50th Post, Let's make some ornaments and get fat on candy! HO HO HO

Well it's my fiftieth post, and I wish I had some words of wisdom to share but I am brainfried today from a long day of work and then some Christmas shopping this evening. I want to thank everyone that reads my blog. I have been blessed with meeting wonderful people all across the country who are so kind with their comments, inspiring with their own ideas, and supportive in my endeavors and comforting me during my trials and tribulations! I hope to keep writing regularly because it's definitely inspired me to keep plugging away with my crafts, encouraged me with my thrifting, challenged me with my writing, and connected me to many lovely new friends that I may have never have met otherwise. I also have used this blog (and other blogs that I have found and enjoy to read) as cheap therapy when times are a little more chaotic than I want them to be--I always seem to relax as I sit and write on my own blog and read others. Anyway, thank you again for reading my blog, commenting, and for all your wonderful inspiration that you provide me whether you realize it or not, it has made a difference in my life!

Today I wanted to feature Patti- a friend I met through Taste of Home's recipe bulletin board. She is a very sweet and talented lady with 3 very handsome sons who keep her extremely busy! One of the things she has been working on is a holiday craft show. These gingerbread ornaments are just the cutest things! I love them. The best is that they are easy to make, they smell delicious, and they last from year to year. Wouldn't they make great gifts or ornament toppers? You can get cinnamon at the dollar store or Big Lots for a dollar or less. I think she also puts a wax coating on them after she is done, dipping them in a double boiler used soley for the ornaments from year to year.

Non-Edible Cinnamon Ornaments

This is a very fun and easy craft project to make with children. Makes wonderful smelling ornaments and pretty "package tie-ons!"

Makes 1 dozen, depending on size (1 serving).

1 cup ground cinnamon

1 tablespoon ground cloves

1 tablespoon ground nutmeg

3/4 cup applesauce

2 tablespoons glue

Directions

1. In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.2 Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon. (you can also use a toothpick or mini cookie cutter to make a heart or buttons on the gingerbread man)

3 Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon

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I'm making this again for the holidays. It is a little softer/lighter than peanut brittle. I like cashews better anyway. Wrap the pieces up in a cute holiday bag and give as goodie favors for your holiday gathering!

Amish Cashew Crunch

1 cup butter

1 cup granulated sugar

1 tablespoon light corn syrup

2 cups cashews

Lightly butter a cookie sheet.In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil. Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle.Remove from heat. Quickly stir in cashews. Pour out onto prepared cookie sheet. Cool completely.

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Another quick holiday candy favorite:

Easy Peppermint Bark

2 pkgs 12 oz. vanilla chips ( I used 2 packs wilton vanilla chips)

24 hard peppermint candies, crushed (or chop up candy canes)

(optional a drop of peppermint flavoring)

Line a cookie sheet with waxed paper, tinfoil or parchment paper.Place candy coating in an 8 cup microwaveable bowl. Microwave uncovered for 2-3 minutes, stirring every 30 seconds until almost melted. Stir until smooth.Place peppermint candies in a heavy plastic bag and crush with rolling pin or bottom of heavy saucepan. Pour crushed candies into a wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into chocolate. Reserve larger pieces. Stir to mix well. Spread mixture evenly on cookie sheet. Sprinkle with remaining larger candy pieces. Let stand 1 hour or until cool and hardened. Break into pieces.

You can also top with pink or red sugar crystals.

Recipes from here , my favorite cooking site. You can search for anything, ask for help and make some friends along the way.

*********Thank you Patti for sharing your crafts with me!!************