Emily Hardin Hicks

Emily Hardin Hicks of Saltillo and formerly of Vardaman, had a blue ribbon winning recipe this year in Vardaman’s Sweet Potato Cooking Contest.

It was Southwestern Duo, a recipe she saw on Pinterest, that she made several times before her mom, Mitzi Hardin, suggested adding sweet potatoes to it. She added the potatoes and liked it, so decided to enter it for the contest. Emily said it was “super easy” and “pretty healthy” besides the cream cheese, and that husband, Brian, likes it. She says she participates in the contest “when her mother talks her into it.” She helps her mother watch recipes year around for recipes they might add sweet potatoes to for the contest, especially ones that contain pumpkin.

She has always liked to cook, and during the summers while growing up she cooked a lot, helping her mother with meals for the family.
It was during that time she learned to cook cornbread. Her whole family cooks, both sides–Hardins and Baileys–she said. One thing her grandmother Margaret Bailey, always said was “Don’t salt and pepper your food first. It’s rude to the chef! Taste it first.”

Emily first started making brownies while in her mom’s home ec class from a recipe she got there. She has always made them from that recipe from and says everybody likes them.
In making taco soup, she changed up her mother and her daddy’s recipes to make it her own, and for the chili, she combined a bunch of recipes to make it her taste.
She and Brian both like spicy food. Fall and winter are her favorite times to cook. “Spaghetti is not even good in the summertime,” she said.

For their family Thanksgiving and Christmas meals, Emily’s contributions are usually grape salad and pecan pie.
Since their sons, Parker, 4, and Will, 8 months, have come along, she doesn’t have as much time to watch Food Network as she used to.

A recipe she learned about from there is a dish she is most proud turned out– Baked Rigatoni with Bechamel Sauce. She says it’s an old recipe, and time consuming, that she doesn’t make as much now. She looks at Pinterest some for recipes, and loves looking through her many cook books, including Paula Deen and Southern Living.

Southwestern Duo    
6 chicken breast portions
1 can Rotel
1 can Mexican Corn
1 can black beans, drained and rinsed
1 onion, diced
1 bell pepper, diced
1 cup sweet potatoes, diced
1/2 tsp. minced garlic
1 pkg. taco seasoning
1/4 tsp. salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1 – 8 oz. cream cheese
Spray crockpot with Pam. Put chicken portions in the bottom of the crockpot. Pour Rotel, Mexican corn, and black beans over chicken. Put the diced onion, bell pepper, sweet potatoes, and minced garlic in next. Then put all seasonings on top. Last, top with the block of cream cheese. Turn crock pot on low and cook for 5 hours or until chicken is done. When chicken gets done, take it out and shred. While the chicken is out, use a whisk to mix the cream cheese mixture. Put the chicken back in the crock pot and mix it completely. First meal: Serve over rice. Second meal: Serve with scoops. Great for tailgating, also!

Brian’s Favorite Chili
1 can Rotel
16 oz. tomato sauce
2 – 16 oz. cans of chili beans
1 can kidney beans (drained and rinsed)
1 onion, chopped
1 bell pepper, chopped
2 gloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. parsley flakes
1 tsp. oregano
1 Tbsp. pepper
1 tsp. cayenne pepper
1 lb. hamburger meat
1 lb. sausage
Brown sausage and hamburger meat and drain well. Combine all ingredients in crock pot and cook on low for 4 hours.

Foolproof Brownies
2 sticks margarine
1/3 cup cocoa

2 cups sugar

3 eggs

1 1/2 cups flour
1/8 tsp. salt
1 1/2 cup pecans, chopped
Melt margarine. In a large bowl whisk together cocoa, sugar, flour and salt. Stir in eggs, margarine, and lastly pecans. Pour in 9×13 pan. Bake 30 minutes at 350 F.

Zesty Taco Soup
1 lb. hamburger meat
1 lb. sausage
16 oz. can kidney beans, drained and rinsed
16 oz. can pinto beans, drained and rinsed
2 cans black beans, drained and rinsed
2 cans Mexicorn, drained
2 cans diced tomatoes
1 can Rotel
1 can tomato purée
1 bottle taco sauce
1 pkg. dry Ranch dressing mix
2 pkg. taco seasoning
1 onion, diced
1 bell pepper, diced
Brown hamburger meat and sausage and drain well. Combine all ingredients into crock pot and cook on low for 4 hours.