Pitts values family more than anything

Pitts values family more than anything

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Becky Pitts is a woman who fears God and loves her family more than anything. 

She and her late husband, Robert Pitts, had three children together, Jean, Robert and Rodney. 

Their oldest daughter Jean was always a picky eater when she was little. “Jean was such a picky eater and she’d even take the meat out of her spaghetti and just eat the noodles!” Pitts said.

Even though Jean was picky she would still help in the kitchen by peeling potatoes and to this day Jean always helps Pitts cook, although her two sons would eat anything put on their plates. 

The youngest, Rodney, was and always has loved hamburgers. While Pitts was pregnant with him she worked in her sister-in-law’s diner in Potts Camp where she flipped burgers pretty much all day long. 

“I would flip them burgers all day long and when Rodney could eat solid food he’d always want a hamburger and to this day he will still go home and make him a hamburger!” she said.

Pitts’ mother, Ima Jean Berryhill, would always make spaghetti and she made it in a very particular way, which was by adding lots of chili powder and then melted cheese. 

She loved her mother’s spaghetti but never tried to make it on her own because she believes that her mother was the only one who could truly make that special spaghetti.

Her two granddaughters, Emily and Candace, also have their own favorite foods. Emily loves buttermilk pie which is just custard pie that’s made with buttermilk, while Candace loves pizza so Pitts makes sure to keep the freezer stocked with frozen pizzas. 

Pitts’ husband passed away last year due to COVID but she loves to reminisce on their life together. The two were married for over 50 years and loved one another dearly. 

STRAWBERRY PIE GLAZE

Ingredients:

1 Cup Sugar

1 Cup Water

4 Tbsp. Corn Starch 

Directions:

Boil this until thick then stir in strawberry Jello (1 small box)

Then stir in strawberries (Fresh strawberry about a quart or about two 10 oz.  boxes if frozen, thaw them first) 

Pour in to pie shell you have cooked and cooled. 

•For Two Pies- 

1 ½ cup sugar

1 ½ cup water

6 table spoons corn starch

1 small box of strawberry Jello

Add more strawberries if you have them. 

BERRY PRETZEL DESSERT

Ingredients:

4 ½ cups of pretzels

¾ lbs. of Margarine 

2 ¼ Tbsps. of Sugar

17 ½ oz. of Cream Cheese

1 2/3 Cups of sugar

9 oz. of cool whip

13 ½ oz. of strawberry jello 

1 ¼ quarts of water

2 ¾ lbs. of strawberries

Directions:

Preheat oven to 350 F. In a medium bowl, mix crushed pretzels, margarine and first listed amount of sugar. Press crushed pretzel mixture into the bottom of a baking dish and bake for 5 minutes. Remove from heat and allow to cool. Blend together the cream cheese and 1 2/3 cups of sugar in a bowl. Fold in whipped topping and spread evenly over cooled pretzel mixture. In a medium bowl, dissolve the strawberry flavored jello in boiling water. Mix in slice strawberries and refrigerate for 15 minutes. Pour gelatin mixture and refrigerate for about 4 hours!

EASY BROCCOLI SALAD

Ingredients:

2 bunches broccoli 

½ cup of sweet chopped onions

12 cups of shredded cheddar cheese

1 lb. of chopped cooked bacon

1 cup of mayonnaise 

½ cup of sugar 

2 tbsp. vinegar

1 Cup raisins

Directions:

Cut florets of broccoli in a bowl and add the onion, cheese, raisins, and bacon. Make dressing by mixing the mayonnaise, sugar, and vinegar. Pour the dressing on broccoli mixture before serving. 

Buttermilk Pie

Ingredients:

1 ¼ cup of sugar

2 tablespoons flour

½ cup melted butter

1/3 cup buttermilk

1 teaspoon vanilla extract

3 large eggs slightly beaten

Directions:

Heat oven 350 F. Combine sugar and flour mix in a medium bowl. Mix well and then add butter, buttermilk, vanilla extract, eggs and blend well then pour filling into crust. Bake for 40 to 45 minutes or until knife 1 inch from center comes out clean. Let cool for 1 hour. 






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