Adkins loves cooking with grandchildren

Belynda Adkins comes from a generation of women who love to cook. 

Adkins works for the Philadelphia Public Schools doing payroll and working with insurance. Her husband, Larry Adkins, retired in 2019 from Lowe's, where he was the assistant store manager. This December, the couple will celebrate 40 years marriage. 

Adkins and her husband met at the bowling alley in Philadelphia through Larry's brother, Benny Peebles. After marrying in 1981, they had two children, Gordon Adkins and Katie Monday. Gordon Adkins works as a deputy sheriff for Neshoba County. Katie Monday works as a gifted teacher in Philadelphia. 

Adkins has nine grandchildren ranging from 21 months to 18 years old. Six of them are grandsons and three are granddaughters. Adkins' granddaughters love helping her cook. 

"We started out cooking cupcakes," Adkins said. "Now we are cooking fried apple pies and dumplings." 

Every Sunday, Adkins and her family get together after church for a big lunch. After lunch is over, the family goes outside for a game of baseball or basketball. 

Adkins and her husband attend Good Hope Baptist Church. At church, she is the assistant choir director, pianist and organist. 

Adkins started playing the piano when she was in middle school, and her love for music runs deep. 

Adkins is also co-president of a group called Women on a Mission at her church. The group is currently working on putting together care packages. 

Adkins gets her love of cooking from her late mother, Sarah Peebles. Peebles used to cook and sell food to people at the Neshoba County Fair. Peebles’ specialty was her homemade biscuits, fried chicken and her dumplings. 

Her dumplings are now a special meal in the Adkins family, and her granddaughters are learning how to make them.

Adkins and her husband always keep a garden. Most of the time, with the fresh tomatoes and green beans, Adkins will can them. This year, however, their garden is smaller. 

Three years ago, the Adkins’ house caught on fire. Adkins lost all her recipes, but the church and community were eager to help Adkins by giving her different cookbooks and recipes.

“We have been truly blessed,” Adkins said.

WATERMELON SALAD

• 6 oz. strawberry Jell-O 

• 2 cups hot water 

• 1 small can crushed pineapple, undrained 

• 3 cups watermelon (or enough to cover bottom of dish) 

Topping 

• 8 oz. cream cheese, softened 

• 8 oz. cool whip 

• ¼ cup milk 

• ¼ cup plus 2 tablespoons granulated sugar 

Dissolve jello in hot water. Add pineapple and watermelon. Refrigerate until it is firm. 

Topping: Combine cream cheese, cool whip, milk, and sugar. Spread over congealed layer. 

BROTHER BOB’S CHOW CHOW

• 4 to 10 Jalapeno peppers deveined and seedless (I use 4 large or 6 small) chopped 

• 2 red, 2 yellow, 1 orange, 1 green bell peppers chopped

• 2 green tomatoes chopped 

• 1 large sweet onion chopped 

• ½ head of cabbage chopped 

• ¼ cup of salt 

In a large bowl combine all of the above and stir to combine flavor. Cover and put in frig for 8 to 12 hours. (I like 12) Drain well after taking out. 

• Take 2 cups of white vinegar 

• 1 ¼ cup of sugar 

• ¼ cut of pickling spice wrapped in cheesecloth and tie 

Now pour mixture into a large dutch oven or boiler. Then add the above. Place pickling spice in center of pot and cover with mix. Bring to a boil over medium heat, then reduce heat and simmer for 1 hour or until veggies are tender to your liking. Let cool and put in jars and do a hot bath to steal. Makes 5 pints. 

PECAN TRIFLE CAKE

Cake: 

• 2 cups sugar 

• 2 sticks melted butter 

• 1 ½ cups self-rising flour 

• 4 eggs 

• 1 tsp. vanilla flavoring 

• 2 cups chopped pecans 

Mix all together. Cook in a baking dish on 350 until done. Set aside to cool. 

Filling: 

• 1 large cool whip 

• 2 sweetened condensed milk  

• 2 cream cheese, softened 

• 3 dashes lemon juice 

Mix filling together until smooth. When cake is cool break apart and start layering trifle. Repeat and sprinkle top with pecans.