Northwest Montana Seniors' Scoop

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So Thankful for You, Friends!

I LOVE giving thanks! The old hymn that I sang as a child still rings true today. “Count your many blessings, name them one by one, and it will surprise you what the Lord has done!” I am always amazed at the goodness of God in my life. I am so thankful for my faith, family, friends, community, the opportunity to bring you this publication each and every month, the wonderful people I have the privilege of rubbing shoulders with in our business community each day and, YOU, our wonderful readers, the very reason we do what we do!

My Maw Maw Betty has always claimed that Thanksgiving is her favorite holiday. One of the main reasons she loves this time of year is due to the fact that there are no gifts to buy or hustle and bustle. The main reason we are to gather as a family is due to one main motivation-give thanks with our family and friends! Life can be very difficult and our roads can become quite bumpy, but when we gather together with the sole purpose of being an encouragement to one another and the giving of thanks for the many blessings we hold dear, this is a holiday truly worth celebrating!

May you all enjoy a warm and wonderful Thanksgiving season.

With Deepest Thanks, Sarah Baker, PUBLISHER info@srscoop.com • P.O. Box 2458 • Kalispell, MT 59903 406.890.9588 • www.srscoop.com Senior Scoop © 2014. All information in this Directory is copyrighted, including text, layout, and logos. The content of this Directory may not be copied or distributed, in whole or in part, without express written consent from the publisher. The Publisher of this Directory does not warrant or make any representations concerning the accuracy or reliability of the information contained herein.

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Twist on AFTER SCHOOL SNACKS A Simple

We all know it’s important to start the day off with a healthy breakfast. As a parent, you also have lunch covered for your hungry student, whether it’s packed in a brown bag or eaten in the cafeteria.

But after a busy day of learning, young tummies often need a wholesome after-school snack to tide them over until dinner. Keeping a stash of kid-friendly snacks handy is a sure-fire way to keep snack time manageable, while making sure kids don’t have a full afternoon meal, which would spoil their appetite for dinner. So, instead of potato chips or cookies, try crunchy veggies paired with a flavorful dip.

Ranch Pimento Cheese Celery Logs

Makes: 30 filled celery logs • Prep Time: 15-20 minutes 8 1 ⁄2 1

ounces shredded cheddar cheese cup mayonnaise teaspoon Hidden Valley® Original Ranch Salad Dressing & Seasoning Mix

1 30

(4-ounce) jar pimentos, drained (2-inch) celery logs, cut from about 1 bunch of celery

Place cheese, mayonnaise, seasoning mix and pimentos in bowl of food processor. Pulse a few times until well combined but still chunky, taking care not to over mix. Alternatively, you can mix by hand, but it won’t be quite as spreadable. Divide cheese mixture among celery logs (about 2 teaspoons per log), mounding it into cavity. Serve cold.

Source: Hidden Valley

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Please Go Online To Our Blog @

www.SRScoop.com/Blog or

Page 22

In This Issue To Find Your Answers.

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GREETINGS! At this time of year we give thanks for our blessings. For me I’m thankful for living in “God’s Country”, the Flathead Valley for over 22 years now and one of the things I’m very thankful for is the abundance of great dining places to experience here.

For an ultra elegant dining experience in the Flathead look no further than the “Boat Club’ in ‘The Lodge at Whitefish Lake’, 1380 Wisconsin Ave., which is owned and operated by the Averill family who are well known for hospitality in the Flathead for over 66 years. Whether celebrating a special occasion or just treating yourself, you will be impressed with this fabulous place.

My pretty blonde & I recently dined at The Lodge and what a treat it was! From the Valet Parking to the lobby area with its huge rock see-thru fireplace and a gigantic mounted grizzly bear (popular photo spot), elegant shops, western art, live music (on select nights), variety of dining areas inside & outside, awesome lake views, and scrumptious, top-quality fine food served by a classy wait staff... we were highly impressed! Our awesome server was Sherri T who earned a 5-star rating in our book!

We also enjoyed visits at our table with both the restaurant manager Heather (4 years at The Lodge) and Executive Chef Jeff Hobart (2-1/2 years). The busser “Joshua” looks like a young “Elvis”!

The Bar Lounge area has a wonderful casual menu featuring scrumptious starters, burgers, pizzas, wraps & much more. For the special occasion with family & friends, take it up a notch and make a reservation in the Boat Club Dining Room. It offers the finest specialty steaks, locally grown & raised produce & fresh fish daily. Dishes offered are exquisite enough to satisfy the most discerning palate, yet fulfilling enough to be considered good old-fashioned comfort food for local Montanans.

Our dining room experience started with warm ciabatta bread baked fresh daily from Ceres Bakery. For starters we chose a “Blue Wedge” - butter lettuce, tomato, smoked bacon, chive, blue cheese dressing ($6), and “French Onion Soup” - caramelized onion, veal stock, dry sherry, cognac, toasted crostini, aged parmesan, gruyere cheese ($9). Gluten-free options are available.

I was anxious to try one of the 3 famous “Allen Brothers” of Chicago steaks offered. “Slowly wet-aged for a minimum of 28 days to coax out every ounce of flavor and tenderness for a truly exquisite dining experience.” My choice was the “New York Strip” 14 oz ($45) which far surpassed any steak I’ve ever eaten in my memory! They also have “American Wagyu” steaks from the Gallatin Valley, Montana. All steaks are served with mashed red bliss potato, baby carrots, asparagus & choice of 3 sauces. Ask for the tri-sauce sampler.

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My pretty blonde chose the “Roasted Pork Tenderloin” - white bean ragout, sun-dried cherry, pink peppercorn, apple fennel slaw, broccolini, sauce au poivre ($30). The yummy portions were ample enough that we were able to take some home for lunch the next day.

Of course no meal is complete without dessert for me, so we shared the “Famous Huckleberry Mud Pie” - Huckleberry Ice Cream, Chocolate Crumb Crust, Fudge ($8). It was superb and is considered their “Signature Dessert”, but many others are available.

For Thanksgiving The Lodge plans a Grand Buffet (by reservation only) and is so fabulously decorated at Christmas time with even an Ice Bar that it’s a must visit place!

Make a reservation for dinner at The Boat Club soon at (406) 863-4000 or online at www.lodgeatwhitefishlake.com and be sure to tell them you saw it in Seniors’ Scoop.

See y’all next time! Cheers & BlessZINGS! ~Bill McGuffie

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Simple Swaps for Healthier Holidays Rich, decadent, calorie-laden foods go hand-inhand with the holidays. By choosing better-for-you snacks and swapping ingredients in some of your favorite recipes, you can keep the pounds from creeping up as you celebrate this season. You can satisfy your cravings and stay full by consuming high-quality, protein-rich foods with fewer calories and lower saturated fat. Exchanging sugary treats and unhealthy ingredients for flavorful, more nutritious options will let you still enjoy your holiday treats without the guilt (or added weight) when the festivities have passed.

Soy-Silken Dark Chocolate Pudding Prep time: 10 minutes Makes: 6 servings 1 2/3 1 1

package (12.3 ounces) silken tofu, drained cup dark unsweetened cocoa powder cup powdered sugar teaspoon vanilla extract Whipped topping (optional)

Source: Soyfoods Association of North America

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Place tofu, cocoa powder, powdered sugar and vanilla in food processor. Puree for one minute, scraping down sides as needed, or until very smooth. Divide equally into six dishes and top with whipped topping before serving, if desired. You can adapt this recipe with your favorite treat combinations, such as layering the pudding with fresh raspberries or banana slices, then finishing with whipped topping and caramel sauce. For a fun Mexican-style twist, stir a pinch of ground cinnamon and cayenne pepper into pudding, then top with whipped topping and chocolate shavings.

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Please go to www.srscoop.com/blog or page 22 to find the answers to this month’s puzzle.

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NOVEMBER

2014

THE MUSEUM AT CENTRAL SCHOOL 406-752-8381 M - F, 10 am - 5 pm Call for information on tours & special activities.

FREE Historic Film Club movie and popcorn!

TU, Nov. 25, 7 pm The Producers (1968) Starring Zero Mostel and Gene Wilder.

FREE Historic Book Club TH, Nov. 13, 6:30 pm “Bleed, Blister and Purge” by Volney Steele, MD. FREE Quilt Workshop W, Nov. 12 & 26, 1 – 4 pm All ages welcome. No experience necessary. Please call Betty Jo Malone at 755-6323 or Kim at the Museum at 756-8381 for details.

HOCKADAY MUSEUM OF ART TU - SA., 10 am – 5 pm Admission: Seniors/$4 Docent Guided Tour Every TH and SA in November Participation included with price of admission.

Crits & Croissants: A Saturday Morning Artists’ Critique Nov. 8 $5 for members; $7 for non-members Works created by participating Bring one piece of your recently created artwork for a professional critique by guest artist Joe Abbrescia, Jr. Senior Tour & Tea Day Nov 13, 10 am – 4 pm Free for seniors ages 60 plus Stained Glass Workshop: With Wings to Fly Nov. 15, 12:30 – 4:30 pm $50 per person; For ages 15 plus Stained Glass Workshop: Holiday Ornaments Nov. 22, 12:30 – 4:30 pm $50 per person; For ages 15 plus.

FREE Community Open House Nov. 15, 12:30 – 4:30 pm

Tuesday, Nov. 11th

Thank You to all who have served!

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KALISPELL SENIOR CENTER 257-1598 M-F, 9 am – 1 pm CLOSED Nov. 4, Nov. 11, and Nov. 27 Exercise M, & W 9 am M,W,F 10 am Cribbage M 1 pm Pinochle TU & F, 1:30 pm Basic Computer TU, 10–11 am TH, 10 am Art Class F, 12:30 – 2:30 pm Open Paint W, 10 am Qi Gong W, 12 pm

Christmas Wrapping at Kalispell Center Mall Nov. 28 - Dec. 24, 11 am – 8 pm November General Meeting Nov. 20, 5 pm Potluck and Bingo to follow Bring $3 or a dish to share ARTISTS & CRAFTSMEN OF THE FLATHEAD CHRISTMAS SHOW Nov. 28 – 29, 10 am – 5 pm Nov. 30, 10 am – 4 FREE admission Flathead County Fairgrounds, Expo Building MIRACLE OF AMERICA MUSEUM – Polson (406)883-6804 FREE admission second Thursday of the month

Bingo TH, 1 – 2:30 pm Blood Pressure Clinic Oct. 5, 9 am Toenail Clinic Oct. 6, 3:30 Line Dance TH, 6 pm

Thursday, Nov 27th

Be on the lookout for our future monthly issues for More Fun Events!

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Directory Listings

ASSISTED LIVING Bee Hive Homes of Columbia Falls 1660 13th St. West, Columbia Falls, 406.407.3253, beehivehomes.com Rising Mountains Assisted Living 225 Coverdell Rd, Big Fork, 406.837.2698, risingmountains.com The Springs at Whitefish 1001 River Lakes Pkwy, Whitefish, 406.862.6322, thespringsliving.com Timber Creek Village 375 Meadow Lake Blvd., Columbia Falls, 406.892.3400, timbercreekvillagecommunity.com Wel-Life at Kalispell 156 Three Mile Rd., Kalispell, 406.756.8688, wlkalispell.com AUTOMOTIVE Howie’s Tire & Alignment 6470 Highway 93 South, Whitefish, 406.862.6666, howiestire.com Howie’s Tire & Auto Care 33 3rd Ave E.N., Kalispell, 406.755.6662 Montana Auto Center 601 East Idaho, Kalispell, 406.752.5511, montanaautocenter.com

D i r e c t o r y

L i s t i n g s

The Good Car Company 1196 Hwy 2 E., Kalispell, 406.253.5998, goodcarskalispell.com CHIROPRACTIC Dr. Sarah Klingenberg 410 1st Ave W, Kalispell, MT 59901, 406.212.1909, gonsteaddr@hotmail.com DENTAL Glacier Denture Center 1340 Airport Road, Kalispell, MT 59901, 406.257.5283 Montana Periodontics 115 Commons Way Suite 101, Kalispell, 406.755.4722 Restorations Denture Studio 6 Sunset Plaza, Suite C, Kalispell, 406.752.3733 Rocky Mountain Dentures 1825 Hwy 93 South, Suite A, Kalispell, 406.752.1003, kalispelldentures.com FINANCIAL ADVISORS / INVESTMENTS Don Bothwell, Adolph & Bothwell Financial Advisors, LLC 322 2nd Ave West, Suite G, Kalispell, 406.755.6307 Securities through KMS Financial Services, Inc.

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HEALTH FOOD Mountain Valley Foods Organic Grocery 25 Commons Way, Kalispell, 406.756.1422 mvf@mountainvalleyfoods.com HEALTH SERVICES Frontier Hospice 42 Bruyer Way, Kalispell, 406.755.4923 The Sleep Medicine Center 200 Commons Way, Lower Level, Kalispell, 406.752.1729 HOME HEALTH CARE A Plus Health Care 1310 S. Main St, Kalispell, 406.755.4968, aplushc.com Flathead County Home Health Agency 736 S. Main St., Kalispell, 406.751.6800, paradigm99@centurytel.net Home Options Home Health, Hospice, & Private Care 275 Corporate Drive, Suite 600, Kalispell, 406.751.4200, kalispellregional.org INSURANCE AGENCIES Best Insurance 175 Hutton Ranch Rd., Suite 113, Kalispell, 406.755.8888 LONG-TERM NURSING CARE Heritage Place 171 Heritage Way, Kalispell, 406.755.0800, heritagekalispell.com

D i r e c t o r y

MASSAGE THERAPY Touch for Life 103 Ponderosa Ln. Kalispell, 406.270.3847, karen.l.rog@gmail.com Paula Rich Massage 20 Four Mile Dr, Suite 4, Kalispell, 406.249.6025, paulastanford@hotmail.com MEDICARE SUPPLEMENT INSURANCE Bailey Insurance 4 Meridian Court, Kalispell, 406.752.7676

L i s t i n g s

MEMORY CARE Edgewood Vista Assisted Living + Daycare Services 141 Interstate Lane, Kalispell, 406.755.3240, edgewoodvista.com Expressions Memory Care Home 240 Hidden Meadow Lane, Columbia Falls, 406.897.1017, expressionssmch.com The Springs at Whitefish 1001 River Lakes Pkwy, Whitefish, 406.862.6322, thespringsliving.com

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PHARMACIES Evergreen Compounding Pharmacy 2141 U.S. Hwy 2 East #300, Kalispell, 406.257.2083 evergreencompoundingpharmacy.com PHYSICAL THERAPY Professional Therapy Associates 1234 Whitefish Stage Road, Kalispell, 406.756.7878, ptflathead.com REAL ESTATE PROFESSIONALS NoDoubt Land Company @ Chuck Olson RE 241 Main Street, Kalispell, 406.257.6638 theresnodoubt.com & chuckolsonrealestate.com West Venture Properties, LLC 17 1st Ave East, Kalispell, 406.751.5600, westventureproperties.com RESTAURANTS Café Max Soup Company 20 Commons Way, Kalispell, 406.257.7687, cafemaxsoupmt.com Cislo’s Family Restaurant 2046 Hwy 2 East, Kalispell, 406.756.7330

D i r e c t o r y

L i s t i n g s

RETAIL Gold Rush Pawn Company 1353 Hwy 2 East, Kalispell, 406.257.7296 (PAWN), goldrushpawn.com The Shops at Station 8 38 Hwy 2 East, Columbia Falls, 406.892.1123, station8antiques.com SENIOR INDEPENDENT LIVING VilJoya Independent Living 119 5th Avenue West, Kalispell, 406.755.2287, info@viljoya.com

list your how you may t u o d n fi to Pages! .com our Directory fo@srscoop n in o at ss s e u n si ct u ta b Con 14 Stay in the Loop with Seniors’ Scoop!

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Turkey Talk: Take Leftovers Beyond a Sandwich Inspired Ideas for Day 2 Turkey

After spending hours roasting your turkey to perfection, it (and you) deserves more than a sandwich the day after. With a little creative pre-shopping and stocking of refrigerators and cupboards, you can take your day-two turkey from boring to amazing – and nutritious.

When planning for the big harvest meal (and the day-after dishes to follow), you can rely on tools such as the NuVal Nutritional Scoring System.

Many grocery retailers now provide these scores on the shelf tag to help shoppers find more nutritious food choices. Based on a scale of 1 to 100, foods and beverages are scored based on their nutritional content, with the most nutritious choices scoring highest.

The experts at NuVal suggest putting these power-packed foods on your pre-Thanksgiving grocery list. Both fresh and nutritious, these ingredients can create new menu options for turkey leftovers.

Spice it: Pair reheated turkey with baked spiced apples. Core and slice fresh apples (NuVal 100) and combine with raisins (NuVal 88), chopped pecans (NuVal 71), cinnamon and lemon. Roast for 30 minutes at 375 degrees. No need to add sugar. The apples provide all the sweetness you need.

Wrap it: For a lighter take on the traditional leftover turkey sandwich, chop cold turkey in small pieces and layer with raw vegetables, avocado (NuVal 88), mustard, Romaine lettuce (NuVal 100), tomatoes (NuVal 100), sliced red or green bell peppers (NuVal 100), shredded carrots (NuVal 100) and cucumbers (NuVal 100) in a tortilla wrap.

Curry it: Need a quick 30-minute post-Thanksgiving meal that is both savory and sweet?

NuVal’s pick is Curried Turkey with Raisins and Mushrooms. The recipe works really well with leftover turkey and it’s simple to make. The meal combines protein-rich turkey with the earthy flavors of mushrooms and the sweet, spicy tones of raisins and curry.

Curried Turkey with Raisins and Mushrooms 1 1⁄2 12 2 2 1 ⁄2 2 1 2 1 1⁄2

teaspoons extra virgin olive oil (NuVal 18) ounces boneless, skinless turkey breast diced into one-inch cubes (NuVal 57) cups fresh white mushrooms (NuVal 100) cups sliced cremini mushrooms (NuVal 100) medium red or green bell peppers, chopped into squares (NuVal 100) cups chicken or turkey broth cup raisins (NuVal-88) cups instant whole grain rice (NuVal-91) tablespoons curry powder Basil leaves, chopped (NuVal-100)

Heat extra virgin olive oil in large saute pan. With heat on medium high, heat up leftover turkey in pan. If turkey is raw, cook turkey strips at least five minutes. Add mushrooms and peppers and cook for three to four minutes. Add broth. Mix in raisins, rice and curry powder.

Bring to boil then reduce heat and cover. Simmer until rice is done. Fluff with fork, remove from heat. Let sit three to five minutes and garnish with basil before serving.

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Source: NuVal

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A TropicalTwist on a Traditional Dessert

There’s no time like the holidays to enjoy the sweetness of the season. Incorporating a fresh, fruity flavor, such as the versatile Piñata® apple, is one mouthwatering way to create a crisp, new spin on your favorite holiday recipes ranging from salads to entrees to desserts. Crisp and juicy, Piñata has classic apple flavors with a unique, tropical twist. With the same thin skin as Golden Delicious, Piñata apples can be used for nearly any culinary purpose. They hold their shape to cooking temperatures, making them a great choice for classic apple pie or roasted alongside pork tenderloin. Look for Piñata in supermarkets from November through April each year.

Piñata Apple Upside-Down Cake 1 1 1 ⁄2 1 ⁄8 2 2 1 1 ⁄2 2 1 ⁄4 1 2 1

Servings: 8 to 12

cup light brown sugar, packed sticks unsalted butter, divided teaspoon ground cinnamon tablespoons freshly squeezed orange juice, divided large Stemilt Piñata apples, peeled, cored, quartered and thinly sliced cups all-purpose flour teaspoons baking powder teaspoon kosher salt cup granulated sugar eggs teaspoon vanilla Powdered sugar (optional) Chopped pecans (optional)

Preheat oven to 350°F. Heat brown sugar and 3/4 stick butter in small pot over medium-high heat, stirring occasionally until completely melted. Add cinnamon to mixture and heat through.

Set aside. In bowl, add 1 tablespoon fresh orange juice to apples and mix through. Set aside.

Whisk (or sift) flour, baking powder and salt in bowl. Set aside. In another bowl, mix remaining butter until creamy and smooth. Add granulated sugar and mix until well incorporated. Add eggs one at a time, mixing thoroughly after each. Add vanilla and 1 tablespoon orange juice and continue mixing until combined. Batter should be slightly thick but pliable. Warm brown sugar mixture on stovetop, if needed, to loosen. Pour mixture into bottom of standard 9-inch cake pan.

Tilt pan to spread mixture to edges. Arrange sliced apples atop brown sugar mixture. Drop mounds of batter over top of apples and carefully spread to edge of pan to seal perimeter and cover apples. Bake for 35-40 minutes, until golden. Transfer cake to cooling rack for at least 30 minutes before inverting onto serving platter. Once cake is transferred to rack to cool, run knife around outside edge to loosen. Once cooled and inverted, slice and serve. Dust with powder sugar and/or chopped pecans, if preferred.

Source: Stemilt Growers

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Have fun and move to the music through a variety of exercises designed to increase muscular strength, range of movement & activities for everyday living.

Hand held weights, elastic tubing with handles & Silver Sneaker’s balls are offered for resistance. A chair is available for support. Balance and flexibility are also improved with this class for the active 50+ generation. Keep moving in the groove of life and enhance your body and soul!

COST:

CONTACT: Nancy Mehring PHONE:406.890.0962 WHERE: Syke’s Multi-Purpose Room FREE to Humana (PPO) PUNCH CARDS AVAILABLE: 10 Classes for $30 WHEN: Mon. & Thurs. 9AM - 9:50AM

CHANGE YOUR LIFE WITH ARBONNE ESSENTIALS Arbonne’s targeted Essentials Looking to Lose Weight? formulas support individual needs to Wanting to Eat Better? support immune health, bone health, Need More Energy? energy, cleansing, joint health, healthy Need More Sleep/Rest? sleep, digestive function and more to help support happy healthy living.

Feeling Moody or Hormonally Imbalanced?

CONTACT:

Rachel Phillips PHONE: 406.314.1522 E-MAIL: rachelphillips@gmail.com WEBSITE: www.rachelphillips.myarbonne.com

Please go to www.srscoop.com/blog or pg. 22 to find the answers to this month’s puzzle.

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Understanding Holiday Diet Tips:

Keep Calories in Check While Enjoying the Season

As the seasons change we’re all tempted to indulge, but consuming all the extra calories added from sugar in those decadent sweets and savories can quickly add up to pounds on the scale!

In fact, during the holiday season, the average person gains more than 1.5 pounds, according to a 2013 study from Texas Tech University. The study also found that most people retain that weight and exercise alone won’t stave off the gain. The good news is that there are options for swapping higher-calorie foods for lighter choices that can help you save calories from sugar and prevent holiday weight gain. And the best part — you don’t have to skimp on flavor to enjoy all the festivities!

“You can still enjoy an occasional holiday treat if you follow simple, easy steps to reduce calories from sugar in your diet,” said Michelle Harrington, registered dietitian at McNeil Nutritionals, LLC, the maker of SPLENDA® Sweeteners.

Follow Harrington’s tips below to cut calories and manage your weight to enjoy a healthier and happier holiday season!

SET REALISTIC EXPECTATIONS When it comes to holiday diet tips, use the 80/20 rule, in which 80 percent of your choices are healthful and with the other 20 percent you splurge a little. Consider it a win and pat yourself on the back if you maintain your weight during the holidays. Enjoy the fun of the season and feel good about the choices you make. Remember, everything in moderation!

BUDGETING YOUR CALORIES Your bank account isn’t the only thing to keep in balance this holiday season. When you’re on the run with holiday shopping, be mindful when stopping in your favorite coffee shop. Skip the whipped cream, full-sugar syrups, cream and sugar! Instead, save those calories for holiday desserts, and explore coffee “makeover” alternatives that are still sweet and delicious but are made with reduced fat milk and sugar-free flavored syrups.

TRY THESE SIMPLE SWAPS TO ENJOY THE SWEETNESS OF THE SEASON WITHOUT ALL THE ADDED CALORIES: •

Instead of a cheesy or heavy dip, try salsa, a low-fat yogurt-based dip or hummus.

Instead of fried hors d’oeuvres, go for a fresher approach with steamed shrimp or crudités. Instead of cakes and pies, opt for something like a fruit crisp that has fewer calories than a traditional pie.

SPICE UP YOUR SUBSTITUTIONS Traditional holiday beverages like egg nog, hot chocolate and mulled cider can contain a lot of calories. But there’s no need to skimp on the spice. Ingredients like nutmeg, cloves and cinnamon sticks help add a little kick. For something with sweet and spice and everything nice this season, try these reduced-sugar beverage recipes from the SPLENDA® Brand.

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rd ese s.

Mexican Hot Chocolate ⁄4 6 1 ⁄4 1 1 1 ⁄2 5 1⁄2 2 1 ⁄8 1

Servings Per Recipe: 6

cup water tablespoons unsweetened cocoa powder cup SPLENDA® No Calorie Sweetener, Granulated tablespoon vanilla extract tablespoon grated orange peel teaspoon cayenne pepper cups skim milk cinnamon sticks teaspoon salt

Whisk water, cocoa powder and sweetener in sauce pan. Slowly bring to simmer over medium heat, stirring constantly. Cook until mixture thickens and resembles syrup. Mix in remaining ingredients and heat. Do not boil. Serve hot.

Cinnamon Latte 2 1 ⁄4 2

3

Servings Per Recipe: 1

tablespoons fat-free half-and-half teaspoon SPLENDA® No Calorie Sweetener, Granulated Dash ground cinnamon cup hot brewed strong hazelnut-flavored coffee tablespoons thawed sugar-free whipped topping

Microwave half-and-half, sweetener and cinnamon in microwave-safe mug on high for 15 seconds or until heated through. Stir in coffee. Top with whipped topping and serve.

Source: Splenda

eezed

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A HAND UP

By Jill Seigmund When I was 25, I volunteered at a food bank during the holiday season. My job was to sort and bag donations that would eventually be given to hungry families and individuals who were having trouble making ends meet.

To this day, that holiday season remains one of the best in my adult life. Taking a break from the consumptive frenzy that dominates the season and helping other people was immensely gratifying to me.

We volunteer to give, but we also volunteer to receive. Research has shown that seniors who volunteer are more likely to experience greater physical and emotional health. According to the Corporation for National & Community Service, “…those who volunteer have lower mortality rates, greater functional ability, and lower rates of depression later in life than those who do not volunteer. Comparisons of the health benefits of volunteering for different age groups have also shown that older volunteers are the most likely to receive greater benefits from volunteering, whether because they are more likely to face higher incidence of illness or because volunteering provides them with physical and social activity and a sense of purpose at a time when their social roles are changing.”

There are many nonprofit organizations in the Flathead Valley poised to help those who are struggling to buy groceries, let alone gifts, this holiday season. These organizations and the people they serve are in need of volunteers to help pull off daily miracles. They are in need of you!

Below are some of the local organizations you might consider contacting to see how you can get involved this holiday season. For a complete listing of the nonprofit organizations in the valley, The Answer Book is a great resource provided by the United Way and the Daily Inter Lake.

The 2014 edition is available online at: http://www.dailyinterlake.com/app/magazines/pdf_files/20140124_answer_book.pdf or by calling the United Way at 752-7266.

• A Ray of Hope - Kalispell. 755-4673. Focuses on helping individuals and families in the Flathead Valley who have exhausted all other options for help in basic needs of food, clothing, and shelter. Provides financial assistance with some limitations, temporary shelter, meals, budget training, chemical dependency assistance, and job and skills training so people can again become contributing members of our local community.

• Community Kitchen - Columbia Falls. 892-4895. Dinner is served the last four nights of the month at 6 pm. It is a free evening meal for persons in need.

• Flathead Food Bank- Kalispell. 752-FOOD (3663). Food Distributions are every Tuesday and Thursday, 7:30 am - 6 pm. Office hours include Pantry hours and are Mondays and Wednesdays, 7:30 am - 3 pm; and Fridays, 7:30 am - 12 Noon.

Donations are accepted anytime the Food Bank is open.

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• North Valley Food Bank -Whitefish.

862-5863 • North West Montana Veterans Food Pantry – Kalispell. 756-7304. Provides a “helping hand up” to homeless, low income, and at-risk veterans, their families and dependent children. Distributes food and clothing, Monday - Friday, 10 am - 3 pm.

• Salvation Army - Kalispell. 257-HELP. Provides emergency welfare assistance in the form of food and clothing.

• Samaritan House - Kalispell. 2575801. Provides emergency shelter and transitional/permanent housing for individuals or families who are homeless and have low or no income. Provides case management support to find employment and housing.

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Three Steps to Taking Control of Your Investments Investor optimism has steadily climbed since 2006, and more investors are managing their own portfolios, according to a recent study from investing firm Scottrade, Inc. Whether pre- or postlog in, most online research tools, such as those at Scottrade, are available free of charge.

More than one-third of investors say they taught themselves how to invest by using online education tools. For the growing number of self-directed investors entering the market, here are three steps to take to manage a portfolio.

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Make sure real-time information is available to track a portfolio.

Learn about customizable features within each account and set up a system to take advantage of market momentum. Look for market calendars that present expected activity (such as initial public offerings, earnings reports, dividends, etc.) in ways that are easy to understand.

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Check for webcasts and webinars to educate investors and traders on a variety of topics that meet their trading experience levels.

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Engage in an online trading community. These virtual groups bring investors and traders together, allowing them to swap investment strategies and learn from like-minded people. Most communities are also moderated by an investment firm with professionals who can provide customer support.

With the right tools at hand and by partnering with a reputable investment firm that meets individual needs, self-directed investors can take charge of their investments with confidence.

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Crossword

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MAGNESIA, GUIDABLE, GRACEFUL, ENLARGED

ANSWERS

Source: Scottrade IRA

Stay in the Loop with Seniors’ Scoop!

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Make sure you say, “Saw it in Seniors’ Scoop Today!”

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