Week 2 of VeryVera Cooking Camp brought older children and new adventures! We created fun crafts, gained valuable kitchen skills, and learned etiquette that will stay relevant throughout life. Each and every student that walked through our door had something special to offer. As is tradition at our end-of-the-week banquet, we handed out course completion diplomas to all and then honored two particular students: our Camper of the Week and Culinary Camper of the Week.

Our Culinary Camper of the Week is a student who truly excels in the kitchen, taking an extra interest and asking good questions. This year’s Beginner June Culinary Camper of the Week is Avery Childers. Avery was excited and enthusiastic every time she stepped into the kitchen. Avery is 9 years old and is the daughter of Chris and Tara Childers.



Our Camper of the Week award was presented to Ansley Stewart. Ansley was consistently engaged, excited, and kind. She was respectful to everyone at all times. We were happy to name her our camper of the week. Ansley is 8 years old and is the daughter of Jason and Vicki Stewart.


Congratulations Avery and Ansley!

We also wanted to share one of our favorite recipes from this week of camp. Our campers went crazy for potato stacks!

Potato Stacks

  • Prep Time: 15m
  • Cook Time: 40m
  • Total Time: 55m


  • Oil spray
  • 1 ½ lb potatoes
  • 2 tbsp. butter
  • 2 garlic cloves, crushed
  • ¼ cup cream
  • ½ tsp salt
  • Black pepper
  • 1 c cheddar cheese, hand-grated
  • 2 tbsp. fresh thyme leaves or 1 tbsp dried thyme


  1. Preheat oven to 350F. Spray a standard 12 muffin tin with oil. Peel then slice potatoes into thin slices. Place butter and garlic in a microwave proof bowl, then melt in 30 second bursts. Add cream, salt and pepper into the butter. Stir to dissolve the salt. Place potato slices into the muffin tin so they go halfway up the muffin tin. Drizzle each potato stack with ½ tsp of cream mixture then sprinkle with half the thyme. Sprinkle HALF the cheese over the potato stacks.
  2. Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme. Cover loosely with foil and bake for 35 minutes. Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out.