Smith enjoys experimenting with recipes

Smith enjoys experimenting with recipes


Chloe Smith loves to alter recipes to make them her own.

Her inspiration was her grandmother Francis Johnson. 

“She would always find a food that she likes and then get the recipe, and she would alter it little by little until it basically became her own,” Smith said. “That is exactly how I cook today, and it is because I watched her do that for so many years.” 

Her first experience with cooking was when she was 7 years old, and Johnson taught her how to make sugar cookies one summer while she was staying over. 

Her grandmother loved to cook, and so during the summer, Chloe would assist her in cooking for her mother, Christy Smith, and her two aunts, Dawn Spears and Renee Glass. 

“She loved to cook especially for her kids, so during the summer, during my mom and aunt’s lunch break, they would come to her house and eat what she had made, and she would always let me help her,” Smith said of her grandmother. 

Smith said she hopes to one day open her own bakery/deli. 

Last December, Smith graduated with an associate’s degree in culinary arts and restaurant management. Her family loves her cooking, especially her parents, Christy and Scooter Smith, and her little sister, Emmy Lou Smith. Chloe is engaged to Andrew Floyd, and the two are set to get married on April 16.



1 sack of baby potatoes (cubed)

1 cup whole milk 

1 cup heavy cream

½ block cream cheese

1 ½ tsp salt

Pinch of garlic powder

Pinch of onion powder

Tbsp. minced garlic 

1 cup Parmesan 


Preheat oven to 350F, then spray a baking dish with cooking spray. Cut the potatoes. In a Dutch oven, add milk, cream, salt, and garlic powder. Stir to combine. Cook over medium or high heat. Add minced garlic and Parmesan. Lay the cut potatoes in the bottom of the baking dish. Pour mixture on top of potatoes. Bake 50 minutes until potatoes are tender. Sit 10 minutes after they are taken out.



2-3 chicken breasts

1 can cream of chicken

1 block cream cheese

1 ranch seasoning packet

1 cup cheese 

1-2 cans of biscuits 


Pinch of garlic powder


Onion powder 


Boil chicken. Cook your bacon and cut the cream cheese into cubes. Then cut the biscuits into fourths. Chop the bacon into little bits. Shred the chicken into strips. Mix all the ingredients together in a large bowl. Add the mixture into a 9” pan. Once all is mixed together and added to the pan, lay the biscuits on top. Add bits of shredded cheese on top and bake for 35 minutes, let cool, and enjoy!



1 cup of shredded Parmesan

1 cup heavy cream

Pinch of fresh parsley

1 tbsp. garlic (minced)

Pinch of garlic powder

Pinch of onion powder

Salt to taste

Pepper to taste

1 box noodles (your choice)


Get a pot of water and let it boil, then add your noodles. Then in a Dutch oven and add all the ingredients and stir every once in a while to make sure your cheese and garlic do not stick. Once the noodles are boiled, put them through a strainer and place in a bowl. Add sauce on top and enjoy!



30-32 oz. package frozen hash browns

½ cup of melted butter

1 can of cream of cheddar

1 can of cream of chicken

1-pint sour cream

½ cup chopped onion

2 cups Colby jack cheese

Salt and pepper

Garlic powder

Onion powder

Slap Ya Mama Seasoning


Preheat oven to 350F. Combine all ingredients, not the cheese, into a large bowl. Put into a baking dish, then top with the remaining cheese. Bake 45-55 minutes and enjoy!



Ooey Gooey strawberry cookies


8 oz. block cream cheese

½ cup of butter

1 egg

1 box (18.25 oz.) strawberry cake mix

¼ cup powdered sugar


In your mixer, cream together the cream cheese and butter until smooth. Add egg and beat until combined. Turn the mixer to low and slowly add in your cake mix. The dough will be thick. Refrigerate dough for about an hour or so, just enough so it’s not quite as sticky. Also, the colder the dough is, the puffier your cookies will be. When the dough is chilled, then place into oven set at 350F. Line your baking sheet with parchment paper. Place powdered sugar in a small bowl. Roll dough into balls about 1-inch diameter, then roll in powdered sugar. Place about 2 inches apart on a prepared baking sheet and bake approximately 10 minutes until centers set. Cool on the wire rack and add white chocolate chips if you’d like and enjoy.

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