Hannah Morris

Hannah Grace Morris and her mom, Melissa, cook together a lot. “We experiment and we like to have fun in the kitchen,” she said.
“Mama finds recipes on Pinterest or Facebook and we put our own spin on them,” she said.
Hannah has been cooking a long time, “since 7th grade,” and cooks several times a week. She likes all food and will eat anything.

She has always loved it and previously wanted to go to culinary school, but has decided to be a surgery nurse.
They use the crockpot chicken to make chicken tacos or enchiladas, and she and her mom make the Pecan Bars at Thanksgiving.
She makes the Bacon Ranch dip during Christmas and they like to eat Ritz crackers with it.

She is learning to make cornbread and cornbread fritters from her grandmother, Mary Morris, and tried her hand at a pan this week to go with jambalaya she helped her mother make.
Among her favorites of Parker Church members include banana pudding made by Mrs. Mary or Kim Bollinger, macaroni and cheese made by Bonnie Morgan and crockpot dirty rice made by her mother. Hannah enjoys making the rice also.

She and her dad, Paul, like to make banana milkshakes, and she really likes a broccoli casserole her aunt Sandra makes for them during the holidays.
Hannah likes to bake and decorate cakes, and make them personal for family birthdays.
For BHS band bake sales in the past, she made many cakes including coconut, strawberry, butter pecan and German chocolate.
“Two sugar free and good recipes” of her mother’s that she likes to make are Cherry Chocolate Dump Cake and Apple Pie Dump Cake.

In participating with a recent ‘Cooking for Fun’ group at Bruce First Baptist Church, she enjoyed spending time and cooking with friends.
Monkey Bread Muffins and Cinnamon Cream Cheese Roll-Ups were her favorite recipes from those classes.
She likes to make waffles and one of her favorites was adding blueberries and strawberries for July 4.

Her friends like how she cooks and a favorite is what she would best describe as a cinnamon roll sandwich with sausage inside.
She uses the waffle maker to prepare the cinnamon rolls.
“I will definitely cook at college,” she said. “I have already ‘Pinterested’ some dorm cooking ideas.”
One of them is using tin foil and an iron to make a grill cheese sandwich.

Crockpot Chicken
2 lbs. boneless, skinless chicken breasts
1 jar salsa
2 pkgs. taco seasoning
Place chicken in greased crockpot in single layer. Cover with taco seasoning, then pour salsa over top. Cook on high four hour or low for eight. Shred chicken after cooking time completed. Serve with your favorite taco fixings.

Pecan Pie Bars

1 can crescent rolls (now available without seams)
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp. butter or margarine, melted
1 tsp. vanilla
1 egg, beaten
Heat oven to 350°. Unroll dough and press in bottom and 1/2” up sides of 9×13 pan. Firmly press perforations to seal. Bake eight minutes. Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18-22 minutes longer or until golden brown (mine took exactly 20 minutes.) Cool completely, about one hour, and cut into bars.

Strawberry Cake Mix Cookies

1 box Betty Crocker strawberry cake mix (15.25 oz.)
2 eggs
1/2 cup Canola or vegetable oil
3/4 cup powdered sugar
Mix together cake mix, eggs and oil in medium mixing bowl until well combined. Chill dough in refrigerator one hour. Line cookie sheets with parchment paper. Pour powdered sugar into small bowl and set aside. Preheat oven to 350°. After dough has chilled, roll it into small balls (approximately 1 Tbsp. sized.) Roll dough balls around powdered sugar, making sure they are well covered in sugar. Transfer dough balls to parchment lined cookie sheets. Bake for 7 minutes or until done. Cool on cooling racks.

Bacon Ranch Dip
1-16 oz. fat-free sour cream
1 cup shredded cheddar cheese
1 small package real bacon bits
1 pkg. dry Ranch mix
Mix all together. Refrigerate overnight or at least two hours. Serve with crackers or corn chips.