By COLEMAN EAKES
Lisa Watkins is a family woman who loves to make meals and treats for her children and grandchildren.
Watkins has a total of five grandkids: Addyson Alford, Jacy Alford, Jon Kemp, Greyson Kemp, and Peyton Boswell. And each them loves for her to make them chocolate chip cookies.
“They all love for me to make them chocolate chip cookies and I just buy it from Walmart and follow the directions but I make it to where they’re soft so that’s probably why they like them so much!” She said.
Watkins credits a lot of what she’s learned about cooking to Diane Robinson who taught her how to cook chicken and dressing the Thanksgiving right after her mother, Geneva Harthcock, passed away.
Her father, Edward Harthcock, taught her how to cook breakfast foods like grits, bacon, and eggs.
“My dad would always cook a big breakfast for us and he taught me how to cook pancakes and to wait until it bubbles around the edges before you flip it.”
Her mom was a daycare teacher so she would try and cook lunch for everyone during the summer.
They had a garden so they had fresh tomatoes and she’d always have a sandwich ready for her dad along with some french fries which he would have with all his sandwiches.
“My daddy’s favorite sandwich was a pineapple sandwich which is pineapple and mayo on some toast and of course I’d make him so French fries to go with it.,” said.
Lisa grew up in Lexington and now lives in Philadelphia in the Linwood community.
She and her husband Tim Watkins have been married for almost 6 years and together they have 7 children: Katie Kemp, Shelby Anthony, Ashton Rideout, Whitney Wilson, Eli Watkins, Dreux Watkins, and Bo Watkins.
Lisa is a member of the Board of Barber Examiners of Mississippi and has been for 30 years. She and her husband own a hair salon called Studio 355 on Church Avenue.
CORN CASSEROLE
1 Can of Mexicorn
7 oz. Package Yellow Mahatma Rice
1 Stick of Butter, Melted
1 Can Cream of Mushroom Soup
1 Cup Shredded Cheese
Chopped Jalapenos
Directions:
Cook rice as directed on package. Drain corn and mix all the other ingredients together. Put it in a casserole dish and bake for about 20-30 minutes on 325 F.
BLUEBERRY CRUNCH
2 Cups of Self –Rising Flour
2 Sticks Oleo
1 Cup of Pecans
1 8 oz. Package of Cream Cheese
1 Box Confectioners’ Sugar
1 Large Box of Cool Whip
Blueberry Pie Filling
Directions:
Mix flour, melted oleo and nuts together and press in bottom of long dish or pan. Bake at 350 F until brown. Let it cool. Mix cream cheese that has been softened and add confectioner’s sugar. Mix cool whip together with mixer and put into cooled crust. Top with favorite pie filling and chill.
BROCCOLI
CORNBREAD
Broccoli Cornbread:
½ Cup Ole Melted
1/3 Cup of Grated Onion
1 tsp. Salt
¾ Cups of Cottage Cheese
1 Pack of 10 oz. Broccoli Chopped and Drained
4 Eggs Slightly Beaten
1 Pack of Jiffy Mix
Directions:
Sauté’ melted ole, onion, and salt. Once sautéed, mix cottage cheese, broccoli and beaten eggs. Stir in jiffy mix, pour into a greased 13 x 9 x 2 baking pan. Cook on 400 F for 20 to 25 minutes or until golden brown.
CORN DIP
2 Cans Mexicorn
20 Round Sliced Jalapenos Diced
2-3 Green Onions
2 to ¾ Cups Mayo
2 to ¾ Cups Sour Cream
4 Cups Shredded Cheese
Tony Chachere’s Seasoning to Taste
Directions:
Drain Corn and mix in all other ingredients and chill and serve with corn chips.
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Watkins enjoys making soft cookies - Philadelphia Neshoba Democrat
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