Cook Of The Week: Aden Ray Poole

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This week’s Cook of the Week is Aden Ray Poole, 4-year-old son of Sierra Henry and Dylan Poole of Canoochee. Aden attends Swansboro United Methodist Preschool and loves to ride his four-wheeler and play soccer and t-ball in his spare time. He wants to share a few of his favorite recipes with you all. Enjoy!

Peanut Butter Jelly Time

Peanut Butter

Grape Jelly

Honey

Bread

In a bowl, mix together the peanut butter, jelly and honey. Using a butter knife, spread mixture on your favorite slice of bread, topping with an additional bread slice. Enjoy with a cold glass of milk. As Aden would say, it’s peanut butter jelly time!

Poppy Seed Chicken Casserole

Can of Chicken Breast

Cream of Chicken Soup

Sour Cream

Ritz Crackers

Poppy Seed

White Rice, optional

Disposable casserole dish, optional (Aden’s mom suggests this for less dishes to wash)

In a casserole dish, combine can of chicken breast, cream of chicken and sour cream. Crush Ritz crackers and add them to a bowl with a dollop of melted butter. Stir mixture until crackers are coated. Top casserole with cracker mixture along with the poppy seed. Set your oven to 350 ℉. Bake for 20-30 minutes in preheated oven until top of casserole is browned and sauce is bubbly. Serve plain or over rice.

Aden’s Cream Cheese Danish

Pastry

2 cans ready-to-use refrigerated crescent rolls

2 8-oz. packages cream cheese

1 c. sugar

1 tsp. vanilla extract

1 egg

Egg wash (1 egg white plus 1 Tbsp. milk or water)

Glaze

1/2 c. powdered sugar

1/2 tsp. vanilla extract

2 Tbsp. milk

Pastry: Sit cream cheese out to begin softening. Preheat oven to 350 ℉. Lay one can of crescent roll dough in greased baking pan, pushing dough gently out to edges. Beat together cream cheese, sugar, vanilla and egg until smooth. Spread mixture over crescent roll dough evenly. Top cheese mixture with the second can of crescent rolls dough, pushing dough out to meet edges. Brush with egg wash (egg white + 1 Tbsp. milk or water). Bake for 35-45 minutes until top is golden brown. Cool for about 20 minutes and top with glaze (See glaze instructions below).

Glaze: In a bowl, whisk together powder sugar, vanilla extract and milk. Drizzle and brush on cooled danishes.

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