Cherokee County deputy/Marcus police K-9 handler shares favorite recipes

Jackie Stephens is a busy lady. She is a Cherokee County sheriff deputy, works part-time for the Marcus police department and has two middle-school daughters: Karalina, 14, is in eighth grade and Kenzie, 12, is in seventh grade.

“I grew up near Omaha, now I’ve worked for Cherokee County for five years and Marcus for three,” Jackie mentioned. “I’m the canine handler for both positions.

“As deputy, I work every case we get. I’m the medical examiner investigator and administrator of the medical examiner office,” she explained. “I look at a case like a puzzle where you figure out what happened. It can be very emotional. You do your best.” Jackie likes attending her daughters’ activities. Karalina runs cross country and Kenzie plays volleyball and softball.

“I enjoy going to the gym,” she commented. “I’m religious about it and I go every day.”

Jackie has three dogs –– a Belgian Malinois that she works with, a German shepherd and a Dutch shepherd.

Besides dogs, Jackie and her daughters are “horse friendly.” They visit their family and her horses in the Omaha area when the weather permits. She helped on the Cherokee rodeo board the last two years.

The family also enjoys camping.

These are some of Jackie’s favorite recipes.

Cinnamon Rolls

1 qt. whole milk

1 c. vegetable oil

1 c. sugar

2 (0.25-oz.) packets active dry yeast 

8 c. (plus 1 c. extra, reserved) all-purpose flour

1 tsp. (heaping) baking powder

1 tsp. (scant) baking soda

1 tbsp. (heaping) salt

Plenty of melted butter

2 c. sugar (possibly more)

Generous sprinkling of cinnamon

For frosting:

1 (2-lb.) bag powdered sugar

2 tsp. maple flavoring

1/2 c. milk

1/4 c. melted butter

1/4 c. brewed coffee

1/8 tsp. salt

Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm (I let it cool until I can comfortably hold my hands on the side of the saucepan, this will take some time). Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 c. of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1 c. flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to three days, punching down the dough if it rises to the top of the bowl. (Note: The dough is easier to work with if it has been chilled for at least an hour or so beforehand.)

To assemble the rolls, remove half the dough from the bowl. On a floured baking surface, roll the dough into a large rectangle, about 30×10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 c. to 1 c. of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 c. of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal. 

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2 inch slices. One log will produce 20-25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans (or regular 9-inch round cake pans) and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7-9 rolls.)

Repeat the rolling/sugar/ butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15-18 minutes, until golden brown. Don’t allow the rolls to become overly brown. 

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients, as needed, until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove the pans from the oven. Immediately drizzle icing over the top.

Zuppa

1 lb. spicy ground Italian sausage

4 tbsp. of butter

1 tbsp. minced garlic

6 c. chicken broth

2 c. water –– can use more if more liquid is needed

4-5 yellow potatoes cut into 1 inch pieces –– I use red potatoes and typically will use 12-15 small potatoes

Salt to taste

Pepper to taste

Red pepper flakes –– optional if you want more heat

2 c. heavy cream –– and use more if more liquid is needed

4 c. chopped kale –– leave the steams out

Chopped bacon or bacon bits and grated parmesan cheese for topping — optional

Can also use tortellini of choice instead of potatoes

In large pot sauté sausage until browned, use a slotted spoon to transfer sausage to a plate, do not drain pot.

In same pot, melt butter and sauté garlic until fragrant. 

Add chicken broth, water, potatoes, salt, pepper and bring to boil.  Boil until potatoes are tender (approximately 20 minutes).

Chop kale while potatoes are boiling, add kale when potatoes are tender.

Stir in heavy cream and add sausage.

Add salt, pepper and red pepper flakes to taste.

Let simmer for approximately 10 minutes so that kale is somewhat soft.

Serve and top with parmesan cheese or bacon if desired.

Ham and Cheese Sliders

1 lb. sliced deli ham

1 lb. sliced swiss cheese

24 pack Hawaiian rolls

3/4 c. melted butter

1½ tbsp. Dijon mustard

1½ tsp. Worcestershire sauce

1½ tbsp. poppy seeds

1 tbsp. minced onion

Preheat oven to 350 degrees

Grease 9×13 inch pan.

Cut rolls in half (top and bottom).

Layer bottom half or 24 rolls in pan and layer half ham, half cheese, half ham, half cheese.

Add top to sandwiches.

Mix remaining ingredients in a bowl.

Drizzle over top of sandwiches so that they are covered, its okay if melted mixture goes down the side of sandwiches, they just need to be covered by mixture evenly.

Cover with tin foil and bake 25 minutes.  To help with the buttery mixture becoming messy or spilling out of our pan, place a cooking sheet underneath pan while drizzling the mixture and bake on cooking sheet.

Remove tin foil and bake an additional 10 minutes or until tops of rolls are golden brown.