COOK/Spurlocks call Philadelphia home
Wednesday, April 24, 2013 1:00 AM
Danielle Spurlock never imagined that she would return to her hometown of Philadelphia until she and her husband looked at a house on Airpark Drive.
Danielle Spurlock with children, Payton, Macie and Giselle
"It was everything we wanted!" she said, of their new two-story home. "It was a really quiet neighborhood with a big yard for the kids to run around."
Danielle and her husband, Micheal, fell in love with the house, which is perfect for their three daughters: Giselle, 5; Macie, 2; and Payton, 1.
Micheal is a free agent in the National Football League.
An Indianola native, he has played with such teams as the Arizona Cardinals, Tampa Bay Buccaneers, San Francisco 49ers and Jacksonville Jaguars.
His NFL career has taken his family across the country, living in numerous states.
With the purchase of the house, Philadelphia will now become their home base.
Danielle graduated from Philadelphia High School and the University of Mississippi where she earned a degree in criminal justice and Spanish. She holds a master's degree in psychology from the University of Phoenix.
She met Micheal at Ole Miss, where he, too, earned a criminal justice degree and played football.
Since the family travels with Micheal during football season, Danielle home schools the children.
"It's just convenient with our travels," she said. "We try to keep it as normal as we can."
Danielle is definitely a full time mother, raising three active daughters.
"Micheal is very good coming in and helping," she said. "They are definitely their daddy's girls."
Danielle enjoys time to herself after the girls go to bed each night.
It brings mental clarity and a chance to rejuvenate for the next day, she said.
Danielle enjoys a few hobbies including painting, crafts, reading and listening to music.
In his limited free time, Micheal likes to watch movies and just relax, his wife said.
Both are good cooks!
Micheal taught Danielle how to cook while the two were in college.
"I ate cereal three times a day in college," she said. "My husband taught me to cook and then he forgot how!"
The Spurlocks' favorite meals usually consist of grilled chicken, potatoes and green beans.
A healthy diet is important in this busy household. However, Danielle likes to occasionally serve one of their favorite desserts, including a fresh peach cobbler!
She has shared her cobbler recipe and several others with our readers.
1 1/2 cups self-rising flour
8 teaspoons (1 stick) butter
1/2 cup water
2 cups sugar, divided
4 cups peeled, sliced peaches
1 1/2 cup milk
ground cinnamon, optional
Preheat oven to 350 degrees. Combine the peaches, one cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from heat.
Put the butter in a three-quart baking dish and place in oven to melt.
Mix remaining one cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30-45 minutes.
2 cups sugar
1 cup oil
1 cup milk
1 cup HOT coffee
2 teaspoons vanilla extract
3/4 cups cocoa powder
2 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1/2 cup sour cream
Preheat oven to 325 degrees
Grease and flour your cake pan(s) (2 round, or 1 sheet). Add all dry ingredients (except sugar) to a bowl and whisk to combine. In mixer, add sugar and oil and mix to combine. Add eggs one at a time until incorporated. Slowly add milk, coffee and vanilla extract. Add dry ingredients in increments with mixer on low speed. Add sour cream and stir to combine. Pour into cake pans and transfer to oven. Bake for 40 minutes or until toothpick inserted comes out clean.
1 box powdered sugar
1 stick oleo
1 box yellow cake mix
8-ounce package cream cheese
1 teaspoon vanilla
Mix together until crumbly the oleo, yellow cake mix and one egg. Press into 9x13x2 inch pan. Cream until fluffy the cream cheese, powdered sugar, vanilla and 3 eggs. Pour over crumb crust. Bake at 325 degrees for 45 minutes until golden brown. Cool and cut into squares.
1 pound can red salmon
1 teaspoon lemon juice
1 tablespoon minced onion
1/4 teaspoon pepper
1 teaspoon salt
Milk-if too dry
1/2 cup cracker crumbs
Mix first six ingredients together. Chill and shape into cakes and roll in egg and cracker crumbs. Bake at 350 for about 10 minutes. Drain.
8-ounce package cream cheese
1/2 cup Miracle Whip salad dressing (use for sweetness)
4 1/4-ounce can tiny cocktail shrimp, drained, rinsed
1/3 cup finely chopped onion
1/8 teaspoon garlic salt
Combine cream cheese and salad dressing, mixing until well blended. Stir in remaining ingredients. Cover; chill. Serve with assorted crackers.
2 bags California Blend vegetables
1 can cream of mushroom soup
1/2 pound Velveeta cheese cubes
1 package Pepperidge Farm herb stuffing mix
1 stick butter
Steam veggies and drain well. Mix soup and cheese, then mix with veggies in a baking dish. Top with Pepperidge Farm herb stuffing mix. Drizzle over top one stick melted butter. Bake at 350 for 20 or 30 minutes.