June Cookie of the Month

by Frankie Thomas

 Apr 22, 2019 at 7:29 PM

Jelly Cookies
Frankie Thomas, Line Cook, Holston Hills Country Club

Growing up my Great Auntie first made these for me as a child. They are my personal favorite. She would always make them for me when I would visit her in Georgia while growing up. They remind me of my family every time I have them. The recipe is great because you can pick whatever jelly or preserves you want.

Fun Facts About Frankie

- Length of Service: 2.5 years
- Hometown: Knoxville TN
- Favorite Menu Item: Smoked Chicken Wings (extra hot)
- One thing someone might not know: Frankie is a very outgoing family man who loves spending time with his five kids and seven grandchildren. He was also the Holston Hills 2018 Employee of the year!
- One thing he loves about his job: The members and getting to know them. Frankie loves the family style environment of a private club.


1 ½ cups Unsalted Butter, softened                      
1 cup White Granulated Sugar
4 Egg Yolks                                                             
½ teaspoon Vanilla Extract
3 ½ cups All-Purpose Flour                                    
1 cup Jelly or Preserves (any flavor)


Preheat conventional oven to 375°. In a medium bowl, cream together butter, sugar, vanilla and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1-inch balls.  If dough is too soft, refrigerate for 20 minutes. Place balls 2 inches apart on a parchment paper lined cookie sheet. Using the back of a spoon, make a small well or indentation in the middle of the cookie ball. Fill cookie with ½ teaspoon of preserves or jelly. Bake cookies 8 to 10 minutes in preheated oven until they are golden brown on the bottom. Remove cookies from cookie sheet and cool on wire rack.

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May Cookie of the Month

by Tracy Cottrell

 Apr 22, 2019 at 7:14 PM

No Bake Chocolate Oatmeal Cookies
By Tracy Cottrell, Sedgefield Country Club 

This recipe was given to my mom by my grandma, Mary Sumner (Momaw), to all who knew her.  Momaw shared her love of cooking with me when I still had to pull up a chair to the stove so I could stir. Growing up, I fondly remember her making these cookies for our blended family. I lost her when I was 11, but never forgot her love or her cooking.

Fun Facts About Tracy

- Length of Service: 8 years and 10 months
- Hometown: Grays Chapel, North Carolina
- Favorite Menu Item: The rock shrimp salad. I make the Caribbean salsa and it’s delicious!
- One thing someone might not know about me: I love to snorkel. Being underwater with the fish is a whole different world. It’s very peaceful to me to watch all the colorful fish.
- One thing I love about my job: Being able to put a smile on someone’s face when they eat something I’ve prepared. It makes me happy to make the members or staff happy with a good meal. That’s what I love about my job.

2 cups Sugar                                          
½ cup Milk
1 Stick (8 Tablespoon) Unsalted Butter
¼ cup Unsweetened Cocoa Powder
3 cups Old-Fashioned Rolled Oats        
1 cup Smooth Peanut Butter
1 tablespoon Pure Vanilla Extract         
Large Pinch of Salt

Line a baking sheet with wax paper or parchment. Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat. Stir occasionally and then let boil for 1 minute. Remove from heat. Add the oats, peanut butter, vanilla and salt; stir to combine. Drop teaspoons of the mixture onto the prepared baking sheet. Let sit at room temperature until cooled and hardened, about 30 minutes.

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New Arrivals

by Casey Griffith

 Mar 22, 2019 at 5:00 PM

Enjoy two new exclusive wines from Napa Valley’s Juslyn Vineyards.

Following the success of McConnell Golf's first exclusive wine offering, two new vintages arrive in March. Juslyn Vineyard’s incredible 2015 Cabernet Sauvignon received 97 points from Robert Parker’s Wine Advocate and sold out in six months — and McConnell Golf members will now enjoy the very last of it. Additionally, an exciting 2018 Sauvignon Blanc is available; Juslyn’s first from Sonoma County.

We caught up with Juslyn Vineyard’s Partner and General Manager Stephanie DeMasi for details on the new pours.

Casey Griffith: We’re thrilled to be extending our partnership with Juslyn! Tell me more about the new wines.

Stephanie Demasi: The 2015 Cabernet Sauvignon is sensational. It’s a true Cabernet Sauvignon off of Spring Mountain. To have a wine shine so bright in its youth is a rare achievement of nature. The 2018 Sauvignon Blanc was sourced from the Dry Creek Valley in Sonoma County. The fruit is exotic and fresh, less mellow than the riper Napa Sauvignon Blanc we are accustomed to producing. The wine is exhilarating and versatile.

CG: As a relatively novice wine drinker, what will I like about the wines?

SD: Both of these wines are incredibly approachable — just pop and pour! They offer a bounty of fruit and great acidity, which allows them to linger on the tongue for some time.

CG: I’m already thinking about my favorite menu items to try these with. Can you offer pairing suggestions?

SD: A mixed grill of white and red meat can take on the 2015 Cabernet Sauvignon. It can also welcome pesto pasta salad with pecorino and artichokes — break all the rules! I love pairing curry with the 2018 Sauvignon Blanc — super zippy and fresh — or try it with arugula salad and citrus, poached salmon with lemon and roasted potatoes, or a cheese course with dried fruit.

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April Cookie of the Month

by Isaac Spencer

 Mar 01, 2019 at 10:01 PM

Oatmeal Pecan Cookies
Isaac Spencer, Executive Chef, Grande Dunes Members Club

These are cookies that my family and I make when it rains. I know that every family has different things that they like to do when it’s not an optimal time to go outside and play. At my house we bake cookies, watch movies, and enjoy the rainy day. The next time the weather forecast is calling for Spring Showers, make sure these ingredients are in your cabinet and spend an hour or so creating a delicious cookie that is sure to make a Darker Day … a little bit Brighter!

1 Stick Unsalted Butter, room temperature          
½ cup Dark Brown Sugar, packed                           
½ cup White Sugar                                                 
1 large Egg                                                              
2 teaspoons Vanilla Extract                                    
½ cup + 3 tablespoons White Flour; leveled          
½ tablespoon Cornstarch                                                          
1/3 Chopped Pecans
¼ cup Oat Flour (blend Old Fashioned Oats in the blender)
½ teaspoon Baking Soda
½ teaspoon Fine Sea Salt
1/8 teaspoon Nutmeg
½ teaspoon Ground Cinnamon
1 ½ cup Old Fashioned Oats
1 cup Milk Chocolate Chips, plus more for adding to tops of cookies 

Make sure your butter is at room temperature and not melted. Cream together the butter, brown sugar, and white sugar until light and creamy, at least 3 minutes. Beat in egg and vanilla. In another bowl add the flour and cornstarch. To make oat flour, blend up regular oats in a blender or food processor until they resemble flour. Measure to get ¼ cup and add that in. Add in the baking soda, fine sea salt, nutmeg, cinnamon, and old fashioned oats. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in chocolate chips. Coarsely chop the pecans and add them in. Stir together all ingredients and cover tightly; chill for at least 1 hour. These cookies do not cook well unless chilled. Preheat oven to 375°. Scoop out balls of dough. (If using a food scale, do cookie balls about 1.8 oz. in size). Line a cookie sheet with parchment paper or baking liner. Place balls of dough (no more than 9 cookies at a time) on the cookie sheet. Return the tray of cookies to the fridge for 10 minutes. Bake for 7-9 minutes or until lightly browned at the edges (even if center looks a little under-done, it cooks more after being pulled out of the oven). These cookies set up and become extremely delicious and chewy if they are slightly under-baked. Err on the side of slightly under-baking these cookies for soft, chewy, and tender cookies! Press some extra chocolate chips into the tops of the cookies and sprinkle sea salt if so desired. Cookies best enjoyed within 2-3 days.
Yield:  20 cookies.

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March Cookie of the Month

by Graham Heaton

 Mar 01, 2019 at 9:46 PM

Marshmallow Toffee Cookies
By Graham Heaton, Sous Chef, Old North State Club

As a parent of little ones, it’s very important that we spend time with them and share our love of our jobs so that they have an appreciation of what we do. When given the chance to recreate memories of my childhood, I get out one of our old family recipes and share with my children the joy of baking. Baking is also a chance to work with our children on simple daily tasks that help when learning and practicing math. The children don’t even realize you are quizzing them on these math questions.


1 cup Margarine 
¾ cup packed Brown Sugar
¾ cup Granulated Sugar
1 large Egg
1 large Egg Yolk
2 teaspoons Vanilla Extract
3 cups All-Purpose Flour
1 teaspoon Baking Powder
¾ teaspoon Salt
¼ teaspoon Baking Soda
½ cup Mini Chocolate Chips
¾ cup Milk Chocolate Toffee Bits
¾ cup Mini Marshmallows


Preheat oven to 375°. Line a baking sheet with parchment or silpat liners. Mix brown sugar, granulated sugar and margarine, for about 30-45 seconds, or until fluffy. Add the egg, egg yolk and vanilla; mix until well blended. Stir in flour, baking powder, salt and baking soda until blended (dough will be soft and creamy). Add mix-ins into the dough until every spoonful of dough has some of the delicious mix-ins. Drop dough by rounded teaspoonfuls onto ungreased baking sheets 3 inches apart. Bake 10-12 minutes until edges are lightly golden. Cool 1 minute on wire rack. Remove from baking sheets and cool completely.

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February Cookie of the Month

by Lauren Thedieck

 Jan 01, 2019 at 10:24 PM

Red Velvet White Chocolate Chip Cookies
By Shug Hammond, Line Cook, Providence Country Club

Anything red velvet is my favorite! During the month of February when RED is so prevalent, I think this special dessert will bring something “lovely” to your house... enjoy!

Fun Facts About Shug

  • Length of Service at PCC: Two years
  • Hometown: Plainfield New Jersey
  • Favorite Menu Item: Pan-seared Norwegian salmon, honey Dijon, dill crème fraiche, potato latkes, and shaved asparagus
  • One thing someone might not know about me: I want to try standup comedy
  • One thing I love about my job: I love the freedom to be creative through desserts


1 Egg                                                      
1 ¼ cup All-Purpose Flour
½ teaspoon Baking Soda                       
½ cup Brown Sugar
1 tablespoon Vanilla Extract                 
½ cup White Sugar
1 ½ cup White Chocolate Chips             
1 ¼ cup Red Velvet Cake Mix
¾ cup Butter

DIRECTIONS: Using a paddle attachment, cream butter and both sugars until smooth and creamy. Beat in egg and vanilla. Add in flour, cake mix, and baking soda until a smooth dough is formed. Then, add in chocolate chips. Let dough chill at least 2 hours. Chilling prevents the cookie from spreading too thin while baking. Bake at 325° for 9-11 minutes. Cookies may not seem fully cooked but will firm up when cooled. Yield:  24 cookies


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January Cookie of the Month

by Lauren Thedieck

 Jan 01, 2019 at 10:23 PM

Oatmeal Cranberry Apple Cookies
By Cedric Hendricks, Line Cook, Raleigh Country Club

These cookies remind me of my travels to Atlanta, Georgia. At a hotel where I stayed, these tasty treats were offered as free samples to the guests. I loved them so much I wanted to recreate the recipe and spread the same delight to others. Sometimes it’s the little things we remember the most. I hope that this recipe will make some special memories for you and your family as they have done mine.

Fun Facts About Cedric: 

  • Length of Service at RCC: Three years
  • Hometown: Henderson, NC
  • Favorite Menu Item: Crispy softshell crab on toasted brioche bun with arugula, pancetta, sliced tomato and tarragon caper remoulade
  • One thing someone might not know about me: I like Japanese anime
  • One thing I love about my job: The ability to be creative


1 ½ cups All-Purpose Flour
2 large Eggs
1 teaspoon Salt
1 teaspoon Vanilla
1 teaspoon Baking Soda
3 cups Quick Oats
¼ teaspoon Nutmeg
1 ½ cups dried Cranberries
1 cup Butter, softened
1 ½ cups small, diced Apples
1 cup Brown Sugar
1 cup Pecans, toasted
½ cup Sugar

DIRECTIONS: Preheat oven to 350°. Mix all dry ingredients. Cream the butter and sugars together. Gradually, add eggs and vanilla until smooth. Stir in flour mixture until incorporated. Fold in oats, cranberries, apples, and pecans. If mixture appears too thick, add 1 tablespoon of water. Form 1-inch balls on a cookie sheet one inch apart. Bake for 10 minutes.


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