Richardson works hard for children

Michelle Daniel Richardson spent her early years in Osceola County, Florida, and moved to Mississippi when she was seven when her father was called to pastor Lighthouse Community Church in Philadelphia. 

She graduated from Philadelphia High School in 2001. Richardson went to Mississippi State University and studied there for three semesters. She then decided to take a year off from school and went back to the State branch and graduated with a bachelor’s in psychology.

Richardson started working for W.G. Yates & Sons Construction Company in July 2006 where she is an administrative assistant.

Richardson has four little girls, Carly Beth, 10, Lydia Grace, 7, and Sarah Renee, 13. All of her children recently started school back at Philadelphia. 

Since about 2014 she has been a part of the PTO and worked closely with other parents in the system as a board member.

Her youngest children attend the Boy & Girls Club where she is also a board member focusing on fundraising 

“Our focus has been on maintaining our club. We are one of the strongest clubs in East Mississippi,” she said. 

Richardson is passionate about the Philadelphia school system, especially as the kids’ circles begin to get bigger, it makes her circle bigger. 

“I realized, you know, the greater good is not just about my kids,” she said. 

Feeding three girls is a challenge. “With three kids, they don’t all like the same thing,” Richardson said. 

There are certain meals that are easy feeding three girls, especially her Queso Taco Bake which they all enjoy. 

One of her favorite recipes is her grandma’s Molasses Cake which always reminds Richardson of her childhood. 

QUESO TACO BAKE 

1 box (1 lb) rotini pasta 

1/2 cup butter 

1/4 cup all-purpose flour 

1 teaspoon chili powder 

1/2 teaspoon salt 

1/4 ground cumin 

1/4 teaspoon pepper 

Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cook spray. Cook and drain pasta as directed on box. Return to pot; set aside. In saucepan, melt butter. Stir in flour, chili powder, salt, cumin and pepper whisk until smooth. Gradually stir in broth. Cook and stir until slightly thickened. Stir in 1 1/2 cups of the cheese and enchilada sauce until cheese is melted. Remove from heat; set aside. 

Meanwhile, cook beef and cheese and onion stirring occasionally, until thoroughly cooked; drain. Stir in salsa. 

Add beef mixture and cheese mixture to pasta. Pour into baking dish. Add remaining cheese or extra cheese. Bake 15 to 20 minutes or until thoroughly heated and cheese is melted. 

MOLASSES CAKE 

2 1/4 cup all purpose flour 

1 tsp. Baking powder 

1/2 tsp. Soda 

1 tsp. ginger 

3/4 cup cooking oil 

3/4 cup firmly packed brown sugar

1/2 tsp. Salt 

2 tsp cinnamon 

1/2 tsp. Nutmeg 

3/4 cup light molasses or sorghum 

3/4 cup water 

Toppings: 

1 cup firmly packed brown sugar 

1/3 cup water 

Frosting: Cream Cheese Frosting 

Beat together two 3-ounce packages cream cheese, softened; 1/2 cup butter or margarine, softened; and two teaspoons of vanilla till light and fluffy. Gradually add 2 cups sifted powered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional sifted powdered sugar to reach spreading consistency. 

Preheat oven to 350 degrees. (325 for pan with colored exterior.) Grease (not oil) and flour 12-cup bundt pan. In a large bowl, combine all cake ingredient. Blend slow at low speed until moistened, beat 3 minutes at medium speed. Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Remove cake from oven. Prick deeply with fork every inch. In small saucepan, heat topping ingredients until butter is melted. Spoon over hot cake. Cool upright in pan 30 minutes, turn onto serving plate. Serve warm or cool. 10-inch ring cake. 

SPICE CAKE 

2 cups all-purpose flour 

1 1/2 teaspoons baking powder 

1/2 teaspoon baking soda 

1 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

1/4 teaspoon ground cloves 

1/4 ground sugar 

1/4 cup of margarine, softened 

1/4 cup shortening 

1 1/2 cups sugar 

1/2 teaspoon vanilla 

2 eggs 

1 1/4 cups buttermilk or sour milk 

Grease a 13x9x2-inch baking pan or grease and lightly flour two 8x1 1/2 inch round baking pans. Stir the together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high for about 30 seconds. Add sugar and vanilla; beat till combined. Add eggs, one at a time, beating well after each. Then add in dry mixer and buttermilk alternately to beaten mixture, beating on low speed after each addition till combined. Then pour into prepared pans. Bake in oven at 350 degrees for 35 to 40 minutes. Let the cake cool on wire pans for 10 minutes. Remove layered cakes from can. Frosted as desired.