Your Local Guide to Holiday Gifting! iot Publ atr
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Wishing You a Merry Christmas from The Campbell county Observer
December 14 - 21, 2012
Campbell County Observer • 2012 Holiday Guide
What every holiday cook needs to know
There’s one simple step every home chef needs to take this season to save time, money, stay safe and make the task of cooking holiday meals more enjoyable. Sharpen those knives! With roasts and turkeys to carve, and all the chopping, slicing and dicing of holiday entertaining, now isn’t the time to let knives go dull and make time in the kitchen more trying. “No matter how high-quality your knives are, they must be sharpened periodically to maintain and restore their edges,” says Sam Weiner, president of Chef`sChoice, a cutlery and knife sharpener manufacturer. “Before you start carving the turkey or ham, you need to be sure you’re using sharp knives that will do the job properly.”
Save Time
Ever heard the old adage “work smarter, not harder?” The task of carving your turkeys, ham and roasts should not require brute force. With a properly sharpened edge, you can eliminate the frustrations you may have learned to live with as your knives have dulled over time.
Save Money
Gearing up your kitchen is advisable before the mad rush of holiday cooking begins. If you’re thinking of giving yourself an early present of a new set of knives, think again. You can save money over the long run with a high-quality sharpener that can help you maintain the knives you already own. Don’t fret. Knife sharpening doesn’t have to be a formidable task. Select a sharpener with these features for best results: 100 percent diamond abrasives because they will sharpen any metal alloy; precision angle guides to insure easy, uniform sharpening and angle control; and multistages because the strongest knife edges are arch-shaped and provide more metal support to the cutting edge. For example, the Chef’sChoice Edge Select 120 is fast, precise and of professional quality, but easy and safe to use at home. It works with any type of knife, including serrated and is designed to precisely hold your blade securely against the angle guidelines, eliminating guesswork on your part.
Peppermint Hot Chocolate
Stay Safe
Prep Time: -Inactive Prep Time: -Cook Time:2 hr 0 min Level: Easy Serves: 12 servings
According to the American Society for Surgery of the Hand, emergency room visits due to kitchen injuries are commonplace on holidays. Don’t put a damper on your celebration with an avoidable cut. Dull edges can force you to apply excessive pressure on the knife while you’re cutting, increasing the chance of knife slippage causing serious injury. When holiday carving or prepping food, make sure you use sharp knives.
Directions Whisk six 12-ounce cans evaporated milk, 1/3 cup chocolate liqueur and 1/4 cup peppermint schnapps in a slow cooker. Add two 12-ounce bags dark chocolate chips. Cover and cook on low for 2 to 3 hours, stirring occasionally. Ladle into mugs. Garnish with whipped topping and candy canes. If you don’t have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.
Have Fun
Cooking for friends and family should be a pleasure, but can be stressful during the holidays for even the most talented chefs. Make sure to use well-maintained equipment to make your life easier. This will speed up tasks and make it more enjoyable. Demonstration videos and other information on maintaining sharp knives can be found at www.ChefsChoice.com. Serious cooks know that sharp knives are a crucial element of a well-run kitchen, when it comes to making tasks easier and safer.
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Campbell County Observer • 2012 Holiday Guide
December 14 - 21, 2012
Craft ideas to transform your home for the holidays
This year, forego those store-bought plastic reindeers and craft your own holiday décor instead. Personalization adds a unique and elegant touch to your home. And with a little ingenuity, even items you’d normally throw away like candy wrappers and old magazines can be transformed into spectacular vases, holiday gifts and jewelry. “Grab a sheet of paper and hold it in your hands. Think of all the things you can do with it: Crumple it, fold it, rip it, paint it, weave it, stitch it, tear paper into strips to make papier-mâché or cut it into intricate designs. Each sheet of paper contains endless possibilities,” says Kayte Terry, visual merchandising manager for Anthropologie stores and author of “Paper Made,” a new crafting book full of project ideas made from every day materials. Here’s a project you can try at home, that just takes 10 steps. Terry is offering directions for a “Ring Around the Rosey Vase,” so you can plant your Holly this year in a vase made by you: 1. Use a craft knife, ruler, and cutting mat to cut magazine pages into 600 1/4 inch strips. 2. Use cylindrical objects of different sizes as rolling instruments. Roll the strips around the object once, then brush glue on the next section of the strip and roll again. Dab glue at the end of the strip to seal the coil. 3. Brush each roll with decoupage medium and set aside to dry. 4. Trace the bottom of the jar onto the cardboard with pencil. Add 1 inch to the diameter, and use a craft knife to cut it out. Cut a magazine page in a circle 2 inches larger in diameter than the base. 5. Brush one side of the cardboard circle with white glue and center and press it facedown onto the magazine circle. Use the craft knife to cut slits 1 inch apart from the edge of the magazine circle to the edge of the cardboard circle. 6. Brush edges of the magazine circle with glue and wrap each 1 inch tab around the edge of the cardboard circle. 7. Brush glue along the outer edge of the circle and attach a row of paper coils around the base. Vary the size of the coils,
Triple-Cheese Broccoli Puff
*1 cup sliced fresh mushrooms *1 tablespoon butter *1 (3 ounce) package cream cheese, softened *6 eggs *1 cup milk *3/4 cup biscuit baking mix 1 10 oz. pkg. frozen chopped broccoli, thawed 2 cups shredded Monterey Jack cheese * 1 cup small curd cottage cheese *1/4 teaspoon salt In a small skillet, saute mushrooms in butter until tender; set aside. In a large mixing bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in the broccoli, cheeses, salt and mushrooms. Pour into a greased round 2-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
making sure that each coil’s edges of touch the next. 8. Continue gluing the paper coils, stacking them in uneven rows. Every three rows, brush the inside and outside of the vase with decoupage medium and let dry. Leave more space between the coils as the rows stack higher. 9. Check the height of the vase by placing the jar inside it. Add paper coils until they rise about 1” above the glass jar. 10. Remove the jar. Brush the inside and outside of the vase with decoupage medium and let dry completely before replacing the jar. You don’t need to spend a fortune on crafting supplies. By rescuing materials from your recycling bin, you can transform your home for the holidays with unique colorful objects.
Cornbread Casserole
1 can cream corn 1 can whole kernel corn (w/juice) 2 eggs 1 box Jiffy cornbread mix 1 cup sour cream 1 can Rotel tomatoes (mild or hot) w/juice 2 c. shredded Colby Jack cheese, divided in half Combine all but 1 cup cheese. Bake with 1 cup cheese sprinkled over the top, at 350°F until top is lightly browned.
Transform found materials in your home like old magazines and wrappers into decorative objects.
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December 14 - 21, 2012
Campbell County Observer • 2012 Holiday Guide
Yummy Holiday Baking Ideas The holidays are all about tradition, and there’s no better way to evoke the spirit of the season in your holiday baking than by highlighting every crowd’s favorite flavor -- vanilla. From vanilla flavored snaps to biscotti, you can give the classics a fresh, bold twist this year. Vanilla doesn’t have to be boring! “For too long, vanilla has been misunderstood as plain, taking on only a supporting role in recipes,” says Shauna Seer, author of the new cookbook “Pure Vanilla: Irresistible Recipes and Essential Techniques.” “With the right recipe, vanilla can really shine through -- even in traditional holiday baking.” Sever contends that the way to do this is to use whole vanilla beans and full-flavored pure vanilla extract, steering clear of the imitation variety. Even chocolate lovers
will be tripping over each other for seconds and thirds. For some sweet holiday inspiration, try whipping up light and airy Vanilla Sugar Puffs using this simple recipe from Sever.
For decorating: 1 large egg 1/2 teaspoon pure vanilla extract Pinch salt Swedish pearl sugar, to taste
Vanilla Sugar Puffs
• Position racks in the upper and lower thirds of the oven and preheat oven to 375 degrees F. Line two baking sheets with parchment paper. • In a heavy-bottomed 2-quart saucepan, combine milk, 1/2 cup water, vanilla bean, butter, sugar and salt. Bring to a simmer over medium heat, stirring occasionally. Carefully remove vanilla bean and scrape remaining seeds into liquid. Bring to a boil. Add flour, lower heat to medium and begin stirring vigorously with a wooden spoon until the dough starts to come away from the sides of the pan and form a loose ball. Keep stirring for about two minutes to dry the dough. • Transfer dough to the bowl of a stand
(Makes about 30 two-inch puffs) For the dough: 1/2 cup whole milk 1 vanilla bean, split lengthwise 1/2 cup (1 stick) unsalted butter, cut into small pieces 2 tablespoons granulated sugar 1/2 teaspoon salt 1 cup all-purpose flour, sifted 5 large eggs, at room temperature 1/2 teaspoon vanilla extract
Sunny’s Easy Holiday Spiral Ham
REDLINE
Ingredients 1/2 cup dark brown sugar 1/4 cup honey Zest and juice of 1 orange 2 teaspoons pumpkin pie spice 6 to 8 scrapes of fresh nutmeg, using a rasp 1 (6 to 7-pound) bone-in half spiral ham 10 to 12 sprigs fresh thyme Kosher salt and freshly ground black pepper Directions Heat the oven to 325 degrees F. In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg. Season with salt. Roll out enough aluminum foil to surround the ham and place the ham in the
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Recipe courtesy Sunny Anderson Prep Time:10 min Inactive Prep Time:20 min Cook Time:2 hr 30 min Level: Easy Serves: 8 to 10 servings
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mixer fitted with the paddle attachment. Beat in eggs, one at a time on medium speed. Beat in vanilla extract. Drop dough by the tablespoonful onto prepared baking sheets, leaving about two inches of space between dollops. • In a small bowl, beat together egg, vanilla extract, salt and 1 teaspoon water until well blended. Brush each puff with this egg wash and sprinkle generously with pearl sugar. • Bake for 15 minutes, then rotate sheets from top to bottom and front to bake. Continue baking until deeply golden and sound hollow when their crisp exteriors are tapped, another 15 to 20 minutes. Transfer puffs to a wire rack to cool before serving. For additional information and recipes, visit www.QuirkBooks.com. Whether you’re baking holiday cookies or brewing up hot drinkable desserts, ‘tis the season for vanilla.
center of the foil. Peel back the layers of the ham and place a sprig of thyme between every other layer of the spirals. Pour half of the glaze over the ham allowing it to sink into the slices. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per pound. Pour the remaining half of the glaze in a small saucepot on medium heat and bring to a simmer. Whisk until small bubbles appear all over, then turn off the heat. The glaze will thicken as it rests. Raise the oven temperature to 400 degrees F. Remove the ham from the oven. Using caution and tongs to help, peel back the aluminum foil from the top, leaving the aluminum foil on the sides and underneath the ham to catch the glaze and juices. Slather the remaining glaze all over the top of the ham and place back in the oven uncovered for 15 more minutes. Remove and let rest before slicing.
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Campbell County Observer • 2012 Holiday Guide
December 14 - 21, 2012
Gingerbread Cookies for the Holidays Recipe courtesy Alex Guamaschelli Prep Time:40 min Inactive Prep Time:15 min Cook Time:10 min Level: Easy Serves: about 6 dozen cookies Directions This recipe has been in my family for a long time. The smell will send friends and family running for the warmth of the kitchen. A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception. Ingredients The foundation: 1 1/2 sticks lightly salted butter, softened 1 2/3 cups sugar 1 orange, zested The dry ingredients: 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon ground dry ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon kosher salt The wet ingredients: 2 eggs 1/2 cup dark molasses 1 lemon, juiced Easy Orange Frosting, recipe follows In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes. Meanwhile, in a medium bowl, sift together the flour, baking powder, baking
1 to 2 tablespoons freshly squeezed orange juice 1/2 teaspoon orange liqueur 1/4 teaspoon light corn syrup In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out. Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.
soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside. In another bowl, whisk together the eggs, molasses and lemon juice. Preheat the oven to 350 degrees F. When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it. Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes. Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more “tough” because the dough will have been worked a little more than the others. Why not have a little frosting on your gingerbread?
The Variation: I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how
great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes. These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling...
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Easy Orange Frosting: 1 cup powdered sugar Finely grated zest of 1 orange
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307-257-7818 2701 S. Douglas Hwy. Ste B
December 14 - 21, 2012
Campbell County Observer • 2012 Holiday Guide
Decorative Clothes Hangers
Card Curtain Clip cards to lengths of ribbon hung from a tension rod. • Red spray paint • Mini clothespins • Tension rod to fit window • Scissors • Wide ribbon in a variety of styles • Small Wooden Clothespins • Glue gun • Rickrack, trim or thin ribbon • Holiday cards In a well-ventilated area, spraypaint clothespins; let dry. Position tension rod in window. Cut ribbon in lengths 1½ times as long as distance from rod to windowsill. Cut ribbon ends into an inverted V shape. Loop ribbon over rod so one end is just above windowsill and other end is midway between top and bottom of window frame. Secure shorter end to back of longer end with several dabs of glue. Space ribbons about 6” apart. Add rickrack and thin ribbon in between, gluing as above. Attach cards with clothespins.
Here’s an attractive and practical gift you can wrap up in a jiffy: a collection of colorful padded hangers made simply from cloth ribbon and recycled plastic shopping bags. Materials: Plastic hangers 12 or so plastic shopping bags per hanger Tape 4-1/2 yards of ribbon (1-1/2 inches wide) per hanger Total Time Needed: 1 Hour Instructions: Step 1 - To pad each hanger, wrap plastic bags evenly around it, using short strips of tape to attach them at both ends. Cover the whole hanger except for the hook. Step 2 - Next, wrap ribbon around the plastic bag padding, starting at the base of the hook and leaving a 1-foot tail extending above it (you’ll need this to tie a bow later). Overlap the ribbon enough to hide the plastic. Step 3 - When you get back to where you started, cut the ribbon so that you have another 1-foot tail, then tie the two ends into a tight bow.
Ice Crystal Decoration String up a few of these crystals, made of pipe cleaners and beads, and get ready for a flurry of compliments. For a cool twist, use silver pipe cleaners and pom-poms too. Materials: 12-inch white or silver iridescent pipe cleaners Clear tri or sunburst beads Needle and fishing line White iridescent pom-poms Total Time Needed: 1 Hour Instructions: 1. Cut 6 pipe cleaners in half to create 12 pieces. Hold 11 pieces together and tightly wrap the last piece around the middle of the bundle, as shown, twisting its ends to secure it. 2. Spread the pipe cleaner pieces into a starburst shape and thread about 5 beads onto each pipe cleaner half as shown. 3. Using the needle, thread the pom-poms on the fishing line, then tie the snowflake to one end of the line.
2007 S Douglas Highway Suite E (Next to Aaron’s)
307-359-5184 6
Campbell County Observer • 2012 Holiday Guide
December 14 - 21, 2012
Post Office offers tips for mailing season’s greetings
With 16.5 billion cards, letters and packages to be delivered between Thanksgiving and New Year’s Day, the U.S. Postal Service (USPS) has shipping tips to help make sure gifts are delivered promptly and safely during the holiday season. “Proper addressing and packaging will ensure every gift receives the service it deserves,” says Gary Reblin, vice president, Domestic Products. As Christmas approaches, more people order things either online or from catalogs. Several years ago, UPS and Fed Ex both entered into an agreement with the U.S. Postal Service to deliver packages. As a result, consumers cannot be sure exactly which company will ultimately end up delivering their packages. For example, even though the company you are ordering from sends the order by UPS of FedEx, it is likely that UPS or FedEx will drop the package off at the Post Office for final delivery. Leonard Mcgillis, postal clerk with the Gillette Post Office, says it’s especially important for people who typically have their mail delivered to a PO Box to include both a street address and a PO Box number on the address label to ensure that packages are delivered. That way, no matter who delivers your packages in the end, you’re sure to receive it. Mcgillis says problems occur when people with PO Boxes believe UPS or FedEx will ultimately be delivering a package. “So if they think it’s coming through UPS
a notice in their mail receptacle. Prior to Christmas every year, Mcgillis says, people use the post office to “hide” gifts from their family. “We don’t have a whole great deal of space here, and every year people don’t
for FedEx they’ll give their street address, and then when we end up with the package it will end up being returned because there’s no mail receptacle up at their address,” Mcgillis explains. “People need to just insist on putting both their street address and their PO Box on anything that they order, that way no matter which provider ends up delivering the mail they’ll get their packages.” In all, the Postal Service says to just print the complete delivery address. This includes the recipient’s name, the PO Box number and street address, street number, street suffix (Ave., St., etc), street direction (N, S, E, W), secondary address (apartment or suite number), city, state, and 5-digit zip code. USPS advises consumers to never guess a zip code. In fact, leaving the zip code off is better than putting on the wrong zip code. Mcgillis also says to only wrap boxes with packaging tape. “When they’re wrapping stuff, don’t use duct tape or cellophane tape or anything like that,” he says. Mcgillis also reminds the public to make sure the area around their home mail receptacles are cleared after snow storms. “Anytime it snows they need to make sure their mail receptacles are cleared off and stuff, because if the carrier can’t get to it safely they’re not going to deliver the mail,” Mcgillis says. On a final note, Mcgillis asks customers to pick up their larger packages if they receive
408 S. Douglas Hwy • 307-682-7828 Mon-Sat 10am-6pm
May Jesus Brighten your Christmas and Bless your New Year!
Sausage Balls
Prep Time:15 min Inactive Prep Time: -Cook Time:20 min Level: Easy Serves: 5 dozen sausage balls, about 1 cup dip Ingredients 1 (1-pound) package ground sausage 3 cups baking mix (recommended: Bisquick) 4 cups grated sharp Cheddar 1/8 tablespoon pepper Dip: 1 cup mayonnaise 1 tablespoon mustard
pick up their packages because they want to hide them so they store them down here. We don’t have space for it, so when you get a notice pick it up. “We get tons and tons of packages every year,” he concludes.
Directions Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray. Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine the mayonnaise and mustard. Serve with sausage balls.
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December 14 - 21, 2012
Campbell County Observer • 2012 Holiday Guide
Chocolate-Chocolate Chunk Cupcakes
Glass Bulb Ornament Wreath
If you are looking for a chocolate fix, look no further. This is layer upon layer of chocolate. Moist Chocolate Cake, a mountain of Chocolate Frosting, and a sprinkle of chocolate chunks. If you feel the need for a little more, fill the cupcakes with Chocolate Ganache. This one is guaranteed to fulfill a chocolate lover’s dream.
So easy and festive. #1 - Start with a regular metal clothes hanger. #2 - Bend the hanger into the form of a circle. #3 - Then, grab your glue gun and as many round ornaments in varying sizes as you can find. You’ll need about 80 in all. You can always find them for reasonable prices at a discount retailer, especially after the holidays. To secure the metal cap to the ball, dab a little hot glue and press. That way, the cap will remain attached as the ornaments are strung. #4 - Next, untwist the end of the hanger, then string one ornament at a time, through the loop on the ornament normally used for the Christmas hook. Make sure to alternate the placement and colors as desired. Use smaller sizes to fill in the gaps! #5 - Check out the final result! To secure it to the door (make sure it’s on the interior!), use the hook end of the hanger, together with a little wire. Then cut a strip of wide satin ribbon in a coordinating color as shown in figure 5. Use a large bow at top to complete the total look pictured right. How simple and beautiful is that?
YIELD: 24 cupcakes Ingredients: Chocolate Cake: * 1 cup Dutch process cocoa * 2 cups boiling water * 1 cup butter, softened * 2 cups superfine sugar * 4 large eggs * 2-3/4 cups all-purpose soft-wheat flour * 1 teaspoon baking soda * 1 teaspoon baking powder * 1/2 teaspoon salt * 1 teaspoon chocolate extract * Paper baking cups * Vegetable cooking spray Chocolate Frosting: * 1/2 cup butter, softened * 1/2 cup unsweetened cocoa * 1/3 cup whipping cream * 1/8 teaspoon salt * 1 (16-oz.) package powdered sugar * Toppings: * 1-1/2 cups chocolate chunks Preparation: Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in
pans on wire racks 10 minutes; remove from pans, and cool completely. To prepare Chocolate Frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups. Frost each cupcake with Chocolate Frosting using metal tip no. 2D. Top each with about 1 Tbsp. chocolate chunks.
Mulled Wine
Prep Time:10 min Inactive Prep Time: -Cook Time:10 min Level: Easy Serves: 8 servings
Ingredients 4 cups apple cider 1 (750-ml) bottle red wine, such as Cabernet Sauvignon 1/4 cup honey 2 cinnamon sticks 1 orange, zested and juiced 4 whole cloves 3 star anise 4 oranges, peeled, for garnish
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Directions Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.
4302 Skyline Dr • (307) 686-4836 8
Campbell County Observer • 2012 Holiday Guide
December 14 - 21, 2012
Bundt Pan Birdseed Wreath
Thumbprint Cookies Ingredients: 1-1/2 cups unsalted butter, softened 1 cup sugar 1 tsp. vanilla extract 3-1/2 cups all-purpose flour 1/2 tsp. salt Seedless strawberry or apricot jelly
Make clever use out of a Bundt pan by creating a suet-birdseed feeder for your feathered friends. 1 lb. Suet Saucepan or baking dish Fine cheesecloth Measuring cup Fresh cranberries 6-cup Bundt pan Wild birdseed Dried cranberries Roasted unsalted peanuts Large plastic spoon Wide ribbon
Instructions: Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar and stir in the vanilla extract. In a medium-sized bowl, mix the flour and salt. Combine the flour mixture and the butter mixture until the dough is crumbly but holds together when pinched. Take a walnut-sized piece of dough
Begin by cutting 1 pound of suet into small chunks and rendering in a saucepan (or baking dish in a 375-degree oven) until all the fat has melted. Strain rendered suet through fine cheesecloth, allow it to harden at room temperature, and then melt and strain again. Measure out 1 1/2 cups melted suet and set aside. Place fresh cranberries in bottom of 6-cup Bundt pan in desired pattern In a large bowl, thoroughly combine 4 cups wild birdseed and 1 cup each dried cranberries and peanuts. Add melted suet to dry ingredients and thoroughly coat using large plastic spoon or your hands. Once completely combined, fill pan with mixture, being sure to press down firmly. Allow mixture to harden overnight in the refrigerator (or freezer). Once hardened, remove pan from fridge and allow to sit at room temperature for 5 or 10 minutes before unmolding. With wide ribbon, hang wreath outside when temperature is around freezing. Be sure wreath is not in direct sunlight, to avoid melting or spoiling. (Tip: Avoid using twine or rope to tie up wreath as it can pull through and break the side of the wreath.)
in one hand. With the thumb of the other hand, gently knead it three times. Roll it into a ball and place on an ungreased cookie sheet. With your knuckle or thumb, press a well in the center and fill with 1/2 teaspoon of jelly. Bake for 10 to 15 minutes. Makes about 6 dozen cookies.
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Jesus is The Reason For The Season
Chestnut-Potato Puree
Prep Time:10 min Inactive Prep Time: -Cook Time:25 min Level: Easy Serves: 4 servings
Ingredients 1 bag frozen peeled chestnuts Kosher salt 1/2 pound Yukon gold potatoes, peeled and quartered 1/2 to 1 cup heavy cream, heated 4 tablespoons cold unsalted butter, cut into pieces
Directions Place the chestnuts in a large saucepot and fill with water. Season generously with salt and bring the pot to a boil. Add the potatoes and continue to boil until the potatoes are fork-tender, 20 to 25 minutes. Drain the cooked potato-chestnut mixture and return to the pot. Add the hot cream and cold butter and stir vigorously until combined. Check the seasoning; add salt, if needed. If the mixture is a little stiff, add more cream and butter until it reaches the desired consistency. Place in a serving bowl and cover with foil until ready to serve.
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December 14 - 21, 2012
Campbell County Observer • 2012 Holiday Guide
Paper Cone Christmas Tree
Old Fashioned Pomanders Needed (makes 1 pomander): • 3’ satin ribbon, 1” wide Orange • Dressmaker’s pins • Scissors • 3’ ribbon in contrasting color, ½” wide • Glue gun • Whole cloves • 5” x 10” cellophane bag
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Wrap 1”-wide satin ribbon around orange vertically. Pin in place; trim ends. Repeat, positioning ribbon around other half of orange. Pin in place. Repeat, layering ½”-wide ribbon on top of 1”-wide ribbon. Tie 1’ of either ribbon in bow and glue to top of orange. Following lines of ribbon, push cloves into orange at ¼” intervals. Fill orange with rows of evenly spaced cloves. Place pomander in cellophane bag and tie with remaining ribbon.
Silverware Stocking These stockings add a playful touch to the dinner table throughout the holidays. They also make it easier to hang on to everything you need when maneuvering through a buffet line. You might see similar items in home decor catalogs, but you can make your own for a fraction of the cost. A beaded initial adds a personalized touch. Materials: Stocking template -- draw your own, buy one or download one from the internet Scissors Felt Patterned fabric Hot glue or fabric glue Rickrack Beads Beading cord (we used clear plastic cord)
Draw a stocking template from tag board. Use the template to cut two stocking shapes from the felt, then cut the cuff and toe shapes from the patterned fabric. The cuff is a long rectangle with the two long edges folded under and ironed for a clean look. Glue the two stocking shapes together at the edges, leaving the top of the stocking open. Fold a 6-inch length of rickrack in half and glue the ends just inside the stocking’s top. Glue the cuff and toe in place. String beads onto the cord. When the string of beads is long enough to form your letter, knot both ends. Draw your letter onto the stocking with glue, then press the string of beads onto it.
You will need 59 -2” x 2” scraps of Christmas Paper and a 2 7/8” x 7 7/8” cone to make your tree.. Turn your square 45 degrees so the corners are facing North/South/East/West. Now take the eastern corner and roll it toward the center of the square without creasing the outside. Now bring the western corner in to meet it and adhere these together to make your cone. Make all your cones first and then assemble the tree. Starting at the bottom of your cone add the first layer of cones using 1 1/2” straight pins about 1/2” from the top of the point of the cone. Layer 1- is 12 cones - tips should be even with the base of the styrofoam cone. Layer 2 is 12 cones- place the following rows about 1 1/4” above the previous row. Layer 3 is 10 cones Layer 4 is 10 cones Layer 5 is 9 cones Layer 6 is 6 cones You may use pearlized tip pins for layer 6 of the tree since these pins will show. When you get to the last layer of your tree place the tip of your paper cone 3/4” above the top of the styrofoam cone. This layer should complete the point of the tree. The pin tops will look like ornaments. You may add a 3-d snowflake or star as the topper. For added decoration use a Snow writer from Deco Art, glitter or other light embellishments to decorate the boughs of the tree.
500 OR Drive Suite 12
Where Everyone’s a Star!
• Wee Dance • Tiny Tots • Kidz Classes • Pre - Junior Level rry ! Me tmas • Junior Rec ris • Teen Rec Ch • 18 months to High School Students • Adult Pilates
For prices & more information call: 307•687•0207 or 307•686•1100
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Campbell County Observer • 2012 Holiday Guide
Cranberry Punch
December 14 - 21, 2012
Cranberries For Christmas
Cranberry Pretzel Salad
1 cup fresh cranberries 1 12-oz. container frozen orange juice, defrosted 1 12-oz. container frozen lemonade, defrosted 1 48-oz. bottle cranberry juice cocktail, chilled 1 orange, thinly sliced 1 lemon, thinly sliced 1 25.4-oz. bottle sparkling apple cider or 750ml bottle sparkling wine, chilled Divide cranberries between 2 ice cube trays, fill with water and freeze. In a large bowl, combine all juices and fruit. Chill for at least 6 hours or overnight. Just before serving add cranberry ice cubes and cider or wine to punch; stir well. Transfer to a pitcher and serve right away.
Frosty Cranberry Mold 1 (8 1/2 oz.) can crushed pineapple 1 (1 lb.) can whole cranberry sauce 2 (3 oz.) pkgs. raspberry flavor Jello 1 (8 oz.) pkg. cream cheese 2 tbsp. salad dressing 1 c. heavy cream, whipped (I use 1 pkg. of whipped cream) 1/2 c. walnuts, coarsely chopped 1 tart apple, peeled and chopped Drain fruit, reserving liquid. Add water to make 2 cups. Bring to boil. Dissolve Jello in hot liquid. Chill until partially set. Beat softened cream cheese and dressing together until fluffy. Gradually beat in gelatin, fold this mixture into whipped cream and set aside 1 1/2 cups of this mixture. Add drained fruit, nuts and apple to remaining cheese, Jello mixture. Pour into molds and refrigerate until surface sets about 20 minutes. Frost with reserved topping - refrigerate several hours or may be frozen. remove 1 hour from freezer to refrigerator before serving. Makes 12 servings
This is made in layers so read entire recipe before starting: 2 c. crushed pretzels (lg. ones crushed fine) 3/4 c. melted butter 1 tbsp. sugar Mix first 3 ingredients together. Press into the bottom of a large flat baking dish. Bake 8 minutes at 350 degrees. Cool. LAYER 2: Mix together: 1 (8 oz.) pkg. cream cheese 1 (8 oz.) container Cool Whip 1/2 c. sugar Spread on top of cooled crust. LAYER 3: Mix together: 1 lg. pkg. black cherry Jello 2 cans whole cranberry sauce 2 c. boiling water Cool and pour over second layer. Note: The third layer can be mixed first and set in the refrigerator while other layers are being prepared. Just don’t forget it and leave it too long; you don’t want it to congeal.
Cranberry Welcome
Dress up your entryway with a cranberry wreath and planters. String cranberries on thin florist’s wire and make circular ornaments and ropes to weave throughout your outdoor decorations.
Cranberry Face Mask
Cranberry Mustard Encrusted Salmon
1 cup fresh cranberries 1 cup seedless red or green grapes 2 teaspoons lemon juice 1 envelope unflavored gelatin A small bowl and blender
4 (6-ounce) salmon fillets ¾ cup finely chopped walnuts ¼ cup chopped dried cranberries 3 tablespoons butter, melted 2 tablespoons chopped fresh parsley 1 tablespoon Dijon mustard 1 teaspoon grated orange zest Directions: Preheat oven to 375°F. Grease a baking sheet; season both sides of salmon with salt and pepper. Arrange fillets evenly on baking sheet. In a small bowl, combine remaining ingredients; mix well. Press mixture onto top side of fillets. Bake until topping is light golden, about 20 minutes. Remove and serve.
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Mix ingredients at medium speed for 20 seconds, until they have a paste-like texture. Cover and refrigerate for 45 minutes to thicken. Remove from the fridge and let sit about 10 minutes. Spread the mixture on clean, dry skin, avoiding the eye area. Relax for 15 minutes, then rinse off with warm water.
December 14 - 21, 2012
Poinsettia napkin rings
Difficulty: Easy Parental supervision is recommended Put unruly Christmas napkins firmly in their place with these Poinsettia napkin rings. This craft is fun for both kids and grown-ups and makes a nice gift. What you’ll need: * Red felt * Green felt * Tulip gold glitter paint * Scissors * Ruler How to make it: Adjust the length of rectangle according to the type of napkins you use: 1. Cut a rectangle of red felt 1-3/4” x 7” long. 2. Cut the ends of the rectangle as shown in the picture. 3. Apply gold glitter paint along the side of each of the circular ends. Let dry. 4. Cut two rectangles out of red felt 2-3/4” x 3” to make the blooms of the flower. 5. Cut the two rectangles curving the edges of the flower as shown in the picture. 6. Apply gold glitter paint along the sides as shown in the picture. Let dry. 7. Cut one rectangle out of green felt 3-1/2” x 3-1/4” to make the leaves of the flower. 8. Cut the rectangle curving the edges of the leaves as shown in the picture. 9. Apply gold glitter paint along the sides as shown in the picture. Let dry. 10. Turn the long rectangular felt over and apply gold glitter paint along the side of each of the circular ends. (Optional) Let dry. 11. Place one red bloom on top of the leaves, so that you can see a leaf in-between each part of the bloom. 12. Place another red bloom on top of the first red bloom. Rotate so that you see the first red bloom parts between the one on the top. (see photo) 13. Measure the width of the long rectangular felt (napkin ring) at the “neck” (immediately after the round area) of the napkin ring. 14. Pick up all 3 pieces and fold in half. 15. With your scissors, cut a slit through all the layers that would measure 1/2 the width of the “neck” of the napkin ring. 16. Open up the 3 pieces. 17. Insert one end of the napkin ring through all 3 pieces (beginning with the leaves). 18. Insert the other end of the napkin ring through all 3 pieces. 19. Insert your napkin into the napkin ring. 20. Place on your table and enjoy using your napkin rings!
Campbell County Observer • 2012 Holiday Guide
Cheese, Squash and Corn Casserole 1/2 cup green bell pepper, chopped 2 ounces onion, diced 2 cups zucchini, sliced 2 tomato, chopped 2 teaspoons chili sauce 1 dash hot pepper sauce 1 cup corn, drained 4 ounces shredded cheddar cheese salt and pepper, to taste In a medium-size skillet, cook pepper and onion about 5 minutes or until soft. Add zucchini, tomatoes, chili and sauce and cover. Cook over medium heat, about 10 minutes or until zucchini is tender. Stir in corn, cheese, salt and pepper, continue to cook about 5 minutes or until cheese is melted. Reduce heat, continue to cook about 5 minutes or until thickened.
Holiday Macaroni Salad 1 lb. box elbow macaroni 3/4 c. sweet onion, chopped 1/2 c. pickle relish 3/4 c. pimientos, diced 1/2 c. black olives, chopped 3/4 c. celery, chopped 1 c. shredded cheddar cheese 1 c. dried cranberries, sweetened 1 1/2 c. vegennaise or mayonnaise 1/2 tsp. granulated onion 1/4 tsp. granulated garlic 1/2 tsp. salt (or more to taste) 1/8 tsp. dry dill weed Cook Macaroni in salted water according to package directions, then drain in colander. In a small bowl, mix mayonnaise, pickles, granulated onion and garlic, dill weed and salt. Combine the remaining ingredients and the mayonnaise mixture. Cover and refrigerate. Serve cold. 500 OR Drive Suite 12
Cookie Cutter Christmas Wreath
Where Everyone’s a Star!
• Wee Dance • Tiny Tots • Kidz Classes • Pre - Junior Level rry ! Me tmas • Junior Rec ris • Teen Rec Ch • 18 months to High School Students • Adult Pilates
If making cutout cookies isn’t your thing, use cookie cutters in a new way this Christmas. To make this wreath, arrange large cookie cutters on a paper-covered work surface in a circular shape, and fill in the gaps with smaller cookie cutters. Glue the arrangement together with an adhesive appropriate for metals; let dry. Spray-paint the wreath, if desired, and finish with a festive bow.
For prices & more information call: 307•687•0207 or 307•686•1100
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