Spirit of Christmas 2016

Spirit of

Christmas 2016

Special Advertising Section - Times Record December 2016

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Letters to

Santa M

ore than 100 letters to Santa were submitted by Fort Smith elementary school children. The Times Record staff chose several of their favorites to share with our readers. The letters to Santa sponsors — Comfort Inn Fort Smith and Abilities Unlimited, along with the Times Record — will be surprising a few of these children with some of the items requested in the letters.

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God In The Manger

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Holiday cookie recipes I

t’s a fact! Cookies are one of the best parts of the holiday season.

The Times Record staff picked some of their favorite reader submitted recipes from the Taste of the Holidays Cookie Recipe Contest sponsored by Fort Smith’s Stonewood Village Shopping Center. Here they are for you to enjoy as well!

The winning recipe was submitted by Jo Allen for her Cinnamon Oatmeal Cookies.

She won a $100 gift certificate to the Stonewood Village merchant of her choice.

Cowboy Cookies Submitted by: Jordana Beutelschies These are my favorite cookie recipe for any holiday or occasion. This particular recipe yields seven dozen cookies! I love it because it's so customizable, easy to make, and feeds a lot of people. I personally like to burn my cookies a bit so I like to bake them more like 13 minutes, but for the masses, I recommend 11 minutes in the oven.

3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon cinnamon 1 teaspoon salt 1 ½ cups butter, room temperature or melted 1 ½ cups sugar 1 ½ cups brown sugar 3 eggs 1 tablespoon vanilla 3 cups old-fashioned oats 3 cups chocolate chips

2 cups sweetened coconut flakes Preheat oven to 350 degrees.

1. In one large bowl, whisk together dry ingredients: flour, baking powder, soda, cinnamon and salt. Set aside.

2. In another large bowl, cream the butter and sugar and brown sugar on medium speed until smooth for two minutes. Add the remainder of wet ingredients: three eggs (one at a time beating between each), mix in vanilla.

3. Stir in the flour mixture a little at a time so as not to blow the flour everywhere. Blend until just combined.

4. Add finishings: chips, oats, coconut and stir until fully incorporated.

5. Use a tablespoon and mini spatula to scoop and drop rounded tablespoon pieces onto an ungreased baking sheet.

6. Bake 10-12 minutes or until edges are golden and heavenly aroma is evident. Let cool one to two minutes before placing on cooling rack.

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Triple Chocolate Cookies Submitted by: Whitney Orsbun 2 cups all purpose flour 2⁄3 cup cocoa 1 teaspoon baking soda ¼ teaspoon salt 1 cup softened butter (2 sticks) ¾ cup granulated sugar 2⁄3 cup packed brown sugar 1 teaspoon vanilla 2 large eggs 1 cup white chocolate chips 1 cup milk chocolate chips Preheat oven to 350.

Combine flour, cocoa, soda and salt. Beat butter, sugars and vailla until creamy. Add eggs one at a time beating well after each one. Gradually beat in flour mixture until combined. Add in chocolate chips. Drop by spoonful on ungreased baking sheets. Bake for eight to 11 minutes. Let cool on baking sheets for two minutes.

Potato Chip Cookies Submitted by: Penny Brownfield Cream together: 1 cup brown sugar

1 cup white sugar 1 cup Crisco Add and mix well: 2 eggs, well beaten 2 cups flour 1 teaspoon soda 1 package (6 ounces) butterscotch morsels 2 cups potato chips, crushed (Lays) Drop by teaspoonful onto greased cookie sheet. Bake at 325 degrees for 15 mins.

Chocolate Peanut Butter Swirl Cookies Submitted by: Penny Brownfield 2 cups flour 1 teaspoon baking soda ½ teaspoon salt 1 cup butter flavored shortening 1 ½ cups brown sugar 2 tablespoons chocolate syrup 1 tablespoon vanilla 1 egg 2 cups peanut butter swirl chips Mix all ingredients and bake at 350 degrees for 10 minutes (larger cookies) or eight minutes (smaller cookies).

Cool two minutes in pan before removing.

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Texas Sheet Cake Cookies

Sugar Cookies

Christmas Forgotten Cookies

Submitted by: Ronika Morgan

Submitted by: Diane Woodham

Submitted by: Carolyn Rhineheart

Cookie ½ cup butter, room temperature 1/3 cup granulated sugar 1 egg 1 teaspoon vanilla 1 teaspoon baking powder ½ teaspoon salt 1 1/3 cup flour ½ cup semi-sweet chocolate chips, melted

1 cup powdered sugar 1 cup granulated sugar 2 sticks oleo 1 cup vegetable oil 2 eggs 2 teaspoons vanilla Beat all these ingredients until creamy, then add the following and stir thoroughly: 4 cups plus 4 tablespoons flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1 teaspoon salt

4 egg whites pinch of salt 1 ¾ cups granulated sugar 2 teaspoon vanilla 1 12-ounce package mini chocolate chips 1 ½ cups chopped pistachios 1 cup chopped maraschino cherries

Icing

½ cup butter 2 tablespoon cocoa powder 3 tablespoon milk 2 ½ cups powdered sugar Cookies Preheat oven to 350 degrees. Line baking sheet with parchment or silicone mat, set aside.

In bowl of stand mixer, beat butter and sugar together until light, scraping sides frequently.

Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.

Turn mixer to low and slowly add in flour. Dough will be thick. In a microwave safe bowl, heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds. Mix melted chocolate directly into cookie dough until evenly mixed. Drop dough by measured tablespoon sized mounds onto baking sheet. Bake for seven to eight minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!! Transfer to a wire rack to cool.

Icing In a medium saucepan, combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.

Pour icing over cookies and allow icing to set before serving.

Store at room temperature for up to three days.

Roll mixture into balls. Put sugar in saucer and dip ball into sugar and press cookie ball out. Bake eight to 10 minutes at 375 degrees.

Remove from oven as soon as edges start to brown.

Choco-Raspberry Chess Squares Submitted by: Carolyn Rhineheart Bottom layer: 1 box dark chocolate cake mix 1 egg 1 stick butter, melted Middle layer: 1 18-ounce jar seedless raspberry jam (or raspberry preserves) Top layer: 1 package cream cheese, softened 2 eggs ¼ stick butter, softened 1 box confectioner's sugar 1 teaspoon vanilla 1 cup shredded coconut Preheat oven to 350 degrees.

Combine the bottom layer ingredients and mix well with an electric mixer. Pat the mixture into a lightly sprayed 13 x 9 inch cake pan. Spread the raspberry jam/preserves over this entire bottom layer. In a large mixing bowl, beat the cream cheese and butter until smooth; add the eggs and vanilla, beating well. Then add the powdered sugar and mix well. Fold in the shredded coconut. Pour this mixture over the jam layer. Bake for 40-45 minutes. Cool for 20-25 minutes and cut into squares.

Preheat oven to 350 degrees. In a large mixing bowl, beat egg whites; add salt and sugar gradually. Beat until very stiff peaks appear. Add the vanilla; fold in the chips, nuts and cherries. On a foil-covered baking sheet, drop by mounded teaspoons and then place in oven. Turn off oven immediately and leave the cookies in the oven for four hours or overnight. Do not open the oven door for at least four hours.

Butterfinger Cookies Submitted by: Mardi Taylor

½ cup butter, softened ¾ cup white sugar 2/3 cup packed brown sugar 2 egg whites 1 ¼ cups crunchy peanut butter 1 ½ teaspoons vanilla extract 1 cup all-purpose flour ½ teaspoon salt 5 (2.1 ounce) Butterfinger bars Preheat oven to 350 degrees. Lightly grease baking sheets.

Cream the butter and the brown and white sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla. Combine the flour, baking soda and salt. Add to the creamed mixture and mix well.

Stir in the chopped candy bars. Shape dough into 1 ½ inch balls and place on the prepared baking sheets.

Bake at 350 degrees for 10 to 12 minutes or until golden brown. Let cookies cool on wire racks.

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Pretzel Caramel Chip Cookies Submitted by: Tara Lynch

White Chocolate Raspberry Cheesecake Cookies

½ cups butter, softened ¼ cup plus 2 tablespoons sugar ¼ cup plus 2 tablespoons brown sugar ½ teaspoon vanilla extract

Submitted by: Tara Lynch

1 egg ½ teaspoon salt ½ teaspoon baking soda 1 ½ cups all purpose flour ¾ cup stick pretzels, broken into fourths ½ cup caramel bits ¼ cup butterscotch chips ¼ cup chocolate chips

½ cup brown sugar

Preheat oven to 350. Cream the butter and sugars. Add the vanilla and egg. In a small bowl, combine the salt, baking soda and flour.

Gradually add to the wet mixture. Mix until combined. Add the rest of ingredients.

Line baking sheets with parchment paper (They will really stick to the pan if you don't.).

Bake at 350 degrees for 11-12 minutes or until lightly golden brown. Cool a few minutes on pan. Cool completely on wire rack (turn cookie upside down so the caramel doesn't stick to rack).

4-ounce cream cheese, softened

½ cup butter, softened 2 tablespoons shortening 2 eggs 2 (7 ounce) boxes Jiffy raspberry muffin mix ¾ cup all purpose flour 1 ½ cups white chocolate chips Beat cream cheese, butter, shortening and sugar until combined.

Add eggs, beating after each one.

Mix in muffin mix and flour until just combined.

Stir in white chips.

Chill dough for at least 30 minutes.

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Scoop dough onto pans. Bake 10-12 minutes or until golden brown on edges. Keep dough in refrigerator between batches.

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Ricotta Christmas Cookies Submitted by: Ronika Morgan 2 cups white sugar 1 cup butter, softened 15 ounces ricotta cheese 2 teaspoons vanilla extract 2 eggs 4 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon salt 1 ½ cups confectioners' sugar 3 tablespoons milk Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a large bow, with the mixer at low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.

Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.

Drop dough by level tablespoons, about two inches apart; onto the prepared baking sheets. Bake at 350

degrees for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.

When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.

Lemon Whippersnaps Submitted by: Penny Brownfield 1 package lemon cake mix 1 large egg 2 ¼ cups Cool Whip (thawed) Sifted powdered sugar Combine cake mix, Cool Whip and egg until thoroughly mixed. Sift powdered sugar on waxed paper then drop by teaspoonfuls into powdered sugar and roll to coat. Bake at 350 degrees for 10-15 minutes or until light brown.

Cinnamon Oatmeal Cookies FIRST PLACE WINNER Submitted by: Jo Allen

1 teaspoon baking soda 2 tablespoons ground cinnamon 1 bag Hershey's cinnamon chips

1 stick butter or Crisco ½ cup granulated sugar ¼ cup water 1 cup packed brown sugar 1 egg 1 tablespoon vanilla 1 cup all-purpose flour 3 cups oats 1 teaspoon salt

Mix together Crisco, sugars, vanilla, water and eggs.

In another bowl, mix together flour, oats, ground cinnamon, baking soda and salt.

Add dry ingredients to batter. Fold in cinnamon chips.

Bake at 350 degrees about 10 minutes.

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SANTA CLAUS IS COMING TO TOWN

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SANTA CLAUS IS COMING TO TOWN

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O CHRISTMAS TREE

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SILENT NIGHT

Lessons and Carols Dec. 11, 11:00am

Blue Christmas Dec. 18, 4:00pm

Candlelight Communion Service Dec. 24, 5:00pm

We invite you W to join us this Advent season!

Sunday Services Nov. 27, Dec. 4, 11, & 18, 9:00am- Casual 11:00am - Traditional

Phil and Tasha Blackburn, Co-Pastors

116 N. 12th St. Fort Smith www.1pres.org 479-783-8919

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HERE COMES SANTA CLAUS

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HAVE YOU EVER DREAMED OF TEACHING? SHARE YOUR EXPERIENCE AND EXPERTISE! TAKE THE OPPORTUNITY TO GIVE BACK TO THE COMMUNITY!

The University of Arkansas - Fort Smith has been a leader in learning since 1928. We provide unique and expanding opportunities to students and the community, offering personal, quality instruction through innovative, student-centered programs. UAFS seeks experienced professionals who would like the opportunity to share their skills as part-time faculty. Courses vary in length from five to sixteen weeks and include day, evening, weekend, and some online classes. Positions are available on an as-needed basis in the following areas:

• Adminstrative Professional • Advanced Typography • Algebra: All Levels • Anthropology • Applied Science • Astronomy • Automotive Technology • Biology • Business Applications • Business-to-Business Sales • Business Ethics • Business Law • Chemistry • Computer Graphic Tech./CADD • Decision Science for Business • Dental Hygiene • Earth Science • Educational Technology • Electronics Technology • Education: All Levels • Engineering: Electrical • Engineering: Mechanical • English/Rhetoric • Fitness

• First Aid • Geology • Geography (Cultural) • Graphic Design • Health/Health Sciences • History • Humanities • Imaging Sciences • Information Technology • Machine Shop • Management Info. Systems • Market Research • Marketing • Mathematics • Media Communications • Medical Billing & Coding • Meteorology • Music Appreciation • Nursing: Community Health • Nursing: Medical/Surgical • Nursing: Obstetrics • Nursing: Pediatrics • Nursing: Psychiatric • Nutrition

• Office Mgmt. Technology • Organizational Leadership • Pathophysiology • Philosophy • Physical Education • Physical Science • Physics • Political Science • Pre-School Education Trainers • Print & Publication Design • Psychology • Reading • Sales • Social Work • Sociology • Spanish • Speech • Statistics • Studio Arts • Theatre • Voice • Web Design • Welding Technology • Writing

For additional information and employment application, visit our website at uafs.edu or contact: Human Resources Fullerton Administration Building, Room 239 5210 Grand Avenue Fort Smith, AR 72903 Telephone: 479-788-7088 • E-mail: jobs@uafs.edu AA/EOE