Reigning Miss NCF loves to cook

Hattie Hicks has fond memories of her childhood, watching her mom whip up homemade macaroni and cheese and chicken pesto pasta, often lending a helping hand whenever she could.

“I like making her mac and cheese,” she said. “I don’t make it as good as her, but I do like to make it.”

Hicks, 18, is the daughter of Brian and Catherine Hicks. She will be attending Mississippi State University in the fall to pursue a marketing degree.

Hicks said her best recipe is chocolate chip cookies, which she lovingly prepared for everyone who hung her banner up on their cabins during the Neshoba County Fair last year.

Currently reigning as Miss Neshoba County Fair, Hicks said she can’t wait to see the excitement of this year’s pageant and to crown the new Miss NCF.

“I’ve learned so much about Philadelphia and Neshoba County,” she said. “I’ve seen so many different things and been a part of business ribbon-cutting ceremonies. It’s been amazing. I’ve had the best year.”

One of her proudest achievements during her reign was organizing a successful school supply drive, which saw tremendous support from the community.

“I’m so thankful that so many people supported this because it will help a lot of people,” Hicks said.

Her advice to the next Miss NCF is to take in every second, take it slow, and speak to everyone who approaches you no matter how you feel in the moment.

When it comes to her cookie recipe, Hicks has a few tricks up her sleeve. She browns the butter before starting and adds a little extra vanilla to achieve the perfect taste.

Hicks said some of her favorite memories are tied to cooking — like one Saturday, she and her sister, Lilly, dressed up in aprons and went to their grandmother Regina Hicks’ house to make brownies.

For Hicks, the best part about cooking is the way it connects her with her family.

Outside the kitchen, she loves doing yoga with her mom, going on walks with her sister, reading, and hanging out with friends.

These simple joys, combined with her love for cooking, paint a picture of a young woman who cherishes every moment with her loved ones and community.

BREAD PUDDING

1 (16oz.) loaf bread

1 1/4 cup sugar

4 eggs

4 cup milk

2 tsp. vanilla

Cinnamon

Margarine

Vanilla sauce

1 cup sugar

1 stick butter

2 tbsp. cornstarch

1 cup boiling water

2 tsp. vanilla

Grease a 9 x 13-inch pan with butter. Cut bread into cubes and fill pan. Beat eggs well. Add sugar, milk, and vanilla. Pour over bread. Push bread down into egg mixture. Sprinkle cinnamon over top and dot with margarine. Bake at 350 degrees for 50 minutes or until brown.

Vanilla sauce: Mix sugar and cornstarch in saucepan. Add boiling water. Cook until thickened. Add margarine and vanilla. Spoon over pudding 10 minutes after removing from oven.

BROWN BUTTER COOKIES

1 cup butter (melted until an amber color with browned bits on the bottom of pan)

1 cup dark brown sugar (may use golden brown sugar)

1/2 cup sugar

2 large eggs

1 large egg yolk

2 tsp. vanilla extract

2 1/4 cup flour

1 tsp. baking soda

1 tsp. salt

2 cups chocolate chips (may use more and a combination of chopped up chocolate bars and chips)

To brown butter: Place butter in large pot or deep skillet. Melt butter over medium-low heat. The butter will go through different phases. It will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan. Let the butter melt and watch for it to begin changing colors from a creamy yellow to a deep amber yellow.

The butter will begin to foam, and this is why it is important to stir often so you can see what is going on below the foam. Small brown bits will begin to form and that will be a signal that the butter is officially browned. Butter can burn quickly so watch carefully. It is better to pull off of the heat a little early instead of browning too long and risk burning it.

Pour chilled butter into mixing bowl. Add brown sugar and sugar and cream for 4-5 minutes, scraping the sides of the bowl often. Add eggs and egg yolk, one at a time, beating for 30 seconds after each addition. Stir in vanilla. Add flour, baking soda, and salt. Stir just until combined, avoid overmixing. Stir in chocolate chips. 

If time allows, wrap cookie dough tightly and let chill in the refrigerator for at least one hour. If time allows chill for 24-48 hours. Preheat oven to 385 degrees. Place parchment paper liners or Silpat liners on baking sheets. Roll balls of cookie dough and place on cookie sheet. Bake for 9-10 minutes or until edges starts to become a light golden color.

PORK TENDERLOIN

1 package of plain pork tenderloins

1 can of sliced pineapples with juice

6 cloves of garlic minced

1 cup of olive oil

1 cup of soy sauce

1 cup of brown sugar

Put all the ingredients in a Ziplock bag and let marinate overnight. Grill on medium heat for 20-25 minutes flipping in the middle.