My favorite recipes - Meet Brandy Wigen, Colfax

Jana Mathia | Feb 24, 20110

Growing up in Walla Walla, Brandy Wigen had two working parents who could schedule a vacation any time of the year. Now, married to a fifth generation farmer, things like taking a vacation require more flexibility and planning.

“It’s a different lifestyle when you’re in the middle of it,” she said about farming.

Brandy graduated from high school and community college at Walla Walla where she met Peter Wigen. After college she attended Eastern Washington University and graduated in 2003 with a degree in accounting. She and Peter were married and moved to Colfax where his family farmed.

Farm life wasn’t an entirely new experience for Brandy. Every summer she spent a couple of weeks at her grandparent’s farm in Pomeroy. She also drove truck during summer breaks during college.

But those experiences didn’t fully prepare her for the strain spring and summer work and harvest can put on a family. Brandy noted during harvest she makes a point of getting out to the fields to see Peter for a daily combine ride with the kids, J.P., 5, and Karly, 3.

J.P. enjoys riding in the tractor or being in the shop. When things start to get boring in the shop, he’ll shoot some hoops. This year he’ll probably spend more time riding the tractor with Peter during farm work.

“He really likes to be out there with his dad,” Brandy said.

Brandy said Karly prefers to do things with her mom.

When they can get time away from farm work, the family enjoys snowmobiling in the winter and tent camping in the summer. Two years ago was the first time they tried camping with the kids and they enjoyed it so much they repeated the experience twice the next year. Their swimming pool also gets lots of use in the summer.

One room in the house is used for Brandy’s hobby of scrapbooking and her office for Brandy’s Bookkeeping and QuickBooks Consulting business. She started the business in 2008. Prior to that she worked as a full-time accountant in Colfax.

After Karly was born, she worked the busy season while her dad battled cancer. Work took many hours, so she quit and started her bookkeeping and consulting on the side.

She also now works part-time for JW & Associates.

“This is a much better fit for our family,” she said. Her family is active in the Peace Lutheran Church and every Friday she takes the children to Moscow for gymnastics. She also serves on the board for the Tapestry women’s choir.

Brandy is also heavily involved with the Relay for Life. She was first introduced to Relay when she was dating Peter and his father was battling cancer. She has been on a team for 10 years and has been on the planning committee for the past three years. This year she begins a two-year stint as the committee chairperson while continuing as the on-line chair.

Brandy is no stranger to cancer and its victims.

“It’s a huge factor in my life. I’m very passionate about it,” she said. Her best friend was 18 when she died of lymphoma. She has also lost her father, father-in-law and an uncle to cancer. Several other family members have fought cancer and survived.

Brandy said she is really trying to promote the Relay and get the energy and momentum up.

“I believe in it, and it’s really important to me,” she said. Even when her time as committee chair is up, she plans to stay active with the committee as long as she can.

Recipes:

Crock Pot Macaroni and Cheese

8 oz. macaroni, cooked and drained

1 tall can evaporated milk

1 1/2 cup milk

1/2 tsp. salt

3 cups grated cheese

2 eggs, well beaten

1/4 stick melted butter

Mix all ingredients in crock-pot. Cook on low 3 hours 15 minutes. Do not lift lid during cooking. Spray crock-pot with Pam for easier cleaning.

Peanut Butter Clouds

1 cup sugar

1 cup powdered sugar

1 cup vegetable shortening

1 cup peanut butter

2 eggs, slightly beaten

1 tsp. vanilla

2 tsp. baking soda

2 cups flour

Combine sugars, shortening, peanut butter and eggs. Beat until well blended.

Add dry ingredients and mix well. Shape into balls about the size of a walnut. Place on a lightly greased cookie sheet and flatten with a fork.

Bake at 350 degrees for 10 minutes.

Pepperoni Calzones

1 lb. frozen bread dough, thawed

4 oz. cream cheese, softened

4 oz. mozzarella cheese, shredded

1/2 cup chopped green onions

2 cloves garlic, minced

1/4 tsp. dried thyme

4 oz. sliced pepperoni

1/4 cup olive oil

Preheat oven to 450 degrees. Grease a baking sheet. Slice bread dough into 4 equal pieces, set aside.

Combine cream cheese and mozzarella in a medium bowl. Stir with fork until mixed. Add green onions, garlic and thyme, stir.

Roll out dough pieces into 6-inch circles. Divide cream cheese mixture among circles. Spread mixture within an inch of edge. Layer pepperoni, overlapping slices, on cream cheese.

Fold dough over filling. Seal edges using fork. Place calzone on baking sheet. Brush with some oil. Bake for 10 minutes. Brush with remaining oil. Bake until browned, about 10 minutes longer.