Thomas Wells | Buy at
Mama's cheese straws and Grandmama's buttermilk pound cake.

Glazed Sugar Cookies 1 cup shortening (in pre-measured sticks) 2 cups sugar 3 eggs 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon nutmeg 41⁄2 cups all-purpose flour Glaze 1 cup powdered sugar 2 teaspoons milk, or more 2 teaspoons light corn syrup 1⁄4 teaspoon almond extract Cream together shortening, sugar, eggs, […]

Lauren Wood | Buy at
Cook of the Week Nancy Cooper.

By Ginna Parsons Daily Journal BLUE MOUNTAIN – Nancy Cooper came onto the cooking scene a bit later than some others, but now it’s what she does for a living. Cooper and her husband, Dan, own and operate Daylight Donuts in Ripley, which they started in 2004. “We do a big lunch business with soups […]

Cranberry, Sausage and Apple Dressing 1 pound sweet Italian sausage, casings removed 1⁄2 stick butter 6 cups coarsely chopped leeks 3 tart apples, peeled, cored and chopped 2 cups chopped celery 4 teaspoons poultry seasoning 2 teaspoons dried rosemary, crushed 1 cup dried cranberries 12 cups cooked, crumbled cornbread Salt and black pepper to taste […]

Thomas Wells | Buy at
Miranda Georges of Tupelo makes her own red velvet birthday cake every year because she hasn't found one at a bakery that she likes as much as this one.

By Ginna Parsons Daily Journal TUPELO – Miranda Georges has learned many things on her journey to a healthier lifestyle and one of them is that she can make many store-bought items at home. “I can make my own bread, cookies, cakes and creamed soups,” said Georges, who turned 33 on Saturday. She can also […]

Thomas Wells | Buy at
Red velvet cake.

Honey Lime Chicken Enchiladas 2 (10–ounce) cans green enchilada sauce, divided 1⁄2 cup honey 1⁄4 cup fresh lime juice (about 2 large limes) 2 tablespoons low–sodium taco seasoning 2 pounds cooked, shredded chicken breast 12 to 16 (6–inch) corn tortillas 11⁄2 cups shredded Cheddar cheese Sliced green onions, chopped tomatoes, salsa, sour cream (optional) Preheat […]

Lauren Wood | Buy at
Mike Lail of Tupelo adds creamy Italian dressing to chicken breasts for Italian chicken, a dish his family eats every week without complaint.

By Ginna Parsons Daily Journal TUPELO – Even in high school, Mike Lail was the guy who cooked. “I was the one my friends asked over when their parents went out of town,” said Lail, 52. “I’d get there and do two things: clean out the fridge and cook for them so they’d have something […]

Stir-Fry with Ramen Noodles 1⁄4 cup peanut oil 2 tablespoons sesame oil 1 to 2 tablespoons minced ginger 2 cloves garlic, minced 1 zucchini, sliced lengthwise in 2-inch pieces 12 to 15 baby carrots 8 to 10 mushrooms, sliced 1 onion, quartered and separated 10 to 12 sugar snap peas 1 broccoli crown, cut in […]

Lauren Wood | Buy at
Cook of the Week Krisha Mims.

By Ginna Parsons Daily Journal TUPELO – Just about the time Krisha Mims should have been in the kitchen learning how to cook, her mother died of breast cancer. So her dad stepped in. “My dad is the one who taught me how to cook,” said Mims, who grew up in Hatley and now lives […]

Cranberry Salad 1 small box cherry gelatin 1 small box lemon gelatin 1 cup chopped pecans 1 can whole berry cranberry sauce 1 small can crushed pineapple 2 cups hot water Combine all ingredients in a serving dish and refrigerate until set. Coconut Cake 2 boxes Duncan Hines white cake mix 1 cup sugar 1 […]