Kelly Sullivan
Kelly Sullivan
Birmingham area native Kelly Sullivan has lived throughout the southeast, but since 2010 she has called Neshoba County home.

“I love this little town,” Sullivan said of Philadelphia. “I have met the best friends of my life here.”

Sullivan and her husband Drew live in Neshoba County with their two young boys Cash, 4 and Cruz, who will turn two in a few weeks. The couple has been married for 12 years and have called Fairhope, Alabama and Victoria, Texas home in recent years, but a trip back to Drew’s roots brought them to Neshoba County.

“Drew grew up in the area and wanted to come home and start logging again,” Sullivan said. 

Sullivan said since 2010 she has worked for Drew’s logging company as well as serving two stints working for Dr. John Hodge, DDS here in Philadelphia.

“I worked for Dr. Hodge before my kids were born and then I took time off to be a stay-at-home mom, but I recently went back to working twice a week,” Sullivan said. “They actually called me up one day because they were looking to see if I knew someone looking for a job and I said ‘what about me?””

Sullivan said she is also very active in her church, Faith Tabernacle Apostolic Church, and she actively sings on the praise team as well as being involved in other church activities. 

Sullivan said that she also enjoys traveling. She notes that the couple has been to Europe, Turkey, Canada and the Bahamas among other locales. Although one of her favorite locations is just a short trip from Mississippi.

“We keep a bag packed at all times just in case,” she said. “Probably one of our favorite places is the Grand Hotel in Point Clear.”

Both Drew and Kelly described the hotel as a “step back into the old days” as one of the reasons they love the location. 

Since the couple have had children, Disney World in Orlando, Florida is another favorite vacation destination and Sullivan said she hopes to take their children there for years to come. 

At home, the family business and two small children keep the couple very busy, but Sullivan said she finds time to hit downtown Philadelphia from time to time as well.

“I just love our little shops downtown,” she said. “I love to shop local.”

Sullivan said she really enjoys a lot of aspects of Philadelphia.

“Everyone has been great,” she said. “So many people have been very welcoming to me.”

French Toast Bake

1 large loaf of crusty bread

8 eggs beaten

2 cups of milk

1/2 cup of heavy cream 

3/4 cup of sugar

2 tbs pure vanilla


1/2 cup all purpose flour

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp salt 

1 stick of cold butter cut into small pieces

• Rough chop bread into cubes and place into greased 9x13 pan.

• Whisk together eggs, milk, cream, sugar and vanilla; pour mixture over bread.

• Cover with plastic wrap and refrigerate overnight.

• In a bowl, mix together flour, brown sugar, salt and cinnamon. Cut in cold butter pieces until crumbly. Put mixture in Ziploc bag and store in refrigerator. Take out the next morning, sprinkle sugar mixture on top and bake uncovered at 350 for 45 minutes.

Mama C’s Rum Cake

1 cup of pecans

4 eggs

1/2 cup water

1/2 cup of canola oil

1/2 cup of light rum

1 box of Duncan Hines yellow cake mix

1 box of sugar free French vanilla Jello pudding


1 cup of granulated sugar

1/4 cup of water

1 stick of butter

• Grease bundt pan and spread pecans on the bottom of pan. Beat eggs, oil, water and rum together. Add pudding mix and cake mix and beat for about 3 minutes until smooth. Pour into pan and bake at 350 for 40-45 minutes.

• Glaze: Melt butter in sauce pan add sugar and water; bring to a boil. Once it starts boiling remove from heat and set aside.

• Once cake is done, remove from oven and leave in the pan. Prick holes in bottom of cake and pour half the glaze over. When the glaze soaks in, turn cake ovwer and remove from pan. Prick more holes in the top of the cake and pour over remaining glaze.

Crunchy Romaine Salad

1 cup of walnuts chopped

1 package of Ramen noodles, uncooked (discard flavor packet)

4 tbs of butter

1 bunch of broccoli

1 head of romaine lettuce

4 green onions

• Brown walnuts and ramen noodles in butter.

• Chop broccoli, lettuce and green onions.

• Add in walnuts and noodles, pour 1 cup of dressing over and enjoy.


1 cup of vegetable oil

1 cup of sugar

1 cup of white vinegar

1 tbs of soy sauce

Salt and pepper to taste

(Blend all ingredients)

Crockpot Chicken Chili

2 tablespoons olive oil

1 small white onion diced

1 poblano pepper diced

1 jalapeno pepper diced

1 small zucchini diced

32 ounce low sodium chicken broth

2 lbs boneless skinless chicken tenderloins or 4 boneless chicken breasts

1 can northern beans

1 can pinto beans

1 can cannellini beans

12 oz of cream of chicken soup

Juice of one lime

1 tbs cumin, or to taste

1 1/2 tsp white pepper

1 tsp chili powder

1/2 tsp red chili flakes, optional

1 tsp garlic powder

1/2 tsp cayenne pepper

• Sauté onion, poblano and jalapeno peppers in olive oil until tender, about five minutes. Place in crockpot. Add chopped zucchini, chicken broth, cream of chicken soup, spices and fresh lime juice. Stir well. Drain and rinse beans under cold water then add to crockpot. Add chicken tenderloins whole. You’ll shred at the end of cooking. Set your slow cooker to low setting.

• Cover and cook for 6-8 hours. 

• Before serving, shred chicken while in crockpot. Use two forks to do so.

Lemon Zucchini Bread

2 cups all-purpose flour

1/2 teaspoon salt

2 tsp baking powder

2 eggs

1/2 cup buttermilk

1/2 cup canola oil

1 1/3 cup sugar

2 tbs fresh lemon juice

Zest of one lemon

1 cup grated zucchini


1 cup powdered sugar

2 tbs fresh lemon juice

Zest of one lemon

• Use a cheese grater to grate your zucchini. Once grated use a paper towel and zoak up moisture, otherwise it will be watery and you don’t want the extra water in this recipe. Set bowl of zucchini aside.

• Combine flour, baking powder and salt in a medium bowl and set aside. 

• In a large bowl, beat eggs on low speed. Add oil and sugar until well blended. 

• Next add lemon juice, buttermilk, lemon zest and mix altogether. Gently fold in zucchini.

• Add dry mixture to wet ingredients and blend together until well combined.

• Pour batter into a greased and floured 9x5 loaf pan. Bake on middle rack at 350 degrees for 45 minutes.

• Glaze: In a measuring cup, mix powdered sugar and lemon juice. Add lemon zest and with a fork, stir well. Making sure all is well dissolved. Set aside until bread is done baking. When ready, remove bread from oven. Prick holes and pour glaze over.