First row, from left, Courtni Duncan, Carly Byars, Sara James, Ginger Flake, Natalie Scruggs and Jessica Knight; Second row, Lindsey Butler, Rachel Cherry, Briana Petty, Leigh Allyn White, April Posey, Liz Owen, Kristen Page, Amanda Sharp, Haley Booker, Natalie May, Carrie Haggard and Alana Pilgrim.
First row, from left, Courtni Duncan, Carly Byars, Sara James, Ginger Flake, Natalie Scruggs and Jessica Knight; Second row, Lindsey Butler, Rachel Cherry, Briana Petty, Leigh Allyn White, April Posey, Liz Owen, Kristen Page, Amanda Sharp, Haley Booker, Natalie May, Carrie Haggard and Alana Pilgrim.
Reindeer Food, Toyland Fantasy Fudge and Blackened Chicken Pasta with Spinach and Tomatoes are just a few of the recipes members of the Philadelphia Home Arts Club are sharing this week.

The club, composed of some of the best young cooks in the community, is making plans for its Christmas Tour of Homes Sunday.

The tour will include the homes of Matt and Mary Ann Nicholson in the Sandtown community, Davis and Autumn Fulton in the Bond community and Penny Luke in the Burnside community.

Sara Waltman, who co-chairs the tour along with Ginger Flake, said visitors can expect a special treat as each of the homes are newly constructed and already decorated for the holidays.

"They are more modern than traditional," she said of the three homes. "There are lots of bright colors."

While the homes are in the county, Sara said they are in close proximity. The Fulton and Luke homes are only two miles apart.

The tour will be from 1 to 4 p.m. Tickets are $10 and available at each of the homes.

"The tour will be come and go," Sara said. "Then is no particular order for the tour as visitors can go to all homes or just one."

The Luke house will serve as the "tea house" where special holiday foods will be served by The Cole House.

"We'll have directional signs and markers along the roads to tell people where to turn," Sara said.

"Profits from the tour along with other fundraisers will allow us to donate a large portion of our general budget to United Way of Neshoba County," Sara said.

The Home Arts Club was started in 1948 with an objective to promote educational, domestic, social and civic interests of young women in Philadelphia.

The Tour of Homes began as a fundraiser in the early 1950s.

It allowed members to prepare special foods and showcase their talents by helping each homeowner display their home for the holidays.

Below are special holiday recipes shared by club members.



Blackened Chicken Pasta with Spinach and Tomatoes

1 package of chicken breast or tenders (chopped and cooked in blackening mix, recipe below)

1 package of fettuccine (cooked according to package)



Sauce:

1/2 cup butter

8 ounces cream cheese

2 teaspoons garlic powder

1 1/3 cup milk

6 ounces grated Parmesan cheese

1/8 teaspoon black pepper

fresh baby spinach (one to two small handfuls)

2 Roma tomatoes (diced, with seeds removed)

Melt butter over medium heat, add spinach, garlic powder and cram cheese, whisk until smooth and add tomatoes. Then add milk, a little at a time, while whisking. Stir in Parmesan cheese and pepper. Remove from heat once desired consistency is reached. Pour over past and top with blackened chicken.



Blackening Mix:

2 tablespoons paprika

1 tablespoon cayenne pepper

1 tablespoon onion powder

2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon white pepper (can omit and double black pepper)

1/4 teaspoon thyme

1/4 teaspoon basil

1/4 teaspoon oregano

Mix together and cover chicken. Cook until done.

Nikki Morrow



Toyland

Fantasy Fudge

12 ounces semi-sweet chocolate morsels

12 ounces butterscotch morsels

1 can (14 ounces) sweetened condensed milk

2 teaspoons vanilla

1 cup walnuts halves/pieces (optional)

1 cup raisins (optional)

Melt chocolate and butterscotch over medium heat. Add sweetened condensed milk and vanilla. Remove from heat. Stir in walnuts and raisins. Pour into a shallow dish. Garnish with peppermints (crushed and whole) if desired. Refrigerate.

Lindsey Butler



Reindeer Food

1 cup sugar

1 cup oatmeal

1 cup decorative sprinkles

1/2 cup crushed peppermints

Mix all ingredients. On Christmas Eve, place in a wide-mouthed bowl or throw it outside on the ground in your yard for Santa's reindeer!

Lindsey Butler



Hot Cinnamon Milk

2 cups non-fat dry milk

2 cups non-dairy creamer

1 1/2 c ups sugar or substitute

1 teaspoon ground cinnamon

Mix ingredients and store in an airtight container.

To prepare one serving:

Mix 3/4 cup powder mix and 1 cup hot water. Stir and enjoy!

Lindsey Butler



Black Eyed Pea Dip

2 cans black eyed peas

1 can shoepeg corn

2 cans Rotel

1 tomato (chopped)

1/2 bell pepper (chopped)

1 bunch of green onions (chopped)

Small bottle Italian dressing

Pinch of garlic salt

Drain all cans except one can of Rotel. Mix everything together and refrigerate. Serve with Fritos when chilled. (Will last for several days and taste better the longer it sets.)

Briana Petty



Creme Brûlée

French Toast

1 cup packed brown sugar

1 stick unsalted butter

2 tablespoons corn syrup

1 loaf French bread, sliced 

1 1/2 cup half and half

5 eggs

1 tsp vanilla extract

1 teaspoon Grand Marnier

1/4 tsp salt

Heat brown sugar, butter and corn syrup over medium heat until blended, stirring frequently. Pour syrup into 9x13 baking dish, cover bottom of dish. Arrange bread slices in single layer over syrup. Whisk remaining ingredients until blended. Pour over bread and chill covered for 8-24 hours.

To bake: Preheat oven to 350. Bring the bread mixture to room temperature. Bake in middle oven rack for 35-40 minutes or until edges are golden brown and puffed. Serve with fresh berries. 

Heather Knight





Peppermint

Crunch Bark

2 2/3 cup (16 ounces) chopped semisweet chocolate melted

3-5 drops peppermint extract

2 cups (12 ounces) chopped white chocolate melted

1/4 cup chopped peppermint

Melt chocolate (semisweet). Stir in peppermint extract. Spread into 8x12 pan lined with parchment paper. Allow it to set. Melt white chocolate and mix half of chopped peppermint. Spread white chocolate and peppermint mixture over semisweet chocolate. Sprinkle rest of peppermint on top and press in gently. Allow to cool and break into pieces.

Carrie Shrock Haggard