Heavenly Hair Designs owner likes to cook

Erica Jones styles Mindy Master’s hair.

Sherry Kughn

Erica Jones has owned her own business for going on four years. She’s 24 and is happy she made the decision to purchase Heavenly Hair Designs, located at 111 East Alabama St., from the former owner. Everything is going well, she said. She has her regular customers as well as many who are first-time customers.

Erica grew up styling anyone’s hair who would let her. In her younger years, this meant many family members. When she was 15, she cut her mother’s hair. When her mother went to Lindsey Houck, Lindsey told her “it wasn’t too bad” of a cut. That made Erica happy and gave her more enthusiasm to pursue cosmetology as a career.

After graduating from Piedmont High School in 2011, she earned her degree at Gadsden State.

“I really enjoy having my own shop,” she said. “I didn’t think I’d have a shop at the age of 21, but it’s always been my dream. The opportunity came up and I jumped on it.”

Styling, cutting, and giving perms aren’t her only job. She does that four days a week. Weekends finds her working at the Huddle House as a waitress unless there’s a prom or other event going on. If so, she works at her shop.

“I love being a waitress because I get to network with people while serving them,” she said. “It’s kind of a win-win for me.”

In between the two jobs, Erica said she manages to fit in a social life.

Several years ago, she taught herself to knit and crochet. So far, she’s made blankets, hats, and scarves and is working on some tank tops for herself. She learned from watching YouTube videos.

“I’m more of a hands-on learner,” she said.

She also likes to watch Disney movies. A special moment for her was when she was in the Piedmont Blue Knights Band and the band marched at Epcot at Disneyworld.

“It was definitely a different experience,” she said.

Erica’s parents are Dianne Jones of Piedmont and the late Douglas Jones. Her brothers are Robert Jones and Jason Moore of Piedmont.

Erica said she always watched her mother while she was cooking and learned a lot. Finally, the day came when she decided it was time for her to contribute to meals, including Thanksgiving and Christmas. Now, she’s expected to bring some of her dishes, which include banana pudding, deviled eggs, pumpkin pie and caramel pie, to family meals.



2 cans Eagle Brand sweetened condensed milk

1 graham cracker  pie crust

Take 2 cans of eagle brand sweetened condensed milk and remove labels. Place both cans in a boiler and fill the boiler with water until the cans are covered.

Boil the cans in water for 3 hours, adding water as needed to keep the cans covered. After boiling for 3 hours remove cans carefully and place in the fridge to cool for 20 minutes. After 20 minutes, open the cans and pour the caramel into the pie crusts. Top with whipped cream if desired.


1 pkg. chicken tenders

2 cans French cut green beans drained

6 red potato sliced

In a 9x13 pan, spray with Pam and add any seasonings you like. I add salt, pepper, and Creole seasoning sprinkled on the bottom of the pan.

Lay your chicken breasts down the center of the pan. Place the 2 cans of drained green beans on one side of the chicken. Place your 6 red potato sliced on the other side of the chicken. Top with seasonings.

Dollop butter on top of it all. Cover with aluminum foil.

Bake at 350 degrees for one hour. Once done, remove from over and enjoy.


1 lb. sausage

1 lb. hamburger meat

1 lb. Velveeta cheese

1 can Rotel tomatoes

Brown meat in a skillet. Drain. In a boiler place cheese, tomatoes, and meat.

On low heat mix everything until the cheese is melted. Serve with tortilla chips or your favorite kind of chips.


5 bananas, sliced

Vanilla wafers

1/2 t. vanilla

2 cups milk

3 eggs, separated

Dash salt

1/3 cup flour

1/2 cup sugar

1/4 cup sugar (for topping)

Heat oven to 350 degrees. Mix 1/2 cup sugar, flour, and salt into a boiler on low heat.

Blend in 3 egg yolks and milk. Cook uncovered until thickened , stirring constantly.

Remove from heat and stir in vanilla. In a 1-1/2 quart baking dish, line the bottom with wafers.

Pour half of the pudding mixture on top.

Add another layer of wafers and bananas and top with the remaining pudding mixture.


Beat 3 egg whites on high with a speed mixer until soft peaks form. Gradually beat in 1/4 cup sugar until peaks form.

Spread over the pudding mixture making sure to seal it well to the edge of the dish. Bake 15 -20 minutes (or until lightly brown). Cool slightly and top with wafers before serving.