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you’re reading the Christmas 2012 issue of... Hello! Morristown

! o l l e H

morristown Jessica, Haleigh Raye with Noah Dean share their...

Recipe of Love

Holiday pes Reci Christmas 2012

Hello! Morristown.... Where you’ll find your friends, family & neighbors!

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Hello! Morristown ~ Hamblen County’s Favorite Community Magazine!

Butterscotch Pie by:

Donita Crews Lawson

1/4 cup real butter 1 cup light brown sugar, firmly packed 4 tablespoons flour (fresh) 2 cups whole milk 3 large egg yolks (reserve whites ) 1/2 teaspoon pure vanilla extract 1 pinch salt 1 (9 inch) pie crusts, prepared

Meringue 3 large egg whites 1/2 teaspoon vanilla 1/4 tsp cream of tartar 6 tbs granulated sugar

Preheat oven to 350°. Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Beat egg yolks. In separate large bowl, mix flour with 1/2 of milk, until smooth. Add beaten egg yolks and salt, mix well. Blend in remaining milk. Add flour and sugar/butter mixture to saucepan, cook on medium (30-45 mins), stirring CONSTANTLY. Remove from heat, blend in vanilla extract. Stir until blended, pour into a prepared (baked) 9” pie crust. Top pie with meringue. Bake at 350° for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes MERINGUE: With a mixer, beat egg whites, vanilla, cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form. Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.)

Chocolate Rum Mousse by:

Drew Ogle

8 oz dark chocolate, chopped 3 eggs 1/4 cup sugar 1 tbsp dark rum 1 cup cream, softly whipped Put the chocolate in a heat-proof bowl. Half fill a saucepan with water, bring to a boil. Remove from the heat, place bowl over pan, not touching water. Stir until chocolate has melted. Set aside to cool. Beat eggs and sugar in a small bowl for 5 minutes, or until thick, pale and increased in volume. Transfer mixture to a large bowl. Using a metal spoon, fold in the melted chocolate with the rum, leave the mixture to cool, then fold in the whipped cream until combined. Spoon into ramekins or dessert glasses. Refrigerate 2 hours, or until set. Garnish with additional whipped cream and chocolate shavings, if desired.

Leslie Brooks Publisher/Design/Advertising Phone: 423-714-7044

Hello! morristown

Volume 7 Issue 5

Hello! Morristown is locally and privately owned and operated and is not affiliated with any other publication and/or newspaper. Reproduction without written permission is prohibited.

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

Hello! Morristown ~ Hamblen County’s Favorite Community Magazine!

Whitney’s Hash Brown Casserole 2 (30 oz.) pkg. shredded hash browns 1/2 stick butter, melted Topping (In another bowl) 1/2 tsp. salt 1 c. crushed potato chips 1/4   c.  Parmesan cheese 1 (8oz.) sour cream 1      tsp. parsley 1 can cream of chicken soup 1      tsp. paprika 2 c. shredded cheese 1/2   stick butter, melted 2 tbsp. finely chopped onion Mix, sprinkle over dish. 3/4 c. milk

In large bowl, combine all ingredients. Put into greased 9X13 inch baking dish. Mix all together, sprinkle over dish. Bake at 350* for 45-60 minutes (Until golden brown on top)


Brenda, Whitney & Alexis

Stacked Coconut Cake

by: Dr.



1 white or yellow cake baked per box directions (I prefer Duncan Hines) Cut each layer in half (to stack layer on layer) In a bowl add; 2 cups of powered sugar 2 cups of sour cream 2 12oz. packages coconut (thawed) Mix these three ingredients and “frost” each layer of the cake including the top layer. Cover and refrigerate ( the cake gets more moist when left to refrigerate for 12 or more hours).

Buttermilk Pie with Coconut 3 eggs 1 1/2 c. White sugar 3 Tbsp all purpose flour 1 c. Buttermilk 2 tsp vanilla extract 1/8 tsp nutmeg 1/2 Tbsp cinnamon 1/2 c. Coconut flakes 1 9 inch unbaked pie crust 1. Preheat oven to 350 degrees. 2. Beat eggs till frothy. Add butter, sugar, and flour. Beat till smooth. 3. Stir in buttermilk, vanilla, nutmeg, cinnamon, and coconut. Pour into shell. 4. Bake for 50 mins or until center is firm. by:

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Emily & Ashlynn Gampper • To advertise or to submit story ideas, call 423-714-7044 •

you’re reading the Christmas 2012 issue of... Hello! Morristown

Pecan Pie Cheesecake by:

Erin & Beth Davis

Crust: 1 3/4 cups vanilla wafer crumbs 1/4 cup packed brown sugar 1/3 cup butter, melted Pecan Filling: Cheesecake Filling: 1 cup sugar 3 (8-oz) pkgs cream cheese 2/3 cup dark corn syrup 1 1/4 cups packed brown sugar 1/3 cup butter, melted 2 tablespoons all-purpose flour 2 eggs 4 eggs 1 1/2 cups chopped pecans 2/3 cup heavy whipping cream 1 teaspoon vanilla extract 1 teaspoon vanilla extract   Crust: Preheat oven to 350. Combine wafer crumbs, brown sugar. Stir in melted butter. Press into bottom and up sides of a 9” springform pan. Bake 6 minutes. Set aside to cool.   Pecan Filling: Combine all ingredients in a medium saucepan. Bring to boil over medium-high heat. Reduce, simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.   Cheesecake Filling: Reduce oven to 325. With mixer beat cream cheese until creamy. Add brown sugar and flour, beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.


Kim Willis Setser

Mashed Potatoes & Cornbread Dressing 2 c mashed potatoes 1 c baked cornbread, crumbled 1/2 tsp poultry seasoning 3 tbs butter, melted

1 teaspoon salt 1/4 teaspoon pepper 1 egg

Mix together and stuff chicken or turkey. Bake until done. Or you can place this in a casserole dish and bake at 350 until heated thoroughly, about 30 minutes. Hello! Morristown.... Where you’ll find your friends, family & neighbors!

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Hello! Morristown ~ Hamblen County’s Favorite Community Magazine!

Christmas Party Pinwheels


Darlene Hipshire

2 Packages (8. oz) cream cheese, softened 1 package (.4 oz. ) ranch salad dressing mix. 1/2 cup minced sweet red pepper 1/2 cup minced celery 1/4 cup sliced green onions 1/4 cup sliced stuffed olives 3 - 4 flour tortillas (10 inches ) In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2 in pieces. Yield: 15-20 servings.




“Easy as Pie”

Chocolate Chip Pie

1 cup sugar 1/2 cup plain flour 1/2 cup chopped English walnuts 6 oz semi-sweet chocolate chips 1 tsp vanilla extract 2 eggs, slightly beaten 1 stick melted margarine 1 frozen pie shell Mix all ingredients together. Pour into an unbaked pie shell. Bake at 325 for 30 minutes. The center should be a bit runny to gooey when inserting a toothpick to check consistency. If center is not set up, continue to bake pie in 5 minute intervals and check it until you get the consistency you desire. Let set. Serve warm with vanilla bean ice cream. Page 6 • To advertise or to submit story ideas, call 423-714-7044 •

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Leslie’s Favorite Carrot Cake by:

Leslie Pratt

3 cups all-purpose flour Cream Cheese Frosting 4 pkg (3oz ) cream cheese 3 cups granulated sugar 9 Tbsp unsalted butter 1 Tbsp baking soda 4 1/2 cups powdered sugar 1 Tbsp ground cinnamon 1 1/2 tsp vanilla 1 tsp salt Mix cream cheese and 1 1/2 cups corn oil butter. When creamy sift in 4 lg eggs sugar a little at a time, and 1 Tbsp vanilla beat until smooth. Stir in vanilla. 1 1/2 cups walnut pieces 1 cup flaked coconut 1 1/3 cup shredded cooked carrots 1 can (15.5 oz) crushed pineapple, well drained Heat oven 350. Grease and flour 3- 8” round pans or 2- 10”pans, line with waxed paper. Stir flour with sugar, baking soda, cinnamon, and salt in a large bowl. Add oil, eggs, and vanilla, beat well. Fold in walnuts, coconut, carrots, and pineapple. Divide batter evenly between prepared pans. Bake 30-35 mins until tooth pick inserted comes out clean. Cool in pans on wire racks 10 mins. Invert onto rack, remove from pans, peel off paper and let layers cool completely.

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Hello! Morristown ~ Hamblen County’s Favorite Community Magazine!

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Hello!•Morristown.... Where you’ll find your friends, family & neighbors! Page 9 1843 W. Morris Blvd • Morristown 423-581-7976 (beside Sherwin Williams)

Hello! Morristown ~ Hamblen County’s Favorite Community Magazine!


Presley Vaught

Presley’s Broccoli Casserole

1 pkg frozen chopped Broccoli Stove Top Stuffing (Savory Herbs) Mix : Small pack Cheddar cheese 1 can Cream of Celery Soup 1/2 cup Mayonnaise 1/2 cup uncooked Minute Rice Cook 1 package frozen chopped Broccoli in salt water 15 minutes... drain thoroughly. Add to broccoli & mix good. Pour in baking dish; then add prepared Stove Top Stuffing on top of mixture. Bake 20 minutes at 350.

Pumpkin Whoopie Pies 2 cups packed brown sugar 1 cup vegetable oil 1 1/2 cups pumpkin puree 2 eggs 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract

**Cream-Cheese Filling** 3 cups confectioners’ sugar 1/2 cup unsalted butter 8 ounces cream cheese 1 tsp pure vanilla extract


Kyla, Kristin, Julie, Emme, & Elyse

Preheat oven to 350. Lightly grease baking sheets. Combine oil and brown sugar. Mix in pumpkin and eggs. Add flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves. Mix well. Let sit for 10 minutes. Drop dough by heaping teaspoons onto prepared baking sheets 1 inch apart. Bake at 350 for 10 to 12 mins. Cream Cheese Filling: Sift confectioner’ sugar into a medium bowl; set aside. Beat butter until smooth. Add cream cheese and beat. Add confectioners’ sugar and vanilla, beat till smooth. Assemble the whoopie pies: Line a baking sheet with parchment paper. Transfer filling to a disposable pastry bag, snip the end. When cookies have cooled, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies. Page 10 • To advertise or to submit story ideas, call 423-714-7044 •

you’re reading the Christmas 2012 issue of... Hello! Morristown

German Chocolate Cake by:

Belinda, Mindy & Susie Norton

1/2 cup water 4 (1 oz) German sweet chocolate 1 cup butter, softened 2 cups white sugar 4 egg yolks 1 tsp vanilla extract 1 cup buttermilk 2 1/2 cups cake flour 1 tsp baking soda 1/2 teaspoon salt 4 egg whites 1 cup white sugar 1 cup evaporated milk 1/2 cup butter 3 egg yolks, beaten 1 1/3 cups flaked coconut 1 cup chopped pecans 1 tsp vanilla extract 1/2 teaspoon shortening 1 (1 ounce) square semisweet chocolate Preheat oven to 350. Grease/flour 3 - 9 inch round pans. Sift together flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate. Remove from heat and cool. In a large bowl, cream butter and sugar until fluffy. Beat in 4 yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites then quickly fold in remaining whites until no streaks remain. Pour into 3 - 9 inch pans Bake for 30 minutes, or until a toothpick inserted comes out clean. Allow to cool for 10 minutes then turn out onto wire rack. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Divinity 2 1/2 cups of sugar 1/2 cup of light corn syrup 1/2 cup of water 2 egg whites


Gene Honeycutt

1 tsp vanilla 2 drops of food coloring (Optional) Nuts to taste (Optional)

Sugar, Corn syrup, and water in a heavy sauce pan. Cook till sugar is dissolved and boiling. Reduce to medium high and clip candy thermometer to side. Cook to 260 Degrees, stirring occasionally. Remove and immediately beat egg whites on medium speed until they form stiff peaks. Slowly pour the syrup into the egg whites while beating on high speed, 3 minutes. Add vanilla and food coloring. Continue to mix until thick and candy begins to loose its gloss and mounds on top of itself without sinking. Taking two teaspoons begin to spoon the candy onto wax paper in pieces of desired size. Have a cup of water nearby so if the candy becomes too hard to work with to moisten spoons. Add the nuts preferably pecans to the top of each piece and serve.

Hello! Morristown.... Where you’ll find your friends, family & neighbors!

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Hello! Morristown ~ Hamblen County’s Favorite Community Magazine!

Haleigh Raye’s & Noah Dean’s Recipe of Love

Jessica Mills Winstead contributed two dessert recipes in our 2010 Christmas issue along with her step-mother, Priscilla Mills and daughter, Haleigh Raye. On July 4th Jessica’s son, Noah Dean Winstead, and his good friend Nate Lynam died while swimming at a marina on Cherokee Lake. The tragic event deeply touched the community and the boys’ funeral was among the largest  attendances in the history of Morristown.   Over the past 5 months Jessica has shared glimpses into her personal struggle to accept and cope with her “new normal.”   In keeping with her recurring message to family and friends to not take one another for granted, hold tightly onto faith and to embrace each moment as if it were their last.

Jessica shares about the love Haleigh Raye and Noah Dean had for each other and developed the ‘Haleigh Raye and Noah Dean’s Recipe for Love’.

Jessica tells us one of Noah’s ways of expressing love was never ever leaving Haleigh Raye out when something good came his way – like when his grandparents would frequently treat him to something. “If there is anything Haleigh Raye and He couldn’t walk out of a store without sayNoah Dean had for each other it was ing, “Can I get something for Haleigh Raye?” love. They really were best friends. I was And, of course, the answer was always yes. blessed to be a witness to it every day, “ says Jessica. “A couple of years ago Ha- “Many times I have sat and reminisced leigh Raye came up with using the word about how they loved each other in ac‘LOVE’ instead of saying “goodbye” when tions,” says Jessica... it “melts my heart now leaving or hanging up the phone.  Her because I took that and a million other litreasoning was she wanted an enthusi- tle things for granted then. Expressing love astic  “LOVE!” to be the last word she said is something I have learned from them and to the other person should something I not only want to share that with people I happen to either of them.” love in my own life but also encourage it for anyone who will listen.” One of her regrets with Noah is that “LOVE” actually didn’t end up being the Love like there is no tomorrow and take it last words they exchanged with each to heart.   And remember what love really other. One day -- as she reflected on that is….1 Cor 13:4-5, ‘Love is patient, love is -- Jessica recalls looking at her and say- kind, it does not envy it does not boast, it ing, “But think, Haleigh Raye, how many is not proud. It does not dishonor others, it times you did get to say it to Noah. is not self-seeking, it is not easily angered, Probably over 1,000 times he heard the it keeps no records of wrongs.’   Jessica reword LOVE come from your mouth and minds us that we should all love like that he knew you meant it.” -- and love like it is a recipe:

Ingredients Patience Forgiveness Kindness Composure Humility Gratitude Selflessness


Haleigh Raye & Noah Dean

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Gather ingredients in morning prayer and mix together.   Keep close at hand and pour out liberally throughout the day.  Garnish with a smile and pleasant words. Throw in a hug and maybe even a kiss on the cheek. And remember tomorrow is always a new day to start fresh ~ all over again.

Haleigh Raye attends Cornerstone Academy and Jessica works full-time at First Baptist Church and will graduate from ETSU with her Ed.S on December 15, 2012. She plans on entering the blogging world very soon to chronicle her journey but in the meantime readers can friend her on Facebook: Jessica Mills Winstead or follow her on twitter @jlmw423. • To advertise or to submit story ideas, call 423-714-7044 •

you’re reading the Christmas 2012 issue of... Hello! Morristown

Noah and Nanny Swaim’s


Jessica Mills Winstead

Classic Deviled Eggs

6 eggs 1/4 cup mayo Salt to taste Paprika for garnish Place eggs in a medium saucepan with cold water. Bring water to boil and immediately remove from heat. Cover, let eggs stand for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half. Remove yolks, place in a medium bowl. Mash together with  mayonnaise and salt. Stuff egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered until serving!  The most important part of any recipe - serve for others to enjoy!


Haleigh Raye Winstead

Haleigh Raye’s

Reece’s Peanut Butter Chocolate Cake

1 box devils food cake 1 bag Reese’s mini peanut butter cups Peanut Butter Frosting: 2 cups creamy peanut butter 1/2 cup soft butter 1 1/2 tsp vanilla 1/2 tsp salt 2 cups powdered sugar 2/3 cup whipping cream Hershey’s syrup Prepare cake according to box. Bake in 2 greased/ floured 9” round pans. For frosting: Beat butter, peanut butter, vanilla and salt. Add sugar and cream to reach spreading consistency. Place one cake layer on a plate, flat side up. Spread with a layer of frosting. Sprinkle with finely chopped peanut butter cups. Top with remaining cake layer. Frost top and sides decorate with halved peanut butter cups. Finely chop remaining cups and sprinkle in the center. Drizzle syrup over top layer.... enjoy! Hello! Morristown.... Where you’ll find your friends, family & neighbors!

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Hello! Morristown ~ Hamblen County’s Favorite Community Magazine!


Italian Cream Cake

Robin Carpenter

1 stick margarine Icing: 1/2 c shortening 8 oz cream cheese 2 c flour 1/2 stick margarine 1 tsp soda 1 box powdered sugar 1 tsp vanilla 1 tsp vanilla 2 c sugar 1/2 c pecans, chopped 5 egg yolks 1 c buttermilk 1 small can flaked coconut 5 egg whites, stiffly beaten 1 c pecans, chopped Cream shortening and margarine. Add sugar; beat smooth. Add egg yolks; beat well.  Combine flour and soda, add to cream mixture with buttermilk. Stir in vanilla; coconut and nuts. Fold in egg whites.  Pour batter into three greased 8” pans. Bake at 350 for 25 minutes. Beat cream cheese and margarine until smooth.  Add confectioners sugar and vanilla; beat until smooth. Spread icing between layers and over entire cake, sprinkle with chopped nuts.

Mama Hazel’s Homemade Rolls by:

Yvonne Wheeler

6 Cups of flour 1/2 cups of sugar 1/2 cups of shortening 1 teaspoon salt 1 pkg of yeast 1 1/2 cups lukewarm water Dissolve the yeast in water. Let set for 5 to 10 minutes. Mix flour, shortening, sugar and salt. Add yeast mixture and mix until smooth. Cover with damp cloth, let set in refrigerator overnight. Next day, roll dough and make into rolls. Let set at least 2 hours before baking in 350 degree preheated oven.

Page 14 • To advertise or to submit story ideas, call 423-714-7044 •

you’re reading the Christmas 2012 issue of... Hello! Morristown

Six Layer Rainbow Cake


Danielle Drinnon

Riley & Maddox

2 packages of white cake mix white icing Icing gel colors Mix two white cake mixes and divide into six bowls. Using special icing gel colors, color the cake batter the six colors of the rainbow. Pour into six round or square cake pans and bake about 14 minutes. Cool cakes put together with white icing starting with darkest color on bottom. Cover top of cake in white icing.

Frederick R. Yarid, MD

Danielle Drinnon, FNP-BC Hello! Morristown.... Where you’ll find your friends, family & neighbors!

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Hello! Morristown ~ Hamblen County’s Favorite Community Magazine!

Italian Cream Cake by:

Carolyn Holt

1 stick butter 1/2 cup vegetable shortening 2 cups sugar 5 egg yolks 2 cups flour 1 tsp soda 1 cup buttermilk 1 tsp. vanilla extract 1 small can Angel Flake coconut 1 cup chopped nuts 5 egg whites, stiffly beaten Cream Cheese Frosting 1 (8 oz.) pkg. cream cheese 1/2 stick butter 1 box powdered sugar 1 tsp. vanilla Chopped Pecans

Cream margarine and shortening; add sugar beat until smooth. Add egg yolks beat well. Combine flour and soda add to creamed mixture with buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites Pour batter into 3 greased and floured 8-inch cake pans. Bake 350 for 25 mins or until cake tests done; cool. Frost with Cream Cheese Frosting. Beat cream cheese and butter until smooth; add sugar, mix well. Add vanilla and beat until smooth. Spread between layers and on top and sides of cake. Sprinkle with pecans.


Mike Hodge

Baileys Chai

2 oz. Baileys® with a Hint of Caramel 0.5 oz Stolichnayai® Vanilla Flavored Vodka Whipped cream 6 oz hot chai tea1 sprinkle cinnamon Cinnamon stick Add Baileys Original or Caramel Irish Cream and Stoilchnayai Vanilla Flavored Vodka to a mug. Top with hot chai tea and whipped cream. Garnish with a sprinkle of cinnamon and cinnamon stick... Enjoy!!!

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Amaretto Brownie Trifle by:

Kristie Blair

1 box Family Size Brownie Mix 1/4 cup Amaretto Liqueur 2 boxes Chocolate Instant Pudding Mix 6 cups Cold Milk 1 large container Whipped Topping 1 cup English Toffee Bits Jumbo Maraschino Cherries Begin by baking brownies by the box directions the night before. Pour the Amaretto evenly over brownies, cover and let soak overnight. When ready to assemble, crumble the brownies and place 1/3 in the bottom of a large trifle dish. Mix pudding mix and milk then layer 1/3 of pudding followed by 1/3 of whipped topping and toffee bits, repeat twice more in the same order, ending with toffee bits. Chill. Place cherries as desired on top layer just before serving.


Tennessee Sin

Callie & Kristin Blankenship

1 loft French Bread 1 8oz Cream Cheese 1 8oz Sour Cream 1 8oz Shredded Cheese Dried Chipped beef or ham 1/4 tsp. Worcester sauce 1 small green onion Slice off top of bread and hallow out leaving a shell. Cut bread  into cubes and toast loaf and cubes. Beat cream cheese and sour cream till smooth. Stir in other ingredients. Heat on stove and pour into shell.  Wrap in heavy foil and put in oven on cookie sheet. 350 for 30-35 mins. Place on platter and serve with cubes. Hello! Morristown.... Where you’ll find your friends, family & neighbors!

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Spice-Molasses Cookies by: 3/4 cup shortening 1 cup sugar 1 large egg 1/4 cup molasses 2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda

Julie Farmer with daughter Lyndsey

1/4 tsp salt 1 tsp ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp allspice Additional sugar

Beat shortening on medium until fluffy; gradually add 1 cup of sugar, beating well. Add egg and molasses; mix well. Combine flour and next 8 ingredients; mix well. Add 1/4 of flour mixture at a time to creamed mixture, beating until smooth after each addition. Cover and chill for 1 hour. Shape dough into 1 inch balls and roll in additional sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375° for 9 to 11 minutes. (Tops will crack). Remove to wire racks to cool. Yield: 4 dozen.


Melanie Sheaf

Best Ever

Apple Pie Honest!

Pillsbury pie crust or your own double crust recipe 8 Granny Smith apples - peeled, cored and sliced 1/2 cup unsalted butter 1/4 cup water 3 tablespoons all-purpose flour 1 tsp cinnamon 1/2 cup white sugar 1/2 tsp nutmeg 1/2 cup packed brown sugar 1 tsp vanilla Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to boil. Reduce and simmer 5 minutes. Meanwhile, place the bottom crust in your pan. Toss apples with cinnamon, nutmeg and vanilla. Fill with apples, mounded slightly. Cover with a lattice work crust. Pour sugar and butter liquid over crust. Pour slowly so that it does not run off. Bake 15 mins at 425. Reduce to 350 for 35 to 45 minutes.

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Merry Cookies

Jeanie Knott & granddaughter, Sophie by:

3 cups flour 1 tsp. baking soda 1 tsp. salt 1 1/4 cups sugar 2/3 cup Crisco 2 eggs (beaten) 2 tbsp. buttermilk 1 tsp. vanilla 1 tsp. almond extract 1/3 cup nuts (optional) Mix dry ingredients into bowl. Cut in Crisco. Add eggs, buttermilk, and flavorings. Roll out and cut. Bake 300 for 810 minutes or desired doneness. Frost with sugar glaze.

Bill Hyder’s


Kimberly Rollins

Asparagus Casserole

1 15oz can Asparagus  (drained) 1  15oz can Small young peas (drained) 1  10oz can Cream of mushroom soup 1 small can french fried onions Preheat oven to 350*. In a small casserole dish layer peas, mushroom soup, asparagus, top with fried onions. Bake for 15-20min until bubbling and golden brown.

Hello! Morristown.... Where you’ll find your friends, family & neighbors!

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Hello! Morristown ~ Hamblen County’s Favorite Community Magazine!

Fruit Cake

Jennifer Katie & Melissa by:

1 lb. graham crackers                    1 1/2  pints candied fruit 2 c. walnuts 3/4 c. milk 2 c. pecans 1 lb. marshmallows 6 oz. raisins

Crush graham crackers well. Mix with walnuts, pecans, raisins and candied fruit.  Set aside.  Heat milk and melt marshmallows in the milk.  Pour milk over graham cracker/nut/fruit mixture.  Mix well.  Press firmly into greased loaf pans.  Let cakes set in pans for 24 hours and then remove cakes from pans.  Wrap each cake in saran wrap and refrigerate until ready to serve.


Lori Olds

Derrick & Devan

Dirty Diapers


2 pkgs. of Crescent rolls 1 lb. of Sausage 1 pkg. Hidden Valley Ranch Seasoning Mix 1 8 oz. Philadelphia Cream Cheese 1 cup of shredded cheddar cheese Brown sausage, drain. Heat cream cheese in microwave for 30 sec. then mix Sausage, cream cheese, ranch mix & cheddar cheese until blended. Place tbs. of mixture in center of crescent roll triangle then fold corners like a diaper. Bake 375 for 12 min.

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Mama Shirley’s


Chocolate Pie

Stephanie Brady

2 T cocoa 2 egg yolks 2 heaping T flour 2 cups milk 1 tsp vanilla Mix ingredients and place in baked pie shell. Cook in 350 degree oven until mixture thickens. Top with meringue or whipped cream.



For appointments and pricing, please contact: Phone: (423) 327-0612 Email: photography blog: Facebook: Baby, Child & Newborn Photography Family Portraits & Individual Portraits Senior Portraits

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Sports: Individual, Team Action Shots Wedding & Engagement • To advertise or to submit story ideas, call 423-714-7044 •

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Tusculum College is accredited by the Commission on Colleges of the Southern Association of Colleges and Schools to award baccalaureate and master’s degrees. Contact the Page 24 • To advertise or to submit story ideas, call 423-714-7044 • Commission on Colleges at 1866 Southern Lane, Decatur, Georgia 30033-4097 or call 404-679-4500 for questions about the accreditation of Tusculum College.

Hello! Morristown Christmas 2012  

The Holiday Reader Recipe Issue of Hello! Morristown 2012

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