WINTER PREPARATION

homes | Winter Preparations

Weather.4 BE READY FOR WINTER

5 tips to prep your home for cold, wet conditions

FAMILY FEATURES — Americans should brace for a potentially cold and wet winter, according to NOAA and this year’s Farmer’s Almanac Winter Outlook. That means now is a perfect opportunity to think about preparing your family and home for the colder months ahead.

From heating homes with a highperforming furnace or fireplace to keeping children warm and comfortable on school buses, propane can help keep families cozy this winter.

Relying on a diverse energy mix - including propane, solar and wind - can help ensure you’re prepared for whatever winter brings and reduce the strain on the fragile electric grid. Plus, propane is a stable energy source that is stored on-site and can keep homes operating during severe weather or utility power interruptions. Using propane also produces 43 percent fewer greenhouse gas emissions than an equivalent amount of electricity generated from the grid.

Get winter-ready with these tips from the Propane Education & Research Council:

• Have Your Furnace Serviced. Proactively think about ways you can reduce the demand on your heating system. In addition to scheduling routine maintenance by a trained professional, there are a few things homeowners can do. First, open all air vents and make sure they are uncovered as blocked airflow forces the furnace to work harder. • Check the thermostat to ensure it’s working properly by increasing the temperature by 5˚F and waiting to hear the furnace turn on. Consider setting the thermostat a couple degrees cooler than what might feel comfortable as doing so not only saves money but lessens the load from your furnace. Keep thermostats at 65˚F during the day and 55˚F at night, closing off rooms that don’t need to be heated.

Using a programmable thermostat can save homeowners as much as 10 percent per year on heating costs, according to the U.S. Department of Energy. It’s also a good idea to replace air filters every 1-3 months to help keep your furnace working efficiently and effectively. • Upgrade Your Furnace. If it’s time to upgrade your home’s climate control system, it’s a smart idea to do your homework and explore your options. There are several state and federal incentive programs to help homeowners upgrade their current systems to a clean energy option like propane. Propane is an affordable, comfortable, reliable and efficient energy source. It’s also a clean, lowcarbon option. What’s more, propane-powered furnaces last 50 percent longer than electric heat pumps, which means a lower lifetime investment. Propane furnaces also provide warmer air than other heat sources (115-125˚F), are less impacted by outdoor temperatures and produce 50 percent fewer greenhouse gas emissions than electric furnaces and 12 percent less than fuel oil furnaces. • Rethink Your Boiler System. For a home that runs on a boiler system, you can make upgrades that improve performance while providing space savings and the versatility to provide heating, hot water and even snow melt. High-efficiency propane boilers can last up to 30 years and have significantly lower emissions than those fueled by heating oil. • Take Advantage of Your Fireplace. The warm glow of a fire isn’t only comforting; it can be a practical and effective way to increase the heat inside your home. Not only do propane fireplaces offer 5-6 times the heating capacity of electric fireplaces, they’re also more energy efficient, environmentally friendly, convenient to use and easier to install than woodburning models. They also emit less soot and other emissions. • Be Efficient with Water Heating. Water heating can be a large expense, accounting for 14-18 percent of home utility bills, according to the U.S. Department of Energy. Set your water heater no higher than 120 F and install low-flow shower heads or temperature-sensitive shower valves to reduce energy consumption. Highperformance propane tankless water heaters can reduce a home’s energy consumption because it only heats the water when you need it, ultimately saving you money.

Find more tips to prepare your home for winter weather at Propane.com. a

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Tri-State Living • 740.532.1441 Tri-State Living • 740-532-1441

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Tri-StateLiving food

up close

Brandy Coyle turned her grandmother’s recipes into a business.

p. 38

Following in grandmother’s footsteps

Coyle based her Best Darn Chocolates offerings on family recipe book

Story, Photography Mark Shaffer

Brandy Coyle has turned her passion for chocolates into a business after spending years in the education field.

She was the person who ran the afterschool programs for Hillyard school and when the COVID-19 pandemic threw everything into chaos, she decided to refocus and decided to use her grandmother’s recipes to open up a chocolate shop.

Starting in September 2021, she ran Best Darn Chocolates Hand Dipped Creations out of her home after getting it state-certified as a licensed registered kitchen.

“I only did pick-up and delivery at that time,” she explained. “I got the website two years ago in October and made the announcement on Thanksgiving. I opened up a Facebook page and went from there.”

In March, opened up a shop in downtown Russell, Kentucky.

In the Kitchen | food

“I’m not a baker. I’m not a huge fan of brownies or cakes or cookies. But making this stuff, I don’t know, it’s kind of cool,” Coyle said. “I get to play with chocolate all day. Who doesn’t want to play with chocolate all day?”

The name of the business went through a change or two before being settled. her long-time boyfriend, John Norris, suggested that she call it Best Damn Chocolates and Coyle bought a website domain under that name. As the business expanded, there was some push back from potential retail buyers who feared that some people might be offended. When the Best Darn Chocolates website domain name came open, Coyle bought that and changed the business name.

And the initials of the business have a deeper meaning, sharing not only Brandy Dawn Coyle’s initials, but her grandmother Billie Doris Coyle’s as well.

“I named it after us,” Coyle said. “Everything is based around her. It is all her candies. It is built around her and I get to continue to have good thoughts of her and hopefully making her proud.”

Coyle said that the shop is a tribute to the memories she has of her grandmother and the delicious things she created.

“She made candies when I was growing up. My little brother would walk around the house with a peanut butter ball in each hand and his mouth shoved full,” Coyle recalled with a laugh. “And everybody loved her candies. Once I got older and had kids, she gave me a candy book and it had all her written down notes along with the regular recipes. Helpful things like “Don’t make caramel on a rainy day.’ And that was it… I started making her recipes with my kids.”

Some things on Best Darn Chocolates menu aren’t based on anything her grandmother made, such as the chocolate roses, but they are based on the memory Coyle has of her grandmother’s garden.

“Each rose is hand shaped by me, I make every single petal by hand,” Coyle said. “I just thought they were really cool and really neat.”

Also on the menu are chocolate covered candied cherries, strawberries, pretzels, grapes, pineapples and apples. She also makes cake pops, bon bons, turtles, almond toffee and peanut clusters.

One popular items are her homemade marshmallow squares, which come in seasonal flavors.

Right now, it is the ever-popular pumpkin spice and toasted coconut.

“My grandmother didn’t make all of those things, but they were all in the recipe book she gave me,” Coyle said. And the recipes aren’t exactly like gramma made. “I have changed from some of the brands she used, because some of them aren’t available anymore. And for a business, you need a higher quality than use at home. A lot of people, when they are making candy at home, they use melting wafers. I use real chocolate with cocoa butter, it Coverture chocolate, which comes from France.”

Another change from the old recipes is that Coyle uses honey rather than corn syrup.

“I personally prefer honey, there are less preservatives and I think it tastes better,” Coyle said.

And one thing that Coyle insists on is that everything, as much as possible, is locally produced.

“When I opened the shop, I wanted to support other local business,” she said.

The wall in the front was done by Chelsea Potter, who runs the local business, Bluegrass Mama. Her business cards and other printed items are made two doors down at Russell Printing.

The honey comes from a local bee keeper. Eggs for the cake pops come from a local farmer.

The coffee the shop sells is from Ashland-based Yount Beverages.

Even the gnomes that populate the corner of shelves are made by hand by Gnomes Like Gnomebody’s Business.

“I try to keep as much as I possibly can here, so it is helping this immediate area,” Coyle said.

To see what Best Darn Chocolates Hand Dipped Creations has to offer, go to their website at bdc@bestdarnchocolates.com a

food | From the Cookbook

Watermelon Glazed Meatballs

WATERMELON PUREE:

• 1 fresh watermelon

• 2 tablespoons vegetable oil • 24-36 frozen prepared mini meatballs • 1 cup prepared barbecue sauce • 1 cup watermelon puree To make watermelon puree: Remove seeds from watermelon and cut into large chunks. In blender, process until smooth.

In large, heavy saute pan over medium-high heat or electric skillet set to 325˚F, heat oil.

Saute mini meatballs until browned and hot. Reduce heat to low.

Mix barbecue sauce and watermelon puree. Pour over meatballs and simmer 2-3 minutes. Serve hot.

From the Cookbook | food

Turkey Cranberry Dinner Rolls

• Nonstick cooking spray • 1 package of Wonder Dinner Rolls • 2 cups diced turkey, cooked • 1 cup cranberry sauce or relish • 6 slices Swiss cheese • 6 tablespoons butter • 1 tablespoon yellow mustard • 1 tablespoon Worcestershire sauce • 1/2 tablespoon dried minced onion • Salt and pepper • 1 tablespoon parsley • 1 cup Parmesan cheese Preheat oven to 325˚F. Cover 9-by-13-inch baking pan with foil and spray with nonstick cooking spray.

Remove rolls from package in one piece, cutting entire slab in half lengthwise to create one half of “tops” and one half of “bottoms.”

Place bottom half in foil-covered pan and layer with turkey, cranberry sauce and Swiss cheese. Add top half of rolls.

In microwave, melt butter and whisk in mustard, Worcestershire sauce, onion and salt and pepper, to taste. Pour evenly over rolls.

Cover with foil and let sit 5-10 minutes then bake, covered, 20 minutes. Uncover and bake 5 minutes.

Sprinkle with parsley and Parmesan cheese. Slice into individual rolls.

food | From the Cookbook

Brussels Sprouts & Ham Rice Gratin

• 1 bag Success White Rice • 1/2 pound Brussels sprouts, trimmed and halved • 1/3 cup diced ham • 1 clove garlic, minced • 1 tablespoon olive oil • 3/4 teaspoon salt, divided • 3/4 teaspoon black pepper, divided • 1 cup heavy cream • 2 tablespoons finely chopped fresh chives • 2 tablespoons Dijon mustard • 1 cup shredded sharp cheddar cheese • 1/2 cup grated Parmesan cheese, divided • 1/3 cup breadcrumbs • 2 tablespoons butter, melted Preheat oven to 450 F. Prepare rice according to package directions.

In large bowl, toss Brussels sprouts, ham, garlic, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on parchment paperlined baking tray and roast 12-15 minutes, or until caramelized. Decrease oven temperature to 425 F.

In large bowl, toss rice, Brussels sprouts mixture, cream, chives, Dijon mustard, remaining salt and remaining pepper. Stir in cheddar and 1/3 cup Parmesan cheese. Transfer mixture to greased, 2-quart baking dish.

In small bowl, stir breadcrumbs, remaining Parmesan and melted butter. Sprinkle over rice mixture.

Bake 12-15 minutes, or until golden brown and bubbling.

From the Cookbook | food

Fresh Tomato Bruschetta Chicken

1/3 cup extra-virgin olive oil 3 tablespoons finely chopped fresh basil, plus additional, for garnish 3 cloves garlic, minced 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 6 thinly sliced boneless, skinless chicken breast cutlets (about 1 1/2 pounds) 1 large onion, thinly sliced 1 jar (24.7 ounces) Bertolli d’Italia Marinara Sauce 2 cups multi-colored grape tomatoes, halved 2 stems cherry tomatoes on the vine 1/2 cup shredded Parmesan cheese 2 tablespoons balsamic glaze Preheat oven to 400˚F. In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined. Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5-10 minutes at room temperature to marinate.

In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3-4 minutes, or until crisp-tender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.

Bake, covered, 25 minutes, or until chicken is done (165 F) and tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

food | From the Cookbook

Braised Pork Chops with Spiced Honey and Grapes

• 4 thick pork chops (about 3 pounds) • 4 tablespoons flour • 2 tablespoons butter or margarine, melted • 1 1/2 cups whole red or black Grapes from California • 1/3 cup honey • 2 small cinnamon sticks, broken • 3-5 whole cloves • 1/2 teaspoon dried ground ginger • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 1 tablespoon chopped fresh mint (optional) Preheat oven to 325˚F. Heat heavy, lidded saute pan or casserole dish over medium-high heat. Dust pork chops with flour and brown slowly in melted butter. Do not let flour burn.

Remove pan from heat and add grapes, honey, cinnamon, cloves, ginger, salt and pepper. Cover and place in oven. Braise slowly 5060 minutes, or until pork is tender. Remove pork from pan and keep warm. Skim pan sauce of excess fat. Arrange pork chops on serving platter, spoon with sauce and sprinkle with chopped mint, if desired.

From the Cookbook | food

Holiday Stuffing

• 1/2 cup unsalted butter, divided • 3 cups chopped onion • 2 1/2 cups chopped celery • 1 clove garlic, finely chopped • 1 1/2 tablespoons chopped fresh sage • 1 1/2 tablespoons chopped fresh thyme • 2 teaspoons celery seeds • 1 pinch grated nutmeg • 1 pinch ground cloves • 1 teaspoon kosher salt • 1 loaf Wonder Classic White Bread, cubed • 1/2 teaspoon freshly ground black pepper • 1 1/2 cups low-salt chicken broth Heat oven to 325˚F. In large skillet over medium heat, melt 1/4 cup butter. Add onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves and salt.

Cover and cook until onions are soft, 5-7 minutes. Remove from heat.

In large bowl, toss sauteed vegetables with bread cubes and season with pepper. Melt remaining butter and pour over stuffing along with broth then toss to coat.

Bake, covered, until heated through, about 35 minutes. Uncover and bake additional 15 minutes.

food | From the Cookbook

Watermelon Snowman

• 1 round seedless watermelon • 2 personal-sized watermelons, one larger than other • Ice cream scoop or large spoon • Melon baller • Mini melon baller or paring knife • Blueberries • Large wooden skewers • Y-shaped sticks • Scarf • Hat Using knife, cut 1/4-inch slice off bottom of round seedless watermelon and both personal watermelons to provide stable bases. Use smallest melon for head, second largest for torso and largest for lower body. Set aside smallest watermelon.

Cut tops off large and medium watermelons to create bowls. Using ice cream scoop or large spoon, scoop out flesh.

Using melon baller, scoop eyes out of smallest watermelon. Invert melon balls and reinsert.

Using mini melon baller or paring knife, scoop out holes for nose and mouth. Carve one piece of watermelon into triangle for nose and fill mouth holes with blueberries.

On platter, using large wooden skewers, connect all three watermelons.

Insert y-shaped sticks in middle watermelon for arms.

Fill bottom sections with fruit salad of melon balls and blueberries. Decorate with scarf and hat.

From the Cookbook | food

Brulee Pumpkin Pie

PIE CRUST:

• 1 1/2 cups all-purpose flour • 1 teaspoon sugar • 1/4 teaspoon salt • 8 tablespoons Country Crock Plant Butter, cold and cut into cubes • 2 tablespoons chilled vegetable shortening, cut into pieces • 4 tablespoons ice water

PUMPKIN FILLING:

• 1/2 cup maple syrup • 1 tablespoon vanilla • 1 can (15 ounces) pumpkin puree • 1/4 cup coconut cream • 1 cup Country Crock Plant Cream • 1 cup brown sugar • 1 teaspoon cinnamon • 1 teaspoon ginger • 1 teaspoon nutmeg • 1/8 teaspoon ground clove • 1/2 teaspoon salt • 3 tablespoons cornstarch • 3 tablespoons white granulated sugar

WHIPPED TOPPING:

• 2 cups Country Crock Plant Cream, chilled • 1/4 cup powdered sugar • 2 teaspoons vanilla extract To make pie crust: Preheat oven to 350˚F. In bowl of food processor, add flour, sugar and salt; pulse to combine. Add cold plant butter and shortening. Process about 10 seconds until it looks like coarse meal.

With food processor running, add ice water. Process until mixture clumps together.

On lightly floured surface, roll dough into 14-inch circle. Transfer to 9-inch pie dish. Lift edges and allow dough to drape into dish. Trim, leaving 1-inch overhang. Fold excess dough under and crimp edges.

To make pumpkin filling: In medium saucepan over medium heat, add syrup and vanilla; warm about 2 minutes then remove from heat and set aside.

In large bowl, combine syrup mixture, pumpkin, coconut cream, plant cream, brown sugar, cinnamon, ginger, nutmeg, clove, salt and cornstarch; blend with hand mixer until smooth. Pour mixture into pie crust.

Bake 1 hour. If crust starts to burn, cover edges with aluminum foil. The middle will still be jiggly.

Cool at room temperature 30 minutes then cover and transfer to refrigerator to chill at least 5 hours or overnight.

Before serving, sprinkle pie with white sugar and, using kitchen torch, brelee until sugar is melted and dark brown.

To make whipped topping: Using electric hand mixer or stand mixer, whisk plant cream, powdered sugar and vanilla on high until mixture thickens and stiff peaks form.

Slice and serve with whipped topping.

No-Bake Chocolate Peanut Butter Cheesecake

• Country Crock Plant Butter, for greasing

CRUST:

• 1 ½ cups graham cracker crumbs • ½ cup Country Crock Plant Butter, melted

FILLING:

• 2 packages (8 ounces each) dairy-free cream cheese, at room temperature • 1 cup peanut butter • 1 tablespoon vanilla extract • ½ cup Country Crock Plant Cream • 1 cup powdered sugar

CHOCOLATE GANACHE:

• 1 stick Country Crock Plant Butter, cubed • 1 cup semi-sweet chocolate chips Grease 9-inch pie dish with plant butter; set aside. To make crust: In medium bowl, combine graham cracker crumbs and melted plant butter; mix thoroughly.

Add crust to greased pie dish and press firmly to bottom and sides; refrigerate.

To make filling: In bowl of electric mixer, beat cream cheese until smooth and creamy.

Add powdered sugar; beat until fully incorporated.

Add peanut butter, vanilla extract and plant cream; beat until smooth and creamy.

Pour filling into prepared crust and refrigerate 5-6 hours or overnight.

To make chocolate ganache: In pan over medium heat, add plant butter cubes and chocolate; stir continuously.

Spread chocolate ganache evenly on top of chilled cheesecake. Refrigerate at least 1 hour before slicing and serving.

From the Cookbook | food

Grape Basque-Style Cheesecake

• 2 cups green Grapes from

California, divided • 1/4 cup, plus 2/3 cup, granulated sugar, divided • 2 1/2 tablespoons cornstarch • 2 large pinches kosher salt • 21 ounces cream cheese, at room temperature • 1 cup cold heavy cream • 4 large eggs, at room temperature • 2 tablespoons orange-flavored liqueur (optional) Heat oven to 425˚F with rack in center. Use 12-by-16-inch sheet of parchment paper to line 9-inch springform pan in center. Press paper into bottom edge of pan and flatten creases around sides. Place pan on shallow baking sheet.

In mini blender or food processor, blend 1 cup grapes, 1/4 cup sugar, cornstarch and salt on high until smooth, about 1 minute.

In bowl of electric mixer fitted with paddle, beat cream cheese and remaining sugar until fluffy, 1-2 minutes. With mixer on medium speed, gradually pour in heavy cream; scrape down and beat on high speed until mixture resembles soft whipped cream, about 1 minute. Beat in eggs, one at a time, scraping down between additions. At medium speed, gradually add grape puree mixture; scrape and mix until well blended, 1 minute.

Pour batter into prepared pan, transfer to oven and bake 38-40 minutes until cake is puffed and top is caramel brown. Cracks will appear around edges and cake will be wobbly when touched gently with finger. Set cake pan on baking sheet on rack to cool. Cake will sink to half its height. Cool to room temperature, 1-2 hours, then refrigerate uncovered. Do not unmold cake from pan until well chilled, at least 5 hours or overnight.

Slice remaining grapes in halves or rounds. In small bowl, combine grapes with orange liqueur, if desired, and set aside.

When ready to serve, remove side of pan. Carefully pull creased parchment away from side of cheesecake then transfer to serving platter by peeling parchment away from bottom of cake and underneath pan while gently tugging cake toward platter and off parchment.

Garnish top of cheesecake with grapeliqueur mixture, if desired, or fresh grapes. Cut cake into wedges with thin, sharp knife.

Note: Cheesecake can be made up to 2 days ahead. Once cake is well chilled, cover pan with plastic wrap until ready to serve.

food | From the Cookbook

Hot Spiked Grape Cider

• 5 cups red Grapes from California, plus additional for garnish, divided • 3 cups water • 1 tablespoon honey • 1 cinnamon stick • 2 star anise (optional) • 1 large navel orange • 6 ounces amber rum In large saucepan, combine 5 cups grapes with water, honey, cinnamon and star anise, if desired. Bring mixture to boil over medium-high heat, reduce heat to medium-low, cover and simmer until grapes are tender, 50-60 minutes. Let cool 15 minutes.

Lay medium mesh strainer over bowl and pour grape mixture through. Gently press on solids to remove juice from fruit for about 2 cups grape cider.

With peeler, peel off large strip orange zest and add to warm juice. Let cool, cover and refrigerate.

When ready to serve, gently warm cider over medium heat. Pour 1/2 cup cider into each cup. Add 1 1/2 ounces rum and garnish with twist of orange and small skewer of grapes.