Thrifty Nickel Christmas Gift Guide

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

PAGE 2

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

DEC. 10 - DEC. 16, 2015

Old-Fashioned Chocolate Pudding Our homemade, old-fashioned chocolate pudding recipe quickly comes together with a few common pantry ingredients and your trusty whisk! Chocolate pudding is always a treat and can be easily served as an after-school snack or as a yummy dessert.

The secret to great results is to whisk thoroughly and constantly throughout the process. You want all the ingredients to combine—no lumps! And of course, the movement will help prevent scorching the pudding on the bottom of the pan.

The last order of business is to let the mixture cool in the fridge for at least 4 hours before serving. We’re willing to bet good coin that you and your pals will eat our homemade chocolate pudding recipe right out of the bowl, so grab the spoons! prep time 10 mins, cook time 20 mins, total time 30 mins, makes 6-8 servings 1⁄2 cup granulated sugar 3 Tbsp cornstarch 1⁄4 cup unsweetened cocoa 1⁄2 tsp salt 4 egg yolks 21⁄2 cups whole milk 3 Tbsp unsalted butter 1 tsp pure vanilla extract 1⁄2 cup semisweet chocolate chips

REINDEER PLACE CARDS Make reindeer place cards for your guests at this year’s holiday dinner. Twigs and googly eyes make it quick, easy, inexpensive and super cute!

When selecting twigs, choose delicate ones that have several branches. You’ll be able to snip them small enough so they don’t overwhelm your reindeer. If you In a medium-sized saucepan (off the heat), whisk together the sugar, cornstarch, don’t have enough corks, you can buy them by the bag at your local craft store. cocoa and salt until no lumps of cornstarch remain. Whisk together the egg yolks Or you could always host a wine party with your friends!

What you'll need: and milk in a medium-sized bowl until well combined. Pour half of these wet googly eyes ingredients over the dry ingredients in the saucepan and stir until completely wine corks smooth. Add the remaining half of the milk mixture and stir to combine.

Move the saucepan to the stove and cook over medium heat, stirring constantly hot glue gun glue with a whisk until the mixture thickens and starts to bubble. Keep scraping the red map pins bottom of the saucepan to prevent scorching. Once the first bubble rises to the awl surface, turn the heat to low and cook exactly 1 minute more, whisking vigortwigs, cut to size for antlers ously and constantly. name tags Remove the saucepan from the heat and whisk in the butter and vanilla. When Glue two googley eyes onto one cork, using a hot glue gun. completely smooth, add the chocolate chips and stir until combined.

Push a map pin through the cork for the nose.

Pour the pudding through a sieve or mesh strainer into a medium-sized bowl to Using an awl, poke two holes at the top for antlers. Gently push a twig into each remove any lumps. Cover with plastic wrap, pressing the wrap directly onto the hole—they should stay secure without any glue.

Add a name tag, glue the cork to one end then set at each place setting. Done! surface of the pudding to prevent a skin from forming. Cool in the fridge for at least 4 hours or until completely chilled.

DEC. 10 - DEC. 16, 2015

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

PAGE 3

4 cups frozen hash browns 2 lbs ground beef 1⁄2 medium yellow onion, chopped 1 tsp salt 1⁄2 tsp pepper 1⁄2 cup milk 1 can cream of mushroom soup 1 Tbsp chili powder 1⁄2 tsp garlic powder salt and pepper to taste 2 cups sharp cheddar cheese, grated 1 green onion, finely chopped

Hamburger Hash Brown Casserole

Easy Pot Roast This easy pot roast with veggies and herbs makes a flavorful slow cooked allin-one meal. The meat is so tender that it will literally fall apart with your fork and garlic cloves placed inside give it an added boost of seasoning.

It all starts with choosing a great roast.

Look for one that is well marbled with fat to keep the meat from drying out. Just make sure you don’t get one that has too much fat—it tends to shrink when cooked and what you thought was a large roast may end up being much smaller than you envisioned!

Still not sure? Ask someone in the meat department to help you out.

Browning the meat in a skillet first intensifies the flavor and gives it that nice, dark brown color that looks so appealing. You can even use the same skillet for your fresh vegetables.

You’re going to need a heavy pot large enough to cook a decent-sized roast.

Back in the ‘old’ days, pioneers cooked over hot coals using large, cast iron pots with tight lids that kept the braising liquids from evaporating. They must have been on to something because you’ll still get a fork-tender hunk of meat today.

Prep time 20 mins, cook time 4 hours, total time 4 hours 20 mins, makes 8-10 servings What you'll need: 4-5 lbs chuck roast 2 Tbsp oil 5 cloves garlic, peeled 2 medium yellow onions 3-4 medium carrots, peeled and cut into 1" pieces 2 stalks celery, cut into 1" pieces 11⁄2 cups dry red wine 2 bay leaves 2 sprigs thyme 1 can beef broth 1 Tbsp beef bouillon Preheat the oven to 275 degrees then rinse the pot roast under cool water and pat completely dry with paper towels.

Pierce 5 holes evenly spaced around the surface of chuck roast (about 21⁄2"-3" deep), using a sharp paring knife. Next, insert a garlic clove into each of the 5 holes and season all sides of the roast liberally with salt and pepper.

Heat oil in a large skillet over medium-high heat and add the roast carefully to the skillet. Sear each side about 4-5 minutes, allowing the roast to turn a dark shade of brown.

Transfer the roast from the skillet to a heavy Dutch oven then set aside.

Immediately add onions, carrots and celery to the skillet, adding a bit more oil

if necessary. Season the veggies lightly with salt and pepper and cook 4-5 minutes, stirring occasionally. Once they soften slightly and become brown around the edges, add red wine, bay leaves and thyme.

Reduce the wine by half, stirring constantly and scraping all brown bits from the bottom of the skillet. Add the beef broth and bouillon, bring to a boil and continue to loosen anything that sticks to the bottom of the skillet.

Pour the vegetables and broth carefully into the Dutch oven and bake 4-5 hours, turning the roast once halfway through cooking.

Check the roast by piercing with a fork. If it falls apart effortlessly, you’re good to go!

Hash browns and hamburger might be the best combination invented since peanut butter and jelly. Our one-pot-wonder hamburger hash brown casserole contains the most satisfying flavor, and we love the versatility. This meal can be enjoyed any time of day, making the leftovers a lovely bonus.

Onion has never been sexier, and if you want them to really stand out, you can brown the beef by itself first then add the onion after no pink remains. Of course, we love our green onions too, so we made sure to top the finished product with plenty of them before serving—kaaaapow!

Something to keep in mind—enamel pans with non-stick coatings don’t withstand high oven temperatures. It’s imperative to use an ovenproof skillet, preferably cast iron. Just watch your mitts when you’re transferring the skillet to and fro, the pan will be HOT! prep time 35 mins, cook time 20 mins, total time 55 mins, make 6-8 servings

Preheat oven to 350 degrees.

Place a large (preferably oven-proof) skillet over medium-high heat then add oil. When the oil is hot, add the hash browns. Cook without stirring for 5–7 minutes until the bottom becomes golden brown and crispy. Once crispy, transfer hash browns to a plate then set aside—don’t worry if they are still underdone on top—they’ll finish cooking in the oven.

Return skillet to the heat and brown the ground beef with the onions, salt and pepper. When the beef is cooked through and no pink remains, drain grease and return to the heat. Add milk and cream of mushroom soup then stir to combine. Scrape up any of the brown bits left on the bottom of the pan and allow the mixture to come to a bubble.

Reduce heat to medium-low, stir in spices until well combined then remove from heat. If your skillet isn’t oven-safe, transfer the mixture to a 2-qt casserole dish. Otherwise, finish assembling the casserole in the skillet.

Sprinkle 11⁄2 cups of shredded cheese on top of the ground beef mixture, reserving the rest to sprinkle on top. Add hash browns, browned side up, to the top of the casserole then sprinkle with remaining cheese.

Bake 18–20 minutes until piping hot.

Remove from oven then allow it to cool 5 minutes before garnishing with chopped green onion.

PAGE 4

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

Dark Chocolate Walnut Cookies

What you'll need: 12 oz bag bittersweet chocolate chips, 60-70% cacao 1⁄2 cup unsalted butter Chocolaty, chewy and nutty—it’s 3 large eggs everything we love about our dark 1 cup granulated sugar chocolate walnut cookies. These babies 2 tsp pure vanilla extract are prime for dunking in a glass of ice- 1⁄2 tsp baking powder cold milk. The dough only takes 15 1⁄2 tsp salt minutes to prepare, so these tasty little 2 Tbsp strong coffee, cooled morsels are a perfect homemade treat 1⁄2 cup all-purpose flour when the clock’s ticking.

2 tsp cocoa powder 11⁄2 cups chopped walnuts Most cookie dough performs better once chilled, because the flour absorbs Preheat oven to 350 degrees and line the moisture. This results in a fluffier two baking sheets with parchment texture during the baking process. In paper. Melt chocolate and butter in a this recipe, however, the dough gets medium saucepan on low heat, stirring ultra firm, so let the dough set to room constantly until the chocolate is 3⁄4 of temperature until it’s soft enough to the way melted. Remove from heat and scoop. If you want a gluten-free let the mixture sit as the chocolate cookie, try our gluten-free brownie continues to melt. Stir occasionally cookies! until smooth, then set aside.

If you like your cookies chewy, leave them in the oven for 12 minutes. If you’re more of a crunchy person, bake them for the full 14. prep time 15 mins, cook time 12 mins, total time 27 mins, makes 2 dozen cookies

In a large bowl, beat the eggs, sugar, vanilla, baking powder and salt on high speed 5-6 minutes, until the batter is thick, creamy and completely smooth.

Once the desired consistency has been achieved, reduce speed to low and mix in the melted chocolate and coffee until

thoroughly combined.

Fold in flour and cocoa powder just until incorporated, then add the walnuts. Form the cookies by dropping 2 tablespoons of dough onto the parchment paper about 2 inches apart.

(Using a small ice cream scoop really helps with this job!)

Bake cookies 12-14 minutes, rotating baking sheets halfway through the bake time. The cookies are done when the center is set but not firm—don’t overbake them! Remove from the oven, slide the parchment onto a wire rack and allow them to cool. As the cookies cool, they’ll begin to crack and get chewy-ooey delicious!

DEC. 10, - DEC. 16, 2015

Skinny Butternut SOUP SIPPER Soup served for sipping is so much fun– guests feel decadent sipping soup out of Champagne flutes, small bud vases, or even stemmed glassware.

What you'll need: 1 (2–3 pound) butternut squash 2 Tbsp unsalted butter 1 medium yellow onion, diced 4 cups chicken stock 1⁄2 tsp nutmeg Salt and freshly ground black pepper–to taste 1 tsp cinnamon 1 cup plain fat-free yogurt 6-8 stemless Champagne glasses, bud vases or pretty tea cup let's do it Preheat oven to 325 degrees Peel and seed the squash and cut into 1" chunks Place in squash greased casserole dish Roast for 20 minutes or until the squash is soft all the way through, remove from oven and allow to cool Melt butter in a large pot over medium heat Add the onion and cook until it’s translucent, about 3-4 minutes Stir in squash and chicken stock—bring to a boil, reduce heat to low, cover and simmer for 15 minutes.

Working in batches, puree squash mixture in a blender or food processor.

Return blended squash to pot and place over medium heat.

Stir in 1⁄2 tsp nutmeg, and salt, and pepper to taste.

Return soup to a simmer just to re-heat. If the soup is too thick, add a bit more chicken stock or water.

Mix together cinnamon and yogurt in separate bowl.

Serve soup garnished with a small dollop of the yogurt mixture on top. makes: 12 – 4 oz servings

Pinecone Christmas trees Since you’ll be doing some celebrating during the holidays, it’s a great time to save those wine bottle corks to use as the ‘stand’ for the pinecones.

You may have to cut the corks, depending upon their height, to be proportional with the pinecones. Don’t worry if the cut’s a bit jagged—you’ll be gluing the pinecone on top of it. The bottom of the cork will remain smooth and eliminate any wobbles when standing up your ‘tree.’

What you'll need: pinecones, green spray paint, white acrylic paint, artist paintbrush, glitter, wine bottle corks, scissors, hot glue gun, small wooden stars Start by dusting off your pinecones.

Don’t wet them or they will lose their tree-like shape.

Next, paint them with green spray paint. And let dry.

Paint the tips of the pinecones using white paint and a paintbrush. While paint is still wet, sprinkle glitter over the paint. Repeat these steps for the stars and let dry.

Cut wine corks in half using a scissors—don’t worry if the cut isn’t clean.

Add some hot glue to the jagged side and attach the pinecone on top.

Glue wooden stars on the top of each pinecone. Done!

DEC. 10, - DEC. 16, 2015

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

PAGE 5

TURKEY CHILI

Grinch Punch

There’s no need to cook turkey chili all day long. You can get fantastic, hearty results in about an hour with our quick-cooking recipe!

Serve the kids a super fun drink at the holiday party! Making a batch of Grinch punch is effortless—simply mix the ingredients in a large bowl or pitcher then transfer to a resealable plastic container. Set in the freezer overnight and voila—when you’re ready to serve this electric green fantasma, you can scoop it into individual glasses or serve it in a punch bowl so guests can help themselves.

This recipe is definitely on the sweet side, but it’s easy to modify if you want to go lean. Just swap the regular pineapple juice for the unsweetened variety and reduce the sugar by half!

What you'll need: 4 cups pineapple juice, 1 packet lemon-lime fruit drink powder 2 cups sugar, 4 cups water, 6 oz limeade concentrate, ginger ale or green citrus soda Mix all the ingredients except soda together in a pitcher or bowl then transfer to a large plastic container. Place in freezer overnight. Once frozen, scrape contents into a glass then add a splash of ginger ale or green citrus soda. Enjoy! makes: 8-10 servings

We use mashed pinto beans to give our turkey chili a rich thickness. It tastes like it’s been simmering for hours—and you don’t even need to add any starch.

Canned beans bring the chili together faster, making it perfect for the stovetop. But you can still make this a classic slow cooker meal, too.

If you have time to wait and prefer the slow cooker, just brown turkey on the stove first. This seals in the flavor. Then, just add it to the slow cooker with the rest of your ingredients and cook on low for 6–8 hours or high for 31⁄2–4 hours. prep time 20 mins, cook time 55 mins, total time 1 hour 15 mins, makes 6-8 servings What you'll need: 2 tsp olive oil 1 lb lean ground turkey 1 yellow onion, diced 1 green bell pepper, diced 4 cloves garlic, minced 1⁄2 tsp salt 1⁄2 tsp black pepper 2 Tbsp chili powder 1 tsp paprika 1⁄2 tsp dried oregano 1⁄2 tsp ground cumin 28 oz can crushed tomatoes 14.5 oz can chicken broth 16 oz can kidney beans, drained 2 cans pinto beans, drained and divided hot sauce to taste Place a large pot over medium-high heat then add oil and ground turkey. Cook 6–8 minutes until browned, breaking it into chunks as it cooks.

Stir in onion, bell pepper, garlic, salt and pepper then cook for about 5 minutes, until softened. Add chili powder, paprika, oregano, cumin and cook for 1 additional minute.

Add crushed tomatoes, chicken broth, drained kidney beans and 1 can of drained pinto beans. Bring to a boil then reduce heat to low, cover and simmer for 30 minutes.

In a small bowl, add remaining can of pinto beans and mash them into a paste with a fork using a small amount of liquid from the pot to loosen the mixture if necessary. Add mashed beans to the chili and stir to combine.

Allow the chili to simmer, uncovered, until it reaches desired thickness. Remove from heat, season to taste with salt, pepper and

PAGE 6

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

DEC. 10, - DEC. 16, 2015

SLOW COOKER FRENCH ONION SOUP Need some inspiration for a mid-week meal? We’ve got a classic favorite that you will love once you see how easy it is to prepare. Our slow cooker French onion soup is simple and delicious!

While you prepare this recipe, don’t be intimidated by the onions practically overflowing from the slow cooker. They will cook down to 20 percent of their volume over the course of 8-9 hours. The slow cooker will caramelize the onions so the finished product will be beefy and sweet, not oniony.

One of the best parts of this soup is the top. Don’t leave the kitchen for last step when the soup is under the broiler. The cheese will become melted and bubbly–but should only take 30 seconds, so don’t take your eyes off the prize! Enjoy! slow cooker French onion soup recipe prep time 20 mins, cook time 10 hours, total time 10 hours 20 mins, makes 4-6 servings What you'll need 6 medium yellow onions sliced thinly 4 Tbsp (1⁄2 stick) unsalted butter 1 Tbsp beef bouillon 2 sprigs thyme 1⁄2 cup dry red wine 2 cans beef consommé 1 cup water 2 Tbsp cornstarch 1⁄4 cup water hearty day old bread or toast, thick sliced 2 cups Gruyere or Swiss cheese, shredded Turn slow cooker to high and add butter. Add onions, bouillon and thyme the pour wine into slow cooker.

Cover and allow to cook 7-8 hours (onions will be soft and dark brown). Pour 2 cans beef consommé and 1 cup water into slow cooker and stir to combine. Cook for 1 hour.

Remove thyme stems and test for seasoning. Mix cornstarch and 1⁄4 cup cold water together in small bowl then stir cornstarch mixture into soup. Allow to cook an additional 30 minutes.

When ready to serve, preheat oven on broil setting. Arrange individual oven safe bowls on a baking sheet. Ladle soup into bowls, filling to 1⁄2" from top. Place a piece of bread on top of each portion of soup and top with shredded cheese. Place under broiler until cheese is melted and bubbly (do not walk away! this will take only about 30 seconds to 1 minute).

Serve and enjoy!

DEC. 10, - DEC. 16, 2015

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

PAGE 7

NOV. 27 - DEC. 4, 2013

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013

PAGE 7

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

PAGE 8

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

Honey Baked Ham Any time we’re faced with feeding a large crowd, we break out the ham! Honey baked ham comes together in a snap and your guests will love the sweet and tangy flavor in this recipe.

When ham is spiral sliced, it’s even easier to serve. That’s because you don’t have to carve up the entire ham at once—everyone can just slice off the amount they want to eat!

DEC. 10, - DEC. 16, 2015

Homemade Butterfinger Bars Most of us have a favorite candy we’ve tried to replicate at home but it usually falls a little short. We’re proud to say that we’ve come up with a recipe for homemade Butterfinger bars that’s actually better than the original—really!

It’s all about texture when it comes to these sweet and savory babies. They’re still crunchy but not nearly as brittle so they don’t stick to your teeth. In fact, they’re so light you’ll have to hold yourself back from eating too many!

Working with hot sugar syrup can get a bit dicey so you may want to keep a bowl of ice water nearby. Using a large, heavy-bottomed pot instead of one that is thin not only distributes the heat more evenly but also lessens the chance of getting yourself burned. That syrup needs space to bubble up!

We use pre-cooked ham because it’s widely available and is ready in a fraction of HOMEMADE BUTTERFINGER BARS RECIPE the time. Serve it up cold or hot…it’s delicious no matter what! prep time 15 mins prep time5 mins, cook time2 hours 10 mins, total time2 hours 15 mins, makes1216 servings What you'll need: 1 spiral sliced, bone-in ham, fully cooked (8-10 lbs) 1 cup honey 1 cup brown sugar 1 Tbsp Dijon mustard

Preheat oven to 275 degrees and place a rack in the bottom of the oven.

Unwrap the ham and be sure to remove any plastic that the processor added for handling. (Usually they will add a plastic ‘button’ over the end of the bone.)

Place the ham face down in a baking dish or roasting pan and wrap tightly with aluminum foil.

Place the ham in the oven and bake for about 12-15 minutes per pound or until heated through.

While the ham is baking, stir together the honey, brown sugar and Dijon mustard.

Set aside.

When the ham is heated through, remove it from the oven and increase the temperature to 425 degrees. Remove the foil and spoon the glaze over the outside of the ham.

When the oven has reached 425 degrees, return the ham (uncovered) to the oven and bake for 10 minutes. Remove from the oven and allow the ham to rest for 10-15 minutes before serving.

cook time 20 mins total time 35 mins WHAT YOU'LL NEED 11⁄2 cups granulated sugar 1⁄4 cup water 11⁄2 cups light corn syrup 1⁄2 tsp salt 1⁄2 tsp pure vanilla extract 11⁄2 tsp baking soda 21⁄2–3 cups chunky peanut butter 12 oz bag milk chocolate or semisweet chocolate chips LET'S DO IT Butter a large baking sheet very well then set aside.

Add sugar, water, corn syrup and salt to a large, heavy-bottomed saucepan—you want one that’s large enough to allow the mixture to expand by at least 5 times. Place it over medium-high heat and bring to a boil, stirring frequently with a wooden spoon until the sugar has dissolved. Place a candy thermometer into the sugar mixture and allow the syrup to heat until it hits 290–295 degrees.

While the syrup is heating, stir together the vanilla and baking soda in a small bowl then measure out the peanut butter and place in a separate bowl. Don’t skip this step! These ingredients need to be added while the sugar syrup is very hot, so you will not have time to measure ingredients or dig peanut butter out of the jar.

When the syrup reaches 290–295 degrees, remove from heat and stir in the vanilla/baking soda mixture. The mixture will bubble furiously, but stir constantly and mix thoroughly, being careful not to be burned by rising steam. Working quickly but carefully, add the peanut butter to the hot syrup and stir to completely combine. Immediately transfer the mixture to the baking sheet then spread or press it until 1⁄4" thick. Set aside to cool.

After the candy has cooled to room temperature, melt the bag of chocolate chips in the microwave. Heat the chocolate 30 seconds, stir, then continue heating in 15-second intervals, stirring after each, until the chocolate is 80%–90% melted. Remove from microwave and continue stirring until the remaining chocolate is melted.

Spread the melted chocolate in a thin layer over the top of the candy then set aside to allow the chocolate to set. Slice into bars and serve chilled or at room temperature to an awestruck audience.

Enjoy!

DEC. 10, - DEC. 16, 2015

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

PAGE 9

PAGE 10

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

DEC. 10, - DEC. 16, 2015

In a medium-sized bowl, whisk together egg yolks, sugar, vanilla and salt until blended and smooth. Add heavy cream to a small saucepan then place over medium-low heat until steaming, but not boiling.

Our eggnog bread pudding with vanilla sauce is everything you’re looking for in a Whisk egg yolk mixture and begin slowly drizzling in 1⁄2 cup of the hot cream. Do not holiday feast! Serve this for Christmas Eve dessert or eat it for breakfast on New Year’s rush this process, and be sure to whisk constantly. The point is to slowly warm the egg Day. No matter how you dish it up, it’s delicious and appropriate! yolks without cooking them. Once half of the cream is blended into the egg yolk mixture Grab a fresh-baked French loaf from your local supermarket to save you the trouble of it should be safe to pour in the remaining cream while still whisking. Blend everything making bread from scratch! It’s inexpensive and perfect for bread pudding. thoroughly then return the entire mixture to saucepan.

Making the sauce for our eggnog bread pudding couldn’t be easier. Just use moderate Place saucepan over medium-low heat and cook the vanilla sauce, stirring constantly, heat and make sure to take your time incorporating the hot cream into the yolks. If your until it thickens to the point that it will coat the back of a spoon. The sauce will be done sauce has a few lumps—no problem! Just strain the sauce prior to serving and no one will just before it begins to bubble, so if you see a bubble form, you know it’s ready. Serve be the wiser! the sauce warm, or at room temperature drizzled over a nice thick slice of the eggnog bread pudding. Enjoy! prep time 30 mins, cook time 30 mins, total time 1 hour, makes 9 servings What you'll need: bread pudding 6 cups day-old French bread, cubed (about a 12 oz loaf) Making salt dough gift tags is a great family project that challenges the kids to be creative!

2 cups eggnog Kids are always eager to make cutout cookies. Why not have them mix a batch of salt dough and 4 large eggs make personalized gift tags instead?

Leave the dough natural or add food coloring before rolling it flat. Once the shapes have been 3 Tbsp brown sugar cut, it’s easy to personalize each tag with letter stencils or stamps. Use a straw to poke a hole at 1 tsp cinnamon one end so a ribbon can be looped through it.

2 tsp pure vanilla extract or light rum Allow salt dough gift tags to air dry for 48 hours or bake for 45 minutes in a toaster oven to 2 Tbsp unsalted butter, melted speed things along. When dry, let the kids go wild with glitter, paint, markers—just about vanilla sauce anything—to decorate. They’ll beam with pride at the results.

4 large egg yolks ? cup granulated sugar SALT DOUGH GIFT TAGS GIFT TAGS 2 tsp vanilla extract or vanilla bean paste INSTRUCTIONS 1. Lightly flour rolling pin, hands and * 1 cup salt pinch of salt parchment paper. * 2 cups all-purpose flour 1 cup heavy cream 2. Roll dough on parchment to 1⁄2” thick

EGGNOG BREAD PUDDING

DIY Salt Dough Gift Tags

Preheat oven to 350 degrees then butter a 2-qt or an 8" x 8" casserole dish. Place cubed bread into a large bowl then set aside. In a separate bowl, beat together the eggnog, eggs, brown sugar, cinnamon and vanilla until completely combined and the sugar has dissolved.

Pour eggnog mixture over bread cubes then toss lightly to coat. Spoon bread into prepared casserole dish then drizzle with melted butter. Bake 30–35 minutes or until the custard has set and the top just begins to turn golden brown. Remove from oven then set aside to cool while you prepare the sauce.

* 1 cup warm water gift tags * salt dough * rolling pin * parchment paper * extra flour * cookie cutters * plastic knife * straw * acrylic paint, puff paint, glitter, stamps, stamp pad * ribbon LET'S DO IT–SALT DOUGH 1. Mix salt and flour in medium bowl. Stir in water slowly. Mix well with wooden spoon until you achieve a doughy consistency.

2. Knead dough about 5 minutes by hand to make smooth; knead longer if needed.

3. Store dough in an airtight container to prevent drying and preserve for several days.

(don’t make the dough too thin or it could crack while drying).

3. Cut out shapes using cookie cutters or knife (flour dust cutting utensils and stamps to prevent them from sticking to the dough).

4. Remove excess dough and place back in container for later use.

5. Use straw to create hole for ribbon to hang.

6. Continue dusting rolling pin, hands and surface with flour as you work.

7. Use letter stamps to create names and words.

8. Use end of knife to press shapes into dough.

9. Let ornaments air dry on parchment about 48 hours. Bake in the oven or toaster oven for 45 minutes at 200 degrees, longer if thicker to speed up the drying process.

10. Decorate tags once dry.

11. Cut ribbon and tie through loop.

12. Write the date or a note in fine point permanent marker on the back of tags for your recipients to remember (optional).

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 22, 2015. Winner will be Employees and relatives of Thrifty Nickel are not announced in the December 24, eligible. One entry per person.

2015 issue of the THRIFTY NICKEL. 1. Where can you save $3,000 on a RTV X900 Side By Side? _____________________ 2. Where should you book your holiday parties? _________________________________ 3. What store has a green dinosaur in its image? ________________________________ 4. What business is offering up to a $500 Visa Gift Card with every vehicle purchase? ___________________________________________________________________________ 5. What business is offering 40% off diamond studs? ____________________________ 6. Where do you go to find information about zoo memberships? __________________ 7. What number do you call for carry ins and family get togethers? ________________ 8. What three businesses wish America a Merry Christmas and a Happy New Year? ___________________________________________________________________________ 9. Which business has a cat in a hat in their ad? _________________________________ 10. What business is having a Tempur-Breeze event? ____________________________ 11. What business has a Peace on Earth Dove in their ad? _______________________ 12. Who has wine baskets? ___________________________________________________ 13. Who has a 3 year labor warranty? __________________________________________ 14. Find “Nobody But Santa Has Better Deals Than Us!” _________________________ 15. Who says “Just In Time For The Holidays!” __________________________________ 16. Find Great One Divine ____________________________________________________ 17. Find 7th Annual __________________________________________________________ 18. Who has a Pro Staff 5? ____________________________________________________ 19. Who has 20% off all clothing? ______________________________________________

DEC. 10, - DEC. 16, 2015

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

PAGE 11

DIY CINNAMON CHRISTMAS TREE Make our DIY cinnamon Christmas tree for a nice change of pace from the ordinary evergreen. The pleasant aroma of cinnamon sticks will have you looking for cookies!

It’s not difficult to construct our unique looking tree. We used a round walnut plaque as our base. Its rugged edge gives our cinnamon Christmas tree a rustic and natural appeal.

Add a topper and you’ll have a spectacular little tree that packs a powerful punch of sweet smelling cinnamon.

This post includes links to purchase items you’ll need from our affiliates.

DIY CINNAMON CHRISTMAS TREE INSTRUCTIONS WHAT YOU'LL NEED * * * * * * * * * * * * * *

ruler pencil 4 - 12” cinnamon sticks 4 – 8” cinnamon sticks 4 – 10” cinnamon sticks 4 – 6” cinnamon sticks 4 – 4” cinnamon sticks 4 – 2 1⁄2” cinnamon sticks box cutter round walnut plaque wooden spool jute twine hot glue gun and glue cinnamon essential oil (optional)

LET'S DO IT 1. Measure cinnamon sticks to length needed, mark with pencil.

2. Score pencil mark with box cutter around cinnamon stick.

3. Place the stick on the floor at a 45º angle while holding with your hand and apply pressure on the stick with your foot to snap where you’ve scored (don’t worry if it’s not a perfect break, cinnamon sticks aren’t perfect and imperfections add character). Repeat for all sticks.

4. Scrape sticks with box cutter to add texture and intensify cinnamon scent.

5. Measure and mark center of wood base.

6. Hot glue wood spool in center of base.

7. Crisscross 2 - 12” sticks (place a dab of hot glue between the sticks to keep them from moving).

8. Wrap jute around center of sticks to secure.

9. Tie knot and cut excess string.

10. Hot glue sticks to top of spool, holding in place until glue cools and hardens.

11. Repeat for all sticks as you work up tree, making sure to center sticks as you build upward so the tree doesn’t wobble.

12. Adorn with tree topper.

13. Finish by gluing more twine around the center to hide any extra glue and add more stability.

PAGE 12

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015

DEC. 10, - DEC. 16, 2015