Last year I was able to make these fun applesauce cinnamon ornaments at our local Moms group. Literally the only ingredients in these ornaments is applesauce and cinnamon.
I know, it sounds weird, but it works!
You do need lots of cinnamon.
LOTS of cinnamon.
The recipe is simple. Just mix together in a large bowl:
1 portion Cinnamon
1 portion Applesauce
In other words, use a 1:1 ratio of cinnamon and applesauce. Believe it or not, this combination of applesauce and cinnamon turns into a dough that can be rolled out and cut like sugar cookies! Use cinnamon as flour on the table surface to keep the dough from sticking.
At the Moms of Hot Springs gathering, there were 6-8 ladies who made ornaments. Between all of us, we used 2 large jars of applesauce and about 2 1/2 large Tones Cinnamon containers. There was plenty of dough for everyone to make at least a baking-sheet worth of ornaments.
If you’re wanting to make a small batch for just your family, you might want to start with only one or two cups each of applesauce and cinnamon.
Once the dough is rolled out to the desired thickness, use cookie cutters or get creative and make your own shapes to personalize them. Since it was Talitha’s first Christmas when I made these, I made a couple simple circles with her handprint and the year on them. They turned out super cute–I just love how tiny her hand looks!
After cutting the shapes, make a hole for the ribbon. The easiest way to do this is with a straw—just poke it into the dough, and ta-DAH! You’ve got a perfect hole, waiting for a ribbon!
Place the ornaments on an ungreased cookie sheet.
To dry the ornaments, you have two options:
1. You can let these simply air-dry for several days, turning them over every day to help with the drying process.
2. You can bake them at 200 degrees for 2 hours.
I air-dried mine, but I hear that baking these ornaments will make the house smell quite yummy!
And yes, these fun ornaments are quite durable and hardy! One of the ladies at our moms’ get-together said she and her husband made these ornaments the first year they were married–and they still hang them on their Christmas tree, six years later!
It is once again that time of the year when we get together with family or friends to celebrate Christ’s birth! Here are some of our favorite recipes that put a smile on our face and remind us that, while Christmas is ultimately about celebrating the birth of the Savior, it is also a time to share love and joy with each other around the table.
Cranberry Crescent Rolls
Makes 24 Rolls
A homemade crescent roll is amazing in itself. Add warm cranberry filling and it is over the top yummy! ~Rachel
1 cup milk
1 cup butter/margarine
2/3 cup sugar
1 teaspoon salt
4 teaspoons (2 packages) active dry yeast
1 cup warm water (110-115*)
2 eggs, lightly beaten
7-8 cups flour
1 can whole cranberry sauce
2 eggs, lightly beaten
In saucepan, heat milk,butter,sugar and salt until bubbles appear around the edge.
Stir well. Cool (95-100*F)
In a small bowl, dissolve yeast with warm water. Let stand 5-10 minutes.
Beat yeast mixture and egg into milk mixture at low speed. Beat in half of the flour at low speed until smooth. Mix in remaining flour until dough pulls away from the sides of the bowl. Mix on low for 2 minutes. Cover with a cloth; let rise in a warm place for 1 hour.
Punch down dough. Divide into 4 balls; roll each ball into a 12-inch circle. Cut each circle into 6 wedges. Scoop about 1 Tablespoon of cranberry sauce onto each rectangle. Starting with the wide end, roll up each wedge. Place on greased backing sheet. Curve ends to form crescent.
Cover loosely with a cloth; let rise in a warm place for 30 minutes.
Preheat oven to 400* F. Brush crescents with glaze and bake until golden, about 15 minutes.
My grandmother made this dish and it has always been my favorite way to eat broccoli. ~Rachel
24 ounces broccoli
1 cup cottage cheese
1 teaspoon onion, finely diced
½ teaspoon salt
½ teaspoon pepper
1 teaspoon Worcestershire sauce
¼ cup butter/margarine, melted
½ cup bread crumbs
1 cup cheese, grated
Cook broccoli until crisp tender. Put in 9×9 baking dish.
Combine eggs, cottage cheese, onion, salt, pepper, and Worcestershire sauce.
Pour over broccoli.
Combine butter and bread crumbs. Sprinkle over broccoli mixture.
Bake at 350*F for 25 minutes. Top with grated cheese and bake an additional 5 minutes.
Christmas Veggie Pizza
Makes Two Christmas Trees; 8 serving each.
This recipe makes for a fun appetizer at a Christmas party or can be used as an addition to any meal. ~Chrystal
2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1 – 8 ounce package cream cheese, softened
1/2 cup ranch dressing
1/8 teaspoon garlic powder
3 cups finely chopped assorted vegetables (bell peppers, broccoli, carrot, cucumber and/or green onions)
1/2 cup shredded cheese
Heat oven to 375*F. Remove dough from cans; do not unroll.
Cut 16 slices from each can. Lay into the shape of two trees (or Christmas wreath!)
Bake one tree 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen and slide onto cooling rack to cool.
Bake and cool second tree. Place each tree on serving platter.
In small bowl, mix cream cheese, ranch dressing and garlic powder; blend until smooth. Spread mixture over both trees.
Decorate trees with assorted vegetable pieces and cheese.
Refrigerate until serving time. To serve, pull apart slices of tree.
Pistachio Mallow Salad
I am reminded of my Grandmother Bixby who was known for making these types of desserts. This Pistachio Fluff is especially yummy and has my family fighting over the leftovers. ~ Chrystal
1-16 ounce carton frozen whipped topping, thawed
1-3.4 ounce package instant pistachio pudding mix 6 to 7 drops green food coloring, optional
3 cups miniature marshmallows
1-20 ounce can crushed pineapple, undrained
1/2 cup pistachios or walnuts, chopped
Additional whipped topping, optional
In a large bowl, combine whipped topping, pudding mix and food coloring if desired.
Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours.
Just before serving, top with additional whipped topping if desired, sprinkle with nuts.
Christmas Cheese Ball
Makes 1 Cheese Ball
This is the only kind of cheese ball we ever made for Christmas. The crushed pineapple gives it a unique twist that most cheese balls don’t have. ~Angie
2 – 8 ounce packages cream cheese, softened
1 cup crushed pineapple, well-drained (get as much moisture out of the pineapple as possible)
2 teaspoons onion, minced
2 teaspoons sweet red pepper flakes
1/4 to 1/2 teaspoon Lawry’s seasoned salt
1/2 – 1 cup pecans or walnuts, chopped
Combine all ingredients, except for the nuts.
Shape into a ball and pat on the nuts.
Chill and serve with crackers.
Having been raised in Brazil where Christmas popcorn was unavailable to buy in the stores, we always made this homemade version of caramel popcorn. Make a big batch–this stuff is addicting! ~Angie
7 quarts popped popcorn (about 1 3/4 cups raw popcorn)
2 cups brown sugar
1 cup butter
1/2 cup light or dark corn syrup
1/2 tsp salt
1/2 tsp soda
Mix together the brown sugar, butter, and corn syrup and boil for 5 minutes, stirring constantly.
Bake at 250*F for about 1 hour, stirring every 10 minutes. As it bakes, the popcorn will get drier and crunchier.
Note: Make sure all popcorn is popped by the time the caramel sauce is ready. The sauce hardens quickly and it will be hard to adequately coat the popcorn if it isn’t immediately poured over the popcorn.
We hope you have many opportunities this Christmas season to welcome people into your home to praise God for His Incarnation and worship Him together around your table!
You’re just trying to get a few things done around the house and of course this is the moment that your child has decided to make you his favorite person.
He’s following you around, wanting to be with you, asking for a snack and clinging to you like a third appendage. You try to give him something new to play with; something that you’ve been keeping hidden for such a time as this. You get him happily settled before returning to the kitchen.
Just as you roll up your sleeves you hear a little voice below you and feel a tug on your leg. “Mommy, hold me.”
You didn’t even know he could move that fast, but there he is, looking up at you with those adoring eyes. He’s managed to lose interest in a $15 birthday present in exchange for time with his favorite person. How are you ever going to get anything done?
We’ve all be there.
Then one day it hit me. Why was I spending so much time and energy trying to keep him occupied when he could be “helping” me with some of my projects and having fun at the same time.
Needing to do dishes? Not a problem. I filled my sink with soapy water, scraped the dry bubbles off the top, gave them to my son in a bowl with a spoon and bam…instant entertainment. He spent tons of time sitting on my counter, stirring bubbles around and “making applesauce.” It was great sensory play for him and I was getting my dishes done! Win, win.
Needing to make a salad? No big deal. I found that at 18 months my son could tear lettuce leaves up and throw them into a bowl. He also liked putting the croutons on at the end (and of course he sampled a few just to make sure they were good.) He could do the same thing with cabbage when I made stir-fry, etc.
Chopping vegetables? Let him collect them and put them in the pot for me. Picking up individual pieces kept him occupied for a looong time.
Needing to do laundry? My son loved collecting dirty things and throwing them into the baskets. And when it came time to switch the laundry over I’d put the wet laundry on the open dryer door and he’d have fun pushing it into the machine all by himself.
Needing to write a thank-you card or a letter of encouragement to someone? I gave my son a coloring book, markers and crayons and while he happily colored I flopped onto my belly next to him and wrote my card using the same markers. In his mind we were doing one of his favorite things together. In my
mind, I was seeing a big fat check mark on my to do list. (Even bigger bonus points if I could include his colored picture into that note of encouragement for someone.)
Needing to get my floor cleaned? Why not put a wet cloth on that Swiffer he was already pushing around and let him clean while he played? I could even take out the middle piece of the handle and make it perfect for his size.
See what I mean? A whole new world opened up for me when I realized that my son could take part in my own every day tasks. And the best part was that it also enabled us to spend time together; learning, creating and laughing.
Now, don’t get me wrong. I’m not super mom. Some days I have no creative ideas about how to involve him in what I’m doing and that’s when the high chair, a snack and “Curious George” on a screen become my best friends. And sometimes…that’s ok too.
To go along with the Thanksgiving theme of this month, here are some of our favorite recipes we make for our families during the holiday season!
Makes 1 roll
My sister, cousin, and I had fun making this pumpkin roll almost every Thanksgiving growing up. And now as an adult, it doesn’t feel like Thanksgiving without it! ~Chrystal
2/3 cup pumpkin
1 cup sugar
1 teaspoon baking soda
3/4 cup flour
1/2 teaspoon cinnamon
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 1/2 teaspoons vanilla
Mix together cake ingredients. Grease parchment paper and place on jelly pan or cookie sheet (with edges).
Bake at 375 for 15 minutes.
Sprinkle a lot of powdered sugar on towel. Immediately after cake is removed from the oven invert cake onto towel, remove parchment paper and roll. Let stand for 2 hours.
While roll is cooling, mix together the cream cheese and butter until creamy. Add Vanilla. Slowly add powdered sugar until creamy.
Once roll has cooled, carefully unroll and spread cream cheese filling on inside of roll. Roll back up and sprinkle with powdered sugar.
Merry Berry Salad
Serves 8-10 Growing up, this was the salad we always made if we wanted a nice, festive salad to add to our holiday meal! ~Angie
1-10 ounce package salad greens
1 red apple, unpeeled, thinly sliced
1 green apple, unpeeled, thinly sliced
½ cup dried cranberries
½ cup slivered almonds, toasted*
½ cup fresh Parmesan cheese, shredded
Layer ingredients in this order: salad greens, chopped apples, cranberries, almonds, Parmesan cheese.
Drizzle dressing over prepared salad. (See below for salad dressing.)
½ cup whole berry cranberry sauce
2 tablespoon sugar
2 tablespoon vinegar
2 tablespoon apple juice concentrate (optional)
½ teaspoon salt
½ teaspoon dried mustard
1 teaspoon onion, chopped
¼ cup oil
¼ cup water
In a blender, blend together all dressing ingredients, except oil and water.
Slowly drizzle oil and water into the blender and blend until smooth.
Refrigerate any leftover dressing.
*To make toasted almonds, place the almonds in a sauce pan and heat on a very low burner with 1 to 2 tablespoons sugar. Stir constantly until the sugar melts and coats the almonds. Cool.
Makes about 2 1/2 dozen
My mother-in-law came by this recipe when she and my father-in-law were in missionary training. I make so much more bread because this recipe is so quick and easy! ~Rachel
5 cups flour, divided
2 tablespoons yeast
1/2 cup sugar
1 teaspoon salt
1 cup water
1 cup milk
1/2 cup butter (or oil)
In a mixing bowl, combine 2 cups flour, yeast, sugar, and salt.
In a sauce pan, heat the water, milk and butter (or oil) to 110-120 degrees.
Pour into mixing bowl with flour mixture and stir until smooth.
Slowly add 2 to 3 more cups flour until the dough is no longer sticky and all flour is kneaded into the dough.
Let dough rest for 10 minutes.
Shape into rolls and let rise for 30 minutes.
Bake at 350 for 10-15 minutes, or until lightly browned.
Note #1: If you don’t have milk, you can replace it with water and the rolls still turn out beautifully. Note #2: Replacing half of the white flour with whole wheat flour is also a yummy option.
Coconut Pecan Sweet Potato Casserole
The traditional sweet potato casserole is topped with gooey marshmallows, but I love the touch of coconut and the crunch of the pecans in this recipe. ~Rachel
3 cups sweet potatoes, mashed
1/3 cup margarine or butter, melted
1/4 cup sweetened condensed milk
1 tablespoon vanilla
1/4 cup sugar
1/3 cup margarine or butter, melted
1/4 cup flour
1/2 cup brown sugar
1/2 cup coconut
1 cup pecans, chopped
Combine potato ingredients and spread into a greased 9×9 baking dish.
Combine topping ingredients and crumble over potatoes.
Bake at 350 degrees for 25 minutes or u until golden brown.
Cheesy Corn Dish
Serves 6-8 A simple, but yummy way to dress up frozen corn, this is one dish that you can put together first thing in the morning and then pretty much forget about it until it is time to eat! ~Angie
3 – 16 ounce packages of frozen corn
1 – 8 ounce package of cream cheese, cubed
2 tablespoons butter
3 tablespoons water
2 tablespoons sugar
1 teaspoon salt
1/2 onion, diced
1/2 bell pepper, diced
1/2 cup shredded cheddar cheese
Place all ingredients, except cheddar cheese, into a small crockpot.
Cook on low for 4-6 hours, stirring occasionally.
Mix in cheddar cheese right before serving.
Serves 8 – Very yummy paired with ham!
This is a new recipe brought to the family table by my sister-in-law and is a fun twist to your traditional stuffing. ~Chrystal
1 loaf of white bread, broken up
1 c. sugar
1/2 c. milk
6 Tablespoons butter, melted
1 can crushed pineapple and juice
Mix all ingredients, except for the bread, in a large bowl.
Place bread into a 9×13 cake pan [greased]
Cover bread with combined ingredients. Mix until all of the bread is wet.
Bake in oven at 350 degrees for 30 minutes. Stir and bake for an additional 10 minutes.
We hope you have a wonderful time around your Thanksgiving table thanking God for His many gifts!