Monthly Archives: November 2007

Winter Bazaar

Winter BazaarAlright everyone, tis the season to get into christmas.  I love Christmas.  I think it may be my favorite holiday.

When I was a kid, my parents would take us to Hallmark to buy a Christmas ornament every year.  Yea…we have alot of ornaments.  I did manage to collect all of one plate series and a doll ornament set.  But now that I have my own kids, I wanted to do ornaments but I wanted to be more craftsy about it.

This year we are doing something simple, due to the fact that my 2 oldest are only 5 and 1 1/2.  So we are doing cookie cutter ornaments.

This is very simple and your kids can help you every step of the way.  So go to almost any store–a craft store would probably have a bigger selection.  Find some fantastic Christmas cookie cutters.  Now you have to go and find some gotta-have-it ribbon.  Let your kids each choose their own ribbon.  Don’t forget the puffy paint to label whose ornament is whose.

Then, when you get home you can put these together, lickity-split.  Just help your little ones cut the ribbon and tie it to their cookie cutter ornament.  Label and let dry and there you go.  Simple and awesome.  Now go and see what other artsy fartsy stuff is at the Winter Bazaar!

Family Fun Time


If any of you are fans of my other blog Kerith’s Korner of Momdum, you may have noticed the Family Fun Friday as disappeared. It is still around but I had a brain storm about it. Then we kept getting sick and it kind of took a back seat.

I have so much fun doing the activities with my kids that I thought that maybe I would try to start a Meme about having Family Fun Time with stuff found on the internet.

There is so much on the internet, that most of the time, a person doesn’t really know where to go for kid friendly and fun stuff. So every week or 2 I am going to give out Family Fun Time assignments, so to speak, on Kerith’s Korner of Momdum. I will give a few web sites concerneing the subject matter at hand. Then we all will go and do our Family Fun Time. Then you can E-Mail ( with your story and pictures and links to your blog. I will post them and then give out another great assignment.

Feel free to take any banners I post. I will make more later and post them.

Our first Family Fun Time is Holly Hobbie. You can click here or go anywhere on the web and find family fun stuff concerning Holly Hobbie. Maybe you want to make paper dolls and play with them with your kids. Maybe you want to buy a Holly Hobbie movie and watch it with your kids. Maybe you want to make a day of Holly Hobbie with your kids. What ever you want to do….have fun with it.

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turkey.jpgHappy Thanksgiving!

Winter Bazaar

Winter BazaarOk…so I know cooking and recipes are not exactly artsy fartsy…but they are fantastic…so on with the show.  This is a short one and sounds wierd but, trust me, it is sssssssssssssoooooooooo yummy.

  • First start out with a crock pot.
  • Now put a bunch of little smokies in it…it is up to you as to how many you want.
  • Then get out a bunch of your favorite BBQ sauce…I use Famous Daves Rich & Sassy or Sweet & Zesty.
  • Then get out a full jar of grape jelly.
  • Ok…now there is not official amounts….you do kind of have to put some in…let warm up…taste…put more in…warm…taste.
  • I usually—that is a loose usually–have probably a 3:1 ratio of BBQ to grape jelly.
  • I know it sounds wierd but you just have to try it.
  • You can also use meatballs…you can buy them in a bag at the grocery store.

Now good luck and have a fantastic Thanksgiving!


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Pumpkin everything…and check out my comments for more pumkin stuff from readers!

1pumpkin.jpgPumpkin Cheesecake
Prep: 25 min
Bake: 50 min + chilling

32 Gingersnap cookies

1/4 Cup Butter, melted

5 packages of cream cheese

1 cup sugar

1 can ( 15 oz) solid- pack pumpkin

1 tsp. vanilla

5 eggs, slightly beaten

Dash Ground nutmeg

maple Syrup

In a small bowl, combine the gingersnap crumbs and butter. Press into a greased 13 x 9-in x 2-in baking dish; set aside.

In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.

Bake @ 350 degrees for 40-50 min or until center is almost set. Cool on a wire rack for 10 min. carefully run knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.

Cut into squares; serve with syrup. Refrigerate leftovers. Yield 24 servings

Pumpkin Pie

  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 16 ounce can pumpkin (NOT canned pumpkin pie mix)
  • 1 12 ounce can evaporated milk


Beat eggs slightly; beat in remaining ingredients. Pour into an unbaked, 9 inch pie shell. Bake in preheated oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for about 45 minutes more or until knife inserted in the middle comes out clean.  Put foil on crust if turning too brown.

Pumpkin Bars

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking sodaIcing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Pumpkin Soup with Blue Cheese

8 mini pumpkins
1 cup thinly sliced onion
1 1/2 tablespoons unsalted butter
1 1/2 cups chicken stock
1 1/2 cups water
2 teaspoons vegetable oil
4 tablespoon blue cheese
Cut the top 1/4 off 4 pumpkins, reserving the lids. Cut the remaining 4 pumpkins in half. Reserve seeds from 2 pumpkins. Bake the pumkins, cut side down, on lightly oiled baking sheets in a preheated 350 degree oven for 40 minutes or until they are tender. When they are cool enough to handle, scrape all the pulp out of the halved pumpkins. Scrape most of the pulp out of the remaining pumpkins, leaving just enough in each pumpkin so that it retains its shape.In a skillet cook the onion in butter over low heat, stirring, until the onion is softened. Add the pumpkin pulp, the chicken stock and the water and simmer the mixture for 20 minutes.Puree the mixture in batches in a blender and transfer it to a saucepan. Stir in salt and pepper to taste and water to thin the soup if necessary.Reduce the oven heat to 250 degrees. In a bowl, toss the reserved seeds with the oil and salt to taste and spread them out on an ungreased baking sheet. Bake the seeds in the middle of the oven, stirring occasionally, for 1 hour to 1 1/2 hours or until they are golden and crisp.Heat the soup and warm the hollowed out pumpkin shells in the oven. Arrange the shells in 4 soup plates, fill each shell with some of the soup and ladle some additional soup around each shell. Sprinkle some crumbled blue cheese and toasted pumpkin seeds on top of each soup and serve with the lid on top

Pumpkin Cakes Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.Serve with fresh whipped cream.Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.Pumpkin Gingerbread Trifle

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Toasted Pumpkin Seeds

Seeds from 1 large pumpkin, rinsed and dried
2 tablespoons olive oil
Salt and freshly ground black pepper

Preheat the oven to 375 degrees F.
Scatter pumpkin seeds onto a sheet pan in a single layer and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake for about 7 minutes, until light brown and crispy.

Go to food network for more yummy recipes.  Happy Thanksgiving everybody!


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Support our troops—craft style!


So this post is kind of artsy fartsy…if you check out the site…it really is…I promise. 

Support our troops. Even if you don’t support the war, it is important to support those men and women who feel they are fighting to protect freedom and liberty for humanity. The easiest way to do that this holiday season is to send them a Christmas card. You can pick different cards that have different sayings. You can even make your own greeting. You can’t pick a certain soldier to send one to, but you know whichever soldier gets your card, he/she will share it with their whole camp. So, please, sign up to mail Christmas cards so our troops. They need all the support and love we can send them this holiday season.


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Thanksgiving Dinner Ideas—craft style

Winter Bazaar

Well, I should say this is KIND OF a craft.  But isn’t crafting just a way to do fun kid stuff while you are a grown-up?  But I love the crafting part where you get to include your kids.  And what better way to do that but when the holidays come around. 

 For Thankgiving dinner fun, I like to take the kids (now I have 2 so it is alittle more fun) outside and look for harvest-y looking stuff.  You know what I am talking about—leaves that have fallen from the trees, maybe some corn stalks from a local farmer, some great smelling herbs, maybe some flowers that have managed to survive the cold, maybe an old bird’s nest. 

For your Thanksgiving display or just to look really neat on your table, you can arrange all that stuff.  It is a conversation piece for all the grandparents who come over.  They LOVE to tell the kids how awesome they are for doing that display “all by themselves.”  I also like to grab extra leaves and make them the place setting cards.  If you can find large enough leaves and a fine tip black marker, you can put everyone’s name on a leaf.  They will think you are the craftiest mom ever!  Too bad you won’t get an award for all your crafty hard work.  But maybe the memories your kids will have is award enough.

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Homemade Bubble Wand

Homemade Bubble Wand

  • Form wire clothes hangers or thin pieces of wire into various shapes.
  • Lightly dip the wands into the bubble juice and wave through the air to make big bubbles.
  • And remember…Have Fun!

Bubble Juice

Bubble  Juice

1 Cup water

2 Tablespoons light corn syrup or 2 teaspoons glycerin

4 Tablespoons liquid dishwashing soap

  • In a large shallow dish, combine water, corn syrup and dishwasing soap.
  • Mix thoroughly and use with a homemade bubble wand.

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Salty Map Dough

Salty Map Dough

1 1/2 cups flour

1 1/2 cups salt

1 1/8 cups water

  • Mix flour and salt together.
  • Stir water in slowly until resembles bread dough. 
  • Use immediately.
  • You can jazz it up by painting with tempera paint.

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