Beta Iota Chapter of Epsilon Sigma Alpha sorority held a "Taste and Tell" event on May 6, at the home of Brenda Knight. Kenzie Miller served as co-host.

Members shared how it was "a delightful dinner with delicious desserts." We thank sorority members for graciously sharing some of their recipes with readers.

**Mini Toffee Apple Turnovers

Submitted by Shirley McGee

(Makes 24 turnovers)

2 Tbsp. butter

2 C. chopped Granny Smith apples (about 2 apples)

1/4 C. sugar

1 Tbsp. apple cider or juice

1/2 tsp. ground cinnamon

1 Tbsp. cold water

1 1/2 tsp. cornstarch

1/2 C. toffee bits

1 (15 oz.) package refrigerated pie crusts

1 large egg, slightly beaten

3 Tbsp. heavy cream

2 Tbsp. cinnamon sugar

In a medium saut? pan over medium heat, melt butter. Saut? apples 7-8 minutes, or until tender. Add sugar, apple cider and cinnamon; saut? 2 minutes. In a small bowl, combine water and cornstarch. Add cornstarch mixture to apples and cook 1 minute, until thickened. Cool completely, stir in toffee bits. Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. On a lightly floured surface unroll crusts. Using a 2 1/2-inch cutter, cut 48 circles from crusts: re-roll dough as needed. Place approximately 1/2 teaspoon of filling on center of half of crusts. Brush edges of prepared crusts with beaten egg. Top with remaining crusts. Press edges together with fork to seal. With paring knife, make small slits in top of turnovers to release steam. Bake 12-14 minutes or until golden brown. Brush tops of turnovers with cream and sprinkle with cinnamon sugar.

**Cashew-Peach Sweet Potatoes

Submitted by Linda Nichols

Yield 10 servings

6 medium sweet potatoes

? cup packed brown sugar

1/3 cup coarsely chopped cashews

? t. salt

? t. ground ginger

1 can (15-1/4 ounce) sliced peaches, drained & cut in half

5 T. butter

Boil sweet potatoes 30 - 40 min. till just tender. Drain and cool slightly; peel and cut into cubes. In a small bowl, combine brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11 in. x 7 in. x 2 in baking dish; top with half the peaches and brown sugar mixture. Repeat layers; dot with butter. Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through.

**Miss Daisy's Beef Casserole

Submitted by Brenda Knight

2 lbs. lean ground beef

1 cup diced celery

1/4 cup diced bell pepper

3/4 cup chopped onion

1 (29 oz.) can tomatoes 1 (16 oz.) can tomatoes

1 (8 oz.) can mushroom pieces, drained

1 (8 oz.) can water chestnuts, drained and sliced

1 cup cubed American processed cheese

1/2 cup green olives, chopped

1/2 cup black olives, chopped

1/2 tsp. salt

1/4 tsp. pepper

1 (6 oz.) pkg. egg noodles, uncooked

2 cups shredded Cheddar cheese

Brown the beef. Pour off any accumulated grease. Add celery, bell pepper, onion and saut?. Add tomatoes and their juice. Add remaining ingredients except for the Cheddar cheese. Simmer 20 minutes. Pour into 9x13-inch casserole. Spread Cheddar cheese on top. Bake for 30 minutes in a 350? oven.

**Orange Coconut Pie

Submitted by Rachel Dunagan

1 1/2 C. sugar

3 eggs

1/2 C. orange juice

1 stick of butter, softened

1 C. shredded coconut

1 unbaked pie shell

Combine ingredients and place into pie shell. Bake at 350 degrees for 45 minutes or until browned.

**Granny Smith Snicker Salad

Submitted by Norma Sanborn

1 (8 oz.) container Cool Whip topping

1 (8 oz.) sour cream

6 small Granny Smith apples

6 (1.86 oz) Snicker candy bars

Quarter, peel and cut apples into pieces. Cut candy into small pieces. Combine well Cool Whip and sour cream; add apples and coat well; fold in candy pieces. Refrigerate.

**Creamy Cheesy Corn Casserole

Submitted by Shelli Burk

1 (8 oz.) package cream cheese, cubed and at room temperature

4 Tbsp. butter

1/3 C. milk

? tsp. salt

freshly ground black pepper to taste

1 (18 oz.) bag frozen sweet corn, thawed

diced pickled jalape?os to taste

1 C. shredded sharp cheddar cheese

Preheat oven to 350 degrees. In a medium pot set over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt, corn, and jalape?os. Pour corn mixture into an 8 by 8-inch baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.

**Lucile's Deviled Eggs

Submitted by Lucile Sorrells

Place eggs in saucepan and cover with water (at least 1 inch above eggs) rapidly bring to boil. At once, reduce heat to keep water just below simmering. Cover; cook eggs 15 minutes. Cool at once in cold water-this helps prevent dark surface on yolk and makes for easier peeling. Halve hard-cooked eggs lengthwise; remove yokes and mash with seasonings. For 6 eggs use: ? cup salad dressing, 1 teaspoon vinegar, 1 teaspoon prepared mustard, ? salt and a dash of pepper. Refill egg whites, if desired sprinkle with paprika. Recipe can be easily doubled.

**Summer Sherbet Cake

Submitted by Rebecca Jones

1 Angel Food Cake - purchase pre made or prepare using box directions.

1/2 gal. rainbow sherbet ice cream

1 tub of Cool Whip

First, slice prepared angel food cake horizontally two times making 3 sections of cake around half an inch to an inch think. This step is often easier using an electric knife. Second, using a knife "slice" the sherbet and smear onto a layer of cake (similar to buttering a piece of toast). Repeat this step until you have sherbet in between each layer of cake. Third, using the cool whip as "icing" apply a generous layer all over the outside of the angel food cake until the whole cake is covered. Finally, put the whole cake in the freezer at least an hour before serving. This is a frozen dessert and should be kept and served frozen. Again, when slicing the cake vertically to eat, it is easier and faster to do so using an electric knife.

**Crescent Roll Italian Sandwiches

Submitted by Kenzie Miller

2 tubes crescent roll sheets

1/2 lb. shaved deli ham

1/4 lb. deli pepperoni

8 slices Swiss cheese

8 slices pepper jack cheese

1 C. sliced pepperoncini peppers from jar, drained

Olive oil

Grated Parmesan cheese

Italian seasoning

Spray baking pan

Make layers of crescent rolls, ham, Swiss cheese, pepperoni, pepper jack cheese, pepperoncini peppers. Top with crescent rolls. Brush crescent roll with olive oil. Sprinkle on grated Parmesan cheese and Italian seasoning.

Bake 350 degrees for 30 minutes (or until crescent rolls are fully cooked.)

Slice and serve.

**Party Meatballs

Submitted by Dena Landers

1 (2 lb) bag frozen cooked meatballs

1 (14.5 oz) can wholeberry cranberry sauce

1 (12 oz) bottle tomato-based chili sauce

1/2 lemon, juiced

2 drops hot sauce, or more to taste

Mix all ingredients. Pour into crockpot. Cook for 3 hours on high.

**Over the Moon Banana Pudding

Submitted by Janie Burke

1 lg. Jell-O instant vanilla pudding

8 oz. sour cream

8oz. container Cool Whip

3 or 4 double decker chocolate Moon Pies

2-4 bananas

Whisk pudding mix into 2 cups milk, let set for 5 min. Add cool whip and sour cream.In a large deep bowl or trifle dish, layer 1/2 of the moon pies, break it into bite size pieces, followed by 1/2 sliced bananas and 1/2 pudding mixture. Repeat layers again. You may garnish with the Moon Pie crumbles. Chill and enjoy!

**Strawberry Cream Cheese Ice Box Cake

Submitted by Barbara Smith

2 lb. strawberries

2 sleeves graham crackers

1 (8 oz.) pkg. cream cheese, room temperature

1 (14 oz.) can sweetened condensed milk

2 (3.4 oz.) pkg. instant cheesecake flavored pudding

3 C. milk

1 (12 oz.) carton whipped topping, divided

Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13*9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping and remaining crushed graham crackers.