Phillips enjoys cooking in the kitchen with son

Phillips enjoys cooking in the kitchen with son


Casey Phillips is the mother of almost 2-year-old Jake Weston Phillips who loves anything to do with being outside. 

He also enjoys helping his mom cook. “He has to stir everything and taste it,” Phillips said. “He likes to scramble eggs too.” 

Phillips is the daughter of Mike Lewis and Pam Kirkland. Phillips has two stepbrothers and one stepsister. 

Phillips is a Philadelphia High School graduate and then went on to get her degree in nursing. 

One thing that led Phillips to be a nurse was watching family in the hospital being taken such good care of when they were sick. 

Phillips loves helping people, and this also called her to become a nurse. She works at Quality Healthcare in Louisville helping children on ventilators.

She commutes from Philadelphia to Louisville. 

When Phillips is not working, she enjoys getting together with friends and family on the weekends and having potlucks. She also enjoys reading and watching movies. 

To Phillips and her family, it is essential to get together, eat, and spend time with one another. 

Phillips’ mother lives in Brandon and she travels to see her or her mother comes to Philadelphia to see them.

Since her son is beginning to enjoy cooking, Phillips is excited to teach him all the things her mother and grandmothers, Frances Lewis and Rose Alford, taught her growing up. 

She is a very picky eater, and she swore her son would never be that way. But so far, Jake seems to love everything new he tries. 

Phillips loves baking in her home, and she also likes to make casseroles. 

“I like making casseroles because I always have enough for leftovers or to take to work with me for lunch,” Phillips said. “They are staples in our house.”

Her son loves the chicken roll-up recipe she cooks and a spaghetti bake. She is passionate about being the best mom to her son and is looking forward to the summer so she and her son can finally go swimming again.  


2 cans of crescent rolls 

1 lb. ground beef 

2 cups fiesta blend shredded cheese 

1 pkg of taco seasoning 

Brown ground beef and drain. Add in taco seasoning. In a baking dish, line bottom of dish with 1 can of crescent rolls. Then add in beef and cheese. Cover with other can of crescent rolls. Bake at 350 until crescent rolls are done. 

(May top with salsa, lettuce, and sour cream according to preference). 


2 can crescent rolls 

3 boneless chicken breast 

2 cups shredded cheese 

1 can cream of chicken soup 

1 cup chicken broth

Salt and pepper to taste 

Boil chicken and shred. In a bowl, combine broth and soup with salt and pepper. In baking dish take individual crescent rolls and add chicken and cheese. Rolling each one when filled. After dish is lined with roll ups, pour mixture on top and finish off with cheese. Bake at 350 until rolls are golden brown. 


Stir together: 

1 cup sugar 

2 tbsp cocoa (or as much or little as you like) 

Then add and beat with whisk: (to get rid of all lumps) 

3 beaten egg yolks (save whites for margarine) 

2 cups “Pet” milk (Evaporated milk) 

Baked Pie crust 

Cook in a double boiler or cast-iron skillet until thick. Then add ½ stick of margarine and 1 tbsp vanilla – stir well. Pour into pie shell. Beat egg whites till stiff; add ¼ cup sugar and 1 tsp vanilla- beat until mixed. Spread on top of pie and brown meringue in oven on broil.

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