Barrios enjoys experimenting in the kitchen
Destiny Barrios’s love for educating children runs deep. Barrios is currently an assistant teacher at Neshoba Central Pre-K for a little over 3-years.
“I hope to one day have my own classroom sometime in the future,” Barrios said. “Right now, I feel like I am where God wants me to be for this season in my life.
After graduating, Barrios transferred to East Central Community College. She then transferred to Meridian Community College. After that Barrios attended Mississippi State University and graduated with her bachelor’s in elementary education.
Barrios said her future goal for teaching is living for the students’ “ah-ha!” moments.
“You know the moment when you finally understand what you’re doing,” Barrios said. “I want to give those moments to kids.
Barrios wants to use teaching to give students something that they will have forever, and that something for Barrios is wonder.
Barrios grew in Philadelphia with her brothers and parents Richard and April Files.
She met her husband Timothy at church when she was 16. Timothy works at BMW Genius where he teaches his customers how to use the technology in their vehicles.
Barrios and her husband currently moved into a new house two months ago.
“It’s been nice to move into a house a home that has almost triple amount of space than our previous house,” said Barrios.
On Valentine’s day of last year Barrios found out that she was pregnant with two twin boys. Barrios loves spending time singing, dancing and cuddling with her boys.
Barrios is passionate about helping, caring for and serving others. “I’ve always had a servant’s heart and am willing to step in where it’s needed,” Barrios said.
In her free time she likes to binge watch Netflix and reading. Barrios cooking influences are her granny Glenda Warren and her mother-in-law.
Barrios loves her granny’s chicken dressing. And her mother-in-law makes a delicious pecan pie. Barrios also loves her mother April’s chicken salad.
When it comes to cooking, Barrios likes to experiment with new things. One of Barrios least favorite parts about cooking is how time consuming it can be. She considers her crock-pot a life saver.
Most of Barrios recipes are passed down from family members. She also finds inspiration from Facebook and Pinterest.
“I’ve still got a lot of learning to do in the kitchen,” said Barrios.
OOEY GOOEY
MOZZARELLA
MEATLOAF
For the meatloaf:
•1 & 1/2 lb ground beef
•1 cup bread crumbs
•1 tsp dried basil
•1 tsp dried oregano
•1 tsp dried parsley
•1 tsp salt
•1/2 tsp black pepper
•1/2 cup milk
•8 oz mozzarella, sliced
•2 tbsp Worcestershire sauce
For the glaze:
•1 cup ketchup
•1/4 cup brown sugar
•1 tbsp worcestershire sauce
•1 tbsp red wine vinegar
•2 garlic cloves, crushed
•pinch of salt
•pinch of cayenne pepper
Preheat the oven to 350 F. Lightly grease a glass baking pan with nonstick cooking spray.
In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and worcestershire sauce.
Knead until combined.
Divide the meat in half. Shape one half of the meat into the bottom half of the loaf and place in the prepared pan.
Place mozzarella slices down the center, leaving 1/2 inch around the ends and the sides.
Shape the remaining half of the meat as the top of the loaf, sealing the edges.
In a small mixing bowl, whisk together the ketchup, brown sugar, worcestershire sauce, red wine vinegar, garlic, salt, and cayenne pepper.
Pour HALF of this mixture over the meatloaf. Bake in the oven for 45 minutes.
After 45 minutes, remove the dish from the oven and pour the remaining glaze over the loaf.
Increase the oven temp to 400 F and bake for an additional 15 minutes.
The meat's internal temperature should at least be 160 F.
Let the dish cool for 5-10 minutes before serving
EASY RICE AND SAUSAGE CASSEROLE
•1 cup uncooked rice
•1/2 block Velveeta cheese (cut into cubes)
•1 lb mild sausage
•1 box Lipton soup mix
Preheat the oven to 365.
Cook the rice until it is done. When the rice is done, mix the Lipton soup mix into the cooked rice.
If the mixture looks too dry, add water as needed to make it more soupy.
Cook the mixture for about 5 minutes or until the noodles are tender. Remember to stir occasionally.
When the soup and rice mixture is done, set it aside.
Brown the sausage in a skillet until all of the meat is brown. Drain.
Mix in the cubed Velveeta cheese with the browned sausage meat. Allow the cheese to melt.
In a greased casserole dish, mix the rice/soup mixture with the sausage and cheese.
Place the dish in the oven for 10-15 minutes, just long enough for the top to brown a little.
KAREN’S PECAN PIE
• 1 cup karo light corn syrup
• 1 cup sugar OR 1/2 cup fructose sugar
• 1 tsp. vanilla flavoring
• 2 tbsp margarine OR 1 1/2 tbsp. olive oil
• 3 eggs
• 1 1/2 cups pecans, chopped
• 1 9in. pastry shell
Preheat the oven to 350 F. Stir together the Karo, sugar, vanilla, margarine, and eggs until well blended.
Stir in the chopped pecans. Pour into the pie shell and bake for 50-55 minutes, or until a toothpick inserted in the center comes out dry.
When done, take out and let cool before serving. (I personally like eating mine warm with vanilla ice-cream. YUM!