Jamay and Kyle Patten with Lauren and Liam.
Jamay Patten, who lives near Webb, recently started his own baking business called Chunky Dunk Cookie Company.
“I was an interventionist for four years at Sioux Central,” Jamay said. “I have always loved cooking, baking and giving away my cookies; my mother taught me from a very young age. It was best for our family to stay home now, so I was looking for something to do on the side. My family and friends also encouraged me.
“I received an unexpected and overwhelming response. I bake two to three days a week and have made 800 cookies in a month. It was crazy but I really appreciate it; I'm having fun!” she added. “I also get a lot of pleasure from wrapping them for people.”
Jamay makes 10 to 15 different kinds of cookies and sells them in variety packs so people can try different kinds. Cookies change every week; you can view the menu on Facebook and order them there or send him a private message. Its cookies cost $15 for six cookies and $30 for a dozen; a four-pack costs $11. She delivers free cookies to Sioux Central School and Sioux Rapids; she will deliver to other locations for a small additional fee.
“These are gourmet cookies. I like thick, chewy cookies that are soft on the inside and crispy on the outside,” she commented. “I call them Chunky Dunk cookies because I always dip them in milk. They are also perfect for breaking up with someone. We divide ours into four pieces for our family.
Jamay's husband Kyle is vice president of service at John Deere. They have two children: Lauren, in fifth grade, will be 11 in March and Liam, 8, in second grade.
Jamay shared some great cookie cooking tips for Times Pilot readers, as well as some of her favorite recipes.
Southwestern Barbecue Bacon Pasta Salad
12 oz. mini bow tie pasta
1 C. green pepper
1 C. but
1 C. black beans (rinsed and drained)
12 oz. cubed mild cheddar cheese
1 C. diced red onion
16 oz. crumbled cooked bacon
1 C. Light mayonnaise
1 C. country barbecue sauce
Salt and pepper
Coriander
Cook the pasta. Drain and let cool. Cook the bacon and crumble. Mix mayonnaise and barbecue sauce. Cut and mix all the vegetables, cheese and bacon. Sprinkle with salt and pepper to taste. Add the pasta and mix until well combined. Pour the sauce over everything and mix gently.
Olive Garden Slow Cooker Chicken Casserole
2 pounds. chicken
1 block of cream cheese
1 C. Grated parmesan
1/2-3/4 bottle of Olive Garden Italian dressing. Cool in a slow cooker over low heat for 4 to 5 hours or until chicken is shredded. Add 8 oz. cooked penne and mix. Top with mozzarella cheese.
Lazy Enchiladas
1 lb lean ground beef
1 19 oz. can of red enchilada sauce
1 can diced green chiles 4.5 oz. can
1 C. Mexican cheese, grated
4 super soft Mission flour tortillas
Beef Seasoning
1 tbsp. cumin powder
1 C. smoked paprika
1 C. garlic powder
1 C. chili powder
2 tbsp. water
Preheat oven to 375 degrees. In a pan over medium heat, brown the ground beef and break it into small pieces. Mix all the seasonings in a small bowl and add water. Mix to create a paste. Once the beef is almost cooked, add the beef seasoning paste and mix well. Add the green chiles and let everything simmer for a few minutes while you prepare to layer your enchiladas.
Spray a 9 x 13 baking dish with nonstick spray. Add a thin layer of enchilada sauce to the bottom to prevent the tortillas from sticking to the pan.
Layer the enchiladas, two tortillas on top of the enchilada sauce, half the ground beef spread evenly over the tortillas, half the remaining enchilada sauce, half the cheese. Repeat.
Once you have used all the ingredients in two layers, add the dish to the oven and bake for 25 minutes until bubbling and the edges are slightly crispy. Cut the tortillas and serve. You can easily double this recipe.
