morristown

Merry Christmas

Recipe Issue 2013

Hello!

Downtown, Morristown • 423.581.0600 | 162 W. Broadway, Jefferson City • 865.471.7848

Light Up a Life

Holiday Lights for Health

Give more than a gift this holiday season!

Proceeds benefit the

Honor or remember a loved one, friend, co-worker or business associate through a tribute gift to the Morristown-Hamblen Hospital Foundation. It is a meaningful way to celebrate this holiday season…one light at a time.

Your tribute gift will be represented through hundreds of tribute lights and holiday decorations outside the main entrance of Morristown-Hamblen Healthcare System to celebrate those who light up our lives. We will share your generosity by sending special honorarium or memorial cards to whomever you designate when you make your gift.

Contact the Morristown-Hamblen Hospital Foundation at (423) 492-5602 for more information.

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Downtown, Morristown • 423.581.0600 | 162 W. Broadway, Jefferson City • 865.471.7848

Rowena’s

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Red Velvet & Cream Cheese CUPCAKES

Ashley Archer with Eli and Abram

Preheat 350. Soft flour and cocoa. Cream oil and sug-ar. Add eggs one at a time. Beat well. Add oil, butter-milk, and red food coloring. Mix well. Add vinegar and vanilla. Mix well. Bake in a 9x13 pan for 30 minutes or in cupcakes for 20. Check center to make sure they are done.

Once baked, boil 3/4c milk and 1/2c sugar on stove. Remove from heat and pour over cake. Puncture holes in cake. For cupcakes, using an injector works best so it doesn’t run over the cupcake liners.

Cream Cheese Icing1 c salted butter softened1/2 c shortening16oz cream cheese softened4 lb powdered sugar2 tsp vanilla

Blend butter and cream cheese. Add shortening and mix well. Slowly add powered sugar until well blended. Add vanilla till smooth. Yields enough for a large 3 level cake or 2 dozen cup-cakes with tall, piped icing. Can half for smaller recipes.

2 c self rising flour3 tbs cocoa3/4 c oil1 1/2c sugar2 eggs

1c buttermilk1 tsp vanilla1 tsp vinegar1 1oz bottle red food coloring

8 medium sized cornbread muffins

6 slices whole wheat bread8 oz. Turkey or pork sausage1 ¾ c. chopped onions1 ¼ c. chopped celery3 eggs2 cans low sodium chicken broth

1 c. Evaporated Milk¾ tsp. Poultry seasoning½ tsp. black pepper1 ¼ tsp. red pepper1 ¼ tbsp. Parsley¼ tsp. paprika

(Preheat over – 350)

In a large bowl, crumble muffins and bread.

Sauté onion &celery in 1 tsp. oil until transparent.

Brown sausage and drain. Pat sausage dry with

paper towel and crumble mixture.

Mix onion, celery and crumbled sausage

in a bowl. Mix – Evaporated milk, 2 eggs

(slightly beaten) and Chicken broth.

Pour over bread mixture. Let stand until

liquid is absorbed. Add sausage mixture

and spices. Stir well. Spoon into greased pan and bake for

50 – 60 minutes at 350.

If dressing looks like it is drying out,

cover during baking.

Charlotte BiseSausage & Cornbread

DRESSING

Hours: 8-5 Monday - Friday, 9-12 Saturday hardwoodspecialtiesinc.net

1 Graham cracker crust2 cans sweetened condensed milk1 tub cool whip, softened1/2 C pecans, chopped3/4 C semi-sweet chocolate chips 1. Pour both cans of sweetened condensed milk into a double boiler2. Cover with a lid and heat the milk over low heat for 1 1/2- 2 hours or until the sweetened condensed milk reaches a nice golden caramel color. You do not need to stir, but I did because I was excited about making this and wanted to feel like I was ‘doing’ something :) Check the level of water in the double boiler in about an hour, add more if necessary.

3. Pour the sweetened condensed milk (now caramel!) into the graham cracker crust.4. Allow the pie to cool in the refrigerator.5. Once completely cool top with cool whip.Top with chopped pecans & chocolate chips.

Ooey Gooey Caramel Pie

(O’Charley’s Copy)

Leslie Pratt

Ashley LodgeScandinavian Wreath

COOKIES

3 Cups Frosted Flakes1 Box of Red Hots or M&M’s (or both!)1 Bag of Marshmallows1 Tube of green food coloring1 Sheet of wax paper

Melt marshmallows using double boiler or sauce-pan on low. Do not microwave. When they have started to melt, add frosted flakes, mix well with wooden spoon. Once mixed, add the green food coloring, and stir.Remove pan from heat, allow mix to cool for 10 mins then form with your fingers into wreaths, or bunches of holly and place on the wax paper. Before they dry place red hots or M&Ms to give the appearance of berries or baubles. Place in freezer to cool for about an hour and presto! Fun treats for the whole family or to share with your neighbors!

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Start Planning Now... Enjoy it This Spring.

3/4 cup of butter 1(20oz) can crushed pineapple 1(20oz) can blueberry pie filling1 box of yellow cake mix1 1/2 cup chopped walnutsPreheat oven 350Butter a 13 x9 casserole dish.Melt 3/4 cup of butter.Pour pineapple with juice in dish evenly .Spread blueberry pie filling on top of pineapple . Sprinkle part of your chopped walnuts on top of blueberry pie filling.Cover with dry cake mix.Top with rest of chopped walnuts.Drizzle with melted butter, bake for 35-45 mins.

Robin JarniganPineapple BlueberryCRUNCH CAKE

1 box chocolate cake mix2 boxes choc. pudding mix2 tubs Cool whip1 pkg chopped pecansSalted Carmel sauce

Prepare cake mix and pudding as directed. Refrigerate pudding until set. After the cake is cool cut into small squares. Choose a deep clear bowl and begin layering starting with the cake. Be as neat as possible so your layers will look nice. After the cake layer add a about 1/4 of the pudding and then more cake. Next add about 1/4 of the Cool whip. Continue this until you have filled your bowl and end with the Cool whip. Sprinkle with nuts and drizzle with carmel.

Carmel Sauce1 cup sugar1/4 cup water3/4 cup heavy cream4t butter

Place sugar and water in saucepan, turn on heat. Whisk and bring to a boil. Do not stir. When the color changes to a caramel brown color remove from heat and add cream. Will bubble so be careful. Whisk in butter and add sea salt or kosher salt to taste and cool. Ice cream topping can also be used.

Donita LawsonChocolate Pecan Trif le

& Salted Carmel Drizzle

Lampwork Artist

(423) 839-1635brsuich@charter.net 585-2026 • 430 South Cumberland

Jana’s School of GYMNASTICS,

DANCE & CHEERLEADING

Robin JarniganPineapple BlueberryCRUNCH CAKE

2 sm boxes strawberry Jello1 - 16 oz frozen, sliced strawberries2-3 bananas, mashed1 - 15 1/2 oz can crushed pineapple, drained.

Mix dry jello into 2 cups boiling water. Add frozen strawberries, stir well. Add mashed bananas and pineapple. Chill 8 hrs before serving.

Serve with cool whip, if desired.

Becky Wright with nieces,

Emme & Ericka Haag

Strawberry SALAD

Darlene M HipsherRed Velvet Hot Cocoa

with Cream Cheese Whipped Cream

Yields: 4 servings

4 cups whole milk1 dash of water3/4 cup semi-sweet chocolate chips1/4 cup of sugar1 tsp. red food coloring1 cup heavy whipping cream2-4 tbs. whipped cream cheese, room temperature

In a stand mixer, combine the heavy cream and

sugar. Whip on medium speed with the whisk

attachment for 2-3 minutes. Just before peaks

form, add cream cheese, whisk another 2 minutes.

Add more cream cheese to taste. Do not to over

whip or you’ll have butter! In a saucepan, heat the

milk over medium heat. Add a splash of water and

chocolate chips, constantly stirring. When almost

melted, add the red food coloring and stir. When

melted pour into mugs and top with whipped cream.

The turkey needs to be started about a week before Thanksgiving by purchasing the turkey and letting it

thaw in the refrigerator. On Sunday before

Thanksgiving, prepare the brining liquid. The

ingredients are 1 cup of salt, 1 box of chicken

broth, 1 tablespoon of red pepper flakes, 1

tablespoon of worchershire sauce, 3 bay leaves.

Bring all of this to a boil in a big pot and then

let it cool….Place the turkey in a turkey cooking bag and add the liquid and put it back in the fridge until Wednesday night.

Cooking the turkey...

After taking the turkey out of its brine, dry it

well and let come to room temperature. Inside

the cavity, put two lemons quartered, two

onions quartered, a whole head of garlic split in half, 2 sprigs of thyme, rosemary and sage. Truss the bird up well.

How to Brine & CookTURKEY

Yvonne Wheeler

Then take 2 sticks of butter that have come to

room temperature and add freshly chopped

thyme, rosemary and sage to it. Very generously

spread the herbed butter under the skin and

then all over the outside. Make sure there is a lot

of it so the turkey will stay moist.

Make a dry rub of paprika, garlic powder, salt

and pepper and sprinkle it on top of the butter.

Put the turkey in a 375 degree oven for 2 hours.

Take the turkey out and reduce the temp to

250 degrees. Put some foil over the turkey, but

make VERY sure it doesn’t touch the turkey so it

doesn’t burn the skin.

Put it back in the oven to slow roast overnight.

Get up early the next morning and remove the foil and then baste the turkey for 20 minutes the last 2 hours of cooking time. Take the turkey out and cover it with the foil again and set it side for about an hour before carving.

Becky RehornApple Pecan Cornbread

DRESSING

Cornbread Base (cooking time 30 - 45 minutes):

3 Cups Self-rising Corn Meal

2-3 Cups Buttermilk1/4 Cup Sugar1/2 Cup Melted Bacon Grease

In a large mixing bowl, add corn meal and sugar - stir to combine. Then, add enough buttermilk to create medium-runny batter. Add melted bacon grease and mix well.

Let the batter mixture rest for at least 30 minutes. Preheat oven to 375 degrees. After the batter has rested (this allows the corn meal to

rehydrate and the batter to thicken)

pour into a well-seasoned 9” iron skillet . Bake for 30-45 minutes, or

until top of cornbread is browned. Cooking times may vary due to type

of oven and altitude. Once cornbread

is cooked, take out of oven and turn

out onto a wood board, wire rack or

plate and let cool.

Dressing Recipe (prep time 30 minutes - cooking time 30 minutes)

In a large mixing bowl, crumble corn bread base and set aside.

In a large non-stick skillet, add butter. Once the butter is melted, add onions and celery. Saute’

until onions are transparent. Pour on top of the cornbread base.

To the cornbread base, add dried sage and thyme and stir into cornbread, onions and celery.

Peel and chop apples into small pieces (small like the size of a pinto bean). Add to cornbread

mixture.Chop pecans. Add to cornbread mixture. Mix together.

Add enough chicken broth to make mixture wet – not runny – not dry, but wet (almost sticky).

Add salt and pepper to suit and add more sage, time and cranberry if you like.

Place mixture into a 9 x 13 glass baking dish and place into preheated 350 degree oven. Let

bake until top becomes lightly browned (don’t leave into long as this will dry out the dressing).

Corn Bread Base (the whole round)

2 Sticks Unsalted Butter 2 Large Onions (chopped)2 Cups Celery (chopped)3 Tbsp. Dried Sage 2 tsp. Dried Thyme Leaves

2 Winesap Apples1 Cup Pecans (chopped)Chicken Broth SaltPepperOptional Ingredient: Dried Cranberries

if your iron skillet is new, melt bacon grease in it prior to

pouring in batter, this will help the cornbread

to not stick and will help season the iron for future use!

Presley Vaught’s Million Dollar

PIE1 can sweetened condensed milk

1 20 oz can crushed pineapple (drained)

1 tub Cool Whip

1 cup crushed pecans

1/4 cup ReaLemon juice

2 9” graham cracker pie crusts

Beat sweetened condensed milk for 2

minutes, add cool whip & beat 2 more

minutes. Then add 1/4 cup lemon juice

& beat until it thickens. Add pineapple &

pecans. Fill the graham cracker crusts &

let chill in fridge 2-3 hours. *Enjoy*

1 can 14 oz sweetened condensed milk1 1/2 cups heavy whipping cream6 cups milk1 1/2 tsp vanilla extract2 cups chocolate chips (depends on your liking...dark, white or milk chocolate. Any kind works!)Directions:Add milk, whipping cream and vanilla extract to crock pot and stir. Add chocolate chips to crock pot and mix in.Cover and heat on low setting for 2 hours. Stir occasionally.Serve and top with whipping cream or marshmallows

Ethan, Aaron and Tammy Corbin

Crock Pot HOT CHOCOLATE

1/2 Gal. Whole Milk6 Eggs, well beaten3 c. White Sugar3 T. Flour (I leave this out)4 T. Vanilla

Combine milk, eggs, sugar, and flour. Cook over med heat, stirring continuously until thickened.Be sure to heat slowly so as not to “cook” the eggs. Add vanilla, and chill.Wonderful served over Rum Cake or served alone with whipped topping.

Robyn RutledgeMammaw Thompson’s

Old FashionedBoiled Custard

(Crème Anglaise for you city folk)

Leslie Pratt

Dana Ferguson with granddaughter

Harlyn HelfenbergerMom’s Pound Cake

2 sticks butter3 cups sugar6 large eggs3 cp all purpose flour1 carton heavy cream

Soften butter. Cream with sugar. Add eggs, one at a time, mix well by hand after each. Add flour, one cup at a time, alternating with whipping cream. Add flavorings. Pour into greased and floured tube pan. Bake at 300 degrees for one hour and forty minutes. Remove from oven and let cool in pan. Turn out on cake plate and sprinkle with confectioners sugar.

2 tsp vanilla extract2 tsp butter flavoring1 tsp lemon extract3/4 cup powdered sugar

Carla Gulley

BLONDIE LAYER:

1 1/2 sticks salted butter, cubed1 1/2 cups light brown sugar2 large eggs3/4 teaspoon vanilla extract2 1/4 cups all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/8 teaspoon ground cinnamon1/2 cup dried cranberries6 ounces white baking chocolate, coarsely chopped

FROSTING:

8 ounce cream cheese, softened1 cup powdered sugar, sifted6 ounces white baking chocolate, melted1/2 cup dried cranberries, chopped

Directions:

1. Preheat the oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick spray.

2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).

3. Spread the blondie batter into the prepared pan. Bake for

18-21 minutes or until a toothpick inserted near the center

comes out clean (do not overbake). Cool on a wire rack.

4. Prepare the frosting: In a large bowl, use an electric

mixer to beat the cream cheese and powdered sugar

until well-blended. Gradually add half of the melted white

chocolate; beat until blended. Frost brownies. Sprinkle

with cranberries. Drizzle with remaining melted white

chocolate. Cut into bars- square or triangle-shaped.

Store in the refrigerator until ready to serve.

Cranberry Bliss BARS

Carla Gulley

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1 1/2 pounds of sweet potatoes, peeled and cut into 1-inch cubes3/4 cup brown sugar1/4 cup bitter, softened1 1/2 tsp. salt1/2 tsp. vanilla extract1/2 cup finely chopped pecans, dividedtop with 2 cups mini marshmallows

Bake 325 for 30 mins.

Aaron & Charlotte WilsonSweet PotatoCasserole

Mu’s and Auntie’s Caramel Cake

Susie & Gena Norton

Cake: Betty Crocker Super Moist Cake Mix-butter recipe yellow with pudding in the mix.

Caramel frosting: 1/2 cup butter1 cup brown sugar3 T milk2 cups powdered sugar

Combine butter and brown sugar in sauce pan. Bring to a boil stir-ring CONSTANTLY; cool 2 minutes, add milk, and return to boil. After comes to a boil, remove from heat and let stand 5 minutes.Add powdered sugar and beat until smooth. Double this recipe for a layered cake.

2 packages Oreo cookies4 tablespoons unsalted butter8 ounces cream cheese, room temperature1 1/2 cups confectioners sugar1 teaspoon vanilla8 ounces Cool Whip, divided1 package Hershey’s white chocolate instant pudding1 package Hershey’s dark chocolate instant pudding 1 package Hershey’s milk chocolate instant pudding5 1/4 cups milk

In food processor, pulse 1 package Oreo cookies. Mix 1/2 of crushed cookies with melted butter. Pat into bot-tom of trifle dish.

On medium speed, mix cream cheese, sugar and vanilla until fluffy.

Fold in 6 ounces of Cool Whip. Spread on top of cookie crust. Sprinkle remaining crushed Oreos

Using food processor, repeat 2nd package of Oreos.

Following instructions on package, make milk chocolate pudding, except use only 1 3/4 cups of milkPour onto crushed OreosSprinkle 1/3 of crushed Oreos onto milk chocolate layer

Repeat previous pudding instructions with white chocolate pudding mix

Pour onto crushed Oreos. Sprinkle next 1/3 of crushed Oreos onto white chocolate layer.

Oreo Chocolate TRIFLEJanice Vegliacich-Colona

Repeat previous pudding instructions with dark chocolate pudding mix. Pour onto crushed Oreos.

Sprinkle remaining Oreos on top of dark chocolate pudding. Decorate perimeter with remaining Cool Whip, using piping bag. Chill at least 2 hours before serving.

Heat oven to 350 degrees. In large bowl, whisk 2 large eggs, 1 cup light corn syrup, 2 Tbsp unsalted butter (melted), 1 tsp vanilla extract, 1/2 cup light brown sugar, 1/2 tsp cinnamon, 1/4 tsp salt. Stir in 2 cups pecans, 3/4 cup broken mini pretzels, and 3/4 cup semisweet chips or chunks. Pour into unbaked pie shell. Bake for 30 minutes; cover with foil and bake another 15 minutes until the center is just set. Remove from oven and cool on rack. Enjoy!

Cheri KelleyChocolate Pretzel

Pecan Pie

Sweet PotatoCasserole

Prepare broccoli as directed---then add next 6 ingredients. Place in baking

dish, sprinkle cracker meal evenly over top, then sprinkle

with melted butter.

Bake at 325* to 350* for 40

minutes up to 1 hour.

Jonna Watkins & Jaylan Taylor

Grandmother Cora Wilson’sBroccoli Casserole

2 packages chopped Broccoli

1 cup mayonnaise

1 can cream of mushroom soup1 tsp salt2 eggs (beaten)6 Tablespoons Instant onions (or minced)

1 cup cheese (or 10 slices)1/2 cup cracker meal

1/2 cup melted butter.

1 cup creamed corn1/2 cup sugar2 Tbs Cornstarch3 eggs1 large can Condensed milk1/2 stick butter,1 tsp. VanillaMix all ingredients, pour in a casserole & bake at 350 for 1 hour.

Cream Corn Casserole

Tricia & Ray Butcher & granddaughters Michaela & Mariah Wright

Making Changes to Avoid Heart DiseaseYour heart is a vital organ that keeps your body functioning. Unfortunately, many people don’t treat it that way. They may not realize that their daily habits and lifestyle can overwork and damage their heart. So, take care of your heart and yourself. Start by making the following lifestyle changes.

Get smoke-free. Nicotine causes blood vessels to narrow. This makes it hard for blood to reach your heart muscle. Nicotine temporarily raises blood pressure and the carbon monoxide in cigarette smoke deprives the heart of oxygen. That’s why smokers have twice the risk of having a heart attack than nonsmokers. So, if you smoke, it pays to quit. Or, talk with your doctor about ways to quit. Also, try to avoid secondhand smoke, which is also bad for your heart.Eat heart-friendly foods.Eating fatty foods can lead to the buildup of fat deposits in your arteries. This can lead to blockages in the arteries of your heart and may eventually cause a heart attack. To help avoid a buildup of fat in your arteries, limit foods that are high in animal fats. These include fatty meats, whole-milk products, egg yolks, and fried foods. If possible, choose their low-fat counterparts, such as nonfat milk or low-fat dairy products. In addition, choose cooking oils made with unsaturated fats, such as canola and olive oils. They are healthier than oils made with saturated fats. But since they are still types of fat, use them in limited amounts. Also, try to eat 2 cups of fruit and 2.5 cups of vegetables daily. They’re good for you, and they fill you up.Set exercise goals. Exercise gets your heart pumping. This helps your body use oxygen better and makes your heart stronger. It can also decrease your blood pressure and the amount of fat in your blood. Start your exercise program slowly, especially if you haven’t been active for a while. Begin with short sessions, such as a 10-minute walk. Gradually increase the length of your workouts; work up to 30 minutes on most days of the week. Be sure to talk with your doctor before starting an exercise program.Watch your blood pressure. Make sure your blood pressure is in the optimal range or under control. Blood pressure is the force exerted on the walls of your blood vessels as blood flows through them. The harder your heart works, the greater your risk for having a heart attack. The first number in a blood pressure measurement shows the force of the blood against artery walls when the heart contracts; it is called “systolic” pressure. The lower number is the pressure of blood against artery walls when the heart is resting; it is called “diastolic.” According to the American Heart Association (AHA), a normal blood pressure is less than 120/80; systolic readings of 120 to 139 or diastolic readings of 80 to 89 are considered “prehypertensive”; and a systolic pressure of 140 or greater, or a diastolic pressure of 90 and above is considered hypertension or high blood pressure.Making smart lifestyle choices, such as eating a diet low in sodium, exercising regularly, avoiding tobacco, reducing stress, and limiting alcohol, will decrease your risk of developing high blood pressure. Watch your weight. The AHA considers obesity to be a major risk factor for heart disease. If you are overweight, losing weight can decrease your risk. Reaching or maintaining an ideal weight also helps lower your blood pressure and cholesterol level.Reduce stress. Continued and elevated levels of stress have been consistently linked to health problems, including an increased risk for heart disease and cardiac death. Stress is frequently associated with anger, another emotion that is tightly linked with risk of cardiac death. Common ways of dealing with stress, such as overeating and smoking, can harm your heart. Keep your stress low by exercising, sharing your concerns with friends and family, and making some quiet time for yourself each day. Spending 15 to 20 minutes every day doing something you enjoy is a simple, but effective, step toward a less stressful life.

The AHA recommends regular screening for your risk for heart disease beginning at age 20. Screening includes measuring blood pressure, body mass index, waist circumference and pulse each regular health care visit or at least every two years, and getting a cholesterol profile every five years for normal-risk people.

2524 MORNINGSIDE DRIVE | MORRISTOWN

Hours: 8-5 Monday - Friday, 9-12 Saturday hardwoodspecialtiesinc.net

Flooring • Cabinetry and Tops • Lighting Fixtures • Plumbing Fixtures • Stair Parts • Moldings • Hardwood Plywood and Lumber

Experienced Design Consultants & Professional Installers.

BRANDS: Delta, Basco, Kichler, Crystorama, Kohler, Bain Ultra, Kraftmaid, Stanton, FloridaTile, Benjamin Moore & much more

423-581-5451

HARDWOOD SPECIALTIES, Inc.