Cooking is a family affair for the Kings

Brittany Lovern King is a small business owner who does pageant makeup and hair. In high school, Lovern would always braid hair. After graduating from Edinburg Attendance School, she attended East Central, where she got her license in cosmetology. Lovern gets to do her dream job three miles from home. She has been the owner of Britt’s Hair Shop for almost 10 years. 

King’s parents are Misty and Rudy Lovern. In addition, she has two brothers, Tyler and Dylan Lovern. 

King and her family all live in the Arlington community. People in her community are close and everyone enjoys riding their golf carts in the area. King is married to Ryan King. They have been married for 10 years. The Kings have two daughters, Madalynn, six, and Landree, one. 

The Kings enjoy spending time with their family and being outdoors. The daughters enjoy helping King cook. 

“My oldest daughter Madalynn likes helping me put ingredients, and my youngest daughter always likes making a mess and licking the bowl,” King said. 

The family likes to ride horses. They attend Macedonia Revival Center. 

Since the King family lives close together during the week, they also cook for the family or eat at her grandfather Junior Bell’s house and her mother and dad’s house. Her husband is the grill master, and they enjoy getting together with friends to grill. 

In high school, one of King’s chores was cooking supper every night, and this was also the way she would make her allowance.

When learning how to cook new things, King would always call her Nana, Linda Bell. Her Nana was her walking, talking cookbook. Unfortunately, King’s Nana passed away two years ago. 

Nana’s chicken spaghetti is a special recipe for her family because it reminds them of their Nana. 

King is thankful her Nana taught her how to cook. She uses her Nana's recipe, and her tradition lives on through her grandchildren and children.

 

HONEY’S HERSHEY CAKE 

1 Swiss chocolate cake mix 

1 large cool whip

1 block of cream cheese 

1 cup of powder sugar 

6 regular size Hershey Bars 

Follow instructions on cake mix, then divide cake into three small cake pans for your layers and bake. Let cake cool. Mix cream cheese, cool whip, and powder sugar together. Crush up Hershey bars and put 3/4 into the icing mixture. Apply icing in between each layer and all over. Sprinkle the remaining Crushed Hershey bar on top. 

NANA’S CHICKEN SPAGHETTI 

3 chicken breast with bone 

2 chicken stock bullion cubes 

1 block of velveta cheese 

1 can of mild rotel 

1 can of small English peas 

3/4 pack of angel hair pasta 

Boil chicken breast with bullion cubes until tender. Remove chicken from broth and add noodles. Broth needs to be about half or a little less full in your boiler. Once noodles is tender add in cheese in cubes. Have stove on low and stir until melted into the stock. Add in rotel, peas, and shredded chicken. Pour into baking dish and cook for 20 mins on 325. Add salt and pepper to taste. 

CANDIED YAMS

6-7 sweet potatoes 

1 tablespoon of lemon juice

1 cup of sugar 

1 teaspoon of vanilla extract 

1 stick of butter 

Cut sweet potatoes into slices and place in a baking dish. 

Add in ingredients and bake on 350 until tender. If too much juice add a little more sugar.