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Christmas Recipes: Rice Krispie Treats, Oatmeal Cookies, Hot Chocolate

We are continuing our Christmas recipe series today with some family time favorites.

Today’s recipes include Traditional Oatmeal Cookies and Rice Krispie Treats — perfect recipes for the family to make together. And what would Christmas be without Hot Chocolate? Our quick and easy recipe can easily be increased to make enough for everyone, plus it’s easy to include some extra cocoa powder for a deeper, darker treat.

To submit your recipes to share with our readers, email them to news@northescambia.com.

Traditional Oatmeal Cookies

• 1 cup (2 sticks) salted butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt (optional)
• 3 cups of Quaker Oats (Quick)
• 1 cup raisins (optional)

Preheat oven to 350° F. Beat together butter and sugars until creamy. Add eggs and vanilla extract; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Slowly stir in oats. Drop by rounded tablespoon onto an ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on sheet, remove to wire rack.

Rice Krispie Treats

• 1/4 cup butter
  1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows
  6 cups Kellogg’s Rice Krispies cereal

In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat. Stir in the Kellogg’s Rice Krispies cereal coating them well with the melted marshmallow mixture. Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper. Cut into squares when the mixture cools. Makes 24 squares.

MICROWAVE DIRECTIONS:

Microwave butter with marshmallows on high setting for 2 minutes in a microwave safe mixing bowl. Stir together when melted. Microwave again on high for 1 additional minute. Stir in cereal, mixing until well coated. Press into pan as above.

Hot Chocolate

• 1 tbsp. cocoa powder
  2 tbsp. sugar
  2 tbsp. water
  1 c. milk
  a bit of vanilla, if desired

Combine cocoa, sugar, and water in a small saucepan. Heat it on low heat, stirring occasionally to prevent the paste from sticking to the pan. After about 1 to 2 minutes, add milk and vanilla. Mix it all together until it reaches your preferred temperature.

Tate Band Makes Appearance On National TV

The Tate High School’s Show Band of the South appeared on national television this morning on ABC.

The Tate Band was the only high school band in the country invited to perform in the annual parade that aired earlier this morning on WEAR.

The 155 members of the Tate Band traveled to Orlando the first weekend of December for the parade that was filmed December 6 in Disney’s Magic Kingdom theme park for the Christmas morning showing. The band was also invited to participate in opening scenes for the parade.

The band performed a medley of Christmas favorites, including  “Holly Jolly Christmas,” “Jolly Old St. Nicholas” and “Jingle Bells.”

Several of the band members and parents had the opportunity to be “extras” in the audience as the Jonas Brothers performed.

Each year, Disney invites bands to apply for the chance to appear in the nationally televised parade. Tate Band Director Joe Hooten submitted an application back in January based upon the band’s 37 years of superior rates, their 2008 appearance in the St. Patrick’s Day Parade in Dublin, Ireland as well as video footage and pictures from local events.

Pictured top: The Tate High School Show Band of the South performs in the Disney Christmas Parade on December 6. The parade will air on national television Christmas morning. Pictured inset:  Tate band member Nick Kelly (gray shirt) reaches toward Joe Jonas of the Jonas Brothers. Submitted photos for NorthEscambia.com, click to enlarge.

Christmas Recipes: Apples, Sweet Potatoes And A Quick Breakfast Brunch

We are continuing our Christmas recipe series today with a couple of desserts and a quick breakfast.

Today’s recipes feature an Apple Caramel Pudding and a Sweet Tater Cheesecake. We also have a Farmer’s Omelet Casserole that’s easy to cook and would provide a hearty Christmas morning breakfast or brunch for everyone.

To submit your recipes to share with our readers, email them to news@northescambia.com.

Farmer’s Omelet Casserole
by Terri Brown

• 3 cups frozen cubed hash brown potatoes
• 1 cup chopped green pepper, divided
• 1/3 cup chopped onion
• 1 tablespoon oil
• 18 large eggs, beaten
• 2 1/3 cups chopped cooked ham
• 1 1/4 cups chopped tomato, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper (coarse grind is best)
• 1 1/2 cups (6 oz) shredded Cheddar or Monterey Jack cheese

Cook potato, 3/4 cup green pepper and onion in oil in a large skillet over medium high heat, stirring constantly, 8 min. or until tender. Cool potatoes if preparing the night before. Combine potato mixture, eggs, ham, 1 cup tomato, salt and black pepper in a large bowl; stir well. Pour mixture into a lightly greased 13 x 9 inch baking dish. Bake, uncovered at 325 for 40 minutes or until golden. Top with remaining 1/4 cup green pepper and 1/4 cup tomato. Sprinkle evenly with cheese. Bake 5 more minutes until cheese melts.

Apple Caramel Pudding
by Janet Smith

• 1/4 cup flour
• 1 tsp. cinnamon
• 1/2 cup granulated sugar
• 1tsp salt
• 1 tsp baking powder
• 1/2 cup milk
• 1 1/2 cups chopped peeled apples

Combine first five ingredients; then add apples and milk. Blend thoroughly and pour into 8″ square pan.

Combine:

• 3/4 cup packed brown sugar
• 1/4 cup butter
• 3/4 cup boiling water

Mix sugar, boiling water and butter and pour over the batter already in pan. Bake
at 375 degree oven for 45 minutes. Seeve warm with ice cream or whipped cream. Very simple but rich dessert. Serves 4 to 6

Sweet Tater Cheesecake

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 4 large eggs
• 3 egg yolks
• 3 tablespoons flour
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 cup whipping cream (cool whip will work if no cream handy)
• 1 1/2 cups sweet potatoes, mashed (NOT CANNED)

.
Graham Cracker-Pecan Crust

• 2 cups finely crushed graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup finely chopped pecans
• Preparation:
• Preheat oven to 425°.

Crust:
Combine crust ingredients thoroughly; press into a 10-inch springform pan.

Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon, and ginger. Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined. Pour the batter into the prepared crust. Bake at 425° for 15 minutes; lower heat to 275° and bake 1 hour longer. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack. Serve with sweetened whipped cream or caramel sauce.

Christmas Recipes: Red Velvet Cake, Holiday Dips

The holidays are a time when a lot of people head into the kitchen to cook for family and friends. Over the next few days, NorthEscambia.com will share some submitted holiday favorite recipes.

You just can’t go wrong with a red velvet cake, and we have a great recipe today from Shirley Boone. We also have a couple of dip recipes just in time for your Christmas entertaining — a black bean dip and a hot cream cheese dip.To submit your recipes to share with our readers, email them to news@northescambia.com.

Today’s recipes are from the Molino Homemakers Club.

Red Velvet Cake
by Shirley Boone

CAKE

• 1 ½ cups oil
• 1 tsp. vanilla
• 1 ½ cups sugar
• 2 ½ cups cake flour
• 2 eggs
• 2 tsp. cocoa
• 1 oz bottle red food coloring
• 1 tsp. baking soda
• 1 tsp. cider vinegar
• 1 tsp. salt
• 1 cup buttermilk

Mix oil and sugar together. Add eggs and beat well. Add food coloring. Add vinegar to buttermilk and pour into oil mixture. Add vanilla. In small bowl combine cake flour, cocoa, baking soda and salt. Mix with other ingredients until well blended. Pour into 9 inch greased and floured pans. Bake at 350 degrees. Two pans bake for 30-35 minutes, three pans bake for 20-25 minutes. Let cool 5 minutes and wrap in plastic wrap until cool.

ICING

• 8 oz. cream cheese, softened
• 1 box confectioners sugar
• 1 stick Parkay margarine, softened
• 1 cup chopped pecans
• 1 tsp. vanilla

Mix all together until creamed. Spread on cooled cake.

Black Bean Dip
by Mona Brown

• 2 cans black beans, drained
• 2 cans shoe peg corn, drained
• ½ bunch green onions, chopped
• Sprinkle of garlic powder
• Mix ½ cup olive oil, ½ cup apple cider vinegar and ½ cup sugar.

Place all ingredients in a bowl and mix together. Marinate for 24 hours. Drain and add 8 ounces of feta cheese. Serve with Scoops.

Hot Cream Cheese Dip
from the Molino Homemakers Club

• 8 oz cream cheese
• 8 oz sour cream
• 1 cup cooked crumbled bacon
• 3 stalks green onion diced
• 2 cups shredded cheddar cheese

Mix all ingredients and pour into a 9×9 glass pan or pie plate. Bake for 30 minutes at 350 degrees. Serve warm with Chicken in a Biscuit crackers.

Photos: Century Care Center Celebrates Christmas

The Christmas season has been a busy and exiting time at the Century Care Center.

“We want to express our appreciation for this wonderful community, and all they do for our residents. I thought times would be tough, due to the economy. People were more generous than ever with their time and gifts. A big thank you from staff and residents at Century Care Center to all the generous and caring members of our community,” said Mae Hildreth, Century Care activities director.

Covenant Hospital provided goodies as well as arts and crafts projects during the “Covenant Hospice Social Hour”. Often, Century Care residents will make the crafts as gifts for hospice patients.

The Flomaton High School Beta Club performed Christmas carols and brings gifts for every resident. The Sensational Tones of Joy entertained and uplifted the residents.

There were lots of gifts provided by the community and staff, a visit with Santa Claus and Mary Kay gifts from Goodie Odom.

Century Care Center has also been visited during the Christmas season by many carolers and other visitors with cards and other gifts.

Click here for more pictures from Christmas celebrations and events at Century Care Center.

Pictured top: Celebrating Christmas as the Century Care Center. Pictured below: The Flomaton High School Beta Club at the Century Care Center. Submitted photos for NorthEscambia.com, click to enlarge.

Good Gift: Local History Book With 2,000 Photos

If you are looking for the perfect last minute Christmas gift, consider a new book that tells the history of North Escambia and surrounding areas with about 2,000 photographs.

The book is called “A Pictorial History Volume II”, and it includes Century and northeastern Escambia County, Florida; Flomaton Alabama; and Jay and northern Santa Rosa County; and surrounding areas.

The photos were compiled by Jerry Fischer and Jerry Simmons and published by the Alger-Sullivan Historical Society.

“One lady that looked at the book got tears in her eyes because it brought back so many memories,” said Fischer.

People — from dozens of old school photos — make up a portion of the book.

“There are a lot of people in the book,” Fischer said. “Probably half of them are already passed away. It’s just a lot of memories.”

The book is available from Alger-Sullivan Historical Society members and at the Leach House Museum at 610 4th Street in the Century Historical District from 9 until 1 Monday-Friday. The book can also be ordered by mail (but not for Christmas delivery).  Send a check for $30.00 plus $5.00 postage and packaging (padded envelope) to the ASHS, P.O. Box 1002, Century 32535.

For more information, contact Jerry Simmons at (251) 765-2629 or Jerry Fischer at (850) 256-3980.

Pictured above: The Jackson Theater in 1951. Pictured below: Jay High School undefeated team from 1943-1944. The photographs are two of about two thousand in a new book released by the Escambia County Historical Society. Submitted photos for NorthEscambia.com, click to enlarge. 

Christmas Recipes: Sweet Potato Casserole, Cameo Cake

The holidays are a time when a lot of people head into the kitchen to cook for family and friends. Over the next few days, NorthEscambia.com will share some submitted holiday favorite recipes.

You can save your marshmallows for S’mores. Today, we are featuring a scrumptious sweet potato casserole with a traditional crunchy pecan topping.

We are also featuring a Cameo cake. With white chocolate and plenty of cream cheese, this one is sure to be a family favorite this Christmas.

To submit your recipes to share with our readers, email them to news@northescambia.com.

Today’s recipes are from the Molino Homemakers Club.

Sweet Potato Casserole
by Terri Brown

• 3 cups sweet potatoes
• 1 heaping cup sugar
• 2 eggs
• ½ stick Parkay margarine
• 1 cup milk

Mash potatoes, add remaining ingredients mixing well. Pour into a greased 9 inch square pan.

• 1 cup chopped pecans
• 1 cup granulated brown sugar
• ½ cup plain flour
• ½ stick melted margarine

Mix ingredients. Sprinkle over potatoes. Bake 30-40 minutes at 325 degrees.

Cameo Cake With White Chocolate Frosting
by Mary Elizabeth Corley

CAKE

• 3-1/2 cups plain flour divided
• 1 cup chopped toasted pecans
• 2-1/4 cups granulated sugar
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter (cut up, no substitutions)
• 3/4 cup water
• 4 ounces white chocolate squares, coarsely chopped
• 1-1/2 cups buttermilk
• 4 large eggs lightly beaten
• 1-1/2 tsp vanilla extract

Heat oven to 350 degrees. Grease and lightly flour three 9-inch round cake pans: tap out excess flour. Line bottoms with wax paper. Combine 1/2 cup flour and pecans in small bowl. Combine remaining 3 cups flour, granulated sugar, soda and salt in large bowl. Set both aside. Bring butter and water to a boil in medium saucepan, stirring occasionally until butter melts. Remove from heat. Stir in chocolate until melted. Stir in buttermilk, eggs and vanilla until blended. Gradually whisk chocolate mixture into dry ingredients until smooth: Fold in pecan mixture. Pour into prepared pans. Bake 30 to 35 minutes, until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. Unmold cakes onto racks and cool completely.

WHITE CHOCOLATE FROSTING

• 4 ounces white chocolate squares, coarsely chopped
• 8 ounce pkg. cream cheese, softened
• 3 ounce pkg. cream cheese, softened
• 5 Tablespoons unsalted butter or margarine, cut up
• 3 cups confections sugar, sifted
• 1-1/2 tsp vanilla extract
• 1 cup chopped pecans or
• Chopped toasted pecans for garnish

Microwave chocolate in small bowl on high 1-1/2 minutes until almost melted: Stir until smooth. Cool slightly 10 minutes. Beat cream cheese and butter in large mixing bowl on medium/high speed until light and fluffy. Beat in melted chocolate. Gradually add confectioner’s sugar and vanilla: beat scraping down sides of bowl with rubber spatula, until frosting is completely smooth: add pecans, refrigerate 1 hour until frosting is firm and spreadable.

Place cake layer on serving plate and spread with about 3/4 cup frosting: top with second adding frosting then third layer and sides of cake using all frosting. (Optional: Garnish with pecans around edge if desired.) Cover cake loosely and refrigerate overnight. (Can be made ahead. Wrap well and freeze up to 1 month. )

North Escambia Students Of The Month Named For December

Escambia County Students of the Month for December have been named by the Escambia Association for Administrators in Education. The awards are presented monthly to two students from participating schools.

The following students were named from North Escambia area schools:

• Bratt Elementary:  Zachary S. Hilton, third grade; Taviana A. Parker, first grade.
• Jim Allen Elementary: Darren J. Barlow, second grade; Nicholas L. Brooks, second grade.
• Molino Park Elementary:  David T. Green, second grade; Brianna S. White, second grade.
• Ransom Middle: Sheilamae N. Jensen, eighth grade; Jacob Charles, eighth grade.
• Northview High: Kaitlyn N. Caraway, 12th grade; Jacob L. Peterson, 11th grade.
• Tate High: Liza Lechner, 11th grade; Samuel C. Maulden, 12th grade.

Pictured top:  Kaitlyn Caraway and Jacob Peterson, Northview High School’s Students of the Month for December. Submitted photo for NorthEscambia.com, click to enlarge.

Update From Miami: Olivia’s Christmas Wish

The Bush family may get their simple Christmas wish — a cure for Olivia.

Olivia Bush, 6, is blind, able to see only a little light with her left eye. She has a shunt to drain fluid off of her brain, and has frequent seizures.

Olivia and her family are currently at Miami Children’s Hospital hoping to find a cure for her seizures. So far, the results hold a bit a promise. The Bush family arrived in Miami last Monday. Olivia has been monitored by a 35-lead EEG and a video camera a great deal of the time that she has been in the hospital, doctors hoping to capture data from a seizure.

On Tuesday night, she had a seizure that was captured on the EEG and video, according to her father Tad Bush.

“The doctor came in Wednesday and said that they localized it to the front left lobe of her brain but he wanted to see another seizure so he could pinpoint it,” Tad said. “On Thursday he came back in and told us that she was a candidate for surgery.” Just to be sure, the doctor wanted to observe another seizure. The family has been waiting for that seizure, hoping that it happens before they leave Miami on Tuesday. Without another seizure, the family will need to return to Miami sometime after Christmas.

“So, basically we still need another seizure. So, please, please, please pray for another seizure,” mom Amber Bush, said. “I so don’t want to have to go through this again or have the possibility that we go home and her have one.”

NorthEscambia.com first introduced our readers to Olivia back in early December. That story is below.

Olivia Bush’s story started July 22, 2003, almost four months before there should have been a first chapter in her life. Born at just 22 weeks, she weighed only one pound six ounces. She stayed in the NICU three and half months, defying doctors and coming home two weeks before her due date. Olivia is the second youngest baby to ever survive at Sacred Heart Hospital.

The current-day chapter Olivia’s story is perhaps best told by her mother, Amber Bush:

“Olivia is now 6 years old. She is blind and can only see light with her left eye. She has a shunt to drain fluid off of her brain, and has frequent seizures.

“Our little miracle girl started first grade this year and loves to go to school. She is spoiled rotten by everyone she meets and has her daddy wrapped around her little finger. She loves to rock and spin and everything needs to be fast. Roller coasters, throw up rides, and bumps are her friends. Olivia doesn’t meet a stranger. She has the greatest smile and laugh and always brightens our day. She is such an inspiration to everyone she meets, and she has come such a long way. Her favorite song is the BIBLE and she tells everyone to sing it to her.

“After enduring the NICU, she came home on oxygen and a heart monitor, and doctor after doctor. Then started the therapy. She is still in physical, occupational, speech, vision, and mobility therapy.”

Now, Olivia is heading to Miami Children’s Hospital. She will see the same doctor that cured the seizures of her cousin, Northview High student Nathan Therrell.  NorthEscambia.com introduced our readers to Nate in November of 2008 when he was on the sidelines as Northview’s waterboy. After undergoing surgery at Miami Children’s Hospital, Nathan played in Northview’s Garnet and Gold Game in May of 2009, void of seizures. (Read about Nathan here.)

Olivia will be in Miami Children’s Hospital December 14-16 for a battery of tests that her parents hope will end with a successful treatment plan. It’s their Christmas wish.

“Pray for guidance in this matter and that the seizures will subside,” mom Amber said. “Please pray for Olivia. She has come such a long way, and we are so thankful. God has truly blessed us with a living angel and we are very grateful.”

A successful benefit car wash for Olivia Bush was held in Century on Saturday, December 5.

Pictured top: Olivia Bush with a therapy dog at Miami Children’s Hospital. Pictured top insets: Olivia at the children’s hospital. Pictured  top inset: Olivia was just one pound six ounces when she was born at 22 weeks. Pictured bottom inset: Olivia Bush at six-years old. Pictured below: Tad, Olivia, Simon and Amber Bush.Submitted photos for NorthEscambia.com, click to enlarge.

Flood Recovery: Brewton Celebrates With Christmas Parade (With Photos)

As the flood recovery process continues in Brewton and East Brewton, residents of the area took the time to celebrate Christmas Saturday with their annual parade.

The parade was scheduled to roll through the two towns on Saturday, December 12, but it was delayed by rain. Then, by Tuesday, portions of Brewton and East Brewton were underwater in a flood the state says did $5.8 million in damage in Escambia County, Ala.

But Saturday afternoon, the smiles returned to the streets of Brewton and East Brewton as the parade traveled the flood damaged streets.

Click here for more photos from the Brewton Christmas parade.

Pictured above and below: Scenes from Saturday’s Christmas parade in Brewton and East Brewton. Submitted photos by Angie Baker for NorthEscambia.com, click to enlarge.

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