Natural Angels Ornaments

I made the natural angels ornaments after seeing them in Gooseberry Patch Christmas, Book 2.  I also taught a mini class on how to make them.  By doing some of the work ahead of time, it made a nice 30 minute class.  You need white felt--I chose ecru (creamy off-white).  Other materials include a little polyester fiberfill and 4-inch tall wooden doll clothespin, country print fabric, hot glue gun, dried bay leaves, and dried apple slices.  See below on how to dry the apples and seal them and the bay leaves so they'll last a good while.

running stitch

1. For each angel, cut one 2-1/2-inch square from felt.  Place a small amount of fiberfill at center of felt square.  Gather felt around top of clothespin; wrap and tie thread around gathers to secure.
2. Tear a 3-1/2"x9" piece of fabric for dress.  Work running stitches along one long edge of dress.  Pull ends of thread to gather dress around neck of angel; tie thread to secure.  (Running Stitch:  a series of straight stitches with stitch length equal to the space between stitches).
3. Glue 2 bay leaves to angel for wings and an apple slice over bay leaves for halo.

Dried Fruit Slices
Dry apples the day before you plan to use them.  Begin by slicing apples vertically to make 1/4-in.-thick heart shaped slices.  Soak slices in mixture of 1/2 cup lemon juice and 1/2 tablespoon salt for 3-4 minutes.  Drain and place apples on oven rack (wire, oven-proof cooling rack works well since apples will eventually shrink up some); bake at 150 degrees (not above 200 degrees) with door ajar for 5 to 6 hours or until they feel leathery.  When apples are cool, spray with 2 coats matte clear acrylic spray sealer to retain color (allowing to dry between coats).  This can be done with oranges and grapefruit slices as well but you don't have to soak them in the lemon juice mixture.  (Country Woman Magazine, May/June 1992, p. 21)

Joyful Quotes

The excursion is the same when you go looking for your sorrow as when you go looking for your joy.  ~Eudora Welty

Happiness comes from noticing and enjoying the little things in life.  I've counted at least 1,000 things to be happy about.  ~Barbara Ann Kipfer

Though Christ was called a "man of sorrows," that description refers to His bearing of our sorrows.  It does not describe His day-to-day bearing.  ~Neal A. Maxwell (1926-2004) Even as I Am (1982), 103

Because our choices have so much to do with our happiness, the phrase "men are, that they might have joy" (2 Nephi 2:25) could be considered an expectation.  Why would the Lord expect us to be happy?  Because He has borne our sorrow that we might have joy, and He blesses us when we are obedient.  The Savior atoned for our sins that we might be happy.  (Lynn G. Robbins, "True Beauty," New Era, Nov. 2008, 30-33)

The Christian Sunday should be a festival, gathering up all the life of the week and offering it to God in worship and then spending the day in a way which most truly promotes joy and  happiness and refreshment for oneself and for other people.  ~Olive Wyon

Our Father in Heaven expects all of His children to choose the right, which is the only way to lasting happiness and inner beauty.  We read in For the Strength of Youth that "wrong choices delay your progression and lead to heartache and misery.  Right choices lead to happiness and eternal life."  (Hugh W. Pinnock, "Beginning Again," Ensign, May 1982, 12)

I would like to have you smile because after all we must keep a sense of humor whatever comes.  I think of all the people in the world we should be the happiest.  We have the greatest and most joyous message in the world.  I think when we get on the other side, someone will meet us with a smile (unless we go to the wrong place and then someone will grin), so let us be happy.  But let our happiness be genuine--let it come from within.  ~Hugh B. Brown, (The Abundant Life [1965], 83)

We are surrounded by people who "have it all" and yet have nothing--no joy.  And there are just as many who have nothing, yet live in joy.  ~Laurel Bailey

One should not seek happiness, but rather happy people.  ~Coco Chanel

The hands of those I meet are dumbly eloquent to me.  The touch of some hands is an impertinence.  I have met people so empty of joy that when I clasped their frosty fingertips, it seemed as if I were shaking hands with a northeast storm.  Others there are whose hands have sunbeams in them, so that their grasp warms my heart.  ~Helen Keller

When you walk into a room, you either add to the room or take away from the room. ~unknown

Unhappiness is bad for the health.  ~Anna Greenwood

Happiness and peace are found when we are in harmony with ourselves, with God, and with our fellowmen.  ~Barbara W. Winder

The greatest determiner of human happiness is whether or not we have someone to love and confide in.  ~Dr. Joyce Brothers

To get the full value of joy, you must have someone to divide it with. ~Mark Twain

Many people think happiness is attained through self-gratification.  But it is really only gained by fidelity to a worthy cause.  ~Helen Keller

President Brigham Young said, "There is not a man or woman on this earth, whose peace is made with God, and who are associated with holy beings, and seeking after holy principles, but their countenances are lit up with a lamp of divine cheerfulness." (Quoted in "The Joy of the Lord is Your Strength")

If you want to be happy ... BE.  ~Leo Tolstoy

Oh, stop whining!  ~Paula Witteman

~President Gordon B. Hinkley

Poultry Seasoning Special Mix

After years of experimenting with different combinations, no matter what I'm making with the poultry I end up putting the same five spices together.  The aroma gets everyone in the family's salivary glands watering--even the cat.  I make a lot of dishes where the recipe calls for already cooked meat.  Seasoning the chicken with this special mix enhances rather than interferes with the flavors of the dish.  The chicken tastes perfect every time.  I mix my spices together in a jar and shake (or in a bowl and stir with a whisk).  It can be left in the jar and measured out to sprinkle on the meat, or put in an empty spice container.  Sprinkle a little to start with.  After a while, you'll know how much Poultry Special Mix your family prefers on their meat.

Poultry Seasoning Special Mix
1/2 cup salt
1/4 cup pepper
1/4 cup celery seed
1/4 cup garlic powder
1/4 cup onion powder
Mix and store at room temperature in an airtight container or spice jar.

Chicken Pillows (aka Chicken Packets)

Here's a great Once-A-Month Cooking Recipe (also known as freezer food storage).

Chicken Pillows (Packets)
2 cups chopped chicken or 1 large can chicken
3 to 8-ounce cream cheese, to liking
green onions or chives, if desired
2 tablespoons milk
salt to taste
2 cans crescent rolls
1/2 cup crushed crouton crumbs, (optional)
1/4 cup margarine or butter, melted

Mix chicken, softened cream cheese, green onions, milk, and salt in a medium bowl, (mixing with hands works best) to make filling, (can be frozen at this point for later use-thaw before using). 

Roll out the crescent rolls into the triangles.  Fill on triangle with mixture and then place another triangle on top.

Mash the sides together with a fork.  Continue with all the rolls.  Place on baking sheets and bake in a preheated 350 degree oven for 20 minutes or until golden brown.  Serve either hot or cold.

I prefer to pinch two triangles together.  

Place the filling on one end.

If desired, dip each packet in melted margarine or butter.

Coat with crushed, seasoned crouton crumbs.  Place on baking sheets and bake in a preheated 350 degree oven for 20 minutes or until golden brown.  Serve either hot or cold.

Here's the triangle pillows.

Here's the packets.

For Seasoned Cooks

Built-in spice shelf my husband built works great in a small kitchen.

Make Scents of the Spice Rack

• Did you know cinnamon sticks are actually curled up bark from a tropical evergreen tree?  Cinnamon is also ground from the bark.  The sticks easily flavor simmering liquids and beverages, while the ground version is best for baked goods.
• What's the difference between ground and whole spices?  Most ground spices are simply powdered versions of their original forms.  Recipes generally specify which form of the spice is preferred.  Freshly grated nutmeg has more intense flavor than commercially ground nutmeg.  you can grate the whole spice with a nutmeg grater or grinder.
• Fooled you!  Most people think allspice is a blend of cinnamon, nutmeg, and cloves.  It's actually a berry from a tropical evergreen, although it tastes like 'all spices.'"

Spice Tips

1. Keep all spice in tightly covered containers, in a cool dark place.
2. Spices lose their flavor after a year "on the shelf," and will need to be replaced.
3. Spices should enhance, but not overpower, the flavor of your dish.  Use moderation, start by adding only half of the spice called for and taste before adding more.  Spicing is not absolute, but should be done "to taste."
4. Spices turn bitter if/when overheated.  During lengthy cooking add the spice during the last 12 half our of cooking.  This will keep your spice spicey.
5. In most cases 1 teaspoon of dried spice equals 1 tablespoon of fresh.

Making your own seasonings is a good way to use up spices before their shelf life run out.  It's also handy if you run out of the store bought versions.  They make nice gifts as well--check out Gourmet Seasoning Salt!

Poultry seasoning:  Combine 4 teaspoons each of dried sage, dried thyme, and dried marjoram.

Italian seasoning:  Combine 4 teaspoons each of dried oregano, dried marjoram, and dried basil, and 2 teaspoons rubbed sage.

Curry powder:  Combine 1/4 cup ground coriander, 2 tablespoons ground cumin, 2 tablespoons ground turmeric, and 1 tablespoon ground ginger.

Apple pie spice:  Combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cardamom.

Pumpkin pie spice:  4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg.

Seasoned salt:  Place the following ingredients in a pint jar and seal.  Shake until mixture is completely blended.  Yield:  about 1-1/3 cups of seasoning.  1 cup salt, 2 teaspoons granulated sugar, 2 teaspoons dry mustard, 1-1/2 teaspoons dried whole oregano, 1-1/2 teaspoons garlic powder, 1 teaspoon curry powder, 1 teaspoon onion powder, 1/2 teaspoon celery seeds, 1/4 teaspoon paprika, 1/4 teaspoon ground thyme, 1/8 teaspoon ground turmeric.

Pickling spice:  Combine 1/4 cup each mustard seeds, dill seeds, and coriander seeds, 2 tablespoons each crushed chili peppers and bay leaves, and 1 tablespoon each celery seeds and white peppercorns.

Onion soup mix:  For a 1-3/8 ounce package, combine 1/4 cup instant minced onion, 2 tablespoons bouillon and 1/2 teaspoon onion powder.

Gourmet Seasoning Salt:
1 cup salt
2 teaspoons dry mustard
1-1/2 teaspoons dried whole oregano
1 teaspoon ground marjoram
1 teaspoon dried whole thyme
1 teaspoon garlic powder
1 teaspoon curry powder
1/2 teaspoon onion powder
1/2 teaspoon celery seeds
1/4 teaspoon dried whole dillweed (optional)
Combine all ingredients; mix well.  Store in as airtight container.  Sprinkle over meat or vegetables.  Yield: about 1-1/4 cups.

Herb Blend:
3 tablespoons dried whole basil
3 tablespoons dried whole marjoram
3 tablespoons dried whole thyme
3 tablespoons dried whole tarragon
1 tablespoon dried lemon peel
1 tablespoon dried whole oregano
Place all ingredients in a small jar and seal.  Shake until mixture is completely blended.  Yield: about 3/4 cup of seasoning.

Just Enough Poultry Seasoning:  
3/4 t. sage, crumbled
1/4 t. leaf thyme, crumbled
1/4 t. pepper
dash marjoram
dash cloves, optional
Combine all ingredients.  If you make extra, store in an airtight container.  Use for poultry stuffing or dressing or as a rub for chicken.  source

Better-Than Potpourri Brew:  Mix the ingredients and place in an attractive container to give as a gift.

Feels Like Christmas Pecan Mocha Fudge

This is my favorite fudge recipe (recipe follows tutorial).  I'm pretty sure I found it in Southern Living Magazine,  (when they used to have real people submitting recipes).  I like using mini loaf pans so that I can cut the fudge in slabs to give as delicious gifts.  I also prefer to use decaffeinated instant coffee.  I've tried caffeinated and it didn't taste as good.  But I'm not a coffee drinker, (just love the aroma)!

*First line 2 mini aluminum pans with foil (as shown) and butter them (or you can spray with vegetable spray).  Lining the pans as shown helps you to lift the fudge out of the pan easily. 

*This is the time you want to roast 1 cup of chopped pecans (1/2 cup if you want one loaf to be without nuts).  Roast pecans in a 350 degree oven for about 5 minutes.

FYI:  I have kids who refuse to eat nuts in their fudge!  (And some folks can't eat nuts).  So my first pan is filled completely with the fudge mixture before I add the toasted, chopped pecans.  Then I add the pecans to the remaining fudge mixture and pour it into the second pan which will be filled completely also.  

*Combine (5-ounce) can of evaporated milk, 2 cups sugar, 1/2 cup butter--cut into pieces, 2 tablespoons decaffeinated coffee granules, 1/8 teaspoon salt, and 12 marshmallows in a 4-quart, heavy saucepan.
*Cook over medium heat, STIRRING CONSTANTLY, 10-15 minutes or until sugar dissolves and marshmallows melt.  (If your stove cooks a little hot, you can adjust the temperature to a little lower).
*Bring to a boil.  Cook, without stirring, until a candy thermometer registers 234 degrees (soft ball stage).  If you don't have a thermometer, you can keep a glass of water nearby and drip some of the mixture into the water.  If it balls up into a soft little ball, the mixture is ready.
*Remove from heat.  Stir in 1 c. semisweet chocolate morsels until melted.  Stir in 1 teaspoon vanilla and 1 c. toasted, chopped pecans, (if desired).  Spread immediately into pans.

Cool completely.

Lift fudge from pans.  Slice fudge into 1/2-inch slabs.  Yield:  1-1/3 pounds. Delicious!

Coffee-Pecan Fudge

2 c. sugar
1/2 c. butter, cut into pieces
2 T. instant coffee granules
1/8 t. salt
1 (5-oz.) can evaporated milk
12 large marshmallows
1 c. semisweet chocolate morsels
1 c. chopped pecans, toasted
1 t. vanilla extract
Combine first 6 ingredients in a 4-qt. heavy saucepan.  Cook over medium heat, stirring constantly, 10-15 min. or until sugar dissolves and marshmallows melt.  Bring to a boil.  Cook, without stirring, until a candy thermometer registers 234 degrees (soft ball stage).  Remove from heat.
Stir in chocolate morsels until melted.  Stir in pecans and vanilla.  Spread fudge immediately into 2 aluminum foil-lined, buttered 5-3/4 x 3-1/2 inch mini loaf pans.  Cool completely.  Remove fudge from pans.  Slice fudge into 1/2 inch slabs.  Yield: 1-1/3 lbs.
Note: Lining the loaf pans with aluminum foil and buttering them makes it easy to remove uncut fudge from the pans in one piece to slice it.

Better Than Potpourri Brew

Made a smaller pot of this fragrant brew.

This may not look beautiful, but the mixture smells great!  (It is not for consumption).  It works great to get strong smells out of your kitchen as well.  I think I found this recipe and some of the following information in Southern Living Magazine.  I used the Better-Than-Potpourri Brew when showing my home for sale and sold my house within 2 months!

Better Than Potpourri Brew
6 cups water
Peel from 1 apple
Rind from 1 lemon
Rind from 1 orange
1 (1-inch) piece fresh ginger, peeled and quartered
3 (2-inch) sticks cinnamon
16 whole cloves
1 teaspoon whole allspice
2 teaspoons pickling spice
Bring all ingredients to a boil in a Dutch oven over high heat.  Reduce heat, and simmer.  Gradually add more water as the liquid evaporates.

The Best Banana Bread Recipe

No really--It Is The Best!  The recipe makes that really good crust, but then it's all moist inside.  For easy slicing, once it is cooled, wrap loaf in plastic food wrap and refrigerate overnight.  This allows the crust to soften.  However, we can't wait that long!  I prefer the crust fresh from the oven and I've never had trouble slicing.  Makes great mini loaves for gifts--just cook for less time.

The Best Banana Bread Recipe

3/4 cup sugar

1/2 cup butter, softened

2 eggs

2 medium (1 cup) ripe bananas, mashed

1/2 teaspoon vanilla

1-1/2 cups all-purpose flour

1 cup chopped walnuts or pecans (may be omitted)

1/2 teaspoon baking soda (change your soda out often so that it's always fresh--use discarded baking soda to clean fridge and sink

1/2 teaspoon salt

1/4 teaspoon ground cinnamon (secret ingredient)

Heat oven to 350 degrees (325 degrees for a glass loaf pan--may have to cook slightly longer so be sure to check often).  Grease and flour 8x4-inch loaf pan; set aside.

Combine sugar and butter in large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add eggs; continue beating until well mixed.  Stir in all remaining ingredients.

Spoon batter into prepared pan.  Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean, (loosely cover with foil, shiny side down, when the loaf begins to get brown).  Cool in pan 10 minutes.  Remove from pan; place onto wire cooling rack.  Cool completely.  .

Festive Fruit Basket Liners

When I was a teenager we made larger versions of this cute little basket liner for church fruit baskets we helped deliver (using Christmas material of course).  I have given many, many cookie plates and gift baskets throughout the years.  The cookie plates are something my extended family did for each other.  My favorite thing to receive on a cookie plate was Aunt Janice's divinity.

I like to fill my gift baskets with things like homemade mocha fudge, freezer cookies, banana bread, and candy, fruit, and nuts.  Baskets can be found at stores like Hobby Lobby.  The dimensions for making a pattern of a small basket are 15 x 12.5 inch rectangle, with corners cut out so that you have a long flap of 8 x 4 inches and a shorter flap that is 5 x 3.5 inches.  Happy Giving :0)

Fragrant Vintage Ornaments

Satisfy your handcrafting urge by making Fragrant Vintage Ornaments.  Though mostly made from items in your pantry, these ornaments are not edible.  This recipe makes about 12 ornaments.  They can be used for tree and package decorations, bookmarks, necklaces, pins, and/or drawer fresheners.

First combine 1 cup of cinnamon, 1 tablespoon ground cloves and 1 tablespoon ground nutmeg with a whisk in a medium size bowl.  With hands, work 3/4 cup applesauce and 2 tablespoons of Aleene's Tacky Glue and mix with hands 2 to 3 minutes to make a mildly wet dough.  If it is too dry and another tablespoon of applesauce.  If it is too wet add a little more cinnamon.

Divide ball into four balls and knead dough like Play Doe.  Keep the other balls of dough covered with a damp cloth until you work with it.  This is a good time to pass out dough to as many as 8 children by dividing into 8 pieces.

Placing the dough between two pieces of plastic wrap, roll or pat to 1/4 inch.

Take off the top plastic and cut dough with cookie cutters.  When doing this project with children, cookie cutters with few corners works best.

As long as the dough has been well kneaded and not rolled too thin, the dough should be easy to peel away and reused.  The cutouts can be gently peeled off the plastic and placed on a cookie sheet.  I like to line my sheet with parchment.

Using a straw, make a hole at the top of the ornament, but not too close to the edge.  Place in an oven no more than 200 degrees for 2-4 hours, turning over halfway through.  Or place in a sunny window on a cooling rack turning over time to time to ensure even drying.  This could take up to 4 or 5 days.

When ornaments dry, you can insert ribbon--cut to 22-inch lengths--through hole and tie ends into a knot.  Tie another length into a bow around first ribbon near ornament top.  Ornaments can be decorated with opaque paint markers found in arts and crafts stores, if desired.  I used white Puffy Paint to make it look like royal icing.