Sisson loves to experiment in the kitchen

Madison Sisson found her love for cooking through her mother, Paula Dempsey, and grandmother, Vicky Dempsey, who taught her to make everything from breakfast dishes to soups, casseroles, and sweets.

One of her most cherished memories in the kitchen is learning to bake pecan sandie cookies with her grandmother.

“She’s the best,” Sisson said. “She’s always cooked for weddings and wedding showers, so being able to learn from her while she’s still here is really special to me.”

Sisson, a registered nurse at Ochsner Health Center for nearly three years, is married to John Forrest Sisson.

When it comes to cooking, she gravitates toward comfort food, especially soups she can simmer in a crockpot during the colder months. Baking cookies remain one of her favorites, offering her a way to unwind and satisfy her sweet tooth.

Sisson said she prefers to keep her meals simple and easy to manage. Her husband is a big fan of her pork chops and takes charge of grilling chicken and steaks.

“I love anything Italian,” she said. “My husband only likes spaghetti, so baked spaghetti is our go-to if I’m in the mood for Italian.”

Sisson also isn’t afraid to mix things up, often trying out recipes she finds on TikTok with dishes like chicken and potatoes or desserts like cheesecake.

For family gatherings and holidays such as Thanksgiving, she’s known for bringing classic side dishes like macaroni and cheese or green beans.

Her advice to aspiring cooks is refreshingly honest: keep trying and experimenting.

“It will always get better and won’t get much worse,” she said with a laugh.

Outside of the kitchen, Sisson stays active. She loves running, working out, traveling, and cheering on Mississippi State football, basketball, and baseball teams.

For Sisson, cooking is more than just the meals. It’s a chance to explore new flavors, get creative, and save money by eating at home.

BREAKFAST CASSEROLE

1 lb. of sausage

1 block of softened cream cheese

2 cans of crescent rolls

1 cup of cheese

Brown the sausage and drain. Mix in softened cream cheese. Spread one can of crescent rolls onto the bottom of a 9x13 pan.

Pour your sausage and cream cheese mixture on top of the crescent rolls. Sprinkle cheese (use more than 1 cup if your heart desires).

Layer the other can of crescent rolls on top. Bake at 350°F for around 15 minutes, or until the crescent rolls are golden brown (both top and bottom layer of crescent rolls).

SEAFOOD CHOWDER

1 tbsp. of oil

1/4 tsp. of onion powder

1/4 tsp. of garlic powder

1 can of cream of celery soup

1 can of cream of potato soup

1 can of mushroom soup

2.5 cups of milk

1/4 tbsp. of dried dill weed

1/2 lb. frozen shrimp

1/2 lb. of tilapia fish

Add oil, onion powder, and garlic powder to a pan and turn the heat to medium. Add cream of celery soup, cream of potato soup, cream of mushroom soup, milk, and dill weed, then heat to a boil.

Once boiling, add shrimp and tilapia. Cook on low for 20-30 minutes.

PECAN SANDIES

1 box of yellow cake mix

2 cups of instant oats

1 cup of sugar

1 cup of chopped pecans

2 eggs

1 cup of Crisco oil

1 tsp. of vanilla extract

Add yellow cake mix, oats, sugar, and chopped pecans to a bowl and mix together. Then add eggs, oil, and vanilla extract.

Roll into balls and place on a cooking sheet that has been lightly sprayed with oil. Bake for 7-8 minutes at 375°F, then let cool.