Hot Onion Souffle

Kelly Bakker is the administrative assistant at the Princeton Community Education office. She grew up in Zimmerman and her husband Kevin is originally from New Jersey. The couple met in 1997, while working at Prudential Life Insurance in Plymouth. He is also employed by the Princeton School district.

Kelly enjoys following the sporting games that the couple’s son Jack is in. Jack, a sophomore at Princeton High School, participates in basketball, football and track and field.

Kelly also enjoys swimming, fishing, cooking and relaxing. She is helping with a fundraiser to establish an endowment scholarship fund that would give scholarships in the name of PHS grad Kati Smith Bakker, who passed away last fall. A dinner and entertainment event is planned for the fundraiser at Steven’s Restaurant in Princeton Feb. 23, starting at 6 p.m.

 

HOT ONION SOUFFLE

12-16 oz. bag frozen chopped onions

3 eight-ounce pkgs. softened cream cheese

2 cups grated Parmesan cheese

1/2 cup real mayonnaise

 

Thaw and drain onions in paper towels, pressing with towels until moisture is gone. It will take about an hour for the onions to thaw.

Heat oven to 425 degrees.

Mix all ingredients together and spread in greased 9×13-inch pan. Bake 20-30 minutes, until top is slightly golden brown.

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