Henderson County Extension Homemakers November 8, 2008

Artichoke Dip Linda Anderson, Central Club

2 cans (14 oz. each) artichoke hearts 1 cup regular or lite mayo 1 cup grated Parmesan cheese

Drain and chop artichoke hearts. Stir in mayo and cheese. Transfer to 1-quart casserole. Bake, uncovered, in a 350-degree oven for 25-30 minutes or until heated through. Top with grated Parmesan cheese. Makes 3 ¼ cups. Copyright 2008 Meredith Cooperation. All rights reserved.

Bacon-Wrapped Water Chestnuts Imogene Jordan, Anthoston Club

2 cans (8 oz. each) water chestnuts 1 pound bacon

Cut bacon into 3 equal sections all at once. Each 1/3 slice of bacon will wrap a water chestnut. Bake on cookie sheet at 375 for 25 minutes.

Velveeta Cheese Dip Mary Smith, Central Club

1 pound Velveeta Cheese ½ cup mayo or salad dressing ½ cup horseradish

Mix well and serve on crackers.

Spinach Dip Teywona Throgmorton, Town & County Club

10-oz. frozen chopped spinach 16 oz. sour cream (thawed and squeezed dry) 8 oz. mayo 1 package Knorr vegetable recipe mix (dry soup) 8 oz. can water chestnuts, drained and chopped

Combine all ingredients and chill 2 hours. Serve with your favorite dippers.

2 Green Olive and Walnut Spread Gina Brown, Town & Country Club (Recipe from 2006 Taste of Home Cooking School)

1/3 cup canola oil 3 tablespoons lemon juice 1 cup stuffed green olives 1 cup walnut pieces ½ cup fresh parsley leaves ½ cup chopped green onion ½ teaspoon crushed red pepper flakes Salt and pepper to taste Assorted crackers for serving

Combine all ingredients except salt & pepper in a food processor. Cover and process just until the spread holds together. Do not over process; mixture should have a coarse texture. Season with salt and pepper. Serve with crackers.

Shrimp Dip Greta Puryear, Afternooners Club

1 can shrimp, rinsed and drained 1 (8 oz.) pkg. cream cheese ¼ cup mayo ¼ cup chili sauce 1 tablespoon horseradish sauce 1 tablespoon pickle relish 1 small stick celery, finely chopped

Beat all ingredients together with electric mixer until blended. Serve with celery sticks, carrots, and corn chips.

Cheese Ball Maribel Overton, Niagara Club

8 oz. Cracker Barrel Cheese (sharp) 1 (8 oz.) pkg. cream cheese 1 teaspoon Worcestershire sauce 2 teaspoon chopped onion 2 teaspoons chopped green pepper 2 teaspoons chopped red pepper ½ teaspoon lemon juice 2 tablespoons oleo Chopped nuts

Let cheese set to room temperature—mix all ingredients except chopped nuts. Make into ball and roll in chopped nuts. 3 Cheese Ball Diane Wright, Town & Country Club

2 (8 oz.) pkgs. reduced fat (not fat free) cream cheese 2 tablespoon reduced fat mayo or salad dressing 1 jar Old English Cheese 2 tablespoon lemon juice 2 tablespoon Parmesan cheese 1 tablespoon grated onion Pecans

Combine all ingredients and roll ball in crushed pecans. Serve with your choice of crackers. I sometimes choose to serve as a cheese spread in a pretty bowl with no pecans.

Chocolate Chip Cheese Ball Martha Tanaka, Central Club

1 (8 oz.) pkg. cream cheese, softened ¼ teaspoon vanilla ½ cup butter softened (no substitutes) ¾ cup confection sugar 2 tablespoons brown sugar ½ to ¾ cup finely chopped pecans ¾ cup mini semi-sweet chocolate chips Graham Crackers

In a mixing bowl, beat cream cheese, butter and vanilla until fluffy. Gradually add sugar, beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball. Refrigerate for at least 1 hour. Just before serving roll in pecans and serve with graham crack-

Cheese Ball Mary Lois Judy, Zion Club

1 (8 oz.) pkg. cream cheese, softened 1 (5 oz.) jar pimento cheese spread 1 Tablespoon Worcestershire Sauce ½ teaspoon garlic powder 2 cups (8 oz.) grated sharp cheddar cheese ½ cup crushed pecans

Combine cheddar cheese and cream cheese, mix well. Add other ingredients ex- cept crushed pecans and stir well. Coat hands with vegetable oil and roll cheese mixture into a ball then roll in crushed pecans. Wrap in wax paper and place in zip- lock storage bag. Store in refrigerator. Serve with Ritz Crackers or Christmas crackers. 4 Italian Pepperoni-Cheese Puffs Audrey Culley, Niagara Club

1 ¼ cups water 1/3 cup shortening 1 ½ cups all-purpose flour 4 eggs ¾ cups finely chopped pepperoni (3 oz.) 1/8 teaspoon garlic powder ¾ cup finely shredded Pecorino Romano or Parmesan cheese 2 tablespoons snipped fresh flat-leaf parsley 1/8 teaspoon ground black pepper

Preheat oven to 450 degrees. Lightly grease 2 large baking sheets; set aside. In a large saucepan combine water and shortening and bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat and cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder, and black pepper. Drop rounded teaspoons of dough 2 inches apart onto prepared baking sheets. Position the 2 baking sheets on separate oven racks. Bake for 15 to 17 minutes or until firm and golden brown, switching oven racks halfway through baking. Transfer to a wire rack. Repeat, as needed, for remaining dough. Serve warm. If desired, serve with pizza sauce. Makes about 40 puffs.

Oyster Loaf Betty Pritchett, Central Club

½ cup finely chopped toasted pecans* 3 tablespoons mayo 1 can smoked oyster, drained and chopped Dash garlic salt 1 (8 oz.) pkg. cream cheese, softened Chopped parsley Paprika

*To toast pecans, sprinkle with melted butter and salt. Bake at 325 degrees for 15 minutes. Mix chopped pecans and oysters. Mix together cream cheese, mayo and garlic salt. Pat cream cheese mixture into a circle between 2 pieces of plastic wrap. Remove top wrap and put oyster mixture in the middle. Use bottom wrap to mold edges around into a ball and smooth edges. Chill. Before serving sprinkle with chopped parsley and paprika. Serve with butter crackers.

5 Sausage Balls Kimbra Gish, Town & County Club

1 pound sausage (I use mild) 3 cups Bisquick 10 oz. shredded cheddar cheese (I use Kraft Free)

Mix sausage and cheese together thoroughly. You may heat until cheese is melting if you like, but you don’t have to. Add mixture to Bisquick and roll into small bite-sized balls. Bake at 350 degrees for 25 minutes. Makes approximately 25 to 30 sausage balls.

Shrimp Ball Maribel Overton, Niagara Club

1 (8 oz.) pkg. cream cheese, softened 2 teaspoons chopped celery 2 teaspoons onion or onion flakes 1 tablespoon salad dressing or mayo 1 can shrimp (small), drained

Mix all ingredients together with a fork. Chill at least one hour. When ready to serve, pour cocktail sauce over shrimp ball.

Pumpkin Spice Spread/Dip Ann West, Niagara Club

1 (8 oz.) pkg. fat-free cream cheese ½ cup canned or cooked pumpkin ½ cup Splenda 1 teaspoon ground cinnamon ½ teaspoon nutmeg ¼ teaspoon cloves ¼ teaspoon allspice ¼ teaspoon ginger 1 teaspoon vanilla 1 teaspoon Maple Flavoring 8 oz. thawed Cool Whip

In a large mixing bowl, combine cream cheese, pumpkin, and Splenda. Beat in spices, vanilla, and maple flavoring. Fold in Cool Whip. Refrigerate until serving. Delicious on fresh homemade bread.

6 Pineapple Cheese Delight Marcella McHatton, Niagara Club

1 package Dream Whip 1 (8 oz.) pkg. cream cheese, softened 1 teaspoon vanilla ½ cup sugar Juice of ½ lemon, strained Maraschino Cherries 1 large can crushed pineapple, drained

Whip Dream whip according to package directions. Blend in softened cream cheese and add vanilla. Add sugar slowly. Fold in pineapple and lemon juice. Pour into 8x8 dish. Garnish with cherries. Can be frozen up to 3 weeks.

Strawberry Bread Barbara Thurby, Town & Country Club

3 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 1 egg plus 3 egg white, lightly beaten ¼ cups vegetable oil 1 ½ cups chopped walnuts 2 cups chopped fresh or frozen strawberries1

In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4 loaf pans. Bake at 350 degrees for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack. Printed from tasteofhome.com

7 Banana Salad Martha Haas, Anthoston Club

½ cup sugar 3 eggs 3 Tablespoons white vinegar 1 (8 oz.) container Cool Whip Crushed peanuts (use judgment) 3 small or 2 large bananas

Cook first 3 ingredients on low heat (use double boiler) until it thickens; let cool then fold in Cool Whip, bananas, peanuts. After placing in a serving bowl—put the rest of the peanuts on top.

Broccoli Salad Mary Smith, Central Club

1 package of chopped broccoli (cooked, drained, and cooled) 1 can water chestnuts, sliced 1 cup salad olives, chopped 3 hard boiled eggs, chopped 1 cup mayo or Miracle Whip

Add all ingredients together.

Cranapple Mold Dorothy Hendrickson, Afternooners Club

2 (3 oz.) pkgs. cherry gelatin 1 cup boiling water 1 can (16 oz.) whole cranberry sauce 1 can (16 oz.) applesauce or 1 ¾ cups 1/3 cup celery, chopped ½ cup nuts, chopped

Dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Mix in applesauce, celery and nuts. Place in mold and chill until firm.

8 Deviled Egg Salad Carolyn Breedlove, Zion Club

7 hard-cooked eggs* 3 tablespoons salad dressing or mayo 1 tablespoon chopped fresh dill weed 1 clove garlic, minced 5 dashes bottled hot pepper sauce 1/8 teaspoon salt 5 cups torn Boston or Bibb lettuce 1 medium red sweet pepper, chopped 2 cups grape tomatoes or 3 green onions, sliced cherry tomatoes (halved) 4 slices bacon, crisp-cooked, 1 recipe Dill Vinaigrette** drained, and crumbled

Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens, drizzle with Dill Vinaigrette. Makes 6-8 servings.

*To hard-cooked eggs---In a large saucepan place eggs in a single layer. Add enough cold water to cover eggs by 1 inch. Bring to rapid boiling over high heat. Remove from heat, cover. Let stand 15 minutes; drain. Cool and peel.

**Dill Vinaigrette---In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard ; 1 clove garlic, minced; ¼ teaspoon salt; and ¼ teaspoon bottled hot pepper sauce. Cover and shake well.

Cranberry Salad Louise Leasor, Central Club (This was my mother’s, Catherine Speaks, recipe.)

1 large pkg. strawberry gelatin 2 cups boiling water 1 ½ cup cold water 4 oranges, chopped 2 bags fresh cranberries, crushed ½ cup sugar

Dissolve gelatin in boiling water and add cold water. Add oranges and cranberries. Top with ½ cup sugar to taste. Mix together and refrigerate to jell.

9 Five-Cup Salad Kay Simpson, Afternooners Club

1 cup sour cream 1 cup crushed pineapple, drained 1 cup mandarin oranges 1 cup small marshmallows 1 cup coconut, shredded Optional- 1 cup pecans

Mix together and refrigerate.

Lite Cherry Delite Mildred Bassett, Central Club

2 small boxes sugar-free cherry gelatin 1 cup hot water 1 large can crushed pineapple 1 can cherry pie filling Toasted pecan pieces

Dissolve boxes of gelatin in hot water. Drain pineapple and reserve 1 cup juice. Add drained pineapple and 1 cup reserved juice to gelatin. Cool slightly. Add pie filling. Place in 11x13 pan and cover with pecans. Cool in refrigerate until set.

Watergate Salad Nancy Hayden, Central Club

1 (3 oz.) pkg. pistachio pudding 1 large can crushed pineapple 1 container of Cool Whip 2 cups miniature marshmallows Crushed pecans, optional

Mix Cool Whip and pudding together. Add pineapple and marshmallows. Best if chilled before servings.

10 Corn & Broccoli Bake Joan Hopper, Afternooners Club 1 (8 oz.) pkg. “Chicken in a Biskit” crackers, crushed ½ cup butter or margarine, melted 1 (10 oz.) pkg. frozen chopped broccoli, thawed 1 (15 oz.) can whole kernel corn, drained 1 (14 oz.) can cream-style corn

Combine cracker crumbs and butter; reserve ½ cup for topping. In a bowl, combine broccoli, both cans of corn and remaining crumbs. Transfer to a greased 2-quart baking dish. Sprinkle with reserved crumb mixture. Bake uncovered at 375 degrees for 25-30 minutes or until lightly browned. Yield: 6-8 servings

Fried Cabbage Martha Tanaka, Central Club 1 head of cabbage, shredded 1 medium onion, sliced 2 medium tomatoes, diced (not real fine) 1 green pepper, chopped 1 stick of butter

Spray large skillet with no-stick cooking spray; place all the vegetables in skillet and slice butter on the top. Cover and turn up heat as butter melts and juices come from vegetables (may need to add a little water). Cook until vegetables are tender. Serve warm. Crunchy Chicken Casserole Bea Porter, Central Club ½ cup chopped onion 2 large carrots, sliced thin 1 ¼ cup water ½ cup butter, divided ½ cup flour 1 small can chicken broth 1 cup shredded American cheese 4 cups chopped cooked chicken 1 ¼ cup herb seasoned chicken stuffing 1 (2 oz.) jar chopped pimentos (I use Stove Top and make more to cover top)

Melt ¼ cup butter in 3 quart sauce pan. Sauté onion and carrots in butter; add water and cook until tender. Pour chicken broth into another pan; add flour and mix well. Cook over medium heat until thickened, stirring constantly then lower heat. Add chicken, carrots, onion, and pimentos, mix well. Pour into lightly greased 9x13 pan. Top with mixture of butter and stuffing. Make stuffing as directed on box directions. Bake covered at 375 for 30 11 minutes. Makes 8 servings. Chocolate Chip Turtle Bars Vicki Jenkins, Central Club

1-(16.5 oz) roll refrigerated chocolate 1 cup butterscotch morsels chip cookie dough 1 cup chopped pecans ½ cup butter ½ cup firmly packed brown sugar 1 cup quick cooking oats 1 (12.5 oz.) jar caramel ice-cream topping 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a 13x9 baking dish with heavy-duty foil, letting edges hang over sides of pan. Spray foil with nonstick cooking spray. Press cookie dough evenly into bottom of prepared pan, completely covering foil. Sprinkle with butterscotch morsels and pecans. In a small sauce pan, melt butter oven medium-low heat. Stir in brown sugar and caramel topping. Bring to a boil over medium-high heat; boil for 1 minute. Remove from heat; stir in oats. Pour butter mixture evenly over pecans. Sprinkle with chocolate morsels. Bake for 24-28 minutes, or until edges are golden brown; cool completely. Cut into bars to serve. Makes about 2 dozen bars. **For easy freezing—after baking and cooling, use foil to move bars from pan. Do not cut. Wrap bars completely in foil and then in heavy duty plastic wrap. Freeze for up to one month, thaw, and cut bars before serving. (Paula Deen Recipe)

Cow Pies (Cookies) Joan Hopper, Afternooners Club

2 cups (12 oz.) milk chocolate chips 1 tablespoon shortening ½ cup raisins ½ cup chopped slivered almonds or other type of nuts

In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. (I did mine in the microwave, for 1 minute or until smooth). Remove from heat; stir in raisins and nuts. Drop by tablespoon onto waxed paper. Chill until ready to serve. Yield: 1-2 dozens, depending on size.

12 Doughnut Delights Carolyn Breedlove, Zion Club

2/3 cup flaked coconut ½ cup bittersweet chocolate pieces 1 ½ teaspoon shortening ¾ teaspoon ground cinnamon 24 glazed doughnut holes

Preheat oven o 350 degrees. Spread coconut in shallow baking pan. Bake for 10 minutes or until toasted, stirring two or three times (watch closely toward end of baking to prevent coconut from burning). Set aside to cool. In a medium microwave-safe bowl place chocolate pieces and shortening. Microwave on 50% power (medium) for 1 to 2 minutes or until chocolate is melted and smooth, stirring after each minute. Stir in cinnamon. Arrange doughnut holes on tray or baking sheet lined with waxed paper. Spoon chocolate over each doughnut hole and sprinkle with coconut. Let stand until set, about 30 minutes. To serve, arrange doughnut holes on a platter, (If desired, thread 2 doughnut holes on bamboo skewer; arrange spoke fashion on a platter. Decorate skewer ends with curling ribbon, choosing colors to fit the occasion.) Makes 24 doughnut holes.

Grahams with Pecans Polly Schofield, Niagara Club

1 package of graham crackers (Keeblers, 40 pieces) plain honey or cinnamon 2 sticks butter (butter does better than margarine) 1 teaspoon vanilla 1 ¼ cup pecans, broken into small pieces ½ cup sugar

Preheat oven to 350 degrees. Grease heavy cookie sheet with edges. Place the graham pieces on it. Melt and boil butter and sugar for 2 minutes. Stir in vanilla and pecans. Spoon mixture onto grahams. Bake for 10 minutes. Then remove immediately onto wax paper. Cool and enjoy!!!

Sugar Cinnamon Pecans Audrey Culley, Niagara Club

2 cups pecans halves 2 cups water ¼ teaspoon cinnamon 2 cups sugar

13 Mix all ingredients in heavy skillet cook until all water is gone---stirring continually. Pour onto a baking sheet and separate with 2 forks. Pilgrim Hat Cookies Vicki Jenkins, Central Club

32 miniature peanut butter cups 1 package of fudge-stripe cookies (Keebler’s) 32 pieces of orange Chiclets Gum (I couldn’t find the gum so I sliced orange slice candy into small thin squares to make the buckles. You could use any small orange candy.) Tube of yellow icing

Remove paper liners from peanut butter cups, holding by bottom put yellow icing on top of cup and position over the hole of the cookie---icing holds cup to cookie and forms the hatband. Use a dab of icing to stick Chiclets gum or orange slice to peanut butter cup to make the buckle of the hat. Picture of the cookies was in the Gleaner--“The Holiday Table” booklet. Children will enjoy. (Thank you, Ann Russell)

Peanut Butter-Low Carb Cookies No salt—No shortening—No flour—No soda Polly Schofield, Niagara Club

2 cups peanut butter—crunchy is best! 1 cup brown sugar, packed 2 eggs 1 tablespoon vanilla 1 cup quick raw oats

Beat eggs for 1 minute. Stir in brown sugar, mix well. Add peanut butter and vanilla, mix well. Stir in oats. Spoon onto cookie sheet. If desired—press M&M’s, nuts, or raisins onto each cookie. Bake 350 degrees until tops are lightly brown—approximately 10 minutes.

Cake Mix Cookies Mary Smith, Central Club

1 box white, yellow or chocolate cake mix ½ cup vegetable oil 2 eggs, beaten M&M or Reese’s pieces Chopped nuts

Mix first 3 ingredients together. Add your choice of M&M, Reese’s Pieces, and nuts. Drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10- 14 15 minutes. Grandma’s Favorite Holiday Cookies Juanita Morse, Robards Club

1 cup shortening 2 cups brown sugar, packed 3 ½ cups flour 2 eggs 1 teaspoon soda 1 teaspoon salt 1 ½ cups broken pecans ½ cup buttermilk 2 cups candied cherries, halved or strawberry jelly

Mix shortening, sugar, and eggs well. Stir in buttermilk. Measure flour by dipping method or by sifting, blend dry ingredients; add to wet mixture. Chill at least 1 hour and then roll into ball. Heat oven to 400 degrees. You can make different cookies from this recipe: 1) Place a pecan half on top OR 2) make a thumbprint in center of cookie and after baking add a candied cherries or strawberry jelly. Bake 8 to 10 minutes. Makes about 8 dozen cookies.

Mini Pecan Muffins Betty Pritchett, Central Club

1 cup chopped pecans 1 cup brown sugar, packed ½ cup flour 2 eggs 1 stick margarine or butter

Mix pecans, brown sugar and flour in bowl and make a well in the center. Beat eggs until frothy. Melt butter or margarine. Pour wet ingredients in the center well and stir until moistened. Spray mini muffin tins and fill half full. Bake at 325 degrees for 22 minutes. Remove from pans immediately. Yield 36 mini muffins.

No-Bake Cookies Linda Anderson, Central Club

2 cups sugar ½ cup cocoa 1 stick margarine ½ cup milk 3 cups oats ½ cup peanut butter 1 teaspoon vanilla

Boil sugar, cocoa, margarine, and milk for 1 minute. Add peanut butter, stir until melted. Add oats and vanilla. Mix well. Drop by teaspoon on waxed paper, let cool. 15 Pumpkin Dump Cake Alice Langston, Afternooners Club

3 cups canned pumpkin 3 beaten eggs 1 (5 oz.) can evaporated milk 1 cup sugar 1 tablespoon vanilla 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon ground cloves 1 teaspoon salt 1 box spice cake mix 1 cup chopped pecans 1 cup (2 sticks) melted butter or margarine Whipped cream or vanilla ice cream

Preheat oven to 350 degrees. Coat a 9x13 inch glass baking dish with nonstick cooking spray. Combine pumpkin, eggs, and evaporated milk, then add the sugar, vanilla, and spices and combine thoroughly. Pour the mix into the prepared dish. Spread the dry cake mix evenly over the top of the pumpkin mixture. Sprinkle with the chopped pecans then pour melted butter evenly over the top. Do Not Mix!! Bake for 35 to 40 minutes. Serve with whipped cream or vanilla ice cream. Very good with pumpkin ice cream.

Pumpkin Trifle Karen Hill, Town & Country Club 1 pkg. (14 ½ oz.) gingerbread cake mix 1 ¼ cups water 1 egg 4 cups cold fat-free milk 1 can (16 oz) solid-pack pumpkin 1 teaspoon ground cinnamon 4 pkgs. (1 oz. each) sugar-free instant butterscotch pudding mix ¼ teaspoon each—ground ginger, nutmeg, and allspice 1 carton (12 oz.) reduced fat frozen whipped topping, thawed

In a mixing bowl, combine the cake mix, water and egg; mix well. Pour into an ungreased 8 inch square baking pan. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside ¼ cup crumbs for garnish. In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3 ½ quart glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs, and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate. Yield: 18 servings. Source: Light and Tasty magazine 16 Note: This recipe was tested with Betty Crocker gingerbread cake mix. Raisin Oatmeal Wreath Cookies Vicki Jenkins, Central Club

¾ cup butter, softened ¾ cup firmly packed brown sugar ¼ cup sugar 1 large egg 1 tablespoon whole milk 1 teaspoon vanilla 1 ½ cups all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt 2 ¼ cups old-fashioned oats 1 cup raisins Garnish: red and green sanding sugar, Red Hots

Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a large bowl, beat butter, sugars, eggs, milk, and vanilla at medium-high speed with an electric mixer until light and fluffy. In a small bowl, combine flour, cinnamon, baking soda, and salt; gradually add to butter mixture, beating at low speed until combined. Stir in oats and raisins. Cover, and refrigerate for 1 hour. Shape dough into golf-ball size balls. Roll balls into a ¾ thick rope about 4 to 5 inches long. Shape each rope into a wreath shape, pinching ends together to seal. Place on prepared baking sheets; lightly press down dough to flatten. Sprinkle with red and green sanding sugar, if desired. Decorate wreaths with Red Hots, if desired. Bake for 10 to 12 minutes, or until lightly brown. Let cool on pan for 2 minutes. Remove from pan, and cool completely on wire racks. Makes about 2 dozen cookies. Tie a ribbon around some of the cookies for a more festive Christmas look.

Sweet Potato Pie Carolyn Breedlove, Zion Club Filling: 1 can sweet potatoes, drained ½ cup sweetened condensed milk 1 teaspoon pumpkin pie spice Mix together. Set aside

Topping: 1 cup pecans ½ cup brown sugar ½ cup heavy cream

Bring sugar and cream to a boil—reduce heat and simmer 8 minutes. Brush piecrust with heavy cream and pour in filling and then pecans on top. Bake 350 degrees for 45 minutes to 1 hour. 17 Here is a contact list if you are interested in joining a Henderson County Homemakers Club Mailbox Memberships are also available where you receive lesson information and the monthly newsletter via the mail.

Afternooners Club Meets third Wednesday at 11:30 a.m. in a member's home Contact: Alice Langston, President (270) 827-1744

Anthoston Club Meets second Thursday at 10 a.m. at the Extension Office Contact: Linda Ayer, President (270) 827-5766

Central Club Meets every other month at 11:30 a.m. Contact: Mary Smith, President (270) 827-2916

Niagara Club Meets third Wednesday at 10 a.m. at Cash Creek Baptist Church Contact: Polly Schofield, President (270) 546-7442

Robards Club Meets second Tuesday at 6 p.m. in a member's home Contact: Juanita Morse, President (270)533-6059

Town & Country Club Meets third Monday in the evening at the Extension Office Contact: Teywona Throgmorton, President (270) 831-3849

Tatting (special interest club) Meets second Tuesday at 9 a.m. in the Extension Office Contact: Elizabeth Powell (270) 521-7984.

Scrapbooking (special interest club) Contact: Janet Burke (270) 826-5341.

Piecemakers (special interest quilting club) Meets second Monday at 10 a.m. in the Extension Education & Expo Center Contact: Mary Thurmond, President (270) 827-1764

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