Marissa Parker Long
“Pinterest is wonderful. I have found several things there,” said Marisa Parker Long. She has a Paula Deen cookbook that she just started using, but says her two favorites are from Bruce–Heavenly Delights and Cookin’ Up A Cure.
Most of the time on Sundays she will cook two big meals so her family will have leftovers to eat a couple of days. She really likes to cook and try new recipes when she has plenty of time. She likes quick recipes because she likes to do quick and simple meals. But because she is a school teacher with the summer off, she does a lot more cooking then, saying that she cooks every day then.
Marisa likes casseroles, and Italian food, and her family loves lasagna. She says the minute steak and rice is “everybody’s favorite.” Her family enjoys chicken and dumplings, and also potato soup. Husband Matt grills a lot and she makes the sides. Her family’s favorite sides are green beans, creamed potatoes, and garlic bread. Many times they will have grilled deer meat or whole chicken, which he seasons differently every time. Her mother’s scalloped corn recipe (Cathy Parker) is also a family favorite.
She has been making Ding Dong Cake for the Hawkins’ Christmas and Thanksgivings for the past four or five years. She just found the recipe in a cookbook and decided to try it. The cheesy chicken dip recipe came from her sister-in-law Kayla Long and she makes it for Christmas also.
Marisa will host the BHS?BETA Christmas dinner at her house this year and she plans to serve grilled chicken and pork tenderloin with the kids bringing the side dishes. She also plans to have a chocolate fountain for them with lots of stuff for them to dip!
CC’s Scalloped Corn
1 can whole kernel corn, drained
1 can cream style corn
1 box Jiffy corn muffin mix
1 cup sour cream
1 cup soft oleo (I use 2 stick melted Fleischmann’s margarine)
2 eggs
Mix all ingredients together. Bake 45 minutes in 350° oven. Serves 9.
LuLu’s Cheesy Chicken Dip
(Borrowed from Heavenly Delights cookbook)
5 or 6 pieces of chicken breast tenders
1-8 oz. cream cheese
1 1/2 cups shredded cheese
1 can Rotel
2 tsp. mayonnaise
Boil chicken, then shred into pieces. Mix together cream cheese, Rotel, mayonnaise, and 1/2 cup of shredded cheese. (Do not use mixer; do this by hand.) Add shredded chicken to mix. Put in casserole dish with one cup shredded cheese on top. Bake uncovered at 350° for 15 minutes or until cheese is melted. Serve with tortilla chips.
Ding Dong Cake
1 box devil’s food cake mix
1-8 oz. cream cheese
1-1 lb. box powdered sugar
1-8 oz. Cool Whip
1 can milk chocolate frosting
Mix and bake cake according to directions on box. Bake in two round pans. Mix cream cheese, Cool Whip and powdered sugar well. Put filling between the two cakes. Frost with milk chocolate frosting.
Minute Steak and Rice
3 or 4 pieces of minute steak
1 cup dry rice
1 can beef consomme soup
1 can French onion soup
1 stick margarine
1/2 tsp. garlic powder
Cut steak into bite size pieces and place in greased casserole dish. Pour dry uncooked rice over meat. Pour both soups over rice and meat. Mix garlic with melted butter and pour over the top. Cover and cook for one hour at 350°.
Crockpot Chicken and Rice
5 or 6 pieces of chicken breast tenders
Packet of onion soup mix
1 can cream of chicken soup
1 cup shredded cheddar cheese
1 cup rice
In crockpot, put chicken, packet of onion soup mix, and cream of chicken soup. Cook on low 3-4 hours. Cook rice according to package directions. When chicken is finished cooking, add rice and cheddar cheese. Mix it all together and enjoy.
