What’s Cooking in the Kitchen of Shannon Boyd?


Broccoli Cheese Dip


1 pkg. (8 oz.) Philadelphia Cream Cheese, softened


For Shannon Boyd, eat-


ing dinner together with her family is very important. Sitting together around the table is a blessing to her. She loves to hear her children talking, laughing and shar- ing what they have done for the day and what is going on in their lives. At the kitchen table, this is one of the best places to do this. Boyd’s mom worked a full-


time job when Shannon was growing up, but she always had a hot meal ready for the family each day. Her family never failed to sit around the table and eat dinner togeth- er. From an early age, Boyd loved to be in the kitchen. Her grandfather was a


cook who worked for the N.C. Department of Trans- portation. He traveled with the road crew and would prepare meals for them each day. He had many delicious recipes that he handed down to Boyd, but some he would never share. The holidays are her favor-


ite. She loves fixing appetiz- ers, casseroles and desserts. One of her favorite places to get recipes is from church cookbooks. They always have the best recipes that are sim- ple and easy to follow. Boyd grew up in Mars Hill


and graduated from Madison High School in 1991. She is now attending Mars Hill College and will graduate in May 2011. She works at Le- icester Elementary School. She has been married to her husband, Roger Boyd, for 17 years. He works at MB Haynes. They are the par- ents of Joshua (14) and Jacob (10). They are members of New Liberty Baptist Church where she serves as the piano player, Sunday school teacher and youth leader. In her free time, she loves to sing, play the piano and spend family time. She is also learning to crochet. Here are some of her favorite recipes:


1 cup Breakstone or Knudsen Sour Cream


1 envelope Good Seasons Italian Dressing Mix


1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained


1 pkg. (8 oz.) Kraft Shredded Cheddar Cheese, divided


Heat oven to 350 degrees.


Beat cream cheese, sour cream and dressing mix with mixer until blended. Add broccoli and 1-1/2 cups cheddar cheese; mix well. Spread into 9-inch pie plate. Bake 20 min. Sprinkle with remaining cheddar cheese; bake 5 min. or until melted.


Baked Spinach Dip in Bread


2 pkg. (8oz.) cream cheese, softened


1 cup mayonnaise 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry


1 cup shredded cheddar cheese


1 pound sliced bacon, cooked and crumbled


¼ cup chopped onion 1 tablespoon dill weed 1 to 2 garlic cloves, minced 1 round loaf un-sliced sour- dough bread


Assorted fresh vegetables 1. In a large mixing bowl, beat


the cream cheese and mayon- naise until blended. Stir in the spinach, cheese, bacon, onion, dill, and garlic; set aside 2. Cut a 1 ½” slice off top of


bread; set aside. Carefully hol- low out bottom, leaving a half- inch thick shell. Cube removed bread and place on a baking sheet. Broil 1-2 minutes or until golden brown; set aside 3. Fill bread shell with spin-


ach dip; replace top. Place any dip that doesn’t fit in shell in a greased baking dish. Wrap in a large piece of heavy-duty foil. Place on baking sheet. 4. Bake at 350 degrees for


1 hour or until dip is heated through. Cover and bake addi- tional dip for 40-45 minutes or


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Icing: 4 (oz.) cream cheese 1 ½ cup powdered sugar 1 (8 oz.) Cool Whip


Line a 9 x 13 pan with


parchment paper. Mix pump- kin, sweetened condensed milk, sugar, cinnamon, and eggs. Pour into lined pan. On top, sift dry box of yel- low cake mix. Spread evenly as possible. Top with 1 cup chopped nuts. Bake at 350 degrees for 1 hour. Cool completely.


Creamy Fruit Salad


1 small pkg instant vanilla pudding


¾ cup sour cream 1 ½ cup milk 1/3 cup frozen orange juice, thawed


20 oz. pineapple chunks, drained


15 oz. mandarin oranges, drained


1 red delicious apple, cored and diced


1 cup strawberries 1 cup blueberries 2 bananas, diced 1 cup coconut, toasted


In one bowl combine all


fruit. In another bowl add pudding, milk and orange juice. Beat 1-2 minutes. Add sour cream and beat until smooth. Stir in fruit. Cover and refrigerate several hours. Serve with toasted coconut sprinkled on top.


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Nov. 10 thru Nov. 20


Tulip Bulbs 25% OFF We Feature:


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until heated through. Serve dip warm with vegetables and bread cubes.


Pumpkin Crisp


1 (15 oz.) can of pumpkin 1 can sweetened con- densed milk


½ cup sugar ½ tsp cinnamon 3 eggs, well beaten 1 box yellow cake mix 1 cup chopped nuts


Erwin HS


Erwin grad helps team win SAC title


Erwin High School


graduate Andrew Nallen- weg had 13 carries Satur- day (Nov. 13) for 64 yards from the tailback position in Wingate’s victory over Newberry. Te win gives Wingate their first ever SAC championship. Win- gate will make its first-ever playoff appearance Sat- urday (Nov. 19) against Morehouse. Nallenweg also had a great catch and blocked from the fullback position (he plays both tail- back and fullback) for tail- back Nelson Woods, who had 182 yards rushing.


Andrew Nallenweg. Call for artists Te fourth annual Arts and Crafts Holiday Market will be held


from 10 am to 3 pm on Dec. 4 at Beech Glen Community Center. Organizers are looking for local artists and crafters who would like to participate in this juried show. Contact Vicki at 779-1218 or Kathlene at 689-2112 for more information.


“What’s Cooking in the Kitchen of”


Anyone interested in being featured in our “What’s Cooking


in the Kitchen of” column, please contact the Leicester Leader at 645.8911.


Tis report filed by Robin Wilson for the Leader.


November 18 - November 24, 2010 - THE TRIBUNE/LEADER 21


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