Exciting reign closes for Smith
Wednesday, July 30, 2014 1:00 AM
Now that her reign as Miss Neshoba County has come to an end, Macken'z Smith is looking forward to the rest of the Fair and then she will be off to East Central Community College for her freshmen year.
Miss Neshoba County 2013
She plans a career as a skin specialist.
The 2013 Miss Neshoba County is the daughter of Susan and Bill Smith.
A Newton County High School graduate, Smith is an avid tennis player.
She will continue her tennis career as a member of the Lady Warrior tennis team at EC.
Among the highlights of her reign was being a role model to all the "little girls."
"I got to be the girl that every little girl looked up to," Smith said.
She enjoys spending time with her family and friends, especially during the Fair.
One of the highlights of the Fair for her is spaghetti night at the Smith and Vance Cabin on the racetrack.
Besides spaghetti night being the night of the pageant, Smith loves that the spaghetti sauce is made from scratch by the hands of her grandmother.
Even though she completed in the Miss Neshoba County pageant last year, Smith made sure that she did not miss her grandmother's spaghetti.
She has shared her favorite recipes.
2 Granny Smith apples
1 can crescent rolls
1 cup sugar
1 stick oleo
1 Tsp vanilla flavoring
1 cup milk
Cut your apples in half slices. Unroll crescent rolls and wrap one around each apple slice. Place in a 9 x 13 baking dish. Mix sugar, milk and vanilla together and pour over rolls. Cut up 1 stick of oleo over all the dish and bake at 350 degrees for 30 to 40 minutes until brown.
1 German Chocolate cake mix
1 bottle caramel topping
1 8 oz cool whip
1 can sweetened condensed milk
1 bag of butter finger candy or 1 bag of mini butter finger candy
Prepare cake according to directions on box. When cake comes out of oven, poke holes on top of cake with a straw or wooden spoon handle. Let cool for 30 minutes. Then pour sweetened condensed milk, then the caramel over cake. Then cool whip on top. Crunch up the butter fingers and sprinkle over the top. Refrigerate for 2 hours.
12 ounces bag chocolate morsels
Can Eagle Brand condensed milk
Jar marshmallow cream
Mix chocolate morsels and eagle brand milk together, melt in microwave. Stir in marshmallow cream. Mix well. Serve with graham crackers.
3 cups sugar
3/4 cup (1 1/2 sticks) butter
5 ounce can evaporated milk
1 1/2 package (12 squares) Simi Sweet Chocolate, chopped
1 jar (7 ounces) marshmallow crème
1 cup chopped pecans
1 teaspoon vanilla
Line a 9-inch square pan with foil. Bring sugar, butter and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat. Add chocolate and marshmallow crème; stir until melted. Stir in pecans and vanilla. Pour into pan, cool.
Old Fashioned Banana Pudding
35 to 40 Vanilla Wafers
5 to 5 fully ripe bananas, sliced
3/4 cup sugar
1/3 cup all-purpose flour
Dash of salt
4 egg yolks
2 cups milk
1/2 teaspoon vanilla extract
Combine 3/4 cup sugar, flour, and salt in top of double boiler. Stir in egg yolks and milk; blend well. Cook over boiling water in double boiler stirring constantly until thickened. Remove from heat; stir in vanilla. Then layer the bananas, vanilla wafers and pudding mix the way you want them
1 small box Cinnamon Toast Crunch
1 package Almond Bark Vanilla Flavored Coating
Melt Almond Bark according to package. Stir in the whole box of Cinnamon Toast Crunch. Spoon drop onto wax paper and let cool.
Vanilla Ice Cream
2 cans evaporated milk
2 cans condensed milk
2 tablespoons vanilla
Mix first 4 ingredients together and poor in 1 gallon bucket and freeze with ice and ice cream salt.