Holiday Ideas2008

Compiled by:

Theresa G. Howard County Extension Agent for Family & Consumer Sciences

Harlan County

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Table of Contents Crafts: Page No. Loomed Pumpkin Patch ...............................................................................1

Nut Turkey................................................................................................2

Pumpkin Votive Holders ..............................................................................2

Calico Jack-O-Lantern .................................................................................3

Patterns for Calico Jack-O-Lantern............................................................4

Patterns for Calico Jack-O-Lantern............................................................5

Turkey Centerpiece.....................................................................................6

Scarecrow Goodie Can ................................................................................7

Patterns for Scarecrow Goodie Can...........................................................8

Pumpkin Treat............................................................................................9

Jar-O’-Lanterns ..........................................................................................9

Pumpkin Poop..........................................................................................10

Pumpkin Topiaries ....................................................................................10

Witches Shoes ..........................................................................................11

Pattern for Witches Shoe.......................................................................12

Pattern for Witches Shoe.......................................................................13

Scarecrow Snack Jar ..................................................................................14

Scarecrow Snack Mix.................................................................................15

Coffee Filter Pumpkin ................................................................................16

Beribboned Pumpkins ................................................................................16

Bookmarks...............................................................................................16

Spider Pumpkin ........................................................................................17

Ball of Life ...............................................................................................17

Holiday Candlescaping...............................................................................18

Recipe Card Holder...................................................................................18

Jingle Bell Ornament .................................................................................19

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Page No.

Picture Gift Tags.......................................................................................19

Apron In-A-Jar ........................................................................................20

Reindeer Rootbeer ....................................................................................21

Fun Fur Snowball ......................................................................................21

Santa Hat Christmas Tree...........................................................................22

Food Presentation Idea ..............................................................................22

Paint Chip Tree Cards................................................................................23

Waiting for Santa ......................................................................................23

Reindeer Garden Glove .............................................................................24

Reindeer Pie.............................................................................................24

Loomed Snowman ....................................................................................25

Paper Wreath ...........................................................................................26

Santa Cane ..............................................................................................26

Snowman Gum Holder ..............................................................................27

Sock Long Johns.......................................................................................28

Reindeer & Snowman Gift Bags...................................................................29

Patterns for Reindeer & Snowman Gift Bags .............................................30

Scalloped Christmas Ornament ...................................................................31

Magnetic Pencil/Note Holder......................................................................31

Snowman Snack Jar...................................................................................32

Reindeer Treats ........................................................................................33

Cranberry Evergreen Candle .......................................................................33

Elf Shoe ..................................................................................................34

Patterns for Elf Shoe.............................................................................35

Santa’s Boot............................................................................................34

Patterns for Santa’s Boot .......................................................................36

WOFER (Width of Fabric) Quilt..................................................................37

Photo Mugs .............................................................................................38

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Paddle Ball Reindeer..................................................................................38

Canned Santa...........................................................................................39

Angel Tags or Ornaments ..........................................................................39

Paper Christmas Tree.................................................................................40

Inexpensive Candle Holder .........................................................................40

3 Step Tote .............................................................................................41

Photo Transferred Tumbled Tiles.................................................................42

Napkin Bow.............................................................................................42

Christmas Tree Napkin Fold .......................................................................43

Candle Napkin Fold ..................................................................................43

Santa’s Trail Mix.......................................................................................44

Snowman Mint Patties ...............................................................................44

Tissue Holder ...........................................................................................45

Glitter Ring Holder ...................................................................................45

Personalized Glass Baking Pans ....................................................................46

Fat Quarter Fun Pillowcases ........................................................................47

Acorn Snowman.......................................................................................48

Easy Eyeglass Case ....................................................................................48

Beaded Snack Set......................................................................................49

Snow Globe .............................................................................................50

Eye Glass Purse.........................................................................................50

Santa Hat Purse ........................................................................................51

Hanging Christmas Wreath .........................................................................52

Candlestick Snowman ................................................................................52

Snowman Buckets .....................................................................................53

Snowman Candy Bar .................................................................................54

Christmas Tree Hairbow.............................................................................55

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Recipes:

Cappuccino Punch ....................................................................................59

Festive Cranberry Punch.............................................................................59

Holiday Pineapple Egg ...............................................................................59

Festive Punch Ring ....................................................................................60

Grape Punch ............................................................................................60

Punch Delight...........................................................................................60

Cool Hot Chocolate ..................................................................................61

Christmas Punch .......................................................................................61

Pumpkin Smoothie ....................................................................................61

Yuletide Spiced Tea Mix ............................................................................62

Glorious Christmas Punch...........................................................................62

Sugar Free Holiday Nog.............................................................................62

Peachy Spiced Cider..................................................................................63

Cappuccino .............................................................................................63

Holiday Mock Champagne .........................................................................63

Toasted Onion Dip ...................................................................................64

Cowboy Beef Dip......................................................................................64

Holiday Broccoli Dip .................................................................................65

Lemon Cheesecake....................................................................................65

Pink Lemonade Dip ...................................................................................65

Sweet Pumpkin Dip ...................................................................................66

Barbecued Meatballs..................................................................................66

Meatballs In Apple Butter ..........................................................................66

Cranberry Party Meatballs ..........................................................................67

Cheddar Bacon Log...................................................................................67

Chili Cheese Ball .......................................................................................67

Sauerkraut Ball Recipe ...............................................................................68

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Page No.

Holiday Cheese Ball...................................................................................68

Yule Log .................................................................................................68

Deviled Eggs ............................................................................................69

Quick Blender Salsa...................................................................................69

Salsa For A Crowd....................................................................................69

Pot Roast.................................................................................................70

Magic Meatloaf ........................................................................................70

Amazing Turkey Breast ..............................................................................70

No-Fuss Turkey Breast ...............................................................................71

Instead Ham ............................................................................................71

Ham & Stuff ............................................................................................71

Leftover Turkey Sandwiches .......................................................................71

Easy Lasagna ............................................................................................72

Crockpot Lasagna .....................................................................................72

Chicken Lasagna Roll-Ups...........................................................................73

Broccoli Cole Slaw ....................................................................................73

Old Time Cole Slaw ..................................................................................73

Cream Corn.............................................................................................74

Baked Mashed Potatoes..............................................................................74

Cheddar Mashed Potatoes ..........................................................................74

Slow Cooker Sweet Potato Casserole ............................................................75

Spinach Balls ............................................................................................75

Round-Up Green Beans .............................................................................76

Creamy Pimiento Cheese Soup....................................................................76

Bacon Hash Brown Bake.............................................................................77

Baked Cranberry Relish ..............................................................................77

Baby Carrots ‘N Broccoli............................................................................77

Baked Pineapple Stuffing ............................................................................78

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Ranch Potato Salad ...................................................................................78

BLT Pasta Salad ........................................................................................78

Shoepeg Corn Salad ..................................................................................78

Caramel Apple Salad.................................................................................79

Farmhouse Dressing...................................................................................79

Fruit Salad ...............................................................................................79

Frozen Cranberry Salad..............................................................................80

Creamy Orange Salad................................................................................80

Fried Cornbread .......................................................................................80

Pull-Apart Bacon Bread..............................................................................81

Easy Brownies ..........................................................................................81

Peanut Butter Pie ......................................................................................81

Sugar Cookie Apple Crisp ..........................................................................82

Butterscotch Chip Spice Cookies..................................................................82

Pumpkin Pie Squares..................................................................................83

Coal Miner’s Cakes ...................................................................................83

Chocolate Pudding Bars .............................................................................84

Pretzel Turtles ..........................................................................................84

Chocolate Pudding Cake ............................................................................84

Cheesecake Bars .......................................................................................85

Chocolate Covered Brownie Bites ................................................................85

Sugar Free Chocolate Fudge .......................................................................86

PB Berry Bars ...........................................................................................86

Sugar Free Fudge ......................................................................................87

Chocolate ‘N More Snack Mix ....................................................................87

Party Mix ................................................................................................87

Chocolate Caramel Crunch.........................................................................88

Christmas Party Mix ..................................................................................88

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Cheesy Ranch Mix ....................................................................................89

Popcorn Trail Mix .....................................................................................89

Trail Mix .................................................................................................89

Notes .....................................................................................................90

Acknowledgements ...................................................................................91

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Notes

1

Loomed Pumpkin Patch

•Round knitting loom and hook •Orange yarn •Green yarn •Buttons or Felt for faces •Yarn needle •Craft stuffing •Hot glue gun with glue sticks 1. Use 2 or 3 strands of yarn to knit your pumpkins. They can be made different sizes and shapes by changing the number of rows you knit. 2. Knit pumpkin until the size desired. Run a piece of yarn through all of the loops on the loom and pull tight (this is the bottom). Make sure that you cut a long enough piece of yarn to leave enough to pull up to the top of the pumpkin. 3. Using the yarn needle, thread with yarn and pick up the first loops of the piece and pull up, but do not tie. 4. Use craft stuffing and fill up the body of the pumpkin. Do not over fill! Tie the top off and pull up the yarn, running through the middle of the pumpkin. 5. The leaf and stem can be made all together. Using 2-3 strands of yarn and starting at the tip of the leaf, wrap on one loop and then add one stitch on each of the next 6 rows. 6. Work even on theses stitches for 4 rows. Start taking off stitches on the first of the next 4 rows. 7. Knit even on the 3 stitches for 4 rows. Add 3 stitches on the next 2 rows and knit even on these 10 stitches for 14 rows. 8. Cut the yarn that you are winding with about 20” and thread on yarn needle. 9. Run the yarn through the loops on the pegs and sew up the sides of the stem. 10. Stuff with a bit of stuffing and sew to the top of the pumpkin. Secure the leaf to the pumpkin. For the face, use a hot glue gun to add buttons for mouth, nose and eyes.

2

Nut Turkey

•1½ inch wooden heart (1/8 inch thick) •Orange chenille stem, cut •Whole walnut in shell •Hazelnut in shell •Silk Fall leaf •3mm bead eyes •Scraps of yellow and red felt •Hot glue gun and sticks 1. Hot glue the walnut to the hearts, with the pointed ends of each going the same way. 2. Cut the chenille stem just so it will make a “U” around the nut and fold about 3/8 inch of each end to form the feet. 3. Glue the hazelnut on top for the head; cut wattle and beak from yellow and red felt using patterns provided. 4. Glue the leaf on the back for the tail.

Pumpkin Votive Holders

•Miniature pumpkins •Hurricane shade •Votive candle •U-shaped floral pins Cut off each pumpkin’s stem and place a votive candle in its depression. Cover with the hurricane shade. Position u-shaped floral pins around the shade to hold it in place.

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Calico Jack-O-Lantern

•Fabric: ½ yard orange for pumpkin; 1/3 yard green print calico and 3½” x 18” yellow calico fabric for hat •tan raffia •1 bag polyfill •black felt (facial features) •glue •orange thread and sewing needle 1. Cut out pattern pieces. Match Pattern A to Pattern B at dotted lines and tape together. 2. Cut out fabric according to instructions on pattern. In addition, cut one 3¼” x 34” piece from green calico for the hat ruffle. Also, cut two 3” x 9¼” from yellow calico for the hat band. 3. Sew orange fabric pieces together to make pumpkin. Leave top open, stuff, and close, sewing by hand. 4. Hat – sew bands to each hat and then sew the two hat pieces together. 5. Sew hem on what will be outer edge of hat ruffle by machine and then gather opposite edge. Attach ruffled edge to hat. Turn hat right side out and stuff. Hand stitch hat to top of pumpkin. 6. Cut face from black felt. Glue to head.

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5

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Turkey Centerpiece

•Construction paper in assorted colors •Paper bag •White glue •Red chenille stem •Black marker Trace your hand on several colors of construction paper and cut out for the feather shapes. Roll back top edge of paper bag and glue on feathers. Cut out wings, head and pilgrim hat from construction paper using patterns provided. Attach to bag. Use the red chenille stem for the turkey’s wattle. Dot on eyes using black marker.

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Scarecrow Goodie Can

•Empty plastic canister (from potato chips, soft drink mix, etc.) •Construction paper: tan, orange, red, green, blue, yellow, and gold •12” piece of yarn for necktie •White correction fluid or white marker or crayon for overall stitches •Black buttons for eyes and colored buttons for overalls •3½” x 12” piece of burlap •Glue and tape; Pinking shears; Ruler •Black marker 1. Cut a strip of glue construction paper 2 inches high and wide enough to fit around you canister. Glue to canister at bottom for overalls. Using white marker, crayon, or correction fluid, paint on stitches. 2. Fold small strips of gold construction paper accordion style. Glue at top of can for hair. 3. Leave the top edge of the burlap strip straight. Cut the bottom edge jagged. Glue to the top of the can over hair, shaping it and turning the brim up to look like a hat. Unravel it here and there to make it look worn. 4. Glue black buttons on for eyes. Trace patterns for the patches (nose and cheeks) onto construction paper – red for the nose and green and gold for the cheeks. Glue nose onto can. Draw a mouth with black marker. Glue patch cheeks on either side of mouth. 5. Tie yarn around can above blue overalls for necktie. 6. Using patterns, cut out crow and glue together. Tape to top of canister.

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Crow pattern for Scarecrow Goodie Can

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Pumpkin Treat

•Chocolate orange •Black electrical tape •Scissors Cut pieces of tape in triangular shapes for the eyes and nose. Cut tape in the shape of a jack-o-lantern smile for the mouth. Apply the tape to make a face on the chocolate orange. Roll 4 inches of tape into a narrow “stem” and secure to the tope of the foil-wrapped chocolate orange.

Jar-O’-Lanterns

•Clean jars •Oil-based enamel paint in black and orange •Paint brush •Plastic-covered 20-gauge wire •Needle nose pliers •Battery votive candle (optional) 1. Paint inside of jar orange until opaque. Paint a jack-o’-lantern face onto outside of jar using black paint. 2. For a handle, loop the end of wire with pliers. Make a lasso shape that will hug jar. Bend remaining wire over for a handle. Cut wire; make another loop to hook onto ring. Slip ring over jar’s mouth; tighten. 3. Fill with candy or place a battery powered votive candle inside jar.

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Pumpkin Poop

•Small plastic pumpkin treat holder •Plastic wrap •Candy corn Wrap some candy corn in plastic wrap. Place in plastic pumpkin and attach the following poem:

Pumpkin Topiaries

•3-5 small pumpkins & gourds in graduated sizes •Terra cotta pot or other container •Floral foam to fill the pot •Glue gun & glue sticks •Silk, velvet, or dried leaves or moss •Ribbon •Knife, or pumpkin-carving kit •Green, brown, or tan pipe cleaner 1. Cut the foam to fit the pot snugly and so that the top of the foam is level with the rim of the pot. Use a little glue in the bottom of the pot to help hold the foam in place. 2. Cover the foam with moss or circles of leaves attached with hot glue. Make sure that the rim of the pot doesn’t show; run a bead of glue around the rim to help leaves stay in place and hide it.

I started to carve a pumpkin With my carving knife and scoop.

But the pumpkin got so scared He took a little poop.

It looked so cute and funny Just like a candy treat.

So I’m sharing it with you now Because you are so sweet.

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3. Glue the largest pumpkin or gourd to the center of the leaves/ moss. Glue the next largest on top of it, and so forth until your topiary is done. 4. Fill in between each pumpkin or gourd with a ring of leaved attached with hot glue. Tie a bow around the pot. Make a pair of these topiaries for your mantle or table.

Witches Shoes

•Black cardstock •Halloween or Fall printed scrapbooking paper •Stickers, ribbon, and other embellishments •Hot glue gun and glue sticks 1. Cut shoe pattern out of black cardstock. Cut shoe insert out of Halloween or Fall paper. 2. Glue shoe insert to shoe piece. Fold on scored lines and glue together. 3. Embellish with ribbon, stickers, etc. Idea: Cut these from vellum paper and make Cinderella’s glass slippers!

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Witches shoe pattern

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Witches Shoe Insert

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Scarecrow Snack Jar

•Canning Jar •Muslin •Fiberfill •Small black beads or buttons for eyes •Black dimensional paint •Scrap of yellow and orange craft foam •Scraps of ribbon •Twine •Craft glue •Scissors, pen or pencil 1. Trace around the lid of the canning jar to make a circle on the muslin. Cut out the circle, leaving a 1-inch margin. 2. Make Scarecrow Snack Mix (on next page) and place in jar. The jar could be used to hold candy or a small gift as well. 3. Place lid on the canning jar, with a small amount of batting on top of it. Lay the muslin circle centered on top of the batting and carefully screw on the lid ring. 4. Cut several pieces of twine about 3-inches long. This will be the scarecrow’s hair. Use the craft glue to attach the hair and bead or button eyes. Cut out a small triangular nose from orange craft foam. Glue to face. 5. Using black dimensional fabric paint, draw a mouth using the picture as a reference. 6. Cut a hat from yellow craft foam, using the pattern provided. Glue into place over twine hair. Attach a bow made from ribbon. Cut a small piece of ribbon to glue across hat as a hat band.

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Scarecrow Snack Mix

3 cups small pretzels 3 cups shoestring potatoes 3 cups Spanish peanuts ½ cup seasoned croutons 1 can (4½ ounces) French-fried onions ½ cup butter ½ cup Parmesan cheese Mix well. Bake at 250˚F for 1 hour, stirring often.

Coffee Filter Pumpkin

•Coffee filter •Paper towel square •Small rubber band or green pipe cleaner •2 small leaves •Orange marker or crayon •Brown marker or crayon •Typing paper; tape 1. Flatten coffee filter and lightly tape to a piece of typing paper. 2. Using a brown marker or crayon, draw a circle 1-inch in from edge of coffee filter. Color from the brown circle to the edge of the coffee filter with brown marker. 3. Color the rest of the coffee filter with orange marker or crayon. Remove coffee filter from paper (diagram 1) 4. Turn coffee filter over so that the white back is up. Wad the paper towel into a ball and place in the middle of the coffee filter. Fold coffee filter up around the paper towel ball to form a pumpkin (the part colored brown will make the stem). Secure with rubber band or green pipe cleaner. Glue small green leaves to either side of brown stem.

Diagram 1

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Beribboned Pumpkins

•Small round pumpkins, gourds, or squash •Assorted ribbon •Double-stick tape Cut ribbon to lengths large enough to go around your pumpkins, etc. Attach double-stick tape to ribbon then wrap around each pumpkin. Idea: Place in a bowl for a great Fall centerpiece!

Bookmarks

•jumbo paper clips •2 1/8” diameter scalloped circle punch •cardstock to match stickers •Halloween, Christmas or everyday stickers •E600 glue For each bookmark, punch 2 scalloped circles. Attach sticker to one circle. Glue onto top of paperclip using E600 glue. Glue the other circle onto to back of paperclip.

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Spider Pumpkin

•small pumpkin •8 black chenille stems •votive candle Remove stem and scoop out a small indention in pumpkin. Insert 4 black chenille stems into each side of pumpkin, bending to look like spider legs. Insert votive candle in indention made previously.

Ball of Life

•tennis ball •optional box or small bag Tie the poem directly to the ball or place ball into an organza bag, gift bag or into a box.

The Ball of Life

Suffering from stress: Fondle it constantly. Need to relieve your anger: Throw it at someone. Short of a massage: Roll it around the bottom of your feet. Lack of communication in your life: Tell it your inner

most secrets. Short of a good friend: Paint a smiley face on it. Needing some unconditional love: Throw it at a wall--it

will always come back to you. Want to be less selfish: Lend it to someone when you

aren’t using it. Want to be aware of other or want to become more

thoughtful: Look after your ball, try to understand how it feels to be kicked about, stood on and given away and abused. Want to be less judgmental: Be happy with this gift--it’s

the thought that counts not the cost!

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Holiday Candlescaping

•10” cylinder glass vase •8¾” cylinder glass vase •7½” cylinder glass vase •3 hanging votives or 3 small glass votives •12” octagon mirror •star sprays, Christmas picks, greenery •assorted items to place in vases (ex. Christmas tree, snowman, ornaments, etc.) •faux snow Pour some faux snow in each of the cylinder vases, about ½” deep. Arrange Christmas tree, snowman, ornaments, etc., in the vases. Arrange the vases onto the octagon mirror. Arrange greenery and parts of the Christmas picks and star sprays around the vases. Place either hanging votive candles in the vases or arrange small glass votives among the greenery.

Recipe Card Holder

•4” square ceramic tile •E-6000 glue •spring-type clothespin Using E-6000 glue, attach clothespin to back of ceramic tile with the opening of clothespin at the top.

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Jingle Bell Ornament

•20 – 13mm gold jingle bells •14 – 13 mm colored jingle bells (red or green) •15” of 24 gauge wire •6” of 24 gauge wire •wire cutters 1. String 3 gold jingle bells onto one end the 15” piece of wire, leaving a 2” tail. Form a cluster and secure the jingle bells by twisting and wrapping the end of the wire to the main wire. 2. String a gold jingle bell onto the wire. Next string on a colored jingle bell. Repeat theses steps until all of the colored jingle bells are on the wire. The alternating colors of the jingle bells should be creating a spiral effect like a candy cane stripe. End with a gold jingle bell. Add 3 more gold jingle bells to form the cluster at the end of the candy cane. Wrap the end of the wire onto the main wire to secure the jingle bells. Cut off excess wire. 3. Take the 6” piece of wire and loop around the cane about one third from one end. Use this wire as your hanger; the cane will bend into its curve at the loop, looking more like a candy cane.

Picture Gift Tags

•small photos •manilla tags or cardstock to make your own tags •red and green markers •hole punch and glue stick •stickers to embellish tag •string, twine, yarn or ribbon If using cardstock, cut into a 3”x6” rectangle. Cut off corners on one end to make a tag shape. Using a glue stick, glue a photo of the person your gift is to on one side and a photo of the person the gift is from on the other side. Write “From:” and “To:” above the photos. Using the hole punch, punch a hole on the left side of tag. Thread string, twine, yarn or ribbon thru hole and knot it or tie into a bow. Use stickers to embellish the tag.

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Apron In-A-Jar

Place an heirloom or store bought apron into a canning jar. Attach one of the following poems or story to the jar. Grandma’s garments made little impression on me as a child, except her apron. Its uses were unlimited. The apron made a basket when she gathered eggs, and if there were fluffy chicks to be carried to the back porch during a sudden cold spell, they made the trip peeping contentedly in Grandma’s apron. When these same chicks grew to hens and hoed and pecked and scratched in Grandma’s flowers, she merely flapped her apron at them and they ran squawking to the chicken yard. I can see her yet tossing cracked corn to the hungry flock from her apron. Lots of chips and kindling were needed to start fires in the big black range in Grandma’s kitchen. Yes, she carried them in her apron. Lettuce, radishes, peas, string beans, carrots, apples and peaches all found their way to the kitchen in Grandma’s “carry-all”. When she cooked, the apron made a handy holder for removing hot pans from the stove. To men working in the field, the apron waved aloft was the signal to “come to dinner”. Grandma hovered around the long table passing aromatic dishes and flipping the big apron at pesky flies. When the children came to visit, the apron was ready to dry childish tears. If the little ones were shy, it made a good hiding place in case a stranger appeared unexpectedly. The apron was used countless times to stroke a perspiring brow as Grandma bent over the hot wood stove or hoed the garden under a blistering sun. In chilly weather, Grandma wrapped the friendly apron around her arms when she hurried on an outside errand, or lingered at the door with a departing guest. Hastily and a bit slyly the apron dusted tables and chairs when company was seen coming down the road. And in the evening when the day’s work was done, Grandma shed her garment of many uses and dropped it over the canary’s cage!

An apron in a jar to sit upon shelf

wear it when you cook to protect yourself.

©Sue Pitchfork 2005~

My grandma wore an apron For the better part of the day

She wore it when the sun arose And when it went away

She wore it in the garden When she gathered up the crop She wore it at the kitchen sink

Or when she pushed a mop She wore it doing laundry As she hung it on the line

And it somehow brought me comfort That she wore it all the time!

Of all my thoughts of Grandma My most favorite ones that bring

The happiest of memories Are tied to her apron strings!

©2005 Jennifer Byerly

21

Reindeer Rootbeer

•6 pack of root beer in bottles •6 small red pompoms •small wiggle eyes •6 brown chenille stems •scrap ribbon and 6 small jingle bells •glue dots or glue gun and glue sticks 1. Bend crooks in chenille stems to resemble antlers. Using glue dots or hot glue, glue to bottle just below the bottle cap. 2. Glue 2 wiggle eyes below the antlers and a red pompom nose below the eyes. 3. Thread a small jingle bell onto a small piece of ribbon and tie around the neck of the bottle.

Fun Fur Snowball

•1 ball white Fun Fur yarn •2½” Styrofoam ball •artificial holly leaves and berry sprig •16 in. of 7/8-in. wide grosgrain ribbon •3 small jingle bells •1 yard of 1/8-in. red ribbon cut into 12 in. and 24 in. lengths •hole punch •2 floral pins Wrap yarn evenly around ball to cover completely. Tuck yarn in to secure. Notch ends of grosgrain ribbon and fold it, accordion style, into quarters. Use hold punch to make a hole in the center of the folded ribbon. Place folded ribbon on top of the ball and inert holly and berry sprig through the hole, securing sprig in the ball. String jingle bells onto a floral pin and insert into ball through base of ribbon and holly sprig. Tie a bow with the shorter length of red ribbon around the base of the jingle bells. Tie longer red ribbon to the remaining floral pin and secure to the back of the holly.

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Santa Hat Christmas Tree

•red craft foam – 4 sheets (12” x 18”) •Styrofoam cone – 12” •white craft boa – 2 •large white pompom •3-inch clay pot •green acrylic paint •paintbrush •green glitter •straight pins •foam glue •scissors & ruler 1. Cut out four foam circles: 11-inch, 10-inch, 8-inch and 6-inch. Glue boa around outer edge of each circle. 2. Cover cone with foam sheet using straight pins to secure. 3. Cut an X in center of each circle and slide onto cone with largest circle first. Secure with pins. 4. Bend foam left at the top of the cone over to form hat and glue pompom to end. 5. Paint flower pot green and sprinkle with green glitter while wet. Place tree on flower pot for base.

Food Presentation Idea: Instead of giving cookies or candies in a Christmas container or on a Christmas tray, purchase an inexpensive clear tray to place your food gifts on. This way the recipient can use the tray all year long.

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Paint Chip Tree Cards

•paint chip samples •scissors •cardstock for card or pre-made card •embellishments: small stickers, sticky jewels, etc. •brown ribbon (for tree trunk) Cut out a triangular tree shapes from paint chip samples. Embellish with small stickers, sticky jewels, buttons, etc. Fold cardstock in half or in fourths to make a card. Place a tree or grouping of trees on card. Use brown ribbon to make trunks for the trees. Decorate card as desired.

Waiting For Santa •candy cane or candy cane ornament •zippered storage bag •tag with poem Place candy cane in zippered bag. Place tag with poem in bag.

Waiting For Santa

I’m waiting for Santa

Can’t you see I want to sit

Upon this knee And tell him you’re a great

Friend to me Surely he’s been watching

And can see But until then

Here’s a gift from me A red candy cane

To hang on your tree

24

Reindeer Garden Glove

•garden glove •two wiggle eyes – 15mm •two brown pipe cleaners •½” red pompom •tacky glue and low-temp glue gun •twine •black marker •blush •fiberfill •scissors and hole punch 1. Stuff glove with fiberfill pushing the filling up into the index finger and the ring finger of the glove. Push the middle finger down inside the glove and glue. 2. Fold wrist up and outward twice and glue. Fold and glue the thumb and pinky down to make ears. Glue on pompom for nose or cut a 1½” circle from felt. Make a running stitch all around the circle and pull tight stuffing with fiberfill. Glue or stitch in place. 3. Cut hemp into pieces and fray. Glue on top of reindeer for hair. Draw on mouth with black marker. Glue on wiggle eyes. Cut pipe cleaners in half. Twist and wrap around fingers to make antlers. Wrap and glue scarf in place. Use a small brush to blush cheeks. Glue on four buttons on antlers and one on scarf.

Reindeer Pie

1 bag milk chocolate chips 1½ cups salted peanuts ½ cup chow mein noodles (crush after measuring) Melt the chocolate chips in the microwave

and pour over the nuts and noodles. Drop by spoonfuls onto parchment paper and allow to set up. Once set, place them in zippered bags meant for food. Add the topper with poem.

Santa checked his list then checked it twice. You came up naughty

instead of nice. Maybe you cheated

or told a big lie; So all you get is reindeer pie!!

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Loomed Snowman

•small round loom •black buttons for nose, eyes and buttons •fiberfill •yarn: white and a color of your choice (for hat and scarf) •crochet hook •yarn needle •scissors •pompom 1. E-wrap 35 rows with 2 strands of white yarn. 2. Close the top of snowman using a gathering method as follows: Cut a yarn tail about 15" long. Thread a yarn needle with yarn tail. Insert needle into the 2 strand stitch left on each peg. Pull needle and yarn all the way through the stitch on peg. Lift stitch off peg. Keep removing each stitch on pegs around loom in same manner. Gather the top and tie a little knot at end of yarn. Using a crochet hook, pull the tail through to the inside of the snowman, and weave it through several stitches to secure it. Cut yarn leaving 1/2" showing inside. 3. Stuff with fiberfill. Shape head and tie scrap piece of white yarn around neck. Finish filling with fiberfill and close bottom of the body. 4. For scarf – use 2 pegs on round loom and E-wrap 2 strands of colored yarn until scarf is approximately 12-15” long. (You could also crochet: chain 4, then single crochet back and forth till long enough). 5. For hat – E-wrap 8 rows with 2 strands of colored yarn. Form brim by lifting the first row/beginning edge up onto the pegs, one stitch (consisting of 2 strands) at a time. (This will create your 2 rows you need on the loom). Don't wrap this row. Knit off that row. Now, continue to wrap rows clockwise after that and E-wrap 7 more rows. Gather top to form hat top using instructions in step 2. Attach a pompom to the top of hat. 6. With buttons for pipe cleaners – make eyes, mouth and front of snowman. Use a small piece of orange yarn for the nose by making a knot in the yarn and snipping off the ends. Use tacky glue to attach all the pieces.

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Paper Wreath

•8x8 paper (10 pieces) •scissors and stapler •glue and tape •ribbon •embellishments •photos 1. Take ten 8x8 pieces of paper and cut them in half. Take one piece of paper and pinch one end together. Glue it. Repeat with all 20 pieces of paper. 2. Take two pieces of pinched paper and attach the pinches ends together by gluing and/or stapling. 3. Using a glue stick, attach the unpinched portions of paper together. Hold until secure. Repeat, working around in a circle. On the back of the wreath, use tape to secure any areas that need it. Add ribbon embellishments, and photos as desired.

Santa Cane

•paper punches: 1¼” circle; ¼” circle; 1/8” circle •red cardstock (3¾” x 1½”) ; black cardstock (1” x 1½”); scraps of red, pink and white •candy cane; tacky glue 1. Roll red cardstock around a pencil to get it to curl. Do the same for the black cardstock strip. Glue red strip around candy cane with bottom edge approximately ½” from bottom of candy cane. Glue black strip to bottom of red strip. 2. Using the 1¼” circle punch a piece of pink for the face and a piece of red for the face. Cut red hat piece in half. For the beard, punch ten ½” circles plus one for the hat pompom. For the buttons punch three black ¼” circles. For the eyes and nose punch two 1/8” circles from black and one from red. 3. Use the photo to help place pieces. Attach all with tacky glue.

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Snowman Gum Holder

•white craft foam •small wiggle eyes •scrap chenille stems: red and orange •2 small red pompoms •ultra-fine black permanent marker •scissors •scrap of red yarn •glue gun and glue sticks 1. Cut pattern from white craft foam. Glue pocket to front bottom of snowman, leaving the top open. 2. Glue wiggle eyes in place. Cut a small piece of orange chenille stem into a triangle nose and glue in place. 3. Outline the snowman with broken lines using the permanent marker. Draw in mouth, hands and button on front of snowman. Unravel small piece of red yarn and tie around neck for scarf.

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Sock Long Johns

•2 pairs of tube socks •5 red buttons •1 green chenille stem •red ribbon for trim •white thread & needle •straight pins 1. Lay one sock flat and horizontal on your work surface, ribbing to the left. Lay a second sock flat and over lapping the first sock, with the ribbing to the right. This will form the arms. You want the overlapped portions to be about as wide as the body part of the socks. 2. Lay the remaining two socks vertically over the arms you have formed. The arms will be at the top, and the toe part of the sock will be at the top, with the ribbing down at the bottom for the legs. Use straight pins and pin the socks together along what would be the shoulders, being sure to catch the “arm socks” . Pin the arm and side of the body together also. 3. At the center where the two body socks come together, near the top fold down a little collar on each inside edge of the toe. With the needle and thread baste the socks together, around the body and arms, across the shoulders, down the other side, and on the back side across the back at the bottom of the arm pieces. 4. On the front center, tack the collar down, then baste the center socks together, adding the buttons s you go down. Continue past the arm sections a few inches, leaving a portion unstitched for the legs. 5. Make a small green wreath the green chenille stem by wrapping it into a circle. Glue a little red bow on it at the top, and stitch it to the sock. Print out the poem on cardstock. Cut it out and add a little bow, pin it to the long johns. Place on a small hanger.

I made you some long johns but they turned out too small.

In fact I don’t think they will fit you at all! So take off the buttons and snip off the thread. You will have two pair

Of socks instead!

I bought you these long johns, Was sure that they would fit. I threw them in the washer. Found out they shrunk a bit!

So if you snip off all the buttons

And pull out all the stitches, You’ll gain two pair of warm socks, But lose your pair of long britches!

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Reindeer & Snowman Gift Bags

Snowman: Reindeer: •8”x&’ white paper for head and body •7” x 7” brown paper for head, •Two black brads for eyes ears & body •2” x ¾” orange paper for nose •4” x 1¼” red paper for collar •5” x 7” and nose •ultra-fine black permanent marker •Two black brads for eyes •scissors •1¼” x 1¼” pink paper for •scrap of red yarn cheek •glue gun and glue sticks •6”x8” cream paper for antlers Snowman: 1. Enlarge patterns approximately 400% and cut out. Trace patterns onto appropriate papers and cut out. 2. For body, glue white half-circle to lower part of bag, leaving about ½” to fold under and glue to bottom of bag. For scarf, glue paper rectangle across top of body. For scarf ends, cut two pieces of the same paper. Cut several slits at scarf ends to make fringe. Glue scarf ends onto scarf. 3. Glue head onto top of body, just above scarf. For face, glue carrot nose to center of head and insert 2 brads for eyes above nose. Draw smiley mouth. Reindeer: 1. Enlarge patterns approximately 400% and cut out. Trace patterns onto appropriate papers and cut out. 2. Glue body with neck to lower part of bag, leaving about ½ “ to fold and glue to bottom of bag. 3. For face: glue red paper circle to end of nose. Glue pink paper circle to cheek. Insert 2 brads for eyes near top of face. For ears: fold each brown circle in half and glue onto head. 4. Glue antlers to back of head. Glue head onto top of body. Glue collar to bottom of neck.

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Scalloped Christmas Ornament

•3 inch scallop circle punch •Tape runner •double-sided Christmas paper •36 in. of fine gold cord •small crystal or pearl beads •double stick tape or terrifically tacky tape 1. Punch out 8 scallop circles using double-sided Christmas paper. Fold 4 in half with one side of the Christmas paper on the outside. Fold the other 4 with the other side of the Christmas paper on the outside. Attach the outside of the half circles to one another using the tape runner. 2. Apply a length of double stick tape to the “spine” of the ornament. Fold the 36 in. length of gold cord in half. From the middle point (the fold) of the cord make a 4-inch loop and knot underneath. Thread on pearl or crystal bead. Knot underneath it. 3. Attach the cord to the double stick tape on the “spine of the ornament, leaving the loop and pearl above the ornament. Slide a pearl or crystal bead onto the bottom of the gold cord and place bead at the bottom of the ornament. Knot underneath the bead. Cut off excess cord, leaving a ½” tail. 4. Apply tape runner to first half circle and join to the last half circle.

Magnetic Pencil/Note Holder

•thin potholder •hot glue gun and glue sticks or fabric glue •embellishments •4 magnets Fold over the bottom flap of potholder and use a strip of hot glue or fabric glue on the left and right side of the potholder. Decorate with embellishments. Glue 4 magnets on the back and attach it fridge.

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Snowman Snack Jar

•Canning Jar •Muslin •Fiberfill •Small black beads or buttons for eyes •Black dimensional paint •Scrap of orange craft foam •Scrap of black craft foam •Ribbon and embellishments •Craft glue •Scissors or pinking shears, pen or pencil 1. Trace around the lid of the canning jar to make a circle on the muslin. Cut out the circle, leaving a 1-inch margin. 2. Place candy, snack or small gift in jar. 3. Place lid on the canning jar, with a small amount of batting on top of it. Lay the muslin circle centered on top of the batting and carefully screw on the lid ring. 4. Using pattern, cut hat out of black craft foam and glue it onto the snowman’s head. Use the craft glue to attach bead or button eyes. Cut out a small triangular nose from orange craft foam. Glue to face. 5. Using black dimensional fabric paint, draw a mouth using the picture as a reference.

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Reindeer Treats

•red pompom for nose •black or brown pompom for tail •2 wiggly eyes •two 3”x3” pieces brown craft foam for antlers •1 small box malted milk balls •glue gun and glue sticks 1. Trace the pattern for the antlers onto brown craft foam and cut out. 2. Using glue gun, attach antlers, eyes, nose and tail to the box of malted milk balls.

Cranberry Evergreen Candle

•small glass vase •pine needles or artificial pine •1 cup cranberries •floating candle •enough water to fill vase Place pine needles or artificial pine in the bottom of the vase and put the cranberries in on top of them. Fill the vase with water about ¾ of the way full. Place the floating candle on the water. The cranberries will naturally float to the top and the candle will float in the middle.

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Elf Shoe

•Cardstock: green and red •double sided tape or a tape runner •embellishments 1. Print out the pattern and transfer to cardstock. Cut and score all the lines. 2. Following the numbers on the pattern as to which areas to put together first, use double sided tape or a tape runner to secure in place. Tape together the curl at the end of the shoe. 3. To decorate, cut a 1¾” x 10½” strip of red cardstock and cut out triangle all the way around the bottom edge of it. Glue around the top of elf shoe with double sided tape or a tape runner. Embellish with strips of beads, snowflake punches, etc.

Santa’s Boot

•cardstock: black, white, green and gold •double sided tape or a tape runner •scalloped scissors •double slit (ribbon) paper punch •ribbon •embellishments 1. Print out the pattern and transfer to cardstock. Cut and score all the lines. 2. Following the numbers on the pattern as to which areas to put together first, use double sided tape or a tape runner to secure in place. 3. To decorate, cut a 1” x 8” strip of white cardstock and trim the bottom edge with scalloped scissors. Glue around the top of boot with double sided tape or a tape runner. 4. Cut out a 2” square from gold cardstock for buckle. Using ribbon paper punch, punch slits in gold cardstock. Thread ribbon through slits and wrap around boot. Tape ends together. Cut holly leaf from green cardstock. Tape behind buckle.

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WOFER (Width of Fabric) Quilt

Note: If using a print, the print must go across the width of the fabric. All fabrics are 44”/45” in width. Solid colors may be used but quilt is more interesting if you use a larger print for Color 1, a solid or small print for Color 2, and a solid for Color 3. •Fabrics: Color 1 – 1 yd.; Color 2 – ¾ yd.; Color 3 – ½ yd. •Thread to match •Sewing machine and basic sewing materials Cut as follows: Color 1-- Five (6½”) strips (width of fabric) Color 2-- Five (4½”) strips (width of fabric) Color 3-- Five (2½”) strips (width of fabric) Sew Color 1 to Color 2 to Color 3. Make 5 sets. Press all seams the same way. Sew all sets together. Trim sides.

Photo Mugs •Acrylic photo mugs •Scrapbook paper •Scrapbook paper •Photos •Scissors •Tape runner or double sided tape Note: You may also use digital photos and digital scrapbooking instead of paper. Use the paper insert that comes with your mug and use it as a template for cutting your background scrapbook paper. Arrange your pictures and embellished as desired.

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Paddle Ball Reindeer

•paddle ball •craft foam: brown, tan, white, green and red •red pompom •black dimensional paint •spray glue •plastic table cloth; paper towels •scissors, pencil or pen

1. Cover work surface with tablecloth. Lay paddle face down onto work surface. Spray with glue. 2. Lay glued side of paddle onto tan foam. Press foam firmly onto paddle. Trim foam even with edge of paddle, using scissors. 3. Trace antlers onto brown foam, eyes onto white foam, holly berries onto red foam and leaves onto green foam, using pen or pencil. Cut out. 4. Peel back part of foam on upper edge of paddle. Insert antlers between foam and paddle. Press foam back into place over antlers. 5. Lay pieces for eyes onto work surface. Spray one side with glue. Press into place on paddle. Repeat procedure to apply holly and berries. 6. Start flow of paint on a paper towel, applying an even pressure on bottle for a smooth line. Outline eyes. Paint half circles in left corner of each eye. Let dry. 7. Spray one side of pompom with glue. Press into place for nose. Paint a smile. Let dry.

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Canned Santa •cardstock: red, black, white gold •clean, empty pop-top can and top •paper punches: ½” round, ¾” square •ruler •scissors •tape runner or double sided tape •non-toxic glue 1. Cut red cardstock to fit around can. Glue in place with tape runner or double sided tape. Cut a 2½” strip of white cardstock the height of the can and tear edges. Tape on top of red cardstock to cover the seam. This will be the front of the can. 2. Cut a strip of black cardstock approximately 1½” high and wide enough to fit around the can. Tape in place as a belt. Cut a square piece of gold cardstock for the buckle and glue in place. Use ¾” square punch and punch a square of black cardstock. Glue in place on top of buckle. 3. Using ½” round punch, punch out 3 black dots. Glue them in place, two above and one below the belt, for buttons. Fill with small gift, etc. Glue top of can back on with non-toxic glue.

Angel Tags or Ornaments •paper punches: ¾ in. circle punch; 5 petal flower punch; scallop circle punch; •cardstock: Christmas designs; white; gold; pink; celery green •gold cord •tape runner or double sided tape Using ¾ in. circle punch, punch head from pink cardstock. Using 2 petals of the 5 petal flower punch, punch wings from gold. Punch the angel’s dress from Christmas paper using a scallop circle punch. Use only 1/3 of the circle for the dress. Tape all together. Use a piece of gold cord made into a loop for a hanger.

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Paper Christmas Tree •Styrofoam cone (3 7/8” x 8 7/8”) •assorted Christmas paper •scalloped circle punch •adhesive (double-side tape, tape runner, etc.) •flat head pins •beaded straight pins •scissors •ruler 1. Cut paper strips 6” x ½”. Cut strips 3½” x ½” for the top row of tree. 2. Cover top of cone with the scalloped circle punch. Place adhesive in the middle of the scallop and bend the edges around the cone. 3. Starting at the bottom of the cone, form each strip into a loop and use straight pin to secure loop to cone. Continue all the way around the cone in this manner. 4. Continue to form tree in this manner until you reach the top. 5. For top row, use the smaller strips of paper and secure them into cone with beaded straight pins. The top row will hold down all of the edges of the scalloped punch circle that was glued on top of the cone. 6. Using scalloped punch and the instructions for the scalloped punch ornament (minus the instructions for the hanger), make a topper for the tree.

Inexpensive Candle Holder •candle in glass holder •6 inch diameter gold or silver doily •red ribbon •tape runner or double-stick tape Fold the doily in half and cut. Wrap around one side of candle with cut side at the bottom. Attach with double-stick tape. Repeat for other side of candle. Add a red ribbon.

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3 Step Tote •Fabric of your choice, 56” wide: Fabric 1: 1½ yds for outside and handles; Fabric 2: 1 yd for lining •thread to match •sewing machine and basic sewing materials Step 1: Cut 2 pieces of Fabric 1 into a rectangle measuring 17” x 16” for the outside of the tote. Cut 2 pieces of Fabric 2 into a rectangle the same size for the inside of the tote. Cut 2 strips from Fabric 1 measuring 3 in. wide and 30 in. long. Step 2: For handles: Sew each handle strip into a tube right sides on the inside. Turn and

press with seam in the middle. Place outside fabric for tote right side up. Position handles so that the ends are 3 inches from the side edges of the panel. Pin below the sewing line so as not to catch pins in the sewing machine (refer to picture). Pin inside panel of tote to outside panel of tote right sides facing. Sew across. Remove pins from ends of handle. Repeat for other two panels.

Step 3: Open panels and lay flat. Pin and sew panels together, leaving bottom open for

turning. Sew all 4 layers together. Turn inside out.

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Photo Transferred Tumbled Tiles •4”x4” tiles (for coasters) or 2”x2” tiles for magnets •decoupage medium •paint brush or sponge •plain white tissue paper or vellum •polycrylic clear sealer •felt feet for coasters or magnets for fridge magnets •permanent glue •printer 1. Scan a photo or take a digital photo and resize to 3.5” x 3.5”. Print onto tissue paper or vellum. Trim around printed photo. 2. Cover the tile with a thin coat of decoupage medium. Gently lay the image down starting in the middle and going out. Be very careful – the image will tear very easily, so try not to manipulate too much. 3. Cover the entire image with decoupage medium carefully and allow to dry. 4. For coaster: Once dry, seal with 2-3 coats of polycrylic sealer, letting sealer dry in between coats. Add felt or cork felt using permanent adhesive. 5. For magnet: Once dry, cover with coat of polycrylic sealer and let dry. Add magnet using permanent adhesive.

Napkin Bow •napkin •napkin ring •iron Fold napkin diagonally to form a triangle, then fold the two loose pointed ends in about 3 inches. Continue to fold, forming a long strip. Iron the strip flat. Form to loops of the bow, crossing the tails behind it. Insert a napkin ring into the center, then iron the tails so they hang down below the napkin.

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Christmas Tree Napkin Fold •square napkin •small bow or star •iron 1. Start with a pressed and starched square napkin. Fold the napkin into quarters. The four free corners should be at the bottom left. 2. Bring the top edge down to meet the bottom edge. Press again. 3. The bottom right should have two layers. Place a finger in the center of the top edge and lift just the first layer on the bottom right and align it with the bottom left. Press again. 4. Turn the napkin over so that the point is on the bottom left. Take the top four layers from the bottom right and align them with the bottom left. This is a repeat of step 3 above. This time you should have a triangle. Press again. 5. Now simply fold the triangle in half and press. This is just to create a nice crease. 6. Open the triangle up so that the four “branches” allow the tree to stand on its own. Add a star or bow to the top.

Candle Napkin Fold Fold napkin in half diagonally forming a triangle. Fold one-fourth of the base edges of napkin up forming a cuff. Turn napkin over. Carefully roll left to right. Tuck the remaining corner inside the cuff to hold the Candle firm. Position the Candle with the highest point of the napkin facing you.

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Santa’s Trail Mix •plastic container or clear plastic baggie •old map •cardstock •red marker •stapler and staples or taper runner or other adhesive For snack mix: •cinnamon graham cereal •white chocolate covered pretzels •chocolate covered raisins •red and green M&M’s Cut map to match the size of your container or to fit your baggie. Attach to container lid or baggie with adhesive or stapler. Print “Santa’s Trail Mix” on cardstock and attach to container or baggie. Draw 4 little red X’s with a red marker and a line between them all on cardstock, creating the “trail”. Fill container with snack mix.

Snowman Mint Patties •Chocolate covered peppermint patties •white cardstock •white chenille stem •2 pompoms any color •black permanent marker; colored pencils: orange and pink •tape runner or other adhesive Cut a 2.5” circle from cardstock. Using the picture as a guide, draw in eyes, eyebrows, and mouth with black permanent marker. Color cheeks with pink and nose with orange. Outline nose with black. Attach cardstock face and blank white circle to candy with adhesive. Cut chenille stem and bend for ear muffs. Attach pompoms.

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Tissue Holder •Fabric: 6½” x 5¾” rectangle (outside); 7¾” x 5¾” rectangle (inside) •Thread to match 1. With right sides together and raw edges even, match and pin both short sides. Since one is “taller” they will not lay flat. With ¼” seam allowance, sew outside and inside together along short sides. 2. Turn tissue holder right side out. Press seam allowances under smaller (outside) rectangle. Center outside so that equal amounts of inside show at each edge. Raw edges should be even. Bring edges toward center, overlapping ¼”. Pin. Stitch short edges with ¼” seam allowances. Zigzag to keep edges from fraying. Turn tissue holder right side out. Stuff with tissue.

Glitter Ring Holder

•glass votive holder (round or square) •double-stick tape •glitter •sticker or rub-on decal Attach double-stick tape around the top and bottom of the votive holder. Remove backing and sprinkle with glitter until coated. Shake off excess. Center the sticker or rub-on in the middle of the votive and apply.

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Personalized Glass Baking Pans •etching cream •exacto blade •white contact paper •9”x13” glass casserole dish (not Pyrex) •glass cleaner •paper towels •cotton swab or small brush to apply solution 1. Clean glass baking dish with glass cleaner. This will remove any grease and leave a clean smoother surface for close contact with paper. 2. Using a simple font on your computer or hand printing, print the name or whatever wording you want to etch on the glass. Print lettering backwards, like you would for an iron-on transfer. Enlarge to fit bottom of pan. 3. Center the contact paper over the bottom of your pan and stick down securely. Tape the paper with name over the contact paper. Use an exacto knife to cut out the letter of the name. Make sure you press hard enough to cut through the paper and contact paper under it. Pick out the contact paper letters. You will be left a perfect stencil on the bottom of your pan. 4. Dab cotton swab in etching solution and dab over design and letters. Apply a thick layer. Let etching cream sit on glass for 5 minutes. 5. Wash off etching cream with water. Remove contact paper and wash thoroughly with soap and water.

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Fat Quarter Fun Pillowcases •4 fat quarter in various prints and colors for pillowcase •1 yd. ribbon, 3/8” wide ribbon •general sewing tools and supplies •thread to match 1. Trim 3 fat quarters each to 18” x 20”. Cut 1 fat quarter into 2 rectangles measuring 9” x 20”. Join together three fat quarters in a row, stitching the 20” sides together to create a rectangle that measures about 20” x 53”. Press the seams open. 2. Fold the rectangle in half with right sides together so one and a half of the fat quarters are on each side of the fold as shown. Stitch the long edges together using a ¼” seam allowance. 3. Turn the piece right side out. Press. 4. Lay the two 9” x 20” pieces right sides together. Stitch along both 9” sides to form a tube. 5. Turn the tube right side out. Press. 6. Fold the pillowcase trim piece in half with right sides out so you still have a tube. Press. 7. Lay the pillowcase trim piece right sides together around the open end of the pillowcase, placing the folded edge of the trim back on the pillowcase body fabric. All three raw edges – two from the pillowcase trim and one from the pillowcase body – will meet. Stitch the raw edges together all the way around, ¼” from the edge. Avoid stitching the pillowcase shut. 8. Turn the trim piece right side out. Press the seam away from the pillowcase trim piece. 9. Lay a piece of 3/8” ribbon along the seam between the pillowcase and the trim. Fold the beginning and ending of the ribbon under by ½”. Zigzag stitch the ribbon in place.

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Acorn Snowman •3 acorns for each snowman •1 acorn top for each snowman •acrylic paint in white and red •miniature bow or ribbon •8” thin ribbon •snow texture paint •black marker or paint •orange acrylic paint •toothpick •sandpaper •hot glue and glue sticks 1. Gently rough up the outside of each acorn with a piece of sandpaper. Paint acorns white – 2 or 3 coats may be needed to cover. Pain the acorn top with read paint; repeat and let dry. 2. Glue each acorn together with hot glue. Hot glue acorn top on as a hat. Use black marker, or a toothpick dipped in black paint, to dot on eyes, mouth and buttons. Use the other end of the toothpick to paint on nose with orange paint. 3. Glue the bow tie, or ribbon fashioned into a bow tie, to the front of the snowman. Glue the thin piece of ribbon to the back of the snowman as a hanger. When everything is dry, add snow to the hat using the snow texture paint. Allow to dry completely.

Easy Eyeglass Case

•square pot holder •hot glue gun and glue sticks Fold potholder in half and run narrow strip of hot glue all the way around the seam, leaving an opening at one end (the end with the loop if potholder has one). If the potholder is a solid color you can also add embellishments if desired.

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Beaded Snack Set •small kitchen utensils: cheese knife and two spoons •small zip-top plastic bag •alphabet beads •seed beads: 16 red and 2 clear •26-gauge silver wire •red raffia •decorative-edge scissors •small needle-nose pliers •wire cutter •red cardstock •dry ingredients for Parmesan herb mix 1. Cut a 20-inch-long piece of silver wire. Roll a small flat circle on one end using pliers and attach to handle of knife. Starting at bottom of handle, wrap wire tightly around it holding rolled circle in front. Thread one red, one clear and one red bead through wire and wrap around handle. 2. Thread “E” bead first through wire and wrap. Repeat with beads to spell “CHEESE”. Wrap wire again around handle and thread one red, one clear and one red bead through wire. Wrap again and cut wire off about 1 inch. 3. Wrap wire into a small flat circle. Set circle on front of knife of handle. Repeat steps 1-5 (cut a 16-inch-long strand of wire for each spoon) to create “SALSA” and “DIPS” spoons, using red seed beads only. Utensils must be hand-washed after each use. 4. Cut out recipe instructions with decorative scissors, glue onto red cardstock, punch hole in zip-top bag and attach to recipe with raffia. Parmesan Herb Mix: Mix the following ingredients together and put into zip-top plastic bag: 1 tablespoon Parmesan cheese, ¼ teaspoon oregano, ½ tablespoon parsley flakes, ¼ teaspoon thyme, ¾ teaspoon sugar, ¼ teaspoon basil, ½ teaspoon dried minced onion, ¼ teaspoon garlic powder, 1/8 teaspoon pepper.

Parmesan Herb Mix Place 1/3 cup mayonnaise and 1/3 cup sour cream into a medium mixing bowl. Add Herb Mix. Mix well and store in refrigerator, but serve at room temperature. Serve with chips or raw vegetables.

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Snow Globe •small fruit pop-top can •Christmas printed scrapbook paper •tape runner or other adhesive •clear glass ornament •2 identical Christmas stickers •clear laminate •faux snow •small funnel •small piece of aluminum foil •hot glue and glue sticks Wrap Christmas printed scrapbook paper around can and attach with tape runner or other adhesive. Turn the Christmas stickers backs to each other and stick together. Cover with clear laminate on both sides. Cut laminate in a circle around stickers small enough to fit into glass ornament. Bend and place inside ornament upside down. Add faux snow using funnel. Cover opening of ornament with a small piece of aluminum foil. Replace cap. Turn ornament so that cap is at the bottom. Glue onto can.

Eye Glass Purse •hard shelled eye glass case •spray adhesive •furry material •tacky glue •eyeglass cord or fun fur yarn or colored cording Cut furry material to fit outside of eyeglass case. Using spray adhesive, adhere to outside of eye glass case. Punch two holes on the opening side of eye glass case. Insert one end of the eye glass cord into each of the holes for the strap to purse. Glue with tacky glue. You may also braid fun fur yarn or colored cording and use for strap instead of eye glass cord.

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Santa Hat Purse •Santa hat •two wire frame purse handles •70 jingle bells (20 mm in size) •temporary spray adhesive •seam ripper •needle and thread for hand sewing Create the body: Lay the hat flat. Measure and mark the center of the hat (the red section) in between the trim and the pompom. Cut the hat into two pieces by cutting at that mark. Turn the body of the purse inside out, pin along the open end (opposite to the trim), and sew a ½ inch seam close to the opening. Attach the flap: Turn the body of the purse right side out. Lay the body flat. Take the flap with pompom and hand sew the flap to the top edge of the trim along the bottom layer of the body. Add the handles: Unscrew one end of the wire frame handle and thread the jingle bells onto the frame. After the frame is filled, screw the end back on. Repeat for the second handle. Attach the handles by hand sewing them to the top edges of the trim on the body of the purse.

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Hanging Christmas Wreath •artificial Christmas wreath •sheer ribbon (several yards) – at least 2 different colors •clear glass ornaments •stickers •glue dots •Christmas ornaments Decorate the clear Christmas ornaments with stickers. Tie ribbons to each ornament. Tie a small bow made from a different color of sheer ribbon and attach to the top of the ornament with a glue dot. Attach all the other ornaments to the top of wreath with glue dots. Take sheer ribbon a drape over top of wreath using glue dots to attach to wreath. Attach wreath to ceiling and attach the ribbons attached to clear glass ornaments to wreath.

Candlestick Snowman •wooden candlestick •2” clay flowerpot •acrylic: black, red, white •blush •wooden block •1/2” wooden furniture plug •Christmas spray •small piece of material or fun fur for scarf •buttons •hot glue or glue sticks Paint wooden candlestick and block white, flowerpot black, and wooden plug red. Letter the phrase “Let it Snow” on the rim of the flowerpot. Glue candlestick to wooden block. Paint on eyes and mouth with black acrylic paint. Glue on wooden plug nose. Blush cheeks. Glue flowerpot to head for hat and Christmas spray to wooden block. Glue buttons down the front of body.

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Snowman Buckets •2 metal buckets the same size •small piece of wood to cut circle big enough to fit inside bucket •E600 glue •spray paint: primer and white •acrylic paint: orange, pink, black, white •large pompoms •fleece material •foam snowflakes 1. Cut wood into a circle big enough to fit inside bottom of bucket. Remove handle from what will be bottom bucket and press tabs to the inside. Turn one bucket upside down. Glue wooden circle on top of it. Glue the other bucket right side up on top of wooden circle, aligning the seams of the buckets. 2. Primer buckets and let dry. Paint with white spray paint. Let dry. 3. Glue large pompoms on either side of bucket at the base of the handle. The handle and pompoms make the earmuffs. 4. Using picture as a guide, paint on snowman face. Let dry. 5. Cut fleece material into a strip long enough to be the scarf. Tie around snowman where the buckets join. Glue foam snowflakes around the bottom of snowman and use one or two to accent snowman at the top.

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Snowman Candy Bar •glossy brochure paper, white construction paper or computer paper •1.55 oz. candy bar of your choice •double-stick tape or tape runner •child size crew socks •yarn, ribbon or cording •black paint pen or permanent marker •paint: orange dimensional paint; lt. pink acrylic paint •2 black buttons 1. Cut paper 5½ inches tall and 6¼ inches wide. Wrap around candy bar and tape. 2. Cut of the cuff part of sock for the snowman hat. Snip little strips in the cut off end. Tie off strips with yarn and slip the hat over one of the short ends of the candy bar. This will be the snowman head. 3. Refer to picture and draw on dot eyes with eyelashes and a smile with black paint pen or permanent marker. Use orange dimensional paint to make carrot nose. Dip your pinky finger in light pink acrylic paint and apply to snowman face for cheeks. 4. Attach 2 buttons on body of snowman.

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Christmas Tree Hairbow •3/8” grosgrain ribbon: green and brown •1/4” gold ribbon •single prong alligator hair clips •hot glue gun and glue sticks or fabric glue 1. From green ribbon cut two of each of these lengths: 2.75”, 2.5”, 2”. Fold into loops and glue. 2. Line alligator clip by applying glue to the end of the clip and attach ribbon (fig. 2).

3. Glue longest loops on lined clip at the closed end. Add the 2.5” loops and then the 2” loops. 4. Tie gold ribbon into a bow and glue on top of tree.

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Notes:

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Recipes

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Notes:

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Cappuccino Punch

1 gallon freshly brewed, double-strength coffee*, chilled 3 (12 oz) can evaporated milk, chilled, divided use 1 cup granulated sugar (optional), divided use 1 teaspoon vanilla extract 1 quart chocolate ice cream 1 (2 oz) chocolate baking bar, optional ¼ teaspoon ground cinnamon, (optional) Pour coffee into large punch bowl. Combine 2 ¼ cups evaporated milk, ½ cup sugar and vanilla extract in blender or mix with mixer; blend until frothy. Add milk mixture to coffee. Repeat with remaining evaporated milk and sugar. Add scoops of ice cream to punch and top with chocolate curls. Ladle punch into cups; sprinkle with cinnamon. *Measure 2 rounded tablespoons of ground coffee to every 6 ounces of water. Vary measurements to suit your individual taste. Makes: 50 servings. Hint: To make chocolate curls, carefully draw a vegetable peeler across a bar of semi-sweet chocolate. Vary the width of your curls by using different sides of the chocolate bar.

Festive Cranberry Punch

1 (64 oz.) bottle cranberry juice cocktail 1 cup orange juice 2 cups lemon-lime soda or club soda Orange and lime slices, garnish Combine cranberry juice cocktail and orange juice in a large punch bowl. Gently stir in soda just before serving. Garnish with orange and lime slices. Makes about 15 (6 oz.) servings.

Holiday Pineapple

Eggnog Punch

3 cups unsweetened pineapple juice, chilled 2 quarts purchased eggnog 2 cups lemon-lime soda, chilled In large punch bowl, combine all ingredients.

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Festive Punch Ring

1 large freezer-safe tube pan or ring mold 1 (12 oz.) bag cranberries Fresh mint leaves, if desired water Rinse cranberries in cold water. Drain. Fill pan ½ inch to 1 inch deep with water. Place on even surface in freezer and freeze until solid. Remove pan from freezer. Add an additional ¼ inch water over the ice surface. Arrange cranberries and mint leaves into desired pattern then return pan to freezer. Once set, add an additional ½ inch to 1 inch water and freeze until solid. Note: Cranberries float, so if you add all the water at once, the cranberries will float to the surface. When you unmold the frozen ring, the decoration will be on the bottom of the ring. To unmold, run briefly under warm water to loosen. Float in punch bowl with desired part punch.

Grape Punch

2 cups red grape juice, chilled 2 cups white grape juice, chilled 5 cups lemon-lime soda, chilled In a large punch bowl or pitcher, combine the juices; mix well. Stir in soda just before serving. Make: 18 (1/2 cup) servings.

Punch Delight

1 can (12 oz.) frozen orange juice concentrate, thawed 1 can (12 oz.) frozen lemonade concentrate, thawed 1 can (12 oz.) frozen pink lemonade concentrate, thawed 2 litter Mello Yellow soda, chilled 2 liters lemon-lime soda, chilled Ice cubes In a large punch bowl, combine the concentrates. Gradually stir in sodas. Add ice. Yield: 5 quarts.

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Cool Hot Chocolate

1 ½ cups warm water 4 envelopes (1 oz. each) instant hot cocoa mix 2 cups vanilla ice cream 1 ½ cups half and half cream In a blender, combine water and cocoa mix; cover and process until dissolved. Add the ice cream and cream; cover and process for 30 seconds or until smooth. Pour into chilled mugs. Yield: 4 servings.

Christmas Punch

1 ½ cups sugar 8 quarts water, divided 4 pkgs. (.14 oz. each) unsweetened strawberry soft drink mix 3 cans (6 oz. each) frozen orange juice concentrate, thawed 2 ¼ cups lemonade concentrate 2 liters ginger ale, chilled 2 cans (46 oz. each) unsweetened pineapple juice In a large saucepan, combine sugar and 2 quarts water. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in soft drink mix. Cool completely. Just before serving, divide the syrup between two large containers or punch bowls; add the concentrates, pineapple juice and remaining water to each. Stir in ginger ale. Yield: 3 ¾ gallons.

Pumpkin Smoothie

It tastes like pie in a glass and each 8 oz. cup offers 100% of the daily value for beta-carotene, an antioxidant that fights cancer. Whip one up: Blend ½ cup canned pumpkin, ½ cup vanilla soy milk, ½ cup crushed ice, 1 tablespoon honey, and 1 teaspoon pumpkin pie spice. Pour and drink! NUTRITIONAL INFOR. PER SMOOTHIE: 162 calories, 5 g protein, 34 g carbohydrate; 2 g fat; 0.5 g sat. fat; 0 mg cholesterol; 4 g fiber, 55 mg sodium

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Yuletide Spiced Tea Mix

1 ½ cups sugar 1 cup sweetened lemonade mix 1 cup powdered orange drink mix 1 cup dry sweetened instant tea 4 packets (individual serving size) instant spiced cider mix ¾ teaspoon ground cinnamon ¾ teaspoon ground cloves Blend ingredients together. Store in an airtight container. Package into gifts and give along with directions for use. Makes 5 cups mix. To Serve: Add 3-4 teaspoons mix to 1 cup boiling water. Stir to dissolve.

Glorious Christmas Punch

1 (3 oz.) pkg. cherry gelatin 1 cup boiling water 1 (6 oz.) can frozen lemonade 3 cups cold water 1 quart cranberry juice cocktail – chilled 1 (12 oz.) bottle ginger ale, chilled Dissolve gelatin in boiling water; stir in lemonade. Add cold water and cranberry juice. Place two trays of ice cubes in a large punch bowl; pour punch over ice. Pour in ginger-ale.

Sugar Free Holiday Nog

1 pkg. sugar-free instant vanilla pudding mix 7 cups skim milk, divided 1 teaspoon vanilla extract or rum flavoring ¼ cup sugar substitute 1 cup evaporated skim milk nutmeg Combine pudding mix, 2 cups of milk, vanilla, 2-3 small “taps” of nutmeg and sugar substitute in a bowl; mix according to pudding directions. Pour into a half-gallon container with a tight-fitting lid. Add 3 cups milk; shake well. Add evaporated milk and shake. Add remaining milk; shake well. Chill. Yield: 8 servings.

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Peachy Spiced Cider

4 cans (5 ½ oz. each) peach or apricot nectar 2 cups apple juice ¼ to ½ teaspoon ground ginger ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 4 fresh orange slices (1/4” thick) halved Combine the first five ingredients in a slow cooker. Top with the orange slices. Cover and cook on low for 4-6 hours or until heated through. Stir before serving. Yield: about 1 quart.

Cappuccino

1 cup powdered instant non-dairy creamer 1 cup chocolate milk mix 2/3 cup instant coffee granules ½ cup sugar ½ teaspoon cinnamon ¼ teaspoon ground nutmeg Combine all ingredients, mix well. To serve, place 1 tablespoon in a cup. Add 1 cup boiling water; stir well. Alternately, you could omit the coffee granules and add the mix to regular coffee. Yield about 30 servings.

Holiday Mock Champagne

1 gallon apple juice, chilled to almost freezing 1 gallon ginger ale, chilled to almost freezing 1 quart fresh strawberries (if unavailable, use dry frozen strawberries without juice or sugar) When apple juice is thoroughly chilled and ginger ale is almost freezing (slushy consistency), pour apple juice into a large punch bowl, and then, very carefully and slowly, pour the ginger ale into the bowl against the side of the bowl – this preserves the carbonation of the ale. Slowly add chilled strawberries, one at a time. Float mint leave on top, if desired. Serve in champagne flutes with a candy cane hanging over the lip of the glass.

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Toasted Onion Dip ½ cup plain yogurt ½ cup low-fat sour cream 2 tablespoons dried onion soup mix* 1 tablespoon Dijon-style mustard In medium bow stir together yogurt, sour cream, onion soup mix, Dijon-style mustard. Mix well. Makes 1 cup. *Or about ½ of a 1-ounce package dried onion soup mix. NUTRITION FACTS PER SERVING (1 teaspoon): 15 calories; 1 g protein; 0 g fat; 100 mg sodium; 5 mg cholesterol; 0 g saturated fat; 2 g carbohydrate; 0 g fiber

Cowboy Beef Dip

1 pound ground beef 4 tablespoons chopped onion, divided 3 tablespoons chopped sweet red pepper, divided 2 tablespoons chopped green pepper, divided 1 can (10 ¾ oz.) condensed nacho cheese soup, undiluted ½ cup salsa 4 tablespoons sliced ripe olives, divided 4 tablespoons sliced pimiento-stuffed olives, divided 2 tablespoons chopped green chilies 1 teaspoon chopped seeded jalapeno pepper ¼ teaspoons dried oregano ¼ teaspoons pepper ¼ cup shredded cheddar cheese 2 tablespoons sour cream 2 to 3 teaspoons minced fresh parsley Tortilla chips In a large skillet, cook the beef, 3 tablespoons onion, 2 tablespoons red pepper and 1 tablespoon green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 tablespoons ripe olives, 3 tablespoons pimiento-stuffed olives, chilies, jalapeno, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a serving dish. Top with the cheese, sour cream and parsley; sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips. Yield: 3 cups.

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Holiday Broccoli Dip 1 (8 oz.) package cream cheese, softened ½ cup mayonnaise 2 cups shredded mozzarella – divided use ½ cup freshly grated Parmesan cheese 1 (10 oz.) package frozen chopped broccoli, thawed and well drained 1 (2 oz.) jar diced pimientos, drained Assorted crackers for accompaniment Preheat oven to 350°. Mix together cream cheese, mayonnaise, 1 cup of the mozzarella cheese, parmesan cheese, broccoli and pimientos. Spread into 9 inch pie plate. Bake 20 to 25 minutes or until heated through. Sprinkle with remaining 1 cup mozzarella cheese. Continue baking 5 minutes or until mozzarella cheese is melted. Serve with assorted crackers. Makes 25 servings.

Lemon Cheesecake 1 block cream cheese (softened) 1 packet of lemonade (These are the packets that you put into individual sized water-bottles.) (Can use the no-sugar version.) 1 box graham cracker sticks Thoroughly mix together the cream cheese and lemonade packet. Taste for sweetness. You can add sugar free sweetener. Place in plastic-wrap and twist top together to form a ball. Place in fridge to allow to get hard. Put around 10 of the graham cracker sticks into a ziplock plastic bag, then crush into crumbs. Once cheese ball has chilled, put it into the bag with the graham cracker crumbs and coat evenly. Serve on try surrounded with remaining graham cracker sticks for eating. Can also be served with vanilla wafers.

Pink Lemonade Dip

4 oz. fat-free cream cheese 1 ½ cups fat-free whipped topping 1 teaspoon sugar-free pink lemonade soft drink mix 3 medium apples, sliced In a small mixing bowl, beat cream cheese and drink mix until smooth. Beat in ½ cup whipped topping. Fold in remaining whipped topping. Cover and refrigerate for at least 1 hour. Serve with apples. Yield: 6 servings.

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Sweet Pumpkin Dip

1 (15 oz.) can pumpkin 2 (8 oz. each) pkgs. cream cheese, softened 2 cups sifted powdered sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger Beat cream cheese and pumpkin in large mixer bowl until smooth. Add powdered sugar, cinnamon and ginger; mix thoroughly. Cover: refrigerate for 1 hour. Serve as a dip or spread with gingersnaps, vanilla wafers or lemon wafers. Makes: 5 cups.

Barbecued Meatballs

1 egg, beaten 1 cup crisp rice cereal, crushed, divided 1 tablespoon finely chopped onion ½ teaspoon salt ¼ teaspoon pepper 1 pound ground beef Sauce: ¼ cup packed brown sugar 3 tablespoons ketchup 1 teaspoon prepared mustard 1/8 teaspoon ground nutmeg In a large bowl, combine the egg, ¾ cup cereal, onion, salt and pepper. Crumble beef over mixture and mix well. For sauce, in a small bowl, combine the remaining ingredients. Add 2 tablespoons sauce to meat mixture; mix well. Shape into 1 ½ inch balls. Place meatballs on a greased rack in a shallow baking pan. Brush with remaining sauce; sprinkle with remaining cereal. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink; drain. Yield: 1 ½ dozen. NUTRITION FACTS: 1 meatball equals: 74 calories; 3 g fat; 131 mg sodium; 5 g carbohydrate, trace fiber; 5 g protein; Diabetic Exchanges: 1 meat, ½ fat

Meatballs In Apple Butter

¼ pound bulk pork sausage 2 tablespoons apple butter 1 teaspoon maple syrup Roll the sausage into 1 inch balls. Place on a microwave-safe plate. Cover and microwave on high for 1-2 minutes or until a meat thermometer reads 160° and meat is no longer pink; drain. Cool. Transfer to a resealable plastic bag. Combine apple butter and syrup; pour over meatballs. Refrigerate over night. Before serving, transfer meatballs and sauce to a microwave-safe dish. Cover and microwave on high for 1 minute or until heated through. Yield: 8 meatballs.

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Cranberry Party Meatballs

2 (1 pound) bags frozen cocktail-size meatballs (about 64 meatballs) 1 (16 ounce) can jellied cranberry sauce 1 (12 ounce) bottle chili sauce 1 teaspoon ground cumin ¼ teaspoon cayenne Combine cranberry sauce, chili sauce, cumin and cayenne in a large saucepan. Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth. Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 to 15 minutes or until meatballs are heated through. Place in chafing dish or slow cooker to keep warm. Makes 30 servings.

Cheddar Bacon Log

1 (8 oz.) package cream cheese, softened 2 tablespoons mayonnaise 1 teaspoon Worcestershire sauce few drops red pepper sauce 2 cups (8 oz.) shredded cheddar cheese 4 slices crisply cooked bacon 2 medium green onions, sliced Assorted crackers 1 cup finely chopped pecans, toasted* Beat cream cheese, mayonnaise, Worcestershire sauce and hot pepper sauce in large mixing bowl at medium speed, until well blended. Stir in cheese, bacon and green onions. Cover and refrigerate for a minimum of 2 hours. Form cheese mixture into a log (or ball) shape and roll in the chopped pecans to coat. Wrap in plastic food wrap and refrigerate until ready to serve. Serve with crackers. Makes 1 cheese log. *Toast pecans in a heavy skillet over medium-low heat; stirring constantly, until nuts are golden and fragrant.

Chili Cheese Ball

2 (8 oz.) packages cream cheese, softened 1/3 cup mild salsa 1 (1.25 oz.) packet taco seasoning mix 1 cup chopped pecans, toasted 1 cup shredded cheddar cheese Combine cream cheese, salsa and taco seasoning mix in a medium bowl. Shape into a ball; coat with pecans and cheese. Makes: 8 servings.

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Sauerkraut Ball Recipe

2 ½ lbs. sausage ¾ cup finely chopped onion 2 (8oz.) cream cheese 1 ¼ teaspoon garlic powder 1 ¼ teaspoon pepper 10 tablespoons bread crumbs 2 (32 oz.) bags sauerkraut Brown the sausage and onions and drain. Mix together cream cheese, garlic powder, pepper and bread crumbs. Add meat and onions. Chop the sauerkraut and squeeze out as much liquid as you can, (you may use a food processer, but you just don’t want long strings) and add to the meat mixture, refrigerate overnight. Roll into small balls (walnut size), dredge in flour, dip into egg and milk wash then in additional bread crumbs. Deep fry until brown. This makes about 150 and they freeze really well.

Holiday Cheese Ball

1 (8 oz.) package cream cheese 1 (10 oz.) container cheddar cheese spread 1 (16 oz.) jar pimento cheese spread garlic powder to taste Chopped walnuts (if desired) Have cheeses at room temperature and mix all well. Incorporate the garlic powder. Chill slightly, then divide and form into two balls. Roll in walnuts if desired. Refrigerate until ready to serve. Makes 2 cheese balls.

Yule Log

1 (8 oz.) package of cream cheese 3 tablespoons sharp cheddar cheese 1/3 cup sliced stuffed green olives with pimentos 1 cup (2 oz. jar) finely cut dried beef Blend together cream cheese, cheddar cheese, and olives. Place on waxed paper and refrigerate. When chilled, roll the waxed paper around the mixture and roll into a log. Roll in dried beef slivers. Coat ends. Refrigerate overnight for flavors to season cream cheese. Serve with crackers. Makes: 10 servings.

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Deviled Eggs 6 hard-cooked eggs ¼ cup mayonnaise 2 teaspoons French onion dip 1 teaspoon evaporated milk ½ teaspoon prepared mustard paprika, optional Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, onion dip, milk and mustard. Pipe or stuff into egg whites. Sprinkle with paprika if desired. Refrigerate until serving.

Quick Blender Salsa

¾ cup chopped red onions 10 oz. can diced tomatoes with chilies 1 tablespoon lime juice ½ cup minced fresh cilantro 10 oz. can diced tomatoes 1 garlic clove Place in blender. Blend. Serve with chips.

Salsa For A Crowd

4 cans (14 ½ oz. each) diced tomatoes 4 large tomatoes, chopped 2 cup frozen corn, thawed 1/3 cup lime juice 1 medium sweet onion, finely chopped ¼ cup minced fresh cilantro 1 can (15 oz.) black beans, rinsed & drained 2 tablespoons cider vinegar 2 tablespoons hot pepper sauce 1 garlic clove, minced 1 tablespoons coriander seeds, crushed 1 tablespoon ground cumin 1 teaspoon salt 1 teaspoon coarsely ground pepper Chopped jalapeno pepper, optional corn chips or tortilla chips Place two undrained cans of tomatoes in a large bowl; drain the two remaining cans and add tomatoes to the bowl. Stir in the chopped fresh tomatoes, corn, beans, onion, lime juice, cilantro, vinegar, pepper sauce, garlic and seasonings. Stir in jalapeno if desired. Cover and refrigerate until serving. Serve with chips. Yield: 56 servings (1/4 cup each).

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Pot Roast

1 sirloin tip roast or boneless chuck roast 1 can cola drink ( do not use diet drink) 1 onion, cut up 15 oz. can whole potatoes 15 oz. can sliced carrots 4 oz. can chopped mushrooms Wash meat and place in crock pot; add onion and cola, season to taste. Cook on high for 6-8 hours. In last hour, add potatoes, carrots, and mushrooms and let entire meal cook at least another hour. Meat should fall apart If you want to cook it on low, it will take around 12 hours. For leftovers, add tomatoes, corn, celery, beans; whatever. You may add a gravy mix or onion soup mix.

Magic Meatloaf

2 lb. extra lean ground beef 1 ½ cup taco sauce or mild salsa 1 cup quick-cooking oats (any except instant), uncooked 2 egg whites ½ teaspoon salt ¼ teaspoon pepper ½ cup chopped onions ½ cup chopped green peppers Heat oven to 350°. Combine all ingredients except the meat and mix well. Add the meat and mix thoroughly. Press meat mixture into an 8” X 4” loaf pan. Bake for approximately 1 hour 30 minutes. Allow it to stand for 5 minutes before slicing. This meatloaf is magic because it’s low in fat and tasty enough for grown-ups but also, kid’s love it!

Amazing Turkey Breast

1 ½ cup wild rice, uncooked 3 cups water 2 apples, cored, peeled and chopped ½ cup finely chopped onion 4 to 5 lb. boneless, skinless turkey breast ½ cup sweetened, dried cranberries Combine rice, apples, onion and cranberries in a slow cooker; pour water over top. Mix well. Place turkey on top of rice mixture. Cover and cook on low setting for 8 to 9 hours. Serves 8 to 10.

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No-Fuss Turkey Breast

5 lb. turkey breast 1 can whole-berry cranberry sauce 1 pkg. dry onion soup mix Place turkey breast in a crock-pot. Combine soup mix and cranberry sauce; spread over turkey. Cover and cook on low setting for 6 to 8 hours. Makes 6 servings.

Instead Ham

3 lb. fully-cooked ham ½ teaspoon dry mustard 12 oz. can lemon-lime soda ½ teaspoon ground cloves ¼ cup honey ¼ teaspoon cinnamon Place ham in a slow cooker; add soda. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. About 30 minutes before serving, combine 3 tablespoons juices from slow cooker with honey, mustard and spices. Mix well and spread over ham. Cover and continue cooking on low setting for 30 minutes. Let stand for 15 minutes before slicing. Makes 12 to 16 servings.

Ham & Stuff

3 lb. cooked ham, sliced 14 ½ oz. can green beans 6 to 8 potatoes, peeled and diced 15 oz. can corn Place ham in a slow cooker. Surround ham with cut potatoes, pouring green beans with juices over top. Cover and cook on low setting for 8 hours. Pour corn with juices into slow cooker 2 hours before serving. Makes 6 to 8 servings.

Leftover Turkey Sandwiches

Leftover dressing or prepare 1 package (6 oz.) chicken stuffing mix 4 slices white bread, toasted Leftover turkey slices or 1 pound thinly sliced deli turkey 1 cup turkey gravy or jar turkey gravy Place toast on a large microwave-safe plate; top each with turkey, dressing and gravy. Microwave, uncovered, on high for 30-40 seconds or until heated through. (Cranberry sauce could be added to the top.)

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Easy Lasagna

1 large jar spaghetti sauce 1 box lasagna noodles, uncooked 1 lb. container cottage cheese 1 ½ lb. ground beef or turkey ½ cup chopped onions 2 cups shredded mozzarella cheese Brown meat, with chopped onions. Drain off fat. In 2” X 13” baking dish, spoon small amount of spaghetti sauce and spread over bottom of dish. Place a layer of uncooked lasagna noodles. On top of this, place the meat and onion mixture, then another layer of noodles. Then spread the cottage cheese over noodles, then another layer of noodles. Pour the rest of the spaghetti sauce over the top. Cover with aluminum foil. Bake at 350° for approximately 1 hour, or until noodles are cooked. For the last 10 minutes, remove cover and spread mozzarella cheese on top. Continue baking until cheese melts well.

Crockpot Lasagna 1 lb. ground beef 1 large onion, finely chopped 2 garlic cloves, crushed and minced 1 large jar spaghetti sauce 1 package ( 8 oz.) no-boil lasagna noodles 16 oz. shredded mozzarella cheese 1 lb. ricotta cheese ¼ cup milk 1 egg salt and pepper to taste ½ cup shredded Parmesan/Romano cheese Brown the beef, onion, and garlic in a little oil in a frying pan. Drain off any greases. Add the spaghetti sauce into the browned meat mixture. Mix well. In a separate bowl, mix the ricotta cheese, milk, and egg. Beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined. Grease the slow cooker/crock pot with some vegetable shortening on the bottom and sides. Put about ¼ of the meat and sauce mixture in the bottom of the slow cooker/crock pot. Put a layer of noodles on top of that (break or cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender.

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Chicken Lasagna Roll-Ups

6 lasagna noodles 1 (15 oz.) ricotta cheese 1 lb. cooked chicken (white meat preferred) 1 (8 oz.) pkg. mozzarella cheese, shredded 1 egg ½ cup chopped fresh parsley 1 (14 oz.) jar of spaghetti sauce or make your own Prepare lasagna noodles, drain and place in a non-stick cookie sheet, cool. Mix cheeses, eggs and half of parsley. Pour 1 cup of sauce in baking dish. To assemble: On 1 lasagna noodle spread the cheese mixture over noodle, place a few pieces of chicken and roll up. Place seam side down in sauce. Sprinkle with shredded cheese and parsley. Bake 45 minutes at 350°.

Broccoli Cole Slaw

1 bag (16 oz.) broccoli cole slaw 1 bag (3 oz.) snack ramen oriental noodle soup (Oriental flavor) 1 cup cooking oil 6 tablespoons sugar 6 tablespoons vinegar Salt and pepper to taste ¼ cup chopped green onions may also be added Place shredded broccoli into bowl with onions. Crush oriental noodles and add to salad. Mix oil, sugar, vinegar, salt, and pepper, and flavor packet (from soup mix). Right before serving pour dressing over salad and toss to coat.

Old Time Cole Slaw

¼ cup cider vinegar ½ cup light mayonnaise 2 tablespoons sugar ¼ teaspoon kosher salt ¼ teaspoon celery seed ¼ teaspoon pepper 1 (16 oz.) bag of shredded cole slaw mix Whisk in medium size bowl, vinegar, sugar, and celery seed until blended. Add mayonnaise, salt and pepper, whisk until smooth. Stir in cole slaw mix until evenly coated. Chill until ready to serve. Stir and serve. MAKE AHEAD: The cole slaw can be made 1 to 2 days in advance; just stir before serving and enjoy.

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Cream Corn

2 (10 oz. pkgs. frozen corn kernels, thawed) 1 cup heavy cream ¼ teaspoon freshly ground black pepper 2 tablespoons butter 1 teaspoon salt 1 cup whole milk 2 tablespoons granulated sugar 2 tablespoons all-purpose flour ¼ cup freshly grated Parmesan cheese In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Baked Mashed Potatoes

5 lbs. Yukon gold potatoes, peeled & cubed 1/2 cup butter 1 onion, grated ¼ cup milk 1 (8 oz.) pkg. cream cheese softened 1 egg Salt and pepper to taste Preheat oven to 350°. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain. In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish. Bake 1 hour in the preheated oven, or until puffy and lightly browned. Yield: 12 servings.

Cheddar Mashed Potatoes

8 medium potatoes, peeled & cubed ¼ teaspoon pepper ½ cup sour cream 1 cup shredded cheddar cheese 1/3 cup butter or margarine, softened 2 bacon strips, cooked & crumbled 1 teaspoon salt 1 teaspoon minced chives Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and mash. Add sour cream, butter, salt and pepper; beat until smooth and fluffy. Transfer to a greased 2 ½ quart baking dish. Sprinkle with cheese, bacon and chives if desired. Bake, uncovered, at 325° for 20 minutes or until heated through and cheese is melted. Yield: 8 servings.;

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Slow Cooker Sweet

Potato Casserole

2 (29 oz.) cans sweet potatoes, drained & mashed 2 eggs, beaten 1/3 cup butter, melted ½ cup milk 2 tablespoons white sugar 1/3 cup chopped pecans 2 tablespoons brown sugar 1/3 cup brown sugar 1 tablespoon orange juice 2 teaspoons butter, melted 2 tablespoons all-purpose flour Lightly grease a slow cooker. In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared casserole dish. In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours. NUTRITIONAL FACTS: Calories 408; total fat 14g; cholesterol 78 mg; sodium 133 mg; carbohydrates 66g; fiber 4g

Spinach Balls

2 (10 oz.) frozen spinach chopped spinach, thawed and drained 1 cup grated Parmesan cheese 2 cups herb seasoned bread crumbs 1 cup grated Parmesan cheese ½ cup butter, melted 4 small green onion, finely chopped 4 eggs, lightly beaten Salt and pepper to taste Preheat oven to 350°. In a medium bowl, mix the frozen chopped spinach, seasoned bred crumbs, parmesan cheese, butter, green onions, eggs, salt and pepper. Shape the mixture into 1 inch balls. Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned. Yield: 10 servings.

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Round-Up Green Beans

1 cup catsup 1 cup brown sugar, packed 1 tablespoon Worcestershire sauce 6 slices bacon, diced 4 (14 ½ oz.) cans green beans, drained 1 onion, chopped Salt and pepper to taste Combine first three ingredients; toss with green beans and set aside. Sauté bacon and onion until bacon is crisp; drain and add to beans. Salt and pepper to taste; pour into a greased 2 quart baking dish. Cover and bake at 325° for one hour or until heated through. Makes 12 to 16 servings.

Creamy Pimiento Cheese Soup

1 tablespoon butter 1 onion, chopped 1 stalk celery, chopped 1 sweet potato, peeled & chopped 4 cups milk 1 ½ cup chicken broth 4 oz. jar sliced pimientos, drained & divided 3 oz. pkg. cream cheese, cubed 1 cup shredded sharp Cheddar cheese ¾ teaspoon salt ¼ teaspoon pepper ¼ teaspoon hot sauce Melt butter in a large Dutch oven over medium heat. Add onion and celery; sauté 5 minutes or until vegetables are tender. Add chopped sweet potato, milk and chicken broth; bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, 18 to 20 minutes or until sweet potato is tender. Remove mixture from heat and stir in half of the pimientos. Add cheddar cheese and remaining ingredients, stirring until cheese melts. Let cool 5 minutes. Process cheese mixture in batches, using a handheld blender, blender or food processor until smooth, stopping to scrape down sides. Stir in remaining pimientos before serving. Makes about 7 cups.

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Bacon Hash Brown Bake

1 pkg. (3 oz.) crumbled cooked bacon 1 cup mayonnaise 6 cups cooked shredded hash brown potatoes 1./2 cup process cheese sauce Set aside ¼ cup bacon for topping. In a large bowl, combine the hash browns, mayonnaise, cheese sauce and remaining bacon. Transfer to a greased 11” X 7” X 2” baking dish. Sprinkle with the reserved bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Baked Cranberry Relish

4 cups fresh or frozen cranberries 2 cups sugar 1 cup orange marmalade 1 cup chopped walnuts, toasted 3 tablespoons lemon juice In an ungreased 13” X 9” X 2” baking dish, combine cranberries and sugar. Cover and bake at 350° for 1 hour. In a large bowl, combine the orange marmalade, walnuts and lemon juice. Stir in cranberry mixture. Cover and refrigerate until chilled.

Baby Carrots ‘N Broccoli

1 ½ cups fresh baby carrots 4 cups fresh broccoli florets 2 tablespoons olive oil 1 teaspoon seasoning blend 1 teaspoon garlic powder ½ teaspoon pepper In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry. In an ungreased 15” X 10” X 1” baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425° for 7 – 9 minutes or until vegetables are crisp-tender, stirring once.

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Baked Pineapple Stuffing

1 (20 oz.) can crushed pineapple, undrained ¼ cup evaporated milk 1 cup packaged cornbread stuffing crumbs ½ to 1/3 cup granulated sugar ¼ cup melted butter or margarine 3 eggs, beaten Lightly grease the bottom and sides of a 3 ½ quart crockpot (you may use a baking dish that fits in a larger crockpot). Combine all ingredients; pour into the crockpot. Cover and cook on HIGH for 2 ½ to 3 hours. Serves 4 to 6. This is good with baked ham.

Ranch Potato Salad

2 pounds red potatoes 1 bottle (8 oz.) ranch salad dressing 1 cup (4 oz.) shredded cheddar cheese 1 package (2.8 oz.) real bacon bits ¼ teaspoon pepper dash garlic powder Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. In a large bowl, combine the remaining ingredients (dressing will be thick). Drain potatoes and cut into cubes; add to the dressing and gently toss to coat. Cover and refrigerate for 2 hours or until chilled. Refrigerate the leftovers.

BLT Pasta Salad

1 pkg. (6.2 oz.) pasta salad mix 1 medium tomato, seeded & chopped 6 bacon strips, cooked and crumbled 5 cups torn lettuce Prepare pasta salad mix according to package directions. Stir in tomato and bacon. Serve over lettuce.

Shoepeg Corn Salad

3 cans (11 oz. each) shoepeg corn, drained 3 plum tomatoes, seeded & chopped ½ cup thinly sliced green onions ½ cup chopped sweet red pepper ½ cup mayonnaise ½ teaspoon salt 1/8 teaspoon pepper In a large bowl, combine all the ingredients. Cover and refrigerate for at least 1 hour.

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Caramel Apple Salad

1 cup cold fat-free milk ½ cup chopped salted peanuts 1 pkg. (1 oz.) sugar-free instant butterscotch pudding mix 2 cups reduced-fat whipped topping, divided 3 ½ cups chopped unpeeled apples In a large bowl, whisk milk and pudding mix for 1 minutes (mixture will be thick). Whisk in 1 cup whipped topping. Fold in apples. Chill until serving. Sprinkle with peanuts.

Farmhouse Dressing

1 cup butter 2 cups celery, chopped 2 (8 oz.) cans sliced mushrooms, drained 1 ½ cup onion, chopped ¼ cup parsley sprigs, chopped 12 to 13 cups dry bread cubes 1 teaspoon poultry seasoning 1 ½ teaspoon salt 1 teaspoon sage 1 teaspoon pepper ½ teaspoon marjoram 3 to 4 cups chicken broth 2 eggs, lightly beaten Melt butter in skillet and sauté celery, mushrooms, onion and parsley. In a large bowl, pour mixture over bread cubes. Add seasonings and toss together. Pour in enough broth to moisten. Add eggs; mix well. Lightly pack into a 4 quart slow cooker. Cover and cook on high for 45 minutes; reduce to low and cook for 4 to 8 hours. Makes 12 to 14 servings.

Fruit Salad

1 carton (16 oz.) frozen whipped topping, thawed 1 package (3 oz.) orange gelatin 1 can (20 oz.) crushed pineapple, drained 1 can (11 oz.) mandarin oranges, drained Set aside 1 cup whipped topping. Place the remaining topping in a large bowl; sprinkle with gelatin and stir until combined. Fold in the pineapple, oranges and marshmallows. Garnish with reserved topping.

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Frozen Cranberry Salad

2 (3 oz.) pkgs. cream cheese, softened 8 oz. can crushed pineapple 2 tablespoons mayonnaise 2 tablespoons sugar 16 oz. can whole cranberry sauce Garnish: chopped pecans 1 cup frozen whipped topping, thawed Blend cream cheese until fluffy; mix in pineapple, mayonnaise and sugar. Fold in cranberry sauce, stir in whipped topping. Spoon into muffin cups or ramekins. Cover with plastic wrap and freeze. Thaw slightly before serving; garnish with chopped pecans, if desired. Makes 6 to 8 servings.

Creamy Orange Salad

1 pkg. (6 oz.) orange gelatin 2 cups boiling water 2 pkgs. (3 oz. each) cream cheese, softened 1carton (8 oz.) frozen whipped topping, thawed 1 can (14 oz.) sweetened condensed milk In a bowl, dissolve gelatin in water. In a mixing bowl beat cream cheese until fluffy. Gradually blend in the hot gelatin mixture, beating on low speed until smooth. Stir in the milk; fold in whipped topping. Transfer to 2 ½ quart serving bowl. Refrigerate for 4 hours or until firm.

Fried Cornbread

2 cups yellow cornmeal ½ teaspoon salt ½ teaspoon garlic salt 4 tablespoons finely minced onion Boiling water 1 egg Vegetable oil Place cornmeal in a large mixing bowl. Add salt, garlic salt, and onion. Pour boiling water over cornmeal mixture, beating rapidly until all cornmeal is moist. (Mixture should resemble a thick pudding.) Add egg and beat. Heat 1 inch vegetable oil in skillet. Drop rounded tablespoonfuls into hot oil. Brown on both sides. Yield: 4 to 6 servings.

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Pull-Apart Bacon Bread

12 bacon strips, diced 2 tubes (12 oz. each) refrigerated buttermilk biscuits 2 cups (8 oz.) shredded mozzarella cheese 1 tablespoon Italian salad dressing mix 2 teaspoons olive oil In a large skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove to paper towels to drain. Separate biscuits; cut each biscuit into quarters. In a large bowl, combine the cheese, dressing mix, oil and bacon. Place half of the biscuit pieces in a greased 10” fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture. Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve immediately. Yield: 12 servings.

Easy Brownies

1 box graham cracker crumbs 2 cans sweetened condensed milk 1 large bag chocolate chips Mix all ingredients together. Blend well (mixture will be hard to stir). Pour into 13” X 9” greased pan. Bake at 350° for 30 minutes. Cut into squares before completely cool.

Peanut Butter Pie

½ cup creamy peanut butter ½ cup milk 4 oz. cream cheese, softened 9 inch graham cracker crust 8 oz. container frozen whipped topping, thawed Garnish: chopped peanuts Combine peanut butter, milk and cream cheese in a bowl; blend until smooth. Fold in whipped topping; pour into pie crust. Freeze about 30 minutes; store in the refrigerator. Garnish with chopped peanuts, if desired. Makes 6 to 8 servings.

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Sugar Cookie Apple Crisp

2 tablespoons butter, melted and cooled ¼ cup packed brown sugar 1 teaspoon lemon juice ½ teaspoon cinnamon ¼ teaspoon allspice pinch nutmeg Pinch salt 6 medium apples, peeled, cored and chopped into bite-size chunks 14 oz. pkg. prepared sugar cookie dough, broken into chunks ½ cup rolled oats Heat oven to 375°. Coat a 9” X 9” casserole or deep baking dish with cooking spray. In a large bowl, combine butter, brown sugar, lemon juice, cinnamon, allspice, nutmeg and salt. Add apples, and toss to coat. Transfer apples, using a rubber spatula to scrape the sides of the bowl, to casserole dish. Set aside. In a food processor, combine cookie dough and oats. Pulse several times, or until mixture resembles coarse, set sand. Sprinkle mixture over apples. Bake 20 to 25 minutes, or until the topping is lightly browned and apples bubble. Let cool slightly before serving. Makes 6 servings. Server warm with ice cream.

Butterscotch Chip Spice

Cookies

1 (18.25 oz.) box spice cake mix 2 tablespoons margarine, softened 2 tablespoons water 1 large egg 2 egg whites 1 cup quick-cooking oats 1 cup butterscotch chips Preheat oven to 350°. In a large mixing bowl, combine cake mix, margarine, water, egg, and egg whites. Using an electric mixer, beat on medium speed until blended. Add oats and beat until well blended. Stir in chips. Drop by rounded tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake 8 minutes or until a few air bubbles begin to appear on top of the cookies. (The cookies will not appear to be done; they will continue cooking as the cool.) Carefully remove cookies with a flat spatula and cool completely on wire rack. NUTRTIONAL INFORMATION PER SERVING (1 COOKIE): Calories: 82, Fat: 3 g, Cholesterol: 4 mg, Sodium: 82 mg, Carbohydrate: 13g, Dietary Fiber: 0 g, Sugar: 8 g, Protein: 1 g, Diabetic Exchanges: ½ Fat, 1 Carbohydrate

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Pumpkin Pie Squares

¼ cup margarine or butter, melted 1 1/3 cup flaked coconut 1 cup graham cracker crumbs 1 cup finely chopped pecans 1 (15 oz.) can pumpkin (about 2 cups) 2 eggs 1 (14 oz.) can sweetened condensed milk (NOT evaporated milk) 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt Preheat oven to 375° (350° for glass dish). In medium mixing bowl, combine margarine, coconut, crumbs and nuts; mix well. Reserving one-third crumb mixture, press remainder on bottom of ungreased 13” X 9” baking pan. In large mixing bowl, combine remaining ingredients except reserved crumb mixture; mix well. Pour over prepared crust; top with reserved crumb mixture. Bake 20 to 25 minutes or until knife inserted 2 inches form edge comes out clean. Cool. Serve warm or chilled. Garnish as desired. Store leftovers covered in refrigerator. Makes 8 to 10 servings.

Coal Miner’s Cake

Cake: 1 box devil’s food chocolate cake mix 1 cup cherry pie filling (reserve rest of can for topping) 2 eggs 1 tablespoon vanilla extract Topping: 1 stick butter ¼ cup evaporated milk 1 cup sugar 6 oz. chocolate chips ½ cup chopped pecans Preheat oven to 350°. Cake: Mix together cake ingredients – box mix, cherry pie filling, eggs and vanilla. Pour into a 13” X 9” pan. Bake in preheated oven for 30 minutes. Topping: In a saucepan combine the butter, evaporated milk and sugar. Bring to a boil. Stir in chocolate chips, and pecans, and the remainder of the pie filling. Pour topping over cake while both the cake and topping are still hot. Serve with ice cream if desired.

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Chocolate Pudding Bars

1 chocolate cake mix 1 (3 oz.) box chocolate cook and serve pudding 2 cups milk 6 oz. chocolate chips Prepare cooked pudding per box directions with 2 cups milk. Add dry cake mix and mix well. Pour into greased (spray) and floured 9” X 13” pan. Scatter chips over batter. Bake at 350° for 20 to 25 minutes. Cut into bars when cool. (Original recipe called for yellow cake mix and butterscotch chips.)

Pretzel Turtles 20 small mini pretzels 20 chocolate covered caramel candies 20 pecan halves Preheat oven to 300°. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container. Yield: 20 servings.

Chocolate Pudding Cake

18.25 oz. pkg. chocolate cake mix 2 cups sour cream 3.9 oz. pkg. instant chocolate pudding mix 4 eggs 1 cup water ¾ cup oil ¼ teaspoon salt 2 cups semi-sweet chocolate chips Non-stick vegetable spray whipped cream or ice cream Combine dry cake mix, pudding mix, sour cream, eggs, water, oil and salt in a mixing bowl. Beat on medium speed with an electric mixer for 2 minutes. Stir in chocolate chips. Pour into a slow cooker sprayed with non-stick vegetable spray. Cover and cook on low for 5 hours or until a toothpick comes out withy moist crumbs. Serve topped with whipped cream or ice cream. Makes 10 to 12 servings.

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Cheesecake Bars

1 box German chocolate cake mix ½ cup sugar 8 oz. pkg. cream cheese, softened ¾ cup milk chocolate chips, divided Prepare cake mix according to package directions; pour into a long greased baking pan and set aside. Beat cream cheese and sugar together; stir in k1/4 cup chocolate chips. Drop by tablespoons over batter. Cut through batter with a knife to swirl cream cheese mixture; sprinkle with remaining chocolate chips. Bake at 350° for 25 to 30 minutes, or until a toothpick inserted near center tests clean. Cool on a wire rack; slice into bars. Makes about 3 dozen. Very good when served while still warm with ice cream.

Chocolate Covered

Brownie Bites

1 (19.5 oz.) pkg. classic brownie mix 1 (14 oz.) can sweetened condensed milk 8 oz. semi-sweet baking chocolate 1 teaspoon vanilla extract 1 tablespoon butter or margarine ½ cup whipping cream (optional) Preheat oven to 350°. Prepare and bake brownie mix as package directs. While warm, cut the cooked brownie into pieces and roll into balls. Let cool. In heavy saucepan or double boiler, over low heat, melt chocolate with sweetened condensed milk. Add vanilla and butter, mix well. Dip brownie balls into chocolate until well coated. (This process is easier if the chocolate is kept warm or thinned with cream, if necessary). Place on rack so excess chocolate can drip off. The top of the brownie ball can be decorated with chopped nuts, decorative icing, candy sprinkles, white chocolate or confectioners’ glitter. NUTRITIONAL FACTS: 180 calories; 6.7g total fat; 5 mg cholesterol; 76mg sodium; 78 mg potassium; 22.6 g total carbohydrates; 1.1g fiber; 17.8g sugars

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Sugar Free Chocolate Fudge

¼ cup diet butter 2 oz. unsweetened chocolate 24 packets artificial sweetener 1 teaspoon vanilla extract 1 (8 oz.) pkg. cream cheese ½ cup chopped nuts Melt butter over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts and spread mixture in lightly greased 8” square pan. Refrigerate until firm. Cut into 1” squares. Store in refrigerator.

PB Berry Bars

2 cups instant unflavored oatmeal (about 7 packets) ½ cup sugar-free reduced-fat peanut butter ½ cup mini semisweet chocolate chips, divided ¼ cup packed brown sugar ¼ cup canola oil, divided 1 teaspoon ground cinnamon ¾ c up finely chopped strawberries 1. Place 12-inchskillet over medium high heat. Add oatmeal; cook and stir 6 minutes or until lightly browned and fragrant. Remove from skillet; set aside. 2. Mix peanut butter, 5 tablespoons chocolate chips, sugar, 2½ tablespoons oil and cinnamon in skillet. Cook and stir until well blended and chips are completely melted. Remove from heat. Add oats; stir until well blended. Press mixture evenly into 9-inch square baking pan. Place in freezer 15 minutes to cool quickly. Sprinkle with strawberries. 3. Place small saucepan over low heat and add remaining chocolate chips and oil; stir until chips are completely melted. Drizzle melted chocolate over strawberries. Cover with foil and freeze at least 2 hours. 4. To serve, let stand 10 minutes at room temperature before cutting into squares. Store remaining pieces in freezer. Makes 16 servings Nutritional Information per serving: Calories 158; Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 41 mg; Total Carbohydrate 15g; Protein 4g

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Sugar Free Fudge ½ oz. unsweetened chocolate ¼ cup unsweetened applesauce 2 teaspoons sugar replacement 2 graham cracker squares, finely crushed 1 tablespoon non-fat dry milk 1 tablespoon raisins, chopped Heat chocolate, applesauce and sugar replacement to boiling in small saucepan. Boil for 2-3 minutes to thicken, stirring constantly. Remove from heat. Combine graham cracker crumbs, non-fat dry milk and raisins. Add chocolate mixture; mix well. Place on wax paper and shape into a square that is half an inch thick. Chill and serve directly from refrigerator. Makes: 6 servings

Chocolate ‘N More Snack Mix

1 cup candy coated milk chocolate candies ½ cup semisweet chocolate chips 1/3 cup salted peanuts ¼ cup raisins ¼ cup dried banana chips, optional 2 tablespoons sunflower kernels In a bowl, combine all of the ingredients. Store in an airtight container.

Party Mix

1 large box raisins 1 large can mix nuts 1 cup honey roasted peanuts 1 large bag plain M & M’s 1 large bag peanut M & M’s 1 large bag Reese’s pieces 1 small bag coconut 2 boxes Honey Graham O’s Cereal Mix all together and put in large airtight container.

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Chocolate Caramel Crunch

8 cups chocolate Chex® cereal ¾ cup packed brown sugar 6 tablespoons butter or margarine 3 tablespoons light corn syrup ¼ teaspoon baking soda ¼ cup white vanilla baking chips 1. Measure cereal into a large microwavable bowl; set aside. Line cookie sheet with waxed paper. 2. In a 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces. 3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container. Makes: 16 servings (1/2 cup each) Nutritional Information per serving: Calories 170; Total Fat 7g (Saturated Fat 3½g, Trans Fat 0g); Cholesterol 10mg; Sodium 170 mg; Total Carbohydrate 27g (Sugars 18g); Protein 1g

Christmas Party Mix

1 large can shoe string chips 1 large can onion rings 1 large bag flavored croutons 2 cans mixed nuts 1 large bag pretzels 1 stick butter 1 large can parmesan cheese Mix all together. Melt butter; pour over mix. Stir, sprinkle with ¾ can of Parmesan cheese. Bake at 250° for 1 hour, stirring occasionally.

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Cheesy Ranch Mix

9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination) 2 cups bite-size pretzel twists 2 cups bite-size cheese crackers 3 tablespoons butter or margarine, melted 1 package (1 oz.) ranch dressing and seasoning mix ½ cup grated Parmesan cheese 1. In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated. 2. Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool. Store in airtight container. Makes: 26 servings (1/2 cup each) Nutritional Information: Calories 100; Total Fat 3g (Saturated Fat 1½g, Trans Fat 0g); Cholesterol 5mg; Sodium 310 mg; Total Carbohydrate 14g (Sugars 2g); Protein 2g

Popcorn Trail Mix

8 oz. raisins 6 oz. diced, dried fruit (apricots, apples, etc.) 1 quart popped popcorn (air popped) Set freshly popped popcorn in large bowl. Add diced fruit and raisins. Toss popcorn and fruit until combined thoroughly. Makes 3 cups. NUTRITIONAL INFORMATION: (based on 3 cup serving): Total Calories 651; Fat 5g; Saturated Fat 3 g; Carbohydrate 162 g; Fiber 15 g; Protein 8g; Sodium 420 mg.

Trail Mix

2 cups chopped mixed dried fruit 2 cups mixed nuts 1 (10 oz.) pkg. semi-sweet chocolate-covered raisins Combine dried fruit, nuts and chocolate-covered raisins in large bowl. Store in airtight container. Makes 10 servings.

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Notes

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Acknowledgements

Gooseberry Patch Christmas 10th Anniversary, 2008; Gooseberry Patch, Delaware, OH Taste of Home 5 Ingredients, 2008; , Reiman Media Group, Inc.; Greendale,WI www.happybirdscraftinghaven.com

www.debduzscrappin.com

www.bhg.com

http://pie.midco.net/grammalowe/thanksgiving.html

www.familyfun.com

http://valitasfreshfolds.blogspot.com/

www.duncancrafts.com

http://soinspired.blogspot.com

www.pccrafter.com

www.joanns.com

www.voy.com

http://inkingaround.typepad.com

www.trishcrafts.com

http://allrecipes.com/recipe

www.cooks.com

http://southernfood.about.com/

www.eaglebrand.com

www.recipe.aol.com

www.tasteofhome.com

www.cooksrecipes.com

www.1-2cook.com

www.kentucky.com

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