2013 Christmas Gift Guide LOOK INSIDE FOR GREAT GIFT IDEAS GET THEM WHAT THEY REALLY WANT THIS YEAR! PLAY THE TRIVIA CONTEST ON PAGE 8 FOR YOUR CHANCE TO WIN $20
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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013
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Bringing A New Twist To The Holiday Table (NAPSI)—Americans have long celebrated the holiday season with the classic favorite, homemade pumpkin pie. This year, treat family and guests to a delicious new twist on the pumpkin pie standard. Topped with whipped cream and warm Biscoff sauce, this unique recipe elevates the beloved tradition to a new level of indulgence. BISCOFF PUMPKIN PIE Pastry for a 10-inch deep-dish pie shell or 1 refrigerated rolled pastry 1⁄2 cup Biscoff Spread 1⁄2 cup sugar 2 large eggs 1 (15 oz.) can solid pack pumpkin 1 (12 oz.) can evaporated milk 1 teaspoon cinnamon 1⁄2 teaspoon ground ginger 1⁄4 teaspoon nutmeg Whipped Cream with Biscoff Spread sauce*
Bake 10 minutes; reduce oven temperature to 350º F. Continue to bake 35 to 40 more minutes or until center is set. Cool on wire rack at least 2 hours before serving at room temperature or chilled with desired topping. Makes 8 servings. Whipped Cream with Biscoff Spread sauce: In a medium bowl, whip 1⁄2 cup whipping cream with a hand mixer until soft peaks form; add sugar to desired taste and whip until stiff peaks form. Heat 11⁄2 cups of Biscoff Spread in microwave for 45 seconds or until melted. Top each slice of pie with whipped cream and drizzle with warm sauce.
Heat oven to 425º F. Line a 10-inch deep-dish pie plate or quiche dish with pastry; flute edges. Whisk together Biscoff Spread, sugar and eggs in a large bowl. Stir in Biscoff Spread was created using Biscoff Cookies remaining ingredients; whisk well (those little caramelized crisps you've likely had on a and pour into dish. Delta Air Lines flight) and has the same lightly sweet
taste, but with a smooth, creamy texture. It is low in sugar, contains 88 calories per serving and is an allnatural, nut-free alternative to peanut butter. For additional Biscoff Spread recipes, including festive Chocolate Truffles, Tiramisu and more, visit www.biscoff.com.
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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013
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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. 2. Prepare favorite hot chocolate recipe as desired. 3. Scoop one serving of ice cream over hot chocolate and serve with a spoon.
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• Score the ham before you place it in the oven by making crisscross cuts with a sharp knife about 1⁄4 inch deep, then add a delicious glaze during the last 30 minutes of cooking/reheating time. A Word From An Expert Anyone can prepare a delicious ham, especially with the help of the hotline, says Diane Morgan, author of
Holiday Ham: The Meal That Keeps On Giving (NAPSI)—Serving up a delicious ham for the holiday table can be easy and stress-free. That’s especially true when you can get help from the experts on standby at the Kentucky Legend Ham Hotline—(866) 343-5058— open from 9 a.m. to 7 p.m. Eastern Time, Monday through Friday, from November 8 through December 30. They can even offer
some creative ways to prepare any leftovers. How To Ham It Up Their top ham prep tips include: • Allow 1⁄4 to 1/3 pound per person if the ham is boneless; ®˜ to 1⁄2 pound for bone-in hams. • Most hams are precooked (read the label) and require only gentle reheating at 325° F to an internal temperature of 140° F.
more than 16 cookbooks. “Ham is a very versatile choice for the holiday table,” she says. “And the leftovers can be used in endless ways, from sandwiches and omelets to easy and economical casseroles and soups.” How Come A Ham Hotline? Launched in response to the many calls received regarding ham preparation, the Kentucky Legend Ham Hotline is the first hotline dedicated just to ham. From ham selection and preparation to carving and serving up leftovers, the hotline is there to help. Here is one recipe suggestion: Ham Tacos 2-3 cups Kentucky Legend Ham, finely diced 1 cup chopped onions 1 tablespoon olive oil 1 cup mild prepared salsa 1 teaspoon ground cumin Sauté onions in olive oil in large skillet until soft. Add ham, salsa and cumin; heat through. Place in hard or soft taco shells; add fixings (lettuce, tomato, shredded cheese, sour cream, guacamole, jalapeños) and serve.
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Fisher Offers Fresh Tips For Cooking With Nuts This Holiday Season (NAPSI)—Planning your holiday menu? Don’t forget the nuts! From stuffing to salads, nuts are one of the easiest ways to add flavor and crunch to your holiday favorites. Not just for brownies anymore, nuts are so versatile they can make any recipe a hit at the holiday dinner table. 1. Bake them in—One of the best ways to cook with nuts is to bake them right into your cakes, breads, muffins, cookies and other holiday favorites. To get the most out of your holiday baking, add toasted nuts to the batter. Toasting the nuts releases their essential oils, making them more fragrant and flavorful, and adding that special crunch to your baked goods. 2. Top it off— Nuts also make a great topping to holiday dishes. Add a layer of pecans to your sweet potato c a s s e r o l e . Chopped walnuts also make great toppings to frosted cakes. And what would the holidays be without a sweet and delicious pecan pie? Nuts are incredibly versatile and go beyond your holiday dinners. For a festive brunch, top off yogurt or oatmeal with some fresh walnuts. 3. Mix them up—Make your green beans more flavorful and exciting with fresh almonds. Look for flavor combinations that bring out the ingredients in your recipe. Walnuts and cranberries are a classic holiday pair. Mixing cranberries and walnuts into your salad and stuffing is a simple way to add flavor to your classic holiday dishes. To help keep your nuts crunchy and delicious, be sure to store them in a cool, dry place. 4. Keep ‘em fresh—Fisher Nuts has created a new Freshness Seal Bag with a press-to-seal closure that locks in freshness and preserves the flavor and crunch of the nuts after opening. The stand-up design also features an expandable bottom that opens into a flat base, allowing it to stay upright. The upright design makes it easier to scoop the nuts right out of the bag and into a mixing bowl. It also makes it more convenient to store in the pantry or freezer in between uses. For more information and holiday recipes, visit www.fishernuts.com.
RASPBERRY WALNUT SALAD Dressing: 8 Tbsp. white wine vinegar 1-1⁄2 tsp. fresh lemon juice 1 clove garlic, minced 1-1⁄2 tsp. granulated sugar 1⁄2 tsp. salt 1/8 tsp. ground black pepper 1/3cup vegetable oil
SALAD: 1 package (10 oz.) mixed salad greens 1 small cucumber, thinly sliced 1⁄2 cup Fisher Chef’s Naturals Walnuts 1 package (6 oz.) fresh raspberries For dressing, whisk vinegar, lemon juice, garlic, sugar, salt and pepper in small bowl. Slowly add oil, whisking until well blended. Cover and refrigerate 4 hours or overnight to blend flavors. For salad, combine mixed greens, cucumber slices and walnuts in serving bowl. Whisk dressing; drizzle over top. Toss salad to coat. Scatter raspberries over top. Serve immediately. Yield: 4 servings
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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 2013
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Christmas Gift Guide 2013 Trivia Contest Play to Win $20 HOLIDAY CASH!
HERE’S HOW TO WIN: Simply fill in the answers on the trivia Name ________________________________ contest entry form. Answers can be found in the Christmas Gift Guide inserted in this Address ______________________________ week’s Thrifty Nickel. Mail or drop off at City/State/Zip __________________________ your friendly THRIFTY NICKEL at 999 N. Congress Ave., Evansville, IN 47715. Phone _______________________________ Deadline is Tuesday, December 3, 2013. Rules: Must Be 18 years of age and older to play. Employees and Winner will be announced in the December relatives of Thrifty Nickel are not eligible. One entry per person. 5, 2013 issue of the THRIFTY NICKEL.
Perfect Pumpkin Pie PREP TIME 15 Min COOK TIME 55 Min READY IN 1 Hr 10 Min Original recipe yield 1 - 9 inch pie INGREDIENTS 1 (15 ounce) can pumpkin 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (9 inch) unbaked pie crust DIRECTIONS 1 Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. 2 Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
1. Who is located at 1432 North Fares Ave.? ___________________________________________________ 2. Find the ugly Christmas sweater in this ad... __________________________________________________ 3. Where can you find “It’s just a better deal!” __________________________________________________ 4. Who is having The Vintage Rendition? ______________________________________________________ 5. Who is a member of the National Frame Builders Assoc.? _______________________________________ 6. Who has successfully served the area since 1952? ____________________________________________ 7. Who’s phone number is (812)476-4500? ____________________________________________________ 8. Who has “jewelry for your lifestyle?” _______________________________________________________ 9. Where can you find washers, dryers, refrigerators & stoves for $125 and up? _______________________ 10. Where is the best place to find jewelry on the square in Boonville? _______________________________ 11. Where can you find bunk beds for as low as $179? ___________________________________________ 12. What business is located on 4612 Vogel Rd.? ________________________________________________ 13. What local business helps clean out attics, garages, houses & businesses? ________________________ 14. Who is the only authorized sales & service center for Makita? ___________________________________ 15. What restaurant is located by Lynch & Green RIver Rd. next to Schnuck’s? _________________________ 16. Where can you find pre-owned scooters for as low as $500? ____________________________________ 17. Who offers $7.00 lunch specials (includes drink)? ____________________________________________ 18. Where can you find catfish, shrimp, & hot wings all at wholesale prices? __________________________ 19. What company is located at 943 North Park Drive? ___________________________________________ 20. Where can you get $3 off an $18 or more purchase? __________________________________________ 21. Where can you get up to a $500 Visa gift card with every purchase? ______________________________ 22. Where can you get you picture taken with Santa on Dec. 8th from 1-3 pm? _________________________ 23. Where can you get what you want without credit? ____________________________________________ 24. Where can you pick one for $5 for every $35 spent? __________________________________________
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Simple Ways To Celebrate The Holidays Whether you call it a "soiree," "bash" or "gettogether," 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.
Have A Holiday Dessert Party With A Peppermint Twist (NAPSI)—An easy way to entertain during the holidays is to have a dessert party. It's great for the host because the time needed to make and serve dessert and beverages is much less than when a whole meal is planned. And guests almost always have time to make one last stop for something sweet, no matter what else is happening on a particular evening. Here are a few hints to make your dessert party a little sweeter: • Think red, white and pink instead of the usual red and green when coming up with decorations and recipes to serve family and friends. Tuck candy canes of various sizes in centerpieces and vases for an unexpected bit of fun. • Save time and trouble for yourself by preparing the desserts ahead of time. That way, you too can enjoy the party and spend time with your guests. • Serve the perfect holiday pair— frosty peppermint just tastes like the holidays and creamy chocolate is always popular. Combining the two can be even more delightful when you put out a pair of decadent desserts such as these made with Dreyer's or Edy's Slow Churned Peppermint Light Ice Cream. With half the fat and one-third fewer calories than regular ice cream, no one has to leave feeling like a bowl full of jelly. UPSIDE-DOWN PEPPERMINT ICE CREAM CAKE 1 box chocolate cake mix completely. Remove from pan and cut the rounded top off one of the cakes to make one even layer. Wrap and freeze the second cake for later use. Soften ice cream at room temperature for 5-10 minutes. Wash pans and dry completely. Line them with plastic wrap or parchment. Carefully spread the ice cream in the pan using the entire container. Freeze for one hour or until very firm. Remove from freezer and spread the frosting over the ice cream and put the trimmed cake over the frosting. Cover tightly and freeze overnight. To
serve, let frozen cake sit at room temperature for about 5 minutes. Unwrap and invert cake onto serving dish. Remove plastic wrap or parchment from the ice cream. Sprinkle crumbled pieces of peppermint candies over top of cake. Serve slices with whipped cream and garnish with candy canes, if desired. PEPPERMINT ICE CREAM LOLLIPOPS 1 container Dreyer's/Edy's Slow Churned Peppermint Light Ice Cream Lollipop sticks 4 oz bittersweet chocolate or chocolate chips 4 oz white chocolate or white chocolate chips 2 tablespoons vegetable shortening Holiday sprinkles and candies Place a plate or other flat surface lined with parchment paper in the freezer for 15 minutes. Make round scoops of ice cream and place on parchment. Put a lollipop stick in each scoop of ice cream and freeze for 1 hour or up to 24 hours. When you are ready to dip the lollipops, melt chocolate and 1 tablespoon shortening in a bowl in the microwave. Use 20-second intervals until smooth. (Should take 40-60 seconds and no longer. Do not scorch the chocolate.) Let sit while repeating the process to melt the white chocolate and 1 tablespoon of shortening in the microwave until smooth. Place different sprinkles in separate small bowls. Dip each lollipop halfway into the chocolate and dip into sprinkles. Immediately put back into freezer to set. Repeat with remaining ice cream. Freeze completely before serving. For more holiday ice cream dessert ideas and recipes, visit www.icecream.com. Peppermint ice cream takes the cake in this delicious dessert. Ice cream lollipops can please guests of any age.
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.
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Bring Orchard Goodness To Your Table (NAPSI)—On crisp days, it can be delightful to come home to a warm dessert baked up with fresh apples. Good For You For many, it’s even better when the batter is made without butter but with Pompeian Extra Light Tasting Olive Oil instead, since it’s cholesterol free and has only a third as much saturated fat as butter. Plus, you only use about threequarters as much. Olive oil can be a major source of monounsaturated fat in the diet. These do not raise LDL (“bad”) cholesterol and are a source of vitamin E. Good Tasting What’s more, the delicate flavor of this oil means it results in sweet, moist baked goods such as this delicious German Apple Cake: GERMAN APPLE CAKE Cake Ingredients 2 cups flour 2 tsp. cinnamon 1 tsp. baking soda 1⁄2 tsp. salt 3⁄4 cup Pompeian Extra Light Tasting Olive Oil 2 cups sugar 3 eggs 2 tsp. vanilla extract 4 cups peeled, chopped apples TOPPING 1⁄2 cup chopped walnuts 1⁄4 cup brown sugar 1⁄4 cup all-purpose flour 1 tsp. cinnamon 1⁄4 cup Pompeian Extra Light Tasting Olive Oil Coat a 9-inch springform pan with cooking spray. In a small bowl, combine topping ingredients and mix together until large crumbs form. Combine first four cake ingredients. In a large bowl, beat olive oil and sugar. Add eggs one at a time, beating in between additions. Beat in vanilla extract. Add dry ingredients and beat on low speed, just until mixed. Batter will be thick. Fold in chopped apples. Transfer batter to prepared pan and sprinkle with topping. Bake at 350° F for 1 hour or until a toothpick inserted into center of cake comes out clean.
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Light And Lively Dips For Holiday Celebrations (NAPSI)—Fashionably slim California endive (pronounced on-deev) spears with their intriguing bittersweet flavor make a crisp dipper for an array of colorful dips. Kids love endive’s juicy crunch, especially when scooping up “pretty in pink” raspberry dip. And, each endive “slimmer dipper” has just one calorie. California endive is less expensive by the pound than most chips and crackers and lasts up to two weeks refrigerated—and there’s no need to wash or spin them dry. To store, wrap endive in a moistened paper towel then place inside a plastic bag in the vegetable compartment of your refrigerator. With these easy, make-ahead dips, you’ll be eating deliciously healthy while celebrating the holidays in style! CARROT-ORANGE DIP Makes about 2 cups, serves 8 to 10 1 lb carrots, peeled and sliced 3⁄4 cup frozen orange juice concentrate, thawed 3 Tbsp extra-virgin olive oil 2 Tbsp peeled and chopped fresh ginger 1 tsp ground cumin 1⁄2 tsp ground cinnamon Salt and freshly ground black pepper Combine the carrots, juice, oil and ginger in a medium pot and bring to the boil. Reduce heat to low and simmer 20 minutes, stirring occasionally, or until carrots are very soft. Cool to room temperature. Combine carrot mixture with remaining ingredients and chop finely in a food processor. Season with salt and pepper to taste and serve with endive spears. YOGURT AND CUCUMBER DIP Makes about 2 cups, serves 8 to 10 1 medium seedless cucumber, peeled and grated 1⁄4 tsp salt 1 cup plain Greek yogurt 1⁄2 bunch scallions, finely chopped 1 clove garlic, minced (optional) 2 Tbsp chopped fresh dill, or 2 teaspoons dried dill Freshly ground black pepper to taste
Mix cucumbers with salt and marinate 15 minutes at room temperature, or until liquid comes out of cucumbers. Drain gently pressing out excess liquid. Combine with remaining ingredients and serve with endive spears. ROMESCO DIP Makes about 2 cups, serves 8 to 10 4 Tbsp extra-virgin olive oil, divided 1 Tbsp roughly chopped garlic 1 cup garlic croutons 1 (16-ounce) jar roasted red peppers, drained 1 cup unsalted whole roasted almonds or hazelnuts 2 tsp sweet smoked paprika or paprika 1 tsp hot red pepper sauce (optional) 2 Tbsp red wine vinegar Salt to taste Combine 2 tablespoons oil and garlic in a small pan and cook until fragrant but not browned, about 1 minute. Cool; combine with remaining ingredients and chop finely in a food processor. Season with salt and serve with endive spears. RASPBERRY-YOGURT DIP Makes about 2 cups, serves 8 to 10 1 cup walnuts 1 cup frozen raspberries, thawed and drained 1 cup plain Greek yogurt 1 Tbsp fresh lime juice 1 tsp finely grated lime zest 2 Tbsp honey 2 Tbsp confectioners’ sugar Process walnuts in food processor until finely ground. In a large bowl, fold ground walnuts with remaining ingredients. Serve with endive spears. For more delicious endive recipes, visit www.endive.com.
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