Welcome to Facet Family of Companies
Facet's Recipes

Chris's Legacy Layered Enchiladas

Recipe Provided By Chris Tippey



1 lb. lean ground beef

3/4 cup chopped onions

2 garlic cloves, minced

1 (4.5-oz.) can Chopped Green Chiles

1/2 teaspoon salt

1/8 teaspoon pepper

20 Ounces Old El Paso Enchilada Red Sauce 

8 (6-inch) corn tortillas

4 oz. (1 cup) shredded Mexican cheese blend

Sour cream, if desired



Step 1 Heat oven to 375°F. In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.

Step 2 Pour 1 can of the enchilada sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Arrange 4 tortillas in dish, overlapping slightly. Spoon beef mixture evenly over tortillas; top with remaining 4 tortillas. Pour remaining can of enchilada sauce over top. Sprinkle with cheese.

Step 3 Bake at 375°F. for 20 to 25 minutes or until thoroughly heated. Serve with sour cream.

Morgan's Pasta Salad Spirals

Recipe Provided By Morgan Gillespie



1 box tricolored noodles

1 half bottle Tuscan Garden Italian dressing (found at Aldi)

4 tablespoons of butter

Crushed red peppers

Minced onion seasoning

Garlic Salt



Cook noodles and add butter while still hot. Season to taste with crushed red peppers, minced onion seasoning, and garlic salt. Mix well with dressing, and refrigerate overnight. Serve cold.


Jerad's Dressing Made Easy

Recipe Provided by Jerad Trout

2 - sticks butter

Add 3/4 cup chopped onion

Add 1 1/2 cup chopped celery

Cook on low until transparent


Add 12 cups Bread Crumbs 

1 Tbsp salt

1 tsp pepper

1 Tbsp sage

2 beaten eggs


Add enough chicken broth to moisten 

Bake on 350 degrees for one hour 

Karol's Apple Cake

Recipe Provided By Karol Burton



1 ¼ c. oil                                           2 c. sugar

2 eggs                                                2 c. flour

1 tsp. Baking soda                             1 tsp. Cinnamon

½ tsp. Nutmeg                                   ½ tsp. Salt

3 c. chopped apples                           1 c. pecans

1 tsp. Vanilla


Mix oil, sugar, and eggs. Add dry ingredients and beat well (batter will be stiff)

Add chopped apples, nuts, and vanilla. Mix well. Pour into greased 13 x 9 cake pan.

Bake at 350 degrees for 45 minutes.



1 c. sugar                                           ½ tsp. Baking soda

½ c. buttermilk                                  1 tsp. Vanilla

1 stick margarine


Mix all ingredients in saucepan and boil 3 minutes over medium heat. Poke holes in top of warm cake. Pour boiling glaze over top of cake.


Katie's Pizza Pasta Salad

Recipe Provided By Katie Helgeson


  • Zesty Italian Seasoning Packet (Or make your own with Oregano/Italian seasoning, garlic powder, salt, and pepper)
  • ¼ cup vinegar (I use Apple Cider Vinegar, but you could use Balsamic or any type of vinegar you like to spice it up)
  • 3 Tbsp. of Water
  • ½ cup of Olive Oil
  • 1lb. of cooked pasta
  • 1 Bag of Mini Pepperonis
  • 6.5 oz Can of Sliced Olives
  • Small package of cherry tomatoes
  • 8 oz Package of Mozzarella Pearls
  • Parmesan cheese to taste
  •  (Optional Fresh Chopped Basil)


**You could also add chopped up peppers or onions if you like those on your pizza!


Cook 1 lb. of pasta to use in your dish. I like using rotini, but you could use your favorite kind of pasta. Drain and rinse under cool water. Then set aside.

Prepare the dressing per the directions on your Italian Seasoning packet. Combine the vinegar, water, olive oil and spices in a container. You could also use your favorite Italian dressing!

* The longer you let the dressing sit, the more flavorful it will be.

Combine the pasta with the rest of the ingredients in a large bowl. Add or subtract anything you/ your family likes with their pizza!

Mix together the ingredients with most of your dressing. I recommend letting it sit for at least an hour before you eat to let the flavors soak into the pasta. I then add the last ¼ of the dressing right before serving.

Top with Parmesan cheese and fresh basil and enjoy!

Brian's Bacon Wrapped Jalapeno Poppers

Recipe Provided by Brian Ford

10 – 16 Fresh Jalapenos

1 lb Sausage

1 C Cheddar Cheese

5 – 8 Slices Bacon


(Serve with sour cream)



  • Make a slit down the length of the jalapenos and carefully remove seeds and membranes.
  • Mix sausage and cheese together.
  • Fill the jalapenos with sausage and cheese mixture.
  • Wrap jalapeno with half a slice of bacon and secure with toothpick.
  • Cook thoroughly either on the grill or in the oven.
  • They can also be made ahead and frozen until ready to cook. 

Jason's Ice Cream Sandwich Cake

Recipe Provided by Jason Hahn


1 cup heavy cream

2 tablespoons confectioners' sugar

6 ice cream sandwiches (3.5 ounces each)

½ cup chocolate chips, chopped



Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

In a large bowl, beat the cream and sugar until stiff peaks form.

In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.

Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.

Joe's Daddy Patties

Recipe Provided By Joe Lahart


1lb ground beef

6 strips of bacon (crumbled) – can substitute with Bacos if you’re lazy

8oz bag of shredded cheese (pick your favorite, I’m partial to Colby/Monterey jack blend)

2ish TBS A-1 Steak sauce

Grill salt (again, user discretion, I like Mrs. Dash)


Combine beef, bacon, cheese and A-1

Shape into patties

Throw the patties on the grill

Season with grill salt

Cook to order


Jessica's Red Chilli Dipping Sauce

Recipe Provided By Jessica Saephan


1 tablespoon cilantro, chopped

1 to 5 thai chili peppers, crushed

2 to 3 tablespoons water

1 to 2 tablespoons lemon juice

1 to 2 tablespoons fish sauce



Chop cilantro and Crush chili peppers in a mortar and pestle.

 Add water, lemon juice, and fish sauce to taste.  Stir. 

Ready to be served.

Nate's Peep-Mobiles

Recipe Provided By Nate Ford




1 Marshmallow Peep

2 Mini Oreos

1 Chocolate Covered Pretzel (we used Birthday Cake Flipz)

1 Twinkie



  • Take a Twinkie and cut a small section from the top to give the Peep a place to sit (leave some on the bottom so it is still one piece).
  • Place the Peep in the seat and stick the steering wheel pretzel in front of it.
  • Separate the Oreo sides. Using frosting to attach them, stick them on the sides of the Twinkie like wheels.
  • Serve immediately or in fifty years because Twinkies never go bad. Enjoy your festive treat!

Corned Beef & Cabbage

Recipe Provided By Rose Marie Mack

Corned beef brisket with spices (flats have less fat, tips are less expensive)

Cabbage – cut in wedges through the core

Carrots – cleaned, whole or cut in large chunks

Potatoes - peeled


Amounts depend on the number of people you are feeding and how much leftovers you want. Our family likes leftover corned beef, but the veggies are around forever.  We often cook three briskets and one head of cabbage. We add 1-2 carrots and 1 small potato per person. Here’s how we cook it:


The day before, in a slow cooker, cover the briskets with hot water, add the spice packet if you want it, and cook on high for at least 4-6 hours. The longer you cook, the more tender the meat. If you use cold water, add some time to get it hot and cooking. Remove the meat. Refrigerate liquid and meat separately until the fat congeals or overnight.

Remove most of the fat, but leave a few tablespoons to add flavor to the vegetables. Place the potatoes, carrots and liquid in a very large pot. Add enough water so the vegetables are covered. Boil until potatoes and carrots can be poked with a fork, about half an hour. Meanwhile, wash and wedge the cabbage and slice the meat. Leave in the cabbage’s core to help hold the wedges together. When the potatoes and carrots are cooked through, remove them to a bowl and cover. Place the cabbage in the water and boil slowly until tender, about 10-15 minutes. Slice the meat while it is cold (it will hold together better) and add it to the hot water for a few minutes, until hot. A steamer basket or colander helps keep the meat from breaking apart so much.  


You can, of course, cook the meat and vegetables all on the same day. Remove the meat, then cook the vegetables on the stove in a stove-safe pot. Using the meat liquid is what gives the vegetables the best flavor.  

Sweet Hearts

Recipe Provided By Katie Helgeson


Gather your favorite pretzel snacks. The large pretzel rods and twists work well for this sweet project but you can definitely dip the small sticks and twists too for a mini treat.


Candy melts are a great product for a non-chocolate flavor and come ready in fun holiday colors like red, white and pink. Use a microwave-safe bowl and add 2 tablespoons of vegetable shortening to about a cup of candy melts. Microwave the melts in 30 second intervals, stirring in between until the melts are completely melted.


Place a large sheet of wax paper over a hard surface. Dip and cover each pretzel covering about a third of the surface. Tap the pretzel on the side of the bowl to remove excess candy. 


Place the dipped pretzels on a sheet of wax paper and decorate with your favorite candy sprinkles.

Let the dipped pretzels harden for about an hour. You can also place them in the fridge for a quick chill.




Chicken A La Dave

Recipe Provided By Dave Jacobs

3 Boneless chicken breasts

1 Bag of frozen green beans

8 Small red potatoes

8 Table spoons of dry Italian seasoning

2 Table spoons garlic salt


Preheat oven to 350 degrees.

Chop potatoes into halves.

In casserole pan, put the chicken in center, green beans on one side, and potatoes on the other.

Cover entire dish with the Italian Seasoning, followed by the garlic salt.

Bake for 45 minutes, turning over the chicken half way through.

Make sure chicken is fully cooked to 165 degrees Fahrenheit.



Lemon Frosted Pecan Cookies

Lemon Pecan Cookies

Recipe Provided By Annette Ford


1 C Butter or Margarine

¾ C Powdered Sugar

2 T Milk

1 ½ C Flour

¾ C Sifted Cornstarch

¾ C Pecans


Stir 1 cup butter to soften. Add powdered sugar, milk, flour and cornstarch. Cream until well blended. Mix in pecans.  Chill.

Shape dough into small balls. Flatten with the bottom of a glass dipped in flour.

Bake at 350 degrees for 12 to 15 minutes until lightly browned.



2 1/5 C Powdered Sugar

1 T Butter of Margarine (softened)

3 T Lemon Juice

Few drops of yellow food coloring


Combine powdered sugar, butter, lemon juice and yellow food coloring. Frost each cookie.

Makes 4 dozen.

Featured Client

The ​Unland Companies

“As with most small businesses, our employees are dependent on our computer system to perform their work. Facet Computers has served as our system tech for the last 8 years. They have invested time to understand our automation system. When the occasional system breakdown occurs they are quick to respond to getting us back up and running. They are a true business partner. I would recommend their services to businesses, large and small.”

Afton Booth, President 

Newsletter Signup

Receive Our Monthly Tech News in Your Mailbox!

* indicates required

View previous campaigns.

Need Residential Service?

Facet Supports STEM Learning

Shop the Drones!

Facet Follies - Tech Cartoon