Alabama FFA Student Steps Into Spotlight With National Win

By Maggie Edwards

For Alabama’s Wyatt Allen, FFA is more than a blue corduroy jacket. It’s ropes, reins, buckles, saddles — and a national equine title the 20-year-old earned during the 95th National FFA Convention in Indiana last October.

Allen is the first Benjamin Russell High School FFA member to make it on the national stage.

“It was nerve-wracking standing on that stage in front of 70,000 people,” Allen said. “When they called my name, I was a little in shock I had just won. I truly couldn’t believe it.”

Hard work honed on his family’s Tallapoosa County farm pushed Allen to focus on equine for his FFA Supervised Agriculture Experience (SAE). Winning the national Equine Science Entrepreneurship Proficiency

Award validated his work owning a business that provides experiences in horse production, breeding, marketing, showing and other aspects of the equine industry. This SAE program can also include rodeoing, which is where Allen’s passion lies.

“I started my SAE in 9th grade and was already part owner of 5A Ranch in Dadeville,” Allen said. “On the ranch, I raise horses to participate in team roping around the country. I currently manage 14 head of horses. I purchase them at an early age so I can train and ride them the way I need them to operate.”

Allen spends five hours each day riding and training horses, providing them quality health care and maintaining a specialized diet. He also trains horses for clients.

Allen is a three-time Alabama FFA state champion, scoring titles in the Diversified Livestock Proficiency, Equine Science Proficiency and the Agriculture Construction Career Development Event. Allen was on a 2nd-place state team in Livestock Judging.

“I am blessed to be a National FFA champion,” Allen said. “We hope this inspires more members from Alabama to chase their dreams.”

Benjamin Russell FFA Adviser Josh Williams said Allen’s win opens the gate to national success for more students in Alabama.

“To see Benjamin Russell FFA from Alabama in the spotlight was very special to us and all of the state,” Williams said. “That someone from Tallapoosa County can go all the way to the big stage shows students their end goal is very possible.”

Allen credits success to Williams; his father, Ed; and his twin brother and roping partner, Colton.

Since graduating from Benjamin Russell last year, Allen began studies at East Mississippi Community College, where his equine enthusiasm lives on as a member of the rodeo team.

“The National FFA Organization and the Alabama FFA Association have very special places in my life,” Allen said. “FFA gave me the opportunity to showcase my passions and hard work and opened the door to opportunities I would have never had.”

Grape Salad

By Jeannie Hollinger, Wilcox County

Prep Time Servings

20 mins 12 to 15

Ingredients

1 (8-ounce) container sour cream

1 (8-ounce) package cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

4 cups green grapes

4 cups red seedless grapes

1/2 cup chopped toasted pecans

1/2 cup brown sugar

Instructions

In a large bowl, mix sour cream, cream cheese, sugar and vanilla. Fold in grapes and pour into a large serving bowl. In a small bowl, combine pecans and brown sugar and sprinkle over salad. Refrigerate overnight before serving.

Welcome to spring, y’all! With sunshine and green grass at long last in view again, I’m bringing you springtime treats featuring pecans. These dishes are sure to play a starring role on your Easter table. While the foods are definitely photo-worthy, don’t let their appealing appearance fool you into thinking they’re difficult to make. Each recipe is easy enough for the most novice of cooks.

Glazed ham is almost synonymous with Sunday in the South. My Creole Pecan Glaze takes a plain old spiralsliced smoked ham and makes it something worthy of being the centerpiece on your Sunday dinner table. The best part is how amazingly easy this is. After baking the ham, put the glaze ingredients in a saucepan, bring it to a boil, pour it over the ham, then return the ham to the oven for a few minutes. The result is a sweet and salty glazed ham that tastes even better than it looks.

Next, you just can’t beat a good dessert bar for portability and convenience when it comes to something sweet. This easy two-layer dessert bar combines jarred maraschino cherries, pecans and coconut atop a shortbread crust that will have your family requesting them again and again. The crunchy top layer and filling reminiscent of a pecan pie (y’all know the filling is the best part!) is nothing short of amazing.

Finally, it is my privilege to bring you a recipe from beloved Alabama Farmers Federation member Jeannie Hollinger of Wilcox County. She and husband Leo raise cattle in Camden. I don’t know about y’all, but finding grape salad on the table is always a treat for me — and

Hollinger’s Grape Salad (originally shared in the April 2005 Neighbors) does not disappoint. After decades as a home economist with the Alabama Cooperative Extension System, she’s got a host of amazing recipes, and this is just one of them. The sweet and tangy dressing is perfect with the tart flavor of grapes and crunch of brown sugar.

Whether this month holds egg hunts, nature walks or relaxing time sitting outdoors, my hope is you enjoy every moment of this season where life springs anew in our beautiful state of Alabama.

Cherry Coconut Pecan Bars

Prep Time Cook Time Makes

20 mins 30 mins 12 bars

Shortbread Crust Ingredients

2 cups all-purpose flour

6 tablespoons powdered sugar

1 cup cold unsalted butter

Filling Ingredients

2 cups granulated sugar

4 large eggs, beaten

4 tablespoons cornstarch

1/2 teaspoon salt

2 teaspoons vanilla extract

1 cup sweetened coconut flakes

1 1/2 cups chopped pecans

1 cup chopped maraschino cherries

Instructions

Heat oven to 350 F.

Use a mixer to combine flour, powdered sugar and butter. Drop dough by dollops into a metal 9-inch-by-13inch baking pan. Press evenly using hands sprayed with cooking spray if the dough is sticky. Bake 25 minutes or until just golden brown around the edges.

While the crust is baking, in large bowl, mix sugar, eggs, cornstarch, salt, vanilla, coconut, pecans and cherries.

Pour filling over the hot shortbread crust. Lower oven temperature to 325 F and bake 30 minutes or until light golden brown. Cool completely before slicing into squares.

Creole Pecan Glazed Ham

Ingredients

1 (10- to 12-pound) spiral-sliced smoked ham

1 cup water

1/2 cup firmly packed dark brown sugar

1/2 cup stone-ground mustard

1/3 cup honey

1 tablespoon Creole seasoning

1 cup chopped pecans

Instructions

Heat oven to 275 F and remove packaging from the ham. Place ham on a rack in a roasting pan with the flat side down. Pour water into the bottom of the pan. Cover tightly with aluminum foil and bake 12 to 15 minutes per pound.

In a medium saucepan over medium heat, combine brown sugar, mustard, honey and Creole seasoning. Bring to a simmer and cook about 2 minutes, stirring frequently. Remove from heat and stir in the pecans.

Remove ham from the oven and remove the foil. Carefully turn ham on its side and pour glaze over ham. Return ham to the oven about 10 minutes or until the glaze is bubbly.