Weems enjoys time sitting on the porch
Anita Weems is famous among her co-workers for baking and cooking.
Because of her love for cooking, Weems has gained a reputation for baking birthday cakes and cooking different foods for co-workers at Yates.
Before the COVID-19 pandemic, Weems and other workers in her department would get together for lunches and make different foods.
Weems' food stood out because of her love for cooking.
Weems loves to make cakes, but her favorite thing to make is a strawberry goulash with a vanilla pudding in it.
When she is baking, she likes to try out different types of pudding. Weems grew up in Little Rock (Mississippi) watching her mother, Barbara Bryant, cook.
"My mother cooked the best dressing," Weems said.
Before Weems' mother died, Weems got her mother to write down her famous dressing recipe. As a result, every time Weems makes the dressing, it reminds her of her mother.
Weems is the youngest child of the late W.R. Bryant and Barbara Bryant. Weems who moved from Little Rock to Philadelphia.
She and her husband Mark live in the Sandtown community close to their family. In November, the couple will be together for 25 years. They have a daughter, Misty Weems, she has two stepsons, Justin and Matt Weems.
Weems has seven grandchildren. Her youngest grandson loves watching her cook in the kitchen.
"He acts like he's helping," Weems said.
Weems loves spending time with her grandchildren and children. During the weekends, Weems works at Chesney Grocery in Little Rock, and on her Sundays off, she loves spending time sitting on her daughter Misty’s new porch or going to the movies with her grandchildren.
Weems also practices cooking new different things. Her slow-cooked Olive Garden chicken pasta is a new recipe she recently cooked and enjoyed. For Weems, cooking brings people together. Her favorite part of cooking is watching her family or friends enjoy what she makes. She said her least favorite part of cooking is cleaning up the mess.
PUDDING POKE CAKE
1 box yellow cake mix
(Ingredients needed to make the cake: egg, oil and water.)
2 (three, 4 oz) packages instant banana pudding
4 cups milk
1 (8 oz) tub frozen whipped topping (Cool Whip) thawed
20 vanilla wafers crushed
Prepare cake mix according to package directions for a 9x13 cake. Once the cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle, begin poking holes in the cake. You want the holes to be big enough so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. In a bowl, whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone. Pour pudding over cake. Taking care to pour it right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push the pudding down into the holes. Put the cake into the fridge to set and cool (about 2 hours.) Once your cake has completely cooled, spread on whipped topping. Crush the vanilla wafers. Leave some of the pieces big. It’s nice to have a bit of crunch when you eat the cake. Spread crushed wafers onto the top of the cake before serving.
SLOW-COOKED OLIVE GARDEN CHICKEN PASTA
1.5 boneless skinless chicken breast (1.5-2 pounds)
16 oz Olive Garden Italian dressing (or any Italian dressing you like)
¼ cup grated Parmesan cheese
¼ tsp. black pepper
8 oz. cream cheese
ADD THESE INGREDIENTS AFTER COOKING
16 oz. penne pasta cooked according to package directions and drain well
½ cup parmesan cheese
Add the chicken breast to the slow cooker. Pour over the Olive Garden dressing and sprinkle over the Parmesan cheese and pepper. Place the cream cheese on top. Place the lid on the slow cooker. Cook on high for 4 hours or low for 5-6 hours. When the cooking time is almost done, start cooking the pasta on the stovetop as directed on the package. Shred the chicken with two forks. Drain the pasta and add the chicken and sauce. Stir. Sprinkle over the remaining Parmesan cheese.
Can of whole stewed tomatoes
1 cup of water
1/3 cup of flour
½ teaspoon black pepper
¼ teaspoon salt
In a large skillet, heat grease and stir in flour. With a spoon or whisk, cook and stir until bubbly and slightly brown, about 3 or 4 minutes. Pour in the tomatoes and add salt/pepper. Add water if needed. Simmer for about 5 minutes. Serve with biscuits, meat and rice, or potatoes.