Christmas Gift Guide #1

2015 Christmas Gift Guide LOOK INSIDE FOR GREAT GIFT IDEAS

GET THEM WHAT THEY REALLY WANT THIS YEAR

PLAY THE

TRIVIA CONTEST ON PAGE 10 FOR YOUR CHANCE TO $

WIN 20

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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

NOV. 25 - DEC. 2, 2015

SNOWMAN FACES GARLAND Make a Snowman Faces Garland This cute-as-can-be snowmen garland is sure to brighten any holiday room.

These happy snowman faces are easy to make, too -- simply cover foam balls with air-dry clay, give each snowman a shaped nose, and add fun facial features with a bit paint.

Materials 5-inch-diameter plastic-foam ball Air-dry clay Needle-nose pliers Florist's wire Paintbrush Acrylic paint: white, orange, and black Cosmetic blush Water-base stain: brown Two black beads (optional) Toothpick (optional) Clear gloss acrylic gel medium or clear glitter paint (optional) Instructions To make a single snowman, cover a plastic-foam ball with air-dry clay.

Smooth the clay by rolling the ball in your hands. Pinch off a small amount of clay and form it into a cone shape for the nose. Wet the clay on the ball where nose will go, then push the nose onto the wet clay. Smooth the clay where the nose attaches.

If using beads for eyes, wet the clay

where eyes will go and push a black bead into the clay for each eye. If desired, use a toothpick to draw a mouth and facial lines in clay. Using needle-nose pliers, bend a 1-1/2-inchlong piece of florist's wire into a Ushape. Push the wire ends into top of ball for a hanger. Let clay dry.

Paint the snowman with white acrylic paint; let dry.

Paint the nose with orange. Paint the eyes (if you did not use beads), mouth, and facial lines with black. Let the paint dry. Brush cosmetic blush on the snowman's cheeks. Dip a cloth into stain and rub onto snowman head; work stain into crevices, then wipe off excess.

Seal the snowman head with clear gloss gel medium or clear glitter paint, if desired.

NEEDLE-FELTED

PENGUINS How to Make Needle-Felted Penguins Trust us, you'll want to craft several of these adorable felted friends. Pose them on your mantel for a too-stinkin'cute holiday vignette, or give these wooly penguins as heartwarming presents - if you can part with them!

Materials 4-inch square of 2-inch-thick foam rubber or needle-felting mat Wool roving: black, ivory, orange, red, and mint 38-gauge multipurpose felting needle Sewing thread: cream Toothpick Acrylic paint: red and white Artist's brush 1x1 1/2-inch decorative label sticker Fine-tip permanent black marker.

Instructions 1. Pull off a 2.5inch-long tuft of black roving, a 1inch-long tuft of ivory roving, and a 1-inch-long tuft of orange roving, and roll each tuft into a ball.

2. Place the black roving ball on a foam rubber mat, and use a felting needle to poke the shape repeatedly while turning, creating a dense, compact ball for the penguin body.

3. Position the ivory roving ball on top of the black needlefelted ball. Shape the ivory roving into a heart and needle-felt it to the black ball, keeping the heartshaped edges distinct.

4. Roll and needle-felt a tiny tuft of orange

roving into a small tube for a nose.

Taper one end of the tube to a point, and needle-felt the unfinished end of the nose to the penguin's face, attaching it firmly.

5 With wet fingertips, roll two tiny tufts of black roving into very small balls for eyes, and needle-felt the eyes to the penguin's face.

6. Pull off two half-inch-long tufts of black roving, and form them into two wings by rolling and needle-felting the fibers into teardrop shapes. Needle-felt one wing to each side of the penguin body, attaching them firmly.

7. Roll and needle-felt two tiny orange roving tufts into flat oval shapes for feet. Needle-felt each foot to the bottom of the penguin, attaching them firmly.

8. Roll a small tuft of red roving into a ball, and needle-felt it into a triangle shape. Needle-felt the red hat shape onto the penguin's head. To create trimming for the hat, roll a half-inchlong tuft of ivory roving into a tube, and wrap the tube around the hat bottom, needle-felting it to attach. Create a tuft for the hat by rolling a 3/4-inch-long tuft of ivory roving into a dense ball and handstitching it to the tip of the hat with cream sewing thread.

9. Shape a half-inch-long tuft of mint roving into a heart, and needlefelt the shape until dense. Position the heart against the inside of one of the penguin's wings, and needle-felt it in place.

10. Paint a toothpick white, and allow it to dry. Paint red diagonal stripes on the toothpick, and allow it to dry once more. On a label sticker, write "North Pole" and attach it to the top of the toothpick. Position the sign against the penguin's other wing, and hold the sign in place by positioning the label's sticky backing against the penguin's hat.

NOV. 25 - DEC. 2, 2015

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

Yield:25 cookies Level:Easy SANDY'S CANDY-CANE COOKIES Save time during the holidays with Sandy's fast-n-easy CandyCane Cookies.

Ingredients 1 box sugar cookie mix 1/2 stick butter, melted 1 egg 1/3 cup softened cream cheese 1/2 cup all-purpose flour, plus additional for surface Red food coloring 1 1/2 teaspoons peppermint extract Directions:

Old Fashioned CANDY CANE COOKIES

Glazed Ham Total Time: 2 hr 50 min Prep: 15 min Inactive: 15 min Cook: 2 hr 20 min Yield:10 to 12 servings Level:Easy Old-Fashioned Glazed Ham with pineapple and cherries is a Southern classic.

INGREDIENTS 3/4 cup Dijon mustard 1/2 cup light brown sugar, plus more for sprinkling 2 teaspoons chopped fresh thyme leaves 1 (14-pound) cooked and smoked cured ham, shank end 3/4 cup pineapple juice 20 canned pineapple rings 1/2 cup maraschino cherries DIRECTIONS Preheat the oven to 350 degrees F. Put oven rack in the middle of the oven.

In a small bowl, mix together the Dijon mustard, brown sugar, and thyme.

Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineapple juice into the bottom of the pan. Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice. Remove the ham from the oven.

Turn oven to 400 degrees F. Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the center of the pineapple ring.

Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered, and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let rest for 15 minutes before slicing.

Recipe courtesy of Sandra Lee Total Time: 37 min Prep: 25 min Cook: 12 min

Preheat oven to 325 degrees F. In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food

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coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane.

Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

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NOV. 25 - DEC. 2, 2015

Holiday Hens with Fig Glaze and Cornbread Stuffing Total Time: 2 hr Prep: 25 min Inactive: 35 min Cook: 1 hr Yield: 4 servings Level: Intermediate Ingredients 1 1/2 cups dried California figs, pitted and roughly chopped 1/4 cup honey 2 tablespoons lemon juice 3 cups warm water 1/2 cup balsamic vinegar 1 stick unsalted butter, for the glaze Kosher salt Freshly ground black pepper Stuffing: 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 teaspoon finely chopped rosemary leaves 1/4 pound loose sweet Italian sausage 2 tablespoons all-purpose flour 4 cornbread muffins, torn into pieces, or 1/ 2 loaf cornbread, cubed (about 2

cups) 1 cup rehydrated dried figs, roughly chopped Salt Pepper 1/2 egg, lightly beaten 1/4 cup heavy cream 1/2 cup chicken stock, homemade or store-bought 4 Cornish game hens, 1 to 1 1/2 pounds each 4 tablespoons unsalted butter, room temperature Kosher salt Freshly ground black pepper DIRECTIONS Preheat oven to 400 degrees F. Begin by rehydrating the figs. In a large mixing bowl add the figs, honey, lemon juice and cover with warm

water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft.

Strain the figs and reserve the liquid - as this will be the base for the glaze.

To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper.

Give it a good toss until it's

well combined.

In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and set

it aside while you work on the hens.

Wash and clean the birds. Season the cavities with salt and pepper and fill with stuffing. Dot the

top of each bird with butter and season with salt and pepper. Lay out on a roasting tray and pop into the oven for 40 to 45 minutes.

While they are roasting, set the

fig liquid over medium-high heat and add balsamic and butter. Reduce until syrupy and baste the birds with 10 minutes to go. When done, an instant-

read thermometer should registers 160 degrees F in the thickest part of the thigh.

Allow to rest for 10 minutes before serving.

NOV. 25 - DEC. 2, 2015

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

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Restaurant-Quality Maple Oatmeal Scones INGREDIENTS 3/4 cup dried cherries, 1 egg 3/4 cup buttermilk 3/4 teaspoon vanilla extract 3 cups all-purpose flour 1/2 cup rolled oats 1 tablespoon cornstarch 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/8 teaspoon salt 3/4 cup white sugar 2 tablespoons real maple syrup 1/2 teaspoon maple flavored extract 3/4 cup unsalted butter 1 egg white, 1 teaspoon white sugar DIRECTIONS 1 Preheat oven to 425 degrees F (220 degrees C). Line a heavy duty baking sheet with parchment paper. To prepare fruit, cover with boiling water and let stand 5 minutes. Drain and dry with paper toweling.

2 In a two cup measure, stir together the egg, buttermilk and vanilla, maple syrup and maple extract.

3 In a food processor bowl, place the flour, oatmeal, corn starch, baking powder, soda, salt and sugar. Process briefly to blend ingredients. Drop in chunks of butter and pulse to cut in. Stop when you have a coarse, grainy mixture.

Alternately you can do this by had with a pastry blender or two knives.

4 Remove mixture to a large mixing bowl. Make a well in the center. Stir in buttermilk/egg mixture. Blend in dried cherries. Stir with a fork to make a soft dough.

5 Turn out onto a lightly floured work surface and knead only to get a slightly cohesive dough. Divide the dough into 3 equal size pieces. Pat each piece into an 8 to 10 inch circle, 1/2 to 3/4 inch thick. Cut each circle into eight wedges.

Place on baking sheet. Paint tops with beaten egg white and garnish with about 1 teaspoon of the sugar.

6 Bake at 425 degrees F (220 degrees C) for 15 to 18 minutes or until golden brown.

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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

Balsamic Chocolate Truffles

BRRRR HUMBUG!

Total Time: 3 hr 35 min Prep: 25 min Inactive: 3 hr Cook:10 min Yield: 36 truffles Level: Easy

Total Time: 20 min Prep: 15 min Cook: 5 min Yield: 4 servings Level: Easy

INGREDIENTS 8 1/2 ounces dark chocolate, chopped (recommended: Valrhona) 1/4 cup cream 2 teaspoons balsamic vinegar 1/2 cup cocoa powder

INGREDIENTS 2 cups red candy melts (available at craft stores) 4 sugar cones 1 cup mini marshmallows 1 pint mint-chocolate chip ice cream Whipped cream, for decorating

Directions Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour.

Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.

Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.

Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.

NOV. 25 - DEC. 2, 2015

Directions Line a plate with parchment paper; set aside. Put the candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted, about 3 minutes. Spread on the cones with an offset spatula; place upside-down on the prepared plate.

While the coating is still wet, press mini marshmallows around the base and 1 marshmallow on the tip of each cone, using more of the melted candy as glue, if needed. Freeze until set, about 1 hour.

Scoop 4 large balls of ice cream onto plates. Gently top each scoop with a cone; decorate the base of the ice cream with whipped cream.

NOV. 25 - DEC. 2, 2015

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

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NOV. 27 - DEC. 4, 2013

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013

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Got someone on your list that is hard to buy for? Stuff their stocking with a gift certificate from one of these retailers!

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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

NOV. 25 - DEC. 2, 2015

NOV. 25 - DEC. 2, 2015

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

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From the Kitchen: Say Thanks A Merry Cherry Twist With A Home-Baked Gift Tis the season for caroling, entertaining and gift giving. Whether the holiday occasion is a festive brunch or dinner at a friend's home, a gift for the host is a perfect way to say "thank you."

Skip the traditional bottle of wine and bring a home-baked gift from the kitchen.

It's a great way to add a personal touch and make your gift more memorable than something bought in a store.

Quick breads are an excellent baked good to give because they're simple and delicious. Quick breads don't require kneading or rising because they're yeast-free, and most can be assembled in 10 to 15 minutes.

For the best-tasting quick breads, follow these foolproof baking tips: • Forget the electric mixer with a basic quick bread recipe. Use a whisk and spatula.

• Use a non-stick baking spray with flour, like Baker's Joy, so your home-baked gifts come out of the pan, perfect every time.

• Baked goods bake more evenly in the center of your oven. When baking more than one item, place them in the center, leaving one inch between them.

• All ovens are not created equal. Purchase an oven thermometer to be sure your temperature is accurate.

• Cool quick breads on a wire rack. This allows the bread to cool on all sides.

Try some simple and creative ideas when packaging your home-baked creation.

For example, gift wrap baked goods on a holiday serving plate, or put them in decorative bags with gift tags and write seasonal messages on them with a silver paint pen for a festive look. Visit bakersjoy.com for more gift-giving tips, delicious recipe ideas and free downloadable gift tags.

CRANBERRY ORANGE BREAD Ingredients 1/2 cup butter, softened 3/4 cup sugar 1 large egg Juice with from one orange combined with water to make 1 cup 2 cups all purpose flour 1-1/2 tsp. baking powder 1/2 tsp. salt 1 cup fresh or frozen cranberries Grated orange rind from 1 orange Instructions 1. Preheat oven to 350°F (160°C), spray 9"x5"x3" pan with Baker's Joy. 2. Cream together butter and sugar. Add egg and juice mixture, mix well.

3. Sift the flour, baking powder and salt together; add to butter mixture.

4. Fold in cranberries and grated orange to mixture.

5. Pour in pan, bake for 1 hour. Remove from oven, let stand for 10 minutes before removing from pan; cool on cake rack, slice.

On Holiday Cheer

Forget the dancing sugar plums. Here's a way to create an elegant and memorable holiday dessert in a snap using cherries. Some may appreciate the fact that while this dessert is full of holiday cheer, it can be made just as easily without the alcohol.

This one-of-a-kind martini-inspired dessert is made with frozen, dark sweet cherries that are grown and harvested in summer. Freezing captures the cherries' height of flavor and juiciness, making the sweet taste of summer available all year. Try substituting cherries-fresh or frozen-for raspberries, strawberries and other fruits in your favorite recipes.

CHERRY MARTINI DESSERT Yield: 4 servings 1

10-oz. or 12-oz. bag of frozen dark sweet cherries

1/4

cup almond liqueur or orange juice

2

teaspoons sugar

12

lady fingers, split in half lengthwise

1/4

cup whipped cream

Mix cherries, liqueur (or orange juice) and sugar; marinate 1 hour or longer. Arrange lady fingers against sides of 4 martini glasses. Just before serving, spoon 1/2 cup cherries over lady fingers in each glass. Swirl 1 tablespoon whipped cream on top. Garnish with a Maraschino cherry if desired. Angel food cake or pound cake cut into 3x1x1/2-inch strips may be substituted for lady fingers. Lightly toast strips if desired.

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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

Simple Ways To Celebrate The Holidays Whether you call it a "soiree," "bash" or "get-together," holiday festivities usually require a level of organization and planning. From creating the guest list to preparing the menu, the steps to hosting a holiday party can seem daunting.

Keep in mind, though, that this planning effort doesn't have to be difficult or require weeks of work. In fact, a memorable evening can be organized in just a few days. The trick is to keep things simple and stress-free so that both you and your guests can enjoy the party.

Following are some tips for hosting a festive event with ease: • Select a theme. Make gift-giving a fun adventure by providing guests with specific gift exchange criteria, such as "anything round" or "something green."

• Mix it up. Using different shapes and colors of glassware and plates is an effortless (and trendy!) way to create an eclectic and charming atmosphere.

• Get connected. Take advantage of party-planning sites, such as Evite.com, where you can manage your guest list with a click of a button.

• Open the bar. Place cocktail mixers, glasses and alcoholic beverages on a kitchen island or open table so guests can mix their own special concoctions.

• Take it easy. Simple menus and uncomplicated recipes are essential for an enjoyable evening.

The following recipe, Bruschetta with Garlic Shrimp, was found on Buitoni.com and takes less than 15 minutes to prepare, making it a simple yet elegant addition to your holiday menu.

BRUSCHETTA WITH GARLIC SHRIMP (Makes 30 Pieces) 1 loaf (8 ounces) baguette-style Italian bread, cut into thirty 2-inch slices 3 tablespoons olive oil, divided 1 teaspoon chopped garlic 30 raw small shrimp or prawns, peeled and deveined 1 container (10.5 ounces) Buitoni® Refrigerated Classic or Tuscan Bruschetta, at room temperature 30 Italian parsley leaves (optional) PREHEAT broiler.

BRUSH bread slices with 2 tablespoons oil.

Place on baking sheet; broil for about 1 minute or until lightly toasted.

HEAT remaining oil and garlic in medium skillet over medium-high heat.

Add shrimp; cook, stirring occasionally for 2 to 3 minutes, until pink and cooked.

TOP each bread slice with 1 heaping teaspoon bruschetta and 1 shrimp.

Garnish with parsley leaves.

NOV. 25 - DEC. 2, 2015

Warming Up The Holidays With Ice Cream Ice cream is not just for summer anymore. More often, Americans are enjoying their frozen treats year-round, even when it feels like an icebox outside.

According to the U.S. Department of Agriculture, the U.S. produces more than 1.6 billion gallons of ice cream and related frozen desserts per year, averaging out to about 21.5 quarts per person.

Nearly 60 percent of ice cream purchases are made at "scoop shops," restaurants and other specialty outlets. One such company that's brought an added dimension to ice cream is Cold Stone Creamery. The direct result of two ice cream lovers' crusade for the perfect ice cream dessert, the business was founded by Donald and Susan Sutherland in 1988-after years of tirelessly searching for ice cream that met their standards of quality, flavor, consistency and variety.

Today, there are more than 1,360 Cold Stone Creamery locations, and the company continues to develop new flavors for all occasions. One of the newest additions, a delectable choice for the holiday season, is Dark Chocolate Peppermint, which will leave people with visions of candy canes dancing in their heads. This premium flavor can be enjoyed by itself or as part of a scrumptious confection.

DARK CHOCOLATE PEPPERMINT HOLIDAY ICE CREAM SANDWICH Serves 8 1. Purchase your favorite Cold Stone Creamery holiday ice cream flavor to go, such as Dark Chocolate Peppermint.

2. Purchase or bake 16 large holidaythemed sugar cookies.

3. Place baked cookies face down on a flat surface.

4. Place a large ice cream scoop on top of one cookie and cover with second cookie.

Press together firmly.

5. Wrap cookies in plastic wrap and place in freezer for 2 hours.

6. Remove from freezer and enjoy!

HOT CHOCOLATE TOPPED WITH DARK CHOCOLATE PEPPERMINT ICE CREAM Serves 4-6 1. Purchase a quart of Cold Stone Creamery Dark Chocolate Peppermint ice cream.

Christmas Gift Guide 2015 Trivia Contest Play to Win $20 HOLIDAY CASH!

HERE’S HOW TO WIN: Simply fill in the answers on the Name ___________________________ trivia contest entry form. Answers Address _________________________ can be found in the Christmas Gift Guide inserted in this week’s Thrifty City/State/Zip _____________________ Nickel. Mail or drop off at your friendly THRIFTY NICKEL at 999 N. Phone __________________________ Congress Ave., Evansville, IN 47715. Deadline is Tuesday, Rules: Must Be 18 years of age and older to play. December 8, 2014. Winner will be Employees and relatives of Thrifty Nickel are not announced in the December 10, eligible. One entry per person.

2014 issue of the THRIFTY NICKEL. 1. Who has a Caramel apple cider? ____________________________________________ 2. Where can you get the Gift that keeps on giving?______________________________ 3. Who is the one stop shop? _________________________________________________ 4. Who is just a little better? ___________________________________________________ 5. Where is the Pre-Turkey Day bash? __________________________________________ 6. Find, Believe It, Live It, Share It. _____________________________________________ 7. What place has Karaoke on Friday & Saturday nights? _________________________ 8. Where can you find Sinclair High Performance Gasoline? ______________________ 9. Where can you get up to a $500 Visa Gift Card with every vehicle purchase? _____ ___________________________________________________________________________ 10. What business is offering a special 0% Interest for 60 months with no money down? ___________________________________________________________________________ 11. Who has a Christmas Room open on Small Business Saturday? ________________ ___________________________________________________________________________ 12. What address can you find furniture, home decor, antiques, and collectibles? ___ ___________________________________________________________________________ 13. Who can lighten your load and do the cooking? ______________________________ 14. Where can you become a member and enjoy unlimited admission? ____________ 15. Who offers a $7.00 lunch special including drink? ____________________________ 16. Where can you get $5.00 off any purchase of $30 or more? ___________________ 17. What business location is 1327 North Fares Avenue? _________________________ 18. Who do you call for mobility packages? _____________________________________ 19. Who was voted best Mexican restaurant for 5 years? _________________________ 20. What business does phone number 812-402-6500 belong to? _________________

NOV. 25 - DEC. 2, 2015

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

Spinach Dip Crescent Wreath INGREDIENTS Wreath 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet Topping 1 box (9 oz) Green Giant® frozen chopped spinach 3/4 cup light sour cream 1/2 cup fat-free mayonnaise 2 tablespoons fat-free (skim) milk 1 tablespoon chopped green onion (1 medium) 1/2 teaspoon seasoned salt 1/2 teaspoon dried dill weed Garnishes 1/4 cup chopped red bell pepper 2 tablespoons chopped green onions (2 medium) 1 tablespoon chopped fresh parsley Green bell pepper, cut into holly leaves Small cherry tomatoes DIRECTIONS 1. Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet.

2. Remove dough from one can, keeping dough in one piece; do not unroll.

With hands, roll dough to 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping, around custard cup.

3. Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 24 slices, slightly overlapping each other, next to but not overlapping first ring. Remove custard cup from center.

4. Bake 13 to 16 minutes or until light golden brown. Gently loosen wreath from cookie sheet, and carefully slide onto cooling rack. Cool completely, about 30 minutes.

5. Meanwhile, cook spinach as directed on package; cool and squeeze to drain.

6. In medium bowl, stir sour cream, mayonnaise and milk until well mixed.

Add spinach and remaining topping ingredients; mix well. Cover; refrigerate until serving time.

7. Place cooled wreath on serving tray. Spread wreath with spinach topping.

Sprinkle with red bell pepper, 2 tablespoons onions and parsley. Decorate with bell pepper “holly leaves” and cherry tomato “berries.” Serve immediately, or cover and refrigerate up to 2 hours before serving.

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Grilled Fresh Vegetable Pizza INGREDIENTS 1 cup fresh small broccoli florets 1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust 2 teaspoons olive oil 1 small yellow summer squash, sliced lengthwise 1/2 cup pizza sauce 2 Italian plum tomatoes, sliced 6 oz. (1 1/2 cups) shredded mozzarella cheese DIRECTIONS 1. Heat grill. In small microwave-safe bowl, combine broccoli and 3 tablespoons water; cover with microwave-safe plastic wrap. Microwave on HIGH for 2 to 3 minutes or until broccoli is bright green. Drain; set aside.

2. Cut 18x12-inch sheet of heavyduty foil; spray with nonstick cooking spray. Unroll dough; place on sprayed foil. Starting at center, press out dough with hands to form 13x9-inch rectangle. Brush dough with 1 teaspoon of the oil. Brush squash with remaining teaspoon oil.

3. When ready to grill, place squash on grill. Invert dough onto grill rack and peel off foil.

Cook on gas grill over mediumlow heat or on charcoal grill 4 to 6 inches from medium-low coals for 3 to 5 minutes or until bottom of dough is golden brown and squash is crisp-tender and grill-marked, turning squash occasionally.

4. Remove squash from grill; place on cutting board. Cut squash into bite-sized pieces. Turn dough; grill 1 to 2 minutes or until bottom is set. Carefully remove from grill. Top crust with pizza sauce, tomatoes, squash and broccoli. Sprinkle with cheese.

5. Return pizza to grill. Cook an additional 3 to 5 minutes or until crust is browned and thoroughly cooked, and cheese is melted.

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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

NOV. 25 - DEC. 2, 2015