For Festive Ole Miss TablesHoliday Flavors

Recipes from our Staff

Mom’s Bourbon Balls

1 cup vanilla wafer crumbs1 cup pecans, chopped fine1/4 cup bourbon1 tbsp. cocoa1 1/2 tbsp. white corn syrupPowered sugar

Mix all ingredients together. Roll into one-inch balls, and then

roll in powdered sugar.

Enjoy!

Tim Walsh, Executive Director

Fruitcake Cookies

8 oz. candied cherries16 oz. candied fruit mix14 oz. can sweetened con-densed milk1 cup walnut pieces1 cup shredded coconut1 cup self-rising flour

Preheat oven to 350 de-grees. Mix fruit and flour

until fruit is coated. Add remaining ingredients to fruit mixture and stir until incor-porated.Bake on an ungreased baking sheet for 7-8 minutes, remov-ing before edges get brown.Enjoy!

Sheila Dossett, Senior Associate Director

Laura’s Blueberry Cobbler

Filling:2 cups fresh or frozen blueberries1/2 cup firmly packed brown sugar3 tbsp. cornstarch4 tbsp. apple cider vinegar4 tbsp. diced white onion1/2 tsp. powdered ginger1/2 tsp. cinnamon1/4 tsp. salt1/2 cup crumbled feta cheese

Combine first eight ingredients in a saucepan over medium

heat and bring to a boil. Cook un-til thickened, usually 3-5 minutes. Set aside.

Topping:1 cup sifted all-purpose flour

1 1/2 teaspoons baking powder1/2 teaspoon salt1/3 cup milk3 tablespoons melted butter

Sift together flour, baking pow-der and salt. Mix milk and but-

ter 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 cas-serole 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 cereal1 cup semisweet chocolate chips1/2 cup peanut butter1/4 cup butter1 tsp. vanilla extract1 1/2 cups powdered sugar

Place 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 sugar1/4 cup unsalted butter3/4 cup light Karo syrup4 large eggs3 tsp. vanilla extract1 1/2 cup pecan halvesUnbaked nine-inch pie shell

Preheat oven to 400 degrees. In a mixer, cream butter and sugar. Mix in

eggs, then the Karo syrup, then the vanil-la. 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 Trifle1 can sweetened condensed milk2 squares unsweetened choco-late, melted2 cups cold water1 small package chocolate instant pudding1 cup whipping cream, whipped1 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, whipped1 cup crushed toffee bars or candy of your choice

Bake cake and cool com-pletely. 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 sugar1 cup white sugar1 cup Crisco shortening 2 eggs2 cups flaked coconut2 cups uncooked quick-cooking oatmeal2 cups flour1 tsp. baking powder 1/2 tsp. salt1 tsp. baking soda1 tsp. vanilla extract

Mix ingredients in order listed, sift-ing 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 pine-apple (drain juice)2 tbsp. Maraschino cherry juice1 tsp. vanilla1 tbsp. canola oil1 egg

1/2 cup milk1 cup sugar2 1/2 cups Jiffy baking mix

For topping:1 20-oz. can of sliced pineapple (drain juice)Brown sugarMaraschino cherries

Emily Briggs, Executive Assistant/Office Manager

Preheat 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.

‘Rebel Mix’

1 box Golden Grahams cereal1 package White Almond Bark1 can Planters Peanuts (salted or un-salted)

Place 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, incor-porate 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 rolls1 can Rotel, drained1 pound pork sausage (mild or hot)1 package (8 oz.) cream cheese

In 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 sec-ond 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 flour3 tbsp. brown sugar1 stick butter2 eggs, lightly beaten1/2 cup light corn syrup1/2 cup brown sugar1/2 cup chopped pecans2 tbsp. melted butter1/4 tsp. salt1 tsp. vanilla extract3/4 cup semisweet chocolate chips

Combine flour and 3 tbsp. brown sugar in medium bowl. Cut in the stick of butter, until crumbly. Press into a but-

tered 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

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