Views around Jeffco Colorado
Jeff tracks Santa
Did you know that reindeer love carrots?
In the wild, reindeer eat moss, willows and leafy weeds like dandelions, but if you give them a choice they like carrots or apples as a sweet snack.
So, when you’re leaving cookies out for Santa don’t forget to leave some carrots for the reindeer. On Christmas Eve the team will have a long way to go!
Have you ever wondered how Santa and his sleigh manage to get to all of the world’s children in one night?
Well, NORAD in Colorado knows exactly what Santa is up to. NORAD is short for The North American Aerospace Defense Command and they have been tracking Santa Claus every year since December 24, 1955. That was the year that a Sears department store in Colorado Springs placed an advertisement in the local newspaper telling children that they could telephone Santa, however the number for them to call was misprinted. Calls accidentally came through to the Continental Air Defense Command (CONAD) Center. Colonel Harry Shoup, who was on duty that night, told his staff to give all children who called a "current location" for Santa Claus and the tracking Santa tradition began. CONAD became NORAD in 1958 and the folks who work there still report what Santa is up to every year.
The official website for Santa trackers is: www.noradsanta.org. You can also download an app with free games and activities to your smart phone.
Ella likes these! Easy Gingerbread Dino Cookie Recipe
PBS Food has an easy recipe for gingerbread using a butterscotch pudding mix to make soft and warmly spiced cookies. The secret to soft and chewy cookies is not to over bake them. Remove from the oven when they are just set, because the insides are still hot and will continue to cook. Seal in a closed airtight container or zip bag to keep them soft.
Cookie Prep time: 15 minutes, Total time with cooking: 30 minutes
- 1 package Jell-O butterscotch pudding mix (not instant)
- 3/4 cup margarine
- 3/4 cup packed brown sugar
- 1 egg
- 2-1/4 cups flour
- 1 teaspoon baking soda
- 3 teaspoons ground ginger
- 1-1/2 teaspoons cinnamon
- Cream pudding mix with margarine and sugar.
- Add egg and blend well.
- Combine flour, baking soda, ginger and cinnamon; blend into pudding mixture.
- Chill dough until firm, about 10 minutes.
- Roll out on floured board about 1/4-inch thick and cut with cookie cutters.
- Place on lightly greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes.
- Remove from oven and cool on wire rack. Decorate as desired.
© 2014 JM Paschen