Family cooking is therapy for Moore

Family cooking is therapy for Moore


Andrea Moore cooks if she feels bad and needs a pick-me-up.  

“Some of my best memories are in the kitchen around a stove,” Moore said. 

Moore was born and raised in Mississippi and has lived in Philadelphia for the past 14 years, and has loved every minute of it. 

She is married to Tim Moore, executive director of the Philadelphia-Neshoba Chamber of Commerce. She enjoys spending time cooking with him and their daughter, Hannah. 

“Tim, Hannah, and I love to cook as a family,” Moore said. “One of the things we enjoy cooking is breakfast. Tim makes a fabulous breakfast casserole, and Hannah loves to fry and scramble eggs. I fill in the rest.” 

Moore said she has been cooking for as long as she can remember and recalled her mother being the one who made her love to cook. 

“My mother rarely uses a recipe and cooks by taste,” Moore said. “I have picked up many of her ways. I enjoy cooking because I can create new things.”

Aside from cooking, Moore is the director of the First Baptist Child Ministry Center. 


2 cans of crescent rolls

1 lb. breakfast sausage

1 package of cream cheese

Brown and drain sausage. Melt in cream cheese with sausage and mix well. Lay one package of crescent rolls in the bottom of a greased 9x13 pan and press out creases.

Spread the sausage mixture on top. Lay the second can of rolls flat on top of the sausage mixture. Bake according to the directions on the package of crescent rolls. 


1 1/2 cups sugar

1/2 cup light corn syrup

2 cups raw peanuts

1 tsp baking soda

1/2 cup water

Dash of salt

1 tbsp butter

1 tsp vanilla

Place sugar, corn syrup, water, salt, and peanuts in a 2-quart, microwave-safe bowl. Cook on high for 5 minutes and stir. 

Cool on high for 13-15 minutes or until syrup separates into threads. This is the hard crack stage or 300 on a candy thermometer. 

Check the temperature several times during the last few minutes. Stir in butter, baking soda, and vanilla just until light and bubbly. Pour into buttered cookie sheet and spread. Cool then break into pieces. 


2 packages of Chocolate Cream Drops

1 cup peanut butter

In a microwave-safe bowl, combine ingredients. Place in microwave and melt in 30-minute increments until you are able to mix into a smooth batter. 

Press the mixture into the bottom of a parchment-lined 8X8 pan. Allow to cool and cut into squares.

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