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2 ❖ Tuesday, November 12, 2013

Cookies & Carols

REGISTERING NOW!

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1764 Valleyview Drive Preschool Childcare - Ages 1 to 12

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KAMLOOPS KIDZ IS AN AWESOME EARLY LEARNING EDUCATION ENVIRONMENT. REGISTRATION FOR SEPTEMBER 2014 PRESCHOOL STARTS IN FEBRUARY.

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PROGRAMS WE OFFER ARE: • Infant/Toddler: 7:30 am to 5:30 pm • Preschool: 8:45 am to 11:15 am OR 11:45 am to 2:15 pm • 3-5 Preschool / Childcare: 7:30 am to 5:30 pm • School Age Care: Before and after school care (including kindergarten children) 7:30 am to 5:30 pm. Check our website for pick up locations. Our Montessori Enhanced program includes: Montessori prepared environment • Practical Life - activities to aid in developing independence for the child • Sensorial - physical development of the senses • Language - speaking, listening, reading and writing • Mathematics - concepts of number, shape and space • Cultural Studies - enrich the child’s understanding of the world through the study of zoology, botany, geography, history, art and music Enhanced environment • Block area and dramatic play area - helps children learn socially, physically, intellectually and creatively • Extensive theme, phonics, art and music program

. . . always putting children first & always going several steps beyond!

25O.319.9O44 • www.kamloopskidz.com

“Best Daycare”


Tuesday, November 12, 2013 â?– 3 Main Course ................................................... 12

Cookies & Carols

2013 Christmas Recipes Cocktails and drinks ....................................... 4 Dreamy Chocolate Winter .......................................................4 How Rudolph Got His Red Nose ...............................................4 Hot Cocoa For Two with Something Extra ..............................4 Eggnog .......................................................................................4 Cranberry Punch ........................................................................4 Banana Snowman ....................................................................4 Candy Cane ..............................................................................5 Cinnamon Nuts and Cream ....................................................5 Apple Orchard Punch ...............................................................5

Desserts............................................................. 5 Light Christmas Fruitcake...........................................................5 Crustless Cranberry Pie ..............................................................6 Eggnog Gingerbread Trifle........................................................6 Peanut Butter Bars ......................................................................6 Fudgy Cake ................................................................................8 Flourless Chocolate Cake ........................................................8 Spicy Gingerbread ..................................................................10 Flourless Peanut Butter Cookies ..............................................10 Coconut Almond Fondant Candy ........................................10

Sausage, Apple and Cranberry Stuffing ...............................12 Harvest Salad............................................................................12 Never Fail Chicken Breasts ......................................................12 Quick Savory Cranberry Glazed Pork Loin Roast .................14 Left-Over Turkey Pot Pie ...........................................................14 Pork and Wild Rice Casserole .................................................16 Greek Grilled Lamb Chops .....................................................16 Harvest Vegan Nut Roast ........................................................16 Cranberry Pot Roast.................................................................16 Easy Breakfast Casserole .........................................................16

Gifts in a Jar ................................................... 22 Chocolate Cranberry Cookies Mix in a Jar...........................22 Cocoa Peanut Butter Cookies Mix in a Jar ...........................22 Snow Balls .................................................................................22

For Your Pet .................................................... 23 Nibblers (for dogs) ....................................................................23 Peanut Butter Biscuits (for dogs) .............................................23

Appys.............................................................. 26 Pinwheels ..................................................................................26 Hot Onion Dip ...........................................................................26 Swedish Meatballs ...................................................................26

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Why W h Choose Long & McQuade? Music lessons for all ages, stages and styles. Professional instructors make learning fun. Convenient lesson times for busy families. No Registration Fees. Affordable Instrument Rentals. Yamaha group Yama classes are available children and up. a free demo. Yamaha Juniormusic Group Classes - Intro toformusic for3Ages 3 &Call up.for FREE DEMOS!

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4 ❖ Tuesday, November 12, 2013

Cookies & Carols

Cocktails and Drinks Dreamy Chocolate Winter

How Rudolph Got His Red Nose

1 oz Irish cream 1 oz Coffee liqueur or amaretto almond liqueur to taste 6 oz hot chocolate

1/2 oz Orange Curacao liqueur 1/2 oz cinnamon schnapps 3/4 oz vodka 6 oz cranberry juice

Pour kahlua and irish cream into a heatproof cup with hot chocolate. Add amaretto, to taste. Stir, and serve.

Hot Cocoa For Two with Something Extra 1 tbsp sugar1 tbsp unsweetened cocoa 1 3/4 cups milk 2 tbsp Caramel ice cream topping Combine sugar and unsweetened cocoa in a small saucepan; stir in skim milk and caramel ice cream topping. Cook, stirring constantly, over medium heat until mixture is thoroughly heated and topping dissolves. Serve immediately.

Eggnog

Heat and pour into an Irish coffee cup. Top with whipped cream, garnish with a tall cinnamon stick, and serve. Cranberry Punch 7 1/2 cups cranberry juice 3 3/4 cups orange juice 22 1/2 oz 7-up Fresh Cranberries Combine the cranberry and orange juices in a punch bowl. Pour the carbonated beverage down the sides of the bowl. Float whole cranberries on the top.

Banana Snowman

12 separated eggs 1 pint heavy whipping cream 3 quarts half-and-half 2 tsp vanilla 2 cups sugar Beat egg whites until stiff. Add sugar to the egg yolks, beat until creamy yellow. Add vanilla, half & half and whipping cream. Mix well. Fold in whipped egg whites. Serve cold and sprinkled with nutmeg. If desired, a little spiced rum (or a lot) may be added.

1/4 oz Irish Cream 1/4 oz banana liqueur 1 oz white rum 1 oz milk 1/2 cup ice 1 slice banana Shake ingredients in a cocktail shaker with ice. Shake until frothy and strain into a Cocktail glass. Garnish with a banana slice.

Season’s Eatings! We have delicious fruit trays, vegetable trays & fruit baskets, all made to order for your Christmas g gift giving ift g iving and entertaining. Gift Certificates Available! abl ble!

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Cookies & Carols

Candy Cane 3/4 oz peppermint schnapps 3/4 oz chocolate liquor 1/4 oz grenadine syrup half-and-half to taste 7-Up to taste In highball glass filled with ice, combine peppermint schnapps, clear chocolate liquor & grenadine. Fill glass with half-and-half. Top with 7-up. Garnish with a small candy cane or filbert nuts. Great for the Holidays!

Cinnamon Nuts and Cream 1 oz Frangelica 1/2 oz cinnamon schnapps 1/2 oz amaretto almond liqueur 1 oz cream Pour ingredients into a stainless steel shaker over ice and shake until completely cold then strain into a chilled stemmed glass or Rocks glass filled with ice.

Apple Orchard Punch 1 (32 fluid ounce) bottle apple juice, chilled 1 (12 fluid ounce) can frozen cranberry juice concentrate 1 cup orange juice 1 1/2 liters ginger ale 1 apple In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.

Desser ts

Light Christmas Fruitcake 1/8 cup chopped dried cherries 1/8 cup chopped dried mango 1/4 cup dried cranberries, 1/4 cup dried currants 2 tablespoons chopped candied citron 1/4 cup dark rum,1/2 cup butter 1/4 cup packed brown sugar, 1 egg 1/2 cup all-purpose flour, 1/8 teaspoon baking soda 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon 1/4 cup molasses, 2 tablespoons milk 1/4 cup chopped pecans 1/4 cup dark rum, divided Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature. Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unfold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

D

S

EC AHAL . 9 I MAL –2 L 4

Thinly slice the apple forming whole apple slices. Float apple slices on top of punch.

Tuesday, November 12, 2013 ❖ 5

HO! HO! O! H HO! O! H O! H GIVE THE GIFT IF T O OF F G IVE T HE G

SNOW! wee ccan an hhelp elp w with ith tthat hat ) (w With the holiday season quickly approaching, the Sun Peaks team returns to the ’Loops to make gift giving a tad easier! Come visit our Kamloops store location in Sahali Mall for a limited time only—December 9 to 24—to find something for everyone on your list. We’ve got holiday goodies like gift cards, gift lift tickets, Sun Peaks logo wear, and even golf gift ideas. You’ll also find all the resort essentials you need like special events info, maps and guides, plus snow sports deals and whatever else you need to know for a fun-filled season on the slopes!

250.578.5474 SunPeaksResort.com Photo: Royce Sihlis


6 â?– Tuesday, November 12, 2013 Crustless Cranberry Pie

Eggnog Gingerbread Trifle

1 cup all-purpose flour 1 cup white sugar 1/4 teaspoon salt 2 cups fresh or frozen cranberries 1/2 cup chopped walnuts 1/2 cup butter, melted 2 eggs, 1 teaspoon almond extract

1 (14.5 ounce) package gingerbread cake mix 3 cups eggnog 1 (5.1 ounce) package instant vanilla pudding mix 2 cups heavy cream, 1/4 cup white sugar 2 teaspoons vanilla extract 1/4 cup dried cranberries, chopped (optional) 2 tablespoons gingersnap cookie crumbs (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pie pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely. Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form. Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

Candy Cane Meringues 2 egg whites ,1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup white sugar 2 candy canes, crushed Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with spatula. Store loosely covered in cool dry place for up to 2 months.

Watch the

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PARADE on CFJC TV7

Saturday, December 7th 12:00 PM Noon Sunday, December 8th 5:30 PM

Watch CFJC TV in HD on: Telus HD - Ch.115, Shaw HD - Ch.213, Shaw Direct - Ch. 309, Bell Satellite - Ch.259

Cookies & Carols

Peanut Butter Bars 1 cup butter or margarine, melted 2 cups graham cracker crumbs 2 cups icing sugar 1 cup peanut butter 1 1/2 cups semisweet chocolate chips 4 tablespoons smooth peanut butter In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.


Cookies & Carols

Tuesday, November 12, 2013 ❖ 7

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OV E R 4 0 S TO R E S A ND S E RV I C E S F O R YO UR S H O P P I N G C O N VE N I E N C E


8 ❖ Tuesday, November 12, 2013 Fudgy Cake

Flourless Chocolate Cake

Cookies & Carols

Cake: 1 1/2 cups firmly packed brown sugar 1 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder, sifted 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 1 pinch cinnamon 1 pinch salt 1 egg 1 egg white 3/4 cup buttermilk 3/4 cup strong coffee 1/3 cup vegetable oil

8 ounces best-quality bittersweet or semisweet chocolate, coarsely chopped 1/2 cup (1 stick) unsalted butter, cut into pieces, softened 6 large eggs: 2 whole, 4 separated 1 cup sugar 2 Tablespoons cognac or Grand Marnier (optional) Grated zest of 1 orange (optional)

Icing: 1/4 cup unsweetened cocoa powder, sifted 4 teaspoons granulated sugar 4 teaspoons cornstarch 1/2 cup skim milk 1/4 cup corn syrup 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F (175 C). Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside. In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest. In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top. Bake until the top of the cakeis puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes. Do not over bake. Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides. At serving time, whip the cream with the confectioners’ sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve. Yield: 8 to 12 servings

Directions In bowl, combine brown sugar, flour, cocoa, baking soda and baking powder, cinnamon and salt.In separate bowl, beat together egg and egg white; beat in buttermilk, coffee and oil. Make a well in sugar mixture; pour coffee mixture into well and whisk just until blended. Pour into greased 8-inch square cake pans. Bake at 350 degrees F for 30 to 40 minutes or until tester inserted into center comes out clean and cake springs back when pressed. Let cool in pan on rack for 20 minutes. (Cake can be frozen up to 2 months) Icing: In small saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla extract. Bring to boil over medium-high heat, whisking constantly, reduce heat to low and cook, whisking for 1 to 2 minutes or until thickened and glossy. Let cool for 5 minutes. Spread evenly over cake. Makes 12 servings. ®

Whipped Cream Topping: 1-1/2 cups heavy cream, well chilled 3 Tablespoons icing sugar 1 teaspoon pure vanilla extract Unsweetened cocoa powder, for sprinkling

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Western Canada's Premiere Showrooms


Tuesday, November 12, 2013 ❖ 9

Cookies & Carols

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10 ❖ Tuesday, November 12, 2013 Flourless Peanut Butter Cookies 1 cup peanut butter 1 cup sugar 1 large egg, beaten 1 teaspoon baking soda Preheat oven to 350 and grease cookie sheets. Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth. Add beaten egg and baking soda to peanut butter mixture and beat until well combined. Roll 1 teaspoon of dough into a ball and place on cookie sheet. Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern. Bake until puffed and a golden pale, about 10 minutes. Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool. May be kept in air tight container at room temperature for 5 days. Makes about 2 dozen cookies.

Coconut Almond Fondant Candy 1 cup soft unsalted butter 1 (14 ounce) can sweetened condensed milk 2 lbs confectioners’ sugar 1 lb toasted coconut 1 lb toasted sliced almonds 3 teaspoons vanilla extract semi-sweet chocolate chips

Cookies & Carols

Spicy Gingerbread 1/2 cup margarine 1/2 cup sugar 1/2 cup molasses 1 egg yolk 2 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ginger 1/2 teaspoon ground nutmeg In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool if desired. Makes 2 1/2 dozen

Mix butter and sugar. Add milk and vanilla. Mix in nuts and coconut. Shape into 1 inch balls and dip in melted chocolate chips.

HAPPY HOLIDAYS

Rogers Foods Ltd. Rich Mocha Freeze DropSquares Cookies Mincemeat ButterN’Tart … the coff butter favourite with acompared festive difference ...the ee tart flavour is subtle to the BASE: rich double chocolate 250 mL ROGERS NO ADDITIVE 1 cup Ingredients:ALL PURPOSE FLOUR  m,brown sugER 1 tbsp. 2 cups margarine or butter 4 tsp instant coffee 125 buttersugar 1/2 cup 1/3 mL 1 cups brown 4 cups ROGERS NO ADDITIVE 1/3 TOPPING: 1 cups sugar ALL PURPOSE FLOUR 250 mL 4 eggs ROGERS PORRIDGE OATS 11/4 tspORbaking soda1 cup LARGE FLAKE OATS 1/2 tsp salt 3 tsp vanilla 1 mL 1/4 tsp. 2/3 cup salt cocoa 2 cups chocolate chips 2 mL baking powder 1/2 tsp. 2 eggs 2 Process: 300 mL brown sugar 1¼ cups Cream and sugars Stir chocolate chips into 250 mL buttermincemeat 1 cup well. Add eggs and vanilla. cookie mixture. Preheat oven to 180˚ C (350˚F). Beat well. Prepare base by combining ROGERS Put NO dough ADDITIVE ALL PURPOSE into/ pails. Chill or FLOUR and brown cut in butter orfreeze margarine. Press intoDrop a greased In separate bowl,sugar; combine thoroughly. by 2L (9” x 9”) cake pan and bake 15 minutes or until slightly browned. ROGERS NO ADDITIVE ALL PURPOSE spoonful onto cookie sheet Meanwhile, prepare topping ROGERS baking FLOUR, cocoa, instant coffby ee,combining and bake atOATS, 350ºFsalt forand 10-12 powder; set aside. sugar and beat again. Stir in baking soda andBeat salt.eggs Stirand add brown minutes. mincemeat. Add dry ingredients and mix until well combined. Pour this into creamed mixture over partially baked base and bake an additional 25 - 30 minutes. ingredients. Yield: 8-10 dozen Cool, then cut into squares. YIELD: 30 - 36 squares. Baking Ingredients and Cookbooks available at…

ROGERS BULK FOOD STORE 4420 Larkin Cross Road, Armstrong, BC V0E 1B6 1-800-356-8735, ext. 5 • store@rogersfoods.com • www.rogersfoods.com


Tuesday, November 12, 2013 ❖ 11

Cookies & Carols

SILENT NIGHT

AWAY IN A MANGER

Silent Night, holy night; All is calm, all is bright. ‘Round yon virgin Mother and Child; Holy infant so tender and mild. Sleep in heavenly peace, Sleep in heavenly peace. Silent night, holy night; Shepherds quake at the sight; Glories stream from heaven afar, Heav’nly hosts sing “Hallelujah!” Christ, the Saviour is born! Christ, the Saviour is born! Silent night, holy night; Darkness flies, all is light. S Shepherds hear the angels sing: “Hallelujah, hail the King!” Christ the Saviour is born! Christ the Saviour is born! Silent night, holy night; Child of heav’n, O how bright! Thou didst smile when Thou wast born; Blessed be that happy morn; Full of heav’nly joy, Full of heav’nly joy.

Away in the manger, No crib for a bed, The little Lord Jesus Laid down his sweet head; The stars in the heavens Looked down where he lay, The little Lord Jesus, Asleep on the hay. The cattle are lowing, The poor Baby wakes, But little lord Jesus, No crying He makes. I love Thee, Lord Jesus! Look down from the sky, And stay by my cradle ‘Til morning is nigh. Be near me, Lord Jesus, I ask Thee to stay close by me forever, And love me, I pray; Bless all the dear children In Thy tender care, And take us to heaven To live with Thee there.

BUTTER SAUCE RECIPE: Crushed Tomatoes 600gram 1 Cup Lemon Juice Garlic Cloves (3) Bay Leaves

Cardamon Seeds 3 Tbl Spoons Veg Oil 2 Onions Diced Garlic Paste 2 Tbl Spoon Ginger Paste 1 Tbl Spoon

Butter 5 Tbl Spoons Salt As Required Coriander Leaves 1 Liter Cream Pinch Of Sugar

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www.spicekamloops.com


12 ❖ Tuesday, November 12, 2013

Cookies & Carols

Main Courses Sausage, Apple and Cranberry Stuffing

Harvest Salad

1 1/2 cups cubed whole wheat bread 3 3/4 cups cubed white bread 1 pound ground turkey sausage 1 cup diced onion 3/4 cup diced celery 2 1/2 teaspoons dried sage 1 1/2 teaspoons dried rosemary 1/2 teaspoon dried thyme 1 Golden Delicious apple, cored and chopped 3/4 cup dried cranberries 1/3 cup minced fresh parsley 1 cooked turkey liver, finely chopped 3/4 cup turkey stock 4 tablespoons unsalted butter, melted

1/2 cup chopped walnuts 1 bunch spinach, rinsed and torn into bite-size pieces 1/2 cup dried cranberries 1/2 cup crumbled blue cheese 2 tomatoes, chopped 1 avocado - peeled, pitted and chopped 1/2 red onion, thinly sliced 2 tablespoons red raspberry jam (with seeds) 2 tablespoons red wine vinegar 1/3 cup walnut oil fresh black pepper to taste salt to taste

Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill. Makes 10 servings

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat. Makes 6 servings.

Never Fail Chicken Breasts Season Chicken Breasts as desired bake for 20min at 400 degrees. Will always come out perfect.

We would love to have you join us!

SUMMIT MONTESSORI PRESCHOOL PROGRAM Preschool & All Day Care available for ages 3-6 Our excellent educators will provide: • Freedom of choice • Independence • Love for learning • Practice of virtues • Pre-Literacy • Science & culture • Concrete & abstract math concepts • Music & art

SPACES AVAILABLE NOW! Reserve your space by calling today. 1565 Summit Drive • 250-828-2533 Ages 12 months - 12 years • Monday - Friday • 7:00 am - 5:30 pm

We welcome Heather McCrae, our new manager.


Tuesday, November 12, 2013 ❖ 13

Cookies & Carols

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14 â?– Tuesday, November 12, 2013 Quick Savory Cranberry Glazed Pork Loin Roast 1 (14.5 ounce) can whole berry cranberry sauce 1 cup apple jelly 1 tablespoon Dijon mustard 4 cubes chicken oxo, crushed 1 teaspoon prepared horseradish 2 teaspoons garlic powder 2 tablespoons chopped thyme 1 (4 pound) boneless pork loin roast 1 teaspoon salt 1 teaspoon black pepper Preheat an oven to 425 degrees F (220 degrees C). Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil. Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce. Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

Left-Over Turkey Pot Pie 1/4 cup butter 1/2 cup chopped onion 1/2 cup chopped mushrooms 1 tablespoon minced garlic 1/3 cup all purpose flour 1/2 teaspoon dried sage 1/4 teaspoon dried thyme 1 1/2 cups prepared turkey gravy 1/2 cup water 1/2 cup milk 1 (14 ounce) package frozen mixed vegetables, thawed and drained 3 cups cooked turkey, cubed salt and black pepper to taste (optional) 1 pastry for a 10-inch double crust pie Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes. Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

Cookies & Carols


Cookies & Carols

SANTA CLAUS IS COMIN’ TO TOWN

Tuesday, y November 12, 2013 ❖ 15

Oh, you’d better watch out, You’d better not cry, Better not pout, I’m telling you why: Santa Claus is comin’ to town. He’s making a list, Checking it twice, Gonna to find out Who’s naughty and nice. Santa Claus is comin’ to town. He sees you when you’re sleeping, He knows when you’re awake, He knows if you’ve been bad or good, So be good for goodness’ sake. Oh, you’d better watch out, You’d better not cry, Better not pout, I’m telling you why, Santa Claus is comin’ to town.

RUDOLPH THE RED NOSE REINDEER Rudolph, the red-nosed reindeer, (Reindeer) Had a very shiny nose, (Like a light bulb!) And if you ever saw it, (Saw it) You would even say it glowed. (Like a light bulb!) All of the other reindeer, (Reindeer) Used to laugh and call him names. (Like Pinocchio!) They never let poor Rudolph (Rudolph) Join in any reindeer games. (Like Monopoly!) Then one foggy Christmas eve, Santa came to say, (Ho-ho-ho) “Rudolph with your nose so bright, Won’t you guide my sleigh tonight?” Then how the reindeer loved him, (Loved him) And they shouted out with glee, (Yippee!) “Rudolph the red-nosed reindeer, (Reindeer) You’ll go down in history!” (Like Columbus!)


16 â?– Tuesday, November 12, 2013 Pork and Wild Rice Casserole 2 cups uncooked wild rice 6 cups water 6 slices bacon 4 pounds ground pork 2 tablespoons butter 1 medium onion, chopped 1/2 cup celery, chopped 1/2 cup flour 3 1/2 cups half and half 1 (18 ounce) can ready to serve cream of mushroom soup 1 (8 ounce) can sliced mushrooms, drained, liquid reserved 1 cup slivered almonds 1 (2 ounce) jar minced pimento 1/4 cup chopped fresh parsley salt and pepper to taste Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside. Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper. Transfer to a 9x13 inch casserole dish. Bake 40 minutes in the preheated oven. Makes 12 servings

Cranberry Pot Roast 2 tablespoons vegetable oil 1 (4 pound) boneless beef pot roast 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon pepper 1/3 cup water 2 teaspoons salt 1 (16 ounce) can whole berry cranberry sauce 2 teaspoons cornstarch 2 tablespoons water In 8-quart Dutch oven over medium high heat add vegetable oil. Cook beef pot roast until browned on all sides. Stir in cinnamon, ginger, pepper, the 1/3 cup water and salt. Heat to boiling. Reduce heat to low; cover and simmer 2 hours turning meat occasionally. About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender. When roast is done, remove to cutting board. In cup, stir cornstarch and the 2 tablespoons water until blended. Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly. Slice meat and serve with gravy.

Cookies & Carols Serves 12.

Greek Grilled Lamb Chops 2 lbs lamb chops 4 lemons 1/2 cup olive oil 2 tablespoons dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper Grate zest of two of the lemons into a medium bowl. Squeeze the juice from 2 1/2 lemons, reserving remaining half lemon, and add to the zest, along with olive oil. Mix well, then pour into a large zip bag. Add the lamb chops and seal bag, turning to coat lamb with the marinade. Marinate for 1 hour at room temperature or up to three hours in refrigerator. Prepare a medium-hot grill. Remove the lamb chops from the marinade and dust generously with the oregano. Grill 3 to 4 minutes per side for rare and 5 to 6 minutes for medium rare (or until desired doneness). Remove when done and place on a serving platter tented with foil or in a warm oven to rest, about 10 minutes. To serve, spoon any juice from the platter over the chops and squeeze the juice of the remaining 1/2 lemon over them, sprinkle with salt and pepper, and serve immediately, garnished with lemon wedges cut from the fourth lemon.

Harvest Vegan Nut Roast 1/2 cup diced celery 2 onions, diced 3/4 cup walnuts 3/4 cup pecan or sunflower meal 2 1/2 cups soy milk 1 teaspoon dried basil 1 teaspoon dried oregano 3 cups bread crumbs Salt and pepper to taste Heat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan. In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked. In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan. Bake for 60 to 90 minutes; until the loaf is cooked through. Makes 3 to 4 servings

Easy Breakfast Casserole 2 cups dry chicken stove top stuffing mix 2 cups milk 1 1/2 cups cubed ham (or use Bob Evans Sausage, cooked, drained well, and crumbled) 6 eggs, beaten 1 cup cheddar cheese, shredded 1/2 teaspoon salt Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9 x 12 baking dish. Mix all the ingredients together. Pour into prepared baking dish. Bake for about 45 to 50 minutes or until set.


Tuesday, November 12, 2013 â?– 17

Cookies & Carols

Christmas Colouring Contest! Colour Santa for a chance to WIN* Ski/Snowboard Lessons at Harper Mountain! Ages 4 - 12 years. Winner will be chosen by random draw. Drop off entries at Tumbleweed Toys, Sahali Centre Mall. Contest ends December 15th, 2013.

Name: Phone:

SAHALI MALL! LOCATED BESIDE

TARGET

TumbleweedToys.ca 250.372.3500


18 ❖ Tuesday, November 12, 2013

Cookies & Carols

JINGLE BELLS Dashing through the snow, In a one-horse open sleigh, O’er the fields we go, Laughing all the way! Bells on bobtail ring, Making spirits bright, What fun it is to ride and sing A sleighing song tonight! Oh, jingle bells, jingle bells, Jingle all the way, Oh, what fun it is to ride In a one-horse open sleigh - hey! Jingle bells, jingle bells, Jingle all the way, oh what fun it is to ride In a one-horse open sleigh! A day or two ago, I thought I’d take a ride, And soon Miss Fanny Bright, Was seated by my side, The horse was lean and light, Misfortune seemed its lot We got into a drifted bank, And whee! We got up-sot! Oh, Jingle bells, jingle bells, Jingle all the way, Oh, what fun it is to ride In a one-horse open sleigh - hey! Jingle bells, jingle bells, Jingle all the way, Oh, what fun it is to ride In a one-horse open sleigh!

FROSTY THE SNOWMAN Frosty the Snowman Was a jolly happy soul, With a corn cob pipe and a button nose, And two eyes made out of coal. Frosty the Snowman Is a fairy tale, they say. He was made of snow, But the children know How he came to life one day. There must have been some magic in That old silk hat they found, For when they placed it on his head, He began to dance around. Oh, Frosty the Snowman Was alive as he could be, And the children say he could laugh and play Just the same as you and me. CHORUS Thumpety thump thump, thumpety thump thump Look at Frosty go. Thumpety thump thump, thumpety thump thump Over the hills of snow. Frosty the Snowman Knew the sun was hot that day, So he said “Let’s run and we’ll have some fun, Now before I melt away.” Down to the village With a broomstick in his hand, Running here and there all around the square, Saying “Catch me if you can!” He led them down the streets of town, Right to a traffic cop, And he only paused a moment When he heard him holler “Stop!” Frosty the Snowman had to hurry on his way, But he waved good-bye, saying “Don’t you cry, I’ll be back again someday!” CHORUS


Cookies & Carols

Tuesday, November 12, 2013 ❖ 19

WE WISH YOU A MERRY CHRISTMAS We wish you a Merry Christmas, We wish you a Merry Christmas We wish you a Merry Christmas And a Happy New Year Good tidings we bring To you and your kin, Good tidings for Christmas And a Happy New Year

Now bring us some plum pudding, Now bring us some plum pudding, Now bring us some plum pudding And bring it our here! We won’t go until we get some, We won’’t go until we get some We won’t go until we get some Do bring it out here!!!

LET IT SNOW Oh the weather outside is frightful But the fire is so delightful And since we’ve no place to go Let it snow! Let it snow! Let it snow! It doesn’t show signs of stopping And I brought some corn for popping The lights are turned way down low Let it snow! Let it snow! Let it snow! When we finally kiss goodnight How I’ll hate going out in the storm But if you’ll really hold me tight All the way home I’ll be warm. The fire is slowly dying And my dear we’re still good-byeing But as long as you love me so Let it snow! Let it snow! Let it snow!

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20 ❖ Tuesday, November 12, 2013

Cookies & Carols

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Tuesday, November 12, 2013 ❖ 21

Cookies & Carols

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22 ❖ Tuesday, November 12, 2013

Cookies & Carols

Gif ts in a Jar Chocolate Cranberry Cookies Mix in a Jar Layer the following ingredients in order in a 1-quart wide mouth canning jar: 3/4 cup granulated sugar 1/3 cup cocoa powder (clean inside of jar after this layer) 1/2 cup brown sugar, packed firmly 1 1/2 cups dried cranberries 1 cup chocolate chips 1 3/4 cups flour plus 1 teaspoon baking powder plus 1/2 teaspoon baking soda (mixed) Remember to press firmly between each layer. Place lid and ring onto jar. Attach the following recipe on a gift tag: Chocolate Cranberry Cookies Empty jar of cookie mix into large mixing bowl. Add 1 1/2 sticks butter or margarine, 1 egg and 1 teaspoon vanilla extract. Mix until completely blended. Shape into balls and place 2 inches apart on sprayed baking sheets. Bake at 375 degrees F for 13-15 minutes. Makes 2 1/2 dozen cookies.

Cocoa Peanut Butter Cookies Mix in a Jar 1 cup packed brown sugar 1 1/2 cups packed icing sugar 3/4 cup cocoa 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a 1-quart wide mouth canning jar. Clean the inside of the jar with a dry paper towel after adding the icing sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture; it will be a tight fit. Attach these instructions to the jar: Cocoa Peanut Butter Cookies Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened at room temperature.. Add 1/2 cup smooth peanut butter, 1 egg, slightly beaten, and 1 teaspoon vanilla extract. Mix until completely blended. You will need to use your hands to finish mixing. Shape into walnut-size balls and place 2 inches apart on a parchment lined baking sheets.. Press balls down with a fork. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies

Snow Balls 1/2 cup confectioners’ sugar 2 cups all-purpose flour 1 cup chopped pecans In a bowl, combine the confectioners’ sugar and flour. Place into a 1-quart canning jar. Put the chopped pecans on top. Seal well. Attach the following instructions to a gift tag: Snow Balls Heat the oven to 325 degrees F. Grease cookie sheets. In a bowl, cream together 3/4 cup shortening and 1/4 cup butter or margarine. Stir in 2 teaspoons vanilla extract. Add the entire contents of the jar and mix well. Roll dough into 1-inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in icing sugar. Makes 4 dozen.


Tuesday, November 12, 2013 â?– 23

Cookies & Carols

Christmas Treats for Pets Nibblers (for dogs)

Peanut Butter Biscuits (for dogs)

2 tablespoons honey 2 3/4 cups water 1/4 cup unsweetened applesauce 1/8 teaspoon vanilla extract 1 egg 1/2 cup chopped peanuts 4 cups whole-wheat flour 1 tablespoon baking powder 1 tablespoon cinnamon 1 tablespoon nutmeg

1 2/3 cups whole wheat flour

Attach the following instructions to a gift tag:

1/2 cup soy flour

Peanut Butter Bowser Biscuits

1/2 teaspoon granulated sugar

Heat oven to 400 degrees F.

Heat oven to 350 degrees F.

Mix all ingredients and pour into pint jar.

1 1/8 teaspoons baking powder 1/4 teaspoon salt

In a large bowl, mix together honey, water, applesauce, vanilla extract and egg.

Empty contents of jar into a large bowl. Add 1 cup peanut butter and 3/4 cup milk. Stir until well mixed. Place mixture on floured surface and knead. Roll out dough to 1/4-inch thick. Cut into shapes. Place 1 inch apart on an ungreased baking sheet. Bake for 15 minutes or until lightly browned. Makes 36 biscuits.

In a separate bowl, mix peanuts, flour, baking powder, cinnamon and nutmeg. Add wet ingredients to the dry ingredients and stir, mixing well. Spoon into a greased nonstick mini-muffin tin, filling each cup two-thirds full. Bake for 15 minutes. Cool on wire rack. Store in a sealed container. Makes 48.

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24 â?– Tuesday, November 12, 2013

Cookies & Carols

TWELVE DAYS OF CHRISTMAS On the first day of Christmas, my true love gave to me, a partridge in a pear tree. On the second day of Christmas, my true love gave to me, two turtle doves, and a partridge in a pear tree. On the third day of Christmas, my true love gave to me, three French hens, two turtle doves, and a partridge in a pear tree. On the fourth day of Christmas, my true love gave to me, four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the fifth day of Christmas, my true love gave to me, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the sixth day of Christmas, my true love gave to me, six geese a-laying, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the seventh day of Christmas, my true love gave to me, seven swans a-swimming, six geese a-laying, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the eighth day of Christmas, my true love gave to me, eight maids a-milking, seven swans a-swimming, six geese a-laying, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the ninth day of Christmas, my true love gave to me, nine ladies dancing, eight maids a-milking, seven swans a-swimming, six geese a- laying, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the tenth day of Christmas, my true love gave to me, ten lords a-leaping, nine ladies dancing, eight maids a- milking, seven swans a-swimming, six geese a- laying, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the eleventh day of Christmas, my true love gave to me, eleven pipers piping, ten lords a-leaping, nine ladies dancing, eight maids a-milking, seven swans a-swimming, six geese a-laying, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the twelfth day of Christmas, my true love gave to me, twelve drummers drumming, eleven pipers piping, ten lords a-leaping, nine ladies dancing, eight maids a-milking, seven swans a-swimming, six geese a-laying, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree.


Tuesday, November 12, 2013 â?– 25

Cookies & Carols

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Find other Aveda locations at 800.328.0849 or aveda.com.


26 ❖ Tuesday, November 12, 2013

Cookies & Carols

Appetisers Pinwheels

Swedish Meatballs

2 (8 ounce) packages cream cheese, softened 1 (1 ounce) package ranch dressing mix 2 green onions, minced 4 (12 inch) flour or rice flour tortillas 1/2 cup red bell pepper, diced 1/2 cup diced celery 1 (2 ounce) can sliced black olives 1/2 cup shredded Cheddar cheese In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you’d like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Hot Onion Dip

3 (8 ounce) packages cream cheese, softened 1 onion, finely diced 2 cups grated Parmesan cheese 1/2 cup mayonnaise Directions Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish. In the prepared dish, mix the cream cheese, onion, Parmesan cheese and mayonnaise. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

1 pound ground beef, 1/2 pound ground pork 1/2 cup diced onion, 3/4 cup bread crumbs 1 egg, 1/2 cup milk 1 tablespoon dried parsley 1 tablespoon Worcestershire sauce 2 teaspoons salt, 1 teaspoon pepper 1/4 cup vegetable oil 1/4 cup all-purpose flour 1 teaspoon paprik, 1 tablespoon salt,1 teaspoon pepper 2 cups boiling water 3/4 cup sour cream Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish. Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides. To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through. When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.

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Cookies & Carols

Tuesday, November 12, 2013 ❖ 27

DECK THE HALLS

JOY TO THE WORLD!

Deck the halls with boughs of holly Fa la la la la, la la la la. ‘Tis the season to be jolly Fa la la la la, la la la la. Don we now our gay apparel Fa la la la la, la la la la. Troll the ancient Yuletide carol, Fa la la la la, la la la la. See the blazing Yule before us, Fa la la la la, la la la la. Strike the harp and join the chorus, Fa la la la la, la la la la. Follow me in merry measure, Fa la la la la, la la la la. While I tell of Yuletide treasures Fa la la la la, la la la la. Fast away the old year passes, Fa la la la la, la la la la. Hail the new, ye lads and lasses, Fa la la la la, la la la la. Sing we joyous all together, Fa la la la la, la la la la. Heedless of the wind and weather, Fa la la la la, la la la la.

Joy to the world! The Lord is come; Let earth receive her King. Let ev’ry heart prepare Him room, And heav’n and nature sing, And heav’n and nature sing, And heav’n and heav’n and nature sing. Joy to the world The Saviour reigns, Let men their songs employ, While fields and floods, Rocks, hills, and plains, Repeat the sounding joy, Repeat the sounding joy, Repeat, repeat, the sounding joy. He rules the world With truth and grace, And makes the nations prove The glories of His righteousness, And wonders of His love, And wonders of His love, And wonders, and wonders of His love.

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28 ❖ Tuesday, November 12, 2013

Cookies & Carols

We wan W nt to see ho ow much yo ou love

& 2013

Kamloopss This Week’s

Cook kies & Carrols!

ubli she d by

Ta ake a pictture e of you or you ur frie ends & fam f mily ussing g the 20 013 Cook kie es & Caro C ols bo ook k!

Use the reccipes!

Folllow these ste teps ps tto up plo loa ad you o r Cook kie es & Caro ols pho h to o to ou ur Fa aceb book k pag age fo f r your ur cha han nce to o WIIN.

1

2

LIKE US on n Faccebo ook!

Sing the Carolls! HAV VE FUN! Eacch photo uploaded to o our Faceb book page will be ENTERED TO WIN a weekly draw w for a $25 gift certificate*

Po ost your ph photo o to o our Tiimelin ine! In nclude the e hasshtag g #K KTWCo TW W ookiessandCaro olss20 013 in n the desc scripttion n of you ur po ost!

*Onee entry perr person,, perr weeek. Kam mlo oops Thiss Week reeserves the rightt to publilish any postted photos in n our print prroducts. Conttesst runs from Nove vemb ber 12 - Deceemb m er 24th h, 2013.


Cookies & Carols

Tuesday, November 12, 2013 ❖ 29

HAVE A HOLLY JOLLY CHRISTMAS Have a holly jolly Christmas It’s the best time of the year Well I don’t know if there’ll be snow But have a cup of cheer Have a holly jolly Christmas And when you walk down the street Say hello to friends you know And everyone you meet

JOLLY OLD ST. NICHOLAS Jolly old St. Nicholas, Lean your ear this way. Don’t you tell a single soul, What I’m going to say. Christmas Eve is coming soon, Now you dear old man. Whisper what you’ll bring to me, Tell me if you can. When the clock is striking twelve, When I’m fast asleep. Down the chimney broad and black, With your pack you’ll creep. All the stockings you will find, Hanging in a row. Mine will be the shortest one, You’ll be sure to know. Johnny wants a pair of skates, Susy wants a dolly, Nellie wants a story book, She thinks dolls are folly. As for me, my little brain, Isn’t very bright, Choose for me old Santa Claus, What you think is right.

Ho ho the mistletoe Hung where you can see Somebody waits for you Kiss her once for me Have a holly jolly Christmas And in case you didn’t hear Oh, bygolly Have a holly jolly Christmas This year!


30 ❖ Tuesday, November 12, 2013

O CHRISTMAS TREE

O Christmas tree, O Christmas tree, O tree of green, unchanging. Your boughs, so green in summertime, Do brave the snow in wintertime. O Christmas tree, O Christmas tree, O tree of green, unchanging. O Christmas tree, O Christmas tree, You set my heart a singing. Like little stars, your candles bright, Send to the world a wondrous light. O Christmas tree, O Christmas tree, You set my heart a singing. O Christmas tree, O Christmas tree, You come from God, eternal. A symbol of the Lord of Love, Whom God to man sent from above. O Christmas tree, O Christmas tree, You come from God, eternal. O Christmas tree, O Christmas tree, You speak of God, unchanging. You tell us all to faithful be, n God eternally. And trust in O Christmass tree, O Christmass tree, You speak of God, g. unchanging.

Stitched With A Wish

May this Christmas deliver meters of happiness and joy to you and yours. We’ve really enjoyed getting to know you and look forward to our continued friendship. Merry Christmas, Everyone!

Heather’s Fabric Shelf #4-685 Tranquille Road (next to Baskin Robbins)

250-376-7630

Cookies & Carols

WINTER WONDERLAND Sleigh-bells ring, are you lis’nin, In the lane, snow is glist’nin, A beautiful sight, we’re happy tonight, Walkin’ in a winter wonderland! Gone away is the bluebird, Here to stay is a new bird, He sings a love song, as we go along, Walkin’ in a winter wonderland. In the meadow we can build a snowman, Then pretend that he is Parson Brown, He’ll say, “Are you married?” We’ll say, “No, man!” “But you can do the job When you’re in town!” Later on, we’ll conspire, As we dream by the fire, To face unafraid, the plans that we made, Walkin’ in a winter wonderland!


Cookies & Carols

Tuesday, November 12, 2013 â?– 31


32 â?– Tuesday, November 12, 2013

Cookies & Carols

Want to take a vacation from winter without needing a passport? Try a Winter Guest Stay at your neighbourhood Chartwell retirement residence! Chartwell’s Winter Guest Stay program is designed to offer short-term accommodation with the level of support you need. This includes a relaxed environment, nutritious dining,

COMPLIMENTARY

Call us to book your Veterans Lunch personal tour today and Nov. 11thÂ’("#O[]`(^[

a complimentary lunch.

At Chartwell, we believe it is the duty of all Canadians to thank our veterans. It is but a small gesture to those who offered such a great sacriďŹ ce for our country. Please call us to arrange your complimentary lunch.

Call us at 250-851-8800

and on-site activities and services. Come explore peace of mind retirement living without a commitment, and leave the shovelling to someone else this winter. We have a furnished suite waiting for you.

well.COM

CHART

1789 Primrose Court, Kamloops, BC Please RSVP by Nov. 4thÂ’ #&#&&

November 12, 2013  

Section U of the November 12, 2013 edition of the Kamloops This Week

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