Coastal Plains RESA
December 2022
A Note from Our Director
Wes Taylor
Executive Director
Tomato Pie
Lots of basil
2 pie shells or make your own.
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and add basil to top. Bake for 30 minutes or until browned.
Jenni Anderson
ELA Specialist
Cranberry-Cream Cheese Crescent Bites
4 oz cream cheese, softened
3 tablespoons chopped dried cranberries
1 tablespoon chopped fresh chives
1 teaspoon finely diced seed jalapeño chile (optional)
1 can 8 oz refrigerated Pillsbury Original Crescent Dough Sheet or 1 can 8 oz refrigerated Pillsbury Original Crescent Rolls (8 count)
Steps:
- Heat oven to 375F. Line two cookie sheets with cooking parchment paper.
- In medium bowl, mix cream cheese, cranberries, chives an jalapeño chile.
- Unroll dough on work surface. Press into 12X8 inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
- Place 1 teaspoon cream cheese mixture onto center of each square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on cookie sheets.
- Bake 11 to 13 minutes or until golden brown. Serve warm.
Shanna Bogeajis
CFO/Human Resources
Honey Bun Cake
Honey Bun Cake
Ingredients:
1 (15.25-ounce) package yellow cake mix
4 large eggs
3/4 cup vegetable oil
1 cup sour cream
1 cup brown sugar
1 tablespoon cinnamon
2 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla extract
Instructions:
Preheat oven to 325 degrees and spray a 9x13-inch baking dish with cooking spray.
In a large bowl, stir together cake mix, eggs, vegetable oil, and sour cream until smooth.
Pour half of cake batter into prepared pan and smooth it out.
Stir together brown sugar and cinnamon in a bowl. Sprinkle evenly on top of cake batter.
Cover with remaining cake batter, spreading it evenly. Run a knife in a swirling pattern through the cake batter.
Bake 30 to 35 minutes.
In a medium bowl, whisk together powdered sugar, milk, and vanilla. Pour over hot cake. Let cake cool 20 minutes before cutting.
Stephanie Butler
ELA/Wraparound Specialist
OLD FASHIONED CHOCOLATE MERINGUE PIE
This my grandmother's recipe, and it has been a tradition of my dad's family at Christmas for years.
PREP TIME: 30 MINCOOK TIME: 15 MINTOTAL TIME: 45 MIN
INGREDIENTS
- 1 homemade or store bought pie crust (single crust)
- 1 cup granulated sugar
- ¼ cup cornstarch
- pinch of salt
- 1 heaping tablespoon of unsweetened baking cocoa (about 2 tablespoons)
- 2 cups evaporated or whole milk
- 3 eggs, separated - reserve egg whites
- 1 tablespoon vanilla
- 2 tablespoons butter
Meringue Topping
- 3 reserved egg whites
- dash cream of tarter
- 2 tablespoons sugar or use Meringue Powder
INSTRUCTIONS
- Preheat Oven to 350. Place one pie crust in the bottom of a 9 inch pie pan. Prick the bottom and sides of your pie crust and bake until golden brown. Remove from oven and let cool while you prepare the filling.
- Mix the sugar, cornstarch and cocoa together in a medium size pot. Add the 2 cups evaporated milk or whole milk.
- If using evaporated milk I use a 12 oz can, measure one cup evaporated milk add to the pot and then measure one more cup evaporated milk.
- You will be a bit short it comes to more like 3/4 cup so fill the rest of the measuring cup with water to make a cup.
- Using a wire whisk blend together and stir constantly over medium high heat. When the mixture is heated through add the 3 egg yolks.
- You will need to temper your egg yolks so add a bit of the pudding mixture to the egg yolks and blend before adding to the pudding mix. (you don't want scrambled eggs).
- Stir constantly until thickened and bubbly. Remove from heat and add the vanilla and the butter.
- Let pudding mixture cool while you prepare the meringue topping. Mix the 3 egg whites with a dash of cream of tarter along with 2 Tablespoons sugar.
- Whip the egg whites till stiff and soft peaks form. Add pudding to cooled pie shell and top with meringue making sure the meringue touches the sides of the pie crust to prevent shrinking.
- Broil till lightly golden brown on top. After baking, cool on the counter one to two hours and then place in the refrigerator uncovered for at least 3-6 hours before serving.
Kate Chambers
Records Management
Reindeer Chow
8 cups Chex cereal
2 cups mini marshmallows
1 10 oz bag chocolate melting wafers
1 cup dry brownie mix
1/2 cup powdered sugar
3/4 cup red M&M's
1 7.5 ounce bag chocolate covered Flipz pretzels
1 7.6 ounce bag mini peppermint patties
Instructions:
- Stir together Chex and marshmallows in a large bowl. Mix dry brownie mix and powdered sugar in small bowl.
- Melt chocolate wafers in the microwave at 50% power following the directions on the package.
- Pour the melted chocolate onto the cereal and stir gently until everything is coated.
- Sprinkle a little bit of the brownie mixture on top and start stirring gently. Continue to add the dry powder and stir until everything is coated.
- Pour the snack mix out onto a tray and stir in chocolate covered pretzels and candies. Let set.
- Store the chow in a tightly sealed container or bag.
Gene Christie
School Improvement
Double Chocolate Chip Pound Cake
1 box yellow cake mix
1. (5.9) box of instant chocolate pudding mix
1/2 cup of sugar
1/2 cup of vegetable oil
4 large eggs
8 oz of sour cream
1 (12 oz) bag of chocolate chips
Preheat the oven to 350 degrees, grease and flour a 10 cup bundt pan.
In a large bowl, combine cake mix, pudding mix and sugar, add water oil and eggs.
Beat with an electric mixer at medium speed until smooth, stir in sour cream and chocolate chips.
Pour batter into the prepared pan and bake for 1 hour, or until a wooden pick inserted in the center comes out clean. Let cool in pan for 10 minutes, then remove from pan and let cool completely on a wire rack. Sprinkle with confectioner's sugar if desired.
Dane Heard
GLRS Director
Quiche Lorraine
1 (9 inch) unbaked pie crust
8 slices bacon, cut into 1 inch pieces
1/2 cup chopped leeks (white and pale green parts only)
1/2 cup chopped onion
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
3 eggs
2 egg yolks
1 cup heavy cream
3/4 cup milk
1 teaspoon chopped fresh thyme
6 ounces shredded Gruyere cheese
Preheat oven to 425 degrees F.
Place crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
Reduce oven to 325 degrees F.
Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.
Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese.
Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
Leanne NeSmith
Technology Specialist
Easy Dried Beef Cheese Ball
- 2 (8 Ounce) package cream cheese softened
- 5 ounces dried beef chopped, divided
- 5 green onions chopped, divided
- 1 cup shredded cheddar cheese
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
Directions
In a large bowl, add the cream cheese, chipped beef (reserving about ¼ cup), green onions, cheddar cheese, Worcestershire sauce, garlic powder, and salt. Mix together until incorporated.
Roll into a ball and wrap in plastic. Chill for at least an hour or until firm.
Unroll the cheese ball from the plastic wrap and roll in reserved chipped beef and green onions. You may also roll in chopped pecans. Serve with crackers.
Regina Purvis
Professional Learning Director
Angel Food Strawberry Shortcake
This is my go to cake because it is not only easy to make but is a delicious and light strawberry shortcake that’s topped with lots of whipped cream. Who doesn’t like whip cream?
Ingredients:
1-Angel Food Cake (a pre-made one works great)
1-pint Fresh strawberries sliced and stems removed
1-23.2 oz Frozen sliced strawberries with sugar (thawed and drained)
1-13.5 oz Strawberry glaze (use only ½ of the glaze)
2-8oz Extra Creamy Cool Whip
Directions:
Step1. Combine ½ of the fresh strawberries, ½ of the frozen sliced strawberries
thawed and completely drained along with the strawberry glaze in a bowl.
Mix thoroughly and set aside.
Step 2. Cut the angel food cake in half. Set the top half aside. Spread a thick
layer of extra creamy cool whip on top of the bottom half.
Step 3. Place the top half back on the angel food cake. Spread a thick layer of
cool whip on the top of the angel food cake.
Step 4. Add the strawberry and glaze mixture on top of the thick layer of cool
whip.
Step 5. Add fresh strawberries around the bottom of the cake plate.
Serve with the left over cool whip, glaze, and strawberries.
Enjoy this delicious sweet treat with your family and friends!
Creacy Sermons
School Improvement
Candied Yams
2 lbs yams, 6 medium
1 1/2 cups sugar
1/4 cup water
1 stick butter
1/2 tsp. salt
Peel and quarter medium size potatoes.
Add sugar, water and butter. Add salt.
Cook in a covered saucepan 25-30 minutes.
Enjoy!
Linda Sermons
Academic Recovery Specialist
Broccoli, Grape, Pasta Salad
1 cup chopped pecans
8 oz. bow-tie pasta
1 cup mayonnaise
1/3 cup sugar
1/3 cup red wine vinegar
1/3 cup diced purple onion
1 tsp. salt
3 cups finely chopped broccoli florets
2 cups seedless red grapes, cut in half
8 cooked bacon slices, crumbled
1) Preheat oven to 350 degrees. Place pecans on baking sheet and
toast in oven 5-7 min., stirring midway.
2) Prepare pasta according to package directions. Drain pasta and
place in a large bowl.
3) In a medium bowl combine mayonnaise, sugar, red wine vinegar,
purple onion, and salt. Whisk well.
4) Add broccoli and grapes to the large bowl with pasta. Gradually
add mayonnaise mixture.
5) Cover & chill for 3 hours. Stir pecans and bacon into salad just
before serving.
Paulette Shoupe
Math Specialist
Pecan Pie Mini-Muffins
Don’t pile on the Christmas Calories with heavy desserts!
Pre-heat oven to 350 degrees.
1 cup packed dark brown sugar
2 cups of pecans
½ cup Swan’s Down Cake Flour
1 stick butter – melted and sit aside to cool
2 large eggs
Mix the first 3 ingredients together by hand with a fork. Make a well in the middle after
mixing.
Beat eggs until foamy.
Add the cooled butter to the eggs.
Pour egg/butter mixture into the center of the dry ingredients. Blend by hand until all the
dry ingredients are moistened.
Spray a 24 miniature muffin tin with Bakers Joy.
Fill the tins ¾ full.
Bake at 350 degrees for approximately 17-19 minutes – depending on your oven. Don’t
let them get too brown. Pop them out of your muffin tins and place on cooling rack.
They are sure to delight your “Holiday Grazers.”
Bobby Smith
School Improvement
Professional Learning Administrative Assistant
Peppermint Meltaways
Ingredients:
1 cup butter, softened
½ cup confectioners’ sugar
½ tsp peppermint extract
1 ¼ cups cornstarch
Frosting:
2 Tbsp butter, softened
2 Tbsp milk
¼ tsp peppermint extract
2 to 3 drops red food coloring
1 ½ cups confectioners’ sugar
½ cup crushed peppermint candies
Instructions:
Cream butter and confectioners’ sugar until light and fluffy. Beat in peppermint extract. In a separate bowl, whisk flour and cornstarch together, then gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.
Preheat oven to 350°. Shape dough into 1 inch balls. Place 2 inches apart on a baking sheet. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
In a small bowl, beat butter until creamy. Beat in milk, extract, and food coloring. Gradually beat in confectioners’ sugar until smooth. Spread over cookies; sprinkle with crushed peppermint candies.
Amber Stevens
GLRS Specialist
Golden Grahams Treat Mix
Ingredients:
1 pound white almond bark
1 package Golden Grahams cereal - 16 oz. box
1 jar lightly salted peanuts
1 package milk chocolate chips
Container: Large microwave-safe bowl
Directions
- Place the almond bark in a large microwave-safe bowl.
- Heat in the microwave on high for 1 minute; take out and stir.
- Heat again at 30 second intervals until the almond bark is completely melted; stir after each.
- Pour in the Golden Grahams, peanuts and chocolate chips and stir until the mixture is evenly coated with the almond bark.
- Pour the mixture out onto a surfaced lined with wax paper. Spread the almond bark coated cereal out on the wax paper, separating as much as possible.
- Allow the mixture to set until the almond bark has hardened completely.
- Store in an airtight container.
Sonya Story
After School Programs
Peanut Brittle
1 1/2 cups sugar
1/2 cup Karo syrup
1/2 cup hot water
1/4 stick butter
2 tsp butter
2 tsp baking soda
2 cups raw peanut
Directions:
In black iron skillet stir sugar, syrup, and water on medium high until it spins a thread in a glass of water. Stir in peanuts...stir and cook until light brown. (about 10 minutes) Take off of burner and add butter & baking soda. Pour into buttered pans and beat until it spreads thin. Place in freezer 10-15 minutes.
Wes Taylor
Executive Director
Banana Pudding
1 large box of vanilla pudding mix or 2 small boxes of vanilla pudding mix
1 box vanilla wafers
3 bananas
1 8oz. container cool whip
1 can sweet and condensed milk
Directions:
Make pudding according to directions on the box.
Mix in the can of sweet and condensed milk with the pudding and then
fold in the cool whip.
Layer your dish with vanilla wafers and bananas and then put a layer of pudding
and alternate ending with pudding.
You can add vanilla wafers to the top with a thin layer of cool whip for garnish.
Rita Tompkins
Executive Director's Administrative Assistant
Cream Cheese Pound Cake
Ingredients:
1 ½ C butter (softened)
1 (8oz) package cream cheese (softened)
3 C granulated sugar
6 large eggs (room temperature)
3 C all purpose flour
Pinch of salt
1 T of vanilla extract
Preheat oven to 300 degrees.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually
add sugar until light and fluffy. Add eggs one at a time until blended after each.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until
blended. Stir in vanilla. Spoon batter in a greased and floured 10 inch tube pan.
Bake at 300 degrees for 1 hour and 45 minutes or until a wooden pick inserted in comes out
clean. Cool in pan on a wire rack for 15 to 20 minutes then remove from pan. Then let
completely cool on a wire rack.
Shannon Voyles
School Climate Specialist
Peanut Brittle
4 cups raw peanuts
¼ cup water
3 cups sugar
3 tsp. butter
1 cup light corn syrup
1 ½ tsp. baking soda
Cook sugar, corn syrup and water in heavy pot until it spins a thread about 2 inches
long. Add raw peanuts and cook until the sugar is a dark caramel color. Remove
from heat. Add soda and butter. Mix well. Pour thin on well buttered aluminum
foil. When cool, break into pieces.
(My cousin graduated from UGA with a degree in Agriculture. He always had
peanuts, so this recipe was created. Our family celebrates every holiday with
peanut brittle!)
Darlene Watson
Growing Readers Specialist
Olive Garden's Chicken Gnocchi Soup
Ingredients:
4 tablespoons butter
1 cup celery
1 cup carrots (shredded or chopped)
1 medium sweet onion (finely chopped)
4 garlic cloves (minced)
¼ cup flour
4 cups chicken breast ( cooked and chopped)
1 package potato gnocchi (16 ounces)
2 cups heavy cream
3 cups spinach
1 tablespoon fresh thyme leaves
Salt & pepper to taste
Instructions:
1. In a large pot over medium heat melt butter.
2. Add celery , carrots, onion, and garlic, and saute until tender, about 8 minutes.
3. When vegetables are tender, stir in flour. Allow flour to heat through, about 2 minutes.
4. Slowly add the chicken broth while stirring to prevent lumps.
5. Add chicken and bring mixture to a boil.
6. Add gnocchi, and cook until done, about 5 minutes (check package instructions for precise time).
7. Lower heat to medium-low. Add cream, and stir to combine. Heat to steaming, but not boiling.
8. Stir in spinach, thyme, and salt and pepper to taste. Allow spinach to wilt and soup to totally
cook through.
9. Let soup cool for about 5 minutes and serve.
Ila Williams
Academic Recovery Specialist