Haley Bollinger

In the sixth grade at Vardaman, Haley Bollinger did her class “how-to presentation” on making cornbread. She cooked a small skillet of cornbread in a toaster oven for the demonstration.
Her mother, Kathy Hamilton, “let her help cook a lot” and she started helping her with supper around age 12. Her mother makes good Mexican cornbread, Haley said, but that is not something she makes.
Husband Colby will only eat cornbread “if it’s fried on top of the stove because then it’s not so dry.” Other than cornbread, she says he will eat most anything, including casseroles. One of his favorites is the chicken roll.

Now with two daughters, Kenna Bess, 3, and Ila Kathyrin, 4 months, Haley likes the easy and quick recipes, which all of hers are she says. She submitted some of her favorite quick and easy ones, but she says she hasn’t always cooked that way.
Haley cooks a lot more different stuff now than she did when growing up because her daddy, Kenny, only liked peas, cornbread and fried potatoes.
Haley says she eats anything and doesn’t turn down much, and she likes to make desserts. Her brother, Trent’s, favorite dessert is the ice cream sandwich cake.
Every year at Christmas, Haley, her mom, and her sister-in-law, Julie Hamilton, get together and make candy. This past Christmas Nell Logan taught Haley to make pecan brittle in the microwave.

Haley has been making the “dip” a long time and it is something she fixes for all their friends’ gatherings. She got the recipe from one of her mother’s cookbooks and it is a favorite of Emily Weeks.
At every Hamilton gathering, she says there is Hamilton Slaw. “We always have it,” and it’s really good with fish. Haley’s aunt, Bobbi, taught her to make it. The ingredients include cabbage, vinegar, Italian dressing, lots of black pepper and garlic salt.
Her aunt, Gigi Long, made family members a book of Haley’s grandmother, Virginia Edington’s recipes about 10 years ago, and it contains family recipes all in her Mrs. Virginia’s handwriting.

Chicken Roll Ups
1 pkg. crescent rolls
1 pkg. cream cheese
1 can chicken, drained
Honey Dijon mustard to taste
Mix together last three ingredients and put on flat crescent rolls. Roll them up and bake according to crescent roll package directions.

BLT Cups
1 cup mayo
1 pkg. bacon bits
1 pkg. shredded Pepper Jack cheese
1 can Rotel
Mix all together and put in Fillo shells. Bake on 350° for 15 minutes. (Makes a lot.)

Dip
Cup of mayo
Cup of shredded cheddar cheese
Cup of bacon bits
Cup of chopped green onions
Mix all together and spread peach preserves on top. Serve with Ritz crackers.

Stir Fry
Cook steak strips, marinated in worcestershire sauce, until done. Boil a frozen bag of broccoli, cauliflower and carrots. Drain. Mix with meat and serve over rice.

Ice Cream Sandwich Cake
1 box mini ice cream sandwiches
1 jar caramel
1 container Cool Whip
Butterfinger candy bars
Spray 9×13 pan. Lay all ice cream sandwiches in pan. Spread Cool Whip on them. Drizzle with caramel and top with crushed Butterfingers. Freeze until served.

Broccoli and Cheese Soup
2 cups broccoli, frozen or fresh
1 white onion
3 cups chicken stock
1-15 oz. can evaporated milk
2 cups sharp cheddar cheese
Put broccoli, onion and stock in pot. Boil until tender. Add evaporated milk. Boil three minutes. Remove from heat and add cheese.