anksgivnig Sulement
Volume I, Issue 2
Hay Holidays,
The hustle and bustle of the upcoming holiday season is fast approaching and I, along with one of my freelance writers, have compiled some timely features, helpful articles and stories in this issue to entertain, inform, and assist you in getting prepared to enjoy the festivities. This supplement includes recipes, helpful hints, budgeting tips, gift ideas and more to insure your holiday get-togethers with family and friends are memorable. While creating this supplement, I have also been hard at work developing TriCityLocal.com’s annual HOLIDAY “GIVE IT BACK” PROGRAM. To provide you with some “giving” history, last year TriCityLocal.com teamed up with BloggingforMichigan.com and actively campaigned to send non-perishable goods to our Armed Forces overseas. It was a slow start for our first year of giving but we still collected a dozen or so bags and boxes of canned goods and personal care items to send to our soldiers. Over 300 Beanie Babies, donated by a very thoughtful family, were sent to our soldiers to give away to Iraqi children as a good-will gesture from the U.S. Because of Michigan’s economy being less than one would wish it to be, as editor and site owner, this year I have decided our readers and the businesses they frequent deserve a holiday break! I believe TriCityLocal.com can “GIVE IT BACK” best by helping out local residents and our local economy. I am recruiting every reader who visits our site to print out this page and the next page and take it to their local grocer, hair stylist, favorite restaurant, movie theater, bowling alley, florist shop, bakery or any other business they frequent and ask them to participate in our FREE COUPON PROGRAM. Businesses can also help by printing out both copies and dropping them off at the business next door to them. The more participation, the greater the savings for customers which will, hopefully, result in more sales for business owners. Please let the business know, it doesn’t cost anything to place a coupon on TriCityLocal.com and they can HELP AREA SHOPPERS SAVE A BUNDLE THIS HOLIDAY SEASON! Before you start thinking “who is this CRAZY LADY giving away spots for businesses to list coupons on TrCityLocal.com,
and asking readers to pass the idea around? Doesn’t she have her own bills to pay - why is she giving things away?” Yes, of course, I have bills to pay and this has been a tough year for many small businesses. As a small business owner, I worry sometimes about making ends meet. But, the holidays are about giving and shouldn’t we all have a stake in giving back and promoting economic growth in our community? A little history on how the “Give It Back” holiday program got started: My fondest memory of my Mom, who passed away in January 2007, will always be seeing her face light up and the joy she experienced when she could do something for someone. She was happy and content and always gave far more than she received. So, I thought I would adopt her approach to life and see how things worked out instead of spending my time worrying about what I can’t change. Life is too short! Therefore, all area retailers and service businesses, home businesses, and online businesses (yes, even my competitors), have the option to post a coupon FREE of charge on TriCityLocal.com now through December 31, 2008 to help us promote holiday sales and savings throughout the Tri-City area. (See directions next page) Let’s keep it LOCAL, so everyone wins this holiday season! Blessings, Barb Casper, Owner and Editor TriCityLocal.com
FOOTNOTE: TriCityLocal.com has been online for a little over a year and a half and the site has grown from several pages to hundreds of pages and from 200 unique visitors per month in January of 2007 to over 9,000 visitors monthly.
TriCityLocal.com is all about local community - a place where visitors can go and catch up on what is happening in our area, find out about local businesses and what they have to offer. Members can participate in discussions, self publish (blog), or share photos, stories, news and events. TriCityLocal.com also offers plenty of ways to just hang out, kick back, relax and have fun online. Visitors can even create their very own unique and local space on the World Wide Web! STOP BY TODAY AND START TALKING. With your participation, TriCityLocal.com can only get better!
New Survey Finds Coupons will be a Popular Way to Save this Holiday Season
Consumers will spend less money on gifts this holiday season, according to a survey conducted by Harris Interactive. The survey, which studied the shopping habits of more than 2,000 Americans, found that, as a result of the economy, nearly half of consumers plan to spend less money on gifts this holiday season compared to last year and that one in five will spend significantly less. Ninety percent of Americans believe that coupons are a great way to save
money and nearly two in five will use coupons to save on gifts this year. Now, with the emergence of online coupons at TriCityLocal.com, shoppers can save a lot of money with only a few clicks. Online coupons are often good for a percentage off or free shipping. There is no cost to use these coupons and the savings can be significant. TriCityLocal.com would like to play a significant role in helping consumers put gifts under the tree this year and help
businesses sell in our challenging economy this holiday season. The more businesses who get involved with the site by contributing coupons and tips, the better the services we can provide. Retailers also benefit from offering coupons, according to the survey. Three out of four consumers said they are more likely to return to a store that offers coupons and 72 percent said they would be willing to try a new store if they could use a coupon.
Welcome to
TriCityLocal.com
M ‘ arketing W ith Online Coupons During the Holidays’
NOW through December 31, 2008, post a coupon offer for FREE when you sign up for a FREE complimentary business directory listing on TriCityLocal.com!
This will help you attract new customers, help our viewers save $$ through our coupon offers this holiday season and help us by bring customers back to our web site.
Once submitted, we review your coupon advertisement prior to placing it in the coupon section. We generally do this within one business day.
NOTE: When you begin to create your coupon listing you will be asked to pay $0 by Paypal or by mail. Choose the mail option and you will automatically be able to begin to create your coupon offer. All FREE coupon listings will be removed from the site on January 1, 2009.
SPECIAL SEASONAL OFFER
TriCityLocal.com would like to help you to increase your business during the upcoming holiday season!
SIGN UP FOR A FREE COMPLIMENTARY BUSINESS DIRECTORY LISTING AND YOU CAN POST
A FREE, PRINTABLE COUPON @ WWW.TRICITYLOCAL.COM Offer expires December 31, 2008
Be sure to give accurate discount or savings information and list an expiration date for your coupon. WHAT’S THE CATCH? There is none. We know that it takes regular and consistant marketing and advertising in order to gain the trust of your customers. They need to see that you are in this business for the long haul. And like you--we want to gain ‘your’ trust. We’re in business for the long haul too!
Listing a ‘FREE COUPON’ will be a great way to implement your holiday specials and an online trend you can’t ignore. As a business owner or manager, you should always be looking for cost-effective ways to fit marketing into a new context.
DIRECTIONS: 1. GO TO WWW.TRICITYLOCAL.COM 2. REGISTER for an account at the top right of the page. 3. You will receive an email asking you to CONFIRM your account registration. Follow the instructions. 4. Once your account is confirmed, LOGIN with your username and password at the top right of the page. 5. Click on your business directory icon in your control panel. Add your business to our directory with a FREE complimentary listing. (You MUST have a directory listing to create a coupon). 6. Once you have a directory listing, click on your COUPON icon in your control panel. 7. Add your coupon information and click save. Be sure to give accurate discount/savings information.
YOUR COUPON WILL BE AVAILABLE TO AN AVERAGE OF 9,000 SITE VISITORS PER MONTH! NEED HELP YOU WITH YOUR ADVERTISING NEEDS?
CALL 989-414-4786
M-F 9-5
www.tricitylocal.com
Why Should Americans be Thankful? Editor’s Comment: With our country’s economic down turn, I, for one, have found it easy to fall into the trap of becoming very pessimistic in regards to those who are leading our country and those who have been managing our financial institutions, which happen to be the very backbone of our survival.
Recently, it seems other Amercians are experiencing this same pessimism and that this negative state of mind has made its way into every aspect of American life. In a matter of speaking, Americans have found it “hard to see the picture when they are inside the frame.”
With this in mind, I set out to find someone with a positive viewpoint about our country who could highlight the blessings which have been bestowed upon us. Interestingly, one of the first articles I found was written by an immigrant who has become a U.S. citizen
After reading this article, perhaps the greatest blessing this holiday season is to know we have the ability and the freedoms to look beyond the “have nots” and that, despite the economy, there is much to be thankful for in the U.S.A. by Dinesh D'Souza
What is special about America? America offers more opportunity and social mobility than any other country, including the countries of Europe: America is the only country that has created a population of “self-made tycoons.” Only in America could Pierre Omidyar, whose parents are Iranian and who grew up in Paris, have such ideal conditions for starting a company like eBay. Only in America could Vinod Khosla, the son of an Indian army officer, become a leading venture capitalist, the shaper of the technology industry, and a billionaire to boot. Admittedly tycoons are not typical, but no country has created a better ladder than America for people to ascend from modest circumstances to success. Work and trade are respectable in America, which is not true elsewhere: Historically most cultures have despised the merchant and the laborer, regarding the former as vile and corrupt and the latter as
degraded and vulgar. Some cultures, such as that of ancient Greece and medieval Islam, even held that it is better to acquire things through plunder than through trade or contract labor. But the American founders altered this moral hierarchy. They established a society in which the life of the businessman, and of the people who worked for him, would be a noble calling. In the American view, there is nothing vile or degraded about serving your customers either as a CEO or as a waiter. The ordinary life of production and supporting a family is more highly valued in the United States than in any other country. Indeed America is the only country in the world where we call the waiter “sir,” as if he were a knight. America has achieved greater social equality than any other society: True, there are large inequalities of income and wealth in America. In purely economic terms, Europe is more egalitarian. But Americans are socially more equal than any other people, and this is unaffected by economic disparities. Tocqueville noticed this egalitarianism a century and a half ago, but if anything it is more prevalent today. For all his riches, Bill Gates could not approach the typical American and say, “Here’s a $100 bill. I’ll give it to you if you kiss my feet.” Most likely the person would tell Gates to go to hell! The American view is that the rich guy may have more money, but he isn’t in any fundamental sense better than anyone else. People live longer, fuller lives in America: Although protesters rail against the American version of technological capitalism at trade meetings around the world, in reality the American system has given citizens many more years of life, and the means to live more intensely and actively. In 1900, the life expectancy in America was around 50 years; today, it is more than 75 years. Advances in medicine and agriculture are mainly responsible for the change. This extension of the life-span means more years to enjoy life, more free time to devote to a good cause, and more occasions to do things with the grandchildren. In many countries, people who are old seem to have nothing to do: they just wait to die. In America the old are incredibly vigorous, and people in their seventies pursue the pleasures of life, including remarriage and sexual gratification, with a zeal that I find unnerving.
In America the destiny of the young is not given to them but created by them: Not long ago, I asked myself, “What would my life have been like if I had never come to the United States?” If I had remained in India, I would probably have lived my whole life within a five-mile radius of where I was born. I would undoubtedly have married a woman of my identical religious and socioeconomic background. I would almost certainly have become a medical doctor, or an engineer, or a computer programmer. I would have socialized entirely within my ethic community. I would have a whole set of opinions that could be predicted in advance; indeed, they would not be very different from what my father believed, or his father before him. In sum, my destiny would to a large degree have been given to me. In America, I have seen my life take a radically different course. In college I became interested in literature and politics, and I resolved to make a career as a writer. I married a woman whose ancestry is English, French, Scotch-Irish, German, and American Indian. In my twenties I found myself working as a policy analyst in the White House, even though I was not an American citizen. No other country, I am sure, would have permitted a foreigner to work in its inner citadel of government. In most countries in the world, your fate and your identity are handed to you; in America, you determine them for yourself. America is a country where you get to write the script of your own life. Your life is like a blank sheet of paper, and you are the artist. This notion of being the architect of your own destiny is the incredibly powerful idea that is behind the worldwide appeal of America. Young people especially find irresistible the prospect of authoring the narrative of their own lives. As an immigrant who has chosen to become an American citizen, I feel especially qualified to say what is special about America. Here then is the remainder of my list of 10 Great Things About America. America has gone further than any other society in establishing equality of rights: There is nothing distinctively American about slavery or bigotry. Slavery has existed in virtually every culture, and xenophobia, prejudice and discrimination are worldwide phenomena. Western cont’d next page
civilization is the only civilization to mount a principled campaign against slavery; no country expended more treasure and blood to get rid of slavery than the United States. While racism remains a problem in America, this country has made strenuous efforts to eradicate discrimination, even to the extent of enacting policies that give legal preference in university admissions, jobs, and government contracts to members of minority groups. Such policies remain controversial, but the point is that it is extremely unlikely that a racist society would have permitted such policies in the first place. And surely African Americans like Jesse Jackson are vastly better off living in America than they would be if they were to live in, say, Ethiopia or Somalia. America has found a solution to the problem of religious and ethnic conflicts that continues to divide and terrorize much of the world: Visitors to places like New York are amazed to see the way in which Serbs and Croatians, Sikhs and Hindus, Irish Catholics and Irish Protestants, Jews and Palestinians, all seem to work and live together in harmony. How is this possible when these same groups are spearing each other and burning each other’s homes in so many places in the world? The American answer is twofold. First, separate the spheres of religion and government so that no religion is given official preference but all are free to practice their faith as they wish. Second, do not extend rights to racial or ethnic groups but only to individuals; in this way, all are equal in the eyes of the law, opportunity is open to anyone who can take advantage of it, and everybody who embraces the American way of life can “become American.” Of course there are exceptions to these core principles, even in America. Racial preferences are one such exception, which explains why they are controversial. But, in general, America is the only country in the world that extends full membership to outsiders. The typical American could come to India, live for 40 years, and take Indian citizenship. But he could not “become Indian.” He wouldn’t see himself that way, nor would most Indians see him that way. In America, by contrast, hundreds of millions have come from far-flung shores and over time they, or at least their children, have in a profound and full sense “become American.” America has the kindest, gentlest foreign policy of any great power in world history: Critics of the U.S. are likely to react to this truth with sputtering outrage. They will point to longstanding American
support for a Latin or Middle Eastern despot, or the unjust internment of the Japanese during World War II, or America’s reluctance to impose sanctions on South Africa’s apartheid regime. However one feels about these particular cases, let us concede to the critics the point that America is not always in the right. What the critics leave out is the other side of the ledger. Twice in the twentieth century, the United States saved the world: first from the Nazi threat, then from Soviet totalitarianism. What would have been the world’s fate if America had not existed? After destroying Germany and Japan in World War II, the U.S. proceeded to rebuild both countries, and today they are American allies. Now we are doing the same thing in Afghanistan and Iraq. Consider, too, how magnanimous the U.S. has been to the former Soviet Union after its victory in the Cold War. For the most part America is an abstaining superpower: it shows no real interest in conquering and subjugating the rest of the world. (Imagine how the Soviets would have acted if they had won the Cold War.) On occasion America intervenes to overthrow a tyrannical regime or to halt massive human rights abuses in another country, but it never stays to rule that country. In Grenada, Haiti, and Bosnia, the U.S. got in and then it got out. Moreover, when America does get into a war, as in Iraq, its troops are supremely careful to avoid targeting civilians and to minimize collateral damage. Even as America bombed the Taliban infrastructure and hideouts, U.S. planes dropped rations of food to avert hardship and starvation of Afghan civilians. What other country does these things? America, the freest nation on earth, is also the most virtuous nation on earth: This point seems counter-intuitive, given the amount of conspicuous vulgarity, vice, and immorality in America. Indeed some Islamic fundamentalists argue that their regimes are morally superior to the United States because they seek to foster virtue among the citizens. Virtue, these fundamentalists argue, is a higher principle than liberty. Indeed it is. And let us admit that in a free society, freedom will frequently be used badly. Freedom, by definition, includes the freedom to do good or evil, to act nobly or basely. But if freedom brings out the worst in people, it also brings out the best. The millions of Americans who live decent, praiseworthy lives desire our highest admiration because they have opted for the good when the good is not the only available option. Even amidst the temptations of a rich and free society, they
have remained on the straight path. Their virtue has special luster because it is freely chosen. By contrast, the societies that many Islamic fundamentalists seek would eliminate the possibility of virtue. If the supply of virtue is insufficient in a free society like America, it is almost nonexistent in a society like Iran. The reason is that coerced virtues are not virtues at all. Consider the woman who is required to wear a veil. There is no modesty in this, because she is being compelled. Compulsion cannot produce virtue, it can only produce the outward semblance of virtue. Thus a free society like America is not merely more prosperous, more varied, more peaceful, and more tolerant—it is also morally superior to the theocratic and authoritarian regimes that America’s enemies advocate. “To make us love our country,” Edmund Burke once said, “our country ought to be lovely.” Burke’s point is that we should love our country not just because it is ours, but also because it is good. America is far from perfect, and there is lots of room for improvement. In spite of its flaws, however, the American life as it is lived today is the best life that our world has to offer. Ultimately America is worthy of our love and sacrifice because, more than any other society, it makes possible the good life, and the life that is good. Reprint courtesy of tothesource.com
Did you know...
Fossil evidence shows that turkeys roamed the Americas 10 million years ago.
***** 91% of Americans eat turkey on Thanksgiving Day.
***** There are regional differences as to the "stuffing" (or "dressing") traditionally served with the turkey. Southerners generally make theirs from cornbread, while in other parts of the country white bread is the base. One or several of the following may be added: oysters, apples, chestnuts, raisins, celery and/or other vegetables, sausage or the turkey's giblets.
***** Thomas Jefferson thought the concept of Thanksgiving was "the most ridiculous idea I’ve ever heard."
***** Fifty percent of Americans put the stuffing inside the Turkey.
Bay Medical Foundation
Bay Medical Foundation raises funds and supports Bay Regional Medical Center in its mission of improving the health of the communities it serves.
During the season of giving thanks, it is appropriate to thank those that have made contributions to our health and well-being.
Bay Medical Foundation was established as a non-profit corporation in 1979. The Foundation has grown, along with what is now, Bay Regional Medical Center; a Visting Nurse Services of Michigan is located on the West Campus of Bay Regional Mecial multi-faceted community health source Center. that is said by many to be second to none.
The Foundation is directed by a community board of thirty five volunteer members, who establish policy and make decisions as to the use of funds throughout Bay Regional Medical Center and Bay Special Care Hospital; an extended-stay, acute care facility. Funds are also solicited, used and held for Brian's House under the auspices of Visiting Nurse Services of Michigan.
Maureen Groya, manager of Bay Medical Foundation, and Victoria MacKenzie, Foundation Specialist, took time from their busy day Above, a sitting area displays the brightly colored nautical theme used throughout Brian’s to talk about the House. Below, an attractively furnished bedroom provides tranquil quarters and the open-air Victoria MacKenzie very-important work feeling of being at sea. of the Foundation. Maureen Groya spoke of the generosity of the people of Bay County, and that an incredible 30% of the employees of Bay Regional Medical Center gave 1.7 million dollars during Employee Fund Drives since 1985. She indicated that the benefits reaped by the community, from gifts given through the Foundation are immeasurable. These gifts stay in our community and benefit each and every one of us.
It is estimated that almost 15 % of the residents of Bay County have no health insurance. This translates to 17,000 people. The Helen M. Nickless Volunteer Clinic on Center and Pine Streets in Essexville, provides free health care for the uninsured of Bay County. Four million dollars were
raised by the Foundation for the Clinic, which is staffed by hundreds of volunteer physicians, nurse practitioners, pharmacists, physician assistants, registered nurses and lay people. The clinic is staffed to service 50 to 60 patients each Wednesday night the Clinic is open.
Brian’s House
We have all heard about the compassionate care given at Brian's House. For those unfamiliar with the facility, Brain’s House provides care for terminally ill patients and their families.
Bay Medical Foundation's 2008 fundraising campaign aims to add six additional patient suites to the existing twelve suites at Brian's House on the west campus of Bay Regional Medical Center.
The cottage atmosphere is repeated in the linens and the paintings along the hallways at Brian’s House.
Ground breaking is expected in 2009. The new suites are expected to be in use by the end of 2009.
The helping hand of the Foundation not only serves the needs of Bay Regional Medical Center; it also reaches out to the communities at large. Bay Medical Foundation is the only group state-wide, to place automatic external defibrillators (AED) in all of the public and private schools in our area. The emergency defibrillators have also been given to sporting complexes and civic organizations in our community. Almost one hundred have been given thus far. Gifts can be given to Bay Medical Foundation in support of any of the following:
Bay Special Care Hospital Cancer Care Diabetes Program Educational Scholarships Endowment Graduate Medical Education Greatest Need Heart Services Helen M. Nickless Volunteer Clinic Orthopedic Joint Express Pediatrics Physical Medicine/Rehab Radiology/Diagnostic Imaging Respiratory Women's Health and many others.
Make a donation to the Brian’s House Campaign Celebrating Life! Bay Medical Foundation is asking you to consider helping us meet the needs of our expanding patient population by making a donation to the Brian’s House Campaign Celebrating Life!
You can be an important part of Brian’s House by considering a donation to help construct these new patient suites. Each suite will feature all the amenities of home for patients and families to make the most of their remaining time together. Donations to the Brian’s House project, Celebrating Life! is an important part of our efforts to care for this special group of patients. The following area have been established for those who wish to consider a major gift.
Naming Opportunities
1 - Memorial Garden Area ($125,000) (Committed) (Benches, boulders, pathways, bricks, etc. available) 1 - Sun Room ($50,000) 1 - Family Sitting Area ($30,000) 1 - Inside Water Fall/Donor Wall ($25,000) 1 - Outside Portico (leading to Memorial Gardens) ($15,000) 18 - Patient Suites ($12,000) (Three Committed) 1 - Inside Children’s Play Area ($10,000) 2 - Existing Alcoves ($5,000 2 - Consultation Rooms (One Committed) ($3,500)
Naming recognition will be featured in printed materials as well as the physical location within Brian’s House. Naming recognition will accommodate existing decor.
If you wish to discuss other giving opportunities, please contact Bay Medical Foundation at 989-667-6262.
Bay Medical Foundation sponsors Memorial Tree Lighting Dec. 7 The official lighting of the Bay Medical Foundation Memorial Tree will take place on Sunday, December 7 from 2:00-3:30 p.m. The names of those being memorialized or honored will be read and the tree will then be illuminated.
Each attendee will receive a themedrelated ornament. Complimentary refreshments will be served immediately following the ceremony.
It would be difficult not to be impressed by the important work that is done by the Foundation. If you look at the Bay Medical Foundation donor wall in the Bay Regional Medical Center lobby, you'll see a quote that sums up the philosophy quite nicely:
“I shall pass through this world but once. Any good therefore that I can do or any kindness that I can show to any human being, let me do it now. Let me not therefore neglect it, for I shall not pass this way again.” - Mahatma Gandhi
So, in this Thanksgiving season, we give thanks to those who help make Bay Medical Foundation a genuine, compassionate presence in our lives. You may be a part of this event by making a special tribute in memory of someone dear to you.
The names of loved ones remembered will be read at the lighting ceremony and displayed in our chapel for approximately six months. You may request donation information via email at: victoria.mackenzie@bhsnet.org. or print out the form at www.bayregional.org/memorialtree.
JOIN US
You may send, with your donation, a photo (5”x31/2” or smaller) of your loved one. Write your loved ones name on the the back of the photo. To ensure all names are listed in our collage, please reply and send in the photo 14 days prior to the event or you may send your photo electronically to: victoria.mackenzie@bhsnet.org
1900 Columbus Avenue Bay City, Michigan 48708 Telephone: 989-667-6262
Easy Ways to Give Back During the Holidays
(ARA) – Your life is busy any time of the year, but with the holidays comes a longer to-do list and more stress. So, how can you embody the giving spirit of the season in an efficient way without breaking the bank (or your back)? There are easy ways to give back during the holiday season if you just get a little creative and make a resolution to share. * When you’re out raking leaves or shoveling snow, clean up an elderly neighbor’s yard as well. * When cleaning your home to prepare for guests and parties, give extra clothing, furniture and “stuff” to charity. If something has been stuffed into a closet and hasn’t seen the light of day for a year or more, it can go. Old blankets, towels and piles of newspapers can be donated to local animal shelters to help care for abandoned dogs, cats and small critters. * Instead of bringing the token bottle of wine as a host gift to holiday parties you’ve been invited to, make a donation in your hosts’ name to a local charity. * Use buy-one-get-one-free coupons to purchase an item for yourself and donate the extra free item. * Instead of making a list of clothes and gifts you won’t use, ask for donations to be made in your name to your favorite charity. * Order cards and address labels through nonprofit organizations and a portion of your purchase will benefit them. This also helps get the word out about the organization. * If you get a new gadget like a cell phone or digital camera, contact the manufacturer of your old device and ask if there is a way to recycle or donate it. There are easy ways to incorporate giving into your everyday holiday activities. This year, make your holiday count and remember to give back. You could be on the receiving end some day. Courtesy of ARAcontent
Holiday Hapnings Acros e State Wine Maker's Dinner Frankenmuth November 1 Join special guest Chef John Zehnder, C.E.C. for a wonderful five-course meal at Frankenmuth's St. Julian Winery. The event starts with champagne in the hospitality room, followed by a sit-down dinner featuring St. Julian wines. Space is limited, so reservations are necessary for this great wine and food experience.
Toast the Season Leelanau Peninsula November 8-9 and November 15-16 Leelanau Peninsula Vintners host the popular annual wine trail tour featuring a special wine pour, accompanied by holiday-themed gourmet food, at each of the Leelanau Peninsula member wineries. Participants receive a souvenir glass, a holiday gift basket and an ornament.
Prime Outlets' Deer Widows Weekend Shopping FunPak! Birch Run November 15-16 As Michigan deer hunters head to the woods to bag a buck, passionate shoppers can head to Prime Outlets Birch Run to bag a bargain!! Prime Outlets Birch Run kicks off the holiday shopping season during their 13th Annual Deer Widows Weekend, Saturday and Sunday, November 15 and 16. Experience the savings and fun at one of the biggest shopping events of the year! Overnight packages are available by calling the Flint Area Convention and Visitors Bureau.
Christmas and Holiday Traditions Around the World Grand Rapids November 19-January 4 Experience the most magical time of year as Meijer Gardens transforms into a world of winter magic with the glow of 300,000 lights, more than 40 captivating international trees and displays, strolling carolers, horse-drawn carriage rides and more surprises than can fit under the tree.
Silver Bells in the City Lansing November 21 A 60-unit electric light parade gets glowing reviews for its illuminated floats, fire trucks, snow plows and marching bands, and city sidewalks dress in holiday style for the lighting of Michigan's official tree at the capitol and fireworks bursting above the dome. Nearly 50 arts organizations including community bands, ethnic dancers, barbershop singers, bell choirs and storytellers perform at this event.
International Wine & Food Festival Grand Rapids November 21-23 Michigan's premier wine and food experience, this festival will bring together wineries from around the world along with the culinary experts of West Michigan, with a vast array of extraordinary tastings, cooking demonstrations, gourmet specialty items and accessories as we head into the holiday season. Tickets are $15 and will be available at the door on the day of the event. No one under the age of 21 will be allowed into the festival.
Dutch Winterfest Holland November 22-December 13 This folk celebration is centered around Sinterklaas, the benevolent St. Nicholas. In true Dutch tradition, Sinterklaas arrives on his white horse surrounded by his mischievous Zwarte Piet helpers.
America's Thanksgiving Parade Detroit, November 27 After you've stuffed the turkey, then hustle downtown for the 9:30 a.m. parade down the city's famous Woodward Avenue. More than 75 specialty units pass by, including the popular Elmo and Uncle Sam balloons, Wizard of Oz float, high school marching bands and Santa's sleigh.
North Pole Express Owosso November 28 and Saturdays and Sundays, November 29-December 21 All aboard for a magical train ride to the North Pole aboard the 1225 steam locomotive used as a model for the Polar Express movie. On the four-hour excursion, you'll chug from the Steam Railroading Institute in Owosso to the North Pole in Chesaning, where you can visit with Santa and his elves before returning to Owosso. Christmas at Crossroads Flint November 28-December 30 (Mondays and December 24 drive-through tours only; closed Tuesdays, Wednesdays, Thursdays and Christmas Day. Open again December 26-30) Make tracks for Crossroads Village to ride the Huckleberry Railroad steam train, outlined with thousands of lights. You'll chug past glittering displays tucked all around this 1800s livinghistory village. Also, watch a live stage show at the opera house, shop the vintage stores and mill around to see costumed residents celebrating an 1800s holiday. At the November 28 kickoff, choirs sing and fireworks herald the lighting of the towering Tree of Lights.
The Great Macaroni and Cheese Bake-Off Old Mission Peninsula November 29 The Wineries of Old Mission Peninsula host local restaurants that have turned the classic comfort food, Macaroni and Cheese, into culinary marvels! This rich and creamy fare is paired with wines from Old Mission. Taste what our local chefs have come up with this year! Events courtesy of puremichigan.org
Area Cra Shows ST. STANS FALL BAZAAR November 15 9:00 a.m. 1503 Kosciuszko Ave Bay City, MI (989) 893-6421
GODS HEART IS IN YOUR HANDS MUSIC, ARTS AND CRAFTS FESTIVAL November 15 Birch Run EXPO Center Birch Run, MI NORTHWOOD UNIVERSITY CHRISTMAS SHOW November 15 Northwood University Midland, MI HOLIDAY FOLK ART/CRAFT SHOW November 22 Saginaw Valley State University Ryder Center University Center, MI
MIDLAND HOLIDAY ART FAIR November 22&23 Midland, MI - 23 miles Festive Holiday Art Fair in lobbies of arts center
JEWELRY SHOW AT WARMBIER FARMS December 6&7 Sat. 9 a.m.-5 p.m. Sun. 11 a.m.- 4 p.m. Bay City, MI - 7 miles Jewelry Show at Warmbier Farms. Refreshments served. Free event!
MIDLAND MALL HOLIDAY SHOW Midland. MI December 12-14
HOLIDAY ART & CRAFT SHOW December 13 SAT. 9 a.m. - 3 p.m. Horizon Conference Center 6200 State St Saginaw, MI $2 adult 10 & under free
keepsakecollectionshows.com
989-781-9165
85 crafters from throughout Michigan featuring wearable art, stained glass,holiday folk art, ornaments, jewelry, purses, seasonal florals, and much more. MIDLAND MALL HOLIDAY SHOW Dec 19-21 Midland BAY CITY MALL HOLIDAY SHOW Dec 19-21 Bay City
Bay City Playe
e Gem of Colums Avenue
Kunio Ouellette, left, and Tom Caylor, right stand outside the Bay City Player’s theater.
by Dave Goss Freelance Writer I need to confess- before I go further; I have not set foot inside the Bay City Players since 1987. I saw Leeds Bird as Salieri in their production of Amadeus during the 1986-1987 season. It was a fabulous production. I have no excuses that would validate not setting foot in the place for twenty one years. I met Tom Caylor; the president of the board of directors of Bay City Players, and Kunio Ouellette; vice president, at the theater for an interview. The enthusiasm and pride that they both have in this beautiful facility was quite evident. Tom and Kunio took me on a tour of the place and gave a brief history of the building and the talented folks who provide the talent and energy to keep Bay City Players going. This is a organization made up of volunteers. They keep the place going out of love for the job. Bay City Players is the oldest community theater in Michigan. They have been in operation since March 19,1917. This is their 91st year of operation. The theater itself seats 367, and is small enough to maintain an intimate contact with the stage. The main entrance and lobby area have
been newly decorated since my last visit and is spacious and wellappointed. Kunio gave me the rundown on the next attraction: Plaid Tidings. This musical, which features festive “plaiderized ,” holiday songs as well as some hip-hop and some nostalgic standards; about a group of teenagers who return from the afterlife to perform a Christmas special, which was ordered by a heavenly phone call from Rosemary Clooney. My wife and I plan to make up for our absence at the Bay City Players by attending some of this season's performances. It is truly “The Gem of Columbus Avenue.”
PLAID TIDINGS
SHOW DATES December 4-7 December 11-14
BOX OFFICE HOURS Mon. - Sat.12-2 p.m.; 7-9 p.m. Sun. 2-3:30 p.m.
ADMISSION Tickets go on sale December 1st. Adults: $18.00 Senior Citizens: $16.00
Tom Caylor, president of board of directors.
Photos of the interior of the Bay City Players.
Kunio Ouellette vice president board of directors.
S Family Features
laving away for weeks prepping for your first holiday meal? As the lucky ones learn sooner rather than later, it’s not working harder — it’s working smarter that gets the job done right. Why shouldn’t that apply to the upcoming holiday season? Hosting your first holiday feast can be intimidating. All the pressure of seamlessly executing a complex meal in a timely manner can make even the most experienced cook wish someone else would take over. No worries! Armed with delicious, dependable recipes, time-saving tips and wonderful wines for your guests, pulling it off seamlessly isn’t as intricate as you might think. Who knows — even seasoned cooks might pick up a few pointers. Keep the menu simple. Don’t feel abashed about buying store-bought items to supplement the meal, as long as they are quality items. Source a good
local bakery for crusty rolls for the main course and a fresh apple pie or creamy cheesecake for dessert. You may spend a bit more, but you’ll save your sanity and, if you find good sources, the store-bought items can be as good as homemade. Eventually, as you build your skills, you’ll be able to branch out to making more dishes from scratch. Don’t be afraid to ask for help. Have your guests bring some dishes and ask family members to lend a helping hand before the meal. It’s important to create a feeling of involvement for everyone, especially children. While you might not want them near the hot stove, they can certainly be part of the festivities by drawing holiday pictures to put on the refrigerator, setting and decorating the table, or even making seasonal decorations. This homemade touch will charm your guests — and save you time! Simplify your wine selection. Some wines need to be aged for so long you won’t be taking a sip until 2018. When it comes to optimal food pairing, oenophiles favor the
wines from the Rioja region in Spain for their unbeatable, consistent quality; in fact, they have long agreed that Rioja wines are literally made for food. Thanks to the Tempranillo grape, a smooth and delectable Spanish classic, Riojas equally pair well with each course of your holiday feast. Remember, Rioja wine is already aged in the bottle, so it is conveniently ready to serve on the day of purchase. “As someone who often helps people choose wines, it’s especially important to select holiday wines that will suit a variety of tastes,” notes wine expert, journalist and Rioja spokesperson Adrian Murcia. “Rioja offers really attractive fruit aromas and flavors to those who might dig the big wines of California or Australia, but also possesses a beautiful touch of Old World elegance and soft-spoken seductiveness — qualities that are absolutely essential to any food-loving wine.” For more wine and food ideas, visit vibrantrioja.com.
Cajun Deep Fried Turkey
Makes: 12 to 15 servings Wine suggestion: Pair with a Rioja red 1 (15-pound) turkey Kosher salt and freshly ground black pepper Garlic salt Cajun seasoning 4-5 gallons peanut or vegetable oil Deep-fry thermometer 26-40 quart large pot High-pressure, outdoor propane cooker Thaw turkey completely. Clean out cavity, rinse and pat dry. Season turkey with dry ingredients to taste. (For more flavor, season the night before you cook.) Place cooker outside in an open space, away from the house. Never use a turkey fryer indoors, in a garage or under a covered patio due to potential fire hazard. Heat oil in pot (allow enough room in pot for turkey to be placed, as too much oil will cause overflow), bringing oil to at least 375°F. Immerse turkey in oil. Maintaining at least 325°F throughout the cooking process, cook turkey until golden brown, about 4 minutes per pound.
Corn Bake
Makes: 6 to 8 servings 1 (15 1/4-ounce) can whole kernel corn, drained 1 (14 3/4-ounce) can cream-style corn 1 (8-ounce) package corn muffin mix 1 cup sour cream 1 large egg 1/2 cup (1 stick) butter, melted Preheat oven to 350°F. In a large bowl, stir together all ingredients. Pour into greased 9 inches by 13 inches casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven. Let stand for at least 5 minutes and then serve warm.
Curry Pumpkin Soup
Makes: 6 servings 2 medium pumpkins (3 to 4 pounds) 1 large pumpkin (for use as soup tureen) 2 cups chicken broth 1 cup water 1/4 cup maple syrup 1 teaspoon cinnamon 2 teaspoons curry powder 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon ginger 1 cup heavy cream Toasted pumpkin seeds, optional Crème fraiche or sour cream, optional Preheat the oven to 350°F. Cut two medium
pumpkins in half. Reserve large pumpkin for use as soup tureen. Scoop out seeds and place skin-side down on baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into saucepan and add chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. While the soup is cooking, cut the top off the large pumpkin to create the serving bowl. The hole should be wide enough to fit a ladle. Hollow out seeds, checking for holes and lining with plastic, if necessary. Remove soup from heat and stir in heavy cream. Pour soup into large pumpkin and serve garnished with toasted pumpkin seeds and crème fraiche.
Affordable Rioja wines are widely available in the U.S. in the Spain section of your wine store, including:
Bodegas Beronia Crianza 2005 ($10) Bodegas Faustino VII 2004 ($13)
Bodegas Breton Crianza 2004 ($15)
Bodegas Montecillo Gran Reserva 2001 ($25) Bodegas LAN Viña Lanciano Reserva 2001 ($30)
Bodegas Barón de Ley Finca Monastario 2003 ($45)
A Sumptuous Spread for the Family
E
Family Features
ach holiday season, hosts strive for the perfect balance between serving traditional fare and trying out palate-pleasing new recipes. Among friends and family however, the classics — which conjure up memories of holidays past — win hands down. Here’s a sumptuous spread that’s sure to please the whole family. For a perfectly roasted turkey — the centerpiece of the holiday meal — baste the bird with Swanson chicken stock. The stock helps keep the meat moist and gives a lovely golden color to the skin. It also creates a base for homemade pan gravy that’s perfect for drizzling over the turkey or topping Moist and Savory Stuffing or even mashed potatoes. Green Bean Casserole is an iconic blend of rich flavors and textures. It features green beans, velvety Campbell’s Cream of Mushroom soup and crisp french fried onion
Green Bean Casserole
Roasted Turkey and Pan Gravy
topping. Although it’s almost certain to be one of the first items gone from the table, if you do end up with leftovers, slice leftover turkey, stir into the casserole and reheat for a one-dish meal the next day. Serve up a spoonful of instant comfort with Creamy Corn Pudding. This super side dish combines corn with cream of chicken soup, eggs, Parmesan cheese and fresh chives. It’s a delicious departure from the standard creamed corn or corn bread. No holiday feast is complete without dessert. This year, why not add a Chocolate Pirouette Crusted Cake to the dessert buffet? It’s a timesaving treat that will delight guests of all ages.
For more information, cooking tips and additional holiday recipes, visit www.campbellskitchen.com.
Green Bean Casserole
Prep: 10 minutes Bake: 30 minutes Makes: 12 servings Ingredients: 2 cans (10 3/4 ounces each) Campbell’s Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium) 1 cup milk 2 teaspoons soy sauce 1/4 teaspoon ground black pepper
Moist and Savory Stuffing
bags (about 16 ounces each) frozen cut green beans, cooked and drained 1 can (6 ounces) french fried onions (2 2/3 cups) Directions: 1. Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in a 3-quart casserole. 2. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir bean mixture and top with remaining onions. 3. Bake for 5 minutes or until the onions are golden brown. 2
Creamy Corn Pudding Prep: 10 minutes Bake: 35 minutes Makes: 6 servings Ingredients:
Butter 1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/2 cup milk 2 eggs 1 can (16 ounces) whole kernel corn, drained 1/2 cup yellow cornmeal 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh chives Directions: 1. Heat the oven to 350°F. Grease 1 1/2-quart casserole with butter. 2. Beat soup, milk and eggs with a whisk or fork in medium bowl. Stir in corn, cornmeal, cheese and chives. Pour soup mixture into prepared casserole. 3. Bake for 35 minutes or until puffed and golden brown.
Chocolate Pirouette Crusted Cake Prep: 10 minutes Thaw: 2 hours Makes: 8 servings
Ingredients: 1 box (19.6 ounces) Pepperidge Farm Chocolate Fudge 3 Layer Cake 1/2 of a 13.5 ounce canister Pepperidge Farm Chocolate Hazelnut Crème-filled Pirouettes (about 18) Directions: 1. Thaw cake according to package directions. Place on a serving dish. 2. Cut cookies into 2 1/2-inch-long pieces. Place cookies upright, side-by-side, all around edge of cake, pressing gently into the frosting. Place any remaining cookies on top of cake. Serve immediately. Tip: This cake can be prepared up to 2 days ahead and stored in the refrigerator.
Roasted Turkey and Pan Gravy
Chocolate Pirouette Crusted Cake
Prep: 15 minutes Cook: 3 hours, 30 minutes Makes: 6 servings Ingredients: 1 12 - to 14-pound turkey 1 3/4 cups Swanson Chicken Stock 3 tablespoons all-purpose flour Directions 1. Remove package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with a paper towel. Tie ends of drumsticks together. 2. Place turkey, breast side-up, on a rack in shallow roasting pan. Brush turkey with stock. Insert meat thermometer into thickest part of the meat, making sure thermometer is not touching bone. 3. Roast at 325°F for 3 to 3 1/2 hours or until thermometer reads 180°F and drumstick moves easily, basting occasionally with stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes. 4. Remove turkey from roasting pan. Pour off any fat. Stir stock and flour in a small bowl until mixture is smooth. Stir stock mixture in pan. Cook and stir over medium heat until mixture boils and thickens. Season to taste. Serve with the turkey.
Taking on the Turkey: Simplifying Thanksgiving (Family Features) Every autumn, families look forward to the day dedicated to an overwhelming amount of turkey, mashed potatoes and stuffing - and giving thanks. However, for those in charge of this meal, Thanksgiving can more stressful than satiating. Whether these chefs are in charge due to their renowned culinary creations or because it’s their turn to host, the truth is, many feel that the holiday turkey has become 18 pounds of anxiety and mess. the rest of the day as simple as possible.
Here is some advice on how to make
Plan Ahead: Get more sleep Thanksgiving morning by preparing the side dishes the night before. You can use the time saved to walk the dog with your kids or watch the Thanksgiving Day Parade.
Go Pot Luck: Save time cooking by having a pot luck dinner. Assign a dish to each of your guests rather than preparing the entire meal yourself. Your guests will enjoy tasting everyone’s creations and trading recipes.
Simple is Better: The last thing a chef wants to think about on the big day is table decoration. Instead of worrying about the center piece and decorative options, just go simple. Incorporate items from your backyard - like pinecones or leaves - and create an impressive centerpiece - at no cost! Turkey Made Easy: Pick up an oven-ready turkey, such as a Jennie-O Turkey Store Oven Ready Turkey, so you can spend more time with family and friends and less time sweating in the kitchen. This requires no preparation, goes straight from the freezer to the oven and makes for a tender juicy turkey.
Relax, Relax, Relax: Don’t forget that ultimately Thanksgiving is about being thankful, not the mashed potatoes. Make sure to take time to relax and enjoy everyone and everything around you.
The True Meaning of Giving Thanks
By: J Gardener Kids probably think of Thanksgiving like you did, when you were small; it's that holiday that falls between Halloween and Christmas. We don't wear crazy costumes for Thanksgiving, we don't receive or give gifts, as a rule. It can be hard for kids, in our consumer-driven culture, to understand just what it's all about. After all, holidays mean presents, right? It's odd, when you think about it. Thanksgiving is the one holiday that really is all about giving and receiving, but advertisers still haven't figured a way to stretch our credit limits to the max. So how can you make a holiday with no presents have some real meaning for your kids? You could start with the word, itself. We often
forget that Thanksgiving is a compound word-the day is meant for giving thanks. If your kids are old enough to enjoy receiving gifts and blessings, they're old enough to begin learning the concept of thanks. Talk to your kids about ways they can give at Thanksgiving. It's a great opportunity to teach them that giving comes in many forms. With Christmas approaching, maybe they can think about donating some of the toys they've grown tired of to charity, so that children less fortunate can have a brighter holiday. Or, if your children receive an allowance, they might want to donate a portion of it, between Thanksgiving and Christmas. There are even volunteer activities appropriate for young children. Something as simple as a
Leftover Recipe Suggestion: Cashew Turkey Croissants
Preparation Time: Under 30 minutes Serving Size: 4
Directions: 2 cups cooked and chopped Jennie-O Turkey Store Oven Ready Homestyle Whole Turkey 1/2 cup sliced celery 1/3 cup chopped cashews 1/4 cup mayonnaise or salad dressing 1/2 cup plain low-fat yogurt 2 tablespoons Major Grey mango chutney 1/2 teaspoon curry powder 4 croissants* In bowl, combine turkey, celery, and cashews. In small bowl, stir together mayonnaise, yogurt, chutney, and curry powder. Stir mayonnaise mixture into turkey mixture. Spoon 1/4 of filling on bottom of each croissant. Cover with croissant tops.
*Cashew Turkey Pitas: Substitute 2 large pita bread rounds for croissants. Follow recipe as directed, except cut pitas in half and open pockets. Spoon one-fourth of filling into each half. Visit www.jennieo.com for additional recipes.
neighborhood clean-up can involve many children, with supervision. Local residents and businesses can be approached about donating toward the effort, the proceeds of which can then be sent to a charity of the childrens' choice. Thanksgiving need not be just the holiday between Halloween and Christmas. Even to your children, it's a day that can have real meaning, and live up to its name. Author Bio J Gardener, is an award winning screenplay copywriter and a regular contributing author on many family oriented issues. Article Excerpt Source: http://www.ArticleGeek.com
Holiday entertaining is a great way to enjoy the season and make memories with friends and family. No one knows this better than Sandra Lee, Food Network star and bestselling author of 17 cookbooks. She can take any holiday menu from good to gourmet quickly and affordably. A festive feast doesn’t have to cost a lot or require special shopping - start by looking in your pantry and refrigerator. Sandra Lee finds that staples such as Johnsonville sausage make recipes more flavorful and saves time. “A delicious side dish can make any meal sing,” she says. “The SemiHomemade Sausage and Cornbread Stuffing recipe is simple - the extra flavor comes from the sausage.” This recipe - and more - are in her new book, “Semi-Homemade Fast-Fix Family Favorites.”
Turkey With Sausage Cornbread Stuffing
Excerpted from the book, “Semi-Homemade Fast-Fix Family Favorites,” by Sandra Lee Servings: 8 to 10 Prep time: 45 minutes Baking time: 4 hours Standing time: 15 minutes 1 1 1
(12-pound) turkey, thawed box (8.5-ounce) cornbread mix pound Johnsonville Italian Mild All Natural Ground Sausage 1 cup chopped celery 1/2 cup chopped green onions 2 tablespoons poultry seasoning 1 can (10.5-ounce) chicken with rice soup 1 stick (1/2 cup) softened butter 3 tablespoons vegetable oil 3 tablespoons all-purpose flour Salt and freshly ground pepper
1. Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck. Place gizzards and neck in a saucepan and cover with water. Bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve. 2. Meanwhile, prepare cornbread from mix, according to package directions. Cool completely in pan. While cornbread bakes, brown sausage in a medium skillet over medium heat. Stir sausage frequently while
browning to break up any large clumps. 3. Crumble cooled cornbread into small pieces and lay on a baking sheet to air dry. In a bowl, combine cornbread, cooked sausage, celery, and green onions. Add poultry seasoning and soup. Mix well; stuff inside turkey cavities. 4. Generously cover turkey completely with softened butter. Tent with aluminum foil and bake according to package instructions. One hour before bird is done, remove foil and baste. The turkey is done when the internal temperature registers 170°F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160°F in the center. 5. Remove turkey from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165°F in the center and the temperature in the thigh will rise to 180°F. 6. While turkey rests, prepare gravy. In a large skillet over medium-low heat, heat vegetable oil. Add flour; cook and stir until deep brown. Add turkey drippings and whisk until thickened. Add reserved gizzard broth and simmer. Season with salt and pepper, to taste. 7. Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.
Sausage-Stuffed Mushrooms
Excerpted from the book, “Semi-Homemade Money Saving Meals,” by Sandra Lee Prep time: 25 minutes Bake time: 15 minutes Makes 28 servings
Nonstick cooking spray 28 large white button mushrooms (each about 2 inches in diameter) 1 tablespoon extra virgin olive oil 1 pound Johnsonville Hot Italian Links 2 teaspoons Greek seasoning 1/2 teaspoon salt 1 package (10-ounce) frozen chopped spinach, cooked and well drained 1 jar (4-ounce) chopped pimiento, drained 1/3 cup shredded Romano cheese 2 eggs, lightly beaten
1. Preheat oven to 350°F. Lightly spray baking sheet with cooking spray. Wipe mushrooms clean but do not get them wet. Remove mushroom stems; reserve. Lightly spray mushroom caps inside and out with cooking spray; set aside. Finely chop mushroom stems; set aside. 2. In large skillet, heat oil over mediumhigh heat. Break up sausage into skillet; add chopped mushroom stems, Greek seasoning, and salt. Cook until sausage is crumbled and cooked through. Transfer sausage mixture to a bowl. Add spinach, pimiento, Romano cheese, and eggs; stir to combine. 3. Stuff each mushroom with about 2 tablespoons sausage mixture, pressing firmly into mushroom. Place stuffed mushrooms on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes just until mushrooms are tender and stuffing is heated through. Sprinkle with additional Romano cheese (optional).
Sandra Lee’s “Semi-Homemade Fast-Fix Family Favorites” provides semi-homemade solutions that will bring dramatic results to your holiday table.
Cherry Lemon-Ricotta Trifle
Excerpted from the book, “Semi-Homemade Desserts 2,” by Sandra Lee Start to finish: 25 minutes Makes 16 servings 2 cans (21 ounces each) cherry pie filling 1 cup cherry preserves 4 cups ricotta cheese 1 cup sugar 1/4 cup limoncello liqueur 1 tablespoon lemon juice 2 teaspoons vanilla extract 2 containers (8 ounces each) frozen whipped topping, thawed 6 large purchased croissants*
1. In medium bowl, combine cherry pie filling and cherry preserves; set aside. 2. In large bowl, stir together ricotta cheese, sugar, limoncello, lemon juice, and vanilla. Stir in whipped topping. 3. Tear croissants into bite-size pieces and place half in the bottom of trifle dish. Spoon half of the ricotta mixture on top of croissants. Spoon half of cherry mixture on top of ricotta mixture. Repeat with remaining ingredients to make another layer. 4. Refrigerate trifle until ready to serve (up to 8 hours). *Note: If using day-old croissants, toast them in a 350°F oven for 5 minutes before using.
Ten Solutions for Guiltless Gobbling
(ARA) - For most Americans, Thanksgiving without turkey is like the Fourth of July without fireworks. That’s why it’s important not to deprive yourself during holiday meals. The holidays are full of temptations and an occasional treat is fine as long as you make sure to keep short- and long-term health goals in mind.
Your weight-loss efforts can absolutely stay on track this Thanksgiving holiday by following simple tips from Weight Watchers that allow you to enjoy yourself.
1. Slow Down for Satisfaction. When sitting down to the Thanksgiving feast, select foods you don't normally eat so that you can easily eliminate several of the dishes. Do you really need both sweet potatoes topped with melted marshmallows and mashed potatoes? Take small portions, eat slowly and savor every bite. Sit back, take a break and if you’re still hungry continue. Remember, it takes about 20 minutes for your brain to realize your stomach is full.
2. Plan to indulge. Don’t set yourself up for failure by depriving yourself of the special foods that are prepared and served only on Thanksgiving. Maybe it’s Aunt Martha’s candied yams, Mom’s apple pie or your sister-inlaw’s pumpkin cheesecake. Savor the special dishes instead of mindlessly popping cheddar cheese cubes into your mouth before the meal. Decide how much of that favorite food will satisfy you. If you cannot conceive of eating just a small piece of pie, cut something else out to account for the larger slice.
3. Don’t starve yourself beforehand. You’ll be more likely to gobble up everything in sight. Eat a healthy, balanced breakfast and lunch, and consider a snack before heading to the Thanksgiving celebration to take the edge off your hunger.
4. Be creative. Practice saying “no” in case you get pressured by well-meaning relatives to eat something you haven’t planned for or don’t want to eat. Try something like, “Thanks, but I’ll have to pass on that pumpkin pie right now because I’m so full from your delicious dinner.” 5. Drink Moderately. Alcohol adds empty calories and can make you lose sight of your goals. To re-
duce your alcohol intake, use low- or nocalorie beverages as mixers and alternate alcoholic beverages with low-calorie soft drinks or water.
Want to indulge? Enjoy with this healthy take on a holiday classic -- pumpkin pie!
7. Lighten it up. Whether you are the host or just bringing a dish to someone else’s home, lighten up those favorite dishes. No one will know the difference. See the lighter version of a Thanksgiving classic below.
Ingredients:
6. Bag it. If you're hosting the meal, remember that there is always tomorrow -- and leftovers. But if you won't be able to sleep knowing that there's half a pie in the kitchen, freeze leftovers immediately or wrap portions for your guests to take home.
8. Get moving. There are more ways to spend time with family on Thanksgiving than just sitting around eating. Why not go for a walk after supper, or get a game of touch football going in the afternoon?
9. Be thankful for making good choices. Changing eating behavior and old habits take time. But starting the holiday season off mindful of moderation can be the key to a healthier season.
10. Control emotional eating. The holidays and stress go hand in hand. Find ways to relax and focus on you overall goals. Exercise daily and make Thanksgiving a day more about family and friends than food. You’ll be thankful you did.
Pumpkin Pie with Graham Cracker Crust from Weightwatchers.com POINTS Value: 3 Servings: 8 Preparation Time: 10 minutes Cooking Time: 65 minutes Level of difficulty: Moderate 3
ounces reduced-fat cinnamon graham crackers, about 5 1/2 sheets 1 tablespoon packed light brown sugar 2 tablespoons unsalted butter, melted 2 large egg whites 1 large egg 1/2 cup dark brown sugar 1/4 teaspoon table salt 2 teaspoon pumpkin pie spice, or less to taste 1 cup canned pumpkin 1/2 cup fat-free evaporated milk 4 tablespoons light whipped topping
Instructions:
1. Position rack in middle of oven.
2. Preheat oven to 350 F. Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
3. Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into eight pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields one slice per serving.
Courtesy of ARAcontent
e Season for Giving (Family Features) As the holidays draw near and families look forward to spending time together, get creative with the recipes you make and the parties you host. Celebrity event designer Preston Bailey, who has planned events for such notables as Donald Trump, Oprah Winfrey and Catherine Zeta-Jones, has partnered with Uncle Ben's to encourage people to consider a charitable approach to holiday entertaining this year. "I am urging my guests to give back to a cause that is dear to my heart this holiday season," said Bailey, author of three entertaining books. "For me, it's the fight against hunger. In lieu of traditional hostess
row a Holiday Party for arity
gifts, I'm suggesting on my party invitations that guests make a charitable donation to Feeding America." Feeding America is the nation's largest domestic hunger-relief charity, and maintains a network of more than 200 food banks that reach communities across the country. Although Bailey's number one tip this year is to give back to a good cause, he also shares this advice for memorable holiday entertaining: * Fill clear glass vases of various sizes with monochromatic seasonal produce, such as pomegranates, cranberries, clementines and artichokes, for a festive update to the
traditional cornucopia. * Get creative with your party theme - throw a winter white party by substituting traditional holiday décor with a snow covered forest. * Make extra food so you have plenty for any surprise guests. Bailey's recipe for Wild Rice Salad with Cranberry and Hazelnuts is perfect for a large group To download a complete holiday entertaining guide filled with recipes and tips from Bailey - and give to Feeding America in the process - visit UncleBensGivesBack.com. For every holiday entertaining guide downloaded, Uncle Ben's will donate $1 to Feeding America.
Wild Rice Salad with Cranrry and Hazelnuts
Prep time: 25 minutes Cook time: 25 minutes, plus 30 minutes to cool Makes: 30 servings
Ingredients: 5 boxes Uncle Ben's Long Grain & Wild Rice Original Recipe 1 2/3 cups dried cranberries 1 2/3 cups toasted, roughly chopped hazel nuts* 1 cup chopped dried apricots 3/4 cup chopped Italian parsley For vinaigrette: 1 1/4 cups freshly squeezed orange juice 3/4 cup balsamic vinegar 1/2 cup finely chopped shallot 1 1/2 tablespoons Dijon mustard 1 1/4 teaspoons chopped garlic 2/3 cup extra virgin olive oil
Prepare according to package instructions. When rice is finished cooking, fluff with fork and allow to cool to room temperature.
While rice is cooking, whisk together orange juice, vinegar, shallots, Dijon and garlic. Slowly whisk in olive oil to emulsify. Once rice is cool, stir in cranberries,
hazelnuts, apricots and parsley. Pour vinaigrette into rice salad and toss to coat. Serve at room temperature. *To toast hazelnuts, preheat oven to 325? F. Spread hazelnuts on cookie sheet and bake for 10 to 12 minutes or until slightly fragrant. Remove from oven and wrap hazelnuts in a dishtowel.
Rub hazelnuts in towel to remove skins. Let nuts cool before chopping. Each serving has 230 calories, 9 grams of fat, 2 grams of fiber, 4 grams of protein, 34 grams of carbohydrates and 640 milligrams of sodium. Courtesy of Family Features