Holiday lifestyles

Holiday Lifestyles • 1D

www.crossville-chronicle.com • Tuesday, November 25, 2014

holiday

Lifestyles

Readers share recipe favorites Appetizers Christmas Cheese Ball 1 pkg. cream cheese, softened 2 cups shredded Cheddar cheese 2 green onions, chopped 1 jar 92 oz.) diced pimentos, drained 2 Tbsp. melted butter or margarine 2 tsp. Worchestershire sauce Assorted crackers In mixing bowl, beat cream cheese until fluffy.

Beat in the Cheddar cheese, onions, pimentos, butter and Worchestershire sauce.

Form into ball. Cover with plastic wrap and refrigerate. Remove 30 minutes before serving. Serve with crackers.

Note: This cheese ball looks festive with flecks of Bite-sized tortilla roll-ups make a great appetizer for green onion and red pimentos dotting the Chedder your holiday event. cheese.

—From the kitchen of Janie Holloway

Appetizing Appetizers

No party is complete without an assortment of appetizers spread throughout the kitchen and dining room. Convenient and bite-sized, appetizers are the perfect way to keep your guests happy – and full – while you put together your stunning final course.

So whether you’re looking for party ideas weeks ahead of time or seeking some last-minute guidance, here are a few simple appetizers sure to please the palates of your guests.

Quick and Easy Shrimp

Shrimp can be your best friend when trying to pull off a quick holiday appetizer, as long as it comes ready to be cooked. After steaming, sauteing or boiling your own fresh shrimp, add a squeeze of lemon zest for an extra punch.

Some dipping sauce options can include tartar, cocktail, honey mustard or even homemade hot sauce (cook, puree and then strain the juices from about 10 sliced jalapenos, two tablespoons of minced garlic, one tablespoon of olive oil and one cup of white vinegar).

Relish Tray

Spice up your traditional vegetable tray by going with a platter of roasted red peppers, green and/or black olives, cheese cubes, sliced pastrami, marinated artichoke hearts and pickled peppers. You can also add hard breadsticks or pretzel rods for some crunch.

Homemade Salsa

If you’re in a pinch, there is nothing wrong with serving store-bought salsa. But you can do better than that. Grab a few handfuls of fresh produce from your local grocer and get to chopping.

Toss a combination of chopped Roma tomatoes, green onions, cilantro, green pepper and avocado into a mixture of lime juice, salt and pepper for a zesty take on the traditional salsa.

Bite-Sized Tortilla Roll-Ups

Start this sure-hit appetizer by spreading a thin layer of cream cheese on a large flour tortilla. Many cream cheese flavors are on the market, so get creative. Then top the cream cheese with layers of the following ingredients: • Turkey.

• Ham. • Chicken.

• Sliced tomato.

• Baby spinach leaves or lettuce.

Roll your tortilla tightly and chill them for up to an hour. Then cut your rolls into slices for easy eating.

Tiny Mushroom Turnovers Pastry 1/2 cup butter, softened 3-3oz pkgs. of cream cheese, softened 1 1/2 cups of flour Combine well and chill for an hour.

Mushroom Filling 3 Tbsp. minced onion 1 1/2 cup finely chopped mushrooms 2 Tbsp. butter, melted 1 Tbsp. flour 1/4 tsp. salt 1/8 tsp. Thyme 3 Tbsp. Sour Cream

Sauté mushrooms and onion in butter. Add flour, salt and thyme. Stir till smooth and cook 1 min.

Stir in sour cream and set aside.

Heat oven to 425 degrees.

Roll pastry out to 1/8” thickness on a floured board. Cut into rounds with a 3-inch cutter. Place 1 teaspoon of mixture in center of each circle.

Moisten edge of circle with

water. Fold circles in half, and press edges together with a fork dipped in flour. Prick tops with fork [so steam can escape].

Place on ungreased cookie sheet and bake for 10 to 12 minutes, until lightly browned. Ovens vary, so do not burn.

Yield: 2 1/2 dozens.

—From the kitchen of Roeseann Strazinsky

Worcestershire and salt.

Pour egg mixture over ham and cheese. Refrigerate overnight. Bake at 350 degrees for 45 minutes.

Serves eight.

—From the kitchen of Evelyn Hargis

Ham and Cheese Strata

1 1 1 1

12 slices white bread, crusts removed 1 lb. cooked cubed ham 10 oz. sharp Cheddar cheese, grated 7 oz. frozen chopped broccoli, thawed 4 beaten eggs 3 1/4 cups milk 1 tsp. dry mustard 1 Tbsp. Worcestershire sauce 1/2 tsp. salt Grease a 9x13-inch pan (or glass baking dish).

Break bread into pieces and place in pan. Add ham, cheese and broccoli.

Mix eggs, milk, mustard,

Christmas Cheese Wreath Ring lb. grated sharp cheese cup finely chopped nuts cup mayonnaise small onion, finely grated black pepper dash of cayenne pepper

Combine all ingredients and season to taste with pepper. Mix well and place in a 5 or 6-cup lightly greased ring mold. Refrigerate until firm. Unmold, sprinkle with paprika and garnish with green and red pepper to resemble a wreath with bow. Serve with crackers.

—From the kitchen of Gail W. Peak See FAVORITES page 2D

2D • Holiday Lifestyles FAVORITES

1 can chicken broth 1 cup sour cream

Side Dishes

Boil chicken breasts until done. Shred chicken. Melt butter and mix with stuffing in bowl. Spread 3/4 of stuffing in bottom of greased casserole dish, then spread shredded chicken over stuffing.

Mix cream of chicken soup with 1/2 cup of chicken broth and sour cream.

If desired, spices may be added to this mixture: pepper, garlic, parsley, dry mustard to taste. Pour over chicken.

Add remaining stuffing mix over top and pour 1/2 cup chicken broth over entire dish.

Bake uncovered 350 degrees for 30 minutes.

—From the kitchen of Evelyn Hargis

• Continued from 1D

Carrot Casserole 8 oz. jar Cheese Whiz 3 1-lb. cans sliced carrots, drained 3/4 cup sugar 1 stick butter or margarine 1 roll Ritz crackers, crushed Melt cheese in the jar in microwave oven. Pour welldrained carrots into buttered casserole dish. Sprinkle with the sugar. Spoon melted cheese over carrots.

Dot with butter and top with cracker crumbs. Bake for 30 minutes at 350 degrees.

If possible, use crinklecut sliced carrots. One may slice fresh carrots to cook to add to recipe.

Serves eight.

—From the kitchen of Evelyn Hargis

Hoppin’ John 2 cans blackeye peas, heated 1 cup chopped ham 1 cup finely chopped onion 1/2 tsp. hot pepper sauce 2 Tbsp. oil 1/2 tsp. salt 3 cups rice Sauté ham, onions and hot pepper sauce in oil over moderate heat for 3 to 5 minutes. Stir frequentlyuntil onions are soft but not browned. Combine blackeye peas, ham mixture and rice, then heat. Garnish with thin slices of ham and mustard greens.

Serves eight.

—From the kitchen of Evelyn Hargis

Chicken Stuffing Casserole 1 lb. chicken breasts 3/4 stick butter 8 oz. pkg. Pepperidge Farm stuffing 1 can cream of chicken soup

Corn Patties 17 oz. can cream-style corn 1/2 cup flour 2 eggs, beaten salt and pepper to taste Mix all ingredients together and shape into patties or drop by large spoon into generously greased skillet. Fry about 15 minutes over medium heat.

Watch over them as they scorch easily. Serve with butter.

—From the kitchen of Evelyn Hargis

Stuffin’ Muffins 16 oz. bag Pepperidge Farm stuffing mix 2 cups broth or turkey drippings 6 Tbsp. butter, melted 4-6 stalks celery cut into large dice 1 large red onion cut into large dice Mix all ingredients together. Place in prepared muffin tin cups. Bake at 350 degrees for 30 to 40 minutes or until the top is brown. If desired, pour on flavored gravy when single served.

—From the kitchen of Evelyn Hargis

www.crossville-chronicle.com • Tuesday, November 25, 2014

Three-Bean Bake

Follow directions on Shrimp package to add to salad.

Cook pasta according to package direction, cool and set aside.

In a large mixing bowl, whisk the mayonnaise, mustard, vinegar, salt, pepper and dill. Combine the cooked, cooled pasta, shrimp, green onion and celery into the dressing mixture. Refrigerate into an airtight container for at least 1-4 hours, but preferably overnight. Serve chilled and refrigerate any leftover.

Serves 4-6.

—From the kitchen of Roeseann Strazinsky

16 oz. can pork and beans 16 oz. can baby limas 16 oz. can kidney beans 1 cup ketchup 1/2 cup brown sugar 1 Tbsp. vinegar 1 tsp. dry mustard 1 med. onion, thinly sliced Combine ingredients and pour into casserole dish. Bake at 350 degrees for 45 minutes. May add chopped ham or bacon bits. Other beans could be used if desired: pintos, great northern white beans.

—From the kitchen of Evelyn Hargis

Broccoli Casserole

Rum Sausage 1 lb. sausage links, browned and cut into thirds 1/2 cup brown sugar 1/2 cup teriyaki sauce 1/2 cup rum

Heat brown sugar, teriyaki sauce and rum till boiling. Place sausages into medium casserole pan and pore the Rum sauce overall. Bake at 350 degrees for 25 minutes.

Can be served with Eggs —From the kitchen of Roeseann Strazinsky

1/2 cup mayonnaise 1 can cream of mushroom soup 1 red onion, chopped 1 egg, well beaten 2 pkgs. chopped broccoli, cooked and drained 1 pkg. shredded cheese.

1/2 stick butter 1 pkg. of Ritz crackers, crushed Combine first five ingredients and stir together. Add cheese.

Pour into to baking dish.

Mix butter and crackers together and pour on top of casserole. Bake at 350 degrees for 35 to 40 minutes.

—From the kitchen of Virginia Davis

Swiss Vegetable Medley 1 bag (16 oz.) frozen broccoli, carrots and cauliflower combo 1 can (10 3/4 oz.) condensed cream of mushroom soup 1 cup (4oz.) shredded Swiss cheese 1/3 cup sour cream 1/4 teaspoon black pepper 1 jar (4oz.) chopped pimiento, drained (optional) 1 can (2.8 oz.) French fried onions

Combine vegetables, soup, 1/2 cup of the cheese, sour cream, pepper, pimiento and 1/2 can of French Fried Onions.

Chilled Shrimp Salad with Bow Ties 1 lb. Salad Shrimp 2 Tbsp. Olive Oil Salt and Pepper to taste 8 oz. Bow Ties Pasta 1 1/2 cups mayonnaise 2 tsp. Dijon Mustard 1 Tbsp. White Wine Vinegar 2 Tbsp. Fresh Dill, minced 1/2 cup Green Onion, sliced 2 stalks Celery, finely chopped

Tips for grilling your turkey

1 thawed or fresh turkey 1 onion 2-3 garlic cloves 3 sprigs rosemary 3 sprigs thyme 1 bay leaf Olive oil Salt (at least 2 cups) Pepper Charcoal

Hickory wood chips 1 cup bourbon 1/2 cup real maple syrup Remove neck, giblets and excess fat from turkey. Make gravy from giblets and neck, if desired.

Completely rinse turkey inside and out.

Place turkey in large brining bag that will fit in your refrigerator.

Create brine with 2 gallons water (or enough to cover turkey), 2 cups salt, 1 cup bourbon and 1/2 cup maple syrup.

Refrigerate at least four hours.

Remove turkey from brine, rinse and thoroughly pat dry.

Add onion (sliced in half), garlic cloves, rosemary, thyme and bay leaf to inside of turkey. Season the inside with salt and pepper.

Tie legs together with cooking string and twist wing tips under the back or cover with foil to prevent burning.

Brush outside of turkey with olive oil and sprinkle with salt and pepper.

Soak a full package of hickory wood chips in a large bowl for 30 minutes.

Place a foil pan below the grate on one side of grill to catch drippings. To prevent

Cranberry Salad 2 3-oz. cherry jello 1 cup boiling water 1 medium can crushed pineapple — don’t drain 1 can whole cranberry sauce 1 medium orange, washed, quartered and seeded and put through meat grinder Mix well. Chill. Serve —From the kitchen of Nevin Harrison

Cranberry Fluff Salad 2 cups chopped cranberries 2 cups small marshmallows 3/4 cup sugar 2 cups diced unpared apples 1/2 cup sliced red grapes 1/2 cup chopped walnuts 1/4 tsp. salt 1 cup cream whipped or 8 oz. whipped topping Combine, cover and chill overnight cranberries, marshmallows and sugar. Two hours before serving, add apples, grapes, walnuts and salt.

Fold whipped cream of whipped topping into fruits.

—From the kitchen of Sherrill G. Williams

Hash Brown Casserole 1 pkg. frozen Southernstyle hash browns 1 stick butter 1 can cream of mushroom soup 8 oz. carton soup cream 1 med. onion, chopped

1 cup Cheddar cheese, grated 2 tsp. salt and pepper Combine all ingredients thoroughly in a large bowl. Pour into a 9X13inch baking dish. Bake for one hour at 350 degrees.

—From the kitchen of Evelyn Hargis

Green Stuff 9-oz. container whipped topping 1 box instant pistachio pudding 1 cup crushed pineapples with juice 1 cup miniature marsh mallows 1/2 cup chopped nuts Fold pudding into pineapples and juice and let dissolve. Add marshmallows and walnuts. Add whipped topping. Mix well. Chill.

Serves 8-10 —From the kitchen of Molly J. Underwood

Colorful Veggie Bake 2 pkgs. (16 oz. each) frozen California blend vegetables 8 oz. Velveeta, cubed 6 Tbsp. butter or margarine, divided 1/2 cup crushed Ritz crackers Prepare vegetables according to package directions. Drain. Place half in an un-greased 11x7x2 baking dish. In small saucepan, combine cheese and 4 tablespoons butter. Cook and stir over low heat until melted.

Pour over half vegetables.

Repeat layers.

Melt the remaining butter and toss with cracker crumbs. Sprinkl over top.

Bake, uncovered, at 325 degrees for 25 minutes or until golden brown.

Yields 8-10 servings.

—From the kitchen of Mary Jane Barnes See FAVORITES page 3D

Many blessings to you and your families as you celebrate this time of thankfulness and good will.

Grilling your bird over charcoal can give it a new flavor.

(StatePoint) Thanksgiving can mean too many cooks in the kitchen, so consider taking some prep outside. While grilling is usually associated with summer, more Americans are recognizing its year-round potential.

In fact, 80 percent of North American households own a grill or smoker and 60 percent use it year-round, according to recent statistics from the Hearth, Patio & Barbecue Association.

It’s no surprise that many Thanksgiving recipes can be reinvented outdoors.

“Grilling your bird over lump charcoal creates a succulent, flavorful entrée,” says Don Crace, President of Cowboy Charcoal, a brand that caters to grilling purists of the charcoal variety.

For a uniquely smoky flavor sure to impress the crowd, try this recipe for Cowboy’s Perfect BourbonMaple Smoked Turkey:

Pour into a 1-quart casserole. Bake, covered at 350 degrees for 20 min. Top with remaining cheese and onions, bake, uncovered for 5 minutes longer.

Makes 6 servings.

—From the kitchen of Roeseann Strazinsky

Stop by and visit with our friendly staff this Holiday Season!

excess smoke, fill it halfway with water.

On the other side of grill, add two pounds charcoal and light it.

Drain water from wood chips.

When lump charcoal is See Grilling page 4D

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Holiday Lifestyles • 3D

www.crossville-chronicle.com • Tuesday, November 25, 2014

FAVORITES • Continued from 2D

Entrees To tenderize meat: Slow cooking is a must!

Put shallow amounts of water or broth or cream of mushroom soup with an equal amount of water in the cooking container.

Cover with the lid or aluminum foil. In oven, bake at 350 degrees for 65 minutes. For the soup, use the pot or skillet on top of the stove. Using a slow cooker is excellent. For steaks, you can bound them on both sides with a hammer or make narrow cuts crisscross on both sides.

—From the kitchen of Mrs. Parthena Willier

Baked Broccoli and Chicken Casserole Butter for the dish 2 large eggs, beaten 1 cup sour cream 1/2 cup mayonnaise 1 can cream of mushroom soup Chopped onion black pepper 8 oz. sharp cheddar cheese, grated 3 cups shredded cooked

rice 2 cups cooked leftover rice 16 oz. pkg. frozen, chopped broccoli, thawed 1 cup potato chips, crushed Remove water from thawed broccoli. Heat oven to 375 degrees. Butter a shallow two-quart or 9x13 casserole dish.

In large bowl, whisk together the eggs, sour cream, mayonnaise, soup and teaspoon pepper. Stir in onion and all but 1/2 cup cheese. Fold in chicken, rice and then broccoli.

Transfer mixture to prepared dish. Cover with foil and bake for 30 minutes. Remove from the oven and heat broiler. In a small bowl, combine the potato chips and remaining cheese. Sprinkle over the casserole and broil until golden brown, about 3 to 4 minutes.

—From the kitchen of Patricia Williams

Beef Taco Bake 1 lb. ground beef 1 can condensed tomato soup 1 cup Pace Thick and Chunky salsa 1/2 cup milk 6 flour tortillas or 8 corn tortillas cut into 1-inch pieces

Buffets can be easier on hosts and hostesses and ensure that guests of various tastes all have enough food at their disposal.

Buffet tips and timesavers Buffet-style meals are often the best option for large gatherings of friends and family. Space constraints can make it difficult to sit everyone down for a formal meal, and buffets enable guests to mingle with one another while selecting only the foods they want to eat.

These are not the only advantages to buffets, however. Plenty of dishes can be made in advance and stored in the freezer, providing hosts and hostesses a little breathing room. Meals can be prepared a few days in advance and heated up come the day of the festivities.

Buffet service can work any time of the day and can include both cold and hot foods if they are kept at the right temperature.

Explore these other tips for entertaining buffetstyle.

• Present food in an easily accessible location.

Place food on a table or

counter that will not be in the way of foot traffic.

Arrange dishes and cutlery at the head of the buffet line so guests can move in an orderly fashion as they select their food.

• Tie together utensils for ease. Group forks, knives and spoons with a cloth napkin and dish so guests can easily grab what they need for dining.

• Practice food safety.

Hot dishes need to be kept warm and cold dishes need to be placed on ice. Chafing dishes make this possible. Use chafing dishes and pans in combination with your serving plates.

Heated elements or sternos under chafing dishes will keep foods steaming. Place crushed ice and water in a pan under cold foods to keep them chilled.

Food should be removed if it has been sitting at room temperature for more than two hours.

• Experiment with See buffet page 4D

Happy Thanksgiving A message to all our Patients, Family & Friends...May you and your family be truly blessed this Thanksgiving.

From Dr. David Tabor & Staff Cumberland Medical Plaza, Suite 340 Crossville, TN 38555 931-707-8808

1 cup shredded Cheddar cheese In skillet over medium heat, cook beef until browned, stirring to separate meat. Pour off fat.

Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish and cover.

Bake at 400 degrees for 30 minutes or until hot.

Sprinkle with remaining cheese.

Serves four.

—From the kitchen of Evelyn Hargis

Spinach-stuffed Beef Tenderloin 1/2 lb. sliced fresh mushrooms 4 minced garlic cloves 6-oz. pkg. fresh baby spinach, chopped 1 cup crumbled blue cheese 1 beef tenderloin- 2 lbs.

1/2 tsp. salt, divided 1/2 tsp. pepper, divided In a small non-stick skillet coated with nonstick spray, saute mushrooms until tender. Add the garlic and cook and stir for one minutes. In a bowl, combine the mushroom mixture, spinach and cheese.

Cut a lengthwise slit down the center of the tenderloin within 1/2 inch of

the bottom. Open tenderloin so it lies flat. Cover with plastic wrap. Flatten to 3/4 thickness.

Remove plastic wrap.

Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Spread spinach mixture over meat to 1 inch of edges. Close tenderloin and tie at twoinch intervals with kitchen string.

Place tenderloin on a rack in a shallow pan, sprinkle with remaining salt and pepper. Bake uncovered at 425 degrees for 30 minutes or until meat reaches desired doneness (rare, 140 degrees; medium, 160 degrees; well, 170 degrees) on meat thermometer.

Let stand for 5 to 10 minutes before slicing.

Serves 8. 5-ounce serving has 238 calories.

—From the kitchen of Karla Badman

Easy Turkey or Chicken Divan 2 pkgs. (10 oz each) frozen broccoli spears or fresh, if you perfer 6 slices of cooked turkey or chicken (or 2 cups of pieces) 6 slices of cheese of your choice 1 can (14 1/2 oz) evaporated milk 1 can (10 1/2 oz) mushroom soup 1 can (3 1/2 oz) French

fried onion rings Heat oven to 350 degrees.

Cook broccoli to crisp tender stage. Put into bottom of oblong baking dish 11-1/2 x7-1/2 x1-1/2 that has been lightly sprayed with pam. Cover broccoli with turkey or chicken; top with cheese slices and pour mixture of milk and soup over all. Bake 25 minutes.

Cover with onion rings and bake 5 minutes more.

Serves 4-6.

—From the kitchen of Roeseann Strazinsky

Chicken and Dressing Casserole 1 1/2 lb. boneless, skinless chicken breasts cut into 1-inch pieces 1 pkg. stuffing mix for chicken 1 can cream of mushroom soup 1 stick butter Chicken broth 1 sleeve Ritz crackers Prepare dressing and 1 stick of butter, melted, and enough broth to moisten.

Place 3/4 dressing in baking dish. Top with chicken.

Mix mushroom soup and 1 cup chicken broth and pour over dressing. Top with rest of dressing and pout 1/2 cup of chicken broth on top

and crushed Ritz crackers.

Bake at 350 degrees for 40 minutes.

—From the kitchen of Virginia Davis

Turkey Pot Pie A great us for leftover holiday turkey 1 can cream of chicken or turkey soup 1 pkg. (8 oz.) frozen mixed vegetables, thawed 1 cup leftover turkey pieces 1/2 cup milk 1 egg 1 cup Bisquick Preheat oven to 400 degrees. In 9-inch pie plate, mix soup, vegetables and turkey. Mix milk, egg and Bisquick and pour over turkey mixture. Bake 30 min. or until golden. Serves 4.

—From the kitchen of Gail W. Peak See FAVORITES page 4D

Happy Holidays!

4D • Holiday Lifestyles

www.crossville-chronicle.com • Tuesday, November 25, 2014

FAVORITES

Bake at 350 degrees for 50 to 60 minutes. Cool in pan for 15 minutes before turning out on cake plate.

—From the kitchen of Sharon Moss

• Continued from 3D

Old-time Beef Stew 2 pounds beef chuck, cut in 1 1/2 inch cubes 2 tablespoon of oil 4 cups of boiling water 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1 clove garlic, diced 1 med. onion, sliced 1 to 2 bay leaves 1 tablespoon salt 1 teaspoon sugar 1/2 tsp. pepper 1/2 tsp. paprika Dash allspice or cloves 6 carrots and celery stalks 1 pound (18-24) small white onions-optional Thoroughly brown the meat on all sides in oil.

Add water, lemon juice Worcestershire sauce, garlic, onions bay leaves and seasonings. Cover; simmer 2 hours, stirring occasionally to keep from sticking, or check to see if more water is needed. Remove bay leaves.

Add carrots, celery and onions if desired. (cubed potatoes may be added too). Cover and cook 30 minutes more or till veggies are done.

Serves 6 to 8 —From the kitchen of Roeseann Strazinsky

Breads Mystery Rolls

10-oz. can beer 6 Tbsp. sugar 1/2 cup mayonnaise 20-oz. box Buttermilk Bisquick Mix

Applesauce Bars

C

Cooking Safety

hristmas is a time for gathering as a family around the tree or dinner table – not the fire extinguisher. But home fires involving cooking peak on major holidays such as Christmas Eve and Christmas.

Additionally, unattended cooking equipment is the leading cause of home cooking fires, according to Electrical Safety Foundation International.

So be safe this holiday season by following common-sense cooking practices in the kitchen. Take these tips from the National Fire Protection Association, as well.

• Stay in the kitchen while cooking on the stovetop.

• Remain home when cooking your turkey, ham or duck and check on it frequently.

• Always keep children at least three feet away from the stove or oven; this dis-

Hot Rolls

5 cups self-rising flour 1/2 cup shortening 1/3 cup sugar 1 pkg. dry active yeast Mix together beer, sugar 1 1/2 cups lukewarm and almost all of the Biswater quick. Batter should be thick enough to push off Dissolve yeast in water. spoon with finger. Add Cut shortening into flour mayonnaise. Drop by to the consistency of meal. spoon onto greased muf- Add the sugar. Add yeast fin pan cups. Bake at 370 misture and let rise 1 to 5 degrees to lightly browned. hours. Place in refrigerator Rolls can be served while and use as desired. Keeps hot and can be reheated. three days. Roll out and —From the kitchen of cut with cutter, put butter Evelyn Hargis on roll and fold over. Place in greeased pan and let rise

BUFFET

• Continued from 3D meals that keep. Stews, casseroles, soups, baked pasta dishes, and similar fare can be made in advance and frozen. Thaw these dishes in the refrigerator the day before the party, then heat up foods and serve for the buffet.

Prepared foods purchased at a supermarket or specialty retailer also work well for buffets. Simply purchase and then set out for even less work.

• Weigh your catering options. Catering services can make easy work of holiday hosting but not without expense. Caterers may charge by the person or by each tray of food.

Some will include table settings and rolls with the price; others may not. Calculate the costs of using a caterer and weigh them against the cost of doing

GRILLING

• Continued from 2D ash gray, add about one cup of wood chips to the fire.

Place grate back on grill.

Let preheat for about 10 minutes.

Arrange turkey on the grate, above the pan.

Place lid on grill and cook turkey for approximately 15 to 20 minutes per pound,

for 1 hour. Bake at 450 degrees for 10 to 15 minutes, or until golden brown.

—From the kitchen of Virginia Davis

Desserts Inside Out Chocolate Bundt Cake

add some Hersey’s kisses in the center of the cake and around the edges.”

1 pkg. devil’s food cake mix 1 pkg. chocolate instant pudding 12 oz. pkg. semi-sweet chocolate bits 1 1/2 cups milk 2 eggs

“This cake is always a hit,” says Sharon Moss of Crossville. “It has limited ingredients, is easy to make, and all you need to dress it up for the holidays is to

Preheat oven to 350 degrees.

Mix cake mix, pudding, milk and eggs on low speed for two minutes. Stir in the semi-sweet chocolate pieces. Bake in a greased and floured 12-cup bundt pan.

the work yourself.

• Use plastic utensils for hot foods. Metal spoons and forks can quickly heat up when sitting in hot serving dishes. Use plastic utensils so guests do not get burned.

• Keep dressings on the side. Salad dressings and other condiments can cause foods to wilt or get soggy. Have them nearby so guests can help themselves. Topless squirt bottles are easier to handle and can help limit spills.

• Be mindful of food allergies. Although you may have various foods available to meet the dietary needs of guests, do not place risky foods next to others. Cross-contamination can occur from spills or if a person uses the same serving spoon to dish out foods. Label food options so everyone knows what’s available.

• Ask a friend to help

set up. Ask a close friend or family member to come over an hour or two early to help you set up the buffet and with any other lastminute touches. This will take some of the pressure off of you, and you can chat and enjoy yourself before your hosting duties begin.

• Frozen foods should be thoroughly wrapped.

Only use freezer-safe bags and containers to store prepared foods. Otherwise you may run the risk of freezer burn or freezing, affecting the taste of the final product. Keep in mind that many desserts, such as fruit pies, also can be frozen. It’s possible to make ahead just about everything for a holiday feast and simply thaw and reheat when the big day arrives.

• Create a good side dish ratio. Buffets should include a variety of side

dishes. Select one or two main dishes and then vary the rest of the selection with rice, pasta, vegetables, or other favorite side dishes.

• Keep take-away containers on hand. You’re bound to make more food than you need, so send guests off with their own goodie bags to lighten the load on your leftovers.

Encourage guests to fill up a container and take some food home with them.

• Lock pets away. An open, unattended buffet can seem like paradise to a hungry cat or dog. It’s not sanitary or particularly appealing for guests to catch a pet taking advantage of buffet fare. Keep pets in a bedroom or outside when the meal is being served.

Buffets are a fine choice for big groups because they provide variety and the chance to mingle.

until internal temperature reaches 180 degrees.

Add additional wood chips and charcoal every 30 minutes or as needed.

When done, transfer turkey to serving platter, cover with foil and let stand 15 to 20 minutes before carving.

Turkey isn’t the only food to take outdoors on Thanksgiving — impart dynamic, smoky flavors to vegetables,

fruits and even desserts by grilling over charcoal.

For year-round outdoor cooking tips, as well as food safety handling tips, visit the Cowboy Charcoal Blog, “The Roundup” at www. cowboycharcoal.com/blog.

Cooking outdoors knows no seasonal bounds. Delight Thanksgiving feasters by grilling your bird and the trimmings.

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tance will keep them safe from steam or splashing from vegetables or gravy.

• Keep the floor clear so you don’t trip over pets, bags or toys.

• Be sure electric cords from an electric knife, coffee maker or mixer are not dangling to where a child could easily reach it.

• Keep matches and utility lighters high in a locked cabinet – out of the reach of children.

• Never leave children alone in room with a lit candle or warming device.

• Make sure your smoke alarms are working and contain fresh batteries; test them often to ensure their optimal working condition.

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“This recipe was passed down to me from my grandmother who got it from her grandmother and I have passed it to my grandaughters, so it has been used by my family for over 7 generations! I updated it from the original, which called for lard instead of vegetable oil.

It is excellent for families with members who are allergic to eggs,” said Sara Irwin.

1 cup applesauce 1 tsp. baking soda 1 cup sugar 1 cup vegetable oil 2 cups flour 1/2 tsp. salt 1/2 tsp. cinnamon 3/4 cup raisins optional 1 cup chopped pecans or walnuts, optional 1 tsp vanilla Juice of one lemon fresh squeezed and seeds removed 1 to ½ cups powdered sugar Heat applesauce in medium bowl to acceptable temperature for a baby bottle. Add baking soda and stir well. It will foam up and may turn dark.

Add sugar and oil stir well.

In a separate bowl sift flour salt and cinnamon together. Add to applesauce mixture. Stir until smooth. Add vanilla stir well add optional raisins and nuts.

Pour into well greased pan (or spray with pan spray) Bake at 350 degrees for 30 minutes or until light golden brown.

Use lemon juice to dissolve powdered sugar and pour over applesauce bars straight from oven.

In any baking recipe requiring eggs, you can substitute 1/4 cup warm

applesauce with 1/4 teaspoon baking soda per medium egg.

—From the kitchen of Sara Irwin

Sweet Potato Cake 2 cups self-rising flour 2 tsp. vanilla 3/4 cup coconut 2 cups sugar 1 1/2 cups cooking oil 3 eggs (beat slightly) 1 small can crushed pineapple 2 cups grated sweet potatoes Mix oil and sugar, beat in eggs, blend and add flour, vanilla, pineapple and juice, coconut and sweet potatoes.

Bake in three cake pans or oblong pan, which ever you prefer, at 350 degrees for about 30 minutes.

Icing 1 1/2 sticks margarine 1 1/4 cups sugar 4 egg yolks 1 tsp. vanilla 1 1/4 cups coconut 1 1/4 cups evaporated milk Place milk, sugar, eggs yolks and margarine in saucepan and cook until thick. Remove from heat and add coconut and vanilla.

When cool, frost cake.

—From the kitchen of Patricia Williams

Kool-Aid Pie 14 oz. can sweetened condensed milk 1 pkg. unsweetened Kool-Aid drink mix 8 oz. container of whipped topping 1 prepared graham cracker pie crust In large bowl, mix KoolAid, sweetened condensed milk until thoroughly blended. Fold in the whipped topping. It will thicken. Pour into graham cracker crust.

Chill until set. It can be garnished with berries, fruit or fruit added to the pie.

—From the kitchen of Evelyn Hargis See FAVORITES page 5D

May you all have a wonderful holiday season.

We are thankful for you!

484-6155 51 Fourth St. Crossville

Holiday Lifestyles • 5D

www.crossville-chronicle.com • Tuesday, November 25, 2014

FAVORITES

Cranberry Magic Bars

• Continued from 4D

Peach Crisp

1 1/2 cups graham cracker crumbs 1/2 cup melted butter 1 1/2 cups white chocolate chips 1 1/2 cups dried cranberries 14-pz. can sweetened condensed milk 1 cup sweetened flaked coconut 1 cup pecan halves

2 cups all-purpose flour 1 cup firmly packed dark brown sugar 1 cup quick-cooking oats, uncooked 1/2 tsp. cinnamon spice 1 cup butter or margarine 1 cup chopped pecans 4 16-oz. cans sliced peaches, drained vanilla ice cream Combine first four ingredients in a medium bowl. But butter into oat mixture with a pastry blender until mixture resembles coarse meal. Stir in pecans. Spoon peaches into a lightly greased 13x9x2-inch baking dish.

Spoon crumb mixture on top. Bake at 400 degrees for 18 to 20 minutes. Serve with ice cream.

Makes 12 servings.

—From the kitchen of Evelyn Hargis

Pumpkin Trifle 3 cups baked spice cake, crumbled and divided 16 oz. can pumpkin 2 1/2 tsp. pumpkin pie spice 2 1/2 cup cold milk 4 3.5 oz. pakgs. instant butterscotch pudding mix 2 cups whipping cream Set aside 1/4 cup cake crumbs for topping. Divide remaining crumbs into four portions. Sprinkle one portion of crumbs into bottom of a trifle bowl. In a large mixing bowl, combine pumpkin, spice, milk and pudding mix. Blend until smooth. Spoon half into the trifle bowl. Sprinkle with the second portion of crumbs. Whip cream until stiff and spoon half into the bowl. Sprinkle with the third portion of crumbs and remaining whipped cream. Sprinkle reserved crumbs around the inside edge of bowl.

If desired, top with maraschino cherries. Cover and chill for two hours.

Makes 12 to 15 servings.

—From the kitchen of Evelyn Hargis

D

The Main Course

uck, ham or turkey? What is your idea of the traditional holiday main course? No matter your answer, we all know that simply throwing your meat into the oven is not the way to wow your guests. It takes the detail work to really make your meal pop.

From the perfect ham glaze to the rich homemade turkey stuffing, put in a little time this year on the extras and your main course will be the talk of the day.

Stuffing the Turkey

Why not go unique with your turkey this year?

Ditch the store-bought stuffing for a homemade concoction like this: 1 stick of melted butter.

1 stalk of diced celery . ½ cup diced red onion. ¼ cup of chopped pistachios.

Saute the ingredients together and stir in four cups of breadcrumbs and ½ cup of the jelly of your choice for a delicious take pudding mix 2 cups milk 8 oz. container low-fat sour cream 12 oz. carton non-dairy whipped topping 1 jar maraschino cherries, drained vanilla wafers 3 bananas, sliced

Cherry and Banana Pudding

In a large bowl, combine the pudding and milk. Add the sour cream, 1 small box instant vanilla whipped topping and cherries. Layer the bottom of a

Holiday Health The holidays pose the biggest challenge for people trying to stick to their calorie count or exercise routine. Creamy pies and generous portions can cancel out all the hard diet and exercise work you’ve done throughout the year in the blink of an eye and the shovel of a fork.

Sports nuts know Christmas is a great day for NBA basketball, keeping you plunked down on the couch instead of enjoying some holiday exercise.

Take some simple steps this year to change all of that, and escape the holiday season with your waist line under control. Because after all, the holidays are about family togetherness, and your family wants you around and healthy this time next year.

Non-Food Tradition

One of the easiest ways to beat the “holiday hungries” is to partake in an enjoyable, activity-based family tradition. This can mean a flag football game or a sledding trip to your favorite hill. It can also mean a simple walk around the neighborhood or a Frisbee game with your dog.

No matter what you decide to take up this Christmas, make it a tradition. Having something to look forward to that isn’t food-related will keep you from grazing all day at the appetizer table.

Also, drink a large glass

Pre-heat oven to 350 degrees. In small bowl, combine graham cracker crumbs and melted butter until crumbly. Press into greased 13x9-inch pan.

In a large bowl, combine the remaining ingredients.

Gently spread over crust.

Bake for 25 to 28 minutes or until edges are golden brown. Cool on a wire rack. when cooled, cut into squares.

Makes 30 bars.

—From the kitchen of Karla Badman See FAVORITES page 6D

of water between your activity and meal. This will help you feel fuller and keep your portion sizes under control.

Strategies for ‘The Guest’

Sometimes being the guest at a large holiday party can challenge to your commitment to eating healthy. You’re not in control of the menu, and you don’t want to be rude by eating only a small amount of food.

Try to balance out any unhealthy temptations by bringing a lighter recipe.

This will provide a healthy option for both you and anyone else looking to maintain their dietary discipline throughout the holidays.

Jump-Start Your New Year’s Resolution

With diet and exercise the perennial No. 1 resolution for Americans, there should be no reason to wait until Jan. 1 to begin your new routine. That’s a lot of pressure and expectation for one day, which may discourage you from enjoying your exercise and eating habits.

Give yourself a twoweek head-start for an easy transition into 2015. Start by jogging or biking before Christmas even arrives, and you will be in great shape for your holiday get-together, not to mention the new year.

on the traditional holiday stuffing.

When it comes to stuffing the turkey, press the mixture into the cavity and secure it with a skewer.

Then tie the legs together and tuck the wings underneath. This will keep your stuffing secure during the cooking and basting process.

Continue cooking until the meat is done and remove the duck fat sitting on top of the juices. Strain the remaining juices, whisk in a cup of your favorite jam and cook it on low heat on the stovetop. Once this mixture thickens, remove it from the heat and pour it over your duck.

Duck a L’Orange

If you’re throwing in a ham on Christmas morning, try a combination of two cups of marmalade, two cups of brown sugar and one cup of Dijon mustard for a mouth-watering glaze sure to please.

A unique salsa of pineapple, spring onion and the juice from two limes will

The key to serving the perfect duck is cooking it on low heat – and having the perfect glaze for afterward. Add a mixture of one stick of butter, ½ cup of orange juice and a tablespoon of vinegar into your cooking dish once your duck is browned.

9x13-inch glass casserole dish with vanilla wafers, then banana slices. Pour pudding mixture over top and spread evenly.

Chill in refrigerator for an hour and then serve.

Yields eight servings.

—From the kitchen of Evelyn Hargis

Cranberry Crunch

1 cup oatmeal, uncooked 1/2 cup flour 1 cup dark brown sugar

serve as the perfect complement for this spectacularly glazed ham.

Happy Holidays!

Glazing the Ham

1/2 cup butter or margarine 1 pound cranberry sauce Mix oatmeal, flour and brown sugar. Cut in butter until crumbly. Place 1/2 mixture in greased 8x8-inch pan. Cover with cranberry sauce. Spread remaining mixture over sauce. Bake at 350 degrees for 45 minutes. Great served with ice cream.

—From the kitchen of Evelyn Hargis

“We will treat your family like our family.”

-Calley Jo Perry, DMD

Dr. Calley Jo Perry & her team at Cloudland Dental would like to wish all our patients, family & friends a very

HAPPY THANKSGIVING! 510 Livingston Rd. • Crossville, TN 38555

931-484-3007 • 1-877-CLOUD-08 Fax: 931.484.8007 DrPerry@CloudlandDental.com

www.CloudlandDental.com

6D • Holiday Lifestyles FAVORITES

Lightly grease cookie sheets.

Shape teaspoons into balls and roll into confectioners sugar. Bake until tops look shiny. Do not over bake.

—From the kitchen of Jackie Cobb

• Continued from 5D

Scottish Shortbreads 2 sticks butter, softened 1/2 cup sugar 2 1/2 cups flour (regular)

Cream butter and sugar. Add flour a little at a time and blend well. Divide dough into equal parts and pat each part into a greased 8-inch cake pan. Prick all over the dough with a fork. Bake in preheated 275-degree oven for one hour. Cut in small wedges while warm. Delicious with egg nog or coffee.

—From the kitchen of Gail W. Peak

Fresh Apple Cake

2 cup sugar 1 1/2 cups plain flour 2 tsp. baking powder 1/2-3/4 tsp. cinnamon 1 tsp. baking soda 1 tsp. salt 1 cup chopped pecans 3 cups chopped apples 2 large eggs 3/4 cup oil 2 tsp. vanilla 1/2-1 pkg. butterscotch chips

Eve’s Temptation Apple Pie 1/4 cups butter or margerine, melted 2/3 cups pecan pieces 2/3 cups firmly packed brown sugar Pastry for a two crust pie 6 cups apples, pared, cored, and sliced 2 Tbsp. lemon juice 1/3 cups firmly packed brown sugar 1 Tbsp. flour 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. salt

www.crossville-chronicle.com • Tuesday, November 25, 2014

T

Cook Together

Mix first seven ingredients together by hand. Mix with apples. Mix eggs, oil and vanilla and add to flour mixture and mix. It will be a stiff dough. Transfer to greased 9x13 pan. Sprinkle with butterscotch chips.

Bake 45 to 60 minutes at 350 degrees. This cake freezes well for later use.

—From the kitchen of Brenda Hinch

he Christmas feast is a large feat for one person to take on – especially if your guest list seems to grow by the minute. There’s the appetizers, the main course, Christmas Wreath desserts, drinks and decorations.

Cake

Oh, and don’t forget the cleanup. help with preparation on the morning and not looking for any extra home- Yellow or white cake mix, prepared Not even super-mom or super-dad of your big meal. It’s amazing how work.

4 Tbsp. hot mile can handle all of the above without having someone peel a few carrots or 1 cup sifted confectioners a heavy helping of stress on what is dress the turkey can help reduce your Plan Ahead sugar meant to be an enjoyable, reflective stress level.

OK, so you are more of a kitchen 1 tsp. lemon juice Preheat oven to 450 holiday. dictator who doesn’t like to give up Green gumdrops degrees.

Involving Children: any control. That’s fine, too. Your Maraschino cherries Pour melted butter in the Ask for Help biggest aid this year will be a planMake it a Game bottom of a 9-inch round There is no shame in enlisting the Cooking can be a great forum for ning checklist that helps keep you on Bake cake in 10-inch layer cake pan. Swirl to help of your friends and family memtask and budget.

Bundt pan and cool. coat bottom evenly. Spread bers in the cooking process. In fact, teaching young children about meaBreak down your checklist into surements, counting and food safety.

Gradually blend hot milk pecan pieces on top of but- it may make them feel more invested segments to give yourself timelines ter, then top with 2/3 c. into the process and leave them more It can also foster quality bonding time starting about one month away from into confectioner’s sugar between parents and kids that is crubrown sugar. Press sugar appreciative of the finished product.

Christmas. Your first list should be until mixture is thick enough cial to overall family happiness. down firmly over pecans Ask guests to bring something to focused on figuring out who to invite to spread over top of cake.

Teach your chefs-in-training the and butter. Set aside. take some of the menu-planning burand what they will bring to your Sprinkle pastry board with Prepare pie crust and den off your shoulders. If any of your difference between a broil and a boil, party. Progress through the process- sugar. Flatten large green divide into two balls--one guests celebrate Hanukkah, ask them and a teaspoon and a tablespoon. es of purchasing food, decorating gumdrops with rolling pan smaller and one larger. Roll to bring some potato latkes or matzoh Then quiz them later in the cooking and food preparation until you have a to about 1/16-inch thick, out the larger ball to a circle ball soup from an old family recipe to process to see if they are retaining comprehensive checklist to keep you turning often to coat with your expert instruction. sugar. Cut into leaf shapes. about 13 inches in diameter. make it a multi-cultural meal.

But make it fun. Remember, the organized and unflustered this holi- Garnish with gumdrop Fit over pecan layer in cake lso, have your spouse or neighbor young ones are on break from school day season. leaves and cherries to resempan, pressing down to cover bottom. Dough should hang Melt squares of choco- ble holly leaves and berries.

1/2 cup cooking oil Pecan Melts Easy Chocolate —From the kitchen of over the rim of the pan. late. Mix flour, baking pow1/2 cup orange juice 1 cup all purpose flour Chip Blondies Juanita Sevier Combine apples and der and salt.

1/2 cup Galliano 1/2 tsp. salt lemon juice in a bowl. In In a large mixing bowl, 2 tablespoons vodka 1/2 tsp. orange rind a separate bowl, blend 2 pkgs. (7.4 oz ea.) beat butter and sugar with See FAVORITES page 7D Glaze: 2 Tbsp.orange juice chocolate chip remaining brown sugar, electric mixer until fluffy.

1 cup sifted powdered 1 egg muffin mix flour, cinnamon, nutmeg, Added eggs and mix until sugar 3/4 cup chopped pecans and salt. Add to apples, gen- 1/2 cup firmly packed mixture is pale yellow. Add 1 tablespoon orange juice 1/2 cup butter dark brown sugar tly mixing until they are vanilla and melted choc1 tablespoon Galliano 1/3 cup sugar evenly coated. Spoon into 6 Tbsp. butter, melted and olate and mix until well 1 teaspoon vodka cooled crust. Roll remaining pasblended. Gradually add Cream together the buttry into a 9” round. Fit over 1 egg, beaten In large mixer bowl, ter and sugar well, adding flour mixture and blend apples and fold bottom crust 2 tsp. vanilla combine cake mix and egg and half of dry ingredi- until just blended. Refrigerover the top one, crimping 3/4 cup chopped pecans pudding mix. Add the ents, mix well. Add orange ate dough one hour.

the edges well.

Heat oven to 350 degrees. eggs, oil and 1/2 cup Heat oven to 350 orange juice, the 1/2 cup juice and remaining flour Bake at 450° for 10 minmixture. Stir in pecans. utes then lower heat to 350° degrees. Grease bottom of Galliano and the 2 table- Drop by rounded teaspoon 8-inch square baking pan. and bake 30 minutes lonspoons vodka. Beat on In large bowl, combine low speed of mixer for fulls unto ungreased cookger or until top crust is ie sheet and bake at 350 browned. Remove from muffin mix and brown 1/2 minute; beat on medi- degrees for 9 to 12 min. oven, and as soon as syrup sugar; stir to blend evenly. um speed for 5 minutes, While warm, roll in powstops bubbling, place serv- As butter, egg and vanilla; scraping bowl frequent- dered sugar. Makes about 3 ing plate over cake pan and stir until well blended. ly. Pour into greased and Stir in pecans. Spread floured 10-inch fluted dozen cookies. invert out onto plate. Serve —From the kitchen of hot or at room temperature. evenly into prepared pan. tube pan or angelfood pan; Roeseann Strazinsky Bake for 25-30 min. or —From the kitchen of bake in 350 degrees oven until toothpick inserted in Sharon Ellis for 45 min. OR pour into center comes out clean.

Chocolate two greased and floured Cool; cut into bars. This 9-inch round pans and Crinkles Double Layer recipe freezes well.

2 cups plus 2 Tbsp. flour bake in 350 degrees for 30 Pumpkin Cheese —From the kitchen of min. Cool in pan 10 min; 2 tsp. baking powder Roeseann Strazinsky remove to rack and pour 1/2 tsp. salt Cake on glaze while cake is still 1/2 cup butter or 2 - 8 oz. pkg. cream cheese Harvey margarine, softened Based on the book by Marjorie Holmes warm. softened 1 3/4 cups sugar To make glaze: comWallbanger Cake 1/2 cup white sugar bine the powdered sugar, 1 3 large eggs It is, ultimately, our story - and yours. For all 1/2 tsp. of vanilla extract 1 pkg. 2-layer-size orange Tbsp.orange juice, 1 Tbsp. 1 tsp. vanilla of us, like Joseph and Mary, have hopes and 1/2 cup pumpkin puree 4 squares (1 oz. each) Galliano and the vodka. cake mix dreams, plans for our lives. Then, God speaks 2 eggs unsweetened chocolate —From the kitchen of 1- 3 3/4 oz. instant 1/2 tsp. ground cinnamon to us, revealing His own plans, His will - and Roeseann Strazinsky 1/2 cup confectioner’s vanilla pudding mix 1 pinch of ground sugar we must choose. That is the story of Man, 4 eggs nutmeg who from the very beginning has been 1 pinch of ground cloves weighing the choice between what he wants 1 graham cracker crust

We wish you a Merry Christmas!

Preheat oven to 325 degrees.

In a large bowl combine cream cheese, sugar and vanilla. Blend until smooth.

Blend in eggs one at a time. Once combined, remove 1 cup of batter and spread into bottom of crust.

Add pumpkin puree, cloves, nutmeg and cinnamon to the remaining batter. Gently stir until everything is combined. Carefully spread the pumpkin mixture over the top of the batter already in the crust.

Bake 35-40 minutes or until the center is almost set. Cool and refrigerate for at least four hours. Serve with a dollop of whipped cream on top.

Note: There will be enough pumpkin puree left over to make two loaves of Pumpkin bread.

—From the kitchen of Marilyn Kilpatrick

and what God wants.

We pray that through the story of Two From Galilee, you will come to know (just as Mary and Joseph did) that all you ever wanted is found in Him. Robert Sterling and Karla Worley

Friday, December 12th 7:00 PM Saturday, December 13th 2:00 PM Sunday, December 14th 6:00 PM Monday, December 15th 7:00 PM

1346 SOUTH MAIN STREET • CROSSVILLE

Holiday Lifestyles • 7D

www.crossville-chronicle.com • Tuesday, November 25, 2014

Clever time-saving gift ideas (BPT) - Time isn’t just a commodity during the busy holiday season - it’s precious all year long.

While you can’t give actual time to your friends and family, you can give gifts that help them save time and streamline their busy days. Here are five gift ideas that will help openup time for your loved ones.

Cut the commute and make it less stressful: Getting places quickly can mean more time with family, loved ones and a whole lot less stress.

This yea, give the gift of time — whether it’s getting to mom’s for Christmas dinner or helping dad get home from work faster after the new year — with Before you deck the house with your holiday lights, the TomTom GO 600. The inspect the cord and look for fraying, and make sure 6-inch 3D touch-screen displays traffic in real there are no broken lights. time, so you can always get to where you need to go as quickly as possible.

Visit www.TomTom.com for more information.

Holiday lighting tips to keep the season bright (Family Features) While decorating the tree, house, or garland, a whole section of lights can go dark — along with holiday spirits. Light outages can be frustrating and time-consuming to repair during the busy holiday season.

The LightKeeper “Pros” have developed tips to keep holiday lights and spirits bright, and keep everyone safe, too.

• Measure: To estimate the number of lights needed for your tree, plan on an average of 100 lights per every foot of tree height.

• LED vs. incandescent: LED lights are more expensive than incandescent, but last longer. Due to their low voltage, more sets of LEDs can be strung together end-to-end than traditional sets. Use lights that have the label of an independent testing laboratory such as Underwriters Laboratory (UL).

• Inspect: Before stringing lights check for broken bulbs and sockets, frayed cords, burnt out lights and loose connections. Replace and repair any damaged light sets.

For sets with bulb outages, use the LightKeeper Pro for incandescent lights or the LED Keeper for LEDs

to find and fix the problem in seconds.

• Connect: Connect no more than three strands of mini string sets and a maximum of 50 bulbs for screw-in bulbs. Read manufacturer’s instructions for the safe number of LED strands to connect. Use no more than three light sets on any one extension cord.

• Indoor vs. outdoor: Some lights are only for indoor or outdoor use.

Outside lights are exposed to water, so should be rated for outdoor use.

Wrap connections with electrical tape when two or more light strands are being used. Outdoor lights should be plugged into circuits protected by groundfault-interrupters (GFCIs).

• Live and artificial trees: To string lights on an evergreen, begin at the top of the tree and wind strands through its center, widening with the tree’s shape. For deciduous trees, work your way up. Wrap lights around the base of its trunk, moving upward in a spiral formation. If you use an artificial tree, choose one that is tested and labeled as fire resistant. Artificial trees with built-in electrical systems should have the UL label.

Streamline cooking conundrums: Everyone needs to eat, but not everyone has hours to whip up gourmet dinners. Help time-crunched friends in the kitchen by gifting recipe books that focus on dishes with minimal ingredients and take 30 minutes or less to create. Another option is gifting time-saving kitchen gadgets, like a food processor that eliminates time-consuming chopping and blending, or a pressure cooker, which uses steam to cook even frozen meat fast. Finally, gift a membership to a meal club that delivers ingredients and instructions to your loved one’s front door — no grocery trip necessary.

No one wants to spend time sitting in traffic. Help avoid the stress and frustration of wasted time with technology that shows the quickest routes and takes real-time traffic information into consideration. way!

Smart gadgets save time and money: Household gadgets that save time can be lifesavers, especially during the busy New Year. For the coffee-lover, gift a new instant coffee machine with different settings so he can select a favorite morning brew — no more trips to the coffee shop.

For the business professional, a quality steamer eliminates wrinkles in a snap and cuts down on frequent visits to the dry cleaner. Finally, a handsfree vacuum can be set to clean floors even when you’re away, picking up dust and grime while at work.

Get rid of the health excuses:

Busy people often don’t have time for the gym, but that doesn’t mean you can’t help make health simpler for them with the right gift. Things that encourage health at home are ideal, like exercise videos, a set of compact dumbbells, exercise bands and a mini-trampoline.

For your favorite runner, the TomTom Runner GPS sports watch is like having a personal trainer on your wrist. Set distance, time, calorie goals, progress and more on an extralarge screen with a built-in heart rate monitor, eliminating the need for a chest strap.

Extra time?

Volunteer!

Eliminate home maintenance headaches: There’s a lot of pride in owning a home, but there is also a lot of work required. Cut down the homeowner’s to-do list and help open some weekend time for fun by gifting home maintenance services. Who wouldn’t want to receive a month of maid services and kick off the New Year with a tidy home? For those who live in snowy regions, hire professional shoveling services that clear the white stuff every time it snows.

No more getting home late from work only to spend hours shoveling the drive-

FAVORITES

there is a turkey to stuff sweet, rich bread.

—From the kitchen of or gifts to open. This is • Continued from 6D Judy Pearson the yummiest!” says Judy Pearson.

13x9x2 baking dish or pan Myer’s Hot 1 stick unsalted butter 1 cup packed brown sugar Buttered Rum Into a mug or heat- 2 Tbsp. corn syrup proof glass, pour 1 1/4 oz. 8 to 9-inch loaf of heavy bread (French or dark rum, 1 dash bitters, Italian work well) 1 tsp. sugar, 1 tsp. butter 5 large eggs and three whole cloves. Fill with boiling water. Stir and 1 1/2 cups half and half 1 teaspoon vanilla serve immediately.

—From the kitchen of 1 teaspoon Grande Marne (optional) Roeseann Strazinsky 1/4 teaspoon salt

Jamican Coffee In sauce pan, melt butter In a coffee cup or mug, with brown sugar and corn pour 1 1/4 oz. dark rum and syrup over medium heat fill with coffee to within until smooth.

3/4 inches from top of mug.

Pour into baking dish.

Sweeten to taste. Stir. Now Cut 6 one-inch thick top with whipped cream. pieces of bread, or more Serve. if needed.

Trim off crusts.

—From the kitchen of Fit tightly into baking dish.

Roeseann Strazinsky In mixing bowl combine well the eggs, half and half, vanilla, liqueur if using, and salt.

Pour over bread. Chill Creme Brulee covered 8 hours or overnight.

French Toast Bring bread to room “We use this as a breaktemperature, about 1 hour. fast/brunch entree on Preheat oven to 350.

Christmas or Thanksgiving morning when Bake uncovered in middle the main meal of the day of oven until puffed and will be mid-afternoon. It brown around the edges, also makes a great Sun- about 30-40 minutes.

When done, flip each day brunch dish for having Stop by on friends over after church. slice over when served.

Suggest serving with The best part is you make it the night before so no big bacon or other salty breakrush in the morning when fast meat to counter the

Drinks

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8D • Holiday Lifestyles

www.crossville-chronicle.com • Tuesday, November 25, 2014

Tree farms grow memories and keep the holidays green Package your gifts with care The holiday season is a time to share happy experiences with friends and family. But reconnecting with loved ones come the holidays is not always possible, especially when family and friends are spread out across the country, if not the globe. Even though these people may not be close geographically, they’re still close in our hearts and, therefore, still on our holiday shopping lists.

Some issues arise when sending gifts to faraway friends and family. Distance necessitates shipping gifts or making travel arrangements. To make that process less complicated, consider these suggestions.

• Package gifts wisely.

When shipping gifts, exercise caution to ensure the item arrives on time and in one piece. The holiday season is one of the busiest times of the year for the shipping industry, and packages may endure a few bumps along the way.

For fragile items, use extra packing peanuts, newspaper or other protective

Package fragile items with extra packing material to protect it in transit. wrapping material. Choose the right size package so the gift does not move around much inside of the box. If the gift is expensive, insure the package in the event it gets lost or damaged. Also, you may want to spend a little more money to have the shipment tracked and a confirmation sent when the package is delivered. This can offer some peace of mind during a hectic time of year.

• Take advantage of free shipping offers. Many retailers offer discounts on shipping rates during the holiday season. Shop

at retailers that offer such discounts, as shipping costs can be exorbitant depending on the sizes of the packages being sent. In addition, online retailers may allow you to ship the gift directly to its recipient, which can help you ensure the gift gets to its destination on time.

• Give gift cards and certificates. Gift cards are an easy item to ship, and can be sent within the regular mail for the cost of a stamp.

Certain retailers may have digital gift cards or certificates that allow buyers to email a special code to the

gift recipient, who can then redeem the code for a purchase credit. This is a convenient, fast and inexpensive way to send holiday wishes.

• Don’t forget about inspections and customs procedures. Items shipped out of the country may be delayed by customs inspectors at their ultimate destination. Assume that certain packages may be opened or detained, and ship such packages early so the gifts still arrive on time. Packages that look unusual or like they’re hiding something may be prone to inspection more so than others. Be honest about declarations of value and what is contained in the package. Also, realize certain items, like fruits, vegetables, plants, or seeds, may be prohibited. Learn the international shipping rules for your gift’s destination prior to sending anything.

Distant family members and friends may be out of sight but certainly not out of mind come the holidays.

When it comes to sending gifts, ship smart.

Christmas tree farms grow a completely renewable and recyclable resource which contains no petroleum products and leaves a negligible carbon footprint.

A natural tree is 100 percent biodegradable, in stark contrast to artificial trees which are made from plastic and various metals.

Lots of people don’t think about where plastics — and therefore artificial trees — come from. Plastic is made with petroleum products. Lead is another ingredient in PVC (polyvinyl chloride) plastic and other metals. Plastic trees don’t biodegrade and chances are they’ve traveled a long way, leaving a huge carbon footprint to get to retail stores. About 85 percent of them start in China, but they’ll end up sitting in American landfills for centuries.

Natural trees from local tree farms are completely recyclable and are close to home. While they grow, trees absorb carbon dioxide and other gases and emit fresh oxygen. Christmas trees are often grown on soil that doesn’t support other crops, and their root systems serve to stabilize soil, protect area water quality and provide refuge for wildlife. Grown on farms, one to three new seedlings are planted for

every tree harvested to ensure a constant supply.

For those who already have an artificial tree or are prohibited from having a real tree indoors because of allergies, using natural wreaths and garland outside the home is a good way to minimize use of plastics.

After the holidays, cut trees and other natural décor can be delivered to a local receiving site to be turned into mulch for area trails. Balled and burlapped live trees are replanted once the holidays are over. Tree farmers are happy to give tips on planting and care.

Finding nearby Christmas tree farms is easy with the free Pick Tennessee mobile app. Pick Tennessee mobile app users can quickly locate farms, then use GPS mapping for directions. Or visit www. picktnproducts.org for a statewide directory of Tennessee Christmas tree farms.

For more information about local Christmas tree farms, holiday recipes featuring seasonal products, seasonal farm-direct artisan foods, or businesses that create Tennessee themed holiday gift baskets, visit www.picktnproducts.org and follow Pick Tennessee on Facebook and Twitter.

Give the gift of experience and motivation (BPT) - Do you want to give more than a present that gets a smile and then ends-up stored in a closet?

This year, people have a new mindset for holiday giving and it embraces the idea that gifts can help motivate people to do the things they have always wanted to do. From tools that help someone complete their first marathon to activities that bring the family together, consider these gift ideas with greater meaning for the jolliest holiday yet.

Give a membership: Memberships are a fantastic gift idea because they provide enjoyment all year long. For families, memberships to a science museum or zoo let them make loads of memories.

For the golf guru, gift a membership to the nearest golf club. For the health nut, pay for a membership at the hot new health club she’s been talking about.

For the foodie, gift a CSA share - Community Supported Agriculture programs that provide fresh local produce weekly or monthly.

Give a goal: A gift that helps someone complete

Does someone on your list have a goal to conquer a fitness challenge in the coming year? Tech gadgets, coaching sessions or gym memberships can help achieve that goal. a goal has a lot of meaning. For the keen runner who has always wanted to complete a 10K, the TomTom Runner Cardio GPS watch is perfect. It features a built-in Heart Rate Monitor to accurately measure your heart rate, eliminating the need for a separate chest strap. The watch also has a built-in GPS receiver that provides real-time running information at a glance, so your

favorite runner can track their distance, time, pace, speed and calories burnt as they run.

Give a good time: Everyone loves to look forward to doing something special. This year, gift an experience that will have loved ones counting down the days until it happens.

Tickets to a special theater performance or awesome concert are sure to be appreciated. Other expe-

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Give girl time: Do you have a resolution to spend more time with the girls next year? Then give a gift so all the ladies cans get together. For example, start a book club by gifting the same novel to all your friends, and include an invitation meet up and discuss the book over appetizers after the holidays. Perhaps join a wine of the month club and have your friends over for sampling after every delivery.

Finally, hire an instructor for a private class at your house just for your ladies - from yoga to painting to massage, it’s a fun way to bond and experience new things together.

Give guy time: Life

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Holiday Lifestyles • 9D

www.crossville-chronicle.com • Tuesday, November 25, 2014

Sugar by any other name...

Your guide to baking with sweetners this holiday season

Classic sugar cookies are a holiday staple.

The perfect holiday cookie (BPT) - Many of our fondest childhood memories consist of spending time with friends and family, baking delicious holiday cookies and eyeing the beautifully wrapped presents under the tree.

Embrace nostalgia and create the perfect holiday cookie that tastes delicious and is easy to decorate. Instead of displaying a gingerbread house, cut sugar cookies using some snowman, tree and star cookie cutters to set up a festive and tasty holiday scene. Scatter some coconut shavings or crinkled strips of paper for snow and place holiday candies behind the cookies, so they stand up all night long.

When making holiday cookies, remember to: •Cream the butter and vanilla together. Doing this beforehand will encapsulate the vanilla and prevent flavor loss.

•Chill the dough in the fridge before shaping it.

This will make for a softer, moister cookie that is less likely to spread when baking.

•Remove cookies from the oven a few minutes early, as they will continue to cook on the sheet.

•Let the cookies cool completely before you begin to ice them.

Try this recipe to make three dozen perfect holiday cookies, using Nielsen-Massey vanilla and peppermint extracts to provide a completely

unique flavor your entire family will enjoy.

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golf? Give their game an edge by gifting a few professional lessons to tune up that swing.

Give a getaway: Whether for a full week or just a day, a getaway is a wonderful way to bond and decompress after the holidays. Go big with a fullfledged vacation for the entire family, or keep it simple with a romantic weekend with your sweetie at a bed and break-

• Continued from 8D the new year. For example, plan a golf outing at an awesome local course.

Another fun idea is to rent a cabin for a weekend escape. Know a good brew house in the city?

Get all your buds together and schedule a private tour complete with tastings.

Give a golf edge: Know someone who loves to

Classic Holiday Sugar Cookies

3 cups all-purpose flour 2 tsp. baking powder 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup superfine sugar (purchase at store or process granulated sugar for about 20 seconds in a food processor) 2 Tbsp. heavy whipping cream 3 1/4 teaspoons pure vanilla extract 1 tsp. pure peppermint extract 2 eggs 1/4 cup confectioners’ sugar (for dusting work surface) 1/4 cup all-purpose flour (for dusting work sur face) Position oven rack in the center of oven and preheat to 350 degrees. Line two large, heavy light-colored baking sheets with parchment paper; set aside.

In a medium bowl, whisk flour, baking powder and salt until blended; set aside.

In a large mixing bowl, add butter, sugar, cream, vanilla and peppermint extracts; beat with a handheld mixer on medium speed until fluffy, which should take about two minutes. Scrape the sides of the bowl as needed.

Reduce speed to medium-

low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time.

Divide dough into two even pieces, then press each piece into a disk shape. Wrap them tightly with plastic wrap and refrigerate for one hour.

Dough should be cool and firm but easy to work with.

In a small bowl, whisk confectioners’ sugar and flour until blended; set aside. Working with one piece of dough at a time, place on a clean, dusted surface. Roll dough to about 1/8-inch thickness.

Use cookie cutters to cut shapes and transfer with a thin offset metal spatula to prepared cookie sheets. For even baking, do not overcrowd cookies.

Gather remaining dough, cover with plastic and chill. Continue with second chilled dough.

For best results, bake one sheet pan at a time until done, which should take about 10 minutes; remove and place cookies on wire racks to cool.

Decorate and store in an airtight container.

2 Tbsp. water 1/2 tsp. pure peppermint extract (may substitute with pure vanilla extract) Variety gel food colors In a small bowl, whisk together sugar and meringue powder. Add water and peppermint extract, stir until smooth.

Glaze cookies in desired colors and set aside to dry before piping.

For the piping icing, remake the glaze recipe and add additional confectioners’ sugar, one tablespoon at a time until desired consistency is reached. Divide icing into small bowls; add desired gel colors.

Select pastry tips, prepare pastry bags and creatively pipe icing onto glazed cookies.

(BPT) - With so many sweeteners on the market today, it’s hard to know what to buy. This holiday season is a great time to learn about sweeteners and get creative in kitchen.

Understand the various natural sweeteners and what their benefits are, as well as the recipes where they work best to make your holiday dishes pop.

• Turbinado sugar. Popularized by the brand, Sugar In The Raw, this large golden crystal sugar has a distinct crunchy texture and molasses taste. Add it to your warm beverages such as coffee, tea, cappuccino or latte. Use in glazes, sauces and rubs for meat and poultry. It works wonderfully as a finishing sugar on muffins, cookies and other baked treats to give it that holiday shine.

• Stevia. This plantbased, zero-calorie sweetener hit the shelves in the U.S. in 2008. Works great in cold and warm beverages or in cooking and baking recipes. Stevia In The Raw has a Bakers Bag that measures like sugar, making it easy to reduce calories without tricky conversions. For recipes that require baking, in order to brown and rise, replace half of the total amount of sugar with stevia. For recipes that do not require baking, you can replace all added sugar with stevia.

• Raw honey. Raw honey is packed with natural enzymes, phytonutrients and minerals. It’s not recommended for baking, because it kills the enzymes and removes the nutritional

benefits. Raw honey can be used in frostings and dressings. Store-shelf honey can be heated and used in place of sugar, in recipes like pumpkin bread and granola bars.

• Agave. This liquid sweetener is harvested from the core of the Mexican Blue Agave plant.

It’s a delicious way to top pancakes, waffles, oatmeal or yogurt and works well to sweeten hot and cold drinks. It is also a good substitute for sugar in many baking recipes for its ability to brown and make baked goods moist. Consider Agave In The Raw, which is 100 percent organic, vegan and gluten free.

Agave is also low-glycemic.

• Molasses. Molasses provides an unmistakable flavor to traditional holiday recipes like molasses cookies, shoofly pie, gingerbread and gingersnap cookies. Molasses can add intense flavor to cookies, quick breads, muffins, or any baked good with aromatic spices like allspice or cloves.

• Monk fruit. This sweetener is fairly new to the U.S. market but has been used for centuries in Asia. It is a zero-calorie, sugar substitute with a delicious taste that can be used in any recipe that calls for sugar, and is ideal for people looking to cut added sugars without sacrificing taste. Like stevia, Monk Fruit In The Raw is also available in packets and a Bakers Bag with equal measurement to sugar. People will never See SUGAR page 11D

Peppermint Glaze and Peppermint Piping Icing 1 1/4 cups confectioners’ sugar 1 Tbsp. meringue powder fast. For a quick escape before the kids head back to school, simply get a hotel for an evening and let the kids splash as much as they desire.

Read to know!

Happy Thanksgiving As we welcome another Thanksgiving season, we wish you and your family all the trimmings of a bountiful holiday, complete with our best wishes and gratitude.

g n i l k r a Sp

Have a

Holiday season!

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10D • Holiday Lifestyles

Easy ideas for holiday wreaths Wreaths are synonymous with the holiday season, and they can range from intricate to simple to flashy to rustic. Creating festive wreaths does not necessarily require a lot of skill, and wreaths can be fashioned from a variety of different materials.

The first step to crafting wreaths is to gather the foundation pieces. This usually involves a sturdy material that will serve as the wreath round. It can be vine, foam, branches, or even wire. You’ll also need decorative items that fit the theme of your wreath. These may be berries, ornaments, ribbons, bows, and other trinkets that will be attached to the wreath. Florist wire and tape can be used to attach the ornaments to the wreath.

“Say cheese” wreath

Purchase a premade evergreen wreath or wrap boughs of pine around a wreath frame to make your own. Glue or tie on small wooden frames with photos of the family to the wreath. Fill in the barren spots with small bows and ornaments.

Fruitful wreath

Instead of an evergreen wreath, create something

Thanksgiving Home

of the metallic elements to By Bettyjean Taylor Special to the Chronicle add even more appeal.

Bells or glass ornament wreath

Use flexible wire to string a wreath of metal bells or glass ornaments together in a ring shape.

Bells not only look nice but also lend a gentle twinkling sound anytime the door is opened.

Floral wreath

You can add a special touch to your holiday décor with a simple DIY wreath. festive and edible. Fruit and vegetables in vibrant colors can be used to fashion a wreath. Use picks or wire to attach oranges, lemons, limes, clementines, and any other produce desired to a foam wreath. Use leaves to fill in sparse areas and a thick ribbon to hang the wreath.

Holly vine wreath

Purchase a plain grapevine wreath and decorate it with sprigs of holly leaves and stems with berries.

Simple and festive, this wreath should take only a few minutes to make and then hang.

Metallic wreath

Add a glamorous touch to an evergreen wreath with faux fruit and pine cones that you paint with glimmering metallic colors. Intersperse items in gold, copper and silver for an eye-catching piece that can adorn any spot in your home. Add a few twinkling lights to reflect off

Make a fresh flower wreath from a florist’s wreath and fresh blooms.

Soak the foam wreath in water according to the packaged directions.

Trim flower stems (carnations are durable) and insert the stems into the wreath. Attach a bow to the bottom of the wreath and then hang. This is one wreath that is best displayed the day of the festivities because it has a short shelf life.

Cinnamon wreath

This wreath looks beautiful and gives off that quintessential holiday aroma. Begin with a foam wreath and wrap with a two-inch wide ribbon to cover. Use hot glue to secure cinnamon sticks all around the wreath. For more color, add sprigs of holly, bows or mistletoe.

Keep your home safe when traveling

When traveling for the holidays, do not allow mail to stockpile in your mailbox, as a full mailbox may encourage criminals to burglarize your home or steal your mail in an effort to assume your identity.

Many families travel during the holiday season, when gatherings with family and friends require individuals to pack up their vehicles and hit the open road to reconnect with loved ones.

Such get-togethers are great ways to make an already festive season even more joyous, but being away for extended periods of time may leave your home vulnerable to criminals.

Alarm systems and neighborhood watch programs can provide some peace of mind to homeowners, but there are additional ways to protect your home when traveling this holiday season.

• Use timers to make it appear as though you are home. Entertainment systems and even cer-

tain home lighting products allow homeowners to make it seem as though they are home even when they aren’t. Criminals are likely to be deterred from burglarizing homes that are well-lit, and noise inside the home can give burglars the impression that someone is inside. Use the timing device on your entertainment or sound system to play music at night, and make sure lights come on at the same time and stay on until the time you would ordinarily go to bed.

• Don’t allow mail to stockpile in your mailbox. A telltale sign that no one is home is mail that begins to stockpile in a mailbox. A mailbox overflowing with See SAFE page 11D

Tidbits to share this season The holiday season has arrived, and millions of people across the globe will be celebrating Christmas with their families and friends. The following are some interesting tidbits to share with your loved ones this holiday season.

• Each year, more than three billion Christmas cards are sent in the United States alone.

• In 350 AD, Pope Julius I, bishop of Rome, proclaimed December 25 the official celebration date for the birth of Jesus Christ.

Many historians and theologians have surmised that Christ really wasn’t born this time of year, thanks to imagery and information from the Bible.

• Christmas carols began as an English custom called “wassailing.” Individuals toasted neighbors to a long and healthy life.

• Despite the common tale that three wise men paid homage to baby Jesus, the Bible never specifically calls out a number. Similarly, there’s no specific indication that they visited the infant Jesus. Their visit may have occurred when Jesus was older.

• Santa Claus’ modern look was inspired by writings from The Knickerbockers of New York and imagery from Clement Clarke Moore’s “A Visit from St. Nicholas.” Moore denied authoring the famous poem for 15 years after it was published anonymously, feeling the poem was beneath his talents.

• Santa has his own official postal code. It’s H0

www.crossville-chronicle.com • Tuesday, November 25, 2014

H0 H0.

• The song “Jingle Bells” was originally written for Thanksgiving and not Christmas. People loved it so much that the lyrics were changed to fit Christmas.

• Christmas trees typically grow for 15 years before they’re cut and sold.

This means the trees sold today were likely planted in 1999.

• Christmas was not declared an official holiday in the United States until June 26, 1870.

• Before turkey, the traditional Christmas meal

served in England was a pig’s head and mustard.

• Male reindeer tend to shed their antlers in the winter. This means Santa’s reindeer are likely female.

• Christ may have been born in a cave rather than a manger. According to the gospel of Luke, the shepherds that helped find shelter for Mary to give birth kept their flock in a cave.

The Church of the Nativity in Bethlehem is built over a cave called the Grotto of the Nativity, where Jesus is believed to have been born.

• Many people may be less inclined to stand under

mistletoe waiting for a kiss if they knew what “mistletoe” means in the ancient Germanic language. It literally means “dung on a twig,” for the bird who eats the berries and then leaves seeds in droppings to propagate new plants.

• Each holiday season, PNC Wealth Management calculates the costs of the gifts in the song, “The 12 Days of Christmas.” The price index for the gifts went from $12,673 in 1984 to more than $24,000 in 2011. The most expensive gift is the swimming swans.

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Midnight, moonlight – sunlight morning It’s that special time again, Hands together, prayers spoken, Together with family and friends; We bow our heads to the Lord above, Forsaking evils or foe, Breaking bread now manna from Heaven, Till we see sunsets aglow.

Our eyes are filled with laughter While our hearts beat as a holiday drum, Grateful for giblets and gravy, Our tables spread with turkey and yum, Cornucopias, breads, jams, grapes Sweet teas, peppercorns and chocolate mole, Spiced pumpkin sauce piped over red ribbon cake, That sits next to a bread pudding bowl.

Thanksgiving Day has come and passed We’ve sang out joyfully, We no more roam for we are home, And forever home we’ll be, Happy Thanksgiving one and all Sing loud this cheerful song, Melodies may come and go, For now we sing about home sweet home.

Raise your glass for a holiday toast

By Lucie M. Winborne King Features

It’s no secret that public speaking is said to be the No. 1 fear of the general population. Even Mark Twain, who had a quip for almost every occasion, admitted to being “in awful terror” when it was his turn to toast General Ulysses S. Grant at a banquet of Civil War veterans in 1879.

Fortunately for Mr. Twain, his wit stood him in good stead, for the record states that not only did his speech bring 600 soldiers to their feet, but “shook [Grant] up like dynamite.”

In a good way, that is: “He sat there 15 minutes and laughed and cried like the mortalest of mortals.”

Of course, most of us aren’t Mark Twains, not to See TOAST page 12D

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Holiday Lifestyles • 11D

www.crossville-chronicle.com • Tuesday, November 25, 2014

Fresh finds to inspire any table (Family Features) The holiday home entertaining season is gearing up, which means it’s time to take your entertaining dreams and inspirations and make them a reality. As you begin planning for the next time you play host(ess) with the most(est), don’t let the creativity stop with the food.

Create a holiday tablescape to set the mood and serve as the focal point so you can have the prettiest and most festive holiday party possible.

Inspiration can come from the changing seasons, touches of color, unique pieces and chic dinnerware to draw your guests in to an inviting celebration of friends, family and food. Not sure how to tackle your table? Follow these tips from the entertaining experts at CorningWare, Corelle and more to help you turn your table from simple to simply breathtaking.

• Throwback tablescapes using family treasures Use a family heirloom as your starting point to bring a totally custom and retro twist to the table. Not only will it help to choose a color theme, but it will serve as a great conversation starter and ice breaker. Whether it’s your grandmother’s gorgeous glass vase filled with seasonal flowers that pop, or a retro tree topper, everyone at the table will

SUGAR

Use a family heirloom as your starting point to bring a custom and retro twist to the table. notice and enjoy an unexpected piece.

• Sweeten the deal Nothing adds color and fun to a table like sweet treats. Find uniquely shaped bowls and glasses and fill them to the brim with your favorite colorful holiday candy like Candy Corn.

Fill an oversized hurricane glass with mini candy canes or chocolates and marshmallows for after dinner s’mores. Get personal and create your own “Friendsgiving” cornucopia filled with treasures your guests will love, like old pictures, ticket stubs or their favorite candies.

• Stay chic with the classics Invest in quality, white dinnerware and serveware

to easily transition from holiday entertaining to everyday use. Classic white plates complimented with white baking and serving vessels can serve as a blank canvas to add color and personal touches. Boutique by Corelle is a timeless dinnerware set that resists breaks, chips, scratches and stains providing durability to create the perfect table season after season. And French White CorningWare with its classic fluting makes every dish you serve look extra smart.

• Add seasonal elements Personalize the table with your favorite seasonal flowers, fruits and vegetables for an organic and fresh look. These elements bring pops of color and texture

to amplify your tablescape.

For arrangements, look for white lilies, red roses, green button poms and other festive greenery, such as berries, pinecones and sprigs of cedar. Not only will it look beautiful, but it will smell good, too.

• Match it up The best way to create a cohesive look is with full sets of dishes, glassware and silverware. Not only will guests bask in the creative design of your stunning tablescape, but the table will bring everyone together to create new memories — which is what the season is all about. For more ways to make your spread spectacular, visit www.shopworldkitchen.com.

Who doesn’t have “stuff” they’d like to eventually downsize, and what better way than to pass it on to another deserving soul?

While thrift-store boutiques are a good option, if you decide to regift to a friend or relative, remember: be sure the item is something the new recipient will appreciate; leave it in the original packaging; and (it should go without saying) avoid regifting within the same circle of friends or relatives.

stores won’t require one, but you’re also more likely to be successful if you return an item as soon as possible after it’s purchased.

In lieu of a receipt, explaining that the item was a gift will sometimes work, but if not, be ready to show verification of the purchase, such as a bank statement.

You may also be asked to show ID in an effort to weed out “serial returners.” If an item is defective, your chances of getting your money back just went up exponentially, but then again, sometimes a store credit is as good a return as you’ll get.

And if you’re asked about the status of the gift? It’s better to err on the side of kindness rather than a

lie that could come back to haunt you. A simple, “Would you believe so and so already gave me one? I knew you wouldn’t mind if I exchanged it for a (fill in the blank)” can ease a sticky situation.

Happy gifting. And many happy returns!

‘It’s just what I wanted!’ (Not!)

By Lucie M. Winborne King Features

It’s happened to everyone at some point — that ugly, duplicate, wrong-sized (or just plain wrong) gift, to which we smile and say, “Thanks. It’s just what I wanted!”

Then, as soon as the coast is clear, we get in our cars and make a beeline for the customer-service counter. Because being gracious about a gift doesn’t mean we have to live with it. Of course, if an item is homemade or unique, you’re generally stuck with it, but if not, there are a couple of alternatives.

Regifting

This option requires care.

SAFE

• Continued from 10D mail indicates to burglars that you’re not home and also makes you vulnerable to potential identity thieves looking to peruse your mailbox for sensitive information. Whether you suspend mail delivery while you’re away or ask a neighbor to pick up your mail each day, make sure letters are not allowed to accumulate in your mailbox while you are out of town.

• Install motion detecting lights around your property.

Families who routinely leave home for extended periods of time should install motion-detection devices around their properties.

Add some variety to the classic sugar cookie with new sweetners now on grocery store shelves.

Returning

Whether you’re on the giving or receiving end, if regifting isn’t an option you’ll want to check a store’s return policy before you even get in the car, to see if receipts are a must. Some Such devices will immediately illuminate yards or areas around the home when movement is detected within their range. Lights flashing in the dark of night can deter burglars and may even earn homeowners discounts on their insurance policies.

• Be cautious with social media. Today’s criminals are tech-savvy, and some may turn to social media to look for potential victims.

When leaving home for an extended holiday vacation, do not broadcast your plans on social media platforms like Facebook and Twitter.

Though you might be tempted to post photos of you and your family hitting the ski slopes or sitting poolside with grandma and grandpa,

wait until you return from your trip to share such photos.

• Hire a plowing service before leaving your home.

Families who live in areas that are prone to heavy snowfall should hire a snow plow service before leaving.

A driveway buried in snow for several days is another telltale sign that no one is home, so make sure you hire a plow service to remove snow from your driveway even when you are not home.

Travel is commonplace during the holiday season.

Homeowners must take steps to protect their homes while they are away on vacation or visiting family and friends.

Christmas is on it’s way...so let us help get those special packages to their destinations

• Continued from 9D know your sugar cookies have half the calories.

• Sugar. The tried and true holiday baking staple, Sugar In The Raw Organic White, is a 100 percent USDA organic certified, non-GMO verified, EcoSocial certified unbleached cane sugar. A more wholesome alternative to refined white sugar, it’s a great choice for your traditional holiday baked goods — and the environment.

Looking to make the perfect sugar cookie with fewer calories? Give this recipe a try.

Sugar Cookie

2 cups unbleached all-purpose flour 1/2 tsp. baking powder 1/4 tsp. salt 10 Tbsp. (1 1/4 sticks) unsalted sweet butter, softened 2/3 cup sugar 1 large egg plus 1 yolk at room temperature 1 teaspoon vanilla extract 2/3 cup monk fruit 1/3 cup sugar in the raw, for decoration In a bowl, combine the flour, baking powder, and salt, and set aside. In a large bowl, use an electric mixer on medium-high to beat the butter until fluffy, two minutes. Add the white sugar and beat until the mixture for three minutes.

Add the egg, then the yolk and vanilla, beating well between additions. Add the Monk Fruit and beat until just combined. Reduce speed to low and gradually add the dry ingredients, until the mixture is clumpy.

Stop blending and use a flexible spatula to complete mixing the dough. Turn the dough out onto a counter and divide it in half. Shape each half into a log 6-inches long and 2-inches in diameter. Wrap the logs in plastic wrap. Chill the dough for at least two hours.

Preheat the oven to 350 F. Line two large baking sheets with parchment paper. Place the sugar in a small bowl. With a sharp, thin knife, cut each log into quarter-inch slices. If the logs have flattened on one side, use your fingers to gently shape the slices into rounds. One at a time, lightly press one side of the cookies into the Sugar In The Raw, then place it sugar-side up on the prepared cookie sheet, leaving 1 1/2-inches between cookies.

Bake on the center rack for 11-13 minutes, until the cookies are firm when pressed in the center and evenly pale gold in color.

Let the cookies rest for 1 minute on the baking sheet.

Transfer the cookies to a wire rack and cool completely. Keep tightly covered in a tin, for up to one week.

Annual

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November 29th is Small Business Saturday.

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12D • Holiday Lifestyles

www.crossville-chronicle.com • Tuesday, November 25, 2014

How to gift the people who aren’t family

Set up serving stations for food ahead of time to keep people out of the kitchen and prevent confusion.

Plan ahead for easy entertaining

Come the holiday season, many people find it’s not just family and friends on their shopping lists. Coworkers and acquaintances often land on such lists as well, and it’s not always easy deciding what to get those people who aren’t close friends or family members.

and chances are parents’ schedules are filled with sports games and practices.

A small gift can show your appreciation to a coach or club leader. This is another instance when it might be nice to pool your resources with fellow parents.

Boss

If your mail is delivered by the same mail carrier week after week, you may want to spread some holiday joy. Mail carriers have an extra workload during the holidays, when they are tasked with delivering packages and greeting cards in addition to more routine mail. Civil servants may be forbidden from receiving cash. In such instances, a gift card makes a great gift.

Gifting the boss is a sensitive subject and should be dictated by company protocol. Some business etiquette experts say that it is customary for bosses to give gifts to employees but not the reverse. However, employees who are especially close with their bosses or who work closely with them each day may want to offer a small token of appreciation.

When selecting gifts for bosses, do not give anything too personal, such as clothing, perfume or jewelry.

Food or gift cards are a safer bet. Chipping in for a gift with other employees may be the best course of action.

(BPT) - No matter the occasion, parties are good opportunities to relax with friends and family, step outside the normal routine and just have a great time. Hosting a party at home requires some extra prep work, but the reward is often worth the labor. Before you throw your next gathering, try these simple tips to get your house prepped for company.

• Pick up and plan ahead. When sprucing up the space where you’ll be entertaining, make an effort to stow items away. Bring your shoes, bags and other items to private rooms like your bedroom to make room for your guests’ belongings and put away fragile items to avoid unwanted accidents.

Also, use this time to take inventory

of your space. Do you have enough chairs for people to sit? Are you going to play music or have the TV on in the background? Answering these questions as you clean your home will help set up your party space for success.

• Deep clean the public areas.

Guests won’t likely visit your bedroom, but thoroughly cleaning hightraffic areas, especially the entry way, bathroom, kitchen and living room, is a must. Remember, the cleanliness of your home reflects on you, even to your closest friends or family; make sure you make a good impression.

• Decorate your home with your own special theme. Add candles to set the mood for an evening cocktail

party, set appropriate mementos on the mantel to commemorate the day or select a dessert option with colors to match the holiday, team or event you’re celebrating. This is your party, so be sure to add your special touch.

• Set up serving stations. People can get wild about food when attending a party so setting up established serving areas is your best chance to maintain order. Select an appropriate countertop or table to be home to the drinks and hors d’ oeuvres. This will keep people out of the kitchen and prevent confusion.

Preparation is key to entertaining at home with ease and in no time, guests will leave wanting to come back for more.

TOAST

In today’s world of limited attention spans, it’s best to confine your remarks to no more than three minutes. Go over five and you may risk “getting the hook,” as they said in the good old days of vaudeville.

3. It’s a toast -- not a roast! Personal anecdotes are not only fine but expected, but aim for the meaningful and leave the barbs to standup comics. Standards of humor aren’t universal, and what tickles your funny bone may leave someone else’s (including the honoree’s) stone cold. Worse, a badly flopped toast is what most people are likely to recall about the occa-

sion years later.

4. Write it down -- then practice. For most of us, an emotional, if joyous, occasion like that calling for a toast requires preparation.

Even actors rehearse award acceptance speeches ahead of time. And while memorization is great, it never hurts to keep some backup notes in your pocket.

5. Wrap things up with a smile, thanks, and encouragement or blessing as you raise your glass. Then Coach or club breathe a sigh of relief as you take leader your seat. It’s over, and you did great Children are involved in ... now it’s time to celebrate. many different activities,

• Continued from 10D mention the fact that he didn’t live in an age when pretty much everyone you meet is armed with a cellphone camera and easy access to YouTube.

But with the aid of a few simple steps, anyone can make a holiday toast like a pro.

1. Remember that it’s not about you. Someday you, too, may take a turn in the spotlight, but that time isn’t now. Keep the focus on the person being honored.

2. Short and sweet wins the day.

Babysitter or nanny

Caregivers play important roles in the lives of children.

Once you have found a sitter or nanny who you trust, you want to ensure you keep that person content. If you regularly use a nanny or sitter, money is always a great gift.

For a full-time nanny, one week to one month’s pay is adequate. For a regular sitter, consider a gift equal to two nights’ pay.

Mail carrier

Trash collector

Hauling garbage is neither an easy nor glamorous job. Many garbage collectors appreciate a tip for their hard work. Take notice of who collects the trash from your home. If it is the same people each week, take the time to personally deliver an envelope with a small tip of around $20.

Hairstylist

If you are a regular for frequent treatments and color in a salon, show the stylist you appreciate his or her work with a cash gift. If you want to give a wrapped present, avoid tools of the trade or anything that is too personal. Stylists are on their feet much of the day, so a gift for a massage appointment or pedicure may be just what they need.