Best Yadkin Valley Cooks

Two major prize winners.

1. Mixer winner drawn from all Best Cooks past and new submissions

2. $100 award for a chosen Best Cook’s recipe submissions from 12/15/18 until July 15, 2019 that will be included in the new fall cookbook.

Decisions of the judges are final. There is no charge to enter the contest.

Have a favorite family recipe you’ve made your own?

Share it with Yadkin Valley Magazine readers!

Submit your recipe to:
or mail to:
Best Yadkin Valley Cooks
413 Cherry Street
East Bend, NC 27018

When we publish your recipe for the first time, we’ll send you a one time payment of $25, rewarding you for appearing in the magazine and in future YVM Cookbooks…along with a Free copy of One Last Sweet Bite Cookbook.

One of our May-June Best Cooks…


Janet G. Wolfe sent a special, to her and her family, recipe because it was passed on to her from a dear lady from her church. She made this recipe many times for showers and social events at church where members enjoyed and requested it again and again, …her stuffed mushrooms.

Janet says, “Now the recipe is a favorite of my family that is
requested at all our family events. I feel blessed my friend shared her recipe with me.”

48 fresh, whole portabella mushrooms
2 large, whole eggs, slightly beaten
1 pound pork sausage, cooked, crumbled and cooled
1 cup (4-ounces) shredded Swiss cheese
1/4 cup mayonnaise
3 Tablespoons butter
2 Tablespoons minced onion
2 teaspoons horseradish mustard
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce

Remove mushroom stems.
Set caps aside.
Combine remaining ingredients.
Refrigerate one hour or more.
Once chilled, stuff filling into mushroom caps.
Place in two 13×9-inch baking dishes or mini-muffin tins.
Bake uncovered at 350°F 16 to 20 minutes or until heated through.