Deweese enjoys spending time in kitchen

Morgan Deweese is a pharmacist who has dedicated her life to raising her three fur babies, traveling, and indulging in a good meal when she can.

Through her travels she went to Fort Worth Texas where she discovered her favorite restaurant Joe T Garcia’s. 

“They only do two entrees, fajitas and enchiladas but that’s okay because they are both so good that is all you’ll need but I love to get the fajitas.” 

To become a pharmacist, Morgan had to spend many years in school. She started her college journey at East Central Community College after Neshoba Central, then to Ole Miss, and finally she got her doctorate of pharmacy at UMMC. 

During her college career she would come home on the weekends and her mother would always load her up with chicken spaghetti and chicken pot pie to eat throughout the week. 

“I also cooked a lot of spaghetti when I was in college because honestly it was the easiest to cook and I loved it.” 

She has been a pharmacist for about five years and has worked at Neshoba General Hospital for about a year. 

Now that she can finally enjoy the fruits of her labor after so much time in school, she and her friends relax and cook a meal together a few times a week. 

Morgan is a lifetime member of Spring Creek Baptist Church and grew up in the Spring Creek community. She currently still resides in the Spring Creek community just down the road from her parents, Randy and Sharon Deweese. 

Morgan has three dogs Hank, Rosie, and Big Red, and she loves them all dearly. 

ULTIMATE CHEESY GREEN BEAN 

CASSEROLE

Ingredients:

4 cans French style green beans; drained 

2 10 oz. cans cream of mushroom soup 

1 can Fritos mild cheddar cheese dip 

8 oz. sour cream 

1 cup blue plate mayonnaise 

8 oz. mild cheddar cheese; grated

French fried onion rings (I used about 3 of the 6 oz. tubs)

1 stick butter

Pepper for top 

Directions:

In a greased 9x13 casserole dish, layer green beans. Mix cream of mushroom soup, cheese dip, sour cream, and mayo together and evenly pour all over green beans. Top evenly with cheese and then French-fried onion rings on top. Sprinkle with pepper. Bake at 350 for about 40-50 minutes covered or until the casserole is bubbly and the cheese is melted. 

SYMPHONY 

BROWNIES

Ingredients:

2 boxes of fudge brownie mix (and other ingredients per package list) 

3 giant Hershey’s Symphony chocolate bars

Directions:

Mix 1 box of brownie mix per package instructions and pour into a greased 9x13 casserole dish. Layer Symphony bar even across brownie mix. Mix second box of brownie mix per package instructions and pour over symphony bars. I would say bake per package instructions, but it will take longer than box of brownie mix states due to 2 layers of brownies. This is where I “wing it”.  Brownies should be fudgy but done. 

BACON RANCH 

POTATOES

Ingredients:

1 bag of red skinned potatoes 

1 stick of butter 

1 packet of dry powder Ranch dressing mix 

1 bag of cheddar cheese 

Bacon bits (as desired) 

Salt and pepper to taste

Directions:

Mix dry powder Ranch dressing mix according to package (1 cup milk and 1 cup mayo) and let chill in fridge for an hour or two. Peel and cube enough potatoes to cover a 9X13 pan. Boil potatoes on stove until done and place in 9x13 pan. Melt 1 stick butter and cover potatoes. Pour chilled ranch dressing over potatoes. Sprinkle with cheddar cheese and bacon bits (as much as your heart desires; you can’t go wrong!)

Stick pan in 350-degree oven to let cheese melt and they are done! 

TACO SOUP

Ingredients:

2 lbs. ground beef

2 packets of taco seasoning

1 tsp garlic powder 

½ tsp onion powder

½ tsp oregano 

½ tsp salt

½ tsp black pepper

1 packet dry ranch dressing mix  

1 (10 oz.) can Rotel (mild or original per personal preference) 

1 (7oz) can diced green chilies, with juice 

4 cups chicken broth, low sodium 

1 (14 oz.) can black beans, rinsed and drained (optional)

1 (14 oz.) can diced tomatoes, with juice 

1 (11oz) can white Shoe peg corn 

Directions:

Brown ground beef in cast iron skillet and drain. Transfer beef to large pot and add in 1 packet of taco seasoning and chicken broth and stir. Add garlic powder, onion powder, oregano, salt, black pepper, dry ranch dressing mix and stir. Add Rotel, green chilies, black beans, tomatoes, and corn. Add in second packet of taco seasoning until desired taste is acquired. Let simmer for 10 to 15 minutes; stirring occasionally. When ready to serve top with shredded cheddar cheese, sour cream, Fritos, etc.