celebrations 2015

November 2015

Holiday DecadenceTasty treats forfamily gatherings

Travel Tips

Safety ˜ips forholiday

travelers

Holiday Hos˜ing

How to ready yourhome for guests

2015

Springtown EpigraphAzle News

20152015

2 Wednesday, November 11, 2015Celebrations 2015

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Staff Favorite Holiday Recipes

What holiday get-together would be complete without the timeless tradition of gathering around the table? Whether the recipes represent traditional family fare or are new additions to the table, cooking and eating together is one way to celebrate with family and friends this year.

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Traditional Corn Bread Dressing Kim Ware

Cravotta Pepperoni Spaghetti Clay Cravotta

Holiday Pecan Cheese Ball Mark Campbell

Classic Green Bean Casserole Sam Brownback

Sopapilla Cheesecake Tonya McDowell

Pecan Pie Muffins Misty Shaw

Snow Drop Cookies Johnna Bridges

Sour Cream & Cheddar Baked Mashed Potatoes Terry Thomas

Ten Minute Fudge Wreath Cindy Cornelison

Sweet Potato Soufflé Carla Noah Stutsman

Cranberry Stuffed Turkey Natalie Gentry

3Wednesday, November 11, 2015 Celebrations 2015

Make holiday decorating easier this year

It is not the holiday sea-son until homes, stores and town centers are decorated in lights and tinsel. When entire neigh-borhoods are enhanced by bows and animated fi gurines, the celebratory tone is set and decora-tions can trigger happy feelings associated with holiday gatherings.

Some people fi nd holi-day decorating enjoy-able and eagerly antici-pate taking out storage containers and sorting through all of their mem-ory-laden trinkets, while others are less enthusi-astic about readying their homes for the season. No matter which group you fall into, the fol-l o w i n g are some simple tips to make holiday decorating easier.

• Plan to decorate on a day when you do not have any other responsibili-ties. Choose to decorate

on a day when you can devote your full attention to decorating, avoiding a day when you might be distracted by other things. If you prefer to decorate alone, ask a friend to watch the kids or have a spouse take them out of the house for a few hours. If decorating is a family event, fi nd a day when ev-eryone’s sched-ules are clear.

• Take out the decorations the day prior. Haul-ing boxes and containers from the attic or base-ment can take a while. Take some time to move all of the decorating items to a main fl oor of the house the day or night before your decorating marathon. This way you won’t get discouraged or tired by the task even be-

fore the real deco-rating has begun.

• Put the tree up fi rst. The Christmas tree is the a focal point of holiday decorations, so set up the tree and decorate it before you get started on

decorating the rest of the house. If you do not get to all of your other decorating, at least the tree will be

ready and your home will still have some holiday appeal. Once the lights are on, decorating the tree is a great activity for keeping the kids busy while you handle oth-er jobs.

• Divide and conquer. Nothing makes holiday decorating go faster than delegating decorating tasks. Assign specifi c tasks to your helpers. Put one person in charge of decorating the living room

while another handles the outside lights, wreaths and infl atable items.

• Turn on the tunes. Working to music fre-quently takes your mind off of the work and will help pass the time more quickly. Have your favor-ite holiday playlist at the

ready and turn up the vol-ume. Sing along to the carols or contemporary songs while you are el-bow-deep in decorations.

• Take some breaks. Working hungry or tired may lead to sloppy work or frustration. There’s lit-tle chance of untangling a knot in the lights with your patience in tact if you haven’t eaten for hours. Plan some time for lunch while you sit and rest. Survey the work you’ve done and make a list of the next steps.

After the hard work of decorating, you’ll likely have a sense of accom-plishment. Now it’s time to enjoy the holiday scene and prepare for the excite-ment of the weeks ahead.

Follow a few strategies to make easy work of holiday decorating.

Traditional Corn Bread DressingRecipe from Kim Ware

Ingredients1 (16 ounce) package dry corn bread mix2 tablespoons butter1/2 cup chopped celery1 small onion2 eggs, beaten2 cups chicken stock2 tablespoons dried sagesalt and pepper to taste

Directions1. Preheat oven to 350 degrees. Grease one 9x13 inch baking dish.2. Prepare the dry corn bread mix according to package directions. Cool and crumble.3. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.4. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.5. Place into prepared dish and bake at 350 degrees for 30 minutes.

Prep time: 45 minutesCook time: 30 minutesTotal time: 1 hour 15 minutes


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Put safe travel at the top of holiday lists

The nation’s highways and skyways experience an influx of travelers dur-ing the holiday season. People are on the move over the last five weeks of the calendar year, traveling near and far to spend the holidays with friends and family mem-bers they hold dear. In fact, the United States Department of Transpor-tation says the Thanks-giving and Christmas/New Year’s holiday peri-ods are among the busi-est long-distance travel periods of the year.

Roughly 90 percent of holiday travel takes place by personal vehicle, fol-lowed by air, bus and train, says the USDOT. With so many people on the move, the risk for ac-cidents and other inci-dents increases. To keep the holidays enjoyable and safe, travelers should remember to exercise caution.

• Schedule a tune-up.

Make sure your car is in good working order. Check the air pressure in tires and get an oil change if it is time. Other cars on the road may kick up salt and other debris from the roadways, so be certain to top off windshield washer fluid to maintain adequate visibility.

• Leave plenty of time. Expect traffic and leave extra time to get to your destination. Hurrying may cause you to in-crease your speed or make risky maneuvers behind the wheel that can increase your risk of ac-cident and injury. Leave extra time as well for traveling through weath-er conditions like snow and sleet.

• Know various routes to the destination. Volume or accidents can result in road detours. Keep a pa-per map in the car or rely on navigation systems.

• Leave room for emer-gency supplies. Stock

your vehicle with a change of clothes, blan-kets, snacks and drinks, jumper cables, a flash-light, and additional safety supplies. Drivers should be prepared in the event of a breakdown.

• Keep children enter-tained. A long trip can seem longer with unhap-py children in tow. Plan ahead with some activi-ties to keep kids occu-pied while on the road. Games, books, videos, and music can fill the time. Make frequent stops so kids can get out of the car and stretch. And don’t

forget to pack some food and drinks to cut down on time-consuming rest stop visits.

• Take turns driving. Spending long hours be-hind the wheel can cause fatigue. Share driving responsibilities with an-other adult passenger to help avoid drowsy driving conditions. If no one else is available to share the load, pull over and rest from time to time.

• Secure packages and luggage. Tie down items on roof racks and in rear cargo areas of SUVs and vans so they’re not mov-ing around freely. In the event of an accident, items that are not se-cured can be dangerous. Pack gifts and other items so that the driver’s line of sight is not impeded.

If holiday travel is in your future, remember to make safety a priority.


Pastor: Dr. Hal Kinkeade

email: [email protected] 817-220-5229

First Baptist Church500 N. MaiN Street • SpriNgtowN

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Ready your home for holiday guestsThe song may say,

“there’s no place like home for the holidays,” yet many people find their holidays are just as well spent in someone else’s abode. The popu-lar motor club federa-tion AAA says that more than 90 million Ameri-cans journey 50 miles or more from home dur-ing the year-end holiday season, and each year the number of travelers increases.

When opening their

homes to loved ones and friends, hosts want to make their guests feel welcome. Fortunately, there are many ways to do just that.

Establish a cozy nookDetermine where your

guests will be sleep-ing. Do not worry if you do not have a separate guest room. There are other things you can do, such as giving up your own bedroom for the du-

ration of their stay. Oth-erwise, turn another spot into a guest area. A den or living room with a pull-out sofa also might work. Children’s rooms also are another idea. Let young children camp out in the living room or the basement while you turn their rooms into spots for your guests. The kids will appreciate the novelty of setting up sleeping bags, and guests will get some measure of privacy.

Have separate guest amenities

Invest in some lush towels and wash cloths reserved for guests. Also, have comfortable sheets on hand. Be sure all linens are freshly washed, and have a drawer or two available in case guests want to un-pack their suitcases. Keep some toilet-ries stocked as well. A few extra tooth-brushes, mouthwash,

soap, and other personal items may be needed to accommodate forgetful guests.

Provide creature com-forts

Guests won’t be used to the rooms in your house, so be sure that you offer a light for a nightstand and an alarm clock. Nightlights placed in the bathroom or hall-way can illuminate un-

PLEASE SEE Get, PAGE 8.


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familiar surroundings. Keep a fan on hand so that guests can adjust the temperature in their rooms and also if they need a little white noise while they sleep. A tray with books, magazines and the Wi-Fi code also may be appreciated.

Separate bathroom fa-cilities

If possible, devote one bathroom in the house for guests’ use. This way they will have all the pri-vacy they need. Ask if there are any special products they like to use in the bathroom, helping to cut down on the items guests need to bring with them.

Stock favorite foodsMake a list of the

foods that your guests enjoy and plan a shop-ping trip to stock up on these items. Encourage guests to have free reign of the kitchen, helping themselves to snacks or whatever is desired. Remember to ask about any dietary restrictions, including allergies.

Deep clean your homeClear away unneces-

sary clutter and give fl oors a fresh wash or vacuuming, especially if you have pets. Pay spe-cial attention to showers and the bathroom itself. You don’t want guests tripping over your be-longings.

A few special and sim-ple touches can quickly prepare a home for holi-day hosting and enter-taining.

� Get, FROM PAGE 8.

Get ready for guests

Cravotta Pepperoni Spaghetti

Recipe from Clay Cravotta

Ingredients2 jars of Delallo red sauce 1 cup Pepperoni2 teaspoon of garlic powder 2 teaspoon of himalayan pink salt1 teaspoon of pepper1 teaspoon of chia seeds. 1 tablespoon coconut oil1 package of Delallo spaghetti

Directions1. Combine sauce, pepperoni, garlic powder, salt, pepper, and chia seeds. Cook on med/ low heat until pepperoni is cooked through.2. Bring 10 cups of water to a rolling boil and add Delallo spaghetti. Cook until noodles are al dente, 8-10 minutes.3. Strain noodles.4. Put noodles back in pot, add a tablespoon of coconut oil to hot noodles. 5 Add sauce mixture to noodles and enjoy.

Prep time: 5 minutesCook time: 20 minutesTotal time: 25 minutesServes 3-4


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Classic Green Bean Casserole

Recipe from Sam Brownback

Ingredients2 (10.75 ounce) cans Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup1 cup milk2 teaspoons soy sauce1/4 teaspoon ground black pepper8 cups cooked cut green beans2 2/3 cups French’s® French Fried Onions

Directions1. Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups

onions in 3-qt. casserole.2. Bake at 350 degrees for 25 min. or until hot. Stir.3. Top with remaining onions. Bake for 5 min. more.

Prep time: 10 min.Cook time: 30 min.Total time: 40 min.

Notes: For a colorful festive touch, stir in 1/2 cup chopped red pepper with soup.

Cheese lovers can omit soy sauce and stir in 1/2 cup shred-ded Cheddar Cheese with soup. Sprinkle additional cheese as desired when topping with onions.

Holiday Pecan Cheese BallRecipe from Mark Campbell

Ingredients3 (8 ounce) packages cream cheese, softened1 bunch green onions, fi nely chopped1 (8 ounce) jar dried beef, chopped1 cup chopped pecans

Directions1. In a medium bowl, mix the cream cheese,

green onions and dried beef. Form the mixture into a ball.

2. Sprinkle with pecans.3. Chill in the refrigerator approximately 2 hours before serving.

Prep time: 10 min.Chill time: 2 hoursTotal time: 2 hours 10 min.


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How to pack your holiday decorations

Soon it will be time to bid farewell to another holiday season. Once the gifts have been un-wrapped and the last of the turkey leftovers are gone, the only task that remains is to put away all of those holiday deco-rations that have been decking the halls since Thanksgiving.

Although packing holi-day decorations may not be a favorite task, the following strategies can save both time and effort.

• Get motivated. The fi rst supply you need when putting holiday dec-orations away is a healthy dose of motivation. It’s easy to put off the taking down of lights or rolling up of holiday garlands, but the earlier you start the more quickly you can move on from the holiday season. Plan a day when you can pack away decorations, and do not schedule anything else for that day.

• Purchase storage bins. Stock up on storage bins as they go on sale. Even if you end up with extra bins you ultimately don’t need to store holi-day decorations, you will no doubt fi nd another use for them. Choose bins of

various sizes and don’t be afraid to use take-out containers, which can hold smaller items and be stacked inside of larger bins to keep every-thing neat and organized. Zip-top storage bags are also handy for ornament hooks and other small trinkets.

• Find cushioning ma-terial. Fragile ornaments will need to be packed in some sort of soft wrap-ping to prevent break-age. Tissue paper, news-paper, old dish towels, and even faux polyester “snow” can be used to line bins and boxes. La-bel accordingly so you can isolate the breakable items.

• Start with the tree. If you have a live tree, this should be the fi rst item you remove. The longer the tree dries out, the big-ger the mess it creates. Take down the lights and spool onto an empty pa-per towel tube or package

into individual plastic bags to avoid knots

and kinks. Thread a tree bag over the top of the

empty tree and scoop around the bottom to contain as many

pine needles as possible. Drag the tree

outdoors and dispose or recycle according to neighborhood collection guidelines. Vacuum up any fallen needles. If you have an artifi cial tree, take the same steps, but

the more quickly bags to avoid knots

Until next time:

PLEASE SEE Pack, PAGE 11.


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Sopapilla CheesecakeRecipe from Tonya McDowell

Ingredients2 (8 ounce) packages cream cheese, softened1 cup white sugar1 teaspoon Mexican vanilla extract2 (8 ounce) cans refrigerated crescent rolls3/4 cup white sugar1 teaspoon ground cinnamon1/2 cup butter, room temperature1/4 cup honey

Directions1. Preheat an oven to 350 degrees. 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.4. 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.5. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.6. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.7. Remove from the oven and drizzle with honey.8. Cool completely (about 20 minutes) in the pan before cutting into 12 squares.

Prep time: 15 minutesCook time: 30 minutesCooling time: 20 minutesTotal time: 1 hour 5 minutesServes 12

Note: Cover and refrigerate any leftovers.

store the tree away for next year.

• Divide your home into quadrants. You likely use the same decorations in the same places each year. To make decorat-ing easier next year, dis-mantle holiday displays and pack them up ac-cording to specifi c areas of the home. For example, store all picture window decorations in one bin and label thus-ly. Continue to store decorations according to the room where they are hanged. Items that are used strictly for outdoors can be grouped together and stored in the garage.

• Use a gift wrap or-ganizer. Under-the-bed storage containers are ideal for storing gift wrap

and assorted accesso-ries. You also can use a hanging shoe organizer to store bows, tape and name tags. Wrapping paper rolls also can be stored horizontally over rafters in the attic or ga-rage.

• Be especially care-ful with candles.

Pack candles separately from other items, as candles must

be kept in a relatively cool area

so they do not melt when temperatures rise.

• Keep an empty bin handy. Use this bin to store any gifts or decora-tions you buy throughout the year. This way you won’t forget where you stashed them.

Pack your holiday decorations right � Pack, FROM PAGE 10.

Pecan Pie Muffi ns Recipe from Misty Shaw

IngredientsNonstick cooking spray1 cup chopped pecans1 cup brown sugar, packed1/2 cup all-purpose fl our2 large eggs1 1/3 sticks butter, melted

Directions1. Preheat the oven to 350 degrees. 2. Place paper liners in 9 muffi n cups and spray with nonstick cooking spray.3. In a large bowl, combine the pecans, sugar and fl our. Make a well in the center of the mixture.4. In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.5. Spoon the batter into the cups, fi lling each almost full. 6. Bake until a toothpick comes out clean when inserted in a muffi n, about 20 minutes.

Prep time:10 minutesCook time:20 minutesTotal time:30 minutesServes 9

Notes: This recipe also makes great mini-muffi ns; just shorten the baking time by 5 minutes.


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Snow Drop Cookies

Recipe from Johnna Bridges

Ingredients1-3/4 cup all-purpose fl our1/2 cup granulated sugar1 cup butter, softened1/8 teaspoon salt1 cup chopped pecans1/2 cup powdered sugar1/2 teaspoon cinnamon

Directions1. Preheat oven to 350 degrees.2. Combine fi rst 5 ingredients with a spoon.3. Shape into 1-inch balls and place on a baking sheet lined

with parchment paper.4. Bake 20 minutes.5. Combine powdered sugar and cinnamon.6. Sift powdered sugar mixture over warm cookies or roll

cookies in sugar mixture.

Prep time: 10 minutesCook time 20 minutesTotal time: 30 minutesMakes 5 dozen.

Notes: These cookies taste best after sitting a couple of days. Sto re them in the refrigerator, freezer, or at room temperature.

Minimize live Christmas tree mess

A Christmas tree is of-ten the centerpiece of holiday decorating. Trees come in many shapes and sizes, both real and arti-fi cial. Those looking for a more authentic tree gravi-tate toward real trees, with their rich, earthy smell and beautiful boughs of green.

While the sights and smells of real trees are what draw many people in, live trees do require more maintenance than their ar-tifi cial alternatives. Falling pine needles and sap are

part of the live-tree pack-age, as is regular watering and some initial tree prep-aration. However, those who have their hearts set on a real tree can employ some strategies to mini-mize the mess.

Buy a fresh treeChristmas tree lots may begin to crop up before Thanksgiving, meaning trees will have been cut and shipped weeks be-fore. The tree you put up in your home may be at least two months old by Christmas Day. Also, trees that are open to full sunlight at tree lots can dry out prematurely.

When shopping, look for

trees that seem freshly cut and have good needle re-tention. Grab a branch and see if the needles remain intact. Give the tree trunk a bump on the ground and assess how many needles drop to the ground. Look at the color of the tree and determine if it is wilting. These may be signs that the tree is old and on its last legs.

Choose the right varietySome varieties of tree

have more staying power after being cut than others. So-called “true fi rs,” such as noble, Fraser, Nord-mann, and Turkish, usually last the longest. Douglas fi r, Scotch pine, balsam,

and grand fi r trees also last long after being cut. Spruce trees, which are usually the least expensive variety on lots, may only last two to three weeks.

Wrap and transportAsk the tree seller to

freshly cut the bottom of the tree and wrap the en-tire tree in twine so it will be easier to move. Place the tree on the roof of your car with the trunk facing the front of the car. This way the wind will not fan out the branches and loosen up needles.

Choose the right locationIt may seem like a good

idea to put the tree right

in front of a picture win-dow, but if that window receives ample sunlight, the tree may dry out more quickly, leading to falling needles. The same can be said for putting a tree too close to a heating source, like a fi replace, radiator or heating vent. A

Face a tree’s trunk to-ward the front of the car to prevent nee-dles from becoming loose and falling off inyour home.

PLEASE SEE Keep, PAGE 13.


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Sour Cream and Cheddar Baked Mashed Potatoes

Recipe from Terry Thomas

Ingredients5 pounds Russet Potatoes, peeled, rinsed and quartered4 tablespoon unsalted butter1 (16. ounces) container sour cream1 1/4 cups 2 % milk1 teaspoon salt2 1/2 cup freshly grated Sharp Cheddar Cheese, divided

Directions1. In a large stock pot, cover the potatoes with cold water, bring to a boil and cook until you can easily pierce with a fork (about 35 minutes or so).2. Pre heat your oven to 350 degrees.3. Drain potatoes and return to the pot.4. Use a potato masher and give the potatoes a quick mash.5. Add the butter, half of the sour cream and half of the milk and start whipping them with a hand held mixer.6. Add the remaining sour cream and milk, whip together until well blended.7. Add the salt and 1 cup of the cheese.8. Whip together until blended.9. Spray a 9 x 13 baking dish with cooking spray and spoon the potatoes into the dish evenly.10. Sprinkle the potatoes with the remaining 1 1/2 cups of Sharp Cheddar cheese and cover with foil being careful not to touch the cheese.11. Bake for 20-25 minutes or until the cheese is melted and bubbly.12. Remove from the oven and keep covered until you are ready to serve.

Prep time: 50 minutesCook time: 25 minutesTotal time:1 hour 15 minutesServes 8-10

cool, shaded area is best for keeping trees fresher longer. Fit the tree in the stand while it is still out-doors and wrapped up and then move the entire product inside to the right spot. This helps minimize dirt, bark and needles getting all over the room.

Time your removalRemoving a dried-out

tree can be a cleaning disaster. It’s better for the tree to make its exit before it withers. A tree can drink a gallon of water per day, so make sure the stand reservoir is adequately fi lled. Over time, though, the tree may stop taking in wa-ter. When this happens, it is best to take down the decorations and get ready for removal. Hid-ing a tree disposal bag under the tree skirt can make it easier to get the tree out to the curb. Some people fi nd there’s less mess by clipping off the branches and remov-ing them in one lump, rather than navigating a full tree through small doorways.

Real Christmas trees can enhance holiday season ambiance and set the scene for the fes-tivities to come. With the right care and prep work, homeowners can cut down on the mess asso-ciated with fresh trees.

� Keep, FROM PAGE 12.

Keep Christmas tree mess minimal

Recipe from Cindy Cornelison

Ingredients1 (12-ounce) bag semisweet chocolate morsels9 ounces butterscotch morsels1 (14-ounce) can sweetened condensed milk1 teaspoon vanilla extract1 (8-ounce) can walnut halves1/2 cup (a couple of handfuls) currants8 inch cake pan, lightly greased with softened butterCandied cherries, red and green, for garnish, optional

Directions1. Preheat heavy pot over low heat.2. Add chips and milk. Stir until chips are melted.3. Stir in vanilla and remove fudge from heat. Add nuts and currants.4. Cover empty condensed milk can with plastic food wrap and center in the greased cake pan. Spoon fudge into pan around can, making sure keep can centered.5. Fudge will set up almost immediately. Garnish must be add ed in the fi rst few minutes.6. Decorate with “holly” made from cut candied red and green cherries.7. Chill covered and slice fudge very thin when ready to serve.

Prep time: 5 minutesCook time:5 minutesTotal time: 10 minutesYields 2 pounds

Ten-minute Fudge Wreath


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Christmas tidbits to put you in the holiday spirit

The holiday season has arrived, and millions of people across the globe will be celebrating Christ-mas with their families and friends. The following are some interesting tidbits to share with your loved ones this holiday season.

• Each year, more than three billion Christmas cards are sent in the Unit-ed States alone.

• In 350 AD, Pope Julius I, bishop of Rome, pro-claimed December 25 the offi cial celebration date for the birth of Jesus Christ. Many historians and theo-logians have surmised that Christ really wasn’t born this time of year, thanks to imagery and information from the Bible.

• Christmas carols be-gan as an English custom called “wassailing.” Indi-viduals toasted neighbors to a long and healthy life.

• Despite the common tale that three wise men paid homage to baby Je-sus, the Bible never spe-cifi cally calls out a num-ber. Similarly, there’s no specifi c indication that they visited the infant Je-sus. Their visit may have occurred when Jesus was older.

• Santa Claus’ modern look was inspired by writ-ings from The Knicker-bockers of New York and imagery from Clement Clarke Moore’s “A Visit from St. Nicholas.” Moore denied authoring the fa-mous poem for 15 years after it was published

anonymously, feeling the poem was beneath his tal-ents.

• Santa has his own of-fi cial postal code. It’s H0 H0 H0.

• The song “Jingle Bells” was originally written for Thanksgiving and not Christmas. People loved it so much that the lyrics were changed to fi t Christ-mas.

• Christmas trees typi-cally grow for 15 years be-fore they’re cut and sold. This means the trees sold today were likely planted in 1999.

• Christmas was not de-clared an offi cial holiday in the United States until June 26, 1870.

• Before turkey, the tra-ditional Christmas meal served in England was a pig’s head and mustard.

• Male reindeer tend to shed their antlers in the winter. This means San-ta’s reindeer are likely fe-male.

• Christ may have been born in a cave rather than

a manger. According to the gospel of Luke, the shepherds that helped fi nd shelter for Mary to give birth kept their fl ock in a cave. The Church of the Nativity in Bethlehem is built over a cave called the Grotto of the Nativity, where Jesus is believed to have been born.

• Many people may be less inclined to stand un-der mistletoe waiting for a kiss if they knew what “mistletoe” means in the ancient Germanic lan-guage. It literally means “dung on a twig,” for the bird who eats the berries and then leaves seeds in droppings to propagate new plants.

• Each holiday season, PNC Wealth Management calculates the costs of the gifts in the song, “The 12 Days of Christmas.” The price index for the gifts went from $12,673 in 1984 to more than $24,000 in 2011. The most expensive gift is the swimming swans.

Sweet Potato Souffl éRecipe from Carla Noah Stutsman

Ingredients2 cans (29 ounces each) sweet potatoes1/2 cup butter1/4 cup milk3 eggs2 teaspoons vanilla extract2 cups sugar

Topping1/2 cup butter1/2 cup sugar1/4 cup fl our1 can (8 ounces) crushed pineapple, drained1 egg

Directions1. Preheat oven to 350 degrees.2. Peel, dice, sweet potatoes3. Place potatoes in a saucepan and bring to a boil. Reduce heat to medium and simmer for 10 minutes.4. Mash potatoes with a fork until well blended. Add remain ing ingredients and mix well. Place mixture in a shallow 2-quart greased casserole.5. Melt butter. Cream in sugar and fl our.6. Add pineapple and egg and mix well. Pour over sweet potato mixture and bake at for 20 minutes.

Prep time: 30 minutesCook time: 20 minutesTotal time: 50 minutesServes 10


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Cranberry Stuffed TurkeyRecipe from Natalie Gentry

Ingredients 1 (12 ounce) package herb-seasoned bread stuffi ng mix 2 skinless boneless turkey breasts 1 cup chopped pecans 2 (8 ounce) packages dried, sweetened cranberries 2 tablespoons olive oil 6 lettuce leaves 1/2 cup pecan halves

Directions1. Preheat the oven to 350 degrees.2. Prepare stuffi ng mix according to package directions. Set

aside to cool.3. With a sharp knife, butterfl y breasts open to lay fl at. Place

each breast between two sheets of waxed paper, and fl atten with a mallet.

4. Spread the prepared stuffi ng to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish.

5. Roll turkey and stuffi ng up tightly in a jellyroll style, start-ing with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.

6. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.

7. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F oven for 1 hour, or until the internal temperature is at 170 degrees when taken with a meat thermometer.

8. Do not let these get overly dry.9. Allow rolls to set for 15 minutes before removing string,

and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffi ng will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

Prep time: 45 minutesCook time: 1 hourTotal time: 2 hours369 caloriesServes 10

Note: Aluminum foil can be used to keep food moist and make clean-up easier.


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When it comes to your next surgery, look no further than Texas Health Harris Methodist Hospital Azle. With

a new dedicated surgeon and minimally invasive surgery options, our team is here to help you get back to

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