Shadda Dunn

“You know you’re doing it right if someone asks for your recipe,” said Shadda Poindexter Dunn of Bruce, whose cooking was influenced by her mother, Cathy, her grandmothers Patsy Poindexter and Doris Shoemake, and her great-grandmother, the late Clara Melton. She can make Mamaw Melton’s teacakes now, but once got the canisters confused and used all powdered sugar instead of flour.


She learned to cook as a teenager from her mother by helping make her appetizer-type foods and bake sale items. A teacher at BES, Shadda says they usually prepare a potluck of finger foods and desserts for the monthly birthday party at school. Appetizers and “knick knack stuff” are among her favorites to make, along with apple bundles or spaghetti, for church. She calls brownie trifle her “go to” dessert because it looks pretty and is a big hit. In it she uses brownies, cool whip, chocolate pudding and a crushed Heath candy bar. She sometimes tries new recipes when taking a dish somewhere, but likes to try it out on family first. For the Melton reunion, held in the summer, she likes to make a cold salad with chicken, pasta or fruit.
She enjoys crockpot cooking–roast, carrots, and potatoes, but a good steak is her favorite. Spaghetti and her lasagna are served often at the Dunn house, along with pound cake. She could eat fresh vegetables every night, but her “picky eaters”, husband, Jeremiah, and daughter, Sara Beth prefer just meat and potatoes. “I never eat green stuff in a bowl,” said Sara Beth, who wants to help but may not eat what they cook. She’s the “stirrer.” Shadda hopes baby, Jake, will not be picky.
Her mother got her started collecting cookbooks. Shadda says she, her mother and sister, Amanda, are similar cooks and they call each other for recipes. “It was fun to do the Parker Church cookbook,” she said, of the project done by the ladies of Parker Baptist Church. She thinks she would like authentic French food, saying it’s just something that appeals to her, probably from a cooking show.

Apple Bundles
2-3 Granny Smith apples, sliced into thin wedges
2-10 ct. cans Butter-Me-Not biscuits
Cinnamon and sugar mixture
1 stick butter
Simple syrup (1 cup sugar dissolved into one cup water on stove)
Melt butter and pour in bottom of 9×13 baking dish. Pat out each biscuit and sprinkle with cinnamon and sugar. Place 2-3 apple wedges inside each biscuit and roll up into bundles. Place bundles on top of melted butter and sprinkle with additional cinnamon and sugar. Pour simple syrup over bundles and bake at 375° for 15-20 minutes or until golden brown.

Shadda’s Lasagna
1 lb. ground chuck
2-3 garlic cloves, minced
1 1/2 tsp. Italian seasoning
1 large jar spaghetti sauce
1 medium tomato, diced
1-16 oz. container cottage cheese
1 egg
3/4 cup shredded Parmesan cheese
9 lasagna noodles, boiled and drained
2 cups shredded mozzarella cheese
Brown meat and drain. Stir in garlic, Italian seasoning and spaghetti sauce. Simmer for 4-5 minutes. Stir in tomatoes and simmer 2-3 minutes more. In a separate bowl, combine cottage cheese, egg, and Parmesan cheese and mix together. Spread 1/2 cup sauce mixture in the bottom of a 9×13 baking dish. Layer three noodles, 1/2 of cheese mixture, 1/3 of mozzarella cheese, and one cup of sauce mixture. Repeat layers once more. Top with last three noodles and remaining sauce mixture. Cover with foil and bake at 375° for 30-35 minutes or until heated through. Uncover and top with remaining mozzarella cheese. Bake uncovered until cheese is melted.

Crockpot Corn
5 cans shoepeg corn, drained
8 oz. pkg. cream cheese
1 stick butter
3 Tbsp. flour
2/3 cup milk
10-15 slices jalapeno peppers, finely chopped
Put cream cheese and butter in bottom of crockpot and allow to soften. Add corn and mix together. Stir in milk and flour. Add jalapeno peppers. Cover and cook on high for 2-3 hours, stirring occasionally..

Chocolate Chip Poundcake
1 box chocolate cake mix
1 box vanilla pudding mix (not instant)
8 oz. container sour cream
4 eggs
1 cup oil
1 tsp. vanilla
1 large bag chocolate chips
Mix all ingredients together except chocolate chips. Stir in chocolate chips. Bake in a greased and floured bundt pan for 50 minutes at 350°.
Turn out on cake plate and sprinkle with powdered sugar if desired.

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