celebrate the season 2014

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A Special Supplement to TreeTalk Celebrate with safety around your tree this holiday season The Sounds of the Season Christmas tunes to spread holiday spirit GoingGreen How to make your holiday season more eco-friendly Azle News The & Staff Favorites Fun -f illed recipes from your news gathering local s Colors of Christmas Coloring Contest for Children ages 2-11 The

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11-12-14 Celebrate The Season 2014 Published in Azle, Texas.

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Page 1: Celebrate The Season 2014

A Special Supplement to

TreeTalkCelebrate with safety around your tree this

holiday season

The Soundsof the Season

Christmas tunes to spread holiday

spirit

GoingGreenHow to make your holiday season more eco-friendly

Azle NewsThe

&

Staff FavoritesFun-filled recipes from your news gathering locals

Colors of ChristmasColoring Contest for Children ages 2-11

The

Page 2: Celebrate The Season 2014

2 Wednesday, November 12, 2014

Staff FavoritesYour hometown news crew has gathered their favorite recipes

just in time for the holiday season.Cranberry Orange Loaf, Kim Ware

Sopapilla Cheesecake, Tonya McDowell

Grandma’s Polish Christmas Cookies, Cynthia Rotter

Gluten-Free Vegan Buckwheat Pancakes, Clay Cravotta

Apple Pie Cake, Stephanie Cravotta

Party Cheese Wheel, Shirley Castor

Mom’s Rich Cocoa Fudge, Mark Campbell

Cranberry Salad, Carla Noah Stutsman

Peanut Butter Blossoms, Amber Plumley

Reindeer Noses, Terry Thomas

Christmas Morning Egg Casserole, Johnna Bridges

Ann’s (Mom) German Chocolate Icing, Natalie Gentry

34666889

11141415

03..Celebrate with safety around your tree this holiday season04..Eggnog Recipe 05..Celebrate and stay true to your budget this holiday season 07..Make the most of Black Friday shopping 09..A look back at popular toys from years past 10..Christmas tunes to spread holiday spirit11..How to make your holiday season more eco-friendly15..Praline Bundt Cake Recipe

May all your wishes come true this wondrous season. Like a good neighbor, State Farm is there.®

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Page 3: Celebrate The Season 2014

3Wednesday, November 12, 2014

Christmas trees are a beloved staple of the holiday season. Whether you prefer a freshly cut tree or an artificial alternative, the day a Christmas tree is brought home or erected is when many people truly grow excited about the holiday season and begin to be overtaken by holiday cheer.

But as beautiful and inspiring as Christmas trees can be, it’s im-portant that men, women and chil-dren exercise caution around trees so no accidents occur. The follow-ing are some Christmas tree safety tips courtesy of the National Fire Protection Association.

Choose the right tree. The tree you choose can go a long way toward ensuring the tree will make it through the season accident-free. Artificial trees should be identified on their labels as fire retardant, which means they are less susceptible to fire, something that’s espe-cially important since so many people drape their trees in deco-

rative lights. A freshly cut tree should have fresh, green needles that do not fall off when the tree is touched. This indicates that the tree is not dried out and less susceptible to catching on fire.

Do not place the tree near a heat source. Even freshly cut and flame retardant trees can catch fire, so it’s important that trees are not placed in close proximity to any heat sources, including fireplaces, radiators, heating vents, baseboard heat-ers, and candles. In addition, avoid placing the tree near lights or lamps that emit a lot of heat.

Keep the tree clear of exits. A Christmas tree should never be placed in a spot that bars an exit. Should an accident happen and the tree light onfire, all ex-its should be easily accessible so residents and guests can quickly get out of the home.

Add water to the tree stand every day. Water should be add-ed to the tree’s stand every day.

That water will not only help the tree maintain its color and aesthetic appeal, but also helps to prevent the tree from drying out. A dry tree is a significant safety risk, so be sure to check if the tree needs water when you wake up each morning and again before going to bed. Many trees initially need water both in the morning and at night. As the holiday season wears on, the tree will likely consume less water, but it’s still best to monitor the stand’s water levels every day until the tree is discarded.

Inspect lights before deco-rating the tree. All Christmas

lights should be inspected be-fore they are hung on the tree. Replace any loose or burned out bulbs, and inspect cords to make sure they are not worn down or frayed. Follow manufacturer in-structions carefully when string-ing lights, as there may be spe-cific guidelines as to how many strings of lights can be connect-ed at one time.

Use appropriate lights. Many lights are exclusive to indoor or outdoor use, so be sure to use the appropriate lights for your in-door tree. The wrong lights could be a safety hazard. Do not hang lit candles on a Christmas tree.

Turn lights off before going to bed. Though a Christmas tree may look beautiful when it is il-luminated in the middle of the night when no other lights are on, the lights on the tree should always be turned off before go-ing to bed or leaving your home.

Properly discard the tree. Trees that have dried out pose a considerable fire risk, so it’s best to discard a tree when it starts to drop needles. Do not place a dis-carded tree in the garage or lean it up against your home. If nec-essary, consult a local recycling company to determine the best way to discard your tree.

Celebrate with safetyaround your tree this holiday season

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Staff Favorites

Cranberry Orange LoafRecipe from Kim Ware 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon grated orange zest 1 1/2 cups fresh cranberries 1/2 cup pecans, coarsely chopped 1/4 cup margarine, softened 1 cup white sugar 1 egg 3/4 cup orange juice

1. Preheat the oven to 350 de-grees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk to-

gether flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.

2. In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.

3. Bake for 1 hour in the pre-heated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool. Original recipe makes 1 9x5 inch loaf. Serves 12.

Preparation 15 minutes. Cook 1 hour. Ready in 1 hour 25 minutes.

Page 4: Celebrate The Season 2014

4 Wednesday, November 12, 2014

Staff Favorites

Sopapilla CheesecakeRecipe from Tonya McDowellIngredients:2 (8 ounce) packages cream cheese,softened1 cup white sugar1 teaspoon Mexican vanilla extract2 (8 ounce) cans refrigerated cres-cent rolls

3/4 cup white sugar1 teaspoon ground cinnamon1/2 cup butter, room temperature1/4 cup honey

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

2. Beat the cream cheese with 1 cup of sugar and the vanilla extract

in a bowl until smooth.3. Unroll the cans of crescent roll

dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cin-namon, and butter. Dot the mixture over the top of the cheesecake.

4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares. HIGHLAND FURNITURE

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No holiday celebration is complete until eggnog has been servedThe holiday season is rife with

tradition, from Christmas trees to lighting displays to visits with Santa Claus at the local mall. Families reunite come the holi-day season to exchange gifts, enjoy meals together and do a little catching up along the way.

But the holiday season also is synonymous with parties. Whether it’s to enjoy an office

holiday party, a gathering with family and friends or a more in-timate gathering at home, such celebrations are a big part of the holiday season and a main rea-son why this is such a festive and beloved time of year.

As this is a season of cel-ebrating, it’s good to remem-ber that no holiday party is truly complete until eggnog has

been served. Enjoyed almost exclusively during the holiday season, eggnog is as much a staple of holiday celebrations as stockings hung by the chimney with care. This year, impress your holiday guests with the following recipe for “Excellent Eggnog” from A.J. Rathbun’s “Good Spirits” (Harvard Com-mon Press).

Excellent EggnogServes 88 large eggs, preferably

organic21⁄4 cups superfine sugar8 ounces brandy8 ounces rum4 ounces bourbon1 quart milk Freshly grated nutmeg

for garnish

1. Separate the egg yolks from the egg whites, setting the whites aside for a moment.

2. In a large mixing bowl, beat the yolks with a hand mixer until complete-ly combined. Add the sug-ar and beat until it reaches a creamy consistency.

3. Add the brandy, rum and bourbon, and then the milk, beating well.

4. In a medium-size mixing bowl, beat the egg whites with a hand mixer until soft peaks form (be sure before beating the whites that you have cleaned and thoroughly dried the beaters).

5. Fold the egg whites into the yolk-sugar-alco-hol mixture. Refrigerate the mix until well chilled (at least 3 hours).

6. Stir to recombine as needed. Serve the egg-nog in mugs, topping each serving with some nutmeg.

Page 5: Celebrate The Season 2014

5Wednesday, November 12, 2014

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The holiday season is a joyous time of year dominated by fami-ly reunions and seasonal soirées. And while kindness is a theme of the holiday season, this time of year can be especially unkind to personal budgets, many of which get stretched thin in the weeks between Thanksgiving and New Year’s Day.

Travel and shopping tend to do the most damage to budgets come the holiday season, when people hit the road to see family and friends, often with numerous gifts in tow. But the holiday sea-son does not have to be so harsh on personal budgets, especially for those men and women who employ a few tricks of the trade to lighten their financial burdens during this festive time of year. Set spending limits. Many fami-lies, especially those that are very large, establish spending limits with regard to how much each person can spend on gifts for their loved ones. Such limits still allow holiday celebrants to exchange gifts with their fam-ily members, but limits help celebrants reign in their holi-day spending as well. No one wants to begin the new year with

heaps of debt or an empty bank account, so don’t be afraid to propose such spending limits to your relatives.

Share hosting duties. In ad-dition to travel and shopping, hosting holiday parties requires a considerable financial com-mitment on the part of the host. Rather than forcing holiday hosts to shoulder that burden on their own, families can share the hosting duties, even if the party is still slated to take place at one person’s home. Make the holiday dinner a potluck affair so holi-day hosts don’t have to assume the cost of the entire meal on their own. Request family mem-bers bring certain items, asking one person to provide beverages for the night while another takes care of dessert. Sharing such duties makes the cost of host-ing a large holiday dinner much more manageable while freeing up time that holiday hosts can spend with their loved ones.

Make your own decorations. Holiday decorations go a long way toward feeding the festive atmosphere of the season. But store-bought decorations can be expensive. Instead of out-

sourcing your holiday decorat-ing, make homemade decora-tions with materials purchased at a nearby arts and crafts store. Gather the family together for a crafts night and enjoy this time spent together during what’s typically a hectic time of year. Homemade decorations also cre-ate lasting memories, as you and your family can enjoy reflecting on the fruits of your labors ev-ery holiday season for years to come.

Start shopping early. One way to stretch your holiday shopping budget is to start shop-ping early. Though many holi-day shoppers have been given such advice, very few take it to heart. Shopping early affords you more time to find deals and comparison shop, and beginning your search for gifts early allows you to patiently wait for sales or other discounts that might not be available once the holiday sea-son hits full swing. If you plan to purchase any big-ticket items well in advance of the holiday season, first confirm the return policy, specifically how long

you have to return the gift, as you don’t want your loved one to end up with a gift they can’t return if necessary.

The holiday season finds many

people stretching their budgets. But men and women can employ several strategies to save money while still enjoying a memorable and festive holiday season.

Celebrate and stay true to your budget this holiday season

Page 6: Celebrate The Season 2014

6 Wednesday, November 12, 2014

Staff Favorites

Grandma’s Polish Christmas Cookies Recipe from Cynthia RotterIngredients:4 cups all-purpose flour1 teaspoon salt1 cup cold butter4 egg yolks1 cup evaporated milk2 teaspoons Pure Vanilla ExtractOil for deep-fat fryingConfectioners’ sugar

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla.

Stir into crumb mixture until

dough is stiff enough to knead.Turn onto a lightly floured sur-

face; knead 8-10 times. Divide dough into four pieces.

Roll each portion into a 1/4-in.-thick rectangle; cut into 4-in. by 1-1/2-in. strips. Cut a 2-in. length-wise slit down the middle of each strip; pull one of the ends through the slit like a bow.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on pa-per towels. Dust with confectioners’ sugar.

Total Time: Prep: 45 min. Cook: 5 min./batchYield: 40 cookies.

Staff Favorites

Staff Favorites

Gluten-Free Vegan Buckwheat PancakesRecipe from Clay Cravotta

Ingredients: 2 cups homemade almond

milk (or other dairy-free milk)

1 1/2 cup buckwheat flour 1 cup dates, pitted 2 tsp vanilla essence 1 1/2 tsp baking powder 1/2 tsp salt juice from 1/2 lemon,

optional but recommended 1. In a large mixing bowl, whisk together all of the dry ingredients. Place the dates, 1 cup of almond milk, lemon juice and vanilla es-

sence in a high-speed blender/food processor and blend until you have a smooth paste. Stir this mixture in with the dry ingredients and remain-ing 1 cup of almond milk until you have a relatively thick batter.

2. Heat up a non-stick pan on medium heat before pouring in about 1/4 cup batter per pancake. When the pancakes has started to firm up on the upward-facing side, flip around and cook on the other side until they are a deep golden color. It is very important that you do not have a too high heat, as this will result in burnt and/or un-cooked pancakes. Place the pancakes on a plate and place a towel on top to retain the heat. Repeat until all of the batter has been used.

Makes 10-15 thick pancakes.

Apple Pie CakeRecipe from Stephanie Cravotta Topping1 cup all-purpose flour½ cup packed brown sugar¼ teaspoon salt½ cup butter, cut into small piecesApple Mixture6 apples, peeled, thinly sliced3 tablespoons packed brown sugar1 teaspoon ground cinnamon2 teaspoons lemon juiceCake1 box yellow cake mix1 1/3 cups water1/3 cup oil3 eggs

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with bak-ing spray with flour.

2. In medium bowl, stir together

flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.

3. In another medium bowl, gently stir together Apple Mixture ingredi-ents; set aside.

4. In large bowl, beat Cake ingre-dients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl oc-casionally. Pour into pan.

5. Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.

6. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.

Prep Time: 30 min.Total Time: 1hr 35 min.Servings: 12

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Page 7: Celebrate The Season 2014

7Wednesday, November 12, 2014

Black Friday is one of the big-gest shopping days of the year, and is often the perfect time to begin holiday shopping and save money on incredible deals. Thousands of eager shoppers will leave their homes in the early morning hours and wait in lines at stores in order to grab the best prices of the season, while retailers will be gearing up to lure the greatest number of shoppers. Surviving the day un-scathed and arriving home with discounts galore involves having a game plan for success.

Know the prices of the items you want to buy. Scour adver-tisements in advance of Black Friday to gauge the regular re-tail prices for common items, including electronics. Compari-son shop for the best prices and make notes to help you when Black Friday arrives.

Understand the fine print of “door busters.” Door buster sales are meant to get shoppers into stores, where retailers hope shoppers will make additional purchases while taking advan-tage of advertised deals. If door buster items are all you’re look-ing for, read the advertisements carefully, noting the start and end time of the discounts and if there will be limited quantities. In addition, determine if there is a special return policy for sale items purchased on Black Friday.

Dress for comfort. Wear sen-sible, comfortable shoes and clothing when shopping. Leave a large purse at home and opt for something compact that can be draped securely over your shoul-der and body to navigate the crowds. Keep your coat in the car or make use of a coat check service if available. Dress in lay-ers if you will be waiting outside for stores to open. This way you can shed clothing as the mercury rises or when you get inside.

Arrive together but shop separately. The “divide and conquer” method of shopping al-lows everyone in your shopping party to score good deals. Split up shopping tasks and then head to different areas of the store. Share and collect your purchases when you meet up after the rush.

Make a list and stick to it. Buyers’ remorse come Saturday morning is common for those who have over-extended their

budgets and purchased items they did not need. Know ahead of time what you plan to pur-chase and do not veer off course.

Scout the stores ahead of time. Visit the stores where you plan to shop a few days before Black Friday. Learn the layout of the store and where everything is located. Try on certain clothes or read over the labels of big-ticket items you plan to buy. Knowing where items are located and hav-ing all of your information in ad-vance will cut down on the time it takes to find items on Black Friday.

Don’t overlook nontradi-tional stores. Many other stores, from pharmacies to supermar-kets, stock items apart from food and toiletries. Consider taking advantage of their sales for some Black Friday deals.

Park off campus. Mall park-ing lots can get just as crowded as the stores themselves. Save yourself time and the stress of finding a spot by parking near the store but away from the crowd.

Clean out your car prior to shopping. Make room in the trunk or cargo area for all of your purchases. For those who will be buying large, heavy items, find out if the store will ship the merchandise or will hold it aside until you can take it home. Un-derstand that some stores will not hold items and enlist a friend or spouse to help you pack pur-chases into the car.

Promptly store receipts. Designate a folder or envelope for all of your receipts to keep them organized and handy.

Pack a small snack and drink. It’s easy to become dehydrated and hungry waiting in long lines, which can compromise your de-cision-making abilities. Bring a snack so that you can recharge your body and continue shopping.

Leave the kids at home. Black Friday shopping can be stressful, and children can eas-ily get lost or bumped around in the fray. It is safer to leave them home so you can focus your full attention on shopping.

Know when to call it quits. Establish a firm cut-off time for ending your shopping excursion. This way you can head home, rest and sort through your pur-chases.

Make the most of Black Friday shopping

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Page 8: Celebrate The Season 2014

8 Wednesday, November 12, 2014

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Staff Favorites

Mom’s Rich Cocoa FudgeRecipe from Mark Campbell

My mother’s fudge was legend-ary – was because she now has Alzheimer’s and recognizes none of us. However, before she got ill, she was kind enough to hand write this recipe; still, no one in our family has ever managed to duplicate it. After it set, Mom’s fudge was won-derfully crumbly and it got better as days wore on. So, this recipe is exactly as she wrote it down. (The word “oleo” gives you a hint that it’s a pretty old formula.)3 cups of sugar2/3 cup of Hershey’s cocoa or Dutch processed cocoa1/8 teaspoon salt1 cup of milk

½ cup of can cream (Carnation)½ stick oleo or ¼ cup butter

1 teaspoon real vanillaGrease a platter or pan with oleo

or butter. Mix sugar, salt, cocoa. Add milk. Cook over medium heat, stirring constantly until mixture boils. Then boil without stirring to 234 degrees or until amount of syrup when dropped into very cold water forms a hard ball. Remove from heat. Add butter and vanilla – do not stir. Cool to room tem-perature, about 110 degrees. Beat with wooden spoon until mixture thickens. Pour into pan and let cool. Cut into squares before it hardens. Do not refrigerate. Store in covered container.

Staff Favorites

Party Cheese WheelRecipe from Shirley Castorlngredients:1 package active dry yeast2/3 cup warm water (118 to 115 degrees)2 cups all-purpose flour2 tablespoons cooking oil1/2 teaspoon sugar1/2 teaspoon salt1 beaten egg3 cups {12 ounces} shredded cheese(l like to use a combination of Colby, Monterey Jack, and moz-zarella)1/2 cup snipped parsley1/2 teaspoon garlic salt1/8 teaspoon pepper1 slightly beaten eggl tablespoon water1 1/2 teaspoons sesame seed

Soften yeast in the warm water. Beat in 1 cup of the flour, the oil, the 1/2 teaspoon sugar, and the 1/2 teaspoon of salt. Stir in enough of the remaining flour to make a mod-

erately stiff dough. Turn out onto lightly floured surface; knead till smooth and elastic, 5 to 8 minutes. Place in lightly greased bowl, turn-ing once to grease surface. Cover; let rise in warm place till double-about a t hour. Punch down; divide into two portions. Cover and let rest 10 minutes.

On lightly floured surface, roll one portion to a l3-inch circle. Place circle on a greased 12-inch round pan. Combine the first egg, cheese, parsley, garlic salt, and pep-per. Spread over dough in pan. Roll emaining dough to a 13-inch circle. Place over filling; trim and flute edges.

Bake in 400 degree gven for 20 minutes. Remove from oven. Brush top with mixture of remaining egg and l tablespoon water. Sprinkle with sesame seed, Return to oven and continue baking 12 to 15 min-utes more. Cut in narrow wedges. Serve hot. Makes 16 to 20 servings.

Page 9: Celebrate The Season 2014

9Wednesday, November 12, 2014

Many parents have spent time during the holiday season on endless quests for the perfect gift for their children. Many gifts have earned “must-have” status over the years, and al-though many of these gifts are forgotten by the time the next holiday season comes around, certain products have remained timeless. Some of these more memorable products have even been resurrected into newer, modern-day versions of their previous selves. Here’s a look at some of the toys that have made their mark over the last several decades.

Rubik’s Cube: The Rubik’s Cube reached the height of its popularity during the 1980s, when the colorful game puzzle was mass-marketed to the pub-lic. Hungarian sculptor and professor of architecture Erno Rubik actually invented what he dubbed the “Magic Cube” a decade prior. Since the product’s inception, millions of Rubik’s Cubes have been sold across the globe, making it one of the top-selling puzzles and toys.

Cabbage Patch Kids: Adults stormed stores in the mid 1980s for Cabbage Patch Kids, which became one of the most popular toys of the decade. Designed by art student Xavier Roberts, Cab-bage Patch Kids began as dolls called “Little People.” The dolls were marketed with a fantastical story about a cab-bage patch in a magical val-ley, where dolls were born and awaited their adoption into lov-ing homes. Cabbage Patch Kids have been produced by a number of different toy manufacturers through the years, and shoppers can still find new incarnations at stores today.

Teenage Mutant Ninja Tur-tles: Teenage Mutant Ninja Tur-tles started as a comic designed to parody established popular comics of the early 1980s. The concept of genetically mutated turtles who possessed ninja skills quickly caught on and the TMNT franchise expanded to television shows and scores of complementary merchandise.

Beanie Babies: Ty Inc. intro-duced a series of plush toys filled with tiny plastic pellets instead of traditional polyester stuffing in 1993. These pellets made the dolls flexible and cuddly, which played a role in their popularity. Throughout the 1990s, children collected as many of the Beanie Babies as they could, though some of the dolls were more coveted than others. Ty ceased production of Beanie Babies in 1999 with a bear called “The End,” but it wasn’t long before new Beanie Babies were manu-factured for a new generation of children to collect.

Tickle Me Elmo: The hottest toy of the 1996 giving season was Tickle Me Elmo, a plush doll based on the beloved Ses-a m e Street monster.

When prompted, Elmo would laugh,

giggle and gyrate to the delight of kids and

adults alike. Tickle Me Elmo caused

mass frenzy at stores during

the 1996 holiday season, as shoppers swarmed toy stores to get their hands

on the top toy of the year.

Nintendo DS: The Nintendo DS, first offered in 2004, was the first Nintendo console re-leased in North America before it was released in Japan. With its dual screens (the lower being a touchscreen) and portability fac-

tor, the handheld device became one of the most popular gifts for young gamers.

Zhu Zhu Pets: Interactive, ro-botic hamsters, Zhu Zhu Pets first appeared on the scene in 2009. Their name was derived from Mandarin Chinese and translates to “little pig.” These small toys could be set to explore their en-vironment or simply emit cooing sounds in the “nurturing mode.”

Nintendo Wii: In addition to

the Sony Playstation and Micro-soft’s Xbox 360, the Nintendo Wii became the latest in a his-tory of must-have video game consoles in the early 21st cen-tury. Games on the Wii were interactive through the use of motion-sensing hand controllers and other gaming interfaces. The later release of the Wii Fit pack-age made the Nintendo Wii even more popular.

Monster High Dolls: With

their ghoulish good looks, Mon-ster High action figures were one of the most gifts of 2012. The dolls are based on a series of young adult novels modeled after “Twilight,” though the Monster High dolls are targeted to younger children than items associated with the wildly popu-lar “Twilight” series.

It remains to be seen which toy will become this season’s “must-have” item.

A look back at popular toys from years past

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Staff Favorites

Cranberry SaladBy Carla Noah Stutsman

This Cranberry Salad has been a family favorite at Thanksgiving and Christmas for years.

1 bag frozen cranberries, chopped

1-1/4 cups sugar1-1/2 cups drained crushed

pineapple1 lb. miniature marshmallows

1 package cream cheese, softened

1 regular carton Cool Whip1/2 cup chopped walnuts or

pecansCombine chopped cranberries,

sugar, and pineapple and let stand a half-hour. Add remaining ingredi-ents and mix well.

Refrigerate and allow to stand overnight for flavors to develop.

Makes about 10-12 servings

Page 10: Celebrate The Season 2014

10 Wednesday, November 12, 2014

Some stores start stocking Christmas decorations and wrap-ping paper as early as the end of October, and some families be-gin decking their halls in holiday finery in late November. But for many people, the holiday season has not truly begun until the mu-sic synonymous with this festive time of year has hit the airwaves.

Few things can make a per-son feel as festive as the holiday songs they know and love. Many families have a favorite musical artist whose music they consider synonymous with their holiday celebrations. While families have their own unique holiday tradi-tions, over time certain holiday songs have emerged as favorites. These are the tunes you’re like-ly to hear played over and over on the radio. Billboard, which tracks the music industry’s most popular songs, compiled its own list of the most popular Christ-mas songs. The list measures the volume of people who have been exposed to the song on the radio, and is based on ranking rather than exact figures of lis-teners, and the following are the 10 most popular songs based on those parameters.

10. “Happy Xmas (War is Over),” by John Lennon: This song debuted in 1971 and was written by Lennon and his wife, Yoko Ono. Performed with the Harlem Community Choir, the song was originally a protest song about the Vietnam Warm before it eventually became a Christmas standard.

9. “Christmas Eve (Sarajevo 12/24),” by Trans-Siberian Or-chestra: According to Nielsen, this instrumental mash-up of “God Rest Ye Merry Gentle-men” and “Carol of the Bells” is one of the best-selling Christmas digital singles in SoundScan his-tory. A combination of full, clas-sical orchestra and rock, “Christ-mas Eve” is a memorable and powerful piece of music.

8. “White Christmas,” by Bing Crosby: Crosby crooned this tune in 1942 in the movie of the same name, and Irving Ber-lin’s song soon became one of the most popular holiday tunes of all time. It has been covered innumerable times and has be-come a holiday season standard.

7. “It’s the Most Wonder-ful Time of the Year,” by Andy Williams: This popular Christ-

mas song was written by Edward Pola and George Wyle in 1963. The song celebrates the tradi-tions and feelings of the Christ-mas season.

6. “Feliz Navidad,” by José Feliciano: This Spanish-English pop song is recognized by the American Society of Compos-ers, Authors and Publishers as one of the 25 most-played and recorded Christmas songs around the world. Puerto-Rican born Feliciano has said that the song has always been a bridge to the cultures that are so dear to him.

5. “A Holly Jolly Christ-mas,” by Burl Ives: This song was written by Johnny Marks, an American songwriter. Ironi-cally, Marks was Jewish, but he specialized in Christmas songs and wrote many of the holiday standards people love, including this upbeat tune and “Rockin’ Around the Christmas Tree.”

4. “The Christmas Song (Chestnuts Roasting on an Open Fire),” by Nat King Cole: Believe it or not, this song was actually written in the summer when composers Bob Wells and Mel Tormé were trying to cool off with winter imagery. Snow-covered images and phrases eventually turned into lyrics for this popular song that was most memorably recorded by Nat King Cole.

3. “Jingle Bell Rock,” by Bobby Helms: This song has been performed by many, but Helms’ version of the is perhaps the best known. The song high-lights the crossover style known as “rockabilly” and merges the classic “Jingle Bells” with rock n’ roll references of the 1950s.

2. “Rockin’ Around the Christ-mas Tree,” by Brenda Lee: Brenda Lee was a chart-topping female vocalist of the 1960s who owes much of her success to this beloved holiday classic. Despite the mature sound of her voice, Lee recorded this version when she was only 13 years old.

1. “All I Want for Christmas is You,” by Mariah Carey: This up-tempo love song has become a Christmas classic and one of Car-ey’s most popular hits. She cowrote and coproduced the song with Wal-ter Afansieff. It is one of the few, modern, original Christmas songs to stand the test of time and become an official Christmas standard.

Christmas tunes tospread holiday spirit

Making a Difference. Offering a Choice.

Locally Owned and Serving the Community for Over 41 Years

HEALTH CARE & REHAB

Azle Manor

Accepting Medicare, Medicaid, Private Pay and Insurance

Do you know that you have a choice when it comes to your care? Welcome to Azle Manor - the cornerstone in Rehabilitation and Skilled Nursing care.

· On-site Physical, Occupational and Speech Therapy· 24-Hour Skilled Nursing Care· Beauty and Barber Shop· Courtyard and Gazebo (Residents can enjoy Outdoor Activities)

· Activities offered Seven Days a Week· Scheduled Outings· Interfaith Religious Services· Televisions with DirectTV provided· WiFi Available

Quality CareYou Deserve

Give us a call or drop by today!We’ll be glad to show you around.

Call Kinny Pack at 817-444-2536 • 721 Dunaway Lane, Azle, 76020

Page 11: Celebrate The Season 2014

11Wednesday, November 12, 2014

New Holiday Arrivals

We can help you find the perfect gift for your Special Someone!

Gifts • Boots • Purses • Clothes • Jewelry

813 Boyd Rd, • Azle817-444-9000

How to makeyour holiday season more eco-friendly

Come the holiday season, it can be easy to overlook certain things, like eco-friendly living, in an effort to make entertaining easier. The holiday season has become a time of excess, with large meals, an overabundance of presents and other wasteful measures. This y e a r , e n v i r o n m e n -tally conscious hosts can make an effort to make their cel-ebrations more environmentally friendly.

• Purchase locally made gifts to reduce the amount of shipping re-quired. This cuts down on materials used and fossil fuels that power planes or cargo ships needed to transport products made overseas.

• According to the Envi-ronmental Protection Agency, roughly 40 percent of all bat-tery sales take place during the holidays. Consumers concerned about the effect of batteries on the environment can give only battery-free gifts.

• Make your own gifts. Not all gifts have to be bought at the store. There are many meaning-ful gifts that can be made by

hand, and homemade gifts cut back on potentially harmful pro-duction practices and transporta-tion.

• Rely on natural items when decorating your home. When decking the halls this holi-d a y season, collect pine

cones and holly from outdoors and make gar-lands from raffia or vines. These materials can be put into compost

heaps or ground up into mulch later

on, reducing waste.• Cut back on light-

ing by reducing the number of lights you string up on your home and choosing en-ergy-efficient lights. LED

l i g h t s , which use up to 95 percent less energy than tradi-tional bulbs, is another way to leave a smaller carbon footprint this holiday season.

• Avoid especially flashly wrapping paper. Glossy or me-tallic wrapping paper is hard to recycle. Use paper made of natu-ral fibers or select plain postage paper and dress up presents with reusable ribbons and bows.

Staff Favorites

Peanut Butter BlossomsRecipe from Amber Plumley

Ingredients:48 Hershey’s Kisses Brand

Milk Chocolates1/2 cup shortening3/4 cup REESE’S Creamy

Peanut Butter1/3 cup granulated sugar1/3 cup packed light brown

sugar1 egg2 tablespoons milk1 teaspoon vanilla extract1-1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon saltAdditional granulated

sugar(optional)

Directions:1. Heat oven to 375°F. Remove

wrappers from chocolates. 2. Beat shortening and peanut but-

ter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cook-ie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Makes about 48 cookies.

Page 12: Celebrate The Season 2014

12 Wednesday, November 12, 2014

Jennifer Hudman M.D., P.A.Specializing in the care of Newborn to 21 years.

Board Certified Pediatrician

Azle Pediatrics

604 S.E. Parkway Azle, TXwww.azlepediatrics.com

817-270-2320

Check UsOut On

Facebook

Sponsored By:

Page 13: Celebrate The Season 2014

13Wednesday, November 12, 2014

COLORS OF CHRISTMAS • Holiday Coloring Contest

CONTEST RULES1. Contest open to children ages 2-11.

2. 1st - 3rd prize winners will be awarded in two age groups, 2-5 yrs. and 6-11 yrs.

3. Only newspaper coloring sheet will be eligible for judging. No color copies.

4. All entries must be postmarked or delivered by noon to Azle Pediatrics, 604 S.E. Parkway, Azle, Texas 76020 on Monday, Dec. 1, 2014.

5. All entries become property of Azle Pediatrics.

6. Entries will be judged on neatness, use of color, creativity and overall appearance. Entries must be received by Monday, Dec. 1, 2014.

~ do a great job and you could win!Picture it merry and then fill it inNAME:

AGE:

ADDRESS:

CITY:

STATE:

SCHOOL:

ZIP:

GRADE:

Page 14: Celebrate The Season 2014

14 Wednesday, November 12, 2014

Chiropractic Care Can Treat:

CHIROPRACTIC& WELLNESS CENTER, L.L.C.

Dr. Jessica Brace, D.C., C.C.S.P.

237 W. Main St. • Azle • 817-444-2170

Hours: Mon. 9am-12pm & 2pm-6pm • Tues. 9am-NoonWed. 9am-12pm & 2pm-7pm • Thurs. 9am-12pm & 2pm-6pm • Fri. 8am-1pm

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Walk-ins Welcome!Donation to Inasmuch Food Pantry at Eagle Mountain uMC

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ChiroFlow water Pillowwith Donation of

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ACE OF AZLE505 N. Stewart817-270-5600

CUSTOM CUT CHRISTMAS LIGHTS BY THE FOOTBuy the length of wire you need.

Choose the type of lights you like.CHRISTMAS INFLATABLE YARD ART

Staff Favorites

Christmas Morning Egg CasseroleRecipe from Johnna BridgesIngredients cooking spray (such as Pam®) 2 cups diced cooked ham 2 tablespoons butter, or as needed 7 slices bread, crusts removed 1/2 pound American cheese, cubed 3 cups milk 6 eggs, beaten 3/4 teaspoon dry mustard 3/4 teaspoon salt

1. Spray a 9x13-inch casserole dish with cooking spray.

2. Spread ham into the bottom of prepared casserole dish. Butter one

side of each bread slice; cut slices into cubes. Arrange buttered bread cubes atop ham; layer American cheese over bread cubes.

3. Whisk milk, eggs, mustard powder, and salt together in a bowl; pour over American cheese layer. Cover dish with aluminum foil and refrigerate 8 hours or overnight.

4. Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from casserole.

5. Bake in the preheated oven un-til cheese is melted and eggs are set in the middle, about 1 hour.

Original recipe makes 8 servingsPrep: 20 mins Cook: 1 hr Ready in 9 hours, 20 minutes.

Staff Favorites

Reindeer NosesRecipe from Terry Thomas

Ingredients 1 (10 ounce) bag waffle shaped pretzels 1 (10 ounce) bag Hershey chocolate kisses 1 (10 ounce) bag red and green M&M’s 1. Preheat oven to 170 degrees.

2. Place pretzels on parchment

covered cookie sheet.3. Unwrap 1 Hershey’s Kiss for

each pretzel and place on top.4. Bake 4-6 minutes until Kisses

are soft.5. Remove from oven and press

one colored M&M into each Kiss.6. Allow to cool completely.Total Time: 4 minsPrep Time: o minsCook Time: 4 mins

Makes 36 pieces.

Page 15: Celebrate The Season 2014

15Wednesday, November 12, 2014

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Staff Favorites

Ann’s (Mom) German Chocolate IcingRecipe from Natalie Gentry

My family’s holiday dinner – be it Thanksgiving or Christmas – just isn’t complete without the German Chocolate Cake.

Besides the fruit salad, this is probably our favorite desert.

In fact, this chocolaty delight is one of the reason the desserts stay hidden until everyone has had din-ner. Otherwise the people in the last group to eat wouldn’t get any!

lngredients:• 1 cup evaporated milk• 1 cup sugar• 3 egg yolks• ½ stick butter (4 tablespoons)• 1⅓cup coconut

• 1 cup chopped pecans• 1 tsp. vanillaCook German Chocolate Cake

mix as directed. Allow to cool com-pletely.

Mix evaporated milk, sugar, egg yolks, and butter together and cook over medium heat for 12 minutes. Stir constantly.

Remove mixture from heat and add coconut, pecans, and vanilla.

Allow mixture to cool. Spread ic-ing onto cake evenly.

Refrigerate cake for several hours before serving if desired.

Serves 16.

Note: My Mom always doubles this recipe because our family loves it so much. She also prefers to cook the cake in a sheet cake pan instead of creating layers because the icing is über sweet.

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For Cake:1 cup chopped pecans1 cup butter, softened1 (8 oz.) pkg. cream cheese, softened1 (16 oz.) pkg. dark brown sugar4 large eggs2 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 (8 oz,) container sour cream2 teaspoons vanilla extractFor Praline Icing:1 cup firmly packed light brown

sugar1/2 cup butter1/4 cup milk1 cup powdered sugar, sifted1 teaspoon vanilla extractFor Sugar Pecans1 egg white4 cups pecan halves (about 1 lb.) 1/3 cup granulated sugar 1/3 cup firmly packed light brown

sugarArrange 1 cup pecans in a single

layer on a baking sheet. Bake at 350°F for 5 to 7 min. or until toasted. Cool on a wire rack 15 min. or until com-pletely cool. Reduce oven tempera-ture to 325°F. Beat butter and cream cheese at medium speed with an elec-tric mixer until creamy. Gradually add brown sugar, beating until well blend-ed. Add eggs, 1 at a time, beating just until blended after each addition. Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture al-ternately with sour cream, beginning

and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pe-cans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan. Bake at 325°F for 1 hour and 15 min. or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 min.; remove from pan to wire rack, and let cool 30 min. or until completely cool. Prepare Praline Icing, and spoon immediately over cake. Icing: Bring first 3 ingredi-ents to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 min. or until mixture begins to cool and thickens slightly. Use immediately. Sprinkle top of cake with Sugared Pe-cans. Sugar Pecans: Whisk egg white until foamy; add pecans, and stir until evenly coated. Stir together sugars; sprinkle over pecans. Stir gently un-til pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake at 350°F for 18 to 20 min. or until pecans are toasted and dry, stirring once after 10 min. Remove from oven, and let cool 30 min. or until completely cool. Note: Store pecans in a zip-top plas-tic freezer bag at room temperature up to 3 days or freeze up to 3 weeks. Makes 5 cups. Use some to decorate the praline bundt cake and enjoy the leftovers.

Praline Bundt Cake

Page 16: Celebrate The Season 2014

16 Wednesday, November 12, 2014

Doctors on the medical staff practice independently and are not employees or agents of the hospital. © 2014

Not all wounds heal the old-fashioned way.That’s why wound care physicians on the medical staff at Texas Health

Harris Methodist Hospital Azle provide advanced therapies and personalized

wound management for acute and chronic non-healing wounds.

And unlike other clinics, here you’re not just cared for by a therapist,

a specially trained wound care physician will treat you personally.

Get on the mend today and put chronic wound pain behind you.

Call for Wound Care Services at 817-444-8777.