Our next Scramp-a-thon is scheduled for March 12-13, 2010.

March 12: 10am -12 midnight

March 13: 9am - 11pm

Cost for the weekend is $30.   

Friday and Saturday lunch provided with light snacks throughout both days.

Cancellation Policy: Full reimbursement through Friday, Feburary 26, 2010.

Half reimbursement through Friday, March 5, 2010.

No reimbursements after March 5, 2010.

Call the store for additional information.

Due to limited seating, prepayment required at registration.

803-791-1440

Here is the recipe for Barb's chili:

Black Bean and Pork Tenderloin Chili

Prep Time: 10 Minutes

Cook Time: 10 Hours

Servings: 8

1 ½ pounds pork tenderloin, cut into 2 inch strips

1 small onion, coarsely chopped

1 small red bell pepper, coarsely chopped

3 (15 ounce) cans black beans

1 (16 ounce) jar salsa

½ cup chicken broth

1 teaspoon dried oregano

1 teaspoon ground cumin

2 teaspoons chili powder

1.    Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker.  Set to Low and cook for 8 to 10 hours.

2.    Break up pieces of cooked pork to thicken the chili before serving.

VERY CHERRY BROWNIE CRISP

One 19.5 oz. (or family size) Brownie Mix (cannot have any liquid ingredients)

1-1/4 cup quick-cooking rolled oats

2/3 cup chopped walnuts

2/3 cup butter, melted

3 cans (21 oz. size) cherry pie filling

Hot Fudge Topping

Vanilla ice cream

            Heat oven to 350 degrees.  In large bowl, combine brownie mix, oats and walnuts; mix well.  Add butter; stir until mix is moistened. (Mixture should be dry.  If not more oatmeal can be added.)

            Spoon pie filling evenly into ungreased 13x9 glass baking dish.  Sprinkle brownie mixture over pie filling.

            Bake at 350 degrees for 30 – 40 minutes or until edges are bubbly.  Cool 45 minutes.

            To serve, spoon crisp into bowls. Top each serving with ice cream; drizzle with hot fudge topping.  Store loosely covered in refrigerator.

            Makes 10 servings.