Kids Craft: Handmade Cards

Every year at the holiday time, we like to do some sort of service project as a family. This year we are making fleece blankets for Project Linus and also making cards to be delivered by our local Meals on Wheels organization. I turned to Pinterest for some inspiration. We took some art project ideas and did them in miniature.

Zucchini Brownies

As my five kids grow, I am increasingly responsible for providing treats for large groups. This is a great homemade brownie recipe that is a mix between fudgy and cake-like. I have been on the hunt for the best homemade brownies. I've tried 6 recipes in the last couple of months and this is by far our favorite!

Pumpkin Cream Pie

You know that if this pie showed up at the next potluck dinner, you would want to serve you up a piece before anything else just to make sure you got one. As you can see, it was devoured at our house almost before I was able to capture a picture of the final piece!

Coconut Cream Pie the Old-fashioned Way

This is one of our family's favorite pies! It's delicious in the summer since it is chilled, but we will eat it any time of year.

Sour Cream Apple Pie

I was in charge of the pies for our recent Easter gathering. I come from a very large family which I love, but pies for 40+ was going to mean a lot of rolling out of pie crust. I opted to adapt a

Holiday Baking has Begun

With Christmas just a week and a half away, I am knee deep into holiday baking. My all-purpose cookie dough makes it so easy to get a festive tray of cookies baked in no time. The picture above shows my pinwheel cookies.

Kid's Craft: Ice Candles

We took on a fun project with the 3rd graders and the boy scouts. My son's 3rd grade teacher found the idea for these ice candles and asked if I would be willing to help their class make them for gifts this holiday. They turned out to be quite simple and look so fun that my husband decided to tackle them with his boy scouts to make as gifts as well.

Make Ahead Thanksgiving Dishes

Thanksgiving will be here before we know it! We are probably all beginning to dream about the feast and the time with family. The other question on all of our minds is "How will we get it all done in time?" A few recipes that allow you to make things ahead of time are always helpful. I've rounded up recipes from around my blog that I go to every Thanksgiving. I hope you take the opportunity to make these ahead of time and share them with other friends who need a little help in getting it all done this year.

Halloween Fun From Years Past

I've posted some traditional Halloween goodies in years past and thought that I'd remind you of them. Enjoy this fun week with your kids. Even my middle-schoolers are excited for the events of the week and my first grader can't stop jumping around he's so full of excitement! It's a busy week for moms, but they are memories I will hold onto forever.

Breadstick Bones are a fun "healthy" Halloween snack for school parties or dinners this time of year. We always serve them with "vampire blood" (a.k.a. pizza sauce) for dipping.

Halloween Ghosts are another easy-to-make treat that even my preschoolers love to help with.

Candy Corn Cookie Bites

Remember my All Purpose Christmas Cookie Dough recipe? It's great at other times of year as well. I had a roll of it frozen in the freezer from a previous cooking session. I pulled it out the other day and put these together. The kids loved them! 

Turkey Apple Croissant Sandwiches

My younger brother got married a few weeks ago. We are all so excited for him! I was responsible for making sandwiches for the Bridal Shower Luncheon. I decided to make these fancy croissant sandwiches - one of my friends shared the recipe with me a couple of years ago. Set up your counter or table in an assembly line to speed up the process if you are making quite a few like I did. 

They look so festive on the platter. They would be excellent for any girl's luncheon or shower. The cream cheese spread is also delicoius on a tortilla or bagel. Enjoy!

Turkey Apple Croissant Sandwich

Cream Cheese Spread:

8 oz cream cheese, softened

¼ C. powdered sugar

2 tsp cinnamon

¼ C. orange juice

Cream all ingredients together until mixture becomes very spreadable.  Any of the amounts may be adjusted to taste or consistency preference.

Slice open croissant and spread with cream cheese spread (above).  Add the following to make a sandwich:

2-3 slices of turkey

4-5 apples slices (skins on)

Provolone or Swiss cheese slice

Green leaf or Romaine lettuce

Red onions, thin slices

Red pepper, thin slices

Salt and pepper to taste, if desired

Note: Golden delicious apples work well because they don't brown quickly so look nice even if you have to prepare the sandwiches early.

Holiday Oatmeal Mix

Oatmeal is a breakfast we eat often during the cold, winter months. It is so convenient to have it all prepared in a mix so breakfast can be done in 5 minutes! I prefer using the regular, old-fashioned oats as compared to the quick oats. They take a bit longer to cook, but give me the texture I want. Nutritionally, old-fashioned oats and instant oats offer the same benefits so it truly is a texture thing for me. I packaged a few of these mixes up for family and friends this holiday. I used a sharpie marker to write the instructions on the lid of the snowmen buckets I found to pack them in. You can also package the mix into a ziplock bag or ice cream bucket to store in your pantry.

Holiday Oatmeal Mix
6 cups regular oats	¾ cup dried cranberries
1 cup brown sugar, packed	¾ cup slivered almonds
1 Tbsp cinnamon	¾ cup coconut
¾ tsp salt
For 1 serving, bring 1 cup water to a boil. Add ¾ cup oatmeal mix. For a larger batch, boil 2 ½ cups water and add 2 ½ cups oatmeal mix. Cook for about 5 minutes until all the water is absorbed and the oats are tender, stirring occasionally. Every now and then, I need to stir in just a little more water because the water is absorbed before the oats are tender. You can also substitute other fruits such as raisins, blueberries, etc. It is always delicious! To make it gluten free, be sure to use gluten-free oats.

Omelet Casserole

This is a favorite breakfast at our house. I also sometimes serve it for dinner. It is easily made with items you can have on hand. Feel free to mix it up the night before and store it in the fridge. I have also prepared 2-3 at once and stored a couple in gallon ziplock bags in the freezer to thaw and bake at a later time. 

Start with 1 (32 oz.) bag frozen hashbrown potatoes. We prefer the cubed potatoes, but the shredded ones work too. You can also rehydrate some dehydrated hashbrowns and use them. Spray a 9x13 pan with Pam before filling.

Add any toppings you like in your omelets. I use dehydrated peppers and onions since they rehydrate during the baking process - just sprinkle a few across the top. This time I added sliced olives, leftover ham and grated cheese. Other topping options that work well are sausage, mushrooms, bacon bits, etc. You are limited only by your tastes and what you like.

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Scramble 12 eggs with 1 cup of milk (use reconstituted powder milk) and add some pepper and maybe some salt. Sometimes the ham or bacon is salty enough and no more is needed - you decide.

Pour the egg mixture over the omelet mix.

Use a spoon to mix it around a little and make sure the eggs get all the way to the bottom of the dish. When mixing some extra casseroles, I just throw everything into a gallon bag and then lay flat to freeze at this point. To use frozen casserole, allow to thaw and then dump into a greased 9x13 pan and bake. It's that easy. Because it is so easy to make ahead of time, I like to use this when company is coming or for holidays.

Cover with foil and bake at 350 degrees for about 1 hour or until set.

Serve for breakfast, brunch, or dinner. This recipe can easily be cut in half. Bake a half batch in an 8x8 pan for about the same amount of time. Any leftovers freeze pretty well. My husband likes to take them into work for breakfast or lunch. I usually serve with pancakes, muffins, or toast with some fruit on the side. Enjoy!

Animal Finger Puppets - a great gift!

Here is a quick and inexpensive homemade gift idea for young kids on your list. This idea comes from the March 1989 edition of the LDS Friend magazine. I came across an old copy of it years ago before the wonderful joy of the internet.

For the pattern template and easy to read instructions click here.

I can't tell you how many times we have used this pattern. I made a set of puppets for my oldest kids when they were young. They have been in my diaper bag through all the kids! We have also made copies of the pattern and put "kits" together to give to young friends for their birthdays or other special occasions. One year we also put "kits" together to give to the pediatric ward at the hospital to give the kids something fun to do.

It just takes some felt scraps, a package of wiggly eyes and a few tiny pom-poms. Everything is glued together - no sewing needed. Feel free to be creative. Use the pictures from the original article as a guide and then just have fun with it.

We used the alligator pattern to make a big, bad wolf and then we did 3 little pigs. You get the idea -

I always like to make sure some of our gifts are homemade each Christmas. I just have learned the gifts that you invest more time in are much more fun to give and I want my kids to learn this important lesson.

Happy Giving!

Preparing for holiday baking

There are lots of preparations going on in everyone's homes this time of year. The last couple of weeks, I have been preparing for all the holiday baking. 

I made 3 batches of my All-purpose Christmas Cookie Dough. It is in the freezer for later. We did cook up a few dozen pinwheel cookies that we took to the kids' piano recital.

I made extra bean puree so I could give more "healthy" treats to neighbors and friends.



I made a double batch of the dough for these Molasses cookies. It is also in the freezer.




Yesterday, I made a large batch of this Chocolate chip cookie dough. I only added chocolate chips to some of it so I can play with the other dough. It can be an all-purpose dough also. I plan to put a Hersheys kiss in some of the cookies as well as add some of the other fun flavored chips they have available this time of year. I have put a Rolo candy in the top of each cookie, similar to what you do with the Hersheys kiss. I have also used the green and red M&Ms and pressed them in the top of each cookie before baking. There are lots of possibilities once you have a great flavored dough!



The final kind of cookie dough I hope to get to today is my Chewy Cinnamon Cookies.

Since cookie dough freezes so easily, I usually begin my preparations in November. When it comes time to take a platter to a recital or dinner party, I can pull 2-3 kinds of dough from the freezer and bake a dozen of each kind. The platter looks like I worked hard in the kitchen all day, when in reality it only took me the few minutes to form the cookies and bake them. Some years, I have even given the frozen dough as a gift to neighbors and friends. They love the chance to do some baking with their kids or grandkids without the full time commitment.

Once cookie preparations are done, I will move on to the homemade candies. All the decorating, card writing, and package wrapping also has to fit in. I'm using my crockpot most nights to give me a bit of extra time. I'll be posting some of those new recipes soon.

I learned long ago that I have to find joy in the preparations - the years that pregnancy kept me in bed over the holidays helped me realize how much I counted on the preparing as part of the actual holiday for me. Hopefully some of these recipes or tips can help you enjoy the preparations as well.

Holiday Cranberry Relish

I always make this relish ahead of Thanksgiving and then use it throughout the holiday season. It keeps for 6 weeks in the refrigerator. I've labeled it a pantry mix, but technically it is a "refrigerator mix." Making a large batch at Thanksgiving time gives me the freedom to use it in many ways between then and New Year's.

The recipe was shared with me soon after I was married by a good friend from church. It was her "neighbor" gift for the year and we loved it!

I always put a bit into a few jars to share with family at Thanksgiving and then I get creative with the rest of the batch. It is good with turkey or ham, just as a relish served alongside the meat. We also love to mix it with cream cheese, cool whip, and pineapple chunks for a delicious holiday salad. (Sometimes I add a little more sugar, to taste.) Mixed with cream cheese, it is also delicious as a cracker spread. You really can try it in lots of ways. My husband has been known to spread it on his toast like jam. It's good any way you want to try it. You won't have trouble using up the large batch it makes.

Watch for fresh cranberries to be marked down after Christmas. Buy a few packages and store in your freezer until next year. All you do is throw the bag in the freezer - it is that simple. They have always lasted just fine for me this way. Hope your family enjoys it as much as we do.

Holiday Cranberry Relish

1 lb fresh or frozen cranberries, finely diced

1/2 cup orange marmalade

1 cup sugar

2 tart green apples, peeled and finely chopped

10 oz. frozen raspberries, thawed and drained

1 tsp lemon juice

I chop the cranberries and apples in the food processor and then mix everything together. It makes about 6 cups.

This year, I replaced the orange marmalade with the zest from one orange and a little more sugar. The orange marmalade I had in the fridge had corn syrup in it and one of my relatives cannot eat corn. The taste was just a good.

Thanksgiving Stuffing in the Crockpot

I've had a few family members request my Thanksgiving stuffing recipe that I've made in past years. I don't have any pictures ready to share since I haven't made it yet this year, but I felt this blog was the best way to share the info for everyone. As I go through the process this week, I will try to update with some photos.

 I have to admit that I don't have an exact recipe for the stuffing as far as the amounts go. I will do my best to guess at how much to put in, but feel free to play with the amounts to your liking. This is basically the recipe my mom always made as we were growing up. We always stuffed it into the turkey. Now the food safety specialists suggest cooking the stuffing separate from the bird. We also have some extended family members who cannot have gluten so doing the stuffing separate allows them the chance to eat the same turkey. The other challenge that we all face on Thanksgiving is having enough oven space to roast the turkey and cook the stuffing and the rolls. By adapting the stuffing recipe for the crockpot, it freed up the oven for other things.

I start drying out bread cubes a few weeks ahead of Thanksgiving. My kids always refuse to eat the heal of the bread loaf. I have a few stack up eventually because I can't eat them all. I cut them into small cubes and place them on a baking sheet. I then leave them on the counter overnight to dry out or place them in a warm oven (200 degrees or so) and allow them to dry out. You need to make sure they are good and dry. Allow to cool and then bag up for safe keeping. I do this process a few times to gather enough bread cubes to make stuffing. They will last 6 months to a year this way, if kept in an airtight container. Feel free to purchase the dry bread cubes that are available at the store this time of year instead of making your own.

I usually saute the vegetables a few days ahead of Thanksgiving to make it very easy the day of. Just store them in the fridge until you mix it all together. We often take this item to dinner when we are traveling to be with family. With the vegetables all sauteed and ready to go in the cooler and my bag of bread cubes, it goes together really fast after the turkey is in the oven.











You can make this dairy and gluten free, by using the appropriate butter substitute and gluten-free bread. That is what we did this year since we were eating with family members who suffer from allergies.


Apple Vegetable Stuffing in the Crockpot

12 cups dry bread cubes
1 large onion
2-3 carrots
3-4 stalks of celery
2 apples
1 stick butter
4-6 cups chicken broth or chicken bouillon dissolved in water
Season with sage, salt, and pepper

Peel and chop all the vegetables and apples. Saute in butter until the onions are clear. Spray the crockpot with Pam and dump the bread cubes in. Mix in the vegetables. Sprinkle a little ground sage over the mix and stir. Pour some of the broth over the stuffing. I use about 1/2 to begin with. Cook on high for 2-3 hours, stirring occasionally. Add broth as needed to gain the consistency that you like. Add additional seasonings at the end, if needed. This would fill a 4 quart crockpot.

The secret ingredient is the apples. They add a certain sweetness that is irresistible! Enjoy!

St. Patrick's Day Treats

I re-posted this knowing that it is buried deep in all the other posts. St. Patrick's Day is just around the corner. This would be a fun activity to do with the kids on Saturday. Make the dough ahead of time and have it chilled all ready to go so they can help you color it and roll it out. Inexpensive holiday fun!

Rainbow Cookies and gold Coins are the perfect treat for St. Patrick's Day!

They take a bit of work, but it is worth the smiles from the kids.

First, mix the dough according to the directions in the recipe that follows.

Next, divide the dough into 6 almost equal portions. You need just a little more red and orange than the other colors. Use gel food coloring to make the colors of the rainbow. I didn't do indigo, but you can try it if you want to - you'll just need 7 portions of dough. Allow the dough to chill an hour or more.

Begin by rolling the violet into a log about 10 inches long. Then roll out the blue into a flat rectangle so that it can roll around the violet log.

Notice my little helper - the kids were really excited to help. I had a pretty sleepless night last night so with my foggy brain I switched the order of my colors. Green should really be next, but our cookies have yellow. Continue doing this with all the colors. Finishing with the red. Red and orange need a little more dough in the beginning because your rectangles need to be a little wider for them to fit all the way around the log.

I carefully pinched the dough so it would fit. I also stole some off the end that was hanging over to fill in the gap you see here. When you have all your colors rolled into a layered log, wrap the dough in plastic wrap and chill until firm. Slice into thin circles - about 1/4 of an inch and place on a cookie sheet.

Bake at 350 degrees F for 5-6 minutes - you don't want them to brown on top at all.

Cut in half immediately after removing from the oven and then cool on a wire rack.

Fun for St. Patrick's Day or any spring day. They would be great for a letter R preschool day also.

This dough can be made a few days ahead and stored in the refrigerator or you can also freeze it and make it a few weeks ahead. The cookies can also be frozen after cooking.

Cookie Dough

• 1-1/4 cups butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2  teaspoon salt
• 1/4 teaspoon baking soda
• gel food coloring

Cream butter and sugars. Add eggs and vanilla. Add dry ingredients and mix well.

I was tempted to try substituting white bean puree for half of the butter, but I was baking them for someone who cannot have beans so that experiment will wait for another day.

Since you can freeze the butter and the eggs these can be part of your 3 month supply. To freeze eggs, crack them out of their shells and put each egg in a small freezer container. Thaw by placing the container in a sink of warm water. Frozen eggs work great in baking.  You can also fry or scramble them without being able to tell they were frozen first.

Valentine's Day Marble Heart Cookies

I had some frozen cookie dough in the freezer from when I made a huge batch ahead of Christmas using my All Purpose Christmas Cookie dough recipe. My daughter, Sarah, and I got creative and turned it into some fun marble heart cookies for Valentine's Day.

We had less red dough than the neutral color. We rolled the neutral color dough out between two pieces of plastic wrap and then tore it into pieces. We then rolled the red dough into "snakes" and placed them between the pieces of neutral colored dough.

At this point, we replaced the top piece of plastic wrap and rolled it flat again to about 1/4" thick.

We cut hearts out using a cookie cutter. 

We collected the scraps of dough and rolled them again. This time we got a great marble effect.

The third time we rolled the dough, the marbling was almost too much leaving them more pink. My favorite hearts came from the 2nd rolling. You can see them on the right in the photo below.

Bake at 375 degrees for 8-11 minutes our until just barely turning brown on the edges. Mine only took about 8 minutes. Cool on a wire rack. No frosting needed. These freeze very well after being baked so don't hesitate to plan ahead next year and get them done a week or two early for the parties at home or school.