2013 christmas gift guide #1

2013 Christmas Gift GuideLOOK INSIDE FORGREAT GIFT IDEAS

GET THEM WHAT THEY REALLY WANT THIS YEAR!PLAY THE TRIVIA CONTEST ON PAGE 8 FOR YOUR

CHANCE TO WIN $20PLAY THE TRIVIA CONTEST ON PAGE 8 FOR YOUR

CHANCE TO WIN $20

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013 NOV. 27 - DEC. 4, 2013

Bringing A New Twist To The Holiday Table (NAPSI)—Americans havelong celebrated the holiday seasonwith the classic favorite,homemade pumpkin pie. This year,treat family and guests to adelicious new twist on the pumpkinpie standard. Topped with whippedcream and warm Biscoff sauce, thisunique recipe elevates the belovedtradition to a new level ofindulgence.

BISCOFF PUMPKIN PIE

Pastry for a 10-inch deep-dish pieshell or 1 refrigerated rolled pastry

1⁄2 cup Biscoff Spread1⁄2 cup sugar2 large eggs1 (15 oz.) can solid pack pumpkin1 (12 oz.) can evaporated milk1 teaspoon cinnamon1⁄2 teaspoon ground ginger1⁄4 teaspoon nutmeg

Whipped Cream with BiscoffSpread sauce*

Heat oven to 425º F. Line a 10-inchdeep-dish pie plate or quiche dishwith pastry; flute edges. Whisktogether Biscoff Spread, sugar andeggs in a large bowl. Stir inremaining ingredients; whisk welland pour into dish.

Bake 10 minutes; reduce oven temperature to 350ºF. Continue to bake 35 to 40 more minutes or untilcenter is set. Cool on wire rack at least 2 hours beforeserving at room temperature or chilled with desiredtopping. Makes 8 servings.

Whipped Cream with Biscoff Spread sauce: In amedium bowl, whip 1⁄2 cup whipping cream with ahand mixer until soft peaks form; add sugar to desiredtaste and whip until stiff peaks form. Heat 11⁄2 cupsof Biscoff Spread in microwave for 45 seconds or untilmelted. Top each slice of pie with whipped creamand drizzle with warm sauce.

Biscoff Spread was created using Biscoff Cookies(those little caramelized crisps you've likely had on aDelta Air Lines flight) and has the same lightly sweet

taste, but with a smooth, creamy texture. It is low insugar, contains 88 calories per serving and is an all-natural, nut-free alternative to peanut butter. Foradditional Biscoff Spread recipes, including festiveChocolate Truffles, Tiramisu and more, visitwww.biscoff.com.

NOV. 27 - DEC. 4, 2013 THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013 PAGE 3


Warming Up The HolidaysWith Ice Cream

Ice cream is not just for summer anymore. More often, Americans areenjoying their frozen treats year-round, even when it feels like an iceboxoutside.

According to the U.S. Department of Agriculture, the U.S. produces morethan 1.6 billion gallons of ice cream and related frozen desserts per year,averaging out to about 21.5 quarts per person.

Nearly 60 percent of ice cream purchases are made at "scoop shops,"restaurants and other specialty outlets. One such company that's broughtan added dimension to ice cream is Cold Stone Creamery. The direct resultof two ice cream lovers' crusade for the perfect ice cream dessert, the busi-ness was founded by Donald and Susan Sutherland in 1988-after years oftirelessly searching for ice cream that met their standards of quality, flavor,consistency and variety.

Today, there are more than 1,360 Cold Stone Creamery locations, andthe company continues to develop new flavors for all occasions. One of thenewest additions, a delectable choice for the holiday season, is Dark Choco-late Peppermint, which will leave people with visions of candy canes dancingin their heads. This premium flavor can be enjoyed by itself or as part of ascrumptious confection.

DARK CHOCOLATE PEPPERMINT HOLIDAY ICE CREAM SANDWICHServes 81. Purchase your favorite Cold Stone Creamery holiday ice cream flavor to go,

such as Dark Chocolate Peppermint.2. Purchase or bake 16 large holiday-themed sugar cookies.3. Place baked cookies face down on a flatsurface.4. Place a large ice cream scoop on top ofone cookie and cover with second cookie. Press together firmly.5. Wrap cookies in plastic wrap and placein freezer for 2 hours.6. Remove from freezer and enjoy!

HOT CHOCOLATE TOPPED WITHDARK CHOCOLATE PEPPERMINT ICE CREAMServes 4-61. Purchase a quart of Cold Stone Creamery Dark Chocolate Peppermint icecream.2. Prepare favorite hot chocolate recipe as desired.3. Scoop one serving of ice cream over hot chocolate and serve with a spoon.


(NAPSI)—Serving up a delicious ham forthe holiday table can be easy and stress-free.That’s especially true when you can get helpfrom the experts on standby at the KentuckyLegend Ham Hotline—(866) 343-5058—open from 9 a.m. to 7 p.m. Eastern Time,Monday through Friday, from November 8through December 30. They can even offer

Holiday Ham:The Meal That Keeps On Giving

some creative ways to prepare any leftovers.How To Ham It UpTheir top ham prep tips include:• Allow 1⁄4 to 1/3 pound per person if the ham

is boneless; ®˜ to 1⁄2 pound for bone-in hams.• Most hams are precooked (read the label)

and require only gentle reheating at 325° F to aninternal temperature of 140° F.

• Score the ham before you place it in the oven bymaking crisscross cuts with a sharp knife about 1⁄4 inchdeep, then add a delicious glaze during the last 30minutes of cooking/reheating time.

A Word From An ExpertAnyone can prepare a delicious ham, especially with

the help of the hotline, says Diane Morgan, author of

more than 16 cookbooks. “Ham is a very versatile choicefor the holiday table,” she says. “And the leftovers canbe used in endless ways, from sandwiches and omeletsto easy and economical casseroles and soups.”

How Come A Ham Hotline?Launched in response to the many calls received

regarding ham preparation, the Kentucky Legend HamHotline is the first hotline dedicated just to ham. Fromham selection and preparation to carving and servingup leftovers, the hotline is there to help. Here is onerecipe suggestion:

Ham Tacos2-3 cups Kentucky Legend Ham, finely diced1 cup chopped onions1 tablespoon olive oil1 cup mild prepared salsa1 teaspoon ground cuminSauté onions in olive oil in large skillet until soft. Add

ham, salsa and cumin; heat through. Place in hard orsoft taco shells; add fixings (lettuce, tomato, shreddedcheese, sour cream, guacamole, jalapeños) and serve.


Fisher Offers Fresh TipsFor Cooking With NutsThis Holiday Season(NAPSI)—Planning your holiday menu? Don’t forget the nuts!From stuffing to salads, nuts are one of the easiest ways to addflavor and crunch to your holiday favorites. Not just for browniesanymore, nuts are so versatile they can make any recipe a hit atthe holiday dinner table.

1. Bake them in—One of the best ways to cook with nuts isto bake them right into your cakes, breads, muffins, cookiesand other holiday favorites. To get the most out of your holidaybaking, add toasted nuts to the batter. Toasting the nuts releases

their essential oils,making them morefragrant andflavorful, andadding that specialcrunch to yourbaked goods.

2. Top it off—Nuts also make agreat topping toholiday dishes.Add a layer ofpecans to yoursweet potatoc a s s e r o l e .Chopped walnutsalso make great

toppings to frosted cakes. And what would the holidays bewithout a sweet and delicious pecan pie? Nuts are incrediblyversatile and go beyond your holiday dinners. For a festivebrunch, top off yogurt or oatmeal with some fresh walnuts.

3. Mix them up—Make your green beans more flavorful andexciting with fresh almonds. Look for flavor combinations thatbring out the ingredients in your recipe. Walnuts and cranberriesare a classic holiday pair. Mixing cranberries and walnuts intoyour salad and stuffing is a simple way to add flavor to yourclassic holiday dishes. To help keep your nuts crunchy anddelicious, be sure to store them in a cool, dry place.

4. Keep ‘em fresh—Fisher Nuts has created a new FreshnessSeal Bag with a press-to-seal closure that locks in freshness andpreserves the flavor and crunch of the nuts after opening. Thestand-up design also features an expandable bottom that opensinto a flat base, allowing it to stay upright. The upright designmakes it easier to scoop the nuts right out of the bag and into amixing bowl. It also makes it more convenient to store in thepantry or freezer in between uses.

For more information and holiday recipes, visitwww.fishernuts.com.

RASPBERRY WALNUTSALAD

Dressing:8 Tbsp. white wine vinegar1-1⁄2 tsp. fresh lemon juice 1 clove garlic, minced1-1⁄2 tsp. granulated sugar1⁄2 tsp. salt1/8 tsp. ground black pepper1/3cup vegetable oil

SALAD:1 package (10 oz.) mixed salad greens1 small cucumber, thinly sliced1⁄2 cup Fisher Chef’s Naturals Walnuts1 package (6 oz.) fresh raspberriesFor dressing, whisk vinegar, lemon juice, garlic, sugar, salt and pepper

in small bowl. Slowly add oil, whisking until well blended. Cover andrefrigerate 4 hours or overnight to blend flavors. For salad, combine mixedgreens, cucumber slices and walnuts in serving bowl. Whisk dressing;drizzle over top. Toss salad to coat. Scatter raspberries over top. Serveimmediately. Yield: 4 servings


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


Christmas Gift Guide 2013 Trivia ContestPlay to Win $20 HOLIDAY CASH!Name________________________________

Address ______________________________

City/State/Zip__________________________

Phone _______________________________

HERE’S HOW TO WIN:Simply fill in the answers on the triviacontest entry form. Answers can be foundin the Christmas Gift Guide inserted in thisweek’s Thrifty Nickel. Mail or drop off atyour friendly THRIFTY NICKEL at 999 N.Congress Ave., Evansville, IN 47715.Deadline is Tuesday, December 3, 2013.Winner will be announced in the December5, 2013 issue of the THRIFTY NICKEL.

Rules: Must Be 18 years of age and older to play. Employees andrelatives of Thrifty Nickel are not eligible. One entry per person.

Perfect Pumpkin PiePREP TIME 15 Min COOK TIME 55 MinREADY IN 1 Hr 10 MinOriginal recipe yield 1 - 9 inch pie

INGREDIENTS 1 (15 ounce) canpumpkin 1 (14 ounce) canEAGLE BRAND®

SweetenedCondensed Milk 2 large eggs 1 teaspoon groundcinnamon 1/2 teaspoonground ginger 1/2 teaspoonground nutmeg 1/2 teaspoon salt 1 (9 inch) unbaked pie crust

DIRECTIONS1 Preheat oven to 425 degrees F. Whisk pumpkin, sweetened

condensed milk, eggs, spices and salt in medium bowl untilsmooth. Pour into crust. Bake 15 minutes.

2 Reduce oven temperature to 350 degrees F and continuebaking 35 to 40 minutes or until knife inserted 1 inch fromcrust comes out clean. Cool. Garnish as desired. Storeleftovers covered in refrigerator.

1. Who is located at 1432 North Fares Ave.? ___________________________________________________2. Find the ugly Christmas sweater in this ad... __________________________________________________3. Where can you find “It’s just a better deal!” __________________________________________________4. Who is having The Vintage Rendition? ______________________________________________________5. Who is a member of the National Frame Builders Assoc.? _______________________________________6. Who has successfully served the area since 1952? ____________________________________________7. Who’s phone number is (812)476-4500? ____________________________________________________8. Who has “jewelry for your lifestyle?” _______________________________________________________9. Where can you find washers, dryers, refrigerators & stoves for $125 and up? _______________________10. Where is the best place to find jewelry on the square in Boonville? _______________________________11. Where can you find bunk beds for as low as $179? ___________________________________________12. What business is located on 4612 Vogel Rd.? ________________________________________________13. What local business helps clean out attics, garages, houses & businesses? ________________________14. Who is the only authorized sales & service center for Makita? ___________________________________15. What restaurant is located by Lynch & Green RIver Rd. next to Schnuck’s? _________________________16. Where can you find pre-owned scooters for as low as $500? ____________________________________17. Who offers $7.00 lunch specials (includes drink)? ____________________________________________18. Where can you find catfish, shrimp, & hot wings all at wholesale prices? __________________________19. What company is located at 943 North Park Drive? ___________________________________________20. Where can you get $3 off an $18 or more purchase? __________________________________________21. Where can you get up to a $500 Visa gift card with every purchase? ______________________________22. Where can you get you picture taken with Santa on Dec. 8th from 1-3 pm? _________________________23. Where can you get what you want without credit? ____________________________________________24. Where can you pick one for $5 for every $35 spent? __________________________________________


(NAPSI)—An easy way toentertain during the holidays is tohave a dessert party. It's great for thehost because the time needed to makeand serve dessert and beverages ismuch less than when a whole meal isplanned. And guests almost alwayshave time to make one last stop forsomething sweet, no matter what elseis happening on a particular evening.

Here are a few hints to make yourdessert party a little sweeter:

• Think red, white and pink insteadof the usual red and green whencoming up with decorations andrecipes to serve family and friends.Tuck candy canes of various sizes incenterpieces and vases for anunexpected bit of fun.

• Save time and trouble foryourself by preparing the dessertsahead of time. That way, you too canenjoy the party and spend time withyour guests.

• Serve the perfect holiday pair—frosty peppermint just tastes like theholidays and creamy chocolate isalways popular. Combining the twocan be even more delightful when youput out a pair of decadent dessertssuch as these made with Dreyer's orEdy's Slow Churned PeppermintLight Ice Cream. With half the fat andone-third fewer calories than regularice cream, no one has to leave feelinglike a bowl full of jelly.

UPSIDE-DOWN PEPPERMINTICE CREAM CAKE

1 box chocolate cake mixcompletely. Remove from pan andcut the rounded top off one of thecakes to make one even layer. Wrapand freeze the second cake for lateruse. Soften ice cream at roomtemperature for 5-10 minutes. Washpans and dry completely. Line themwith plastic wrap or parchment.Carefully spread the ice cream in thepan using the entire container. Freezefor one hour or until very firm.Remove from freezer and spread thefrosting over the ice cream and putthe trimmed cake over the frosting.Cover tightly and freeze overnight. To

serve, let frozen cake sit at roomtemperature for about 5 minutes.Unwrap and invert cake onto servingdish. Remove plastic wrap orparchment from the ice cream.Sprinkle crumbled pieces ofpeppermint candies over top of cake.Serve slices with whipped cream andgarnish with candy canes, if desired.

PEPPERMINT ICE CREAMLOLLIPOPS

1 container Dreyer's/Edy's SlowChurned Peppermint Light IceCreamLollipop sticks4 oz bittersweet chocolate orchocolate chips4 oz white chocolate or whitechocolate chips2 tablespoons vegetable shorteningHoliday sprinkles and candies

Place a plate or other flat surfacelined with parchment paper in thefreezer for 15 minutes. Make roundscoops of ice cream and place onparchment. Put a lollipop stick in eachscoop of ice cream and freeze for 1hour or up to 24 hours. When you areready to dip the lollipops, meltchocolate and 1 tablespoonshortening in a bowl in themicrowave. Use 20-second intervalsuntil smooth. (Should take 40-60seconds and no longer. Do not scorchthe chocolate.) Let sit while repeatingthe process to melt the whitechocolate and 1 tablespoon ofshortening in the microwave untilsmooth. Place different sprinkles inseparate small bowls. Dip eachlollipop halfway into the chocolateand dip into sprinkles. Immediatelyput back into freezer to set. Repeatwith remaining ice cream. Freezecompletely before serving.

For more holiday ice cream dessertideas and recipes, visitwww.icecream.com.

Peppermint ice cream takes thecake in this delicious dessert.

Ice cream lollipops can pleaseguests of any age.

Have A Holiday Dessert PartyWith A Peppermint Twist

Whether you call it a "soiree," "bash" or "get-together," holiday festivities usually require a levelof organization and planning. From creating the guestlist to preparing the menu, the steps to hosting aholiday party can seem daunting.

Keep in mind, though, that this planning effor tdoesn't have to be difficult or require weeks of work.In fact, a memorable evening can be organized injust a few days. The trick is to keep things simpleand stress-free so that both you and your guestscan enjoy the party.

Following are some tips for hosting a festive eventwith ease:

• Select a theme. Make gift-giving a fun adven-ture by providing guests with specific gift exchangecriteria, such as "anything round" or "somethinggreen."

• Mix it up. Using different shapes and colors ofglassware and plates is an effortless (and trendy!)way to create an eclectic and charming atmosphere.

• Get connected. Take advantage of party-plan-ning sites, such as Evite.com, where you can man-age your guest list with a click of a button.

• Open the bar. Place cocktail mixers, glassesand alcoholic beverages on a kitchen island or opentable so guests can mix their own special concoc-tions.

• Take it easy. Simple menus and uncomplicatedrecipes are essential for an enjoyable evening. Thefollowing recipe, Bruschetta with Garlic Shrimp, wasfound on Buitoni.com and takes less than 15 min-utes to prepare, making it a simple yet elegant addi-tion to your holiday menu.

BRUSCHETTA WITH GARLIC SHRIMP(Makes 30 Pieces)1 loaf (8 ounces) baguette-style Italian bread,

cut into thir ty 2-inch slices3 tablespoons olive oil, divided1 teaspoon chopped garlic30 raw small shrimp or prawns, peeled and

deveined1 container (10.5 ounces) Buitoni® Refrigerated

Classic or Tuscan Bruschetta, at room tem-perature

30 Italian parsley leaves (optional)PREHEAT broiler.BRUSH bread slices with 2 tablespoons oil.

Place on baking sheet; broil for about 1 minuteor until lightly toasted.

HEAT remaining oil and garlic in medium skilletover medium-high heat. Add shrimp; cook, stirring occasionally for 2 to3 minutes, until pink and cooked.

TOP each bread slice with 1 heaping teaspoonbruschetta and 1 shrimp. Garnish with parsley leaves.

Simple Ways ToCelebrate The Holidays


Bring Orchard GoodnessTo Your Table (NAPSI)—On crisp days, it can be delightful to come home to a warm dessertbaked up with fresh apples.

Good For YouFor many, it’s even better when the batter is made without butter but with

Pompeian Extra Light Tasting Olive Oil instead, since it’s cholesterol free andhas only a third as much saturated fat as butter. Plus, you only use about three-quarters as much. Olive oil can be a major source of monounsaturated fat inthe diet. These do not raise LDL (“bad”) cholesterol and are a source of vitaminE.

Good TastingWhat’s more, the delicate flavor of this oil means it results in sweet, moist

baked goods such as this delicious German Apple Cake:

GERMAN APPLE CAKECake Ingredients

2 cups flour2 tsp. cinnamon1 tsp. baking soda1⁄2 tsp. salt3⁄4 cup Pompeian Extra Light

Tasting Olive Oil2 cups sugar3 eggs2 tsp. vanilla extract4 cups peeled, chopped apples

TOPPING1⁄2 cup chopped walnuts1⁄4 cup brown sugar1⁄4 cup all-purpose flour1 tsp. cinnamon1⁄4 cup Pompeian Extra Light Tasting Olive OilCoat a 9-inch springform pan with cooking spray. In a small bowl, combine

topping ingredients and mix together until large crumbs form. Combine firstfour cake ingredients. In a large bowl, beat olive oil and sugar. Add eggs oneat a time, beating in between additions. Beat in vanilla extract. Add dryingredients and beat on low speed, just until mixed. Batter will be thick. Foldin chopped apples. Transfer batter to prepared pan and sprinkle with topping.Bake at 350° F for 1 hour or until a toothpick inserted into center of cakecomes out clean.

(NAPSI)—Fashionably slim Californiaendive (pronounced on-deev) spears withtheir intriguing bittersweet flavor make acrisp dipper for an array of colorful dips.Kids love endive’s juicy crunch, especiallywhen scooping up “pretty in pink”raspberry dip. And, each endive “slimmerdipper” has just one calorie.

California endive is less expensive by thepound than most chips and crackers andlasts up to two weeks refrigerated—andthere’s no need to wash or spin them dry.

To store, wrap endive in a moistenedpaper towel then place inside a plastic bagin the vegetable compartment of yourrefrigerator. With these easy, make-aheaddips, you’ll be eating deliciously healthywhile celebrating the holidays in style!

CARROT-ORANGE DIPMakes about 2 cups, serves 8 to 10

1 lb carrots, peeled and sliced3⁄4 cup frozen orange juice concentrate,

thawed3 Tbsp extra-virgin olive oil2 Tbsp peeled and chopped fresh ginger1 tsp ground cumin1⁄2 tsp ground cinnamonSalt and freshly ground black pepperCombine the carrots, juice, oil and

ginger in a medium pot and bring to theboil. Reduce heat to low and simmer 20minutes, stirring occasionally, or untilcarrots are very soft. Cool to roomtemperature. Combine carrot mixture withremaining ingredients and chop finely ina food processor. Season with salt andpepper to taste and serve with endivespears.

YOGURT AND CUCUMBER DIPMakes about 2 cups, serves 8 to 10

1 medium seedless cucumber, peeledand grated

1⁄4 tsp salt1 cup plain Greek yogurt1⁄2 bunch scallions, finely chopped1 clove garlic, minced (optional)2 Tbsp chopped fresh dill, or 2

teaspoons dried dillFreshly ground black pepper to taste

Light And Lively Dips ForHoliday Celebrations

Mix cucumbers with salt and marinate15 minutes at room temperature, or untilliquid comes out of cucumbers. Draingently pressing out excess liquid. Combinewith remaining ingredients and serve withendive spears.

ROMESCO DIPMakes about 2 cups, serves 8 to 10

4 Tbsp extra-virgin olive oil, divided1 Tbsp roughly chopped garlic1 cup garlic croutons1 (16-ounce) jar roasted red peppers,

drained1 cup unsalted whole roasted almonds

or hazelnuts2 tsp sweet smoked paprika or paprika1 tsp hot red pepper sauce (optional)2 Tbsp red wine vinegarSalt to tasteCombine 2 tablespoons oil and garlic

in a small pan and cook until fragrant butnot browned, about 1 minute. Cool;combine with remaining ingredients andchop finely in a food processor. Seasonwith salt and serve with endive spears.

RASPBERRY-YOGURT DIPMakes about 2 cups, serves 8 to 10

1 cup walnuts1 cup frozen raspberries, thawed and

drained1 cup plain Greek yogurt1 Tbsp fresh lime juice1 tsp finely grated lime zest2 Tbsp honey2 Tbsp confectioners’ sugarProcess walnuts in food processor until

finely ground. In a large bowl, fold groundwalnuts with remaining ingredients. Servewith endive spears.

For more delicious endive recipes, visitwww.endive.com.

2013 christmas gift guide #1

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