Kayla Webb

Kayla Webb, of Bruce, has all kinds of recipes pinned on Pinterest that she wants to try. Sometimes, she says, she nails it and sometimes not.
She also posts a lot on instagram and Facebook which she began when she started cooking more.
When she posts pictures on Facebook she gets questions like “What’s in it?” and “How did you make that?”
Kayla learned to cook from her dad, Roger Jr., and now cooks more than him.
She said the first thing she ever cooked was biscuits and was most proud when they turned out. She now makes them all the time.
Kayla said she is always trying new things, deer meat and other dishes because she is not a big dessert fan.

She attributes that to the banana bread that she left the sugar out of, and her family still teases her about it.
She likes Google and Pinterest for recipe searching and mostly will follow recipes she finds.
The shirmp and grits, garlic bread and cheesecake are all Pinterest recipes. She says the cheesecake is time consuming because of the bake time.
Kayla’s mother Amy likes her chicken stir fry, but she will “eat whatever you put in the pot.”

Kayla’s grandmother, Sherry Webb, taught her to make chocolate gravy to go with her biscuits and also dressing.
She told her to “always put Old Plantation Sausage Seasoning in your dressing.”
The Webb side of the family is having a potluck Christmas meal this year, but Kayla said she hasn’t decided yet what she will make.

Kayla is fine with meat, potatoes and a salad and she loves broccoli and cheese.
For a sweet dish, she likes to make cookies using a cake mix, splash of milk, an egg and a carton of Cool Whip.
She especially likes to make them using strawberry cake mix and saying they are fluffy and better served warm.
Kayla is a student at Northwest Mississippi Community College where she is majoring in elementary education. She works at T-N-T in Bruce.
Creole Shrimp and Grits
2 lbs. peeled, medium-sized raw shrimp, deveined
1/4 cup vegetable oil
1 medium onion, finely chopped
2 celery ribs, chopped
1 medium sized bell pepper, chopped
2 garlic cloves, chopped
1-6 oz. can tomato paste
1 1/2 tsp. Creole seasoning
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
2 1/2 cups milk
1 tsp. salt
1 1/2 cups uncooked grits
Peel shrimp, reserving shells. Bring shells and four cups water to boil in medium saucepan over medium-high heat. Reduce to low and cook 20 minutes. Pour shrimp broth through a colander over large bowl, pressing shells with back of spoon. Discard shells. Heat oil over medium heat. Stir in flour and cook, stirring constantly until four is caramel colored (about 8-10 minutes.) Add onion, celery and bell pepper. Cook 5-7 minutes or until tender. Stir in two cups shrimp broth, tomato paste, bay leaf, creole seasoning, lemon juice and worcestershire sauce. Reduce heat to low, and cook, stirring occasionally, 45 minutes. Add shrimp and cook 10 minutes stirring in 1/4-1/2 cup remaining shrimp broth to reach desired consistency. Meanwhile, bring milk 2 1/2 cups water and salt to a boil. Gradually stir in grits. Reduce heat to low and simmer, stirring occasionally, 10-12 minutes, or until thickened. Serve shrimp over grits. 6-8 servings.

Cheesy Garlic Pull Apart Bread
5 cloves garlic
1/2 cup parsley
2 Tbsp. olive oil
1 small French bread loaf or sour dough bread
3 Tbsp. butter
Salt to taste
4 oz. deli sliced mozzarella cheese
Finely chop garlic, chop parsley and cut mozzarella into 1” squares. Combine garlic, parsley and olive oil. Heat butter over medium heat. When melted, add garlic and salt, stirring for two minutes so garlic does not brown. Remove from heat.

Dutch Apple Cheesecake
For the crust:
1 1/2  cup cinnamon graham cracker crumbs
1/4 cups unsalted butter, melted
For the filling:
3 packages cream cheese, room temperature
1/2 cups of sugar
3 whole eggs
1/2 teaspoons vanilla

For the topping:
4 cups apples; peeled, cored, thinly sliced
1/3  cups of sugar
1/2 teaspoons cinnamon
2 tablespoons flour
2 tablespoons brown sugar
2 1/4 teaspoons cinnamon
2 tablespoons unsalted butter, cold

Preheat oven to 350. In a large bowl, stir together graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press in the bottom of 9” springform pan. Bake in preheated oven for 10 minutes.
In a large bowl, combine cream cheese and 1/2 cup sugar. Mix until smooth. Beat in eggs individually, scraping bowl after each one. Blend in vanilla, pour filling into baked crust.
Take the 4 cups of apples and microwave for 2-3 minutes to soften. Pour off liquid.
In a small bowl, stir together 1/3 cups of sugar, 1/2 teaspoon cinnamon. Toss the mix with apples to coat. Add the apples to the cheesecake layer. In a small bowl, add 2 tablespoons flour, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon, mix. Sprinkle crumble on top of the apple layer.
Bake in a water bath for 60-70 minutes. When done let cheesecake rest for 45 minutes. With a knife, loosen cake from the pan. Let cool, then remove the rim. Chill before serving.
Note: Easiest when you use a large heavy duty aluminium foil around the pan, and add the water into another large pan for the water bath. This helps seal the pan so none of the water leaks in.