Happy Birthday to me!

Yep, it's that time of year again...that glorious time of year when I acknowledge I'm 39.999 again today. :)

When I was younger, birthdays seems spoiled because of it being so close to Christmas...you know how it went, birthday presents wrapped in Christmas paper and the yearly "oh we just got you this for your birthday because Christmas is next week". Somehow I always felt gypped, you know.

But the older I am, the more I like having a birthday around Christmas. It's makes the two inseparable with holiday lights, Christmas lights, holiday music. Everyone seems to celebrate. Now that I'm older, and my family has passed on, it's a sad time of the year for me, one full of memories. So I'm happy to have the lights and music and even the funny memories of years gone by.

I was supposed to be in Pigeon Forge, TN, this weekend. My husband and I have made it a tradition to go down and look at all the Festival Lights every Christmas & do a bit of shopping. Nothing like creating new memories and new traditions with someone you love. However, the weather had different plans for us this year! We are supposed to get atleast a foot (yes, 12"!!) of snow starting around noon today!! So I will be "snowed in" for my birthday this year. I can't even remember the last time we got more than a few inches of snow, especially in December! And they're saying we might just see more snow on Christmas Eve. I'm dreaming of a white Christmas!

I hope you're having a wonderful holiday season!

Hugs,
Sheri

Friday Flicker Inspiration (a day early): Christmas Wreaths!

jeffwoelker

irememberlove21

thewreathwitch

almostbunnies'

EnchantedRoseStudio

SophieRoseDesigns

TheShoppingSherpa

njchow82

artcreations

From the Kitchen: Vision of Sugarplums...

Looking for something a bit lighter at the holidays? The average American gains ATLEAST 10 lbs from Thanksgiving to Christmas! WOW. Here's a lighter choice of 'cookie' and no one has to know! :)

Ingredients:
* 1 package (15 ounces) raisins
* 1 package (12 ounces) pitted prunes
* 1 package (8 ounces) dried mixed fruit
* 1-1/2 cups chopped pecans
* Sugar

Directions:
* In a food processor, coarsely chop raisins, prunes, mixed fruit and pecans. Transfer to a bowl, mix well. Roll into 1-in. balls, then roll in sugar. Place on waxed paper and let stand at room temperature for 4 hours. Store in an airtight container. Roll in additional sugar before serving if desired.

Yield: about 8 dozen.

Nutrition Facts: 1 serving (2 each) equals 83 calories, 3 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

Tea on Tuesday: Fruitcake Cookies

My mother-in-law makes these every year at Christmas and they are awesome! I hate fruit cake, but these are sweet! (no pun intended there!)

Ingredients:
* 6 cups chopped pecans (about 1-1/2 pounds)
* 2 cups graham cracker crumbs
* 1-1/2 cup raisins
* 1-1/4 cups chopped candied cherries (about 1/2 pound)
* 1-1/4 cups chopped candied pineapple (about 1/2 pound)
* 4-1/2 cups miniature marshmallows
* 1/2 cup evaporated milk
* 1/4 cup butter, cubed
* 1-1/2 cups flaked coconut

Directions:
* In a large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple. In a large saucepan, combine marshmallows, milk and butter. Cook over low heat, stirring constantly, until melted.
* Pour over pecan mixture and mix well. Shape into 1-in. balls and roll in the coconut.

Yield: 7-8 dozen.

Nutrition Facts: 1 serving (2 each) equals 196 calories, 13 g fat (3 g saturated fat), 3 mg cholesterol, 49 mg sodium, 20 g carbohydrate, 2 g fiber, 2 g protein.

Cookie Recipe Swap!

Hello! Today is the cookie recipe swap over at Rose Haven so I had to join in the fun with Jan!

These are three yummy recipes I love and had to share with you!

First we have:

PEANUT BUTTER BLOSSOMS
Ingredients:
* 1/2 cup shortening
* 1/2 cup peanut butter
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 teaspoon baking powder
* 1/8 teaspoon baking soda
* 1 egg
* 2 tablespoons milk
* 1 teaspoon vanilla
* 1-3/4 cups all-purpose flour
* 1/4 cup granulated sugar
* Milk chocolate kisses or stars
Directions:
1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer to a wire rack and let cool.

Makes 54 cookies.

To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

And, I just can't leave out:

ANGEL DELIGHTS
Ingredients:
* 1/4 cup unsalted butter
* 1 cup sugar
* 1 1/2 cups chopped pitted dates, (8 ounces)
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 2 cups toasted rice cereal, such as Rice Krispies
* 1 cup shredded coconut

Directions:
1. Combine butter, sugar and dates in a large saucepan. Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes. The mixture should be a shiny, brown sticky mass. Remove from the heat.

2. Add salt, vanilla, cereal and coconut; stir well to combine.

3. When cool enough to handle, squeeze and roll the mixture into 1-inch balls. Place on a wax paper-lined baking sheet. Refrigerate until chilled.

Makes about 4 dozen.

* Make Ahead Tip: Cover and refrigerate for up to 1 week.

And my favorite "gift" cookies/candies:

COCONUT MACAROONS
Ingredients:
* 4 egg whites
* 1 tsp. vanilla
* 1/4 tsp. cream of tartar
* 1/8 tsp. salt
* 1-1/3 cups sugar
* 1 (14-oz.) pkg. flaked coconut

Directions:
1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. In
large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric
mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a
time, beating until stiff peaks form (tips stand straight). Fold in coconut.

2. Using an ice cream scoop with 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool.

Makes 28 cookies.

Note: For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60 cookies.

4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.

From the Kitchen...Cranberry Gumdrops

Who says Christmas candy has to be fattening!? Enjoy the holiday flavor of cranberries in your favorite candy treat! :)

Ingredients:
* 2 envelopes unflavored gelatin
* 1/2 cup cold water
* 1 can (16 ounce) jellied cranberry sauce
* 2 cups sugar, divided
* 3 packages (3 ounces each) raspberry gelatin
* Additional sugar, optional

Directions:
* In a saucepan, sprinkle unflavored gelatin over water; let stand for 2 minutes to soften. Add cranberry sauce and 1 cup of sugar; cook over low heat until sauce is melted and sugar is dissolved, about 10 minutes. Whisk until smooth.

* Remove from the heat and add raspberry gelatin; stir until completely dissolved, about 3 minutes. Pour into an 8-in. square dish coated with cooking spray. Cover and let stand at room temperature for 12 hours or overnight (do not refrigerate).
* Cut into 1-in. squares; roll in remaining sugar. Place on baking sheets; let stand at room temperature for 3 hours. Turn pieces over and let stand 3 hours longer. Roll in additional sugar if desired. Store in an airtight container at room temperature.

Yield: about 5 dozen.

Nutrition Facts: 1 serving (2 each) equals 85 calories, 0 fat (0 saturated fat), 0 cholesterol, 11 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.

Hump Day Humor

CHRISTMAS DECORATING MADE EASY!

Tea on Tuesday: Old-Fashioned Stollen

This has always been a favorite of mine at the holidays--along with my Irish grandmother's Christmas Cake! Stollen is actually a traditional German Christmas yeast bread. The fruit-filled loaf topped with a confectioners' sugar icing and candied cherries. Yum! Enjoy! :)

Ingredients:
* 2 packages (1/4 ounce each) active dry yeast
* 1/2 teaspoon plus 1/2 cup sugar, divided
* 1/2 cup warm water (110° to 115°)
* 1 cup warm milk (110° to 115°)
* 3/4 cup butter, softened
* 1-1/2 teaspoons salt
* 1/2 teaspoon ground cardamom
* 2 eggs plus 2 egg yolks
* 6-1/4 to 6-3/4 cups all-purpose flour, divided
* 1/2 cup raisins
* 1/2 cup diced citron or mixed candied fruit and peel
* 1/2 cup sliced candied cherries
* Melted butter
* ICING:
* 1 cup confectioners' sugar
* 5 to 6 teaspoons milk
* Blanched whole almonds and additional candied fruit

Directions:
* In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, cardamom, eggs, egg yolks,remaining sugar and 2 cups flour; beat until smooth. Stir in the raisins, citron, cherries and enough remaining flour to form a soft dough.

* Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

* Punch down; divided into thirds. Roll each piece on a floured surface into a 10-in. x 6-in. oval. Brush with melted butter. Fold one long side over to within 1 in. of the opposite side. Press edges to seal. Place on greased baking sheets. Brush with melted butter. Cover and let rise until doubled, about 45 minutes.

* Bake at 375° for 25 minutes or until lightly browned. For icing, combine confectioners' sugar and milk; spread over cooled bread. Decorate with almonds and fruit.

Yield: 3 breads.

Nutrition Facts: 1 serving (1 slice) equals 172 calories, 5 g fat (3 g saturated fat), 35 mg cholesterol, 156 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

From the Kitchen: Homemade Gumdrops

Your friends and family will remember these chewy fruity candies long after they've licked the last bit of sugar off their fingers! They're a great gift!

Ingredients:
* 2-1/2 cups sugar, divided
* 1-1/3 cups applesauce
* 2 packages (3 ounces each) red or green gelatin
* 2 envelopes unflavored gelatin
* 1 teaspoon lemon juice

Directions:
* In a large saucepan, combine 2 cups sugar, applesauce, red or green gelatin, unflavored gelatin and lemon juice; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Immediately pour into a cold 11-in. x 7-in. pan coated with cooking spray. Refrigerate for 3 hours or until firm.

* With a spatula, loosen gelatin from sides or pan. To remove, invert onto waxed paper. Using kitchen scissors or small sharp cookie cutters dipped on hot water, cut into 1-in. squares or shapes.

* Place on waxed paper. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. Store in an airtight container.

Yield: About 1-3/4 pounds.

Nutrition Facts: 1 serving (1 each) equals 35 calories, trace fat (0 saturated fat), 0 cholesterol, 3 mg sodium, 9 g carbohydrate, trace fiber, trace protein.

LET IT SNOW!!

I love the first snow of the season! Finally, we are expected to get 2-5 inches tomorrow! Yipeee! I have some major plans too. I hope to stay at home all day in my pajamas and craft! :) Well, that's sounds like the dream plan to me. Hope you stay warm in your corner of the world.

Hugs,

Sheri

CROCHET HOW-TO: Easy Vintage-style towel hanger

How about a super easy-peasy Christmas gift? These are easy to whip up in no time and I love to hang one or two on my oven handle--perfect for those quick clean-up for messes or to wipe your hands on. You can do holiday towels or maybe your special person has a "theme" kitchen like gingerbread men, birds, sunflowers, teapots, etc. It's so easy to find those theme-printed towels and do a few for a Christmas gift! :) I'll be making some of these soon--next on my "to do" list. Enjoy!!

DIRECTIONS:

You may either start by crocheting on the towel using a very small crochet hook or you can sew the finished topper onto your towel when you are finished making it. Skill Level: Finished Size: 5 1/2″ (14 cm) tall, 5 1/2″ (14 cm) wide when flat

Materials: Medium Weight Yarn (small amount) Crochet Hook J (6.00 mm) Crochet Hook US 7 (1.5 mm) – only if crocheting topper onto towel Sewing needle and thread – only if sewing topper onto towel

Crochet Pattern: Towel Topper
Row 1 (sew topper on towel method): with crochet hook J (6.00 mm), ch 36, sc in second ch from hook and in each ch across: 35 sc

Row 1 (crochet topper on towel method): using US 7 (1.5 mm) crochet hook, 35 sc evenly across top of towel: 35 sc

Row 2: with crochet hook J (6.00 mm), ch 1, turn, sc in each sc across: 35 sc
Row 3: ch 2 (counts as 1 dc now and throughout), turn, (dc in next sc, skip 1 sc) across, 2 dc in last sc: 20 dc
Row 4: ch 2, turn, (dc in next dc, skip 1 dc) across, 2 dc in last dc: 12 dc
Row 5: ch 2, turn, (dc in next dc, skip 1 dc) across, 2 dc in last dc: 8 dc
Row 6 – 17: ch 2, turn, dc in each dc across: 8 dc
Finish off.

Border
Attach yarn to lower corner of towel topper. Sc around side to top to other side of towel topper. Then finish off. Do not sc across bottom of towel topper since towel is (or will be) attached there.

Finishing
Sew button to towel, aligning it at the lower center of the handle such that the center of the last row can be used as a button hole. If you did not crochet the topper directly onto the towel, use thread and a sewing needle to sew the topper onto the top of the towel.

December already?? I've been a busy bee!

I know, I just can't believe it! Where have the past few weeks gone? I've been busy as a bee, that's for sure! I still have some "crafties" to finish, but thought I'd go ahead and post what I've been making. :)

I have to start with my latest creations! I am really getting into these and think they make cute pin keeps (as in the black one below) or jewelry holders (as the turquoise one below). I think they will become a regular in my stores.Punch needle galore! More Christmas baskets!

And of course, since I've been doing more punch needle, I've had to make Christmas stockings!

And with the holidays you have to have cutsey bird ornies!

OH, and I almost forgot my scarf! I have one finished and I love it because it's sooooo soft!

Whew! I still have to finish my embroider-ed pieces this week and a super soft pink scarf! And I have to study for my final exam too. I just love being an "older" student. ;) But I've decided to not take a class in the spring (January) and just focus on work full-time and my part-time craft business. that's enough, isn't it? ;)

Hope you're feeling crafty! What have you been making? Have a blessed Wednesday!

Tea on Tuesday: Holiday Truffles

I LOVE making these for the holidays! They are super, super simple and make an impressive gift! I made these for my in-laws last year and what a presentation they make in a cute Christmas tin and little gold foil wrappers.

Ingredients:
* 3 cups semisweet chocolate chips
* 1 can (14 ounces) sweetened condensed milk
* 1 tablespoon vanilla extract
* Finely chopped toasted nuts, flaked coconut, baking cocoa, powdered sugar, or red and green sprinkles

Directions:
* In a microwave, combine chips and milk. Microwave on high for 3 minutes, stirring after 1-1/2 minutes; stir until smooth. Stir in vanilla. Chill for 3 hours or until firm.
* Shape into 1-in. balls; roll in nuts, coconut, cocoa or sprinkles. Chill 1 hour or until firm. Store covered at room temperature or in a refrigerator.

Yield: 6 dozen.

Nutrition Facts: 1 serving (2 each) equals 103 calories, 5 g fat (3 g saturated fat), 4 mg cholesterol, 16 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.