Rebekah Baker Carr

Rebekah Baker Carr always watched her mother, Kathy, cook, and always helped her with supper, which is every night at their house. Rebekah was home-schooled, so she says she got to do more “home ec” than most students do now. She has always been one who liked to cook, also.

Fudge Pie is the first thing she remembers cooking. She likes to make desserts, admitting she has a sweet tooth. Maybe that’s why she enjoys Christmas candy and cookie making with her mother and her grandmother, Dot Quarles. They have a family tradition of candy making that she hopes to some day continue with her daughter, Paisley, 19 months. Rebekah says they have been making Christmas candy forever–peanut butter balls, Oreo truffles, snickerdoodles, almond bark candy with pretzels and peanuts, and party mix, and they usually keep using the same candy recipes.

She likes to make sweets and says it’s easier not to mess them up, but she does experiment with all kinds of recipes. PEPA co-worker Rhonda Parker said?Rebekah is always telling them about something she has cooked. The recipes she submitted all came from her mother with the exception of the cream puffs, which came from her mother-in-law, Kim Carr, and can be adjusted to have less sugar. The sausage and cheese biscuits may be frozen before or after baking. Rebekah likes just about anything, but the chicken pot pie is a favorite of hers. Husband, Dustin’s favorite meal includes spaghetti.

Pinterest is “a good place to find fun things to cook”, that she has just started looking at. Some dips, and artsy, crafty kids’ snacks were two things that caught her eye. She also likes to watch Trisha Yearwood’s cooking show “Trisha’s Southern Kitchen” on Food Network.

Fudge Pies
4 eggs
2 slices margarine, melted
2 cups sugar
1/2 cup all-purpose flour
1/2 cup cocoa
2 frozen pie shells
Preheat oven to 350°. Beat eggs. Add melted margarine and sugar.?Stir together well. Add flour and cocoa. Stir until thoroughly blended. Pour into pie shells. Bake at 350° for 25-30 minutes.

Sausage and Cheese Biscuits
1/4 lb. sausage, fried, drained and crumbled
2 cups biscuit mix
1 cup grated mild cheddar cheese
Add milk to make the consistency of biscuits.
Pat dough out on floured surface. Cut with biscuit cutter and bake at 450° for 10-12 minutes.

Cream Puffs
1 cup water
1 stick margarine
1 cup all-purpose flour
4 eggs
Filling: Large vanilla pudding (can use sugar-free)
Topping: Chocolate frosting
Preheat oven to 400°. Heat water and margarine until boiling. Stir in flour for one minute. Remove from heat. Beat in eggs until smooth. Drop onto ungreased cookie sheet. Bake for 35-40 minutes or until puffed and golden brown. Once cooled, cut the center of the puff with a knife and spoon in the vanilla pudding. (Make pudding as directed on box.)?Heat chocolate frosting in microwave for 15 seconds or until easy to drizzle. Then drizzle chocolate with spoon.

Chicken Pot Pie
2 cans chicken
2 cans cream of mushroom soup?(can use cream of chicken, or one of each)
1 large pkg. frozen vegetables
1 chopped onion, optional
Grease 13x9x2 pan. Cook and drain vegetables. Mix vegetables, chicken, soup and chopped onion in a bowl. Pour into greased pan.
Topping:
1 cup all-purpose flour
1 cup milk
1 stick melted butter
Mix flour, milk and butter. Pour over mixture in pan. Bake at 350° for 30-35 minutes.

Parmesan Potatoes
6 large brown potatoes
1/4 cup grated Parmesan cheese
1/8 tsp. pepper
1/4 sup sifted flour
3/4 tsp. salt
1/3 cup margarine
Quarter potatoes. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes and shake them in the mixture. Melt margarine in a 13x9x2 pan. Place potatoes in melted margarine. Bake at 375° for an hour. Turn potatoes once during baking.

Hot Fruit
1 can sliced pineapple
1 can peach halves
1 can pear halves
1 small jar maraschino cherries
Cinnamon
Brown sugar
1/2 stick margarine, melted
Place pineapple slices in bottom of 13x9x2 glass dish. Top pineapple with peaches and pears. Place cherry on top of each peach and pear. Lightly sprinkle fruit with cinnamon. Then sprinkle brown sugar over fruit. Pour the melted margarine over the fruit. Bake at 350° for 30-40 minutes.

Chocolate Eclair Cake
2 small instant vanilla pudding
3 cups milk
8 oz. Cool Whip
8 oz. cream cheese, softened
2/3 box graham crackers (honey)
1 can chocolate frosting
Beat pudding and milk until thick. Add cream cheese. Fold in Cool Whip. Layer grahams and mixture to a total of three layers of pudding mix + 4 layers grahams in 9×13 pan. Heat frosting in microwave for 30 seconds and frost. Chill overnight.