Spinach and Artichoke Baguette

1 baguette
1 can artichoke hearts (chopped into ½ inch pieces)
1 bag spinach (chopped)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon olive oil
1 package cream cheese
1 cup Mozzarella cheese
1 tablespoon Parmesan cheese
2 tablespoons butter
Preheat oven to 350 . Cut baguette into two (or four) pieces and hollow out the middle, set aside. In a microwave safe bowl soften cream cheese then add garlic powder and onion powder, set aside. Place oil in large nonstick skillet over low heat and wilt spinach. Then add artichoke hearts and salt and pepper to taste. Stir in cream cheese mixture and then mozzarella. Stuff mixture into bread and reconnect the baguette. Next, melt butter and mix with parmesan. Then brush the top of the baguette. Wrap the baguette in foil tightly and bake for 15-20 minutes. Cut into slices to serve.
—Jesse and Candace Godfrey

All-In Bread

1 Round Loaf Sourdough or White Mountain Bread – Not Sliced
1 stick butter
1 package dry ranch Mix
8 slices of bacon (crumbled)
Shredded cheese

Preheat oven to 350. With a large serrated knife cut loaf on a diagonal from top of loaf to bottom while keeping the bottom crust intact. Rotate loaf 90 degrees and make cuts again leaving 1 inch by 1 inch squares. Melt butter and mix in ranch mix. Carefully pull apart sections of the bread drizzling butter between the squares. Repeat with bacon and shredded cheese. Cover tightly with foil and cook for 15-20 minutes.
***This recipe can be made with pizza ingredients or spicy Italian sausage.
—Jesse and Candace Godfrey


Clemson Barbeque Sauce

1 cup of vegetable oil
2 cups of cider vinegar
1 cup of Heinz ketchup
2 tablespoons of Worcestershire sauce
1/2 cup prepared mustard
1/2 cup of brown or white sugar
2 tablespoons of black pepper
3 tablespoons of onion salt
Mix mustard with dry ingredients first to prevent lumping. Heat, but DO NOT boil.
—Dianne Prather

White Chili

(4) 15 oz. cans undrained northern beans
6 cups chicken broth
1 beef bouillon cube
1 large onion diced
3 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons oregano
1/2 teaspoon cayenne pepper
4 oz. diced green chilis
4 cups cooked chicken
2 cups sour cream
3 cups Monterrey jack cheese
Cook diced onion in water until clear. Combine beans, broth, bouillon, spices and chilis. Bring to boil and simmer to heat through for flavors to blend. Add cooked chicken, sour cream and cheese. Heat through. Garnish if desired with chopped cilantro and diced tomatoes.
—Melonie Hammond-Trace

Original Clemson Barbecue Sauce
Thomas Hill ’69, M ’71  shared with us these two recipes used when Clemson sold chicken plates during home football games in the 1960s and 1970s.  It was printed in the Clemson Extension Service circular 4460 (reprinted in 1964) titled “Barbecuing Chicken.”
Original Extension booklet: Barbecuing ChickenSimple Sauce … to be sprayed on chicken with a pressure sprayer or spray bottle.

1/2 C water
1 1/2 C vinegar
1/2 C corn oil or cotton seed oil
3 T salt

Clemson Sauce … use a basting brush or mop.

1/2 C water
1/2 C vinegar
1/2 C corn oil or cotton seed oil
1 C catsup
3T salt
2 T sugar
1 T Worcestershire sauce
1 t Tobasco sauce
1/2 t pepper
1 ground or finely chopped onion

Made in quantity for 5 chickens or 10 halves. Double or triple recipe as needed. Bring sauces to a boil to mix and allow to stand overnight to blend flavors. Keep warm while basting. Turn every 5-10 minutes and baste with sauce each time turned. Chickens are done when the drumstick turns loose of the thigh bone.


Breakfast Sliders

24 Hawaiian sweet rolls
8 eggs (scrambled)
12 slices bacon (fully cooked)
Shredded cheddar cheese
Preheat oven to broil. With a long serrated knife cut rolls in half and place on a foil lined baking sheet. Layer the scrambled eggs, bacon, and shredded cheese. Salt and pepper to taste. Place under the broiler for one to two minutes just until the cheese melts. Take out of the oven and place the top half of the roll on the sliders pressing down gently so the cheese adheres to the top. Wrap in a double wrapping of aluminum foil to transport.
The possibilities are endless! Other good choices are: pork loin with dijon, pulled pork, pizza, chicken parmesan, muffuletta.
—Jesse and Candace Godfrey

Cuban Sliders

24 Hawaiian sweet rolls
1 jar pickles
1 package of sliced deli ham
3 tablespoons Dijon mustard
1 package Swiss cheese
Preheat oven to 325 and grease a baking pan. With a long serrated knife cut rolls in half and place on a greased baking sheet. Layer the meat, cheese, and pickles. Spread dijon mustard on the top half of the roll. Put the tops on the sliders and cover with foil. Cook for 15 minutes. Wrap in a double wrapping of aluminum foil to transport.
—Jesse and Candace Godfrey

Chicken Caesar Bacon Wraps

4 hearts of romaine lettuce
1 lb. thick sliced bacon
2 cups shaved Parmesan cheese
3-4 cups Marie’s Creamy Caesar Dressing
10 super soft extra large flour tortillas
2 rotisserie chickens
Fresh black pepper
Press-n-Seal wrap
Place bacon on a cookie sheet(s) line with foil. Bake bacon in oven on 400 degrees for 20-25 minutes or until very crispy. Drain bacon on paper towels until cool. Crumble or slice bacon into ½ inch pieces.
Remove all meat from chickens. (Give the skin to your dog as a treat). Chop chicken into ½ inch chunks.
Slice romaine into thin strips. Place romaine into a very large mixing bowl. Add chicken, dressing and mix well. Add cheese and bacon and mix well. Add a generous amount of black pepper and mix.
Cut 10 large pieces of Press-N-Seal. Place flour tortilla on each piece of press-n-seal. Stack alternating press-n-seal then flour tortilla, repeating 10 times.
Fill flour tortillas with mixture. (Be generous.) Roll up tortilla, folding in ends half way through the roll then wrap with press-n-seal. Repeat with each tortilla.
Cut tortillas in half and serve (remove the plastic, of course, before eating).
—James Johnson

Meatball sliders

24 Hawaiian rolls
1 jar Marinara sauce
24 meatballs (fully cooked)
1 package sliced provolone cheese
3 tablespoons butter
1 tablespoon grated Parmesan cheese
Preheat broiler. With a long serrated knife cut rolls in half and place on a foil lined baking sheet. Place fully cooked meatball on each slider. Then place a dollop of marinara on each slider and then cover the whole surface with provolone cheese. Place under the broiler for one to two minutes until cheese melts. Take out of the oven and place the top half of the roll on the sliders pressing down gently so the cheese adheres to the top. Melt butter in microwave, add parmesan cheese and brush top of bread. Place back under broiler for 30 seconds. Wrap in a double wrapping of aluminum foil to transport.
—Jesse and Candace Godfrey


Ann Stewart’s Lemon Bars

2-1/3 cups flour (divided)
1/2 cup powdered sugar
1 cup margarine or butter
2 cups sugar
4 eggs beaten
1/3 cup lemon juice
1/2 tsp. baking powder
Sift together 2 cups of the flour and powdered sugar. Cut in margarine/butter until mixture clings together. Press into a 13”x 9”x 2” baking dish. Bake at 350 for 20-25 minutes or until light brown. Combine eggs, sugar and lemon juice. Beat well. Sift together remaining 1/3 cup flour and baking powder then stir in egg mixture. Pour over baked crust. Bake at 350 for 25- 30 minutes. Cool. Cut into small bars. (I find it easier to cut if you chill in the fridge first after they have cooled.)


1 sleeve saltines
1 cup butter
1 cup light brown sugar
12 oz semisweet chocolate chips
1/2 cup chopped pecans or slivered almonds
Preheat oven to 375 degrees. Line a large metal cookie sheet (10×15 will fit a sleeve of saltines), with aluminum foil and lay out saltines with the edges touching. In a saucepan, melt butter and brown sugar on medium-high heat and bring to a boil. Boil for three minutes while stirring constantly. (It will be foamy as it boils.) Turn down the heat slightly if it starts to scorch but mixture must continue to briskly boil for a full three minutes. Quickly pour and spread the butter/sugar mixture over the saltines making sure to cover them all. Quickly place in preheated oven and bake for 5 minutes. The mixture will bubble up under the saltines. Remove from oven and sprinkle with chocolate chips. After the chips soften, spread with a spatula. Sprinkle with nuts. Refrigerate overnight. Break into pieces and store in refrigerator.
—Maura McCarthy

Cheese Cookies

2 sticks of melted butter
3 cups of shredded sharp cheese
2 cups of all purpose flour
2 cups of grape nuts
Red pepper flakes
Cayenne pepper
And/or any kind of hot sauce. If you don’t use hot sauce add a teaspoon of salt.
Melt butter and add seasoning so everything is well incorporated. (The original recipe calls for 1/8th teaspoon of red pepper and red pepper flakes but I never use those measurements. I use a lot of cayenne pepper and red pepper flakes. I am guessing that I probably use a whole teaspoon of cayenne and a good sprinkle of the red pepper flakes. My melted butter turns red if that gives you any indication of how much I use. I also use the green Tabasco which is not that hot but it adds a little jalapeno flavor. Any of the seasonings can be adjusted to your taste. In Greg’s opinion I never put enough hot stuff, but he has an asbestos tongue.  Now, I add my dry ingredients. Press into cookie shapes. Bake at 375 for 18 minutes. I would set your timer for 15 and see how they look.
—Jackie Ellis