COTW Cassie Desmond

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This week’s Cook of the Week is Cassie Desmond. Desmond is the owner and operator of Crossroads Nutrition, an independent distributor with Herbalife, located at 108 West Main Street, downtown Swainsboro. She is a mom to her darling, fur baby pitbull, Vegas. Desmond is a enthusiastic, avid participant of T-Town Mud Riders in Terrytown. She is 33-years-old and is engaged to Evans Landford. Desmond is a firm believer in God, family, and her country. Her favorite inspirational quote is “I can do all things through Christ that strengthens me!” Here are three recipes that she’d like to share. Enjoy!


Aldoph's Hotdog sauce

2 lbs. hamburger meat browned
2 c. water
2 c. ketchup
1 Tbsp. worcestershire sauce
5 tsp. chili powder 
1 tsp. granulated garlic
1/2 tsp. salt
1/2 tsp. pepper
1/2 dried onion
1/2 c. of sugar (optional)
Corn starch to thicken if necessary.
***Mix everything together. Simmer until flavors are blended.

Easy Peanut Butter fudge

2 c. sugar
1/2 c. evaporated milk
1 tsp. vanilla
3/4 c. peanut butter
Mix sugar and milk in pan and bring to medium boil. Boil for 2.5 minutes. Remove from heat, stir in vanilla and peanut butter. Mix together until smooth. Pour into greased 9” x 5.5” pan. Cool and enjoy!

Cheesy Garlic Roasted Asparagus

1 lb. asparagus spears (woody ends removed-cut to size)
3 tbs. olive oil
1 Tbsp. minced garlic (4 cloves minced)
3/4 tsp. salt
1/4 tsp. pepper (cracked)
1 1/4 c. shredded mozzarella cheese

Preheat oven to 425°F. Lightly grease baking sheet. Arrange asparagus spears on a baking sheet. Mix together olive oil, garlic, salt and pepper. Drizzle mixture over asparagus and toss to coat. Bake 10-15 minutes, until just starting to get tender. Remove from oven and top with mozzarella. Return to oven and broil until cheese melts and becomes golden brown (approximately 4-5 minutes).