Sitting, from left, are Jennifer Eubanks, Laura Sistrunk, Carrie Haggard, Shayla Kirksey-Robertson, Mahagony Clemons, Charity Baysinger and April Files. Standing, fropm left, are Crystal Myers, Lindsey Eakes, Angel Weems, Angel Crockett, Jennifer Collins, Allison Blackburn, Tina Sullivan, Anna Rouse, Ashley Eakes, Kim Clark, Natalie May, Sarah Pope, Erica Flake, Sheena White, Tosha Nowell, Erin Goldman and Emily Moran. Not pictured are Sarah Jones, Stacie Collins, Jessica Stroud and  LeAnna Williams.
Sitting, from left, are Jennifer Eubanks, Laura Sistrunk, Carrie Haggard, Shayla Kirksey-Robertson, Mahagony Clemons, Charity Baysinger and April Files. Standing, fropm left, are Crystal Myers, Lindsey Eakes, Angel Weems, Angel Crockett, Jennifer Collins, Allison Blackburn, Tina Sullivan, Anna Rouse, Ashley Eakes, Kim Clark, Natalie May, Sarah Pope, Erica Flake, Sheena White, Tosha Nowell, Erin Goldman and Emily Moran. Not pictured are Sarah Jones, Stacie Collins, Jessica Stroud and LeAnna Williams.
Santa and Mrs. Claus are coming to town on Saturday, Dec. 8 to have breakfast with all the children!

He will arrive at Trinity Baptist Church family life center at 9 a.m. to enjoy breakfast, pose for pictures and chat with children until 11 a.m.

The event, sponsored by the Junior Auxiliary, will include lots of children's games, face painting, a jumper, story time with Mrs. Claus, handpainting ornaments and decorating cookies.

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

To gain admission to Breakfast with Santa, 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 service projects include:  

Camp Rising Sun (cancer camp for children), Breakfast with Santa, 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.

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.  

Emily Moran is president of the Junior Auxiliary of Philadelphia with Shayla Robertson as vice president.

Other officers are LeeAnna Williams, ex officio; Crystal Myers, finance chairman; Laura Sistrunk, education chairman; Erin Goldman, membership chairman; Stacie Collins, projects chairman; Angel Weems, public relations; Jessica Stroud, scholarship chairman; Tosha Nowell, secretary; and Jennifer Eubanks, treasurer.



Sour Cream Pound Cake

2 sticks butter

3 cups sugar

6 eggs

1 cup sour cream

1/4 teaspoon soda

3 cups flour

1 teaspoon vanilla extract

1 teaspoon almond flavoring

Sift flour with soda in a bowl, set aside. Cream butter in a mixing bowl; add sugar slowly, beating constantly. Add eggs one at a time, beating after each one. Stir in sour cream. Add flour mixture 1/2 cup at a time, mixing constantly. Stir in vanilla and almond flavoring. Pour into a well - greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Remove from oven and coop in pan for 5 minutes, then remove from pan and cool completely.

- Jennifer Eubanks



Chocolate Hazelnut Ravioli

16 wonton wrappers

1 egg, beaten to blend

1 cup Nutella

Oil, for frying

Powdered sugar

Line a baking sheet with wax paper. Place one wonton wrapper on the work surface. Brush the edges of the wrapper lightly with beaten egg. Spoon one tablespoon of Nutella in the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and Nutella. Preheat oven to 200 degrees. In a deep fryer heat oil to 350 degrees, working in batches, carefully add the ravioli to the hot oil and cook until golden brown, about 45 seconds per side. Use a slotted spoon to transfer the cooked ravioli to another baking sheet and keep warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared a day ahead). Cool the ravioli completely, then cover and refrigerate. Before serving, place them on a baking sheet and warm in a preheated 375 degree oven for 7-10 minutes. Dust ravioli with powdered sugar and serve.

- Tina Sullivan



Chocolate Bread Pudding

2 sticks margarine

1 1/2 cup self-rising flour

1 1/2 cup sugar

3/4 cup milk

5 tablespoon cocoa

1 cup sugar

1 1/2 cup water

Preheat oven to 350 degrees. Spray 9 x 13 pan with Pam. Add 2 sticks of melted margarine. Mix 1 1/2 cup self rising flour, 1 1/2 cup sugar, 3/4 cup milk and pour in pan over melted margarine. Mix 5 tablespoons cocoa with 1 cup sugar and sprinkle over batter. Drizzle 1 1/2 cup water over cocoa and sugar. Bake 40 to 60 minutes.

- Kim Clark



Cheesy Hawaiian Dip

1 round Loaf Hawaiian Bread (1 pound)

1 pound Velveeta Cheese, cut into 1/2-inch cubes

1 can (10 ounce) Rotel Diced Tomatoes and Green Chilies, un-drained

1/3 cup chopped red onions

1 package (8 ounces) Oscar Mayer Smoked Ham, chopped

1 can (8 ounces) crushed pineapple, drained

Preheat oven to 350 degrees. Cut slice from top of bread loaf; remove center of loaf, leaving 1-inch thick shell. Place on baking sheet. Cut removed bread into bite size pieces. Place in single layer around bread shell on baking sheet. Bake 8 to 10 minutes or until lightly toasted, stirring cubes after 5 minutes. Cool slightly. Meanwhile, mix Velveeta, tomatoes and onions in large microwavable bowl. Microwave on high 5 minutes or until Velveeta is completely melted, stirring after 3 minutes. Stir in ham and pineapple. Pour into bread shell. Serve with reserved bread pieces and assorted fresh vegetable dippers.

- Mahogany Clemons



White Chocolate Crack Candy

Saltine crackers

2 sticks of butter

1 1/2 cup light brown sugar

1 bag of Heath toffee bits

1 bag of white chocolate chips

1 cup of pecans (optional)

Line a cookie sheet with aluminum foil. Preheat oven to 375 degrees. Line cookie sheet with saltine crackers (might have to break crackers to make them fit). Melt 2 sticks of butter in a saucepan. Add brown sugar and bring to a boil - boil for 2 minutes. Pour butter mixture over the crackers and spread out evenly. Pour the whole bag of toffee bits evenly over the crackers. Bake for 5 minutes or until bubbly. Remove from the oven and pour the entire bag of white chocolate chips and pecans (if desired) over the top. Let it sit for a few minutes and the heat from the toffee will melt the chocolate chips. Spread the white chocolate chips out evenly over the top. You can also melt the white chocolate chips in a bowl and spread the melted chocolate chips over the crackers. Refrigerate to set and then break into pieces.

- Emily Moran



Cranberry Nut Muffins

2 cups all-purpose flour

3/4 cup packed brown sugar

2 teaspoons baking powder

2 eggs

2/3 cup orange juice

1/3 cup vegetable oil

1 cup cranberries, coarsely chopped

1 cup chopped pecans

In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir in the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake at 375 degrees for 20 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 dozen

- Angel Crockett



Sausage Balls 

1 package cheddar cheese (shredded)

3 cups Bisquick

1 pound Tennessee Pride or Bryan hot sausage

1 pound Tennessee Pride or Bryan mild sausage

Mix together shredded cheese and sausage thoroughly. Add Bisquick by cupfuls until all has been mixed together, kneading well. Roll into small balls and place on greased cookie sheet. Bake at 350 for 10 minutes then flip sausage balls over and cook for 10 more minutes or until lightly browned.

- Ashley Eakes



Fudge Brownie Pie

1 pastry shell (unbaked)

6-ounce package semi sweet chocolate chips

1/4 cup butter

1/2 cup Bisquick

14 ounce can sweetened condensed milk 

1 teaspoons vanilla extract

2 eggs

Preheat oven to 350 degrees.

In saucepan over low heat, melt chocolate chips with butter. Combine butter, Bisquick, sweetened condensed milk, vanilla extract, and eggs in bowl and add melted chocolate mixture.  Mix well.  Pour into pastry shell. Bake 35-40 minutes or until center is set.  Serve with ice cream!

- Sarah Jones



Peanut Butter Balls

1 cup coconut

3/4 cup crunchy peanut butter

1 cup graham cracker crumbs

2 sticks butter, melted

1 box powdered sugar

2 cups pecans, chopped

Chocolate Almond Bark

Combine the first six ingredients very well until blended even. Roll into 1-inch balls and dip in Almond Bark. Place on wax paper to harden.  

- Crystal Myers



Fireside Dip

4 ounces Swiss cheese

8 ounces cream cheese

2 tablespoons onion flakes

1/2 cup mayonnaise

3 ounces bacon bits

Cut Swiss cheese into small pieces. Mix cheese, cream cheese, onion flakes and mayonnaise put in 9 x 9 square dish then sprinkle bacon bits on top. Bake at 350 degrees for 20 minutes. Serve with Ritz crackers.

- Tosha Nowell



Snickers Salad

8-ounce package of cream cheese, softened

1 cup powdered sugar

12-ounce container of Cool Whip, thawed

6 Snickers candy bars

4 to 6 Granny Smith apples

Mix cream cheese and powdered sugar until thoroughly blended. Fold in cool whip. Cut snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving. Chilling for a long period of time (such as over night) will result in a runny salad.

- Anna Rouse