Brandy Baker

BBQ is Brandy Baker’s favorite, and she learned to make it from her dad. His has a sweet taste that she likes, so that’s how she does it for all the family get-togethers.
Along with BBQ, she serves banana pudding, a recipe she got from her grandmother.
She learned about cooking from being in the kitchen with her and said breakfast food was probably the first thing she learned.
Her other grandmother made her living making wedding cakes and mints.

Brandy is originally from Olive Branch and learned to cook from her parents, who are both good cooks.
She  is married to Brandon Baker and they live in Bruce.
He likes the chicken pot pie, a recipe that she has made her own, and when she fries fish.
She cooks a meal every day and “there are never any leftovers at our house.”

Besides daughter Alexis, 17, there are four boys–Daniel, 15; Anthony, 14; Tyler, 12, and Bentley, 3.
“They don’t consider chicken nuggets and pizza as ‘food’,” she said. All of them are good eaters and Bentley’s favorite is spaghetti.
Anthony and Tyler help Brandon and his dad, Mark, with brotherhood breakfast at Rocky Branch Church once a month, and Anthony and Bentley like to help Brandy in the kitchen. Alexis is their cake baker.

Brandy’s chicken enchiladas are a favorite of Alexis, and Brandy’s brother-in-law, Nolan. “That is his Christmas request,” she said.
She can make tamales, but doesn’t much since “it takes two days”, and would like to make more Chinese food.
Mrs. Carol’s (her mother-in-law) fried rice “was a new one on me”, and it amazes her how Carol can tweak a recipe to make it sugar free.

Chicken Enchiladas
Filling: Flour tortillas
Rotisserie chicken
One can chopped tomatoes w/basil and onion
2 cups Mexican shredded cheese
Topping: One can cream of mushroom soup
1 pint whipping cream
One can chicken broth
Shredded Mozzarella cheese
Dice onion and saute in butter. Add can of tomatoes to onion and cook until heated through. Shred chicken and add to onion and tomato mixture. Cook about five minutes. Add cheese and heat until melted. Take spoonful of mixture and place in tortilla. Roll tortilla up and place face side down in 13×9 pan. Continue until pan is full.
For the topping: With a wire whisk, combine cream of chicken soup, whipping cream and chicken broth. (It’s gonna be a little lumpy, but that’s ok.) Pour mixture over tortillas in pan. Top off with Mozzarella cheese. Bake in a 350° oven for around 30 minutes.

BBQ
Boston butt
BBQ sauce
Honey BBQ sauce
Meat tenderizer
Worcestershire sauce
Onion powder
Salt and pepper
Brown sugar
Put about 1/2 cup water in bottom in crockpot. Rub seasonings all over Boston butt and place in crockpot. Cook for  6-8 hours on low. Remove butt and shred. Place in 13×9 pan. Combine about half a cup of each of the barbecue sauces along with about 3 Tbsp. of the brown sugar. Mix this in with the meat and cook on 350° for about 30 minutes.

Chicken Pot Pie
Filling: 2 cans of peas and carrots
1 can potatoes
1 cream of chicken soup
Rotisserie chicken
1 can chicken broth
1 egg
Onion
2 pie shells or pie crust (I use frozen)
Chop onion and saute in butter. Adds peas and carrots and potatoes, and cook 5-7 minutes. Add cream of chicken soup and chicken broth. Cook until mixture gets thick and bubbly. Fill a  pie crust with the mixture and top it off with a pie crust. Pinch edges together to keep mixture inside. Cut two slits in top. Brush with egg wash and bake at 350° around 25-30 minutes.

Banana Pudding
2 cups cold milk
Large container of Cool Whip
Box of vanilla pudding mix
Bag of vanilla wafers
Bananas
Mix milk with pudding and then fold in about half of Cool Whip. Layer bottom of pan with vanilla wafers (I crumble them up.) Slice some bananas and put a layer over cookies. Put pudding mixture over bananas. Top with another layer of bananas and remainder of Cool Whip. Top that off with vanilla wafers. Place in fridge for a few hours to set.