. Bake covered for 45 minutes. Uncover and cook for an additional 30 minutes.

Shrimp Scampi
(serves 4+)
2-1/2 pounds of large shrimp
(10-15 count per pound)
peeled and deveined
4 tablespoons olive oil
3 tablespoons white wine
(Chardonnay works well)
1 tablespoon white wine vinegar
Salt and pepper- amount
depending on taste
2-1/4 sticks of butter
2 lemons (1 lemon + 1 lemon
for cutting up and serving
with dish)
4 tablespoons minced garlic
Red pepper flakes 1/2 to
1 teaspoon depending on taste
Onion seasoning or shallots
amount depending on taste
1 palm-full of dry parsley
2/3 cup crushed croutons or
Panko crumbs or breadcrumbs
Preheat oven to 400 degrees. In large bowl combine shrimp, oil, wine, vinegar, salt and pepper. Toss and let sit. In another bowl mash butter, juice of 1 lemon, zest of 1 lemon, garlic, and seasonings. Then stir in crushed croutons or breadcrumbs. Spray either a large glass baking dish or individual ramekins (4-6) with cooking spray. Place shrimp in dish (approximately 4-5 in each if using ramekins). Pour remaining shrimp marinade over top. Then top with the butter mixture. Gently drop the mixture over the top of each dish. Bake for 12-25 minutes or until the shrimp turn pink and tails curl. Serve with lemon wedges.

Spinach Pasta Side Dish
10 ounces of frozen chopped
1 egg, beaten
3/4 cup sour cream
1/4 cup milk
4 tablespoons grated Parmesan
2 teaspoons minced dry onion
1/2 teaspoon salt and pepper to
2 cups shredded Monterey Jack
4 ounces cooked spaghetti (torn
in small pieces). (Can use
more than 4 ounces)
Preheat oven to 350 degrees. Microwave frozen spinach to thaw, and then drain.
Combine egg, sour cream, milk, 2 tablespoons of Parmesan, onion, and salt and pepper. Mix well.
Add Monterey Jack cheese, spinach and spaghetti, mix.
Put in sprayed 9x13 pan. Cover with remaining Parmesan cheese.
Bake 15 minutes uncovered. Cover and bake additional 20+ minutes.

Jalapeno Popper Dip
8 ounce package cream cheese, softened
1 cup mayonnaise
4 ounce can chopped green
chilies (drained)
4 ounce canned diced jalapeno
peppers (drained)
1/2 cup shredded Mexican style
1 cup Panko breadcrumbs
1/2 cup freshly grated Parmesan
Preheat oven to 350 and spray oven safe dish. Using electric mixer, blend cream cheese and mayonnaise until smooth. Stir in green chilies, jalapenos, and Mexican cheese. Spoon mixture into baking dish. Mix together the Panko and Parmesan cheese and sprinkle over the cream cheese mixture. Spray the Panko/Parmesan topping with a quick spray of non-stick cooking spray.
Bake for 25 to 30 minutes or until hot and the top is lightly browned.
Serve with tortilla chips.

Super Bowl Dip
1 package of light cream cheese,
1 can of 99 percent fat free
turkey chili (no beans)
1-1/2 cups of shredded cheddar
Spread the cream cheese in a glass baking dish sprayed with cooking spray. Pour the can of chili on top, then top with cheese. Cover with paper towel and heat in microwave until cheese is melted and warm in center. Serve with corn chips.

Low-Fat Key Lime Pie
1 carton light whipped topping
(12 ounces)
1 package light cream cheese
1/4 cup sugar
1/2 cup lime juice
1 teaspoon lime rind (cut very
1 store-bought graham cracker
1 egg white
Brush crust with egg white. Bake 375 degrees for 5 minutes. Mix all of the rest of ingredients together with mixer until well blended. Pour into crust. Put in freezer until firm. Best served frosty.

Nutty Orange Coffee Cake
3/4 cup granulated sugar
1/2 cup pecans (chopped)
2 tablespoons orange zest
24 ounces buttermilk biscuits
(refrigerated buttermilk
biscuits 10 count)
8 ounces cream cheese
1/2 cup butter (melted)
1 cup sugar (sifted)
2 tablespoons fresh orange juice
Preheat the oven to 350 degrees F. In a small bowl, combine the granulated sugar, pecans, and zest; set aside.
Score and cut the cream cheese into 20 equal pieces, approximately 3/4 teaspoons each. Separate the biscuits. Place one square of cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal.
Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup Bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.
Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter.
Combine the confectioners’ sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.
Serves: 16

S’mores Bars
1 pouch (1 pound 1.5 ounce)
Betty Crocker sugar cookie
1 cup graham cracker crumbs
1-1/2 cups butter or margarine,
3 cups milk chocolate chips (18
4-1/2 cups miniature
Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.
Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.
Makes 24 bars.
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.