Page 1

Seasons Eatings | -1-


-2- | Seasons Eatings


Seasons Eatings | -3-


FEATURED CONTENTS

6 And This Year’s Winner Is.... Submitted by Randy, a subscriber in our home town of Plymouth, OH!

SPECIAL FEATURES

7

Recipes from Lyme Village Cookbook

Event: Christmas Traditions across the Sea.

10

Thanksgiving Dinner Recipes How to prepare a topnotch Turkey... A special twist with traditional stuffing

12

Coffee and Chocolate Pairing tropical treats

20

Creating a Holiday Cheese Board

22

To Your Health! Simple twists to family favorite foods.

2

Light Displays - Throughout Ohio!

2, 17, 19, 24, 26, 32 -4- | Seasons Eatings

9 Places to Go: Sandusky County - Presidents Dinner at the Hayes’ Home


7 Things to Do:

27 People to See

Start a new tradition and try a brand new recipe!

Neos Dance Theatre cast as they perform “The Nutcracker” at the Re-

Go see all the beautiful light displays

naissance Theatre, Mansfield

Kathy Barnett ditor Managing E

Up Close

I

Helping the granddaughters bake Christmas cookies have become a tradition in our family on the Saturday after Thanksgiving. The guys are always busy watching the Ohio vs. Michigan football game. So we pretty much have the kitchen and dining room all to ourselves.

do not claim to be a good cook. However, give me an oven and I love to bake. I think I have shared before that the first thing I tried to make on my own was sugar cookies at the “very grown up age” of 7 and locked my little sister out of the house while doing so as she kept getting into the dough. Not knowing fractions, I read the recipe and though 1/4 meant “anywhere from one to four.” More is always better, right? Right! So in went four teaspoons of salt. Next I had the choice of three or four cups of sugar (3/4) and three cups

of butter (2/3) Needless to say, my recipe for “best” sugar cookes turned out to be a royal MESS! Now I couldn’t throw all those ingredients away. Too expensive. Mother quickly came to the rescue and saved the day. I think we had sugar cookies in the house for two months! I’m pretty sure she froze some for later. So, several years later, with a winning recipe shared by a good church friend, 14+ years experience working in bakeries and/or delis I have finally mastered the sugar cookie. Just ask any of my grandchildren... Seasons Eatings | -5-


The Winning Recipe! VEGAN PUMPKIN BREAD! Submitted by Randy _____ of OHIO who won two tickets to the Annual Fabulous Food Show in Cleveland ‘1.5 flax eggs 1 cup pumpkin puree 1/3 cup maple syrup, agave or sub honey if not vegan 1/4 cup brown sugar 3 Tbsp grapeseed or olive oil 1 tsp baking soda 1/2 tsp baking powder 1 tsp ground cinnamon 1/2 tsp pumpkin pie spice 1/4 teaspoon sea salt 1/2 cup unsweetened almond milk 1 cup whole-wheat pastry flour (or sub 1/2 all purpose 1/2 whole wheat) 1/3 cup oat flour

-6- | Seasons Eatings

1/4 cup dried cranberries’ ‘Preheat the oven to 350 degrees. Spray a 9X5-inch loaf pan with non-stick spray. In a large bowl, prepare the flax egg by mixing water and flaxseed meal and letting it rest for 5 minutes. Then add maple syrup, pumpkin puree, brown sugar, oil and stir. Next add baking soda, baking powder, spices, salt and whisk again. Then add almond milk and whisk again. Add oat and whole wheat flour and stir until just combined. If

it appears too thick, add a little more almond milk. Lastly add dried fruit or nuts and fold until just incorporated. Pour the batter into the loaf pan and bake until the top is browned and a knife or toothpick inserted into the center comes out clean about 50 - 60 minutes. Allow to cool in the pan for 10 minutes, then transfer the bread to a wire rack to cool completely before slicing. Leftovers will keep fresh in an airtight container or bag for several days.’ 7. Preparation Time Needed: ‘10 minutes.


Favorite Cookies from the Lyme Village Ladies’ Cookbook, Bellevue, OH

Buckeye Bars yme Village L t a t n e v e l ia Spec ross the Sea c A s n io it d ra Christmas T e See Next Pag 1 cup peanut butter 1 c.up butter 2 cups graham cracker crumbs 2 1/2 cups powdered sugar 2 tablespoons oil 10 oz. bag chocolate chips Melt butter and peanut butter together. Mix in the graham cracker crums and powdered sugar. Mix well, pat into a 9x13” pan. Melt chocolate chips and oil together until spreadable. Mix and spread over the peanut butter mixture. Refrigerate until ready to cut in squares and serve. Editor’s Variations: Add a layer of caramel between the two layers. or Sprinkle miniature marshmallows on top and brown slightly in heated oven - then refrigerate. or add crushed nuts over top.

Seasons Eatings | -7-


Haystack Cookies

12 oz. pkg. chocolate chips 12 oz. pkg. of butterscotch chips 30 peanuts 1 can “#303� Chinese noodles

-8- | Seasons Eatings

Melt chocolate and butterscotch chips together. Stir in peanuts and Chinese noodles. Drop in spoonfuls on waxed paper and let set for a few minutes before serving.


Seasons Eatings | -9-


THANKSGIVING DINNER RECIPES

l...

f it al o e c e i p r e t n e The C

Thanksgiving is just a couple days away and this annual festivity is enjoyed by the majority, if not all Americans. It is a time where family and friends gather together to enjoy some good food and great times. With that in mind lets take a look at some recipes you can have on your table this year to make that time even more enjoyable.

-10- | Seasons Eatings

r Roasted Turkey

Citrus And Herb Butte

Serves 12 Ingredients 1 lemon ½ c. butter ½ shallot 8 large sage leaves 2 tbsp. fresh thyme leaves 1 tbsp. rosemary leaves 1 clove garlic 1 fresh whole turkey 1 medium onion

2 carrots 2 celery ribs Kitchen string 1 c. dry white wine 1 c. low-sodium turkey or chicken broth ¼ c. all-purpose flour Directions Zest and juice lemon to equal 3 tablespoons into the bowl of a food pro-


cessor; add butter and next 5 ingredients. Process until very smooth and herbs are minced. Reserve and chill 1/4 cup herb butter. Heat oven to 425 degrees F. Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper. Arrange onion and next 2 ingredients in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan. Bake on lowest oven rack at 425 degrees F for 30 minutes. Reduce temperature to 325 degrees F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees F, basting every 30 min-

PRETZEL STUFFING

utes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 20 minutes. Transfer turkey to a serving platter. Pour drippings through a fine wire-mesh strainer into a bowl, discarding solids. Reserve 2 1/2 cups pan drippings for making gravy. MUSHROOM GRAVY Let drippings stand 1 minute to allow fat to separate from

3 tbsp. butter, + more for brushing baking dish 2 celery stalks, thinly sliced 1 large onion, finely chopped 2 large carrots, finely chopped 1 tbsp. fresh thyme leaves kosher salt Freshly ground black pepper 10 c. soft pretzels, toasted and left out to harden 3 c. low-sodium chicken broth 2 large eggs, beaten Preheat oven to 350 degrees F. In a large skillet over medium heat, melt butter. Add celery, onion, and carrots and cook until softened and tender, 10 to 12 minutes. Stir in thyme and season with salt and pepper. Add pretzels to a large bowl with celeryonion-carrot mixture and pour in broth and beaten eggs. Toss until combined and season with salt and pepper. Butter a 9-x-13″ baking dish. Spoon in stuffing mixture and bake until cooked through and golden, 35 to 40 minutes.

meat juices. Spoon 3 tablespoons turkey fat into roasting pan; discard remaining fat. Add enough Turkey Stock to drippings to equal 5 cups. Melt 3 Tablespoons margarine on medium heat Add 2 pkg. sliced mushrooms and cook 8 to 10 minutes or until softened, using wooden spoon to scrape up browned bits from pan. Sprinkle flour over mushrooms and cook 2 minutes, stirring constantly. Add 3/4 cup sherry and simmer 1 to 2 minutes or until almost all liquid has evaporated, stirring constantly. Add reserved pan drippings and stock, and heat to boiling on medium-high. Reduce heat to medium-low and simmer 9 minutes or until mixture has thickened, stirring constantly. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Seasons Eatings | -11-


S ubmitted by Diana Thompson Executive Director Miami County Visitors & Convention Bureau

Coffee

e t a l o c o

h C &

Winans Chocolates + Coffees Pairs Everyone’s Favorite Tropical Treats.

-12- | Seasons Eatings

Piqua, Ohio – Coffee and chocolate seem like they were made for each other. Coffee’s rich, earthy brew perfectly complements chocolate’s smooth, creamy sweetness. The combination of chocolate and coffee is one of the best food combos out there, akin to peanut butter and jelly, wine and cheese, chips and salsa. They just fit. One reason coffee and chocolate pair perfectly may be because they come from the same tropical environments: rainforests. Coffee originated Ethiopia (the Horn of Africa); chocolate is native to Mexico and Guatemala in South America. Today both are grown in South America and Africa. Both come from tropical, evergreen trees and must go through labor-intensive processes before they are consumed.

It’s a lengthy process, but so worth it! Joe Reiser decided to create that perfect flavor combination when he and his wife, Laurie Winans Reiser, added coffee, to their well-established chocolate product line, at Winans Carriage House Candies in 1994. At the time, there were no coffee shops in Piqua, Ohio -- the location of Winans Carriage House Candies since October 1961. To get his daily caffeine fix, Joe drove to Dayton (just over 30 miles one way) for a cup of good coffee. As one might imagine, this arrangement didn’t and couldn’t’ last long. Joe bought a small espresso machine and stuck it in a corner of the chocolate shop. It was “Joe’s Corner” but it quickly became popular with regular Winans customers.


Coffee was officially added to the company in 1994 and Joe began roasting his own coffee in 2003. Joe and Laurie also changed the name of the company, to reflect the addition of coffee. Winans founder, Max Winans, was skeptical, saying “it would never work.” Fortunately, Max lived to eat those words. Winans has won “The Best Coffee” award for seven years running via the Dayton Business Journal’s “Best of” awards, proving that coffee and chocolate work together. The freshly roasted coffees pair so well with Winans traditional chocolates that they’ve become an inseparable pair. Customers can order a cup of coffee and pick out their favorite chocolates from the candy case for an early morning wake-up or

late afternoon treat. At the flagship store in Piqua, customers watch their favorite treats being made. The flagship store not only serves as the Winans corporate office but also houses the company’s candy factory, coffee roastery, and warehouse. When the Piqua Daily Call newspaper building became available for purchase in the summer of 2014, the Reisers decided to take a plunge. At that point, the retail store was in the recently renovated Fort Plaza Hotel along with the Piqua Library. The roastery was in the garage of the original Winans Carriage House, where the company started in the 1960s. The candy factory was in yet another location, a non-descript building on the south end of town. Moving to the former Pi-

qua Daily Call building put the retail store, factory, roastery, and corporate offices all under one roof. The new Winans Hometown Store + Tasting Room officially opened in August 2015. It’s one of fifteen Winans stores, 14 of which are located in the state of Ohio. One Winans obsessed Iowan opened a franchise after leaving Piqua to return to her hometown of Coralville, Iowa. The success of Winans and the popularity of their new factory tours, which allow customers to go behind the scenes and watch candies being made and learn about the production of coffee and chocolate in South America, show that coffee and chocolates’ relationship has what it takes to go long term! Visit Winans Hometown Store + Tasting Room and

see the candy factory in action! Learn Winans’ family history, see their famous copper kettles and one of the world’s oldest working Hobart mixers. You might see buckeyes, caramels, brittles or wurtles being made! “Wurtles” are Winans’ version of the whimsically named chocolate turtle. To schedule a tour, call 937-7731981. Winans Hometown Store + Tasting Room is located at 310 Spring Street in Piqua, Ohio. Contact Winans at 937-773-1981, media@winanscandies. com or www.winanscandies.com. Follow @WinansChocolate on Facebook, Instagram, LinkedIn, Pinterest and Twitter. Read their blog: Joe on the Go! www.winanschocolatesandcoffees. com/joe-on-the-go. Ingredients: Seasons Eatings | -13-


DUMP&BAKE PIZZA PASTA CASSEROLE

A hearty, comforting, and FAST supper!

the You don’t have to boil the pasta ahead of time since all of ingredients cook together in one dish.

Ingredients: 1 (16 ounce) package uncooked elbow pasta (can substitute with rotini or other similar small pasta) 1 (24 ounce) jar Ragú® Old World Style® Traditional sauce 3 cups water 1 (5 ounce) package pepperoni, divided 2 cups shredded mozzarella (or Italian blend) cheese Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish Directions: Preheat oven to 425 degrees F. In a large baking dish, stir together uncooked pasta, Ragú® sauce, water, and about ¾ of the package of pepperoni. Cover tightly with aluminum foil and bake for 30 minutes. Uncover; stir. Sprinkle mozzarella over the top and place remaining pepperoni slices on top of the cheese. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).

-14- | Seasons Eatings


E A E

Submitted by Missouri Editor Rebecca McFarlin

Seasons Eatings | -15-


Healthy Dark Chocolate Oatmeal Bars

Where healthy and great tasting come together - Dark chocolate and hearty rolled oats take the center stage in these easy to prepare bar cookies

2-1/2 cups Hodgson Mill Gluten Free Thick Cut Rolled Oats 1 cup Hodgson Mill Whole Wheat Flour 1 cup Hodgson Mill All Purpose White Flour 1 cup brown sugar 1 tsp. baking soda 1/2 tsp. salt 1 cup coconut oil, melted ( may substitute canola oil) 8 oz dark chocolate, chopped into chunks ( about 1 1/2 cups)

1 Tbsp. vanilla 2 eggs

Preheat oven to 350°F. Grease a 9x13-inch baking dish or line with foil or parchment paper. In a large mixing bowl or the bowl of a stand mixer, add thick cut oats, flours, brown sugar, baking soda, melted coconut oil, eggs and vanilla and beat until combined and dough holds together (the dough will

seem oily, this is good). Mix about 1 cup of the dark chocolate chunks. Turn the batter out into a prepared pan, pushing the dough into the pan. Sprinkle on the remaining dark chocolate chunks. Bake for about 20-25 minutes, just do not over bake. Under done is always better in my opinion. Allow bars to cool in pan for at least 30 minutes before slicing and serving.

Baked Apple Cider Donuts

A donut pan is necessary to create the proper shape with this recipe, but a muffin pan will work well as a substitute. Even minus the hole in the middle, Whole Wheat Baked Apple Cider Donuts are a delicious addition to any fall breakfastespecially when served warm from the oven with plenty of cinnamon sugar. Enjoy!

4 Tablespoons unsalted butter, browned 1/2 cup Hodgson Mill Whole Wheat Pastry Flour 1/2 cup Hodgson Mill All Purpose White Flour 1 Tbsp. Hodgson Mill Milled Flax Seed 3/4 tsp. baking powder 1/4 tsp. baking soda -16- | Seasons Eatings

2 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg 1/4 tsp. ground ginger 1/3 cup brown sugar, packed pinch of salt 1 large egg 1 tsp. vanilla extract 1/2 cup buttermilk, room temperature 1/2 cup apple, grated

Blend dry ingredients. Blend together liquids. Combine gently. Fold in apple. Bake in greased donut pans at 400 degrees 7-10 minutes. Mix 1/4 cup apple cider and 4 T. browned butter. Dip colled donuts into cider mixture. Roll in a blend of sugar and cinnamon. Makes 12 donuts.


Banana Cream Brownie Dream Pie

“So got bored yesterday and made a new pie. It had Oreo cookie pie crust then banana pudding then banana bread layer then pudding again the a layer of chocolate fudge brownie full of walnuts and topped with whipped cream. It was uhm Good! “ Submitted by subscriber Carolyn Johnson Layer One 18 Oreo cookies 3 Tablespoons butter, melted Crust: Place cookies in large resealable plastic bag; press bag to remove excess air, then seal bag. Use rolling pin to crush cookies to form fine crumbs.

Add butter; squeeze bag to evenly moisten crumbs. Press crumb mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Layer Two: 1 box banana pudding 2 cups milk - Blend, set ‘til firm. Pour half into crust. Chill

Layer Three: Slice banana bread (recipe on next page) Place over pudding. Scrape remaining pudding over bread. Layer Four: fudge brownie mix - prepare following instructions on box. Place over pudding. Layer Five: Top with whipped cream. Chill.

Seasons Eatings | -17-


3 Banana Bread 2 to 3 very ripe bananas, peeled 1/3 cup melted butter 1 teaspoon baking soda Pinch of salt

3/4 cup sugar 1 large egg, beaten 1 teaspoon vanilla extract 1 1/2 cups of all-purpose flour

Preheat oven to 350°F. Add butter to a 4x8-inch loaf pan. In a mixing bowl, mash bananas until smooth. Stirin melted butter. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Pour batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F, or until a tester inserted into the center comes out clean. Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve.

4 Candy Cane Fudge 2 (10 oz.) packages vanilla baking chips 1 (14 oz.) can sweetened condensed milk 1/2 teaspoon peppermint extract 1 1/2 cups crushed candy canes. dash red food coloring. Line an 8” square baking pan with aluminum foil, and grease the foil. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

5 Raspberry and Almond Shortbread Thumbprints

1 cup butter jam 2/3 cup sugar 1/2 cup powdered sugar 1/2 tsp. almond extract 3/4 tsp. almond extract 2 cups flour 1 tsp. milk 1/2 cup seedless raspberry Preheat oven to 350 degrees F. Cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2” balls; place on ungreased cookie sheet. Make a small hole in the center of each ball, with thumb. Fill the hole with jam. Bake 14 - 18 minutes until lightly browned. Let cool. Mix confectioners’ sugar, almond extract, and milk until smooth. Drizzle lightly over warm cookies. -18- | Seasons Eatings


See The Lights! Since 1997, Harrison Smith Park, just east of downtown Upper Sandusky, has been transformed into a fabulous light show for the whole month of December. Through the volunteer efforts of many individuals, organizations and businesses, the 33 acres of the park are ablaze with millions of lights and a myriad of unique light displays along the drive through the park. A donation of $5.00 per car is requested for admission so the proceeds can benefit a local charitable organization that is selected each year. Traditional Carriage Rides are also offered through the park for $40

A Fantasy Walk Event Wednesday, November 30, 2016 from 6:00 p.m. to 8:00 p.m. is Free and Open to the Public Cash Donations will be Accepted - Benefiting Wyandot County Food Pantries each with time for only 10 rides per night. They are scheduled on Sunday, December 4, Monday, December 12, 19, 26 and Wednesday, December 21. Reservations are required. Each ride can seat 5-6 people. For ride scheduling or to obtain gift certificates call Katie Weaver at the First Cit-

izens National Bank at (419) 294-2351. Come... Bring a carload... Drive Thru... Enjoy! Commercial Vans - $15 Tour Buses - $50 For more Information Call: 419-294-3556 (Wyandot County Visitor’s Bureau Office) or Email: fantasyoflights@ gmail.com. Seasons Eatings | -19-


(BPT) - Wheth-

er it’s a small gathering of close friends or a large family affair, hosting a holiday party makes the season extra magical.

The easy guide for creating an amazing holiday cheese board

Looking for ideas that are guaranteed to impress? This year, a new food trend is elevating events and tantalizing taste buds: cheese boards. “A simple cheese board featuring quality ingredients will have guests thinking you are a culinary mastermind,” says Chef Michael Symon, cohost of ABC’s “The Chew,” author of four best-selling cookbooks and restaurateur. “The best part? Creating one is quick and easy. It’s a gourmet option without the fuss.” To make a decadent holiday cheese board that will satisfy every palate, fol-

ration i p s n i y s a e r e Uncov

...

eese

antity of ch qu t gh ri e th e in m er et se varietiesl / d Select the perfect chee iday touches... ol h d ad en th d an gs Find festive pairin

-20- | Seasons Eatings


low these tips:

of cheese varieties.

Determine the Uncover easy inright quantity of spiration cheese Expert inspiration is just a click away with the Castello(R) Cheese Board Builder, located at www.CastelloCheeseUSA.com. Answer a handful of simple questions on your taste and dietary preferences, and in less than a minute,you’ll receive a cheese board made specifically for you. Each board features creatively crafted ingredients and suggestions for how to cut your cheeses for a gourmet presentation.

Getting the right amount of cheese is simple if you follow these guidelines: * As an hors d’oeuvre: 1 to 1.5 ounces of each cheese type per person * As a light meal: 2 to 3 ounces of each cheese type per person Cheese serving guidelines: Set out cheese 30 minutes before serving so the flavors can fully develop before guests arrive.

Find festive pairings

Select the perfect Cheese should be the cheese varieties hero of the board, but For smaller gatherings, three cheeses on your board will provide a nice variety and offer a visually appealing presentation. For parties with more than 10 people, consider five or seven offerings. Strive to select flavors that will appeal to different palates, yet complement one another. For example, a mild and buttery Castello Creamy Havarti pairs beautifully with the salty, tangy Castello Traditional Danish Blue. Complete your trio with the slightly crunchy Aged Havarti, and you have the perfect combination

including foods that enhance their flavors brings your board to another level. A good rule of thumb is to include four types of pairings: bread, charcuterie (prepared meats), something sweet and something savory or salty. Because it’s the holidays, feel free to incorporate the essence of the season into your platter. Here are some ideas: * Crusty baguettes, rich rye toast or cinnamon raisin bread crisps * Sweet figs, vanilla bean infused honey and

cranberry or lingonberry preserves * Serrano ham, hot chorizo sausage or smoked wild-caught salmon * Candied almonds, glazed pistachios or roasted chestnuts * Salty Kalamata olives or spicy hot pickles

Add touches

holiday

Virtually any platter can be used for your cheese board. Metallic plates add holiday glam. For rustic charm, try a wide wooden cutting board. And a white marble stone is a stunning reflection of the snowy season. After you select a platter, arrange cheese across or in a clockwise pattern on the board from mildest to strongest. Finally, add the pairings in small groups throughout the board and label so guests recognize each item. For a festive appearance, add décor like pine cones or mistletoe and holiday-inspired cheese knives for serving. Not only will your cheese board satisfy hunger pangs, but it’s sure to be a popular gathering spot at the party where guests can mingle and discuss your selections.

Bon appétit! Seasons Eatings | -21-


(BPT) - From favorite meals to the snacks they ask for daily, you probably have a list committed to memory of the foods your family enjoys most. Wish you could up the nutrition factor on some of those items? With a few healthy twists, you can easily encourage your family to eat more wholesome snacks and meals while still appealing to their taste buds.

Simple, healthy twists to favorite family foods

Registered Dietician Christy Wilson offers incredibly simple ideas for recreating meal and snack time so your entire family benefits from better nutrition. For more inspiration for healthy eating, visit www. vivemejor.com.

Snack fresh

When hunger pangs strike, but it’s not yet mealtime, reach for fresh fruit. Get a little creative by making fruit parfaits by layering chopped fresh fruit with yogurt and granola. Packed with vitamins and minerals, you can feel good when your kids ask for more.

Super sides

Get creative by adding fresh produce into side dishes. For example, add red pepper, mushrooms, onion, tomato and lime juice to Knorr Fiesta Sides Yellow Rice. Want to make it a meal? Add a protein like sauteed chicken breast cut into bite-22- | Seasons Eatings

size pieces. Satisfy the crunch craving Sometimes your family just wants something crunchy so they reach for that bag of chips. Stop! Instead of chips, prepare crunchy vegetable sticks like jicama, carrots and cucumbers. They’re great for dipping and packing in the kids’ lunches.

Double the vegetables

For a nutrition boost, double the vegetables in favorite family recipes. For example, you can take Knorr’s recipe for Fiesta Lime Chicken and give it a nutritious spin with two or three tomatoes instead of just one.


Fiesta Lime Chicken

Serves 4 Preperation Time: 15 Minutes Ingredients: 1 pound boneless, skinless chicken breasts, sliced 1 tablespoon vegetable oil 2 tablespoon lime juice 1 package Knorr Fiesta Sides Yellow Rice 1 avocado, diced 1 large tomato, diced

Directions: If desired, season chicken with salt and pepper or Knorr Chicken flavor Bouillon. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Stir in lime juice. Remove and set aside.

Prepare Knorr Fiesta Sides Yellow Rice in same skillet according to package directions. Stir in chicken, avocado and tomato until well blended. Top, if desired, with shredded cheddar cheese, chopped red onion and cilantro.

Seasons Eatings | -23-


Start a New Family Tradition

Go See the Lights

W

hether you are following a family tradition or creating a new memory, the drive-through fantasy animated display in Middletown is a great place to begin. Located in Smith Park and around the beautiful lake, the display is open nightly through December 31 from 6-10pm, rain or shine. Last year more than 20,000 vehicles toured the light display. According to Flo Randall, chairwoman of the event which runs through New Year’s Eve, “It is getting bigger and better with new and old displays so people will see something different every year.” On December 15, at 7 p.m., local hot air balloon pilots and their crews will inflate the balloons and light them up with the propane burners to become a part of the night-time show at Smith Park. As with all balloon events, high winds or rain/snow could prevent the event. On Friday and Saturday nights thru Dec. 23, Santa and Mrs. Claus will be on hand to greet children. Photos with Santa are $10 (or two of the same pose - $15). Santa’s house is right around the first corner on the right with plenty of parking. You will circle around the lake seeing animated displays such as jumping reindeer, Santa’s workshop, the new dancing bears and the twelve days of Christmas. You enter and exit through the tunnel of lights. Admission is by cash donation. Guests set their own admission fees. To visit, take I-75 to the Middletown Exit 32 and turn west. Take SR 122 to the downtown area. The event is off Verity Pkwy, Smith Park, 500 Tytus Ave. in downtown Middletown, 45042. Visit our website for more information at www.lightupmiddletown. Or like us on Facebook. -24- | Seasons Eatings


Seasons Eatings | -25-


Through the tunnel to the Lake of Lights KENTON - Lake of Lights 2016 will open for business on November 25th and continue through December 26th. Located around Salisbery Lake, the beautiful Christmas display was created and set up by a committee of volunteers. If it wasn’t for the volunteers to help with this community project, there would be no lights to illuminate the night sky for visitors. We welcome groups as well. This is a Hardin County Event. From now until Christmas, Saulisberry Park in Kenton will be the site of a winter wonderland filled with

-26- | Seasons Eatings

decorations, lights and a cast of holiday characters from 6 to 9 p.m. Special events will also occur most Saturday and Sunday nights. Be sure to plan an extra visit on December 10th for a horse-drawn wagon ride through the park. Rides will be from 6 p.m. until 8 p.m. Each wagon ride will last about 20 minutes, allowing guests to experience the overall display. The cost for the wagon ride is $5 per vehicle. In case of bad weather, Sunday, December 11th will be designated as an alternate for bad weather day. Organizations that helped with

the event share in the proceeds from the month-long activity. This event has been used as a fundraising opportunity for local youth groups and organizations for the past six years. The Lake of Lights committee presented over $4300.00 to the following groups for their help with the set up, operations, and tear down of the 2015 Christmas holiday display. On Dec. 5, 12 and 19, Lake of Lights will feature holiday characters such as polar bears, elves, snowmen, reindeer and penguins. On Dec. 6, 13 and 20, youth groups from area churches will present a live nativity


MANSFIELD - The Nutcracker comes with great anticipation for families and children of all ages. Neos Dance Theatre presents a timeless tale as an original production: A 1940’s Nutcracker, set in Mansfield, Ohio. Neos Dance Theatre’s story takes a twist from the original tale by paying homage to an iconic age of film, fashion, American Christmas traditions, the industrial age, and WWII. This unique musical includes scenes that would have taken place in such locations as the Women’s Club, Kingwood Center Gardens, Malabar Farm and the Ohio Theatre. Look for local participants and members of the Mansfield Academy of Ballet throughout the ballet! Neos Dance Theatre’s A 1940s Nutcracker “puts local history into play in a clever and spirited reimagining of Nutcracker. Not satisfied with dancing the steps, they’ve danced a city.” At the same time, this version stays true to the original plot line and the Tchaikovsky score. “A 1940s Nutcracker” tells the story of Marie, who falls for her family’s next-door neighbor, Johnny. Her father surprises the family during a party by returning home from the war on Christmas Eve. He gives Marie a gift, a nutcracker. Much of the play deals with a dream Marie has that night. She and Johnny take a tour of 1940s Mansfield. All tickets purchased online and via phone are available for pick up at the Renaissance Box Office will call window prior to the event or during normal business hours. Single ticket prices are as follows: Orch/Mezz Price: $50.00 VIP; $30.00 Section A Price: $25.00 Section B Price: $19.00 Neos Dance Theatre is the premiere ballet and contemporary company serving communities throughout Northern Ohio.

Seasons Eatings | -27-


Places to Go:

Sandusky County - A Great H By Kathy Barnett Managing Editor andusky County was once called the Cutlery and Sauerkr​aut capital of the world, thanks to the Fremont Company and Christy Knife Company in Fremont. Today, SnowFloss Sauerkraut is one of the most versatile vegetables on the shelves! From mouthwatering side dishes to main courses, SnowFloss provides nutrition and adds zest to any meal. It is still traditionally hand made in the same oak vats from the turn of the century! Other brands include Frank’s Kraut and Ketchup, Budweiser Sauces, Paisley Farm, and Mississippi Barbecue Sauce. The Christy Knife Company re-

S

-28- | Seasons Eatings

mains one of Ohio’s oldest businesses in Fremont, and is still owned by the Christy family. Machinist Russ J. Christy formed the Christy Knife Company in 1889 after inventing and patenting a nickel-plated, serrated-edged bread knife. Today, the 53-operation production line of the Christy Sliding Blade Pocket knife is operated and produced by machinist Hal R. Christy. This 4th generation company continues to provide “the handiest pocket knife ever designed”. Today Sandusky County’s reputation for rich historical significance still stands tall. Sandusky County is filled with historical attractions, beautiful parks, good eats and friendly locals. Located close to the 80/90 Ohio Turnpike and close to the Lake

Erie Islands, it is a grand weekend destination for the whole family to spend the holidays. First, make arrangements to enjoy an elegant dining experience in the Victorian home of 19th president Rutherford B. Hayes. This elegant evening features a six-course Victorian feast modeled on State Dinners served during the administration of President Hayes. Dates this year for this special Christmas dinner are Dec. 1, 2, and 3, from 6-10:30 p.m. Proceeds from this special holiday event benefit the Hayes Presidential Library & Museums. Seating is limited and advance reservations are required. Call the Hayes Presidential Library & Museums at 800.998.7737 or 419.332.2081.


Holiday Weekend Getaway

The Rutherford B. Hayes Presidential Center is the nation’s first presidential library​, opened to the public in 1916 and celebratrd its centennial this year. It is located at Spiegel Grove at the corner of Hayes and Buckland avenues. The facility recently underswent a 1.3-million-dollar museum renovation with all new interactive exhibits. It reopened in May. Don’t miss the current exhibit, “100 Moments: Celebrating a Century of the Nation’s First Presidential Library”

which showcases highlights of the past century that the museum has been open. The exhibit focuses on three parts: President Hayes’ collecting of historical artifacts, Col. Webb Cook Hayes and his founding of the Hayes Presidential Library and Museum and last (but certainly not least) its vibrant history. The exhibit includes artifacts, documents and photos. Some of the artifacts were collected by President Hayes, who believed historical objects

could connect people to a time and place in a powerful way. Others were collected by his son, Col. Webb Cook Hayes. The rest chronicle the interesting first century of HPLM’s existence. Items include Spanish armor and menus from HPLM’s annual Christmas dinners in the Hayes Home. The library and museum are open through Dec. from 9-5, Mon. - Sat. and noon to 5 on Sun. For information, call 419-332-2081, or visit www. rbhayes.org. Continued next page Seasons Eatings | -29-


Sandusky County _Continued On December 9th, 10th, 16th & 17th, experience the Lights and holiday magic at the Sandusky County Fairground’s Winter Wonderland Walk-Thru. This event is also open for a Drive-thru adventure on select nights. Review the calendar of events at www.sanduskycounty.org for specific dates and times. Bundle up the kids for a safe, family adventure that is sure to become and annual tradition for many families! The event opens at 6 p.m. and admission is $1.00 per person or a donation of any non perishable canned good. The event takes place at 901 Rawson Avenue, in Fremont at the Fairgrounds. For more information visit the Sandusky County Fairgrounds Website at: http:// www.sanduskycountyfair.com or call 419-332-5604. Who doesn’t like cookies during the holidays? The ladies of First Presbyterian Church invite you to attend their event on Dec. 10 from 10 a.m. to 2

-30- | Seasons Eatings

p.m. Christmas Cookies and More will feature various cookies, all homemade with love, goodies, gift items, holiday decorations, and large, lovely framed prints. Everyone is invited to shop and enjoy a bowl of delicious soup and a hot holiday beverage. For more information, call Dannie at 419-4633626. On that same weekend, the Fremont Community Theatre will present “The Wonders of Christmas, a holiday magic theatre. The show begins at 7 p.m. Dec. 9-10 and 2 p.m. matinee Sunday,

Dec. 11 and will feature master magician, Floyd Collins with his assistant, Madison Wilson. Lucky audience members may be asked to join on stage to be part of the magical fun. A special visitor from the North Pole is even planning to be there! Tickets are $5 for students and senior citizens while adults are $10. For more information, call 419-332-0695 or visit www.fremontcommunitytheatre.org Members of the Sandusky County CVB look forward to seeing you in Sandusky County and sharing the holiday spirit with all who come!


Rachel Burkholder Country Fabrics, Shiloh, Ohio

Rachel Burkholder Country Fabrics, Shiloh, Ohio

Seasons Eatings | -31-


Holiday Fantasy of Lights DELAWARE - Load the family into the car and enjoy this year’s 17th Annual Holiday Fantasy of Lights located at the Alum Creek State Park Campgrounds. They will be open for viewing from November 18 through January 1. The Drive Thru Light Show will feature tons of twinkling light displays, before you stop at Santa’s House at Cross Creek Camping Resort (3190 South Old State Rd.) for free hot chocolate and cookies. This event will be sure to get your family into the holiday spirit. Driving through the campground to see as many as one million lights and holiday displays plus visitint Santa Claus & enjoying the refreshments there will make for a grand fun weekend getaway for the whole family. Partial proceeds will benefit the organization, Recreation Unlimited. For more information, call us at 740.369.2900. 2016 Schedule: Mon – Thurs: 5:30pm – 9:30pm Fri & Sat: 5:30pm – 10:30pm

-32- | Seasons Eatings

Vehicle Admission Rates: Cars, SUVs, and standard Vans: $20 Limos, Large Vans, and Motorhomes: $25 Motorcoaches up to 30 people: $30 Buses and Large Motorcoaches: $60


Seasons Eatings | -33-


-34- | Seasons Eatings


Seasons Eatings | -35-


BarnettPRO / dba The Weekender 71 Plymouth Street Plymouth, Ohio 44865

St. Charles, MO

-36- | Seasons Eatings

Presorted Standard U.S. Postage Paid Plymouth, Oh Permit No 71

Weekender Extended  
Weekender Extended  

Seasons Eatings 2016 Winning Recipes for the Holidays! Let's go See all the Light Displays!

Advertisement