H MEbites
Recipes from Charlotte’s Top Real Estate Agents & the Support Team at Cottingham Chalk.
Hi there!
We identify wonderful people and develop them into excellent real estate agents, not the other way around. Our focus on homegrown talent has created a collaborative environment where brokers work together, share ideas, and support each other — and our clients reap the benefits of working with agents who are their best selves. Our brokers start here, learn here, grow here, and flourish here. They are leaders in our community and our industry.
We all know that home is where the heart is and the kitchen is the heart of the home. Our homegrown talented Realtors are also pretty good cooks!
These are their recipes.
Hope you enjoy!
Cottingham Chalk
Christmas Coffee Cake
Becky McGrath Agent
INGREDIENTS
3 cups of flour
6 teaspoons of baking powder
1 teaspoon of salt
1 1/2 cups of sugar
1/2 cup of shortening
2 eggs
1 cup of milk
2 teaspoons of vanilla
For Filling:
1 cup of brown sugar
4 tablespoons of flour
4 teaspoons of cinnamon
4 tablespoons of melted butter
INSTRUCTIONS
SERVES 10-12 45 MINUTES
1. Coat bottom of 9 X 13 greased pan with 1/2 of mixture batter then spread filling and put the remaining batter on top.
2. Bake at 375 degrees for 30-45 minutes until cake tester comes out clean.
INGREDIENTS
1 pound ground chuck (browned and drained)
2- 16oz cans Italian seasoned tomatoes
1- 16oz can tomato sauce
1 package onion soup mix
3- 12oz bags of frozen mixed vegetables
4 cups of water
1 tablespoon of sugar
Salt, pepper, Worcestershire sauce to taste
INSTRUCTIONS
1. Cook ground chuck and drain.
2. Add other ingredients and simmer for several hours.
Easy Vegetable Soup
SERVES 10-12 2 HOURS
Helen Jones Receptionist
Favorite Restaurant in Charlotte?
SouthPark
Cafe Monte French Bakery and Bistro
Trout Amandine with Field Green Beans and Roasted Potatoes
Celery Walnut Dressing
INGREDIENTS
1 Large Onion, Chopped (1 Cup)
1 Stick of margarine or butter
2 envelopes instant chicken broth, dissolved in 2 cups hot water
2 teaspoons of salt
1/4 teaspoon pepper
1 bag Pepperidge Farm cornbread stuffing
8 cups of slightly dry bread cubes (1 pound loaf)
1 cup chopped celery
1 cup chopped walnuts
2 eggs beaten
Large Swanson chicken broth
INSTRUCTIONS
SERVES 10 45 MINUTES
Izzy Cann Administrative Assistant/Listing Coordinator
Favorite Restaurant in Charlotte?
Dilworth
Dolce Osteria
Penne All Vodka: Penne in a vodka pink sauce flambe
1. Sauté onion in butter until soft in a small frying pan, remove from heat, stir in instant chicken broth, salt, and pepper
2. Combine bread cubes, celery, and walnuts in a large bowl, pour onion mixture them beaten eggs over, toss until bread cubes are well coated, add chicken broth to the desired moisture, add sage to taste
3. Bake at 350 degrees in a greased baking dish
INGREDIENTS
3/4 pound of ground pork sausage
1/4 cup of all-purpose flour
2 cups half-and-half or milk
1 teaspoon salt
1/2 teaspoon pepper
INSTRUCTIONS
1. Brown sausage in a large heavy skillet, stirring until it crumbles. Drain sausage on paper towels, re-serving ⅓ cup drippings in skillet
2. Whisk flour into sausage drippings until smooth. Cook over medium-high heat, whisking constantly, 3 minutes or until lightly browned; stir in sausage. Gradually add half-andhalf, and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper, serve gravy with biscuits.
Sausage Gravy
SERVES 8-10 20 MINUTES
Izzy Cann Administrative Assistant/Listing Coordinator
Coffee or Tea? Summit Coffee Caribou Coffee Waterbean Coffee
Chinese Chicken Salad
Izzy Cann
INGREDIENTS
1 head napa savoy cabbage
2 packs of green onions
2 packs of chicken ramen
Pulled roteressie chicken
For Dressing:
1 cup of olive oil
4 tablespoons rice wine vinegar
4 tablespoons of sugar
2 chicken ramen seasoning packs
INSTRUCTIONS
1. Combine all of the salad ingredients and mix.
SERVES 10-12 45 MINUTES
Administrative Assistant/ Listing Coordinator
2. Mix together salad dressing ingredients and pour on top as much as desired.
Favorite lunch spot in Charlotte?
Reid’s Southpark Chicken Bacon Avocado Sandwich
INGREDIENTS
4 cups of chopped chicken breast
4 cups of chicken broth
2 cups of Uncle Ben’s rice, uncooked
2 jars of marinated artichoke hearts, drained
6 whole green onions, chopped
12 large green olives, sliced
4 stalks of celery, chopped
1/2 cup fresh parsley, chopped
1 1/2 teaspoon curry powder
2 cups of mayonaise
Salt and pepper to taste
INSTRUCTIONS
1. Boil rice in chicken broth and cool.
2. Mix and add other ingredients, adding mayonaise last.
*Best if made the day before*
Chicken
and Rice Salad
SERVES 10-12 2 HOURS
Helen Jones Receptionist
Favorite Restaurant in Charlotte?
Spicy Pretzels
Helen Jones
Receptionist
INGREDIENTS
1 cup of oil
1 package ranch dressing mix
1 teaspoon garlic salt
1 teaspoon cayenne pepper
20 oz pretzel snaps
INSTRUCTIONS
1. Mix 1st 4 ingredients and pour over pretzels in a roasting pan. Stir well.
2. Bake at 200 degrees for 2 hours, stirring every 20 minutes.
3. Drain on paper towels or on a brown paper bag.
SERVES 10-12 2 HOURS
Favorite lunch spot in Charlotte?
Chicken Salad Chick
Fancy Nancy with a side of Broccoli salad
INGREDIENTS
1 pound of Cracker Barrel
extra-sharp cheddar, grated
2 sticks real butter, softened
3 cups all purpose flour
1/2 teaspoon cayenne pepper
INSTRUCTIONS
1. Mix cheese and butter. Add flour and cayenne. Fill cookie press with dough and squirt onto ungreased cookie sheet.
2. Refrigerate at least 30 minutes.
3. Bake at 325 degrees for 12-15 minutes. Remove to waxed paper and salt while hot.
Cheese Straws
Helen Jones Receptionist
Favorite Restaurant in Charlotte? SERVES 10-12 2 HOURS
Scramble
Jane Kroening Agent
INGREDIENTS
2- 16oz packages mixed salted nuts
1 - 12 oz package bite size shredded wheat chex
1- 10 oz package of cheerios
1- 6 1/2 oz package of bite size crisp rice squares (rice chex)
1- 6 1/2 oz can of pretzel bits
1- 5 1/4 oz package of slim pretzel sticks
2 cups of salad oil
2 tablespoons Worcestershire sauce
1 tablespoon of garlic salt
1 tablespoon seasoned salt
INSTRUCTIONS
SERVES 10-12 2 HOURS
1. Mix all ingredients in very large roaster, tub, or large sheet brown paper. Bake in very slow over at 250 degrees for 2 hours, stirring and turning mixture with wooden spoon every
Favorite lunch spot in Charlotte?
Arthur’s at SouthPark
Arthur Salad with Chicken Salad
INGREDIENTS
1 head of iceburg lettuce - cleaned - chopped into bitesize pieces
1 large summer tomato or 3 roma tomatoes, diced
2 green onions, diced (the white and green portions) or red onion for stronger taste
1 large, seeded cucumber, diced
1 cup frozen green peas
3 or 4 slices of bacon, crumbled (can use pre-cooked bacon bits)
Shredded cheese - your choice - sharp cheddar or blue cheese work well
- Option: Add 2 boiled eggs
INSTRUCTIONS
1. Now it is time to layer the salad from the bottom up:
• Lettuce (Bottom)
• Peas
• Cucumber
• Green Onion
• Shredded Cheese
• Tomato
• Bacon (Top)
2. For the dressing, you can drizzle any light vinaigrette just ahead of serving.
Seven-Layer Salad
SERVES 10-12 1 HOUR
Suzanne Lail Relocation Director
Favorite Restaurant in Charlotte?
Portifinos for any pizza or pasta Del Frisco’s for steak
Baklava
Melissa Alatsis
Relocation Coordinator
INGREDIENTS
1 pound of Fillo (found in freezer section of most grocery stores)
5 cups ground nuts (mix of almonds and walnuts), add 1/4 cup of white sugar and 1/2 teaspoon of cinnamon
3/4 lb. melted unsalted butter (or as much as needed) - no margarine
3 cups of honey
INSTRUCTIONS
1. Melt butter on stovetop. Chop nuts to an even consistency and prepare nut mixture. Use pastry brush to butter bottom and sides of pan.
SERVES 8-10 1 HOUR
This is my husband’s Yiah Yiah’s recipe. We make it every year!
Favorite Restaurant in Charlotte?
Elizabeth
Catalina Kitchen & Bar
What do you order? Sonoma Chicken Salad
2. Place 5 or 6 fillo sheets on botto,. buttering each sheet. After #6, butter and sprinkle a fine layer on of the ground nut mixture evenly. Continue adding one fillo sheet, butter and nuts until you have used all but 6 sheets of fillo. Add the final 6 sheets and butter individually. All ground nut mixture should be used before getting to the top 6 sheets.
3. Bake at 350 degrees for 20 min, longer if not golden brown. Then cover with foil and reduce heat to 325. Bake approx. 30-35 min. As soon as you remove it from the oven, pour 3 cups of honey very slowly over the top. Ready to serve after completely cooled and most of the honey is absorbed - will takes several hours. Remove and place on cupcake papers and serve.
INGREDIENTS
3 eggs, slightly beaten
1 cup Karo syrup, light or dark
4 oz semi-sweet chocolate, melted and cooled
1/3 cup sugar
2 tablespoons butter, melted
1 teaspoon of vanilla extract
1 1/2 cups of pecan halves
1 unbaked pie shell
INSTRUCTIONS
1. In a large bowl, stir beaten eggs, syrup, chocolate, sugar, butter, and vanilla until well blended with a wooden spoon.
2. Stir in pecan halves and pour into pie shell.
3. Bake at 350 degrees for 60 minutes or until a toothpick comes out clean.
Chocolate Pecan Pie
Linda Henley Agent
Favorite Restaurant in Charlotte? SERVES 10-12 2 HOURS
Lemon Drop Martini
Cay Craig Agent
INGREDIENTS
1 ounce of fresh lemon juice
1 ounce of Triple Sec
2 ounces of Citron Vodka
INSTRUCTIONS
1. Combine. Shake with ice until thouroughly chilled. Serve up.
SERVES 1 5 MINUTES
Favorite restaurant in Charlotte?
Soul Central
Fried chicken, Black eyed peas, fried okra, mac and cheese, and cabbage
DRINK
INGREDIENTS
2 cups of Tang
2 small packages of lemonade mix
1/2 cup of instant (Kool Aid) tea
2 1/2 cups of sugar
2 teaspoons ground cinnamon
1 teaspoon of ground cloves
INSTRUCTIONS
1. Mix together dry and serve. 2 teaspoons per cup, fill with hot water
* 1/2 recipe is enough for a crowd*
Russian Tea
DRINK
SERVES 10-12 10 MIN
Jane Kroening Agent
Favorite Restaurant in Charlotte?
Cafe Monte
French Onion Soup and Cafe Monte Cesar Salad
Taco Soup
Suzanne Lail Relocation Director
INGREDIENTS
2 pounds of ground beef
1 large onion, chopped
1 4-oz can chopped green chili’s
1 package of taco seasoning
1 package of ranch dressing mix
2 cans of Rotel tomatoes
1 can of either pinto or black beans
1 can Mexican corn
2 cups of water
INSTRUCTIONS
1. Using a dutch oven or large soup pot, brown the ground beef. Remove from pan and set aside.
2. Add the chopped onion & chopped green chilis and cook until onions are translucent
3. Add the meat back to the pot
Favorite patio in Charlotte? BrickTops
SERVES 10-12 1 HOUR
4. Add the packets of taco seasoning and ranch dressing mix and stir.
5. Add tomatoes, beans, corn, and water. Stir well then bring to a low boil for about 15 min. Reduce to simmer for another 10-15 minutes.
6. Serve and garnish with crumbled tortilla chips, shredded taco blend cheeses, sour cream.
- This soup keeps for about a week in the fridge and is easy to freeze in individual servings.
