This week’s Cooks of the Week are Zach and Jessica Peebles. Zach is a lineman with Georgia Power and Jessica is a community relations representative with PruittHealth Hospice. The couple recently married this year on September 10. In their spare time, Zach and Jessica enjoy spending time together as a family with their son, Blane, and are excited to welcome a little girl to their family in February. Here are three of the Zach and Jessica’s favorite recipes they would like to share. Enjoy!
Spaghetti Bake
1 box spaghetti noodles
1 lb. ground beef
1-2 jars of spaghetti sauce
1 8 oz. container cream cheese
1 8 oz. container sour cream
Shredded cheese
Boil spaghetti noodles and place in bottom of 9”x13” pan. Cook hamburger meat until brown. Drain grease from meat, add spaghetti sauce and heat. In a bowl, mix sour cream and cream cheese and spread on top of noodles. Pour spaghetti sauce mixture on top. Layer with shredded cheese.
Bake covered on 350℉ for 30 minutes.
Jalapeño poppers
Jalapeño Peppers
8 oz. Cream Cheese
1 pack of bacon
Cut peppers in half and remove seeds. Spread cream cheese in pepper and wrap in bacon. Bake on 400℉ for 20 mins or until bacon is done.
Crockpot Hamburger dip
1 lb. hamburger meat
1 can cream of chicken soup
1 can RO-TELL tomatoes and chopped green chilies
1 block Velveeta cheese
Brown hamburger meat and drain. Add to crockpot. Add cream of chicken soup and RO-TELL to crockpot. Cut Velveeta cheese into small blocks and add to crockpot. Mix together. Cook on high until cheese is melted.