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Queen:
Queen Betty H.
Vice Queen:
Vice Queen Duchess Anna Lee E.
Vice Queen Princess Ruth P.
Queen's Court:
Computer Princess Pam C.
Exalted Keeper of the Royal Money Bag Empress Jean J.
Ladies-In-Waiting:
Princess Mindy D.
Chaplain:
Princess Margaret J.
Ladies-In-Waiting:
Pink Hatter Committee Chairperson Princess Shirley R.
Members:
Princess Wilma (Floater) B.
Princess Bobbie C.
Princess Judy C.
Court Jester Carolyn D.
Princess With The Crosses Cornelia E.
Lady Pearl F.
Princess Nita F.
Princess Betty Sue G.
Maid Marian G.
Princess Ruth (Floater) G.
Princess Linda H.
Princess Zelma H.
Empress June J.
Duchess Ann M.
Darling Janice M.
Princess Fran O.
Countess of Chocolate Indulgence Judy R.
Duchess Ruth R.
Princess Lucy S.
Vida (Floater) S.
Princess Song Bird Linda S.
Lady Ruth W.
Lady Gail W.
RED HAT SOCIETY TENNESSEE RED HAT SOCIETY RED HAT LADY E-CARDS RECIPES
Musings
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The first song is based on "My Favorite Things." Author is unknown.
A Few Of My Favorite Things
Maalox and nose drops and needles for knitting,
Walkers and handrails and new dental fittings,
Bundles of magazines tied up in string,
These are a few of my favorite things.
Cadillacs and cataracts, and hearing aids and glasses,
Polident and Fixodent and false teeth in glasses,
Pacemakers, golf carts and porches with swings,
These are a few of my favorite things.
When the pipes leak,
When the bones creak,
When the knees go bad,
I simply remember my favorite things,
And then I don't feel so bad.
Hot tea and crumpets and corn pads for bunions,
No spicy hot food or food cooked with onions,
Bathrobes and heating pads and hot meals they bring,
These are a few of my favorite things.
Back pains, confused brains, and no need for sinnin',
Thin bones and fractures and hair that is thinnin',
And we won't mention our short shrunken frames,
When we remember our favorite things.
When the joints ache,
When the hips break,
When the eyes grow dim,
Then I remember the great life I've had,
And then I don't feel so bad.
Let Me Tell You About A Story
(Sung to the tune of the Beverly Hillbillies)
(Lyrics Copyrighted © 2007 Pamela W. Campbell)
Let me tell you about a story of a hat that’s red,
T’was purchased in a store and placed upon a head.
Next thing you know the woman was inspired
To be a Red Hat Lady and so she did declare:
A gift.
A poem.
A Sisterhood.
The next thing you know that hat was all the rage.
Several of the lady’s friends were on the same page.
They all received a red hat and joined so mightily
The lady’s dream of a Red Hat Society.
A Red Hat.
A Purple Dress.
A Tea.
The rest is all but history…the tea a great success.
Now across the country you can see much progress.
Everyone is enjoying the fellowship and fun.
So grab yourself a red hat and then you're nearly done.
Bling, that is.
Get a kazoo.
Time for some fun.
FROZEN PEPPERMINT CHEESECAKE
(prep: 24 minutes; other: 8 hours)
Freeze it . . . make it ahead
2 ½ cups of chocolate wafer crumbs
½ cup sugar
½ cup butter or margarine, melted
1 (8-ounce) package of cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 cup crushed hard peppermint candy
2 cups whipping cream
Combine first 3 ingredients; press mixture on bottom and 2 inches up sides of a 9-inch springform pan. Set aside.
Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add condensed milk, beating until smooth. Stir in ¾ cup crushed candy.
Beat whipping cream until soft peaks form; gently fold whipped into cream cheese mixture. Pour into prepared pan; sprinkling remaining ¼ crushed candy on top. Cover and freeze 8 hours or until firm. Remove sides of springform pan just before serving. Yield: 12 servings.
For a classic pairing, serve slices with Hot Fudge Sauce.
HOT FUDGE SAUCE
(prep: 1 minute; cook: 6 minutes)
This heavenly sauce dresses up Frozen Peppermint Cheesecake
1 (12-ounce) package semisweet chocolate morsels
1 cup half-and-half
1 tablespoon butter or margarine
1 teaspoon vanilla extract.
Combine all ingredients in a saucepan. Cook over medium-low heat until chocolate melts and sauce is smooth, stirring often. Serve warm. Yield: 2 cups.
