For over 47 years, the designers and goldsmiths at Ames Silversmithing have been creating the finest jewelry in gold, silver and platinum. From classic designs to unique one-of-a-kind creations, the jewelry at Ames Silversmithing is designed with an attention to detail seldom found in today’s world.
Ames Silversmithing offers the areas most extensive selection of diamonds, precious stones and pearls, each individually selected to offer the very best value. And, the staff at Ames Silversmithing are all trained through the Gemological Institute of America, the leading gem lab in the world. We are always happy to share our knowledge with you.
Stop in today and see why we were voted not only the best jewelry store in Story County for the 23rd straight year but the best customer service in Story County as well!
FORT DODGE
DOWNTOWN FORT DODGE
Holiday baking goes gluten-free Mint Slims
Makes 25
2 cups blanched almond flour
2 tablespoons coconut flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 cup maple sugar
1/4 cup light-colored raw honey
1/4 cup expeller-pressed coconut oil
2 ounces unsweetened chocolate, chopped 1/2 teaspoon pure peppermint extract
Coating
10 ounces dairy-free and soy-free semisweet chocolate chips
3/4 teaspoon expeller-pressed coconut oil
1/4 teaspoon pure peppermint extract
In the bowl of a stand mixer fitted with the beater attachment, or using a food processor, combine the almond flour, coconut flour, cocoa powder, baking soda, salt, and maple sugar and mix thoroughly on medium speed.
In a saucepan, combine the honey, coconut oil, chocolate, and peppermint extract and cook over low heat, stirring until melted. Pour the melted chocolate mixture into the dry ingredients and beat on medium speed until fully combined.
Using your hands, pack the dough firmly into two balls, then flatten each into a thick disk. Roll each disk into a 1/4-inch-thick circle on a piece of parchment paper. Stack the pieces (with parchment paper in between) on a baking sheet and refrigerate for at least 1 hour, or up to 2 days. (If chilling for more than 2 hours, cover the top piece of dough with another piece of parchment paper.)
When you’re ready to bake the cookies, preheat the oven to 350 F and line two or three baking sheets with parchment paper or silicone baking mats.
Remove one of the dough pieces from the refrigerator. Use a 2-inch-round cookie cutter to cut out circles and place them on a prepared baking sheet. Repeat with the remaining dough, rerolling and cutting circles until all the dough is used.
Bake one sheet at a time for 8 minutes, rotating the sheet halfway through baking. Cool the cookies on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
To make the coating, melt the chocolate chips and oil together in a double boiler or a heatproof bowl set over a saucepan filled with about 1 inch of boiling water. Stir the mixture frequently until the chocolate melts. Stir the peppermint extract into the melted chocolate. Turn off the heat and remove the bowl from the pan.
Dip each cookie completely into the melted chocolate and use a fork to lift it out. Tap the fork gently on the side of the bowl to allow any excess chocolate to drip off. Place the dipped cookies on the prepared baking sheets, then refrigerate the cookies for 1 hour to help the chocolate set. Serve chilled.
DOWNTOWN FORT DODGE
DOWNTOWN FORT DODGE
DOWNTOWN FORT DODGE
10:00 - 11:00 a.m.
Merry Money Giveaway
$25 to the first 40 shoppers at Green State Credit Union
5:00 p.m.
Gazebo Lighting at Library
5:30 Tree Lighting at Veterans Triangle Park
Bacon makes pumpkin pie even better
Joe’s Incredible Bacon Pumpkin Pie
Serves 12
1/2 cup cubed fresh pumpkin
1 1/2 cups cream cheese, softened
5:30 to 7:00 p.m.
Santa Visits and Dariette Food Truck plus Holiday Activities at Wells Fargo/ISU Extension
1 cup packed brown sugar
SATURDAY NOVEMBER 25TH
MONDAY NOVEMBER 27TH
3 eggs
1 teaspoon vanilla extract
1 cup half-and-half
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 (10-inch) prepared graham cracker pie crusts 16 slices maple-cured bacon
1. Preheat oven to 425 F.
2. Bring a small pot of salted water to a boil; add the pumpkin and cook until soft enough to easily pierce with a fork, about 10 minutes. Drain.
3. Mash the cooked pumpkin with a potato masher in your favorite large bowl. Mix the cream cheese and brown sugar with the mashed pumpkin. Whisk in the eggs one at a time. Add the vanilla, half-and-half, cinnamon, ginger, allspice and cloves; stir until you have a thin batter. The batter should be slightly thinner than pancake batter. Pour the batter into the pie crusts.
GreenState Credit Union
4. Place the bacon in a large skillet over medium heat until evenly brown. Trim soft, fatty bits from strips. Press seven pieces of bacon into the batter of each pie with a fork.
5. Bake the pies in the preheated oven for 15 minutes. Decrease the heat to 375 F. Top each pie with two pieces of cooked bacon and bake.
11/20/2023 thru 11/26/2023
Indoor Shooting Range & Firearm Services
FULL SERVICE FACILITY
Our Indoor Shooting Range has ten lanes up to 25 yards, with motorized target carriers, shooting dividers and benches.
• Firearm Training, Instruction & Certification
• Firearm Sales, Rental & Service
• Gunsmith Services
• Custom Firearm Build Parts Available
• Accessories (Holsters, Optics, etc.)
• Ammunition
• Shooting Leagues
• Self-Defense & Personal Protection
Gift Certificates Available Make Great Stocking Stuffers
Thick Chocolate Chunk Cookies
3 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) cold, unsalted butter, cubed into small pieces
1 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag semisweet chocolate chunks
1. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. In a large mixing bowl, whisk together the flour, baking soda and salt until well combined. Set aside.
3. In the bowl of a stand mixer, fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the cubed cold butter, brown sugar, and granulated sugar together for 2 to 3 minutes, or until well combined.
4. Mix in the eggs, one at a time, then mix in the vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.
5. Mix the dry ingredients until just combined, then mix in the chocolate chunks on low speed until fully incorporated.
6. Using a 1/3-cup measuring cup, measure out the balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
7. Cover the cookie dough balls tightly with plastic wrap and refrigerate for at least 2 hours.
8. Preheat the oven to 350 F.
9. Remove the baking sheets from the refrigerator and bake the cookies for 15 to 18 minutes, ur until the tops are set and the edges are lightly browned. Remove from the oven, and allow the cookies to cool on the baking sheets for 15 minutes, then carefully transfer the cookies to a wire rack to cool completely.
10. Store the cookies in an airtight container at room temperature for up to a week.
Makes 14 cookies
DES MOINES
Toffee
Cheesecake Bars
Makes 2 1/2 dozen
1 cup all-purpose flour
3/4 cup confectioners’ sugar
1/3 cup baking cocoa
1/2 cup cold butter
1 8-ounce package reduced-fat cream cheese
1 14-ounce can sweetened condensed milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/4 cups milk chocolate English toffee bits, divided
1. In a small bowl, combine the flour, confectioners’ sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press in the bottom of an ungreased 13-inch x 9-inch baking dish. Bake at 350 F for 12 to 15 minutes or until set.
2. In a large bowl, beat cream cheese until fluffy. Add the milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18 to 22 minutes longer or until center is almost set.
3. Cool on a wire rack for 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate for 8 hours overnight.
EAGLE GROVE
GILBERT
Quality Gently Used Furniture & Home Decor
“The smartestwayto buy& the most convenient wayto sell!”
200 E. Mathews Dr., Gilbert, IA www.consignmentgalleryiowa.com
Creamy Mashed Potatoes
5 pounds Yukon gold or russet potatoes
1 1/2 sticks softened butter, plus more for baking
1 1/2 (8-ounce) packages cream cheese, softened 1/2 cup half-and-half 1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed, for thinning
Directions:
1. Preheat the oven to 350 degrees F.
2. Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
3. Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that’s released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
4. Add the butter, cream cheese, half-andhalf, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
5. Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
1. In a large bowl, beat the first 6 ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
3. Meanwhile, in a small bowl, combine confectioners’ sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.
Elegant Wedding Receptions & Ceremonies
• Indoor/outdoor ceremonies
• Tailor Your Package to Your Event
• Rated 5 ★★★★★ In-House Catering
• Gift opening and breakfast buffet
• Multiple outdoor courtyards & Wrap around patios
• Table setting and linens available whatever the request
Rental includes:
• Set up and clean up
• Bartenders
• WIFI
• Stage and backdrop
• Elegant round tables and chairs
• Sound system
• 4 large eggs
• 1 cup whole milk
• 1 can (15 ounces) cream-style corn
• 1 Can Regular Corn
• 1/2 cup sugar
• 5 slices day-old bread, crusts removed
• 1 tablespoon butter, softened
Directions
1. In a bowl, beat eggs and milk. Add corn and sugar; mix well. Cut bread into 1/2-in. cubes and place in a greased 9-in. square baking dish. Pour egg mixture over bread. Dot with butter. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-60 minutes.
Thanksgiving
WEST BEND
Nacho
Cheese Pinwheels
4 spinach-flavored or flour tortillas, 8 to 10 inches in diameter
1/2 cup bean dip
1/2 cup nacho cheese dip
3 to 4 tablespoons chopped green onions or chopped fresh cilantro
Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions.
Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.
If you have a fireplace that burns wood, you know that it loses all of its heat up the chimney. Rick Titus has a wood burning insert that will burn with the efficiency of a wood stove and fit inside your fireplace so it keeps your fireplace look.
If you have a gas log in your fireplace it also sends all of its heat up the chimney. Rick has Vent Free gas logs that can burn as efficient as a gas cook stove and burn with the damper closed, thus keeping all the heat in the house.
If you have one of the newer gas fireplaces that vents out the side of the home or up a chimney, Rick can convert it over to a Vent Free log and keep all the heat in the home.
So no matter what kind of fireplace you may have, Rick has an efficient solution for it. Call Rick or email him at yahtitus@ gmail.com or go to his web site below. Rick even has new fireplaces and wood stoves that can heat your home even during a power outage.
