Fotos Added > Lady Tigers Beat Holgate

The North Baltimore High School Lady Tiger Basketball team hosted the Purple Tigers of Holgate in a non-league game in The Jungle.

The North Baltimore High School Lady Tiger Basketball team hosted the Purple Tigers of Holgate in a non-league game in The Jungle.

NB had little trouble handling Holgate, jumping out to a 13 – 4 lead and win going away 41 – 24. NB is now 4 – 1. Holgate falls to 4 – 2.

Alivia Light led the Tigers with 19 points, 10 rebounds 4, steals and 6 assists. Kate Weinandy hit for 13 points, with 5 rebounds. Leah Lee scored 7 points and Simone Thompson had 2 points.

fotos by Ferg (visit Ferg’s page on Zenfolio.com)

TBDB in NW Ohio entertains the crowd
Katelyn Weinandy with a one handed runner
Alivia Light goes for the steal

JV action

Lexi Long puts it in
Jordan Baker and Allie McPherson battle for the ball
JV
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Varsity
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BVC Boys Basketball Stats & Standings 2017 – 18 Week 1

Here are the Stats and Standings from the first week of play in the 2017 – 18 Boys Basketball Season in the Blanchard Valley Conference. 

Here are the Stats and Standings from the first week of play in the 2017 – 18 Boys Basketball Season in the Blanchard Valley Conference.

BVC Boys Basketball Composite Stats 17-18 Week 1

Throw a Christmas Cookie Party

Dust off your favorite recipes, create a festive list and fill your home with the tantalizing aroma of baked goodies……….

(Family Features) The next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party.

Turn things up a notch and swap classic sugar cookies for these festive Red Velvet Crinkle Cookies, Peppermint Truffle Cookies and Almond Gingerbread Cookies. Along with those tasty treats, don’t let your guests go thirsty. Add peppermint extract to a slow cooker hot chocolate so guests can sip and be merry throughout the party.

Find more holiday recipes at McCormick.com.

Peppermint Truffle Cookies

  • 8          ounces bittersweet baking chocolate
  • 1/2       cup (1 stick) butter
  • 1          cup sugar, divided
  • 1          egg
  • 1/2       teaspoon McCormick Pure Peppermint Extract
  • 2          cups flour
  • 36        milk chocolate kiss-shaped candies, unwrapped
  1. Heat oven to 350° F.
  2. In large, microwavable bowl, heat chocolate and butter on high 1-2 minutes, or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
  3. Shape dough into 1-inch balls. Press chocolate candy into center of each ball, forming dough around candy to enclose it. Roll in remaining sugar to coat. Place 1 inch apart on greased baking sheets.
  4. Bake 9-11 minutes, or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.

Almond Gingerbread Cookies

  • 3          cups flour
  • 2          teaspoons McCormick Ginger, Ground
  • 1          teaspoon McCormick Cinnamon, Ground
  • 1          teaspoon baking soda
  • 1/4       teaspoon McCormick Nutmeg, Ground
  • 1/4       teaspoon salt
  • 3/4       cup (1 1/2 sticks) butter, softened
  • 3/4       cup firmly packed brown sugar
  • 1/2       cup molasses
  • 1          egg
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1 1/3    cups sliced almonds
  1. In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt.
  2. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla extract; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours, or as long as overnight.
  3. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets.
  4. Bake 8-10 minutes, or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Slow Cooker Peppermint Hot Chocolate

  • 1/2       gallon (8 cups) whole milk
  • 1          can (14 ounces) sweetened condensed milk
  • 1          package (12 ounces) dark chocolate chips
  • 1/2       teaspoon McCormick Pure Peppermint Extract
  1. Place whole milk, condensed milk, chocolate chips and peppermint extract in slow cooker. Cover. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
  2. Reduce heat to warm or low to serve.

Red Velvet Crinkle Cookies

  • 1 2/3    cups flour
  • 1/3       cup unsweetened cocoa powder
  • 1 1/2    teaspoons baking powder
  • 1/4       teaspoon salt
  • 1/2       cup (1 stick) butter, softened
  • 1 1/4    cups granulated sugar
  • 2          eggs
  • 1 1/2    teaspoons McCormick Red Food Color
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/2       cup confectioners’ sugar
  • nonstick cooking spray
  1. In medium bowl, mix flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours.
  2. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in confectioners’ sugar to completely coat. Place 2 inches apart on baking sheets sprayed with nonstick cooking spray.
  3. Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

SOURCE:
McCormick

Cook Like a Top Chef this Holiday Season

Impress your guests with these tips and recipes…………

(Family Features) This holiday season, you can impress your guests with these tips and recipes from award-winning chefs Seamus Mullen and John Tesar:

  • Start with fresh, high-quality ingredients that are versatile and easy to cook, like fresh pork.
  • Look for meats with marbling, which translates to flavor and tenderness.
  • Let your meat rest before cutting into it, to help retain moisture and juiciness.

Try out these festive dishes featuring all-natural, hand-trimmed Smithfield Prime Fresh Pork. For more holiday recipe inspiration, visit smithfield.com/primechefs.

Pork Tenderloin and Fennel with Cranberry-Ginger Relish

Recipe courtesy of Chef Seamus Mullen
Prep time: 20 minutes
Cook time: 1 hour
Servings: 8

  • 2          Smithfield Prime Fresh Pork Tenderloins
  • 1          piece fresh ginger
  • 2          tablespoons unsalted butter
  • 4          stars anise
  • 2          cups cranberries
  • 1/4       cup honey
  • kosher salt
  • ground black pepper
  • 4          bulbs fennel, quartered
  • 1          lemon, sliced thin, seeds removed
  • 6          tablespoons olive oil, divided
  1. Heat oven to 400° F.
  2. Remove fresh pork tenderloins from package and let rest up to 15 minutes.
  3. Use vegetable peeler to peel skin off ginger. Cut lengthwise to make paper-thin slices. Stack slices and use knife to cut into thin threads.
  4. In saucepan, heat butter until foamy. Stir in 2-3 tablespoons ginger, star anise and cranberries; saute about 5 minutes.
  5. Add enough water to cover mixture. Reduce heat to simmer; cook until cranberries break down, about 7-10 minutes. Stir in honey; season with salt and pepper. Keep warm.
  6. In large baking pan, combine fennel, lemon slices and 1/4 cup olive oil; season with salt and pepper. Roast in oven 25-30 minutes.
  7. While fennel is roasting, in cast-iron skillet, heat remaining olive oil over high heat. Season tenderloins with salt and pepper; brown all sides, about 5 minutes.
  8. Transfer skillet to oven and bake until internal temperature reaches 145° F. Let stand 10 minutes before slicing.
  9. Place tenderloins and fennel on platter; top with cranberry-ginger relish.

Ancho Chile Rubbed Pork Loin with Fig Chutney

Recipe courtesy of Chef John Tesar
Prep time: 10 minutes, plus marinade time
Cook time: 1 hour, 50 minutes
Servings: 6

Pork Loin:

  • 1          Smithfield Prime Boneless Center Cut Fresh Pork Loin
  • 1/4       cup ancho chile powder
  • 1 1/2    tablespoons paprika
  • 2 1/2    teaspoons mustard powder
  • 2 1/2    teaspoons ground coriander
  • 2 1/2    teaspoons ground oregano
  • 1          teaspoon kosher salt, plus additional for seasoning
  • 1          teaspoon ground black pepper, plus additional for seasoning
  • 1/2       teaspoon ground cumin
  • 1/2       teaspoon ground chile de arbol
  • 3          tablespoons canola oil

Fig Chutney:

  • 1          cup tawny port
  • 3/4       cup dried figs, quartered
  • 1/4       cup water
  • 2          tablespoons unsalted butter
  • 1          strip lemon zest
  • 1          small bay leaf
  • 1/2       cinnamon stick
  • 1/2       tablespoon sugar
  • coarse ground salt
  • ground black pepper
  1. Remove fresh pork loin from package and let rest up to 15 minutes.
  2. Mix together ancho chile powder, paprika, mustard powder, coriander, oregano, 1 teaspoon salt, 1 teaspoon pepper, cumin and chile de arbol. Combine with canola oil; mix well.
  3. Rub pork loin with chile rub and refrigerate 4 hours.
  4. Heat oven to 400° F.
  5. Season pork loin with salt and pepper, and place in roasting pan; roast 1 hour until internal temperature reaches 145° F. Let stand 15 minutes; slice into 1-inch-thick slices.
  6. To make chutney: In saucepan, combine port, figs, water, butter, lemon zest, bay leaf, cinnamon and sugar. Season with salt and pepper.
  7. Bring to boil; reduce heat and simmer, partially covered, until liquid is consistency of jam, about 30 minutes. Discard bay leaf and cinnamon stick.
  8. Place pork loin slices in bowl and top with chutney. Serve over creamy polenta.

SOURCE:
Smithfield