BY ANN CIPPERLY
Terri and Dennis Bisanz both enjoy cooking. On Labor Day, Dennis will grill entrees, while Terri prepares sides and dessert. The Bisanzes have a heart for children and are the founders of the Feeding God’s Children program. Along with volunteers, they deliver meals to children on the state-funded lunch program during summer, as well as some other times and assist families at the holidays.
Terri and Dennis Bisanz both grew up in families who enjoyed cooking, and their “love language” was passed on to them. The couple is sharing their favorite recipes for entertaining Labor Day weekend. While they have a love of cooking, the Bisanzes also share a passion for feeding needy children. This year is the 15th anniversary of the formation of Feeding God’s Children in Opelika by the Bisanzes.
The organization delivered meals to 293 school children during summer and will continue to provide meals for some families during fall and assistance during the holidays with food and gifts.
When Terri was growing up in Ionia, Michigan, she learned a great deal about cooking from her mother and grandmother, she said. Her mother later owned a restaurant, Duchess, that specialized in pies that people would drive many miles to purchase. Her mother also served fried chicken, Hawaiian ribs, omelets and other dishes,
“We started cooking young in my family,” Terri said. “I did a lot of the cooking since Mom worked. There were six kids, but I enjoyed cooking more and found it relaxing to bake cookies. We always said grandmother loved people through their stomach.”
Her grandmother was known for her Cherry Cheesecake that she tripled for special occasions with family. It is now Terri’s favorite to make for family get-togethers and entertaining, she said, as it can be prepared ahead.
Dennis, who grew up in Belding, Michigan, said he enjoyed spending time with his grandparents who lived on a 220 acre farm and had cows, pigs and chickens, as well as horses at one time. They always had a large garden, and his grandmother cooked meals from scratch.
His grandfather was the neighborhood butcher. When anyone wanted meat butchered, they would take it to his grandfather at the farm. His grandmother would make sausage from the leftovers. They also had a dairy farm, and his grandmother made cheese and butter.
“I learned a lot of skills hanging out with my grandfather,” Dennis said. “He had his own smokehouse and made bacon and smoked meats. He taught me how to sharpen a knife properly, and how to butcher my first animal when I was 10 years old.”
When Dennis was 10, his father built their home. During construction, the family camped and cooked all their meals outdoors. Dennis learned how to cook on a wood fire. His father would cook enough meats on Sunday to last through the week, and they would always have a party.
Dennis still enjoys grilling, he said. He cooks on a gas grill and a wood Texas cowboy grill that he built. He can cook 20 steaks at once.
Together, Terri and Dennis have six children and nine grandchildren who live in various places, including Michigan and Kentucky. They enjoy having family visit and preparing delicious meals together. With so many visitors, Dennis made a sign for the front yard that says, “Bisanz Bed and Breakfast.”
When entertaining family and friends, Dennis and Terri will both cook. He grills two or three kinds of meats while Terri will prepare all the sides. For everyday cooking, they take turns preparing meals.
The Bisanzes moved from Michigan to Opelika 20 years ago when the automobile company Dennis worked for in Grand Rapids decided to build its Mercedes frames here. The company had a contract for seven years, then it closed.
Dennis then became project manager for building Daewon America in Opelika. Once the building was complete, he was plant manager. After a few years, he resigned and started his own business, Belding Industrial Services, making specialized and refurbished tools.
His hobby is woodworking. He constructed the building that houses his business, as well as the deck on the back of their home.
After the Bisanzes had lived in Opelika a short time, Terri began to think of children not having enough food as she drove through different neighborhoods. She had always had a heart for children since she was in grammar school, she said, and saw students in the lunchroom who couldn’t purchase their meal.
After she talked to Dennis, they began checking on programs during summer and weekends for children who receive state funded lunches during the school year. When they discovered a need, they came up with a plan.
The Bisanzes presented their dream to the mission board at Trinity Church of Opelika, who decided to support the mission and provide a space to assemble and pack food.
“We could not have the program without the financial support and volunteers from our Trinity family,” Terri said.
The Bisanzes purchase food at the Food Bank of East Alabama. Along with the funds, they collect a variety of non-perishable items from church members and the community.
In the beginning, they provided food for breakfast and lunch for over 200 children in one Opelika neighborhood. During the school year, they delivered weekend breakfasts and lunches for 90 children who attended Carver. Later, when sororities and others began delivering backpack meals for the weekends, the program dropped that service to focus on others.
While it is mainly a summer project, they do some meals during the school year and donate to families at Christmas. Over the years, the need for assistance in feeding children has grown. While they now deliver meals to six neighborhoods, the Bisanzes see other neighborhoods who could use help with meals, but they don’t have the resources to help, they said.
Since Food Stamps can only be used for food, they began helping with personal items, such as toothbrushes, toothpaste, shampoos and soap. It is heartbreaking to see children so happy over an item that an average person never even thinks about not having, they said.
Food, paper products and hygiene items can be dropped off at Trinity throughout the year. Good condition bedding items and towels are needed. Canned goods, pudding cups and such items ready to eat are good for children. The church is located on the corner of 8th Street and Second Avenue in Opelika.
While Terri and Dennis are always planning ways to improve and increase the program for children in need, on Labor Day weekend they will be enjoying and feeding their own family, they said. Check the recipes for Dennis’ grilled dishes and Terri’s family recipes for sides and delectable desserts, including recipes for her mother’s popular Peanut Butter Pie and her grandmother’s Cherry Cheesecake.
Grilled Steak Tips
Dennis Bisanz
1½-2 lbs. beef tenderloin
16 oz. bottle teriyaki marinade
Garlic salt
Cut beef tenderloin into 1½ inch cubes, trimming fat as needed.
Place cut tenderloin and marinade into plastic container with lid. Let sit in refrigerator for 4 hours.
Preheat grill to high temperature. Distribute beef tenderloin chunks evenly across grill surface in a single layer. Sprinkle with garlic salt. Let beef sear for 2 minutes then flip over for 2 more minutes. Reduce heat to medium and cook additional 4 minutes per side.
Remove steak tips and wrap in foil to rest for 20 minutes.
Makes 8 servings.
Grilled Chicken
Dennis Bisanz
3 to 5 lbs. boneless skinless chicken breast
Soy sauce
Lowery seasoning salt (to taste as soy sauce also contains sodium)
Sweet Baby Ray’s Original Barbecue Sauce (or your favorite barbecue sauce)
Clean chicken breast and cut into 3/4 inch slices across grain for approximately 6 pieces per breast section.
Sprinkle soy sauce over chicken to moisten thoroughly.
Place chicken on pre-heated grill and apply seasoning salt to one side.
Flip chicken frequently to avoid sticking to grill until it reaches 160 degrees internal temperature.
Apply barbecue sauce and reduce heat to lowest setting on grill.
Remove chicken after 5 minutes and wrap in foil to let rest before serving.
Makes 10 to 12 servings.
Grilled Vegetable Kabobs
Dennis Bisanz
Serve as side dish with beef tips.
2 large sweet onions
2 large bell peppers
1 lb. button mushrooms
1 lb. baby red potato
Soy sauce
Reusable stainless steel skewers are preferred, but you can use bamboo if you are careful not to burn them.
Cut bell peppers and onions into wedges.
Clean mushrooms and potatoes.
Place each vegetable type on its own skewer.
Cover a cookie sheet with foil. Place all vegetable skewers on foil. Coat evenly with soy sauce.
Place each skewer on the grill on medium high heat. Turning vegetables as needed to prevent burning.
Mushrooms will complete cooking in approximately 5 to 6 minutes. Remove from grill. Onions will be done cooking next, followed by peppers and then potatoes.
Total time to cook all vegetables is approximately 20 minutes.
Note: Vegetables are skewered separately to accommodate individual cooking times.
Grilled Asparagus
Dennis Bisanz
1 lb. fresh asparagus
Olive oil
Seasoning salt
Clean asparagus and trim stems.
Put asparagus in medium bowl, drizzle with 1/4 cup olive toss until evenly coated.
Lay asparagus in an even layer on aluminum foil.
Sprinkle with seasoning salt to taste.
Roll foil into a pouch and seal off ends.
Place on medium high heat grill. Flip pouch every two minutes for approximately 15 minutes. Remove from heat and serve.
Baked Beans
Terri Bisanz
48 oz. Randall Great Northern beans, drained
1 cup brown sugar
3 drops cider vinegar
Small minced onion
½ Tbsp. yellow mustard
2 Tbsp. pineapple juice
3-4 pieces chopped bacon
Combine all ingredients in casserole dish and bake for 1 to 1/2 hours at 350 degrees.
Macaroni Salad
Terri Bisanz
2 cups dry elbow macaroni
4 hardboiled eggs, chopped
½ cup diced celery
½ cup diced carrots
½ cup sliced olives
8 oz. cheese cubes
¼ cup chopped onion
1 cup Duke’s mayonnaise
1 Tbsp. yellow mustard
1 tsp. celery salad
1 Tbsp. sugar
Add elbow macaroni to boiling salted water, boil for 10 minutes or according to package instructions. Drain and rinse macaroni with cold water.
Add macaroni, hard boiled eggs, celery, carrots, olives cheese cubes and chopped onion in a large mixing bowl and mix well.
In a small bowl combine the mayonnaise, mustard, celery salt and sugar, stir well.
Add mayonnaise mixture to macaroni; stir well. Refrigerate for 4 hours or preferably overnight.
Broccoli Salad
Terri Bisanz
6 cups broccoli florets
½ cup shredded carrots
¾ cup raisins and/or dried cranberries
½ cup croutons
¼ cup red sweet onion
¼ cup sunflower seeds
Marzetti’s poppy seed dressing
Rinse broccoli; combine first 6 ingredients in bowl. Stir well, add dressing to taste.
Grandma Hartman’s Cherry Cheesecake
Grandma Jacoba Hartman made this cheesecake for all the family parties.
8 oz. cream cheese, softened
1 cup sifted confectioner’s sugar
1 tsp. vanilla (or almond) flavoring
1 frozen container Cool Whip, thawed
1 graham cracker crust
1 can cherry pie filling
Beat together cream cheese, sugar and vanilla until smooth. Fold in Cool Whip.
Spoon mixture into graham cracker crust. Top with pie filling, Chill until set.
Grandma Jacoba Hartman made for all the family parties.
Peanut Butter Pie
Dutch Dornbos
Popular pie served at Terri’s mother’s restaurant, Duchess.
1 ½ cups crushed graham crackers
¼ cup sugar
1/3 cup melted butter
1 cup peanut butter
½ cup sugar
4 oz. cream cheese, room temperature
½ cup milk
8 oz. Cool Whip
Garnishes: chocolate syrup and peanuts
In a small bowl, combine graham cracker crumbs, sugar and melted butter.
Press into ungreased 9 inch pie pan.
Bake at 375 degrees for 8 minutes. Allow to cool before filling.
Combine peanut butter, sugar, cream cheese and milk. Whip together.
Fold in Cool Whip.
Pour into cooled crust and freeze.
When serving, drizzle chocolate syrup over top, garnish with peanuts.
Pumpkin Shaped Green Onion and Chive Cheese Ball
Terri Bisanz
8 oz. extra-sharp cheddar cheese, shredded
8 oz. chive and onion cream cheese
8 oz. cream cheese, softened
2 tsp. paprika
1/2 tsp. ground red pepper (optional)
1 stalk broccoli for stem
Red and green apple wedges
Combine cheddar cheese and next 4 ingredients in a bowl until blended.
Cover and chill 4 hours or until mixture is firm enough to be shaped.
Shape mixture into a ball to resemble a pumpkin. Smooth
entire outer surface with a frosting spatula or table knife.
Make vertical grooves in ball, if desired, using fingertips.
Cut florets from broccoli stalk, and reserve for another use.
Cut stalk to resemble a pumpkin stem and press into top of cheese ball.
Serve cheese ball with apple wedges.
To make ahead, wrap cheese ball in plastic wrap and store
in refrigerator up to two days.
Mancatcher Brownies
Terri Bisanz
30 caramels, unwrapped
2/3 cup evaporated milk
1 box German chocolate cake mix
½ cup butter, melted
¾ cup semisweet chocolate chips
½ cup chopped pecans or walnuts
Heat oven to 350 degrees and line the bottom of a 9 x 13 inch baking pan with parchment paper.
Melt caramels with 1/3 cup of evaporated milk in a small saucepan, stirring mixture occasionally. Set aside.
Stir together cake mix, melted butter and remaining 1/3 cup evaporated milk to form a dough. Press 1 1/3 cups of dough into pan in an even layer. Bake until puffed but not cooked through, about 7 minutes.
Remove from oven and pour caramel sauce evenly over the top. Sprinkle chocolate chips over the caramel in an even layer.
Top with remaining dough, crumbled into bits and scattered across caramel/chocolate chip layer. Sprinkle with nuts and return to oven.
Bake until brownies are puffy and set, 10 to 11 minutes more. Cool completely and cut into squares.
Makes 15 servings.
Cream Cheese Filled Cupcakes
Terri Bisanz
8 oz. cream cheese, softened
1/3 cup white sugar
1 egg
Dash salt
1 cup semisweet chocolate chips
1 pkg. chocolate cake mix
Preheat oven to 350 degrees.
In small mixer bowl, beat cream cheese and sugar on medium speed until fluffy.
Beat in egg and salt. Stir in chocolate chips and set aside.
Prepare cake mix according to package directions
Line muffin pan with paper cups. Fill 2/3 full with cake mix.
Add 1 tablespoon cream cheese mixture to the center and top with more cake batter.
Bake at 350 degrees for 20 minutes. Makes 18 servings.
Butterfinger Bars
Terri Bisanz
1 cup margarine
1 cup brown sugar
1 cup white sugar
4 cups quick oatmeal
6 oz. package of chocolate chips
¾ cup peanut butter
Cream margarine and sugars together; beat in oatmeal. Press into 9 x 13 dish.
Bake at 350 degrees for 12 to 15 minutes. Melt chocolate chips and peanut butter together in the microwave; spread over warms bars. Cool and cut.
Seven Layer Lettuce Salad
Terri Bisanz
Trifle bowl or bowl of choice
1 cup Duke’s mayonnaise
2 Tbsp. yellow mustard
2 Tbsp. sugar
Head iceberg lettuce
8 hardboiled eggs, sliced
1 cup chopped celery
16 oz. frozen peas
½ cup sweet red onion or green onion, thinly sliced
2 cups cheddar cheese, divided
12 oz. bacon, cooked and chopped
Mix Duke’s, mustard and sugar in a small bowl set aside.
Core and tear lettuce into bite size pieces. Place lettuce in the bottom off trifle bowl. Lightly salt the lettuce.
Add chopped celery starting around the outside of the bowl and filling in the center.
Place a few sliced eggs vertical along the side of the bowl then chop the rest and add to salad.
Add sliced onions.
Spread chopped bacon around the bowl.
Sprinkle 1¾ cup of the cheese, reserving 1/4 cup for top.
Add frozen peas.
Pour dressing on top of salad and spread to edges of the bowl. Garnish with shredded cheese and any chopped egg and bacon you have left.
Cover with plastic and refrigerate for a few hours.