HOSANNA COMMUNITY, a Hixson residential community that fosters independence for adults with disabilities, is having a new fundraiser supported by some of Chattanooga’s best restaurants.

The Hosanna Harvest for Hope, scheduled Thursday evening at First Tennessee Pavilion, will pair chefs’ selections from Hennen’s, Easy Bistro, Bluewater Grill, Niko’s Southside Grill and Sushi Nabe with wines from Riverside Wine and Spirits. Each chef will offer selections from their fall menus. To end the meal, Betty Hubbs of The Catering Co. will serve some of her delicious desserts, along with coffee from Greyfriar’s.

It will be held from 6 to 8 p.m. I like this time frame. It makes it easy to stop by after work and enjoy a round of great food offerings. And you’ll be supporting Hosanna Harvest for Hope as well.

Tickets are $50 per person and may be purchased at the gate or in advance by calling 870-6880. For more information about Hosanna Harvest for Hope, log onto www.hosannacommunity.org.

NEW ON THE MARKET: There’s nothing like ice cream to cool off after the heat of the battle when it comes to football. Now, Mayfield has something for all you Alabama, Tennessee and Georgia fans. And you don’t have to share.

* Crimson Tide fans will enjoy Tide Rush ice cream packaged in a commemorative crimson and white carton with a menacing Big Al. Tide Rush is a mixture of chocolate ice cream with a marshmallow swirl and crimson fudge-filled white-chocolate footballs.

* Vols fans will be slurping up Rocky Top ice cream — chocolate ice cream with marshmallow swirls and orange fudge-filled white-chocolate footballs. The orange-and -white carton has Smokey growling on the front of an carton.

* Fans of the Auburn Tigers can take a lick of Aubie’s Choice ice cream, which is the same as Rocky Top ice cream, only with different packaging — a blue and orange carton with an Auburn football helmet on the front.

I WAS RATHER bored over a recent weekend. The Vols game was pay-per-view, and I didn’t order it like I have done in the past. No need to even guess why. The pool’s closed for the season. The economy’s still going to the dogs, so I didn’t want to tempt myself at the mall, even if I could afford the gas to get there.

So I took an inventory of my kitchen — the cupboards, spice racks, refrigerator and freezer — gathered my cookbooks and started cooking, trying to decide on gifts from my kitchen for Christmas giving.

Before the weekend was over, I had creme de menthe brownies, cinnamon rolls, lemon bars, chocolate fudge and spiced pecans out the wazoo. But it was the cinnamon rolls that came out the winner.

Town and Country Restaurant once served some of the best in town, but I had no luck finding a suitable recipe in the little cookbook that was printed before the North Shore restaurant closed. I finally found one in Marilyn Geraldson’s cookbook, “The Veggie Lady Shares Tips and Recipes.”

The recipe called for blueberries, but I simply left them out and added more brown sugar and cinnamon to the filling. They came out perfectly and were so simple to make. Now I’m going to get busy and start making them in aluminum pans that I can wrap in clear plastic tie bags to give as gifts.

Are you starting to think about food gifts to make this holiday season? If so, let me know what you’re making. Send your ideas or recipes to abraly@timesfreepress.com.

Here’s the Veggie Lady’s recipe. Hope you’ll find it as good as I did. The only problem I had was getting a warm enough area in my house to let them rise. This is important. As the day was warm, I covered them with a dish towel and put them outside. This did the trick.

Blueberry Cinnamon Rolls

Rolls:

1⁄4 cup milk

1⁄4 cup sugar

1⁄2 teaspoon salt

1⁄4 cup butter, melted

1 package dry yeast

1⁄4 cup warm water (105 F-115 F)

21⁄4 cups flour, divided

1 egg

Filling:

2 tablespoons softened butter

1⁄4 cup brown sugar, firmly packed

1 teaspoon ground cinnamon

1⁄2 cup blueberries, fresh or frozen

Topping:

1 tablespoon melted butter

1 cup powdered sugar, sifted

2 tablespoons milk

Combine 1⁄4 cup milk, sugar, salt and butter in a saucepan; heat until butter melts. Cool to 105 F-115 F. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 11⁄2 cups flour and egg; beat at medium speed of an electric mixer until smooth. Stir in remaining 3⁄4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk).

Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 12- by 8-inch rectangle; spread with 2 tablespoons melted butter. Combine brown sugar and cinnamon; sprinkle mixture over rectangle. Sprinkle with blueberries. Roll dough jellyroll fashion, starting at long side. Pinch seam to seal (do not seal ends). Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan. Brush tops with 1 tablespoon melted butter. Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk). Bake at 350 F for 35 minutes.

Combine powdered sugar and 2 tablespoons milk, stirring well. Drizzle over warm rolls. Makes 1 dozen.

Note: Blueberries may be omitted, but you may want to add a little extra brown sugar and cinnamon when spreading over the dough rectangle.