My favorite recipes

With her camera around her neck, Andrea Thompson is a constant figure at all of her children’s sports events and has preserved many unforgettable moments on film.

“I got my first camera when I was 10,” Andrea said. “It was a Kodak with the flash cube on top. I went through at least 500 cubes my first year. I took pictures of everything.”

Because of her love of photography, she has become the unofficial team photographer for many of her children’s activities. She began sports photography when her 16-year-old son, Judd, started playing pee wee football. This year she photographed every 5-6th grade football game of her 11-year-old son, Ashton. They were this year’s championship team. She also photographs for Ashton’s wrestling and Judd’s baseball teams.

Andrea was asked so often for copies of her photographs she began selling them to other team parents. Then, seven years ago, Andrea purchased a professional digital camera and began a website featuring her photography.

“Now that I have a website, parents can go on and download the sports photos for free,” Andrea said. “It’s very handy.”

Andrea and Judd, moved to Colfax from Utah with their children three years ago. Aisha, 19, who now resides in Spokane, Justis, Judd III, both 16, and their youngest, Ashton.

“We are a blended family,” Andrea said. “We have been really blessed that all our kids get along.”

Judd works at the Lower Granite Dam and spends his free-time with his children. This year he was an assistant coach for Ashton’s football team and is a youth leader at Colfax Assembly. Andrea said their home is always filled with boys. Andrea also serves at church. She has turned her love of crafting into making props for children’s services. Andrea and Judd enjoy serving in the community and are often found helping with class parties and other school activities.

“One of our family traditions is providing pizza after Thursday night football practice if the team wins their Saturday game,” Andrea said. “This year I spent every Thursday but one picking-up pizza.”

Before they moved to Colfax, Andrea was an industrial mechanic. Unfortunately, she became ill and could no longer work. Andrea suffers from Chronic Fatigue Syndrome.

“I was bed ridden for three years,” Andrea said, “Then we moved to Colfax, and I was introduced to Mona-Vie Juice by one of Judd’s co-workers at the dam. I started drinking it and got out of bed for the first time in a long time. We met the right people at the right time.”

Andrea also is an avid “couponer.” She carries a large binder full of coupons everywhere. She said she saves hundreds of dollars a month on her purchases.

“My kids think I am crazy,” Andrea said with a smile. “They were not complaining over Christmas when I spoiled them and saved a lot at the same time.”

Andrea said she and Judd love to spoil their children. As a 10-year-old child, Andrea lost her mother. Then, her father passed away when she was 15. She spent most of her teen years in foster care. Because of these experiences, she said she goes “overboard” where it concerns her children.

Andrea and Judd like to cook and share the cooking duties at home. Andrea said she doesn’t really follow recipes. She enjoys putting ingredients together until it tastes right. One of Judd’s favorite recipes is his own spicy chili.

“Judd has won many chili cookoffs with his recipe,” Andrea said. “It’s really hot. He likes it that way. Judd eats jalapenos like most people eat candy.”

Recipes:

Sheppard’s Pie

3 pounds extra lean ground beef

1 medium onion chopped

1-2 Tablespoons butter

One large batch of mashed potatoes (made with around 3 pounds of real potatoes) a freshly made batch works best.

2 family sized cans of condensed cream of mushroom, cream of chicken or cream of celery soup

4 cans of cut green beans

1-2 cups shredded cheddar cheese

Spices- salt, minced garlic, lemon pepper, Italian seasoning (to taste, approximately 1/2 teaspoon each)

Saute chopped onion in pan with butter until translucent.

Brown ground beef in pan and drain any drippings.

Add onions and spices to the ground beef and stir. Layer ground beef in bottom of large casserole dish.

Pour undiluted cream soup over ground beef mixture and spread with the back side of a spoon to evenly distribute it.

Drain liquid from cans of green beans. Pour beans over the top of the cream soup in the casserole. Try to spread them evenly across the top.

Evenly spread the mashed potatoes in a layer across the top of the other ingredients.

Sprinkle shredded cheese over the top of the mashed potatoes.

Bake in an oven preheated to 375 degrees for 40-60 minutes until heated through. Larger, flat, rectangular casserole pans with thinner layers cook faster while taller, skinnier, round casserole pans take a little longer. Mixture will bubble around the edges when heated through.

Judd’s favorite ginger spice cookies

3/4 cup butter (no substitutes) softened

1 egg

1 cup sugar

1/4 cup molasses

2 1/4 cups all purpose flour

2 teaspoons ginger

1/2 teaspoon nutmeg

1 teaspoon baking soda

3/4 teaspoon cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

Additional sugar in a small bowl

In a mixing bowl cream together butter and sugar until creamy.

Beat in egg and molasses.

Combine the flour, ginger, baking soda, cinnamon, cloves, salt and nutmeg.

Gradually add to creamed mixture.

Roll into 1 1/2 inch balls.

Roll each ball in sugar in small bowl.

Place on ungreased cookie sheet about 2 inches apart.

Bake in oven preheated to 350 degrees for 8-10 minutes. Balls will flatten as they bake.

Remove to wire racks and cool.

Super hot, peel the paint off a barn,

Award winning chili

1 pound extra lean ground beef

1 pound chorizo sausage

2- 15 oz cans black beans (drained and rinsed)

2-15 oz cans red beans (drained and rinsed)

2-15 oz cans chili beans (drained and rinsed)

6-15 oz cans stewed tomatoes (Mexican style)

1/2 cup diced green chilies (canned or bottled)

1/2 cup jalapeno pepper slices (the bottled type)

2 fresh peppers of your choice diced (Anaheim or jalapeno work well)

1 medium onion chopped

4 Tablespoons minced garlic

1/4 bunch celery chopped

2-12 oz cans of beer (your choice)

1/4 cup Tabasco sauce

1 bunch fresh cilantro chopped

3/4 Tablespoon cayenne

1 1/2 Tablespoon chili powder

1 Tablespoon hot chili powder

1/2 Tablespoon cumin

1/2 Tablespoon Italian seasoning

1 1/2 Tablespoon crushed red pepper

1/2 Tablespoon salt

1/4 Tablespoon Jolokia (ghost pepper) powder (Use caution when handling this powder and only use a small amount. It is extremely concentrated and can cause skin and eye irritation.)

1 carton chicken broth or a few bouillon cubes diluted in few cups of hot water (if chili is too thick for your liking)

In large fry pan brown the ground beef and chorizo sausage. Drain and place in large stock pot. Add remaining ingredients. Stir well. Bring to a simmer and allow to cook over low heat for at least one hour until cooked down but still viscous. If you prefer your chili thinner then add the chicken broth or bouillon mixture until you reach the desired consistency.