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i love everything about christmas! it's the most wonderful time of the year :)
Saw off a piece of the Christmas tree each year to make an ornament!
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glittered clothespins for attaching Christmas cards to twine...
Christmas Party appetizers Ingredients 20-50 jumbo or colossal black olives, pitted 20-50 small black olives 1-4 carrots (try to find fat ones, so the feet come out large enough) 1 (8 oz) package cream cheese or neufchatel cheese, softened 1/2 t. dried chives 1/2 t. dried parsley 1/2 t. dill weed or dill seed 1/4 t. garlic powder 1/4 t. onion powder 1/8 t. salt 1/8 t. black pepper Directions Mix the spices into the softened cheese; put the cheese mixture into a pastry bag or a plastic bag with the corner snipped off. For the body, select a jumbo olive. If it doesn’t sit straight, slice a bit off the hole end so it sits nicely. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. If you want a big white area for the belly, cut a 1/4 inch wedge out of the olive. Carefully insert about 1 teaspoon of cream cheese into each olive; smooth with a spatula or butter knife. Slice the carrot into 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece for the beaks. To make the beaks thin enough so they don’t break the small olives, slice the beak pieces in two, so they are half as thick. You’ll have plenty of pieces for this, so if they don’t all come out, it’s OK. To make the head, cut a slit in a small olive and insert the beak. If the beak is too wide, cut off a little bit of the wide corners (see example below). Set a big olive, large hole side down, onto a carrot slice. Then, set the head, hole side down, onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick. Some people like to use frilly toothpicks for a more festive look. To make scarves, cut roasted red peppers into strips about 5-6″ long and 1/4″ wide. Wrap them around the necks of the penguins you wish to keep warm.
Cheese on a stick...like a tree! So cute! Cheese wedges , Broccoli , chilly flakes & a savory star. Gently skew the wedges on a satay stick/ a toothpick, sprinkle some shaved tops of broccoli florets & chilly flakes . Top with a savory star n enjoy !!!
Santa-tizer :)...cute gift for teachers or health professionals (or germaphobes in general)...
Old-Fashioned Bourbon Eggnog :) 6 eggs 3/4 cup granulated sugar 1 pint cream 1 pint milk 2 cups Four Roses bourbon 1 oz. aged Jamaica rum Tools: electric beater Glass: cocktail Garnish: grated cinnamon and/or nutmeg Beat the yolks and whites of 6 eggs separately. Add 1/2 cup of sugar to the yolks while beating. Add 1/4 cup of sugar to the whites after they have been beaten very stiff. Combine the egg whites with the yolks. Pour in cream and milk, as well as the bourbon and rum. Stir thoroughly. Serve very cold with grated nutmeg and/or cinnamon. Makes 5 pints.
Caramel dipped, chocolate covered pretzel rods...mmmmm. So festive!
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Super cute place holder for your Christmas table...or use on a buffet to name each type of food!
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