Holiday Gift Guide • 2022

For over 46 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.

FORT DODGE

FORT DODGE

DOWNTOWN FORT DODGE

Best Ever Potato Soup

Ingredients

• 6 bacon strips, diced

• 3 cups cubed peeled potatoes

• 1 small carrot, grated

• 1/2 cup chopped onion

• 1 tablespoon dried parsley flakes

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon celery seed

• 1 can (14-1/2 ounces) chicken broth

• 3 tablespoons all-purpose flour

• 3 cups 2% milk

• 8 ounces Velveeta, cubed

• 2 green onions, thinly sliced, optional

Directions

1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.

2. Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Easy Cut-Out Sugar Cookies

Combine flour, baking powder and salt in small bowl; set aside.

Place sugar and butter into bowl of heavy-duty stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add egg, vanilla and almond extract; beat until well mixed. Gradually add flour mixture, beating at low speed until just combined.

While removing dough from bowl, knead to incorporate crumbs and form smooth dough. Roll out dough on lightly floured surface to 1/8-inch thickness.

Cut into shapes with 2 1/2-inch cookie cutter. Place onto prepared cookie sheets. Bake 8 to 10 minutes or until just beginning to brown around edges. Cool on cookie sheet 2 minutes; remove to cooling rack. Cool completely. Tip: If planning to cut with intricate cutters, chill dough 30 minutes before rolling and cutting. This ensures the cookies will hold their detailed shape.

Sour Cream Cookies

pure vanilla extract

food coloring (optional)

To make the cookies: Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

In a large mixing bowl, whisk together the flour, baking powder and salt until well combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes, or until well combined.

Mix in the egg and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

Mix in the dry ingredients in two additions, alternating with the sour cream. Make sure to mix in each addition until just combined, and be careful not to overmix the batter. 6. Using a 11/2-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.

7. Bake for 14 to 16 minutes, or until the tops of the cookies are set and spring back when touched lightly. Remove from the oven, and allow to cool on the baking sheets for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

8. To make the vanilla buttercream frosting: In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl using a handheld mixer, beat the butter for 1 to 2 minutes, or until smooth. Add the powdered sugar, 1/2 cup at a time, mixing in each addition until well combined.

9. Add the heavy whipping cream, vanilla extract, and gel food coloring (if using), and continue mixing until fully combined.

10. Once the cookies have cooled completely, spread the frosting on top of the cookies.

11. Store the cookies in an airtight container at room temperature or in the refrigerator for up to 4 days.

CARROLL

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.

- photo by Les Houser, Wright County Monitor

Preheat oven to 350°F.

Place the pork loin on a cutting board.

Cut a slit (about ½” deep) down the long end of the pork loin, being sure not to cut all the way through. Open the loin up, then cut another slit in the opposite direction to “unfold” the pork loin.

Place a piece of waxed paper or plastic wrap over the loin and pound with a meat mallet until the loin is about ½” thick; season with salt and pepper.

Spread the cranberry stuffing mixture over the flattened loin.

Roll up the pork loin, season with salt and pepper and secure with cooking twine about every 1-2 inches.

Bake for about 1 hour, or until the center of the stuffed pork loin reaches 145°F.

Let rest for 5-10 minutes, then remove twine, cut into slices and serve with warm cranberry sauce, if desired.

EAGLE GROVE

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.

In large bowl, stir cookie mix, softened butter and egg with spoon until soft dough forms. In small bowl, mix 5 teaspoons sugar and 3/4 teaspoon cinnamon until blended. Set aside.

In another large bowl, stir Filling ingredients until well coated. Spread evenly in baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top. Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream.

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Grandmothers Corn Pudding

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4 large eggs

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1 cup whole milk

1 can (15 ounces) cream-style corn

• 1 Can Regular Corn

• 1/2 cup sugar

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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.

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.

Meanwhile, in a small bowl, combine confectioners’ sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.

Green Bean Casserole

Serves 6

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom soup or 98% Fat Free Cream of Mushroom soup or Condensed Unsalted Cream of Mushroom Soup

1/2 cup milk

1 teaspoon soy sauce

4 cups cooked cut green beans

1 1/3 cups French’s® Fried Onions (divided)

Heat the oven to 350 F. Stir the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart casserole. Season the mixture with salt and pepper.

Bake for 25 minutes or until hot. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.

Bake for another 5 minutes or until the onions are golden brown.

Variations: This recipe can be customized as one sees fit. Double up the amount of condensed soup if you desire a wetter casserole, or change the flavor by selecting a different flavor soup variety, such as Cream of Asparagus. You can add grated Parmesan cheese or shredded cheddar if you want a cheesy option. Some people prefer to use French-style green beans instead of the thicker cut variety.

Alternate cooking method: The traditional recipe has you cooking the casserole in the oven. However, if you have a large enough toaster oven, you can cook it in there to free up oven space; otherwise, prepare the casserole as directed in a slow cooker and cook on low for around 3 to 4 hours, until tender. Then add the remaining onions and transfer the casserole to the oven to crisp up for 5 minutes. (Check that the slow cooker crock is oven-safe; otherwise, spoon the mixture into an oven-safe dish for the final baking and serving.)