Draughon’s creativity inspires dishes
Caitlin Draughon’s passion for baking sweets stems from her upbringing, where she honed her baking skills under the guidance of her grandmother, Judy Ladd.
“My Nana always liked to make peanut butter balls and chocolate oatmeal cookies,” Draughon said. “She also taught me how to make homemade sugar cookies.”
While influenced by her grandmother, she proudly considers herself more of a self-taught baker, infusing her own creativity into the kitchen.
Draughon’s cooking repertoire spans from crafting cakes and holiday delights like Christmas candy to savory dishes like meatloaf, a cherished favorite among her children.
Married to Matthew Draughon, the couple shares the joy of raising three children, Emmet Branning, Maddox Draughon, and Maylee Draughon.
Matthew is an avid fan of her specialty dish, Cajun Seafood Alfredo, whenever he takes a break from manning the grill, and also loves when she makes pork chops.
“My husband always says my pork chops are the best, but the Cajun pasta is pretty good too,” Draughon said.
Beyond her role as a stay-at-home mom, Draughon operates "The Corner Store,” a home-based business showcased on Facebook where she blends baking, cooking, and boutique retail sales.
Family gatherings for the Draughons involve her husband skillfully smoking meats on the grill, such as a Thanksgiving turkey, while she often takes charge of the side dishes.
“I enjoy seeing the results of my cooking and how people enjoy it,” she said. “I also love whenever my children help me in the kitchen.”
Draughon’s essential kitchen staples include sugar, powdered sugar, and a trusty mixer, and her advice to fellow bakers is to invest in good baking utensils for a well-equipped kitchen.
Throughout her cooking journey, Caitlin Draughon not only creates flavorful memories but also inspires others to bake with heart and soul.
COOKIES N CREME CAKE COOKIES
1 box of white cake mix
12-15 Oreos
marshmallows
1 package of Hershey cookies n creme bars
1/2 vegetable oil
2 eggs
Empty cake mix into bowl
Add oil & eggs to cake mix
Crush Oreos & add to cake mix
Add 6-8 crushed candy bars to cake mix
Optional: add 1-2tbsp of powdered sugar if you want the mix sweeter
Spoon the dough out on a baking sheet
Top with marshmallows & cover them with more cookie dough
Bake 8-10 minutes at 350 degrees
Top with more broken Oreos & candy bar pieces
Optional: serve with vanilla ice cream
CAJUN SHRIMP & SALMON
topped with garlic cream sauce
1lb of shrimp
Fresh salmon (your choice of cut)
1 cup of heavy cream
1-2 tbsp of minced garlic
1/3 of a cup of grated parmesan cheese
4 tbsp of butter (my choice: sweet cream salted butter)
Seasonings (my choice of seasonings: blacken seasoning, kinders-the blend, & smoked paprika—I season to taste, typically 1-2 tsp of each)
Season shrimp & salmon set aside.
Heat 2 tbsp of butter in a large pan over medium heat.
Add shrimp & Salmon—cook 2-3 minutes on each side or until shrimp are pink and salmon is cooked through—remove from heat.
Add 2 tbsp of butter, once melted add minced garlic and sauté for 1 minute, add heavy cream, bring to a simmer, add parmesan cheese & stir until mixture thickens (if you get your mixture too thick, add a little heavier cream).
Add shrimp & salmon to mixture.
*Pair with frozen green beans
PEANUT BUTTER BALLS
1 cup creamy peanut butter – avoid the natural peanut butter with oils
6 tbsp unsalted butter – softened
2 cups powdered sugar
16 oz chocolate bark
In a medium sized bowl, mix together the peanut butter and butter until creamy—slowly mix the powdered sugar into the peanut butter and continue to mix until well combined.
Cover the mixture and refrigerate for a few hours.
Once ready, scoop 1-inch sized balls, roll them to shape and place them on a cookie sheet. Place into the freezer while you melt the chocolate.
Melt chocolate in a microwave safe bowl or in a boiler on the stove.
Remove the peanut butter balls from the freezer and begin dipping by sticking a toothpick into the ball.
Drop the coated balls onto a sheet of wax paper and allow the chocolate to harden. Once hardened, place the balls into a container and store either on the counter or the refrigerator.