Budgeting Tips for the Holidays

Black Friday shopping is right around the corner. Here are a few helpful tips when taking the plunge:

1. Determine your budget

• Set a dollar amount. Do you have any money set aside for gifts? If not, how much can you save between now and Christmas?

2. Create your gift list

• Include family, friends, co-workers, neighbors, church, etc.

3. Prioritize your list and assign a dollar amount to each person

• Based on your budget, assign a dollar amount to each person. If you don't have enough money to cover everyone on your list, consider making homemade gifts or cards. There are many website that have great ideas.

4. Only buy on-sale items and use coupons or promotional codes

• You don't have to wait until Black Friday and Cyber Monday to find a good deal. Retailers began putting their merchandise on sale in September. Take the time to compare prices.

• If you are shopping on-line ensure you use promotion codes and coupons. These can all be found on line.

5. Stick to your budget!

• Try the envelope method. Write the name of each person on your list onto an envelope. Put the budgeted amount of cash in their envelope. Only spend what you have in the envelope. This will help you avoid spending more than you budgeted.
  

Cranberry Mousse Mini Tarts

Ingredients:

Filling
1 envelope unflavored gelatin
2/3 cup water
1/2 cup granulated sugar
1 cup whole cranberries, chopped
1/2 teaspoon grated orange peel

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Coarse sugar, if desired

Topping
1/4 cup whipping cream
3 teaspoons powdered sugar

Directions:

1. Sprinkle gelatin on water to soften, set aside about 15 minutes. In 1 1/2-quart saucepan, heat 1/2 cup granulated sugar and the cranberries just to boiling over medium heat, stirring occasionally. Remove from heat; stir in gelatin mixture and orange peel. Refrigerate 30 to 40 minutes or until mixture just starts to thicken.
2. Heat oven to 425°F. Spray 24 miniature muffin cups with cooking spray.
3. Unroll pie crusts on work surface. With 2 1/2-inch scalloped round cutter, cut 15 rounds from 1 crust and 9 from the other. Fit rounds into muffin cups, pressing in gently. Generously prick crusts with fork. From remaining crust, cut 24 1-inch star shapes; place on ungreased cookie sheet. Sprinkle with coarse sugar. Bake crusts 6 to 9 minutes or until light golden brown. Cool crusts completely on cooling rack, about 15 minutes; remove from muffin cups. Meanwhile, bake star shapes 3 to 4 minutes or until light golden brown.
4. In small bowl, beat whipping cream until soft peaks form. Add 2 teaspoons of the powdered sugar; beat until stiff peaks form. Fold in cranberry mixture; refrigerate about 10 minutes or until thickened. Spoon about 1 tablespoon mixture into each crust; top each with 1 star. Store in refrigerator. Just before serving, sprinkle with remaining 1 teaspoon powdered sugar.
   

These mini-tarts are the perfect dessert for a holiday party. Both the tarts and the stars can be made a day ahead of time. Store the tarts in the refrigerator and the stars at room temperature. Just before serving, top each tart with a star and a sprinkle of powdered sugar.

How to Roast a Turkey

How long to cook a turkey: Bake a turkey breast-side up on a rack in a large roasting pan in a 325° oven, allowing about 15 minutes per pound of unstuffed turkey.

How to baste a turkey: Basting isn’t necessary, but if you cover your bird with foil, you should uncover it for the last hour of roasting and baste it with drippings every 15 minutes to give it a beautiful golden appearance.

How to know when a turkey is done: When an instant-read meat thermometer inserted deep into the fleshy part of the thigh reads 180°, the turkey is done. Allow the turkey to “rest” out of the oven for 20 minutes before carving.

Make-ahead stuffing: Prepare a basic recipe like Bread Stuffing, add it to a casserole sprayed with cooking spray, cover and refrigerate. Before dinner, bake stuffing 35 to 40 minutes or until thoroughly heated.

Cranberry Sauce

I'm happy eating cranberry sauce out of a can, but for those of you who really like a treat, try this deliciously simple recipe!
Ingredients:

• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice

Directions:

• In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

How to Buy A Turkey

It sounds like a lot, but plan on 1 pound of turkey per person.

Frozen vs. fresh: Thaw a frozen turkey in your refrigerator 24 hours for every four pounds of meat. (That’s three days in your fridge for a 12-pound bird –- more time than you might guess.) Never thaw a turkey at room temperature.

If you don’t have the refrigerator space to house a thawing turkey, look for or special order a fresh turkey to pick up just before the big day.

Honey Mustard Carrots

INGREDIENTS

• 1 bag (1 lb) ready-to-eat baby-cut carrots
• 2 tablespoons honey
• 1 tablespoon olive or canola oil
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon salt1/8 teaspoon pepper

DIRECTIONS

• In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.
• In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.