Wishing you a very Merry Christmas, and a joyous holiday season to each and every one of you.
The Moms of IntelliGender
Here is an easy and delicious hot cocoa recipe! Our family’s favorite. <3
3/4 teaspoon vanilla extract
4 cups (1 qt.) milk
1/3 cup hot water
1/4 cup Hershey’s Cocoa
Miniature marshmallows or sweetened whipped cream (optional)
1/2 cup sugar
1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.
2. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.
Colored tissue paper
Pressed flowers or leaves (optional)
White school glue
Small plastic bowl or disposable container
What You Do:
Give your child a few sheets of tissue paper and ask them to rip it into small pieces (2-3 inches).
In the small bowl or container, mix ½ cup of white glue with 1 ¼ cups of water. It should form a thin white solution. Give your child the paintbrush and have them cover a section of the jar with a thin coat of glue solution. Repeat, overlapping the tissue paper pieces, until the entire jar is covered. When the entire jar is covered, overlay a few pressed leaves or flowers (if you’re using them), and cover each with a thin coat of glue solution.
Place a battery powered votive candle inside your new hurricane and wrap it up! When the candle glows, it will illuminate the tissue paper and designs, allowing light to shine through them.
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.
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1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk
Preheat oven to 425 degrees. Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 20 minutes, or until crust is golden brown.