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Saturday, November 30, 2013

Christmas Candy Bar Wrappers "Better Not Pout"





You better watch out
You better not cry
You better not pout,
I'm telling you why 

SANTA CLAUSE IS COMING TO TOWN!

Here's a sweet fun treat to remind friends and family members that it's time to be on best behavior!

All you have to do to download this printable is CLICK HERE

For more fun party and pattern ideas

Monday, November 25, 2013

Great teacher Gift Idea--Santa's Elf


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In the darkness of night or the brightness of day
there's someone a-watching from not far away
He hides in the corner or under a shelf--
doing Santa's bidding as a list-making elf
Being grateful and kind is a very small price
to show Mr. Elf you're not naughty, you're nice!
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To download this fun Christmas gift idea CLICK HERE

For more fun party and pattern ideas
great teacher gift idea homemade teacher gift idea homemade Christmas gift idea cheap and easy teacher Christmas gift

Friday, November 22, 2013

Place Settings "Turkey Lurkey"


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 name place setting
Thanksgiving is coming,
it's time to prepare!
Time to makes crafts
to show people you care!
Don't let your guests fight
over who gets what seat--
make these cute name tags
so they'll know where to eat!

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To download this tur-(key)-iffic place setting name card, just CLICK HERE

For more fun party and pattern ideas 
VISIT OUR WEBSITE

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Wednesday, November 20, 2013

Pumpkin Spice Cake Cookies


Pumpkin Spice Cake Cookies

 Looking for an easy treat that your kids will eat but that isn't totally unhealthy? These pumpkin cookies are perfect! These  cookies are quick, easy enough for kids to make, and a great after school treat.

Making the Cookies:

One box spice cake mix
One 15 oz. can pumpkin
1 cup chocolate chips
1 cup chopped pecans (optional)  

Combine cake mix and pumpkin and beat until blended.  Fold in the chocolate chips and nuts.  Drop by spoonful onto a cookie sheet lined with parchment paper.  Bake the cookies in a 350 degree oven for 12-15 minutes.  Remove from oven and let cool.  Peel cookies off parchment paper and frost.

Cream Cheese Frosting:

One 8 oz. package softened cream cheese
1/4 cup softened butter
1 cup powdered sugar
1/2 tsp. vanilla extract

Beat the cream cheese and butter together until well blended.  Beat in the powdered sugar and vanilla.  Frost your cookies and enjoy.  


Happy Thanksgiving!

For more fun recipe ideas

Monday, November 18, 2013

Thanksgiving Gift Ideas "Count Your Blessings"




"Count your blessings one by one and see all the good things God has done"
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It's hard to come up with package ideas to send to missionaries--but we're here to help!  All you have to do is click below and you can download this printable label "Count Your Blessings" label and get your next package off today!  Don't have a missionary? These labels are adorable to stick on candy, cookies or drinks to deliver to the people that you visit teach, your kids, your neighbors, or just your good friends as a fun little Thanksgiving surprise.  They'll be so thankful that they know you!

Just CLICK HERE to download this printable label.

Want more package ideas for your missionary?

VISIT OUR WEBSITE

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Friday, November 15, 2013

Homemade Santa Christmas Gift Ideas "You've Been Naughty"


You've been naughty!
You’re on parole!
Here’s Santa's warning…
A Bucket of Coal! 

OK, we know you all have a naughty person on your list--it's time to put them in their place! This bucket of coal is a sweet little warning that it's time to shape up or ship out :-)  To download this adorable gift tag and the recipe for some awesome Christmas coal just 
We know you want more good stuff
WE'LL SEE YOU AT OUR WEBSITE

Wednesday, November 13, 2013

Christmas Acitivty "Christmas Count Down"




Christmas is coming
I can hardly wait!
It's time to throw parties 
And celebrate!

To help make the month
Have more purpose and fun
Here's some jolly activities--
Each day just choose one!
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To download this fun Christmas countdown pattern FOR FREE (complete with  fabric bag pattern and printable tags with all the activities), 

For more fun party and pattern ideas

VISIT OUR WEBSITE


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Monday, November 11, 2013

Pumpkin Rolls



These rolls are a fun way to be festive during the harvest season--they have just a hint of pumpkin and spice!  Serve them with butter and honey--they're a great addition to any dinner!
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Pumpkin Wheat Rolls

3 cups warm water
2 tbsp. yeast
1/3 cup honey
5 cups white wheat flour (can use white flour)
1/2 cup butter, melted
1/3 cup honey
1 tbsp. salt
2/3 cup can pumpkin
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ginger
3 1/2-5 cups white flour
Melted butter

In a bread mixer, sprinkle yeast over warm water.  Sprinkle 1 tbsp. sugar over yeast.  Add 1/3 cup honey and 5 cups flour.  Mix until blended.  Cover with a dish towel and let sit until big and bubbly for about 30 minutes.

Add melted butter, 1/3 cup honey, salt, pumpkin, cinnamon, nutmeg and ginger.  Add flour until the dough pulls away from the sides of the bowl and is slightly sticky to the touch.  Do not add too much flour or your tough will be heavy and tough.  Let mix for 8-10 minutes.  Transfer the dough into a warm buttered dish.  Butter the top of the dough so that it does not dry out. Cover dough, place in a warm spot away from drafts and let  rise until double in bulk or to the top of the bowl.  Do not let rise too much.

Punch dough down and divide dough in half. Roll each half into a large circle on a greased counter top.  Spread 1/2 cube soft butter over the top.  With a pizza cutter cut the dough into triangles.  Roll the triangles up starting with the large end.  Place on a greased cookie sheet.  Cover with a cloth, place in a warm place and let rise until double in bulk.  Bake in a 400 degree oven for 10-12 minutes or until lightly browned. Take out of oven and brush butter on the top of the rolls.

For more fun recipe ideas
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Sunday, November 10, 2013

Pumpkin Cake Roll


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I have always been a little bit intimidated by making pumpkin rolls, but I forced myself to overcome my uneasiness when I realized I could make them into the perfect little Thanksgiving turkeys.  Turns out there was nothing to be afraid of! They are easy, fairly quick, and so good to eat.  Your family will gobble this turkey treat down in no time!
 
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Making the Pumpkin Roll:

3 eggs
1 cup sugar
2/3 can pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
powdered sugar

Beat the eggs and sugar together until creamy.  Add the pumpkin and lemon juice.  In a separate bowl whisk the flour, baking powder, cinnamon, ginger and salt.  Stir the dry ingredients into the wet ingredients until blended.

Spread the mixture in a large cookie sheet lined with parchment paper.


Bake the cake in a 375 degree oven for 8-10 minutes.  Do not over bake the cake or it won't roll properly. It will split and crack.  Let the cake slightly cool.

Lightly dust powdered sugar on top of a lint free towel.  Turn the pan upside down and let the cake fall out onto the towel.  


Peel off the parchment paper.


Lightly dust powdered sugar on the top of the cake.

Roll the cake loosely. Use the towel to help you roll it.  Let it completely cool.



Cream Cheese Mixture:

1 cup powdered sugar
One 8 oz. pkg. cream cheese
1 Tbsp. butter, softened
1/2 tsp vanilla
Combine all the ingredients and beat until smooth.

Unroll the cake and evenly spread cream cheese mixture over the top of it. 


Roll cake up without towel.  


Wrap securely in plastic wrap and refrigerate to chill.


To serve you will need:

Candy corns
Vanilla Wafers
Candy eyes (found in the cake decorating department of Wal-Mart) 
Pecans
Pretzels
Frosting

Cut cake roll in 1" slices.  Place slices on separate plates.  Stick the pecans in the back of the cake roll for the turkey feathers. Place the vanilla wafer in the center of the cake roll for the head.  With a small dab of icing attach the eyes and candy corn for the turkey beak.  Stick two pretzels in the bottom of the cake roll for the turkey legs.  Gobble, gobble!


For more fun desserts




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Wednesday, November 6, 2013

Thanksgiving Ideas Candy Bar Wrapper "Invite A Turkey"


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 Thanksgiving Idea
It's holiday time, 
there's a chill in the air... 
Everyone who's anyone wants to be there.  
The hens are excited, the turkey can't wait-- 
He wants a place at the table, on a chair not a plate!


Thanksgiving is such a fun time to gather your family together and create memories.  Make your Thanksgiving memorable with these fun turkey-themed candy bar wrappers! These turkey candy bars would also make a great invitation to hand out to your family and friends for Thanksgiving dinner. To download this printable, just CLICK HERE

For more fun party and pattern ideas
VISIT OUR WEBSITE

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Monday, November 4, 2013

Easy Pumpkin Cake and Yummy Sauce



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Easy Pumpkin Cake and Yummy Sauce


If you love pumpkin (and who doesn't?) and if you're looking for a melt-in-your mouth and make you want to cry for more cake, then this cake's for you :-) This is seriously so yummy that your guests will not be able to quit licking their forks! every bite is soft and spicy and sweet and drizzled with the yummiest sauce ever...so don't be surprised if you see a guest or two even lick their plates.  It's just that good. 

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What you will need for the cake:

1 package spice cake mix
One 15 oz. can pumpkin
1 1/3 cups water
3 eggs
1/3 cup vegetable oil
1 tsp. vanilla

Combine all ingredients and mix well.  Pour cake into two greased loaf pans.  Bake cake in a 350 degree oven for 25 to 30 minutes or until toothpick inserted in middle comes out clean.  Let cake cool in pans.  Remove cake from pans.  You can also bake the cake in a regular 9"x13" and cut into squares instead of the loaf pans.

What you will need for the sauce:

1 can sweetened condensed milk
1/2 cup heavy whipping cream
1/4 cup butter

Place all ingredients in a saucepan and heat through until the butter is melted.  Let cool.  This dessert is served at room temperature.  It's a great dessert to make ahead and have all ready to go for your party.

To serve:

Cut the cake loaves into 1" slices.  With a ladle pour the yummy sauce on top of each individual serving.  Put a dollop of cool whip or whipped cream on top and sprinkle lightly with nutmeg and cinnamon.   

Enjoy!


For more fun party and pattern ideas
VISIT OUR WEBSITE

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Friday, November 1, 2013

Cream Cheese Pumpkin Pie Cake


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 Cream Cheese Pumpkin Pie Cake
"I'm never making pumpkin pie ever again"
From Ana's Kitchen



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 Cream Cheese Pumpkin Pie Cake
"I'm never making pumpkin pie ever again"
From Ana's Kitchen

Pumpkin pie is a family favorite in our household--birthdays, holidays, just for fun, it's always good!  After making this yummy, gooey, cream cheesy sensation I just don't know that I could ever go back! The cake crust makes it perfect to cut into yummy squares while the top of the "cake" tastes even better than pumpkin pie though it has about the same texture. You need to make the cake right now.  Do it.  
What are you still doing sitting there?!

Crust:
2 cups flour
1/2 cup sugar
1/2 cup dry milk (to prevent the granules from remaining chunky in the crust, blend to a powder)
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon vanilla

1 egg
8 ounces (one stick) butter, melted

***you can replace all of the ingredients up to the egg with one box of yellow cake mix if you want to make things easier (I don't like the fake taste of yellow cake mix, so I prefer to make the scratch recipe***

Pumpkin Pie Top:
1 package cream cheese, softened
1 stick butter, melted
3 eggs
1 (15 ounce) can pumpkin 
1 teaspoon vanilla
3 1/2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

***if you want to make the recipe easier, you can use a 29 ounce can of prepared pumpkin pie filling instead of pure pumpkin and then you don't need any of the ingredients under the pumpkin***

Directions:
Preheat oven to 350

Beat crust ingredients together and press into the bottom of a greased 13x9 inch pan

Beat the cream cheese until smooth (if it's too hard, defrost it for 30 seconds in your microwave--if the cream cheese isn't smooth before adding the rest of the ingredients, it will stay chunky).  Beat in the pumpkin, then the eggs, then the butter.  Finally beat in all of the rest of the ingredients and pour over the crust.  Bake 45 minutes, keeping an eye on the crust to make sure it doesn't burn.  The cake will still be pretty flimsy looking if you shake it a little, but take it out anyways (do not bake longer than fifty minutes).  Let the cake cool completely before you cut it into squares.  Top with whipped cream and wow the pants off of your Thanksgiving guests!

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