Holiday Ideas 2007
Compiled by: Theresa G. Howard County Extension Agent for Family & Consumer Sciences Harlan County
Table of Contents Crafts: Page No. Spooky Hand Bags ...... 1 Trick or Treat Bag...... 1 Haunted House Treat Bag ...... 2 Pumpkin Door Décor...... 3 Pumpkin Acorns ...... 4 Paper Pumpkin ...... 4 Patterns for Paper Pumpkin...... 5 Pumpkin Centerpiece...... 6 Silk Mum Turkey Magnet or Pin...... 6 Patterns for Silk Mum Turkey Magnet ...... 5 Turkey Napkin Ring ...... 7 Patterns for Turkey Napkin Ring...... 8 Thanksgiving Turkey...... 9 Angel Yo-Yo Craft ...... 10 Yo-Yo Christmas Tree ...... 11 Yo-Yo Snowman & Gingy ...... 12 Gold Beaded Ornament...... 13 Fringed Fabric Christmas Tree...... 14 & 15 Beaded Snowflake ...... 15 Candlelight Rose...... 16 Cookie Cutter Favor...... 16 Snow Faced Magnets ...... 17 Felt Snowman Bag...... 18 Pattern for Felt Snowman Bag ...... 19 Foam Star Ornament...... 20 Hanging Poinsettia Ball...... 21
i Page No. Snowball Fight Ornament...... 21 Mitten Candy Cane Toppers...... 22 Patterns for Mitten Candy Cane Toppers ...... 22 & 23 Magnetic Bookmarks ...... 23 Star Earrings ...... 24 Wax Dipped Snowflakes ...... 25 Hardware Locket ...... 26 Holiday Picture Holder ...... 26 Snowman Centerpiece ...... 27 Christmas Centerpiece ...... 28 Snowman Magnet ...... 29 Patterns for Snowman Magnet...... 30 Crystal Christmas Wreath ...... 31 Tinsel Favor ...... 31 Sleight Party Favor or Gift Card Holder ...... 32 Treat Pouch ...... 33 Crochet Beaded Bracelet ...... 34 Lighted Wire Box...... 35 & 36 Santa’s Magic Bell ...... 36 Santa Can...... 37 Candy Bouquet...... 38 Snow Wand ...... 38 Bath Tea Bag...... 39 Golf Ball Reindeer...... 40 Golf Ball Snowman...... 40 Santa & Mrs. Claus Tote Bags...... 41 Eyelash Christmas Tree ...... 42 CD Card...... 43 & 44 ii Page No. Snowman Cloud ...... 45 Snowman Pin ...... 46 Snowman Earrings...... 47 Snowman Bottlecap Pin...... 47 Powder Puff Snowman Pin...... 48 Mini Desktop Scrapbook ...... 49 Game Piece Snowman ...... 49 Mitten Clips...... 50 Patterns for Mitten Clips ...... 51 Santa Tissue Cover...... 50 Notes ...... 52 Recipes:
Appetizers: Sausage/Cheese Squares...... 55 Buffalo Chicken Dip ...... 55 Pepperoni Roll-Ups ...... 56 Sauerkraut Balls ...... 56 Taco Dip ...... 57 Caramel Apple Dip ...... 57 Chocolate Chip Cookie Dough Dip ...... 57 Easy Fruit ‘N Cheese Tray ...... 58 Bacon Wrapped Pineapple ...... 58 Beverages: 1-2-3 Hot Chocolate...... 59 Vanilla Warmer Mix ...... 59 Snowball Eggnog Punch...... 59 Christmas Snow Punch...... 60
iii Page No. Golden Wassail...... 60 Christmas Coffee ...... 61 Christmas Cider ...... 61 White Hot Chocolate...... 61 Main Dishes: Cornbread Taco Bake ...... 62 Apple Breakfast Toast...... 62 Apple Cider Beef Stew ...... 63 Easy Cabbage Rolls...... 63 Honey-Mustard Turkey Breast...... 64 Pot Roast & Sweet Potatoes...... 64 Harvest Roast Turkey ...... 65 Chicken Pot Pie ...... 65 Side Dishes: Artichoke-Pepperoni Tossed Salad ...... 66 Cranberry-Almond Spinach Salad ...... 66 Turkey Wild Rice Salad...... 67 Pineapple Stuffing ...... 67 Easy Corn Dish ...... 68 Special Macaroni & Cheese ...... 68 Yummy Potatoes...... 68 Sweets: Oatmeal Cookie Bites ...... 69 Cran-Apple Cups...... 69 Spicy Chocolate Bark...... 70 White Christmas Fudge ...... 70 Candy Cookie Cups...... 71
iv Page No. Thanksgiving Turkey Cookies ...... 71 Lemon Squares...... 72 Peanut Butter Brownie Bites...... 72 Caramel Bars...... 73 Potato Chip Peanut Clusters...... 73 Praline Pecan Cake ...... 73 Oatmeal Bars ...... 74 Pecan Turtle Clusters...... 74 Cherry Pie Filling Bread...... 75 Serendipity ...... 75 Pumpkin Gooey Butter Cakes...... 76 Mixes: Santa’s Snack Mix ...... 77 “Candy Bar” Snack Mix ...... 77 Christmas Party Mix ...... 77 Ranch Mix ...... 78 Taco Party Mix...... 78 Acknowledgements ...... 79
v Notes
vi Spooky Hand Bags
Stretchy gloves (in Halloween colors if desired) Painted press-on nails Fabric glue Feather boa Plastic spider rings or plastic spiders Candy Wide, black grosgrain ribbon
1. Press the nails onto the fingers of the gloves. Fill the gloves with candy.
2. Using fabric glue, glue a piece of boa around the cuffs of each glove.
3. Cut and 8” strip of black grosgrain ribbon. Glue each end into the inside of the cuff on each glove to form a handle.
4. Slip a spider ring onto one finger or glue a spider to the back of the “hand”.
Trick or Treat Bag
Cardstock in Halloween colors Patterned paper in Halloween prints Ribbon in oranges and blacks Paper bag with handles Large alphabet letters
1. Cut out Halloween images (pumpkin, cat, bat, etc.) from cardstock.
2. If using stamps, stamp the letters needed to spell out “Trick or Treat” on squares of orange or cream colored cardstock. If using alphabet stickers, spell out “Trick or Treat” on squares of orange or cream colored cardstock.
3. Embellish by layering with Halloween decorations, stickers, ribbons, etc.
1 Haunted House Treat Bag
1 lunch bag 5.5” x 11” – white or kraft colored Neon colored cardstock – purple, green, pink, yellow, orange Cardstock, black and white Felt pens; glue stick Scalloped edged scissors
1. Cut out window shape from purple cardstock using the pattern below. Cut out a green half circle and 4 green squares, using the patterns below. Glue green half circle and squares onto purple window shape to form window panes (see picture).
2. Using the patterns provided, cut one lightening bolt from yellow and “BOO” from pink. Cut a 7” x 7” panel from purple and fold in half. Trim around the bottom edge with the scalloped scissors.
3. Glue the window to the front of bag. Glue the lightening bolt above the upper right corner of the window. Write “Boo to You!” under the window with felt pens.
4. To use, fill the bag with treats, place the topper on top of the bag and staple at the top to close.
2 Pumpkin Door Decor
1 foam pumpkin Fall floral sprays & flowers Wired Fall ribbon Cardboard Hack saw or hand saw Hot glue gun and glue sticks Wire
1. Using the hack saw or hand saw, cut the foam pumpkin in half.
2. Cut cardboard to fit the back of the pumpkin. Glue onto back of pumpkin leaving top open.
3. Arrange flowers and floral sprays into a bouquet and wire together. Slide down between pumpkin and cardboard back (cut off some of stem if needed).
4. Arrange bouquet above pumpkin as desired.
5. Fashion a bow from Fall print wired ribbon. Wrap a piece of wire around middle and slide wire ends into pumpkin.
6. Fashion 2 hangers from wire and slide wire ends into top of pumpkin at the back. Hang on door.
3 Pumpkin Acorns
Acorns Orange acrylic paint Brown acrylic paint Black permanent marker
1. Remove the caps from a handful of acorns.
2. Coat each one with orange acrylic paint, adding a bit of brown to the acorn’s point for a stem.
3. Let the paints dry, then add a jack-o’-lantern face with a black permanent marker.
Paper Pumpkin
Construction paper: orange, green, & black Green curling ribbon Scissors Glue
1. Trace the pumpkin pattern (next page) 12 times on a piece of orange construction paper. Cut out each shape.
2. Fold each shape five times on the dotted lines as shown on the pattern. Be sure and fold them upward. Continue to fold all twelve pieces this way.
3. Take two of the shapes and glue them together at one tab on each piece. Continue gluing the tabs together until a 12 sided-shape is formed. This will form into a ball shape.
4. Using the pattern on the next page, trace and cut the stem from green construction paper. Clip the bottom of the stem on the black line. Fold on the broken line in opposite directions. Glue to the top of the pumpkin. Glue pieces of green curling ribbon to the stem, leaving a little to hang down to look like vines.
4
Paper Pumpkin Patterns
Silk Mum Turkey Patterns
5 Pumpkin Centerpiece
1 tube seed beads, 11/0 Light Topaz Luster 1 package seed beads, 10/0 Orange 1 package seed beads, 10/0 Brown 1 roll 20 guage beading wire 3 silk flower leaves; small bag of oak leaves ½” round wooden dowel Hot glue gun and glue sticks Jewelry pliers; paintbrush Small pumpkin Gold charger plate 1 bottle Cooper Metallic Paint 1 bottle 14K Gold Acrylic Paint
1. Paint pumpkin Gold. When dry, pint a light coat of Copper over Gold.
2. Coil a 15” piece of wire around dowel. Remove coil from dowel. With jewelry pliers, curl one end of wire to keep beads from falling off. Thread beads onto wire, alternating colors. Make 2. Shade edges of leaves with Cooper. Glue leaves to pumpkin at stem. Glue beaded wires on top of leaves. Place pumpkin on gold charger plate. Surround with oak leaves.
Silk Mum Turkey Magnet or Pin
1 brown silk mum Scrap pieces of felt: brown, red, yellow 1 7mm wiggle eye; magnet or pin Hot glue gun and glue sticks
Cut patterns pieces (on page 5) from felt. Remove flower from stem, including the leaves, but leaving the plastic back on so that the mum stays together. Lift the petals and glue the head in. Put petals back in place. Glue the red wattle on the head as shown in the picture. Then glue the yellow beak to the red wattle. Glue on the wiggle eye. On the back side of the mum at the bottom, glue the feet. Glue on magnet on pin.
6 Turkey Napkin Ring
3” mini grapevine wreath Craft foam: dark red, orange, brown and green Small sharp scissors Black craft paint Low-temp glue gun
1. Trace two long feather patterns (on next page) onto each craft foam color; cut out pieces. Trace two short feather patterns onto red, orange and green foam; trace only one onto brown foam and cut out foam pieces.
2. Trace two wing patterns, one feet pattern, and one beak pattern onto orange foam; cut out foam pieces.
3. Refer to photo for placement of tail feathers. Alternating colors around top of wreath shape on back side, glue small ends of large feather pieces to wreath. On front of wreath and with feathers placed over spaces between back feathers, glue small ends of short feather pieces to wreath.
4. Use black paint to paint feather details on front row of feathers; allow glue to dry.
5. Refer to photo for placement and glue wings to wreath; glue feet to bottom of wreath. Glue head over top edge of wings and glue waddle then beak to head.
6. Use black paint to paint eyes on face and words on wings; allow glue to dry.
Tip: You can also write your guests name on the turkey and use as a placecard.
7 Patterns for Turkey Napkin Ring
Long Feather (8) Head
Short Feather (7)
8 Thanksgiving Turkey
Fall Leaves Craft foam: dark red, yellow and brown Small sharp scissors 7mm wiggle eyes Low-temp glue gun
1. Trace the large and small circle on brown craft foam and cut out. These will be the turkey’s head and body. Trace the beak and feet onto yellow craft foam and cut out. Trace the waddle onto the dark red craft foam and cut out.
2. Refer to photo to assemble the foam turkey. Glue on wiggle eyes.
3. Start with smaller fall leaves and build up the appearance of feathers behind the foam turkey. Add more leaves until his feathers are full.
9 Angel Yo-Yo Craft
Fabric of your choice (gold or white)— ¼ yd will make 2 angels Needle & Thread to match fabric 1/8 inch gold ribbon Gold cording 25 mm glass ornament, gold Hot glue gun, glue sticks
1. Make fabric circles sizes 2½, 3, 3½, 4, 4½, 5 inches, and two circles size 5½ inches.
2. Using needle and thread, sew around the circle with running stitches; pull the thread to gather the fabric up until it is as tight as it can be gathered, forming the middle of the finished yo-yo.
3. Starting with the two largest yo-yos, glue the yo-yo’s together, using hot glue.
4. Glue the glass ornament on top of the smallest yo-yo. Tie a small bow around the “neck” of the angel using the 1/8 inch gold ribbon.
5. Make the wings by looping the gold cording three times and tying in the middle with gold ribbon. Glue to back of angel. Make a halo ring from gold cord and glue to top of gold ornament head.
10 Yo-Yo Christmas Tree
Fabric of your choice (solid green or assorted greens) Needle & Thread to match fabric Small gold star Wooden spool Short Bamboo skewer Hot glue gun, glue sticks
1. Cut two fabric circles of each of these sizes – 6”, 5”, 4”, 3”, 2” and 1”.
2. Using needle and thread, sew around the circle with running stitches; pull the thread to gather the fabric up until it is as tight as it can be gathered, forming the middle of the finished yo-yo.
3. Glue the bamboo skewer into the middle of the wooden spool, pointed side up.
4. Snip small holes in the middle of the yo-yos and thread yo-yos onto bamboo skewer from largest to smallest. Glue gold star to top.
11 Yo-Yo Snowman & Gingy
SNOWMAN GINGY White fabric; needle & thread to match ●Brown fabric Small felt hat; fabric scrap for scarf ●Scrap fabric for scarf 1 inch wooden ball knob; wooden wheel ●same as snowman White, black, orange, acrylic paint ●same as snowman Short Bamboo skewer ●same as snowman Hot glue gun, glue sticks ●same as snowman
1. For both: Cut fabric circles as follows: two 3½”, two 4”, two 4½”, two 5”, two 5½”, and one 6”.
2. Using needle and thread, sew around the circle with running stitches; pull the thread to gather the fabric up until it is as tight as it can be gathered, forming the middle of the finished yo-yo.
3. Glue the bamboo skewer into the middle of the wooden spool, pointed side up. Snip small holes in the middle of the yo-yos and thread yo-yos onto bamboo skewer in the following order: 3½, 4, 4½, 5, 5½, 6, 5½, 5, 4½, 4, and 3½.
For snowman: Paint wooden ball knob white. Paint on snowman face using black for eyes and mouth and orange for carrot nose. Blush on cheeks. Glue ball knob to top of skewer. Glue felt hat to head and tie fabric strip around neck for scarf.
For Gingy: Paint wooden ball knob brown. Paint on gingy face using black for eyes and mouth. Trim face in white. Blush on cheeks. Paint white dots in cheeks. Glue ball knob to top of skewer. Tie fabric strip around neck for scarf.
12 Gold Beaded Ornament
25-30 grams of gold seed beads 25-30 grams of gold bugle beads 3.5 inch foam ball White craft glue Gold glitter Fine cord for hanging
1. Start by taking your foam ball and coating it in craft glue. Use only white craft glue or it will eat the foam ball.
2. Sprinkle the glitter all over the foam ball – this will act as a background for the beads.
3. Once the glitter is dry, apply another coat of white craft glue, on half of the ball.
4. Place bugle beads and seed beads onto a plate and roll the side of the ball coated in glue in the beads. You may need to push them on a little with your fingers.
5. Repeat the same process for the other side of the ball.
6. Once the ball is dry you can add a coat of varnish for extra protection, if desired.
7. Tie the cord into a loop and glue the knotted end into the gold bead. You can use craft glue or hot glue to do this. Once the glue is dry, glue the bead onto the foam ball, using the white craft glue, and allow it to set.
Idea: These can be made in a variety of colors using different beads.
13 Fringed Fabric Christmas Tree
Two 18” Styrofoam foam cones Light, medium & dark Christmas print fabrics, ¼ yd each Extra ½ yd of dark fabric to cover cone Straight pins; Tacky glue 4 yards fusible web Curling iron paper, pencil, iron, serrated knife Fabric marker Rotary cutter, ruler and mat
1. If desired, cut off bottom of one cone with serrated knife to make two different tree heights.
2. Wrap dark fabric around cone, cutting fabric so it overlaps. Glue fabric to cone. Allow to dry.
3. Fold each ¼ yd piece of fabric in half and fuse together with fusible web to make each piece of fabric 22”x9”.
4. For the tree top pattern, cut a 4” circle form paper and fold into quarters, cut out one quarter. Cut one tree top pattern from lightest fabric, roll into a cone shape and glue edge. Save for later placement.
5. Cut fused fabric into 2½”x22” strips. With rotary cutter, fringe each strip by cutting every ½” up to ¼” from edge.
6. When the cone has dried, start at the base of the cone and measure up 1½” from the bottom and mark ring around cone with fabric marker. Measure up 1” form the first ring to mark the second ring. Continue marking 1” up from each ring to the top of the cone.
7. Run a bead of glue just below first ring and beginning with a dark print, carefully glue fringe along marked line using the straight pins to hold the fringe in place until dry. Cut fringe to meet at the back--first row of fringe will extend below base of tree. Continue in the same manner with medium then light fabric to 2” from top of tree. Carefully cut fringe into cone piece for top and glue in place. 8. When tree is completely dry, hold tree upside down and beginning at the top of the tree, us a hot curling iron to curl fringe.
14
Idea: Strips of wired ribbon may be use instead of fabric. Glue each strip to foam cone and bend into shape.
Beaded Snowflake
Iridescent tinsel stems (pipe cleaners) Three 8mm bead (colored or pearl) Two crystal (clear) tri-bead Four 10 mm crystal (clear) starflake or paddle wheel bead Wire cutters Clear gel tacky glue White Uupholstery thread
1. Cut a tinsel stem into 3 equal parts and twist together at the center, then flatten the middle by pinching it with needle nose pliers. This gives you a snowflake frame.
2. On each stem, slide the beads on in the following order: 8mm bead (colored or pearl), crystal (clear) tri-bead, 8 mm bead (colored or pearl), 10 mm crystal (clear) starflake or paddle wheel bead, crystal (clear) tri bead, 8 mm bead (colored or pearl).
3. After all the beads are on, snip off the excess tinsel stem with a wire cutter. Take off the end bead and dip in tacky glue and replace onto tinsel. Repeat all around the snowflake.
4. In the middle of the snowflake place a drop of tacky glue and position a starflake bead in the middle. When one side dries, turn snowflake over and repeat on the other side.
5. Tie white upholstery thread around the beds to make a hanger.
15 Candlelight Rose
Roundish shaped votive candle holder Large silk rose and leaves Votive candle Hot glue gun, glue sticks, scissors
1. Remove rose from stem and separate petals. Cut petals apart and sort according to size.
2. Begin at top of glass to glue smallest petals. Cut petals apart and sort according to size. Glue base of petals only letting tips curl outward. Continue to glue rows of graduated-size petals to cover glass with tips of petals centered between two petals in prior row.
3. Cut and glue a small circle from a rose petal to cover bottom, then glue calyx over circle. To finish, refer to the photo to arrange and glue leaves around bottom of candle holder.
Cookie Cutter Favor Cookie Cutter Cardboard Candy of your choice Tape, cellophane, matching curling ribbon
1. Trace the cookie cutter shape onto the cardboard and cut out. Tape the cardboard to the bottom of the cookie cutter.
2. Fill cookie cutter with candy and wrap in cellophane or place in a cellophane bag. Tie with curling ribbon.
Idea: This could be done using holiday shaped cookie cutters or theme shaped cookie cutters.
16 Snow Faced Magnets
Sculpey III Clay in White, French Blue, Ballerina 3 self-adhering magnets or 3 pin backs Pink chalk for blush; soft brush Toothpick Plain blank paper Super Glue Gel
1. Protect work surface with plain, blank paper before beginning project. Start with three 7/8” white clay balls. Flatten each ball like a pancake, keeping tops slightly rounded, to about 1½” in diameter. Press and indent with fingers to create a bumpy texture.
2. Mix a 7/8” white ball with a ½” French Blue ball until blended for light blue color.
3. Roll two 3/8” white balls into egg shapes and press together for the eyes. Create eyes for all three faces and press them on. Press tiny (1/8”) French blue balls on the eyes for pupils. Roll tiny balls of the light blue color into coils about ½” long and press to the tops of eyes for eyelids. Indent center of the eyelids with the toothpick. With the toothpick, draw a different smile on each face.
4. Snowman with scarf: Roll a 5/8” light blue ball into a log that is tapered on each end. Press scarf on the bottom of the snowball. Shape two pea-size light blue balls into triangles. Press triangles on to the end of the scarf and indent with the toothpick to create fringed tails. Roll a 1/8” ballerina ball into a teardrop shape and press to the mouth for the tongue, indent with the toothpick.
5. Snowman with ear muffs: Roll a pea-sized ballerina ball into a coil about 2” in length. Wrap across top of head. Flatten two pea-sized balls of light blue for the earmuffs and press at the sides of the head.
6. Snowman with hat: Roll a 5/8” light blue ball into a coil about 1½” long and flatten. Press to the head. Roll a ballerina ball, about ½” into a coil. Flatten and stack this coil on top of the light blue coil. Making each coil slightly smaller, alternate two more light blue coils and one more ballerina coil to create the hat. Press a 3/8” white ball on top of the hat for the pompom. Texture the pompom with the toothpick.
7. Lightly brush cheeks with chalk for blush. Bake according to manufacturer’s directions. Once cooled you may attach self-adhesive magnets or glue on pin backs with Super Glue Gel.
17 Felt Snowman Bag
Wool (felt: lt. Blue (bag), ½ yd; scraps: white (snowman), grey (scarf) 5 White flat buttons, ½” 6 black beads, 1/8” (Optional: Cardboard, 2½”x8¾”) Glue Bright blue embroidery floss Black pearl cotton
(Note: Use three strands floss for all blanket stitching and one strand pearl cotton for all stem stitching.)
1. Wet felt; dry in dryer for “crinkly” look. For best results, wet colors separately and wring out excess water before placing in dryer.
2. Cut the following Lt. Blue rectangles: two 8”x9” (front and back); two 3”x8” (sides); 3”x9” (bottom); two 1”x8” (handles). Using pattern (on next page), cut snowman (in one piece) from white and scarf from grey.
3. Use glue to adhere snowman and scarf to front of bag. Transfer details. Blanket stitch around snowman edges and over scarf. Stem stitch mouth and arms. Use pearl cotton to sew beads to eyes, nose, and chest dots and floss to sew button to scarf.
4. Blanket stitch sides to bottom ends and front and back to side/bottom strip with right sides facing out. Blanket stitch across top edges of bag.
5. Fold handle in half lengthwise; blanket stitch along raw edge. Use floss to sew buttons to handle ends, attaching them to top front and back of bag, 2½” from sides. To make bag stand, place cardboard rectangle in bottom of bag.
18 Pattern for Felt Snowman Bag
19 Foam Star Ornament
Blue crafting foam Silver and Gold metallic paint markers 10-inch lengths of 24-gauge silver and gold wire Glass beads in gray, white, and blue Scissors
1. Trace the pattern on the foam, tracing two stars for each ornament.
2. Cut out the stars and make the indicated slits. Use a paint marker to draw spirals, spots, dots, or stripes onto each star. Let the marker dry.
3. Join the stars by threading the slits together. Push one end of wire through a star point and then let the star hang in the center of the wire. Push the wire ends through a bead in opposite direction to create a 3- to 4-inch loop of wire for hanging. Bend a spiral the wire ends around a pencil point.
20 Hanging Poinsettia Ball
4” Styrofoam ball 2 ounces of Green Spanish Moss 4 Poinsettia bushes 3 yards 5/8” wide metallic gold ribbon Tap measure, wire cutters, scissors, craft pins, and floral glue
1. Glue moss to cover ball. Secure moss in several places with craft pins.
2. Push leaves up stems to touch poinsettia blossoms. Cut poinsettia bushes apart to make individual stems. Cut stems down to measure 3”. Glue stem ends and insert poinsettias evenly spaced to cover ball.
3. To make hanger: Cut an 18” ribbon length, roll into circle overlapping ends 1”. Place craft pin around ends and insert into top of ball, glue to secure. Let glue dry.
4. Cut remaining ribbon into 9” lengths. With 1 ribbon length, roll into a circle overlapping ends ½”. Place craft pin around center and insert into ball. Repeat for remaining ribbon lengths, staggering ribbon loops in between poinsettias.
Snowball Fight Ornament Clear glass ornament This little ornament you’ve received, Artificial snow Is for you to hang upon your tree Glitter To remind you that there is someone Who appreciates the things you’ve done. Cardstock But please note, there is a catch… Fill the clear glass ornament with artifical You must make another and throw it back. snow and glitter. Print poem or cardstock Pass one on to another who’s kind, And very quickly you will find, and attach to ornament. You’ve helped make someone’s day so bright By including them in your snowball fight!
21 Mitten Candy Cane Toppers
Fast Grab Tacky Glue Paper Glaze 3D Fashion Paint – Slick White Sequins – White Snowflakes Rhinestones -- Blue Ribbon -- Blue Jingle Bells Cardstock -- blue
1. Trace the mitten pattern onto two pieces of blue cardstock and cut out with straight scissors. Make one piece slightly smaller than the other (about ¼”).
2. Apply small beads of glue to the smaller mitten on all edges except the cuff and place onto the larger mitten.
3. Using pinking shears, cut around the larger mitten for a decorative effect. Make sure that you line up the shearing marks each time you move the scissors.
4. Trace the cuffs pattern on to a sheet of blue cardstock. Cut two sheets of cardstock at the same time with scallop scissors for perfect alignment. Apply glue ½” from each side of the cuff, leaving a hole for the candy cane, and press together with the mitten in between the two cuff pieces.
5. Paper Glaze provides a translucent, glass-like finish. Draw swirls on the mitten and lines on the cuff with the paper glaze. Use a dot of tacky glue to attach the snowflake sequins to the cuff. Add a dot of dimensional paint to the idle of the snowflake and gently press a rhinestone down until the paint surrounds the stone. Let dry before finishing. Tie a ribbon around the candy cane. Knot jingle bells to the ribbon ends. Insert candy cane and hold in place with tape if needed.
22
Pattern for candy cane toppers
Magnetic Bookmarks
Old Christmas or Greeting cards Peel & stick magnets Ruler, scissors & pencil
1. Choose the area on the Christmas or greeting card that you want on your bookmark, place the template on the right on top of it, and trace around the template. Cut out. Note: Remember that you will be folding your bookmark in half.
2. Fold bookmark in half. Cut off two pieces of magnet that are the same size and will fit inside your bookmark. Peel off the backing and stick one piece to inside of bookmark. Place the second magnet piece on top of the first. Peel off the backing, close the magnet and press firmly.
23 Star Earrings
Small amount size 10 100% cotton thread (red or blue) Size 8 steel crochet hook Pair of stud type earrings
Ch 4; join with a sl st in first ch to form a ring.
Rnd 1) Ch 1; (5 sc) in ring; join with a sl st in first sc; 5 sc.
Rnd 2) Ch 1, (2 sc) I joining; * (2sc) in next sc; rep from * around; join with a sl st in first sc: 10 sc.
Row 3) Finishing each point separately: ch 1, sc in joining, sc in next sc: 2 sc.
Row 4) Ch 1, turn work; (back facing), sc in first st, hdc in next sc: 2sts.
Row 5) Ch 3, turn work; (front facing), sl st in same sc on rnd 2. (Do not end off).
Completing Each Point:
Row 3) Sl st in next sc; ch 1, sc in same st, sc in next sc: 2 sc.
Row 4-5) Rep rows 4-5 for first point.
Continue until all 5 points have been worked off, sl st into first st. Fasten off, secure ends.
Finishing:
Remove back from studs, insert earring through the center of the star, replace the back.
Crochet Abbreviations
ch chain stitch sc single crochet dc double crochet sl st slip stitch hdc half double crochet st(s) stitch(es) rep repeat(s)
24 Wax Dipped Snowflakes
Wax (parafin, old candles, etc.) Wooden skewers Wax paper Crayons, your choice of colors (optional) Paper snowflakes Glitter
1. Melt wax in an old pot. Using wooden skewers, dip paper snowflakes in melted wax.
2. Using wooden skewers, remove snowflakes from melted wax and place on wax paper. Sprinkle glitter over snowflakes while they are still wet.
1. Fold the dashed line labeled FOLD 1. 2. Keep the gray and white triangle visible after each step. Fold along the dashed line labeled FOLD 2. 3. Fold along the dashed line labeled FOLD 3, so you are left with a triangle shape with the gray and white snowflake image filling one side. 4. With a small pair of sharp scissors cut away all the gray areas so that only the white areas between the gray patches remain then carefully unfold to reveal your completed snowflake.
25 Hardware Locket
2 of your favorite pictures 1”x1½” brass hinge 18 inches of ball chain with fastener Scissors Hot glue gun and glue sticks Soft wire
1. Trim a snapshots or school pictures so the desired images fit on a plate of the hinge.
2. Using a hot glue gun, glue the pictures to the inner plate of the hinge.
3. Decorate the face of the locket with kid’s artwork, stickers, etc.
4. Run the wire through the top of the hinge, then wrap it securely around the chain. The locket is now ready to wear!
Holiday Picture Holder
Large wooden clips, painted white 18 printed Holiday ribbons (1/8”) or scraps of Holiday print paper Red cardstock, Green cardstock, striped Christmas paper Permanent adhesive tape or glue
1. Cut a 6”x1½” piece from the Christmas striped paper. Cut a 3” piece of 3 different Holiday print ribbons. Fold in half and staple to left hand corner of the striped Christmas paper.
2. Glue striped Christmas paper to white wood clip. Cut a 2” piece of Holiday print ribbon and glue to bottom of clip.
3. Cut a 5”x5½” piece of red cardstock. Cut off corners on left vertical 5” side of paper to make a tag shape. Cut a 3”x4” piece out of green cardstock and glue to right side of red piece. Glue your picture inside the green solid paper piece then clip the red piece of paper so that your picture is visible on the right side of the clip.
26 Snowman Centerpiece
White paper bag Tissue paper or newspapere Hole punch Glitter Glue Colored paper: black, light blue, red, green, orange Hole punch
1. Stuff a white paper bag with crumpled tissue paper or newspaper. Fold down the top and tape it closed.
2. For the brim of the hat, cut out a large black paper circle and glue it on top of the bag. Cut out two strips of black paper. Turn under the ends of each one and glue them onto the brim, as shown in the photo.
3. Cut out paper hatband from light blue paper. Place it around the hat and tape the ends together. Add a paper holly leaf and berries cut from green and red paper.
4. Create eyes and a scarf from paper. Fringe the end of the scarf, if desired. Use a hole punch to make circles for the mouth. For the nose, roll an orange paper triangle to form a cone, tape it in place, and trim the ends. Glue everything onto the bag.
5. Place your snowman on old newspaper. For “snow”, add dots of glue, then sprinkle glitter on them. Let the glue dry, then shake off the excess glitter to use again.
27 Christmas Centerpiece
Floral adhesive tape Glass candlestick 4-inch green foam ball 10-inch cream taper candle 3 silk cream tiger lily stems 6 silk cream roses Red carnation bush 6 silk Christmas evergreen stems on picks 3 artificial berry stems 6 gold pinecones on picks Measuring tape Hot glue gun & glue sticks Scissors
1. Cut a 3-inch length of floral adhesive tape; adhere tape to top of candlestick. Place foam ball on floral tape. Press ball on candlestick until ball is below even with the opening for the candle. Place tape candle into candlestick.
2. Cut tiger lilies to 4-inch lengths, and hot glue into foam. (Note: Hold foam ball lightly when inserting materials.)
3. Cut roses to 4-inch lengths; glue into foam. Cut carnations to 4-inch lengths; glue into foam. Glue evergreen picks into foam.
4. Cut berry stems to 4-and 6 inch lengths; glue into foam. Glue pinecones into foam.
28 Snowman Magnet
Craft foam: red or blue, pink, white Small wood teardrop Acrylic paint: orange, white Glue, foam, craft, jewelry ¼-inch round punch ½-inch glitter pom-pom: red or silver 2 black buttons, ¼ inch each 7mm rhinestone Silver snowflake sequin Small chip clip holder 8 ⅜ inches ribbon, ⅜ inch wide: red plaid or rainbow stripe Seam sealant Magnet Pencil, scissors, paintbrush, black permanent fine-tip marker, toothpick
1. Using patterns on next page, trace and cut out shapes from craft foam. Paint wood teardrop orange for nose; paint a second coat if needed, letting paint dry between coats.
2. With fine-tip marker, draw dashed lines around hat, head, mittens, body, and nose. Draw ribbing lines on hat and mittens. Glue hat to head using foam glue.
3. For cheeks, punch 2 pink circles with round punch. Dip end of toothpick into white paint, and make highlights on cheeks. Let dry.
4. Use craft glue to attach cheeks, nose, and pom-pom. Glue on buttons for eyes with jewelry glue. Let dry.
5. Glue rhinestone onto snowflake with jewelry glue; let dry. Glue snowflake onto hat with jewelry glue. Let dry.
6. Center and glue body onto chip clip holder with foam glue. Glue on head and mittens with foam glue.
7. Make a bow with ribbon. Fold ends in half, and cut Vs in ends. Apply seam sealant to ends. Let dry. Glue on bow under snowman “chin” with craft glue. Let dry. Glue magnet to back of chip holder with craft glue.
29
30 Crystal Christmas Wreath
Coat hanger (preferably white & bendable) Sandwich bags (fold-over) -- 150 Decorations of your choice; Glue dots or Double-sided tape
1. Bend coat hanger into a circle. Tie sandwich bags around coat hanger (not in a knot – just loop once). You will have to move sandwich bags closer to together as you add them on the hanger. The wreath will be very full when finished.
2. Lay the wreath, back side down, and fluff out the bags until you’re happy with the look achieved. Hang on wall or door to make sure the back is flat enough to hang. Leave hanging for several hours to allow the bags to “settle”. Fluff out any places that look bare or flat.
3. Attach decorations using glue dots, double-stick tape, etc. DO NOT use hot glue (will melt the bags).
Tinsel Favor
10 Things To Do With Tinsel
Give it to your cat — tinsel balls are more festive than hair balls. 9. Tie strands together and knit yourself a new Christmas stocking.
8. Re-gift it for next year’s gift exchange. Place tinsel 7. Easy substitute when you run out of dental floss. in a small bag and 6. Tape to ceiling fan blades for your next party — you’ll be a BIG hit. attach the 5. Leave it on the tree — save time decorating next year. tag. 4. Roll into large balls and use to add bling to flower gardens. 3. Cut into tiny pieces to throw as confetti on New Year’s Eve. 2. Use leftovers to make cheesy greeting cards for your friends. 1. Wrap tinsel in a fancy box tied with a bow, then leave it on the front seat of your unlocked car while holiday shopping.
31 Sleigh Party Favor Or Gift Card Holder
2 pieces of felt, any color Dimensional paint, white Gold elastic cording Needle and thread to match felt Hot glue gun and glue sticks Candy cane
1. Using pattern, cut 2 sleighs from felt. Outline each sleigh in white dimensional paint. Let dry. Draw snowflakes, stars, and write words with white dimensional paint. Let dry.
2. Cut two small lengths of gold elastic cording. Fold each into a loop and sew onto backside of one of the felt shapes – one near the front and one near the back of the sleigh.
3. Sew or glue the two pieces of the sleight together with wrong-sides together. Leave the top of the sleigh open. Insert candy cane through gold loops for sleigh runner.
Insert a gift card or money and give as a gift or fill with candy and use as a party favor.
Cut 2 from felt
32 Treat Pouch
8½ x 8½ (or any size square) cardstock Trims of your choice – button, ribbon, etc. Hot glue gun and glue sticks
Suggestion: practice with a piece of regular paper cut into the size square that your cardstock is.
1. Fold the paper in half corner to corner.
2. Fold in the left corner in such a manner that you have a straight “line” parallel to the bottom edge.
3. Fold the right side in and the top flap down. You can cut a triangle of contrasting cardstock or use coordinating patterned paper to line the backside of the pouch. Attach buttons, ribbons, or other trim.
33 Crochet Beaded Bracelet
6 to 8 steel hook #10 Bedspread Crochet Thread in color of choice Assortment of beads: #6 seed beads and others Needle with a BIG eye to thread the beads on Toggle clasp or button
Note: The only crochet stitch used is the chain stitch.
1. Decide on a pattern for your beads and thread them onto the matching thread with the large eyed needle. Do not cut off a length of thread. Keep the thread in a ball and thread on your beads. Plan for approximately 25+ beads per inch of finished bracelet. For example: and 8” bracelet would take approximately 120 beads. If you thread on more beads than needed – no problem. It’s attached to the ball of thread so you can use it for another bracelet.
2. Start the bracelet with a few chain stitches. This is where one toggle will be attached. Next move five beads up along the thread, against the chain stitch (where you are holding your hook), then grab the thread on the left side of the beads and pull it through the loop. This will make a “bead loop”. Repeat this step over again and again. If you have threaded on larger beads, just move the single bead over and chain stitch. Note: DO NOT add extra chain stitches between beads.
3. Continue doing a chain stitch, pulling up loops of beads until you are happy with the results (most bracelets are 7” to 8”). Cast off, finish off by leaving a tail to sew the toggle clasp on with.
Adding a toggle: Sew the toggle on with the ends of the crochet thread (tails). Instead of a toggle you sew a fancy button on one end, and before finishing off the other end, add a loop of beads that will fit for the button to use as a closure.
34 Lighted Wire Box
Rabbit wire & tin snips or wire cutters Metallic mesh fabric (1 yard) Crochet thread Spray paint to match color of fabric 100 string lights Assorted Christmas embellishments Plastic cable ties
1. Cut 6 pieces of rabbit wire in any size square (8”x8” makes a good size). It will make it easier to cut your squares if you make a template from cardboard, poster board, etc. in the size square you will be cutting and use it as a guide to cut the rabbit wire.
2. Wrap each individual piece of wire with crochet thread. You may wrap it in any pattern you wish. This will help keep the lights inside and gives the box a “textured” look.
3. After all 6 pieces are wrapped, take 5 of them and lay them out, sides touching, in the shape of a cross. This makes it easier to line up the sides to attach them together with the cable ties. Attach the pieces of wire together with 3 cable ties – one on each corner and one in the middle. Repeat this step on all sides of your 5 pieces. The 6th piece will be put on after the box is completely assembled. Trim cable ties.
4. After all sides are attached and the cable ties are trimmed, it is time to start “pulling” up the sides. These are done in the same way as in the previous step, with 3 cable ties (one on each corner and one in the middle). Repeat this until the entire box is box-shaped and sturdy.
5. To add the lid, take the 6th piece of wire and use the cable ties on only one side, again using one in each corner and one in the middle. This forms something like a “hinge”.
6. Spray paint your box. Let dry. Put lights in box. Close the box by again using 3 cable ties for each side. Pull the light cord to one corner and leave outside the box before closing and using cable ties. Once all the cable ties are on, flip the box over. This will now become the bottom of the box, with the light cord in the back.
8. Cut 2 strips of fabric about 10 inches wide and lay them down in the shape of a cross shape. Place the box in the center and pull up all 4 sides. Secure with a cable tie. Make sure to pull the fabric tight so that the box looks neater. After the sides are pulled up and secured with the cable tie, you may have a little extra fabric down the side corners of the
35 box. Fold the edges around the side of the box and secure with a small amount of hot glue. Trim off the fabric where it is tied on top with the cable tie. Make it as flat as possible.
9. Wrap the sides of the box with ribbon, if desire. Attach with hot glue. Use anything you wish to embellish the top of the box (ribbons, bows, flowers, Christmas ornaments, etc.)
Idea: Make a snowman by making 3 assorted size boxes and stacking them on top of each other. One with boxes 7”, 6”, and 5” would make a larger size snowman and one 6”, 5”, and 4” would be a medium sized snowman. Wrap the wire with white crochet thread or yarn and spray paint white. If you wish you could wrap with white fabric but it would not be absolutely necessary. Embellish with tophats and scarves, black buttons for eyes and mouth, etc.
Santa’s Magic Bell
Attach the following poem to a bell and give it to your favorite child to out beside Santa’s milk and cookies!
SANTA’S MAGIC BELL Every year on Christmas Eve, Santa waits until he knows that we are fast asleep and everything is still. Then he sets about his work by going down his list; double checking every gift, so nothing will be missed. When every gift is brightly wrapped, with bows on every one; when every stocking is stuffed with love, he knows his work is done. When he turns to dash away, he gives this bell a jingle, to tell us that we’ve just been blessed by a visit from Kris Kringle!
36 Santa Can
Empty soup can Various green colored Holiday themed paper 1/8” hole punch White cardstock, red cardstock, red patterned paper Heavy wire Berry twig Ribbon of your choice Red ink; glue stick or other adhesive
1. Drill two holes in soup can. Trim green holiday patterned paper to fit your can. Highlight edges of the paper with red ink and adhere to can with adhesive.
2. Refering to picture, cut two green patterned holly leaves and three red berries. Cut one white mustache, one white circle for hat topper and one red circle for Santa’s nose. Cut out one white oval for his face, one heart from red patterned paper for his hat, one white heart for this beard and one green patterned rectangle for his hat brim. Trim the rectangle to desired width.
3. Highlight edges for all pieces with red ink and ink cheeks. Punch out black eyes with 1/8” hole punch.
4. Adhere pieces to the can to make your Santa face using the photo as your guide.
5. Attach heavy wire to can. Tie ribbon into a bow around wire and add berries.
37 Candy Bouquet
Coffe mug or flower pot Floral foam Shredded paper Wooden skewers Hot glue gun and Glue Sticks Candy of your choice Tissuse paper or mylar paper; Ribbon Scissors; glue stick; hole punch
Fill the mug or flower pot with foam. Cover the foam with shredded paper. Glue the candy bars onto the skewers with the glue stick, and tie ribbon around the skewers at the base of the candy bars. Push the skewered candy bars into the foam, arranging in a pleasing manners. Fill in any blank spaces with tissue or mylar paper.
Snow Wand Plastic snowflake; ½” jewel 9” to 12” long plastic or acrylic icicle Ribbon for a bow Hot glue gun and glue sticks
Glue snowflake to icicle. Glue jewel to the center of the snowflake. Tie ribbon into bow underneath the snowflake. Attach one of the following poems.
There’s been no snow; TEACHER’S SNOW WAND the ground is bare. Teachers get weary Just “think snow” & Nerves start to fray, wave this wand in the air! You’d love to sleep in, But you know there’s no way. Wave this wand, Make a wish Soon you’ll hear someone say “Go back to bed! It’s snowing, There’ll be no school today.”
38 Bath Tea Bag Coffee Filter Epsom salts Baking soda Borax 1/8” satin ribbon; stapler
1. Mix two parts Epsom salts, 1 part baking soda, and one part borax.
2. Place 1 to 1½ tablespoons in a coffee filter in two mounds.
3. Bring the outside edges together and roll down on top of the mounds. Bend the filter between the mounds and bring loose ends together. Tuck each corner in and staple, catching a knotted 1/8” satin ribbon in the staple (you are making a “flow-through” bag).
4. Attach tag below.
Bath Tea
39 Golf Ball Reindeer
Golf ball Wooden rectangle (for face) Acrylic paint: light brown, black, white, light blue Brown felt Red pom pom 1/8” wide red ribbon Hot glue gun and glue sticks
1. Paint golf ball and wooden rectangle with light brown paint. Let dry. Refer to picture and paint eyes and mouth onto wooden rectangle for face. Glue on red pom pom for nose.
2. Using pattern, cut antlers from brown felt. Glue wooden rectangle face to top front of golf ball. Glue antlers beside face.
3. Tie small bow from red ribbon. Glue under mouth.
Golf Ball Snowman
Golf ball Wooden ball (1 inch) (for head) Acrylic paint: light brown, black, white, orange 2 golf tees
Small straw hat to fit 1inch ball Small strip of fleece; blush Hot glue gun and glue sticks
1. Paint golf ball and woodenball with white paint. Paint golf tees with light brown paint. Let dry. Puncture small hole on both sides of golf ball. Insert golf tees for arms.
2. Paint black dot eyes and mouth and orange carrot nose onto wooden ball for face. Put blush on cheeks. Glue wooden ball to golf ball. Glue straw hat onto wooden ball head. Tie strip of fleece where wooden ball head and golf ball body join.
40 Santa & Mrs. Claus Tote Bags
Red tote bags (2) White faux fur or white boa Black grosgrain ribbon 3 black buttons; small buckle Doll sized apron 2 small silk holly leaves with berries Fabric glue
For Santa Bag: 1. Cut a strip of faux fur or boa to fit down the middle of the tote bag and one to fit across the bottom of the bag. Glue both strips on with fabric glue.
2. Cut a strip of black grosgrain ribbon (for belt) to fit across the tote bag. Thread on buckle and push to middle to ribbon. Refer to photo to glue ribbon belt onto tote bag.
3. Glue on 3 black buttons in the center of the fur strip above the belt.
For Mrs. Claus Bag: 1. Cut a strip of faux fur or boa to fit all around the top of the tote bag. Glue on with fabric glue.
2. Using fabric glue, glue doll sized apron to front of tote bag, centering it. Attach silk holly leaves and berry to top middle of apron with fabric glue.
41 Eyelash Christmas Tree
12-inch round wooden disk 1-inch wooden dowel (12 to 18 inches tall) Tiny finishing nails (no longer than 1 inch) 1½ to 2 inch long nail Eyelash yarn Wired ribbon for bow; Wired berries (color to match the bow) Hammer; wood glue
1. Drill a one-inch hole in the middle of the 12-inch round wooden disk. Pound tiny finishing nails a quarter-inch or less apart into the cut edge of the disk all the way around. Insert dowel into the one-inch hole in the middle of the wooden disk. Glue in with wood glue, if necessary.
2. Gently hammer the 1½ to 2 inch long nail into the top of the dowel. Be careful not to split the dowel. Leave about 1inch sticking out of the dowel.
3. Tie the end of the eyelash yarn around the nail in the dowel. Take it down to one nail on the base and wind it around that nail then bring it back up to the nail in the top of the dowel. Pull the yarn tight, but not so tight that you pull the dowel off center. Continuing winding the yarn around the nail in the top of the dowel and taking it down to wind it around one of the nails in the base. Do this all the way around the base. Tie off the eyelash yarn onto the nail in the dowel and cut.
4. Decorate with wired berries for ornaments if you wish. Pull the berries off the wire and glue onto tree with hot glue gun.
5. Using wired ribbon, tie a bow around the nail at the top of the tree. Leave long “tails” on the bow to drape down the front or sides of the tree.
42 CD Card
Dark blue single fold greeting card (5¾ in x 5¾ in) 8 pieces of Tea bag paper with musical notes CD disc Gold foiling pen or gel pen Gold “Happy Birthday” sticker Cardstock: dark blue; gold Scissors; Card adhesive or double-sided tape
Edge the dark blue greeting card in gold with a gold foiling pen or gel pen. Let dry. Mount the CD disc in the center of the card with adhesive or double sided tape.
Fold the tea bag paper design as follows using the diagram and the written instructions on the next page:
43 The green shaded areas represent the right side of the paper, the white areas the wrong side of the paper.
It is easier to work on a cutting mat with a grid marked on it or on a piece of paper with a cros marked on it (preferably a colored piece of paper).
The dotted lines represent folds you are about to make; the solid lines represent folds you have already made.
In diagrams 1 and 2 you are creating creases by folding and unfolding.
1. Fold the paper into half and then unfold it. Fold in half the other way and unfold it.
2. Turn the paper over and fold from corner to corner then unfold it. Fold the other two corners together then unfold it.
3 & 4. Fold the lower half up and the outer edges into the center, manipulating the creased paper into shape 4.
5. Fold a total of eight shapes to this stage. Slide a second folded sheet between the V of the first shape.
6. Continue sliding new pieces into the V of the previous piece until the design is complete.
Mount the teabag design in the center of the CD disc with adhesive or double-stick tape.
Cut six musical notes from gold cardstock. Cut hreee musical notes form dark blue cardstock and decorate with glitter if desired. Refer to the picture and add the musical notes to the card with adhesive.
Add the “Happy Birthday” sticker.
44 Snowman Cloud
Large powder puff Orange felt; Fiberfill Small black beads for eyes Black embroidery floss and needle Blush Spray adhesive; Diamond glitter; Monofilament or fishing line Acrylic snowflakes and icicles; Hot glue gun and glue sticks
1. Shape a small amount of fiberfill into a “cloud” shape big enough for the snowman face to rest on. Shape a smaller amount into a “cloud” shape also. Spray both with spray adhesive and sprinkle with glitter. Allow to dry.
2. Cut nose from orange felt. Glue 2 small beads onto powder puff (snowman) for eyes. Glue on orange felt nose. Using embroidery floss, sew a smiling mouth. Blush cheeks.
3. Glue snowman into center of fiberfill cloud (standing up). Glue smaller fiber fill cloud to top of snowman. Attach acrylic snowflakes and icicles to fiberfill using monofilament or fishing line. Attach a hanger made from monofilament to top of snowman.
45 Snowman Pin
Stiff Felt: white Diamond glaze Stretchy glove Tacky glue or hot glue Dimensional paint: black and orange Pin back
1. Trace snowman pattern on stiff felt. Cut out.
2. Brush on Diamond glaze and let dry.
3. Cut off one finger of the glove to use as a hat. Place on snowman head and roll of a little for brim. Glue on with a small dot of glue.
4. Use black dimensional paint to paint eyes, mouth and buttons. Use orange dimensional paint to paint carrot nose.
5. Cut off a small piece of glove for scarf and glue on. Glue on pin back.
46 Snowman Earrings
2 sterling silver 1.5” headpins 2 sterling silver earwires with ball 2 crystal 4mm black cubes 2 crystal 6mm black margaritas (flower-shaped) 2 crystal 6mm round beads 2 crystal 8mm round beads 2 crystal 5mm red wavy rondelle
Thread crystal beads onto headpin in the following order: 8mm round bead, 5mm red wavy rondelle, 6mm round bead, 6mm margarita (flower-shape), and last the black cube. Cut off head pin and bend remaining into a loop. Tuck end into black cube. Thread onto earwire. Repeat for other earring.
Snowman Bottlecap Pin
Bottlecap Stretchy glove Small pom pom Ultra-fine permanent markers: black and orange or 1-inch rub on snowman face Blush Tacky glue or hot glue
1. If using permanent markers – refer to picture and draw on face. If using rub on – following package directions to transfer to bottlecap.
2. Cut finger from stretchy glove and use for hat. Use a small amount of glue to attach to bottlecap. Glue pom pom to top of hat.
47 Powder Puff Snowman Pin
Powder puff Small black beads (2) Lima bean Acrylic paint: orange and black Rectangle of fleece large enough to fit around the puff and allow ¼” seam; smaller rectangle of fleece Thread to match fleece and needle Blush; pin back
1. Paint lima bean orange. Let dry.
2. Sew large rectangle along short end and gather top. Sew a running stitch up the center of the small rectangle. Cut 1/8” slits on both sides of the running stitch. Gather up slits and secure with a knot. Glue or sew onto top of larger rectangle for complete hat.
3. Glue hat on top of powder puff. Glue black beads onto powder puff for eyes and lima bean for nose.
4. Using black acrylic paint and the end of a small paintbrush, paint a dipdot mouth. Add blush to cheeks. Glue on pin back.
48 Mini Desktop Scrapbook
1 rotary photo album Assorted paper Assorted pictures
1. Select the pictures you wish to place in rotary photo album.
2. Individually scrap each page.
These are wonderful for family trees or photos of your kids at work. They would also make a great gift.
Game Piece Snowman
Dice in 3 different sizes; triangular shaped game piece Ultra-fine permanent marker -- black Wire; Hot glue gun and glue sticks
1. Glue dice on top of each other with the larger one on the bottom, medium in middle, and smallest on top. Make sure the side with only one dot faces the front on all dice.
2. Glue the triangular shaped game piece to top of smallest dice. Wind wire around the pointed top of triangular piece and form into a loop for a hanger.
3. On the smallest dice use the dot for the nose and draw on eyes and dot mouth with permanent marker.
Tip: You could also drill a hole through all the dice and game piece (very carefully). Thread the pieces on wire.
49 Mitten Clips
Stiff Felt, your choice of colors Diamond glaze Assorted trims: rick rack, pom poms, snowflakes, etc. Tacky glue or hot glue Dimensional paint: to coordinate with felt Wooden clothespin clip
1. Trace and cut mitten patterns (on next page) from stiff felt. Cut out. Glue cuff to hand portion of mitten.
2. Brush on Diamond glaze and let dry. Decorate with assorted trims, paint, etc. Let dry.
4. Glue clothespin clip to bag. To use for a gift bag clip, glue clothespin clip with opening at the cuff part of mitten. To use for a card or picture holder, glue clothespin clip with opening toward the finger part of mitten.
Santa Tissue Cover
Cardstock: red, white, black Black grosgrain ribbon; buckle Glue stick; ¼” hole punch Travel size tissue
1. Cut a piece of white cardstock large enough to cover front of travel size tissue pack. Refer to picture to cut a rounded “neck- line” from paper. Attach to front of tissue pack with glue stick.
2. Cut red cardstock large enough so that it covers back of tissue pack and wraps around to front. Tear both edges. Refer to picture to glue red cardstock to tissue pack with glue stick.
3. Punch 3 “buttons” from black cardstock with hole punch and referring to picture, glue to front of tissue pack. Wrap grosgrain ribbon around tissue pack for belt. Slide on buckle.
50
51 Notes
52
Recipes 54 Appetizers
SAUSAGE/CHEESE SQUARES
2 (8 oz.) crescent rolls 1lb. hot or mild pork sausage 1 (8 oz.) pkg. cream cheese 8 oz. (2 cups) shredded sharp cheddar cheese
Heat oven to 375°. Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13” X 9” (3 quart) glass baking dish; press over bottom and ½ inch up sides to form crust. Brown sausage in large skillet over medium heat until thoroughly cooked, stirring frequently. Remove sausage from skillet; discard drippings. Add cream cheese to same skillet. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with Cheddar cheese. Unroll second can of dough on work surface. Press to form 13” X 9” rectangle; firmly press perforations to seal. Carefully place over cheese. Bake at 375° for 21 to 26 minutes or until golden brown. Cook 15 minutes. Cut into small squares. Makes 32 servings.
Per serving: 77 cal (61% from fat, 23% from Protein, 16% from Carb); 4g Protein; 5g Tot Fat; 2g Sat Fat; 2g Mono Fat; 3g Carb; 0g Fiber; 59mg Calcium; 0mg Iron; 256 mg Sodium; 14mg Cholesterol
BUFFALO CHICKEN DIP
4 boneless skinless chicken breasts 1 bottle (12 oz.) hot sauce 1 or 2 cups of ranch dressing (use less ranch dressing for hotter dip) 2 pkgs. (8 oz.) cream cheese 2 cups Monterey Jack cheese 1 cup of finely chopped celery
Boil chicken until done and then shred. Melt on low heat cream cheese and ranch dressing and then add celery. In bottom of a 9” X 13” pan put chicken, pour hot sauce and mixture of celery cream cheese and dressing. Top with shredded cheese and cover and bake at 350° for 30 to 40 minutes. Serve with Tostitos chips. Yield: 25 servings.
Per Serving: 208 cal (72% from fat, 12% from Protein, 16% from Carb); 6 g Protein; 17g Tot Fat; 6g Sat Fat; 5 g Mono Fat; 8 g Carb; 0 g Fiber; 99 mg calcium; 1 mg Iron; 365 mg Sodium; 36 mg Cholesterol
55 PEPPERONI ROLL-UPS
1 tube (8 oz.) refrigerated crescent rolls 16 slices pepperoni, cut into quarters 2 pieces string cheese (1 oz. each) cut into quarters ¾ teaspoon Italian seasoning, divided ¼ teaspoon garlic salt
Unroll crescent dough; separate into eight triangles. Press eight pepperoni pieces on each. Place a piece of cheese on the long side of each triangle; sprinkle with ½ teaspoon Italian seasoning. Roll up each, starting with a long side; pinch seams to seal. Sprinkle with garlic salt and remaining Italian seasoning. Place 2” apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 appetizers.
1 serving (2 each): 282 calories; 17g fat (5g saturated fat), 12mg cholesterol, 766 mg sodium, 22g carbohydrates, trace fiber, 7g protein
SAUERKRAUT BALLS
1 lb. ground sausage 2 eggs, beaten 14 oz. can sauerkraut, drained 1 ¾ to 3 cups long-cooking oats, uncooked
Mix ingredients together; roll into one-inch balls. Arrange on an ungreased baking sheet; bake at 325° until done, about 20 minutes. Make 40 servings.
Per serving: 103 cal (42% from fat, 20% from Protein, 38% from carb); 5g protein; 5g total fat; 1g sat fat; 2g mono fat; 10g carb; 2g fiber; 13mg calcium; 1 mg iron; 151mg sodium; 22mg cholesterol
56
TACO DIP
16 oz. pkg. pasteurized process cheese spread 2 (8 oz.) pkgs. cream cheese, softened 16 oz. jar salsa 1 ¼ oz. pkg. taco seasoning mix 1 lb. ground beef, browned
Melt cheeses in a slow cooker set aside. While melting, combine salsa, taco seasoning and beef; stir into cheese mixture. Heat on low setting for 20 minutes. Serves 8.
Per serving: 372 cal (67% from fat, 30% from protein, 3% from carb); 27g protein; 27g total fat; 15g sat fat; 9g mono fat; 3g carb; 0g fiber; 353mg calcium; 2mg iron; 1173mg sodium; 99mg cholesterol
CARAMEL APPLE DIP
16 individually wrapped caramels, unwrapped ¼ cup water 1 (8 oz.) pkg. cream cheese ½ cup brown sugar
In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately with fruits. Serves: 8.
Per serving: 227 cal; 11.4g total fat; 32mg cholesterol; 138mg sodium;29.7g carbs; 0.2g fiber; 3g protein
CHOCOLATE CHIP COOKIE DOUGH DIP
8 oz. pkg. cream cheese, softened ½ cup butter 1 tablespoons brown sugar, packed 1 teaspoon vanilla extract 1 cup semi-sweet chocolate chips 1 cup chopped walnuts ¾ cup powdered sugar graham crackers
Beat together cream cheese, butter and vanilla with an electric mixer on low speed. Add sugars; beat until well mixed. Stir in chocolate chips and walnuts; serve with graham crackers. Makes about 4 cups.
57 EASY FRUIT’N CHEESE TRAY
1 fresh pineapple 1 lb. green grapes 1 lb. seedless red grapes 1 lb. fresh strawberries 3 cups (12 oz.) cubed Monterey Jack cheese 3 cups (12 oz.) cubed cheddar cheese 3 cups (12 oz.) cubed pepper Jack cheese 1 medium cantaloupe, peeled, seeded and cubed Plain or candied walnuts
Starting with packaged cheese cubes hurries along this lovely display. But trim your grocery bill by buying blocks of cheese and cutting them yourself, and trim time by using walnut or pecan halves instead of making candied walnuts. You can stack 12-inch, 10- inch and 8 inch cake plates to create this tiered display.
Slice pineapple in half horizontally. Cut top half of pineapple into 1 inch wedges, leaving intact. Transfer to a serving platter. Peel and cube remaining pineapple. Arrange cheeses, fruits and walnuts on platter. Yield: 24 servings.
Per serving (6 oz.) 313 calories; 20g fat (12g saturated fat); 63mg cholesterol, 337 mg sodium; 18g carbohydrate, 1g fiber, 17g protein
BACON WRAPPED PINEAPPLE
½ lb sliced bacon, cut into thirds 1 (20 oz.) can pineapple chunks, drained ½ cup packed brown sugar ½ cup mayonnaise ¼ cup chili sauce
Preheat the oven to 350°. Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow3 baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple. Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm. Serves: 24.
Per serving: 117 calories; 9.1g total fat; 9mg cholesterol; 97mg sodium; 8.4g carbs; 0.2g fiber; 1g protein
58 Beverages
1-2-3- HOT CHOCOLATE
6 cups cold milk 1 pkg. (4 serving size) Instant chocolate pudding & pie filling 6 tablespoons prepared whipped topping
Pour milk into a medium saucepan and add dry pudding mix. Beat with wire whisk for 1 minute. Bring just to a simmer, stirring frequently with whisk. Pour evenly into 6 mugs and top with whipped topping. Makes 6 servings.
Per serving: 95 Cal (12% from fat, 36% from protein, 52% from carb.); 8g protein; 1 g Tot Fat; 1 g Sat Fat; 0 g mono fat; 12g carb; 0 g fiber; 305 mg calcium; 0 mg iron; 132 mg sodium; 8 mg cholesterol
VANILLA WARMER MIX
¼ cup sugar ½ cup powdered coffee creamer ½ cup dry milk ¼ cup powdered sugar 2 tablespoons vanilla powder 1 (1.75 oz.) bottle décor soft sprinkles (your choice of colors)
Place 2 to 3 tablespoons mix into a cup and add 1 cup boiling water. Stir until smooth. Yield: 8 servings.
Per serving: 94 Cal (25% from fat, 8% from protein, 68% from Carb); 2g protein; 3g tot fat; 2g sat fat; 0 g mono fat; 16g carb; 0 g fiber; 54 mg calcium; 0 mg iron; 37 mg sodium; 1 mg cholesterol
SNOWBALL EGGNOG PUNCH
2 quarts eggnog, chilled 1 quart orange juice 1 quart vanilla ice cream
Just before serving, combine the eggnog and orange juice in a punch bowl. Add scoops of ice cream. Yield: 3 quarts.
Per 1 serving (1 cup): 354 calories, 18g fat (11g saturated fat), 119mg cholesterol, 127mg sodium, 42g carbohydrate, 0 fiber, 8g protein
59 CHRISTMAS SNOW PUNCH
1 (46 oz.) can red fruit punch, thoroughly chilled ½ gallon vanilla ice cream, softened 2 ltr lemon-lime soda (may use diet)
In punch bowl, combine fruit punch, lemon-lime soda and ice cream. Stir until well blended and chill.
Per serving: 42 cal; total fat 2.0g; sat fat 1.2g; mono fat 0.5g; trans fat 0.0g; cholesterol 7mg; sodium 15mg; potassium 35mg total carbs 5.8g; fiber 0.1g; sugars 5.2g; protein 0.6g
GOLDEN WASSAIL
4 cups unsweetened pineapple juice 1 ½ cups apricot nectar 4 cups apple cider 1 cup orange juice 1 cinnamon stick 1 teaspoon whole cloves
Pour juices into a 2- cup coffee maker urn. Place remaining ingredients in basket of urn. Allow to go through perk cycle of coffee maker. Strain or discard whole spices. Or you can combine all ingredients and heat to boiling. Serve hot. Makes 20-25 servings.
Per serving: 34 cal; total fat 0.1 g; sat fat 0.0g; mono fat 0.0g; trans fat 0.0g; cholesterol 0mg; sodium 1mg; potassium 89mg; carbs 8.4g; fiber 0.2g; sugars 6.9g; protein 0.3g
60 CHRISTMAS COFFEE
1/3 cup ground coffee ¼ cup orange marmalade ½ teaspoon cinnamon 3 cups water 1/8 teaspoon ground cloves optional: sugar
Place coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty coffee pot. Brew coffee as usual with water. When brewing is complete, mix well. Pour into coffee mugs; serve with sugar, if desired. Serves 6.
Per serving: 54 cal (3% from fat, 3% from protein, 94% from carb); 0g protein; 0g Total fat; 0g Sat Fat; 0g mono fat; 14g carb; 1g fiber; 13mg calcium; 0 mg iron; 16 mg sodium; 0 mg cholesterol
CHRISTMAS CIDER
1 gallon apple cider 1 (48 oz.) jar cranberry juice 4 sticks cinnamon 1 small pkg. red hots
Simmer all ingredients until red hots are melted. Serve hot. Yield: 25 servings.
Per serving: 107 cal (2% from fat, 0% from protein, 98% from carb); 0g protein; 0g Total fat; 0g sat fat; 0g mono fat; 27g carb; 0g fiber; 13mg calcium; 1 mg iron; 6mg sodium; 0mg cholesterol
WHITE HOT CHOCOLATE
4 (1 oz.) sqs. White melting chocolate, chopped 1 ¾ cup whole milk ½ cup whipping cream ½ teaspoon vanilla extract garnish: marshmallows
Combine chocolate, milk and cream in a small saucepan. Cool over low heat until chocolate is completely melted, stirring frequently. Increase heat to medium. Whisk vigorously until mixture is smooth with small bubbles around edges; do not boil. Remove from heat; whish in vanilla. Pour into mugs and top with marshmallows. Serves 2.
61 Main Dishes
CORNBREAD TACO BAKE
1 lb. ground beef 1 pkg. taco seasoning ½ cup water ½ cup chopped green pepper (opt) 12 oz. can whole corn, drained 8 oz. can tomato sauce 8 ½ oz. pkg. corn muffin mix 2.8 oz. can French fried onions 1/3 cup shredded cheddar cheese
Preheat oven to 400°. Brown hamburger and drain. Stir in taco seasoning, water, tomato sauce, corn and green pepper. Pour into an 11” X 7” baking dish. Make cornbread according to directions, then stir in half of the fried onions. Spoon cornbread around the edge of casserole. Bake uncovered 20 minutes- remove and top with cheese and remaining onions. Bake 2-3 minutes longer. Yield: 10 servings
Per Serving: 157 Cal (51% from fat, 32% from Protein, 17% from Carb); 12 g protein; 9g Total fat; 3g Sat Fat; 4g mono fat; 6g carb; 1g fiber; 11mg calcium; 1 mg iron; 447mg sodium; 37mg cholesterol
APPLE BREAKFAST TOAST
6 slices cinnamon-raisin bread 1 can (21 oz.) apple pie filling 6 slices (1 oz. each) sharp cheddar cheese
Preheat broiler. Place cinnamon-raisin bread on a baking sheet and lightly toast under the broiler. Remove the baking sheet from the broiler and top each slice with an equal amount of apple pie filling and a cheese slice. Broil 2 to 3 minutes, or until the filling is heated through and the cheese is melted. Serve immediately.
Per serving: 188 cal (7% from fat, 5% from protein, 88% from carb); 3g protein; 2g total fat; 0g sat fat; 1g mono fat5; 43g carb; 2g fiber; 25mg calcium; 1 mg iron; 168mg sodium; 0mg cholesterol
62 APPLE CIDER BEEF STEW
4 cups frozen vegetables for stew (about 24 oz.), thawed 1 can (8 oz.) sliced water chestnuts, drained 1 jar (4 ½ oz.) sliced mushrooms, drained 1 tablespoon dried minced onion 2 envelopes brown gravy mix 2 tablespoons onion soup mix 2 teaspoons steak seasoning 1/8 teaspoon ground cinnamon 2 lbs. beef stew meat, cut into 1” cubes 1 can (14 ½ oz.) beef broth 1 ¼ cups apple cider or unsweetened apple juice 1 can (8 oz.) tomato sauce 1 bay leave 3 tablespoons cornstarch 1/3 cup cold water
Place the vegetables, water chestnuts, mushrooms and onion in a 5qt. slow cooker. In a large re-sealable plastic bag, combine the gravy mix, soup mix, steak seasoning and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker. Combine the broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf. Yield: 12 servings
Per 1 cup (prepared with lean beef stew, reduced-sodium beef broth, unsweetened apple juice and no-salt- added tomato sauce) 197 calories; 6g fat; (2 g saturated fat); 48 mg cholesterol, 748mg sodium, 18g carbohydrate; 1g fiber; 17g protein; Diabetic Exchanges: 2 lean meat, 2 vegetable, ½ fruit
EASY CABBAGE ROLLS
1 lb. ground beef browned 16 oz. can diced tomatoes 1 onion, diced 4 cups cabbage, chopped 3 tablespoons instant rice, uncooked
Simmer beef, onion, rice and tomatoes in a saucepan for 5 minutes; drain. Spread cabbage in an ungreased 13” X 9” baking pan; pour ground beef mixture on top. Cover and bake at 350° for one hour; do not stir. Serves 6.
63 HONEY-MUSTARD TURKEY BREAST
1 bone-in turkey breast (6 to 7 lbs.) ½ cup honey mustard ¾ teaspoon dried rosemary, crushed ½ teaspoon onion powder ¼ teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon pepper
Place the turkey breast in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over turkey. Bake uncovered, at 325° for 1 ¾ to 2 ½ hours or until a meat thermometer reads 170°, basing every 30 minutes. Yield: 10-12 servings.
Per serving: 43 cal (25% from fat, 34% from protein, 42% from Carb); 4g protein; 1g total fat; 0g sat fat; 1g mono fat; 5g carb; 0g fiber; 14 mg calcium; 0mg iron; 149 mg sodium; 8 mg cholesterol
POT ROAST & SWEET POTATOES
1 ½ to 2 lb. boneless beef chuck roast ¾ teaspoon celery salt 2 tablespoons oil ¼ teaspoon salt 1 onion, thinly sliced ¼ teaspoon pepper 3 sweet potatoes, peeled & quartered ¼ teaspoon cinnamon 2/3 cup beef broth 2 tablespoons cold water 1 tablespoon cornstarch
In a skillet, brown roast on all sides in hot oil; drain. Place onions and sweet potatoes in a slow cooker; top with roast. Combine broth and seasonings; pour over all. Cover and cook on low setting for 10 to 12 hours, or on high setting for 4 to 5 hours. Place roast on a serving platter, surrounded with vegetables; keep warm. Combine cornstarch and water in a small saucepan; add one cup of juices from slow cooker. Cook and stir over medium heat until thickened and bubbly; continue cooking and stirring an additional 2 minutes. Serve gravy with roast. Serves 4.
64 HARVEST ROAST TURKEY
14 to 15 lb. turkey, thawed 1 bunch fresh parsley 2 cloves garlic, halved & divided 2 fresh thyme sprigs 1 teaspoon salt, divided 5 to 6 leaves fresh sage 1 teaspoon seasoning salt, divided 2 tablespoons olive oil 1 onion, quartered pepper to taste
Rinse turkey and pat dry. Remove giblets and neck; reserve for another use. Rub inside of turkey with one clove garlic and ½ teaspoon salt; stuff with remaining garlic, onion and herbs. Place turkey breast-side up on a rack in a large roaster pan. Brush oil over turkey; sprinkle with remaining salt and pepper to taste. Roast turkey at 325° about 2 ¾ to 3 hours, basting occasionally with pan drippings, until a meat thermometer inserted into thickest part of thigh registers 180°. If needed, tent turkey with aluminum foil to prevent browning too quickly. Let turkey stand 15 to 20 minutes before carving; discard garlic, onion and herbs. Makes 10 to 12 servings.
CHICKEN POT PIE
2 cups chicken, cooked and chopped 2 (10 ¾ oz) cans cream of chicken soup 15 oz. can mixed vegetables, drained 1 cup milk 10 oz. tube refrigerated biscuits
Combine first 4 ingredients together; place in an ungreased 3 quart casserole dish. Bake at 400° for 20 minutes. While baking, slice biscuits into quarters; set aside. Remove dish from oven and stir. Arrange biscuit pieces on top of hot chicken mixture; bake until golden about 15 minutes. Makes 6 servings.
65 Side Dishes
ARTICHOKE-PEPPERONI TOSSED SALAD
1 pkg. (10 oz.) ready-to-serve salad greens 1 can (14 oz.) water-packed artichoke hearts, rinsed, drained & chopped 1 cup (4 oz.) shredded Italian cheese blend, optional 1 pkg. (3 ½ oz.) sliced pepperoni ¼ cup chopped red onion 1 jar (2 oz.) sliced pimientos, drained 1/3 to ½ cup Italian salad dressing
In a large salad bowl, combine the greens, artichokes, cheese if desired, pepperoni, onion and pimientos. Drizzle with dressing and toss to coat. Serve immediately. Yield: 6 servings.
1 serving (1/3 cup): 164 calories, 12g fat (3g sat fat) 14mg cholesterol, 708mg sodium, 7g carbohydrate, 1g fiber, 6g protein
CRANBERRY-ALMOND SPINACH SALAD
2 cups fresh baby spinach 1 large tomato, chopped, optional 2 tablespoons slivered almonds 2 tablespoons dried cranberries 2 tablespoons poppy seed salad dressing
In a small bowl, combine the spinach, tomato if desired, almonds and cranberries. Drizzle with dressing and toss to coat. Serve immediately. Yield: 2 servings.
Per 1 cup serving: 162 calories, 10g fat (1g saturated fat); 5mg cholesterol, 132mg sodium, 17g carbohydrate, 3g fiber, 3g protein.
66 TURKEY WILD RICE SALAD
2 cups cubed cooked turkey breast 2 cups cooked wild rice 1 cup seedless red grapes, halved ½ cup diced sweet red pepper ½ cup chopped celery ½ cup dried cherries ½ cup coarsely chopped pecans, toasted 4 green onions, sliced 1/3 cup raspberry vinaigrette
Per 1 cup serving: (prepared with fat-free vinaigrette) 228 calories; 7g fat (1g saturated fat); 34mg cholesterol; 83mg sodium, 28g carbohydrate; 3g fiber; 15g protein. Diabetic Exchanges: 1 starch, 1 very lean meat, 1 fruit, 1 fat
PINEAPPLE STUFFING
2 cans (20 oz. each) crushed pineapple, undrained 1 cup sugar 6 eggs, beaten 1 cup (2 sticks) butter, melted 28 slices (1 lb. 7oz.) white bread, torn into small pieces ½ cup Heath Bits ‘O Brickle Toffee Bits, divided
Heat oven to 350°. Butter 13” X 9” X 2” baking pan. Mix together pineapple, sugar, eggs and butter in large bowl with wire whisk. Stir in bread cubes, coating completely. Stir in ¼ cup toffee bits. Pour into prepared pan. Sprinkle remaining ¼ cup toffee bits over surface. Bake 30 to 40 minutes or until golden brown. Serve warm. Makes 24 ( ½ cup) servings.
Per serving: 104 Cal (8% from fat, 8% from protein, 83% from carb); 2g protein; 1g total fat; 0g sat fat; 0g mono fat; 22g carb; 1g fiber; 29mg calcium; 1mg iron; 144 mg sodium; 0mg cholesterol
67 EASY CORN DISH
14 ¾ oz. can creamed corn 2 eggs, beaten 15 oz. can corn, drained 1 onion, grated 6 oz. pkg. chicken-flavored stuffing mix ½ cup margarine, melted 1 green pepper, chopped, optional 1 tablespoon sugar 2 oz. jar diced pimentos, drained 8 oz. pkg. shredded sharp cheddar cheese
Mix all ingredients together; spoon into a greased 13” X 9” baking pan. Bake at 350° for 45 to 55 minutes; let stand 5 minutes before serving. Serves 6 to 8.
SPECIAL MACARONI & CHEESE
16 oz. pkg. ditalini pasta, cooked & divided 2-16 oz. cans whole tomatoes, drained & divided 2 lbs. extra sharp cheddar cheese, cubed & divided Salt & pepper to taste
Layer half of pasta in a lightly greased 13” X 9” baking pan; sprinkle with salt and pepper. Add half of the cheese over top. Using your hands, partially crush half the tomatoes and sprinkle them over cheese. Repeat layers; cover with aluminum foil. Bake at 350° for about 45 minutes, stirring halfway through. Serves 6.
YUMMY POTATOES
7 potatoes, cubed ½ teaspoon salt 2 (8 oz.) pkgs. finely shredded cheddar cheese 10 slices bacon, crisply cooked & crumbled 1 cup sour cream ½ teaspoon pepper
Place potatoes in a medium saucepan. Cover with water; bring to a boil and simmer until tender, about 25 minutes. Drain potatoes and return to saucepan. Add remaining ingredients; stir about 10 strokes, until well mixed. Makes 6 to 8 servings.
68 Sweets
OATMEAL COOKIE BITES
3 cups quick-cooking oats ¼ teaspoon salt 2/3 cup all-purpose flour 2/3 cup sugar egg substitute equivalent to eggs 1/3 cup packed brown sugar 1/3 cup light corn syrup 1 teaspoon baking powder 1 teaspoon vanilla extract
In a mixing bowl, combine oats, flour, sugars, baking powder and salt. Add egg substitute, corn syrup and vanilla; mix well. Drop by rounded teaspoonfuls onto cookie sheets coated with nonstick cooking spray. Bake at 350° for 10-12 minutes. Yield: 2 dozen.
Serving Size: 2 cookies – Calories: 102; Total Fat: 1 gm; Calories from Fat 9%; Saturated Fat: trace; Cholesterol: trace; Sodium: 54 mg; Carbohydrate: 22gm; Protein: 3 gm
CRAN-APPLE CUPS
1 tube (12.4 oz.) refrigerated cinnamon roll dough 1 cup apple pie filling 1/3 cup dried cranberries ¼ teaspoon ground cinnamon
Set aside icing packet from cinnamon rolls. Place rolls in ungreased muffin cups. Bake at 400° for 8 minutes. Meanwhile, in a small bowl, combine the pie filling, cranberries and cinnamon. With the back of a teaspoon, make an indentation in the center of each roll; fill with apple mixture. Bake 4-5 minutes longer or until golden brown. Cool on a wire rack for 5 minutes. Drizzle with icing. Serve warm. Yield: 8 servings.
Per serving: (1 each) equals 194 calories, 5g fat (1g saturated fat), 0 cholesterol, 350 mg sodium; 35g carbohydrate, 1g fiber, 2g protein
69 SPICY CHOCOLATE BARK
1 lb milk chocolate candy coating, chopped ½ cup chopped cashews, toasted ½ cup chopped pecans, toasted ½ teaspoon cayenne pepper
In a large microwave-safe bowl, melt candy coating. Stir in the nuts and cayenne. Spread onto a waxed paper-lined baking sheet. Refrigerate for 20 minutes. Break into small pieces. Store in an airtight container in the refrigerator. Yield: about 1 ½ lbs.
1 serving (2 oz.) equals 263 calories, 17 g fat (10 g saturated fat); trace cholesterol; 37 mg sodium; 28 g carbohydrate; 1 g fiber; 2 g protein.
WHITE CHRISTMAS FUDGE
1 teaspoon plus ¼ cup butter, divided 2 ½ cups confectioner’s sugar 2/3 cup milk ¾ cup sliced almonds, toasted 12 squares (1 oz. each) white baking chocolate, chopped ¼ teaspoon almond extract ¼ cup chopped dried apricots ¼ cup dried cherries ¼ cup dried cranberries
Line a 9” square pan with foil and grease the foil with 1 teaspoon butter, set aside. In a heavy saucepan, combine the confectioners’ sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate and extract. Cook and stir until chocolate is melted. Remove from the heat. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set. Using foil, lift fudge out of pan. Discard foil, cut fudge into 1” squares. Store in the refrigerator. Yield: about 2 pounds.
1 serving (1 each) equals 32 calories; 1 g fat (1 g saturated fat); 2 mg cholesterol, 8 mg sodium; 5 g carbohydrate, trace fiber, trace protein.
70 CANDY COOKIE CUPS
½ cup finely chopped macadamia nuts 24 miniature peanut butter cups 1 pkg. (18 oz) individually portioned refrigerated white chip macadamia nut cookie dough
Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each. Cut each portion of cookie dough in half; place each half in a muffin cup. Bake at 325° for 11-13 minutes or until golden brown. Immediately place a peanut butter cup in each cookie; press down gently. Cool completely before removing from pans to wire racks. Yield: 2 dozen.
1 serving (1 each) equals 154 calories, 9 g fat (3 g saturated fat); 3 mg cholesterol; 104 mg sodium; 17 g carbohydrate; trace fiber; 2 g protein
THANKSGIVING TURKEY COOKIES
1 roll (16.5 oz.) refrigerated sugar cookies candy corn 1 container (16 oz.) chocolate creamy frosting orange decorating icing Black decorating gel miniature candy-coated chocolate Baking bits
Heat oven to 350°. Bake cookies as directed on roll. Cool completely, about 20 minutes. Spoon chocolate frosting into re-sealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.
Per 1 cookie (cookie & frosting only): Calories 250 (110 calories from fat); Total fat 12 g; 3 g saturated fat; 3 ½ g Trans fat; 10 mg Cholesterol; 170 mg sodium; 33g Total Carbohydrate; 0g fiber; 24g sugars; 1 g protein
71 LEMON SQUARES
1 cup all purpose flour ½ cup softened margarine ¼ cup powdered sugar 1 cup sugar 2 teaspoons lemon peel grated 2 tablespoons lemon juice ½ teaspoon baking powder ½ teaspoon salt
Mix flour margarine and powdered sugar together. Press into bottom and sides of ungreased 8” X 8” pan. Bake 20 minutes. Beat remaining ingredients until light and fluffy. Pour into hot crust. Bake 25 minutes until springy. Cut into squares and dust with powdered sugar.
Per Piece: 84 Cal (1% from fat, 4% from Protein, 95% from Carb) 1g protein; 0g Total Fat; 0g Sat Fat; 0g mono fat; 20g carb; 0g fiber; 10mg calcium; 0mg iron; 18mg sodium; 0mg cholesterol
PEANUT BUTTER BROWNIE BITES
1 pkg. fudge brownie mix ¼ cup butter or margarine, softened 1 egg 1 cup powdered sugar 1 cup creamy peanut butter ½ can chocolate fudge frosting
Heat oven to 350°. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky). Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough. Bake at 350° for 10 to 14 minutes or until edges are set. Cool on cookie sheets for at least 30 minutes. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
Per Serving: 57 cal(60% from fat, 4% from Protein, 36% from Carb); 1g protein; 4g total fat; 2g sat fat; 1g mono fat; 5g carb; 0g fiber; 5mg calcium; 0mg iron; 40mg sodium; 19mg cholesterol
72 CARAMEL BARS
1 stick margarine 2 eggs 1 teaspoon vanilla 2 cups brown sugar 1 cup self rising flour 1 cup chopped pecans
Melt margarine in 8” X 10” pan. Mix all ingredients together; add melted margarine from pan; stir and pour back into pan. Bake 30 minutes at 350°. Cool and cut into squares and dust with powdered sugar.
Per Piece: 145 Cal (47% from fat, 3% from protein, 50% from Carb); 1g protein; 8g total fat; 1g sat fat; 4g mono fat; 19g carb; 0g fiber; 23mg calcium; 1mg iron; 58 mg sodium; 21mg cholesterol
POTATO CHIP PEANUT CLUSTERS
1 (12 oz.) pkg. peanut butter chips 1 (12 oz.) pkg. milk chocolate chips
Microwave 2-3 minutes on high until melted. Blend in 1 cup crushed rippled potato chips and 1 ½ cups unsalted peanuts. Drop by spoonfuls on waxed paper and let set until firm. Yield: 36 pieces
Per piece: 33 cal (70% from fat, 17% from protein, 13% from Carb); 1g protein; 3g total fat; 0g sat fat; 1g mono fat; 1g carb; 0g fiber; 5mg calcium; 0mg iron; 0mg sodium; 0 mg cholesterol
PRALINE PECAN CAKE
18 ¼ oz. pkg. butter pecan cake mix ¾ cup oil 16 oz. container coconut pecan frosting 1 cup water 4 eggs beaten 1 cup chopped pecans, divided
Combine all ingredients except pecans in a large bowl; mix until combined. Stir in half the pecans. Sprinkle remaining pecans in a lightly greased 10” Bundt pan; pour batter over pecans. Bake at 350° for 50 minutes or until toothpick inserted near the center comes out clean. Serves 8 to 10.
Per Serving: 415 calories; 27.1g total fat; 53mg cholesterol; 257mg sodium; 40.8g carbs; 1.5g fiber 3g protein
73 OATMEAL BARS
Crust: 2 cups all purpose flour 2 cups quick-cooking oats 1 ½ cups firmly packed light brown sugar 1 teaspoon baking soda ½ teaspoon salt 1 ¼ cups butter or margarine, softened
Filling: 1 jar caramel ice cream topping 3 tablespoons all purpose flour 1 pkg. (6 oz.) (1 cup) semi-sweet chocolate chips ½ cup chopped nuts
Heat oven to 350°. Grease 13” X 9” pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350° for 10 minutes. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well. Remove partially baked crust from oven. Sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture. Sprinkle w3ith reserved crumb mixture. Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars. Yield: 36 bars
Per serving: 164 cal (43% from fat, 7% from Protein, 50% from Carb); 3g protein; 8g total fat; 4g sat fat; 3g mono fat; 21g carb; 1g fiber; 17mg calcium; 1 mg iron; 105mg sodium; 17mg cholesterol
PECAN TURTLE CLUSTERS
1 pkg. (14 oz.) caramels 2 tablespoons water 2 tablespoons butter 2 cups coarsely chopped pecans 4 oz. white candy coating, coarsely chopped 4 oz. semisweet chocolate candy, coarsely chopped
In microwave safe bowl, combine the caramels, water, and butter. Microwave uncovered, on high for 3 to 3 ½ minutes, stirring every 30 seconds. Stir in pecans. Drop by tablespoonfuls onto greased baking sheet. Freeze for 15 to 20 minutes or till set. In microwave safe bowl combine candy coatings, microwave 1 to 2 minutes. Stirring every 15 seconds till smooth. Dip caramel clusters in coating, place on waxed paper lined baking sheets. Chill to firm. Makes about 2 pounds.
74 CHERRY PIE FILLING BREAD
1 ½ cups oil 3 eggs 1 teaspoon vanilla extract 3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 (20 oz.) can cherry pie filling 1 ½ cups chopped pecans
Beat together oil, eggs and vanilla. Sift dry ingredients together and add to egg mixture. Stir in cherry pie filling and nuts by hand. Pour into 2 greased and floured loaf pans. Bake at 350° for 50 minutes to 1 hour. Makes 36 servings.
217 Calories (calories for fat 53%) 12.9g total fat; 1.8g sat fat; 5.9g mono fat; 17mg Cholesterol; 108mg sodium; 52mg potassium; 24.2g carbohydrates; 0.8g fiber; 11.4g sugars; 2.1g protein
SERENDIPITY
1 yellow cake mix 1 (12 oz.) bag chocolate chips ½ bag mini marshmallows 2 eggs ½ cup oil 2 tablespoons water
Preheat oven to 350°. Mix all ingredients together and spread mixture in greased 13” X 9” baking dish. Bake 20 – 30 minutes, or until golden brown. You may want to put something under baking dish to catch any spills from marshmallow. Let cool completely before cutting. Yield 24 servings.
Per serving: 56 cal (83% from fat, 5% from Protein, 12% from Carb); 1g protein; 5g total fat; 1g sat fat; 1g mono fat; 2g carb; 0g fiber; 6mg calcium; 0mg iron; 18 mg sodium; 21mg cholesterol
75 PUMPKIN GOOEY BUTTER CAKES
Cake: 1 (18 ¼ oz.) pkg. yellow cake mix 1 egg 8 tablespoons butter, melted
Filling: 1 (8 oz.) pkg. cream cheese, softened 1 (15 oz.) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 (16 oz.) box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg
Preheat oven to 350°. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13” X 9” baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Serve with fresh whipped cream. Yield: 6 to 8 servings.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20 oz. can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Per Serving: 639 Calories (53% from fat, 4% from protein, 43% from carb); 7g protein; 38g total fat; 12g sat fat; 15g mono fat; 71g carb; 2g fiber; 75mg calcium; 2mg iron; 481mg sodium; 141mg cholesterol
76 Mixes
SANTA’S SNACK MIX
14 cups popped popcorn 3 cups crisp rice cereal 2 cups salted peanuts 3 tablespoons peanut butter 1 lb. white confectionary coating (almond bark)
In a large bowl, combine popcorn, cereal, and peanuts. In the microwave, melt coating and peanut butter, stirring occasionally. Pour over popcorn mixture. Stir to coat. Spread evenly on waxed paper. Allow to set for at least 2 hours. Store in airtight containers. Makes: 5 quarts.
Per Serving: 81 Calories (48% from Fat, 10% from Protein, 41% from Carb); 2g protein; 5g total fat; 1g sat fat; 3g mono fat; 9g carb; 1g fiber; 25mg calcium; 0mg iron; 32mg sodium; 0mg cholesterol
“CANDY BAR” SNACK MIX
4 cups toasted oat cereal 1 (6 ½ oz) can salted peanuts 1 cup golden raisins ¼ cup butter or margarine 1 (6 oz.) pkg. semisweet chocolate chips
Mix cereal, peanuts and raisins in bowl. Melt butter in saucepan over low heat. Pour the melted butter over cereal mixture, using a fork to toss lightly until coated thoroughly. Sprinkle chocolate chips over the mixture and toss again. Yield: 32 servings.
Per Serving: 42 calories (34% from fat, 5% from protein, 61% from carb); 1g protein; 2g total fat; 1g sat fat; 0g mono fat; 7g carb; 1g fiber; 16mg calcium; 1mg iron; 40mg sodium; 4mg cholesterol
CHRISTMAS PARTY MIX
1 lg. Box raisins 1 lg. can mix nuts 1 cup honey roasted peanuts 1 lg. bag plain M & M’s 1 lg. bag peanut M & M’s l lg. bag Reese’s pieces 1 small bag coconut 2 boxes honey graham 0’s cereal
Mix all together and put in large airtight container.
77 RANCH MIX
1 envelope (approx. 1 oz.) ranch salad dressing 2 tablespoons dried dill weed 6 cups cereal, a combination of wheat, corn, and rice 1 pkg. (10 oz.) oyster crackers 6 oz. pretzel sticks, broken into 2” pieces, or miniature twisted pretzels 1 cup bagel chips, garlic or plain, broken up ½ cup vegetable oil ¼ cup melted butter
Combine dressing mix and dill weed; add cereal, crackers, pretzels and bagel chips. Combine well. Mix oil and butter, then drizzle over cereal mixture, tossing to coat well. Place mixture in a large paper bag and let stand for about 2 hours, gently shaking from time to time. Store in an airtight container. Makes about 17 to 18 cups.
TACO PARTY MIX
4 cups assorted square wheat, rice or corn cereals 4 cups small pretzel sticks 4 cups tortilla chips 1 envelope taco seasoning mix ¼ cup melted butter
Combine all ingredients except margarine in a large bowl, tossing to coat well with seasoning. Drizzle with melted butter and toss to coat well. Store in an airtight container. Makes about 12 cups.
Combine all ingredients except margarine in a large bowl, tossing to coat well with seasoning. Drizzle with melted butter and toss to coat well. Store in an airtight container. Makes about 12 cups.
78 Acknowledgements
Gooseberry Patch Christmas In the Country, 2007; Gooseberry Patch, Delaware, OH
Gooseberry Patch Autumn In the Country, 2007; Gooseberry Patch, Delaware, OH
Gooseberry Patch 5 Ingredients or Less, 2006; Gooseberry Patch, Delaware, OH
Christmas Crafts, 2007; Publications International, Ltd.
www.fiskarscrafts.com www.craftster.com www.cardinspirations.com www.michaels.com www.familyfun.com www.craftideas.com www.joann.com www.crochetmemories.com www.womansday.com/specials www.hobbylobby.com www.voy.com http://recipes.tasteofhome.com/Recipes http://allrecipes.com/recipe http://recipes.lightandtasty.com www.abbys-kitchen.com/recipe www.recipezaar.com/recipe www.cyber-kitchen.com www.pillsbury.com/recipes www.hershey’s.com/recipes www.foodnetwork.com/food/cda/recipe http://northpole.com/Kitchen/Cookbook/rec0779.html www.recipegoldmine.com/snack/snack98.html www.cooks.com/rec/doc http://southernfood.about.com/od/appetizersandsnacks 79
"The information given herein is supplied with the understanding that no discrimination is intended and no endorsement by Cooperative Extension is implied."
Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin. UNIVERSITY OF KENTUCKY, KENTUCKY STATE UNIVERSITY, U.S. DEPARTMENT OF AGRICULTURE, AND KENTUCKY COUNTIES, COOPERATING