Storey loves recipes from grandmother

Storey loves recipes from grandmother


Alyssa Storey learned how to cook from her mother and late paternal grandmother, Dorothy “Dot” Jean Duncan.

Storey will be in her last semester of nursing school this spring, a career she decided to pursue after caring for her grandparents.

"I was going to be a teacher, but God led me in a different direction," Storey said. 

She is the daughter of Lisa and Steven Duncan. 

"I can remember making homemade biscuits with my mom in the morning," Storey said. 

Her grandmother used to make hot crackers, one of Storey’s favorites, and she shared the recipe. 

"I like that recipe because it's so easy and a good little snack," Storey said. 

Storey's grandmother would always have them around her house, and that is why the recipe is so special to her because it brings back memories of her grandmother. 

The Storeys’ daughter, Dorothy Jean, 5, is now getting interested in helping her mother cook, and together they bake sweets including cupcakes and cookies. 

"Dorothy Jean loves my sweet tea and spaghetti," Storey said. "And she's not a picky eater."

She also credits her husband, Austin, for doing a lot of the cooking. When she does not feel like it, he will help around the kitchen, she said. 

"If he knows I don't feel like cooking, he will," Storey said.

Storey is enjoying life as a newlywed after marrying her high school sweetheart. 

"I've been dating Austin since I was in the fifth grade," she said. 

The couple got engaged in June and were married in August at their home church God's House. 

"I already had my dress and the colors I wanted picked out, so the next step was getting flowers," Storey said. "I've been a Duncan for over 20 years, so to get Austin's last name was exciting." 


1-2/3 cups canola or olive oil 

1-1/8 tsp. Hot sauce (Tabasco) 

1 package dry ranch dressing mix 

1 full box saltine crackers (4 sleeves) 

Mix oil, Tabasco sauce, and ranch dressing mix well. Put crackers in a larger container. Pour dressing mixture over crackers. Rotate the container frequently to allow crackers to absorb the dressing evenly. Ready to serve when all oil is absorbed. Store in an air-tight container! 



1 can condensed cream of mushroom soup 

½ cup of milk 

2 (14 ½ ounce) cans of green beans drained 

1 1/3 cup French fried onions, divided 

Preheat oven to 350. Combine soup and milk in 1 ½ quart baking dish, stir in beans and 2/3 cup French fried onions. Bake 25 minutes or until the bean mixture is hot and bubbling. Stir then sprinkle with remaining onions. Bake 5 minutes or until onions are golden brown. 


2 lbs chicken breast 

1 pkt ranch dressing mix 

1 8 oz block cream cheese 

½-3/4 cup cooked crumbled bacon depending on how much you like bacon 

1 cup shredded cheddar cheese 

4 green onions sliced 

In crockpot add your chicken, sprinkle with ranch and then place cream cheese on top. Cover and cook on low for 6-7 hours. Remove lid, shred chicken and stir in the cream cheese. Add you cheddar cheese, bacon and green onions and give it a stir to combine. Serves on buns, croissants, tortillas, etc.

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