Jessica Cobb’s future was inspired by teacher

The Cobb family poses for a photo on the beach while on vacation in Florida.

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As a mother and wife, Jessica Cobb said her family is her first priority.

“We still sit at the table for dinner,” she said. “Derek and I try to fit in date nights every now and then. We really enjoy concerts.”

Jessica said she learned a lot about cooking from her grandmothers, Mildred Sprayberry and Oris Beamer.

“I can’t turn down a good cookbook,” she said. “My most treasured cookbook was my grandmother, Mildred Sprayberry’s, Calling All Cooks (yellow version). It has her handwriting and bookmarks all throughout.”

She considers her grandmother, Oris Beamer’s, personal recipes to be priceless.

Jessica said she likes trying new recipes and especially likes to bake.

She is a graduate of Saks High, Jacksonville State University and the University of Alabama. She has a bachelor’s and a master’s in elementary education.

Before she became a school teacher, she worked in the Saks Child Development Center at First Baptist Church of Saks.

She is currently a reading interventionist at Saks Elementary. She became a teacher because of the influence other teachers had on her.

“Several teachers made a huge difference in my life,” Jessica said. “Especially Virginia MacRae of Jacksonville. She inspired me to make an impact on the lives of children.”

Jessica said she loves children and appreciates the joy they bring to the world.

“When you teach a child, you are making a difference in our future,” she said.

She and her husband, Derek, have two children. Caroline, 10, is an avid animal lover. She has chickens, miniature horses, a goat, a lamb and a dog. Caroline sings and plays softball as well.

Jay Michael is 4. His mother said he likes to make everyone laugh and he also likes to aggravate his sister.

Jessica said she likes to watch JSU and Alabama football games, vacation at the beach, bake, garden and decorate.

Her parents are J. D. and Debbie Hess of Saks. She has a sister, Stacie Ross.

She and Derek met through mutual friends in college. They will be married 13 years in June.

“When we first met, we talked for hours,” she said. “It was as if we had known each other our entire lives.”

When Jessica prepares meals for her family, she often makes Rotel Breakfast Muffins, Hot Chicken Salad, Crockpot Macaroni, which is a Thanksgiving favorite, thanks to her aunt Ada for her recipe, and Cheese and Cream of Coconut Cake, a crowd pleaser, for which she thanks her cousin Cathy.

ROTEL BREAKFAST

MUFFINS

8 eggs

1 lb. sausage scrambled

1 cup shredded cheese

1 can Rotel

Combine ingredients and bake in greased muffin tins.

 Bake at 425 degrees for 20-30 minutes. They are great for breakfast on the go.

HOT CHICKEN

SALAD

1 rotisserie chicken, shredded

1 cup mayonnaise

1 can sliced water chestnuts

2 T. lemon juice

Salt and pepper to taste

Seasoned croutons

1 cup shredded cheese

Mix chicken, mayonnaise, water chestnuts, and lemon juice. Add salt and pepper to taste. Top with croutons, then shredded cheese. Bake at 350 degrees for 20 minutes or until cheese begins to bubble.

CROCKPOT

MACARONI AND

CHEESE

16 oz. bag macaroni

8 cups shredded cheese divided

3 cups milk

4 T. butter

4 eggs beaten

1/2 cup Parmesan cheese

Cook macaroni according to package directions and drain. Add 6 cups cheese, milk, butter, and eggs.

Mix together and pour into buttered crockpot. Top with 2 cups cheese and 1/2 cup Parmesan cheese. Cook on low for 2 1/2 hours.

Stir well and serve. It’s a Thanksgiving favorite! Thanks to my Aunt Ada for the recipe.

CREAM OF COCONUT CAKE

1 box butter golden cake mix

1 16 oz. container cool whip

1 bag flake coconut

1 can sweetened condensed milk

1 can cream of coconut

Bake cake according to package directions in a 9 x 13 pan.

Let cool. Poke holes throughout. Combine sweetened condensed milk and cream of coconut. Pour over cake.

Refrigerate overnight. Top with cool whip and flake coconut. This recipe is a crowd pleaser thanks to my cousin Cathy.

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