I’m jumping from one soap box to another today. Charlotte Tilson from the Wagon Wheelers Square Dance Club joins me in promoting the Western style square dancing lessons beginning this month, sponsored by the club.

I really want all of you to consider joining the Wagon Wheelers Square Dance Club classes.

Square dancing is good for you. You will meet the nicest people.

There’s a reason it’s referred to as friendship set to music.

There are no steps involved. If you can walk and listen, you can learn. It is excellent exercise for your body and your brain.

Your instructor, Allen Tipton, a national, professional, square dance caller and teacher has called and taught square dancing since the early ’60s.

The Wagon Wheelers started in the mid ’50s under the direction of the late Ted Kleinsasser.

Next soap box is another subject near and dear to my heart.

I want you cooks to consider entering the baked goods competition at the Blue Ribbon Country Fair at the Heritage Center in Townsend the last weekend of this month.

Enter your mama’s, your grandma’s or your favorite recipe.

We need to keep our recipes and our cooking heritage alive and well. There’s prizes, too.

For more information about either of these opportunities, call me 865-983-7711.

Chocolate Cherry Cake

Compliments of Charlotte Tilson

1 box chocolate cake mix

1 can cherry pie filling

2 eggs

Preheat oven to 350 degrees. Spray a 10-cup Bundt pan or a 9-by-13 cake pan with Pam. In a large bowl, mix all ingredients by hand until well mixed. Bake 30 minutes for the 9-by-13 or 40 minutes in the Bundt pan. Cool on a wire rack. Serve plain with ice cream or frosted with your favorite chocolate frosting.

Vegetable Pizza

1 (12-inch) prebaked pizza crust

2 cups shredded mozzarella

2 cups baby spinach leaves

1/2 cup chopped kalamata olives

1/2 cup thinly sliced red onion

1 tomato, coarsely chopped

Preheat oven to 400 degrees. Sprinkle half of the cheese evenly over crust. Layer remaining ingredients. Top with remaining cheese. Bake until ingredients are hot and cheese is golden.

I can make pizza crust in less time than it takes to grocery shop so if I'm gonna use store bought, I want something I don't make. I used naan and it was evermore delicious. Follow the directions on the package for reheating.

You know you can make this pizza your own with your favorite additions. Mushrooms and bell pepper strips will be on my next one. Bacon bits, chopped ham, hummmmmnnn.

Fruit Trifle

2 cups fresh pineapple chunks

2 cups halved fresh strawberries

2 cups fresh blueberries

2 cups halved seedless green grapes

8-12 ounces strawberry yogurt

In a medium sized glass bowl, layer ingredients. Top with yogurt. Chill.

To serve, gently stir yogurt into the fruit.

Just before serving add sliced banana if desired.

New Potato Casserole

2 pounds small red potatoes, washed and cut into bite sized pieces

1 large onion, coarsely chopped

1 (8-ounce) carton sour cream

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

Salt and pepper to taste

1 (14 1/2-ounce) can fire roasted tomatoes

Preheat oven to 375 degrees. Spray a 9-by-13 baking dish with Pam. In a large, covered sauce pan, cook potatoes and onions until tender. Drain and return potatoes and onions to the pan. In a large bowl, stir together sour cream, cheeses, salt, pepper and tomatoes. Gently stir tomato mixture into the potatoes and onions. Spread in the prepared baking dish. Sprinkle with additional cheese if desired. Bake about 30 minutes or until bubbly and the cheese is melted and golden.

Miss Olivia Sipe is the owner of Miss Olivia’s Table in Maryville.

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