COOK OF THE WEEK - DIANE WILLIAMS

After a couple reschedules because of snow and/or family situations, I finally got to meet Diane Williams. Diane grew up in the Humboldt area until she was in the 10th grade. Her parents are Duane and Dorothy Williams, who live in LuVerne. She moved back to the area 18 years ago. She now resides in LuVerne with her 16-year old son, Hunter. He is in the 10th grade. Because he was three and one-half months premature, Hunter has cerebral palsy, but he is able to walk with crutches and attends regular school and is on the honor roll at Corwith-Wesley-LuVerne. Diane is a busy lady working for West Fork Services in Humboldt for 17 years. She works nights at one of the homes. Just recently she also became an Independent Sales Consultant for “Thirty One.” Diane loves spending time with her family, walking, baking and taking pictures, but her most precious time is the time she gets to spend with her son, Hunter. She shared many good recipes with me and stated that Chicken Burritos was their favorite menu.Best Crockpot ChickenBurritos4-6 boneless skinless chicken breasts16 oz. Salsa (Pace Mild is their choice)1 envelope of taco seasoning (your choice) Set crockpot to low. Add in chicken, sprinkle on taco seasoning and pour entire jar of salsa on top. Cook on low 6 to 8 hours. Use a fork and shred chicken once done. Add to your burrito and top with your favorite toppings. NOTE: She likes theirs spicy so she adds one package of taco seasoning per pound of chicken.Chicken Bacon Ranch Pasta1 pound of pasta (she uses Penne noodles)6 strips of bacon, diced2 tablespoons flour1 packet of ranch seasoning mix2 cups milk1 tablespoon buttersalt and pepper2 boneless skinless chicken breasts (cut into pieces)1 cup shredded cheddar cheese She also adds onions, peppers and garlic. Start by cooking your pasta, draining it, and setting it aside. While you are making your noodles; cook your bacon in a skillet, drain the grease but keep 1 tablespoon of bacon drippings in the pan. Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook until no longer pink – just browned). Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk. Stir until it is bubbly and thick. Add the cheese and half of your diced bacon pieces to the pan; stir until melted. Combine the sauce and pasta noodles together – add salt and pepper to taste. Top off the dish with the extra bacon pieces and ENJOY!Sugar Cookies1/2 cup butter1 cup sugar1 egg1-3/4 cups flour1 teaspoon baking powder1 tablespoon milk1/2 teaspoon vanilla1/4 teaspoon salt Preheat oven to 375 degrees. If using a dark cookie sheet, reduce heat to 350 degrees. Cream butter and sugar. Add the egg and mix with mixer. Add remaining ingredients and mix until smooth. Refrigerate dough for two hours. Roll out dough 1/8 inch thick on lightly floured surface, dip cutters into flour before each use. Place on ungreased cookie sheet. Bake 12 to 15 minutes, or until lightly browned. (NOTE: She always uses parchment paper whenever she makes cookies.) (She also states that she rolls these thicker because it makes a better cookie and makes them much easier to make.)Unbaked Cheesecake8 ounce package cream cheese1/3 cup sugar8 ounce tub sour cream2 teaspoons vanilla8 ounce carton Cool Whippie filling, any flavorgraham cracker pie crust Let your cream cheese get to room temperature. Mix your cream cheese until smooth. Add sugar, sour cream and vanilla. Mix well. Fold in the Cool Whip. Put all ingredients in piecrust and add your favorite pie filling. Let chill before serving.Banana Cake1 cup sour cream2 eggs1-1/2 cups sugar2 cups flour1 teaspoon soda1 teaspoon vanilladash of salt1 cup mashed bananas plus 1 more banana Mix and bake at 350 degrees for 40 minutes.Frosting For Banana Cake3 ounce package cream cheese1/4 cup butterlittle bit of milk Beat in powdered sugar adding until right consistency.Dried Beef Cheese Ball(3) 8 ounce packages cream cheese (set out at room temperature)1 bunch green onions (chop tops and all)1 tablespoon Accent1 tablespoon Worcestershire sauce20 thin slices of dried beef Chop onions and dried beef. Add to softened cream cheese. Add Accent and Worcestershire sauce. Mix well. Best when refrigerated overnight.Orange Tapioca Salad2 packages vanilla tapioca pudding1 can crushed pineapple1 can mandarin orangesWater (see below)1 small package orange Jell-O8 ounce carton Cool Whip Drain pineapple and oranges and combine juice with enough water to make 3 cups. Bring to a boil and add tapioca pudding. Remove from heat and add the orange Jell-O. Let cool. Add fruit and Cool Whip and fold in.Banana Bread1/2 cup butter1 cup sugar2 eggs2 cups flour1 teaspoon soda1/2 teaspoon salt3 large bananas, mashed (she always uses an extra banana)1 cup nuts (optional) Cream sugar and butter; add eggs, one at a time. Mix in flour, salt and soda. Beat in mashed bananas. Add nuts (if using). Bake in bread pan at 350 degrees for 50 to 60 minutes. While warm, pour 1 tablespoon melted butter over top of bread.Millionaire Salad1 box rotini plain noodles3 carrots, shredded3 stalks celery, diced smallOnion to taste, minced small2 cups milk cheddar cheese, shredded Cook noodles as directed. Add 1 tablespoon oil to water and a sprinkle of salt. Oil keeps noodles from sticking together. Drain. Run cold water over cooked noodles until noodles are cooled. This also keeps noodles from sticking and getting mushy. Drain well. Put into a large bowl. Add the carrots, celery, onion and shredded cheese.Dressing:2 cups Miracle Whip salad dressing1 cup sugar3/4 cup white vinegar1 can sweetened condensed milk Mix ingredients well. (Also add a few sprinkles of garlic salt, pepper and regular salt to the dressing for extra flavor.) Pour dressing over the noodles and vegetables; stir well. Refrigerate to cool thoroughly (overnight cooling is best). Stir well a few times while cooling to be sure all is marinated well with dressing. 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.