With more than 100 cookbooks in her Pike County home, Jo Harris doesn’t have to look very far to find almost any recipe.

"I can sit down in the den at night, especially if (husband) Russell is watching a ballgame on television, and read through a cookbook like most people can a novel," said Jo, who has been cooking since she was a young girl.

"I learned cooking with Mama. I’ve been making biscuits since I was 11 years old. I used to get up in the morning and cook breakfast for Daddy and get him off to work, and I remember those as such special times," Jo said.

Jo explained that in addition to helping her working mother with household duties, she also kept busy with her younger twin sisters, Mary and Ann.

"I was six when they were born, so I did boss them around a little," Jo admitted with a laugh, adding her sister Mary also shares her love of recipes and cooking.

"Ann doesn’t like to cook at all, but now, she’s a fantastic cook. The Chicken Pie recipe I use is hers, and everybody wants that recipe when they eat it," said Jo.

Married for 54 years, Jo said she and Russell share a love for the outdoors.

"He’s always loved hunting, and I used to go with him all the time when we were first married. And we both love to go fishing," Jo said.

In addition to hunting and fishing, the two have a large vegetable garden and look forward to the arrival of spring.

"I always look forward to the seasons changing, and I think the Lord planned it just perfect, the way each season feels special and how we’re always ready to enjoy it," Jo said.

Jo explained Russell has been gardening for more than 30 years and his efforts are very successful.

"I’ve always said the reason he’s so prosperous is because he’s generous with what he grows, and I really think so. We’ve been able to share a lot with our friends and family," said Jo.

Russell and Jo have two children and three grandchildren. Their daughter Shannon lives in Augusta, Georgia, with her husband Victor and son Rusty. Their son Russ also lives in Pike County with his wife Sharon and their children Dalton and Savannah.

"All my grandchildren are honor students, and we’re really proud of them," said Jo.

Many of their garden seed and supplies come from their local Quality Co-ops, and they are well into planning for spring planting.

"Russell was just saying he thought he might only plant half a row of cucumbers this year, but I told him to go ahead and plant a whole row so we have plenty for pickles to share," said Jo, whose Easy Sweet Pickles are a favorite among family and friends.

"I don’t have any secret recipes, and I never mind sharing a recipe with anybody who asks," she said, and she generously shared some of her favorites from her extensive recipe library.

Kellie Henderson is a freelance writer from Troy.

Cinnamon Ring 1 cup sugar 2 teaspoons cinnamon 1 (8 oz) package cream cheese 2 (10 count) cans refrigerated buttermilk biscuits ½ cup (1 stick) butter, melted 1 cup pecans, chopped Coat a bundt pan with nonstick spray.  Stir sugar and cinnamon together in a bowl. Cut cream cheese into 20 cubes. Flatten each biscuit and top with a cube of cream cheese and 1 teaspoon of sugar mixture. Roll each biscuit into a ball around cream cheese.  Place 1/3 cup pecans in bottom of pan along with a sprinkling of cinnamon sugar. Place half of the rolled biscuits in the pan; repeat with another 1/3 cup pecans, cinnamon sugar and remaining biscuits. Top with remaining pecans and cinnamon sugar. Pour butter over all. Bake for about 30 minutes at 350o. Cool 10 minutes in pan; invert onto serving plate, but leave pan in place to keep warm until serving. Chicken Pie 1 whole chicken or 6 chicken breasts 4 boiled eggs, chopped  1 (10 oz) can cream of chicken or cream of mushroom soup ½ cup (1 stick) butter, melted 1 cup milk 1 cup flour Boil chicken in salted water until tender. Reserve 3 cups broth. Debone chicken and place in the bottom of a greased 9 by 13-inch baking dish. Place egg over chicken.  Stir together 3 cups chicken broth and soup. Pour over chicken and eggs. To make crust, combine butter, milk and flour. Pour over other ingredients; do not stir. Bake at 350o for 1 hour. Note: cooked and drained carrots and early peas may be added with chicken if desired. Pink Passion 1 (20 oz) can strawberry pie filling 1 (20 oz) can crushed pineapple, drained 1 large container non-dairy whipped topping 1 can sweetened condensed milk 1 cup pecans, chopped Gently stir all ingredients together and refrigerate until serving. 49ers 1 (1 pound) box light brown sugar 4 eggs, well beaten 2 cups biscuit mix 2 cups pecans, chopped Combine all ingredients and blend well. Pour into a greased and floured 9 by 13-inch baking pan. Bake at 350o for 30 to 35 minutes. Cool thoroughly before slicing into bars. Sprinkle with powdered sugar before serving if desired.   Blueberry Bread 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 2 cups sugar 3 eggs, well beaten 1 ¼ cups butter or margarine, melted 2 cups blueberries 1 ¼ cups pecans, chopped Preheat oven to 350o.  In a mixing bowl combine all dry ingredients, then add eggs and butter. Stir together just until moistened. Gently fold in blueberries and pecans. Spoon batter into two 4 by 8-inch loaf pans coated with nonstick spray. Bake 1 hour or until done. Let stand to cool slightly before slicing. Cool 10 minutes, then remove from pan.

Broccoli Soup 1 onion, chopped ½ cup (1 stick) butter or margarine 1 (10 oz) can cream of celery soup 2 (10 oz) cans cream of mushroom soup 3 soup cans milk 1 (8 oz) loaf Mexican Velveeta, cubed 2 packages chopped frozen broccoli Salt and pepper Sauté onion in butter or margarine. Add soups and milk and stir until smooth. Add cheese and broccoli and simmer 30 minutes. Be careful not to overcook. Almond Butter-Crusted Pound Cake Crust: 1/3 cup butter, softened ½ cup firmly packed light brown sugar ½ cup all-purpose flour 1 cup toasted pecans or almonds, finely chopped Grease a 9 by 5 by 3-inch loaf pan. Cream butter and sugar until light and fluffy. Stir in flour and pecans; blend well. Press evenly into bottom of prepared pan.  Cake: 1/3 cup butter, softened 1 (3 oz) package cream cheese, softened to room temperature ½ cup sugar 2 eggs 2 teaspoons vanilla 1 cup all-purpose flour, sifted ½ teaspoon baking powder ¼ teaspoon salt ¼ cup milk Preheat oven to 325o. In mixing bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs one at a time, beating well after each. Blend in vanilla.  Sift together dry ingredients. Add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Pour batter into crust-lined pan. Bake 1 hour 10 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto wire rack to cool crust side up. Dried Beef and Bacon Chicken 1 (10 oz) can cream of chicken soup ½ soup can milk 1 cup sour cream  1 chicken, cut up Salt and pepper  1 jar dried beef Sliced bacon Stir together soup, milk and sour cream. Line large baking dish with dried beef. Salt and pepper chicken pieces then wrap with bacon slices and arrange in pan over beef. Pour soup mixture over chicken and bake uncovered at 325o for 1 hour 40 minutes. Turn heat up to 350o and bake 15 to 20 minutes more. Old-Fashioned Oatmeal Cookies 1 (18 oz) spice cake mix 2 cups uncooked oats 2 eggs ¾ cup cooking oil ½ cup milk 2 cups raisins 1 cup pecans, chopped ¼ cup brown sugar Combine all ingredients and mix well. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 350o for 12 minutes. Easiest Sweet Pickles Wash and dry whole cucumbers and pack into a 1 gallon jar. Pour in enough apple cider vinegar to completely cover cucumbers. Cover opening of jar with plastic wrap and secure with a rubber band. Date container and leave on counter for six weeks.  Pour off and discard vinegar. Wash and dry cucumbers and slice. Return to jar and cover with 4 pounds sugar, 3 to 4 drops oil of cloves and 3 to 4 drops oil of cinnamon. Toss. Keep covered until sugar dissolves completely, stirring occasionally. Pickles are ready when sugar is dissolved.  Does not have to be refrigerated. Place pickles in the food processor to chop for relish.