This week’s Cook of the Week is Anna Beach. She is the wife of Coy Beach and together, they have one son, Ashton Cooper Beach. The little family of three reside in Twin City and enjoy taking family rides on the golf cart, spending time with loved ones and trying out new recipes in the kitchen. Here are three recipes Anna would like to share. Enjoy!
4 Tbsp. unsalted butter
6 c. sliced Jonathan apples peeled
2 Tbsp. granulated sugar
2 Tbsp. packed light brown sugar
1/4 tsp. kosher salt
1 tsp. ground cinnamon
Core/slice apples. Using a cast iron skillet, fry apples in butter, granulated sugar, brown sugar, cinnamon, salt in cast iron skillet. Once apples are tender, turn up heat to thicken sauce. Serve with ice cream, pancakes, or by themselves.
28 Oreo cookies
1 (8 oz.) package cream cheese, softened
1/4 c. butter, softened
1 c. confectioners’ sugar
3 1/3 c. whole milk, cold
2 packs French vanilla pudding mix
1 (8 oz.) carton frozen whipped topping, thawed
Finely crush Oreos. Add softened cream cheese and butter to a mixing bowl and beat with an electric mixer until the mixture is smooth. Then, stir in powdered sugar and mix well. In a large mixing bowl, whisk together instant pudding and milk. Fold in whipped topping. Add spoonfuls of cream cheese mixture and mix well.
Layer half of crushed Oreos in the bottom of an ungreased 9”x 13” pan. Pour cream layer and gently spread out evenly without disturbing too many Oreos on the bottom. Repeat layers with cookie crumbs and mixture. Sprinkle remaining Oreo crumbs on top. Refrigerate until serving time.
1/2 c. orange marmalade
1/2 c. BBQ sauce
1 Tbsp. teriyaki sauce
2-3 Chicken breast
1 c. flour
Mix marmalade, BBQ sauce, and teriyaki sauce in a small pan. Simmer on low heat on stove top. Batter breast in egg then dip into flour and fry in frying pan, approximately 3-5 minutes. Place chicken into sauce mixture and allow to simmer a few more minutes, 3-5 minutes. Remove from heat and serve over rice.