Halloween is on its way, and the Internet is full of food that is more nutritious than the typeical candy and other sweets so prevalent at this time of year. Many of these treats are not only for children but also for three sisters who decided to get together in the kitchen and cook.

For many years, homemaking and cooking have been important aspects of Elizabeth Renfroe’s life, and she has made a business out of preparing and selling flavored mixes. Called Elizabeth’s Gourmet Creations, she makes packages of seasonings and spices that customers can mix with sour cream, mayonnaise, or cream cheese in order to prepare dips for chips or raw vegetables. Also, she has a line of dessert mixes for making no-bake cheesecakes and dips for fruits or cookies and flavored bread-dipping oils. Any of the 41 varieties can be used to make seasoned crackers, too. Some of her mixes she buys prepackaged due to the cost of high-quality ingredients.

Longtime Ragland resident Anthony Soles has experience in the food industry he has accumulated over many years. He once worked at the Holiday Inn in Oxford and then ran TCT Ice Cream parlor in Ragland. His best customers were the 200 or so employees at Ragland Clay Products. He also fed them from a red food truck. Then, in 2008, the country’s recession eliminated much of the company’s workforce, which brought Chef T’s business to a stop.

Sue Ridlbauer was born in Quincy, Ill., and was raised by Carl and Ruth Johann, both of whom attended Eureka College with President Ronald Reagan.

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.”

By Margaret Anderson