2013 Christmas Gift Guide LOOK INSIDE FOR GREAT GIFT IDEAS GET THEM WHAT THEY REALLY WANT THIS YEAR!
HE PLAY T TEST CON A I V I R T FOR 8 E G ON PA HANCE C YOUR $20 N I W O T
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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013
DECEMBER 12-18, 2013
Gift Giving Gets Personal Some of the best gifts this holiday season are the ones that people take personally. That's the word from trend watchers who say affordable, customized presents that include favorite photos, messages and other personal touches can be found for most anyone on your gift list. Try these suggestions: Make It Count Consider making a donation to a favorite charity in your recipient's name. Many groups offer certificates of thanks to donors that can be customized with a friend's or loved one's name. Wear It Well Search the Web for sites that let you create customized T-shirts, sweatshirts or hats. Personalize the clothing with a funny saying or photo. You can even find sites that let you customize everyday items such as dishes, towels and even bedspreads. Most Wonderful Time All Year Try visiting a Web site such as www.fedex.com/gifts to design a customized wall or desktop calendar, complete with treasured photos, personal messages and more. The calendars can be a great--and sentimental--gift that keeps on giving to friends and family throughout the year. Basket Of Fun You might give a gift basket filled with items that reflect the personality or interests of the recipient. For instance, a dog lover may appreciate a photo book of pooches and a designer leash complete with Fido's name embroidered down the side. you care. Fill a scrapbook with memories of times past but also symbols Fun Memories of future fun, such as pictures of palm trees to symbolize a vacation, Scrapbooks can be an inexpensive and simple way to show someone or photos of bridal gowns if there's a wedding in the future.
DECEMBER 12-18, 2013
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013
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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013
DECEMBER 12-18, 2013
Christmas Ornament Cake Prep Time: 20 min. Bake Time: 55 min. Decoration Time: 30 min. Difficulty: Easy Yield: 12 servings INGREDIENTS •1 bag M&M’S® Brand Milk Chocolate Candies for the Holidays •1 bag Holiday MINIS® Mix •1 16-oz. box pound cake mix •2 12-oz. cans whipped vanilla frosting • Red and green food coloring • 2 resealable plastic bags DIRECTIONS • 1. Preheat the oven to 350 degrees. Grease the bowl. • 2. Reserve 3 TWIX® Brand MINIS® and chop the remaining bag of Holiday MINIS® Mix. Prepare the cake mix according to package instructions and pour the batter into the prepared bowl. Sprinkle the chopped candy on top of the batter. • 3. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, let cool for 15 minutes, invert and let cool
completely. • 4. Divide the frosting between 3 bowls; tint one bowl red and one bowl green leaving the last bowl white. Transfer the cake to a serving platter. • 5. Using the photograph as guide, cover the center with a 3-inch stripe white
frosting. Spoon the tinted frostings into separate resealable plastic bags with a small corner snipped. Pipe multiple lines of tinted frosting on either side of the white frosting. Decorate the white portion with M&M’S® Brand Milk Chocolate Candies for the Holidays.
DECEMBER 12-18, 2013
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013
It's Beginning To Look A Lot Like The Holiday Season Holiday-Wise Health Tips (NAPSI)-The hustle and bustle of the holidays is exciting, but for Americans living with a chronic condition, such as multiple sclerosis (MS), it can create challenges. For the 400,000 people in the U.S. affected by MS, extra rest may be needed. Shiela R. is an ambassador for MS LifeLines®, an educational support community for people living with MS sponsored by EMD Serono and Pfizer Inc. She says that exhaustion can lead to frustration but that the key to coping with holiday-related stress is simple. "You have a choice to either conserve your energy and
enjoy the holidays, or you can stress yourself out trying to get everything done on your own and be exhausted," she says. "It's important to remember what the holidays are about-spending time with your loved ones." Shiela, along with fellow MS LifeLines Ambassador David, share these tips to help individuals living with a chronic condition prepare for and enjoy the holidays: Plan Ahead • Make a list (and check it twice) to help reduce the stress that can result from feeling rushed, disorganized or unprepared during the holidays. If you are hosting a holiday event such as a family dinner, make individual checklists for each aspect of the occasion, such as shopping, cooking and buying gifts. • Make a calendar of your daily to-do's and consider planning one activity per day to avoid feeling stressed and tired. Continue to make your health a priority during the holidays.
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• If you take medicine for your chronic condition, you may want to include reminders on your checklists or calendar so that it doesn't fall off the radar during the holidays. Welcome Support • Look to family and friends for help when it comes to cooking, baking, wrapping gifts and hosting events. Invite people over for a baking or cooking party as a fun way of enlisting help. "The biggest thing I've learned is to not put so much pressure on yourself," says David. Instead of offering to host a holiday dinner, for example, offer to assist the host by doing some of the grocery shopping. "This way, you can remain involved without overextending yourself," he adds. • If you have MS, it may also help to talk with others living with the condition about how they prepare for the holiday season. Visit www.mslifelines.com/holidaytips to access the Peer Connection Program, where individuals can schedule a time to talk one-on-one with someone who knows how it feels to be living with relapsing MS. Have Fun • Lighten your load by asking friends and family for a little extra help. As Shiela explains, the holidays are a time to appreciate what you have, enjoy time with loved ones and prepare and celebrate as a family. "Bite off only what you can chew. You'll feel less stressed and more in control, which is ideal during the holidays and year-round." For more tips and information, visit www.mslifelines.com/holiday tips or call (877) 447-3243.
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013
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Herb-Topped Pork Tenderloin Casserole
Holiday Poppers • Prep Time: 10 min. • Difficulty: Easy • Yield: Makes 8 poppers.
Preparation Time: 20 minutes Total Time: 2 hours Servings: 6 INGREDIENTS: • 1/2 cup sliced green onions • 2 cloves garlic, minced • 2 tablespoons butter or margarine, divided • 11/2 cups fat-free half-and-half or milk • 3 tablespoons all-purpose flour • 1/2 teaspoon salt • 1/4 teaspoon pepper • 3 medium white potatoes, very thinly sliced • 2 cups Kellogg's All-Bran Complete Wheat Flakes cereal (crushed to 1 cup) • 1/3 cup freshly grated Parmesan cheese • 3/4 pound pork tenderloin, cut into 1/2-inch-thick slices • 1 tablespoon chopped fresh rosemary or chopped fresh sage • Fresh rosemary sprigs or whole sage leaves (optional) DIRECTIONS: • 1. In small nonstick saucepan, cook onions and garlic in 1 teaspoon of the butter for 1 to 2 minutes or until tender. In small bowl, whisk together half-and-half, flour, salt and pepper. Stir into onion mixture. Cook, stirring constantly, over medium heat until thickened and boiling. (Mixture will be very thick.) Remove from heat. • 2. In 8 x 8 x 2-inch baking dish or shallow 2-quart casserole coated with cooking spray, layer half of the potatoes. Spread half of the onion mixture over top. Repeat layers. Tightly cover with foil. Bake, covered at 350° F, for 1 hour. • 3. Meanwhile, melt remaining 5 teaspoons butter. In shallow dish, combine cereal and Parmesan cheese. Coat pork slices with butter. Roll in cereal mixture. • 4. Arrange pork on top of hot potatoes. Sprinkle with any remaining cereal mixture. Drizzle with any remaining butter. Bake uncovered at 350° F for 30 minutes more. Sprinkle with 1 tablespoon rosemary. Bake uncovered at 350° F about 10 minutes more or until potatoes are tender and pork is done. Garnish with rosemary sprigs (if desired).
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WITH MATTRESS PURCHASE
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DECEMBER 12-18, 2013
See store for details.
INGREDIENTS • 2 (16 x 27-inch) sheets red tissue paper • 2 (16 x 27-inch) sheets green tissue paper • 8 (5-inch) paper tubes (either cut a paper towel tube in half, or use an empty toilet tissue tube) • Assortment of: DOVE® Chocolate, SNICKERS® Brand Miniatures, MILKY WAY® Brand Minis, 3 MUSKETEERS® Brand Minis and TWIX® Caramel Cookie Bars Minis • Red curling ribbon • Green curling ribbon • Gold curling ribbon DIRECTIONS • 1. Cut the tissue paper in half, lengthwise. • 2. Cut 8 strands of each color of ribbon, 15-inch long. • 3. Fill the tubes with a selection of three miniature such as: SNICKERS® Brand Miniatures, MILKY WAY® Brand Minis, 3 MUSKETEERS® Brand Minis and TWIX® Caramel Cookie Bars Minis, DOVE® Chocolate, SNICKERS®, MILKY WAY®, 3 MUSKETEERS® and TWIX®. • 4. Lay one sheet of tissue paper flat on a surface. Place the tube at one edge and roll the paper tightly around the tube. Tie the ribbon tightly at both ends of the tube. • 5. Once all the tubes are wrapped and tied, link them together by placing alternating color tubes end-to-end, and tying them with the gold ribbon.
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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 2013
REINDEER ANTLERS INGREDIENTS • 1 3/4 cups DOVE® Chocolate • 3/4 cup M&M’S® Brand MINIS® • 1 bag pretzel sticks, broken into various sized pieces • Reynolds® Parchment Paper DIRECTIONS • 1. Remove 3/4 cup red and green M&M’S® Brand MINIS® and set aside for decoration. • 2. Line a baking sheet with Reynolds® Parchment Paper. • 3. Melt the DOVE® Chocolate in a bowl set over a saucepan of boiling water. Stir the mixture as it melts. When mixture is shiny and smooth, turn off the heat. • 4. Once all the chocolate is melted, dip the pretzel pieces one at a time and arrange them on the prepared baking sheet into an antler shape. Place the M&M’S® Brand MINIS® on each antler as it is finished. • 5. Repeat this same process until all the antlers are finished. • 6. Let the chocolate cool completely and get firm. You can refrigerate to firm the chocolate more quickly. • 7. Once firm, remove them from the Reynolds® Parchment Paper. • 8. If desired, wrap each one in a sheet of cellophane, tied with a ribbon or simply put them on a cookie plate.
DECEMBER 12-18, 2013
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 17, 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. 19, 2013 issue of the THRIFTY NICKEL. 1. Find the cactus? _________________________________________________________________________________________ 2. Where can you get $3.00 Off an $18.00 or more purchase? ________________________________________________________ 3. Who has a Ogio Giza? _____________________________________________________________________________________ 4. Who has a toll free # of 1-800-758-8231? _____________________________________________________________________ 5. Who has 2 other locations in Kentucky? Name them? ____________________________________________________________ 6. Who has quality jewelry at a fraction of the retail price? __________________________________________________________ 7. Who has a package for $162.95? ____________________________________________________________________________ 8. Who is located at 2106 W. Franklin St.? _______________________________________________________________________ 9. What business will clean out attics, garages, houses and businesses? _______________________________________________ 10. Where can you find appliances starting at $125 each? ___________________________________________________________ 11. Where can you get 20% off lady and gentleman watches? ________________________________________________________ 12. What business has the phone number 1-877-586-8839? _________________________________________________________ 13. Whose phone number s 270-826-0067? ______________________________________________________________________ 14. Who sells shrimp and hot wings at wholesale prices? ___________________________________________________________ 15. What company is offering Flexsteel Sofas and Sectionals on which you can save up to 40%? ____________________________ 16. Whose address is 4612 Vogel Road? ________________________________________________________________________ 17. Who is on Red Bank next to Lowe’s? _________________________________________________________________________ 18. Who is the only authorized Makita Sales and Service Center in the tri-state area? _____________________________________ 19. Who has $5 off with ad? __________________________________________________________________________________ 20. Whose phone number is 812-475-0566? _____________________________________________________________________ 21. What business is located at 943 North Park Drive in Evansville, IN? ________________________________________________ 22. What company sells scooters for as low as $500? ______________________________________________________________ 23. Where can you find Dinette Sets as low as $176? ______________________________________________________________ 24. What business is located at 424 W. Main Street in Boonville, IN? __________________________________________________ 25. Who “gives you the power to get the brands you want today?” ____________________________________________________
DECEMBER 12-18, 2013
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013
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Holiday Baking With A Regional Twist (NAPSI)-Bakers everywhere are dusting off their rolling pins and gathering up their measuring cups. Every corner of the country has its own unique spin on holiday cookies and candies, with recipes that are often inspired by local ingredients or a reflection of traditions unique to the people who live there. Wherever you may live on the map, there is a recipe--or two--to add to your holiday cookie plate, such as: • Bananas Foster Bars, a dessert synonymous with New Orleans--the place where it was created. This recipe takes all those great flavors--the rum, the bananas and, of course, the butter--and transforms them into a bar cookie that's sure to make any dessert plate a hit. • Almond Butter Buckeyes, buttery and nutty chocolate confections inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced--and consumed--in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest.
Doggie Bark Help your child make a special treat for that other member of the family, plus any other dogs in her life. (We hear that reindeer are also partial to this bark!) Be sure to use carob chips -chocolate is harmful to canines. INGREDIENTS • 4 cups carob chips • 1/2 cup creamy peanut butter • 1/2 cup dry-roasted peanuts or chopped walnuts • 1/4 teaspoon cinnamon Instructions 1. In a bowl, melt the carob chips in the microwave for 30 seconds. Stir them with a wooden spoon, then microwave for 30 seconds more. 2. Stir in the peanut butter and microwave for another 15 seconds. Stir the ingredients again to combine. 3. Add the nuts and the cinnamon, then stir the mixture to coat the nuts. 4. Line an edged cookie sheet with aluminum foil and lightly spray the foil with nonstick cooking spray. Pour the mixture onto the foil and chill it for 15 minutes in the freezer or 30 minutes in the refrigerator. 5. Remove the bark and break it into roughly 1- by 2inch pieces. Store it in an airtight container for up to 2 weeks. Makes about 70 pieces.
BANANAS FOSTER BARS Makes 16 2-inch bars Ingredients: Bars: 1⁄2 cup (1 stick) butter, softened 1 cup dark brown sugar, packed 1 egg 1 tablespoon dark rum or 1 teaspoon rum extract 1 cup flour 1⁄2 teaspoon baking soda 1⁄2 teaspoon baking powder 1 teaspoon cinnamon 1⁄4 teaspoon salt 1 cup bananas, diced 1⁄2 cup (2 ounces) pecans or walnuts, chopped Frosting: 2 tablespoons unsalted butter at room temperature 4 ounces cream cheese, softened 4 tablespoons light brown sugar 1 teaspoon rum or pure vanilla extract 1 teaspoon cinnamon 1-2 cups confectioners' sugar, sifted Directions: Bars: • Preheat oven to 350°F. Lightly butter and flour 9-inch-square pan*. • In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine. • In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. • Remove pan to a wire rack to cool completely. Frosting: • In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners' sugar; blend until smooth. (Careful; overmixing will cause separation.) Add additional confectioners' sugar to create desired consistency. • Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.
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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013
DECEMBER 12-18, 2013
Almond Butter Buckeyes Ingredients: 1 cup (2 sticks) butter, softened 1-1⁄4 cups almond butter* 3 tablespoons dark rum or 11⁄2 teaspoons rum extract 1 teaspoon almond extract 3-3⁄4 to 4 cups confectioners' sugar, sifted 12 ounces bittersweet chocolate, chopped for coating Candies: Makes 4 dozen candies DIRECTIONS: Candies:In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Coating: Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth. To dip balls, insert a toothpick about 1⁄2 inch into the ball, dip into melted chocolate, leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to three days. *You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.
Homemade Cheese Straws INGREDIENTS Makes about 3 Dozen * All-purpose flour, for work surface * Puff Pastry, made through the fourth turn * 12 ounces Parmigiano-Reggiano cheese, grated medium-fine (about 4 cups) * 1 large egg, lightly beaten * Coarse salt DIRECTIONS 1. On a lightly floured surface, roll out pastry dough to a 9by-20-inch rectangle. Sprinkle 3/4 cup cheese over center of dough. Starting at the near short end, fold dough into thirds, enclosing cheese. Wrap in plastic; refrigerate 1 hour. Repeat. Wrap in plastic; refrigerate at least 4 hours or overnight. 2. Cut dough in half; wrap half in plastic, and refrigerate. On a lightly floured surface, roll out half the dough to a 12-by-15-
inch rectangle about 1/8 inch thick. 3. Using a pastry brush, dust off excess flour; brush beaten egg over dough until well moistened. Sprinkle 1/2 cup plus 2 tablespoons cheese and a pinch of salt over lower half of dough. Fold top half over cheese-covered half. Gently press to seal. Brush top of dough with beaten egg; sprinkle with remaining 1/2 cup plus 2 tablespoons cheese and a pinch of salt. 4. Trim dough to 12 by 6 1/2 inches with a pastry wheel or knife. Transfer to a baking sheet lined with parchment paper. Refrigerate 30 minutes. 5. Preheat oven to 375 . Using a pastry wheel, cut dough into 3/8-by-12-inch strips; twist into spirals. Space 1/2 inch apart on baking sheets. Press ends onto sheets to prevent straws from straightening. Cover with plastic wrap; refrigerate 30 minutes. 6. Bake until golden and cooked through, about 18 minutes. Loosen straws from sheets with a thin spatula; transfer to a wire rack to cool. Store in airtight containers at room temperature up to 1 day.
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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013
DECEMBER 12-18, 2013