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Rose Acre Farms Honors Transport Employees for Years of Service

by Mark Whittington | Jan 17, 2018
Rose Acre Farms held a ‘Drivers Breakfast’ on December 2, 2017 at the Rose Acre Farms Corporate Office in Seymour. The breakfast was hosted in appreciation for Rose Acre Farms Transport drivers, past and present.
Current drivers as well as drivers from as far back as the 1970s attended the event.

At this event, awards were distributed to drivers who have exceeded 1 million, 2 million and 3 million miles in their Rose Acre Farms tenure. It takes over 25 years to drive over 3 million miles, so these employees have been with Rose Acre Farms transport for most of their professional career. Rose Acre Farms credits their present-day success to the assistance of their driver fleet, past and present.

Those receiving achievement awards for 1 Million miles:
Bob Stiles
Mike Sears
Sam Peters (Jr)
Rickey Batchelor
Bill Hawkins
Jeff Thompson
Mickey Egli
Rick Paris
Lynn Tiemeyer

Those receiving achievement award for 2 Million miles:
Sam Peters (Sr)
Roger Smith
Dan Moore

Those receiving achievement award for 3 Million miles:
Jim Collings
Bill Hackman
Bob Davers

Rose AcreTM Recipe of the Month

Chocolate Krinkle Cookies
        
          
Ingredients:
  • cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup vegetable
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup icing sugar
Instructions:
  1. Combine sugar, cocoa and oil in large bowl; with electric mixer, beat until combined and appearance resembles wet sand. Beat in eggs, one at a time. Beat in vanilla.
  2. Stir together flour, baking powder and salt in small bowl. Add to cocoa mixture, beating to mix evenly.
  3. Cover and refrigerate cookie dough for at least 4 hours or overnight.
  4. When ready to bake, spray cookie sheet with cooking spray or line with parchment paper or silicone baking mat.
  5. Scoop heaping teaspoonsful of cookie dough; roll into balls. Place in icing sugar and roll to coat completely. Place 10 to 12 balls on prepared cookie sheet about 2 inches (5 cm) apart.
  6. Bake in preheated 350°F (180°C) oven until surfaces of cookies crack and interiors still look slightly moist, 10 to 12 minutes. Cool on wire rack. Repeat with remaining cookie dough.


"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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