Angie Haynes learned to cook after having children
Angie Daigneault couldn’t cook when she married Doyle Haynes in 1997. Even after they married, she didn’t cook. It was easier to make sandwiches or Hamburger Helper.

All that changed though after they had children. For the first time in her life, Angie found herself having to learn how to prepare nutritious meals for Coleman, now 11, and Rylee, now 8. Coleman is a fifth-grader, and Rylee is a third-grader at Pleasant Valley Elementary School.

Coleman and Rylee participate in most of the sports at their school. Angie is frequently at football, baseball, and basketball games. She also helps coach Rylee’s cheerleading squad.

“We do everything together,” Angie said about her family. “In the summertime we camp, fish and swim at the river.”

She said she and Doyle began taking their children to the river when they were babies. “They would put on their floaties and off they’d go,” said Angie. “That’s how they learned to swim.”

Doyle has worked at Honda for the past 10 years. He is team coordinator there and is assistant coach for Coleman’s football team.

They attend the Alexandria Valley Church of God where Doyle is an usher and Angie teaches first, second and third grade Sunday school classes. They graduated from Weaver High School together.

Angie is the daughter of Kay and Pete Daigneault of Weaver. Her brother, Russell, lives in California.

She received her nursing degree at Jacksonville State University and works and Oxford Surgical Center. She said going into nursing was an easy decision because she’s always liked medicine and always wanted to work with and help others.

Angie likes to read and garden. She especially likes to read about travel.

One of her favorite recipes, Broccoli Casserole, is one that her mother often made for family dinners. Homemade Pimento Cheese came from a friend, Pam Gardner. Angie also likes to prepare Crockpot Macaroni and Cheese and Easy Crockpot Beef Tips.

Broccoli Casserole

1 pkg. (10 oz.) partially frozen broccoli
1 10 ¾ oz. can cream chicken soup
1 T. flour
½ c. sour cream
¼ t salt
¼ t. pepper
3/4 c.  herb stuffing mix
2 T. melted butter

Combine ingredients in a 1 quart buttered baking dish. Cover with lid or foil and bake at 350 degrees for about an hour and a half. Remove cover for last 10 minutes to brown.

Homemade Pimento Cheese

3 oz. cream cheese, softened
½ c. mayonnaise
1 c. grated Monterey Jack cheese
1 c. grated cheddar cheese
1 t. grated onion
2-3 t. pimentos (mashed)
Pinch garlic powder
Salt and pepper to taste

Mix cream cheese, mayonnaise, onion, garlic, salt and pepper until blended well. May use hand mixer. Add pimentos and both cheeses until mixed well and smoothed to desired texture. Chill in refrigerator for one hour. Serve with Triscuits, crackers or bread.

Crockpot Macaroni and Cheese

2 cups macaroni
½ stick butter
2 ½ c. cheddar cheese, shredded + ½ c. cheddar
1 can cheddar cheese soup
½ c. sour cream
½ t. ground mustard
Salt and pepper to taste
1 c. milk

Boil and drain macaroni. In saucepan mix butter and cheese until melted. Combine in crockpot. Add all other ingredients. Mix. Cook on low for three hours. Remove lid and add ½ c. shredded cheese to top. Recover and cook for 30 more minutes.

Easy Crockpot Beef Tips

2 lbs. beef stew meat
2 cans cream of mushroom soup
1 envelope Lipton onion soup mix

Layer beef tips in bottom of crockpot. Combine soup and soup mix in bowl and pour over beef. Cook on high for one hour and low for four additional hours. Serve over rice or egg noodles.
© 2013