Stacey Plunk

By Published On: October 2, 2013

Stacey Plunk of Bruce is a big Pinterest person for recipes. “You don’t need to look anywhere else. They’ve already done all the looking. It is so organized and user friendly, and I don’t know how I lived without it before. It’s also convenient to use in the grocery store,” she said.

She usually makes a dessert and does her “risky” cooking (experimenting) on the weekends, commenting that her family will try new things, but are not real big on them because they like to “eat bland.”

“They are not casserole and soup–comfort food–people,” she said. They try to eat pretty health consciously, and do eat a lot of sweet potatoes, and they like butterbeans, peas and okra. She makes salsa, and says they just about eat it as soon as she makes it. She likes to eat, in general, but one thing she mentioned was Shrimp Alfredo. She likes to make the granola and keep it on hand.

Stacey pretty much learned to cook on her own and says she has become a more “seasoned” cook in the last five years. Early on, she learned a lot from mother-in-law Olivia Plunk. She hosts their family holiday meals, and the dressing recipe was shared with her by a doctor’s wife. She has been making it a long time. It’s an old recipe that her family likes and she always doubles the recipe when she makes it.

Another tradition at the Plunk home has become pancakes on Sunday morning cooked by husband, Jerry Alan, for her and their children, Joshua, Jenna Grace, and Jonathan.

Viola’s Cornbread Dressing
1 pan Jiffy cornbread, cooked and crumbled
1/2 bag Pepperidge Farm cornbread stuffing mix
2-3 stalks celery
1/2 onion chopped
4-5 green onions, chopped
1/4 cup parsley chopped
Salt and pepper
Approximately 10 cups of broth
6 eggs, slightly beaten

Saute celery, onions, and parsley together in one stick of butter (I?use real) until clear. Add more broth as needed, until soupy.

Granola
(Susan Patton)
2 cups old fashioned oats
1/2 cup coconut
1/2 cup sliced almonds
1/2 cup honey
1/3 cup cooking oil
1/2 cup raisins
Chocolate chips, optional

Heat oven to 300°. Stir together oats, coconut and almonds in one bowl. In a separate bowl, stir together honey and oil, then pour over oat mixture. Toss to coat, then spread mixture onto greased cookie sheet. Cook for 30 minutes or until brown, stirring halfway through. Remove from oven, toss in the raisins and turn out onto wax paper to cool. Cool, and break into clumps. Add chocolate chips if desired. Store in gallon size storage bags.

Perfect Pound Cake
3 sticks butter
3 cups sugar
5 whole eggs
1 tsp. butter flavoring
2 tsp. lemon flavoring
3 cups all-purpose flour
1 cup Sprite, 7-Up, or Sierra Mist

Preheat oven to 325°. Cream butter. Add sugar, one cup at a time, mixing after each addition. Add eggs, one at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, one cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly. Pour into greased bundt pan and bake for 1 hour to 1 hour and 10 minutes, until the cake is no longer jiggly. Remove cake from oven and invert pan until cake drops out.

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