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Hometown GOODNESS Corn & Black Bean Salsa • 1 can black beans, drained • 1 can white or yellow corn, drained • 1 can diced black olives, drained • 1 jar salsa, size and spiciness depend on preference • 1 (8 oz.) bag shredded Monterey Jack cheese • 2 Tablespoon fresh cilantro, chopped Mix all ingredients. Best if made the night before and allowed to marinate. Serve with Tostitos or Fritos scoop chips. White Chicken Chili • 1 small yellow onion and a little celery (sauté with olive oil) • 2 cans great northern white beans, drained • 2 cans shoepeg corn, drained • 1 can cream of chicken • 1 can cream of celery • 1 can chicken broth • 1 small can Rotel tomatoes • 3 cups cooked chicken, pulled (Bake with Cavenders or other preferred seasoning) • 1 lb. Velveeta cheese Combine ingredients in slow cooker and simmer until ready to eat. Add cheese just prior to eating and let melt; stir thoroughly. Enjoy! Crawfish Spinach Dip • 1 lb. frozen crawfish tails • 10 oz. frozen chopped spinach, drained • 4 green onions, chopped • 1 can sliced mushrooms • ¼ cup butter • 1 can cream of mushroom soup • 1 can Rotel tomatoes • 8 oz. cream cheese • 1 lb. Velveeta cheese Thaw crawfish and rinse. Also thaw and drain spinach, squeezing excess water. Sauté onions, mushrooms, and crawfish in butter for 3-5 minutes. Add remaining ingredients stirring constantly until cheese melts and all ingredients are blended well. Serve hot with Fritos. Sausage Balls • 1 lb. hot sausage, uncooked • 1 (8 oz.) block cream cheese • 2 cups Bisquick baking mix • 1 cup shredded cheddar cheese Preheat oven to 350 degrees. Line baking sheets with parchment paper. In the bowl of a stand mixer, mix together sausage and cream cheese. Add baking mix and stir until combined. Then add cheese. Feel free to be generous with your cheese measurements. Stir until combined. Scoop meat mixture and form into 1-inch balls and place on baking sheet. Once you have them all on the baking sheet, go back and roll them around in your hands to make them a bit smoother on the outside. Then pop your baking sheet in the fridge for 10 minutes. Once they are chilled, bake for about 25 minutes. Mississippi Mud Brownies • 4 oz. unsweetened chocolate • 1 cup (2 sticks) butter • 4 eggs • 2 cups granulated sugar • 1 Tablespoon vanilla extract • ¼ teaspoon salt • 1 cup all-purpose flour Preheat oven to 350 degrees and grease a 9x13 baking dish. In a large glass bowl, combine chocolate and butter. Heat in microwave 1-2 minutes stirring intermittently until melted and smooth. Beat in eggs, sugar, vanilla, and salt until well blended. Stir in flour, blending well. Spread evenly into prepared pan. Bake 25-30 minutes. Do not overbake! Brownies should be moist. Cool in pan. Chocolate Ganache-Marshmallow Topping • 2 cups (12 oz.) semisweet chocolate chips • ¾ cup heavy whipping cream • 1 ½ Tablespoon butter • 3 cups mini marshmallows Combine chocolate chips and cream in a large glass bowl. Heat in microwave 1-2 minutes stirring twice until melted and smooth. Add butter and stir until melted and smooth. Fold in marshmallows. Spread topping evenly over the top of cooled brownies. Refrigerate several hours or overnight. Cut into bars. Store in the refrigerator. Notes: Line pan with heavy duty foil then spray it. After brownies are done, lift the whole pan of brownies out by the foil for easier cutting. 58 • Fall 2018
Roasted Jalapeño Poppers • 12 large jalapeño peppers • 2 oz. feta cheese • 4 oz. cream cheese, at room temperature • 4 oz. shredded smoked pepper jack cheese, or other hot pepper cheese, or extra sharp Cheddar • A small handful fresh cilantro, finely chopped • 2 Tablespoons grated onion Preheat oven to 425 degrees. Cut 1/3 of each pepper off lengthwise and scoop out seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around. Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly. Caramel Puff Corn • 2 bags of Chester’s Corn Puffs, butter-flavored • 1½ cups firmly packed brown sugar • ¾ cup butter or margarine • ¾ cup light corn syrup • 1 teaspoon vanilla extract • ½ teaspoon baking soda Place corn puffs in a greased large roasting pan. Set aside. Use two pans, putting one bag in each pan. Combine brown sugar, butter, and corn syrup in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes. Remove from heat; stir in vanilla and soda. Pour over puffs and stir with a lightly greased spoon until corn puffs are coated. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven and immediately pour onto wax paper, breaking it apart as it cools. Store in airtight containers at room temperature. w Hawaiian Ham & Swiss Sliders • 24 slices of deli honey ham • 6 slices of Swiss cheese, cut into fourths • 1/3 cup mayonnaise • 1 Tablespoon poppy seeds • 1 ½ Tablespoon Dijon mustard • ½ cup butter, melted • 1 Tablespoon onion powder • ½ teaspoon Worcestershire sauce • 2 pkgs. (12 count) King’s Hawaiian sweet dinner rolls Cut rolls in half and spread mayo onto one side of the rolls. Place a slice or two of ham and Swiss cheese in a roll. Replace the top of the rolls and bunch them closely together into a baking dish. In a medium bowl, whisk together poppy seeds, Dijon mustard, melted butter, onion powder and Worcestershire sauce. Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes. Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm. Lemon Bars • 2 ¼ cups all-purpose flour, divided • ½ cup powdered sugar • 1 cup cold butter, cut into pieces • 4 large eggs • 2 cups granulated sugar • 1 teaspoon lemon zest • 1/3 cup fresh lemon juice • ½ teaspoon baking powder • Powdered sugar Preheat oven to 350 degrees. Line bottom and sides of a 13 X 9 pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides. Lightly grease foil. Stir together 2 cups of flour and ½ cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Meanwhile, whisk eggs in a large bowl until smooth. Whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining ¼ cup flour; whisk into egg mixture. Pour mixture over hot baked crust. Bake at 350 degrees for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil and cut into bars; sprinkle with powdered sugar. Pecan Squares • 1/2 cup butter • 1 (16 oz.) box brown sugar • 4 eggs, beaten • 2 cups self-rising flour • 2 cups chopped pecans Melt butter with sugar in top of a double boiler; stir in eggs. Heat over boiling water 15-20 minutes, stirring occasionally. Stir in flour and pecans. Transfer to a greased 9 x 13 baking dish. Bake at 325 degrees for 30 minutes. Cut into 24 bars. Slow Cooker Cilantro Lime Chicken • 1 (16 oz.) jar salsa • 1 package dry taco seasoning mix • 1 lime, juiced • 3 Tablespoons fresh cilantro, chopped • 3 lbs. skinless, boneless chicken breast Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker and stir to combine. Add the chicken breasts and stir to coat with the salsa mixture. Cover the cooker, set to high and cook until the chicken is very tender (about 4 hours). Shred chicken. Can be served plain, or with flour/corn tortillas. Also great for nachos! Hometown Brandon • 59
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volume 5 number 3 fall 2018 Coming
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N045258.01F N45258_Tailgate Caterin
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PUBLISHER & EDITOR Tahya Dobbs CFO
Page 7 and 8: Hometown Brandon • 7
Page 9 and 10: “To whom much is given, much is r
Page 11 and 12: Tour of Homes in Historic Brandon S
Page 13 and 14: As a middle-schooler, David Mahaffe
Page 17 and 18: IS YOUR INSURANCE AGENT FREE TO GET
Page 19 and 20: that shares tips of interest to hom
Page 21 and 22: In the south, excitement fills the
Page 23 and 24: Friends for Life Camille Ferriss &
Page 25 and 26: Though Camille never returned to th
Page 33 and 34: Brandon High School CLASS OF 1968 5
Page 37 and 38: IQs and academic scores rate high a
Page 40 and 41: 40 • Fall 2018 Leigh Ramsey
Page 42 and 43: 42 • Fall 2018
Page 44 and 45: 44 • Fall 2018
Page 46 and 47: 46 • Fall 2016
Page 48 and 49: Grow Through What You Go Through Ol
Page 50 and 51: “ So many of these kids have only
Page 52 and 53: 52 • Fall 2018
Page 54 and 55: Giving Back to 54 • Fall 2018
Page 56 and 57: BRANDON PUBLIC LIBRARY 1475 W. GOV.
Page 60 and 61: Everything’s Coming Up Suzanne Ro
Page 62 and 63: Brandon Garden Club ANNUAL EXTRAVAG
Page 64 and 65: Richard Kirby, DVM ard Kirby, DVM D
Page 66 and 67: The Time COIN Camille Anding “Hav
Page 68: This will always be my go-to hospit
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