A.C.MOORE COUPONS

http://www.bargainez.com/printable-coupons/20-off-a-c-moore-printable-coupon/
CLICK ON LINK BELOW FOR MORE COUPONS:
http://images.acmoore.com/Coupons/52_10coupons_ol.pdf

MICHAELS COUPON

CURRENT MICHAELS CRAFT STORE COUPONS

http://www.bargainez.com/printable-coupons/50-off-any-one-regular-price-item-michaels-printable-coupon-4/

http://www.bargainez.com/printable-coupons/save-up-to-25-michaels-printable-coupon/

HOW TO: NEW YEARS EVE HATS FOR CHILDREN

HAVE FUN MAKING SOME OF THESE GREAT PARTY HAT IDEAS...
http://www.busybeekidscrafts.com/Paper-Plate-Party-Hat.html
Level of Difficulty: Easy
Here's what you'll need...
• Paper plate
• Scissors
• Paint and brush
• Embellishments from around the house
• Glue



Here's how you make it...
1. Cut around a paper plate inside the lip. Don't cut all the way around. Fold up the circle.
2. Paint your paper plate any color you wish. Once the paint is dry write on a special message and glue on embellishements you have in your craft box. We used glitter and sequins, you could also use scraps of felt, paper shapes, stickers and such. We also blew up 3 balloons, decorated them with stickers and taped them on the back the the hat - use your imagination to make your own party hat!

NEW YEAR'S HAT

http://www.kinderart.com/seasons/newyearshat.shtml

Grade: K-6
Age: 4 -12

Objectives:

• Making a hat for a New Year's Eve Celebration.
• Working with paper, scissors and design ideas.

What You Need:

• Paper - large sheets
• Crepe paper and/or tissue paper
• Paint
• Brushes
• Water and containers
• Pencils
• Stapler
• Glue
• Glitter

What You Do:

1. Take a large sheet of paper and decorate with bright colors, fit for a celebration.
2. Take your paper and roll the corners in from the middle. (see diagram)
3. Overlap the two sides to make a cone shape. (see diagram)
4. Staple.
5. Cut away excess.
6. Add tissue paper streamers to your hat.
7. Glitter and other decorations can also be added.

EASY RECIPES FOR NEW YEARS EVE/DAY CELEBRATIONS

Found these 2 easy dessert recipes to put out for friends and family.  Great for a New Years Party!  Kids can also help roll truffles in nuts candies etc...  ENJOY! 

http://www.make-stuff.com/ccprojects/newyears/newyear-food.html
MINI-CHEESECAKES
Ingredients:

• 1/3 cup graham cracker crumbs (or use chocolate crumbs instead)
• 1 tbsp. sugar
• 1 tbsp. butter, melted
• 1 pkg. cream cheese, softened
• 1/4 cup sugar
• 2 tsps. lemon juice
• 1/2 tsp. grated lemon rind
• 1/2 tsp. vanilla
• 1 egg
• toppings (see recipe below)

Mix graham cracker crumbs, sugar and butter with a fork. Spoon 1 tbsp. of the crumb mixture into each of six paper-lined muffin cups (placed in a muffin pan). Press the mixture into the bottom of the cup. Bake at 325 degrees F for five minutes.
Mix cream cheese, sugar, juice, lemon peel and vanilla at medium speed with an electric mixer until blended. Add the egg and blend well. Fill each of the muffin cups with the mixture. Bake at 325 degrees F for 25 minutes. Cool before removing from the muffin tin. Chill well.
Add toppings of your choice.

Here are some ideas:

• crushed candy cane
• cherry pie filling
• chocolate curls
• dollop of whipped cream and a sprig of mint
• candied red and green cherries
• crushed nuts

TRUFFLES
Ingredients:

• 16 oz chocolate chips
• 1 can condensed milk
• 1 tsp. vanilla
• finely chopped nuts, chocolate sprinkles, finely chopped coconut

Combine chips and milk in a heavy saucepan and cook over low heat until the chips are melted. Pour into a baking pan and chill in the fridge for two hours. Remove mixture from fridge and form into small 1" balls. Roll each ball in one of the toppings: chopped nuts, chopped coconut or sprinkles. Place on a baking sheet and chill several hours.

BIRD FEEDERS

MILK CARTON BIRD FEEDER
http://familycrafts.about.com/od/birdfeeders/Bird_Feeder_Projects.htm

Small milk carton (the kind at school)

• non-toxic poster paints                                  
• stapler and staples
• hole punch 
• yarn or string

1.Wash and thoroughly dry the milk carton.

2. Cut a small section from the carton and then staple the top opening closed.
3. Paint the container, if desired. Let it dry. 
4. Poke a hole in the middle of the top of the carton, and thread a piece of yarn or string through it to use as a hanger. (The string should be long enough for the feeder to hang where the branches don't rub against, but not so long that the feeder hangs too far away from the tree's leaf cover. Birds like to feel they have a hiding place to fly into quickly!)
5. Add birdseed and hang the feeder. (Since the small milk carton feeders are just the right size for the tiny birds such as finches, wrens, etc., you might want to use thistle seed. It is the finch's favorite food! Garden supply stores carry a sterile thistle seed just for bird feeding which is guaranteed not to sprout all over your yard).

ALSO:
Coat a pine cone with peanut butter, roll it in birdseed, and hang it from a tree branch

Punch holes on either side of a plastic soda bottle, stick a twig all the way through with its ends sticking out for perches. Fill with bird food.  Poke more holes nearby for the birds to pull the seeds out. Hang the bottle by tying a string around its neck.

Stick a piece of bread, a doughnut, or half of an orange, on a twiggy branch of the tree (the Orioles will LOVE the orange!)

LINKS FOR GAMES, PRINTABLES, AND CHILDRENS CRAFTS

http://www.billybear4kids.com/holidays/winter/fun.htm

http://www.theideabox.com/

http://www.dltk-kids.com/

http://www.activityvillage.co.uk/

http://www.craftsandgames.com/

                                                                                                             

Winter Crafts: The Mitten

The Mitten Story Craft
Winter Fun!
This is a really wonderful story to share with children. You can laminate the pieces to keep in plastic bags for later use.  Keep a large plastic bin full of them for easy access! My children love to use felt boards to tell their stories.  You can make a quick one by using a large cardboard square and hot glueing felt to cover it.  Glue velcro to the back of story pieces and they are off!   Amazon has tons of felt board story's and learning kits to use also. 
 
Print and color a paper mitten, then fill it with the forest animals. This craft accompanies the Ukrainian folktale called The Mitten.
http://www.enchantedlearning.com/crafts/mitten/mittenandanimals/

COOKIE COUNTDOWN: RECIPE #25 TRIPLE-CHOCOLATE CRANBERRY OATMEAL COOKIES

Triple-Chocolate Cranberry Oatmeal Cookies

Bon Appétit  | December 2004

HAPPY HOLIDAYS!
Read More http://www.epicurious.com/recipes/food/views/Triple-Chocolate-Cranberry-Oatmeal-Cookies-231316#ixzz1926j7Ncp

• 1 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup (packed) golden brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup coarsely chopped fresh or frozen cranberries
• 2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)

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COOKIE COUNTDOWN- RECIPE #25 CINNAMON HAZELNUT BISCOTTI

Cinnamon Hazelnut Biscotti
http://allrecipes.com/Recipe/Cinnamon-Hazelnut-Biscotti/Detail.aspx
Original Recipe Yield 30 cookies

Ingredients

• 3/4 cup butter
• 1 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
3. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

COOKIE COUNTDOWN: RECIPE #24 PAULA DEAN'S LOADED OATMEAL COOKIES

PAULA DEAN'S LOADED OATMEAL COOKIES

http://www.foodnetwork.com/recipes/paula-deen/paulas-loaded-oatmeal-cookies-recipe2/index.html

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1/2 cup vegetable shortening
• 1 1/2 cups packed light brown sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 2 1/2 cups quick-cooking oatmeal
• 1 cup raisins
• 1 1/2 cups chopped walnuts
• 1 teaspoon pure vanilla extract
• Brown Butter Icing, recipe follows

Directions

Preheat oven to 350 degrees F.

Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.

Brown Butter

 Icing:

• 1/2 cup butter
• 3 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons water

In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

Yield: enough to ice 5 dozen cookies
Prep Time: 5 minutes
Cook Time: 5 minutes
Ease of preparation: Easy

COOKIE COUNTDOWN: RECIPE #23 CARAMEL FILLED CHOCOLATE COOKIES

http://allrecipes.com/Recipe/Caramel-Filled-Chocolate-Cookies/Detail.aspx
Caramel Filled Chocolate Cookies
Original Recipe Yield 4 dozen

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 cup unsweetened cocoa powder
• 1 cup chopped walnuts
• 1 tablespoon white sugar
• 48 chocolate-covered caramel candies

Directions

1. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
4. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

MICHAELS CRAFT STORE COUPONS

Here is a link for some current Michaels craft store coupons:
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Coupons from Kraft Foods

Click on this link to print coupon savings from Kraft... You can save on items such as cool whip, bakers chocolate and others to use during the holidays.
Coupons from Kraft Foods

COOKIE COUNTDOWN: RECIPE- #22 Raspberry Kisses recipe

With only a few ingredients, these seem like a snap to put out for the holidays. The kids can help make them!
Raspberry Kisses recipe

What You Need

48 NILLA Wafers

1/2 cup  (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1/4 cup seedless raspberry jam or preserves

1 Tbsp.  powdered sugar

Make It

SPREAD 24 wafers each with 1 tsp. cream cheese spread; top each with 1/2 tsp. jam.
COVER with remaining wafers to make sandwiches.
SPRINKLE with sugar.

Kraft Kitchens Tips

Variation

Prepare using Reduced Fat NILLA Wafers and PHILADELPHIA Neufchatel Cheese.

Note

For crisper texture, serve immediately. Or for a cake-like texture, place in airtight container and store in refrigerator overnight before serving.

Note

Store leftovers in airtight container in refrigerator.

CANDY CANE TRAIN

Candy Train Craft
http://www.enchantedlearning.com/crafts/christmas/candytrain/
Supplies: Hot glue gun
A roll of hard candy (like Lifesavers)
4 wrapped peppermint candies
A wrapped caramel
A wrapped chocolate kiss
Optional - a short length of yarn or string

Using a hot glue gun, glue four wrapped peppermint candies to a roll of candy; the peppermint candies are the wheels of the train.
Glue a wrapped caramel to the top, at one end the train. Glue a wrapped chocolate kiss on top of that.
To use the train as a tree ornament, glue a small length of string to the top of the train.

COOKIE COUNTDOWN- RECIPE #21 COOKIES AND CREAM FUDGE

Cookies & Cream Fudge

http://www.verybestbaking.com/recipes/130494/Cookies--Cream-Fudge/detail.aspx

 

Ingredients

• 3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter or margarine
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
• 1 jar (7 oz.) marshmallow crème
• 1/2 cup finely crushed cream-filled chocolate sandwich cookies
• 1 teaspoon vanilla extract (optional)
• 1 cup crumbled cream-filled chocolate sandwich cookies

Directions

LINE 9-inch-square baking pan with foil.

COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.

COOKIE COUNTDOWN #20- CRANBERRY ORANGE COOKIES

These look so "festive"... I definitely plan to make them for the holidays. Would love to hear your comments about how they turned out!!!

    
http://allrecipes.com/Recipe/Cranberry-Orange-Cookies/Detail.aspx
CRANBERRY ORANGE COOKIES
Original Recipe Yield 4 dozen cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon grated orange zest
• 2 tablespoons orange juice
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped cranberries
• 1/2 cup chopped walnuts (optional)
•  
• 1/2 teaspoon grated orange zest
• 3 tablespoons orange juice
• 1 1/2 cups confectioners' sugar

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

COOKIE COUNTDOWN: RECIPE#19 CANDY CANE FUDGE

allrecipes.com is so great when you are looking for that perfect printable recipe.  I have been using this website like crazy since I had my girls.  I can always find a recipe to bring into their classroom's for parties, potlucks etc...


 
Original Recipe Yield 2 1/4 pounds

 http://allrecipes.com/Recipe/Candy-Cane-Fudge/Detail.aspx

Ingredients

• 2 (10 ounce) packages vanilla baking chips
• 1 (14 ounce) can sweetened condensed milk
• 1/2 teaspoon peppermint extract
• 1 1/2 cups crushed candy canes
• 1 dash red or green food coloring

Directions

1. Line an 8 inch square baking pan with aluminum foil, and grease the foil.
2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

CHRISTMAS CRAFTS FOR KIDS

One of my favorite sites to visit for childrens printables and activities is  http://dltk-holidays.com/xmas/m-draw-details.htm. They have plenty of winter/holiday related printables for every occasion.  Check out the "draw the details" on the gingerbread man and reindeer!

CRAFT FOR KIDS: HANDPRINT WINTER TREE'S

School vacations are coming up! It's a good time to start gathering ideas to keep kids busy.  Check back for many more fun and easy ideas to come...

Snowy Handprint Tree

http://crafts.kaboose.com/snowy-handprint-tree.html

What you'll need:

• 1 sheet light blue construction paper
• 1 sheet white copy paper
• Brown acrylic craft paint
• Glue stick
• Scissors
• 3 tablespoons granulated sugar

How to make it:

1. Lay white paper sideways (landscape) and cut the paper in half using a curvy cut. Place paper across the light blue construction paper. Use the glue stick to attach it to the bottom third of the blue paper.  Use scissors to trim off any excess white paper.
2. Paint child's palm and fingers with brown paint. Have child spread out his/her fingers then press his/her palm and fingers down onto the paper. Wash off child's hand.
3. Use finger to paint on a "tree trunk" under the palm print.
4. Use the glue stick to apply glue to the fingers (branches) and snow (white paper). Sprinkle all glued areas with granulated sugar. Carefully lift paper and tap off excess sugar over the sink or a piece of wax paper.
5. Use glue stick to draw dots or small circles onto the blue paper, sprinkle with sugar again and tap off excess.

COOKIE COUNTDOWN: RECIPE #18 BIG SOFT GINGER COOKIES

The smell of these baking in the oven is wonderful!


Big Soft Ginger Cookies
http://allrecipes.com/Recipe/Big-Soft-Ginger-Cookies-2/Detail.aspx
Original Recipe Yield 15 servings

 

Ingredients

• 3/4 cup butter (no substitutes), softened
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• Additional sugar

Directions

1. In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool

COOKIE COUNTDOWN: RECIPE #17

These cookies taste great and make a nice decoration on the dessert table.

Stained Glass Ornament Cookie Recipe

http://www.rd.com/home-garden/stained-glass-ornament-christmas-cookie-recipe-with-pitcures/article19124-1.html

Stained Glass Cookie Recipe

You Will Need
1-1/2 cups butter, softened
1-1/2 cups sugar
2 eggs
3 teaspoons vanilla extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Assorted colors of Jolly Rancher hard candies
1 tablespoon meringue powder
3 tablespoons plus 1/2 teaspoon water
2-2/3 cups confectioners' sugar

What to Do
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide dough into three portions; cover and put in refrigerator for 30 minutes or until easy to handle.

2. Line baking sheets with foil and grease the foil; set aside. On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. ornament-shaped cookie cutters. Cut out centers with a floured 1/2-in. cookie cutter. Place larger cutouts 2 in. apart on prepared baking sheets. Using a plastic straw, poke a small hole near the top of each cookie for hanging. Repeat with remaining dough. Reroll small cutouts if desired.

3. Place the same color of hard candies in small resealable plastic bags; crush candies. Sprinkle in center of cookies. Bake at 350° for 8-10 minutes or until lightly browned. Use straw to reopen hanging holes. Cool for 2-3 minutes or until candies are set before carefully removing to wire racks.

4. For icing, in a small mixing bowl, beat meringue powder and water until soft peaks form. Gradually beat in confectioners' sugar. Decorate cookies; let dry. Thread string through holes to hang cookies.

Yield: about 7 dozen.

COOKIE COUNTDOWN: RECIPE #16 CARAMEL APPLE BITES COOKIE

 

http://www.razzledazzlerecipes.com/christmas/cookie-recipes/caramel-apple.htm

Caramel Apple Bites Cookies Recipe

Filling:                                                                         

1/3 C. chopped, unpeeled apple
1/3 C. evaporated milk
1/3 C. granulated sugar
1/3 C. chopped walnuts

Dough:
1/2 C. butter or margarine, softened
1/4 C. confectioners' sugar
1/4 C. packed brown sugar
1 egg
1 t. vanilla extract
1/4 t. salt
2 C. all-purpose flour

Topping:
1 14-oz. package caramels
2/3 C. evaporated milk
Green toothpicks
1 C. finely chopped walnuts

In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool. In a bowl, cream butter and sugars. Add egg, vanilla and salt; beat well. Add flour; mix well. Shape dough into 1-inch balls. Flatten each ball and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 inch apart on greased baking sheets. Bake at 350° F. for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

In a saucepan over low heat, cook caramels and 2/3 cup evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set.

Makes about 3 dozen.

COOKIE COUNTDOWN: RECIPE#15 CHOCOLATE COVERED SNOW PEAKS

CHOCOLATE COVERED SNOW PEAKS

http://www.foodnetwork.com/recipes/tyler-florence/chocolate-covered-snow-peaks-recipe2/index.html

Ingredients

• 4 large egg whites at room temperature
• 1 teaspoon cream of tartar
• 1 cup plus 2 tablespoons superfine granulated sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups dark chocolate chips

Directions

Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.
In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.
Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe 24 bite-sized "kiss"-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.
Melt chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature - do not put in the fridge. Once set, store in an airtight container.

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COOKIE COUNTDOWN: RECIPE- #14 VANILLA BEAN SHORTBREAD

Photo: Randy Mayor; Styling: Cindy Barr
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001891928

Ingredients

• Cooking spray
• 9  ounces  all-purpose flour (about 2 cups)
• 1/4  cup  cornstarch
• 1/4  teaspoon  salt
• 1/2  cup  butter, softened
• 1/2  cup  canola oil
• 1/2  cup  sugar
• 1  vanilla bean, split lengthwise

Preparation

1. Preheat oven to 350°.
2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.
4. Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap. Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.

borders coupon- 40% off one item or book- good till dec.13th, 2010

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http://www.bordersmedia.com/coup/40item20101210.html?cmpid=SA_20101210

50% OFF MICHAELS COUPON- GOOD TILL MONDAY, DEC.13TH, 2010

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NEW MICHAELS COUPON- VALID DEC.11TH ONLY

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COOKIE COUNTDOWN: RECIPE #13 CHRISTMAS SANDWICH COOKIES

Christmas Sandwich Cookies Recipe                                                                         

http://www.tasteofhome.com/Recipes/Christmas-Sandwich-Cookies

24 Servings

Prep: 30 min. Bake: 15 min.

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 teaspoon milk
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/8 teaspoon salt

FILLING:

• 5 tablespoons raspberry jam

FROSTING:

• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1 teaspoon Spice Island® Pure Vanilla Extract
• Green food coloring
• Red candied cherries and colored sprinkles

Directions

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add milk. Combine the flour, cornstarch and salt; add to the creamed mixture, beating just until dough forms a ball.
• On a lightly floured surface, knead 20 times. Roll out 3/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets.
• Bake at 350° for 12-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Spread jam over the bottom of half of the cookies; top with remaining cookies.
• In a large bowl, beat the butter, confectioners' sugar, vanilla and food coloring until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe frosting in tree shapes or other decorations on cookies. Garnish with candied cherries and sprinkles. Yield: 2 dozen.

 

HOMEMADE GIFT: OATMEAL CHOCOLATE CHIP COOKIES IN A JAR

Oatmeal Chocolate Chip Cookies in a Jar

http://www.christmas-cookies.com/recipes/recipe177.oatmeal-chocolate-chip-cookies-in-a-jar.html

Makes about 36

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups rolled oats
1 (2.6 ounce) chocolate bar
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 cup semisweet chocolate chips

With wire whisk, mix flour, baking powder, and
baking soda. Pour into a 1-quart (1-litre) mason jar, pack down level with heavy object. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with mini or regular chocolate chips until even with the top (no more than 1/2 cup).

Print out the following directions to attach to the jar:

Preheat oven to 375 degrees F (190 degrees C).
Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Stir in chocolate chips and nuts. Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart. Bake for 8 to 10 min.
INGREDIENTS: flour, oatmeal, brown and white sugars, soda, baking powder, grated chocolate, chocolate chips, nuts. Makes 3 dozen

HOMEMADE GIFT: GINGERBREAD COOKIES IN A JAR

Gingerbread Cookies in a Jar

http://www.christmas-cookies.com/recipes/recipe181.gingerbread-cookies-in-a-jar.html

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter

Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.

Attach these directions to the jar:
Gingerbread Cookies
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 egg. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2" apart. Bake 10 to 15 minutes. Decorate with icing.

Note: Yield depends on how big your cookie cutters are. It makes approximately 60 3-inch cookies.

COOKIE COUNTDOWN:RECIPE #12- 3 INGREDIENT PEANUT BUTTER COOKIE

  3 INGREDIENT PEANUT BUTTER COOKIES

So fast and easy to make.  Peanut butter, sugar, and eggs are all staples we usually have around the house...

Ingredients

• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. Combine the peanut butter, white sugar and egg. Mix until smooth.
3. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

CRAYOLA REBATE FORM

Here is a link for a Crayola Rebate form.  You can get back up to $20.00.  Worth a look if you have purchased Crayola gifts or plan to for Christmas...

http://www.crayola.com/promos/holidayfsi/

COOKIE COUNTDOWN: RECIPE #10 HOLIDAY PEPPERMINT THINS

HOLIDAY PEPPERMINT THINS

  

http://www.landolakes.com/recipe/3046/holiday-peppermint-thins

4 1/2 dozen cookies

Cookie

1 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1 1/4 cups powdered sugar

3/4 cup Land O Lakes® Butter, softened

1 Land O Lakes® All-Natural Egg

1 teaspoon peppermint extract

Coating

15 ounces vanilla or chocolate-flavored candy coating (almond bark)

Decorations

Holiday decorator candies

Hard peppermint candies, coarsely crushed

Directions

Combine flour, cocoa, baking powder and salt in medium bowl until well mixed; set aside.
Combine powdered sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and peppermint extract; continue beating until well mixed. Reduce speed to low; gradually add flour mixture. Beat until well mixed.
Divide dough into thirds. Shape each into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
Heat oven to 375°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until set. Remove to wire cooling rack. Cool completely.
Place candy coating in small microwave-safe bowl; microwave on HIGH (100% power), stirring often, for 60 to 90 seconds. Stir until smooth.
Place waxed paper onto flat surface. Dip each cookie into warm coating; shake off excess. Place onto waxed paper. Immediately decorate as desired. Let stand until coating is set.
Store between layers of waxed paper in loosely covered container.

COOKIE COUNTDOWN: RECIPE #9 NESTLE TOLL HOUSE CHOCOLATE CHIP

ONE OF THE BEST CHOCOLATE CHIP COOKIE RECIPES!


http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

Prep:15 mins

Cooking:9 mins

Level:Easy

Cooling:15 mins

Yields:60

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

MAGIC REINDEER FOOD

Package this simple recipe in food storage bags, and add a free printable gift tag to make Magic Reindeer Food! In a small zipper food storage bag or empty shaker container, mix:
1/2 cup uncooked oatmeal
1/2 cup sugar
1/4 cup red or green sugar crystals (as used for cake decorating)

Add this poem or print multiple copies from: http://www.dltk-holidays.com/xmas/magic_reindeer_food.htm

Be sure to take this magic food and sprinkle on the lawn,
On Christmas, Santa's reindeer travel miles before the dawn.
The smell of oats and glitter path will guide them on their way
And you'll wake up to Santa's gifts next morn on Christmas Day!

Note: many recipes for Magic Reindeer Food call for craft glitter, which can harm birds or wildlife if ingested.  Substitute colored sugar crystals instead.

CHRISTMAS COUNTDOWN: RECIPE #8

Peanut Butter Jollys

http://www.meals.com/Recipes/Peanut-Butter-Jollys.aspx?recipeid=130117

Estimated Times

Preparation Time: 10 mins
Cooking Time: 8 mins
Cooling Time: 20 mins cooling

Servings: 30 cookies

Ingredients

30 NESTLÉ BUTTERFINGER Jingles, unwrapped and cut in quarters 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 cup (1 stick) butter or margarine, softened 1/2 cup creamy or chunky peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 teaspoon vanilla extract 1 large egg

Directions

PREHEAT oven to 375° F.

COMBINE flour and baking soda in small bowl.

BEAT butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in Nestlé Jingles. Drop dough by rounded tablespoon onto ungreased baking sheets.

BAKE for 8 to 10 minutes or until lightly brown around edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NOTE: Try substituting NESTLÉ Milk Chocolate Jingles.

COOKIE COUNTDOWN #7 CLASSIC SUGAR COOKIE AND FROSTING RECIPE

SUGAR COOKIES

http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe/index.html

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Frosting:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/animal-sugar-cookies-recipe/index.html

• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 pound powdered sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup water, plus extra, as needed
• Assorted food coloring Cook's Note: If using natural food coloring (such as Seelect brand), be sure to shake the bottle before adding the coloring to the frosting
   

For the frosting: In a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and 1/4 cup water. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth, adding more water, as needed, 1 teaspoon at a time, until the frosting is spreadable. Divide the frosting between 3 small bowls. Color the frosting by mixing in 1 drop of food coloring at a time, until the desired color is reached. Spread the frosting over the cooled cookies and decorate.

CHRISTMAS COOKIE COUNTDOWN #6 AND CINNAMON ORNAMENT

http://printable-coupons.blogspot.com/2008/02/michaels-coupons-arts-craft-store.html  Save 25% off your entire purchase of martha stewart crafts and arts.***  Michaels has great products to package up these cookies for holiday gifts!

Surprise Cookies

http://www.marthastewart.com/recipe/surprise-cookies?backto=true&backtourl=/photogallery/kids-favorite-christmas-cookies#slide_1

Ingredients

Makes about 2 dozen

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally
• Chocolate Frosting for Surprise Cookies

Directions

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Read more at Marthastewart.com: Surprise Cookies - Martha Stewart Recipes                                                                                                                                                                                                                                  

Cinnamon Dough Ornaments                                        

http://crafts.kaboose.com/cinnamon-dough-ornaments.html Difficulty: Easy

What you'll need:

• 1 1/2 cups ground cinnamon
• 1 cup applesauce
• 1/4 cup white school glue (like Elmer's)
• Bowl
• Plastic food wrap
• Rolling pin
• Wax paper
• Cookie cutters or a knife
• Ribbon or yarn for hanging
• Straw

How to make it:

1. Mix cinnamon, applesauce, and glue together in a bowl. The dough should be as thick as cookie dough. Add a bit of water if the dough is too stiff.
2. Remove from bowl and knead. Put it back in the bowl, cover with plastic wrap, and let sit for at least a half hour.
3. Remove the dough, knead again to make sure it's smooth. Flatten/roll the dough between waxed paper until it's between 1/4" thick and 1/8" thick.
4. Cut out desired shapes, use a straw to punch a hole for the ribbon to hang. The circle of dough will pull out with the straw.
5. Gently place the shapes on a piece of clean wax paper. They will take 3-5 days to dry, and you will need to turn them over a couple of times a day for them to dry evenly and flat.

Don't be surprised to see that the ornaments get smaller during the drying process. Keep this in mind when you pick out the cookie cutters for your designs. You will also notice that if you do not turn the ornaments over often enough while they are drying, the edges of the ornaments will curl.

When dry, thread a piece of ribbon or yarn through the hole to hang.

SHAPE IDEAS: Tree, Apple, House (gingerbread), Bell, Heart, Goose, Gingerbread Man, Star...

Optional Painting ideas - use acrylic paints or fabric paints to paint details, like white 'frosting' on a gingerbread man or gingerbread house, or eyes on a goose.

Parental supervision is recommended