Holiday Flavors
For Festive Ole Miss Tables
Recipes from our Staff
Mom’s Bourbon Balls 1 cup vanilla wafer crumbs 1 cup pecans, chopped fine 1/4 cup bourbon 1 tbsp. cocoa 1 1/2 tbsp. white corn syrup Powered sugar
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ix all ingredients together. Roll into one-inch balls, and then roll in powdered sugar. Enjoy!
Tim Walsh, Executive Director
Fruitcake Cookies 8 oz. candied cherries 16 oz. candied fruit mix 14 oz. can sweetened condensed milk 1 cup walnut pieces 1 cup shredded coconut 1 cup self-rising flour
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reheat oven to 350 degrees. Mix fruit and flour until fruit is coated. Add remaining ingredients to fruit mixture and stir until incorporated. Bake on an ungreased baking sheet for 7-8 minutes, removing before edges get brown. Enjoy!
Sheila Dossett, Senior Associate Director
Laura’s Blueberry Cobbler Filling: 2 cups fresh or frozen blueberries 1/2 cup firmly packed brown sugar 3 tbsp. cornstarch 4 tbsp. apple cider vinegar 4 tbsp. diced white onion 1/2 tsp. powdered ginger 1/2 tsp. cinnamon 1/4 tsp. salt 1/2 cup crumbled feta cheese
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ombine first eight ingredients in a saucepan over medium heat and bring to a boil. Cook until thickened, usually 3-5 minutes. Set aside. Topping: 1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup milk 3 tablespoons melted butter
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ift together flour, baking powder and salt. Mix milk and butter together in a measuring cup and add to dry mixture all at once. Stir until mixture is moistened and forms a ball of dough. Lightly butter a 1.5 quart casserole dish or 9 inch pie plate. Sprinkle feta on bottom layer. Add blueberry mixture and spread evenly in dish. Pinch dough in fingerfuls and drop on top of blueberry mixture. Bake at 425 degrees for 25-30 minutes or until lightly browned.
Clay Cavett, Associate Director
‘Puppy Chow’ 9 cups Chex cereal 1 cup semisweet chocolate chips 1/2 cup peanut butter 1/4 cup butter 1 tsp. vanilla extract 1 1/2 cups powdered sugar
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lace cereal into a large bowl and set aside. Combine chocolate chips, peanut butter and butter into a one-quart, microwavable bowl; microwave on high for one minute. Stir mixture and microwave 30 seconds longer or until mixture can be stirred smooth; stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly covered. Pour into a two-gallon plastic food storage bag and add powdered sugar. Seal bag and shake until contents are well coated in powdered sugar. Spread onto wax paper to cool.
Scott Thompson, Assistant Director
Perfect Pecan Pie 1 cup sugar 1/4 cup unsalted butter 3/4 cup light Karo syrup 4 large eggs 3 tsp. vanilla extract 1 1/2 cup pecan halves Unbaked nine-inch pie shell
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reheat oven to 400 degrees. In a mixer, cream butter and sugar. Mix in eggs, then the Karo syrup, then the vanilla. If a little extra of anything gets mixed in, no harm will be done. Mix well. Stop the blender, and stir in the pecans. Stir reverently. Pour the whole business into the pie shell. Bake at 400 degrees for five minutes, then at 325 degrees for 45 minutes.
Steve Mullen, Assistant Director for Membership and Marketing
Chocolate Mousse Trifle 1 can sweetened condensed milk 2 squares unsweetened chocolate, melted 2 cups cold water 1 small package chocolate instant pudding 1 cup whipping cream, whipped 1 Devil’s Food cake baked in a jelly roll pan (mix or scratch good both ways) 1 large tub Cool Whip or 2 cups whipping cream, whipped 1 cup crushed toffee bars or candy of your choice
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ake cake and cool completely. Cut into 1 to 2 inch squares, cover and set aside. Beat condensed milk and melted chocolate. Slowly beat
in water, then pudding mix. Chill 30 minutes. Whip 1 cup whipping cream. Remove chocolate mixture from refrigerator and stir well. Fold in whipped cream and return mixture to refrigerator. Chill for 1 hour. Assembling the trifle: Place a layer of cake cubes in the bottom of a large trifle bowl or any large, straight sided bowl. Top with a layer of mousse, sprinkle with 1/3 of the crushed toffee and top with Cool Whip or more whipped cream. Repeat layers 3 times. Top with more crushed candy. Cover tightly and chill before serving. Better if made the day before.
Port Kaigler, Club Coordinator
Coconut Oatmeal Cookies 1 cup firmly packed brown sugar 1 cup white sugar 1 cup Crisco shortening 2 eggs 2 cups flaked coconut 2 cups uncooked quick-cooking oatmeal 2 cups flour 1 tsp. baking powder 1/2 tsp. salt 1 tsp. baking soda 1 tsp. vanilla extract
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ix ingredients in order listed, sifting flour, baking powder, salt and soda together before adding. Drop by teaspoonsful on greased cookie sheet. Bake at 375 degrees for 10-15 minutes.
Annie Rhoades, Publications Editor
Ten Million Dollar Cobbler 2 29-oz. cans of sliced peaches in heavy syrup (save ½ cup of juice) 1 20-oz. can of crushed pineapple (drain juice) 2 tbsp. Maraschino cherry juice 1 tsp. vanilla 1 tbsp. canola oil 1 egg
1/2 cup milk 1 cup sugar 2 1/2 cups Jiffy baking mix For topping: 1 20-oz. can of sliced pineapple (drain juice) Brown sugar Maraschino cherries
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reheat oven to 400 degrees. Butter a 9x13-inch baking dish. In a large mixing bowl, combine peaches, pineapple, peach juice, cherry juice, vanilla, oil, egg and milk. Stir in sugar and baking mix thoroughly and pour in dish. Bake for 25 minutes. Remove dish and sprinkle brown sugar on top. Add sliced pineapple and Maraschino cherries. Bake for another 10 minutes.
Emily Briggs, Executive Assistant/Office Manager
‘Rebel Mix’ 1 box Golden Grahams cereal 1 package White Almond Bark 1 can Planters Peanuts (salted or unsalted)
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lace two long pieces of wax paper on kitchen counter. Empty box of cereal and peanuts on wax paper. Stovetop: On medium heat, temper white almond bark until fully melted (15 minutes). Pour melted white almond bark on cereal and peanuts. While white almond bark is warm, incorporate all ingredients together with hands until all is covered. Spread out on wax paper and let cool for one hour.
Julian Gilner, Assistant Director
Sausage ‘Brownies’ 2 cans crescent rolls 1 can Rotel, drained 1 pound pork sausage (mild or hot) 1 package (8 oz.) cream cheese
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n a skillet, brown sausage over medium heat. In a bowl, mix drained Rotel and cream cheese together before adding the browned sausage. In a 9x13 greased pan, spread out one can of the crescent rolls by pressing into bottom of pan and ½ inch up sides to form crust. Spoon sausage mixture evenly over the crescent rolls before topping with the second can of crescent rolls. Cook according to crescent roll directions or until golden brown. Cool before cutting into brownie size squares. Holiday Tip: Prepare sausage mixture the night before. On Christmas morning, simply put together and cook for a hot, easy treat that even Santa will enjoy!
Nadia Thornton, Assistant Manager, The Inn at Ole Miss
Chocolate Chip Pecan Bars 1 1/2 cups flour 3 tbsp. brown sugar 1 stick butter 2 eggs, lightly beaten 1/2 cup light corn syrup 1/2 cup brown sugar 1/2 cup chopped pecans 2 tbsp. melted butter 1/4 tsp. salt 1 tsp. vanilla extract 3/4 cup semisweet chocolate chips
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ombine flour and 3 tbsp. brown sugar in medium bowl. Cut in the stick of butter, until crumbly. Press into a buttered 8x11 inch baking pan. Bake in a preheated 350 degree oven for 15 minutes. In a large bowl, combine the eggs, corn syrup, 1/2 cup brown sugar, pecans, 2 tbsps. butter, vanilla, salt and chocolate chips. Mix well. Pour over baked crust and bake for 20-25 more minutes. Cool completely and cut into bars.
Annie Rhoades, Publications Editor
Thank You
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