MHV Newsletter - Tishomingo County
President: Linda Hester
Vice President: Barbara Pardue
Secretary: Joyce Borden
Treasurer: Terrie Whitehurst
Extension Office Holidays
As we approach the holiday season, we want to remind you that our office will be closed December 23, 2019—January 1, 2020.
We will re-open January 2, 2020. We hope you all have a Merry Christmas and a safe and happy New Year!
County Council Christmas Party
The Midway Club/County Council members will be meeting at the Extension Office on Friday, December 6 at 11 AM for the annual Christmas Party. Everyone is encouraged to attend. Members will be bringing finger foods.
January 8—100% Member & Reading Requirements
February 20—2019 Club Record Book
Needle Chasers—Christmas Party on Monday, December2 at 11:00 am at Farmhouse
Midway Club—Christmas Party on Friday, December 6 at 11:00 am at the Extension Office
Thank you to everyone who contributed to the bags for women and children! You can be sure that they are very appreciated by those who receive them!
The MHV County Council members, Extension staff, and friends had a wonderful time at Farmhouse celebrating Thanksgiving and the upcoming wedding! The food was wonderful and the company of one another was splendid. A special thank you to all who took part in planning the surprise wedding shower and all who came! All of the gifts were very appreciated!
Peanut Butter Snowballs
Total Time: Prep: 15 minutes + chilling
Yield: 2-1/2 dozen
- 1 cup confectioners’ sugar
- 1/2 cup creamy peanut butter
- 3 tablespoons butter, softened
- 1 pound white candy coating, coarsely chopped
- Chopped peanuts, optional
In a bowl, combine the sugar, peanut butter, and butter. Chill in freezer for 30 minutes or until easy to handle. Shape into 1-inch balls and place on a waxed paper-lined baking sheet. Freeze for 30 minutes or until firm. Meanwhile, melt the candy coating in a microwave –safe bowl. Dip ball and place on waxed paper to harden. If desired, sprinkle with chopped peanuts.
Chocolate Cherry Candies
Total Time: Prep: 40 minutes + chilling
Yield: About 4-1/2 dozen
- 2/3 cup creamy peanut butter
- 1/3 cup butter, softened
- 2 cups confectioners’ sugar
- 1 cup finely chopped walnuts
- 1 cup flaked coconut
- 1/4 cup finely chopped maraschino cherries
- 1 tablespoon maraschino cherry juice
- 2 cups (12 ounces) semisweet chocolate chips
- 2 tablespoons shortening
Beat peanut butter, butter, and confectioners’ sugar until crumbly. Stir in walnuts, coconut, cherries, and cherry juice. Refrigerate, covered, at least 1 hour. Shape rounded teaspoonfuls of filling into balls. Freeze 10 minutes. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate, allowing excess to drip off; place on waxed paper. Refrigerate until chocolate is firm.
Total Time: Prep: 15 minutes + chilling; Bake: 10 minutes/batch
Yield: 4 dozen
- 1 cup butter, softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup chopped pecans
- Additional confectioners’ sugar
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled. Preheat oven to 350°. Roll into 1-inch balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners’ sugar; cool completely on wire racks. Roll cooled cookies again in confectioners’ sugar.
December 2019 Calendar
December 2: Needle Chasers Christmas Party @ Farmhouse
December 6: Christmas Party 11 am @ Extension Office
December 23-31: Extension Office Closed
238 Kaki Street, Iuka, MS 38852
Emily Cox, FCS/4-H Extension Agent
Zach Yow, ANR/4-H Extension Agent