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4MAGAZINE IS PUBLISHED MONTHLY BY The Weekender MagazineBarnett Pro71 Plymouth Street.Plymouth, Ohio 44865(419) 687-0002www.theweekendermagazine.com

SENIOR EDITOR: Kathryn BarnettPUBLISHER: Michael Barnett Sr.EDITOR OF GRAPHICSNorman ReedEDITOR OF PLACES TO GO:Sheeree OneyEDITOR OF THINGS TO DO:Samantha Barnett

The Weekender MagazineCopyright 2012 by Barnett Productions. All rights reserved. Reproductions of any material from this issueexpressly forbidden without permission of the publisher.Advertisements in this publication do not necessarilycarry the endorsement of the publishing company.

Subscribe TodayOnline Subscriptions are FREE! Submit your name andemail address & well also enter it in our monthly drawing for aFREE getaway!

UP CLOSE With the Editor

Its the Season for Eating...My most treasured memories of the holidays are centered in the kitchen. The laughter, the singing, and shared stories are still vivid in my mind as I retrieve each pan from the back of the cabinet or pull out the recipe box. The aroma of baking cookies or some other luscious dish was the stron-gest in the kitchen even though it wafted through the whole house.It was never a chore to cook at this time of year. My mother always made it into a fun game or adventure. My sister and I eagerly waited for our turn to stir the concoction in her huge yellow mixing bowl or lick the spoon once we were done. Little did we know that when Saturdays to do list was completed and we were rewarded with the pleasure of helping bake or cook Sundays dessert, that we were still really helping.I dont really remember much competitive-ness between my sister and I, although there was always a certain amount of satisfaction in knowing I could fix something all by myself without any help. The first time I tried this, I didnt know my fractions. I locked my sister out of the kitchen and proceeded to bake sugar cookies. When I read 1 1/2 cups, I thought I had the choice of measuring between one and two cups. Since more is always better, I dumped in the whole two cups. You can imagine what happened when the fraction was 1/4. Yep.

You guessed it. By the time I added all listed ingredients, the mixture was a slimy mess.About that time, mother came in to rescue my sister from pounding on the door and glanced my way. Defeated, I had to relate exactly what Id put in the bowl. She figured and refigured, adding this and that until the cookie dough looked right. Once finished, we had enough sugar cookies to feed an army!Thats the very first memory I have of baking sugar cookies. Years later, the multipica-tion of recipes came in handy when my sister actually bought the town bakery. Little did I know wed be baking an armys amount every year for 12 years. I still miss the assembly line, so I started a tradition of gathering the granddaughters together on Saturday after Thanksgiving to bake togeth-er. Alas, they are growing up as well and this year they were more interested in watching the Ohio and Michigan Football game...So guess its back to the drawing board.P.S. I have pretty much perfected my recipe and included it in this issue on page 13. Thank you to all the other recipes submitted to make this the largest and best Seasons Eatings yet! Happy baking and cooking. And Happy Holidays!!

Kathy Barnett, Senior Editor

Up Close... With The Editor

Find Us On...

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And The Winner Is....Subscriber, Melissa Rice for her submission of ...

Tequila Cake

Things to Do...Simple Solutions for the Holiday Hostess.

People to See...The Best Chocolatier: Janice Beck of Tre Sorelle Cioccolato

Places to Go...Orrville to Lodi and back again.

17 19 21 26 33 38

Go for Green: Pistachios, that is...

Side Dish Winner - Barb Byrd with Linguini

Main Dish Winner - Sheeree Oney with Digon Parmesan Chicken

Good as Gold Thanksgiv-ing Tips

Secrets of the Cranberry

Our Community Calendar of Events

1 recipe Batter Bowl Brownie Mix1/2 cup (250 mL) vegetable oil3 eggs1/4 cup (50 mL) water1 teaspoon (5 mL) vanillaPreheat oven to 350F (180C). Lightly spray Square Baker with veg-etable oil. In large bowl, combine brownie mix, oil, eggs, water and vanil-la; mix until well blended. Spread mixture into baker. Bake 35 minutes oruntil wooden pick inserted in center comes out clean. Cool completely.Nutrients per serving (1 prepared brownie): Calories 250, Total Fat 13 g, Saturated Fat 3.5 g,Cholesterol 35 mg, Carbohydrate 32 g, Protein 4 g, Sodium 80 mg, Fiber 2 g 24 Servings

Christmas Tree BrowniesTo make Christmas Tree Brownies: Bake brownies in a square pan. Once cooled, cut browniesinto squares, then cut each piece on the diagonal to create triangles. Use a candy cane stick asa tree stem and ice with festive frosting to decorate each brownie tree.

Batter Bowl Brownies

Editors Note: For more holiday recipes and free homemade gift how-to's and gift tags, visitPamperedChef.com. Recipes courtesy of The Pampered Chef .

All year long we look forward tothe holidays and the mer-riment with family andfriends that comeswith celebrations.

Unfortunately, these gatherings oftentempt us with overly decadent dishes that caninflate waistlines and put our health at risk.Incorporating healthy snacks into our holidayroutine, such as pistachios, can help us avoidsome of the party pitfalls. Powerhouses ofvitamins and antioxidants, pistachios are afestive, flavorful and a fantastic green to add toyour meals. Here are five tips fromTheGreenNut.org to help you through the holidaysin a healthy way.

More Than a Handful: When your body goesinto hibernation mode, try snacking on pistachios.At 49 nuts per serving (yes, that's more than anyother snack nut), The Green Nut delivers a filling,healthy snack you don't have to feel guilty about!

Control Overeating: Hydrate, hydrate,hydrate. Drinking a minimum of eight glasses ofwater a day will help keep you feeling full. Manypeople often mistake hunger for thirst.

Delicious Decor: Impress your guests withcolor coordinated holiday-themed dishes. Try sprin-kling pistachios atop any dish to add a touch of fes-tive green.

Curb Blood Sugar Spikes: Eating pistachioswith some high carbohydrate foods (as most holi-day dishes are) may help you maintain a lower-than-expected blood sugar level.

Feel the Burn, Even as TemperaturesPlummet: Don't fall victim to giving up your exer-cise routine just because of a little winter chill. Lookfor activities like dancing or a favorite work-outDVD to keep your metabolism burning all winterlong.

The proof is in the pistachio pudding, or actuallyresearch! According to research published by theFederation of American Societies for ExperimentalBiology Journal 2007, eating pistachios with a car-

bohydrate-rich meal may result in a lower thanexpected blood glucose level, in a dose-

dependent manner. In other words, themore pistachios in your diet, the moreblood sugar may go down, as long asyou don't increase your calorie intake.Another later study, also published in

the Federation of AmericanSocieties for Experimental

Biology Journal 2010, foundthat individuals with type 2

diabetes who regularly eat nuts,such as pistachios, may have a lower level ofHbA1c, a long-term marker of blood sugar control,and a lower level of LDL (bad) cholesterol. ECES

Go for Green

Course saltGround pepper1 lb. linguine1 tsp. extra virgin olive oil1/3 cup finely chopped onions or shallots1 cup heavy creamLemon zest from one lemon and the juiceParmesan cheese, if desired

In a large pot of boiling salted water, cook linguine according topackage directions. Reserve 1-cup pasta water; drain pasta andreturn to pot. Meanwhile, in a small pot, heat olive oil over mediumheat. Add onions, season with salt and pepper, and cook, stirring,until tender, 4 minutes. Add cream and lemon zest. Bring to a boiland cook until slightly thickened, 8 minutes. Add lemon juice andseason to taste with salt and pepper. Pour cream sauce over pastaand toss, adding enough pasta water to create a thin sauce thatcoats pasta. Add Parmesan cheese, if desired.

Congratulations toMs. Barb Byrd, of theRichland PerformingArts at the RenaissanceTheatre in Mansfieldfor submitting the fea-tured Side Dish recipe.

This is soooo good.In fact, I made it lastnight, sayes Barb.My husband isalways very happywhen I make it!

Barb won a V.I.P.Weekender Getawaypass for her entire fam-ily to visit the AfricanSafari in Port Clinton.

Linguine with Lemon-Cream Sauce

Rocky Road Chocolate MuffinsHeaping 1-1/2 cups of all-purpose flour12 cup unsweetened cocoa1 Tbsp. baking powder (do not add more)1/8 tsp. saltHeaping 12 cup superfine sugarHeaping 12 white chocolate chips (we also like to use dark chocolate

chips or half and half)12 cup white mini marshmallows, cut each in half(optional: 1 cup chopped walnuts)2 large eggs 1 cup milk6 Tbsp. sunflower oil or melted, cooled butterPreheat the oven to 400F. Grease a 12 cup muffin pan or line with

muffin paper liners. Sift together the flour, cocoa, baking powder, and

salt into a large bowl. Stir in the sugar, chocolate chips, and marshmal-

lows. Lightly beat eggs in a large bowl, then beat in the milk and oil.

Make a well in the center of the dry ingredients and pour in the beaten

egg mixture. Stir together until just combined; do not over-mix. (There

may be little bits of flour still showing.) Spoon batter into prepared muf-

fin pan, (about 34 full). Bake in preheated oven, for about 20 minutes

for full size or 15 minutes for mini size; until risen and firm to the touch.

Makes 12 full size or approx. (48 mini size)

Stephanie Colledge ofAlta Florist wins thebreads category of theSeasons Eatings contestwith her Rocky RoadChocolate Muffins.

Let the muffins cool inthe pan for 5 minutes ortransfer to a wire rack tocool. Or serve warm witha cup of tea or dark hotchocolate.

We serve these in miniform to bus tours and forOpen House, saidStephanie. For us, welove these for dessert witha scoop of ice cream. Bestyet, they make a wonder-ful gift; theyre just toogood not to share!

Dijon mustard, applejuice, Parmesan cheese,ground almonds, andgarlic form a crispy anddelicious coating onchicken breasts in thiseasy recipe for ChickenParmesan. Start withfresh raw chicken. Makesure you use soft freshbread crumbs, breadcrumbs you make your-self by crumbling or pro-cessing fresh bread. Donot use the dry crumbsout of the can or bagfrom the supermarket. Ifyou use the dry crumbsyou will have way toomuch for the recipe. Youcan use shredded or grat-ed Parmesan cheese.

1/2 cup Dijon or coarse ground mustard1/4 cup apple juice2 cloves garlic, minced2 Tbsp. butter, melted2 cups fresh soft bread crumbs3/4 cup grated Parmesan cheese1/4 cup ground almonds3 Tbsp. butter, melted1/2 tsp. salt1/8 tsp. pepper1 tsp. dried basil leaves8 boneless, skinless chicken breast halvesPreparation:

To make Chicken Parmesan, Line a 13x9" pan with heavy duty foil

and add a wire rack. Preheat oven to 375 degrees.In shallow pan, mix mustard, apple juice, garlic, and 2 Tbsp. melted

butter. In other pan, mix the crumbs, Parmesan cheese, almonds, 3

Tbsp. melted butter, salt, pepper, and dried basil. Toss until evenlymixed. Coat chicken in the mustard mixture, then roll it in theParmesan cheese and bread crumb mixture until thoroughly coated.

Place Chicken Parmesan on rack on top of the foil. Bake for 25-30minutes, until golden brown and thoroughly cooked.Submitted by Sheeree Oney, assistant editor

Dijon/ Parmesan crusted chicken

With family members coming togeth-er to celebrate the highly-anticipat-ed Thanksgiving meal, holidaycooks everywhere spend hourspreparing for the big day. To help ensure it's a mealthat will be remembered, Butterball is sharingexpert advice this year to make your ThanksgivingDay shine - where to find savings, go-to holidayrecipes that are sure to please and ways to accessButterball's expert advice via Facebook, Twitter,Butterball.com and 1-800-BUTTERBALL.

This year it's all about sharing the best turkeyadvice before Thanksgiving Day, delivering tipsearly and often, said Mary Clingman, director ofthe Butterball Turkey Talk-Line. So we're sharingtried-and-true recipes that help cooks via our newButterball Cookbook Plus app as well as Pinterest, aspecial Golden Thursday Facebook deal the weekbefore Thanksgiving and real-time responses toquestions via Live Chat on Butterball.com.

Butterball resources will be available so that youcan have a Golden Thursday no matter where youare. Expert advice will be provided via theButterball Cookbook Plus app, Live Chat, Facebook,Twitter, emails, Butterball.com and calls at 1-800-BUTTERBALL (1-800-288-8372). Cont. next page...

GGoo ffoorr TTuurrkkeeyy

To See the Lights!WINTER WONDERLAND 3D

SANDUSKY - Your every Christmas dream iscoming to life at Ghostly Manors Thrill Centersmagical 3D Christmas Winter Wonderland Walk-Thru! Fun for the entire family. Open daily, Sun-Thurs Noon-8pm and Fri-Sat noon-10pm throughDec. 31. Grab your FREE pair of magical glassesfor an adventure to meet Santa and his elves.Your enchanting walk will lead to the stunningChristmas nativity. Thats not all every eveningthroughout December enjoy Ghostly ManorsFREE Christmas light show from 6p-midnight,simply drive up and tune your car to 99.7FM.

Ghostly Manor Thrill Center is located indoorsand has hours of fun including: XD-4D MotionRide Sleigh Ride, Roller Skating, Mini Golf,arcade and food! For more information call Billy at419-656-0862 or go to ghostlymanor.com

CHRISTMAS BY CANDLELIGHT MARION - Drive through the thousands of

Christmas lights that adorn the many drivesthroughout the Marion County Fairgrounds whilelistening to the sounds of Christmas music. Thisevent brings to life the spirit of the season with adozen scenes that tell the story of Christmasthrough many different points of view, including alive Nativity. The lights will warm your heart andleave you with a spirit that will last through theChristmas season. Featuring animated characters.

For more information, call 740-382-2558.

22nd FESTIVAL OF LIGHTSASHLAND - Ashland University kicks off the

season Dec. 9 at 7 p.m. with a candlelight service,which is free and open to the public, symbolizesChrist coming into the world. Featuring seasonalchoral music by the Ashland University Choir andWomens Chorus, and the Ashland Area Chorus.Doors will open at 6:30 p.m. Canned food forneedy families will be collected at the event.

Shhh! We have a tasty secret to share. It's allabout an exceptional autumn fruit that can dojust about anything. Take your taste buds on anexciting adventure and awaken your senseswith the bold, vibrant taste of the cranberry. There's noother fruit that is truly transformational. From its uniquetaste to its rich heritage and long history of health bene-fits, the cranberry holds a plethora of secrets that areworth sharing.

Did you know that the cranberry pairs perfectly with avariety of sweet and tangy flavors? From white chocolateto jalapeos, any dish can go from wimpy to wild. Tryunexpected appetizers such as Tex Mex Cranberry Salsa -and transform the ordinary into something decidedly dif-ferent.

Cranberries can also provide the perfect base for brin-ing. Although citrus is the common kitchen cohort, culi-nary maestros know cranberry brine can be a seriouslyseasonal compliment to any meat - pork, chicken orturkey. Dare to be different with endless cranberry versa-tility. Craisins Dried Cranberries have a unique flavorand add fun and variety to any recipe that calls for otherdried fruits, like raisins. Tiny tummies will tickle withdelight for fun feasts like Ladybugs on a Log.

Lastly, what could be more American than apple pie?Rustic Cherry Berry Pie Pops! After all, cranberries arenative to North America. Bursting with fruity flavor,these delicious, bite-sized morsels will leave your guestsfeeling satisfied, but not stuffed. Recipes next page...

Cranberries

FALL CONCERTNov. 26/MARION - The Ohio State University at

Marions University Chorus, under the direction ofChristopher Dent, will present their fall 2012 concertArt Isat 7:30 p.m. in Morrill Auditorium on theMarion campus. The concert will explore the varietyof forms in which art can be found includingthrough humor and through classic stories. Musicalselections will include chamber music by Mozart,music from Humperdinks classic opera Hansel andGretel, and music from the timeless American musi-cal The Music Man. Also featured is Ohio StateMarions student a cappella group InChant. Theconcert is free and open to the public.

DOO-WOPPING AROUND THE CHRISTMAS TREE

Nov. 30/MANSFIELD - 8 p.m. at the RenaissanceTheatre. Everyone's favorite a capella quartet, TheMoonlighters, recreate their classic 1967 NBC-TVChristmas special live on stage with Sleigh Ride,Baby It's Cold Outside, Blue Christmas, I'll Be Home

for Christmas, Jingle Bell Mambo, & more! Doo-Wopping Around the Christmas Tree is presented inthe Renaissance's intimate Stage on Stage seating.For more information, please call 419-522-2726.

DOMESTIC VIOLENCESHELTER BENEFIT

Dec. 1/WILLARD - 4:30 - 7 p.m. at the First UnitedMethodist Church. Dinner served (by donation),raffles, and auction. Featuring Gold CanyonCandles, Handshoe Lakes, Childrens Books, TwoSweet Chicks Desserts, Applebees, and many more.For more information, call 567-224-9806 or 419-681-1465.

HOME FOR THE HOLIDAYSDec. 6-9/UPPER SANDUSKY - Annual festive

weekend event with activities ranging from aparade to carriage rides to luminaries lining thestreets. For more information, visit www.uppersan-duskychamber..com.

APOLLOS FIREDec. 6/ASHLAND, - The Ashland University

Spectrum Series opens with Clevelands Baroqueorchestra Apollo's Fire performing SacrumMysterium: A Celtic Christmas at 7:30 p.m. at theJack and Deb Miller Chapel. Tickets are $15. Call419-289-5125 or visit www.ashland.edu/tickets.

10TH ANNUAL CHRISTMAS IN CAREYDec. 7/CAREY - 5-8 p.m. in downtown Carey,

with arts and crafts for kids, food available in manybusiness locations and horse-drawn carriage rides.Many new attractions this year. Harp music andgifts from Santa at Morenos. A puppet show will bepresented at the old Spring Fitness Center.www.careychamber.com or call 419-396-7856

A TUNA CHRISTMASDec. 7-9/UPPER SANDUSKY - 7:30 p.m., 2:30

p.m. Sunday, at the Star Theatre. The second in aseries of comedic plays, each set is in the fictionaltown of Tuna, Texas. Two men play the entire cast ofmore than 20 eccentric characters of both gendersand various ages. www.starplayers.net.

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