holiday gift guide

DECEMBER 8, 2011 • HOLIDAY GIFT GUIDE • PAGE 1

• HOLIDAY GIFT GUIDE • DECEMBER 8, 2011

Avocado-Corn Salsa

1 cup salsa 1 medium avocado, pitted, peeled and coarsely chopped 1 can (11 oz) whole kernel corn with red and green peppers, drained 2 tablespoons chopped fresh cilantro 24 oz tortilla chips

In medium bowl, mix all ingredients except tortilla chips. Serve immediately, orcover and refrigerate until serving. Serve salsa with tortilla chips.High Altitude (3500-6500 ft): No change.Success: Once the avocado is chopped, mix it with the salsa immediately.The salsa will prevent the avocado from turning dark.Storage: Let firm avocados ripen at room temperature for 2 to 4 days. Storesoft, ripe avocados in the refrigerator.

Bean and Bacon Fiesta Dip

8 slices bacon 1 can (16 oz.) refried beans 1 can (4.5 oz.) chopped green chiles, drained 1 cup frozen corn, thawed, drained 1 can (15 oz.) black beans, drained, rinsed 1 jar (16 oz.) Thick 'n Chunky salsa 1 1/2 cups shredded Mexican cheese blend (6 oz.) Sour cream, if desired Tortilla chips

Cook bacon until crisp; drain on paper towels. Set 2 slices of bacon aside;crumble remaining 6 slices. Spray 8-inch square (2-quart) microwavable dishwith cooking spray. In medium bowl, mix refried beans, green chiles andcrumbled bacon. Spread mixture evenly in dish. Sprinkle frozen corn andblack beans evenly over refried bean mixture. Pour salsa over top. Sprinklecheese over salsa. Crumble remaining 2 slices of bacon; sprinkle overcheese. Microwave uncovered on High 10 to 15 minutes or until cheese isbubbly and mixture is thoroughly heated. Garnish with spoonfuls of sourcream. Serve warm dip with tortilla chips.High Altitude (3500-6500 ft): No change.Substitution: Eight slices precooked bacon from a 2.1-oz. package, chopped,can be substituted for the cooked bacon.

Baked Alaska Salmon Alfredo

4 (6-8-ounce) salmon fillets or steaks 1/2 lemon 1 (1-2-ounce) package white sauce mix 3 tablespoons freshly grated Parmesan cheese 1/8 teaspoon pepper blend seasoning 8 ounces fettucine, cooked according to package directions1/4 cup pesto sauce 2 cups broccoli florets 1/2 teaspoon sesame oil

Heat oven to 400°F (205°C).Place salmon in non-stick or lightly greased baking pan. Squeeze lemon juiceover salmon. Bake 10 to 12 minutes, or until salmon flakes easily when test-ed with a fork. Meanwhile, make white sauce according to package direc-tions, using skim milk as liquid and reducing the butter by 1 tablespoon.When sauce is thickened, stir in Parmesan cheese and pepper seasoning.Combine hot, cooked pasta with pesto sauce. Toss to coat; serve alongsidesalmon. Microwave or steam broccoli until just tender. Sprinkle with sesameoil; toss to blend. Serve immediately with salmon. Makes 4 servings.

Super Spinach Dip

1 cup light mayonnaise1 cup light sour cream1 package frozen chopped spinach3 green onions, chopped1/8 cup lemon juice1 tablespoon dill weed1 tablespoon accent spice1 loaf Hawaiian bread

Mix ingredients together and chill overnight. Hollow out Hawaiian bread andchop up bread for dipping. Spoon dip into hollowed out bread. Serve with rawvegetables and bread for dipping.


Venison Steaks with Cranberry Sauce1 tablespoon unsalted butter2/3 cup chopped shallots (about 6) or white part of green onions2 garlic cloves, finely minced3 tablespoons balsamic vinegar or red wine vinegar1 (12-ounce) bag cranberries, picked over1/2 cup granulated sugar4 strips (2 x 1/2-inch each) orange rind1/2 vanilla bean, split lengthwise3 whole cloves2 cups chicken broth1 tablespoon vegetable oil4 (6 to 7 ounces each) boneless venison steaks from leg

Heat butter in large skillet over low heat. Add shallot and garlic; cook, stirringfrequently, until softened, about 7 minutes. Add vinegar; cook until evaporat-ed, about 3 minutes. Add cranberries, sugar, orange rind, vanilla bean andcloves. Increase heat to medium; cook until sugar melts and berries begin topop, about 5 minutes. Ad chicken broth; simmer gently for 10 minutes. Strainthrough fine-meshed sieve over bowl., pushing on solids to extract as muchjuice as possible. Discard solids. Heat oil in large skillet over high heat. Addvenison; cook 2 to 3 minutes per side until browned on outside and cooked torare. Remove venison to serving plates; keep warm. Pour off fat from skillet.Add sauce; cook 2 minutes over high heat. Pour sauce over venison. Serve.Makes 4 servings.

Christmas Pie

2 cups crushed Oreo cookies1/4 cup butter, melted1/4 cup green creme de menthe1 7-ounce jar of marshmallow creme2 cups whipping creammaraschino cherries

Mix together cookie crumbs melted butter. Press crumbs to bottom and sidesof a 9 inch pie pan. Chill for several hours. Mix together marshmallow cremeand creme de menthe until well blended. Fold in the whipping cream. Pourinto pie pan over cookie crust. Top with maraschino cherries.

PAGE 4 • HOLIDAY GIFT GUIDE • DECEMBER 8, 2011

Cheesy Noodle Casserole

4 cups uncooked wide egg noodles (8 oz.)3 cups frozen broccoli florets 2 jars (5 oz. each) sharp process cheese spread 3/4 cup milk1/8 tsp pepper 1/2 cup coarsely crushed bite-size square cheese crackers

Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook noo-dles as directed on package, adding broccoli for last 2 minutes of cookingtime. Drain noodles and broccoli in colander.In same saucepan, stir cheese spread, milk and pepper until smooth. Stir innoodles and broccoli. Spoon into casserole. Sprinkle with crushed crackers.Bake uncovered 25 to 30 minutes or until bubbly and top is golden brown.High Altitude (3500-6500 ft): No change.Substitution: Instead of the broccoli florets, try a combo of broccoli, cauli-flower and carrots.

Creamy Corn and Garlic Risotto

3 3/4 cups vegetable broth4 cloves garlic, finely chopped1 cup uncooked Arborio rice1 bag (12 oz) frozen corn1/2 cup grated Parmesan cheese1/3 cup shredded mozzarella cheese1/4 cup chopped fresh parsley

Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1minute, stirring occasionally. Stir in rice and corn. Cook 1 minute, stirringoccasionally. Stir in remaining broth. Heat to boiling; reduce heat to medium.Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until riceis tender and creamy; remove from heat. Stir in cheeses and parsley.


Baked Seafood Au Gratin

1 medium onion, chopped1 green bell pepper, chopped1 cup butter or margarine - divided use1 cup all-purpose flour - divided use1 pound crabmeat, picked over for shell and cartilage 4 cups water1 pound medium shrimp, peeled and deveined1/2 pound bay scallops1/2 pound flounder fillets3 cups milk1 cup shredded sharp cheddar cheese1 tablespoon white vinegar1 teaspoon Worcestershire sauce1/2 teaspoon saltFreshly ground black pepper to tasteHot red pepper sauce to taste1/2 cup freshly grated Parmesan cheese

Lightly grease a 13 x 9 x 2-inch baking dish; set aside. In a large saucepan,saute the onion and the pepper in 1/2 cup of the butter or margarine until ten-der. Stir in 1/2 cup of the flour and cook over medium heat for 5 minutes, stir-ring frequently. Add the crabmeat and mix well. Press this mixture into thebottom of the prepared baking dish and set aside. In a large Dutch oven,bring the water to a boil. Add the shrimp, scallops and flounder. Simmer for 3minutes. Drain, reserving 1 cup of the cooking liquid. Set the seafood aside.Preheat oven to 350°F (175°C). In a large saucepan, melt the remaining 1/2cup butter over low heat. Stir in the remaining 1/2 cup flour. Cook and stirconstantly for 1 minute. Gradually add the milk plus the 1 cup reserved cook-ing liquid. Raise heat to medium and cook, stirring constantly, until the mix-ture is thickened and bubbly. Stir in the shredded cheddar cheese, vinegar,Worcestershire sauce, salt, pepper, and hot sauce. Add the cooked seafoodand stir gently. Spoon the seafood mixture over the crabmeat crust and sprin-kle with the Parmesan cheese. Bake in the preheated oven for 30 minutes oruntil lightly browned. Serve immediately. Makes 8 servings.


No Bake White Chocolate

Craisin Popcorn Treats

1 large bag microwave popcorn (unbuttered)1 1/2 cups white chocolate chips1/2 cup pistachio nuts, shelled1/2 cup craisins (dried cranberries, sweetened)

Pop popcorn in microwave following instructions on bag.

Melt white chocolate by cooking on high in microwave for20 seconds, stir,then about 20 more seconds.

Empty popcorn into a large bowl. Add pistachio nuts andcraisins and stir.Pour melted white chocolate into thepopcorn mixture and stir to coat.

Take out a muffin pan and line with pretty muffin cups (you can buyChristmas ones for Christmas).

Spoon mixture into muffin cups. Place in the fridge and leave for 1 hour.

CHOCOLATE TRUFFLES

1 can sweetened condensed milk3/4 cup butter (4 1/2 tablespoons)3/4 cup cocoa powder (unsweetened)1 tablespoon vanilla extract

On stove, melt butter on low heat. Add cocoa and stir. Let cool then addmilkand vanilla. Chill for 3 to 4 hours. Roll the chocolate goop intolittle balls. Nextroll balls into powdered sugar before puttingthem on a plate. Keep chilleduntil serving.


A Letter from Santa ClausWritten by Mark Twain to his daughter, Susy

Palace of Saint Nicholas in the MoonChristmas Morning

My Dear Susy Clemens,

I have received and read all the letters which you and your littlesister have written me . . . . I can read your and your baby sis-ter's jagged and fantastic marks without any trouble at all. But Ihad trouble with those letters which you dictated through yourmother and the nurses, for I am a foreigner and cannot readEnglish writing well. You will find that I made no mistakes aboutthe things which you and the baby ordered in your own letters--Iwent down your chimney at midnight when you were asleep anddelivered them all myself--and kissed both of you, too . . . . But .. . there were . . . one or two small orders which I could not fillbecause we ran out of stock . . . .

There was a word or two in your mama's letter which . . .I took tobe "a trunk full of doll's clothes." Is that it? I will call at yourkitchen door about nine o'clock this morning to inquire. But Imust not see anybody and I must not speak to anybody but you.When the kitchen doorbell rings, George must be blindfoldedand sent to the door. You must tell George he must walk on tip-toe and not speak--otherwise he will die someday. Then youmust go up to the nursery and stand on a chair or the nurse'sbed and put your ear to the speaking tube that leads down to thekitchen and when I whistle through it you must speak in the tubeand say, "Welcome, Santa Claus!" Then I will ask whether it wasa trunk you ordered or not. If you say it was, I shall ask you whatcolor you want the trunk to be . . . and then you must tell meevery single thing in detail which you want the trunk to contain.Then when I say "Good-by and a merry Christmas to my littleSusy Clemens," you must say "Good-by, good old Santa Claus, Ithank you very much." Then you must go down into the libraryand make George close all the doors that open into the mainhall, and everybody must keep still for a little while. I will go tothe moon and get those things and in a few minutes I will comedown the chimney that belongs to the fireplace that is in the hall--if it is a trunk you want--because I couldn't get such a thing as atrunk down the nursery chimney, you know . . . .If I should leaveany snow in the hall, you must tell George to sweep it into thefireplace, for I haven't time to do such things. George must notuse a broom, but a rag--else he will die someday . . . . If my bootshould leave a stain on the marble, George must not holystone itaway. Leave it there always in memory of my visit; and whenev-er you look at it or show it to anybody you must let it remind youto be a good little girl. Whenever you are naughty and someonepoints to that mark which your good old Santa Claus's bootmade on the marble, what will you say, little sweetheart?

Good-by for a few minutes, till I come down to the world and ringthe kitchen doorbell.

Your loving Santa ClausWhom people sometimes call"The Man in the Moon"



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Spending time in the kitchen with your kids is a great way to make lastingmemories. Give them lots of opportunities to lend a hand by adding or mixingingredients. Focus on making them feel proud for helping. Realize that cook-ing with your kids will be messier and take longer than cooking on your own,but it will be rewarding in other ways. Helping out in the kitchen may sparkan interest in food and cooking in your child, leading to positive life skillsdown the road. And cooking helps boost kids’ confidence as they spendquality time with you while contributing something the whole family canenjoy.

Before you get started, look over these tips to ensure a fun and safe cookingexperience.

• Tie back long hair, roll up loose sleeves and cover clothes with an apron.• Wash hands with soap and water, and dry them before handling food.• Keep clean, dry oven mitts or hot pads handy near the stove, oven or

microwave for safe handling of hot pans, pots and bowls.• When cooking on the stove, point handles toward the back of the stove to

prevent spills.

An adult should always help with• Using the stove, oven or microwave• Reading entire recipe• Handling hot pans, pots and bowls• Using electrical appliances such as can openers• Cutting or slicing food with knives• Hot water

• Clean up spills on the floor immediately, to prevent slipping.• Always turn off the stove burners and the oven as soon as you finish cook-

ing.• Keep a first-aid kit handy in the kitchen.• Keep emergency phone numbers near the phone.

WWhhaatt ccaann yyoouurr cchhiilldd ddoo ttoo hheellpp pprreeppaarree aa rreecciippee??

2–3-year-olds can: Wash and scrub fruits and vegetables

Name and count foods

Break bread into pieces

3–4-year-olds can: Shape foods

Mix dry ingredients together

Pour pre-measured liquids into batter

4–5-year-olds can: Break eggs into a bowl

Help measure ingredients

Open packages

Pour cereal

Set the table

Wipe up after cooking

Mash soft fruits and vegetables

Press cookie cutters into dough or soft food

Sort and classify foods

6 years old and up can:Beat recipe ingredients with a whisk

Help locate ingredients in a spice rack or pantry

Help in the family meal planning


Christmas Cake

1 box yellow cake mixred gelatin, your favorite flavorgreen gelatin, your favorite flavorwhipped creammaraschino cherries

Mix and bake cake according to cake mix directions. Let cake cool. With theend of a wooden spoon, make shallow holes in the cake (do not poke all theway to the bottom of the pan). In two separate bowls, mix red gelatin andgreen gelatin according to box directions. Then use a ladle or large spoon topour red and green gelatin over cake and into holes. The red and green gela-tin should make a swirl. Refrigerate for several hours then top with whippedcream and cherries.

Portabellas with Corn Salsa

3 tablespoons white balsamic vinegar2 tablespoons olive or vegetable oil1/2 teaspoon sugar1/4 teaspoon salt2 packages (6 oz each) fresh portabella mushrooms, stems removed1 cup frozen corn, cooked and drained1 cup chopped plum (Roma) tomatoes1/2 cup sliced ripe olives1/4 cup chopped fresh parsley

Mix vinegar, oil, sugar and salt. Reserve 1/4 cup for corn salsa.Spray broiler pan with cooking spray. Place mushrooms, stem sides up, inpan. Brush lightly with vinegar mixture. Broil about 6 inches from heat 2 min-utes. Turn mushrooms; brush with remaining vinegar mixture. Broil 2 to 3minutes longer or until tender. Remove from pan; cool 5 minutes.Mix corn, tomatoes, olives, parsley and reserved vinegar mixture. Cut mush-rooms into 1/2-inch slices. Serve with corn salsa.

Buffalo Prime Rib with Orange Balsamic GlazeIngredients:1 (7- to 8-lb) bone-in buffalo prime rib roast or bone-in beef prime rib roast(sometimes called standing rib roast; 3 or 4 ribs), brought to room temperature(allow 1 hour)4 1/2 to 5 cups waterOrange balsamic glaze

For jus2/3 cup dry red wine1/4 cup Madeira (preferably Sercial)1 1/2 cups beef broth

Special equipment: a V-rack for roasting; a meat or instant-read thermometer

Preheat oven to 450°F.If using beef, trim all but a thin layer of fat from roast. Generously season

buffalo or beef with salt and pepper. Roast buffalo, fat side up, on V-rack in a 17-by 12- by 2-inch flameproof roasting pan in middle of oven 15 minutes (use a 13-by 9- by 2-inch flameproof roasting pan for beef, which is taller and narrower thanbuffalo).

Reduce oven temperature to 350°F and add 1/2 cup water to roasting pan,then continue to roast meat 30 minutes more. Brush meat with some of glaze andadd 1/2 cup water to pan, then continue to roast, brushing with glaze and adding1/2 cup water to pan every 15 minutes, until thermometer inserted into center ofroast (do not touch bone) registers 125°F, 2 to 2 1/4 hours more (115°F for beef,1 3/4 to 2 hours more). Transfer meat to a large platter and let stand, uncovered,25 minutes. (Meat will continue to cook as it stands, reaching about 135°F formedium-rare buffalo or 130°F for medium-rare beef.)Make jus while meat stands:

If using buffalo, straddle roasting pan across 2 burners, then add red wineand Madeira and deglaze pan by boiling over moderately high heat, stirring andscraping up brown bits, 2 minutes. Add broth and boil until reduced to about 1 1/2cups, about 3 minutes. (If using beef, pour pan juices into a 1-quart fat-separatorpitcher or glass measure and skim off fat, then pour juices back into pan.Straddle roasting pan across 2 burners and deglaze pan by boiling juices overmoderately high heat, stirring and scraping up brown bits, until reduced to about2/3 cup, about 8 minutes. Add red wine and Madeira and boil until reduced toabout 2/3 cup, 3 to 4 minutes. Add broth and boil until reduced to about 2 cups,about 6 minutes.)

Stir in any buffalo or beef juices accumulated on platter and season jus withsalt, if necessary. Pour jus through a fine-mesh sieve into a gravy boat and keepwarm, covered.

Carve roast and serve with jus.



Cranberry Pistachio BiscottiRecipe Courtesy Heather Reifel

Ingredients

1/4 cup light olive oil3/4 cup white sugar2 teaspoons vanilla extract1/2 teaspoon almond extract2 eggs1 3/4 cups all-purpose flour1/4 teaspoon salt1 teaspoon baking powder1/2 cup dried cranberries1 1/2 cups pistachio nuts

Preheat the oven to 300 degrees F (150 degrees C). In a largebowl, mix together oil and sugar until well blended. Mix in thevanilla and almond extracts, then beat in the eggs. Combineflour, salt, and baking powder; gradually stir into egg mixture.Mix in cranberries and nuts by hand. Divide dough in half. Formtwo logs (12x2 inches) on a cookie sheet that has been linedwith parchment paper. Dough may be sticky; wet hands withcool water to handle dough more easily. Bake for 35 minutes inthe preheated oven, or until logs are light brown. Remove fromoven, and set aside to cool for 10 minutes. Reduce oven heat to275 degrees F (135 degrees C). Cut logs on diagonal into 3/4inch thick slices. Lay on sides on parchment covered cookiesheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Holiday Pear CakeRecipe courtesy Brooke Wolcott

Ingredients

2 cups sugar1/2 cup oil2 eggs3 cups peeled an diced pears1 cup dried cranberries2 cups flour2 teaspoons baking soda1 teaspoon nutmeg2 teaspoons cinnamon1 teaspoon salt1 1/2 cups chopped almonds or walnuts

Combine sugar, oil and eggs in a large bowl, stirring until well mixed. Stir indiced pears, cranberries and nuts. Sift together flour, baking soda, nutmeg,cinnamon and salt, then add to pear mixture. Stir all ingredients together toform a batter (do not over mix). Pour into 9x13 greased pan. Cover with foiland bake one hour in a 350˚ oven.

“Christmas! The very word brings joy to our hearts. No matter how we maydread the rush, the long Christmas lists for gifts and cards to be bought andgiven--when Christmas Day comes there is still the same warm feeling wehad as children, the same warmth that enfolds our hearts and our homes." ~ Joan Winmill Brown, American author and editor.

“They err who thinks Santa Claus comes down through the chimney; he real-ly enters through the heart." ~ Mrs. Paul M. Ell.


Double Pecan Chocolate Pie

Ingredients

1 1/4 cups all-purpose flour2 Tbsp granulated sugar3 cups pecans1/2 tsp kosher salt6 Tbsp cold unsalted butter, cut into small pieces, plus 4 Tbsp, melted4 large eggs1 cup light corn syrup1/2 cup firmly packed light brown sugar3/4 tsp ground cinnamon3/4 cup bittersweet chocolate chips

In a food processor, pulse the flour, granulated sugar, 1/2 cup pecansand 1/4 tsp salt until the pecans are finely chopped. Add 6 Tbsp cold butterand pulse until the mixture resembles coarse crumbs. Add 2 Tbsp cold water,pulsing until the dough is crumbly but holds together when squeezed (if nec-essary, add more water, 1 tsp at a time; do not overmix).

Transfer the dough to a piece of plastic wrap and shape into a 1-in.-thickdisk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.

Heat oven to 350°F. On a lightly floured piece of parchment, roll thedisk of dough into a 12-in. circle. Slide onto a baking sheet and refrigerateuntil slightly firm, about 10 minutes. Fit it into the bottom and up the sides ofa 9-in. pie plate. If necessary, trim the dough so the overhang is even all theway around (about 1/2 in. from the edge of the rim). Fold the overhang underitself to create a thicker rim of dough and crimp as desired. Refrigerate untilready to fill.

In a large bowl, whisk together the eggs, corn syrup, brown sugar, cinna-mon, 4 Tbsp melted butter and the remaining 1/4 tsp salt. Stir in the choco-late chips and the remaining 2? cups pecans. Spoon the mixture into the pre-pared pie crust. Bake for 30 minutes. Cover the pie with foil and bake untilfilling is puffed and the center is just set, 15 to 20 minutes more. Transfer thepie to a wire rack and let it cool to room temperature.

Prep Tip: Refrigerate the pie for up to 2 days. Bring it to room tempera-ture before serving.

My idea of Christmas, whether old-fashioned or modern, is very simple: lov-ing others. Come to think of it, why do we have to wait for Christmas to dothat?" ~ Bob Hope, American film actor and comedian.

Awesome Sausage, Apple and Cranberry Stuffing

Ingredients

1 1/2 cups cubed whole wheat bread3 3/4 cups cubed white bread1 pound ground turkey sausage1 cup chopped onion3/4 cup chopped celery2 1/2 teaspoons dried sage1 1/2 teaspoons dried rosemary1/2 teaspoon dried thyme1 Golden Delicious apple, cored and chopped3/4 cup dried cranberries1/3 cup minced fresh parsley1 cooked turkey liver, finely chopped3/4 cup turkey stock4 tablespoons unsalted butter, melted

Preheat oven to 350 degree F (175 degree C). Spread the white and wholewheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7minutes in the preheated oven, or until evenly toasted. Transfer toastedbread cubes to a large bowl. In a large skillet, cook the sausage and onionsover medium heat, stirring and breaking up the lumps until evenly browned.Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes toblend flavors. Pour sausage mixture over bread in bowl. Mix in choppedapples, dried cranberries, parsley, and liver. Drizzle with turkey stock andmelted butter, and mix lightly. Spoon into turkey to loosely fill.



Christmas Tips

• Christmas card recycling - Save Christmas cards and reusethem next year!

• Christmas wrapping paper storage - Roll tightly, and stash bitsand pieces of wrapping paper into the insides of cardboardtubes - if large enough, use for wrapping small packages nextyear, OR cut and fold and use for package tags.

• Prolong the Life of Your Tree - Saw off the bottom of the trunk1-2 inches and use a drill to bore a narrow hole up through themiddle of the trunk. Fill the hole with cotton, tightly packed. Putthe base in warm water as soon as possible. Warm water willmelt the sap and allow the tree to drink more easily. It's beenrecommended to add one of these to the water as a preserva-tive: a few tablespoons of glycerin, or a few tablespoons ofsugar, a few crushed aspirins, or use one of the pre made "treepreserve" mixtures.

• Christmas light storage - Wrap your lights around a paper toweltube to store them for next year. They won't tangle up as easily!

• Christmas ornament/decoration storage - Line egg carton cupswith cotton, foam, or tissue paper and store small Christmastree bulbs and ornaments in each cup

• Christmas Flower Arrangements - Christmas flowers stay fresh-er longer if you keep them in cool water and recut the stemsafter a couple of days.

holiday gift guide

Documents

slices precooked bacon

slices of bacon asidecrumble

bacon fiesta dip8 slices

avocadocorn salsa1 cup

cup frozen corn

green chiles andcrumbled

refried beans

place salmon