November/December 2024
BRUNO’S SPOTTED HARE
Barboursville restaurant explores fine Appalachian fare
HOLIDAY DÉCOR
abounds at Weber’s
Florist & Gifts
PUBLISHER Joe Imel
EDITORIAL
Heath Harrison, Editor
Mark Shaffer, Staff Writer
Terry L. Hapney, Jr., Staff Writer
Amanda Larch, Contributor
Cathie Shaffer, Contributor briefs@irontontribune.com
ADVERTISING
Christie Coleman, Sales Consultant christie.coleman@irontontribune.com
PRODUCTION
Kandi Thompson, Design
‘Tis the season
Ilove the Christmas season.
I love that, as it gets dark at 5 p.m., there are Christmas lights to brighten my route home.
OK, I am over hearing Christmas music in the stores the day after Halloween, and I would live happily without ever hearing Wham’s “Last Christmas” again.
on the cover
Bruno’s Spotted Hare, newly opened, brings Appalachian fare to Barboursville.
Tri-State Living (ISSN 02795124) is published every other month by Ironton Publications, Inc., 211 Center St., Ironton, OH 45638.
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So, without further ado, here are my Top 7 Christmas songs I make my kids listen to every year because they are awesome.
1. Bing Crosby/David Bowie, “Little Drummer Boy.” This pairing from comes from Bing Crosby’s 1977 Merrie Olde Christmas special. It’s weird to the crooner singing with the Man Who Fell to Earth, but it works wonderfully.
2. Bing Crosby, “White Christmas.” A stone cold classic has sold 50 million copies and is the most popular vinyl single ever.
3. “Mary, Did You Know?” Because my wife sings it around the house throughout the season. Pentatonix does a pretty good version, too.
4. Hoodoo Gurus, “Little Drummer Boy (Up the Kyber).
Because sometimes you need a surf version of the song you’ve sung since you were 6.
5. Thurl Ravenscroft
“You’re a Mean One, Mr. Grinch.” Somehow the guy who hates Christmas gets the best theme song ever. And it’s sung by the same guy who did the voice for Tony the Tiger!
6. Twisted Sister, “Oh, Come All Ye Faithful.”
Sometimes, you just wanna rock at Christmas. And Dee Snider has the song to blow the tinsel off the tree.
7. Burl Ives, “Holly, Jolly Christmas.” Come on, it’s a classic and you know you sing along every time it is on the radio.
Have a Merry Christmas, everyone!
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Tri-State Living
arts & culture
close p. 8
Huntington Museum of Art offers wide varity to museum visitors.
Gifts for all occassions
Huntington Museum of Art store caters to museum visitors, casual shoppers
Story, Photography Dawn Nolan
From children’s toys to blown glass, regional food products to handmade jewelry, stickers to ceramics, the Museum Store at the Huntington Museum of Art (HMA) is a treasure trove of gifts and collectables.
Generally speaking, says museum store manager Mollie Ashworth, the best selling items in the store are “anything Squishable, anything axolotls and also HMA merchandise.”
“But really, it just depends on what people are looking for,” she explains.
“Sometimes, we have people coming in who are visiting the museum, so they want to take a piece of the experience home with them. Other times, we have people coming in just to buy gifts — for baby showers, weddings — all sorts of occasions.
arts & culture | On Display
That’s why we try to carry a wide range of products because we do have quite a few local shoppers, too.”
One item that has proven popular with both local shoppers and visitors is a newly designed t-shirt.
“It features the official print of our conservatory, and it’s called Nature’s Color Theory. We commissioned the design from Wheeling artist Logan Schmidt. The shirts are screen-printed locally by Mountain Mindful,” Ashworth says. “We also sell the artwork as prints, on mugs and magnets, but there was definitely a market for apparel.”
Ashworth also recently worked with HMA’s conservatory director, Josh Hamrick, and senior curator/exhibition designer, John Farley, to have a set of custom note cards created. They are based on four selections from the animal and botanical print collection of the late Dr. Marion C. Korstanje, which is currently on display in the museum’s Switzer Gallery through Feb. 9, 2025.
In addition to the t-shirt and notecards, some of Ashworth’s other personal favorite items currently in the Museum Store are pieces by glass artist Kelsey Murphy, who oversaw the cameo line at Pilgrim Glass for a number of years.
“I’m a huge vintage glass collector, so I love the Kelsey Murphy cameo,” says Ashworth. “One of the things that I find really cool is, in addition to making her completely handmade pieces, she will actually source existing ceramic pieces and carve directly into them, and that way it’s a little more affordable.”
While some items in the Museum Store, like the glass and the section with items related to the Touma Near Eastern Collection, do correlate to HMA exhibits and collections, one of Ashworth’s aims is to grow the Museum Store’s inventory of consigned work by local artists.
“We started with 21, and over the last few months, we’ve added five more,” she says. “I would love for any local artists, or anybody who has friends who are local artists, to send them my way and inquire about consigning goods here, because I would love to expand that selection. That way, we can really showcase the talent here and give those artists a platform to sell their work. For most people, this is probably the first time that their art has been in a museum, and I like being able to give them that opportunity.”
To coincide with this focus, Ashworth is also
planning to set up an Artist of the Month Spotlight section in the Museum Store and utilize social media to help highlight consigned goods.
“They’ll bring in more wares to sell than they normally would, and we’ll do a write-up on them with a photo and talk about them a little bit more and share it on our Instagram Story,” she describes. “It is my belief that if I go to a museum, I want to see things that I’ve never been able to see before, that I can’t see anywhere else, and why would I not want to purchase the same thing from the gift shop? Especially if it supports independent, local artists and really gives back to the community.”
Shoppers can visit the Museum Store for free at any time during museum hours (10 a.m. to 8 p.m. on Tuesday, 10 a.m. to 5 p.m. Wednesday-Saturday and noon to 5 p.m. on Sunday). Visit the Museum Store online at hmoastore.com or in-person at 2033 McCoy Road in Huntington.
Find more information on museum events at hmoa.org/upcoming or facebook. com/huntingtonmuseumofart. a
up close p. 16
Newly-opened, Weber’s continues a century of tradition.
of beauty A TRADITION
Story, Photography Mark Shaffer
WWeber’s Florist & Gifts reopen in Ironton
eber’s Florists and Gifts in Ironton has been the go-to florist shop for generations.
It got its start in 1904 as a greenhouse that supplied the whole county with freshly-grown flowers and for 120 years has supplied floral needs for proms, weddings, funerals, St. Valentine’s Day and many other occasions.
Meagan Saunders bought the shop in April, after years of working in retail.
“I’ve worked in retail for 15 years, so I am really good with working with the public and customer service. I learned step by step on how to grow,” she said. “So when I got this place, I was excited because I get more time with my family.”
She said that while it has been quite an experience learning the floral business, she had
been an assistant manager for 12 years so she knows about stock and running a business.
“So, when I jumped into this, I knew exactly what to do, how to grow the business on Facebook and how to do marketing,” Saunders said. She added that she has been helped out a lot by former owner Bonnie Weber, who is the third generation of Webers to work at the store.
“She has been my rock this whole time,” Saunders said. “She will come into the shop and work three to four hours a day and she’ll make five or six different things and I am learning her business, how she used to run it and it is just great. Everybody loves Bonnie. Everybody in Ironton know Bonnie. She is amazing and has helped me tremendously.”
Before the store reopened, Saunders said she watched a lot of videos to learn the ropes.
“And then when Bonnie came here, she showed me everything different,” Saunders said. “And that is what makes Weber’s Weber’s, it is different.”
She points out specialties like making casket displays that hang down onto the casket, a style that not many shops in the area do.
“It’s something that makes us great,” Saunders said.
Also, working there is Heather Jenkins.
“She has done everything, she is my right hand,” Saunders said. “I couldn’t ask for two better workers.”
Saunders said she does feel the history of the place sometimes.
“When we opened this place after it had been closed for a year, you wouldn’t believe the number of people that came in because they were curious,” Saunders said. “A lot of people have grown up with this place.”
And a lot of people she knows have worked at the shop including a friend’s mom who worked at there for decades and the grandmother of her husband, Seth, worked at the store for many, many years.
“Weber’s Florist and Gifts has been in town forever and for me to have the opportunity to open it and to welcome the older generation back into the store has been life changing.”
Weber’s Florist and Gifts is located at 1501 S. Sixth St. in Ironton. a In the
tradition KEEPING ALIVE the
Galt House perseveres as popular Louisville attraction
The iconic Galt House has dominated the landscape of downtown Louisville since Andrew Jackson was president and visitors came on steam locomotives to this center of commerce and culture.
Built on the site of what was once the home of Dr. W.C. Galt, a noted doctor and botanist of his day, the first hotel at Second and Main was a project of Color Ariss Throckmorton and was even then a noted landmark. And with a history that long, the Galt House has played a part in making news. It was home base during the Civil War for Gen. William “Bull” Nelson, a native Kentuckian, who was killed in a duel by a shot straight through the heart in 1962.
Three years later, that first hotel burned to the ground in a mysterious fire. A second Galt House, built
a block away at First and Main, cost $1.5 million in 1869 dollars. The hotel thrived during the next few decades as the riverfront continued to be the center of business and culture.
But as that changed, traffic past the hotel dwindled and the second Galt House was razed in 1919 for a warehouse to be built.
But like a phoenix rising from the ashes, the Galt House Hotel came back to life as part of a vision to restore the mostly-abandoned riverfront to its former glory. The hotel opened in 1972 with one tower and 1984 a second tower was built.
Hard work paid off and today, the Lousivlle riverfront district is a thriving entertainment district. And the Galt House is right in the thick of things, with renovations making it a popular place to stay. While visitors need to
book far ahead for stays during Kentucky Derby time, the Galt House is truly place for all seasons, with special packages available.
Among the attractions is the third floor conservatory between the two towers. The lounge is modeled on the Crystal Palace built in Hyde Park, London, in 1851 and features a lounge, deli and a tribute to naturalist John James Audubon, a friend of Dr. Galt’s.
The $80 million, multi-year renovations now underway have freshened the hotel while still paying tribute to its history. The restaurant is the latest piece of the hotel’s $80 million renovation. Among the most exciting improvements is a rotating restaurant with a 360-degree view of the city.
It’s Swizzles, named and inspired by a supper club that operated on Chestnut Street in downtown
Louisville in the 1940s and ‘50s. Like the original place, known for its grand food, the hotel’s Swizzles, offers reimagined classic American dishes and a classic supper club atmosphere.
The Galt House is connected to the KFC Yum! Center by a skywalk, making it the perfect place to stay when going to a concert. And it’s only steps away from the biggest downtown entertainments centers as well.
Christmas is a special time at the Galt House beginning in November. The hotel is extravagantly decorated and offers a special and very popular Brunch with Santa. Louisville offers a wide array of holiday events with this hotel a convenient base of operations.
Travel and Leisure magazine named it one of the top 15 hotels for the holiday season, based on the extravagant decorations and season offerings. a
close p. 26
— Exploring fine — Appalachian cuisine
Bruno’s Spotted Hare menu has new takes on old favorites
It’s all about creating an experience for guests at Bruno’s Spotted Hare, an exquisite Appalachian fine dining establishment.
The restaurant is subtly autobiographical for owner Bruno Young, with personal touches and photos from throughout his life filling much of the space.
“Think about the South or Appalachian culture,” Young says. “It’s a lot of storytelling. Everybody tells a story, and I wanted this to be a place that was telling a story. The customer, the guest, becomes part of that story.”
Attention to detail in the decor was key in bringing Young’s vision to life. He utilized local vendors, like Silver
Run Ceramics, based out of Kentucky, for platters and plates adorning the walls, and historic touches, like antique dining cars, enhance the space’s charm and atmosphere.
With a lifelong connection to rabbits, evidenced in photos from Young’s childhood and beyond, it was a nobrainer when branding the restaurant, and the space has countless Easter eggs paying homage to this theme.
Other pieces are specific to the community of Barboursville or to West Virginia, including John James Audubon prints featuring indigenous Appalachian species.
“But I am casting a wider net than that in terms of bringing people in from the surrounding areas,” Young says. “Because I do think what I’m doing here is unique.”
Thinking about food for this fine dining experience, Young knew he wanted to reflect Appalachia while adding some international flavor and flair. With offerings like venison, duck and rabbit, there are also staples like trout and fried chicken.
“Appalachian food does have a heart and soul based on certain ingredients that we’re all familiar with, but I realized to make it exciting, fresh and new, it was important to bring in some more global, international flavors,” Young says. “You’re creating something that’s a fine dining experience–it maybe has to be more than just a plate of meatloaf that you charge more for.”
Taking inspiration from his days as chef at Huntington Prime, Aunt Bessie’s fried chicken is also a mostly unmanipulated family recipe menu item, Young says.
“That’s a pretty dead-on rendition of how that was prepared,” he says. “My embellishment to that is the chili rosemary syrup drizzle on top. I had some people in my ear about doing the fried chicken from Huntington Prime. I was like, ‘You guys remember that?’ It seems like a lifetime ago.”
When planning the menu, Young says he thought the beef program, with dried aged and USDA prime steaks, would be what most guests would lean into, but he’s
pleasantly surprised by how much venison ragu and rabbit is served.
“Rabbit is on the menu three different ways right now,” he says. “I’ve written hundreds of menus probably at this point, but when it’s suddenly your menu it becomes deeply personal. You want it to convey a message, so there’s tidbits of me in there, from traveling, from growing up. I felt like if I could make it personal, that would transcend to my guests.”
While originally unsure about the customer buy-in of different and new takes on traditional Appalachian cuisine, Young says the support and engagement has been unwavering since the beginning. By and large with the menu, Young has taken a key ingredient and made it the focal point of a dish.
“There are a lot of people who do great versions of what I would call an archival version of Appalachian food, like out of Granny’s recipe box or how their grandmother did it,” he says. “I wanted to focus on proteins, the center of the plate, that people aren’t exploring. This is my way of exploring Appalachian cuisine, taking something that’s comforting and familiar and then introducing something new, exciting and multicultural to that.”
Young says he also wanted to feature a few pasta dishes, harkening back to his culinary background training in Champaign, Illinois under a renowned chef. As a result, Bruno’s Spotted Hare has a healthy menu mix, and a local partnership with Hernshaw Farms provides mushrooms for many dishes, including mushroom stroganoff.
“I wondered if that would resonate with people because this is a vegetarian dish, and I’m stunned by how many people order it who are not vegetarians at all,” Young says. “Hernshaw Farms’ mushrooms are spectacular, and they’re absolutely the star of the show.”
Having been open for just a few weeks, and currently open for dinner service Wednesday through Saturday, Young is still adjusting, but he’s already looking ahead for future plans for Bruno’s Spotted Hare, including introducing Sunday brunch in the near future. Young says brunch will be a great opportunity for folks to begin exploring the restaurant at different hours.
“We haven’t started doing specials yet,” he says. “I still want people to explore the menu. More importantly than doing specials, we’ve got Sunday brunch right around the corner. Brunch is a good way for people to see a different side of what we can do; it’s a good place to start. Specials are maybe not far off, but they’re not my one focus right now.”
While Bruno’s Spotted Hare accepts reservations in an easy-to-use online format, Young says walks in are accepted and welcomed.
“We’re totally fine if somebody walks through the door, but we offer the reservation platform as a way for somebody to know they have a table guaranteed,” he says.
After about two decades in the food and beverage industry, working as a chef, culinarian and mixologist, Young says his passion for the craft is what keeps him motivated and continues to inspire him.
“I took a big leap in terms of how I viewed the industry, and instead of looking at it as a chef would, I looked at the bigger picture, all the details and actually understanding the guest experience and how you elevate that,” he says. “If you’re like me, there’s always an air of at least friendly competition. You want to be the best you can be.”
For some time, Young had been toying with the idea of eventually opening his own restaurant; it was like a
natural progression, he says. Located on Central Avenue in Barboursville, the space, which, among other things, used to house a pool hall and a five and dime, had a ton of potential.
“Sometimes the right thing finds you,” he says. “If you can say something is fated as in that’s your fate or kismet, this certainly is. It was people coming together to create this.”
A historic building dating back to the late 1800s, it needed some TLC, Young says. Now, there isn’t a surface inside Bruno’s Spotted Hare that hasn’t been refurbished or touched with wallpaper, a paintbrush or a decoration.
“To me, this is one of the most iconic spaces from Huntington to Charleston,” Young says. “A lot of the things that are amazing about it were already here; they just needed for their potential to be fulfilled. I’ve developed multiple concepts for other people, but this is pretty in line with what I wanted to achieve if it was mine and would bear my namesake.”
The community of Barboursville has shown incredible support for Young and Bruno’s Spotted Hare since it opened.
Another collaboration has been with Koerber Beer Company, located down the street, who brews a specific beer for the restaurant.
“The village of Barboursville couldn’t be more welcoming,” Young says. “We’re all in it together, we all frequent each other’s establishments, and the sense of community here is unparalleled. They really go out of their way to help businesses succeed in whatever way they possibly can.” a
Red Velvet Cookie Cutouts
• 1 red velvet cake mix
• 1 cup all-purpose flour
• 1 heaping tablespoon cocoa powder
• 1 cup sugar
• 1 cup milk
• 3 eggs
• 1 stick melted butter
FROSTING:
• 1 stick softened butter
• 1 package (8 ounces) softened cream cheese
• 1/4 cup heavy whipping cream
• White sanding sugar (optional)
Heat oven to 350˚F. In mixing bowl, mix cake mix, flour, cocoa powder and sugar. Blend in milk, eggs and butter.
Cover two cookie sheets with parchment paper. Pour half the mixture onto each sheet. Bake 25-30 minutes.
Let cookies cool then freeze 1 hour. Use cookie cutters to make desired shapes.
To make frosting: In bowl, mix butter, cream cheese and whipping cream. Slowly blend in powdered sugar.
Using knife or piping bag, frost cookies. Sprinkle with sanding sugar for sparkly snow appearance, if desired.
Red Velvet Cake Balls
• 1 red velvet cake mix
• 1 cup all-purpose flour
• 1 heaping tablespoon cocoa powder
• 1 cup sugar
• 1 cup milk
• 3 eggs
• 1 stick melted butter
FROSTING:
• 1/2 stick softened butter
• 4 ounces softened cream cheese
• 1/8 cup heavy whipping cream
• 2 1/2 cups powdered sugar, plus additional for rolling, divided
Heat oven to 350˚F.In mixing bowl, mix cake mix, flour, cocoa powder and sugar. Blend in milk, eggs and butter. Grease 9-by-13-inch pan and pour in batter.
Bake 45 minutes.
Remove from oven and use fork to crumble cake then place in large bowl.
To make frosting: In bowl, mix butter, cream cheese and whipping cream. Slowly blend in powdered sugar.
Mix frosting into bowl with cake.
Form cake mixture into balls then roll in powdered sugar.
BISCUITS:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 1/2 teaspoons sugar
• 1/4 teaspoon salt
• 2 teaspoons cream of tartar
• 1/2 cup cold unsalted butter
• 2/3 cup buttermilk
• 1 tablespoon butter, melted
TURKEY POT PIE FILLING:
• 1/2 cup turkey fat
• 1 1/2 cups diced onion
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1 bay leaf
• 1 tablespoon minced garlic
• 1 tablespoon chopped thyme
• 1 tablespoon diamond crystal salt
• 1 tablespoon coarse black pepper
• 1 cup all-purpose flour, divided
• 8 cups cold turkey stock
• TajÌn Clasico Seasoning, to taste (about 1 tablespoon)
• 6 cups leftover cooked turkey
Leftover Holiday Biscuit Pie
To make biscuits: In mixing bowl, combine flour, baking powder, sugar, salt and cream of tartar.
Grate butter and mix with dry ingredients.
Carefully add buttermilk and mix until incorporated.
Fold over 5-6 times, roll out and cut into 10-12 rounds.
Place cut biscuits on floured surface.
Refrigerate 30 minutes.
To make turkey pot pie filling: Preheat oven to 375 F.
Heat large pot over high heat and add turkey fat.
Add onions, carrots, celery, bay leaf, garlic, thyme, salt and pepper; gently sweat.
Add 1/2 cup flour and cook 2-3 minutes.
Add turkey stock 2 cups at a time, allowing to thicken before adding more.
In bowl, mix remaining flour with turkey.
Add turkey pot, bring to simmer until thickened.
Add seasoning, to taste. Add pot pie filling to casserole dish and gently place biscuits closely together on top.
Brush biscuits with melted butter and bake 25-30 minutes.
Remove from oven and cool 10-15 minutes before serving.
Loaded Spinach Dip
• 16 ounces softened cream cheese
• 1/2 cup mayo
• 1/2 cup sour cream
• 10 ounces thawed spinach
• 14 ounces drained canned artichoke hearts, roughly chopped
• 1 package (2 1/2 ounces) real bacon pieces
• 1 cup Parmesan cheese
• 1 cup mozzarella cheese
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Pretzel bites, toasted baguette slices, crackers or veggies, for serving
Heat oven to 375˚F.
In large bowl, mix cream cheese, mayo and sour cream. Add spinach, artichoke hearts, bacon, Parmesan and mozzarella. Mix in garlic powder and onion powder. Add salt and pepper, to taste.
Spoon into oven-safe skillet or baking dish and bake 20-25 minutes. Serve with pretzel bites, toasted baguette slices, crackers or veggies.
food | From the Cookbook
Sweetpotato Cheesecake Brownies
BROWNIE LAYER:
• Floured baking spray
• 1 package (18.2 ounces) dark chocolate fudge brownie mix
• 3/4 cup mashed sweetpotato, cooled
• 1/4 cup vegetable oil
• 1/4 cup water
• 1 egg
CHEESECAKE LAYER:
• 1 package (8 ounces) reduced-fat cream cheese
• 3/4 cup mashed sweetpotato, cooled
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup miniature chocolate chips
Preheat oven to 350˚F. Spray 9-by-9-inch square pan with floured baking spray.
To prepare brownie layer: In medium bowl, stir brownie mix, sweetpotato, oil, water and egg until blended. Spread batter in bottom of prepared pan.
To prepare cheesecake layer: Using electric mixer, beat cream cheese until smooth. Add mashed sweetpotato, sugar, egg and vanilla; mix until well blended. Spread cheese mixture over brownie batter.
Bake 50-60 minutes, or until wooden pick inserted comes out almost clean. Remove from oven and cool 15 minutes. Sprinkle surface with chocolate chips. Cool completely. Remove from pan and serve.
Substitution: Use coconut sugar in place of granulated sugar.
Festive Popcorn Trees
• 10 cups air-popped popcorn
• 1 bag (10 ounces) miniature marshmallows
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Nonstick cooking spray
• Green decorating sugar
• Blue decorating sugar
• 1 tube white frosting with decorating tip
• Assorted small colorful candies, such as sprinkles
• Miniature silver dragees
• Sugar cookies, for serving (optional)
• Shredded coconut, for serving (optional)
Place popcorn in large bowl. In medium saucepan over medium-low heat, stir marshmallows and butter until marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla extract.
Pour mixture over popcorn in bowl. Toss well to coat popcorn evenly.
Line baking sheet with foil. Spray hands with nonstick cooking spray then scoop about 1 cup popcorn mixture. Shape mixture into cone, keeping base flat. This forms one tree. Sprinkle tree with green and blue decorating sugars; place tree on baking sheet. Repeat to make additional trees.
Pipe frosting on trees to make garland then decorate with colorful candies and miniature silver dragees.
Serving suggestion: Place each tree on sugar cookie, if desired, and decorate serving tray with shredded coconut to resemble snow.
A homegrown advantage
s the summer days faded into the crispness of autumn, students across our area returned to their local schools and their college campuses, embarking on their academic journey. For me, the beginning of the school year marks a time of excitement, anticipation, and a renewed sense of purpose. For many young people, the pursuit of a college degree represents a significant milestone in their lives, offering opportunities for personal growth, professional development and lifelong learning.
AOhio University Southern plays a vital role in providing accessible, affordable and quality education to students in their local communities. Southern, located in Ironton, offers a unique blend of academic rigor, personalized attention and a strong sense of community. Our commitment to academic excellence and industry partnerships equips graduates with the skills and knowledge they need to succeed.
As a cornerstone of higher education in the region, the Southern campus is committed to preparing students for successful careers. Our faculty are dedicated to teaching and mentoring students and our small class sizes allow for personalized attention. We also offer a wide range of associate and bachelor’s degrees in nursing, education, social work, psychology, history, electronic media, communications and business, just to name a few. We also provide extracurricular activities and student support services to help students achieve their academic dreams. Our diverse academic programs and hands-on learning experiences equip students with the tools they need to thrive in the workforce. The Southern Campus’s partnerships with local businesses and industries ensure that graduates are prepared with the skills and knowledge that employers seek.
For many, the opportunity to earn a degree in their hometown is invaluable. By staying close to home, our students can maintain strong ties with their families and communities while pursuing their degrees. Additionally, staying close to home provides our students with a familiar and supportive environment, making the transition to college life less daunting.
Southern also prides itself on creating a sense of belonging and giving back to the community. At Southern, students have the opportunity to connect with others, explore diverse cultures, and develop lifelong friendships. These experiences contribute to personal growth, help individuals become well-rounded citizens and show students the positive impact they can make on others.
I am incredibly proud of our students and their dedication to their studies. Their passion, intelligence and resilience inspire me every day. I am confident that they will go on to achieve great things and make a positive impact on our region.
As students return to campus, let us celebrate the power of education to transform lives and enrich our communities. May this new academic year be filled with intellectual curiosity, personal growth, and a commitment to making a positive impact on our region.
When your goal is beating cancer, you need a strong team.
One that’s united in purpose.
Marshall Health Network has joined our people, our expertise, our technology, and our vast knowledge to form a regional cancer institute, offering:
• More specialists and subspecialists.
• Greater access to breakthrough research and clinical trials.
• Combined resources that are focused solely on helping you beat cancer.