COOK OF THE WEEK - KELSEY STEARNS

I visited with a really busy young lady this week who seems to have the time to do each thing she does very well. Kelsey Stearns is a Graphic Designer for the Humboldt Independent Newspaper. She also works part-time at Hy-Vee. In her “spare time” she and her friend, Sammi Johnson, have also started an “at-home” bakery called Three River’s Kringla. In the rest of her “spare time” she also is a photographer for her photo studio. (I wonder if she ever has time to sleep!?) I wish all young people were as energetic and ambitious as Kelsey. Wouldn’t this be a wonderful world! She also is an artist as a couple of these pictures will show. Kelsey grew up in Rolfe and graduated from the Pocahontas Area High School. Her parents are Kim Winthers of Rolfe and Kelvin Stearns of Bradgate. Many of you will also know her grandparents. Betty Stearns of Gilmore City is her paternal grandmother. Peggy and Jim Brady of Dakota City are her maternal grandparents. Kelsey attended and graduated from Art Institutes International Minnesota in Minneapolis, MN. She lived in Minneapolis for three years working while she attended school. She worked as a PCA (Personal Care Assistant) for an 8 year old little boy who is autistic for 3 or 4 months. He had extreme behavioral issues and had PTSD. She said this was a very stressful job. She much prefers all the jobs she’s working at now much better. She also worked at a photo studio and also at a printing company for two winters. This was a seasonal job. She worked 60 hour weeks for two or three months during both winters. This summer on Saturdays she and Sammi have had their Three River’s Kringla baked goods at the Farmer’s Market in downtown Humboldt - threeriverskringla@gmail.com – is their email address if you wish to contact Kelsey and/or Sammi. This coming weekend plan to stop and see them at the JoKir’s Wild Farm Fair on Highway 3 west of Humboldt where she will have baked goods and a photo booth. Stop and try some of Kelsey’s and Sammi’s delicious baking and also have Kelsey take your picture. It sounds like she is going to have another busy weekend ahead of her. Kelsey shared with me that at a very early age her dad taught her how to bake cookies. I asked her if she has picked up the talents of her Grandmother Betty and learned the art of bread baking, but Kelsey hasn’t gotten into the breads just yet. With her ambition, I’m sure she will learn that also. Kelsey shares some recipes with us today, which truly are hers. She says she has tweaked most of all the recipes that she makes. What a gal!Honey Alfredo Chicken2 pounds boneless skinless chicken breast1/3 cup honey1/3 cup balsamic vinegar1 teaspoon ginger1 teaspoon minced garlic (garlic powder is a good substitute)2 tablespoons dried minced onions1/4 cup green onions, diced Spray a 9 x 13 inch pan with non-stick cooking spray. Arrange chicken in a single layer in pan. In medium bowl, mix together honey, vinegar, ginger, garlic and dried onion. Pour over chicken. Cover pan with plastic wrap and let marinate in refrigerator for 1 to 3 hours, turning chicken over once halfway through. At this time cover with the green onion. Preheat oven to 400 degrees. Remove plastic wrap and bake uncovered for 30 minutes. Turn chicken over. Bake another 15 to 20 minutes or until done.Pasta for Chicken:1 package of your choice of noodles1 jar of your favorite Alfredo sauce1 cup cherry tomatoes1 cup fresh spinach Boil noodles, drain and add sauce. Quarter the cherry tomatoes. Once sauce is hot, turn off heat and add tomatoes and spinach. Cut up chicken and add to pasta. Enjoy! Peanut Butter Cookies1 cup sugar1 cup brown sugarPinch of salt2 eggs, beaten1 cup oleo1 cup peanut butter2-1/2 cups flour1 teaspoon soda1 teaspoon baking powder1 teaspoon vanilla Mix in order given. Shape into balls. Press down with fork. Bake in a 350 degree oven for 12 to 15 minutes.Peanut Butter Cup Cookies2 cups sugar1 cup butterPinch of salt3/4 cup cocoa2 eggs1 teaspoon soda2 teaspoons vanilla2 cups flour1-1/2 bags peanut butter chips Mix all together. Shape into balls. Bake in a 350 degree oven for 9 to 10 minutes.Better Than S E X Cookies Bake Peanut Butter Cookies and Peanut Butter Cup Cookies. Let cool. Take one of each. Spread peanut butter and/or Nutella in between cookies. Heat in microwave for 10 seconds. Add ice cream. ENJOY!Lemonade Cookies1 cup butter1 cup sugar2 eggs3 cups flour1 teaspoon baking soda12 ounce can frozen lemonade, thawed (use only 3/4 cup in batter of cookie)1/2 to 1 cup powdered sugar Preheat oven to 375 degrees. Mix only 3/4 cup of lemonade into dough. Mix together. Cool cookie dough for 5 to 8 hours in refrigerator. Drop rounded spoonfuls onto parchment paper lined cookie sheet. Bake about 8 minutes or until golden brown. Brush cookies with remaining lemonade. Let cool. Sprinkle with powdered sugar.No Roll Sugar Cookies1 cup powdered sugar1 cup oleo1/4 cup sugar1 egg1 teaspoon vanilla2-1/2 cups flour1 teaspoon soda1 teaspoon cream of tartar Mix in order given. Preheat oven to 350 degrees. Roll dough into balls and dip in sugar. Bake until done. NOTE: This recipe also makes delicious crust for a fruit pizza dough. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, 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 Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding 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.