Holiday Gift Guide

DECEMBER 8, 2011 • HOLIDAY GIFT GUIDE • PAGE 1

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Avocado-Corn Salsa 1 cup salsa 1 medium avocado, pitted, peeled and coarsely chopped 1 can (11 oz) whole kernel corn with red and green peppers, drained 2 tablespoons chopped fresh cilantro 24 oz tortilla chips In medium bowl, mix all ingredients except tortilla chips. Serve immediately, or cover and refrigerate until serving. Serve salsa with tortilla chips.

High Altitude (3500-6500 ft): No change.

Success: Once the avocado is chopped, mix it with the salsa immediately.

The salsa will prevent the avocado from turning dark.

Storage: Let firm avocados ripen at room temperature for 2 to 4 days. Store soft, ripe avocados in the refrigerator.

Bean and Bacon Fiesta Dip 8 slices bacon 1 can (16 oz.) refried beans 1 can (4.5 oz.) chopped green chiles, drained 1 cup frozen corn, thawed, drained 1 can (15 oz.) black beans, drained, rinsed 1 jar (16 oz.) Thick 'n Chunky salsa 1 1/2 cups shredded Mexican cheese blend (6 oz.)

Sour cream, if desired Tortilla chips Cook bacon until crisp; drain on paper towels. Set 2 slices of bacon aside; crumble remaining 6 slices. Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese. Microwave uncovered on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips.

High Altitude (3500-6500 ft): No change.

Substitution: Eight slices precooked bacon from a 2.1-oz. package, chopped, can be substituted for the cooked bacon.

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Baked Alaska Salmon Alfredo 4 (6-8-ounce) salmon fillets or steaks 1/2 lemon 1 (1-2-ounce) package white sauce mix 3 tablespoons freshly grated Parmesan cheese 1/8 teaspoon pepper blend seasoning 8 ounces fettucine, cooked according to package directions 1/4 cup pesto sauce 2 cups broccoli florets 1/2 teaspoon sesame oil Heat oven to 400°F (205°C).

Place salmon in non-stick or lightly greased baking pan. Squeeze lemon juice over salmon. Bake 10 to 12 minutes, or until salmon flakes easily when tested with a fork. Meanwhile, make white sauce according to package directions, using skim milk as liquid and reducing the butter by 1 tablespoon.

When sauce is thickened, stir in Parmesan cheese and pepper seasoning.

Combine hot, cooked pasta with pesto sauce. Toss to coat; serve alongside salmon. Microwave or steam broccoli until just tender. Sprinkle with sesame oil; toss to blend. Serve immediately with salmon. Makes 4 servings.

Super Spinach Dip 1 cup light mayonnaise 1 cup light sour cream 1 package frozen chopped spinach 3 green onions, chopped 1/8 cup lemon juice 1 tablespoon dill weed 1 tablespoon accent spice 1 loaf Hawaiian bread Mix ingredients together and chill overnight. Hollow out Hawaiian bread and chop up bread for dipping. Spoon dip into hollowed out bread. Serve with raw vegetables and bread for dipping.

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Venison Steaks with Cranberry Sauce 1 tablespoon unsalted butter 2/3 cup chopped shallots (about 6) or white part of green onions 2 garlic cloves, finely minced 3 tablespoons balsamic vinegar or red wine vinegar 1 (12-ounce) bag cranberries, picked over 1/2 cup granulated sugar 4 strips (2 x 1/2-inch each) orange rind 1/2 vanilla bean, split lengthwise 3 whole cloves 2 cups chicken broth 1 tablespoon vegetable oil 4 (6 to 7 ounces each) boneless venison steaks from leg Heat butter in large skillet over low heat. Add shallot and garlic; cook, stirring frequently, until softened, about 7 minutes. Add vinegar; cook until evaporated, about 3 minutes. Add cranberries, sugar, orange rind, vanilla bean and cloves. Increase heat to medium; cook until sugar melts and berries begin to pop, about 5 minutes. Ad chicken broth; simmer gently for 10 minutes. Strain through fine-meshed sieve over bowl., pushing on solids to extract as much juice as possible. Discard solids. Heat oil in large skillet over high heat. Add venison; cook 2 to 3 minutes per side until browned on outside and cooked to rare. Remove venison to serving plates; keep warm. Pour off fat from skillet.

Add sauce; cook 2 minutes over high heat. Pour sauce over venison. Serve.

Makes 4 servings.

Christmas Pie 2 cups crushed Oreo cookies 1/4 cup butter, melted 1/4 cup green creme de menthe 1 7-ounce jar of marshmallow creme 2 cups whipping cream maraschino cherries Mix together cookie crumbs melted butter. Press crumbs to bottom and sides of a 9 inch pie pan. Chill for several hours. Mix together marshmallow creme and creme de menthe until well blended. Fold in the whipping cream. Pour into pie pan over cookie crust. Top with maraschino cherries.

DECEMBER 8, 2011 • HOLIDAY GIFT GUIDE • PAGE 5

Cheesy Noodle Casserole 4 cups uncooked wide egg noodles (8 oz.)

3 cups frozen broccoli florets 2 jars (5 oz. each) sharp process cheese spread 3/4 cup milk 1/8 tsp pepper 1/2 cup coarsely crushed bite-size square cheese crackers Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook noodles as directed on package, adding broccoli for last 2 minutes of cooking time. Drain noodles and broccoli in colander.

In same saucepan, stir cheese spread, milk and pepper until smooth. Stir in noodles and broccoli. Spoon into casserole. Sprinkle with crushed crackers.

Bake uncovered 25 to 30 minutes or until bubbly and top is golden brown.

High Altitude (3500-6500 ft): No change.

Substitution: Instead of the broccoli florets, try a combo of broccoli, cauliflower and carrots.

Creamy Corn and Garlic Risotto 3 3/4 cups vegetable broth 4 cloves garlic, finely chopped 1 cup uncooked Arborio rice 1 bag (12 oz) frozen corn 1/2 cup grated Parmesan cheese 1/3 cup shredded mozzarella cheese 1/4 cup chopped fresh parsley Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally. Stir in rice and corn. Cook 1 minute, stirring occasionally. Stir in remaining broth. Heat to boiling; reduce heat to medium.

Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.

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Baked Seafood Au Gratin 1 medium onion, chopped 1 green bell pepper, chopped 1 cup butter or margarine - divided use 1 cup all-purpose flour - divided use 1 pound crabmeat, picked over for shell and cartilage 4 cups water 1 pound medium shrimp, peeled and deveined 1/2 pound bay scallops 1/2 pound flounder fillets 3 cups milk 1 cup shredded sharp cheddar cheese 1 tablespoon white vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon salt Freshly ground black pepper to taste Hot red pepper sauce to taste 1/2 cup freshly grated Parmesan cheese Lightly grease a 13 x 9 x 2-inch baking dish; set aside. In a large saucepan, saute the onion and the pepper in 1/2 cup of the butter or margarine until tender. Stir in 1/2 cup of the flour and cook over medium heat for 5 minutes, stirring frequently. Add the crabmeat and mix well. Press this mixture into the bottom of the prepared baking dish and set aside. In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops and flounder. Simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid. Set the seafood aside.

Preheat oven to 350°F (175°C). In a large saucepan, melt the remaining 1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the shredded cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Add the cooked seafood and stir gently. Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately. Makes 8 servings.

DECEMBER 8, 2011 • HOLIDAY GIFT GUIDE • PAGE 7

No Bake White Chocolate Craisin Popcorn Treats 1 large bag microwave popcorn (unbuttered) 1 1/2 cups white chocolate chips 1/2 cup pistachio nuts, shelled 1/2 cup craisins (dried cranberries, sweetened) Pop popcorn in microwave following instructions on bag.

Melt white chocolate by cooking on high in microwave for20 seconds, stir, then about 20 more seconds.

Empty popcorn into a large bowl. Add pistachio nuts andcraisins and stir.

Pour melted white chocolate into thepopcorn mixture and stir to coat.

Take out a muffin pan and line with pretty muffin cups (you can buy Christmas ones for Christmas).

Spoon mixture into muffin cups. Place in the fridge and leave for 1 hour.

CHOCOLATE TRUFFLES 1 can sweetened condensed milk 3/4 cup butter (4 1/2 tablespoons) 3/4 cup cocoa powder (unsweetened) 1 tablespoon vanilla extract On stove, melt butter on low heat. Add cocoa and stir. Let cool then addmilk and vanilla. Chill for 3 to 4 hours. Roll the chocolate goop intolittle balls. Next roll balls into powdered sugar before puttingthem on a plate. Keep chilled until serving.

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A Letter from Santa Claus Written by Mark Twain to his daughter, Susy

Palace of Saint Nicholas in the Moon Christmas Morning My Dear Susy Clemens, I have received and read all the letters which you and your little sister have written me . . . . I can read your and your baby sister's jagged and fantastic marks without any trouble at all. But I had trouble with those letters which you dictated through your mother and the nurses, for I am a foreigner and cannot read English writing well. You will find that I made no mistakes about the things which you and the baby ordered in your own letters--I went down your chimney at midnight when you were asleep and delivered them all myself--and kissed both of you, too . . . . But . . . there were . . . one or two small orders which I could not fill because we ran out of stock . . . .

There was a word or two in your mama's letter which . . .I took to be "a trunk full of doll's clothes." Is that it? I will call at your kitchen door about nine o'clock this morning to inquire. But I must not see anybody and I must not speak to anybody but you.

When the kitchen doorbell rings, George must be blindfolded and sent to the door. You must tell George he must walk on tiptoe and not speak--otherwise he will die someday. Then you must go up to the nursery and stand on a chair or the nurse's bed and put your ear to the speaking tube that leads down to the kitchen and when I whistle through it you must speak in the tube and say, "Welcome, Santa Claus!" Then I will ask whether it was a trunk you ordered or not. If you say it was, I shall ask you what color you want the trunk to be . . . and then you must tell me every single thing in detail which you want the trunk to contain.

Then when I say "Good-by and a merry Christmas to my little Susy Clemens," you must say "Good-by, good old Santa Claus, I thank you very much." Then you must go down into the library and make George close all the doors that open into the main hall, and everybody must keep still for a little while. I will go to the moon and get those things and in a few minutes I will come down the chimney that belongs to the fireplace that is in the hall-if it is a trunk you want--because I couldn't get such a thing as a trunk down the nursery chimney, you know . . . .If I should leave any snow in the hall, you must tell George to sweep it into the fireplace, for I haven't time to do such things. George must not use a broom, but a rag--else he will die someday . . . . If my boot should leave a stain on the marble, George must not holystone it away. Leave it there always in memory of my visit; and whenever you look at it or show it to anybody you must let it remind you to be a good little girl. Whenever you are naughty and someone points to that mark which your good old Santa Claus's boot made on the marble, what will you say, little sweetheart?

Good-by for a few minutes, till I come down to the world and ring the kitchen doorbell.

Your loving Santa Claus Whom people sometimes call "The Man in the Moon"

DECEMBER 8, 2011 • HOLIDAY GIFT GUIDE • PAGE 9

Simple tips for cooking and baking with your kids

What can your child do to help prepare a recipe?

Spending time in the kitchen with your kids is a great way to make lasting memories. Give them lots of opportunities to lend a hand by adding or mixing ingredients. Focus on making them feel proud for helping. Realize that cooking with your kids will be messier and take longer than cooking on your own, but it will be rewarding in other ways. Helping out in the kitchen may spark an interest in food and cooking in your child, leading to positive life skills down the road. And cooking helps boost kids’ confidence as they spend quality time with you while contributing something the whole family can enjoy.

2–3-year-olds can:

Before you get started, look over these tips to ensure a fun and safe cooking experience.

Mix dry ingredients together

• Tie back long hair, roll up loose sleeves and cover clothes with an apron.

• Wash hands with soap and water, and dry them before handling food.

• Keep clean, dry oven mitts or hot pads handy near the stove, oven or microwave for safe handling of hot pans, pots and bowls.

• When cooking on the stove, point handles toward the back of the stove to prevent spills.

Wash and scrub fruits and vegetables Name and count foods Break bread into pieces

3–4-year-olds can: Shape foods Pour pre-measured liquids into batter

4–5-year-olds can: Break eggs into a bowl Help measure ingredients Open packages Pour cereal

An adult should always help with • Using the stove, oven or microwave • Reading entire recipe • Handling hot pans, pots and bowls • Using electrical appliances such as can openers • Cutting or slicing food with knives • Hot water

Set the table

• Clean up spills on the floor immediately, to prevent slipping.

• Always turn off the stove burners and the oven as soon as you finish cooking.

• Keep a first-aid kit handy in the kitchen.

• Keep emergency phone numbers near the phone.

6 years old and up can:

Wipe up after cooking Mash soft fruits and vegetables Press cookie cutters into dough or soft food Sort and classify foods

Beat recipe ingredients with a whisk Help locate ingredients in a spice rack or pantry Help in the family meal planning

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DECEMBER 8, 2011 • HOLIDAY GIFT GUIDE • PAGE 11

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Christmas Cake 1 box yellow cake mix red gelatin, your favorite flavor green gelatin, your favorite flavor whipped cream maraschino cherries Mix and bake cake according to cake mix directions. Let cake cool. With the end of a wooden spoon, make shallow holes in the cake (do not poke all the way to the bottom of the pan). In two separate bowls, mix red gelatin and green gelatin according to box directions. Then use a ladle or large spoon to pour red and green gelatin over cake and into holes. The red and green gelatin should make a swirl. Refrigerate for several hours then top with whipped cream and cherries.

Portabellas with Corn Salsa 3 tablespoons white balsamic vinegar 2 tablespoons olive or vegetable oil 1/2 teaspoon sugar 1/4 teaspoon salt 2 packages (6 oz each) fresh portabella mushrooms, stems removed 1 cup frozen corn, cooked and drained 1 cup chopped plum (Roma) tomatoes 1/2 cup sliced ripe olives 1/4 cup chopped fresh parsley Mix vinegar, oil, sugar and salt. Reserve 1/4 cup for corn salsa.

Spray broiler pan with cooking spray. Place mushrooms, stem sides up, in pan. Brush lightly with vinegar mixture. Broil about 6 inches from heat 2 minutes. Turn mushrooms; brush with remaining vinegar mixture. Broil 2 to 3 minutes longer or until tender. Remove from pan; cool 5 minutes.

Mix corn, tomatoes, olives, parsley and reserved vinegar mixture. Cut mushrooms into 1/2-inch slices. Serve with corn salsa.

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Buffalo Prime Rib with Orange Balsamic Glaze Ingredients: 1 (7- to 8-lb) bone-in buffalo prime rib roast or bone-in beef prime rib roast (sometimes called standing rib roast; 3 or 4 ribs), brought to room temperature (allow 1 hour) 4 1/2 to 5 cups water Orange balsamic glaze For jus 2/3 cup dry red wine 1/4 cup Madeira (preferably Sercial) 1 1/2 cups beef broth Special equipment: a V-rack for roasting; a meat or instant-read thermometer Preheat oven to 450°F. If using beef, trim all but a thin layer of fat from roast. Generously season buffalo or beef with salt and pepper. Roast buffalo, fat side up, on V-rack in a 17by 12- by 2-inch flameproof roasting pan in middle of oven 15 minutes (use a 13by 9- by 2-inch flameproof roasting pan for beef, which is taller and narrower than buffalo).

Reduce oven temperature to 350°F and add 1/2 cup water to roasting pan, then continue to roast meat 30 minutes more. Brush meat with some of glaze and add 1/2 cup water to pan, then continue to roast, brushing with glaze and adding 1/2 cup water to pan every 15 minutes, until thermometer inserted into center of roast (do not touch bone) registers 125°F, 2 to 2 1/4 hours more (115°F for beef, 1 3/4 to 2 hours more). Transfer meat to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook as it stands, reaching about 135°F for medium-rare buffalo or 130°F for medium-rare beef.)

Make jus while meat stands: If using buffalo, straddle roasting pan across 2 burners, then add red wine and Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 2 minutes. Add broth and boil until reduced to about 1 1/2 cups, about 3 minutes. (If using beef, pour pan juices into a 1-quart fat-separator pitcher or glass measure and skim off fat, then pour juices back into pan.

Straddle roasting pan across 2 burners and deglaze pan by boiling juices over moderately high heat, stirring and scraping up brown bits, until reduced to about 2/3 cup, about 8 minutes. Add red wine and Madeira and boil until reduced to about 2/3 cup, 3 to 4 minutes. Add broth and boil until reduced to about 2 cups, about 6 minutes.)

Stir in any buffalo or beef juices accumulated on platter and season jus with salt, if necessary. Pour jus through a fine-mesh sieve into a gravy boat and keep warm, covered.

Carve roast and serve with jus.

DECEMBER 8, 2011 • HOLIDAY GIFT GUIDE • PAGE 15

Cranberry Pistachio Biscotti Recipe Courtesy Heather Reifel Ingredients 1/4 cup light olive oil 3/4 cup white sugar 2 teaspoons vanilla extract 1/2 teaspoon almond extract 2 eggs 1 3/4 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 cup dried cranberries 1 1/2 cups pistachio nuts Preheat the oven to 300 degrees F (150 degrees C). In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture.

Mix in cranberries and nuts by hand. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C). Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

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Holiday Pear Cake Recipe courtesy Brooke Wolcott Ingredients 2 cups sugar 1/2 cup oil 2 eggs 3 cups peeled an diced pears 1 cup dried cranberries 2 cups flour 2 teaspoons baking soda 1 teaspoon nutmeg 2 teaspoons cinnamon 1 teaspoon salt 1 1/2 cups chopped almonds or walnuts Combine sugar, oil and eggs in a large bowl, stirring until well mixed. Stir in diced pears, cranberries and nuts. Sift together flour, baking soda, nutmeg, cinnamon and salt, then add to pear mixture. Stir all ingredients together to form a batter (do not over mix). Pour into 9x13 greased pan. Cover with foil and bake one hour in a 350˚ oven.

“Christmas! The very word brings joy to our hearts. No matter how we may dread the rush, the long Christmas lists for gifts and cards to be bought and given--when Christmas Day comes there is still the same warm feeling we had as children, the same warmth that enfolds our hearts and our homes." ~ Joan Winmill Brown, American author and editor.

“They err who thinks Santa Claus comes down through the chimney; he really enters through the heart." ~ Mrs. Paul M. Ell.

DECEMBER 8, 2011 • HOLIDAY GIFT GUIDE • PAGE 17

Double Pecan Chocolate Pie Ingredients 1 1/4 cups all-purpose flour 2 Tbsp granulated sugar 3 cups pecans 1/2 tsp kosher salt 6 Tbsp cold unsalted butter, cut into small pieces, plus 4 Tbsp, melted 4 large eggs 1 cup light corn syrup 1/2 cup firmly packed light brown sugar 3/4 tsp ground cinnamon 3/4 cup bittersweet chocolate chips In a food processor, pulse the flour, granulated sugar, 1/2 cup pecans and 1/4 tsp salt until the pecans are finely chopped. Add 6 Tbsp cold butter and pulse until the mixture resembles coarse crumbs. Add 2 Tbsp cold water, pulsing until the dough is crumbly but holds together when squeezed (if necessary, add more water, 1 tsp at a time; do not overmix).

Transfer the dough to a piece of plastic wrap and shape into a 1-in.-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.

Heat oven to 350°F. On a lightly floured piece of parchment, roll the disk of dough into a 12-in. circle. Slide onto a baking sheet and refrigerate until slightly firm, about 10 minutes. Fit it into the bottom and up the sides of a 9-in. pie plate. If necessary, trim the dough so the overhang is even all the way around (about 1/2 in. from the edge of the rim). Fold the overhang under itself to create a thicker rim of dough and crimp as desired. Refrigerate until ready to fill.

In a large bowl, whisk together the eggs, corn syrup, brown sugar, cinnamon, 4 Tbsp melted butter and the remaining 1/4 tsp salt. Stir in the chocolate chips and the remaining 2? cups pecans. Spoon the mixture into the prepared pie crust. Bake for 30 minutes. Cover the pie with foil and bake until filling is puffed and the center is just set, 15 to 20 minutes more. Transfer the pie to a wire rack and let it cool to room temperature.

Prep Tip: Refrigerate the pie for up to 2 days. Bring it to room temperature before serving.

My idea of Christmas, whether old-fashioned or modern, is very simple: loving others. Come to think of it, why do we have to wait for Christmas to do that?" ~ Bob Hope, American film actor and comedian.

Awesome Sausage, Apple and Cranberry Stuffing Ingredients 1 1/2 cups cubed whole wheat bread 3 3/4 cups cubed white bread 1 pound ground turkey sausage 1 cup chopped onion 3/4 cup chopped celery 2 1/2 teaspoons dried sage 1 1/2 teaspoons dried rosemary 1/2 teaspoon dried thyme 1 Golden Delicious apple, cored and chopped 3/4 cup dried cranberries 1/3 cup minced fresh parsley 1 cooked turkey liver, finely chopped 3/4 cup turkey stock 4 tablespoons unsalted butter, melted Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned.

Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

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Christmas Tips • Christmas card recycling - Save Christmas cards and reuse them next year!

• Christmas wrapping paper storage - Roll tightly, and stash bits and pieces of wrapping paper into the insides of cardboard tubes - if large enough, use for wrapping small packages next year, OR cut and fold and use for package tags.

• Prolong the Life of Your Tree - Saw off the bottom of the trunk 1-2 inches and use a drill to bore a narrow hole up through the middle of the trunk. Fill the hole with cotton, tightly packed. Put the base in warm water as soon as possible. Warm water will melt the sap and allow the tree to drink more easily. It's been recommended to add one of these to the water as a preservative: a few tablespoons of glycerin, or a few tablespoons of sugar, a few crushed aspirins, or use one of the pre made "tree preserve" mixtures.

• Christmas light storage - Wrap your lights around a paper towel tube to store them for next year. They won't tangle up as easily!

• Christmas ornament/decoration storage - Line egg carton cups with cotton, foam, or tissue paper and store small Christmas tree bulbs and ornaments in each cup • Christmas Flower Arrangements - Christmas flowers stay fresher longer if you keep them in cool water and recut the stems after a couple of days.

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