Aubrey likes baking with Memaw Nelson

Aubrey Nelson of Bruce started making cookies and cupcakes with her Memaw (Penny Nelson) when she was about seven years old.
Now she makes macaroni and cheese and Ramen noodles, and “lots of cupcakes for school,” she said.
Vanilla icing is her favorite for cupcakes, “with sprinkles,” she said.
Aubrey would rather make dessert than anything, and Peanut Brittle is something she wants to learn to make. She also likes watching kids’ baking championships on TV.
She and her mother, Jennifer Nelson, recently made a Pampered Chef dish, Ham ’N Eggs, which is a crescent roll bake.
“We ate the whole thing,” she said.

Strawberries are her favorite fruit, but she also likes blueberries, watermelon and cantaloupe. Peaches are her pick for making the quick cobbler, though.
The Chicken Pot Pie is a family recipe from a great aunt.
She made a “huge” fruit pizza for her mother’s birthday using a cookie crust.
Her fruit included kiwi, strawberries, blueberries and mandarin oranges.

Of her 62 entries in the Calhoun County Fair this year, one included her Recipe Book.
She also like crafts and she entered a duct tape bracelet among her fair exhibits also.
She looks at Pinterest for craft ideas, but Memaw’s cookbooks for recipes.
Aubrey is the daughter of Buddy and Jennifer Nelson.

Quick Cobbler
1/2 cup sugar
1/2 stick butter
1/2 cup self-rising flour
1 can pie filling (apple, peach or blueberry)
1/2 cup milk
Mix sugar, flour, milk and butter together in baking dish. Spoon pie filling on top. Bake at 350° for 30 minutes.

Chicken Pot Pie
4 chicken breasts, cubed or shredded
1 can Veg-All
2 cans chicken soup
1/2 onion, chopped
Salt and pepper to taste
Crust: 2 sticks oleo or butter; 2 cups milk; 2 cups self-rising flour
Mix crust ingredients together and pour 1/2 of crust mixture in a 9×13” pan. Next, add chicken mixture. Put other half of crust mixture on top. Bake 45 minutes in a 350° oven.

Sausage Dip
1 lb. sausage, brown and drain
2-8 oz. pkg. cream cheese
1 can Ro-tel tomatoes
Mix all ingredients together. Can microwave or put into crockpot. Good with chips.

Fruit Dip
2-8 oz. pkg. fruit flavored cream cheese
2-7 oz. jars marshmallow cream
1 small container Cool Whip
Cream the cream cheese. add marshmallow cream. When well blended, add Cool Whip. Serve with chunks of cantaloupe, honeydew melon, pineapple, apple, banana, grapes or strawberries.

Ham ‘n Eggs Brunch
4 oz. cream cheese
1/2 cup milk
8 eggs, divided
1/4 tsp. salt
Dash ground black pepper
1/4 cup red bell pepper, chopped
2 Tbsp. sliced green onions with tops
1 tsp. butter or margarine
2 pkgs. (8 oz. each) refrigerated crescent rolls
1/4 lb. thinly sliced deli ham
1/2 cup (2 oz.) shredded cheddar cheese
Preheat oven to 375°. Microwave cream cheese and milk on high one minute. Whisk until smooth. Separate one egg, reserving the white. Add yolk and remaining 7 eggs, salt and black pepper to bowl. Whisk to combine. Chop bell pepper and add with onions to egg mixture. Melt butter over medium-low heat. Add egg mixture. Cook, stirring occasionally,m until eggs are set but still moist. Remove from heat. Unroll one package of crescent dough. Do not separate. Arrange longest side of dough across width of rectangular pan. Repeat with remaining package of dough. Roll to seal perforations. Cut dough into strips 1 1/2” apart, 3” deep. (There will be 6” in the center for filling.) Arrange ham evenly over middle of dough. Spoon eggs over ham. Shred cheddar cheese over eggs. To braid, lift strips of dough across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Brush lightly beaten egg white over dough. Bake 25-28 minutes or until deep golden brown. Cut into slices before serving. Serves 10.