“Go Green for the Holidays”

Compiled by:

Theresa G. Howard Family & Consumer Sciences Agent

Harlan County

Holiday Ideas 2009

Pumpkin Candy Jar

Orange candy-coated chocolate pieces Felt: black Recycled round water bottle Craft foam scraps or adhesive-backed felt: green Chenille stems: green Tack glue

Wash and dry water bottle. Trace and cut out patterns. Cut pumpkin features from black craft foam or felt. Glue eyes, mouth, teeth, and nose on front of bottle. Wrap chenille green stem on top of bottle. Sandwich and glue green heart shapes (leaves) on ends of green chenille stem. Curl chenille stem lengths. Fill bottle with orange candies.

Acorn Placemat & Placecards

Craft foam (12” x 18”): dk. brown, lt. brown, orange and yellow Yellow card stock Alphabet letters and stickers Tacky glue Craft foam paint: yellow, orange, brown

Trace and cut out patterns. Enlarge any patterns that need to be enlarged. For placemat, use a 12” x 18” piece of craft foam and cut acorn shape from entire piece. Use Brown paint to draw diagonal lines on acorn bottom. Use Yellow and Orange paint to add details on leaves. Let dry. Glue acorn top on acorn bottom. Glue leaves on top of acorn. For placecards, use alphabet stickers for name or use black marker to write name. Measure and cut 2"x6" yellow card stock rectangle. Fold yellow rectangle in half. To stand, glue rectangle on back of placecard.

Cut 2

For Placecard

For Placecard

For Placecard

For Placemat

For Placemat

For Placecard

“Slinky” Table Pumpkins

Plastic Slinky Jr, any color Cotton fabric in autumn colors: 8½” x 18” Felt scraps: light green, dark green Brown paper lunch bag Brown chenille stem Fabric glue, scissors, ruler Clothespins

Measure and cut 8 ½”x18" fabric square. Glue fabric edges, with right sides together, leaving 1/4" border. Let dry. Turn fabric square right side out. Insert slinky into fabric square. Tuck fabric ends into slinky; glue to secure. Use clothespins to hold in place while drying. For leaves, cut two leaf shapes from lt. green or dk. green felt, using pattern on next page. Glue leaves on top of pumpkin. For stem, roll paper lunch bag from the bottom (short side). Twist slightly for texture. Cut off part of bag if necessary. Insert into the top of pumpkin.

Turkey Cupcake Treat Holder & Pin

2 regular or mini (for pin) cupcake liners Hot glue gun and glue sticks Cardstock: small amount of brown, gold and red

Black paint pen Flatten two cupcake liners and glue together with wrong sides facing each other. For the treat holder, add small pieces of candy before gluing completely shut. Fold up bottom edge of cupcake liner and glue in place. Using pattern on next page, cut out turkey body from brown cardstock, beak from gold cardstock, and waddle from red cardstock. Glue body onto cupcake liners and beak and waddle onto face of turkey. Add eyes using black paint pen. For a pin, repeat previous instructions, using mini cupcake liners. Add a pin back.

Turkey Body, beak and waddle for

Turkey Cupcake Pin Turkey Body for

Turkey Cupcake Treat Holder

Waddle for Treat Holder Beak for

Treat Holder

Leaf Pattern for “Slinky” Fabric

Pumpkin

Paper Towel Pumpkin

1 roll paper towels Scraps of batting 1 scrap green fabric (approx. 2 ½” x 7”) Brown paper lunch bag 1 yard orange fabric

Begin wrapping batting scraps around roll of paper towels. You should not need to pin these, just wrap loosely and layer scrap strips, if necessary. Place fabric on a smooth, hard, clean surface with the right side down (wrong side facing you). Place your wrapped paper towels in the center. Pull up one corner of fabric and begin tucking it in the top of the paper towels. Work around, gathering and tucking until all the fabric is tucked neatly inside the tube and you have the look you want. Fold your green scrap of fabric in a wrapped triangle form, flag style (or football style). For stem, roll paper lunch bag from the bottom (short side). Twist slightly for texture. Place green fabric approximately half way up the rolled paper bag and insert together into the top of your wrapped pumpkin until they are firmly held. Arrange as desired.

Paper-Strip Pumpkin

Construction paper: orange, brown, green Empty paper towel roll; Glue

Cut orange paper into thin, narrow strips. Cut paper towel roll into thirds. Cover one piece of paper towel roll in brown construction paper. This will be the core of your pumpkin. Glue 5 or 6 orange paper strips into the top of the core and let dry. Continue to add strips until entire top of core is filled evenly. Gently curl the end of each strip around and down so that it can be glued into the bottom of the core. Fill in any empty spaces with more strips. Cut a 4” x 6” piece of brown construction paper. Roll into a cylinder and slip over core for a stem. Curl thin strips of green construction paper for leaves. Glue in place.

Turkey Candy Holder

Recycled toilet paper roll Card stock: brown, gold, orange, red, tan Wiggle eyes, two Ribbon, 6” length Gold paper fastener Red chalk or blush Hole punch Pinking shears or decorative-edge scissors Tacky glue Scissors Ruler Gold paper fastener

Trace and cut out patterns. Use pinking shears to trim feathers. Cut and glue tan paper to cover toilet paper roll. Let dry. Glue feet on circle and circle on bottom of toilet paper roll. Glue eyes, beak, and wattle on turkey. Use red chalk or blush to lightly blush cheeks. Measure and cut 6" ribbon length. Tie ribbon around body below face. Use hole punch on end of each feather. Insert paper fastener through holes on feathers. Glue feathers on back of body.

Tom the Thanksgiving Turkey

1 sheet of Fall themed scrapbook paper Scrap of brown, red and gold cardstock 2 small wiggle eyes Scissors Tacky glue Cardboard

Pleat fold your sheet of scrapbook paper on the short side so that your pleats are ½” wide. Now fold the paper in half so that you have a half circle form. Glue the 2 ends together so that the circle will hold. Transfer the provided turkey body pattern onto brown cardstock and cut out. Glue the turkey body into the front side of the scrapbook paper. Cut 2 brown cardboard strips to the size of 2.5” x ½” and glue these strips to each other. Now glue the turkey on these so that it will stand alone. Cut out a small triangle shape from the gold-yellow cardstock and a small teardrop shape from the red cardstock. Glue these onto the face of the turkey for the beak and waddle. Glue on the wiggle eyes.

Pretty Paper Pumpkin

1 sheet of orange construction paper (9x12 inches) 1 thin strip of green construction paper (approx. ¼” x 3”) Scissors (decorative edged looks better) 2 brass fastener brads 1 small piece of green construction paper for leaves Sharp piece Glue

Cute five strips approximately 1” wide x 12” long from the orange paper. Fold one strip in half to find the middle (or measure 6 inches from the edge). Poke a small hole through the center of all five strips with a sharpened pencil. Poke a small hole at each end of the strips about ½ inch from the end. Poke a brad through the center holes in the strips, and flatten the legs of the brad to hold the strips in place. Fan the strips out in a circle. Curve the strips up, one by one, and poke the second brad through the hole at the end of each strip, going in order around the pumpkin. Once you have all the strips on the second brad (the last couple might be a little tight), flatten the legs of the second brad. Cut out two leaves from the green construction paper (use pattern for the “Slinky” Fabric Pumpkin). Curl the strip of green paper around a pencil and hold it for a few seconds. Uncurl the strip slightly and glue on top of the pumpkin for a stem/vine. Glue the leaves on the top of the pumpkin to hide the second brad. Decorate your pumpkin if desired.

Paper Bow

2 coordinating pieces of paper (NOT cardstock) One, ½” long brad Ruler Pencil or 1/8” hole punch Glue Paper cutter or craft knife

Cut paper strips as follows: Color #1: Cut 4 strips – 6” x 1” Cut 4 strips – 4¾” x ¾” Color #2: Cut 4 strips -- 5 ½” x 1” Cut 1 strips – 3 ½” x ¾” Take the small strip and glue the ends closed, so that it forms a circle. Measure at least ¼” from the end of the strips and punch a hole in the center of both ends of all three sets of strips. Starting at the inside with the smallest 4 strips, put the hole of one end over the brad with the white facing down and twist the paper around and slip the other end over the brad. This makes a loop. Do this with all the paper strips, going from smallest to largest. Close the tabs of the brad. Turn over and arrange the loops. You can make the loops wider or narrower by pulling on them gently. Glue the small circle that you made at the beginning on top of the bow. For a different look you could glue a star or some other embellishment on top of the bow in place of the small circle.

Christmas Countdown Altered Clipboard

Clipboard Acrylic paint Foam brush Decoupage medium Scrapbook papers Ribbon Penny Embellishments Lettering or words to write “Days Till” and Christmas Large numbers (for the number of days until Christmas) Cardstock to match scrapbook papers Clear plastic name badge holder or other clear sleeve Paper trimmer, craft knife, etc.

Paint the clipboard with acrylic paint, using a foam brush. The penny can be placed under the clip to keep it open allowing you to paint under it. If you will be covering the surface of the clipboard with paper, then apply paint to the outer edges only. Trim your papers and arrange them on your clipboard. When you are happy with the layout, adhere the papers to your clipboard with the decoupage medium. Arrange embellishments and letters so that you have an area to place your name badge holder or clear sleeve. With the sleeve added, the board should read ____ Days Till Christmas, with number of days being on a card inside the clear sleeve. Add large numbers to cardstock that has been cut to fit inside clear sleeve. Place in sleeve. Tie short pieces of ribbon to the clip of the clipboard. Variations: Wrapping paper, wallpaper or old Christmas cards could be used in place of scrapbook paper. Make one to use for notes. Make one for a favorite teacher or coach. Use blackboard paint to cover the entire surface for a small chalk board. Use one as a picture frame by adding a picture and the name of the subject of the picture.

Pretty Mirrored Candle Holder

Mirror Candlestick Large votive holder Candle Industrial strength craft glue

Turn candlestick upside down and attach to the mirror with industrial strength craft glue. Glue large votive holder to the bottom of the candlestick. Place candle in votive holder.

Christmas Centerpiece

Colored or glass decorative Christmas ball CD (silver or gold works best) Christmas picks Industrial strength craft glue

Attach the Christmas ball to the CD using industrial strength craft glue. Remove the metal hanger from the Christmas ball. Arrange the Christmas picks in the CD.

Designer Holiday Centerpieces

Glass vase Scrapbook paper Tacky glue Ribbon to match scrapbook paper Holiday flowers

Wrap the scrapbook paper around the vase and cut down to the size that is needed. Glue the overlapping edges to secure. Tie a ribbon around the vase once paper is secure. Arrange flowers inside vase.

Snowman Wreath

2 artificial pine wreaths: 12” and 16” 4 chenille stems 2 white craft foam sheets, 9” x 12” each Adhesive-backed craft foam: white, black, orange, pink 9-inch paper plate Pencil Scissors Hole punch: mini round; standard round 3 large round buttons Hot glue gun; glue sticks Wire edged ribbon (1½” wide)

Turn wreaths to back. Thread a chenille stem through wreaths and twist to connect at center. For added strength, attach stems on either side of first stem. Trace paper plate onto foam twice; cut out. Using patterns, trace and cut out face details from foam. For white eye reflections, use mini hole punch. Use standard hole punch for black smile dots. Remove paper backing, and adhere face to a foam circle. With glue gun, attach 3 buttons to other foam circle. With connected wreaths still turned over, adhere completed white foam circles to back of wreaths, with details facing into wreath holes. Glue face to smaller wreath. Be sure to straighten face and buttons before gluing around edges. Hold foam down until secure. With chenille stem, create hanging loop at top center by threading through wreath twisting to secure. Turn wreaths over. Made a bow from ribbon and attach to snowman’s neck, letting loose ends hang.

(Patterns on Next Page)

Candy Sleigh

2 candy canes 3 assorted miniature candy bars 2 chocolate kiss-shaped candies 2 miniature character shaped Christmas candies Hot glue gun and glue sticks

Lay the candy canes side by side with crooks touching and hot glue together. Glue the 3 miniature candy bars on top of the candy canes. Glue the 2 chocolate kiss-shaped candies on top of the middle and last miniature candy bar. Glue the Christmas character-shaped candies in front of each kiss-shaped candy facing the crooks of the candy cane.

Paper Star

6” x 6” square of double-sided scrapbook paper Double-sided tape Mini glue dots ¼” circle hole punch ½” circle punch Gold elastic thread or ribbon Stapler Pencil; Ruler

Score paper at 1 inch intervals. Accordion-fold along the score lines. Make a small pencil mark at the 3 inch point on the folded paper. Staple on the mark. With the folded edges away from you, mark ½ inch on either side of the staple (Note: The angle of this cut determines the spread of the points. You can also measure 1 inch and 2 inches from the staple to make the star bigger). Cut from this mark on the bottom edge to the top corner. Repeat this step on the other side. Put double-sided tape along one side. Press the two edges of the star together to meet evenly. Repeat with other side. Punch out two circles with each punch from the scraps. Use mini glue dot to attach each ¼” circle to the center of the ½” circles, alternating the patterns. Attach one circle to each side of the star with a mini glue dot.

Ribbon Tree Tote Bag

Canvas Tote Bag- Large Ribbon – green, brown and red/gold Scissors Low-heat glue gun and glue sticks Ruler

Cut fifteen 3-inch strips of green ribbon. Fold in half and glue the two ends together. After the glue is dry, glue the folded ribbons to the tote shaping a tree. Cut a 3-inch piece of brown ribbon and glue to bottom center of tree for truck. Tie a small shoe string bow from the red/gold ribbon and glue to the top of tree.

Teacup Tree

Teacup and saucer Industrial strength craft glue Small tree (make sure base fits in teacup) Embellishments of your choice (buttons, berries, pearls, beads, etc) Hot glue gun; glue sticks Wood block or foam Ribbon (optional) Snow (optional)

Wash and dry cup and saucer. Run a generous line of industrial strength craft glue around bottom of cup and set on saucer. Let dry. Decorate tree with buttons and/or other embellishments. Decorate top of tree with ribbon bow or embellishment of your choice. Hot glue tree base into bottom of teacup. If necessary, glue wooden block or foam in bottom of cup to give tree a boost. If desired, wind beads around base of tree or snow. You can also add beads and/or fake snow to saucer as decoration.

Candy Trees

12-inch Styrofoam cone Wrapped candies (peppermints round hard candies) T-pins Wired sheer ribbon or curling ribbon Glass pedestal dish or pillar candle holder

Start to decorate the Styrofoam cone with a row of candies around the base. To attach the candies, poke a floral T-pin through each candy wrapper and push the pin into the cone at a downward angle until the pin is tight against the surface. Continue up the cone, adding rows of candy to cover it completely. Cut two lengths of sheer ribbon. To create spiral-effect, wrap ribbon around pencil. Pin both strands of ribbon to top of tree, one on top of the other. Make a small loop bow and pin in center top of tree. Set on the table or elevate the tree on a glass pedestal or pillar candle holder.

Paper-Tree Christmas Ornaments

2 sheets of scrapbook paper Decorative-edge scissors Scissors Wire Hot glue gun and glue sticks

Cut a 5-, 4-, and 3½ circle from scrapbook paper. Cut a slit to the center of each circle. Using decorative-edge scissors, trim around the edges of the circles. Wrap the circles into a cone shapes and hot-glue the ends to secure. Cut three 8-inch-long pieces of wire and bundle them together with a short wire. Thread the cones in graduating sizes onto the wires, hot-gluing them in place on the inside. Curl the wire ends into spirals. Tip: Vary your patterned papers and use different types of decorative-edge scissors to give each ornament a distinctive look. Also, you can use different patterned paper on the same tree to mix things up a bit.

Wonderland Pines

Tracing paper White cardstock Crafts knife and small scissors Star punch (optional) Straight pin Glue

Trace the tree pattern (on next page) onto tracing paper. Tape the pattern to a sunny window or a light box. Tape the card stock over the pattern. Using a pencil, lightly draw the pattern onto the card stock. Using the crafts knife or the star punch cut out all stars. Also cut out the two slots on the base. Using the crafts knife, cut the lines for the two small inner trees. Then cut the lines for the two middle trees. When all of the inner lines are cut, cut around the entire shape. Lightly score the broke lines. Mark the ends of the five dotted lines with a pinhole. Turn the piece over and lightly score these five lines. Gently fold each oval base toward the tree along the seven scored broken lines. Note: This will force the tops of the trees to fold on the scored broken and dotted lines. Fold the piece in half at the center (top) star. Dab glue between the top stars, and press them together. Insert the tabs into the slots at the base and secure with glue.

Gift Trees

1 tabletop tree, 18” tall to 24” tall Narrow ribbon Assorted small items appropriate for

selected hobby theme Wire-edged ribbon for bow on tree top (optional)

Fluff the tree as desired. Cut ribbon into 18” lengths. Tie items onto the tree with a simple bow. Make a 6-loop bow for the top of the tree and tie on with a small piece of ribbon.

Decoupaged Punch Christmas Ornament

Scrap pieces of scrapbook paper Clear glass ornament ½” hole punch Decoupage medium Narrow ribbon for hanging

Punch circles from paper using the ½” hole punch. Starting at the very bottom of the glass ornament (on the bottom directly under the metal cap), attach the punched pieces using the decoupage medium. Continue until the entire surface of the glass ornament is covered. Tip: For a patchwork look, cover the ornament with pieces punched from a variety of patterned and plain paper scraps.

Christmas Card Chair Streamers

Christmas cards Ribbon 1/8” hole punch or sharp pencil

Punch 2 holes into the top of each Christmas card. String ribbon through the holes punched in the top of the cards. String as many cards as you like onto the ribbon. Tie bows on each end of the ribbon. Tie to a chair back or over a doorway.

Puffed Tree Ornaments

Holiday fabric Fabric glue Small amount of fiberfill Pinking shears Brown felt Sewing needle Sewing thread (thin) Star-shaped button or confetti

For each tree, cut three squares: one measuring 1.5”, one 2” and one 2.5”. Place a small line glue down two sides of a square, leaving small seam along edges. Take a small amount of fiberfill and place it in the center of the square. Fold the square point to opposite point to form a triangle with the fiberfill tucked into the center to make it puffy. Repeat with each square. Finger press firmly along the edges. With pinking shears, trim the edges of each square after the glue dries. Assemble the triangles, points facing up, with the largest triangle on the bottom and the smallest triangle on the top. Glue them together at the top point. Cut a rectangle of brown felt about .5” wide and 2.5” inches long. This is the tree trunk. Put glue on all but about .5”. This non-glued part is the part of the trunk that sticks down below the tree. Glue the trunk to the back of the tree. This trunk will help to hold the triangles together. Thread some thin thread on a needle and make a single stitch through the very top of the tree. I stitched it from back to front, them front to back. This way the flat part of the stitch was hidden behind the star. Tie the thread into a loop about 3” long. Glue a star-shaped piece of confetti or a button to the top of the tree.

Scrappy Greeting Card with Gift Card Holder

Brown paper bag-lunch size Assorted scrap paper and card stock Christmas, Birthday, or other greeting cards Embellishments – beads, ribbon, stickers, etc.

Fold lunch bag in half horizontally with “back” of bag now at the front. You will have a four page “booklet” (the bottom flap of the lunch bag will now be on page 3 of booklet). Choose paper to coordinate with your greeting card. You can make Christmas, birthday, sympathy – any type of card you wish. Cut scrap paper approximately 5 ¼ inches. Bag size may vary, so measure your bag to determine exact measurements. Affix these papers to front, inner two pages, and back page of the paper bag. Trim your greeting card to fit on first page, approximately 4 inches by 4 ½ inches. Again, bag sizes vary, so measure first! You may want to trim your greeting card smaller, depending on its size, to allow more of your background paper to show – whatever your preference. Open “card” to second and third pages. Trim verse from old card (or generate your own), frame with coordinating scrap paper, and affix to third page of card. A photo may be framed with scrap paper and attached to second page, or you may wish to embellish this page with stickers, beads, or a special quote. For the back cover, again you may choose to frame a favorite Bible verse, a special verse or quote, or you may want to add another photo here. You can also use stickers and other embellishments to decorate this page. To make the gift card holder which will fit into the bag opening, cut card stock or scrap paper approximately 5 inches by 5 inches. Attach gift card envelope (envelope may be covered with scrap gift wrap), and insert gift card. Make a tab by cutting a piece of card stock or scrap paper approximately 1 inch x 2 inches and attach to edge of card. You can now insert this into the bag opening, using the tab to easily grasp and remove it. *Tip: This can be adapted to any occasion and is a creative way to recycle those old greeting cards and scrap items and a lovely way to present a gift card.

Button Wreath

Assortment of sew-through buttons 12-inch piece of white 28-gauge wire

Think silk ribbon Glue gun and glue sticks

Start with an assortment of sew-through buttons and a 12-inch piece of white 28-gauge wire. Thread wire through holes of first button, leaving a 2-inch tail; turn face down, thread on second button face up continue to alternate, adding buttons until strand measures 6 inches. Shape into circle; twist wire ends to secure. Tie thin silk ribbon into bow and glue on wreath to hide wire ends.

Candy Cane Star

10 candy canes 10 peppermint candies Glue gun and glue sticks Ribbon Clear spray sealer

Unwrap each candy cane placing them in sets of two. Lay each set of two candy canes flat on working surface with tips of the crooks and tips of canes touching. Use hot glue to attach crooks and tips to form an elongated heart-shape. Position the five sets of glued candy canes into the shape of a star with crooks touching. Hot glue the sets of candy canes at the crooks to form a star. Hot glue one peppermint to each of the five outside points. Also hot glue a peppermint where the crooks meet on the inside of the star. Wrap a small piece of thin ribbon above the peppermints that are glued to the outside points of the star and hot glue in place.

Toilet Paper Snowman

3 rolls of toilet paper Cardstock scraps: black, orange, assorted colors (for buttons) Adhesive runner, hot glue gun or double-stick tape Tissue paper Plastic basket wrap Scrap fabric for scarf

Attach the 3 rolls of toilet paper together with adhesive runner or your choice of adhesive. Using the patterns, cut out the eyes and mouth from black cardstock, the nose from orange cardstock, and the buttons from your color choice of cardstock. Adhere to toilet paper using your choice of adhesive (the facial features to the top roll and the buttons to the middle roll). Using three pages of tissue paper, form a hat for the snowman (use the picture as a guide). Attach to head using adhesive. Place snowman inside basket wrap and gather and close above the hat. Wrap fabric around the toilet paper to form a scarf.

Christmas Bow Wreath

12” foam wreath Christmas bows Hot glue gun and glue sticks

Starting at top center of wreath, begin hot gluing Christmas bows. Remove the paper backing from bows in order for them to stick to wreath better. Cover the entire top surface of wreath. Beginning at top center of wreath, add another row of bows on the outside of the wreath. When finished, add a row of bows to the inside of the wreath.

Snow Globe Pendant Necklaces

Empty plastic mint containers (try to find one that’s very soft) Small jingle bells Wood figures or sticker figures Iridescent glitter flakes Thin ribbon Sewing needle with a large eye Glue gun and glue sticks Craft knife or ice pick Clear nail polish

Take an empty mint container and use an ice pick to poke a hole through the bottom center. Take a needle with a large eye and string some thin ribbon through the eye. Insert the needle into the hole from the outside of the container and then out of the hole again. Hold the bell in place and cut the ribbon ends and then tie it off in a knot about a ½-inch from the hole. Apply clear nail polish on the ribbon ends to keep it from fraying. Take the mint container cap and fill it with hot glue in layers (cool between layers). This helps to raise the height of the object you’re inserting in the globe to above the cap height. The glue also seals the hatch to the cap so that it can’t be opened once the glitter goes in. Once the glue layers are almost as high as the cap, add a little more hot glue and then position the wood or sticker figure in the glue, making sure it’s level and straight. (Note: make sure to check that your figure fits the height and width of the container beforehand.) Flip the container over and add a teaspoon or two of the glitter. Take the cap with the glued wood figure and insert it upside down into the mint container and snap the cap in place. If container doesn’t snap together tightly, add some glue to the rim of the container before you add the cap to seal it together so it won’t come apart. Cut a length of decorative ribbon and string it through the opening at the top of the mint container. Tie off the ends.

Peppermint Wreath

Peppermint candies Cookie Sheet Non-stick aluminum foil Narrow ribbon Hot glue gun and glue sticks

Preheat oven to 250 degrees. Remove wrappers from several hard candies. Place a piece of non-stick aluminum foil onto cookie sheet. Arrange candies in a circle with sides touching. Bake for 3 – 5 minutes or until candies melt together. Remove from oven and allow to cool for 15 minutes. Remove from cookie sheet with a spatula. Tie a small ribbon bow and glue to top center of wreath. Glue a ribbon loop to the back of the wreath for a hanger.

Cardstock Coffee Treat Mug

Cardstock Embellishments Adhesive Scissors Gift Items

Cut cardstock using patterns provided on next page. Fold on the dotted lines. Attach ends of rectangular piece to each other after folding. Attach cup handle. Glue solid strip to bottom of mug (you may add more strips if you want cup to hold smaller items). Add gift items.

CARDSTOCK COFFEE TREAT MUG

Ribbon Bow

3 ribbons in various sizes Needle and thread Ruler Hot glue gun and glue sticks Scissors Embellishments (optional)

Starting with your wider ribbon, cut three 10-inch strips. Stack on top of each other with the pattern side (or right side) facing down. Take needle and thread and come up through center of the ribbon stack partway. Spread ribbon out like a flower. Loop ribbon ends to center one at a time and slip on needle to form a petal. After all ends are on the needle, pull needle and thread tight. Make 3 – r stitches in center to secure. Repeat for each of your other ribbons. Stack layers on top of each, with the largest layer on bottom, smallest on top. Hot glue between layers to secure. Add an embellishment such as a button, flower, etc. to center of bow.

Name Badge Holder Scrapbook

Plastic name badge holders Assorted scrapbook papers Pictures Embellishments Scissors or paper cutter Binder rings

Cut scrapbook papers to fit name badge holders (most are 3” x 4”). Add pictures and embellishments of your choice. Slip into badge holders. Slip binder rings through the holes in the name badge holders.

Stocking Placemat

Fabric placemat Mini, reversible Christmas stockings to match placemat (2) Hot glue gun and glue sticks

Hot glue Christmas stockings to placemat, one on each side with the toe of stockings facing toward the center of placemat.

Use one stocking for napkin and one for utensils.

Snowman Christmas Tree

Artificial Christmas Tree Christmas lights Batting Black buttons: 3 large, 2 medium, 5 small Christmas picks and embellishments including carrot for nose Top hat or stocking hat Small tree branches Scissors

Place lights on tree. Starting from bottom, smash 2 rows of limbs together. Shape next two rows into ball shape. Repeat all way up the tree until you have 3 ball shapes. Wrap batting around the ball shaped sections, tucking it in (limbs will hold in place). Use large buttons for the buttons on body, medium buttons for eyes, and small buttons for mouth. Secure all with hot glue. Attach carrot nose. Place hat on head. Use small tree branches for arms. Decorate the 3 tree sections with the picks and embellishments.

Fat Quarter Bag

6 fat quarters 2 1/8 yards fabric (for lining and handles) ¼ yard flannel for handles 22” of 1-inch wide non-roll elastic

From each of the six fat quarters, cut: 1 rectangle (17½” x 19½”) From the lining fabric, cut: 1 rectangle (38½” x 51½”) for lining; 4 strips, each 2 ½” x 40”, for handles (cut 8 strips for longer handles); From flannel, cut: 2 strips, each 2½” x 40” (cut 4 strips for longer handles) Arrange the 6 fat quarter pieces, sewing three together along the 19 ½” side. Sew the next three the same way. Press seams to one side. Stitch these together along the 17 ½” side and press the seam to one side. Pin the lining and the joined fat quarters right sides together. Using a ¼” seam allowance, sew together leaving an 8” opening near the center at one short end. Turn the bag right side out. Press around the edge of the bag. Topstitch along the edge, beginning at the opening and ending at the other side of the opening. Do not stitch across the opening. To make casing for the elastic, measure 7” in from topstitching on long side of bag and mark. Stitch from point to point, 1 ¼” from topstitching. Cut the elastic in half to yield 2 pieces, each 11” long. Working through the 8” opening, insert the elastic into both casings. Pin securely at both ends. Secure the elastic by stitching an X in a 1” square. Slipstitch the open end of the bag closed. Continue topstitching across the 8” span. To make the casing for the handles, fold 2” of both short ends toward the lining. Topstitch along the existing topstitching. To make handles, place 2 lining strips right sides together and place a strip of flannel on top. Stitch around 3 sides, leaving 1 short end open for turning. Turn the handle right sides out. Slipstitch the end of the handle closed. Topstitch ¼” from edge all around the handle. Insert handles into each casing and tie both sides of handle in a knot.

NOTES:

Recipes

EASY CHEESE SPREAD

2 containers (16 oz. each) sharp cheddar cheese spread 2 cups (16 oz.) sour cream 1 pkg. (8 oz) cream cheese, softened ½ teaspoon salt ¼ to ½ teaspoon garlic powder Crackers and/or celery

In a large bowl, beat the cheese spread, sour cream, cream cheese, salt and garlic powder until smooth. Serve with crackers and/or celery. Store in the refrigerator. It can be packaged in small holiday tins or pint-size jars and tied with ribbons. Yield: 8 cups Nutrition Facts: One serving (2 tablespoons); 47 Calories; 4 g fat; 3 g saturated fat; 14 mg cholesterol; 148 mg sodium; 1 g carbohydrate; 0 g fiber; 2 g protein

GOOEY APPLE DIP

2 cans (14 oz. each) sweetened condensed milk 2 pkgs. (11 oz. each) butterscotch chips 2 tablespoons vinegar 1 tablespoon ground cinnamon Apple slices In a heavy saucepan over low heat, combine milk, chips, vinegar and cinnamon. Cook and stir until smooth. Serve warm with apples. Leftover sauce may be reheated in a heavy saucepan over low heat. Yield: about 4 cups. Pour some into pint jars trimmed with Christmas ribbons and tuck them in a basket with red and green apples. Nutrition Facts: One serving: (2 tablespoons); 93 calories; 4 g fat; 3 g saturated fat; 5 mg cholesterol; 23 mg sodium; 13 g carbohydrates; 0 g fiber; 1 g protein

ONION PRETZELS

1 cup margarine, melted 16 oz. pkg. extra-large pretzels, broken 1 tablespoon Worcestershire sauce 2 (1 ½ oz.) pkgs. dry onion soup mix Combine margarine, Worcestershire sauce and onion soup mix together; toss with pretzel pieces until well coated. Spread on a baking sheet; bake at 325º for 15 minutes. Turn oven off; stir pretzels again and leave in oven until cool. Serves 6.

EASY PARTY CHEESE BALL

8 oz. pkg. pasteurized process cheese spread 8 oz. pkg. cream cheese, softened 3 oz. pkg. deviled ham spread 1 cup chopped nuts Mix first 3 ingredients together; form into a ball. Roll in nuts; wrap in plastic wrap and refrigerate until serving. Serves 8.

CROCKPOT SUPER SNACK MIX

1 cup Cheerios ½ cup Rice Chex cereal 1 cup bite size shredded wheat ½ cup peanuts ½ cup pretzel sticks ¼ cup melted butter 2 tablespoons Worcestershire sauce ¼ tsp. seasoned salt ¼ tsp. garlic powder ¼ tsp. onion salt Combine first 5 ingredients in crockpot. Mix remaining ingredients and pour over cereal mixture; toss coat. Cook on high, uncovered, for 2 hours. Stir mixture well every 30 minutes. Turn crockpot to low and cook for 2-4 hours. Store in air tight container. Yield: 5 cups.

CRANBERRY DIP

1 pkg. (8 oz.) cream cheese, softened ½ cup canned whole berry cranberry sauce ¼ cup orange marmalade 1/8 tsp. ground red pepper (cayenne) ¼ cup sliced almonds, toasted Spread cream cheese onto bottom of 9 inch pie plate. Mix cranberry sauce, orange marmalade and ground red pepper; spoon over cream cheese. Sprinkle with almonds. Serve with crackers. Nutrition Information: 100 calories; 20 mg cholesterol; 6 g total fat; 70 mg sodium; 7 g sugars; 3.5 g saturated fat; 9 g carbohydrate; 2 g protein;

CHEESE SPREAD

8 oz. container garden vegetable cream cheese 5 oz. jar refrigerated pimento cheese spread ¼ cup mayonnaise 1 teaspoon hot sauce Combine ingredient and serve with crackers.

APPETIZER MEATBALLS 1 packet of brown gravy (prepared as directed) 1 can jellied cranberry sauce 1 package of frozen meatballs Mix first tow ingredients to simmer, add meatballs to heat through.

CROCK CIDER

2 cinnamon sticks (3 inches) 1 teaspoon whole cloves 1 teaspoon whole allspice 2 quarts apple cider ½ cup packed brown sugar 1 orange, sliced Place cinnamon, cloves and allspice in a double thickness or cheesecloth; bring up corners of cloth and tie with a string to form a bag. Place cider and brown sugar in a 3 quart slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Yield: 2 quarts. Nutrition Facts: One serving: (1 cup); 177 calories; 0 g. fat; 0g saturated fat; 0 mg cholesterol; 30 mg sodium; 44 g carbohydrate; 0 g fiber; 0 g protein.

HOT CHOCOLATE

1 small carton whipping cream 1 can sweetened condensed milk 1 bar sweet German chocolate Melt chocolate bar and sweetened condensed milk on top of stove stir continually. Whip whipping cream then add chocolate mixture. Refrigerate for up to 2 weeks. Mix ¼ cup chocolate mixture with 1 cup warm milk.

Thanks to Linda Mefford, Harlan County Homemaker, for this recipe

MOCK CHAMPAGNE

1 liter white grape juice 2 liters ginger ale Combine; serve well chilled. Makes 12 servings.

RASPBERRY CIDER

1 qt. apple cider 1/8 teaspoon unsweetened raspberry-flavored drink mix 12 oz. jar raspberry jelly 1 teaspoon sweetened lemonade drink mix Garnish: lemon slices Bring cider to a boil in a 3-quart saucepan; add remaining ingredients. Stir until jelly dissolves; remove from heat. Pour into serving mugs while still warm; garnish with a lemon slice. Serves 4.

EASY MAC & CHEESE LASAGNA

2 pkgs. (7 ¼ oz.) macaroni & cheese dinner 3 cups spaghetti sauce 1 lean ground beef 2 cups shredded mozzarella cheese 4 tbsp. grated parmesan cheese Heat oven to 350º. Prepare dinner, using light prep directions on package. Meanwhile, brown meat in skillet; drain. Spoon half the dinner into lightly greased 8 inch square baking dish; top with layers of half each sauce, meat and shredded cheese. Repeat layers. Sprinkle with parmesan. Bake 20 minutes or until heated through. Substitute 1 cup chopped leftover chicken for the browned ground beef. Or omit it for a meatless version. Nutrition Information: 460 calories; 17 g total fat; 7 g saturated fat; 65 mg cholesterol; 1180 mg sodium; 46 g carbohydrate; 3 g dietary fiber; 11 g sugars; 28 g protein;

SIMPLE TURKEY BREAST

1 bone-in turkey breast (about 7 lbs.) 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt ¼ teaspoon pepper 1 ½ cups Italian dressing Place turkey breast in a greased 13” X 9” baking dish. Combine the seasonings; sprinkle over turkey. Pour dressing over the top. Cover and bake at 325º for 2 to 2 ½ hours or until a meat thermometer reads 170º, basting occasionally with pan drippings. Let stand for 10 minutes before slicing. Yield: 12-14 servings.

CHICKEN DUMPLIN’ SOUP

10 ¾ oz. can cream of chicken soup 2 (15 oz.) cans mixed vegetables 4 cups chicken broth 2 (15 oz.) tubes refrigerated biscuits, quartered 4 boneless, skinless chicken breasts, cooked and shredded Bring soup and broth to a slow boil in a saucepan over medium heat; whisk until smooth. Stir in chicken and vegetables; bring to a boil. Drop biscuit quarters into soup; cover and simmer for 15 minutes. Let soup sit for 10 minutes before serving. Serves 4 to 6.

HOT CHICKEN SALAD

2 cups cooked chicken breast meat, cubed 1 cup diced celery ½ cup sliced almonds ½ teaspoon salt ½ teaspoon pepper 2 tablespoons fresh lemon juice 1 cup mayonnaise 1 cup grated sharp cheddar cheese 2/3 cup crushed potato chips Preheat oven to 350º. Spray a 13” X 9” baking dish with vegetable oil cooking spray. In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

MARINATED VEGETABLES

1 (16 oz.) can LeSueur Peas 1 (16 oz.) can white shoe peg corn 1 (16 oz.) can French Style green beans 1 cup finely chopped green pepper 1 cup finely chopped green onion (tops too) 1 teaspoon salt ½ teaspoon pepper 1 tablespoon water ¾ cup white vinegar ½ cup cooking oil 1 cup sugar In saucepan bring to boil salt, pepper, water, white vinegar, cooking oil and sugar. When this mixture has cooled, pour over mixed vegetables and marinate overnight in refrigerator. Drain and serve. Thanks to Pat McClung, Harlan County Homemaker President, for this recipe.

CRANBERRY-SPINACH SALAD

2 bunches or bags spinach leaves, torn ¾ cup raspberry vinaigrette salad dressing ½ cup feta cheese, crumbled ¼ cup sliced almonds ½ cup sweetened dried cranberries Combine ingredients in a large serving bowl; toss gently. Makes 6 to 8 servings.

CRUNCHY STUFFED EGGS

6 eggs – hard-cooked ¼ cup sour cream 1/8 teaspoon pepper – coarsely ground ¼ teaspoon salt 1 teaspoon parsley flakes 2 bacon slices – cooked and crumbled Paprika 6 pimiento-stuffed olives – halved Peel eggs; slice in half lengthwise, and carefully remove yolks. Mask yolks and stir in sour cream, salt, pepper, and parsley flakes; mix until smooth. Stir in bacon. Stuff egg whites with yolk mixture; sprinkle with paprika, and top with an olive half.

CHEESE AND SPINACH CASSEROLE

1 pound cottage cheese 3 eggs, unbeaten ¼ pound cheese (pieces or shredded) ¼ cup butter or margarine in pieces 1 pkg. partially thawed frozen, chopped spinach 3 tablespoons flour salt to taste To the cottage cheese add eggs, cheese, and butter. Blend with as little mixing as possible until mixture resembles a coarse batter. Add spinach and flour and stir thoroughly until blended. Pour into 1 ½ quart casserole. Bake at 350º for 1 hour or until top is golden. Top will resemble a crust.

LEMON PILLOW CAKE

1 box white cake mix 1 can (22 oz.) lemon pie filling Mix cake as directed on box and pour into 9” X 13” greased and floured pan. Place spoonfuls of lemon pie filling over batter, but do not stir it in. Bake as directed on the box. Let cool completely before frosting. FROSTING INGREDIENTS: l can ready-to-spread lemon flavored frosting; 1 tub (8 oz.) whipped topping, thawed. Mix frosting and whipped topping together and spread on cake. Add sprinkles, if desired.

YUMMY CHOCOLATE COOKIES

1 pkg. (8 oz.) cream cheese, softened 1 tsp. vanilla extract ½ cup butter, softened 1 pkg. (18 ¼ oz.) chocolate cake mix 1 egg In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours. Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased baking sheets. Bake a 350º for 9 – 11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks. Nutrition Information: 1 cookie equals 69 calories, 4 g fat; (2 g saturated fat), 13 mg cholesterol, 90 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein; Diabetic Exchanges: ½ starch, ½ fat.

TRIPLE CHOCOLATE CHIP MUFFINS 18 ¼ oz. pkg. chocolate fudge cake mix ½ cup oil 3.9 oz. pkg. instant chocolate pudding mix ½ teaspoon almond extract ¾ cup water 4 eggs, beaten 6 oz. pkg. mini semi-sweet chocolate chips, frozen Garnish: powdered sugar Blend cake mix, pudding mix, water, eggs, oil and extract until smooth; fold ink chocolate chips. Fill muffin cups ¾ full; bake at 350º for 25 to 35 minutes. Cool; sprinkle with powdered sugar before serving. Makes 2 dozen.

EASY CHOCOLATE TRUFFLES

1 (16 oz.) container chocolate frosting ¾ cup powdered sugar, sifted 1 teaspoon pure vanilla extract ½ cup unsweetened cocoa powder Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1 oz. cookie scoop, form into balls and place on a cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve. Makes about 36 truffles.

OOEY-GOOEY CHRISTMAS PUFFS

8 oz. tube refrigerated crescent rolls 8 marshmallows Cinnamon to taste Unroll crescents and separate into individual triangles. Place one marshmallow at the widest part of each crescent and sprinkle with cinnamon. Roll up dough from long end to short around marshmallow. Tuck bottoms under and pinch to seal tightly. Bake on an aluminum foil-lined baking sheet at 375º fo9r 10 to 15 minutes, or until golden. Place on serving dish and drizzle with icing. Makes 8. (Would make a nice Christmas morning dish.) ICING: ¼ cup powdered sugar ¼ to ½ cup whipping cream Place powdered sugar in a small bowl. Mix in enough cream to make an icing consistency.

3 DAY COCONUT CAKE

1 pkg. butter recipe cake mix 16 oz. sour cream 2 pkg. frozen coconut (lg.) 1 cup sugar Cook cake as directed and split layers. Mix sour cream, coconut and sugar. Take out 1 cup and set aside. Spread sour cream mixture between cake layers. Then mix 8 oz. prepared whipped topping with the 1 cup of reserved sour cream mixture. Frost cake. Seal airtight. Refrigerate for 3 to 5 days.

BROWN SUGAR PECANS

16 oz. pkg. pecan halves 2 teaspoon vanilla extract ½ cup butter ¼ teaspoon salt ¾ cup brown sugar, packed Arrange pecan halves in an aluminum foil-lined 13” X 9” baking pan; set aside. Melt butter in a saucepan over medium heat; add sugar, vanilla and salt. Stir one minute; remove from heat. Continue stirring until sugar dissolves; pour over pecans, stirring to coat. Bake at 325º for 25 to 35 minutes; stir every 10 to 15 minutes. Remove from oven; spread on wax paper to cool. Store in an airtight container. Makes 12 servings.

MICROWAVE PECAN PRALINES

1 lb. pkg. brown sugar 2 tablespoons margarine ½ pt. whipping cream 2 cups pecan halves Stir brown sugar and whipping cream together in a microwave-safe bowl; microwave in 2 minute intervals until sugar melts, stirring occasionally. Remove from microwave; stir in margarine and pecan halves. Drop by teaspoonfuls onto wax paper; set aside until firm. Makes about 3 dozen.

Acknowledgements Gooseberry Patch Christmas 11; Gooseberry Patch, Delaware, OH Pack-O-Fun, November 2009; Clapper Communications, Des Plaines, IL

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