Hello! Morristown Christmas issue 2010

Hello! Morristown ~ Hamblen County’s Favorite Community Magazine! you’re reading the CHRISTMAS 2010 issue of... Hello! Morristown

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T H E C H R I S T M A S 2 0 1 0 I S S U E

Hello!Morristown

Be presentat our tableLord.


Page 2 hellomorristown.com • To advertise or to submit story ideas, call 423-748-7771 • [email protected] Hello! Morristown.... Where you’ll find your friends, family & neighbors, are more interesting than you think! Page 3



Call the Professional





Christmas is a time for reflection and amazement as we realize the awesome gift of His Son. A wonderful time of the year to enjoy family, friends, laughter, love and entertaining.

Merry Christmas Everyone! Priscilla Mills, Jessica and Haleigh Raye Winstead

Be presentat our tableLord....

be here and everywhere adored.These mercies bless, and grant that we,

may feast in paradise with Thee.





Decadent Chocolate Cake

Priscilla Mills

4 large eggs

1 cup sour cream

1/2 cup warm water

Cooking oil spray

Flour for dusting

1/2 cup vegetable oil

1 package plain devil's food

or dark chocolate cake mix

1 package chocolate instant pudding mix

1 1/2 cups semisweet chocolate chips

Place rack in ovens center, preheat to 350.

Mist bundt pan with spray, dust with flour.

Combine cake and pudding mix with eggs,

sour cream, warm water and oil in large mixing

bowl, blend at low speed for one minute,

then medium for 2-3 mins more.

Fold in chips, pour batter into prepared pan,

place in oven bake until cake springs to touch

and starts to pull away from pan (45 mins)

remove from over, place on wire rack to cool.

Top with Mixed Berry Topping.....

Jessica, Haleigh Raye & Priscilla





Mixed Berry ToppingPriscilla Mills

2 12 oz bags of mixed fruit (frozen)1/4 cup Tapioca (quick cook)1/3 cup Cranberry Cocktail Juice1/2 cup dried cranberries

1/2 tsp cinnamon

Crumble Top: 1 cup baking mix

3/4 cup Kashi cereal5 almond biscotti cookies crushed

2 tbsp melted butter

in 4-5 quart slow cooker mix berries, juice, Tapioca, cinnamon and sugar.Cover, cook on high 2-4 hours.

Crumble Topping: Preheat 350 line baking sheet with foil, set aside. In medium bowl combine crumble ingredients, spread on sheet bake 15 mins or until golden brown.This goes great with the chocolate cake

Jessica, Haleigh Raye & Priscilla

Haleigh Raye & Priscilla





Holiday Recipes!from Our Readers...

your friends, family & neighbors.

Cherry CrunchDeana Crittenden Linkous

2 cans Cherry pie filling1 stick of butterground cinnamon

2 boxes of Jiffy Golden Yellow cake mix

pour pie filling on casserole dish, sprinkle ground cinnamon on top.

Melt 1 stick of butter and mix with 2 boxes of cake mix. Pinch pieces and place on top of pie filling. Cook at 350 degrees until golden brown.

Great with Vanilla ice cream.

Nick Free & Emilee Linkous





Mixture: Combine flour, sugar, salt and

baking powder. Place oil in cup, add egg,

fill with milk. Combine with flour mixture.

Stir until smooth. Mix blueberries with

1 tsp flour until coated. Gently fold into mix.

Grease muffin pan or use cupcake papers.

Spoon mixture into muffin pan.

Crumb topping, mix sugar, flour, and cinnamon.

Spoon over muffin mixture without making it

too thick. Don't try to use all the mixture.

Place a pat of butter on top of each.

Bake at 400 degrees for 22 minutes.

1.5 c All Purpose flour

.75 c white sugar

.5 tsp salt

2 tsp baking powder

.33 c vegetable oil

1 egg

.33 c milk, approx.

1.5 c fresh blueberries

Topping:

.5 c white sugar

.33 c All Purpose flour

Butter

2 tsp ground cinnamon

Awesome Blueberry Muffins

Deborah Wolfe

Preheat oven to 400 degrees.

7 Tbsp. Flour (heaping)2 cups Sugar5 Tbsp Cocoa5 Egg Yolks

1 can Evaporated Milk1 can Water

1 stick Margarine2 Pie Shells, Cooked

Mix dry ingredients in a double boiler (top of double boiler). Lightly beat eggs, add to mixture. Add evaporated milk and water, stir. Place stick of margarine on top of other ingredients. Put 1-2 cups of water in bottom of double boiler. Cook on stove over medium high heat until thickened, stirring frequently. Place pie filling in shells. Add meringue topping, bake in oven at 350 degrees until brown (5-8 minutes).

Meringue topping: Beat 5 egg whites with 1 tsp cream of tartar and 3 Tbsp of sugar until stiff.

Chocolate PieCarla Gulley





Address: Hello! Morristown429 East Main StreetMorristown, TN 37814

Phone: 423-748-7771 [email protected]

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Mom's Holiday YamsBillie Brooks

(Actually its sweet potato's, yams are a tropical veggie and really difficultto find in our local supermarkets).

1 can Bruce's Yams1 cup brown sugar1/2 stick butter

1 orange1/2 tsp., cinnamon

1/2 tsp., clovesmarshmallows

pecans (if desired)

Drain 1/2 the liquid from can, place in small sauce pan along with the sugar, butter, cinnamon, cloves juice and pulp from orange, bring to a boil and reduce liquid to a thick consistency, pour over the yams, place marshmallows, put under broiler to toast, add pecans & enjoy!!





Bill's Deviled EggsBill Hyder

24 hard-cooked eggs 1 1/2 C. Hellmanns Mayonnaise

2tsp. sugar 1/2 tsp. mustard

1/2 tsp. lemon juice 1/8 tsp. salt

1/8 tsp. ground white pepper paprika

Slice eggs in half lengthwise and carefully remove the yolks.

Mash yolks with mayo. Add sugar, mustard, lemon juice, salt and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with paprika.

Yield: 24 servings

Chocolate Caramel Pecan Pie

Tina Bowles

3 cups Pecan Pieces, divided

1/4 cup granulated sugar

1/4 cup (1/2) stick butter, melted

1 pkg. (14 oz.) Kraft Caramels

2/3 cup whipping cream, divided

1 pkg. (8 sqs) Baker's Semi-Sweet Baking Chocolate

1/4 cup powdered sugar

1/2 tsp. vanilla

Preheat to 350 degrees.

Mix 2 cups of the pecans in food processor

until finely ground. Mix with granulated

sugar and butter. Press into 9-inch pie plate,

bake 12 minutes or until lightly browned.

Cool completely. Microwave caramels and

1/3 cup whipping cream on high for 3 minutes until

melted, stirring after each minute. Pour into crust.

Sprinkle remaining cup of pecan pieces over pie.

Place chocolate, remaining whipping cream,

powdered sugar and vanilla in saucepan, cook

on low heat. Stir continuously until chocolate

is melted. Pour and gently spread to cover

top of pie. Refrigerate at least 2 hours.

Cut into 10 or 16 slices, as it is very RICH!! Enjoy!





Stack CakeAnne DeBord

2 c. sugar1 stick margarine

2 eggs1 Tbls. Crisco (heaping)

1/2 t. nutmeg1 c. molasses1 t. vanilla1 t. ginger

1 c. buttermilkFlour (plain)

1 t. baking soda

Mix above ingredients in enough flour to make soft dough. Refrigerate. Roll out in circles the size of a large plate 1/2 in thick. Make 6 to 8 layers. Bake at 450 until light brown.

Filling: use fresh, cooked, dried or canned sweetened apples. Spread over each layer, stacking cakes on top of each other. Let sit overnight before cutting, aging makes cake more moist.

Broccoli and Cheese Casserole

Wanda DeBord

1 c. Minute rice (dry)

1/2 c chopped onion

16 oz jar Cheese Whiz

1/2 stick butter

1 regular box frozen broccoli (thawed)

1 can cream of chicken soup

Cook broccoli as directed and drain.

Add Cheese Whiz. Melt margarine and

add to crumbled Ritz crackers.

Put half the crackers in the broccoli

along with the cheese.

Top casserole with remaining crackers

and bake until crackers are brown.

Bake at 350 for

20 minutes or until brown.





Mashed PotatoesRowena Smith

15 oz. box Hungry Jack Instant Potatoes8 oz. sour cream

8 oz. cream cheese2 c. cheddar cheese

Mix potatoes as directed on back of box.

Add sour cream and cream cheese.

Bake in a 300 degree ovenfor 30 minutes then

add the cheddar cheese during the last 5 minutes...

Quick and easy by so yummy!

Grape SaladRegina Kinsler

2 lb. red seedless grapes

8 oz. sour cream

2 lb. green seedless grapes

1 tsp. vanilla

8 oz. cream cheese

1/2 c. brown sugar

1 c. sugar

1 c. chopped pecans

Wash and dry grapes.

Mix cream cheese, sugar, sour cream

and vanilla.

Gradually stir in grapes.

Topping:

Mix brown sugar with pecans.

Sprinkle on top of grape mixture.

Refrigerate overnight.





Pumpkin RollBeverly Brooks

3/4 c all-purpose flour2 eggs

1 c white sugar2/3 c pumpkin

1 tsp baking soda1/2 tsp cinnamon

Filling:8 oz cream cheese, at room temp.

1 c. powdered sugar1 tsp vanilla

2 Tbsp butter, softened1/2 c chopped pecans (optional)

Roll: Mix all ingredients together. Pour in cookie sheet sprayed with Pam bake at 350 for 15 minutes or until barely done. Sprinkle dish towel with powdered sugar. Dump cake and roll up.

Filling: Mix together with mixer. Unroll cake. Sprinkle with powdered sugar. Spread filling and roll back up, wrap in wax paper, place in freezer. Slice when frozen. Best kept frozen or cold.

Randy, Beverly, Leah, Chloe & Adria

Apple-Cranberry Bake

Cynthia Reece

3 c. fresh apples, peeled & cubed

2/3 c. sugar

1 can whole berry cranberry sauce

2 t. pure almond flavoring

1 stick melted butter

Mix apples, sugar and cranberry sauce,

flavoring and melted butter

in a baking dish.

Sprinkle in order,

the next 3 ingredients on

top of apple mixture.

1/2 c. brown sugar

2/3 c. sugar

2 Tbls. plain flour

3/4 to 1 c. oatmeal

Top with pecans.

Bake 350 til bubbly and light brown.





Apple PieJanice Snider Morgan

5 medium/large apples peeled, cored, sliced4 T. melted butter1/2 t. nutmeg

3/4 t. cinnamon1/4 to 1/3 c. orange juice

1 t. lemon juice1 c. sugar1 T. flour1 unbaked pie shell and strips or extra pastry or shell for top of pie and decoration

Blend flour into melted butter. Combine apples, juice, cinnamon, nutmeg and butter in large bowl. Pour into pie shell. Apples will decrease when cooked so over fill.Cut pastry for top of pie into strips and crisscross on pie in a lattice design. Or cut slits and decorate with leaves cut with a decorative cookie cutter. Brush with egg whites browner, shiny crust. Sprinkle lightly with coarse decorating sugar.

Bake in preheated oven, 450 degrees for 15 min,then reduce to 300 degrees bake for 30 min. Place pie pan on cookie sheet as the filling may bubble out during cooking.

Blend Crisco and salt into flour; work in ice water. Reserve a portion for pastry strips. Roll out enoughfor a 9 inch pie pan. Roll out remainder and cut into 1/2 to 3/4 inch wide strips for lattice top.

Pastry:2 c. plain flour

3/4 t. salt2/3 c. Crisco

1/3 c. ice water

Janice & Lindsey Norman





MONSTER COMBO$2499

1501 E. Morris Blvd. (423) 587-8889

1 large Specialty, 1 large 1-topping

2-liter & FREE Howie Bread

Plus tax • Delivery extra • Limited area • Expires 01/31/11

Place broccoli in large bowl. Add soups and milk. Stir until smooth. Set mixture aside. In 13/9 glass cas-

serole dish, start with layer of crackers, add slices of velveeta, then a layer of the broccoli mixture. Continue layering until dish is full, ending with a layer of crackers. Add melted butter to cracker

topping. Baked at 350 degrees for 30 mins. Add ched-dar cheese to top and brown for 10 minutes or until

cheese is melted and crackers are browned.

Broccoli Casserole

Dawn Branham

2 boxes thawed broccoli florets

1 large box velveeta1 box ritz crackers

1/2 cup milk1/2 stick butter

2 cans cream of mushroom soup2 cans cream of chicken soup

1/4 cup shredded cheddar cheese

Kathy's Fruit Salad

Kathy Rouse

2 large Red Delicious apples2 oranges, peeled, seeded, cut

2 to 3 bananas, sliced1 lb. seedless red grapes,

sliced in half mini marshmallows

drained and reserve juice1 lg can Mandarin oranges, drained

1/2 bag multi-colored 1 [15 1/4 oz] can pineapple tidbits

1/2 to 3/4 cup mayonnaise1/4 cup sugar

Slice bananas let soak in reserved pineapple juice.Mix all fruit, (drain bananas) and marshmallows. Mix well, add mayo and sugar. Note: use just enough mayo to mix well [not too much]. The amount of sugar will depend on how tart or sweet the fruit is. Best if not made more than 24 hours ahead and the fruit juices blendif set for several hrs prior to serving, chill.





"STRAWBERRIES"Tina Lindsey Dennison

1 can condensed milk1 large strawberry Jello mix1 small strawberry Jello mix

7 oz coconut1 cup chopped nuts

Almond slivers for stems

Mix together. Shape into strawberry shapes. Dip almond slivers into green

colored water. Put almonds in oven to dry.

Then put in top of strawberry for stem.

Carissa , Tina & Lindsey

Irving Berlin’s White ChristmasJoin Encore Theatrical Company and Walters State at the Hu-manities Theatre 500 South Davy Crockett ParkwayCall 423-318-8331 or www.etcplays.org for info.

The Downtown Dance Theater will be presenting the Nutcrack-er ballet Dec. 17-19. Call 423-581-3559

CHURCH SERVICES

First Baptist Church504 West Main Street(423) 586-0522fbcmtn.com

Living Christmas TreeFriday, Saturday & Sunday, Dec. 10, 11 & 12 at 7 p.m.Tickets required Christmas Eve Candlelight ServiceFriday, Dec. 24, 5:30 p.m.

First United Methodist Church101 E 1st North St(423) 581-2180fumcmorristown.org

Old Fashioned ChristmasDec. 12, 5-7 pm (Gym)

Family Christmas Eve ServiceDecemeber 24, 3 pm (Gym)

Candlelight Communion ServiceDec. 24, 5 pm (Sanctuary)

Pleasant View Baptist Church1464 Lakeshore Rd.Talbott 423-581-7919pleasantviewbaptisttalbott.com Christmas musical“Wonderful Joy”Dec. 19, 10:45 am

First Presbyterian Church‎600 West Main Street(423) 586-4281www.fpcmorristown.com

Christmas Ring and SingDec. 15th 6:30 pm

Trinity United Methodist425 Wilder Street586-5360 • mytrinityumc.org‎Christmas CantataDec. 19, 6:00 pmChristmas Eve ServiceDec. 24, 5:30 pm

Buffalo Trail Church‎1829 Sherwood Drive(423) 586-7023buffalotrailbaptist.org‎

The Heart of Christmas Musical-BTBC and Alpha Baptist ChoirDec. 12, 6:00 pm

First Christian Church‎155 Parker Road(423) 586-21121stccmorristown.org‎“Glory in the Highest”Dec. 12, 7 pm

Christmas Eve Candlelight Communion ServiceDec. 24

Gateway Church‎502 South Jackson Street(423) 586-0171gateway-church.net‎

MCA’s Christmas ProgramDec. 17, 7pm – 10pm

Holt’s Baptist Church‎3560 Holt’s Church Road(423) 581-6945hbcmtown.org‎

Youth Christmas PlayThe 12 Plays of ChristmasDec. 19, 7:00pm – 8:30pm

Russellville Baptist Church‎444 Cedar Creek Road(423) 581-2965russellvillebaptist.org‎

Adult Christmas ProgramDec. 18 & 19, 6:00 pm

Special Christmas ServiceDec. 22, 6:30 pm

Manley Baptist Church‎3603 W. A.J. Hwy(423) 586-8665manleybaptist.org‎

A Family ChristmasDec. 12th 5:00-8:00 pmOutdoor Christmas Extravaganza tree lighting, music, bouncies, petting zoo for the kids also food and hot cocoa. Bring your lawn chair & neighbors. Everyone invited.

Candlelight Christmas EveDec. 24th 5:00-6:00 pm

CalendarChristmas





Cornbread DressingJohn Ricker

1 large onion chopped fine2 cups celery chopped fine1 stick butter

Pan of your favorite cornbread7 slices of dried bread (dried in warm oven or left out over night )1 sleeve saltine crackers7 cups chicken stock

2 tablespoons poultry seasoning1 tablespoon ground sagesalt and peeper to taste

5 eggs beaten

Saute onions, celery and butter until transparent (10 - 15 mins on medium heat ).Combine crackers, cornbread, and dried bread slices (best to use food processor to mix fine) When onions and celery are done, combine with mixture of crackers, cornbread, and dried bread. Add salt, fresh cracked pepper, sage, and poultry season. Make sure to taste and add seasonings if desired before adding eggs. Mix ingredients including beaten eggs and place in large pan at 350 degrees for 45 - 55 minutes. Make sure to spray your pan before adding your dressing mixture.

Cajun Fresh Ham (Cindy Loo Hoo’s Roast Beast)

Janice Vegliacich-Colona

25-30 lb bone in fresh ham

12 garlic cloves, divided

16 thin sliced onion pieces

16 thin sliced bell pepper

olive oil

3 pkg of McCormicks Au jus

2 12oz bottles of beer

3-5 days before making the ham:

Remove skin from top and sides of ham. leave on bottom.

Pierce the ham at least 2 inches deep. insert handle

wooden spoon. Make circular motions. Remove the

spoon handle, insert funnel. pour 1/2 tsp dry rub

mixture into funnel, fill cavity. Remove funnel,

insert 1/2 garlic clove, 1 slice of onion and bell pepper.

Repeat steps 2 and 3 randomly over the fresh ham 15 more

times. Drizzle olive oil over the fresh ham.

Sprinkle remaining dry rub mixture and rub mixture into

ham. Wrap ham completely and tightly. Keep refrigerated.

Day of grilling: Heat grill to highest heat

(600-700 degrees) Unwrap ham, place in disposable baking

tin (turkey roaster pan size) In large saucepan, pour 3 pkgs.

of McCormicks Au Jus along with 2 beers, 48 oz water and

4 remaining garlic cloves (finely chop). Bring to a boil,

reduce heat and simmer on low. Put Ham on heated grill

uncovered for 1 hour on high heat. After one hour, drop

temperature to 325, ladle Au Jus over ham. Cover loosely

with Foil. Grill 20 minutes pound. Baste with juices and Au

Jus. Approx 10 hours. Remove from grill, let sit for 15 mins.

Pork can be sliced or pulled.

dry rub:

2T hot paprika 1T basil

2T garlic powder

1T dried oregano

2T kosher salt

1T black pepper

1T celery salt

1T Old Bay seasoning

1 tsp. cayenne





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Cornbread DressingJohn Ricker

1 large onion chopped fine2 cups celery chopped fine1 stick butter

Pan of your favorite cornbread7 slices of dried bread (dried in warm oven or left out over night )1 sleeve saltine crackers7 cups chicken stock

2 tablespoons poultry seasoning1 tablespoon ground sagesalt and peeper to taste

5 eggs beaten

Saute onions, celery and butter until transparent (10 - 15 mins on medium heat ).Combine crackers, cornbread, and dried bread slices (best to use food processor to mix fine) When onions and celery are done, combine with mixture of crackers, cornbread, and dried bread. Add salt, fresh cracked pepper, sage, and poultry season. Make sure to taste and add seasonings if desired before adding eggs. Mix ingredients including beaten eggs and place in large pan at 350 degrees for 45 - 55 minutes. Make sure to spray your pan before adding your dressing mixture.

Cajun Fresh Ham (Cindy Loo Hoo’s Roast Beast)

Janice Vegliacich-Colona

25-30 lb bone in fresh ham

12 garlic cloves, divided

16 thin sliced onion pieces

16 thin sliced bell pepper

olive oil

3 pkg of McCormicks Au jus

2 12oz bottles of beer

3-5 days before making the ham:

Remove skin from top and sides of ham. leave on bottom.

Pierce the ham at least 2 inches deep. insert handle

wooden spoon. Make circular motions. Remove the

spoon handle, insert funnel. pour 1/2 tsp dry rub

mixture into funnel, fill cavity. Remove funnel,

insert 1/2 garlic clove, 1 slice of onion and bell pepper.

Repeat steps 2 and 3 randomly over the fresh ham 15 more

times. Drizzle olive oil over the fresh ham.

Sprinkle remaining dry rub mixture and rub mixture into

ham. Wrap ham completely and tightly. Keep refrigerated.

Day of grilling: Heat grill to highest heat

(600-700 degrees) Unwrap ham, place in disposable baking

tin (turkey roaster pan size) In large saucepan, pour 3 pkgs.

of McCormicks Au Jus along with 2 beers, 48 oz water and

4 remaining garlic cloves (finely chop). Bring to a boil,

reduce heat and simmer on low. Put Ham on heated grill

uncovered for 1 hour on high heat. After one hour, drop

temperature to 325, ladle Au Jus over ham. Cover loosely

with Foil. Grill 20 minutes pound. Baste with juices and Au

Jus. Approx 10 hours. Remove from grill, let sit for 15 mins.

Pork can be sliced or pulled.

dry rub:

2T hot paprika 1T basil

2T garlic powder

1T dried oregano

2T kosher salt

1T black pepper

1T celery salt

1T Old Bay seasoning

1 tsp. cayenne

Put Our Address... into Your GPS!

423-272-7040127 Bear Hollow Rd.

Rogersville, TN

Serving East Tennessee for over

230 years!





Squash Casserole

Cheryl Holbert

2 cups cooked squash

3/4 stick margarine

1/4 cup chopped green bell peppers

2 eggs

salt and pepper to taste

1 cup chopped onion

1 cup grated cheese

1 can celery soup

2 cup cracker crumbs

Mash cooked squash;

add other ingredients and mix.

Pour into a greased casserole dish

bake at 375 degrees for about 40 minutes.

Cranberry Fruit Salad

Tina Wislon

1 lb. fresh cranberries

2 small pkg. cherry Jello

2 c. boiling water

2 c. sugar

1 tart apple

1c. chopped pecans

Grind cranberries, orange, and apple.

Cover with sugar, refrigerate overnight.

Next day:

Dissolve Jello in boiling water

and cool until thickened.

Add fruit and nuts to Jello.

Allow to thicken in f for 3 hours.









Cornbread DressingMargie Wright

1/2 cup butter1/2 cup onion

Saute until tender and add 1 egg 6 cup bread crumbs

1/2 tsp salt1/2 tsp rubber sage

1/8 tsp black pepper1 can of clear chicken broth

1 cup turkey droppings

Mix together and then add the saute items and bake at 350 for 30 minutes or until golden brown

Homemade Cranberry ChutneyBonnie Burchfield

4 Oranges sectioned4 cups of cranberries1 1/2 cups of sugar

1 red apple chopped, not peeled1/2 cup raisins

1 T vinegar1/2 tsp Ginger

1/2 tsp cinnamon1/2 cup chopped pecans

1/2 cup orange juice (if needed)

Mix all ingredients except nuts in large saucepan. If oranges are not juicy, add the juice. Bring to a boil, cook until the berries pop.

Cool slightly, stir in nuts. Taste. Add more sugar if too tart. Store covered in refrigerator. Keeps very well.

Great by its self or on a leftover turkey sandwich.

Cream Cheese Mashed PotatoesAmy Cook

3 1/2 pounds white or yukon gold potatoes, peeled and quarteredcoarse salt and freshly ground pepper

8 oz cream cheese, softened1/4 cup whole milk, warmed & 1/2 cup heavy cream, warmed

Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, cool.

Combine potatoes, cream cheese, butter, milk, 1/4 cup cream in a bowl. Combined. Season with salt and pepper, beat to desired consistency.

Return potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. serve immediately, or

keep warm in a covered bowl over simmering water for up to 2 hours.

Ashton, John & Amy





Hershey's Chocolate Mint BrowniePeg Kucan

Brownie layer:1 cup all purpose flour

1 cup sugar1/2 cup softened butter or margarine

4 eggs1 1/2 cups Hershey's syrup

Mix the above ingredients and pour into a 9 by 13" pan sprayed with pamBake at 350 degrees for 25 to 30 minutes (done when inserted toothpick comes out dry) Mint layer:2 cups confectioners sugar1/2 cup softened butter or margarine

1 tbsp. water1/2 tsp. peppermint extract3 drops of green food color

Beat until smoothTop layer:

6 tbsp. butter or margarine1 cup semi-sweet morsels

Melt in the microwave (30 sec. to 1 min. depending on microwave power)Stir thoroughly and pour over cooled cake.

Chocolate Covered

Peanut Butter Balls

Jody Vaughn

16 ounce box powdered sugar

8 ounces peanut butter

2 sticks butter (8oz) softened

1/2 cup chopped peanuts

1/2 cup coconut (optional)

Teaspoon vanilla

CandiQuik

Mix all with a mixer until blended well

Form into 1 inch balls and place on wax paper

Place in refrigerator to chill for 15 minutes

Melt one tray of CandiQuik in microwave 1 min.

Roll balls in melted chocolate, put on wax paper

Let stand till chocolate has hardened

Makes 6 dozen





Corn Souffle Holly Smith

1 c. sour cream1 (16 oz) can creamed corn2 eggs, beaten slightly

1 (15 oz) can whole kernel corn 1/4 c. sugar

1/2 c. oil8 oz box cornbread mix

and bake at 350 degrees for 1 hour.

2609 W. A.J. Hwy

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Mix all ingredients togeth-er, and add cornbread mix. Pure into greased 3-quart

casserole dish

1 stick of butter ( melted )1 cup of brown sugar

1/2 cup of flour1 cup chopped nuts

Debra's Sweet Potato

Casserole Debra Vaught

4 cups mashed sweet potatoes1 cup white sugar

1/2 cup of milk2 eggs

1 stick of butter (melted)1 can or small bag of coconut

1 tablespoon of vanilla

Mix & bake @ 350' for 25 minutes.

Remove from oven & pour topping :

Mix well & pour on potatoes. Bake 20 minutes @ 350 & enjoy!





Oil Change

$1795Most vehicles. Plus tax

and shop supplies

Ho! Ho! Ho!Stop in or call and say

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Only!

MORRISTOWN CHEVROLET(423) 586-6021 • 5320 W. A.J.Hwy

Cranberry Salad

Helen Stuffel

1 can of cranberriesgelled or whole

1 can of crushed pineapples 1 cup of chopped nuts 1 cup of diced celery

1 large box of raspberry Jello1 large box of cherry Jello

1/2 cup of sugar 2 cups of boiling water

Dissolve Jello in boiling water add sugarLet cool then mix in other ingredients (will have to blend in the cranberries )

Pure in a Jello mold to set or in a 9 x 13 in glass dish.

1 stick of butter ( melted )1 cup of brown sugar

1/2 cup of flour1 cup chopped nuts

Cranberry Orange Cheesecake

Donita Crews Lawson

Cranberry Topping1 can whole cranberry sauce

1 can jellied cranberry sauce2 tablespoons orange juice

1/8 teaspoon orange extract 2 tablespoons sugar or to taste

1 tablespoon cornstarch

In saucepan combine topping ingredients minus cornstarch, simmer on low until incorporated. Add cornstarch continue medium until thickened.

Preheat oven to 400. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press onto bottom of a 9 of 10 inch pan. Freeze for 10 mins.

Cream 3/4 cup sugar and cream cheese until smooth. Beat in eggs, vanilla, and cornstarch until just mixed. Stir in sour cream until blended.

Bake 400 for 45 minutes. Turn off and leave in oven with door ajar for 3 hours. Remove, cover with cranberry topping or the topping of your choice.

Refrigerate.

Cheesecake4 blocks cream cheese

2 tablespoons cornstarch3/4 cups white sugar

2 eggs1 teaspoon vanilla

1 cup sour cream

Crust2 cups graham cracker crumbs6 tablespoons melted butter

1/4 cup white sugar

Donita & Josh





1 Can Mushroom Soup1 Cup Grated Sharp Cheddar Cheese2-(10-oz. Boxes) of Chopped Broccoli

3/4 cup Salad Dressing - 1/4 Cup Butter2 Eggs, Beaten - 1 Cup Jasmine Rice

1 Large Can MushroomsPepperidge Farms, Blue Label Herb Seasoned Dressing crumbs

Heat oven to 350. Cook broccoli & Jasmine Rice according to directions.

Blend broccoli & rice with soup, cheese, salad dressing, eggs into casserole dish. Pour 1/2 bag bread crumbs into a bowl. Melt butter. Pour melted butter onto bread crumbs, fold until all bread crumbs are moistened.

Sprinkle moistened bread crumbs on top. Bake for 30 mins. Serves 10 people.

Cheese FudgeBecky Wright

1 lb. oleo1 lb. Velvetta cheese

1 tsp. vanilla flavoring1 cup cocoa

4 lbs. powdered sugar2 cups nuts

In a large bowl combine the sugar and coca...mix well. Melt the margarine and cheese together over low heat

then add flavoring. Pour melted mixture over sugar and cocoa...mix well. Add nuts.

Pour into a lightly buttered 2-9"x13" pans.

Refrigerate for 1 hour before slicing. Makes 5 lbs.

Oatmeal CakeSandra Ferguson Shiflet

1 1/4 cups of water1 cup oatmeal - sit for 20 min

1 stick of melted butter1 cup brown sugar1 cup white sugar

2 eggs1 1/3 cups of flour

1 teaspoon brown cinnamonadd oatmeal and blend

Bake @ 275 for 35 to 45 min

Take cake out of oven, spread on icing, put back in the oven for 5 to 10 min

Icing: 1 cup brown sugar1 stick of melted butter

1/4 cup of cream1 cup of coconut

Jasmine Rice and Broccoli CasseroleMissy Phillips





DO YOU SUFFER FROM:HeadachesFatigueBack PainJoint PainStressDigestive IssuesSleep DisordersSinus ProblemsAllergiesArthritis

WE OFFER A WIDE VARIETY OF SERVICES:• Chiropractic Care• Acupuncture• Spinal Decompression Traction• Nutritional therapy• Applied Kinesiology• Therapeutic Massage• Reflex Analysis• Cold Laser therapy• Joint & Extremity Treatment• Detoxification Programs and more...





Penny L. Knight, M.D.C. Cole Anderson, M.D.

Stacey Kesterson, RNC, MSN, WHNP

FRANK ELLIS, M.D., F.A.C.O.G.

“Patients First” 609 McFarland Street

Morristown, TN

Peter Clark, M.D., F.A.C.O.G.

Julianne Misenheimer, RNC, MSN, WHNP

Pamela J. Holt, RNC, MSN, WHNP

“Delivering Experience with Compassion” “Delivering Experience with Compassion”

“Tomorrow’s Medicine Today”

Bill Black, M.D.(423) 586-1135

609 McFarland StreetMorristown, TN

Specialists for all expectant mothers, including high risk pregnancies with maternal complications





Penny L. Knight, M.D.C. Cole Anderson, M.D.

Stacey Kesterson, RNC, MSN, WHNP

FRANK ELLIS, M.D., F.A.C.O.G.

“Patients First” 609 McFarland Street

Morristown, TN

Peter Clark, M.D., F.A.C.O.G.

Julianne Misenheimer, RNC, MSN, WHNP

Pamela J. Holt, RNC, MSN, WHNP

“Delivering Experience with Compassion” “Delivering Experience with Compassion”

“Tomorrow’s Medicine Today”

Bill Black, M.D.(423) 586-1135

609 McFarland StreetMorristown, TN

Specialists for all expectant mothers, including high risk pregnancies with maternal complications

Morristown-Hamblen Healthcare System women’s health program, Wellness of Women, celebrated its 4th Girls Night Out on November 11. The event featured booths from var-ious businesses, free health screenings, a lovely meal, exciting speakers, shopping, and lots of FUN. The event held at First Presbyterian Church – Family Life Center was a sold out event with over 650 in attendance.

The event is one of the largest events in the area targeted to women. The ultimate goal of Wellness of Women at MHHS is to educate women about their own health and the health of those around them, in a fun environment. For more in-formation about Wellness of Women at MHHS call the Mar-keting office at 423-522-4170.



T H E M H H S W O M E N ’ S C E N T E R

at

WE BELIEVE

OB/GYN physicians pictured left to right: Kim Collinson, M.D., Harry A. Zain, M.D., C. Cole Anderson, M.D., Penny L. Knight, M.D., Peter L. Clark, M.D., Marilyn J. Gordon, M.D., Billy J. Black, Jr., M.D., and Frank S. Ellis, M.D.

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Hello! Morristown Christmas issue 2010