Blesssings...

What will you be "thankful" for this holiday season?

NOVELTY NEWS...APB!!

Word of mouth is the best way to get the information
out there.
Sooooo...




Novelty News

Please keep your eyes and ears open for a
large BBQ smoker on a trailer ( LANG brand) that was stolen from
a garage in Novelty last night. (Monday).

A narrow wheel base vehicle (truck) tire tracks
were evident leading away from the scene.
Fingerprints were left at the scene, however the
sheriff didn't respond.

This smoker needs to be found and returned.

Residence of Novelty please be aware of this disappointing news
and be vigilant.
Thank you.

We LUV our community supporters!

Thank you to our community of supporters who attended
our Soup Dinner & Bake Sale.

We had so many wonderful items for the Bake Sale.
This year we had A LOT of great homemade pies, cookies,
cakes, candies, and breads.

MMMMMMMMMM..... soup and Fall just go together.

Hope everyone enjoyed the hot dog cart, too.

Our next big news item will be the Wreaths Across America
wreath-laying ceremony December 17th. 11:00 AM.

Not Only on November 11th...

Thank a Veteran Everyday!!




THANK YOU FOR YOUR SERVICE AND SACRIFICE.
Remember.  Honor.  Teach.

It's That Time Again...

Soup Dinner & Bake Sale

November is finally here and it's time for our annual Soup Dinner & Bake Sale.

 Please join us, Saturday,

 November 12th, 2016

@ 11:00 to 1:00 PM

Thank you for supporting the Novelty Senior Center.

WELCOME

Deer Hunters

Have a safe season.

OCTOBER LUNCHEON at Novelty Senior Center

The Senior Citizens of Novelty met for the monthly luncheon Thursday, October 6, 2016, at the Center in the heart of town. Kathryn led the pledge and followed with the blessing for the food. There were no birthdays this month, even though Judith had made a delicious fresh apple cake with cream cheese icing. Seniors enjoying the meal were Mildred Bragg, Sue Ahern, Karen Lumley, Dorothy and Denis Howard, Diana Cheatum, Kathryn Wilkerson, Freda Bradley, Helen Pulse, Jim and Marsha Pinson, and Judith Rhoades. Sherry Goodwin and a student nurse from Truman came to do blood pressures.

After Judith and Freda finished the cleanup, we began the business meeting. Staying for this were Freda, Denis, Dorothy, Sue, Helen, Kathryn, Judith, and Marsha. Minutes were read by Marsha, and approved as read. Treasurer's report was given. After questions were answered regarding the report, it was also approved as read. 

New business included planning for the annual soup luncheon. It is always held on the first Saturday of firearms deer season; this year that will be November 12. Soup and pie will be served for a free-will donation. Serving will be from 11:00-1:00 p.m. 

We will also conduct a bake sale during the luncheon. Baked items that are packaged in small groups is desirable, but anything will be fine to donate.  Planning will be finalized at the Nov. 3 meeting. 

Marsha again updated on the Wreaths Across America. We are very close to our goal of 200 wreaths. She collected some money today. She talked about the ceremony in December, and what all needs to be done for that. We are anticipating providing a lunch for those that participate in the ceremony.  Marsha asked for someone to co-chair with Wende on getting the ceremony going. Kathryn has done some of it. After many questions and much discussion regarding this project, the meeting was adjourned. (Judith moved to adjourn, Helen seconded). 

Carolyn will make the cake for the November 3^rd luncheon.

Coffee makers were assigned for the month....coffee is each Tuesday morning at 9:00 a.m. at the center.

Here is the delicious fall recipe that was our birthday cake--even with no birthdays celebrated!
                              CHUNKY APPLE CAKE with CREAM CHEESE FROSTING
          prep time:  25 min.                                              cook:  45 min.
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted 
 Cream Cheese Frosting 
Chopped walnuts, toasted (optional)
     Stir together:  first 4 ingredients in a large lowl until blended.  Combine flour and next 3 ingredients; add to butter mixture, stirring until blended.  Stir in apple slices and 1 cup walnuts.  Spread into a greased 13x9 pan.
     Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.  Cool completely in pan on wire rack.  Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired.  Store in refrigerator.  Yield: 12-15 servings.
             CREAM CHEESE FROSTING  
1 (8 oz) pkg cream cheese, softened
3 Tablespoons butter or margarine, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract  
     Beat cream cheese and butter at medium speed with an electric mixer until creamy.  Gradually add sugar and salt, beating until blended.  Stir in vanilla.  Yield:  1 2/3 cups.

Another fall favorite for using up those apples!
                    GLAZED APPLE BARS

Bars:                                                                               Glaze:                                                                                          
1/2 cup butter, softened                                          1 1/2 cups confectioners' sugar
1 1/2 cups packed light brown sugar                      2 1/2 Tablespoons warm 2 %  reduced-fat milk
1/2 teaspoon salt                                                     1 Tablespoon butter, softened
1/2 teaspoon ground nutmeg                                   1/4 teaspoon vanilla extract
1 teaspoon ground cinnamon                                  1/4 teaspoon salt
1 teaspoon ground cloves
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 medium chopped red apple, such as Gala,
           peeled if desired
1 cup raisins
1 cup chopped pecans
1/4 cup 2% reduced-fat milk 
              Preheat oven to 400 degrees.  Lightly grease a 15x10" jellyroll pan.
              To prepare bars, cream butter and brown sugar with a mixer on medium-high speed.  Add salt, nutmeg, cinnamon, cloves, and egg:  beat until well blended.
             Combine 1 cup flour and baking soda in a bowl, add to butter mixture.  Stir in apples, raisins and pecans by hand.  Add milk and remaining flour; mix well.  Spread in prepared jellyroll pan.  Bake 10 minutes until light brown.  Cool 10 minutes.
             To prepare glaze, combine confectioners' sugar, milk, butter, vanilla, and saltin a bowl.  Mix well.  Spread glaze over cooled bars and cut to serve.  Makes 2 dozen bars.

Thank You, KCES and 5th Grade Leadership Team!

Knox County Elementary Fifth grade Leadership Team organized a day for all students in their building to wear a hat....simply by paying $1.00. A majority of the students took advantage of this—some wearing ball caps, cowboy hats, helmets, etc. The fundraising money was then donated to the Novelty Senior Citizens' for their Wreaths Across America project.  The Senior Center is hopeful to have a wreath for each veteran in the Novelty Cemetery, plus many others throughout the county. 

These students presented the money to Marsha Pinson, Thursday afternoon, September 29^th. Collected was enough money to purchase 9 wreaths. Those students are also invited to attend our ceremony in December and help place the wreaths on veterans' graves.

Thank You, Leadership Team, for organizing this day. And thanks to all the Elementary Students who purchased the privilege of wearing a hat!  

Shown are the 5^th grade Leadership Team presenting the money collected to Marsha Pinson.

L-R: Marsha Pinson, Lane, Agnes, Teryn, Collin, Noah, and  Timothy.