Staff News from Feb. 2020

Join me in congratulating Cliff McCormick as he accepts the role as Concession Manager for Berry Center, CF-FCU Stadium, Pridgeon Stadium and CFISD Natatorium.  Cliff joined our team in 2017 as Warehouse Manager and  will be graduating from college in December with a degree in business.  Cliff's family is a CFISD family!  His wife Ebony is a teacher at Owens Elementary and his brother-in-law Frank Fraley is an Assistant Principal at Cy Woods High School.


Recipes from the Bacon Cook-Off


Honey Sriracha Bacon Wrapped Chicken

1st PLACE PRIZE WINNER FOR BACON ENTREE, Devon Perry


Items Needed:

  • Chicken breast

  • Bacon strips – use a thinner cut strips of bacon

  • Honey

  • Sriracha

  • Season all salt


Directions

  • Cut chicken breast into bit size pieces roughly 1”x1”

  • Toss chicken breast with season all salt – 1 Tablespoons per chicken breast

  • Cut standard length bacon strips into quarters

  • Wrap bacon around the chicken chunks to where it barely overlaps

  • Place on baking sheet with parchment overlap side down to prevent from unwrapping

  • Bake at 350 for 16 minutes

  • While baking mix approximately a quarter cup of honey with a tablespoon or Sriracha. Taste to see if you would like to make it spicier

  • After 16 minutes brush on honey/sriracha glaze

  • Turn heat up to 400 and bake an additional 3-5 minute to crisp bacon

  • Remove bacon wrapped chicken chunks from the pan into another pan and brush with the remaining glaze



BACON WRAPPED SMOKIES

2ND PLACE PRIZE WINNER FOR BACON APPETIZER, Beth Wade


Ingredients

  • 1 lb bacon

  • Package of little smokies

  • Brown sugar

Directions

  • Cut bacon in 1/3

  • Wrap around smokies and insert toothpick

  • Spray Pam in glass Pyrex dish

  • (The secret to great ones is using the glass dish)

  • 2 hours before baking cover with brown sugar to “marinate”

  • Bake at 375 for 40 minutes – turn at 20 minutes



BACON CHEESE DIP

2ND PLACE PRIZE WINNERS FOR DIP, Claudia, Sara, and Majibi


Ingredients

  • 4 slices bacon

  • 1 (8 ounce) package of cream cheese

  • 1 cup mayonnaise

  • 8 ounces swiss cheese shredded

  • 2 green onions

  • 4 buttery crackers

Directions

  • Cook the bacon until evenly brown, drain and crumble.

  • In a small bowl, mix the cream cheese with mayonnaise until smooth, stir in swiss cheese, onions and bacon.

  • Place bowl in microwave and cook for two minutes remove and stir well return to microwave and cook for 2 to 4 minutes. Sprinkle crackers on top serve warm.



EXOTIC DIP

3RD PLACE PRIZE WINNER FOR BACON APPETIZER, Nicole Williamson

  • ¼ cup finely chopped pecans or walnuts

  • 4 strips bacon, cooked and crumbled, divided

  • 6 ounces cream cheese, softened

  • 4 ounces Bleu cheese

  • ½ cup mayonnaise

  • ¼ teaspoon salt

  • ¼ teaspoon white pepper

  • Crackers

Combine all ingredients, reserving one half of bacon to sprinkle on top. Serve with assorted crackers. Yields 2 cups.



FRUIT SALAD RECIPE

1ST PLACE PRIZE WINNER FOR DESSERT, Sandra Uribe


Ingredients

  • One 16oz jar. from Cherries.

  • 5 Pounds of Red Apple

  • 24 oz. Sour Cream

  • Two Cans of 20 oz Pineapple Slices.

  • Two Cans of 20 oz Peaches slices.

  • One Can of Sweetened Condensed Milk.

  • Pecans to Taste.

  • Juice the Can of the Cherries

Directions

Cut all Apples, Peaches, & Pineapples into small pieces, and put in a pan.
In Separate Container add the Sweetened Condensed Milk, Sour Cream, pecans and cherry juice to taste and blend everything and empty over the fruit, mix with a spoon and garnish with more pecans and cherries. Serves 30 people


BLANCA’S SPECIAL SALSA

1ST PLACE PRIZE WINNER FOR SALSA, Blanca and Nicole

  • 4 tomatoes

  • 2 jalapeno peppers

  • 2 chile de arbol

  • 2 cloves of garlic

  • Sauté all ingredients. Blend together and add cilantro.

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