Rudolph the Red-Nosed Reindeer is an enduring Christmas classic. It began as an advertising gimmick, but soon took on a life as its own with a holiday song and later a Christmas special. Rudolph teaches an important lesson about acceptance and loving yourself for who you are.
Rudolph was originally created as an advertising campaign for Montgomery Wards Department store. Robert Mays was an advertising copy writer and created the story as a free pamphlet in 1939. It was given away at stores during the holiday season. Mays drew upon his own childhood experiences and the classic children's story "Ugly Duckling."
After 10 years as a freebie May's brother-in-law Johnny Marks decided to turn the story into a holiday song. And today it is played over and over and over during the holiday season.
All this brings me to Magic Reindeer Mix. Rudolph is sure to stop Santa'a sleigh at your house to snack on this magical mix.
Magic Reindeer Mix
Cook's notes: Cut a piece 10 x 7 of Christmas scrapbooking paper or cardstock. Fold in half. Fill a sandwich size plastic bag with equal parts of dry oatmeal and glitter. Staple sandwich bag to inside of the the paper near the fold. Type the following directions below and glue onto the front of the paper. Staple both sheets together with plastic bag in the inside and directions on the outside.
On Christmas Eve sprinkle this
magic reindeer mix on your lawn to guide
Santa's reindeer to your rooftop. While
Santa makes his delivery inside, Rudolph
and his friends can have a snack.
I taped on a small candy cane on front of package.
Spinach & Cranberry Salad
And this is a salad that certainly Santa will enjoy with his Christmas meal.
Cook's notes: Both recipes comes from a book Christmas all through the house by Gooseberry Patch
- 2 TB. butter
- 1-1/2 cups chopped pecans
- salt and pepper to taste
- 2- 6 oz. packages fresh baby spinach
- 6 slices cooked bacon crumbled
- 1 -1/2 cups dried cranberries
- 2 hard boiled eggs sliced
- crumbled feta cheese
- warm chutney dressing
- Melt butter in non-stick pan over medium heat add pecans and stirring constantly till toasted, about 2 minutes
- Remove from heat and drain on paper towels
- Toss pecans, spinach, bacon, cranberries and eggs
- Add crumbled feta cheese
- Drizzle with warm dressing
Warm Chutney Dressing
- 6 Tb. balsamic vinegar
- 1/3 cup bottled mango chutney
- 1 TB. Dijon mustard
- 2 TB. honey
- 2 minced garlic cloves
- 1/4 cup olive oil
Cook first five ingredients in saucepan over medium heat stirring occasionally about 3 minutes. Stir in olive oil blending with a whisk and cook 1 minute. Pour into a blender blend till smooth and serve warm drizzled over salad.