Denice Miles and her husband Mike have been busy the last several years, helping to bring the word of God and the blessings He can bestow to the members of the Temple of Praise Church of God in Little Rock, Miss. Mike Miles is the pastor at Temple of Praise and over the last year and a half, the couple has been very involved at the church.

“We have been married for 17 years, 14 of those we have been in the ministry,” Miles said. “It is a smaller church, I love the feeling of family here. I love the opportunity of going through and praying for people and seeing God work in that church.”

Miles said that when she and her husband first came to the church, only two members were regularly attending.

“Now we have close to 40 members who attend,” she said.

Miles said that God has worked through the members of the church and that recent improvements to the church included redoing the fellowship hall and placing new carpet in the sanctuary. She said work is ongoing at the church and that there will be additional renovations there.

“We are doing what we can to take care of the house of God,” she said.

According to Miles, the church is planning an old-fashioned tent revival the second week in June, which will be a week long event and invites everyone to attend.

Miles works at Hicks Animal Hospital as a dog groomer and has done so for nine years. She said she prefers working with the dogs and noted that part of what she enjoys is forming a bond with the animals and their owners.

“Today I had one of the first dogs I groomed when I started work there,” she said. “You form a bond and a relationship with them. They (animals) know who they can trust.”

Miles and her husband have a daughter, Taylor, who attends Neshoba Central and Miles has a step-daughter that lives in Louisville. The couple also has a six-month-old grandbaby.

With work, family and church, the couple still finds time for outside activities.

“We stay pretty busy, but we do like to go on vacations,” Miles said.

She explained that her husband is a huge fan of Professional Bull Riders, Inc. and the couple have attended a PBR event in Arkansas.

“We also like to fish, camp and water-sports,” she said.

Miles said she loves to cook and that her favorite thing to make is cornbread.

“It is one of the things my family enjoys,” Miles said about her cornbread. “People tell me I make the best cornbread.”

Miles said her family also enjoys some special seasonal favorites.

“In the fall, when its football season and the weather cools off my husband starts requesting taco soup,” she said. “Around Christmas my family always wants my dressing.”



Taco soup

2lb hamburger meat

1 medium onion  

1 can tomato soup

1 can chili ready rotel tomatoes

2 cans original rotel tomatoes

1 can chili beans

1 can black beans - rinsed and drained

1 or 2 cans shoe-peg corn

1 to 2 cups of water

2 packages of taco seasoning

2 packages of ranch salad dressing & seasoning mix

1/4 cup taco sauce

Chop onion and cook in with hamburger meat until done. Drain. Add all ingredients into a large crockpot and cook on high until hot. Turn crockpot to warm. Serve with sour cream, cheese, and corn chips.  Leftover soup freezes well.



Smothered Green Beans

5 (15-oz) cans green beans, drained

1 lb bacon

2/3 cup brown sugar

1/4 cup butter, melted

1/4 cup soy sauce - low sodium if you prefer

1-1/2 tsp garlic powder

Preheat oven to 350

Pour green beans in a 9x13 pan - ungreased

Cook bacon until almost done - not to crispy. Drain and chop. Sprinkle bacon on top of green beans.

Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.

Bake 30 to 40 minutes.



COOKIE?DOUGH?DIP

1 pkg (8oz) cream cheese softened

1 stick butter, softened

3/4 cup powdered sugar

2 Tbsp. brown sugar

1 Tsp. vanilla

1 cup mini chocolate chips

Beat cream cheese and butter until light and fluffy

Add powdered sugar, brown sugar, and vanilla. Beat until mixed well

Stir in chocolate chips- save some to sprinkle on top.

Refrigerate

When ready, serve with graham cracker sticks, or anything you'd like for dipping. *My favorite thing to dip is chocolate animal crackers ??



Lemon Sheet Cake

Ingredients:

• 1 box of lemon cake mix (plus ingredients on box)

• 1 cup of buttermilk

• 1-3 oz. package white chocolate pudding

Frosting:

• 1/4 cup butter, softened

• 4 oz. cream cheese (softened)

• 2 cups powdered sugar

• 2 tablespoon lemon jello mix

• 1 teaspoon vanilla

• 1 tablespoon lemon juice (you can use more if you want more lemon taste)

• a few teaspoons lemon zest

• 1-2 tablespoon milk

Instructions:

1. Preheat oven to 350

2. Add lemon cake mix and pudding mix to a medium bowl.

3. Add buttermilk plus the ingredients on the back of the cake mix box. Beat until well combined.

4. Pour into a greased 9x13 pan. Bake for 23-25 minutes. Let cool.

5. While cake is cooling make frosting by creaming together butter and cream cheese. Add powdered sugar, vanilla, jello mix, lemon juice, lemon zest, and milk. Beat until smooth.

6. Frost cake and ENJOY!



FIRECRACKER?SALTINES

2 sleeves saltine crackers

1 cup canola oil

1 package ranch dressing mix

3 Tbls Crushed red pepper

1 Tsp. garlic powder

1 Tsp. onion powder

Pour crackers into a 1 gallon Ziploc bag. Whisk together oil and other seasonings in a bowl and pour over crackers. Make sure the bag is sealed and turn/shake to coat crackers good with mixture. Continue to turn/shake bag several times for the next few hours. Let sit overnight and serve the next day.