She has worked at the MNC for two years and recently started a part-time job with the Pampered Chef. She attended several Pampered Chef home parties and was very pleased with the products. She decided she would enjoy being a consultant on a part-time basis.
She said she has met some really nice people through her work with Pampered Chef. She has had home parties in Trumann, West Memphis and Manila. She has upcoming parties in the Blytheville area.
She said she grew up in "fast food" as her mother and step-father, June and Dewey Montgomery, own the Milkey Way on Gee Street in Jonesboro.
Her father and step-mother, James and Elois Stokes, live in Etowah.
Miles and her husband, Billy, live in Manila. He works in the Manila School System and they own their own carpet cleaning and floor refinishing business.
She has two step-children, Amanda Massey and Chad Miles, and a son, Josh Miles, 12. They have one grandson, Aiden Blake.
Miles enjoys working with youth group at the First United Pentecostal Church in Manila. She works with the puppet and drama ministry. She enjoys music and playing the piano for the residents at Manila Nursing Center and church. She works with a group of 9-12 year old girls, "Sisters of God."
She also enjoys gardening and is learning how to can.
"My stepmother taught me how to can," Miles said. "Last year my cousin, Barbara Rhodes, and I canned pickles, tomatoes, and salsa. We are planning our garden this year. Learning was a real challenge but it is something we have really enjoyed. We made a lot of relish last year that turned out perfect."
Miles said she enjoys cooking and spending time with her family. They try to have a family night at least once a week.
She said her goal as a Pampered Chef consultant is to make money to take her two boys to St. Louis to a NFL game. They are football fans.
Miles is sharing some of her favorite recipes, the Fiesta Cheese Log and her pumpkin roll. These two are great for parties. The Beef Taco and Fajita Pizza are two she uses when doing Pampered Chef demonstrations.
3 eggs, beaten
Add: 1 cup sugar
2/3 cup all purpose flour
1 tsp. lemon juice
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. salt
Mix together. Spread in well greased and floured cookie sheet. Sprinkle with 1 cup pecans (chopped or half). Bake for 15 minutes at 375 degrees. Sprinkle dish towel with powdered sugar. Turn out on prepared dish towel. Roll up towel and cake together. Let cool.
1-8 oz. pkg. cream cheese
1 cup powdered sugar
2 tsp. vanilla
4 tbsp. butter
Mix until smooth. When roll is cool, unroll and spread on filling. Roll back up and chill to blend flavors. Cut and serve.
Fiesta Cheese Log
2 8 oz. pkgs. cream cheese
2 cups shredded cheddar cheese
1 chopped green onion
1 pkg. taco seasoning
1 jar salsa
Mix cream cheese, taco seasoning and chopped onions. Form into log or ball then roll in cheddar cheese. Place on serving plate and pour salsa over the top. Serve with tortilla chips or corn chips.
Fabulous Fajita Pizza
1 medium green bell pepper
1 medium red bell pepper
1 medium onion
2 boneless, skinless chicken breast halves (about 4 ounces each)
2 pkg. (20 ounces each) refrigerated pizza crust
1 tsp. vegetable oil, divided
1-2 tsp. Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
1/4 cup thick and chunky salsa
2 cups (8 ounces) shredded Colby and Monterey jack cheese blend, divided
2 tablespoons snipped fresh cilantro
Additional thick and chunky salsa and sour cream (optional)
1. Preheat oven to 425 degrees. Cut bell peppers into 1/2-inch thick strips using utility knife. Cut onion into 1/2-inch thick wedges. Cut chicken crosswise into thin strips.
2. Lightly sprinkle large round stone with flour using flour/sugar shaker. Unroll both packages of pizza dough and arrange side by side on baking stone, shaping into a circle. Using lightly floured Baker's Roller, roll dough to edge of baking stone, pressing seams to seal.
3. Heat stir-fry skillet over high heat. Add 1/2 teaspoon of oil and chicken; stir-fry 2-3 minutes or until chicken is no longer pink. Remove from skillet. Add remaining oil, bell peppers, onion and seasoning mix to skillet. Press garlic over vegetables using garlic press. Stir-fry 1-2 minutes or until vegetables are crisp-tender. Remove skillet from heat; stir in chicken and salsa.
4. Sprinkle half of the cheese evenly over crust. Arrange chicken mixture over cheese. Sprinkle remaining cheese over chicken mixture.
5. Bake 18-22 minutes or until crust is golden brown. Remove from oven. Sprinkle cilantro over pizza; let stand 10 minutes. Cut into wedges. Serve with additional salsa and sour cream, if desired.
Yield: 8 servings.
Beef Taco Filling
1-1/2 pounds lean (90 percent) ground beef
1 pkg. (1-1.25 ounces) taco seasoning mix
1-1/4 cups (7 ounces) shredded cheddar cheese, divided
2 tablespoons water
1 egg white, lightly beaten
Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives and sour cream.
1. Preheat oven to 375 degrees. Cook ground beef in large (10 inch skillet over medium heat 10-12 minutes or until no longer pink, breaking beef into crumbles; drain. Stir in taco seasoning mix, 1-1/2 cups of the cheese and water.
2. Scoop filling evenly over desired shape; finish shape as directed. Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown. Serve with toppings.
Yield: 8 servings
Use 2 8-ounce packages refrigerated crescent rolls; separate into 16 triangles. Arrange triangles slightly overlapping. In a circle on large round stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone) roll wide ends of dough toward center to create a 5-inch opening. Using large scoop, scoop filling evenly over dough in a continuous circle.
Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.)