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</o:shapelayout></xml><![endif]--></head><body lang=EN-US link="#0563C1" vlink="#954F72"><div class=WordSection1><p class=MsoNormal>Chef Barbara Pierce’s Fudge<o:p></o:p></p><p class=MsoNormal>Date: Saturday, Dec. 11, 2021 at 10:00 AM EDT.<o:p></o:p></p><p class=MsoNormal align=center style='text-align:center'>Diane McGeorge’s Fudge<o:p></o:p></p><p class=MsoNormal>Once I found this recipe, I have never made any other kind of fudge. I suppose that, if you put your mind to it, you could make it fail, but mostly it is failsafe.<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Ingredients:<o:p></o:p></p><p class=MsoNormal>4 1/2 cups sugar<o:p></o:p></p><p class=MsoNormal>1 stick margarine<o:p></o:p></p><p class=MsoNormal>1 large can (about 13 ounces) evaporated milk<o:p></o:p></p><p class=MsoNormal>12 ounces chocolate chips<o:p></o:p></p><p class=MsoNormal>1 8-ounce Hershey bar<o:p></o:p></p><p class=MsoNormal>1 7-ounce jar marshmallow cream or same amount miniature marshmallows<o:p></o:p></p><p class=MsoNormal>1 teaspoon vanilla extract<o:p></o:p></p><p class=MsoNormal>Chopped nuts, optional<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal> In large, heavy pan combine evaporated milk, margarine, and sugar. Bring to a boil, stirring pretty steadily. Reduce heat so that mixture very gently boils and stir frequently, cooking for 4 1/2 minutes. Remove pan from heat. Add chocolate chips, marshmallow cream, Hershey bar broken into pieces, nuts, and vanilla. Stir with wooden spoon until chocolate is completely melted and everything is well combined. Pour fudge into generously buttered 13-by-9-inch pan. Cool to room temperature. Cut in pieces before chilling. Remove from pan and store tightly covered in refrigerator. Makes five pounds<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>///<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Happy Hour<o:p></o:p></p><p class=MsoNormal>Chefs, Cheryl Fields and Candace Armstrong<o:p></o:p></p><p class=MsoNormal>The Happy Hour theme for that night is, Happy Birthday and the two hours will be formatted to provide music and cooking.<o:p></o:p></p><p class=MsoNormal>Date: Thursday, Dec. 16, 2021 at 7:00 PM EDT<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Chef Cheryl Fields’s Delicious and Simple Rum Cake<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal><span style='font-size:9.5pt;font-family:"Arial",sans-serif;color:black;background:white'>Ingredients:<o:p></o:p></span></p><p class=MsoNormal style='margin-bottom:12.0pt'><span style='font-size:9.5pt;font-family:"Arial",sans-serif;color:black;background:white'>½ cup chopped walnuts or pecans</span><span style='font-size:9.5pt;font-family:"Arial",sans-serif;color:black'><br><span style='background:white'>1 box yellow cake mix--brand name cake mix performs the best. (Try spice or chocolate for a change, very good and tasty.)</span><br><span style='background:white'>1/2 cup rum (Experiment with different flavors of rum; choose your favorite.)</span><br><span style='background:white'>4 large eggs</span><br><span style='background:white'>1/ 2 cup water</span><br><span style='background:white'>1/2 cup vegetable oil (Do not substitute other oils. It will affect the taste of cake.)</span><br><span style='background:white'>1 3.5 ounce package instant vanilla pudding mix, brand name mixes perform best (When using other flavors of cake mix, try lemon or chocolate pudding mix.)<o:p></o:p></span></span></p><p class=MsoNormal><span style='font-size:9.5pt;font-family:"Arial",sans-serif;color:black;background:white'>Glaze Ingredients:</span><span style='font-size:9.5pt;font-family:"Arial",sans-serif;color:black'><br><span style='background:white'>1/2 cup butter, no substitutions</span><br><span style='background:white'>1/8 cup water</span><br><span style='background:white'>1/2 cup white sugar</span><br><span style='background:white'>1/4 cup rum--again choose your favorite flavor<o:p></o:p></span></span></p><p class=MsoNormal><span style='font-size:9.5pt;font-family:"Arial",sans-serif;color:black;background:white'><o:p> </o:p></span></p><p class=MsoPlainText>Directions:<o:p></o:p></p><p class=MsoPlainText>Position oven rack in center and Pre-heat to three hundred fifty degrees (350)<o:p></o:p></p><p class=MsoPlainText>Combine all ingredients, except rum and nuts, in large bowl and mix on medium setting thoroughly<o:p></o:p></p><p class=MsoPlainText>Add rum, gently stir or use mixer on low speed and set bowl aside<o:p></o:p></p><p class=MsoPlainText>Spray large Bundt pan with vegetable oil.<o:p></o:p></p><p class=MsoPlainText>Sprinkle nuts in bottom of Bundt pan<o:p></o:p></p><p class=MsoPlainText>Gently pour cake batter into pan and scrape sides<o:p></o:p></p><p class=MsoPlainText>Place pan in center of rack of pre-heated oven (do not skip pre-heating oven, will effect cooking time and possibly quality of<o:p></o:p></p><p class=MsoPlainText>cake)<o:p></o:p></p><p class=MsoPlainText>and bake for one hour or until toothpick inserted into cake comes out clean Remove cake from oven and place on wire wrack to cool<o:p></o:p></p><p class=MsoPlainText><o:p> </o:p></p><p class=MsoPlainText>Prepare glaze:<o:p></o:p></p><p class=MsoPlainText>Combine sugar, water and butter in a sauce pan, bring to a boil, stirring constantly<o:p></o:p></p><p class=MsoPlainText>Remove from heat and add rum<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Chef Candace Armstrong’s Tasty Buffalo Chicken Dip <o:p></o:p></p><p class=MsoNormal> <o:p></o:p></p><p class=MsoNormal align=center style='mso-margin-top-alt:auto;text-align:center'><b><span style='font-size:12.0pt;font-family:"Arial",sans-serif;color:black;text-transform:uppercase'>PREP TIME: 10 <i>MINUTES</i><o:p></o:p></span></b></p><p class=MsoNormal align=center style='mso-margin-top-alt:auto;text-align:center'><b><span style='font-size:12.0pt;font-family:"Arial",sans-serif;color:black;text-transform:uppercase'>COOK TIME: 20 <i>MINUTES</i><o:p></o:p></span></b></p><p class=MsoNormal><b><span style='font-size:18.0pt;font-family:"Arial",sans-serif;color:#212529;text-transform:uppercase'><o:p> </o:p></span></b></p><p class=MsoNormal><b><span style='font-size:18.0pt;font-family:"Arial",sans-serif;color:#212529;text-transform:uppercase'>INGREDIENTS<o:p></o:p></span></b></p><ul type=disc><li class=MsoNormal style='color:#212529;mso-margin-top-alt:auto;mso-margin-bottom-alt:auto;mso-list:l1 level1 lfo3'><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>2 cups shredded cooked chicken<o:p></o:p></span></li><li class=MsoNormal style='color:#212529;mso-margin-top-alt:auto;mso-margin-bottom-alt:auto;mso-list:l1 level1 lfo3'><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>1 package (8 ounces) cream cheese, softened<o:p></o:p></span></li><li class=MsoNormal style='color:#212529;mso-margin-top-alt:auto;mso-margin-bottom-alt:auto;mso-list:l1 level1 lfo3'><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>1/2 cup </span><span style='color:windowtext'><a href="https://www.franksredhot.com/en-us/products/franks-redhot-original-cayenne-pepper-sauce"><b><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>Frank's RedHot® Original Cayenne Pepper Hot Sauce</span></b></a></span><span style='font-size:12.0pt;font-family:"Arial",sans-serif'><o:p></o:p></span></li><li class=MsoNormal style='color:#212529;mso-margin-top-alt:auto;mso-margin-bottom-alt:auto;mso-list:l1 level1 lfo3'><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>1/2 cup ranch dressing<o:p></o:p></span></li><li class=MsoNormal style='color:#212529;mso-margin-top-alt:auto;mso-margin-bottom-alt:auto;mso-list:l1 level1 lfo3'><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>1/2 cup blue cheese crumbles<o:p></o:p></span></li></ul><p class=MsoNormal><b><span style='font-size:18.0pt;font-family:"Arial",sans-serif;color:#212529;text-transform:uppercase'><o:p> </o:p></span></b></p><p class=MsoNormal><b><span style='font-size:18.0pt;font-family:"Arial",sans-serif;color:#212529;text-transform:uppercase'>DIRECTIONS<o:p></o:p></span></b></p><ol start=1 type=1><li class=MsoNormal style='color:#212529;mso-margin-top-alt:auto;mso-margin-bottom-alt:auto;mso-list:l3 level1 lfo6'><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>PREHEAT oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow 1-quart baking dish.<o:p></o:p></span></li><li class=MsoNormal style='color:#212529;mso-margin-top-alt:auto;mso-margin-bottom-alt:auto;mso-list:l3 level1 lfo6'><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>BAKE 20 minutes or until mixture is heated through; stir. Sprinkle with green onions, if desired, and serve with chips, crackers and/or cut up veggies.<o:p></o:p></span></li></ol><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>///<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Chefs Stringers, Jordy and Maggie’s Deviled Eggs<o:p></o:p></p><p class=MsoNormal>Date: Saturday, Dec. 18, 2021 at 10:00 AM EDT.<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Deviled eggs can be made a million and one ways. You can substitute what you dislike or add more of what you love. It’s an appetizer you can have a lot of fun with. This recipe has come to be known along the east coast as Maggie Mae’s Deviled Eggs!<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Ingredients you will need:<o:p></o:p></p><p class=MsoNormal>12 Hard Boiled Eggs<o:p></o:p></p><p class=MsoNormal>Mayonnaise<o:p></o:p></p><p class=MsoNormal>Honey Mustard<o:p></o:p></p><p class=MsoNormal>Relish<o:p></o:p></p><p class=MsoNormal>Pepper<o:p></o:p></p><p class=MsoNormal>Salt<o:p></o:p></p><p class=MsoNormal>Worcestershire Sauce <o:p></o:p></p><p class=MsoNormal>Hot Sauce<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>My wife will walk everyone through the making of the filling, and I will demonstrate the Instant Pot to make the hard-boiled eggs. If you do not have one, you can boil the eggs the old fashion way; on the stove.<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>///<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Chef Delcenia Brown’s Chicken broccoli casserole <o:p></o:p></p><p class=MsoNormal>Date: Tuesday, Dec. 21, 2021 at noon<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Ingredients <o:p></o:p></p><p class=MsoNormal>2 halves Boneless skinless chicken breast <o:p></o:p></p><p class=MsoNormal>(Depending size of pan) 2 bag of frozen Broccoli florettes (enough to cover bottom of pan)<o:p></o:p></p><p class=MsoNormal>1 block of each Colby jack cheese and cheddar cheese sliced (whatever you prefer sharp or medium)<o:p></o:p></p><p class=MsoNormal>1 canned Cream of mushrooms soup<o:p></o:p></p><p class=MsoNormal>Milk<o:p></o:p></p><p class=MsoNormal>Bacon bits <o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Directions <o:p></o:p></p><p class=MsoNormal>First wash and cut chicken breast into bite size and cook and set to the side. I personally prefer to cook the chicken in my low moisture pan with no oil. <o:p></o:p></p><p class=MsoNormal>Take the canned of cream of mushroom soup and pour into a small bowl and fill the empty can with milk to get the rest of the soup out of can and put milk into the bowl with the cream of mushroom and stir. (you are mixing milk with the cream of mushroom soup) and set to the side. <o:p></o:p></p><p class=MsoNormal>To assemble: <o:p></o:p></p><p class=MsoNormal>In an aluminum pan or casserole dish place the broccoli on the bottom of pan. Next place cooked chicken pieces on top of broccoli. Now add the sliced cheese on top of the chicken. Then pour the cream of mushroom mixture on top. Of cheese. Now sprinkle bacon bits on top. Place pan in 400 degree oven for 45 minutes. (could take an hour depending on oven and how much milk you put into the mixture. <o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal align=center style='text-align:center'><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>Virtual Location:<o:p></o:p></span></p><p class=MsoNormal align=center style='text-align:center'><a href="https://zoom.us/j/4081850851"><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>https://zoom.us/j/4081850851</span></a><span style='font-size:12.0pt;font-family:"Arial",sans-serif'><o:p></o:p></span></p><p class=MsoNormal align=center style='text-align:center'><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>Meeting ID: 408 185 0851<o:p></o:p></span></p><p class=MsoNormal align=center style='text-align:center'><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>One tap mobile +1-646-876-9923, 4081850851#<o:p></o:p></span></p><p class=MsoNormal align=center style='text-align:center'><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>Find your local number: </span><a href="https://zoom.us/u/abdqTMSdcy"><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>https://zoom.us/u/abdqTMSdcy</span></a><span style='font-size:12.0pt;font-family:"Arial",sans-serif'><o:p></o:p></span></p><p class=MsoNormal align=center style='text-align:center'><span style='font-size:12.0pt;font-family:"Arial",sans-serif'><o:p> </o:p></span></p><p class=MsoNormal><b><span style='font-size:12.0pt;font-family:"Arial",sans-serif'>A BEACON OF HOPE, LOVE AND DETERMINATION</span></b> <o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p></div></body></html>