Miss. Co. Extension Service hosts open house
Mississippi County staff members of the University of Arkansas Division of Agriculture held an open house with impacts on Monday afternoon, Dec. 10, to show their appreciation to the volunteers who work with the Extension Service throughout the year.
Staff members Dave Freeze, CEA, Staff Chair; Torya Fields-Woods, CEA, 4-H; Ray Benson, CEA, Ag.; and Pam Pruett, CEA, Family and Consumer Sciences, were on hand to welcome guests.
Dave Freeze welcomed each guest providing information on the Norfolk Pine Christmas tree that will be given away on Dec. 19. Those attending will have the opportunity to win the drawing.
The refreshments served contained ingredients grown in Mississippi County. Some of the food items included steamed Edamane (soy beans); a corn dip; sorghum peanut butter cookies; wheat crackers; candy made with Rice Krispies; and candy made with peanuts. Hot apple cider was also served.
"We can benefit from the great resources we have in our county," Pruett said. "All of our staff contributed to the refreshments made from ingredients grown in Mississippi County."
Freeze expressed his appreciation to all of the volunteers and said he looks forward to working with everyone in 2013.
Robert's Corn Dip
Submitted by Dave Freeze, Miss. Co. Extension Agent, chair
3-11 oz. cans sweet corn and diced peppers, drained
7-oz. can chopped green chiles
6 oz. can chopped jalapenos, drained and liquid added to taste
1/2 cup green onion, chopped
1 cup mayonnaise
1 cup sour cream
1 tsp. pepper
1/2 tsp. garlic powder
16 oz. pkg. shredded sharp Cheddar cheese
Mix all ingredients except corn chips together and refrigerate. Serve with corn chips for scooping. Makes about 6 cups.
Rocky Road Peanut Candy
Pam Pruett, Miss. Co. FCS Agent- from PCA Cookbook
1 package of chocolate bark, melted in microwave according to package directions
1-1/2 cups miniature marshmallows
1-1/2 cups rice cereal such as Rice Krispies
¾ cup peanut butter, plain or crunchy (I use crunchy)
¾ cup peanuts
After melting chocolate bark, stir in peanut butter until smooth. Then stir in other ingredients until evenly coated with chocolate. Drop by tablespoonfuls on wax paper.
Hot Apple Cider
Jennifer Benson, wife of Ray Benson, Miss. Co. Ag Agent
1 gal. apple cider (or apple juice if you prefer)
1/2 gal. orange juice
2 , 6 oz. pkgs. of red hots
Combine all ingredients in a large crock pot or coffee urn or pot. Heat until red hots are melted and heated thoroughly. Can store any leftover cider in refrigerator and reheat by cupfuls in the microwave.
Nut Roll Bars
Nut Roll Bars were contributed by Belinda Weaver, CES Administrative Specialist
1. Mix together
1 Yellow cake mix
¼ c. melted butter
2. Press into 9x13" pan.
3. Bake 10-12 minutes at 350 degrees.
4. Place over top of mixture:
2c. mini marshmallows
5. Return to oven for 3 minutes or until puffed up.
6. Meanwhile melt:
1 (12 oz.) pkg. peanut butter chips (or butterscotch, or peanut butter/chocolate flavored)
7. Stir together
2 c. chopped peanuts
2 c. Rice Krispies
8. Pour melted mixture over the rice krispie/peanut mixture and mix.
9. Spread over marshmallow layer.
10. Refrigerate until set. Cut and serve!
Peanut Butter Cookies
Ray Benson's recipe for the peanut butter cookies with sorghum flour from milo.
1-1/2 cups creamy peanut butter
3 cups sorghum flour
1 cup butter-flavor Crisco shortening
1/2 cup chickpea flour (garbanzo)
1-1/2 cups firmly packed light brown sugar
1/2 cup sweet rice flour
6 tablespoons milk
4 teaspoons Xanthan gum
2 teaspoons vanilla
1 teaspoon salt
1-1/2 teaspoons baking soda
Heat oven to 375 degrees. Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium speed with an electric mixer until well blended. Add eggs. Beat just until blended. Combine flours, xanthan gum, salt and baking soda in a separate bowl. Add to creamed mixture at low speed. Mix just until blended.
Using an ice cream scoop, drop cookies two inches apart on a baking sheet that has been lined with parchment paper. Flatten slightly in a crisscross pattern with tines of a fork. Bake 10-12 minutes or until set and just beginning to brown. Cool two minutes on baking sheet, then transfer from pan to a wire rack to cool completely. Makes about three dozen using a 4 ounce scoop.