Date: August 29, 2025 | Story: Tiffany Adams | Photography: Rett Peek |
In a cookbook based on her family’s most-treasured dishes, Terry Jones imparts time-honored recipes for everyone to try
Creative endeavors have always been a pinnacle of Terry Jones’s life. A passion for singing that began in second grade ultimately led her to a 31-year career with popular contemporary Christian group Point of Grace. Since that time, she has organized a children’s choir, tried her hand at oil painting, and started a custom cookie making business (known as Mix ’Em Up Cookies) that is still going strong. However, her greatest undertaking has been raising her three children, Cole, Luke, and Mallory, with her husband, Chris. “I ‘got by’ with food when I was touring with Point of Grace,” Terry says. “As our kids started to grow, I realized I needed to fuel them well,” she says. Going back to her creative roots, she began to make healthful, delicious meals that could feed the family. “It had to be beautiful, and I had to enjoy making it,” she says. “At this stage of life, we are launching them into the world, and we are truly empty nesters,” Terry says.
As their three children started preparing their own meals, Terry began to get phone calls and texts with versions of the question: Mom, how do you make … . “All the recipes were in my head, so I would be scrambling to answer,” she recalls. “I thought, I have got to get these all in some form where they are in one place.” That’s when she got the idea to create her cookbook. Favorites: Foods That Make Family Memories is a collection of recipes she has made for their family through the years and includes many that were handed down to her from her own mother and other loved ones. “I started making each recipe, and then I would take photos of it. I got someone to help with the book layout and technical parts,” she explains. The result is not only a culinary love letter to her children, but a practical everyday cookbook for busy households, those who love to host, or anyone who enjoys the simple pleasure of a homemade meal.
Organized by place and occasion (such as Saturday Mornings at Home and Big Ole Thanksgivings), Favorites includes more than 100 recipes. As she began to tell friends about her endeavor, they, too, asked for a copy of the book, which led to her making it available for order. “When I was on the road, our record company did all the promotion,” Terry says, noting that she never truly felt comfortable with that side of the business. “I really owe this to my friends who supported me and spread the word,” she says of both her custom cookie business and the cookbook. While the book will always be a treasure for her own family, Terry hopes all who have a copy will share in making their own food memories with its recipes. “It’s amazing what food can do to bring a family together,” she says.
West Coast Influence
Terry lived in California until age 13. Growing up she enjoyed a range of fresh produce, including artichokes, which later became a favorite for her children as well. Visit athomearkansas.com/blog for her stunningly simple version complete with sauce options.
DRIED BEEF CHICKEN RECIPE
“This was a major ’80s classic,” Terry says of her chicken and dried beef casserole that is served over rice. “This dish is very sentimental for us.” Now a staple in her family, she often makes it with Greek yogurt rather than the recipe’s traditional sour cream.
Serves 10
SHOP
1 jar dried beef
9-12 strips of bacon (Terry recommends Wright bacon)
9-12 organic chicken breasts
8 ounces sour cream or Greek yogurt
2 cans of cream of mushroom soup
salt and pepper to taste
PREPARE
Preheat the oven to 250°. Arrange the dried beef to cover the bottom of a 9 x 13 baking dish. Wash the chicken, pat it dry, and distribute into two or three large plastic bags. Using a meat pounder, flatten the chicken to about an inch thick. Remove each piece of chicken and fold it in half. Wrap one piece of bacon around each folded chicken breast. Lay these in the dish seam side down. In a medium bowl, mix sour cream, soup, and salt and pepper. Spoon mixture over the chicken, being sure to cover all edges. Bake for 4 hours and serve over rice.
FALL SALAD RECIPE
Made with ingredients that embody autumn, Terry’s Fall Salad is a mix of in-season produce with a hint of sweetness.
Yields 8
SHOP
Salad
10 ounces mixed greens
1 cup pomegranate seeds
¼ cup pepitas
1 cup cooked sweet potato, cubed
¼ cup candied pecans
¼ cup goat cheese crumbles
3 green apples, sliced
Dressing
6 tablespoons light extra virgin olive oil
3 tablespoons honey
3 tablespoons white wine vinegar
1 ½ teaspoons Dijon mustard
salt and pepper to taste
PREPARE
In individual serving bowls, add a handful or two of the mixed greens. Top with remaining salad ingredients. Combine all dressing ingredients in a mason jar and shake well. Just before serving, drizzle over the individual salads.
To order your copy of Favorites, email [email protected] or send Terry a direct message on Instagram (@mixemupcookies).
