These cookies are super cute and quite tasty. I used the Wilton Easy Cut-Out Cookie recipe to make quick work of this project. Just make the dough, pinch off a small ball, form it around the treat stick, and place your cookie cut-out on top. I used three chocolate chips to top the cookie and then popped them in the oven. Here’s the video for the Wilton recipe.
Every summer, I attend basket making classes at a local county park. I always look forward to the project at hand. This year, we made an adorable Christmas stocking basket. I’ll fill it with lots of dried or fresh flowers for all my Christmas events.
Here’s a brief picture tutorial…
This is a crazy easy short-cut, if you’re looking for a last minute Christmas cookie recipe. A semi-homemade treat that combines a pouch of cookie mix with a little cinnamon and sugar makes these cookies taste honey bun yummy! I use turbinado sugar for a crunchier exterior, while the interior stays moist and flavorful.
1 pouch sugar cookie mix
2 tablespoons flour
1/3 cup butter or margarine, softened
1/4 cup turbinado sugar
1 teaspoon ground cinnamon
Heat oven to 350 degrees. In large bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into 1-inch balls. In small bowl, mix turbinado sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets; slightly flatten. Bake for 11 to 13 minutes. Cool slightly and remove to cooling racks.
Saturday’s unseasonable temperatures made for a very chilly (end of the summer) basketmaking workshop. Wearing several long-sleeved layers didn’t do much to shield us from the brisk winds during this cool and breezy day. It was hard to imagine that the temperatures had climbed to nearly 100 degrees the weekend before. Despite the weather, we happily socialized as we worked beneath a shelter at a local county park. The item that we were to assemble was a cute round, (continuous weave structure); a pumpkin-shaped basket. Here are the steps that our incredible instructor took us through during this four-hour weekend event.
Dividing the disk into 4 equal parts, place 23 spokes within the well of the disk; weaving while working in the spokes.After weaving 6 continuous rows, gently begin shaping the basket upwards. Continue weaving upward for 14 more rows; loosely weaving to shape the belly of the pumpkin.
At row 19 or 20 begin to tighten the weave to form the top of the pumpkin.
At row thirty, the weave is complete.Bend down, every other spoke. Clip; mark remaining spokes to bend under and secure under weave.Secure wire handle before finishing rim of the basket.Complete basket rim with sea grass and lashing.We enjoyed a beautiful, but chilly, day at our local county park!
I was recently given a collection of old community cookbooks. The “giver” was doing a house remodel and was cleaning out her kitchen for a more updated look. She had too many cookbooks and was looking to send a few of them my way. Naturally, I was thrilled. I love looking through old interesting recipes. I stumbled across this brown bread recipe that looked quite tasty. The ingredients reminded me of one of my favorite Irish bread recipes, with perhaps a bit more sugar that I am used to. I quickly baked up a few loaves and my family was pleasantly surprised. A simple loaf with a sweet, mellow flavor. A great base for butter and jam.
The Brown Bread recipe is pictured below…
The flavor was so wonderful, I baked up a load of loaves for Christmas gifts and packaged them with my Christmas Jam.
In the midst of all of the holiday hoopla and Christmas shopping, I realized that there may be a load of practical gift cards that might be received far better than any piece of clothing or fancy kitchen gadget. For students, especially those living in highly populated cities, transportation can be an issue. Gift cards focused on shuttling a person from one destination to another might be much more appreciated versus a piece of clothing. Train passes, Uber gift cards, bus passes, etc. are all good ideas. Last year my sister in law gave my children transportation gift cards and they were used to shuttle them to the local grocery store, to the airport, and home from the local burger and brew joint. (Each of my children are in college and over the age of 21.). They also received gift cards from the local drug store where they were able to by toiletries, milk, and basic groceries while on campus. Another great idea for college students, gifts cards for sandwich shops and local eateries. Many dorm cafeterias are closed on Sunday evenings so having a gift card for a local diner is always appreciated.
Be creative as you think of ways to “wrap” your gift cards. Think of using beautiful paper scraps, college themed papers, Christmas wrap, or themed scrap book papers. I recently purchased some high-end soap from a local discount store. The soap was wrapped in a beautiful heavy weight paper that I just couldn’t throw away. This gave me the idea to use the paper as a wrap for a small gift; hence, a gift wrap for the gift card. Here’s what I did…
I found a template here. Or, Google various gift card envelope images for the shape you prefer.
I gathered an assortment of scrap paper, and the beautiful wrapping paper found on some milled soaps.
I printed the template and traced the outline on various scraps.I penciled in some fold lines.
I thought it might be nice to have a contrasting liner.Using a few paper punches, I fashioned a gift tag.
Use Christmas paper, shopping bags, newspaper… Whatever you like.This is an enjoyable way to personize and make personal, an ordinary, yet purposeful gift card.
A couple of weeks ago, our local woman’s club held a holiday craft-making session for all of its members. During one of the sessions, I saw a group assembling a dry soup mix in a cone shaped bag. The leader of the session had carefully measured out ingredients for all to use for their individual bags. The layered mix looked colorful and interesting. I complimented her on the clever idea of making such an inexpensive gift packaged in a compact and attractive cellophane bag. Two days later, she left a couple of different soup packages on my desk while she visited my office. She included a little note card explaining how each of the soup mixes should be cooked. I was so appreciative of her gift. What a kind gesture!
Naturally, I made a pot of soup when I returned home that evening. The Italian Curly Soup recipe made just the right amount and tasted delicious poured over a few mini-meatballs. Warm and flavorful with a crisp green salad and some crusty bread…
I’d like to send a big shout out to my dear friend… Thank you for the delicious mixes. Can’t wait to try the Wild Rice Soup recipe. This is a great and inexpensive “anytime” gift to pass along to someone special in your life… A warm and wonderful gift from the kitchen.
I recently remade the soup and I have posted a slightly different recipe below…
Italian Curly Soup In a Cone
Layer in a cake decorating disposable cone (or quart sized-jar) the following ingredients:
How about a piping hot bowl of wild rice soup?
Here’s another great soup in a jar recipe…
The holiday season is upon us and it’s just about time to start our Christmas baking. We had a great time this weekend as we welcomed a few young guests to share in the fun. I was happy to have found some package labels (last year’s clearance aisle) to wrap up our tasty treats for gift giving. As one of my favorite cookie recipes, I posted it several years ago… You can find it here. These tasty morsels truly do “melt in your mouth” and they are relatively simple to make. Great little gifts for those that we share our lives with… Coworkers, colleagues, the mail carrier, our anyone else that you care to share a heartfelt gift with.
Wishing you the blessings of the season as you celebrate the holidays with your family and friends.
I recently attended a daylong training in Indianapolis. A soup and salad lunch was served mid-day. One of the local restaurants was asked to provide a bounty of fresh rolls, piping hot turkey chili and a fabulous cranberry and feta salad. I passed on the rolls and chili but piled a healthy portion of the salad on my festive plate. As I munched on the salad, I was reminded of a recipe that I used to make years ago and made a note to look through my cookbook collection to remake the dish for the Thanksgiving table (for some lighter fare.) Here is the version that I made… I don’t recall where the recipe originated, I have a handwritten note with the dressing ingredients loosely estimated. We sure enjoyed this recipe. To save time, I’ve used a bottled raspberry vinaigrette or poppy seed dressing. I have also added some freshly sliced pears to the mix. Super easy and delicious! Great for the upcoming holidays.
Festive Cranberry Feta and Pecan Salad
2 tablespoons raspberry or apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar or the equivalent sweetener
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
6 cups mixed salad greens, rinsed and dried
3/4 cup dried cranberries
3/4 cup crumbled feta cheese
1 cup pecan halves, lightly toasted
In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Slowly whisk in olive oil. In a chilled glass salad bowl, toss together the greens, cranberries, pecans, and cheese. Drizzle with vinaigrette, and gently toss to coat. Serve immediately.
As we move into mid November/December, the holiday season ushers in a plethora of tempting chocolatey treats, sweetly seasoned baked goods, and a bounty of party trays that seem to line the expanse of grocery store isles all over the country. As the season of eating (and over-eating) begins, I am forever looking for recipes that will help me to stay away from the carb-laden sweet treats that show up everywhere. Yesterday, while I was shopping for a few pantry staples, my neighborhood grocery store shared with customers an array of cakes, pies, and pastry samples. Turning every corner of each isle offered a new taste of tempting delicacies including shrimp cocktail, hot sugary beverages, hors d’oeuvres, and various sweet treats. Store owners even offered a full Thanksgiving lunch with all the trimmings so that customers could sample the items and entice them to place early dinner orders for upcoming holiday gatherings. Food, food, and more food…Yikes!
As an alternative, this Peanut Butter Mini-Loaf is one of the recipes that I turn to for a small sample of low-carb deliciousness that has no flour, a slight bit of sweetener, and a portion size that is certainly doable. I use peanut butter with ingredients that include only peanuts and less than 1% of salt. (I use the Smucker’s brand in the glass jar.) Sometimes I mix a 1/2 cup of cinnamon with a packet of sweeter to make my own version of cinnamon sugar. I store it in an airtight container and sprinkle a bit of it over the top of a buttered slice. Oh my, simply delicious…
Low Carb Peanut Butter Mini Loaf
1 cup natural peanut butter, creamy
3 large eggs, beaten
1 teaspoon vinegar
1/2 teaspoon baking soda
2 individual packets sweetener
Preheat oven to 350 degrees. Grease a 1 quart mini loaf pan or 2-3X5″ loaf pans. In a medium bowl, combine beaten eggs and peanut butter. With a spatula, mix until smooth. Add vinegar, baking soda and sweetener. Hand whisk until smooth and creamy. Pour batter into prepared loaf pan(s). Bake for 30-35 minutes until bread is fully cooked and toothpick inserted in the center comes out clean. Cool completely before slicing into thin slices with a sharp knife.