‘Chopped’ & grandmothers inspire Cannon girls to cook

By Published On: January 9, 2019

Cobi Lann, 12, and Piper Cannon, 9, of Calhoun City began watching Food Network’s ‘Chopped’ with Nana (Sheryl Fleming) about a year ago and loved it.
That has sparked their interest in cooking, and they now have their own ‘Chopped’ episodes. The girls say they use whatever ingredients they find in the kitchen.
“They throw whatever they like in a bowl,” said their mom, Stephanie Cannon, who refuses to be their ‘Chopped’ judge.
They enjoy cooking with both of their grandmothers–Martha Cannon and Sheryl Fleming, and chicken and dumplings is a favorite that both of them make.

They refer to Chicken and Dumplings as “happiness in a bowl.”
“Mimi’s are spicy and Nana’s are not,” they said.
Sheryl cooks a big family meal on Sundays with chicken and dumplings often being on her menu.
Piper, the “spicy eater” loves shrimp and sausage bread, and says she wants to be a chef when she grows up.

Cobi Lann wants to be a dentist, which may be a good thing, because besides steak, chicken and dumplings and taco soup, sweets are her favorite.
Sausage Bread and Peanut Butter cookies are two of their favorite things to make, and they both enjoy eating Hibachi, cooking eggs and “breakfast stuff”, and making slime.
The girls made brownies for Santa, and in return, they got Christmas aprons.

They were given a gift of Raddish Kids for Christmas, which is a monthly cooking club. Their December kit included the makings for Snowflake cookies and the activity was for a snow globe.
Piper also got a mixer and waffle maker for Christmas, and Cobi Lann, a burger maker grill.
Cobi Lann is very creative and organized, but Piper is the one who follows recipes. To find recipes, they either Google, or ask Nana. Mother Stephanie’s favorite is the Southern Living cookbook.
Homemade pizza and dog treats are on their list to-do list, and Cobi Lann wants to make a key lime pie.

Sausage Bread
2 cans crescent rolls
1 pkg. (8 oz.) cream cheese
1 pkg. (16 oz.) mild sausage
1 pkg. mild shredded cheese
Brown sausage and combine with cream cheese in bowl. Spray casserole pan with cooking spray and line with one can crescent rolls. Pour sausage and cream cheese mixture over crescent rolls and top with shredded cheese. Top with remaining can of crescent rolls and bake in oven at 375° until crescent rolls are golden brown. Slice and enjoy.

Chocolate Oatmeal Cookies
1 stick Parkay butter, melted
2 cups sugar
4 Tbsp. cocoa
1 tsp. vanilla
1/2 cup milk
1/2 cup peanut butter
2 1/2 cups 1-minute oats uncooked
Combine butter, sugar, cocoa, vanilla, milk. Stir constantly, not on high (medium). Bring to a boil. When mixture begins boiling, time it for 1/2-2 minutes, then add 1/2 cup peanut butter, melt and stir good. Then add 2 1/2 cups oatmeal. Stir quick, then spoon out on wax paper and let cool. Store in covered container. Makes about 20.

Old Fashioned Homemade Chicken & Dumplings
(Sheryl Fleming)
1 whole chicken, 8 breasts or two packs thighs (whichever you prefer)
Boil chicken, with salt and pepper, until tender. When cooked, debone and shred chicken. Set aside. Save chicken broth and add two quarts store bought chicken broth for more flavor. Bring to a boil while making your dough for dumplings.
2 cups all-purpose flour
1/2 tsp. baking powder
2 Tbsp. salted butter cubed
Milk–a little less than a cupful
(Double ingredients if making for large family)
In medium bowl, combine flour and baking powder. Then add in cubed butter. Can use large spoon, but combine using fingers. Then pour in milk. Mix it all together well. Dust countertop with generous amount of flour. Place dumpling dough on counter and dust with more flour. With rolling pin, dusted with generous amount of flour on it, roll your dough out to a 1/4” thickness. Add more flour if needed to keep from sticking underneath dough or rolling pin. Using knife or pizza cutter, start cutting dumplings into squares. They don’t need to be perfectly shaped. Remember this dish is rustic and homemade. Dust with a little more flour as needed. This also helps to thicken chicken broth when you add them to pot. Bring chicken broth to boil then begin adding dumplings one at a time so they don’t stick together. Stir frequently while adding them. Allow dumplings to cook 15-20 minutes. You should notice your broth starting to thicken. Take one out and test it. It shouldn’t have a doughy taste anymore. Add shredded chicken. Cook 10-15 minutes more, then serve.

Tacos
1/2 lb. ground hamburger meat or turkey
1 onion
1 bell pepper
1-15 oz. Ranch style beans or kidney beans
1-11 oz. can shoepeg corn
1-10 oz. can Rotel
1 large can crushed tomatoes
1 pkg. Hidden Valley Ranch dry dressing mix
3 cans water
Brown hamburger meat or turkey, onion and bell pepper. Mix all other ingredients and cook in crockpot until hot and bubbly.

Lemon Ice Box Pie
1 graham cracker crust
1 can sweetened condensed milk
2 egg yolks
1/2 cup lemon juice
1-8 oz. Cool Whip
Mix sweetened condensed milk and egg yolks together. Next add 1/2 cup lemon juice. Mix well all ingredients. Then pour into graham cracker crust. Cover and refrigerate overnight. Top with Cool Whip. Ready to serve.

EDITOR’s NOTE: If you have a suggestion for a “Cook of the Week,” please email us at calhouncountyjournal@gmail.com or call 983-2570.

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