This week’s featured Cooks of the Week are Swainsboro’s Queensborough National Bank & Trust crew. As QNBT employees, these ladies assist in offering locals a wide range of banking services including personal and business banking mortgage service, wealth management, and other financial services. When not at the workplace, Pam, Vicki, Nona, Carmon, and Catherine enjoy spending time in the kitchen, preparing mouth-watering creations. Here are some of their most favorite recipes that they would like to share. Enjoy!
Fluffy Pumpkin Cheesecake Pie
• 2 pkgs (8 oz) cream cheese, softened (microwave 15-20 secs)
• 2/3 c. sugar
• 2 tsp. pumpkin pie spice
• 2 eggs
• 1 can (15 oz) pumpkin
• 1 Keebler Ready Crust Extra Serving Size pie crust
In a large mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin. Pour into crust. Bake at 350°F for 35-40 minutes or until center is almost set. Cool for one hour on wire rack. Refrigerate at least three hours. Garnish as desired. Store in the refrigerator.
Yield: 10 servings
Submitted by Pam Meeks, Head Teller and CSR
Ellison’s Favorite Peanut Butter Cookies
• 2 c. of Bisquik
• 1 can of Eagle Brand Milk
• 3/4 c. of creamy peanut butter
• 1 tsp. of vanilla
Mix all ingredients together. Roll dough into balls. Put sugar into bowl and roll cookie dough ball around until covered. Place sugar covered dough on cookie sheet and flatten the dough balls using a fork. Press down firmly with the fork before turning it 90 degrees and pressing down again, creating a crisscross pattern. Bake at 375 °F for 10 minutes.
Submitted by Vicki Anderson, Branch Manager and Loan Officer
• 16 oz. package of little smokies
• 15 slices of bacon, cut into 3 smaller slices
• 3/4 c. light brown sugar, packed
• 1/2 tsp. cayenne pepper
• Black pepper to your liking
Layer a large baking sheet with aluminum foil. Lightly spray foil with non-stick cooking spray. Preheat to 350°F. Pat dry smokies with a paper towel and wrap little smokie with a piece of bacon. Secure with a toothpick. Add brown sugar, cayenne, and black pepper to a large Ziplock bag. Use a spoon to combine sugar with seasoning. Add several bacon-wrapped smokies, seal bag, and shake gently to coat. Repeat until all smokies are coated. Line season-coated smokies on baking sheet and bake 30 to 35 minutes, until bacon is browned. If desired, broil for a couple minutes after baking for extra crispness.
Submitted by Nona Steele, Teller
Potato Au Gratin
• 4 medium russet potatoes, sliced into 1/4-inch slices
• 3-1/2 c. shredded cheese
• 3 Tbsp. of butter
• Salt and pepper to taste
Preheat oven to 400°F. Butter a medium casserole dish. Layer potatoes into bottom of prepared casserole dish and season with salt and pepper. Cover with aluminum foil and cook potatoes until tender. Remove aluminum foil and add a layer of cheese. Let sit before serving.
Submitted by Carmon Lewis, CSR
• 1 box brown sugar
• 3 eggs
• 2-1/2 c. self-rising flour
• 1 stick of butter
• 1 c. nuts
• 1 tsp. vanilla
Mix brown sugar and eggs together. Add flour and melted butter stick. Add nuts and vanilla. Combine all ingredients and pour into a greased 13”x9” dish. Bake at 325°F for 30 minutes or until golden brown on top.
Submitted by Catherine Crapps, Teller