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A Taste of Tattnall: Jasmine Johnson
Jasmine Johnson track and field
Jasmine Johnson will attend Brenau University on a track and field and academic scholarship.

Jasmine Johnson, 17, is proud to graduate this Friday, May 20, 2022, from Tattnall County High School (TCHS) as an Honor Graduate of Excellence. 

Jasmine will finish her high school career ranked 16th of the 227 TCHS graduates. She has an overall average of 98.2 while juggling sports, clubs, and college classes. 

While at TCHS, she was a member of the Future Business Leaders of America (FBLA), Senior BETA Club, and the National Honor Society.

At the TCHS Senior Honors Night, Jasmine received: a cord for completing her business pathway, a cord for completing an AP class, Early College Essentials recognition from Southeastern Technical College (STC), National Honors Society recognition, Scholar Athlete Award from U.S. Army, STC Certificate of Achievement, Principal’s Honors Award for first and second semester, Highest Average for Human Anatomy, Mattie L. Kunney $1,000 scholarship, and the Harton-Murphy Award.

Jasmine’s favorite subject in school is math. She enjoys the challenge of math and solving problems in several different ways.

“It does not matter how you got the correct answer, as long as you show your work. Someone can get the same answer as me, but it can always be solved in many different ways,” Jasmine said.

Jasmine plans to attend Brenau University in Gainesville on a scholarship for academics and track and field. There, she plans to pursue her degree in nursing to become a Registered Nurse, further specializing in pediatrics. 

With Brenau Track and Field, Jasmine is set to compete in the triple jump and 4x100 relay jump. She may also throw the javelin for the Golden Tigers.  

Jasmine also received an offer from Berry College, but she admitted that Brenau had a family atmosphere to it. She applied to colleges with the hope of either receiving a softball scholarship, her favorite sport, or track and field scholarship. 

“It was a hard decision to go to school for track, since I have always loved playing softball since I was first enrolled in t-ball,” Jasmine said. “I really had to put myself out there by submitting videos and highlight reels. When I got the call about a track scholarship and not a softball scholarship, it was disappointing. My chapter with softball is closed for now, but who knows what could happen in the future. It will always be my favorite sport.”

Jasmine did share some advice for athletes who want to play for a college team  hit the books first, and train second. 

“Do not dwell on whether you are playing at a Division 1 school or not,” Jasmine said. “Also, worry about hitting the books first. Coaches are going to give the scholarship to the kid who is a student first and an athlete second.”

Jasmine has athleticism in her blood. She is the daughter of Coach Eddie and Gwenda Johnson of Collins. Her brother, Deondre, is also very athletic, having played football at Mercer University. Deondre now attends college at Old Dominion University in Norfolk, Virginia. 

“Growing up, my mom was my principal and my dad was my coach. For a long time, my classmates thought I wasn’t gifted in academics or athletics since my parents were in these roles,” Jasmine said. “I have enjoyed being able to show people that I am more than a principal’s or coach’s daughter. I am Jasmine Johnson.”

Jasmine has proved herself time and time again. She recently attended the Georgia High School Association (GHSA) State Track and Field meet and placed 13th overall in the triple jump. She was also a member of the TCHS 4x100 meter relay team, including Tamia Brown, Trinity Robinson, and Seantene Small. This relay team placed eighth overall.

Jasmine played the in-field for the Lady Warriors’ softball team, but is most known for her pitching. For the 2021-22 season, Jasmine received First-team All-Region honors and was named Pitcher of the Year. Her favorite memory from high school was being able to host the Sweet Sixteen round of the state playoffs for softball this past fall. 

“My family has always been willing to help me with juggling sports, clubs, academics, and college classes. If I need help, I know they are always there to support me. I would not be where I am today without them,” Jasmine said.

The Johnsons are members of Saint Phillip Missionary Baptist Church in Reidsville.


Jasmine enjoys baking the most, especially baking snickerdoodle cookies. Her mother and grandma, Geraldine Berry, and Nana, Dottie Smith, introduced her to baking. 

When it comes to cooking, Jasmine is happy to help. Her favorite dish is Chicken Alfredo.

Jasmine Johnson’s Recipes

Crumble Snickerdoodle Cupcake Cookies

2 sticks of cold unsalted butter chopped

1 ½ cup sugar

2 eggs

1 ½ tsp vanilla extract

2 ¾ cups AP Flour

2 tsp cream of tartar

1 tsp baking soda

½ tsp salt

½ tsp cinnamon

Cinnamon sugar:

1/3 cup sugar

½ or 1 tbsp cinnamon (depending on how strong you want the cinnamon flavor to come through)

Make sure to beat your butter and sugar together for five minutes. If your cookies come out dry, you did not beat them together long enough. Add in your ingredients. Mix well until combined. Scrape down your bowl as you go. Roll into 12 large cookies in cinnamon sugar and add them to a prepared baking sheet. Bake at 350 degrees Fahrenheit for 18 to 20 minutes for 12 large cookies. If you are making “smaller” or regular sized cookies, you can get away with about 18-24 cookies and bake for 10 to 14 minutes.

Chicken Alfredo

12 oz fettuccine pasta

2 tbsp olive oil

½ cup and 2 tbsp butter

2 boneless, skinless chicken breasts

1 ½ tsp salt, divided

1 ½ tsp fresh ground pepper, divided

3 cloves garlic very finely chopped

1 ½ tbsp flour

2 cups heavy cream

¾ cup grated parmesan, plus more

Cook and drain pasta according to package directions. Add olive oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with one teaspoon each of the salt and pepper. Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about five to seven minutes on the second side. Place on a plate and cover with foil until cook enough to slice into strips. 

In a large, deep-sided skillet, melt remaining ½ cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper. Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream. 

Continue to cook just until sauce is steaming and slightly thickened. Whisk ½ cup parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve. To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional parmesan, if desired.