Happy Holidaysfrom your MHA staff to you and yours!

Here are a few

of our favorite things!

Cherished holiday recipes, favorite Christmas traditions

and our favorite pictures from the past (and past year)…

Our holiday gift from your MHA staff

to you and yours!

Mix all together and bake at 350 degrees for 30-35 minutes.

~ Janice Moore

Wife of Tim Moore, MHA President/CEO

Strawberry Cake1 box white cake mix

4 eggs

1 tbsp cake flour

¾ cup oil

½ cup water

½ cup frozen strawberries in juice (thawed)

1 pkg small strawberry Jell-O

Tim Moore, MHA President

and CEO, and his family

Cream sugar, butter, margarine and cream cheese. Mix until smooth. Add eggs, one

at a time, beating well after each. Gradually add flour, beating well. Add vanilla and

mix. Pour into well greased and lightly floured tube pan. Bake at 325 degrees for

80-90 minutes until done. Cool for 10 minutes.

~ Janice Moore

Cream Cheese Pound Cake3 cups sugar

2 sticks butter

1 stick margarine

1 tbsp vanilla

6 large eggs

8 oz. cream cheese

3 cups cake flour

Max Jaeger

Weston & Jaeger

“We're looking forward to being with

these two guys this Christmas!

Christmas has always been a

special time, but now especially with

grandkids. Our son and his family

live in Scotland so being with them is

so precious.

From our family to yours, we wish

you a Merry Christmas! ”

~ Dawn Ard, Executive Assistant,

MHA

Preheat oven to 350 F. In a large bowl, cream butter and sugar until light and fluffy.

Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato

chips and walnuts. Drop by rounded tablespoonfuls 2 in. apart onto ungreased

baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before

removing from pans to wire racks. Yield: 4-1/2 dozen.

Julie McNeese’s Potato Chip Cookies2 cups butter, softened

1 cup sugar

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

2 cups crushed potato chips

3/4 cup chopped walnuts

These taste like the best shortbread cookie you have ever had! And they keep very well –if they last that long!

~ Lily, the fur baby of

Pam O’Keefe, Receptionist

1 cup white Karo

3 tbsp. butter- melted

¾ cup sugar

1 tsp. vanilla

3 beaten eggs

1 cup pecans, coarsely broken

Boil Karo & sugar together 2 mins. Pour very

slowly over beaten eggs, stirring constantly.

Add butter, vanilla & nuts. Pour into unbaked

pie shell. Bake 350 degrees for 50 mins, or

until done. Pie will be puffed across the top.

Pecans rise to the top.

(Important, per Pam’s mother-in-law, was to

first cook the Karo & sugar together and not

just putting all ingredients in to the pie shell!)

Grace O’Keefe’s Pecan Pie

Marcella Mckay, MHA Foundation,

with her husband and grandkids

Preheat oven at 300 degrees. Line a large baking sheet with parchment paper.

In large mixing bowl, toss together oats, coconut, pecans, cinnamon & salt. Melt

coconut oil and add maple syrup & vanilla. Pour liquid over the dry mixture and

stir to coat evenly. Pour mixture onto baking sheet. Bake for 30 to 40 minutes,

stirring every 10 minutes throughout the baking process. Cook until golden

brown. Allow to cool completely & store in airtight container.

Serve with your favorite yogurt & fresh berries or with milk.

Maple Pecan Granola4 cups Old Fashioned Rolled Oats

1 cup unsweetened coconut,

shredded

1 cup pecans, coarsely chopped

1 tsp cinnamon

~ Marcella McKay, President/CEO, MHA Foundation

1 tsp sea salt or kosher salt

1 tsp vanilla extract

1/3 cup coconut oil, melted

1/3 cup pure maple syrup

Morgan Stokes, Finance Department, and her family!

Using electric mixer, beat cream cheese until

smooth and fluffy. Add all of the remaining

ingredients and beat until well blended.

Great for sandwiches or with crackers!

Pimento Cheese1 (8 oz) cream cheese (room temp)

1 Cup grated sharp cheddar cheese

1 Cup grated Monterey Jack cheese

1/2 Cup Mayonnaise

1/2 teaspoon seasoning salt

2 to 3 tbsp pimentos (smashed)

1/2 teaspoon onion powder

1/2 teaspoon salt and pepper

1/2 teaspoon garlic powder

~ Morgan Stokes, Finance Department

“Our family has begun a Thanksgiving tradition that we all look forward to each year.

Our immediate family (children & grandchildren) meet in Destin. The first year, we

went to the beach on the Saturday after Thanksgiving so Melodie and I prepared a

really big breakfast to help sustain us while we enjoyed the beach. The breakfast

included pumpkin waffles, eggs, grits, oatmeal, sausage, and, of course, BACON.

The pumpkin waffles were a big hit.

Now we have to make them each year!”

~ Curnis Upkins, MHA & MHA Solutions

In a large bowl stir together the dry ingredients. In a measuring cup whisk the eggs,

milk, maple syrup and melted butter well, then stir in the pumpkin purée. Add the

wet ingredients to the dry ingredients and mix until just combined. Bake the waffles

in your waffle iron according to the manufacturer's instructions. (Recipe via Savory

Nothings)

Pumpkin WafflesDry Ingredients

2 cups all purpose flour

1/4 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp allspice

1/2 tsp ground nutmeg

Wet Ingredients

3 eggs

1 1/3 cup milk

1/4 cup maple syrup

3 tablespoons butter melted

1 cup pumpkin purée

Combine all the ingredients except for the cream cheese and shredded cheese. Mix

well and cook on low 6-8 hours. Add the cream cheese and continue to cook for 30

minutes. Stir well until soup is smooth. Spoon into bowls and add shredded cheese to

the top if desired. Serve and enjoy!

~ Allison Hardy

Paula Deen’s Crockpot Potato Soup1 30oz bag of frozen southern style

hash-brown potatoes – squares

⅓ cup chopped onion

¼ teaspoon ground black pepper

2 14.5-oz cans of chicken broth

1 can cream of chicken soup

1 package Cream Cheese (softened)

Shredded cheese (optional)

Allison Hardy,

Finance Dept.,

and her family!

Preheat oven to 350 degrees F. In a medium saucepan, combine the sugar, corn

syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat. In a

large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt,

vanilla, and pecans. Pour into unbaked pie shell. Bake in preheated oven for 45 to 50

minutes, or until filling is set.

Take your favorite bourbon and spread 1/4 cup of bourbon onto pie. (Add a little more

or less to suit your taste). Be judicious - a little can go a long way.

Serve and enjoy!

~ Richard Roberson

1 3/4 cups sugar

1/4 cup dark corn syrup

1/4 cup butter

1 tablespoon cold water

2 teaspoons cornstarch

3 eggs

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/4 cups chopped pecans

1 (9 inch) unbaked pie shell

Bourbon Pecan Pie

Richard Roberson,

MHA, and his family!

Candy Brown, MHA Hospital Preparedness, and her family!

“The past year in my life… It was so spectacular to see my two beauties marry their

beaus just five months apart. This past year has been filled with wonderful life

markers and huge transitions for all of us in the Powell tribe - but in the best sort of

way. I am so blessed this Christmas to have two wonderful sons-n-love to shop

for. Very thankful. Now maybe next year, I’ll get to send some

baby pictures … one can only hope. Merry Christmas!”

~ Robin Powell, MHA Education Department

Shea Moody,

HPIC,

and his family!

The Moody’s Double Pecan Pie

Place a toothpick in the top of the strawberry and dip all the way to the top of the

berry leaving the green top showing. Place on parchment paper to dry. Before the

chocolate is set completely, place broken pretzels one on each side for antlers. Add

mini chocolate chips for the eyes and mini red M&Ms for the nose.

(Make sure strawberries are dry before dipping or the chocolate

won’t stick!)

Chocolate-Dipped Strawberry Reindeer

Crockpot CocoaBacon Cheese Pull-Apart BreadBuffalo Chicken DipGrape Salad & Pineapple CrunchCinnamon Roll Swirl Cake

Lea Ann Mitchell’s Favorite Holiday Recipes

Voted Most Likely to Be On the Naughty List for 50 Years and Counting…~ Allen Gill, Claims Manager,

HPIC

“Merry Christmas

everyone! Sure looking

forward to the first

Christmas with my new

grandbaby, Micah!”

~ Lisa Noble, HPIC

Happy Birthday, Jesus!

FOR TOPPING: 4 tbsp butter, melted and ¼ to ½ cup cinnamon sugar (1/4 or 1/2 cup

sugar with 2-3 tsp ground cinnamon mixed in. Start with 1/4 cup, but add up to 1/2 cup if

you prefer things spicy).

Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Or, if using a

refrigerated crust, lightly grease a 9″ pie pan, put the crust in, and set the pan on a baking

sheet. Bake for approximately 10-12 minutes or until partially baked. Set aside.

In a small bowl, mix together the cornstarch and sugar until blended. In a medium

saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together

over medium heat, stirring constantly. The mixture is done when it’s thick and creamy. Stir

in the vanilla.

Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted

butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn

on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow

to come to room temperature before refrigerating for at least

one hour to set. Store in fridge.

Lisa Noble’s Sugar Cream Pie1 deep dish pie crust (room temp)

4 tbsp. corn starch

¾ cup white sugar

4 tbsp butter, melted

2 ¼ cups heavy cream

1 tbsp vanilla

Shawn Rossi, MHA, and her familyI have to make this

Hummingbird Cake

every Thanksgiving

and Christmas!

It’s my

family’s favorite.

“My son, Quentin, does not

think it’s Christmas until

these Chocolate Mice are

made – but at least now

that he’s older I can make

him unwrap all of the

Hershey’s kisses!”

~ Shawn Rossi, MHA

You will need cherries with

the stems, Hershey’s

kisses, almond slivers and

red gel. Dip cherries in

chocolate and immediately

connect with a kiss and

add the almond slivers for

ears. Use the gel for the

eyes and noses.

Shawn Rossi’s Grinch Grapes

You will need

strawberries, grapes,

miniature marshmallows

and toothpicks. Cut the

strawberries in half. Put

a grape, half a

strawberry and a

miniature marshmallow

on a toothpick.

Great for when you

want to bring a healthy

holiday snack!

The Reason for the Season…

MHA and HPIC staff collected teddy bears for local first

responders to hand out to children to calm them in emergency

situations.

Rinse cranberries and then drain. Boil water with sugar on high heat, stir to dissolve

sugar. Add cranberries to pot and return to boil then lower heat and simmer for 10

minutes cooking until they burst. Let cool to room temperature then transfer to a bowl

to chill in the refrigerator.

Debbie Logan’s Cranberry Sauce1 cup sugar

1 cup water

4 cups fresh cranberries

Preheat oven to 400 degrees. Mix everything together and pour into an unbaked 9” pie

shell. Sprinkle top lightly with nutmeg. Bake 15 minutes. Reduce heat to 350 degrees

and bake 45 minutes. Cool to allow the filling to set.

~ Robin Powell

Southern Buttermilk Pie½ cup buttermilk

1 ¾ cup sugar

2 large eggs

3 tbsp flour

Pinch of salt

1 stick butter, melted

1 tsp vanilla

1 tsp nutmeg

~ Debbie Logan and her husband with their grandchildren

Grease a 9 inch square baking pan. Melt butter in large saucepan over medium

heat. Add brown sugar and vanilla. Mix well. Stir in oats and cook over low heat

for 2 to 3 minutes or until well blended. Press half of the mixture evenly into the

bottom of the baking pan. Melt chocolate chips in a small saucepan over low

heat (or microwave). Stir in peanut butter. Pour chocolate mixture over the oat

mixture in the baking pan. Crumble the remaining oat mixture over the top.

Cover and refrigerate for at least 2 hours (but overnight is better).

I like to add a cup of ground pecans or walnuts to the oat mixture if I use

creamy peanut butter. You can add shredded coconut and a little melted

caramel to the chocolate just for a different taste

~ Julie McNeese

Chocolate Oatmeal Bars1 cup of butter

½ cup of packed brown sugar

1 teaspoon of vanilla

3 cups of uncooked quick oats

1 cup of semisweet chocolate chips

½ cup of crunchy or creamy

peanut butter

Merry Christmasto you and yoursfrom Chere, Eddie and Julie in MHA Solutions!

Grease a 9 inch square baking pan. Melt butter in large saucepan over medium

heat. Add brown sugar and vanilla. Mix well. Stir in oats and cook over low heat

for 2 to 3 minutes or until well blended. Press half of the mixture evenly into the

bottom of the baking pan. Melt chocolate chips in a small saucepan over low

heat (or microwave). Stir in peanut butter. Pour chocolate mixture over the oat

mixture in the baking pan. Crumble the remaining oat mixture over the top.

Cover and refrigerate for at least 2 hours (but overnight is better).

I like to add a cup of ground pecans or walnuts to the oat mixture if I use

creamy peanut butter. You can add shredded coconut and a little melted

caramel to the chocolate just for a different taste

~ Julie McNeese

Chocolate Oatmeal Bars1 cup of butter

½ cup of packed brown sugar

1 teaspoon of vanilla

3 cups of uncooked quick oats

1 cup of semisweet chocolate chips

½ cup of crunchy or creamy

peanut butter

“These are old Christmas

pictures of all of us, but

these are still my

favorites!”

~ Anasthia Amos, MHA

Education Department

Lauren

Simmons,

daughter of

Ashley

Simmons, MHA

Education Department

Merry Christmasfrom our family

to Yours!

“Merry Christmas from my

fur baby, Blackie, and me!”

~ Cynthia Grinston, MHA

Education Department

Skewer three Oreos on each skewer so you have four skewers with three Oreos

each. Combine white chocolate and milk in a microwave safe cup and microwave on

medium heat for one minute. Remove from microwave and stir. If not completely

melted, microwave again for an additional 30 seconds and stir. Continue on 30

second intervals until the white chocolate is completely melted and combined with

milk. Hold Oreos and pour white chocolate ganache over one side of Oreos then flip

and cover the other side as well, making sure to cover them completely. Allow excess

white chocolate to slide off then place on a piece of parchment paper. While the

chocolate is still wet, make the snowman’s face using orange rock candy for the

nose, candy eyes for the eyes and mini chocolate chips for the mouth. Allow

snowmen to sit for 10-15 minutes or until chocolate is fully

hardened. Wrap Twizzler Pull N Peel around the “neck,” to create

a scarf. Keep chilled until ready to eat.

Oreo Snowman12 Oreo cookies

2 tbsp milk

Mini chocolate chips

1 cup white chocolate chips

Orange rock candy

Twizzlers

Candy eyes

Bamboo skewer

“Merry Christmas from my

grandkids and me!”

~ Robin Weltens, HPIC

Valarie Jackson, Hospital

Preparedness Program, her

family and pup, Milo!