Eakes-Lilley’s cooking keeps pleasing

Clover Eakes-Lilley is a middle school teacher who loves her husband and enjoys experimenting in the kitchen with different foods.  

Her husband, Justis Lilley, works offshore and is only home for two weeks at a time. When home, the pair enjoy going out to eat together, but when at home, they eat a lot of taco salads. 

She admits she’s still learning how to cook things and said ground beef and taco salads have been her go-tos. She likes how it’s easy to just open a pack of ground beef, throw in some vegetables and sour cream, and call it day. 

“It’s easy and the only thing I have to cook is the ground beef,” she laughed. “I finally learned how to make lasagna after my cousin gave me the recipe.”

The two have been happily married since November 2020. Clover is currently a 7th grade teacher at Neshoba Central Middle School and Justis works offshore. Working hasn’t stopped the Lilley family from spending as much time as possible doing random things and going random places. The two regularly go mud riding and are planning a roadtrip to the Grand Canyon this summer.

TACO SALAD

1 Pound Ground Beef

Doritos 

Lettuce

Sour Cream 

Shredded Cheese

Taco Sauce 

Taco Seasoning

Tomatoes 

Salt 

Pepper

Brown ground beef and strain. Add one cup of water to pan and taco seasoning mix. Mix and add a dash of salt and pepper. Let Simmer until most of the water is gone. Now it’s time to assemble! On a plate add crushed up Doritos, lettuce, taco meat, shredded cheese, taco sauce, tomatoes, and sour cream or dressing of your choice. Enjoy! This is super easy and delicious! 

LASAGNA

1 Pound Ground Beef

1 (14 ½ ounce) can diced tomatoes with basil

1 (10 ounce) can Rotel Tomatoes

1 Teaspoon Salt

1 Teaspoon Sugar 

¾ Teaspoon Italian Seasoning 

¼ Teaspoon Pepper

3 cups uncooked medium egg noodles

5 green onions 

1 (8 ounce) container sour cream 

1 (3 ounce) package cream cheese

1 Cup Shredded cheddar cheese

1 Cup Shredded mozzarella cheese 

Place a large skillet over medium heat and add ground round. Cook, breaking up with a wooden spoon, until no longer pink. Add both cans of tomatoes, tomato paste, salt, sugar, Italian seasoning, and pepper. Stir to mix and let simmer over low heat while you get the rest of the ingredients ready. Preheat oven to 350 F. Cook egg noodles according to package directions and drain well. In a medium bowl, stir together noodles, green onions, sour cream, and cream cheese. Spoon noodle mixture into a greased 13 x 9-inch baking dish. Top with beef mixture. Sprinkle with cheeses. Spray a piece of aluminum foil with cooking spray and place cooking spray side down on top of baking dish to cover. Bake for 35 minutes. Uncover and bake 5 more minutes. 

 

BROWNIES

½ Cup Butter

1 Cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoons salt

¼ teaspoon baking powder

3 tbsp. butter, softened

3 tbsp. unsweetened cocoa powder

1 tbsp. honey

1 tsp vanilla extract

1 cup confectioners’ sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. Remove brownies from the oven, and make frosting. Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.