Winstead uses heart, not cookbook in kitchen

Amie Winstead is the daughter of Noland and Geraldine Pinter. Growing up, Winstead had four older brothers who had already gotten married and moved from Philadelphia. When Winstead was seven, she got a younger brother. Her mother, Geraldine Pinter, was a stay-at-home mom, and Winstead’s father worked in Louisville. Winstead was used to being the family’s baby but was happy to have a younger brother.   

While attending school at Neshoba Central, Winstead met her now-husband, Taylor Winstead, in fifth grade. 

“We had our first class together in fifth grade,” said Winstead. 

The couple started dating when they were in ninth grade and have been together since. After graduating from Neshoba Central, Winstead and her husband attend school to become nurses. Since they were both in nursing school, they were able to take the same courses. 

They got married in 2013 and have been married for eight years. Winstead and her husband work at Neshoba General. 

Winstead is a new mother to a 5-month baby boy named Brantley Trace Winstead. She described him as a very active baby. For Easter, Brantley got a swing in his Easter Basket. Since the weather has been nice, they have been able to take their son outside. 

Winstead's mother and grandmother, Lola Bozeman, taught her how to cook. 

“I remember being a girl, and I would pull up a chair and help my mother roll out biscuits,” Winstead said. 

One of Winstead's hobbies is cooking and trying new types of things in the kitchen. Winstead mentioned she never goes by a cookbook. Instead, she goes by her heart. Winstead loves seafood, and when she is in the mood for something sweet, she can bake a cake for herself from scratch. Winstead also enjoys painting and doing crafts. 

In Winstead’s downtime, she likes to hang out with her friends and family. And on Sundays the family attends church at New Bethel Baptist Church. 

“On the weekends, that’s when we usually take the baby on rounds to his cousins and grandparents,” Winstead said. 

The Winstead family is also looking forward to summertime to see their son get into a pool for the first time.

MAC AND CHEESE

2 cups noodles boiled according to package

16 oz heavy cream

8oz velveeta cut into blocks

1 pack provolone cheese cut into pieces 

2 cups sharp cheddar

1 cup Colby jack

Salt and pepper to taste

2 sleeves of ritz crackers, crushed

* Made with a secret ingredient that I can’t reveal

Boil noodles. While noodles are boiling cut and mix everything else together except butter and crackers. Drain noodles and add to everything else. Mix well until melted, be sure to stir the bottom so it does not stick and scorch. Pour into baking dish. 

Crush ritz crackers. Melt butter into nonstick skillet on medium heat and mix in ritz crackers until golden and crispy. Spread evenly onto macaroni mixture and bake for approximately 20 mins on 350 until bubbly. 

STICKY CINNABUNS

2 cans 8 count cinnamon rolls (sit the icing aside) 

1 cup brown sugar

1 stick of butter 

1/4 cup of honey

Walnuts- amount to your liking, I use the 816 oz 

Combine butter, brown sugar, and honey into nonstick saucepan/boiler on stove. Stir together and bring to a bubbly boil. Boil for 1 minute while lightly stirring! 

Hack: spray a little cooking oil into your measuring cup and the honey will slide right out. 

Pour sticky mixture into a lightly greased 9x9 pan! Pour in walnuts evenly. Place cinnamon rolls into pan. Bake according to cinnamon roll directions. You may need to add a couple of minutes to the cooking time to ensure the center ones get done. Once done, let semi-cool and turn upside down onto a platter and enjoy!

BROCCOLI SALAD

3-4 heads of fresh broccoli

1 1/2-2 cups mayonnaise (can substitute Greek yogurt)

1/2-1 cup of sugar

3-4 tablespoons vinegar (white or apple cider either one will work)

1/2 to 1 raw red onion (depending on how much you prefer) finely diced

1/2-1 cup raisins 

Large pack of “real” bacon pieces 

8oz of cheddar or Colby Jack cheese

Salt and pepper to taste 

Wash and cut florets only off into small pieces. Dispose of stems. Place in bowl and combine with all other ingredients. 

This is one of those recipes to where each ingredient can be tweaked to your taste and liking! It’s best served once it’s had time to marinate in the fridge and has gotten cold. Stir again before serving after refrigeration.