First row, Shandra Moore, Genny Cumberland, Karla Adams and Brittany Jackson. Second row, Brandy Jones, Marissa Bennett, Emily Moran, Crystal Myers and Jennifer Eubanks. Third row, Misty Holland, Erin Goldman, Kim Clark, Carol Cannon and Jennifer Collins. At top are Laura Sistrunk and Tina Sullivan.
First row, Shandra Moore, Genny Cumberland, Karla Adams and Brittany Jackson. Second row, Brandy Jones, Marissa Bennett, Emily Moran, Crystal Myers and Jennifer Eubanks. Third row, Misty Holland, Erin Goldman, Kim Clark, Carol Cannon and Jennifer Collins. At top are Laura Sistrunk and Tina Sullivan.
Youngsters are invited to have "Cocoa with Kringle" on Saturday, Dec. 7!

Santa will arrive at a new location this year, the senior citizens building at Northside Park on Saturday, Dec. 7 at 9 a.m. to enjoy breakfast, pose for pictures and hear the children's "wish lists" for Christmas until noon.

The event, sponsored by the Junior Auxiliary, will include lots of children's games, face painting and a jumper. The children will also get to decorate their very own cookie.

Children will receive one free picture with Santa. There will be packages available for purchase.

To gain admission to "Cocoa with Kringle," each child is asked to bring a toy, valued at around $5, which will be distributed to children in custody of the Department of Human Services.

Some of the Junior Auxiliary of Philadelphia's service projects are:  

Camp Rising Sun (cancer camp for children), "Cocoa with Kringle," Crown Club (club for high school girls), Community Easter Egg Hunt, Preschool Summer Reading Program at Neshoba County Library, Stuff the Bus, Distinguished Young Women Program and Child Welfare Project.

This year the club will host its first golf tournament.

The National Association of Junior Auxiliaries, Inc. is a non-profit organization dedicated to community improvement by meeting the needs of children, youth and family.  

NAJA's motto is:  Care Today - Character Tomorrow.  

Junior Auxiliary members throughout the Southeastern United States give time and talent in support of the ideals symbolized by the five points of the NAJA crown: charity, youth, health, community service and leadership.  

Shayla Robertson is president of the Junior Auxiliary of Philadelphia with Crystal Myers as vice president.

Other officers are Emily Moran, ex officio; Tina Sullivan, finance chairman; Mahogany Clemons, education chairman; Erin Goldman, membership chairman; Tosha Nowell, projects chairman; Jennifer Collins, public relations; Charity Baysinger, scholarship chairman; Laura Sistrunk, secretary; and Jennifer Eubanks, treasurer.

John Wayne Casserole

2 pounds ground beef, cooked and drained

1 packet taco seasoning

4 ounces sour cream

4 ounces mayonnaise

8 ounces Cheddar cheese, shredded and divided

1 yellow onion, sliced

2 cups biscuit mix

2 tomatoes, sliced

1 green bell pepper, sliced

1 can sliced jalapeno peppers

Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions. Set aside.

Stir biscuit mix and water to form soft dough. Pat dough on the bottom and up the sides of an 9x13 inch greased casserole dish.

Saute remaining onions and bell peppers until slightly tender.

On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

Bake for 30-40 minutes or until edges of dough are lightly browned. - Shayla Robertson

Cheesy Chicken Croissants

1 can crescent rolls

1 can cream of chicken soup

1 cup milk

2 cups shredded cheddar cheese

8 boiled chicken tenders

Preheat oven to 375 degrees. In saucepan add milk, 1 cup cheddar cheese and soup. Heat until cheese is melted. Separate crescent rolls. Place one chicken tender on crescent roll, roll up and repeat for remaining crescent rolls. Place crescent rolls in baking dish sprayed with non-stick cooking spray. Pour the milk, cheese and soup mixture over rolls. Bake crescent rolls for 20-25 minutes or until golden brown. Sprinkle remaining cheddar cheese on top of rolls and bake 5-10 more minutes or until cheese is melted. - Jennifer Collins

Ranch Potatoes

4-5 medium potatoes, do not peel

1 stick butter, melted

1 package Hidden Valley Ranch mix, dry

Slice potatoes half an inch thick. Mix melted butter and Ranch mix in a bowl. Layer potatoes in a greased casserole dish. After each layer of potatoes, coat potatoes with butter/ranch mixture. Bake at 350 degrees for 45 minutes or until tender. Serve and enjoy. - Brittany Jackson

Creamy Hot Cocoa

1/3 cup unsweetened cocoa powder

3/4 cup white sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups milk

3/4 teaspoon vanilla extract

1/2 cup half-and-half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa and cool it to drinking temperature. - Kim Clark

Christmas Crack

50 saltine crackers, approximately

2 sticks butter

1 cup soft brown sugar

2 cups chocolate chips

1 cup M&Ms or Reese's pieces

Preheat oven to 325 degrees. Line 9x13 jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers. Place butter and sugar in a medium sized pot over medium heat. Stir until butter is melted. Once butter is melted, bring to a boil for 3 minutes. Sit constantly. Once bubbly, remove pan from heat and pour evenly over crackers. Spread with knife. Place pan in oven for 8 minutes. Remove from oven and sprinkle chips on top while hot. Let chips set for a few minutes and spread evenly over toffee with spatula. Sprinkle candy pieces and refrigerate for 30 minutes. Once hardened, break into pieces and store up to two weeks in container. - Crystal Myers

Loaded Baked Potato Salad

8 medium russet potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives to taste

1 1/2 cups shredded cheddar cheese

Salt and pepper to taste

Wash and cut potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook! Drain and cool the potatoes. Put in the fringe to cool all the way. Mix the mayo and sour cream together in a bowl. Add to the potatoes and then add the onions, chives and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve. - Synica Bester

Grandma Sonya's

T-cake Cookies

1 cup sugar

1 cup Crisco oil

2 eggs

3 cups flour, self-rising

1 teaspoon vanilla

In large bowl, combine all ingredients and work with hands until sugar is completely melted. Pinch off dough and roll in a ball. Place on ungreased cookie sheet and pat down for thickness you want. Bake cookies at 350 degrees until they are light brown. Makes 3 dozen. - Brandy Jones

Fruit Punch

1 small frozen orange juice

1 small frozen lemonade

1 large can pineapple juice

1 cup sugar

1 package orange Jello

Mix together; pour into a gallon jug and finish filling with water. Variation: You may use strawberry Jello if you wish. - Marissa Bennett

Cheesy Potato Casserole

1 can cream of mushroom soup

3/4 cup of milk

Pepper to taste

4 cups thinly sliced potatoes

1 sliced onion

1 cup grated sharp cheese



Blend soup with milk and pepper and heat. Butter your casserole dish and layer potatoes, onions, cheese and soup mixture in alternating layers. Top with cheese and dot with butter and sprinkle with paprika. Cover and bake at 375 degrees for 1 hour or until potatoes are tender. Uncover and bake for 15 minutes more. - Carla Adams

Festive Hawaiian Chicken Salad

2 (3 ounce) packages cream cheese, softened

1/3 cup creamy salad dressing (Miracle Whip)

1 (8-ounce) can pineapple tidbits, juice reserved

3 (5-ounce) cans chunk chicken, drained and shredded

1 cup blanched slivered almonds

1 1/2 cups seedless red grapes, quartered

In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken, almonds and grapes until evenly coated. Chill until serving. Serve with crackers of choice. - Tina Sullivan

Butterscotch Pound Cake

1 box yellow cake mix

1 (3-ounce) box instant vanilla pudding

1 (12-ounce) package butterscotch chips

1 cup pecans, chopped

1 cup coconut

4 eggs

1 cup sour cream

2/3 cup oil

Combine dry cake mix, dry pudding mix, butterscotch chips, pecans and coconut. Add eggs, sour cream and oil. Mix all ingredients and pour into a well-greased Bundt pan. Bake at 325 degrees for 1 hour. This serves 12-20. - Jennifer Eubanks

Peanut Butter Fudge

2 cups sugar

1 cup milk

1/4 cup corn syrup

1 cup peanut butter

1 teaspoon vanilla extract

Dash salt

Mix all ingredients together and continue stirring as it cooks. When it forms a soft ball in cold water, remove from heat and cool without stirring. Beat well, pour into well-greased pan and cut into squares. Yield: about 2 pounds. - Carol Cannon

Buffalo Chicken Dip

1 pound boneless skinless chicken breast

1 bottle Franks Red Hot sauce (12 ounces or 1.5 cups)

8 ounce container of cream cheese

1 cup Mexican cheese blend (or your favorite blue cheese or gorgonzola)

1 cup Ranch dressing

1 bag tortilla chips and/or veggies for dipping

Poach about 1 pound of boneless skinless chicken breast in chicken stock and water. Using 2 forks, gently thread chicken into small chunks. You can also shred your chicken in your stand mixer using the flat, paddle beater. In a bowl, combine shredded chicken with Franks Red Hot sauce, to taste. My family likes it spicy, so I use lots! Let the chicken soak in the hot sauce until ready to use. Spread one 8 ounce container of cream cheese into the bottom of an un-greased baking pan or casserole dish. Top with buffalo chicken. Sprinkle on some cheese, like a Mexican cheese blend, but you can also use blue cheese or gorgonzola. Finish it off by drizzling on some Ranch dressing. Bake at 350 degrees for 20-25 minutes, until dip is melted and bubbling. Serve with chips and veggies for dipping. - Jessica Walker