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Happy Holidays from The Chronicle

Want to help your community celebrate the holidays? Use these resources below to volunteer or donate: Want a sweet treat without the baking hassle? Choco-doodle-doos by Natural Grocers These tasty no-bake cookies are especially fun to make with kids! Ingredients: Instructions: ■ In a pan over low heat (or in a double boiler), melt coconut oil and chocolate. Add maple syrup and vanilla and mix well.  ■ In a medium bowl, stir chocolate mixture into nut butter. Stir in cranberries or cherries and flax meal or chia seeds, then gently mix in “mixer” of choice until completely coated.  ■ Drop spoonfuls onto a cookie sheet lined with parchment paper, and chill in the refrigerator until firm, about 40 minutes. It is best to store these in the refrigerator.   They may help boost your mood, too! Have family in town? Check out our local holiday guide for things to do with them Let’s keep in touch… Interested in getting interviewed? Have an insight or perspective that needs to be shared with the world? Click contact us below: Want more updates? Click links below to follow our social media: Unsubscribe 

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High School Sports Zone 11/25

Winter sports previews coming Dec. 1 basketball, wrestling, swimming and cheer In case you missed it: Let’s keep in touch… Interested in getting interviewed? Have an insight or perspective that needs to be shared with the world? Click contact us below: Want more updates? Click links below to follow our social media: Unsubscribe 

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Weekly Clips 11/17

Featured Reads… In case you missed it…. The results are in… Let’s keep in touch… Interested in getting interviewed? Have an insight or perspective that needs to be shared with the world? Looking to subscribe? Unsubscribe 

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Prepping for Thanksgiving 11/20

Want to help your community celebrate the holidays? In need of help this year? Use these resources below: Don’t know what to bring to thanksgiving? Crunchy Pumpkin Ice Cream Pie by Elyse Grau Ingredients: Makes 8 servings ■ Line a strainer with paper towels or cheesecloth. Put squash in a strainer and allow it to drain for at least an hour before continuing. Chill crust in freezer. ■ Place ice cream in a large mixing bowl and place in the refrigerator until soft enough to beat with a mixer, about 10 minutes. ■ In the meantime, coarsely crush peanut brittle with a wooden mallet or rolling pin. Measure out 1/2 cup and set aside. Continue to crush the remainder to about the size of coarse salt crystals. Set aside for garnish. Combine squash, molasses, sugar and spices. ■ When ice cream is soft enough, add the pumpkin and whip briefly, until almost mixed. (It is not necessary to completely mix the pumpkin and ice cream – some swirls are OK). Stir in 1/2 cup peanut brittle. Quickly pour into pie shell and freeze for at least four hours. (Pie can be wrapped once the top is frozen). ■ About 10 minutes before serving, remove pie from the freezer to make it easier to cut. Whip cream with remaining ingredients, except brittle, until very thick. Spread over pie, sprinkle with reserved brittle. Refreeze leftovers right away.  In case you missed it…. Let’s keep in touch… Interested in getting interviewed? Have an insight or perspective that needs to be shared with the world? Click contact us below: Want more updates? Click links below to follow our social media: Unsubscribe 

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High School Sports Zone 11/18

Winter sports previews coming Dec. 1 basketball, wrestling, swimming and cheer In case you missed it: Let’s keep in touch… Interested in getting interviewed? Have an insight or perspective that needs to be shared with the world? Click contact us below: Want more updates? Click links below to follow our social media: Unsubscribe 

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