1 large pan
1 mixing bowl
1 mixing spoon
1 pack Kool-Aid powder, any flavor
3 cups all-purpose flour
1 1/2 cups salt
3 tablespoons vegetable oil
2 tablespoons cream of tartar
3 cups water
Food dye (optional)
Pick a flavor of Kool-Aid mix.
Help measure and mix all the ingredients, and put them into the bowl. If you want to add some color to the play dough, squeeze in a few drops of food dye and mix it in well.
Pour the mixture into the pan over very low heat.
Stir until the mixture is no longer sticky, and then remove it immediately.
Let it cool, and then present it to your child to play with! Store dough in a large plastic ziplock bag. Experiment with different scents for a never ending fun time!
Because snow angels ROCK. 🙂
2 cups (12-oz. pkg.) White Chocolat Morsels
24 hard peppermint candies, unwrapped
Line baking sheet with wax paper.
Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Recipe makes 1 pound of candy. Store in airtight container at room temperature. Perfect for holiday gift giving!
This is a precious little book about Hanukkah that I read recently with my youngest son. Our family highly recommends it! Be sure to check it out this holiday season. <3
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries
1/2 cup pecans, coarsely chopped
1/4 cup margarine, softened
1 cup white sugar
3/4 cup orange juice
Preheat the oven to 350 degrees. Grease and flour a 9×5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
3/4 cup flour
1/2 cup water
1 envelope unflavored gelatin
3 tbsp. corn syrup
4 cups birdseed
molds (muffin tin, cookie cutters, etc.)
Combine the flour, water, gelatin and corn syrup in a large mixing bowl. Stir until well-combined.
Add the birdseed to the mixture, stir until well coated.
Spray your mold(s) with cooking spray, and spoon birdseed mixture into each mold. Use the bottom of a measuring cup to pack it down, and make the top smooth.
Poke a hole through top of each birdseed mold using a drinking straw, making sure it goes all the way through.
Leave the birdseed mixture in the molds for two to three hours. Then, remove the straws and lay out a sheet of waxed paper. Gently remove the hardened ornaments from the mold, and place them on the wax paper upside down. Allow them to dry for at least two to three more hours, or overnight.
Cut your ribbon and carefully put it through the hole.
There are no words as to HOW cute this is! Love! <3
2 1/2 cups Tang
1 1/2 cups Country Time lemonade mix
1 1/2 cups instant unsweetened tea
1/2 cup sugar
3 1/2 tsp pumpkin spice
Whisk together all ingredients in a large bowl until thoroughly combined.
To make tea, combine 2 Tablespoons mix with 1 cup hot water.
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