Jenny Grimm, Mary Kirkman, Pat Lassiter and Emily Cartwright all of Houston had lunch Oct. 29 at Olive Garden followed by the musical Mama Mia at Juanita K. Hammond Hall in Springfield.
Sophia Delaat of Raymondville participated in the St. Louis Artists Boutique Nov. 5 — 6 at the Kirkwood Community Center in Kirkwood. Delaat is a special education teacher at Licking High School. She transforms gourds through carving, pencil, paint, wood burning, and inlaid stone into fantastic works of art.
JOKE OF THE WEEK
Mr. and Mrs. Brown had two sons. One was named Mind Your Own Business and the other was named Trouble. One day the two boys decided to play hide and seek. Trouble hid while Mind Your Own Business counted to 100. Mind Your Own Business began looking for his brother behind garbage cans and bushes. Then he started looking in and under cars until a policeman approached him and asked, “What are you doing?” “Playing a game,” the boy replied. “What is your name?” the officer questioned. “Mind Your Own Business.” Furious the policeman inquired, “Are you looking for trouble?!” The boy replied, “Why, yes.”
RECIPE OF THE WEEK
Slow Cooker Cinnamon Roll Breakfast Casserole
• 2 12-oz. cinnamon roll tubes, quartered
• 4 eggs
• 1/2 cup heavy whipping cream
• 3 tbsp. maple syrup
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
1. Spray your slow cooker bowl with a non-stick cooking spray. Place one roll of quartered cinnamon roll pieces at the bottom of your slow cooker. Save the frosting packets for later.
2. In a small bowl, beat eggs. To the beaten eggs, add the heavy whipping cream, maple syrup, vanilla extract, cinnamon and nutmeg. Blend well. Pour the egg mixture evenly over the cinnamon rolls in the slow cooker.
3. Place remaining roll of quartered cinnamon rolls on top of the mixture.
4. Cover and cook on low for 2.5 hours or until sides are golden brown and the rolls are set. Spread frosting that came in the cinnamon roll tubes over the casserole. Serve warm.
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