Michelle Bright’s life is fun and busy
by Margaret Anderson
Special to The Star
May 02, 2013 | 2325 views |  0 comments | 8 8 recommendations | email to a friend | print
Michelle Bright shares her home with three males -- her husband and their two sons. Between church and school, the Bright home is always busy.

“Jon Isaac and Colby are 110 per cent boys,” said Michelle. “John’s getting ready to be a teenager. He started his first year of junior varsity football this year. He likes to draw and pick on his brother.”

Jon Isaac is 12, and Colby is 7. They attend Spring Garden School.

“Colby loves football and baseball, and he’s into video games,” she said. “They’re just typical boys. I’m involved in anything that involves my boys.”

Michelle described them as typical boys, but said they keep her busy.

Michelle was born in Atlanta. She moved here when she was in first grade. She is the daughter of Larry and Rosa Lambert of Piedmont and has a sister, Nicki Lawler, also of Piedmont. Michelle lost her father to cancer almost a year ago.

“I miss him every day,” she said. “I remember all the good times we had with him and treasure every one of them.”

Michelle graduated from Spring Garden High School. She attended Jacksonville State University for awhile, thinking she wanted to go into accounting. She changed her mind though and later earned a licensed practical nurse degree from Ayers State Technical College.

She has worked for Dr. Shan Young in Jacksonville for the past seven years.

“I think this kind of work makes a difference in the lives of people if you like what you‘re doing,” said Michelle. “And I definitely like what I’m doing. My desire is to show love and compassion to those who need care, and nursing allows me to be able to do that. Instead of just going into it for the money, I feel like the Lord called me into it.”

Michelle and her family are members of First Baptist Church of White Plains. She is assistant Sunday school teacher for fifth and sixth grades, assists with ministering to the youth and is involved in the women’s ministry.

“We’re a busy family, and we just try to do the Lord’s work,” she said. “Anytime there’s a need at church, we do our best to help out.”

Michelle has recently taken up crocheting and knitting with the other women at church. One of the women saw a You Tube video showing how to crochet and knit and told the other women about it. They enjoyed it immediately.

“We make mostly scarves,” she said. “We’re still learning.”

About 50 of the women from the church went to a retreat in Gatlinburg not long ago. In between reading and studying, they made a lot of scarves.

Michele and Michael have been married 16 years. They dated eight and a half years before they married. She’s thankful that her mother taught her a lot about cooking when she was younger.

“We were always in the kitchen with her when she was cooking,” said Michelle. “I learned how to make cornbread and biscuits when I was in my early teens. After we cooked, I had to help clean up.”

Michelle said she enjoys family and church events and takes a lot of pride in the food she prepares for both. Chicken Spaghetti, Reese Cup Cakes, Best Ever Strawberry Cake and Chicken Casserole are some of her favorites.

Contact Margaret at pollya922@gmail.com.


Chicken Spaghetti

1 can chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 can Rotel (mild or hot, depending on your taste)
1 lb. Velvetta Mexican style cheese
1 box angel hair pasta or spaghetti noodles
1 pkg. frozen boneless skinless chicken breasts

Boil chicken on stove until done. Drain and let cool. Cook pasta as directed while you are working on the following. Mix soups, broth and Rotel together in a boiler. While that is heating start cubing your cheese. Once cheese is cubed add to your soup mixture and heat until well blended. Drain noodles and add to cheese and soup mixture until well blended. Pour all into a casserole dish and bake at 350 degrees for 30 minutes. You may add shredded cheddar cheese to top of casserole during last 10 minutes of cooking if desired. Cooking time may vary depending on oven.

Reese Cup Cakes

2 c. sugar
2 c. plain flour
3 sticks butter
1 c. water
8 T. cocoa
1 1/2 c. peanut butter
2 t. vanilla
2 eggs, well beaten
1 t. baking soda
7 oz. buttermilk
1 box confectioner’s sugar

Mix and set aside sugar, baking soda and flour. Bring 2 sticks of butter, water and 4 T. cocoa to a boil on stove. Once to a boil remove from stove and pour into flour and sugar mixture. Add eggs, vanilla and 4 oz. of buttermilk and mix well with blender. Pour into a 9 x 13 pan and bake at 350 degrees for 30 to 45 minutes or until center is done.

While cake is warm spread 1 1/2 cups of peanut butter onto cake. Bring 1 stick of butter, 4 T. of cocoa, 3 oz. buttermilk, box of confectioner’s sugar and 1 tsp. of vanilla to a boil. Remove from stove and pour onto cake.

Best Ever Strawberry Cake

1 box white cake mix
3 T. plain flour
1 (3 oz.) box strawberry jello
½ c. water
½-¾ c. oil
1 c. frozen strawberries, thawed and chopped
4 eggs

Combine cake mix, flour, jello and water. Add oil and eggs, one at a time, beating well between. Add strawberries. Beat 2 minutes. Pour batter into well greased and floured 9x13 pan. Bake at 350 degrees for about 45 minutes.

Icing: Strawberry Cream Cheese Frosting

1 stick butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (10 oz.) pkg. frozen strawberries in syrup, thawed and pureed
5 c. powdered sugar

Add freshly sliced strawberries with juice to the top for extra flavor.

Chicken Casserole

4-6 boneless, skinless chicken breasts
2 pkgs. Ritz crackers
½ c. butter
8 oz. sour cream
2 cans cream of chicken soup
Poppy seeds, optional

Cook chicken and shred. Mix chicken, sour cream and cream of chicken. Pour into 9x13 pan. Crush crackers. Melt butter and pour over crackers. Mix together with fork. Sprinkle over casserole. Garnish with poppy seeds, optional.
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Michelle Bright’s life is fun and busy by Margaret Anderson
Special to The Star

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