Today's Features

    • Third Annual Light Parade and House Lighting Contest, Renewing the Spirit of Anton Chico: Friday, Dec. 21 - House Lighting Contest judging starts at dusk; Saturday, Dec. 22 - Oremos 3 p.m. at the school, light parade line-up 5 p.m., and Santa Claus following the parade at the school. For more information, call 505-507-4515.

  • Submit your calendar items and notices to mlopez@lasvegasoptic.com


    • Story Time at Carnegie Library, 10:30 a.m. and 4 p.m., Wednesday, Dec. 19, in the children’s area of the public library. This week’s book is “Santa’s New Jet” by David Diedrzycki. Free and open to the public.
    • The Woodmen of the World Lodge 2 regular meeting will be at 6 p.m. on Wednesday, Dec. 19 at El Rialto.


  • Submit your calendar items and notices to mlopez@lasvegasoptic.com

    • Robertson Track Presents a Winter Wonderland, an arts and crafts fair, 9 a.m. to 5 p.m. on Saturday, Dec. 15 at the Mike Marr Gymnasium on the RHS campus. For more information or to reserve a spot, call 429-4469.
    • Christmas Arts and Crafts Fair at the Eagles, 211 S. Grand., 8 a.m. to noon on Saturday, Dec. 15. Call Sandra to reserve your space. $10 a booth. Call 429-8937 for more information.

  • Submit your calendar items and notices to mlopez@lasvegasoptic.com

  • By Elizabeth Karmel
    The Associated Press

    My sister, Mary Pat, is the born baker in the family. She has a sweet tooth that she has polished into a fine baking skill. Everything she makes is delicious, but she is famous for her rugelach.

    As is common with rugelach, the recipe is passed down from family baker to family baker. This recipe originally came from our cousin Vera, but my sister has lovingly tweaked it to make it her own. It is made with sour cream instead of cream cheese, making the pastry lighter and flakier than most rugelach.


    Start to finish: 45 minutes
    Makes 24 bars

    2 cups old fashioned oats
    1 1/2 cups all-purpose flour
    1 1/2 cups packed brown sugar
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1 teaspoon ground cloves
    3/4 cup chopped pecans
    1 cup (2 sticks) unsalted butter, melted
    12-ounce jar apricot preserves

    Heat the oven to 350 F. Coat a 9-by-13-inch baking pan with cooking spray, then line it with parchment paper.

  • By J.M. Hirsch
    AP Food Editor

    You can keep your decorated, stained glass, death-by-chocolate, triple-dunked biscotti bombs, or whatever this holiday season’s must-bake cookie will be.

    Any time of year — and especially this time of year — I’ll take the delicious simplicity and vanilla-ness (no, probably not a real word) of a chewy, soft and sweet snickerdoodle over just about any fancy, overwrought confection. Even better is to pair that simple, underappreciated cookie with the most perfect of holiday beverages — eggnog.

  • The Associated Press