Abby Seale
Abby Seale
Abby Seale is currently taking part in this year’s Distinguished Young Woman of Mississippi program in Meridian.

Seale is 17 years old and will be a senior at Neshoba Central High School in the fall.

Seale went to Meridian on Sunday and is spending the week living with a host family. The young women competing in the program take part in several group activities together before the competition starts. This year’s competition will be taking place Thursday, Friday and Saturday nights. Each contestant will complete a ten-minute interview, a fitness routine, a talent routine and answer questions on stage.

“I really wanted to be a part of it because I knew how well it prepares young women and helps them build confidence in themselves,” she said.

For the talent portion of the program, Seale will be performing a lyrical dance entitled “Rise Up.”

“It is about rising up from difficult circumstances and trying to empower everybody,” she said. “I try to express the song in the best way possible.”

She has prepared for the program by rehearsing her dance routine as frequently as possible and taking part in mock interviews.

“I have never really done anything like it before,” Seale said “You only get those ten minutes to make a good impression before they see you on stage. So, I have tried to prepare a lot.”

Seal has been taking dance classes since she was three years old and is the captain of her high school dance team.

Seale is also on the varsity soccer team. She did not grow up playing soccer but has grown to love the sport over the last few years.

“I like working as a team,” she said. “It is fun to see how a good plan can come together and you can achieve your goals”

In her free time Seale likes to do art and spend time outdoors.

“My family likes to hike and camp,” she said, “especially during the summer when it so warm and pretty outside.”

Seale said she would encourage anyone considering taking part in the program next year to sign up.

“It is a very good program with a lot of scholarship opportunities,” she said. “It prepares you very well going into college and you meet a lot of great people.”



Orange Walnut Sweet Rolls

Rolls:

12 tablespoons salted butter

¾ cup packed light brown sugar

4 teaspoons lightly packed finely grated orange zest

1 teaspoon ground cinnamon

2 eight-ounce cans refrigerated crescent rolls

1 cup chopped walnuts

Glaze:

2 cups powdered sugar

Finely grated zest of two oranges

2 teaspoons pure vanilla extract

½ cup fresh orange juice



• Preheat the oven to 350 degrees.

• In a medium bowl, place the butter, brown sugar, orange zest and cinnamon.

• Using a fork, mash the mixture into a paste.

• Open one can of crescent dough and unroll the dough. Press all perforations closed to make a single rectangle.

• Spread half the butter mixture evenly over the dough. Scatter half the walnuts over the butter.

• Starting with one long side, roll up the rectangle to form a log.

• Repeat with the remaining can of dough, butter mixture and walnuts.

• Cut each log crosswise into six pieces. Arrange the pieces cut side up in an eight-inch round cake pan.

• Bake until deep golden on top, about 30 minutes.

• In a medium bowl, whist together the powdered sugar, orange zest and vanilla. Whisk in enough orange juice to make a soft glaze that drips in a wide ribbon off the whisk.

• Invert the warm rolls onto a serving plate and let stand for five minutes. Drizzle the glaze over the rolls.



Last Minute Party Dip

2 eight-ounce blocks of 1/3-less-fat cream cheese

1 cup drained oil-packed sun-dried tomatoes, chopped

1 7.5-ounce jar marinated quartered artichokes, drained and chopped

1 cup minced green onions

1 teaspoon garlic powder

1 teaspoon kosher salt

1 tablespoon freshly ground black pepper

Bagel crisps or crackers



• In a stand mixer fitted with the paddle attachment, beat together the cream cheese, sun-dried tomatoes, artichokes, green onions, garlic salt and kosher salt until well combined.

• Transfer half of the dip to a small serving bowl and top with half of the pepper. Store the remaining dip in the refrigerator and refill the bowl as necessary topping with additional pepper before serving. Serve with bagel crisps or crackers.



Brownie Pie

8 tablespoons salted butter

2 ounces unsweetened chocolate, coarsely chopped

1 cup sugar

3 large eggs

½ cup all-purpose flour

1 teaspoon pure vanilla extract

¼ teaspoon kosher salt

1 cup semisweet chocolate chips

½ cup coarsely chipped pecans

Store-bought 9-inch deep-dish pie crust

Powdered sugar.



• Preheat the oven to 350 degrees.

• Heat the butter and unsweetened chocolate in a small saucepan over low heat. Stir until melted and smooth.

• Remove the pan from heat and whisk in the sugar until smooth. Pour into a medium bowl and set aside to cool for 10 minutes.

• Whisk in the eggs one at a time. Whisk in the flour, vanilla and salt.

• Fold in the chocolate morsels and pecans. Pour into the pie crust.

• Bake for one hour or until a crust forms on top.

• Dust with powdered sugar.



Ranch Dip

1 eight-ounce package cream cheese

1 cup sour cream

1 two-ounce package ranch salad dressing and seasoning mix

2 cups shredded cheddar cheese

4 strips bacon, crispy cooked and crumbled

Sliced green onions



• In a large bowl, mix cream cheese, sour cream, ranch dressing and seasoning mix and cheddar cheese until well blended.

• Stir in bacon.

• Top with any extra cheddar and sliced green onions.