8/26/2009 6:00:00 PM COOK/Lacie Flake fulfilling dream of teaching
Summer vacation is officially over so it's back to the chalkboard for Lacie Flake.
An eighth grade language arts teacher at Neshoba Central Middle School, Lacie is settling into her second year of teaching, fulfilling a lifelong dream.
She credits her mom, an assistant teacher while she was in school, and a few "great" teachers of her own as major influences in her career decision.
"I wanted to [teach] ever since I was little," she said. "It kind of came natural to me."
A native of Neshoba County, Lacie graduated from Neshoba Central High School and soon headed to college to make her dream a reality.
She obtained her associate's degree from East Central Community College, transferring then to Mississippi State University-Meridian for her bachelor's degree.
When applying for a teaching position last school year, Lacie was given the choice between first grade and eighth grade, opting for the more independent, older students.
"I really like the middle school," said Lacie, noting the school's Level 5 accreditation.
And while teaching will always be important to Lacie, her first priority will always be with her family.
She has been married to Justin Flake, who works full time with Key Field Air National Guard Base in Meridian, for the past four years.
"We've known each other all our lives," she said.
They have a 2 1/2-year-old daughter, Anslie, who is a very inquisitive child, according to her parents.
"She's going to be a singer," her mom said with a laugh as Anslie is quick to show off the latest nursery rhyme she has learned.
The Flakes currently live in the Linwood community, but are in the process of purchasing a new home in the Neshoba community, one that offers more room and is further from the road to allow Anslie more freedom to play outside.
In their free time, the Flakes enjoy spending time with family and friends and Justin loves going to the drag races. They are also involved in Neshoba Baptist Church where they have been attending since last year.
But much of their time is spent with Anslie, especially outdoor activities such as swimming or playing in the sandbox.
"She'd rather be outside any day," Lacie said.
And with a busy schedule and an even busier toddler, cooking for the Flakes must be quick and easy.
"I love to cook," said Lacie, but having the time is another issue for this busy mom.
Learning to cook from her mom and grandmother as well as her mother-in-law, Lacie likes to try new recipes and often throws together ingredients she finds in her cabinets to create a new dish.
She also collects cookbooks, often sitting down and reading each one like the pages of a novel, she said.
While the Flakes like all types of foods, meat is a must have at every meal as Justin provides plenty of deer meat for the family, especially their favorite, deer sausage.
Lacie has shared a few of her recipes with the readers below, including a family favorite, chocolate cream cheese crescents.
CHOCOLATE CREAM CHEESE CRESCENTS
Rolls:
1/4 cup powdered sugar
4 ounces cream cheese
1 1/2 teaspoons cooled coffee
1/2 teaspoon vanilla
1/4 cup finely chopped macadamia nuts, optional
1 can refrigerated crescent rolls
Glaze:
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening or vegetable oil
Heat oven to 350 degrees. Combine powdered sugar, cream cheese, coffee and vanilla. Set aside. Separate crescent rolls into 8 triangles. Spoon 1 helping of cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side. Place, point side down, on a greased cookie sheet. Bake 12-15 minutes or until golden brown. Cool 5 minutes. While crescents are baking, melt glaze ingredients in medium saucepan. Drizzle over warm rolls. Serve warm or cool.
BREAKFAST PIZZA
1 can crescent rolls
4 ounces sausage
2 cups shredded cheddar cheese
4 eggs, slightly beaten
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
Preheat oven to 400 degrees. Place crescents in greased 9x13-inch baking dish. Press onto bottom and up sides. Slice or crumble sausage and spread on bottom. Sprinkle with cheese. Combine remaining ingredients and pour over cheese. Bake 30 minutes or until golden brown.
CHICKEN ENCHILADAS
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 can ro-tel tomatoes
1 can cream of mushroom soup
1/2 cup sour cream
1 1/2 cooked, cubed chicken breasts
1 cup shredded cheese
6 (12-inch) tortilla shells
1/4 cup milk
Preheat oven to 350 degrees. In a medium saucepan over medium heat, melt butter and saute' green onions until tender. Add the garlic powder, and then stir in the ro-tel tomatoes, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining sauce, add the chicken and 1/2 cup shredded cheese. Stir together.
Fill each tortilla with the chicken mixture and roll up. Place seam side down in a lightly greased baking dish.
In a small bowl combine the reserved sauce with the milk and spoon over the rolled tortillas. Top with the remaining shredded cheese and bake 30-35 minutes.
BACON BAKED POTATO SOUP
6 thick slices bacon, cooked and crumbled
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
4 cups chicken broth
4 cups cubed potatoes
1 cup shredded cheddar cheese
Salt and pepper to taste
In a large saucepan over medium heat, add olive oil, chopped onions, carrots and celery. Saute' until onion is soft but not brown, about 3-4 minutes. Stir in chicken broth, potatoes and salt and pepper. Cover, reduce heat and simmer until potatoes are tender. Stir in cheese, heating until melted. Do not boil. Add crumbled bacon and adjust seasoning to taste.
LEMON ICEBOX CAKE
1 yellow cake mix
2 cans sweetened condensed milk
2/3 cup lemon juice
8 ounces Cool Whip
Bake the yellow cake mix in two layers according to box directions. While the cake is baking, mix the sweetened condensed milk and lemon juice together. Place in the refrigerator to chill. After cake is baked and cooled, slice the two layers in half to make four. Use the sweetened condensed milk and lemon juice mixture to spread in between layers when stacking the cake, reserving 3/4 cup to use in frosting. Mix the reserved milk mixture and Cool Whip together and frost cake. Place in the refrigerator until ready to serve.
