MY FAVORITE RECIPES By Mary Collins: Meet the owners of 165° Brew, LLC

Oct 12, 20170

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165 Brew

From left to right: Brandy Wigen, Dana Repp and Kristen Inderrieden, the proprietors of 165° Brew, LLC.

Kristen Inderrieden, Brandy Wigen and Dana Repp are three local “farm wives” with a knack for the food business. Dana is originally from Dusty, Brandy is from Walla Walla and Kristen grew up on the west side of the state. Kristen met her husband, Allen, when he was a student at WSU. Dana is married to Aaron, her high school sweetheart, and Brandy is married to Pete, whom she met while in college. Dana and Brandy’s husbands farm, while Kristen’s husband works at Lower Granite Lock and Dam. They all live in the country with kids and critters. Life is busy for all three with kids, school activities, 4H, gardening, hiking, skiing, camping, canning and community service.

Kristen studied retail management at Central; Dana took a degree in agricultural economics at WSU, and Brandy double-majored in business management and accounting at Eastern.

Kristen and Allen spent a few months in southern Idaho where Kristen worked in retail before returning to the Palouse. When she moved back to Colfax she continued to work in retail, eventually spending 10-plus years at the Daily Grind in Colfax.

Dana worked her way through school at the Dusty Café and had various positions working in accounts receivable, customer service and banking before being a full time mom.

Brandy's first job after moving to Colfax was with LeMaster Daniels/JW & Associates accounting. In 2007 she earned her Certified Public Accountant license, and in 2012 she started her own accounting/bookkeeping business.

These three friends banded together to take over the Colfax Daily Grind, now re-branded 165° Brew, LLC, in June of this year. They offer espresso drinks, along with other specialty beverages and baked goods. They offered milkshakes during the summer months and continue to offer Ferdinand's ice cream. They also have cider and other fall/winter seasonal beverages available. They partner with JP Pies of Endicott to sell their personal-sized fruit and breakfast hand pies. The business is open Monday through Saturday, 6 a.m. to 6:30 p.m. and Sunday, from 7 a.m. to 6:30 p.m. You can check out their specials on Twitter @165llc and on Facebook.

Blending work and family keeps them busy, but they still enjoy home cooking. Kristen likes to try new recipes; Dana tends to stick to old favorites, and Brandy loves to bake cookies.

Here are their favorite recipes.

Recipes

Chicken in Whipping Cream

Kristen's recipe - serves 6-8

6 whole chicken breasts, halved, boned and skinned

2-1/2 pints whipping cream

2 medium cans drained mushrooms

4-6 large cloves garlic, minced

Dust chicken with flour, brown lightly with oil. Cool on paper towels. Pour cream into large baking dish. Add garlic, mushrooms, salt and pepper to taste. Add chicken and stir. Marinate at least 2-3 hours covered in fridge (best if overnight). Bake at 325° uncovered for at least an hour. Stir down every 15 minutes to prevent burning. Serve with long grain rice mix or on a bed of pasta with sauce. May be reheated, but slowly, as it might curdle.

Creamy Chicken Noodle Soup

Dana's recipe

1 can chicken broth

1 can cream of celery soup

1 can water

carrots, diced (may also supplement with any other vegetables you like, even frozen)

cooked chicken, cut up in small pieces

noodles - any kind but we prefer egg noodles

salt and pepper to taste

Add all ingredients, except noodles, and cook at a slow boil for about 20 minutes or until chicken and liquids are heated and carrots/veggies are almost softened. Add noodles and continue cooking at medium heat until noodles are done.

Brandy’s

Monster Cookies

1 cup butter or margarine

2-1/4 cups peanut butter

2 cups sugar

2-1/4 cups brown sugar

6 eggs

1-1/2 tsps. light corn syrup

1-1/2 tsp. vanilla

3 tsps. baking soda

9 cups oatmeal

2 cups chocolate chips