"I go here, there and yonder. I buy them at Wal-Mart. If it's a recipe book I just love it," says Godbey as she waits for the after-school arrival of her two grandchildren, Dlyan, 10, and Miracle Turpin, 7, who live with her.
Her children have stopped indulging her habit.
"The kids don't get them for me anymore, but I'm getting the states now."
Her collection of favorite recipes from each state includes Kentucky and, of course, Indiana.
"That's my home state. I had to get one from Indiana."
As far as who taught her how to turn those raw ingredients listed in her cookbooks into award-winning treats, Godbey credits herself.
"I taught myself because there were seven of us in our family," says the 52-year-old Godbey, who moved to Kentucky at age 16.
She cooks her grandchildren's favorites - mashed potatoes for Miracle and fried ones for Dlyan - for the family's regular meals, but her specialty is Christmas candy and cookies. Even though she gets geared up for the holidays, Godbey's diabetes don't allow her to sample many of her sweets.
"I'm more of a pie eater than anything, but I do have sugar so I don't eat much."
Just as she likes to keep a stock of items she cans, Godbey doesn't plans to run out of groceries. The shelves not used for cookbooks serve as her pantry. In her years of cooking, Godbey has learned that some off brands taste the same as name brand. She thinks the cheaper chocolate is as good as Hershey's.
Even though she is trying to curb her cookbook habit, Godbey knows she may have to squeeze the pantry items a little closer together.
"I shouldn't but I do want to get the rest of the states," she says.
Blueberry Streusel Coffee Cake
1 1/2 cups Blueberry Almond Crisp Cereal
1/4 cup milk
8 ounces blueberry yogurt
1 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar
1/2 cup butter
1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375 degrees. Spray bottom of 10- by 7- by 1 1/2-inch square pan with cooking spray. In medium size mixing bowl, combine cereal, milk and yogurt. Let stand five minutes or until cereal softens. Add egg and vanilla. Mix well.
In a large bowl, combine flour, sugar, butter and cinnamon until crumbly. Reserve 1/2 cup of mixture for the topping. To the remaining flour, add baking powder, baking soda and salt. Spread in pan. Sprinkle reserved topping on batter.
Bake 30 to 35 minutes until toothpick comes out clean.
Orange Creamsicle Cake
1 box orange cake mix
2 boxes orange Jell-O
1 teaspoon vanilla
1 cup of milk
1 box vanilla pudding
8-ounces of Cool Whip
Bake cake according to directions. After baking, poke holes in cake. Let cool. Mix one box Jell-O with 1 cup hot water and 1 cup of cold water. Pour over cooled cake. Refrigerate two to three hours. After cake is refrigerated, mix remaining box of Jell-O, pudding, milk and vanilla together. Fold in Cool Whip and spread over cake. Keep refrigerated.