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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015
DEC. 17-DEC. 23, 2015
POMEGRANATE SPARKLING MOCKTAIL Why should the adults have all the fun at your next Holiday get-together? Whip up non alcoholic christmas drinks for the kids to enjoy during the party! Made with LaCroix Sparkling Water and-super simple homemade Grenadine, this pomegranate and grenadine sparkling mocktail recipe can even be made with Stevia for a completely sugar-free version. pomegranate and grenadine mocktail recipe type: non-alcoholic drinks makes: 8 – 4 oz servings what you'll need: 32 oz 100% pomegranate juice 2 cups sugar or 1 cup Domino Blend (half the calories of sugar) or 3-4 tablespoons Stevia (zero calories) 2 – 8 oz cans Lime LaCroix Sparkling Water (Orange and Cran-Raspberry are great too) 8 Candy Canes (sugar free is optional) Ice grenadine: In a saucepan, bring pomegranate juice to boil. Reduce heat and simmer until liquid is reduced by half about 15 – 20 minutes. Add sugar/natural sweetener and stir until completely dissolved. Pour into sealable container and refrigerate until completely chilled (will last several weeks in the fridge). sparkling mocktail Combine 1⁄2 cup flavored water with 1 1⁄2 – 2 tablespoons grenadine, to taste. Fill with ice and stir gently then add the candy cane and serve!
EGGNOG TRES LECHES CAKE We love our eggnog tres leches cake because it’s terrifically fun for the holidays, and we love putting unique twists on traditional classics. The results yield a cake with outstanding flavor and a super-moist consistency, swoon! The cake itself is a bit dense at first because it needs the structure to hold all the milk. In turn, the milk is responsible for the fabulous moisture. As a bonus, the eggnog contains amazing spices that will complement the finished product. Bottom line, our tres leches cake is an awesome holiday dessert your whole family will love. You’ll want to make it several times before eggnog goes out of stock!
Tres leches cake recipe Eggnog Tres Leches Cake Recipe 25 mins 30 mins 55 mins makes: 12-16 servings what you'll need: cake 11⁄2 cups all-purpose flour 1 tsp baking powder 1⁄4 tsp baking soda 1⁄2 cup unsalted butter 1 cup granulated sugar 5 large eggs, room temperature 1 tsp pure vanilla extract tres leches (three milks) 11⁄2 cups eggnog 1 cup evaporated milk 1⁄2 cup sweetened condensed milk topping 4 cups whipped cream (dairy or dairy-free) ground cinnamon for sprinkling Preheat oven to 350 degrees. Line a 9" x 13" cake pan with parchment paper and coat lightly with cooking spray. Set aside. In a large bowl, sift flour, baking powder and baking soda together and set aside. In a separate large bowl, or the bowl of a stand mixer fitted with paddle attachment, cream butter with granulated sugar together about 3–4 minutes until light and fluffy. Add eggs one at a time and beat for 30–40 seconds after each egg is added. Add vanilla extract and beat well. Gently fold the flour mixture into the butter mixture 1⁄2 cup at a time until well blended then spread batter evenly into prepared pan. Bake 28–30 minutes then remove from oven and cool slightly on a rack. Once cake has cooled a bit but is still slightly warm, pierce cake several times with a fork or wooden skewer. In a small bowl, stir the eggnog, milk and sweetened condensed milk together then pour the milk mixture evenly over the top of the cake. Cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight. Frost top of cake with whipped cream or whipped topping and sprinkle with cinnamon. Slice and serve but be sure and keep any leftover cake covered and refrigerated. Enjoy!
DEC. 17-DEC. 23, 2015
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015
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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015
DEC. 17-DEC. 23, 2015
STANDING RIB ROAST Our recipe for standing rib roast is easy, but it does take a bit of patience. Couple that with the somewhat pricey cut of meat, and you can understand why we like to reserve it for special occasions. Plus, it’s so delicious and downright indulgent. The secret to a perfectly cooked roast is a slow, low heat until the meat reaches just the right temperature. After that, you’ll cook it on high heat for just a brief spurt of time to get the sought-after crispy outside. This technique also produces a moist and tender roast. Don’t forget to reserve the juices for your au jus! It’s the perfect final touch. Standing rib roast recipe standing rib roast recipe 1 hour 25 mins 4 hours 5 hours 25 mins makes: 1 rib roast with au jus what you'll need: 1 (6–10 lb) standing rib roast (prime rib) kosher salt and freshly ground black pepper 2 Tbsp dried or fresh rosemary, chopped 2 medium carrots, peeled and roughly chopped 2 stalks celery, roughly chopped 2 medium onions, peeled and roughly chopped 2 cups dry red wine (if you prefer, replace wine with equal amount of beef broth) 2 bay leaves 3-4 sprigs fresh thyme 1 handful parsley stems 4 cups low-sodium beef or chicken stock 3 Tbsp unsalted butter, cut into chunks
Adjust oven rack to lower position and preheat oven to 200 degrees. Set your roast out and bring to room temperature. About 30-60 mins. Pat the rib roast dry with paper towels and season it liberally on all sides with salt,
pepper and rosemary. Add all of the chopped vegetables into a large roasting pan. Pour in the wine and broth as well as the herbs to the roasting pan. Submerge the herbs in the liquid so they don’t scorch. Place a roasting rack inside the pan so that it sits firmly on the bottom of the pan. Place the seasoned roast on the rack with fat cap facing up. Move the roasting pan to the oven and bake until center of roast registers 135 degrees (for medium rare) on an instantread thermometer. This should take anywhere between 3 and 4 hours. When the internal temperature reaches 135 degrees, remove roast from the oven then transfer to a large plate. Cover tightly with aluminum foil then place in a warm spot to rest for at least 10 minutes.
Increase oven temperature to 500 degrees. Remove vegetables from the roasting pan and discard them, reserving the juice. Pour the juice through a fine mesh strainer into a saucepan, skimming excess fat off of the top of the liquid. Bring to a boil over high heat and then immediately reduce the heat to low. Simmer for an additional 2 minutes. Season to taste with salt and pepper. Remove from the heat and whisk in chunks of butter one at a time until incorporated. Keep the au jus in a warm spot, but do not bring to a boil again or the butter will separate and become oily. Return the roasting rack to the empty pan. Remove the foil from the prime rib and place the roast back onto the rack, once again with the fat cap on top. Place the roast back into the 500-degree oven and
cook for about 10 minutes until the exterior is crispy and very brown. Remove the prime rib from the oven and allow it to rest 5 minutes. Carve the prime rib into thick slices and serve immediately with plenty of that wonderful au jus that you made. Enjoy!
DEC. 17-DEC. 23, 2015
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015
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DECORATED SANTA COOKIES Break out your star-shaped cookie cutter—it’s just what you need to make decorated Santa cookies! Roll and cut out your dough then bend one tip of each star before baking—this one will be Santa’s hat. Using ready-made icing cuts down on time. Add a few choice candies to make your Santa’s face and we’re betting he won’t be hanging around for long. Decorated Santa cookies recipe decorated Santa cookies recipe 45 mins 8 mins 53 mins, makes: 18-24 cookies what you'll need: cookies 11⁄2 cups powdered sugar 1 cup unsalted butter, softened 1 tsp pure vanilla extract 1 tsp almond extract 1 egg 3 cups flour 2 tsp baking powder star-shaped cookie cutter decoration 16 oz container ready-made white icing red sugar crystals 1 tube black gel icing 18–20 cinnamon candies or red mini candy-coated chocolate candies 1⁄2 cup mini marshmallows In a large mixing bowl, mix powdered sugar, butter, vanilla extract, almond extract and egg. Stir flour and baking powder together and add to wet ingredients. Mix until just combined then flatten the dough into a disc. Wrap the dough with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper. Unwrap the dough and roll out on a lightly floured surface about 1⁄4" thick. Cut as many stars as possible from the dough, dipping the cookie cutter in flour before cutting each cookie. Remove the scraps then transfer the stars onto prepared cookie sheets. Shape the scraps into a cohesive ball, add more dough then continue to roll and cut until no dough remains. Prior to baking, bend one tip of each star over slightly to form Santa’s hat. Bake each batch of cookies 7–8 minutes then allow them to cool completely before decorating. To decorate, coat the top of each cookie completely in white icing. Don’t worry about making it smooth—the more swoops and swirls the better! Sprinkle or dip the ‘hat’ in red sugar crystals, being careful not to get any on other areas. Use a butter knife to scrape the icing from a small area under the hat for Santa’s face. Place 2 small dots of black gel icing in the area where the icing has been removed then place a red candy on the face to form a nose. Add a small dab of white icing to one side of a mini marshmallow and place it on the end of the hat to make a pom-pom. Repeat with all remaining cookies. Enjoy!
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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015
DEC. 17-DEC. 23, 2015
CANDIED ALMONDS The words crunchy, sweet and savory best describe our candied almond recipe. It’s an irresistible snack that doesn’t take long to make and would cost substantially more to buy at the store. Start by setting your oven to 350 degrees and lining a baking sheet with waxed paper. Then, combine sugar, water, salt, cinnamon and allspice in a medium-sized skillet. Bring everything to a boil over medium heat then add in your raw almonds. Make sure to thoroughly coat the nuts in the sugar mixture, stirring constantly. Reduce the heat gradually as the mixture thickens—it’ll prevent any scorching that would otherwise occur. After 8 or 10 minutes, the mixture will become really thick and stringy and the nuts will clump together when stirring. That’s the sign to remove it from the heat and sprinkle with a little bit of baking soda. Transfer the nuts to a baking sheet and allow them to cool for a few minutes. Then, separate any nuts that are still stuck together and bake for 8–10 minutes, tossing occasionally. Remove from oven and cool slightly. If you enjoy a nut that’s less crispy, skip the oven baking altogether and allow them to cool ever so slightly on a baking sheet. Whatever your choice, you can best experience the wonderful aroma and taste by serving the candied almonds warm—they are so easy to make, the kids can even help you out! And don’t worry if you don’t like almonds! Feel free to use walnuts or pecans as an alternative. After all, isn’t any nut coated in sugar and spice bound to taste good? 20 mins 10 mins 30 mins, makes: 2/12 cups
what you'll need: 1 cup granulated sugar 1⁄2 cup water 1⁄2 tsp salt 21⁄2 tsp cinnamon 1⁄4 tsp allspice 21⁄2 cups raw almonds 1⁄4 tsp baking soda let's do it Preheat oven to 350 and line baking sheet with parchment paper. Combine sugar, water, salt, cinnamon and allspice in medium-sized skillet and bring to a boil over medium heat. Add nuts and coat in sugar mixture, stirring constantly. Reduce heat gradually to prevent scorching as mixture thickens but maintain bubbling. Remove from heat when mixture becomes very thick— sugar mixture will become stringy and nuts will clump together when stirring (this process will take approximately 8-10 minutes). Sprinkle with baking soda and mix well. Transfer to baking sheet and allow to cool; separate nuts that are stuck together. Bake nuts 8-10 minutes, tossing occasionally. Remove from oven, cool slightly and serve warm!
diy RUSTIC REINDEER CENTERPIECE During the yuletide season, we tend to see a lot of pinecones, candles and ornamental bulbs used for decorating. This reindeer centerpiece is inexpensive to create, extraordinarily simple to make and can be done in less than 20 minutes. Use our reindeer vase as a unique centerpiece for the table, or hang ornaments from the branches to put on display during a holiday party or gift exchange. When stringing the lights on your Manzanita branches, don’t worry about wrapping them perfectly. Because the LED lights are embedded in such a fine chord, casually strung lights will look just right in a low-light setting. The effect is magical! DIY rustic reindeer centerpiece for your Christmas table what you'll need 2 Manzanita branches 2 strands battery operated lights 14” galvanized bucket floral foam brick or floral clay 3-ply natural jute cord red jingle bell Wrap both Manzanita branches with LED lights until fully covered. Cut and arrange foam or clay in bottom of bucket. Firmly push branches into foam to secure in place (add reindeer moss or fabric to hide foam and fill to top of bucket). Cut 72” piece of jute cord. Thread red bell onto cord until centered. Center bell on front of vase and wrap cord around a few times. Secure with knot in back.
DEC. 17-DEC. 23, 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
DEC. 17-DEC. 23, 2015
DEC. 17-DEC. 23, 2015
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015
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WHITE BEAN AND KALE SOUP Kale, white beans and sausage are some of our favorite ingredients! Throw them all together, and you have a warm winter recipe for white bean and kale soup with sausage. This soup is a home run because it is broth-y enough to get the satisfaction of soup yet hearty enough to embody the satisfaction of a stew. Just whip up a big batch for a cold, winter day and freeze the rest for later. Your taste buds will go bananas with the texture and flavor of this soup. Big chunks of sausage, warm white beans and leafy kale infused with vegetable bouillon and herbs make this soup rich and robust in taste. This recipe is perfect to serve as a lunch entrée or dinner main course. This tasty white bean and kale soup is yummy, full of antioxidants, super easy to prepare, and even better the second time around. If you’re like us, and want great tasting meals you can serve more than once, give this recipe a try! prep time 10 mins, cook time 40 mins, total time 50 mins, makes 8 servings What you'll need: 2 Tbsp olive oil 1 yellow onion, diced 3 Tbsp garlic, minced 3 whole carrots, chopped 1 lb smoked sausage, sliced 15 oz can cannellini beans 2-32 oz cans vegetable broth 1 cube vegetable bouillon 1 tsp dried parsley 1 tsp rosemary, finely chopped 1⁄4 tsp dried oregano salt and pepper to taste 1 bunch of kale, deveined, chopped Heat oil in large pot over medium high heat. Sauté onion, carrots and garlic until onion starts to become translucent, about 3-4 minutes. Add sausage and cook an additional 5 minutes. Add cannellini beans, vegetable broth, and bouillon; bring to boil. Stir in parsley, rosemary and oregano then add kale. Reduce heat and simmer 2025 minutes. Add salt and pepper to taste then enjoy.
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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015
DEC. 17, - DEC. 23, 2015
PEPPERMINT PIE Peppermint pie is like a cross between Thin Mint and mint Milano cookies, but in larger form! Mint fans will especially love this treat, but the flavor isn’t too overpowering so it’s really a great option for all. You can use chocolate sandwich cookies or chocolate grahams in this recipe. You’ll need just about 11⁄2 cups of the crumbs. Just be careful not to add the peppermint candy garnish too soon before serving or they’ll most likely melt and run. 45 mins 6 mins 51 mins, makes: 8 servings what you'll need: crust 22 chocolate sandwich cookies 1⁄4 cup unsalted butter, melted filling 12 oz bag white chocolate chips 11⁄2 tsp peppermint extract pinch of salt 1 cup half-and-half 1 envelope unflavored gelatin 2 cups whipped cream (dairy or dairy-free) plus extra for garnish 3 drops of red food coloring (optional) 2–3 peppermint candies, crushed Place a rack in the center of the oven and preheat to 350 degrees. Pulse the chocolate sandwich cookies in a food processor until they become fine crumbs. Pour in melted butter and pulse to combine. Transfer the mixture to a 9" pie dish and press the mixture into the bottom and sides of the pan using a flat-bottomed cup. Bake 6 minutes and remove from oven to cool completely while you make the filling. Add the chocolate chips to a large mixing bowl. Add the peppermint extract and salt then set aside. Add the half-and-half and unflavored gelatin to a small saucepan and stir to completely dissolve the gelatin. Allow the mixture to sit for about 2 minutes so that the gelatin can continue to absorb the liquid. Place the saucepan with the half-and-half and gelatin over medium heat and bring to a boil, stirring frequently. Once the mixture boils, immediately remove from heat and pour over the white chocolate morsels. Allow about 30 seconds for the heat to begin to melt the chips before stirring with a whisk to blend and completely melt the chips. Once the morsels are completely melted, place the mixture into the refrigerator to cool for about 30–45 minutes.
Remove the white chocolate mixture from the refrigerator and whisk until smooth. Test the temperature to ensure it is cool to the touch before proceeding. Once the mixture is cool, add 2 cups of whipped cream and whisk until completely combined. Create a marbled effect by adding 2 or 3 drops of food coloring spaced far apart on the top of the filling. Only stir the food coloring 2 or 3 times to create streaks of color before pouring filling into the cooled pie crust. Refrigerate for at least 2 hours or until set. Just before serving, garnish with additional whipped cream and crushed peppermint candies. Hot chocolate cookies Chocolaty and a tad salty, just like a cup of cocoa, our hot chocolate cookies are bound to be your new sweet-tooth obsession. It’s a recipe that’s easy to mix together and super quick to bake. You’ll love it!
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 29, 2015. Winner will be Employees and relatives of Thrifty Nickel are not announced in the January 7, 2016 eligible. One entry per person. issue of the THRIFTY NICKEL. 1. Where can you get 24 hour credit approval? ________________________________________ 2. Where can you get a free five foot rear blade or box blade with purchase?______________ _________________________________________________________________________________ 3. Where can you find family fun for everyone? ________________________________________ 4. What is located just before the twin bridges? ________________________________________ 5. Find Unto Us A Child Is Born? _____________________________________________________ 6. Where can you get Jambalaya? ___________________________________________________ 7. Find “Call For Holiday Special” ____________________________________________________ 8. Who has a new Cobra King LTD? __________________________________________________ 9. Whose phone number is 812-423-4376? ___________________________________________ 10. Who is located at 2771 N. Kentucky Avenue? ______________________________________ 11. Who is located at 2315 W. Franklin St.? ____________________________________________ 12. What business makes a beef and cornbread bake to go? ___________________________ 13. Were can you get a free box spring? ______________________________________________ 14. What membership includes admission, free tram rides and discount? _________________ _________________________________________________________________________________ 15. What business has personalized ornaments? ______________________________________ 16. Where can you buy products to help loved ones stay mobile? ________________________ 17. Where can you get 20% OFF antiques and collectibles?_____________________________ 18. What three restaurants have gift certificates available? ______________________________ 19. Who is located at 3339 North Green River Road? ___________________________________
DEC. 17, - DEC. 23, 2015
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015
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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2015
DEC. 17, - DEC. 23, 2015