Ingram enjoys cooking as a family
Mackenzie Ingram is a third grade teacher at Neshoba Central who loves her family, banana pudding and Taco Bell.
She loves spending time with her family and has many fond memories of her grandmother, Darthy McAdory, showing her and all her cousins how to make her Indian tacos.
“I remember when I was about nine years old that my nana would have us all lined up at the Fair making Indian tacos for our whole cabin row and we’d also help her make her fry bread and poke holes in it, it was like a little assembly line!”
Ingram and her cousin, Capti Pugh, would go to her nana’s and at night they loved to go into her pantry and eat all her dill pickles, honey buns, and even her leftovers.
“We would just clean my nana’s house out when we would spend the night with her!” she said.
Her favorite food when she was little was her mom’s spaghetti. Her mom and dad, Marie and Wayne Williams, and her two sisters, Kyndall and Kimber, would all sit around the table eating her spaghetti and talking.
“I associate good memories with food and smells and I remember we’d all just sit around the table and that was our little family time!” she said.
Her husband, Gray Ingram, is a great cook and often times will make her homemade pasta and even homemade paninis.
Her two oldest boys, Brantley and Asher, love to eat his cold pasta.
They also have a 10-mont-old son, Morgan Wayde.
Gray loves for her to make pork chops for him. “Whenever I make pork chops it usually takes a while so that’s like our time to spend with each other without the kids so it’s special to us.”
Her older sister, Kyndall, always made homemade banana pudding and for a wedding gift her sister gave her a cook book of all the foods she would eat when she was at her house and at the end of the book there was a recipe for the banana pudding.
Mackenzie’s favorite restaurant is Taco Bell because there is nothing they make that she won’t eat. Mackenzie has been teacher for two years at Neshoba Central.
She and Gray have been married since 2016 and together they have three boys, 5-year-old Brantley, 2-year-old Asher, and 10-month-old Morgan.
DOLLY’S COLD PASTA
1 box penne noodles
1 bag pine nuts
Cubed or chopped salami
Chopped red onion
Chopped green onion
Chopped kalamata olives
Kalamata olives ( 1 can, sliced)
Shredded parmesan cheese
Crumbled goat cheese
Sauce:
¼ cup mayo
2 tbsp. Olive oil
Seasoned to taste with Italian seasoning
Directions:
Boil noodles, and toast your pine nuts. While that’s going , mix your “sauce” ingredients and chop other ingredients. Once noodles are ready, fold in your sauce and add in the chopped items. Crumble goat cheese & mix it in. Let cool in the fridge for an hour or more. Better on the second day!
NANA’S CORNBREAD
Ingredients:
½ cup self rising flour
2 cups yellow corn meal
2 eggs
1 ½ cups sweet milk
Directions:
Mix together and pour in an iron skillet. Bake @ 400° for 25-30 minutes until golden brown.
BANANA PUDDING
Ingredients:
1 large container Cool Whip
1 can condensed milk
1 large packet vanilla pudding mix
1 box vanilla wafers
4-5 bananas
3 cups milk
Directions:
Chop bananas & sit to the side. Mix vanilla pudding with 3 cups cold milk. Fold in Cool Whip & condensed milk. Fix in layers starting with vanilla wafers, bananas, and mixture.
My Favorite Peanut Butter Chocolate Oatmeal Cookies:
Ingredients:
½ cup (113.5 g) unsalted butter
2 cups (400 g) granulated sugar
½ cup (122 ml) whole or 2% milk
4 tablespoons unsweetened cocoa powder
Pinch of salt
½ cup (129 g) peanut butter
2 teaspoons vanilla extract
3 cups (243 g) instant oats
Directions:
Add the butter, sugar, milk, cocoa powder, and salt to a 4-quart saucepan. Bring to a rapid boil and let boil for 1 minute. Remove from heat. Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
Let cool until set, about 30 minutes. If it’s gooey, you didn’t let it boil quite long enough!