COTW- Alivia Smith

Posted

This week’s Cook of the Week is Alivia Smith. She is the 21 year old daughter of Mark and Shelli Smith. Livi is currently a nursing student at Georgia Southern University! After obtaining her Bachelor of Science in Nursing, she plans to move back to Swainsboro and work in the ER for a few years in order to obtain her masters in anesthesiology to become a certified registered nurse anesthetist. Alivia says she is looking forward to being able to move back home to Swainsboro to help provide exceptional healthcare to those in our community! In Alivia’s spare time, she enjoys baking, spending time with friends, going to the lake and beach, and being the nanny to three precious kids! Here are three recipes she would like to share. Enjoy!
 
Reese’s Peanut Butter Pie
1 (8-oz.) package cream cheese, softened
1/2 c. peanut butter
1 tsp. vanilla extract
1 1/2 c. powdered sugar
1 (8-oz.) container Cool Whip,thawed
2 c. chopped peanut butter cups, either mini or regular size peanut butter cups
1 store-bought Oreo or chocolate graham cracker crust

Beat cream cheese and peanut butter with an electric mixer until smooth. Mix in vanilla. Beat in powdered sugar until smooth. Fold in Cool Whip until blended. Fold in 1 1/2 cups chopped peanut butter cups. Spread filling into crust. Sprinkle remaining peanut butter cups on top. Refrigerate for 2 to 4 hours before serving.


Crockpot Chicken Chili
2 to 2 1/2 lbs. boneless, skinless chicken thighs
1 large yellow onion, diced
2 stalks celery, diced
2 (15-oz.) cans tomato puree (about 3 c.)
1 c. chicken broth or stock
4 cloves garlic, minced or pressed with a garlic press
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. oregano
1 tsp. salt
2 (15-oz.) cans black beans, drained and rinsed
1 c. frozen corn kernels
1 Tbsp. cider vinegar
Optional chili toppings:
Diced green onions
Shredded cheese
Diced avocado
Chopped cilantro
Sour cream

Place all ingredients into the crockpot and cook on low for approximately 6
hours or until chicken is done.

Sausage & Egg Brunch Dish
1lb. sausage
8 to 9 pieces white bread, slide into 4 pieces
2 c. milk
1 tsp. salt
8 eggs, well beaten
½ lb. grated cheddar cheese

Grease 9x12 inch dish and line bottom with bread. Brown sausage and drain.
Cover bread with sausage. Mix remaining ingredients & pour over bread and
sausage. Refrigerate overnight. Bake at 350°F for 1 hour.

Comments

No comments on this story | Please log in to comment by clicking here
Please log in or register to add your comment