dedicated to all of our clients, teaming partners,

Dedicated to all of our clients, teaming partners, colleagues and employees. Thank you for

all you do to help us be successful.

Copyright reserved © 2017 W.K. Dickson & Co., Inc.

Thanks to the people who contributed to this book including:

Concept & Design: Kraig KernLayout & Content: Jennifer Barker and Tracie Snyder

Artwork: Ioana Simona B.

On behalf of our employees and clients, WK Dickson has made a generousdonation to Feeding America, the nation’s largest domestic hunger-relief charity.

We are excited to bring you the second edition of our popular holiday cookbook. This year will go down in WK Dickson’s history as one of our

most successful and what better way to celebrate than to share this fun project with you.

It has been a year of amazing growth and prosperity across the board. Included in our accomplishments this year, we opened a new office in Greenville, SC; we launched a new energy service line; we have broadened the ways we give back to the community; and we have added many new and incredibly talented people.

I could not be more excited for what’s in store for the future of WK Dickson. I am proud to have the opportunity to work with so many incredible people. I hope you cherish this time with your friends and loved ones, and please enjoy this cookbook with our compliments.

All the best!

David L. PeelerPresident & CEO

Foreword

W.K. Dickson & Co., Inc. Engineered to Be Eaten - Volume II [ 4 ]

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StartersBeer Cheese .............................................................................................7Oysters Neptune .......................................................................................8Eggs Benedict Deviled Eggs .....................................................................9Jalapeño Chili Pie ...................................................................................10Clam’s Casino with Bacon ......................................................................11Brie Stuffed Mushrooms ...........................................................................12Tomatillo Avocado Salsa .........................................................................12Sausage Quiche .....................................................................................13Southwestern Dip ....................................................................................143-Ingredient Brie and Cranberry Phyllo Turnovers ...................................14Chili Dip ..................................................................................................155-Minute Restaurant Style Salsa ..............................................................16Buffalo Chicken Ring ...............................................................................17Tex-Mex Spread ......................................................................................18Buffalo Chicken Dip ................................................................................19Crustless Swiss Quiche .............................................................................20Baked Ground Beef Nachos ..................................................................21BLT Canapes ...........................................................................................22

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Jeremy is a program manager in our water and wastewater group in Greenville. He has been with the firm since 2013 and is a proud alum of the Citadel (BS) and North Carolina State (MS) resepectively.

Beer CheeseBy Jeremy Brashears, Program Manager

Whether for the game or just a snack whilst entertaining, beer cheese is the way to go!

Ingredients:1 cup of beer (I recommend a dark beer or a brown ale)1 lb extra-sharp cheddar cheese, shredded2 cloves of garlic, minced1 teaspoon dry mustard powder½ teaspoon black pepper¼ teaspoon salt¼ teaspoon hot sauce¼ teaspoon Worcestershire saucePinch of cayenne pepper (to taste)

Directions:Pour beer into a bowl, whisk until it loses carbonation, set aside. (While the recipe calls for 1 cup of beer I’ve learned that it is prudent to have at least a 6-pack nearby while cooking). Add shredded cheese, garlic, dry mustard powder, black pepper, salt, hot sauce, W-sauce, and beer to food processor. Process until smooth, pulsing a few times, scraping the sides and blending for a couple minutes. Taste and adjust (I generally add more W-sauce and hot sauce, but I like it hot). Transfer to a bowl and sprinkle with a pinch of cayenne. Store it overnight first if you can, the flavor gets a bit funkier, or serve immediately.

Tip - This recipe is great with pretzels, crackers and beer. Enjoy!


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Oysters NeptuneBy Carter Hubard, Program Manager

Ingredients:Select Single Oysters (4-5 per person)Parmesan cheeseBacon

Directions:Cook bacon in pan. Shuck oysters and prep for serving on the half shell. Arrange oysters on baking sheet or grill pan. Crumble bacon into small bits. Sprinkle bits sparingly on top of oysters. Sprinkle Parmesan cheese on oysters. Roast oysters in broiler or on grill until cheese is melted. Serve in the shell.

Carter, an engineer in our water and wastewater group in Wilmington, enjoys spending time on the water with his family surfing, fishing, and farming oysters.


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Eggs Benedict Deviled EggsBy Rebecca Renner, Administrative Assistant

Ingredients:1 teaspoon grapeseed oil (no substitutions)4 slices of Canadian bacon, diced6 hardboiled eggs, halved lengthwise2 tablespoons mayonnaise1 tablespoons Dijon mustard1/8 teaspoon hot sauce1 green onion, finely chopped2 tablespoons panko breadcrumbs

Directions:In a medium pot, hard boil 6 eggs and then let them cool until they can be handled. Shell the eggs, slice them lengthwise and transfer the yolks to a small bowl. Mash egg yolks with the back of a fork. Then, add mayonnaise, Dijon mustard, hot sauce and green onions and stir until creamy, set aside.

In a medium nonstick skillet on medium high heat, add the oil and cook the Canadian bacon until lightly browned, about 3 minutes. Transfer to a paper towel to cool and soak up some of the grease. Fold into yolk mixture. Spoon mixture back into egg white.

In a small nonstick skillet, spread bread crumbs evenly and cook on medium heat until lightly toasted. Sprinkle on top of eggs.

Rebecca is the administrative assistant in the Atlanta office. She left the icy winters of Spraggs, PA in 2009 for Atlanta’s warmer temps and city culture. In her spare time, she enjoys experiencing Atlanta’s performing arts, snuggling with her Yorkie, Nico, or boating around the Florida Keys with her other sun-worshiping friends.


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Jalapeño Chili PieBy Joseph Barkevich, Senior Project Manager

Ideal for tailgate parties or snacking during the game. So easy and oh, so good…

Ingredients:20 oz coarsely shredded cheddar cheese1 (5 oz) can evaporated milk1 large eggSliced jalapeño peppers (chop and add to taste depending on how hot you want the dish)Small amount of jalapeño juice1 (15 oz) can of Hormel “No Beans” Chili

Directions:Mix all ingredients into a 9.5-inch Pyrex pie baking pan or large pie tin. Bake at 350 degrees for 30 minutes. Enjoy dipping with Tostitos chips or Ritz crackers.

Joe is a senior aviation project manager in the Columbia Office. He has been with WK Dickson since 2003 and brings a pilot’s prospective to servicing our aviation clients. Lately, he keeps himself pretty busy tackling household projects to turn his newly built house into a “home” to enjoy with his wife, two young daughters, and boxer/hound dog mix.


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Clam’s Casino with BaconBy Katie King, Accounting Coordinator

Ingredients:16 littleneck clams¼ cup butter, softened1 juiced lemon¼ cup finely chopped parsleyFrank’s Hot Sauce (optional)¼ cup small diced shallot¼ cup small diced green pepper4 strips cooked bacon

Directions:Preheat oven to 350 degrees. Clean and open clams. Remove and dispose of the half of the shell without the clam. Place the other half of the clam on a baking sheet. In a bowl, mix butter, lemon juice, parsley, shallots, green pepper, and dashes of hot sauce (optional). Cut bacon into 16 equal pieces. Evenly spoon butter mixture onto the clam and place a piece of bacon on top. Bake for 10 minutes.

Although Katie was hatched in Oklahoma, she calls herself a Charlotte native having lived there for almost 30 years. With an educational background in music, business, and organization development, she has nestled into the role of accounting coordinator, streamlining everyday accounting related operations. When not at work, Katie enjoys spending time with her husband of seven years, the outdoors, arts and crafts, and playing with her canine children.


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Brie Stuffed MushroomsBy Alex Biermann, Civil Designer

Ingredients:12 baby Bella mushrooms1 small wedge of brie cheese1/3 cup panko breadcrumbs¼ cup pecorino cheese¼ cup Parmesan cheese1 teaspoon fresh thyme, choppedKosher salt and freshly cracked black pepper4 tablespoons olive oil

Directions:Preheat your oven to 350 degrees. Clean the mushrooms and remove the stem. Place them bottom side up on a baking dish and drizzle them with 2 tablespoons of olive oil. Put about 1 tablespoon of brie into each of the mushroom cavities. In a small bowl, combine the rest of the ingredients and about 2 tablespoons of olive oil and season the mixture with salt and pepper. Fill the mushroom cavity with a small scoop of the bread crumb mixture. Transfer the baking dish to the oven and bake for about 20-25 minutes until the mushrooms are tender and the cheese is melted. Remove the baking sheet from the oven and serve.

Tomatillo Avocado SalsaBy Rebecca Renner, Administrative Assistant

Ingredients:3 whole avocados, diced (not smashed, it’s not guacamole)6 tomatillos, chopped1 tablespoons minced garlic1 small red or yellow onion, diced1 medium tomato, chopped1 medium jalapeno, diced (optional)Salt and pepper to tasteLime juice

Directions:Combine all ingredients in a bowl.


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Sausage QuicheBy Bob Froneberger, Senior Project Manager

IngredientsPremade unbaked pie crust½ lb sausage4 oz mozzarella cheese4 eggs¾ cup milkSalt and pepper to taste

Directions:Fry and drain sausage and put in bottom of unbaked pie crust. Grate cheese and put on top of sausage. Mix eggs, milk, salt and pepper in large mixing bowl and pour mixture over sausage and cheese. Preheat oven to 375 degrees. Bake 40 minutes.

Bob is a project manager in the water/wastewater group. He is originally from Gastonia with an excursion to Clemson University and 30 years in Greenville, SC. His fondness for cooking was inherited from a mom who taught high school home economics and fondness for eating. He has love for golf and college sports that included 40 years of officiating high school and college football.


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Southwestern DipBy Bryan Thomas, Senior Project Manager

Ingredients:1 can Mexicorn1 can original Rotel tomatoes1 cup shredded sharp cheddar cheese 3 green onions, sliced thin½ cup sour cream ½ cup mayonnaise

Directions:Drain the corn and tomatoes well. Mix all ingredients and refrigerate two hours. Serve with Fritos Scoops.

3-Ingredient Brie and Cranberry Phyllo TurnoversBy Brian Faulkner, Airport Planner

Ingredients:1 roll (½ package) Athens fillo dough, defrosted Cooking spray 3 oz Brie cheese, cut into 18 1-inch squares 3 tablespoons cranberry sauce or chutney

Directions:Preheat oven to 375 degrees. Unroll the defrosted fillo dough and place it under a damp kitchen towel to stop the dough from drying out. Cover whenever the dough is not in use. Lay 1 sheet of the fillo on a large cutting board. Lightly coat with cooking spray. Top with another sheet of fillo dough, coat with cooking spray and repeat one more layer of fillo dough and cooking spray. Cut the dough lengthwise in thirds. Place 1 piece of Brie cheese and ½ teaspoon of cranberry sauce about 1-inch from the bottom of one section of dough. Fold the dough over top of the Brie and cranberry sauce to form a triangle. Continue to fold, maintaining the triangle shape until the end of the dough is reached. Repeat with the other two strips of dough. Place on an ungreased baking sheet. Repeat with the remaining dough, Brie cheese and cranberry sauce. Bake until the turnovers are golden brown, 12-15 minutes. Serve.

Crabmeat DipBy Kristel Weldon, Administrative Manager

Ingredients:1 package crabmeat1 cup mayonnaise1 (8 oz) cream cheese¾ cup Parmesan cheese1 (14 oz) can artichoke hearts

Directions:Preheat oven to 375 degrees. Mix all ingredients and put in oven proof 9-inch deep pie plate. Bake 15-18 minutes until slightly brown on edges. Serve with crackers, veggies, etc.


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Chili DipBy Shannon Healy, Civil Designer

Ingredients:½ cup Hormel chili12 oz cream cheese½ cup grated cheddar cheese

Directions:Using a 9-inch pie plate spread softened tub of cream cheese covering bottom of pie plate. Spread chili over cream cheese, top with grated cheddar. Cover with plastic wrap and microwave for approximately 5 minutes. Serve with tortilla chips or corn chips.

Shannon has worked in the Raleigh office since March 2017. She is originally from Charlottesville, VA in the foothills of the blue ridge mountains. She enjoys knitting, baking, yoga, being outdoors and hanging with friends.


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5-Minute Restaurant Style SalsaBy Nan Lee, Administrative Assistant

Ingredients:1 (28 oz) can whole plum tomatoes 1 small white onion rough, chopped2 seeded jalapeno peppers rough, chopped1-2 cloves garlic, chopped1 teaspoon salt¼ teaspoon sugar1 ½ teaspoon ground cumin½ cup fresh cilantroJuice of half a lime

Directions:In a 9-cup food processor or blender place jalapeno, onions, and garlic, give 2-3 quick pulses until chopped and combined. Add all other ingredients and pulse until blended. Serve with your favorite tortilla chips and enjoy! Note: you can tweak the seasonings to your taste – and this will keep up to a week in the refrigerator. Trust me when I tell you, you’ll never buy salsa in a jar again!

Nan is a project administrator in the Charleston, SC office. She is from Summerville, SC but has roots in East Tennessee and Southwest Virginia, and has been with the firm since 2015. She enjoys listening to music, decorating, collecting primitive antiques, and spending time with her family and daughter.


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Buffalo Chicken RingBy Allison Robbie, Civil Designer

Ingredients:4 oz cream cheese, softened¼ cup hot sauce (Frank’s Red is best!)1 cup shredded Monterey Jack cheese2 (8 oz) cans of refrigerated crescent dinner rolls2 ½ cups chopped and cooked chicken (I use Morning Star Farms fake chicken strips as a vegetarian option!)

Directions:Heat oven to 375 degrees. In a bowl mix cream cheese and hot sauce until smooth, mix in chicken and shredded cheese. Separate dough into the triangles, on a large sheet arrange triangles in a ring so a circle is formed in the enter. Dough will over lap and the dough ring should look like a sun. Spoon mixture onto the half of the triangles closest to the center of the ring. Bring each dough triangle up over filling and tuck the dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed. Bake 20-25 minutes (until dough is golden brown). Enjoy with blue cheese or ranch!

A recent graduate of University of North Carolina at Charlotte, Allison is a civil designer in our water and wastewater group in Charlotte. She is from Stow, Ohio and enjoys reading, hiking, and doing crafty things while enjoying crafty beers.


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Tex-Mex SpreadBy Jo Anne Wiles, Marketing Coordinator

Ingredients:3 medium, ripe avocados2 tablespoons lemon juice½ teaspoon salt¼ teaspoon pepper1 cup sour cream½ cup mayonnaise1 package taco seasoning mix2 (10 ½ oz) cans plain or jalapeno-flavored bean dip1 cup onions, chopped with tops3 medium tomatoes, seeded, coarsely chopped2 (3 ½ oz) cans pitted ripe olives, drained, coarsely chopped8 oz sharp Cheddar cheese, shreddedLarge round tortilla chips or king-size Fritos

Directions:Peel, pit and mash avocados with lemon juice, salt and pepper; set aside. Combine sour cream, mayonnaise, and taco seasoning mix in another bowl. Spread bean dip on a large, shallow serving platter. Top bean dip layer with avocado mixture leaving some of the bean dip showing on the edges. For a third layer, use the sour cream mixture, again leaving the preceding layers showing on the edges. Repeat the procedure by sprinkling on a layer each of chopped onions, tomatoes, olives and finally, cheese. Make sure each layer shows at the edge. Serve chilled with tortilla chips. To keep avocados from turning brown, be sure that the spread is tightly covered with plastic wrap during refrigeration. Serves 16.

Jo Anne is a practice marketing coordinator in the Raleigh office. Originally from Albemarle County, VA, she has been with the firm since 2003. In her spare time, she reads, rides horses, trains dogs, and volunteers with Guiding Eyes for the Blind. She enjoys spending time with her family and is looking forward to spoiling her new grandson.


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Buffalo Chicken DipBy Julie Hellmann, Vice President

Ingredients:5 cups cooked chicken breasts (approx. 3 breasts), shred or cut in small chunks16 oz cream cheese 12 oz Hot Sauce (I use Frank’s Red Hot)1 cup ranch dressing (or may substitute with blue cheese)1 cup shredded Monterey Jack cheese1 bag corn chip scoops (for dipping)

Directions:Preheat oven to 350 degrees. Heat chicken, cream cheese, and hot sauce until melted and smooth. Add dressing. Add ¼ cup of the Monterey Jack cheese, mix together, and pour mixture into 8-inch square (or equivalent) baking dish. Top with remaining Monterey Jack cheese. Bake at 350 degrees until cheese topping melts (approx. 15 minutes). Serve with corn chip scoops.

Julie hails from NC State University and is our Wilmington Regional Manager. When she’s not working or cooking, she enjoys turning everyday moments into adventures with her husband and young kids.

Tip: This recipe can be doubled by doubling all ingredients and pouring into 4.5-quart oblong baking dish.


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Crustless Swiss QuicheBy Brian Tripp, Vice President

Ingredients:½ cup butter½ cup all-purpose flour1 ½ cups milk2 ½ cups cottage cheese1 teaspoon baking powder1 teaspoon salt1 teaspoon Dijon mustard9 eggs2 packages cream cheese (one 8 oz, one 3 oz), softened3 cups shredded Swiss cheese1/3 cup grated Parmesan cheese

Directions:Melt butter in medium sauce pan. Stir in flour, cook and stir until bubbly. Gradually add milk, cook over medium heat, stir occasionally until sauce thickens. Remove from heat. Set aside to cool, about 15-20 minutes. Meanwhile combine cottage cheese, baking powder, salt and mustard, set aside. In large mixing bowl, beat eggs. Slowly add cream cheese, cottage cheese mixture and sauce. Fold in Swiss and Parmesan. Pour into 2 greased 10-inch pie plates. Bake at 350 degrees for 40 minutes or until puffed and lightly brown. Note: freezes really well!

Brian is WK Dickson’s regional manager for Charlotte and Hickory. Brian grew up in Maryland and Pennsylvania but ultimately migrated south and obtained his undergraduate degree from Clemson and graduate degree from the University of South Carolina. When he isn’t working, Brian is spending time with his family which includes three young daughters, cheering on the Clemson Tigers, or out running!


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Baked Ground Beef Nachos By Anita Hicks, Administrative Assistant Ingredients:1 package of ground beef (the amount is up to you)1 (16 oz) can refried beans1 (8 oz) can tomato sauce½ cup chopped green bell pepper½ cup chopped onion1 envelope of taco seasoning, about 1 oz1 cup of shredded cheddar cheese (or more)Tortilla chips

Directions:Heat oven to 350 degrees. Heat the oil in a large, deep skillet or Dutch oven over medium heat. Cook the ground beef, stirring and breaking up until it is no longer pink. Add the refried beans, tomato sauce, chopped bell pepper and onion, and the taco seasoning mix to the pot and simmer for 10 to 12 minutes. While the beef mixture is simmering, arrange the tortilla chips in a shallow casserole dish. Spoon the hot mixture over the chips; sprinkle the shredded cheese on top and transfer to the preheated oven. Bake the nachos for 20 minutes, or until the cheese has melted and is lightly browned. Serve the nachos hot from the oven along with sour cream and other condiments, as desired. Tips: Use shredded pepper jack cheese, cheddar jack, or a Mexican blend instead of plain cheddar cheese. Use 1 cup of Pace Picante sauce or salsa in place of the tomato sauce. Top the nachos with pickled nacho style jalapeno rings. Replace the ground beef with shaved steak, pulled pork, or bulk sausage. Add sliced ripe olives to the ground beef mixture. Serve with guacamole.

Anita is located in the firm’s Columbia, SC office. Originally from Houston, TX, she joined WK Dickson in 2017. Outside of the office she enjoys spending time with her family, traveling and shopping to name a few.


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BLT CanapesBy Sean Tyler, Administrative Assistant

Makes 24 servings

Ingredients:1 cup mayonnaise 8 slices bacon, cooked, drained and crumbled¼ cup parsley, loosely packed, choppedCayenne pepper to taste24 pieces of bread, toasted, rounds or crackers24 slices plum tomatoes patted dry (I used the heirlooms that I had on hand)2/3 cup iceberg lettuce shredded

Directions:Assemble toast round with mayo and bacon combination topped with tomato slice and shredded lettuce.

Sean has been an administrative assistant in the Columbia office since December 2013. She loves hanging out with family and trying out new restaurants with the grandkids – Lily and JD – on Saturdays.


SoupsCheeseburger Soup ....................................................................................... 24White Bean, Garlic, and Spinach Soup .......................................................... 25Creamy Tomato Soup .................................................................................... 25Minestrone Soup with Ground Beef ................................................................ 26Garbage Chili ................................................................................................ 27White Chicken Chili ........................................................................................ 28Moroccan Vegetable Stew ............................................................................ 29Southern Catfish Stew ..................................................................................... 30Shrimp and Okra Gumbo ............................................................................... 31Clam Chowder .............................................................................................. 32

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Cheeseburger SoupBy Theresa Bill, Administrative Manager

Ingredients:1 lb ground beef, chicken or turkey¾ cup chopped onion¾ cup shredded carrots¾ cup diced celery1 teaspoon dried basil1 teaspoon dried parsley flakes4 tablespoons butter, divided3 cups chicken broth4 cups diced peeled potatoes (1 ¾ lbs)¼ cup all-purpose flour2 cups (8 oz) process cheese (Velveeta), cubed1 ½ cups milk¾ teaspoon salt¼ to ½ teaspoon pepper

Directions:In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, sauté the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Theresa, an administrative manager originally from Reading, PA, has a gypsy soul having lived in seven different states. She is a board member for Greater Charlotte SPCA, fosters dogs, and firmly believes in #adoptdontshop.


Soups

White Bean, Garlic, and Spinach SoupBy Katie King, Accounting Coordinator

Ingredients:1 tablespoon olive oil1 large sweet onion, sliced thin8 cloves garlic½ teaspoon dried oregano¼ teaspoon salt¼ teaspoon pepper2 ½ cups chicken broth1 can cannellini beans, rinsed and drained1 cup water4 cups baby leaf spinach

Directions:In soup pot, sauté onion, garlic, oregano, salt and pepper in oil. Add broth, beans, and water. Bring to boil then simmer for 10 minutes. In separate pan, heat 1 teaspoon olive oil and wilt the spinach in the oiled pan. Add wilted spinach to soup. Serve.

Creamy Tomato SoupBy Katie King, Accounting Coordinator

Ingredients:1 tablespoon olive oil1 red onion, finely diced3 garlic cloves, minced2 (14 ½ oz) cans diced tomatoes (with basil for extra flavor!)1 can coconut milk1 teaspoon sea salt1 teaspoon dried thymeBlack pepper to taste

Directions:In a large soup pan, sauté the onion in the oil until the onions start to turn brown. Add the garlic and sauté for another minute or two or until fragrant. In a food processor or using a blending stick in the soup pot, combine the 2 cans of diced tomatoes and the cooked onion and garlic mixture and blend until smooth. Pour the mixture back into the soup pot. Add the coconut milk and spices and bring to a boil. Simmer for 10 minutes and serve! Serves 3-4.


Soups

Maria is one of the administrative assistants in our Raleigh office and has been with the firm since 2008. Originally from California, she has moved and lived in three different states before settling here in NC where she enjoys all the year round outdoor activities this state has to offer.

Minestrone Soup with Ground BeefBy Maria Gleeson, Administrative Assistant

Ingredients:1 lb ground beef1 small onion, chopped1 large celery stalk, sliced¼ small head green cabbage, thinly sliced1 (14 ½ to 16 oz) can tomatoes1 (10 ½ oz) can garbanzo beans1 (7 oz) can whole kernel corn1 medium sized zucchini (about 10 oz), sliced¾ cup medium sized shell macaroni1 ½ teaspoons beef flavor instant bouillon½ teaspoon dried basil leaves

Directions:In 5-quart Dutch oven or saucepot over high heat, cook ground beef, onion, celery and cabbage stirring carefully so meat stays in chunks, until all pan juices evaporate and meat and vegetables are lightly browned, about 10 minutes. Add tomatoes, garbanzo beans, and corn, all with their liquid, zucchini, macaroni, bouillon, basil leaves, and 2 ½ cups water, over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer soup 8 to 10 minutes until macaroni and vegetables are tender. Makes 6 servings.


Soups

Garbage ChiliBy Rebecca Renner, Administrative Assistant

Ingredients:2 tablespoons olive oil1 lb ground beef (80/20)1 lb hot Italian sausage links, skin removed3 cloves garlic, minced1 large onion, half diced and half chopped3 tablespoons chili powder2 teaspoons garlic powder2 teaspoons onion powder½ teaspoon cumin 3 bay leaves1 beef bouillon cube1 bottle of light beer2 (28 oz) cans whole tomatoes 1 (6 oz) can tomato paste1 (15 oz) can tomato sauce3 stalks celery, chopped2 carrots, peeled and chopped (optional)1 (15 oz) can black beans, drained and rinsed1 (15 oz) can kidney beans1 (15 oz) can Bush’s chili beans1 medium red bell pepper, chopped1 medium green bell pepper, choppedHot sauce (i.e. Tabasco)Salt and pepper to taste

Directions:Over medium heat, in a large stock pot, brown meat. Add minced garlic, spices, diced onion and bay leaves. Stir until meat and onion is evenly coated. (This toasts the spices and brings out more flavor). Add bouillon cube and beer. Simmer until bouillon has dissolved and beer has reduced, stirring occasionally. Add whole tomatoes, crushing with your hands while adding them. Add tomato paste. Simmer covered on low for one hour, stirring occasionally. Add tomato sauce and chopped onion. Let simmer for 10 minutes. Add celery, carrots (if using) and beans and simmer 20 minutes. Add bell peppers and simmer 10 minutes. Taste and add additional seasonings, if desired. Add hot sauce to desired level of spiciness. Tips: you can serve immediately, but chili is always best the second day. This chili can be eaten as is, but it’s also delicious over cooked rice or macaroni noodles.


Soups

White Chicken ChiliBy Chris Haigler, Senior Civil Designer

Ingredients:3-4 cooked/boiled chicken breasts, shredded or chopped1 small sweet onion, chopped tiny then sautéed/browned1 (24 oz) can cooked northern white beans1 (14 oz) can chicken broth1 (16 oz) jar of medium salsa1 teaspoon cumin

Directions:Preheat oven to 375 degrees. Place chicken breasts in a single layer in a 13 x 9-inch pan, salt the chicken breasts and add ½ cup of water. Cover tightly with foil and check at 50 minutes. Be sure the chicken breasts are fully cooked (internal temperature of 165 degrees or no pink in the middle); depending on the thickness of the frozen chicken breasts, they may require an additional 15 minutes. Note: if you start with thawed chicken breasts, follow the same directions and reduce cooking time to 25 minutes. Shred or chop the cooked chicken. Mix everything in a crockpot and cook on medium 2-4 hours.

Chris is a senior designer and has been with WK Dickson since 2011. In his downtime, Chris loves day trip adventures to Asheville and spending time with his family.


Soups

Moroccan Vegetable StewBy Cindy Davidson, Administrative Manager

Ingredients:3 leeks, white and pale green parts only, chopped and washed¼ cup olive oil3 garlic cloves, smashed and chopped1 medium onion, coarsely chopped1 ½ teaspoon salt¾ teaspoon pepper1 large butternut squash, cut into large chunks6-8 large carrots, cut into chunks2-3 cans chickpeas, rinsed1 quart canned tomatoes, chopped3 bay leaves2 cinnamon sticks5-6 dates, coarsely chopped2 teaspoons coriander2 teaspoons cumin1 teaspoon turmeric1 teaspoon smoked paprika3-4 cups water, vegetable broth or chicken broth

Directions:Heat the oil in a large, heavy pot over medium-high heat until hot, then stir in leeks (make sure they are well-washed), garlic, onion, 1 ½ teaspoon salt and ¾ teaspoon pepper. Stir occasionally until golden. Add coriander, cumin, paprika, turmeric to cooked vegetables, stir and cook for an additional 2-3 minutes. Add squash, carrots, dates, water (or broth), tomatoes and bay leaves. Bring all to a boil. Lower to a simmer, then add chickpeas and cinnamon sticks. Cook until vegetables are tender, about 1 hour. You can adjust the seasonings and quantities of vegetables in this recipe to your taste. This is delicious served over quinoa, and even better when topped with more chopped dates, cilantro, and just a bit of plain Greek yogurt. This is also a great recipe for your slow cooker.

Cindy has been administrative manager in the Columbia office since 2011. Originally from a small town in the Ozark Mountains of Arkansas, Cindy and her husband have called South Carolina home for the last 17 years. Having been to 48 of the 50 states, she loves to travel both in the US, as well as overseas (four continents down, three to go).


Soups

Southern Catfish StewBy Frankie Leaphart, Senior Civil Designer

Ingredients:1 lb of catfish fillets 3 slices of bacon, chopped1 cup chopped onion½ cup chopped green bell pepper1 can (28 oz) diced tomatoes2 cups potatoes, peeled and diced1 cup water¼ cup ketchup2 tablespoons Worcestershire sauce1 teaspoon salt½ teaspoon black pepper½ teaspoon thyme

Directions:Wash the catfish fillets and cut them into 1-inch pieces. Fry bacon for 2-3 minutes in a large heavy saucepan. Add the onion and bell pepper and cook until tender. Add remaining ingredients and bring to a simmer. Cook covered for 30 minutes. Add fish and cook for 20 minutes or until fish the fish starts to break apart. Makes 8 servings.

Frankie is a senior designer for the airport group in the firm’s Columbia, SC office. He is from Gilbert, SC and was at the firm from 1999 to 2004 and rejoined the firm again in 2014. When not designing airport projects, he enjoys spending time with his family, watching movies, gardening, the outdoors, and playing with his dogs.


Soups

Shrimp and Okra GumboBy Terry Macaluso, Vice President

Ingredients:Packaged gumbo “base” or roux from scratch2 lbs okra, sliced2 lbs shrimp, small/medium¼ cup bell pepper, finely chopped1 medium onion1 cup celery, chopped1 lb lump crab meat, if available

Directions:Cook okra first. Place okra and up to 4 cups water in a nonstick pot. Cover and cook on low to medium fire until okra is soft and gummy consistency. In separate stock pot (8 quart minimum) combine 2 quarts of water and gumbo base. Stir very well and bring to a boil. Add celery, onion, bell pepper and okra. Bring to a low boil. Add shrimp (and crab meat) and cook on low. Simmer for 1 hour. Season to taste. Serve over rice. Makes 1 to 1 ½ gallons.

Terry is the firm’s regional manager in Columbia, SC. He specializes in aviation and land development engineering. He hails from Louisiana and when he’s not spending time with family or volunteering at his church, he’s rooting for his LSU Tigers.


Soups

Clam ChowderBy Ward Marotti, Senior Project Manager

Ingredients:3 8-ounce bottles clam juice1 lbs russet potatoes, peeled, cut into 1/2-inch pieces2 tablespoons (1/4 stick) butter6 slices bacon, finely chopped2 cups chopped onions1 1/5 cups chopped celery with leaves (about 2 large stalks)4 garlic cloves, chopped2 bay leaves1/4 cup all purpose flour6 6 1/2-ounce cans chopped clams, drained, juices reserved1 1/4 cups half and half1 teaspoon hot pepper sauce, or more, to taste0

Directions:Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender. Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper.

Ward is located in the firm’s Charlotte, NC office. He is originally from North Plainfield, NJ and has been with the firm since 2008. When he’s not protecting our nation’s water resources, he enjoys hiking and cooking.


SidesGreen Bean Casserole ............................................................................34Vinaigrette (Russian Beet Salad) ..............................................................35Southern Style Roasted Brussels Sprouts ..................................................36Garlic Smashed (Christmas) Potatoes .....................................................37Fried Squash ...........................................................................................37Homemade Bahamian Style Macaroni and Cheese ..............................38Brie Pasta Salad ......................................................................................39Turkey Dressing ........................................................................................39Irish Soda Bread ......................................................................................40Homemade Mac N Cheese ...................................................................41Corn Casserole .......................................................................................42Savory Zucchini Bread ............................................................................42“Corny” Cornbread ................................................................................43Broccoli Raisin Salad ...............................................................................43

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Green Bean CasseroleBy Catrina Gunn, Technical Manager

Ingredients:2 cans of cut green beans, drained well1 small can mushroom pieces and stems, drained1 small/medium onion, chopped1 (5 oz) can water chestnuts, drained (optional)1 can cream of mushroom soup1 can cream of celery soupSalt to taste1 cup grated cheddar cheese

Directions:Works best in a 1 ½- 2-quart buttered casserole dish. Make sure all ingredients are drained very well or casserole may be “soupy”. Layer half the beans, mushrooms, onions, and water chestnuts (if using) in the casserole dish. Cover with half the cream of mushroom soup, half the cream of celery soup, salt, and half the cheese. Repeat the layers, topping with the rest of the cheese. Bake at 375 degrees for 30 minutes. Makes 6-8 servings.

In 2015, Catrina joined WK Dickson’s Charlotte office as a technical manager. A graduate of the University of Alabama (Roll Tide!), she is originally from Pelham, AL. Catrina enjoys travelling as much and to as many different locations as possible and taking her two beagle-mix pups for walks in the park.


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Originally from Cleveland, Ohio and a UNC graduate, Jennifer is the firm’s director of human resources. She enjoys running, traveling, and spending time with family and friends.

Vinaigrette (Russian Beet Salad)By Jennifer Golynsky, Director of Human Resources

Ingredients:2-3 large beets, scrubbed, boiled, peeled, cubed (can use 3 packages of peeled and steamed baby beets)2 large or 4 small potatoes, cubed, peeled, boiled or steamed until just softHandful or two of baby carrots (or 2 large carrots) sliced/chopped, boiled or steamed until just soft2-3 kosher dill pickle halves, chopped/cubed1 can or ½ jar of Bavarian Sauerkraut (must be Bavarian, it’s sweeter than regular)Olive oil, salt, pepper to tasteDill (optional)

Directions:Prepare beets, potatoes and carrots, drain and put in large mixing bowl. While still warm, drizzle with olive oil, add salt and pepper to taste. Add chopped pickles and sauerkraut and mix well, adding more olive oil, salt and pepper as needed. Let sit for at least a few hours or overnight to let flavors blend. Serve cold.

Tip – if boiling fresh beets, add a little white vinegar to boiling water to preserve color. I use gloves while handling beets so my hands don’t turn colors. You can adjust the amount of beets, potatoes, carrots, pickles and/or sauerkraut to your liking.


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Kraig is the firm’s Director of Marketing and is located in the Charlotte headquarters. He grew up in Miramar, FL and has been with the firm since 2001. When he’s not working he enjoys traveling, hiking, mountaineering, playing golf, and watching sports of all kinds.

Southern Style Roasted Brussels SproutsBy Kraig Kern, Vice President / Director of Marketing

Ingredients:1 ½ lbs Brussels sprouts, washed and cut in half4 ozs (about 1/2 cup) bacon, cut into small squares1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped2 cups low-sodium chicken stockKosher saltFreshly ground black pepper3 tablespoons balsamic vinegar1/2 cup grated Parmigiano-Reggiano1 cup panko breadcrumbs2 sprigs rosemary, leaves only, choppedExtra-virgin olive oil

Directions:Preheat oven to 350 degrees. Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2-3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12-15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2-3 minutes. After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle breadcrumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.


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Garlic Smashed (Christmas) PotatoesBy Joseph Barkevich, Senior Project Manager

Fried SquashBy Miranda Smalling, Civil Designer

Ingredients:20-25 Dutch yellow baby potatoes3-4 tablespoons olive oil6 tablespoons butter, melted3 tablespoons McCormick California Style Garlic Salt with ParsleyGround black pepper, to taste

Directions:Preheat oven to 450 degrees. Lightly drizzle a baking sheet with olive oil. In a large pot of boiling water, add salt and cook potatoes until tender, about 20 minutes; drain well. In a small bowl, combine melted butter and California style garlic salt. Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still held together. Drizzle butter mixture over potatoes and season with pepper. Place into oven and bake for 20-25 minutes, or until golden brown and crisp. Serve and enjoy immediately.

Ingredients:Crookneck squash (as many as you want to make)1 box Jiffy corn muffin mixWaterMilk or buttermilk for dredgingSalt and pepperOil for frying

Directions:Slice squash in thin layers by hand or using a mandolin. In two dishes put preferred liquid in one and Jiffy mix in the other. Salt and pepper the Jiffy mix a little. Heat oil until you can drop a little bit of the mix in and it sizzles but doesn’t burn. Dredge squash in liquid first then in dry mix and add to oil. Fry until golden brown. Drain on paper towels or even better a clean brown paper bag.


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Originally from NC, Angela lived in South Florida for 25 years but then relocated back to the Hickory, NC area. She loves to watch football, root for her daughter’s college basketball team - the UNC Tarheels, and also enjoys gardening, vacationing in the Bahamas, and caring for her beloved dogs.

Homemade Bahamian Style Macaroni and CheeseBy Angela Hall, Administrative Assistant

Ingredients:16 oz package elbow macaroni or penne pasta2 cans of evaporated milk1 stick butter1 onion (medium-finely chopped)1 celery (2 stalks-finely chopped)1 green pepper (½ small pepper finely chopped)4 eggs2 (16 oz) bags cheese (sharp or Mexican 4-cheese)

Directions:Boil pasta for 10 minutes. Drain most of the water (can leave a few teaspoons if you’d like). Dump in large mixing bowl. Mix in beaten eggs. Pour in butter, it will melt on its own from the warm pasta. Pour in can of evaporated milk. Pour in finely chopped onion, celery and green pepper. Pour in one package of cheese. Mix all ingredients well. Then mix in seasoning salt, black pepper, cayenne paper, accent seasoning, paprika to taste (at least 1 tablespoon each). Pour all into slightly greased baking dish, lightly coated with flour. Top with 2nd package of cheese, spread over top evenly. Bake at 375 degrees for 45 minutes.


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Brie Pasta SaladBy Kristel Weldon, Administrative Manager

Ingredients:1 package brie without rind2 lbs fettucine/linguini1 package fresh basil3-4 vine ripe tomatoes, diced¼ cup olive oilFresh parsley3 cloves garlic, dicedSalt and pepper

Directions:Mix garlic, brie, tomatoes, basil, salt and pepper together in bowl and soak in olive oil. Cover with tea towel and leave at room temperature 2-3 hours. Cook fettucine/linguini – strain and while hot mix in bowl with brie and other ingredients. The heat of the pasta will melt the brie. Can be served at room temperature.

Turkey DressingBy Bob Froneberger, Senior Project Manager

Ingredients:Corn bread (old) – recommend Jiffy Cornbread MixBread crumbs (old)½ teaspoon celery seed¼ teaspoon poultry seasoningTurkey drippings or turkey brothOnions to taste, chopped

Directions:Mix dry ingredients together and add drippings/broth until moist. Place in greased dish (with Pam). Bake at 350 degrees until light brown.


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Irish Soda BreadBy Mark Senior, Senior Project Engineer

Ingredients:4 cups sifted all-purpose flour¼ cup granulated sugar1 teaspoon salt1 teaspoon baking powder2 tablespoons caraway seed¼ cup margarine2 cups golden raisins1 1/3 cups buttermilk1 egg unbeaten1 teaspoon baking soda1 egg yolk

Directions:Preheat oven to 375 degrees. Grease 2-quart round casserole dish. Into a large mixing bowl, sift flour, sugar, salt, baking powder. Then stir in caraway seeds. Using a pastry blender, cut in margarine until the mixture has the consistency of coarse corn meal. Stir in raisins. In a separate bowl, combine buttermilk, egg and baking soda. Stir into flour mixture until just moistened. Turn dough onto lightly floured surface. Kneed lightly until smooth. Shape into a ball and place in greased casserole. With a sharp knife, cut a deep cross in the center. Brush with egg yolk that has been beaten with a fork. Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool in pan for 10 minutes and wait until thoroughly cool before slicing. As a substitute for buttermilk, add a tablespoon of vinegar to 1 1/3 cups milk.

Mark has been working part-time with the stormwater group in the Raleigh office after retiring from the City of Raleigh after 30+ years. He grew up in New Jersey and made his way to NC for graduate school at NCSU. When he’s not helping other communities with stormwater, he’s an outdoor enthusiast and can be found on the rivers or in the mountains.


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Homemade Mac N CheeseBy Alex Biermann, Civil Designer

Ingredients:6 tablespoons unsalted butter½ cup breadcrumbs (homemade preferred)5 cups milk½ cup all-purpose flour2 teaspoons sea salt¼ teaspoon ground nutmeg½ teaspoon ground black pepper½ teaspoon cayenne pepper4 cups shredded sharp white cheddar cheese1 ½ cups shredded Gruyere½ cup shredded Swiss cheese1 lb short cut pasta

Directions:Preheat oven to 375 degrees. Spray large casserole dish with nonstick spray. In a medium saucepan, warm milk over medium heat. In a large skillet, melt the butter. Once butter has melted and starts to bubble, add the flour and whisk until the flour is fully incorporated. Continue to whisk and add the hot milk slowly. Whisk for about 10 minutes until the milk and flour mixture has thickened. Remove from heat and add salt, nutmeg, pepper, cayenne, white cheddar, Gruyere, and Swiss cheese. Stir to combine until the mixture is smooth. Set aside. Boil a large pot of water. Cook the short cut pasta 1 minute short according to package directions. Drain the pasta and then rinse with cold water. Stir the pasta into the cheese mixture and then pour the pasta into the prepared casserole dish. Sprinkle the top with the homemade breadcrumbs and bake for about 25-30 minutes until the edges just begin to brown. Remove from oven and let sit for a few minutes before serving.

Alex, a NC State graduate, began working at WK Dickson as a college intern in 2015 before joining full-time as a civil designer in 2016. He enjoys water sports at the lake during the summer, and shredding the slopes during the winter to feed his adrenaline hunger.


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Corn CasseroleBy Jessica Lambe, Marketing Coordinator

Ingredients:2 cans sweet corn, drained2 cans creamed corn2 boxes Jiffy cornbread mix ½ cup sugar 2 sticks butter, melted and cooled16 oz sour cream2 tablespoons chipotle peppers in adobo sauce, finely chopped4 eggs, beaten4 green onions, finely chopped

Directions:Combine all ingredients in a large mixing bowl and pour into a greased 9 x 13 casserole dish. Top with paprika and bake at 350 degrees for 45-60 minutes, until center is firm. This is an easy potluck side dish that feeds a big family for the holidays! It can also be easily halved for a smaller crowd.

Savory Zucchini BreadBy Frankie Leaphart, Senior Civil Designer

Ingredients:1 cup biscuit mix1 small onion, finely chopped½ teaspoon salt½ teaspoon seasoned salt½ teaspoon oregano½ cup Parmesan cheese½ teaspoon red pepper or Tabasco sauce1 clove garlic, minced and crushed½ cup vegetable oil4 eggs, slightly beaten3 cups, thinly diced

Directions:Mix all ingredients, add zucchini last after other ingredients are well mixed. Bake zucchini bread at 350 degrees for 25 minutes in a greased 13 x 9 x 2-inch pan.


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“Corny” CornbreadBy Jake Berkshire, Senior Project Engineer

Ingredients:1 box Jiffy cornbread3 eggs1 cup sour cream (8 oz)½ cup oilSmall can creamed corn

Directions:Mix well and pour into greased 9 x 9 pan. Bake at 350 degrees for 40-60 minutes until brown.

Broccoli Raisin SaladBy Jake Berkshire, Senior Project Engineer

Ingredients:2 broccoli heads or crowns, washed and dried2 large or 8 small shredded carrots (for color)1 cup raisins½ onion, thinly sliced (purple onion is my favorite)Bacon bits

Directions:Combine above ingredients minus the bacon bits in a large bowl. Add the below dressing and bacon bits 30 minutes before serving. Stir well. Yummy!

Dressing:Mix 1 to 1 ½ cups Miracle Whip, ¾ cup sugar (add more if desired), ½ to 1/3 cup apple cider vinegar, salt to taste, pepper to taste, onion salt or onion powder. Optional: Nature’s Seasons by Morton (I use this seasoning). Mix well and blend together.

Jake is a senior project engineer in the firm’s water/wastewater group in Charlotte. He was originally from Lexington, NC and moved to Charlotte in 2004 to pursue an engineering education at UNC Charlotte. Since graduating in 2010, Jake has worked with numerous clients and partners to improve and repair aging water and sewer infrastructure across the Carolinas. Jake joined WK Dickson in April of 2016. Jake enjoys traveling, camping, mountain biking, and visiting with friends and family.


MainsSpicy Chicken and Rice .........................................................................45Bulgogi – Authentic Korean Fire Meat Recipe .........................................46Spicy Simmered Pork Chops ...................................................................47Italian Style Meatloaf ..............................................................................48Pond Family Crab Cakes ........................................................................49Swedish Meatballs with Cream Sauce ....................................................50Tamale Pie ..............................................................................................51Mom’s Baked French Toast ......................................................................51Spaghetti Carbonara ..............................................................................52Seafood Lasagna ...................................................................................53Jon’s Tasty Tortellini ..................................................................................54Lemon-Rosemary Pork Tenderloin ...........................................................55Breakfast Sausage Casserole ..................................................................55Bison Burger ............................................................................................56Hamburger Pie ........................................................................................57Beef Stroganoff .......................................................................................57Yellow Squash Casserole .........................................................................58Crawfish Etouffee ....................................................................................59Baked Chimichangas .............................................................................59Grandma Fermanich’s Hot Dish ..............................................................60

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Bryan is a Gamecock graduate and leads the firm’s land cevelopment practice in South Carolina. When not strapped to his laptop or phone managing projects, he enjoys being a dad to his two young children, camping, running, and is a proud member of F3 Nation!

Spicy Chicken and RiceBy Bryan Thomas, Senior Project Manager

Ingredients:2-3 uncooked chicken breasts, diced into 1-inch pieces¼ teaspoon pepper1/8 teaspoon red pepper3 tablespoons olive oil 9 oz of thick cut ham, diced into ½-inch pieces1 large onion, diced1 medium green pepper, diced 1 clove garlic, minced1 ½ cups long grain rice 2 ¼ cups chicken broth¾ cup white wine½ cup frozen peas2 tablespoons parsley1-2 dashes of hot sauce

Directions:In a large nonstick skillet, combine uncooked chicken, pepper, red pepper and olive oil and sauté for 8 minutes. Remove from the pan and set aside. Next combine ham, onion, and green pepper in the skillet and sauté for 3-5 minutes. Add garlic and rice and cook for 1-2 minutes. Add chicken broth, white wine, peas, parsley, hot sauce, stir in chicken and simmer on a low heat for about 20 minutes.


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Bulgogi – Authentic Korean Fire Meat RecipeBy JD McDaniel, Technical Manager

Kitchen TipBulgogi loosely translated means “fire meat”. It gets its name for two reasons. Firstly, it is traditionally cooked over an open charcoal fire; secondly, due to the red pepper paste and powder used in the recipe. You can purchase the hot pepper paste (gochujang) and red pepper powder at your local Asian market. Also, they will have ribeye cut the traditional way for Bulgogi preparation (it makes a difference).

JD is a technical manager with the firms Environmental Division and is located in the Columbia Office. He is originally from Glasgow, WV and joined the firm in July of 2017. When he’s not working, your likely to find him reading a spy novel, hunting or fishing in the great outdoors.

Ingredients:½ cup soy sauce2 lbs ribeye, sliced thinly5 tablespoons white sugar¼ cup green onions, chopped2 medium onions, sliced thinlySmall jar hot pepper paste (gochujang)2 cups steamed rice2 tablespoons garlic, minced2 tablespoons sesame seeds2 tablespoons sesame oil½ teaspoon black pepper1 tablespoon Korean red pepper powder2 bunches red leaf lettuce

Directions:Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, sliced onions, garlic, sesame seeds, sesame oil, ground black pepper, red pepper powder in a small bowl. Pour over beef. Cover and marinate in a refrigerator overnight. Preheat an outdoor grill for high heat (charcoal is best), and lightly oil a finely spaced grate. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side. Steam the rice (best results if an Asian rice cooker is used). Serving suggestions: Koreans will take one leaf of red lettuce, place a dollop of steamed rice on the leaf, a small portion of cooked Bulgogi, and touch of gochujang paste. This is rolled into a small pouch and eaten in one bite. You can also add a thin sliver of garlic or hot pepper to the pouch.


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Spicy Simmered Pork ChopsBy Jennifer Barker, Corporate Marketing Specialist

Ingredients:4-6 boneless pork chops, 1-inch thick1 green pepper, chopped1 large white onion, chopped1 can of beef broth2 tablespoons corn starch2-3 tablespoons Paul Prudhomme’s meat magic blackening spices1 tablespoon oil¼ cup waterRice

Directions:Coat pork chops generously with blackening spices. Heat oil in skillet over medium high heat and brown pork chops, two minutes per side. Reduce heat to simmer, add onion, green pepper, and beef broth; simmer for 1 hour. Dissolve corn starch in water and add to simmering sauce to thicken. Serve over cooked rice. Enjoy!

Jennifer is WK Dickson’s corporate marketing specialist in Raleigh, NC. She loves a good long hike, taking zumba classes and spending time with her pets and husband of 27 years.


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Italian Style MeatloafBy Paul Smith, Vice President

Ingredients:3 lbs ground beef2 large eggs¾ cup Italian bread crumbs¾ cup Parmesan cheese1 tablespoon minced garlic1 tablespoon oregano1 large can crushed tomatoes2 lbs red skinned potatoesBasil

Directions:Combine beef, eggs, bread crumbs, Parmesan, garlic and oregano. Mix by hand and form into a loaf in a 9 x 13 pan. Chop potatoes into bite sized pieces and place potatoes in pan along the sides of the meatloaf. Pour crushed tomatoes over meatloaf and potatoes. Sprinkle with basil. Bake at 350 degrees for 30 minutes or until center of meat is cooked to your liking. Top individual servings with additional shredded Parmesan cheese as preferred. Serves 8.

Paul grew up in Cary, NC and attended NC State well before joining WK Dickson in 2010. After being named aviation practice leader in 2013, Paul tried flight training for a private pilot’s license. The stress; however, negatively affected his appetite to the point that he decided it was more important to eat than pilot an airplane.


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David is the Chief Operating Officer for WK Dickson and is located in our corporate headquarters in Charlotte, NC. Originally from Wakefield, VA, he joined the firm in 1985 to oversee the development of water and wastewater projects. When not on the road or behind a desk, he enjoys traveling, golf and watching/participating in any other sports related activities.

Pond Family Crab CakesBy David Pond, Executive Vice President/Chief Operating Officer

Ingredients:1 lb backfin crab meat1 lemon 1 egg1 teaspoon salt½ teaspoon pepper3 tablespoons Dukes mayonnaise2 tablespoons brown mustard2 teaspoons Worcestershire sauce3-4 cups panko or bread crumbsButter

Directions:Pick bits of shells out of crabmeat; try to leave the crab meat lumpy, not shredded. Squeeze juice from one lemon over the crab meat and gently toss to mix throughout. Combine egg, salt, pepper, mayo, mustard and Worcestershire sauce. Blend well. Add in lump crab meat and mix gently but very well. Shape into medium size crab cakes with your hands. Roll in panko or bread crumbs Refrigerate for 30 minutes or overnight. Sauté over medium heat in butter until golden brown and enjoy!


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Directions:Fry the onion in butter until soft. Combine breadcrumbs and ½ cup of milk and ½ cup of cream in a large bowl. Set aside the breadcrumbs to absorb the liquid for 5-10 minutes. Add the fried onion, egg, salt, pepper, and meat to the bowl. Mix until everything is combined. Be careful not to over mix. Let it rest for 10 minutes in the refrigerator. Use your hands to shape small balls, about 1 inch in diameter. Dip your fingers in a bowl with cold water to prevent the mixture from sticking to your hands. Fry a few meatballs at a time in a skillet with butter on medium heat, constantly shake the pan to maintain the round shape of the ball. When all the meatballs are evenly cooked through, remove them from the pan and keep warm. In the same skillet melt butter. While stirring, add flour. Add beef stock and heavy cream and let simmer for 5 minutes, stir occasionally. Add soy sauce, fruit jam, salt and pepper to taste. Serve the meatballs with boiled or mashed potatoes, cream sauce and lingonberry jam.

Swedish Meatballs with Cream SauceBy Michael Williams, Civil Designer

Ingredients:

Meatballs:1 Ib ground pork 1 Ib ground beef4 tablespoons breadcrumbs ½ cup milk ½ cup heavy cream 1 onion, chopped1 egg 2 teaspoon salt ½ teaspoon white or black pepper Butter for frying

Cream Sauce: 1 cup of beef stock ½ cup of heavy cream 1 tablespoon of butter 1 tablespoon of flour 1-2 teaspoons of soy sauce 1 tablespoon of seedless fruit (preferably lingonberry) jam or jelly Salt Black pepper

Originally from Ocean City, NJ, Michael started working for WK Dickson in 2016 after graduating from the University of North Carolina at Charlotte. During his free time, Michael enjoys long bike rides around Charlotte and taking pictures of the city.


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Tamale PieBy Brian Tripp, Vice President

Ingredients:4-5 chicken breasts, cooked, skinned, sliced2 jars tamales, remove wrappers and slice1 can white hominy beans2 cans chili without beans2 cans tomato soup1 large onion, cut into onion rings½ lb grated sharp cheddar cheese

Directions:Layer into 3-quart casserole dish: sliced tamales, chicken, chili, hominy, onion, soup and cheese. Repeat ending with soup and cheddar cheese on top. Bake at 350 degrees for 1 ½ hours. Serves 10-12. Tastes great with corn bread!

Mom’s Baked French ToastBy Katie King, Accounting Coordinator

Ingredients:1 cup dark brown sugar½ cup butter2 tablespoons clear corn syrup¾ cup toasted chopped pecans1 teaspoon vanilla6 large to extra large eggs1 ¼ cups buttermilk½ cup milk1 tablespoon granulated sugarSpices: Optional nutmeg and cinnamon to taste, additional vanilla i.e. ½ teaspoon1 long bakery loaf of French bread sliced about 1-inch thick

Directions:Toast chopped pecans in oven at 350 degrees for about 7-10 minutes. Watch carefully, don’t burn. Grease 13 x 9 pan. Melt butter in small saucepan with the brown sugar. Add the corn syrup. Continue to stir until bubbly and the ingredients are mixed well together and are not separating out. Add vanilla and the pecans. Pour into sprayed baking pan. Spread mixture evenly in pan. Place sliced bread on top of sugar mixture. Can squish pieces together. Pan should hold about 10 pieces. In blender, add eggs, buttermilk, milk, sugar, and spices. Pour over bread in pan. Cover pan with foil and place in refrigerator for the next day. OR allow about 45-60 minutes for the egg mixture to soak into the bread. Then bake in a 350-degree oven for about 30 minutes or more (If removing bread from refrigerator, set out for about 20 minutes or so then bake as usual, 30-35 minutes at 350 degrees.)


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Spaghetti CarbonaraBy Miranda Smalling, Civil Designer

Ingredients:1 tablespoon olive oil4 oz minced bacon, preferably slab bacon, or pancetta2 egg yolks1 cup freshly grated Parmesan cheese, plus more1 lb spaghetti, linguine, or other long pastaSalt and freshly ground black pepper to taste¼ cup heavy whipping cream

Directions:Combine the olive oil and bacon in a medium skillet over medium heat. Cook, stirring occasionally, until the bacon is crisp. Meanwhile, bring a large pot of water to a boil. Warm a large bowl in the oven, or by filling it with very hot water. Beat the eggs, Parmesan, and heavy whipping cream together in the bowl. Salt the boiling water and cook the pasta until it is tender but firm. When it is done, drain it and toss it immediately with the egg-cheese mixture; add the bacon and any fat remaining in the skillet. Add lots of pepper; taste and add salt and more pepper if necessary. Serve immediately, passing more grated Parmesan at the table.

Miranda is a civil designer for the watershed services group in the Raleigh office. She is originally from Boone, NC, and has been with the firm for almost three years. Miranda enjoys traveling, hiking, boating and finding good eats around Raleigh.


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Scott serves as both the regional manager

in Raleigh as well as the watershed services practice

leader. He is originally from Bluefield, WV, and has been with the firm since 1998. He originally learned how to cook from his grandmother who taught him the importance of

healthy eating. This fostered a lifelong passion of cooking and

spending time in the kitchen. When Scott is not working he enjoys training for and competing in triathlons, spending time outdoors, and traveling with his family - especially to the beach.

Seafood LasagnaBy Scott Whalen, Vice President

Ingredients:1 green onion, finely chopped, white part included2 tablespoons vegetable oil2 tablespoons butter or margarine½ cup chicken broth1 (8 oz) bottle clam juice1 lb bay scallop1 lb uncooked small shrimp, peeled and deveined1/8 teaspoon garlic salt1 (8 oz) package imitation crabmeat, chunk style1⁄8 teaspoon pepper¼ cup shredded Parmesan cheese1 jar of red sauce9 lasagna noodles, cooked and divided

Directions:In a large skillet, sauté onion in oil and 2 tablespoons butter for about a minute. Stir in broth and clam juice and bring to a boil. Add the uncooked scallops, uncooked shrimp, pepper, and garlic salt and return to a boil. Reduce heat and simmer uncovered 4-5 minutes until the seafood is cooked, stirring every now and then. Mix the drained shrimp and scallops with the imitation crab and set aside. Stir ¾ cup of the sauce into the reserved seafood mixture. Spread ½ cup sauce on the bottom of a 9 x 13 x 2-inch baking dish. Top with three noodles. Spread with half the seafood mixture. Top with 1 ¼ cups of the sauce. Repeat with another noodle, seafood, and sauce layer. Top with remaining noodles, sauce, and Parmesan cheese. Bake, uncovered, at 350 degrees for 35-40 minutes or until top is golden brown. Let stand for 15 minutes before serving.


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Jon’s Tasty TortelliniBy Jon Brown, Civil Designer

Ingredients:20 oz bag of cheese tortellini (frozen can be used – any 3 cheese/5 cheese tortellini)1 lb of sausage (suggest Jimmy Dean’s Hot Sausage)16 oz baby spinach14.5 oz can diced tomatoes (optional 2nd can) (suggest Hunt’s Diced Tomatoes with Basil, Garlic, and Oregano)8 oz cream cheese (softened)32 oz vegetable broth 2 teaspoons of olive oilGarlic saltFresh basil or chopped basilGarlic bread, for side

Directions:Add the vegetable broth and 1 cup of water to a large pot and put it on a stovetop at high heat. Add the cheese tortellini when the broth starts to steam (avoid actually boiling the broth) and lower to medium heat. Occasionally check and stir tortellini. Grab the largest and deepest frying pan you have (I use a Wok) and put it on a stovetop at medium-high heat and add the sausage to the pan. Chop the sausage up with a spatula as it is cooking so it ends up in finer bits. After the browning the sausage, add the olive oil and begin adding the spinach to sauté. Add the diced tomatoes to the sausage and spinach mixture after the spinach

has been reduced and simmer for 3-4 minutes. Add the tortellini and the sausage, spinach, and tomato mixture in the larger of the two pans/pots and add the cream cheese and mix until the cream cheese has completely melted into the tortellini. Add fresh basil leaves or chopped basil and mix. Add garlic salt to taste. Bring out some bowls and enjoy some tortellini with your friends and family, and don’t forget your garlic bread! Great for feeding multiple people or for a meal prep. Serves 6.

Jon is a civil designer for the airport group in the Charlotte office. He grew up in a small town named Bluefield in the state of Virginia and graduated recently from UNC Charlotte. When he gets some free time, he loves to go biking and play guitar.


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Lemon-Rosemary Pork TenderloinBy Kristel Weldon, Administrative Manager

Ingredients:1 medium onion, finely chopped2 tablespoons olive oil1 tablespoon lemon juice1 teaspoon minced fresh rosemary, or ¼ teaspoon dried rosemary, crushed1 teaspoon minced fresh thyme, or ¼ teaspoon dried thyme1 teaspoon grated lemon peel1 garlic clove, minced½ teaspoon salt½ teaspoon pepper2 pork tenderloins (1 lb each)

Directions:Combine the first nine ingredients and rub over tenderloins. Place on rack in a shallow roasting pan. Bake, uncovered at 400 degrees for 45-50 minutes or until it reaches 160 degrees. Cover with foil and let stand 10 minutes before slicing.

Breakfast Sausage CasseroleBy Scott Whalen, Vice President

Ingredients: Butter, for greasing½ loaf of sourdough bread (can use sliced white loaf bread)1 lb fresh bulk pork sausage with sage 10 oz sharp cheddar, grated 2 cups half-and-half 1 teaspoon dry mustard 1 teaspoon salt 5 large eggs, lightly beaten

Directions:Cut the bread into 1-inch cubes and spread in the bottom of a greased 9 x 13 x 2-inch casserole dish. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight. The next day, preheat the oven to 350 degrees. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.


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Chris is the firm’s chief financial officer and is located in the Charlotte headquarters. He has been with the firm since 1996. When he’s not working, he enjoys playing and coaching basketball, motorcycle riding and other outdoor activities.

Bison BurgerBy Chris Nugent, Chief Financial Officer

Ingredients:1 ½ lbs ground bison Salt and black pepper, to taste1 tablespoon olive oil 4 slices Gouda cheese 4 sandwich buns, split, butter toasted 4 tablespoons mayonnaise 1 cup shredded iceberg lettuce 4 dill pickle slabs, drained 8 strips bacon, cooked crisp ¼ cup smoky-sweet-type BBQ sauce Crispy onion straws, as needed, oven-baked according to package directions

Directions:Gently form ground bison into 4 (6 oz) patties (do not overwork ground bison). Season with salt and black pepper. Heat olive oil in a heavy skillet over medium heat. Add bison patties and cook on each side for 3- 5 minutes, or to desired doneness. Top patties with sliced cheese and cook until cheese melts. Spread mayonnaise evenly over bottom halves of toasted buns; top evenly with shredded lettuce, pickles, and burgers. Top burgers evenly with bacon, crispy onion straws and a drizzle of barbecue sauce. Close with top halves of toasted buns.


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Hamburger PieBy Mark Senior, Senior Project Engineer

Ingredients:4 potatoes1 lb ground beef1 chopped onion2 cans condensed tomato soup2 cans “Veg-All”1 cup shredded cheddar cheese

Directions:Preheat oven to 350 degrees. Peel potatoes, quarter and boil until you can pierce easily with a fork. Mash until smooth (you can add a little salt, butter and milk if desired – or sour cream). Cook ground beef and onion in a large skillet until onions are soft and meat is brown. Drain. Stir in tomato soup and vegetables. Pour into 9 x 13 baking dish. Mound mash potatoes in a ring around the edge of the meat mixture. Do not cover meat completely. Sprinkle cheese over the top of the potatoes. Bake for 30 minutes.

Beef StroganoffBy Bob Froneberger, Senior Project Manager

Ingredients:1 ½ lbs top round or sirloin roast (Cut into thin strips)4 tablespoons butter1 small onion (minced)1 can (4-6 oz) mushrooms1 can beef consume soup1 teaspoon tomato paste or catsup2 tablespoons flour Salt and pepper to taste1 cup sour cream

Directions:Brown meat strips in butter. Remove meat and brown onions and mushrooms. Add flour (slowly), tomato paste then soup. Add meat back into mixture then simmer at low heat for 15-20 minutes. Add sour cream then cook another 15-20 minutes. Check meat periodically before adding sour cream for tenderness and cook until tender.


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Yellow Squash CasseroleBy Joseph Lounsbury, Intern

Ingredients:2 large squash, sliced1 tablespoon olive oil1 red pepper, sliced¼ cup water1 sleeve of Ritz crackers1 cup cheddar cheese2 eggs, beaten¾ cup milk¼ cup butter, meltedSaltPepper2 tablespoons butter, sliced

Directions:Preheat oven to 400 degrees. Heat olive oil over medium heat in a large skillet. Sauté peppers for 2-3 minutes. Add the squash on top and then the add the water to the pan. Cover and allow to steam for about 5 minutes, until squash is tender. Crush crackers in sleeve. In a medium bowl, add crushed crackers. Add in cheese and toss. Set half of the cracker/cheese mixture aside. Stir in the milk, beaten eggs, and melted butter. Add in the squash mixture and season with salt and pepper to taste. Pour into a greased 9 x 13-inch baking dish. Top with the remaining cracker mixture and dab with butter. Bake for 25 minutes until cracker topping is slightly browned.

Joe is a design intern with the water/wastewater group while working on his bachelor’s degree at UNCC. He is originally from Colville, WA and started with the firm in 2017. In his free time, he enjoys running, playing basketball, and traveling.


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Crawfish EtouffeeBy Terry Macaluso, Vice President

Ingredients:2 lbs crawfish tails2 large onions1 medium bell pepper1 stick butter1 stalk celery2 cloves garlicParsley, chopped1 tablespoon flour

Directions:Mince onions, celery, bell pepper and garlic. Melt butter and minced vegetables and cook over low heat for 30 minutes or until vegetables are golden brown. Stir in 1 cup flour, stirring constantly. Add crawfish tails. Season to taste with salt and pepper. Add 1 cup of hot water to adjust thickness of sauce. Simmer until tails are soft. Serve over rice.

Baked ChimichangasBy Katie King, Accounting Coordinator

Ingredients:8-10 flour tortillas2 chicken breasts, cooked and shredded (or shredded rotisserie chicken) 1 bunch of green onions2 cups shredded Mexican blend cheese1 small can roasted and diced green peppersToothpicksOlive oil spray

Directions:Make sure chicken is cool enough so it does not melt the cheese while you are mixing the ingredients together. Heat oven to 425 degrees. Combine chicken, green onions, cheese and peppers in bowl. Combine well. Take about ¼ (or more) of mixture and place in the middle of a tortilla. Wrap up like a burrito. Fold in the A & B sides. Roll up the C section from the bottom up. Use a toothpick to keep the tortilla together. Place on a foil lined sheet pan. Once all tortillas are filled and rolled, spray the tops and sides with olive oil and place in oven for 10 minutes. Once tortillas are a golden brown, they are ready to serve.

B

C

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Grandma Fermanich’s Hot DishBy Brad Fermanich, Technical Manager

Ingredients:1 lb ground beef½ cup onion, chopped1 cup egg noodles1 can whole tomatoes1 cup ketchup

Directions:Heat ground beef on stove until brown. Drain any excess fat. Sauté onions on stove and drain. Boil 1 quart of water and add egg noodles. Boil on medium heat until cooked. Drain noodles. Mix cooked egg noodles, onions, tomatoes, and ketchup with cooked ground beef in a large sauce pan. Heat in sauce pan on stove. Serve with French bread and salad. Serves 4.

A native Atlantan, Brad is a technical manager in the airports group and has been working at the firm’s Atlanta office since 2016. He spends his free time enjoying the company of his lovely wife and six awesome kids.


SweetsItalian Anise Cookies ...............................................................................63Cran-Apple Bake ....................................................................................64Chocolate Chip Banana Bread ..............................................................65Chocolate Covered Cherry Smoothie ....................................................66Pumpkin Marble Cheesecake with Chocolate Ganache .......................67Dutch Oven Apple Dumplings ................................................................68Watermelon Shark Fruit Salad ................................................................69Sour Cream Pound Cake ........................................................................70Banana Chocolate Chip Muffins ............................................................71Caramel Popcorn ..................................................................................72Easy Blackberry Cobbler .......................................................................73Lucy Bradshaw’s Famous Strawberry Gravy ............................................73Alex’s Tiramisu Recipe .............................................................................74Graham Cracker Cream Pie ...................................................................75Sour Cream Fudge ..................................................................................76Pumpkin Praline Cheesecake .................................................................76Easy Edisto Mud Pie ...............................................................................77Grandma’s Carrot Cake .........................................................................78Oooey Gooey Cake ...............................................................................79

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Sweets (continued)Chocolate Chip Banana Bread ..............................................................80Banana Nut Bread ..................................................................................81Granny’s Banana Pudding .....................................................................81Dirt Cake .................................................................................................82Triple Chocolate Brownies .......................................................................82Toasted Butter Pecan Cake .....................................................................83Coconut Orange Balls ............................................................................84Peanut Butter Cream ...............................................................................84Chocolate Chocolate Cookies ...............................................................85Easy Peach Cobbler ...............................................................................86Peanut-Raisin Bark ...................................................................................86Strawberry-Strawberry Cheesecake ........................................................87Sour Cream Pound Cake ........................................................................88Easy No-Bake Chocolate Oatmeal Cookies ...........................................88Jessica’s Blueberry Pound Cake .............................................................89Key Lime Cheesecake ............................................................................90Apple Crisp .............................................................................................91Easy Peasy Brownies ................................................................................91

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Italian Anise CookiesBy Kristen Navaroli, Civil Designer

Ingredients:7 cups flour7 teaspoons baking powder7 eggs2 ½ cups sugar1 cup milk½ cup vegetable oil½ cup melted shortening½ cup melted butter3 tablespoons anise extract2 teaspoons honey Directions:Place dry ingredients into bowl and mix well. Mix wet ingredients before adding to dry ingredients. Shape into balls and bake at 350 degrees for 10-12 minutes (golden brown). Let cookies cool before frosting. Frosting:Mix confectionary sugar and milk to form a consistency of thick syrup to dip top of cookies into. Cover with colored sprinkles.

Kristen is a civil designer in the Raleigh office watershed services group. Originally from Massachusetts, Kristen has been living in the Raleigh area for over 10 years and has recently graduated from NC State University. In her free time, she enjoys yoga, hiking, and baking.


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Cran-Apple BakeBy David Peeler, President/CEO

Ingredients:2 cups raw whole cranberries3 cups unpeeled apples, cut up1 ½ cups sugar

Directions:Mix above in greased casserole

Topping:½ cup brown sugar1/3 cup flour1 ½ cups quick cook oats1 stick melted butter¾ teaspoon salt½ cup chopped nuts

Directions:Mix and put on top. Bake at 350 degrees for one hour. Note: If cranberries are out of season, you can substitute canned whole cranberry sauce, same amount (2 cups) but it will be sweeter.

Originally from Miami, FL, David acquired WK Dickson in 1984 after a number of years spent perfecting his airport engineering expertise. When David isn’t busy running a successful consulting firm, you can either find him tinkering with antique automobiles or spoiling his grandchild.


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Chocolate Chip Banana BreadBy Brigid Williams, Program Manager

Ingredients:1 generous cup bananas; mashed, ripe (about 2 large bananas)½ cup light sour cream2 large eggs1 ½ teaspoon vanilla extract2 cups cake flour¾ cup sugar2 tablespoons sugar1 teaspoon baking soda¾ teaspoon baking powder½ teaspoon salt10 tablespoons butter, unsalted1 teaspoon butter, unsalted1 cup semi-sweet chocolate chips

Directions:Preheat oven to 350 degrees. Lightly grease a 9 ¼ x 5 ¼ x 2 ½-inch loaf pan with 1 teaspoon butter. Puree the bananas, sour cream, eggs and vanilla in food processor. Sift the cake flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fixed with whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the chocolate chips. Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

Brigid is aviation program manager for the firm’s Raleigh office. After living in multiple places in the southeast, she put down roots in Raleigh in 2003 and has been with the firm since 2013. She enjoys cooking, gardening, hiking, and hanging out with friends and family.


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Chocolate Covered Cherry SmoothieBy Alex Adekoya, Project Engineer Ingredients:2 cups spinach2 cups almond milk, unsweetened 2 cups cherries, pitted 2 bananas1 teaspoon cinnamon3 tablespoons cacao powder Directions:Blend spinach and milk together until smooth. Add remaining ingredients and blend until smooth. Use frozen fruit to make this smoothie cold. Great for a sweet tooth. Serves two.

Alex is a new project engineer at WK Dickson and is originally from Binghamton, NY. When Alex is not working he enjoys running around with his kids at the beach, playing and watching sports and honing his BBQ grillmaster skills.


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Pumpkin Marble Cheesecake with Chocolate GanacheBy David Ashley, Senior Project Manager

Ingredients:Crust:1 ½ cups old fashioned rolled oats ½ cup pecans, finely chopped½ cup butter, melted½ cup sugar½ teaspoon cinnamon¼ teaspoon nutmeg

Filling:3 (8 oz) packages cream cheese, softened1 cup sugar, divided2 teaspoons vanilla3 eggs1 cup canned pumpkin1 teaspoon cinnamon¼ teaspoon nutmegDash of cloves

Chocolate Ganache:1 (8 oz) package Ghirardelli semisweet chocolate chips¼ cup corn syrup2 tablespoons butter1 teaspoon vanilla

Directions:Heat oven to 325 degrees.Crust: Mix oats, pecans and spices, pour in butter and mix well with fork. Press onto bottom and 2 inches up the sides of a 9-inch springform pan. Bake 10 minutes.Filling: Beat cream cheese, ¾ cup sugar and vanilla on medium speed until well blended. Add eggs, one at a time, mixing after each addition until just blended. Reserve 1 ½ cups batter, add to it the pumpkin and spices and mix well. Spoon pumpkin and cream cheese batters alternately over crust; cut through batters several times with knife or spoon for marble effect. Bake at 325 degrees for 55-60 minutes or until center is almost set. Run table knife around edge of pan to loosen cake from pan. Cool before removing rim of pan. Refrigerate 4 hours or overnight.Ganache: Slowly melt all ingredients except vanilla in double boiler or heavy pan, stirring constantly to avoid scorching. When ganache is smooth, add vanilla. Note: This topping will solidify at room temperature but 30 seconds in the microwave will make a smooth, warm sauce. Allow guests to spoon over cheesecake pieces as they wish!

David is a senior consultant in the Atlanta office with over 40 years’ experience in water, wastewater and watershed/stormwater master planning, and NEPA studies. When not marketing to Georgia prospects, you can find David in the outdoors, mountain biking, kayaking or canoeing.


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Ryan Hager is a project manager located in the firm’s Hickory, NC office. He is originally from Pulaski, VA and has been with the firm since graduating from UNC Charlotte in 2001. When he’s not working he

is spending time with his wife and three young children, enjoying the outdoors, or working on a woodworking project. He has been highly involved in the Boy Scouts of America since his youth and currently volunteers as a unit leader. The aforementioned recipe is actually one from a fellow scout leader and placed second in a national scout cooking competition.

Dutch Oven Apple DumplingsBy Ryan Hager, Project Manager

Ingredients:5 granny smith apples 2 large cans large-size buttermilk biscuits, 10 per can2 cups water 2 cups sugar 2 sticks butter Cinnamon or apple pie spice

Directions:Core apples and peel them (if desired). Slice each apple into 8 pieces for a total of 40 slices. Divide each biscuit into 2 pieces. Wrap apple slices with dough. Grease a 12-inch Dutch oven and place dumplings in oven. Heat water, sugar, and butter together in separate pot (do not bring to boil). Pour mixture over dumplings. Sprinkle cinnamon or pie spice over dumplings. Put Dutch oven over 8-10 charcoal briquettes, and place 10-14 briquettes on top of oven. Check after 20 minutes. Dumplings are done when apples are soft and dough is brown.


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Watermelon Shark Fruit Salad By Bill Young, Vice President

Ingredients/Materials:1 watermelonYour favorite fruits (including blueberries or blackberries)Dry erase markerLarge knifeSmaller utility knifeLarge spoonSwedish fish candies for garnish Directions:Wash and dry the watermelon. Cut off 1/3 of the watermelon at a diagonal angle. Stand the remaining 2/3 upright on your work surface and use a dry erase marker to draw the mouth line and eye sockets. Cut out the mouth. Trim back a ½-inch line of the green part of the rind for the teeth area. Use a large spoon to scoop out the watermelon flesh, leaving 3 inches intact at the base. Cut out the teeth, using a smaller utility knife. Use the smaller utility knife to cut out the eye sockets and trim the green area around the eyes. Insert blueberries or blackberries as the eyes. Use the carved-out rind from the mouth to make the dorsal fin. Cut opening and attach the dorsal fin. Fill the mouth with triangle shapes of watermelon,

accented with Swedish fish. Cut up and add your other favorite fruits.

Once all the fruit has been eaten, give the watermelon shark to the nearest child to wear on their head.

Bill is originally from Upstate NY and moved South in 1996. He serves as WK Dickson’s regional manager in Charleston, and also as a project manager for water and wastewater projects. He enjoys traveling, spending time with his family, and can often be found on the sidelines at one of his three children’s various sporting events.


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Sour Cream Pound CakeBy Trey Wingate, Vice President

Ingredients:3 cups sugar2 sticks butter6 eggs8 oz sour cream3 cups plain flour¼ teaspoon baking soda1 tablespoon vanilla flavoring

Directions:Eggs, butter and sour cream should be at room temperature when you start mixing. Preheat oven to 350 degrees. Cream butter and sugar together. Add eggs, one at a time. Add 1 cup flour, then 1/3 of sour cream, mixing well in between. Repeat two more times. Add baking soda to final third of sour cream. Add vanilla flavoring. Mix well. Bake 1 hour 30 minutes.

For best results spray pan with bakers joy. This makes one Bundt cake, 3 large loaves or 6 small loaves. Let cool before turning out of the pan.

Trey is WK Dickson’s regional manager in Augusta. He has spent his entire career with the firm. He is a jack of all trades, working on a variety of engineering projects. A former semi-professional baseball player, he loves to spend time in the ballpark coaching, playing or just being a fan.


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Originally from Tipp City, OH, Tracie made her home here in North Carolina after a year in Dallas. She has worked for the Corporate office since 2001 as an administrative assistant. When Tracie isn’t busy working, you can find her with her four year old son who keeps her running and on her toes.

Banana Chocolate Chip MuffinsBy Tracie Snyder, Administrative Assistant

Ingredients:3 medium very ripe bananas1 egg1/3 cup milk½ cup granulated sugar½ cup brown sugar1 ½ cups flour1 teaspoon baking soda1 teaspoon salt1 cup chocolate chips

Directions:Preheat oven to 350 degrees. Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin. In large bowl, mash bananas with fork. Whisk in egg, milk, granulated sugar, and brown sugar. In separate bowl, combine flour, baking soda, and salt. Add flour mixture to banana mixture and combine well. Fold in chocolate chips. Spoon equal amounts of batter into 12 muffin cups. Bake 20 minutes or until toothpick inserted in center comes out clean. Allow to cool slightly in pan, then remove to wire rack.


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Caramel Popcorn By Scott Sigmon, Program Manager

Ingredients:6 quarts air popped popcorn1 cup butter or margarine2 cups brown sugar ½ cup light corn syrup1 teaspoon salt½ teaspoon baking soda1 teaspoon vanilla

Directions:Start by preheating your oven to 250 degrees. Follow up by melting butter, brown sugar, corn syrup, and salt in a large sauce pan. Stir mixture constantly until it comes to a boil. Allow mixture to boil for 5 minutes without stirring. Remove mixture from heat, and then stir in baking soda and vanilla. Next, pour caramel over popcorn and mix well. Using a large roasting pan works best for baking the caramel popcorn. Bake popcorn at 250 degrees for one hour. Stir every 15 minutes to make sure the popcorn gets evenly coated. After one hour turn popcorn out on to wax paper and allow popcorn to cool.

Scott is one of WK Dickson’s most senior stormwater professionals. He serves as a program manager in the Raleigh office. When he’s not working he spends most of his time with his growing family.

Tip: For an extra add in, you can melt semi-sweet chocolate chips in the microwave and drizzle over cooling popcorn. Additionally, this recipe won’t set up on a rainy day.


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Easy Blackberry Cobbler By Bryan Thomas, Senior Project Manager

Ingredients:4 cups fresh blackberries (you can substitute blueberries, strawberries, apples, etc.) 1 tablespoon lemon juice1 large egg1 cup sugar1 cup all-purpose flour6 tablespoons butter, meltedVanilla ice cream (optional)

Directions:Preheat oven to 375 degrees. Place blackberries (or other fruit) in a lightly greased 8-inch square baking dish and sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over the fruit. Drizzle melted butter over the topping. Bake at 375 degrees for 35 minutes or until lightly browned and bubbly. Let stand for 10 minutes and serve with a big scoop of vanilla ice cream.

Lucy Bradshaw’s Famous Strawberry GravyBy Miranda Smalling, Civil Designer

Ingredients:2 pints frozen strawberries3-4 tablespoons sugar¼ cup water3 tablespoons all-purpose flour

Directions:Melt frozen strawberries on low heat. Mix water, flour and sugar together. Add to the pot. Turn heat to medium until it comes to a slow boil, just barely bubbling. Cook, stirring often, until thick. Serve over biscuits with butter.


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Alex’s Tiramisu RecipeBy Alex Biermann, Civil Designer

Ingredients:8 large egg yolks½ cup sugar, divided250 g mascarpone cheese, at room temperatureLemon zest2-3 cups espresso or strong coffee, at room temperature6 tablespoons of marsala, rum, amaretto or coffee liquor (optional)1 packet of crisp Italian ladyfingers ¼ cup cocoa powder

Directions:Mix/beat 4 egg yolks, sugar and mascarpone in a round bowl. Sprinkle lemon zest to the mix, whisking constantly, until light and smooth, about 5 minutes. In a large bowl, whisk 8 egg whites, pour in sugar slowly at intervals as it starts getting foamy, whisk until you are able to stand a fork straight in the foam, about 5-10 minutes. Fold the egg white foam into the mascarpone mix with a rubber spatula until almost combined and just smooth (do not overmix or it will be grainy). Combine the espresso and choice of liquor in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2-3 rows of biscuits each in the baking dish. Spread half of the mixes over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers. Spread the remaining mix on top and dust with the cocoa powder. Cover and refrigerate at least 4 hours, or overnight. Remove the cover, shave curls of chocolate on top with a vegetable peeler for presentation. Note: You can increase amount of sugar and liquor as desired.


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Kristel is an Administrative Manager in our firm’s Raleigh office. While originally from Yardley, PA she joined WK Dickson in 2010. Outside of work, her family is her focus.

Graham Cracker Cream PieBy Kristel Weldon, Administrative Manager

Ingredients Pie Crust:16 graham crackers rolled (or 1 whole box of crumbs)2 tablespoons of butter½ cup sugar1 teaspoon cinnamon

Directions Pie Crust:Cream butter, sugar and cinnamon together and add the rolled crackers/crumbs. Spread 2/3 of the mixture onto the bottom of a slightly greased large pie plate reserving 1/3 for the top.

Ingredients Filling:3-4 tablespoons cornstarch, heaping3 egg yolks2 cups of milk½ cup sugar2 tablespoons butter, softened1 teaspoon vanilla

Directions Filling:Mix cornstarch and sugar. Beat egg yolks and add to milk and then butter. Pour cornstarch/sugar mixture into the milk mixing as you go. When blended cook mixture in a double broiler stirring constantly until thick. Add 1 teaspoon of vanilla into the filling and cool. Once cooled pour over graham cracker crust.

Ingredients Meringue:4-6 egg whites, beaten3 tablespoons sugar1 teaspoon vanilla

Directions Meringue:Beat the egg whites, while slowly adding 3 tablespoons of sugar. If the whites are too stiff and not whippy you can add another couple egg whites – it should be very fluffy/high. Carefully spread the egg white mixture onto the custard, then sprinkle the remaining third of graham crack crumbs onto the meringue. Bake at 350 degrees for 30 minutes.


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Sour Cream FudgeBy Maria Gleeson, Administrative Assistant

Ingredients:2 cups sugar½ teaspoon salt1 cup sour cream2 tablespoons butter or margarine½ cup broken pecans or other nuts

Directions:Combine sugar, salt, and sour cream. Cook, stirring occasionally, to soft-ball stage (236 degrees). Add butter. Cool at room temperature, without stirring, till lukewarm (110 degrees). Beat until mixture loses gloss; add nuts. Spread in buttered 8 x 8 x 2-inch pan. When firm cut into squares. Makes about 24 pieces.

Pumpkin Praline CheesecakeBy Katie King, Accounting Coordinator

Ingredients:Pie crust16 oz cream cheese¾ cup sugar16 oz can pumpkin2 eggs1 teaspoon cinnamon¼ teaspoon ginger¼ teaspoon nutmeg¼ teaspoon salt1 cup light brown sugar½ cup self-rising flour1 cup chopped pecans¼ cup butter

Directions:Preheat oven to 350 degrees. Beat cream cheese and sugar until light and fluffy. Add pumpkin, eggs, cinnamon, ginger, nutmeg and salt. Spoon into crust. Mix brown sugar, flour & pecans. Cut in ¼ cup butter until crumbly. Sprinkle over cheesecake. Bake for 1 hour. Cool. Chill in refrigerator. This usually makes 2 deep dish pies.


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Easy Edisto Mud Pie By Michael Cameron, Program Manager

Ingredients:1 Oreo pie crust1 quart of coffee ice cream (softened)12 oz jar of hot fudge topping1 ½ cups of Cool Whip topping1 cup of slivered or chopped nuts of your choice (pecans, walnuts, almonds) divided in half¼ cup of crushed Oreo wafers

Directions:Place half of the coffee ice cream in a large bowl and allow to soften at room temperature (about 15 minutes). Spread softened ice cream in pie crust and place in freezer for 1 hour. Heat hot fudge topping in microwave on low until it easily pours. Remove pie from freezer and spread half of hot fudge topping over the first layer of coffee ice cream. Sprinkle ½ cup of slivered or chopped nuts on fudge topping. Return pie to freezer for 2 hours. Place remaining coffee ice cream in a large bowl and allow to soften at room temperature (about 15 minutes). Spread remaining ice cream on the frozen fudge topping layer of the pie. Return pie to freezer for 1 hour. Heat remaining fudge topping in microwave on low until it easily pours. Remove pie from freezer and spread remaining fudge topping on the second layer of coffee ice cream. Sprinkle ½ cup of slivered or chopped nuts on fudge topping.

Return pie to freezer for 2 hours. Remove pie from freezer and spread 1 ½ cups of Cool Whip topping on frozen pie. Dust with ¼ cup of crushed Oreo wafers. Return pie to freezer for 1 hour to freeze the Cool Whip. Allow pie to sit at room temperature for 10 minutes before cutting into serving pieces.

Michael is the GIS program manager for WK Dickson and is based out of our Columbia office. Michael has been with the firm since 2005. He enjoys introducing his two boys to the outdoors, especially hunting, fishing and managing wildlife habitat.


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Grandma’s Carrot CakeBy Rebecca Renner, Administrative Assistant

Ingredients:1 ½ cups oil2 cups white sugar4 eggs2 cups flour1 teaspoon baking soda1 teaspoon salt2 teaspoons cinnamon½ cup chopped walnuts2 cups shredded carrots

Directions: Preheat oven to 325 degrees. Shred carrots and chop nuts, set aside. In medium bowl, sift together flour, baking soda salt and cinnamon, set aside. In a large mixing bowl, cream sugar and oil. Add eggs one at a time, beating until just combined. Gradually mix in dry ingredients until combined. Fold in nuts and carrots. Grease and flour three 8-inch round cake pans. Distribute batter evenly. Bake 30-40 minutes or until a toothpick inserted into the center comes out clean. When completely cool, slide a butter knife around the edges of the pan. Place a plate on top of the cake and turn upside down, lightly tapping on the bottom of the cake pan until cake falls out. Wrap each layer in parchment paper and aluminum foil, and freeze until ready to be iced. Beginning with the bottom layer, spoon several dollops of icing on layer

and spread evenly. Repeat with second and third layer. Using a butter knife or icing spatula, add small dollops at a time smoothing along the sides of the cake, until fully covered.

Cream Cheese Icing (Best for Grandma’s Carrot Cake) 2 (8 oz) packages of cream cheese1 ½ sticks oleo1 teaspoon vanilla1/8 teaspoon salt3 cups powdered sugar½ cup chopped walnuts

In a mixing bowl, cream together cream cheese and oleo until fully incorporated. Add vanilla and salt. Gradually add in powdered sugar. Beat until smooth and creamy. Fold in nuts. Refrigerate for one hour. Tip: If using a kitchen-aid mixer, once all powdered sugar has been added, set speed to 7 and allow to mix for 7 minutes.


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Oooey Gooey CakeBy Mark Satchell, Senior Civil Designer

Ingredients:Crust:1 package (18 ¼ oz) plain yellow cake mix8 tablespoons (1 stick) butter, melted1 large egg

Filling:1 (8 oz) package cream cheese, room temperature2 large eggs1 teaspoon pure vanilla extract8 tablespoons (1 stick) butter, melted3 ¾ cups powdered sugar1 package (6 ozs; 1 cup) semisweet chocolate chips

Directions:Place rack in the center of the oven and preheat to 350 degrees. For the crust, place the cake mix, melted butter and egg in a large mixing bowl. Blend well with an electric mixer on low speed for about 2 minutes or until the ingredients are well blended and form a ball. With your fingers, pat the batter evenly over the bottom of a 9 x 13 ungreased pan. Set aside. For the filling, place the cream cheese in the same mixing bowl used to make the crust and with the same beaters blend with an electric mixer on low speed until fluffy, about 30 seconds. Stop the machine and add the eggs, vanilla and melted butter. Blend well for 1 minute. Stop the machine and add the powdered sugar a little at a time. Blending well in between stops. Beat well for 1 minute to make sure the sugar is all incorporated. Place the chocolate chips in a small saucepan over low heat. Cook until the chips are melted, about 1-2 minutes. Measure out 1 cup of the cream cheese filling and fold into the chocolate mixture, stirring so the batter becomes well combined and all one color. Pour the remaining cream cheese filling onto the crust and spread evenly across the surface. Drop the chocolate mixture by the spoonfuls over the filling. With a knife, swirl the chocolate batter into the cream cheese mixture so that the batter has a marbled effect. Be careful not to cut into the crust. Place the pan in the oven. Bake the cake until it is well browned and the center still jiggles when you shake the pan, about 45-50 minutes. Place on a wire rack to cool at least 30 minutes to 1 hour. Cut into squares and serve.

Mark is a senior designer in the Raleigh office, working with the water and wastewater group who has been with the firm since 2010. Mark enjoys most anything outdoors. He loves hunting, fishing and shooting trap and skeet and the Sir Walter Gun Club.


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Chocolate Chip Banana BreadBy Alex Biermann, Civil Designer

Ingredients:¾ cup unsalted butter, room temp1 ½ cups white sugar2 eggs4 teaspoons milk4 over ripe bananas2 cups of all-purpose flour1 teaspoon of baking soda1 cup chocolate chips, plus extra to sprinkle on top

Directions:Pre-heat oven to 350 degrees. In a large mixer, combine butter and sugar and whip until combined. Add eggs, one at a time and continue to mix evenly. Add milk and the bananas, mix for approximately 30 seconds. Add the flour and baking soda and mix for a few seconds until flour is evenly combined. Add chocolate chips and give it a quick stir. Spray 2 loaf pans with nonstick spray and evenly divide the batter in the 2 pans. Transfer two loaf pans to the oven and bake for 45 minutes until a knife can be inserted in the center of the loaf and it comes out clean. Remove the banana bread loafs from the oven, let it cool for about 30 minutes before removing from the pans and serving.

Pumpkin BreadBy Cindy Davidson, Administrative Manager

Ingredients:1 (15 oz) can pumpkin puree4 eggs½ cup vegetable oil½ cup applesauce, unsweetened2/3 cup water1 cup white sugar1 ½ cup brown sugar3 ½ cups all-purpose flour2 teaspoons baking soda1 ½ teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground nutmeg½ teaspoon ground cloves¼ teaspoon ground ginger½ cup pecans, chopped (optional) ½ cup golden raisins (optional)

Directions:Preheat oven to 350 degrees. Grease and flour three 7 x 3 loaf pans. In a large bowl, mix together pumpkin, eggs, oil, applesauce, sugar and water until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add nuts raisins if you choose. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


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Banana Nut BreadBy Karl Alewine, Project Manager

Ingredients:2 cups of self-rising flour1 cup of sugar½ cup of oil3 bananas (real ripe)1 cup of nuts2 eggs

Directions:Mix together. Pour in loaf pan and bake at 350 degrees for 1 hour.

Granny’s Banana Pudding By Karl Alewine, Project Manager

Ingredients:2 ¼ cups evaporated milk4 egg yolks (save egg whites for meringue)1 splash vanilla extract¼ cup sugar + 2 tablespoonsVanilla wafersBananas, sliced

Directions:In saucepan over medium heat bring evaporated milk, egg yolks, vanilla and sugar to a slow boil until

thickened (about 10 minutes). Layer vanilla wafers and sliced bananas in an 8-inch square baking dish. Pour the hot pudding over this and then make the meringue. Beat egg whites and 3 tablespoons of sugar until meringue peaks. Pour meringue over the pudding, bananas and vanilla wafers. Bake at 375 degrees for 7-10 minutes until peaks are golden brown.

Karl is a native of Columbia, SC and has been a land surveyor his entire career. He joined WK Dickson in 2005 to lead the surveying department in the South Carolina office. When he’s not working on projects, Karl enjoys watching Nascar and traveling .


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Dirt CakeBy Jake Berkshire, Senior Project Engineer

Ingredients:2 large packages of Oreos2 boxes French vanilla pudding4 cups cold milk8 oz cream cheese½ cup powdered sugar½ cup soft butter16 oz cool whip

Directions:Grind up Oreos. Combine pudding and milk until it begins to set. Add cool whip and milk until smooth. Cream together powdered sugar, cream cheese and butter. Add to pudding mixture and beat until smooth. Alternate layers of Oreos and pudding starting and ending with Oreos. Chill overnight.

Triple Chocolate BrowniesBy Rebecca Renner, Administrative Assistant

Ingredients:1 (5 oz) box chocolate cooking pudding3 cups milk1 box super moist dark chocolate cake mix (Betty Crocker brand is good)1 bag semi-sweet chocolate chips½ cup chopped nuts (optional)

Directions:Preheat oven to 325 degrees. Add cold milk and cooking pudding to medium pot, and heat over medium, stirring constantly until you achieve pudding consistency and it starts to bubble. Remove from heat, and add cake mix and stir; using the back of your spoon to get rid of clumps. The batter will be hot and very thick. Pour into greased (or lined with foil/parchment paper) 9 x 13 cake pan and spread evenly. Sprinkle chocolate chips and chopped nuts on top. Bake at 325 degrees for 28 minutes. Tips: Raw batter does not taste great. Do not be deterred. The finished product is delicious. If your oven typically runs cool or hot, add or subtract 2 minutes baking time. A toothpick inserted will never come out clean.


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Toasted Butter Pecan CakeBy Phil Cannon, Vice President

Ingredients:Cake:2 cups pecans, chopped1 ¼ cups margarine3 cups all-purpose flour, sifted2 teaspoons double acting baking powder½ teaspoon salt2 cups sugar4 eggs, unbeaten1 cup milk2 teaspoons vanilla flavoring

Frosting:¼ cup margarine1 lb powdered sugar, sifted1 teaspoon vanilla flavoring4-6 tablespoons evaporated milk

Directions:Toast pecans in ¼ cup margarine in a 350-degree oven for 20 to 25 minutes. Stir frequently. Sift flour with baking powder and salt. Cream 1 cup margarine; gradually add sugar, creaming well. Blend in eggs, one at a time, beat well after adding each egg. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each ingredient. Stir in vanilla and 1 1/3 cups pecans. Turn into 3 greased and floured 9-inch round cake pans. Bake at 325 degrees for 25 minutes. Cool. Frost between layers only.

Cream the margarine, add powdered sugar, vanilla and evaporated milk until frosting is of spreading consistency. Stir in remaining pecans.

Phil is a vice president and regional manager located in Atlanta. He is originally from Jacksonville, FL and has worked in aviation since 1977. When he’s not working, he enjoys time with his wife, Teresa, playing with their dog, Stella, golfing, traveling, hiking, and following the National Champion Clemson Tigers football team!


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Coconut Orange BallsBy Shannon Healy, Civil Designer

Ingredients:1 lb confectioners sugar6 oz frozen orange juice concentrate12 oz box vanilla wafers, crushed into crumbs½ cup butter, room temperature1 teaspoon vanillaCoconut

Directions:Melt orange juice concentrate. Mix all ingredients except coconut. Roll into balls. Roll balls in coconut. Keep refrigerated. Makes 75 to 100 balls.

Peanut Butter CreamBy Shannon Healy, Civil Designer

Ingredients:1 egg2 cups powdered sugar1/8 teaspoon salt½ teaspoon vanilla1/3 cup peanut butter1 tablespoon butter, softened¾ cups chopped salted peanuts

Directions:Beat egg slightly in bowl. Beat in 1 cup of the sugar, salt, vanilla, peanut butter and butter. Stir in remainder of sugar. Add more sugar to make firm enough to handle. Shape into balls; roll ball in peanuts. Refrigerate.


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Chocolate Chocolate CookiesBy Brianne Walker, Civil Designer

Ingredients:1 cup almond butter½ cup brown sugar1 large egg2 tablespoons cocoa powder1 teaspoon baking soda½ teaspoon sea salt¼ teaspoon vanilla extract½ cup chocolate chunks

Directions:Preheat oven to 350 degrees and place a rack in the middle. Line large baking sheet with parchment paper and set aside. In a large mixing bowl, lightly beat the egg. Add almond butter, brown sugar, cocoa powder, baking soda, salt, and vanilla. Mix well until ingredients are combined into a thick dough. Gently fold in chocolate chunks. Using your hands, scoop approximately one tablespoon of cookie dough and roll into a ball. Place onto the lined baking sheet, leaving space for cookies to flatten out. Using a spatula, gently press down on dough balls to form a round, flat cookie. Bake for 8-9 minutes – don’t worry if the cookies look under-baked. Remove from oven and let cool on baking sheet for 15 minutes, then transfer to a cooling rack until the cookies are completely cooled.

A recent graduate of North Carolina State University, Brianne is a civil designer in our watershed services group in Charlotte. Originally from Greensboro, NC, she enjoys binging on Netflix with her dog Matlock, a schnauzer mix.


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Easy Peach CobblerBy Jason Elliott, Project Manager

Ingredients:½ cup unsalted butter 1 cup all-purpose flour 2 cups sugar, divided 1 tablespoon baking powder Pinch of salt 1 cup milk 4 cups fresh peach slices 1 tablespoon lemon juice Ground cinnamon or nutmeg (optional)

Directions:Melt butter in a 13 x 9-inch baking dish. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir). Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. Bake at 375 degrees for 40-45 minutes or until golden brown. Serve cobbler warm or cool.

Peanut-Raisin BarkBy Jason Elliott, Project Manager

Ingredients:1 lb semisweet chocolate, chopped 2 cups (about 12 oz) roasted, salted, skinned peanuts 1 ½ cups (about 8 oz) raisins

Directions:Line a large rimmed baking sheet with waxed paper. Melt chocolate (see Melting Chocolate below). With a heatproof spatula or wooden spoon, stir in peanuts and raisins. Scrape mixture onto prepared baking sheet and spread to about a ½-inch thickness. Chill bark until firm, about 1 ½ hours. Break or cut into chunks. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks.

Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 inches of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside. Bring water to a boil, turn off heat, then set bowl over pan. Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting. Once the chocolate is melted, stir well and use immediately.


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Strawberry-Strawberry CheesecakeBy Jason Elliott, Project Manager

Ingredients:Crust: 1 (10 oz) package shortbread cookies (such as Lorna Doone) 5 tablespoons unsalted butter, melted

Filling: 10 oz frozen unsweetened strawberries (about 2 ¾ cups), thawed, juices reserved 3 (8 oz) packages cream cheese, room temperature 1 cup sugar 2 tablespoons all-purpose flour 3 large eggs 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract ½ teaspoon almond extract

Topping: 1/3 cup strawberry or currant jelly 3 (1 pint) baskets fresh strawberries, hulled, halved lengthwise

Directions:For crust: Preheat oven to 325 degrees. Butter 9-inch diameter springform pan with 2 ¾-inch high sides. Grind cookies in processor to coarse crumbs. Add butter and blend until crumbs are evenly moistened. Press crumb mixture over bottom and 1 inch up sides of prepared pan. Bake crust until just golden, about 8 minutes. Set aside while preparing filling. Maintain oven temperature.

For filling: Puree thawed strawberries and juices in processor until smooth. Measure ¾ cup puree (reserve any remaining puree for another use); do not wash bowl. Add cream cheese and sugar to processor. Blend until smooth. Using on/off turns, blend in flour.

Add eggs; process until smooth, scraping down sides of bowl occasionally. Add ¾

cup strawberry puree, lemon juice, vanilla extract, and almond extract; process until

well blended. Transfer filling to prepared crust. Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. Place hot cheesecake on rack. Refrigerate

uncovered on rack until cold, at least 4 hours. Note: Can be made 2 days ahead.

Cover and keep refrigerated.

For topping: Using small knife, cut around pan sides to loosen cake; remove pan sides. Stir jelly in heavy saucepan over low heat until melted. Arrange

berry halves atop cheesecake in concentric circles; brush with

warm jelly to glaze. Chill at least 1 hour and up to 8 hours.

Jason is an aviation project manager in WK Dickson’s Raleigh office. He is originally from West Point, MS, and has been with the firm since 2015. Away from work, Jason enjoys music and traveling/exploring with his family.


Sweets

Sour Cream Pound CakeBy Nan Lee, Administrative Assistant

Ingredients:½ lb butter (2 sticks)3 cups sugar1 cup sour cream3 cups all-purpose flour½ teaspoon baking soda6 eggs1 teaspoon vanilla

Directions:Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured tube or decorative fluted pan, and bake for 1 hour and 20 minutes. Note: Do not fill tube pan more than ½ to ¾ full or you’ll have a big mess. I found this out the hard way! Should you have left over batter, you can use other bakers to finish once the larger cake is done. Allow cake to cool completely, and turn upside down on a cake plate to remove from pan. Always moist and delicious, and a crowd favorite! Serves 16-20.

Easy No-Bake Chocolate Oatmeal CookiesBy Frankie Leaphart, Senior Civil Designer

Ingredients:2 cups sugar½ cup cocoa1 stick butter½ cup milk1 teaspoon vanilla3 cups quick-cooking oatmeal½ cup peanut butter

Directions:Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute. Remove from heat. Stir in peanut butter, vanilla and oatmeal. Drop by spoonful onto wax paper. Let cool for at least 30 minutes.


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Jessica’s Blueberry Pound CakeBy Jessica Lambe, Marketing Coordinator

Ingredients:2 sticks of butter, softened½ cup of shortening3 cups of sugar + 2 tablespoons for cake pan3 cups all-purpose flour + 2 tablespoons for blueberries½ teaspoon of baking powder½ teaspoon salt5 eggs at room temperature1 cup of milk1 teaspoon lemon flavoring½ teaspoon vanilla2 cups fresh or frozen blueberries

Directions:Cream shortening, 3 cups sugar, and butter. Add eggs one at a time and mix well. In a separate bowl, add baking powder and salt to 3 cups flour. Add dry mixture, alternating with milk until all is mixed. Continue mixing and add flavoring. In a separate bowl mix 2 tablespoons flour with blueberries. Place a few blueberries in the bottom of your cake pan, then fold the rest into batter. Pour into a greased and lightly sugared tube pan. Bake at 325 degrees for at least 70 minutes, or until toothpick comes out clean. Let cool at least 15 minutes before removing from pan.

Tip: If using frozen blueberries, defrost in the microwave for 2 minutes and drain excess juice before adding to cake batter. Also, this recipe makes a great classic pound cake without the blueberries! And, this recipe makes enough batter for a traditional flute pan, but a little too much for a standard Bundt pan. I put the extra batter in a loaf pan to make what has become known in my home as “the husband’s cake.”

Jessica joined WK Dickson in 2007 and serves as practice marketing coordinator. When she isn’t reading, writing, and dreaming about RFQs and proposals she enjoys gardening, hunting, baking, hitting the beach, and helping on her family’s blueberry farm in Pender County, where she lives with her husband and their two dogs.


Sweets

Directions:Lime Custard: Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).

Crust: Preheat oven to 350 degrees. Wrap 3 layers of foil around outside of 8 to 8 ½-inch diameter springform pan with 3-inch high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 ½ inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

Filling: Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well. Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes. Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend. Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight. Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.

Brian joined the WK Dickson team in 2015 as an airport planner in Columbia. Originally from Indiana, he is active in the local bicycling community and enjoys going to the mountains for hiking, camping, or backpacking.

Key Lime CheesecakeBy Brian Faulkner, Airport Planner

Ingredients:Lime Custard:6 large egg yolks¾ cup sugar6 tablespoons fresh lime juice 1 teaspoon grated Key lime peel or regular lime peel

Crust:1 ¾ cups graham cracker crumbs (about 12 whole graham crackers)¼ cup sugar½ teaspoon salt½ cup (1 stick) unsalted butter, melted

Filling:2 (8 oz) packages cream cheese, room temperature2/3 cup + 3 tablespoons sugar2 large eggs3 tablespoons fresh Key lime juice or regular lime juice1 tablespoon grated Key lime peel or regular lime peel1 (16 oz) container sour creamThin lime slices


Sweets

Cyndee, an administrative assistant in Augusta, GA, was born and raised a southern California girl, spent 20 years in sunny Orlando, FL and now resides in laid back Evans, GA. Relaxation is spending time with grandchildren, RV-ing, yoga, and reading.

Apple CrispBy Cyndee Farrell, Administrative Assistant

Ingredients:1 cup all-purpose flour ¾ cup rolled oats 1 cup brown sugar 1 teaspoon ground cinnamon ½ cup butter, melted 4 cups apples, peeled, cored and sliced½ cup white sugar 1 tablespoon cornstarch ½ cup water ½ teaspoon vanilla extract

Directions:Preheat oven to 350 degrees. Use 9 x 9 or similar sized baking dish. In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into baking dish. Cover with sliced apples. In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick, 10 minutes. Pour over apples. Cover apples with remaining crumble mixture. Place in oven and bake until golden brown.

Easy Peasy BrowniesBy Cyndee Farrell, Administrative Assistant

Ingredients:1 cup sugar¾ cup flour½ teaspoon baking powder1/3 cup oil½ teaspoon salt2 eggs7 tablespoons of baking chocolate (or use 2-3 squares of baking chocolate bar)

Directions:Mix oil and chocolate, then mix in eggs and sugar and then add rest of ingredients. Pour into 9 x 11 baking pan. Bake at 350 degrees for 40 minutes. Ovens vary so keep an eye on it.


Volume

US Metric Imperial 1/4 tsp 1.2 ml1/2 tsp 2.5 ml1 tsp 5.0 ml1/2 Tbsp (1 1/2 tsp) 7.5 ml1 Tbsp (3 tsp) 1/2 fl oz 15 ml1/8 cup 1 fl oz 30 ml1/4 cup (4 Tbsp) 2 fl oz 60 ml1/3 cup (5 Tbsp) 2 fl oz 80 ml1/2 cup (8 Tbsp) 4 fl oz 120 ml2/3 cup (10 Tbsp) 5 fl oz 160 ml3/4 cup (12 Tbsp) 6 fl oz 180 ml1 cup (16 Tbsp) 8 fl oz (1/2 pint) 250 ml1 1/4 cups 10 fl oz 300 ml1 1/2 cups 12 f1 oz 350 ml2 cups 16 fl oz (1 pint) 475 ml2 1/2 cups 20 fl oz 625 ml3 cups 24 fl oz (1 1/2 pints) 700 ml4 cups 32 fl oz (1 quart) 950 ml4 quarts 128 f1 oz (1 gallon) 3.8 ltr

Common Conversions

Weight

US Metric 1/4 oz 7 g1/2 oz 15 g1 oz 30 g2 oz 55 g3 oz 85 g4 oz (1/4 lb) 115 g5 oz (1/3 lb) 140 g6 oz 170 g7 oz 200 g8 oz (1/2 lb) 225 g9 oz 255 g10 oz (2/3 lb) 300 g11 oz 310g12 oz (3/4 lb) 340 g13 oz 370 g14 oz 400g15 oz 425 g16 oz (1 lb) 450 g2 lbs 900 g

Temperature

°F °C 250 120300 150325 175350 180375 190400 200435 220450 230475 250

Baking Pan Sizes

US Volume Metric Volume 11 x 7 x 2 inches 6 cups 28 x 18 x 5 cm 1.4 litres13 x 9 x 2 inches 4 cups 33 x 23 x 5 cm 3.3 litres

8 x 2 inches 6 cups 20 x 5 cm 1.4 litres9 x 2 inches 8 cups 23 x 5 cm 1.9 litres

8 x 8 x 2 inches 8 cups 20 x 20 x 5 cm 1.9 litres9 x 9 x 2 inches 10 cups 23 x 23 x 5 cm 2.4 litres10 x 10 x 2 inches 12 cups 25 x 25 x 5 cm 2.8 litres

8 x 4 x 2 1/2 inches 4 cups 20 x 10 x 6 cm 948 ml9 x 5 x 3 inches 8 cups 23 x 13 x 8 cm 1.9 litres

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