Award winning cook Bev Jones

Bev Jones and her husband, Ken, have lived in Brunswick for the past 29 years and have one daughter, Stephanie, who lives in Minneapolis. She was a 5-th grade teacher here in Brunswick for several years and then worked at a local insurance office until it closed in 2008. Bev is originally from Moberly, Mo and Ken is from Marshall, Mo.

On a whim, Bev entered a chicken soup recipe in a contest in 2005 and won $5000 in her first cook-off (Cooking Light Magazine)! Since her passion is food and cooking, she decided to try another contest and the rest is history (as they say). Some of the highlights of her winning contests are:

Category winner -Cooking Light

Grand Prize -Uncle Ben’s Rice

First Prize -Idaho potato contest

Finalist -Martha White Cornbread

Grand Prize -Schwan’s Wild About Salmon

Finalist- Ocean Spray Cranberry

Category winner -Southern Living

Finalist – Redwood Creek Campfire Cook-off

Finalist -Betty Crocker Cookie contest

Finalist- Pillsbury Bake-Off

Finalist – Good Shepherd Poultry Cooking Contest

Bev says her cooking style is that of an “experimenter”; she fixes something unique and different for supper just about every night of the week! She thinks eating is an adventure and luckily, Ken is always willing to try something new. Bev enjoys taking her favorite recipes and giving them her own unique twist; she looks forward to sharing some of those recipes here on the website.

Pecan Pesto

Bev Jones
1/3 cup pecan halves or pieces
3 garlic cloves, minced
2 cups fresh basil leaves, packed
1 Tablespoon fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan, Reggiano or Romano

Place all ingredients except cheese in a food processor and pulse until a thick paste is formed. Stir in cheese.

Tips & tricks:

  • To freeze pesto: Pour into ice cube trays, cover with plastic wrap and freeze overnight. Place frozen pesto cubes in freezer bag and use as needed all thru the winter!
  • Can leave out cheese before freezing, if desired.
  • Can use bottled minced garlic, bottled lemon juice, or Parmesan cheese from a can, but fresh is ALWAYS better!

Chocolate Turtle Pecan Bars

Bev Jones

Cookie Base:
1 pouch double chocolate chunk cookie mix
1/4 cup vegetable oil
1 egg, slightly beaten
1 teaspoon espresso granules dissolved in 2 Tablespoons hot water

8 oz cream cheese, softened
3 cups powdered sugar
1/2 cup cocoa powder
2 eggs
3 packages (1.7 oz each) chocolate covered chewy caramels (like Rolo candy), cut into fourths
1 cup chopped pecans

1 cup chocolate sundae topping
1/2 cup caramel sundae topping
1/4 cup chopped pecans

Heat oven to 350 F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in bottom of ungreased 13×9-inch pan.
In small mixer bowl, beat cream cheese, powdered sugar, cocoa powder and eggs until smooth; fold in caramels and pecans. Gently spread over cookie base. Bake 35-40 minutes. Cool 30 minutes.
Drizzle chocolate & caramel sundae toppings over bars; sprinkle with chopped pecans. Refrigerate 2 hours or until set. For bars, cut 9 rows by 4 rows. Store covered in refrigerator. Makes 36 bars.

These bars have layer upon layer of decadent chocolate, caramel and pecans. Tip: spray a sharp knife with cooking spray before cutting the caramels into fourths.