Shrimp & Grits

Creamy cheese grits topped with shrimp in a zesty sauce - the 1st place winning recipe from student Denise Wesley!



Cheese Grits:

  • 16 cups of water
  • 4 cups Jim Dandy Quick Grits
  • 1 1/2 tsp salt
  • 32 oz. Great Value brand Melt 'n Dip processed cheese


  • 2 1/2 pounds small white shrimp, peeled, de-veined, with the tail-off
  • 1 stick Parkay margarine
  • 1 1/2 cups Great Value brand zesty Italian dressing


Cheese Grits:
1. Heat water to a boil in a large pot.
2. Stir in grits and salt, return to boil.
3. Cover; simmer over low heat for 10-15 minutes or until thickened to taste, stirring regularly.
4. Add in all of the processed cheese.  For quick and even melting, cut cheese until small cubes before adding to the grits.  Serve hot.

1. In a medium pot on medium heat, melt the stick of margarine.
2. While the margarine is melting, wash and drain the shrimp.  Then, add the shrimp to the pot and cook them until just done (about 10 minutes).
3. Add in the zesty italian dressing, and then cook for an additional 10 minutes.  Serve hot on top of each serving of cheese grits.

This recipe makes 12-15 servings.

"Southern as You Can Get" Collard Greens

A delicious Southern favorite, with a healthy twist, from student Sarita Smith.


  • 1 "bunch" of fresh collard greens
  • 5-6 cups of chicken broth (Can be substituted for vegetable broth)
  • 1 pack of smoked turkey wings (Can be substituted for vegan chicken flavored bouillons)
  • 3 tbs. olive oil
  • 1/2 chopped onion
  • 2 cloves of minced garlic
  • 2 tbs. apple cider vinegar
  • Salt
  • Pepper
  • Sugar


1. Immerse collard greens in a water and white vinegar solution for 30 minutes, rinse with clean water, and repeat until collard greens are clean.
2. Cut collard greens
3. Saute chopped onion and minced garlic in olive oil for 5 minutes.
4. Combine chicken broth, onion, garlic, turkey wings, apple cider vinegar in a pot over medium heat
5. Add collard greens
6. Add salt, pepper, sugar and/or any additional seasonings to taste.
7. Cover collard greens and allow to cook for 1 hour or until collard greens are tender.

Addaline's Mac and Cheese


A family recipe of a classic dish with a secret ingredient that adds a little something special, from student Kathleen Gillian.


  • 2 lbs of elbow macaroni 
  • 7 to 8 large eggs 
  • 2 cans of evaporated milk
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1 teaspoon of Coleman's dried mustard (secret ingredient)
  • 4 cups of grated sharp cheddar cheese


Bring water to a boil in a large pot on high heat and cook the macaroni until tender. Drain.   

In a large mixing bowl, mix together 7-8 eggs and dry ingredients. Add in the 2 cans of evaporated milk. Mix until well combined. Stir in 4 cups of sharp cheddar cheese (use almost all of the 4 cups, but save some to sprinkle on top of the mac and cheese later). Now gradually add in the cooked macaroni, and stir until all macaroni is evenly covered in the mixture.

Pour the macaroni and cheese into desired baking dish (I recommend a large casserole dish). Spread remaining sharp cheddar cheese from earlier evenly on top. 

Pre-heat oven to 350 degrees. Bake in oven for 20-25 minutes, until bubbling. Remove from oven and let it sit for at least 10 minutes before serving.

One Pan Cheesy BBQ Ranch Chicken Skillet

An easy and delicious single-pan dish you can make easily with kitchen staples. Tasty BBQ Ranch chicken combine with rice, corn and bean for a dish that can last for weeks. Recipe submitted by student Daniel Bookhoop - recipe originally featured on


  • 1 tablespoon olive oil
  • 4 chicken thighs
  • salt and pepper to taste
  • 1/4 cup BBQ sauce
  • 1 (15 ounce) can of corn, drained and rinsed
  • 1 (15 ounce) can of black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup ranch dressing
  • 1 1/2 cups long grain white rice (not instant rice)
  • 1 cup chicken broth
  • 1 1/2 cups water
  • salt and pepper to taste
  • 1/2 cup Mexican blend cheese
  • 2 roma tomatoes, diced


1. Preheat oven to 350F

2.Heat oil in a large (12 inch) and deep skillet over medium high heat.

3. Season chicken on each side with salt and pepper to taste.

4. Place chicken skin side down in the skillet and cook each side for 5 minutes. Brush each side with bbq sauce while the other side cooks. Place chicken on a plate and set aside.

5. Add corn and beans to the empty skillet (leaving the leftover oil in the skillet is fine) and allow to grill for 2-3 minutes. Stir in the cilantro and ranch and stir to combine.

6. Pour in the rice and stir to allow the rice to be coated in the ranch/oil mixture. Add the broth, water, and salt and pepper to taste. Stir to combine. 

7. Place chicken back into the skillet as shown above. They will be about half way covered in the liquid. No need to stir, just set them right on top.

8. Cover and cook for 30 minutes.

9. Remove from the oven and sprinkle with the cheese and tomatoes. Return to the oven for 5-10 more minutes or until cheese is fully melted and chicken is cooked through.

10. Enjoy!

Oreo Truffles


An easy, delicious and 2nd place winning dessert from student Christina Schmitt.


  • 1 16 oz pack of cream cheese
  • 1 pack of Oreos
  • 2 packs of 8 oz Baker's German Chocolate


Crush Oreos finely into a bowl. Add cream cheese; mix until well blended. Roll mixture into roughly two dozen cookie balls. Store in refrigerator for thirty minutes. 
Prepare cookie sheets with wax paper or aluminum foil. After cookie balls have cooled, melt the Baker's chocolate; dip cooled cookie balls into chocolate. Place onto cookie sheet; allow them to cool until firm, roughly one hour.

Garden Pesto

A delicious and flexible pesto made with a variety of ingredients found in our garden. Perfect with any pasta, slathered on a sandwich, tossed over some roasted potatoes or spread out for pizza. Try out our recipe and feel free to experiment!

Candler Creation Keepers won 3rd place with this tasty recipe.


  • 1/2 c. basil leaves
  • 1/2 c. greens (carrot tops, arugula, kale & spinach*)
  • 3 garlic cloves, peeled
  • 3 Tbsp TOASTED walnuts**
  • 1/3 c. freshly grated parmesan***
  • salt and pepper to taste
  • 1/3 c. olive oil



1. Blend

2. Enjoy

(To preserve any leftover pesto you might have, make sure you pour a layer of olive oil over the top of the green concoction. This will keep the pesto from turning colors and acquiring mold. Don't waste your pesto. It is too delicious. Pour some oil over it and refrigerate it.)

Grammy Hurder's Brownies

Recipe submitted by student Marjorie Hurder. 


  • 2 sticks butter
  • 6 eggs
  • 6 tbsp cocoa
  • 1 tsp vanilla
  • 3 1/2 cups sugar
  • 2 cups self rising flour
  • You can also add heath chips, chocolate chips, or Nutella as the mood strikes you


Preheat oven to slightly above 350 degrees. Grease and flour two 9x9 pans. Melt butter, mix ingredients in one at a time, stirring after each. Batter will be tough to stir after adding each cup of flour, but that's ok. That's just your arm workout for the day. Make sure everything is combined well. Pour into pans and bake for 30-35 minutes.

Chilled Black Bean, Feta, and Cucumber Salad

This is an easy, fresh dish that feeds a crowd. It's perfect for a week of lunches. If you're just feeding yourself, definitely cut the recipe in half. Without the quinoa, the recipe serves 6 to 8. Recipe adapted from The Kitchn. Submitted by student Kelsey Spinnato.


  • 1 cup quinoa
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 1 (15-ounce) can whole-kernel corn (or about 1 1/2 cups fresh corn), drained
  • 1/2 medium cucumber, finely diced
  • 1 cup chopped cilantro
  • 2 to 3 limes, juiced
  • 1 to 2 cups crumbled feta
  • 1/3 cup balsamic vinegar
  • sea salt, cracked black pepper, and cumin to taste


  • cook quinoa according to package instructions  (cooking quinoa in broth instead of water makes for more flavorful quinoa); allow quinoa to cool
  • combine the black beans, corn, cucumber, cilantro, feta, and cooked quinoa in a large bowl and toss
  •  add lime juice and vinegar, stir, and taste (you may want to add more lime)
  •  add a dash of salt, pepper, and cumin; adjust to taste
  •  chill for at least an hour before serving


Mediterranean Couscous with Caramelized Onions and Pistachios



A favorite side dish of fragrant couscous with sweet and savory flavors from student Christina Branum-Martin.

I serve this along side lean pork or grilled chicken.  No heavy sauces are needed on the meat. The flavors of the couscous are flavors enough.  I hope you enjoy it.  It freezes beautifully too for that last minute chicken dinner after a long day at Candler.

Makes 8 servings.


  • 2 cups whole wheat couscous - larger Israeli couscous preferred
  • 2.5 cups water
  • 1 cup of shelled pistachios - ground in food processor
  • 1 cup of dried currants - or substitute chopped yellow raisins if you have to
  • 2 onions - minced
  • 1 tsp Better Than Boullion chicken or vegetable stock
  • ½ teas Cinnamon - start with this much and add more to your taste
  • ¼ teas Cloves - start with this much and add more to your taste
  • 6 Tblspn Coconut oil (virgin) - some for the onions, and more at the end of the preparation .  Be sure to buy the natural fragrant kind, rather than only oil.  This is worth the extra few dollars to secure a good quality oil.

German "Käsespätzle"


This south-German dish is quite simple: It consists of German egg-noodles, called ""Spätzle"", with melted cheese and freshly grinded black pepper freshly added.

In Germany this traditional dish is usually cooked in Fall/Winter and especially in the mountain regions. After a cold winter day full of sled riding, skiing or hiking in frozen forests and snowy hills there is nothing better than this dish! Submitted by student George Stahlmann


  •  1 onion
  •  1-3 garlic cloves (as wished)
  •  a spoon of honey (optional)
  •  black pepper in a grinder
  •  salt
  •  a sip of olive oil
  •  4-5 oz. fresh cream and 4-5 oz. whole milk
  •  6 oz. (1 Package) of shredded Emmentaler Cheese or Swiss Cheese
  •  1 Package (17.6 oz) German Egg Pasta (available at Kroger)


  • Bring 1 gallon water with salt to boil. Add the German egg-noodles and boil them as instructed on the package. Finally, let the egg-noodles drip off in a sieve.
  •  Meanwhile, Cut the onion in fine dices. Give a sip of olive oil in a pot and add the diced onion and shortly afterwards the spoon of honey. Caramelize the onions with the honey until they are done.
  • Give the cream and the same amount of milk into the pot. Reduce the heat to a moderate level and stir from time to time until the cream boiled.
  •  Cut garlic meanwhile in fine dices or use a garlic press. Add the garlic to the cream sauce. Reduce the heat to a low level. Season the sauce as whised with salt and other spices (such as Italian Seasoning Spices/touch of Curry, as wished).
  • Give now the egg-noodles from the sieve into the sauce. Stir until the egg-noodles are soaked with the sauce.
  •  Add the shredded cheese, turn the egg-noodles at the same time as this mixture will be quite sticky! If necessary, increase the heat so that the cheese melts easily without burning.
  • Serve hot and grind shortly before eating the black pepper over it.

Secret Ingredient Guacamole

My special guacamole recipe, courtesy of Alton Brown. Recipe submitted by student Tiffania Willetts


  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 1/2 jalapeno pepper, seeded and minced (optional)
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced


  • In a large bowl place the scooped avocado pulp and lime juice, toss to coat. 
  • Drain, and reserve the lime juice, after all of the avocados have been coated. 
  • Using a potato masher add the salt, cumin, and cayenne and mash. 
  • Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. 
  • Add 1 tablespoon of the reserved lime juice. 
  • Let sit at room temperature for 1 hour and then serve.

Semi-Healthy Pumpkin Zucchini Chocolate Bread

A healthy twist on a fall favorite, with subtle sweetness and spice. Submitted by student Sophie Callahan


  • 1 1/2 cups whole wheat flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • pinch of nutmeg
  • pinch of cloves
  • pinch of ginger
  • 3/4 cup canned pumpkin*
  • 1 cup shredded zucchini, squeezed of excess moisture
  • 1/3 cup honey**
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1/2 cup chocolate chips
  • *To increase pumpkin flavor, add more canned pumpkin and put in less almond milk. 
  • **I split the 1/3 cup between honey and brown sugar.


Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips, reserving a few for sprinkling on top.  Bake for 50-60 minutes or until toothpick comes out clean. Cool on wire rack for 10-15 minutes, then remove bread from pan and transfer to wire rack to finish cooling.

White Chocolate Berry Trifle

This is an easy and delicious trifle made with white chocolate pudding, real whipped cream, angel food cake, and fresh (or in the winter frozen) berries.


Two boxes of white chocolate pudding
3 cups of milk
2 cups of heavy whipping cream
1 prepared angel food cake
at least 2 cups of fresh berries (strawberries, blueberries, raspberries or any others you like)


Cut prepared angel food cake into small cubes.
Wash and cut strawberries and wash other berries.
Place bottom layer of berries and cover with a layer of cake cubes in a trifle bowl or other deep container.
Pour whipping cream into a chilled bowl and whip cold until it makes soft peaks (several minutes).
In a separate bowl, mix white chocolate pudding mix with 3 cups of milk (1 cup less than the package normally calls for).  When pudding is well mixed and just begins to thicken/set, fold in whipping cream and then pour half (or 1/3 depending on the depth of your dish and amount of layers you want to make) of the pudding mixture over the cake and berries.  Add next layer of berries and cake and pour remaining pudding mixture over.  After final pudding layer, cover top of pudding with berries to decorate.  Refrigerate for at least 30 minutes to ensure pudding set and soaking of cake with the pudding.

Submitted by Shelly Hart.


Photo by baibaz/iStock / Getty Images

Photo by baibaz/iStock / Getty Images

This recipe was submitted by Sara McKlin.

Easy, fresh guacamole makes a great side or appetizer with chips.  Easily modified for less or more. Measuring not necessary.

4 avocados
1 tomato
1 small Vidalia onion
1 cup fresh cilantro, chopped

Slice and cube avocados and tomato. Dice onion finely.  Add chopped cilantro.  Mash ingredients together with potato masher or by hand.  Serve immediately with chips or tortillas.

Peanut Butter Oatmeal Cookies

Image courtesy of

This recipe was submitted by Ron Rezendes.  This dessert was a huge hit at the weekly summer staff potluck on May 26, 2016.


1/2 cup butter, at room temperature
1 cup brown sugar
1 large egg
1 1/2 tsp pure vanilla extract
1/2 cup smooth peanut butter
1 cup all purpose flour
1/2 tsp baking soda
1 pinch kosher salt
1 cup old fashioned oats
melted chocolate (optional)

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
2. In a large stand mixer, cream together the butter and sugar for 2-3 minutes.
3.Add in the egg and vanilla and mix until well combined. Be sure to scrape down the sides of
the bowl.
4. Add the peanut butter and mix.
5. Add the flour, baking soda and salt and mix until the flour is just combined.
6. Remove the bowl from the stand mixer and fold in the oats.
7.Using a medium sized cookie scoop, scoop 12 cookies onto each baking sheet. Bake for 12
minutes and then remove from the oven. If you don’t want a chewy center, bake the cookies for
about 13 – 14 minutes. Once the cookies are removed from the oven, let them sit on the baking
sheet for a few more minutes before transferring them to a cooling rack.
8. Repeat the process with any remaining dough and store the cookies in an air tight container.
9. Drizzle with melted chocolate if needed.

Ron's Banana Pudding

Photo by msheldrake/iStock / Getty Images

Photo by msheldrake/iStock / Getty Images

This recipe was submitted by Ron Rezendes.  This dessert was a huge hit at the weekly summer staff potluck on May 26, 2016.

“I doubled everything except the bananas and cookies, and substituted shortbread cookies for vanilla wafers.” – Ron


1/2 cup sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 cups milk, scalded

2 eggs, separated

1 teaspoon vanilla extract

About 25 vanilla wafers

4 bananas, sliced

1/4 cup sugar

Combine 1/2 cup sugar, flour, and salt in top of double boiler. Mix well and stir in milk. Cook about 15 minutes, stirring constantly. Beat eggs yolks until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks, stirring constantly. Cook 2 minutes longer. Remove from heat, and add vanilla. Cool. Line a 1-quart baking dish with half of vanilla wafers. Add a layer of sliced bananas. Top with half of pudding. Repeat layers.  Beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff. Spread meringue over pudding and bake at 350° for 12 to 15 minutes. Yield: 6 servings.

Kerry's Irish Soda Bread

This delicious recipe was cooked for this year’s Poor Seminarian’s Cook-Off. It makes for a great appetizer or quick snack!


-4 cups all purpose flour

-1 cup granulated sugar

-1 tablespoon baking powder

-1/2 teaspoon salt

-1/2 cup (1 stick) butter, room temperature

-1 cup raisins

-3 small eggs

-3/4 cup milk or buttermilk


-Preheat oven to 350 degrees and lightly grease baking sheet to set aside

-In a large bowl, sift together the flour, sugar, baking powder, and salt

-Using 2 knives held together or a pastry blender, cut in the butter until the mixture resembles coarse meal

-Stir in raisins

-In a small bowl, mix eggs and milk, then poor over dry ingredients

-Stir lightly with fork or large spoon until most of the dry ingredients are moistened

-Mix until all ingredients are well-combined and the dough is a yellowish color (The texture will be pasty and sticky; if it feels too dry add more milk)

-Separate the dough into two clumps and shape into balls, place on prepared cookie sheet near opposite corners

-Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean and the crust is golden brown

Momofuku's Bo Ssam

This dish was prepared by Ben Adams for the annual Poor Seminarian’s Cook-Off. It is his favorite dish! The recipe comes straight from David Chang’s Momofuku in NYC. This is what you want to serve when you’re having a fun group of people over for dinner- it’s fun, it’s interactive and it’s delicious!

Just four quick tips.
1.) This requires preparation the day before, so take a look at the ingredients and recipe a couple of days in advance.

2.) By replacing lettuce with Belgian endives, it allows for bite-size portions. If you’re doing this with a group, just go with lettuce.

3.) If you’re cooking in a crockpot, you’ll want to cook for 2 hours on high, and then 6 hours on low, before continuing with step 6 below.

4.) Buford Highway Farmers Market has everything you need. Don’t deviate from the ingredients listed.


-1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
-1 cup white sugar
-1 cup plus 1 tablespoon kosher salt
-7 tablespoons brown sugar

-2 ½ cups thinly sliced scallions, both green and white parts
-½ cup peeled, minced fresh ginger
-¼ cup neutral oil (like grapeseed)
-1 ½ teaspoons light soy sauce
-1 scant teaspoon sherry vinegar
-½ teaspoon kosher salt, or to taste

-2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
-1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
-½ cup sherry vinegar
-½ cup neutral oil (like grapeseed)

-2 cups plain white rice, cooked
-3 heads bibb lettuce, leaves separated, washed and dried
-1 dozen or more fresh oysters (optional)
-Kimchi (available in many Asian markets, and online)


1.) Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.

2.) When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.

3.) Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.

4.) Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.

5.) Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.

6.) When your accompaniments are prepared and you are ready to serve the food, turn oven to 500.
In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat.

Serve hot, with the accompaniments.

Alice's Corned Beef and Cabbage

This dish was cooked for this year’s Poor Seminarian’s Cook-Off. It is a hardy meat and veggie one-pot meal, perfect if you want something very filling!


-One packaged corned beef with seasoning packet
-4 new potatoes quartered
-4 carrots pealed and cut into thick julienne slices
-1 cabbage (small)
-4 cups of water


-In a large crock pot place potatoes and carrots in first

-Add water (can use less if the pot gets too full)

-Place corned beef on top and add seasoning packet

-Cover and cook on high for 8 hours

-In the last hour julienne the cabbage and add on top of the beef

-Cover and finish cooking