Kasey Camp

“I really do like to make desserts,” said Kasey Camp, 15, and she likes to make them for other people. She made several for a recent Bruce High School Band bake sale and she found a lot of ideas for them on Pinterest.
She made cakes, chocolate pretzels, cornflake candy and Ritz crackers with peanut butter dipped and sprinkled. The Kit-Kat cake was bought by her grandmother to have for Easter lunch. “I was proud of that cake,” she said.
Kasey got her start with an Easy Bake Oven, but her neighbor Gail Baker Stone got her into making cornflake candy and baking cakes. She makes cornflake candy fairly often.

She learned to bake cookies from scratch with her grandmother, Phyllis Camp. “The best thing about scratch cookies is how good it tastes before you put it in the oven.” She recently started making homemade icing.
Her mother, Tonya, taught her to make cornbread like her Nanny (Jean Threadgill). According to Tonya, Kasey is very laid back and can adjust to anything that might come up in the kitchen. “She makes it work,” said Tonya.
Her chicken salad recipe was inspired by one from her “Aunt Daphne” Black, a friend of her mom’s. Kasey just included the ingredients in hers that she likes best.

About her favorite food she said there are “too many to choose from” but she likes her daddy, Keith’s, grilled wings, and her aunt Donna Jenkins’ chocolate cobbler. Her family also likes blackened tilapia cooked on top of the stove, adding that they use a lot of Creole seasoning.
Pinterest and church cookbooks are where she likes to look for recipes, but she has been looking at a cookbook of her Mamaw’s (who has “kaboodles of cookbooks”.) The  book is full of dump cake recipes, and that is what she wants to make now.
Cornflake Candy
(Gail Baker Stone)
6 cups cornflakes
1 cup white syrup
1 cup sugar
1 Tbsp. butter
1 cup peanut butter
Mix sugar and syrup, and bring to a boil. Stir in the following and remove from heat: peanut butter and butter. Pour mixture over cornflakes. Stir until cornflakes are coated. Drop by spoonful onto buttered pan to cool.

Kit Kat Cake
1 box white cake mix
App. 8 king-size  Kit Kats
Frosting of choice
Lots of M&Ms
Ribbon
Bake cake as shown on box and let cool. (The cake needs to be made in two layers in order to be the right height for the Kit Kats.) Frost cake with icing and gingerly place Kit Kats vertically around edges of cake. Next, tie the ribbon around cake and fill top with M&Ms. (Optional: dye cake mix with food coloring of choice.

Chicken Salad
1-10 oz. can diced chicken (drained)
Miracle Whip to moisten
Grapes (seedless)
1 stalk celery
Salt and pepper to taste
Drop of mustard
Mix chicken and enough Miracle Whip to completely moisten chicken. Chop grapes and celery as small as you want and add to chicken. Sprinkle salt and pepper to taste, and add drop of mustard.

Hominy Casserole
(Tonya Camp)
1 lb. ground beef
1/2 cup Pictsweet seasoning blend
1 can while hominy (drained)
1 can yellow hominy (drained)
1 can Rotel
1 lb. Velveeta
Salt and pepper
Brown ground beef and seasoning blend. Drain. Add hominy and Rotel. Layer with Velveeta cheese. Bake at 350° until cheese is melted.