Staff recipes for holiday cheer
This December’s holiday edition of Newslink is serving up something extra special — a collection of favorite recipes from our talented City of Johnson City staff! Whether you’re looking for a cozy drink, a sweet treat, or a savory snack, our team has you covered.
Special Assistant United States Attorney AnCharlene Davis brings comfort to the table with her Crock Pot Caramel Apple Cider and classic Sausage Balls — perfect for warming up on a cold winter day.
Human Resources Director Melanie Rice shares two crowdpleasers: her Famous Apple Salad, a fresh and festive favorite, and Fire Crackers for those who like a little spice with their snack.
Assistant Risk Management
Director Kim Shepard satisfies both savory and sweet cravings with her Hashbrown Casserole and indulgent Rocky Road Candy — a winning combination for any gathering.
Administrative Specialist II Amy McCurry brings a bit of sweetness to the season with her Chess Squares, a rich and decadent treat that’s sure to disappear quickly!
Main Street Director Lindsey Jones offers her humor (and a
quick meal solution) with the Exceptionally Average Grilled Cheese — a recipe that proves simple can still be special.
Graphic Design Specialist Leigh Ann Fama adds versatility to the menu with her Sausage and Cheese Crescent Rolls and Banana Chocolate Chip Bars — perfect for brunch or dessert.
IT Specialist Wendy Graham sweetens the holidays with her festive Christmas Chip Cookies, a colorful and delicious addition to any cookie tray.
Executive Assistant Beth Greene bakes up her mouthwatering Chocolate Chip Bundt Cake, an elegant yet comforting dessert that’s perfect for sharing.
And finally, Digital Communications Manager JT McSpadden puts a gourmet twist on the holidays with his rich, flavorful Guinness Glaze—a treat for those who enjoy bold flavors.
Thank you to these staff members for sharing a taste of their kitchens and making this season extra merry! We hope these recipes, found throughout this Newslink, inspire you to try something new and bring a little more joy to your holiday celebrations.
Festive fun at annual Employee Christmas Luncheon
The spirit of the season was alive and well at the annual Johnson City Employee Christmas Luncheon on Friday, Dec. 13. Hosted by Main Street Director Lindsey Jones and Special Events Manager Sara DelBene, with support from Parks and Recreation staff
and the Communications and Marketing Department, this year’s gathering welcomed more than 800 employees to the Memorial Park Community Center for an afternoon of festive fun.
The delicious meal, provided
by Project BBQ, fueled lively conversations and laughter as City employees enjoyed the opportunity to relax and connect with coworkers from across departments. Adding to the merriment, City Manager Cathy Ball and Mayor John Hunter shared words of appreciation and cheer before spreading some extra holiday joy by handing out gift bags to the lucky winners of a random prize drawing.
Thank you to everyone who made this wonderful tradition possible and to all who joined in celebrating the season.
New mayor, vice mayor appointed to commission
Newly sworn leaders took their oaths of office during the 43rd Inaugural Ceremony for the City of Johnson City on
Monday, Dec. 2. Congratulations to City Commissioners Greg Cox, Todd Fowler, and Joe Wise.
Johnson City’s newest Mayor, John Hunter, and Vice Mayor, Greg Cox, were selected at the Board of Commissioners meeting on Thursday, Dec. 5 to represent Johnson City in their respective roles for the next two years.
Thank you for your dedication to our community and the welfare of its residents.
Melanie’s Famous Apple Salad
INGREDIENTS
20 ounce can of crushed pineapple (do not drain)
2/3 cups granulated sugar
3 ounces lemon jello
8 ounces cream cheese (softened)
1 ½ cup of your favorite crisp apples (diced and unpeeled)
DIRECTIONS
1 cup chopped nuts (toasted pecans optional)
1 cup chopped celery
8 ounces whipped topping
1. In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes.
2. Add gelatin; stir until dissolved.
3. Add cream cheese; stir until the mixture is thoroughly combined. Let cool.
4. Fold in apples, nuts, celery, and whipped topping.
5. Place in a bowl and keep in the fridge.
Mark Hollis promoted to Platoon 1 captain
the promotion of Mark Hollis to the rank of captain. A 23year JCPD veteran, Hollis has demonstrated exceptional leadership and a strong commitment to communityfocused policing.
As captain, Hollis will oversee Platoon 1. He previously led Platoon 5 – the Community Policing Unit – and has served in the Traffic Unit, Criminal
1 pound hot sausage
Investigations Division, and as a narcotics investigator. Hollis also spent 16 years on the SWAT team and worked as a Task Force Officer with the FBI and U.S. Marshals Service.
“I am excited for the opportunities ahead and grateful for the trust placed in me,” said Capt. Hollis.
Congratulations, Capt. Hollis!
AnCharlene’s Sausage Balls
INGREDIENTS
8 ounces cream cheese (softened)
1 cup Bisquick
4 ounces sharp shredded cheddar cheese
DIRECTIONS
1. Preheat oven to 375 degrees.
1. Combine all ingredients in a bowl and mix until blended.
2. Roll into 1 inch balls and place on ungreased cooking sheet.
3. Bake 20 minutes until browned.
Johnson City Police Chief Billy Church has announced
Leigh Ann’s Sausage and Cheese Crescent Rolls
INGREDIENTS
16 ounces ground sausage (regular or hot)
16 ounces shredded mozzarella
2 cans Pillsbury Crescent Rolls
DIRECTIONS
1. Cook ground sausage in pan. Drain and transfer to mixing bowl to cool.
2. When the sausage has cooled, add mozzarella cheese to bowl and mix.
3. Heat oven to 375 degrees.
4. Unroll dough and separate into 8 triangles. Pat down to flatten a bit.
5. Cover each triangle with a layer of the sausage and cheese mixture.
6. Roll up triangles with mixture, starting at wide end (It’s normal for the roll to look a little bulky and the mixture to be falling from the edges; don’t worry, it will all meld together while baking and taste delicious).
7. Place rolls on baking sheet (Lining with parchment paper makes for easier removal. The roll shouldn’t stick but the melted cheese might.)
8. Bake 10 to 13 minutes or until golden brown.
Feedback requested: Future Land Use Map
The Johnson City Planning and Development Services Department is finalizing its Growth Management Plan
and seeking feedback on the proposed Future Land Use Map.
Developed through extensive community engagement since October 2023, the map outlines future land characteristics, density, and zoning to guide long-term development.
“We’re in the final stages and need your input to finalize this important document,” said
Planning Consultant Whitney Hodges.
Residents are encouraged to share feedback during this draft phase to ensure all concerns are addressed.
For more information or to provide input, visit horizon2045jc.com/getinvolved.
Wendy’s Christmas Chip Cookies
INGREDIENTS
1 cup unsalted butter (2 sticks)
1 ¼ cups packed light brown sugar
1/2 cup granulated sugar
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour, spooned and leveled
1 cup old-fashioned oats
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup white chocolate chips
1 cup semisweet
DIRECTIONS
1. In a large saucepan, melt the butter over low-medium heat until foamy. Stir constantly and cook until it’s brown and smells nutty, about 5-7 minutes. Remove the pot from the heat and let it cool for 2-3 minutes.
2. In a large mixing bowl, combine the brown and white sugars. Add the browned butter and whisk it by hand until blended and smooth. Place the bowl in the fridge for 10-15 minutes.
3. When the brown butter and sugars have cooled, add the egg, egg yolks, and vanilla and whisk well until fully combined.
4. In a separate bowl, stir the flour, oats, baking soda, salt, and cinnamon to distribute the ingredients evenly.
5. Add half of the dry mixture to the wet ingredients and stir with a spatula until it’s mostly combined. Then, add the rest of the dry ingredients, chocolate chips, and chopped nuts (if using), and stir until it’s just combined.
6. Portion 2 tablespoons of cookie dough into balls.
7. Arrange them on one parchment-lined baking sheet (without spacing), cover with plastic, and chill for 30 minutes.
8. Preheat the oven to 325 degrees and line a second baking sheet with parchment paper.
9. Divide the firm cookie dough balls between the 2 sheets, leaving at least 2 inches between each one. For thicker cookies, leave them as is. For thinner cookies, flatten them slightly with the bottom of a glass.
10. Bake for 10-12 minutes until golden around the edges.
11. Let the cookies cool on the baking trays until they’re firm enough to move. Then, transfer them to a wire rack to cool completely. Serve and enjoy!
Winter driving tips from Risk Management
Risk Management reminds City employees about important winter driving tips. Winter weather can make driving hazardous, so it’s important to take precautions.
Slow down to maintain control on icy or snowy roads, and increase your following distance to allow for more reaction time. Ensure your
tires are properly inflated and have good tread, and keep your gas tank at least half full. Always clear snow and ice from windows, mirrors, and lights before driving, and use headlights in low visibility conditions. Lastly, keep an emergency kit in your car with essentials like blankets, water, and a flashlight. Stay safe and be prepared this winter!
Leigh Ann’s Banana Chocolate Chip Bars
INGREDIENTS
5 very ripe bananas (about 1 2/3 cups)
¾ cup brown sugar
¼ cup oil
¼ cup milk
2 eggs
DIRECTIONS
1 ¾ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 cup mini chocolate chips (divided)
1. Heat oven to 350 degrees. Spray a 15 × 10 1/2 inch pan with non-stick spray and set aside.
2. Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
3. Spread the batter into the prepared pan and sprinkle remaining chips on top.
4. Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares.
Amy’s Chess Squares
INGREDIENTS - Crust
8 tablespoons unsalted softened butter
1 egg
DIRECTIONS
1. Preheat oven to 350 degrees.
INGREDIENTS - Topping
8 ounces cream cheese softened
1 teaspoon vanilla extract
3 eggs
1 pound powdered sugar
2. In mixing bowl, add cake mix, softened butter, and one egg. Mix thoroughly with a hand or stand mixer. Press into the bottom of a greased 9 x 13 inch pan.
3. In a separate mixing bowl, beat together softened cream cheese, vanilla, and 3 eggs until smooth. Slowly add in powdered sugar until completely combined. Pour over the first set of ingredients in 9 x 13 inch pan.
4. Bake for 30 to 35 minutes. Middle should be set and top slightly browned.
5. Cool for 1 hour. Slice into small squares. Enjoy.
Bicyclists, motorists must work together
Cyclists and drivers must work together to ensure safety on the road. Tennessee law requires cyclists to follow traffic laws just like motor vehicles, including stopping at stop signs and signaling turns. Drivers should always
give cyclists at least 3 feet of space when passing. When turning, drivers must yield to cyclists in bike lanes. Cyclists are also required to ride on the right side of the road and use bike lanes when available. Both parties should remain alert and avoid distractions to prevent accidents.
For more detailed bicycle laws, click on the button below.
WSS celebrates 50 years
of
the Safe Drinking Water Act
The City of Johnson City’s Water and Sewer Services proudly celebrates the 50th anniversary of the Safe Drinking Water Act (SDWA),
the landmark law that has protected public health by ensuring safe, clean drinking water since 1974.
For five decades, the SDWA has set water quality standards, reduced harmful contaminants, and supported water systems nationwide. Locally, Water and Sewer Services has upheld these principles by investing in treatment plants, upgrading
infrastructure, and fostering partnerships to ensure Johnson City’s access to safe, reliable drinking water.
This milestone highlights the importance of safeguarding our essential water resources. Water and Sewer Services thanks the community for supporting these efforts and invites everyone to join in reflecting on the progress made and challenges ahead.
Kim’s Hashbrown Casserole
INGREDIENTS
2 pounds frozen shredded hashbrowns
½ cup melted butter
10 ¼ ounces can cream of chicken soup
1 pint sour cream
½ cup chopped onions
DIRECTIONS
1. Preheat oven to 350 degrees, and coat an 11 x 14 baking dish with cooking spray.
2. Mix all ingredients together and place in the prepared dish.
3. Bake for 45 minutes or until golden brown on top.
2 cups grated cheddar cheese
1 teaspoon salt ¼ teaspoon pepper
Agency recognizes Deegan’s conservation education
Connie Deegan, naturalist program coordinator, has been recognized as Conservation Educator of the Year by the Washington County Soil and
Conservation District. This honor highlights Connie’s exceptional dedication to environmental education and her passion for conservation.
“Education, with conservation as the core goal, are two of my passions,” Connie said.
Connie’s leadership has been instrumental in fostering environmental stewardship throughout the community.
JT’s Guinness Glaze
INGREDIENTS
12 ounces Guinness Extra Stout Beer
1 ¼ cup brown sugar (lightly packed)
DIRECTIONS
Whether through hands-on programs, nature walks, or educational workshops, she consistently demonstrates a deep commitment to helping individuals understand and protect local ecosystems.
We are proud to celebrate Connie’s hard work, knowledge, and enthusiasm, which have made a lasting impact on conservation efforts in Washington County.
1. Pour all ingredients into a medium saucepan and combine with a whisk.
2. Bring to a boil. Reduce heat to medium and simmer until reduced to half of original amount.
3. Glaze will thicken as it cools.
NOTES
• Be careful not to whisk too vigorously. Glaze bubbles up quite high, so stir gently.
• Pour into a container and keep in the refrigerator.
• This glaze is amazing on salmon, chicken, burgers, and grilled shrimp!
Shop with a Cop expands to include middle schoolers
On Dec. 17, the Police Department expanded its Shop with a Cop program to middle school students. Selected by Johnson City Schools, students from Liberty Bell and Indian Trail enjoyed lunch and holiday shopping at The Mall at Johnson City with officers.
The initiative, designed to foster positive relationships between officers and youth, began on Dec. 11
with a successful event for elementary students.
Chief Billy Church emphasized the importance of mentorship for middle school youth, saying, “This is a critical age where positive role models can have a lasting impact.”
The event was funded by contributions from businesses, law enforcement, and community members.
Participants received a $250 shopping budget, lunch, food boxes for their families, and protein vouchers. This year’s Shop with a Cop events provided gifts for 206 children, including 30 middle school students.
Beth’s Chocolate Chip Bundt Cake
INGREDIENTS
1 box yellow cake mix (without butter)
1 large box instant chocolate pudding
½ cup sugar
2/3 cup water
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Mix cake mix, pudding, sugar, water, oil and eggs well.
3. Add chocolate chips (be sure you use the mini chips) and sour cream. Mix.
4. Bake in a greased and floured bundt pan or tube pan for one hour.
Chief of Cheer supports holiday messaging for JCFD
The Johnson City Fire Department added a seasonal position to its roster this year. The post is Chief of Cheer, and the new hire is Fireball. This mischievous and feisty elf works hard to keep our community laughing while spreading important information about fire safety. If you have not seen what Fireball’s been
up to, don’t get your tinsel in a tangle. You still have time to check out his antics! Just follow the Johnson City Fire Department on Facebook and Instagram. Fireball tells the JCFD he’s enjoying his time in Johnson City and hopes to return in the same capacity for the 2025 holiday season. Merry Christmas from the JCFD!
Lindsey’s Exceptionally Average Grilled Cheese
INGREDIENTS
DIRECTIONS
1. Turn on the cooktop to med/high.
2. Lightly butter 2 slices of bread. I prefer gluten-free.
3. Throw bread onto skillet and brown on each side.
4. Pick up one slice of bread (be careful, its hot!) and add Duke’s mayo to it!
5. Add one slice of cheese on top of the mayo side of the bread slice.
6. Add 3 to 4 dill sandwich pickles onto the cheese.
7. Add one slice of cheese on top of the pickles.
8. Place all of the above back onto the skillet and top with the other slice of bread.
9. Warm, press, and flip.
10. Take off the eye, throw it on a plate, turn off the stove, and enjoy!
Medal of Distinguished Service awarded to Dykes
The Johnson City Police Department (JCPD) proudly announces that Officer Sharrell Dykes received the Medal of Distinguished Service on Dec. 13 for his bravery and selfless actions during Hurricane Helene.
On Sept. 27, as flooding intensified, Officer Dykes reminded JCPD leadership of a 5-ton military truck that could assist in emergencies. Later that day, the Emergency Operations Center requested its use to rescue eight Washington County Sheriff’s Office (WCSO) deputies and a K9 stranded in Embreeville.
Without hesitation, Officer Dykes retrieved the truck, picked up a WCSO employee, and navigated treacherous
floodwaters to complete the rescue. At times, water surged over the hood of the vehicle, raising concerns about being swept away.
JCPD Chief Billy Church said, “Officer Dykes’ heroic actions exemplify exceptional character, courage, and dedication to public service.”
The JCPD awards committee selected Officer Dykes for this distinguished honor.
Kim’s Rocky Road Candy
INGREDIENTS
12 ounces semi-sweet chocolate chips
14 ounce can Eagle Brand condensed milk
2 tablespoons butter
DIRECTIONS
2 cups dry roasted salted peanuts 10 ½ ounces mini marshmallows
1. Melt chocolate chips, condensed milk, and butter in a double boiler.
2. In a large bowl, combine peanuts and marshmallows. Fold in the chocolate mixture and mix well.
3. Press into a greased sheet pan and refrigerate overnight.
4. Cut into bite-sized squares and enjoy!
Celebrate new hires, promotions, retirements
New Hires - November
Donna Mitchell - Juvenile Court
Ben Wilkerson - Information Technology
Robert O’Connor - Water & Sewer Services
Alice Clark - Transit
Grace Cochran - Parks & Recreation
Michael Hudson - Public Works
Holly Gamblin - Transit
Tammy Tetreault - Transit
James Chiarieri - Parks & Recreation
Emilie Belisle - Water & Sewer Services
Kristy Fenner - Finance
Lane Garland - Water & Sewer Services
Promotions - November
Wayne Lyons - Planning & Development Services
Sheila Saults - Public Works
William Gibson - Water & Sewer Services
Matthew Williams - Water & Sewer Services
Retirements - November
Fleet Management
AnCharlene’s Crock Pot Apple Cider
INGREDIENTS
2 quarts apple cider
1/2 cup brown sugar (packed)
2 teaspoons vanilla extract
1. Pour apple cider into 4 quart crock pot.
2. Add brown sugar and vanilla, stir well.
DIRECTIONS
3. Tie cinnamon sticks in small square of cheesecloth and add to cider.
4. Cover crock pot and cook on low for 3 hours.
5. After 3 hours, remove cinnamon sticks and discard, then add caramel sauce to cider. Stir well, and cook for 30 more minutes.
6. Stir just prior to serving. Enjoy.
3 cinnamon sticks 1/2 cup Smucker’s Caramel Sundae Sauce
Edward Grindstaff -
(15)
Melanie’s Fire Crackers
INGREDIENTS
16 ounce package of saltine crackers
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
DIRECTIONS
1. Use a large 2-gallon-size Ziploc bag or a large mixing bowl to combine the above ingredients, except the crackers.
2. Once mixed well, add all 4 sleeves of the crackers to the bag or bowl.
3. Seal and turn gently several times or gently stir the crackers to distribute the marinade well.
4. Let sit overnight.
2025 CITY OBSERVED
HOLIDAYS TO REMEMBER
Jan. 1 – New Year’s Day Holiday
Jan. 20 - Martin Luther King Jr. Day
May 26 - Memorial Day
July 4 - Independence Day
Sept. 1 - Labor Day
Nov. 27 & 28 - Thanksgiving Day
Dec. 24 & 25 - Christmas Day
4 tablespoons ranch dressing mix
3 tablespoons red pepper flakes
2 cups cooking oil
