n that ment
December 12, 2013 â€˘ Holiday Gift Guide â€˘ Page 1 of the Rhythm ofALove Collection New Diamond Collection that
Vibrates with every movement Scan this QR code, or visit www.roldiamonds.com to see live video of the Rhythm of Love Collection
A New Diamond Collection that Vibrates with every movement Scan this QR code, or visit www.roldiamonds.com to see live video of the Rhythm of Love Collection
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Page 2 • Holiday Gift Guide • December 12, 2013
Boneless Ham Is The Go-To Choice For Holiday Entertaining
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(NAPS)—A boneless ham offers a world of delicious choices for holiday entertaining, whether served as the centerpiece of a festive sit-down dinner or made into a variety of tasty, easy-to-prepare appetizers excellent for more casual gatherings. Sponsored by Kentucky Legend Ham, a hotline ensures every bite turns out right, right down to the leftovers. Now in its fourth year, the hotline has ham experts who will field questions ranging from what size ham to buy to what type of wine to serve alongside. The hotline is open at (866) 343-5058 from 9 a.m.–7 p.m. ET, Monday–Friday throughout the holiday season, from November 11 until December 28. “Ham is wonderful for entertaining because it is so versatile,” explains Janet Sweeney of Kentucky Legend Ham. “Most hams are fully cooked already, so they are nearly foolproof to prepare, and ham lends itself to so many creative appetizers that can be ready in minutes.” Boneless hams, she points out, are perhaps the best value because there is no waste, and consumers aren’t paying for the weight of the bone. Every bite of a boneless ham can be enjoyed. To help everyone get the most from their ham, the company has created a new decision tree guide (visit www.specialtyfoodsgroup. com) to make choosing and preparing ham appetizers easier than ever. First, at-home chefs choose a preferred flavor: savory, sweet or a combination. Then they decide how much time they have to prepare the small bites: 10 minutes or less, or longer. The guide points them to recipes that meet their needs. “Our goal is to make entertaining easier for today’s busy families and to show how ham is a great choice for any eating occasion,” adds Sweeney. Kentucky Legend Hams have been made for more than 100 years in Owensboro, Kentucky, with each ham hand-selected, hand-trimmed and double-smoked according to a recipe handed down through generations. Consumers can learn more at the company’s website, where they’ll also find ham preparation tips and recipes. The firm is part of the Specialty Foods Group, Inc. (SFG) family of premium-branded and private-label meat products, all produced in the U.S.
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December 12, 2013 • Holiday Gift Guide • Page 3
Here’s one recipe you may care to try:
Ham & Brie Crostini Ingredients: 1 Tbsp. olive oil 1⁄8 tsp. salt 1⁄8 tsp. pepper 12 slices French bread baguette (1⁄2” thick) 12 thin slices Kentucky Legend Ham 6 oz. Brie cheese, cut into 12 slices 3 Tbsp. raspberry preserves Directions: Mix salt and pepper with olive oil. Brush baguette slices on both sides. Place on a baking sheet. Broil for 1–2 minutes on each side or until toasted. Top each slice with raspberry preserves, cheese and ham. Broil 3–4 inches from the heat for 2–3 minutes or until cheese is melted. Makes 12 servings.
This Ham & Brie Crostini is just one of the delightful appetizers you can create with the help of a hotline and a boneless ham.
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Page 4 • Holiday Gift Guide • December 12, 2013
Where ever the season takes you, you’ll be Travel Ready with help from the Staff at Les Schwab
Help With Baking Your Holiday Treats Is Just A Phone Call Away (NAPS)—Whether following a treasured family recipe or trying something new, many newcomers mistakenly see baking as an intimidating challenge. Fortunately, thanks to a professionally staffed holiday baking hotline, you’ll never have to tackle these tasks on your own again. The baking hotline is staffed by trusted, test-kitchen experts who are ready to answer your baking questions throughout the holiday season and the entire year. The holiday hotline number is 1-866-430-KARO and is open from 9 a.m.–4 p.m. CT, Monday through Friday. To add to your collection of holiday recipes, here is one for Mini Apple Pies that can be given as gifts and one for Sour Cream Rolls that are sure to become a family favorite.
Mini Apple Pies
Wishing You and Yours a Safe Holiday Season 5757 S. 6th St 541-882-6623 Klamath Falls, OR
Yield: 6 pies Mini pies are all the rage! Prep Time: 30 minutes Bake Time: 20 to 25 minutes Crust 11⁄4 cups all-purpose flour 3⁄4 teaspoon salt 1⁄3 cup Mazola® Corn Oil 3 tablespoons cold water Apple Filling 4 to 5 large apples, peeled, cored Holiday pies, oh my. Sharing the recipe for these Mini Apple Pies as a gift is sure to be a big hit this holiday season. and chopped (about 6 cups) 1⁄3 cup sugar 1 tablespoon Argo Corn Starch 2 teaspoons Spice Islands Ground Saigon Cinnamon 1 tablespoon Karo® Dark Corn Syrup 2 tablespoons apple juice 6 wide-mouthed, 1⁄2-pint jelly jars 1 teaspoon sugar
Preheat oven to 400˚ F. For crust: Mix flour and salt in large mixing bowl. Pour oil and water into measuring cup—do not
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stir. Add liquids all at once to flour mixture. Stir with a fork until just moistened. Form dough into a ball. Roll between 2 sheets of waxed paper, forming a 14x 12-inch rectangle. Note: Dampen work area by wiping with a wet dishcloth to prevent wax paper from slipping. Place waxed paper–covered crust on a baking sheet and refrigerate until ready to use. For filling: Combine apples, sugar, corn starch, cinnamon, corn syrup and apple juice in a large bowl. Mix until all apples are coated. Spray inside of jar with cooking spray. Portion apples into jars, filling to the top. Remove top layer of waxed paper from pie crust. Cut a circle the size of the jar (the jar lid makes a great template). Cut out center of crust with a small decorative cookie cutter. Carefully peel crust from waxed paper and place on filling. Repeat with remaining jars. (Only about half of the crust will be used. Place in a large plastic bag to freeze for later use.) Sprinkle pies with 1 teaspoon sugar. Place pies on a baking sheet. Bake for 20 to 25 minutes until crust is lightly browned and apples are tender. Freezer Tip: Place lid on unbaked pies and freeze. To bake, remove from freezer and remove lid. Place in cold oven and bake for 40 to 45 minutes at 400˚ F.
Sour Cream Rolls
Prep Time: 15 minutes Rise Time: 1 hour Bake Time: 15 to 18 minutes Makes 12 rolls 2½ cups all-purpose flour 2 tablespoons sugar 1 envelope Fleischmann’s® RapidRise Yeast 1 teaspoon salt 3⁄4 cup sour cream 1⁄4 cup water 2 tablespoons butter or margarine 1 egg
December 12, 2013 • Holiday Gift Guide • Page 5
For His Glory Special OrderS layaway plan
Gifts For Christmas with a deeper meaning A nice selection of Bibles, Books, Music, Gifts, T-Shirts, Jewelry, and more.
Combine 11⁄4 cups flour, sugar, undissolved yeast, and salt These Sour Cream Rolls are sure to become family holiday favorites. in a large mixer bowl. Heat sour cream, water and butter until very warm (120˚ to 130˚ F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1¼ cups flour to make a soft batter. Spoon evenly into 12 greased (21⁄2-inch) muffin cups. Cover; let rise until doubled in size, about 1 hour. Bake at 400˚ F for 15 to 18 minutes or until golden brown. Remove from pans; cool on wire rack. For more seasonal recipes and baking tips, visit www.Breadworld. com and www.Karosyrup.com.
God BLeSS AmericA!
5728 S. 6th Street
Across from Les Schwab
Mon-Fri 10-6 • Sat 10-4 • 541-892-1604
Season’s Greetings From Red, Mrs. Red and Staff
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Page 6 • Holiday Gift Guide • December 12, 2013
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December 12, 2013 • Holiday Gift Guide • Page 7
For More-Marvelous Mashed Potatoes (NAPS)—Here’s a quick tip for a delicious dish: Slow cook your mashed potatoes. Slow cookers save time, energy and space in the kitchen. They’re particularly helpful during holidays, when extra stove top and oven space are in high demand. Slow cookers actually save you time because there’s no need for constant attention or frequent stirring and there’s minimal cleanup. Here’s one slow-cooker mashed Idaho® potatoes recipe that could fast become a family favorite:
Slow-Cooked Mashed Potatoes Approximately eight cups
3 pounds Idaho® potatoes, peeled and cut into 1-inch cubes 11⁄3 cups water ½ cup (1 stick) butter, divided 1 teaspoon salt or to taste ½ teaspoon black pepper or to taste 1 cup whole milk
Photo courtesy of the Idaho Potato Commission.
Coat a 3½–4-quart slow cooker with cooking spray. Add potatoes and pour water over potatoes, Add room-temperature butter and milk to your potatoes for a rich creamy taste and texture. stir, cover and cook on high setting 3 hours or until potatoes are tender. Reduce heat to low, add all but 1 tablespoon of the butter, salt and pepper. Using a potato masher or a handheld electric mixer, beat on medium speed until potatoes are thoroughly mashed (while potatoes are in the slow cooker). Slowly add the milk and beat until creamy; do not overbeat or they will be stiff and have a “gummy” texture. Quality Service that will keep Place the remaining 1 tablespoon butter in a small microwave bowl and cook on high setting 25–30 you running back! seconds or until just melted. Drizzle evenly over potatoes.
Cooking Tips • To make sure you’re getting potatoes grown in Idaho’s unique climate—warm days, cool nights, rich volcanic soil and abundant fresh water—always look for the “Grown in Idaho” seal. • Cut potatoes in evenly shaped cubes. • Place potatoes in cold water and then bring to a boil. • Add a bouillon cube to the potatoes while they are boiling. • Don’t overbeat. This can create starchy, sticky mashed potatoes. • Beat in herbs, seasonings, minced vegetables or grated cheese for added flavor and color. • For fluffier mashed potatoes, stir in a ½ teaspoon of baking powder. Let sit for a few minutes before serving. Learn More For more potato facts, tips and recipes, visit www.idahopotato.com. Facebook: Facebook.com/famous idahopotatoes; Twitter: twitter.com/ idahopotato; Pinterest: Pinter est.com/idahopotato.
Now Taking Orders for your Christmas Hams, Turkeys, Smoked Turkeys and Rib Roasts
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Page 8 • Holiday Gift Guide • December 12, 2013
Perfecting The Classic Pecan Pie (NAPS)—Time spent sharing a traditional holiday treat with family and friends can be a wonderful way to sweeten your day. Here, for Thanksgiving, is a Classic Pecan Pie recipe created by the trusted experts at Karo Syrup’s Test Kitchen. Plus, for a definite crowd-pleaser at any family gathering, try this Creamy Caramelized Onion and Bacon Dip, delicious and easy to serve with kettle chips, snack crackers or fresh vegetables. For more seasonal recipes and tips, visit www.KaroSyrup.com or Facebook.com/KaroSyrup.
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Prep Time: 5 minutes Bake Time: 60 to 70 minutes Cool Time: 2 hours Yield: 8 servings
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1 cup Karo® Light OR Dark Corn Syrup 3 eggs 1 cup sugar 2 tablespoons butter, melted 1 teaspoon Spice Islands® Pure Vanilla Enjoying this Classic Pecan Pie with family and friends can be a wonderful way Extract to sweeten a holiday gathering. 11⁄2 cups (6 ounces) pecans 1 (9-inch) unbaked or frozen* deep-dish pie crust
BASIN TE IMMEDIA CARE
Happy Holidays from the staff & crew!
Preheat oven to 350° F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving. *To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. Recipe Note: Pie is done when center reaches 200° F. Tap center surface of pie lightly—it should spring back when done. For easy cleanup, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
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December 12, 2013 • Holiday Gift Guide • Page 9
Creamy Carmelized Onion and Bacon Dip
ounces bacon (6 to 8 strips) tablespoons butter medium-sweet onion, chopped medium red onion, chopped tablespoons Karo® Dark Corn Syrup tablespoon red wine vinegar cup sour cream package (8 ounces) cream cheese, softened cup diced green onions Crumbled bacon and green onions (optional garnish)
Cook bacon in large skillet over medium heat until crisp, about 10 minutes. Remove bacon to paper towel–lined plate to cool; crumble. Remove all but 2 tablespoons of the bacon grease from skillet. Add butter to skillet with bacon grease. Stir in sweet and red onions and cook over medium heat until soft (about 5 minutes), stirring frequently. Stir in 1 tablespoon corn syrup. Continue to cook for 10 to 15 minutes until onions are caramelized. Stir in remaining 1 tablespoon corn syrup, vinegar and crumbled bacon. Mix well and remove from heat. If needed, drain any excess grease. Let mixture cool for 20 minutes. Beat sour cream and cream cheese in a bowl with hand mixer until well blended and creamy. Stir in green onions. Stir in caramelized onion and bacon mixture and mix well. Serve immediately or chill until ready to serve. Garnish with additional bacon and green onions, if desired. Recipe Note: While dark corn syrup is preferred, light corn syrup may be This Creamy Caramelized Onion and Bacon Dip is a crowd-pleaser at substituted if desired. any family gathering.
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Prep Time: 15 minutes Cook Time: 25 to 30 minutes Cool Time: 20 minutes Yield: 4 cups
Page 10 • Holiday Gift Guide • December 12, 2013
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A cookie that contains pistachios, white chocolate chips and maraschino cherries—and they are gluten-free.
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December 12, 2013 • Holiday Gift Guide • Page 11
These Decadent Cookies Are Also Gluten-Free (NAPS)—If you think all gluten-free cookies are also taste-free and serious—think again. Here’s a recipe for delicious gluten-free cookies that contain pistachios—the happy nut—white chocolate and maraschino cherries. The recipe was created by Carol Kicinski, a professional recipe developer, Editor-in-Chief of Simply Gluten-Free magazine (SimplyGluten-free.com) and TV chef. Many bakers are known to use maraschino cherries to add color and flavor to cookies, cakes and other dishes. That’s why it’s common to find a jar or two in their pantries. That way, the cherries are available when the inspiration strikes.
Gluten-Free Cherry Pistachio White Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, softened ½ cup granulated sugar ½ cup light brown sugar, packed 2 large eggs 1 tablespoon heavy cream 2 teaspoons pure vanilla extract 2 cups pastry-quality all-purpose gluten-free flour 1 teaspoon baking powder ¼ teaspoon kosher salt 15 maraschino cherries—stems removed, patted dry and chopped ½ cup shelled pistachios, chopped 6 ounces good-quality white chocolate chips
Preheat the oven to 350° F. Line 2 baking sheets with parchment paper or silicon baking mats. Cream the butter with the two sugars in a mixer. Beat in the eggs, one at a time, beating until each egg is fully incorporated. Add the cream and vanilla and mix well. Combine the flour, baking powder and salt in a mixing bowl and whisk together. Add to the butter and sugar mixture and beat just until combined. With a spatula, scrape the bottom and sides of the mixing bowl to make sure all
ingredients are thoroughly combined. Add the chopped cherries, pistachios and white chocolate chips and fold in. Drop spoonfuls of the cookie dough onto the prepared baking sheets. Gently flatten the cookies. Bake for 10–12 minutes or until lightly browned. Let cool on the baking sheet for 5 minutes, then remove to a wire rack to finish cooling. Servings A gluten-free recipe that makes about 36 cookies, depending on the size.
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Page 12 • Holiday Gift Guide • December 12, 2013
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Peanut butter can be savory and healthy Peanut butter is often associated with school day sandwiches and sweet desserts. But peanut butter is not just for school lunch anymore. Though it’s a high-calorie food, peanut butter boasts many health benefits and can be added to recipes for a nutritional boost. Many of the calories in peanut butter come from fat, but the majority of the fats in peanut butter are monounsaturated and have been shown to improve cholesterol by lowering low-density lipoprotein, often referred to as “bad” cholesterol, in the blood. Furthermore, peanut butter contains polyunsaturated fats that can help raise high-density lipoprotein, or “good” cholesterol. As a result, when eaten in moderation, peanut butter may help reduce risk of cardiovascular disease. Peanuts are high in fiber and are an excellent source of protein. Vegetarians or those who do not include much meat in their diets may find that peanut butter, which includes eight grams of protein in every twotablespoon serving, is a great way to consume their daily recommended amounts of protein. When preparing foods, choose a peanut butter that is as unprocessed as possible. The fewer the ingredients the better the health benefits. Some brands will include trans-fats and additional oils that can negate some of the natural health benefits. Read labels and look for a container that lists only ground peanuts and possibly trace amounts of salt for flavoring. The National Peanut Board touts the benefits of peanuts and has a number of different recipes available on their Web site at www.nationalpeanutboard.org. Here is a savory dish that can be served for dinner when the temperatures dip.
Baked Pork Chops With a Spicy Peanut Glaze 2 pork chops, fat trimmed 2 tablespoons cooking oil 2 tablespoons natural creamy peanut butter 2 tablespoons milk (or non-dairy substitute) tablespoon white vinegar 2 teaspoons chili powder teaspoon salt (1/4 teaspoon if your peanut butter is already salted)
Open Tues-Sat 11am-3pm
1330 East Main St, Klamath Falls • 541-883-1721
This baked pork chop get its flavor from a spicy peanut glaze.
Preheat oven to 350 F. Line a pan with aluminum foil, place the pork chops on the pan and drizzle with the cooking oil to coat. Make sure that the oil covers the whole pork chop to prevent burning. When the oven is preheated, put in the pork chops and bake them for 30 minutes. While the pork chops are cooking, combine the peanut butter, chili powder, vinegar, milk, and salt in a small dish. Whisk together to emulsify. Remove the pork chops from the oven and evenly distribute the sauce between both chops, brushing on in an even layer. Put the pork chops back in the oven for 10 more minutes to finish cooking and to allow the sauce to thicken.
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Emergency Call: 541-891-8395/541-884-5013
December 12, 2013 • Holiday Gift Guide • Page 13
Holiday menu planning for first-time hosts Novice holiday hosts often have a lot on their plates. Whether hosting family or friends or a combination of both, first-time hosts typically want to impress their guests while ensuring they get enough to eat and have an enjoyable evening. Since dinner is such a big part of holiday gatherings, hosts often place extra emphasis on what to serve, and that can be tricky when this is the first time they are hosting.
When planning the menu for your holiday soiree, consider the following tips. • Get a head count. Though other factors will influence what to serve, the size of your guest list may ultimately dictate what to serve. For example, a small gathering of four to five people will likely rule out turkey, as even a small turkey will prove too much effort and produce too much extra food. On the same note, a small dish like lasagna might not be doable for a larger crowd, as it will force you to prepare multiple entrees, which means more time in the kitchen juggling the various cooking duties and less time with your guests. Once you have confirmed just how many guests you will be hosting, you can then choose a main course that suits the size of your guest list. • Decide which type of party you want to host. The type of party you want to host also will influence what you serve. A formal gathering should include an appetizer, a main course and a dessert, including both caffeinated and decaffeinated coffees. A less formal gathering gives hosts more leeway. For example, whereas a formal gathering may include soup as an appetizer, hosting a less formal gathering allows hosts to put out some snacks or bread for guests to whet their appetites before everyone sits down for the meal. The more formal the gathering, the more formal the menu. Hosts of less formal gatherings may even want to host a holiday pot luck buffet, inviting guests to bring a favorite dish or side dish while the hosts take care of the main course. • Ask guests if they have any dietary restrictions. Upon being invited to a holiday dinner, some invitees may let hosts know if they have any food allergies or medical conditions that restrict which foods they can eat. Solicit such information from all of your guests, and do your best to cater to each of your guests’ needs. Some guests might be on a gluten-free diet while others may need to limit their sodium intake. You might not be able to meet everyone’s demands. Let guests know if they should bring an appropriate snack if you cannot provide one for them. • Include traditional holiday fare. People have grown to expect certain things from holiday meals, be it sweet potatoes on Thanksgiving, brisket for Chanukah or holiday cookies or even eggnog at Christmas parties. When planning the menu, be sure to include at least one of these traditional items, even asking guests for suggestions. Such fare will give the party a genuine holiday feel, and guests will appreciate seeing some items on your dinner table they have enjoyed at their own holiday celebrations over the years. • Don’t overdo it. First-time hosts want to ensure everyone gets enough to eat, so it’s easy to overdo things and prepare too much food. This can be expensive, and guests may feel obligated to overeat so hosts don’t have to discard any of the food they worked so hard to prepare. Though it might once have been a holiday tradition to overeat, many men and women now prefer moderation, and hosts should keep that in mind when preparing their holiday meals. Hosting a holiday dinner for the first time can be nerve-wracking.But there are a variety of steps first-timers can take when preparing their menus to come off looking like old pros.
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Page 14 • Holiday Gift Guide • December 12, 2013
Unique Stocking Stuffers 20% off for the hoLidays In Stock and Special Orders
Enjoy The Holidays Even More With These Time And Money-Saving Tips (NAPS)—More, more, more! While the holiday season should beckon a spirit of joy, it can become stressful with increased demands on our time and money. But holiday traditions don’t have to exhaust our energy and financial resources. Sometimes, less is more. The experts at Grocery Outlet Bargain Market can help you trim time and money spending, so you can focus on what’s more important.
Tips For Saving Time
• Prioritize your commitments. The festivities are endless, but an overcommitted holiday calendar can bring out the Scrooge in anyone. Make a list of the holiday traditions that are most important to you and your family. Then cut the list in half and focus on the traditions that make you happy. • Limit shopping time. Forget those aimless shopping excursions and schedule only one day to complete all your holiday gift shopping. Make a list and stick to one theme for all gifts to make it easier to choose. For example, everyone on your list gets a book, or a game, or a specialty food item. • Make hostess duties easier. The experts at Grocery Outlet Bargain Market suggest asking your guests to contribute an appetizer, side dish or dessert to the big meal. You can focus on the turkey or ham and spend less time in the kitchen. To avoid last-minute hostess stress, set your table two days before with a non-perishable centerpiece. Include empty serving dishes and utensils, labeled according to intended foods, so your helpers can assemble the feast.
Tips For Saving Money
• Give gifts from the heart. Reduce your gift budget with homemade treats and gifts of your time. Consider framed photos from your digital archives, children’s artwork for grandparents, homemade cookies, or a coupon for petsitting. • Start early. The earlier you start shopping, the more you can take advantage of sales and the less inclined you’ll be to overspend out of desperation. • Shop smart. Take inventory and shop your cupboards before you buy anything. Then, shop discount retailers first, such as Grocery Outlet, where you can find brand-name items for 40–70 percent less. Find the location nearest you at groceryoutlet.com. • Utilize social media. Take advantage of offers on social media sites. For example, followers of Grocery Outlet’s Facebook page (https://www.facebook.com/GroceryOutletInc) get shopping tips and notice of sales not found elsewhere. • Utilize leftovers. Save money and time by planning meals that make the most of leftovers, such as the following recipe.
Turkey Pot Pies Serves 6
Rick’s Smoke Shop
1⁄4 cup butter 1 large onion, diced 3 carrots, chopped, about 1 cup 1⁄2 cup flour 2 cups turkey or chicken broth 1 cup milk 2 cups leftover turkey, diced 1 cup frozen peas 6 biscuits, 1 package ready-to-bake biscuits
You can save time and money by planning meals that make the most of leftovers, such as this Turkey Pot Pie.
600 Main Street • 3009 Maywood Drive 2209 Madison Street
Preheat the oven to 400° F. In a large heavy skillet or saucepan, melt the butter over medium heat. Add the onion and carrots, and cook until soft and golden. Sprinkle in the flour and cook for an additional minute, then whisk in the stock vigorously to avoid any lumps. Whisk in the milk and bring to a simmer, then turn the heat to low and cook until thick but still saucy, stirring often, for 5–10 minutes. Stir in the turkey and peas, then season to taste with salt and pepper. Arrange six ramekins on a baking sheet. Spoon the filling into the ramekins. Roll out the biscuits to fit the top of the pot pies and cover each ramekin. Bake until the crust is golden and the filling is bubbling, about 20 minutes.
For a complete holiday menu, additional recipes, shopping lists and more money-saving tips, visit www.groceryoutlet.com/holidays.
3 Convenient LoCations!
December 12, 2013 • Holiday Gift Guide • Page 15
Try Delicious Duck Bacon For Breakfast (NAPS)—For a breakfast, brunch or light lunch with a twist, try a decadent French toast stuffed with Brie cheese and duck bacon. Easy to make and elegant to serve, this dish is baked in a hot oven, making it handy for feeding a crowd.
Duck Bacon and Brie Cheese Stuffed French Toast recipe by Celebrity Chef Ben Vaughn Total Time: 30 minutes Serves 4 8 slices day-old bread (sourdough) 4 large eggs, lightly beaten dash salt 2 tablespoons sugar 1⁄2 cup milk 1⁄2 teaspoon vanilla extract 1 ounce of bourbon 8 ounces domestic Brie cheese 12 slices Maple Leaf Farms Duck Bacon, cooked crispy 8 tablespoons melted butter for topping Maple syrup and powdered sugar for topping Preheat the oven to 375° F. In a small bowl, beat the eggs with salt, sugar, milk, vanilla and bourbon. Pour into flat-bottomed dish large enough to accommodate a few slices of the bread. Submerge bread slices in the dish to soak up some of the egg mixture. Turn with a spatula and let them soak on the other side, but not too long or they will be too saturated and difficult to handle. Gently remove four soaked bread slices and transfer to a well-buttered baking sheet. Place 2 ounces of cheese on each slice. Add three slices of crispy bacon on top of each cheese portion. Finish by topping with an additional soaked bread slice. Press the filled bread together firmly. Place the sheet pan with the French toast in the preheated oven; bake for 15 to 20 minutes, turning after the first 8–10 minutes to brown on both sides. Serve immediately with melted butter, maple syrup and powdered sugar. Why Duck Bacon? Aside from the great taste, duck bacon from Maple Leaf Farms has 57 percent less fat and 26 percent less sodium than pork bacon. It also doesn’t compromise on taste or texture like other poultry bacon. “It’s a lean and tasty alternative to the standard, overused pork belly bacon,” says celebrity chef Ben Vaughn. The naturally applewood-smoked duck bacon is excellent with eggs, sandwiches, in salads and even in brittle for a sweet and savory snack. Where To Get It You may find duck bacon in the meat case of gourmet grocery stores, at retailers and online at www.mapleleaffarms.com/duck-bacon. Learn More For additional information, call (800) 348-2812.
Duck Bacon and Brie Cheese Stuffed French Toast can be a delicious way to start the day.
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Page 16 • Holiday Gift Guide • December 12, 2013
Ring in the new year with a toast
50 New Forest River Cargo & Flatbed Trailers at the Lowest Prices of the Year!
Financing available! Pick out your new trailer. Fill out your application, and be ready to hook up in less than an hour! (O.A.C. some restrictions apply) at y’s
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Winter location 7350 ss Bypass 541-281-0146 • 541-884-8041 • 541-273-1111 firstname.lastname@example.org
Celebrate the Holiday Season Hawaiian Style 1116 Main St. | 541-850-8255 Wed-Fri 10-6, Sat 10-2 | www.ohanamommas.com Hawaiian Coffee Sale - Great Variety - Best Flavors and Quality
We have your Christmas gift ready! Stop by our Christmas store Open December 13-23
New Year’s Eve is a festive occasion, full of lavish parties or more intimate gatherings at home where food and drink are important components of the celebration. Many people toast the new year with a glass of champagne, but those who would like to buck tradition can raise a glass of any cocktail, including martinis. Though martinis have many incarnations, traditional martinis are made with gin and vermouth and garnished with an olive or lemon twist. Gin is an astringent-tasting liquor made from the juniper berry. Vermouth is a sweet wine that is added to counteract the tartness of the gin. Dry martinis are those that use a minimal amount of vermouth. Because martinis can be an acquired taste, mixologists have breathed life into newer, flavored martinis that use vodka as a base instead of gin. These flavored cocktails have little to do with the traditional martinis but are served in martini glasses and have become quite popular. Serving a nontraditional martini at a party is quite easy to do. Hosts can create a signature flavor to go along with the theme of the event. This way only one selection of ingredients is needed, rather than assembling spirits for a multitude of different martini recipes. Many different martini recipes are available; hosts may find it difficult to settle on one. Here are three recipes that could fit in with a winter or New Year’s Eve theme.
White Chocolate Martini
Spiced Cake Martini
2 1 1 1
2 ounces hazelnut flavor liqueur, like Baileys 1/2 ounce cake flavored vodka Sprinkle of nutmeg powder
ounces vanilla vodka ounce White Creme de Cocoa ounce white chocolate liqueur, like Godiva White chocolate bar
Shake all ingredients together and strain into a martini glass. Sprinkle with nutmeg and serve.
Pour ingredients into a shaker and shake thoroughly. Strain into a chilled martini glass. Garnish with white chocolate shavings on top.
Pomegranate Martini 1 1/2 3 1/4
ounce citrus vodka ounce orange liqueur ounces pomegranate juice Chopped ice teaspoon lemon juice Lemon slice for garnish
Combine all ingredients in a cocktail shaker. Add ice so that the shaker is about one-third full. Shake for several seconds and strain into a cocktail glass. Garnish with the lemon slice.
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December 12-December 31, 2013
Choose from a huge assortment of products to support your health and fitness goals.
It's a Chocolate Thing Christmas Store 2725 S. 6th St. (Old Papa John's Pizza) Open December 13-23 www.itsachocolatething.biz 541-363-6854 5522 South Sixth Street Klamath Falls, OR 97603 www.gnc.com • (541) 850-4462
Store Hours: Mon-Fri. 9-7, Sat. 9-6, Sun. 12-5 *Coupon must be presented at time of purchase. No discounts apply to Hot Buy! items. Discount applies to the regular price of items.
December 12, 2013 • Holiday Gift Guide • Page 17
Lake District Hospital
WeAppreciate Your Business
700 South “J” street, Lakeview OR 97630 541-947-2114 www.lakehealthdistrict.org
Wishing You the Very Best This Holiday Season!
For Happy & Healthy Families
Over 30 Years Experience and Professional Service
Long Term Care
Woun Birthing Suites Radiology
And much more...
Office: 541-947-2395 Jim Clause: 541-219-1393 PO Box 5 Lakeview, OR 97630 OR CCB #160191 CA 843150 NV 1003311806
Start Right, Start Here Holiday Shopping Headquarters Gifts For Everyone On Your List!
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We proudly feature:
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Howard’s drugs More THan a PHarMacy
• Ambassador Greeting Cards • Bushnell Binoculars & Scopes • Gifts • Cameras • Jewelry • Kodak Picture Makers for Digital Photos
(541)947-2141 101 North “F” St., Lakeview
• Locally grown grass-finished Beef • Pure country pork • Pasture raised Poultry • Award Winning Charcuterie
As well as:
• Artisan Cheeses from all over the world • Fine Wines • Craft Beers • Spices • Gift Items • Catering • Gift Certificates• Hors d’oeuvre Trays Lakeview Lockers has been serving Lake county and the surrounding area continuously since 1940! Our passion is holistic agriculture. We not only sell you meat, we are involved in the dayto-day work of raising animals. We know where our meat comes from and can promise you the best meat you’ll ever eat. The highest quality meats, artisan cheeses, fine wines, craft beers...
It’s all here at Lakeview Lockers! Worth the Drive!
Retail Store Hours: Thurs-Sat, 9am-6pm Christmas Hours: Thurs 19th - Tues 24th, 9am-6pm • Closed Sunday
207 N. L St, Lakeview, OR 97630
CH R I S T M A S
Page 18 • Holiday Gift Guide • December 12, 2013
COLORING CONTEST 1st Place Free Mini Pizza
Abby’s Pizza 1919 Austin St • 2226 Shallock Ave
Merry , s a M t s i r Ch y’all!
Hot Chocolate Certificate good at Dutch Bros
$10.00 The Nickel • 2117 South 6th Street
2nd Place Free Mini Pizza
Abby’s Pizza 1919 Austin St • 2226 Shallock Ave
Hot Chocolate Certificate good at Dutch Bros
3rd Place Free Mini Pizza Abby’s Pizza 1919 Austin St • 2226 Shallock Ave
Contest entRY FoRM PleAse PRInt
Please Read Carefully
Address City Phone
1. This contest is divided into three age division: 3-5 years of age; 6-8 years of age; and 9-12 years of age. 2. All pictures must be submitted with the completed official entry blank. 3. Entries must be mailed or brought to The Nickel on or before Noon, Monday, December 16, 2013. Address entries to: The Nickel, 2117 S. 6th St., Klamath Falls, OR 97601. 4. Entries will be judged on the basis of originality and neatness for the child’s age group category. 5. Winners will be announced in The Nickel on December 19, 2013. 6. All entries become the property of The Nickel and will not be returned.
Cookies make a perfect holiday indulgence
The holiday season is known for many things, not the least of which is all those special treats that find their way onto holiday tables each year. Though moderation should reign when indulging in delicious holiday treats, what would the season be without a few extra cookies and confections? Baking is popular come the holiday season, and the following recipe for “Triple-Chocolate Cookies” from Michael Recchiuti and Fran Gage’s “Chocolate Obsession” (Stewart, Tabori & Chang) is sure to add some joy to an already festive time of year.
7 ounces unbleached all-purpose flour 11/2 ounces unsweetened natural cocoa powder 1/2 teaspoon baking soda 6 ounces unsalted butter with 82 percent butterfat, at room temperature 31/2 ounces granulated cane sugar 41/2 ounces dark brown cane sugar 1/2 teaspoon pure vanilla extract 1/2 Tahitian vanilla bean, split horizontally 1/2 teaspoon fleur de sel in fine grains 3 ounces 41 percent milk chocolate, roughly chopped 3 ounces 65 percent chocolate, roughly chopped
To make the dough:
Preheat the oven to 325 F. Line the bottoms of two 12-by-18 inch sheet pans with parchment paper. Remove the logs from the refrigerator and unwrap them. Using a ruler to guide you and a sharp knife, cut each log into rounds 1/2-inch thick. If the dough crumbles as you cut it, reshape each slice. Place the rounds on the prepared pans, spacing them 11/2 inches apart. Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until set but soft enough to hold a slight indentation when pressed with a fingertip, about 14 minutes. Let cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week.
Finish Your Decorating with
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Sift the flour, cocoa and baking soda together in a bowl. Set aside. Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy. Add both sugars and the vanilla extract. Scrape the seeds from the vanilla bean into the bowl. Sprinkle the salt over the top. Beat on medium speed just until combined. Reduce the speed to low. Add the dry ingredients in three additions, pulsing the mixer to incorporate each addition before adding the next one. Pulse just until a crumbly dough forms. Add both chopped chocolates and mix on low speed just until incorporated. Turn the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs. Divide the dough in half. Roll each half into a log about 11/4 inches in diameter and 12 inches long. As you roll, gently push the ends toward the center occasionally to prevent air pockets from forming and to keep the logs at an even thickness. Wrap the logs in plastic wrap and refrigerate until firm, at least three hours or up to three days.
To bake the cookies:
ome Home for the Holidays
e l a S y a d i r Black F
Makes about 48 cookies
December 12, 2013 • Holiday Gift Guide • Page 19 Primitives …
Page 20 • Holiday Gift Guide • December 12, 2013
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727 South 5th Street • Klamath Falls
Mon-Fri 10am-6pm Saturday 10am-5pm
(where 5th and 6th meet)