Karrah White
Karrah White
Poppy seed chicken and squash casserole are the most popular requests at mealtime in the home of Allen and Karrah White.

A stay-at-home mother, Karrah has a little more time that most to experiment with new recipes.

She loves to cook, a talent passed down to her by her mother.

The Whites have three children: Abbi White, 17, Morgan Tucker, 7, and Harper Leigh White, 5 months.

After graduating from Philadelphia High School, Karrah went to Meridian Community College. She is a licensed respiratory therapist but for now she enjoys spending quality time with their children.

Allen graduated from Neshoba Central High School and continued his education at East Central Community College.

A tool pusher for Ceadrill, he is currently working in Africa.

The family attends Hope Baptist Church where Harper Leigh will be dedicated on April 14.

Family is important for this couple as they enjoy being outdoors doing such things as riding four-wheelers. They vacation on the beach each summer and are avid Fairgoers.

Karrah likes to read and watch soap operas. She is also active in the PTO at Neshoba Central.

The White family is planning a trip to Orlando in May.

"We're going to my brother's house for a Kentucky Derby party," Karrah said.

Cooking for her busy family is not a hard task for Karrah. She is fortunate that Allen likes to cook as well.

"He loves to grill," Karrah said.

When they dine out, the Whites like to go to their favorite Mexican restaurant.

Karrah has shared several of her favorite recipes including those for poppy seed chicken and squash casserole.



Mississippi Sin Dip

8 ounces cream cheese, softened

1 1/2 cup sour cream

2 cups shredded cheddar cheese

1/3 cup chopped cooked ham

1/3 cup sliced green onion

4-ounce can of green chilies, undrained

2 tablespoons chopped pickled jalapenos

Couple dashes of Worcestershire sauce

Preheat oven to 350 degrees. Cream together the cream cheese and sour cream until well blended. Add the remaining ingredients and mix well. Pour into a baking dish. Bake for one hour. Serve hot with your choice of bread, chips or crackers.



Pizza Muffins

3/4 cup flour

3/4 teaspoon baking powder

1 tablespoon Italian seasoning

pinch of salt and red pepper flakes

3/4 cup whole milk

1 egg, lightly beaten

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1 cup cubed pepperoni

1/2 cup pizza sauce

Preheat oven to 375 degrees. In a large bowl, whisk together flour, baking powder, Italian seasoning, salt and red pepper. Whisk in milk and egg.

Stir in mozzarella, parmesan and pepperoni. Let stand for about 10 minutes.

Stir and divide among greased 24-muffin mini muffin pan. Bake 20-25 minutes. Serve muffins with warmed pizza sauce.



Crockpot Chicken and Rice

2-4 boneless frozen chicken breasts

1 package (8 ounce) cream cheese, softened

1 can cream of chicken soup

1 package Italian seasoning

Rice

Put the cream cheese, cream of chicken and Italian seasoning in the crockpot.

Turn on to low setting and let sit for about 30 minutes then stir. Add the chicken breasts. Cook on high 4-6 hours. Cook rice on stove in boiler and smother in chicken mixture.



Bubble Up Enchiladas

1 pound ground turkey

10-ounce can enchilada sauce

8-ounce can tomato sauce

1 can reduced fat biscuits

1 1/4 cup Mexican shredded cheese

Preheat oven to 350 degrees. Brown turkey and drain juices, if needed. Pour and mix enchilada sauce and tomato sauce over ground turkey in a large bowl. Cut biscuits into fourths and stir them into the meat mixture. Dump into a greased 9x13 casserole dish. Bake for 25 minutes. Take out and spread cheese on top. Bake 10 more minutes.



Poor Man's Stroganoff

1 1/2 pounds lean ground beef

1 can cream of mushroom soup

8 ounces sour cream

1 cup rice

1 can cream of chicken soup

Brown ground beef and drain well. Stir in soups and simmer 10-15 minutes. Cook rice in boiler on stove. Just before serving add sour cream to meat mixture and allow only enough time for sour cream to warm. Serve over cooked rice.



Squash Casserole

1 bag of frozen sliced squash

1/2 onion, chopped

8 ounces sour cream

1 cup shredded cheddar cheese

1/2 tablespoon Paula Dean's house seasoning (Recipe for house seasoning: 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder)

Ritz crackers

Butter

Boil squash and onion until tender. Drain over a paper towel in strainer. Pour into a large bowl. Mix in sour cream, cheese and house seasoning. Pour mixture into a small greased casserole dish. Crumble Ritz crackers on top of the casserole. Pour melted butter on top. Bake for 20-25 minutes in preheated oven to 350 degrees.



Macaroni A La Ham

1 package elbow macaroni

1/2 cup milk

1 can cream of mushroom soup

1/2 cup butter

1 1/2 cup grated cheddar cheese

1/2 teaspoon onion salt

pinch of salt

sprinkle black pepper

2 cups cooked diced ham

Bring salted water to a boil. Add macaroni and cook until soft. Heat mushroom soup with butter. Drain macaroni. Add milk, mushroom soup, 1 3/4 cups diced ham, pepper and onion salt. In a casserole dish, put one layer of the mixture, layer of cheese and layer of mixture. Repeat previous step three times. Top with remaining ham and cheese. Bake at 350 degrees for 35 minutes.



Crack Potatoes

2 (16-ounce) sour cream

2 cups shredded cheddar cheese

2 (3-ounce) bags of real bacon bits

2 package ranch dip mix

1 large (28-30 ounce) bag frozen hash browns, shredded

Mix sour cream, cheddar cheese, bacon bits, and ranch dip mix in a large bowl. Mix in frozen hash browns. Spread into a 9x13 pan. Bake at 400 degrees for 45-60 minutes.

Easy Butterfinger Pie

6 butterfinger candy bars, crushed

1 (8-ounce) package cream cheese, softened

1 (12-ounce) Cool Whip

1 graham cracker crust

Mix together candy bars, cream cheese and Cool Whip. Put into pie crust. Chill.



Red Velvet Cake Mix Cookies

1 box of red velvet cake mix

2 eggs

1/3 cup vegetable oil

powdered sugar

Preheat oven to 375 degrees. Combine cake mix, eggs and vegetable oil using a hand blender. Form teaspoon size balls and place them on a greased cookie sheet about one inch apart. Slightly pat down the top of each ball. Cook for 8-10 minutes. While still hot, sprinkle the top of the cookies with powdered sugar.