Sunday, November 16, 2014

Cranberry Pear Salsa with Dried Cherries

Since winter-like weather (even though technically still fall) looks here to stay I thought these ideas were noteworthy for the younger set. The idea could also be used as inside art acitivity.
Depending on the marshmallows you choose, you can have two different looks.  The above invitation uses mini, regular, and 1/2 of a giant marshmallow. (Cutting that marshmallow is tricky, but using a kitchen scissors dipped in flour or water works) The link gives free printable downloads.

Smores Snowman
Here’s a new variation on the Campfire Smores that is sure to make every kid ask for more.
  • Marshmallows 
  • 2 TB. canned icing 
  • Decorator food colors, orange and black (these make the truest colors instead of mixing the drops) 
  • 1 wooden skewer broken in half (use pointed end for painting nose, flat end for eyes and mouth) 
  • Striped cookies 
  • Cellophane bags (if desired)
  • Mix 1 T. frosting with orange food coloring. Melt in the microwave. Repeat with the black coloring and frosting. (This will make enough for a bag of marshmallows.) Make an orange nose on the rounded sides of all the marshmallows with the pointed end of the skewer. After the noses are finished, add the eyes and mouth with black frosting (using the blunt end of the skewer). 
  • Place the marshmallow in the microwave on top of a striped cookie. 
  • Microwave for 10 seconds (no longer unless you want a tough marshmallow) 
  • Put another cookie on top.Enjoy your "melted" snowman! 
  • If you want to share them, make sure to let the frosting dry completely, then place 2 cookies and one snowman marshmallow into a cellophane bag. Include directions to microwave for 10 seconds! 
This project is reprinted courtesy of the Amazing Mess.

I really liked this site tons of ideas to keep kids occupied with emphasis on science related actities. A huge bonus for this site are all the free printables to download!
I am Thankful cards could be passed out to Thanksgiving guests.
Speaking of Thanksgiving I am on a roll. This week's postings include recipes for your holiday meals.

Cranberry Pear Salsa with Dried Cherries
Cook's notes: Forget the canned stuff and think 'fresh' with cranberries, dried cherries, chopped pears and orange segments. It's a sweet and savory finish to a pork, ham or turkey meal.
Recipe adapted from Southern Living.

  • 1-12 oz. bag fresh cranberries 
  • 1 cup dried cherries 
  • 3/4 cup sugar 
  • 1/2 cup fresh orange juice 
  • 1-2 TB. orange zest 
  • 1 cup diced orange segments 
  • 1 cup diced pears 
  • 2 cinnamon sticks 
  • 3/4 cup water
  • In a saucepan add cranberries, cherries, sugar, orange juice, orange zest, cinnamon sticks and 3/4 cup water. Bring to a boil over medium high heat, stirring often. 
  • Reduce heat to medium and simmer, stirring occasionally 20-25 minutes or until cranberries pop and mixture thickens. 
  • Remove from heat and let stand 15 minutes. 
  • Stir in orange segments and chopped pears. Transfer to a bowl, cover and refrigerate. Chill 2-12 hours. Remove cinnamon sticks before serving. 

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