Special Features - 'Tis The Season

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Christmas cookies and holiday hearts ... this is where the holiday starts.

APPETIZERS Chunky Vegetable Antipasto

Crab Filled Crescent Wontons

• 1 lb. (500 g) eggplant • 1 tbsp. (15 ml) margarine • 2 onion (large), chopped • 2 cloves garlic, minced • 2 celery stalk, sliced • 1 sweet green pepper, diced • 1 sweet red pepper, diced • ¼ cup (50 ml) fresh parsley, chopped • 28 oz. (796 ml) tomato (medium), undrained and chopped • 2 zucchini (medium), chopped • 3 tbsp. (45 ml) red wine vinegar • 1 tbsp. (15 ml) granulated sugar • 1½ tsp. (7 ml) dried basil leaves • Salt and pepper to taste

• 1-8 oz. tube crescent roll dough • 3 oz. cream cheese, softened • ¼ cup mayonnaise • ¾ cup cooked crabmeat, chopped • 2 green onions, chopped • 1/8- ¼ teaspoon cayenne pepper • Salt and pepper, to taste

Cut eggplant in 1-inch (2.5 cm) slices. Broil until lightly browned on both sides. Cut into small cubes.

In a large saucepan, melt margarine over medium heat. Cook onion and garlic until soft for about 3 minutes. Add eggplant, celery, peppers and parsley.

Cook, stirring often, for 15 minutes.

Stir in remaining ingredients. Cook, uncovered stirring often, until mixture is thick for 20-30 minutes. Cool, then refrigerate. Serve with crackers.

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste.

Divide crab mixture evenly among the squares, dropping it by spoonfulls that are ½ inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within ½ inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet.

Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown.

Remove from cookie sheet. Serve warm.

Warmest greetings

of the Season As we prepare to ring in the holiday season, we’d like to extend our gratitude to all the kind people who have called on us this past year.With best wishes for a joyous and meaningful holiday season.

... and best wishes for Happiness in the New Year.

Midwest Propane

SILVERBELT SEPTIC SERVICE

403-843-8430

– Barb & Megan Belt –

403-843-2840 Page 2

2013 ’Tis the Season 2013

APPETIZERS Cucumber Cups Stuffed with Spicy Crab

Jalapeño Popper Dip • 6-8 slices of bacon, diced and cooked crispy • 2 8-oz packages of cream cheese, soft • 1 cup of mayonnaise • 4-6 jalapenos, chopped and deseeded. The seeds will make it fiery hot.

• 1 cup of cheddar cheese, shredded • ½ cup of mozzarella cheese, shredded • ¼ cup diced green onion

• 3 long cucumbers • ¼ cup sour cream • ¼ cup cream cheese, softened • ¾ cup crab meat, excess water removed • 1 tsp hot sauce (Tabasco) • 1 tsp brown mustard • Salt and pepper to taste • 1 tbsp. minced green onion • Garnish with chili powder or paprika if desired Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact. In a bowl, combine the sour cream and the cream cheese with a fork until well combined. Add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve.

Serve within 2 hours of making.

Topping: • 1 cup of crushed Ritz crackers • ½ cup parmesan cheese • ½ stick of butter, melted Preheat oven to 350.

Combine all of the ingredients into a medium bowl.

Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

Christmas Greetings We hope that you will take the opportunity over the holidays to enjoy the love and fellowship of both your family and friends and to reflect on the true meaning of the Christmas season.

JOE ANGLIN, M.L.A. Rimbey, Rocky Mountain House, Sundre Constituency

Let your Legacy start here. For all your automotive needs - Sales or Service Glad tidings to you wherever you travel this wonderful holiday season and beyond.

403-843-2622 ’TTi ’Ti TTis the Season 2013 ’Tis

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APPETIZERS Chive Spread

Party Cheese Ball

• ½ cup (125 ml) margarine • 2 tbsp. (30 ml) fresh chives, minced • ½ tsp. (2 ml) freshly grated lemon zest

• 2 pkg. (250 g each) Brick Cream Cheese, softened • 2 cups Kraft Old Cheddar Shredded Cheese • 1 Tbsp. finely chopped onions • 1 Tbsp. chopped red peppers • 2 tsp. Worcestershire sauce • 1 tsp. lemon juice • Dash cayenne pepper • 1 cup chopped pecans, toasted

In a small bowl, combine all the ingredients.

Refrigerate until ready to use. Store covered in refrigerator for up to 5 days.

Makes ½ cup.

BEAT cream cheese and Cheddar in small bowl with mixer until well blended.

ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.

SHAPE into ball; roll in nuts.

24 servings.

Queso Dip • 1 pkg. (450 g) Velveeta Process Cheese Product, cut into ½-inch cubes • 1 can (540 mL/19 fl oz) diced tomatoes, drained well • 1 can (127 mL/4.5 fl oz) chopped green chiles, (well drained) MIX ingredients in 2-L microwaveable bowl.

MICROWAVE on HIGH 5 min. or until Velveeta is completely melted, stirring after 3 min.

Makes 3 & ½ cups, 28 servings.

In the spirit of the season...

Without your support we wouldn’t be a part of this wonderful community nor have this opportunity to wish every one of you a happy, healthy and memorable holiday season.

Season’s Greetings from Management & staff Rimbey Implements 403-843-3700 alyork@rimbeyimplements.ca Page 4

2013 ’Tis the Season 2013

CASSEROLES Baked Cream Cheese Spaghetti Casserole

Crazy Good Casserole • 4-5 boneless, skinless chicken breasts • 6 strips of quality bacon – cooked and crumbled • 2 cans cream of chicken soup • 2 cups shredded Monterrey Jack cheese • 1 box (16 ounces) dried spiral pasta • 1 Tbsp. garlic powder • Salt & pepper to taste

• 12 oz spaghetti • 1 (28 ounce) jars prepared spaghetti sauce • 1 lb lean ground beef • 1 tsp Italian seasoning • 1 clove garlic, minced • 8 ounces cream cheese • ½ cup parmesan cheese, grated Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13 pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9 xc 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Season’s Greetings We’d like to deliver a load of best wishes to our customers and friends along with a bundle of thanks.

Have a great holiday!

Town of Rimbey The Mayor, Council and Staff wish you & your family a Very Joyous Christmas Holiday and All the Best for 2014

Happy Holidays!

BRIX CONSTRUCTION INC. 403-704-3545

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2013 ’Tis the Season 2013

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DESSERTS Chocolate-Peanut Butter Swirled Bark

Lemon Shortbread Bars

• 1 pkg. (225 g) Baker’s Semi-Sweet Chocolate, chopped • 1 pkg. (170 g) Baker’s White Chocolate, chopped • 1/3 cup Smooth Peanut Butter • 1/3 cup dried cranberries (optional) • 1/3 cup pistachios, coarsely chopped MICROWAVE chocolates in separate medium microwaveable bowls as directed on packages. Stir peanut butter into white chocolate.

DROP spoonfuls of chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife. Sprinkle with cranberries and nuts.

REFRIGERATE 1 hour or until firm.

Break into pieces.

Store in refrigerator.

SUBSTITUTE Prepare using peanuts or slivered almonds.

Makes 24 servings.

Shortbread Base • 1 cup (250 mL) all-purpose flour • ½ cup (125 mL) very cold unsalted butter • ¼ cup (50 mL) icing sugar • ¼ tsp (1 mL) salt Filling • ¾ cup (175 mL) freshly squeezed lemon juice, strained • 1 tsp (5 mL) finely grated lemon zest (optional) • 3 large eggs • 1 can sweetened condensed milk • ¼ cup (50 mL) all-purpose flour Pulse all shortbread ingredients together in food processor until butter is the size of small peas. Press firmly into 9” (23 cm) square parchment paperlined baking pan. Bake in preheated 350ºF (180ºC) oven for 20 minutes. Remove from oven, and reduce heat to 325ºF (160ºC) 2. Beat all filling ingredients together. Pour over hot shortbread base and bake 30 - 35 minutes or until middle is almost set. Remove from oven and cool completely on wire rack. Chill if desired. 3. To serve, cut into squares and garnish with a light dusting of icing sugar, lemon zest, berries and a sprig of mint. Can be served at room temperature or chilled. Makes 16 bars.

– Gift Certificates Available –

4909 - 49 St. Rimbey • 403-843-6768 ...Oh what fun it is for us to wish all of you a happy holiday!

Touch for Health, Body Balancing & Photo Comparative Blood Analysis

With warm wishes & heartfelt thanks to everyone from all of us at Christmas.

– Christine Plumb –

www.bodyconnectionsab.com

Town of Bentley 403-748-4044

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2013 ’Tis the Season 2013

DESSERTS Pecan Pie Bars Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Makes 12 – 16 servings.

For crust: • 1 cup unsalted butter, softened • 2/3 cup packed brown sugar • 2 2/3 cups all-purpose flour ½ teaspoon salt For topping: • ½ cup unsalted butter • 1 cup packed light brown sugar • 1/3 cup honey • 2 tablespoons heavy cream • 2 cups chopped pecans Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

The Staff from Rimbey and Rocky would like to send out warm wishes for a very

Merry Christmas and a Happy New Year!

Thank you Rimbey for your generous support and look forward to serving you in the future.

HOURS: Mon to Fri: 8:00 am to 6:00 pm Sat 8:00 am to 2:00 pm

4905-50th Ave. Rimbey, AB. T0C 2J0 • 403-843-8473 ’TTi ’Ti TTis the Season 2013 ’Tis

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DESSERTS Nutella Fudge • ½ cup salted butter (you can use unsalted, but the salt brings out the sweetness) • ½ cup whole milk or half and half • 1½ cups light brown sugar • 1½ teaspoons vanilla • 1 cup Nutella • 2½ cups – 3 cups confectioner’s sugar Grease an 8×8 pan. Place the confectioner’s sugar in a mixing bowl and set aside.

Melt butter over medium low heat. Add the milk and light brown sugar. Bring to a hard, rolling boil over medium heat and then boil for about 2 minutes, stirring constantly. Remove the pan from the heat and quickly add the vanilla and Nutella.

Stir until the Nutella is melted.

Carefully pour the hot Nutella mixture over the confectioner’s sugar and mix quickly until completely combined. Once everything comes together, it will set pretty fast. If your fudge is liquid-y, add more powdered sugar. Pour/scoop the fudge into your greased 8×8 pan. Press the fudge into the pan, if needed. Chill for 2 hours.

Makes 25 – 30 pieces approx.

Seasons Greetings

White Chocolate Coconut Bars • 1 cup plus 2 Tbsp. unsweetened coconut, divided • 1 pkg.(250 g) Philadelphia Brick Cream Cheese, softened • 1 pkg.(170 g) Baker’s White Chocolate, melted • 1 tsp. ground cardamom • 2 oz. Baker’s Semi-Sweet Chocolate, melted Cook 2 Tbsp. coconut in nonstick skillet on medium heat 2 min. or until crisp and lightly browned, stirring frequently.

Beat cream cheese with mixer until creamy. Add remaining coconut, white chocolate and cardamom; mix well. Pat to ½ -inch thickness on bottom of 8-inch square baking dish sprayed with cooking spray.

Drizzle with semi-sweet chocolate; top with toasted coconut. Cut into squares. Refrigerate 1 hour or until firm.

Season’s Greetings

from

From All of Us to All of You

GULL LAKE GOLF COURSE

For your business, we are truly grateful and for your friendship we feel doubly blessed Your friends at

Merry Christmas & Happy New Year Our office will be closed Dec. 24, 25, 26, 27 & Jan. 1

Gull Lake Golf Course

From Council & StaŊ of

Ponoka County

Eamon, Carla & Staff 403-843-3322 Page 10

In the spirit of community, we’d like to wish everyone a memorable Christmas with those you hold dear and may you enjoy a prosperous new year.

2013 ’Tis the Season 2013

From all of us to all of you Best Wishes for a happy and healthy holiday season.

CHRISTMAS GREETINGS To all our kind and loyal customers, we wish you a very merry holiday season and a healthy and prosperous New Year.

We look forward to seeing you in 2014.

Rimbey Eye Centre

In The Holiday Spirit here’s to our customers, for making our spirits bright this Christmas Season. Thank you for choosing us.

403-843-2228

To all of those who’ve stopped by here,

Sidestreet Liquor Store

We’re making a list of all the people we’d like to send a big thanks to this year and your name is on it!

We want to offer you our best wishes and sincere gratitude this holiday season. It’s been a privilege and a pleasure serving you.

With best wishes for a very joyous and merry season from all of us to all of you.

Happy Holidays Jack’s Auto Repair 403-843-4005

All the best to you and yours this holiday season.

Thank you for your continued patronage.

From the management & staff at

Rimbey

Thanks to all our customers and their pets, for 3 years of continued patronage.

Wishing you the best for the holiday season & the new year!

Groomer: Neil Phillips

PAWSITIVE GROOMING 403-307-2446 ’TTi ’Ti TTis the Season 2013 ’Tis

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Kids’ Activities Page

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2013 ’Tis the Season 2013

Kids’ Activities Page

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Everything is possible when you have the support of good friends. Thank you for being ours.

Wishing you with all sincerity, peace joy and prosperity along with good tidings and gratitude too.

Cause I couldn’t have done it without you!

Have a wonderful holiday!

(gift certificates available)

PAtty Alexandre Mystic Touch Therapy 403-843-6111

Chris C. Simpson, BComm, CA

403-843-4666

Thank you for your continued support and wishing everyone much joy throughout the season.

Wishing you the very best during the holiday season. Our staff would like to thank you for all your business and hope to see you in the new year.

Bluffton Veterinary Services

Delbrook Mechanical (Dave Kenney) 403-843-3977

Bluffton, AB Tel: 403-843-8463 Fax: 403-843-8465

Wishing you a season of much happiness.

It’s always a pleasure doing business with friends like you.

All the best to our customers & friends this holiday season.

From: Jay & Darla Hohn

THANKS

County Cast-a-Waste Inc. 403-704-0469

J.K.C. Meats 403-843-4383

May your holiday come alive with beautiful moments and memories. We really appreciate your making this past year a truly memorable one for us.

Merry Christmas!

Monteray Jack’s Family Restaurant Page 14

Season’s Best

The Board of Directors & Staff wish you and your family all the best for a safe & happy holiday season.

From ALL of us at GLDC Gas Co-op Ltd.

2013 ’Tis the Season 2013

DESSERTS Tiramisu Brownies Brownie Batter: • 12 oz. chocolate chips • 1 cup unsalted butter, softened • 1 cup sugar • 4 whole eggs • 4 egg whites • 1 cup cake flour

butter and then the sugar, 4 eggs, and 4 egg whites. Add in the flour and continue mixing on low speed until just combined. Pour the brownie batter into the baking dish, but reserve about 1 cup of the batter for later.

Layer the ladyfingers upside down on top of the brownie batter, slightly pushing down to keep in place. Using a pastry brush, brush the coffee over the ladyfingers until they are saturated (I went around about 4 times as I really wanted to taste the coffee flavor).

Mascarpone Topping: • 8 ounces mascarpone cheese, at room temperature • 8 ounces cream cheese, softened • ¼ cup sugar • 4 egg whites • 2 teaspoons pure vanilla extract • 1 package soft ladyfingers • 1 cup strong brewed coffee Preheat oven to 350°F. In a large microwave-safe bowl, melt the chocolate. Stir until smooth and let cool for a few minutes. Line a 9”x13” baking dish with parchment paper.

Add the chocolate to a mixing bowl, beat in the

In another bowl, mix together the mascarpone cheese, cream cheese, sugar, 4 egg whites, and the vanilla extract. Gently spread the mixture over the ladyfingers.Take a spoonfuls of the brownie batter and place on top of the creamy filling. Use a sharp knife or toothpick to swirl it around.

Bake for 45-50 minutes or until the center is almost set. Let cool completely before cutting into squares.

S PREAD J OY

A LL A ROUND !

With our best wishes for the season, goes our appreciation for your generous support.

We owe our success to you, our friends and neighbours and look forward to seeing you again in the year ahead.

Henry’s Restaurant 403.843.2999

Your business is greatly appreciated Our family to yours wishing you Happy Holidays!

EckRim Agencies ’TTi ’Ti TTis the Season 2013 ’Tis

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DESSERTS Warm Chocolate Pudding Cake

OREO Cookie Balls • 1 pkg. (350 g) Oreo Cookies, finely crushed, divided • 1 pkg. (250 g) Brick Cream Cheese, softened • 2 pkg. (8 squares each) Baker’s Semi-Sweet Chocolate

• 1 pkg. (2-layer size) devil’s food chocolate cake mix • 2 pkg. (4-serving size each) Chocolate Instant Pudding • 1/3 cup sugar • 2 cups cold milk • 1-¼ cups water • 1 cup thawed Cool Whip Whipped Topping

REMOVE 1 Tbsp. cookie crumbs. Mix cream cheese and remaining crumbs until well blended. Shape into 42 (1-inch) balls. Refrigerate 30 min.

HEAT oven to 350°F. PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.

MELT chocolate squares as directed on package.

Dip balls in chocolate; place in single layer on parchment- or waxed paper-covered baking sheet.

Sprinkle with reserved crumbs.

REFRIGERATE 1 hour or until firm.

BAKE 55 min. to 1 hour or until toothpick inserted in centre of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Spoon into serving dishes; top with Cool Whip.

EASILY DIP COOKIE BALLS To easily coat cookie balls with melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Then, use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks and allow excess chocolate to drip back into bowl before placing cookie balls on prepared baking sheet.

16 servings.

Makes 21, 2 cookie balls.

BEAT dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over batter. Place baking dish on baking sheet.

With well wishes at Christmas Our wishes run as deep as our gratitude for you, our neighbours and friends.

As we ring in the new year, we also celebrate your friendship and support.

It’s been a pleasure doing business with you.

Thank you from the bottom of our hearts.

Season’s Greetings!

RIMBEY

403-343-1672 Page 16

2013 ’Tis the Season 2013

DESSERTS Pineapple-Cream Cheese Tart Crust: • ½ pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, (softened as directed on box) • 1 tsp (5 mL) granulated sugar

beat until well blended. Pour into partially baked shell. Carefully spoon pineapple over cream cheese mixture. (Pineapple will not completely cover cream cheese.)

Filling: • 1 pkg (250 g) cream cheese, softened • ¼ cup (50 mL) granulated sugar • 1 tsp (5 mL) coconut extract • 1 egg

Bake 20 to 25 minutes or until filling is puffed around edges and set.

Topping: • 1 can (19 Fl oz/ 540 mL) crushed pineapple in syrup, well drained, ¼ cup (50 mL) liquid reserved • 2 tsp (10 mL) cornstarch Heat oven to 450ºF. Unroll pie crust on work surface. Sprinkle with 1 teaspoon sugar; roll in lightly with rolling pin. Press crust, sugar side up, in bottom and up side of 10- or 9-inch tart pan with removable bottom. Trim edges if necessary.

Bake 7 to 9 minutes or until light golden brown.

Reduce oven temperature to 400ºF.

Meanwhile, in 1-quart saucepan, mix reserved ¼ cup pineapple liquid and the cornstarch until smooth. Cook over medium heat, stirring frequently, until glaze boils and thickens. Spoon pineapple glaze over pineapple. Cool completely, about 1 hour, before serving. Cover and refrigerate any remaining tart.

Makes 10 servings.

In small bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.

Add ¼ cup sugar, the coconut extract and egg;

Good Tidings To You!

Merry Christmas With Wi h bbest wishes i h to you and d yours for a season that’s filled with delights.

It’s been a real treat serving you this year and we look forward to seeing you next year.

Be safe this holiday season. Please don’t drink & drive.

From the Management & Staff

PAUL MCLAUCHLIN Division 4 Councillor

403-843-2675 ’TTi ’Ti TTis the Season 2013 ’Tis

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DESSERTS Cinnamon Bread

Lemon- Orange Creamsicle Jello

• 1 cup butter, softened • 2 cups sugar • 2 eggs • 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice • 4 cups flour • 2 teaspoons baking soda

• 3 ½ c. Boiling Water • 1 Large Pkg. Orange Jello (sugar free or regular) • 1 Large Pkg. Lemon Cook and Serve Pudding and Pie filling

Cinnamon/Sugar Mixture: • 2/3 cups sugar • 2 teaspoons cinnamon Cream together butter, 2 cups of sugar, and eggs.

Add milk, flour, and baking soda. Put ½ of batter (or a little less) into greased loaf pans (¼ in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle ¾ of cinnamon mixture on top of the ½ batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping.

Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.

Cool in pan for 20 minutes before removing from pan.

Wishing you all things merry and bright at this festive time of year.

Thank you for warming up our year with your friendship and support.

Happy Holiday’s, everyone!

Add 3 ½ c. Boiling water to the jello in your 9x13 pan and dissolve completely.

Cook your Lemon Pie Filling according to pkg. directions. Pour into the jello and water mixture and mix thoroughly. Let set in the fridge uncovered until it cools, then cover with plastic wrap. When set and ready to eat, you can frost the jello with cool whip or just dollop certain pieces, it’s up to you.

Pour the dry jello mix into the glass pan. Pour the boiling water into the pan and dissolve COMPLETELY. Make Lemon Pie Filling according to pkg. directions and pour into the dissolved orange jello.

Using a whisk, combine both Jello and Pie filling until one solid color.

When done mixing, let cool in the refrigerator.

Cover when steaming stops.

Take A Bough... It’s Christmas!

Great gift ideas for the tool enthusiast.

Season’s Greetings to One and All From the Staff at

Farm & Real Estate a Specialty by Auction

Clayton Cole 403-845-8655 cell 403-845-4042 Hwy 22 South Page 18

2013 ’Tis the Season 2013

DESSERTS Lemon Crinkle Cookies

Quick and Easy Cheesecake

• 1 box of Lemon Cake Mix, (or Chocolate) • 1 egg, lightly beaten • 2 c. Cool Whip, thawed ( 8 oz. container) • ½ - 1 c. icing sugar

• 1 Box of Graham Crumbs • One, 8 oz. package of fat free cream cheese (softened) • 1/3 cup of sugar • 2 tsp. vanilla extract • 1 cup of fat free sour cream • 1 & ½ cups of Fat Free Cool Whip

Set oven to 350 degrees.

Combine in large bowl, combine cake mix, egg, & cool whip.

Batter will be sticky! Form dough into tablespoonfuls & roll in icing sugar.

Bake 8 – 10 mins, until edges are golden. Cool 1 minute on baking sheet.

Remove to wire rack to cool completely.

Makes 24 cookies.

Prepare graham crust according to box instructions.

Beat cream cheese until smooth.

Add in sugar and mix well.

Add vanilla and sour cream, mix well.

Fold in cool whip.

Spoon onto graham crust and chill 4 hours.

Top with blueberry or cherry pie filling, or fresh seasonal fruit.

Thank you for your loyal business & hope you enjoy the merriest holiday ever!

Janice Cameron DD

Holiday Greetings

403-704-6615 Email: countrysidedentures@cciwireless.ca

Here Comes Christmas... and that means our warmest wishes can’t be far behind.

Happy Holidays and Heartfelt Thanks to ALL our Neighbours, Customers and Friends this Holiday Season.

The Magic of Christmas never ends, and its greatest of gifts are family and friends.

Rimbey Medical Clinic 403-843-2256

Aspenworks Mechanical With best wishes & thanks to all our valued customers at the holidays.

You make doing business a pleasure for us.

Action Autobody 403-843-3030 ’TTi ’Ti TTis the Season 2013 ’Tis

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DESSERTS Butter Tart Squares • ½ cup butter or margarine, softened • ¼ cup brown sugar • 1 cup flour

and fluffy. Beat in corn syrup, eggs and vanilla. Stir in flour and baking powder. Sprinkle raisins over baked pastry base. Pour filling over raisins.

Filling: • ¾ cup brown sugar • ¼ cup butter, softened • ½ cup corn syrup • 2 eggs • 1 tsp vanilla extract • 2 tbsp flour • ½ tsp baking powder • ½ cup raisins (optional)

Bake for 25 minutes or until filling is set. Cool.

Loosen edges of pastry and remove from pan. Cut into squares.

Preheat oven to 350ºF Lightly grease and line an 8” x 8” (2L) baking dish with parchment paper, letting paper hang slightly over two sides of pan to use as handles for easy removal of squares.

Cream butter and brown sugar until combined. Add flour and beat until mixture is a soft dough. Press dough evenly into bottom of prepared pan. Bake in preheated oven for 20 minutes, or until lightly browned.

Filling; cream butter and brown sugar until light

Season’s Greetings The Magic of Christmas brings peace and happiness.

May you be surrounded by those you love this holiday season.

Thank you for your patronage.

Warm wishes for a bright and merry

Holiday Season

abounding with good cheer, fellowship and joy Whitgan Creations & Gifts, and the Rimbey Mini Mall

Allen B. Olson

Whitgan Creations & Gifts

Auction Service Ltd.

4810 51 Street, Rimbey 403-843-4474

Rimbey 403-843-2747 Page 20

2013 ’Tis the Season 2013

DESSERTS Eggnog Cheesecake Bake in preheated oven for 10 minutes.

Reduce heat to 250 and bake for 45 minutes, or until center of cake is cake from rim. Let cake cool completely before removing the rim.

• 1 cup graham cracker crumbs • 2 tablespoons white sugar • 3 tablespoons melted butter • 3 (8 ounce) packages cream cheese, softened • 1 cup white sugar • 3 tablespoons all-purpose flour • ¾ cup eggnog • 2 eggs • 2 tablespoons rum • 1 pinch ground nutmeg Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.

Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

Preheat oven to 425 degrees F (220 degrees C).

In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth.

Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.

No matter how you say it, we hope your holiday is perfect in every way.

Need a unique Christmas gift or Shopping trip with a sister sister? ?

Come and enjoy the season at our store!

We have a beautiful selection of Christmas Gift Ideas 7 Antiques & Furniture 7 Jewelry 7 Glassware 7 Furs 7 Bird Feeders 7 Garden and Home Décor 7 Handcrafted Art 7 Quilts & Knitting

Thank you for your loyal support

Thursday - Sunday 10:00 am - 5:00 pm Rge.Rd. 23 & Hwy 53 403.843.7743 www.sisters6.com

Gift Cards Available Closing for the Season Dec. 22 7 Reopening May 2014

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DESSERTS Cinnamon Roll Cake Glaze: 2 c. powdered sugar 5 Tbsp. milk 1 tsp. vanilla

• 3 c. flour • ¼ tsp. salt • 1 c. sugar • 4 tsp. baking powder • 1 ½ c. milk • 2 eggs • 2 tsp. vanilla • ½ c. butter, melted

While warm drizzle the glaze over the cake.

Topping: • 1 c. butter, softened • 1 c. brown sugar • 2 Tbsp. flour • 1 Tbsp. cinnamon

Merry Christmas We all join in to wish you a Happy Holiday Season!

Have a wonderful and prosperous New Year!

403.843.4546 Page 22

HAPPY HOLIDAYS AT CHRISTMAS TIME

Directions: Mix everything together except for the butter.

Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

2013 ’Tis the Season 2013

There’s so much to be thankful for at this splendid time of year, including the friendship of people like you.

Please accept our gratitude and warm wishes for a beautiful and joyous holiday season.

5043 - 50 Avenue, Rimbey

403.843.4999

Hunting • Fishing • Knives • Firearms

FESTIVE DRINKS Orange Mulled Cider

Spiced Vanilla Latte

• 4 L apple cider • 1 pouch Tangerine Grapefruit Low Calorie Drink Mix • 4 cinnamon sticks • 2 tsp. whole clove • ½ tsp. ground nutmeg

• 1-½ cups water • ½ cup skim milk • 1-½ tsp. Instant Coffee Original Roast • 1 pkt. Calorie Sweetener • 1 tsp. vanilla • 2 Tbsp. thawed Whipped Topping • 2 dashes ground cinnamon

COOK all ingredients in saucepan on low heat 20 min. or until heated through, stirring occasionally.

(Do not boil.)

REMOVE cinnamon sticks and cloves; discard.

SERVE cider warm.

Makes 16 servings, 1 cup each.

BRING water and milk just to boil in saucepan.

Remove from heat. Add instant coffee granules and sweetener; stir until dissolved.

STIR in vanilla.

SERVE topped with whipped topping and cinnamon. Makes 2 servings.

White Peppermint Hot Chocolate In a small pot combine 1 cup of whole milk & 1 peppermint tea bag. Bring to a low simmer.

Cover & steep for 3 minutes, remove tea bag. Whisk in 2 oz. of chopped white chocolate until melted.

Pour into mug. Top with whipped topping, marshmallows and/or crushed peppermint candies.

Have a one of a kind Christmas !

T

hey say that no two snowflakes are alike, but one thing we know for sure is friends like you are rare, indeed!

Many thanks and blizzard of best wishes to all of you this holiday season.

The Management & Staff

’TTi ’Ti TTis the Season 2013 ’Tis

Page 23

Merry Christmas

To One and All

Get all the best gifts at Rimbey TV & Electronics 403-843-2460 • Tablets • Net books • GPS • Xbox and xbox kinect/games • Wii systems and accessories • PS3 systems and accessories • Gameboys • Sony PSP’s • Remote control toys • Remote starts • Home theater systems • Plasma LCD and LED tv’s • XBox One, PS4 & Wii U

And all the knick nacks and stocking stuffers you could need for Christmas morning Page 24

2013 ’Tis the Season 2013