Chocolate Coffee Spoons!

A simple gift for the coffee lover in your life, Chocolate Coffee Spoons will give a sweet taste of mocha to the morning brew.
Wrap these chocolate-dipped spoons in holiday cellophane, add a pretty ribbon and stand several on-end in a new coffee mug for a quick, homemade gift ... that's sure to please.

Candy Cane Chocolate Coffee Spoons:
Sparkling bits of crushed candy canes bring a seasonal scent and flavor to these chocolate coffee spoons. A great Christmas gift!
Ingredients:
2 c white chocolate chips or white chocolate candy melts
1⁄4 c red Wilton-brand candy melts
10 ds Wilton-brand peppermint candy flavoring
5 medium candy canes, or 3/4 cup peppermint candies
40 plastic spoons, heavy-duty
Instructions
Cover 2 large cookie sheets with waxed paper.
Unwrap and place candy canes or peppermint candies in food storage bag. Crush candy with rolling pin. Place crushed candy in a small deep bowl or measuring cup.
Place one cup of white chocolate chips or candy melts in heat-proof measuring cup. A smaller, deeper cup gives best results.
Microwave chocolate chips or candy melts at 50% power for 1 minute. Remove cup and stir. Continue microwaving at 50% power, stirring every 30 seconds, until chocolate is melted and smooth. DO NOT over-heat chocolate.
Add 5 to 7 drops peppermint candy flavoring to each cup of chocolate, and stir thoroughly to mix. To thin chocolate, add 1 teaspoon solid shortening per cup of chocolate chips. Stir gently.
Dip plastic spoons in melted chocolate to cover the bowl of the spoon. Remove excess chocolate by tapping tip gently against the side of the measuring cup. If chocolate thickens, return to the microwave for 30 seconds at 50% power, stir gently.
Immediately press spoon into crushed candy to coat, holding the spoon at a diagonal. Place on cookie sheet and cool.
Repeat with second cup of chocolate chips or candy melts.
Place 1/4 cup of red candy melts inside a plastic food storage bag. Place bag in heat-proof glass measuring cup, and microwave for 30 seconds at 50% power. Use hands to gently mix melts from outside the bag. Continue microwaving until candy melts are completely melted.
Using scissors, make a tiny snip at a corner of the food storage bag. Gently squeeze ribbons of candy melt out of the bag, moving in a diagonal motion over the bowl of each spoon.
Cool thoroughly before wrapping individually.

White Chocolate Christmas Coffee Spoons:
Ingredients:
2 c white chocolate chips or candy melts
1⁄4 c Wilton-brand candy melts, red
1⁄4 c Wilton-brand candy melts, green
2 t shortening (optional)
Instructions
Cover two large cookie sheets with waxed paper.
Place one cup of chocolate chips or candy melts in heat-proof measuring cup. A smaller, deeper cup gives best results.
Microwave white chocolate chips or candy melts at 50% power for 1 minute. Remove cup and stir. Continue microwaving at 50% power, stirring every 30 seconds, until chocolate is melted and smooth. DO NOT over-heat chocolate.
To thin chocolate, add 1 teaspoon solid shortening per cup of chocolate chips. Stir gently.
Dip plastic spoons in melted chocolate to cover the bowl of the spoon.
Remove excess chocolate by tapping tip gently against the side of the measuring cup.
If chocolate thickens, return to the microwave for 30 seconds at 50% power, stir gently.
Repeat with second cup of chocolate chips or candy melts.
Place 1/4 cup of red candy melts inside a plastic food storage bag. Place bag in heat-proof glass measuring cup, and microwave for 30 seconds at 50% power. Use hands to gently mix melts from outside the bag. Continue microwaving until candy melts are completely melted.
Using scissors, make a tiny snip at a corner of the food storage bag. Gently squeeze ribbons of candy melt out of the bag, moving in a diagonal motion over the bowl of each spoon.
Place 1/4 cup of green candy melts inside a plastic food storage bag. Place bag in heat-proof glass measuring cup, and microwave for 30 seconds at 50% power. Use hands to gently mix melts from outside the bag. Continue microwaving until candy melts are completely melted.
Using scissors, make a tiny snip at a corner of the food storage bag. Gently squeeze ribbons of candy melt out of the bag, moving in a diagonal motion over the bowl of each spoon.
Cool thoroughly before wrapping individually.

Mint Chocolate Coffee Spoons:
Ingredients:
2 c chocolate chips or dark chocolate candy melts
1⁄4 c Wilton-brand candy melts, green
10 ds Wilton-brand creme de menthe candy flavoring
40 heavy-duty plastic spoons
2 t shortening (optional)
Instructions:
Cover two large cookie sheets with waxed paper.
Place one cup of chocolate chips or candy melts in heat-proof measuring cup. A smaller, deeper cup gives best results.
Microwave chocolate chips or candy melts at 50% power for 1 minute. Remove cup and stir. Continue microwaving at 50% power, stirring every 30 seconds, until chocolate is melted and smooth. DO NOT over-heat chocolate.
Add 5 to 7 drops creme de menthe candy flavoring to each cup of chocolate, and stir thoroughly to mix. To thin chocolate, add 1 teaspoon solid shortening per cup of chocolate chips. Stir gently.
Dip plastic spoons in melted chocolate to cover the bowl of the spoon. Remove excess chocolate by tapping tip gently against the side of the measuring cup.
If chocolate thickens, return to the microwave for 30 seconds at 50% power, stir gently.
Repeat with second cup of chocolate chips or candy melts.
Place 1/4 cup of green candy melts inside a plastic food storage bag. Place bag in heat-proof glass measuring cup, and microwave for 30 seconds at 50% power. Use hands to gently mix melts from outside the bag. Continue microwaving until candy melts are completely melted.
Using scissors, make a tiny snip at a corner of the food storage bag. Gently squeeze ribbons of candy melt out of the bag, moving in a diagonal motion over the bowl of each spoon.
Cool thoroughly before wrapping individually.

Double-Chocolate Coffee Spoons :
Ingredients:
2 c semi-sweet chocolate chips
1⁄4 c Wilton-brand Light Cocoa Candy Melts
40 plastic spoons, heavy-duty
2 t shortening (optional)
Instructions
Cover 2 large cookie sheets with waxed paper.
Place one cup of chocolate chips or candy melts in heat-proof measuring cup. A smaller, deeper cup gives best results.
Microwave chocolate chips or candy melts at 50% power for 1 minute. Remove cup and stir. Continue microwaving at 50% power, stirring every 30 seconds, until chocolate is melted and smooth. DO NOT over-heat chocolate.
To thin chocolate, add 1 teaspoon solid shortening per cup of chocolate chips. Stir gently.
Dip plastic spoons in melted chocolate to cover the bowl of the spoon. Remove excess chocolate by tapping tip gently against the side of the measuring cup. If chocolate thickens, return to the microwave for 30 seconds at 50% power, stir gently.
Repeat with second cup of chocolate chips or candy melts. Cool spoons completely before proceeding to next step.
Place 1/2 cup Wilton-brand Light Cocoa Melts in a heat-proof glass measuring cup.
Microwave candy melts at 50% power for 1 minute. Remove cup and stir. Continue microwaving at 50% power, stirring every 30 seconds, until candy melts melted and smooth. Dip each spoon diagonally in melted candy melts.
Return to cookie sheet and allow to cool completely.
Cool thoroughly before wrapping individually.

COOKIE MAKING!!

Here is a recipe for successful cookie-making:
Start with 1 family, 1 kitchen, and a box of recipes. Add an uninterrupted period of time. Subtract phone calls, televisions, or any other distractions. For best results, add the Prayer Before Baking from CHRISTMAS COOKIES ARE FOR GIVING:
"God bless this mixture with the sweetest and tastiest ingredients: joy, faith, family, friendship, love, and health. Let the scent of this holiday offering rise to Heaven and make the angels sing, for the happiness of mankind is their feast. Let us taste our blessings with each bite as we share the company of our loved ones. Amen."
Sprinkle with laughter. Add amusing family stories with a lavish hand. Fold in 1 cup patience and understanding, blended with 1 gallon youthful enthusiasm and a pinch of baking know-how. Eat your mistakes with joy. Bake lovingly and well. Enjoy warm, delicious, Christmas miracle cookie-baking memories for years to come!

Baking cookies at Christmas is an old tradition that so many people treasure. I found out that the tradition of leaving Christmas cookies and milk for Santa isn’t a very old one. It is believed to have started around the 1930s during the time of the Great Depression. So, if you were nice, you thank Santa for the hard work on Christmas Eve, and if you were naughty you can still try to bribe him with some cookies.

Colored Sugar Recipe:

Make your own colored sugars and save yourself a lot of money over the holiday season. This recipe is easy and can be kept in the jars for months

Ingredients:
2 drops any color liquid food color
1 c white sugar
Directions:
Step #1 Place sugar into a jar with a tight fitting lid.
Step #2 Drip the food coloring onto the sugar, close the lid, & shake vigorously for about 1 min.
Step #3 Adjust color with extra food coloring & repeat if the color is too light.
Step #4 .
Enjoy the Colored Sugar recipe!

Sugar Cookie Icing:

"This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire”.

INGREDIENTS:
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

DIRECTIONS:
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Chocolate Mint Surprise Christmas Cookies:

Ingredients:
A little bag of mint hersheys kisses1 cup
(2 sticks) of butter thats been softened

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 teaspoon almond extract

2 cups allpurpose flour

1 cup of mini chocolate chips

2 big candy canes

Drizzle:

1 1/2 cups of white chocolate chips

6 teaspoons shortening

Green and red food coloring

Heat your oven to 375: and unwrap your candies.

Directions:
Bring out your handy dandy stand mixer.
Put your butter in the mixer and it'll warm up faster if its cut into little peices, giving it more surface area.
Get your almond extract, brown and white sugars measured out.
Mix, mix, mix! Until it's all together nicely, about 2 minutes, to make sure you can stick your CLEAN finger in it and if it isn't grainy you're good to go.
While the mixer is going, unwrap the candy canes and beat the heck out of them with a rolling pin while they sit inbetween two sealed plastic bags.
Until you get them fairly finely ground.
Add all of your flour in and mix slowly so your kitchen doesn't end up white.
It'll look pretty firm but don't worry about it, thats how its supposed to be.
Get your mini chocolate chips measured out and your broken candy canes ready.
Mix it for about 30 seconds on slow so you don't totally crush everything, finish it off with a wooden spoon if you need to.
Take about a teaspoon of dough out and put it in your hand then stick a mint kiss right in the middle.Roll it around to wrap the dough all the way around the kiss.
Place it on your parchment paper lined cookie sheet and place the rest about two inches apart.
Put them in the oven and bake for 10 to 12 minutes. They'll be done when you poke the top and its set.Let them cool on the sheet for two minutes then move them off to a wire rack. If you only have one cookie sheet that you like, just run it under cold water and it'll be good to go again in seconds.
To make the drizzle get a double boiler together but if you're like I am you have to make your own.Get a small pot and put about an inch of water in the bottom, then go to find a bowl that will fit on top of the pot nicely.
Put your white chocolate chips and shortening in the bowl and turn the heat onto medium, make sure to keep stirring so it doesn't burn.
Split the melted chocolate into three cups, one for red, one for green and one for white. Add a bit of green to one cup and a bit of red to the other cup until you find a shade that you like.
Place the rack of cookies over a cookie sheet because its going to get a little messy. Put a seperate fork into each chocolate color then start flinging the different colors all over the cookies, one at a time.

Rice Krispy Santa:

Copied this idea straight out of the Popcorn Factory catalog. Rice Krispy bars dipped in chocolate candy coating. Pipe the faces on with red and white chocolate.

The Best Rolled Sugar Cookies

"Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise!!!

INGREDIENTS

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

DIRECTIONS
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely .

HOLIDAY IDEAS, CRAFTS, COOKIES!

A few bright ideas can really brighten up your holiday. Give a gift that makes someone smile. Spice up your décor with a few extra touches. Add some pizzazz to your party and make it one for the ages. Here are some helpful ideas to get you started.

Get out the gift wrap.
For a fun addition to your holiday decorating, take down some of the pictures on your wall, wrap them like presents (complete with ribbons and bows), and hang them back up. If you're feeling really festive, wrap the whole front door.

Change up the décor.
If you have extra accessories that have more holiday spirit, now's the time to take them out. Change the throw pillows, put out a quilt to snuggle into, even snag a holiday-themed doormat to wipe your boots on.

Do some card tricks.
If you've been hording old holiday cards in a shoe box somewhere, now's the perfect time to haul them out. You can display them, let the kids make mobiles, or even frame your favorites to use as decorations.

Go natural.
Mother Nature is the best decorator of them all. Borrow some of her style by plucking pine cones off the ground and using them as ornaments, spray painting strands of ivy with gold or silver, or snipping off holly tree or evergreen branches to use as interior accents. If you have a tree outside your window, drape strings of popcorn over it and let the birds be lively ornaments!

It's all about the lighting.
If you use candles or string lights during the holidays, don't drown them out with overbearing light from other sources. If you don't have dimmers or three-way bulbs, invest in lower wattage bulbs. You'll certainly have better ambiance, and maybe even a lower electricity bill.

Ornaments can be almost anything.
Don't have a big ornament collection yet? Just looking to add some interest? Start shuffling through your drawers: try cookie cutters, pictures, doilies (look like snow flakes), toys, costume jewelry...the possibilities are endless.

Swap out the accessories.
If you already have knick-knacks strewn across your shelves, holiday decorations can make your home seem really cluttered. Place some of your year-round knick-knacks with new holiday versions. Then, when the season is over (and you finally get around to it), switch the decorations back. They'll feel brand new again!

Mirror, mirror, on the...table?
The holidays are all about bringing light to the darkest time of the year. Mirrors can be a great way to amplify the effect. Try placing little mirrors on the table covered with shimmering confetti. You can also place small candles around them.

Dream up a theme.
Feeling uninspired about decorating this year? Spice it up by thinking of a theme. You could go with snowmen, toyland, old fashioned, different cultures, family memories, Hollywood-you get the idea.

King & Queen Angel Ornaments

Supplies:
• 2 REESE'S Peanut Butter Cups Miniatures (holiday foils)
• 2 metallic leaves for the wings
• Small bead for head
• Small ring for the halo
• Miscellaneous ribbon or craft wire for the hanger
• Small ribbon for the trim
• White craft glue or low temperature glue gun and glue sticks*
Instructions:
1. Glue two candies together as pictured.
2. Glue the halo on the bead, then glue the bead on the top of the candies.
3. Cut a piece of ribbon or craft wire for hanger and glue to the back of the candy piece.
4. Add the wings to cover the ribbon on the back.
5. Add a small ribbon across the front.
Use Angels to decorate holiday trees and wreaths, as party favors or place an Angel at each dinner table place setting.
Completed craft is for decorative purposes only and candy should not be
eaten.

Angel Party Favors

Supplies:
• 1 HERSHEY'S KISSES Brand Chocolates Filled with Caramel
• 2 metallic leaves for the wings
• 1 Bead for the head
• Small ring for the halo
• Miscellaneous ribbon for the bow and hanger
• Glue (low heat gun, non-toxic craft glue, glue stick or confectioners glue)
Instructions:
1. Glue the halo on bead then glue on top of the chocolate.
2. Cut piece of ribbon for hanger and glue to the back of the chocolate.
3. Add the wings to cover the ribbon on the back.
4. Add a bow in the front.
Completed craft is for decorative purposes only and candy should not be eaten.
ENTERTAINING TIP: Make 1 Angel for each guest and place in a small basket or place 1 Angel at each dinner table setting.

Coconut Snowmen

Ingredients:
• 4 cups flaked coconut, coarsely chopped
• 3-3/4 cups confectioners' sugar
• 2/3 cup sweetened condensed milk
• 1/4 cup butter, softened
• 1-1/2 cups vanilla or white chips
• 2 packages (11-1/2 ounces each) milk chocolate chips
• 1 package (10-1/2 ounces) large marshmallows
• Black, orange and red decorator icing
• Green leaf-shaped decorator candies
Directions:
In a large bowl, combine the coconut, confectioners' sugar, milk and butter. Shape into 1-1/4-in. balls; place on waxed paper-lined baking sheets. Loosely cover and chill for 1-1/4 hours or until firm.
In a microwave, melt white or vanilla chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip balls in melted chips; place on waxed paper-lined baking sheets. Chill until firm, about 15 minutes. Set aside remaining melted vanilla chips.
In a microwave, melt semisweet chips on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
For hats, dip each marshmallow in chocolate; place on a waxed paper-lined baking sheet, allowing excess to drip down. Swirl the marshmallows in chocolate on waxed paper to create hat brims. Chill until firm, about 15 minutes.
Level the top of coated coconut balls. Attach marshmallows hats, using reserved melted vanilla chips. With black icing, add eyes and a mouth to each face; with orange icing, add a nose. Use red icing and leaf candies for holly on hats. Store in an airtight container. Recipe from Taste Of Home. Yield: 4 dozen.

Candy Cane Blossoms

Ingredients:
• 48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons milk
Red or green sugar crystals, granulated sugar or powdered sugar

1. Heat oven to 350°F. Remove wrappers from candies.

2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

3. Shape dough into 1-inch balls. Roll in red or green sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies

Minty Snowmen

Ingredients:
• 1 tablespoon butter, softened
• 1 tablespoon light corn syrup
• 1/2 teaspoon mint extract
• 1/8 teaspoon salt
• 1 cup confectioners' sugar
• 1 drop blue food coloring
• 1 drop yellow food coloring
• 1 drop red food coloring
• Colored sprinkles and cake decorator candies
Directions:
In a small bowl, combine the butter, corn syrup, extract and salt. Gradually stir in confectioners' sugar. Knead by hand for 1-2 minutes or until mixture becomes pliable.
To 1 tablespoon of dough, add blue food coloring; knead until blended. Add yellow food coloring to another tablespoon of dough and knead. Add red food coloring to another tablespoon of dough and knead. Leave remaining dough white.
Roll white dough into a log; remove one-fourth of the log and set aside. For the snowmen's bodies, divide the remaining log into 8 pieces and roll into balls. For the snowmen's heads, divide the reserved dough into 8 pieces and roll into balls. Stack 1 smaller ball on top of each larger ball. Use the colored dough to form hats, scarves and earmuffs as desired. Use colored sprinkles and candies to make eyes, nose and buttons. Taste of Home recipe.

Peanut Butter Stuffed Brownie

Ingredients:
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 1/4 cup butter or margarine, melted
• 4 ounces cream cheese, softened
• 1 large egg
• 1 cup powdered sugar
• 1 cup Jif® Creamy Peanut Butter
• 1/2 can Pillsbury® Chocolate Fudge Frosting

Directions:
1. HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
2. DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4. BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie

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And then for a repeat of the hit of 2007 just click onto Elf Yourself and have a ball...

Happy Black Friday! (Or, Happy “Day After ThanksGiving, With Riot-Inducing Sales” Day!)

There was no way I would of gotten up early to go shopping this year...Thanksgiving wore me out...Just to dang old to be preparing a meal for a bunch of people...and now I have Christmas eve to do....Better be resting up now...To all of you that went Black Friday shopping I hope you had fun and got what you wanted...I sure did..Peace and Quiet...

Happy Thanksgiving!

I want to wish everyone a very Happy Thanksgiving!

Well Looks Like I Have Been Tagged By Two Friends!!..

Sara from Graphic Pretties and Kay from Peddlin Treasures have both tagged me...How very nice of them...
Here are the rules:
Rule #1 ~ Link to the person that tagged you.
Rule #2 ~ Post the rules on your Blog.
Rule #3 ~ Write 6 random things about yourself.
Rule #4 ~ Tag 6 people at the end of your post.
Rule #5 ~ Let each person know that they have been tagged by leaving a comment on their Blog.
Rule #6 ~ Let the tagger know your entry is up
What do you not know about me? How about these random things:
1-My grandson Derrick served for 16 months in Iraq.
2-Two of my daughters, who are in their 40's are in college.
3-Saturday a great grandson turns 7 and Sunday another one turns 8.
4-I am scared to death of heights...Just seeing it in a movie makes me sick.
5-I love "Gone With The Wind"..read the book and have been watching it since 1939..
6-I think the spirt of my daughter's dead horse, Quaker, lives in a Cardinal that comes to visit me all the time.
I tag:
1-Old Harbor Saltbox:
2-Prims By Pam:
3-Primrulle:
4-Lovetheprimlook:
5-The Holly Tree Blog:
6-The Cre8orstouch:
7-MommaB's Front Porch