Holiday Roast Goose

1 10- to 12-lb.  domestic goose
1 tsp.  dried marjoram, crushed
1/4 to 1/2 tsp.  coarsely ground black pepper
1 recipe  Herb Glaze or Ginger-Honey Glaze

Preheat oven to 350 degrees F. Rinse goose; pat dry with paper towels. Remove excess fat from cavity and neck. Sprinkle body cavity and rub the outside of the skin with marjoram and pepper.
Skewer neck skin to back; tie legs to tail using 100 percent cotton kitchen string. Twist wings under back. Prick entire surface of bird with a fork.

Place goose, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into thigh meat (bulb should not touch the bone).

Roast, uncovered, for 3 to 3-3/4 hours, or until the thermometer registers 180 degrees, drumsticks move easily in sockets, and juices run clear. Using a basting bulb, carefully remove and discard the hot, liquid fat as it accumulates during roasting.

Baste goose with about 1/3 cup of Herb Glaze or Ginger-Honey Glaze during the last 15 minutes of roasting. Add vinegar or broth to remaining glaze as directed.

Reheat glaze to serve as a sauce. Cover goose; let stand for 15 minutes before carving.
To serve, carve goose; pass remaining glaze to drizzle over sliced goose. Makes 12 to 16 servings.

Herb Glaze
In a small bowl, stir together 3/4 cup orange marmalade, 1/4 cup snipped fresh flat-leaf parsley, and 1 teaspoon ground black pepper. After glazing goose, stir 1 tablespoon white vinegar into remaining mixture before passing as a sauce.

Ginger Honey Glaze
In a small saucepan stir together 1 cup honey, 1/4 cup Dijon-style mustard, and 2 to 3 teaspoons grated fresh ginger. Heat through. After glazing goose, stir 1 to 2 tablespoons chicken broth into remaining glaze before passing as a sauce.

Breakfast Pizza

1 recipe or frozen pizza dough
Red or white pizza sauce
1 16-ounce tub whole milk ricotta
Several handfuls of fresh herbs
2-3 eggs per pizza
Salt and pepper
Any other toppings you would like 

Make the dough and separate into individual balls. Mist with spray oil, cover, and leave overnight. If you're going to cook it the next morning there is no need to refrigerate.
Heat the oven as high as it will go - hopefully at least 550°. Shake out each ball of dough and lay it on a sheet of parchment.

Top with everything except the eggs. Put in the oven for 4-5 minutes or until it just begins to brown. Crack the eggs into a cup and slip them onto the pizza. 

Shake on a little salt and pepper and put back into the oven for another 5 minutes or until the yolk is just set and golden.
Let cool for five minutes then eat! photo :Faith Hopler

Patchwork Mitten Cookies

1/2 cup  butter, softened
1 3-ounce package  cream cheese, softened
1-1/2 cups  sifted powdered sugar
1/2 teaspoon  baking powder
1/4 teaspoon  salt
1   egg
1/2 teaspoon  vanilla
2-1/4 cups  all-purpose flour
  Paste food coloring

In a large mixing bowl beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour

Divide dough into five equal portions; place each portion in an individual bowl. Add desired paste food coloring to four portions, stirring or kneading until dough is evenly colored. Wrap each portion in plastic wrap or waxed paper. Chill dough about 1 hour or until easy to handle.

On a lightly floured surface, roll one portion of the dough at a time until 1/8 inch thick. Cut into 1-inch-wide strips with a fluted pastry wheel; cut dough strips into squares, diamonds, and triangles. Overlap dough pieces in groups of about 10 on an ungreased cookie sheet until the group of pieces is slightly larger than a 3-inch mitten-shaped cookie cutter. With the floured mitten-shaped cutter, cut out dough. (Reserve scraps; reroll to make marble cutouts.)

Bake in a 375 degrees F oven for 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack and let cool. Makes about 18 cookies.

To Store
Layer between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Carrot Saute with Ginger & Orange

2 teaspoons  canola oil
3 cups  grated carrots, (6 medium-large)
2 teaspoons  minced fresh ginger
1/2 cup  orange juice
1/4 teaspoon  salt, or to taste
  Freshly ground pepper, to taste

Heat oil in a large nonstick skillet over medium-high heat. Add carrots and ginger; cook, stirring often, until wilted, about 2 minutes. Stir in orange juice and salt; simmer, uncovered, until the carrots are tender and most of the liquid has evaporated, 1 to 2 minutes. Season with pepper and serve.

From: EatingWell photo:

Pineapple-Mustard Glazed Ham

1/2 cup  bottled pineapple spreadable fruit jam
1/4 cup  Dijon mustard
1/4 cup  packed dark-brown sugar
3 tablespoons  vegetable oil
1 teaspoon  garlic powder
1/4 teaspoon  ground allspice
1   pre-sliced smoked ham (5 to 6 pounds)

In small bowl, whisk together spreadable pineapple jam, mustard, brown sugar, oil, garlic powder and allspice until smooth.

Heat oven to 350 degrees F. Place ham in large roasting pan. Add 3/4 cup water to pan. Cover pan loosely with foil.

Bake ham in 350 degree F oven for 30 minutes.

Brush ham generously with some of glaze, about 1/2 cup. Return to oven. Bake, uncovered, for 20 minutes. Brush with additional glaze, about 1/4 cup. Bake, uncovered, for 10 minutes.

Oatmeal Cream Pies

1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats



Cream Filling

2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.  Combine flour, salt, baking soda, and cinnamon. Add to the creamed mixture; mix in the oats. 

Drop dough by TBSP on ungreased sheets.  Bake at 350°F for 10-12 minutes, or until just starting to brown around the edges.  They will look moist; don’t overcook.

While the cookies bake prepare the filling.  In small bowl, dissolve the salt in the hot water. Allow this to cool.  Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on hi until fluffy.  Add the cooled salt water and mix well. 

Spread filling on flat side of one cookie, press 2nd cookie on top.


Soft Snickerdoodle Cookies

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.

From: Photo: beachgirl92087

Curry Chicken

3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
2 potatoes, peeled, chopped into chunks
1 red onion, peeled and chopped
10 baby carrots, washed, drained, cut in half
2 tablespoons oil for stir-frying
2 tablespoons curry paste (traditional Indian yellow curry paste is best)
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Freshly ground black or white pepper, to taste
Ground coriander, optional

Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).

Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.

Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.

Taste the curried chicken and adjust the seasoning if desired. Sprinkle the ground coriander over top.

From: Photo:

Toasted S'More Snowballs

12   graham cracker squares
12 small scoops  rocky road or chocolate fudge ice cream (about 1 1/2 cups)
1 7.2-ounce package  fluffy white frosting mix

Line a baking sheet with waxed paper. Arrange cracker squares on waxed paper. Use a small ice cream scoop to place scoops of ice cream on each cracker square. Cover and freeze while preparing frosting.

Prepare frosting mix according to package directions. Place frosting in a large pastry bag fitted with a large round tip (1/4-inch). Pipe frosting over each ice cream mound to cover. Or use a spoon to spread frosting over each ice cream scoop, spreading to cover. Freeze at least 1 hour (cover loosely after frosting is firm).

Preheat oven 500 degree F. Transfer squares to a greased baking sheet. Bake, uncovered, for 3 to 4 minutes or until frosting is golden brown. Serve immediately. Makes 12 servings.

Raspberry Diamonds

For the cookies:
11-1/4 ounces  (2-1/2 cups) all purpose flour
1/4 teaspoon  cream of tartar
1/8 teaspoon  table salt
8 ounces  (1 cup) unsalted butter, softened at room temperature
1/2 cup  granulated sugar
2 tablespoons  confectioners' sugar
1 large  egg, at room temperature
1/2 teaspoon  pure vanilla extract
1/4 teaspoon  pure almond extract
6 tablespoons  raspberry jam (I prefer seedless)
For the almond glaze:
1 cup  sifted confectioners' sugar
  Pinch table salt
1 tablespoon  plus 1 teaspoon water
1/4 teaspoon  pure almond extract

In a medium bowl, whisk the flour with the cream of tartar and salt until well blended. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, sugar, and confectioners' sugar in a large bowl on medium speed until light and fluffy, about 4 minutes, scraping the bowl as needed. Add the egg, vanilla extract, and almond extract and beat until blended. Add the flour mixture and mix on low speed until just blended.

On a lightly floured surface, divide the dough into six equal pieces. If the dough is very soft, wrap each portion in plastic and refrigerate until firmer, about 1 hour.

Heat the oven to 350 degrees F and have ready two large ungreased baking sheets (or line them with nonstick baking liners). If the dough is in the refrigerator, remove it and unwrap it. Using your hands or a rolling pin (or both), shape each piece into a flat 12x1-1/2-inch strip about 1/4 inch thick, dusting with flour if needed. Transfer the strips to the prepared baking sheets, spacing them about 3 inches apart.

Using the butt end of a knife handle dipped lightly in flour, make an indentation down the middle of each strip (this will widen the strip to about 1-3/4 inches and make a depression about halfway down into the strip). Spread 1 tablespoon of the jam evenly down the indentation of each strip.

Bake until the cookie strips are lightly browned on the bottom and edges, about 20 minutes. Let the strips cool on the sheets on racks for 5 minutes before carefully transferring them to racks to cool completely (a long offset metal spatula is good for this). Before glazing, set the rack over a baking sheet or a sheet of waxed paper. If you plan to freeze these cookies, do it before glazing.

In a small bowl, mix the confectioners' sugar with the salt, water, and almond extract. The glaze should be thick enough to hold its shape when drizzled; add more confectioners' sugar or water if needed. Using the tines of a fork, drizzle the glaze over the tops of the cooled cookie strips. (Or transfer the glaze to a sturdy zip-top plastic bag, snip off a tiny bit of one corner of the bag and drizzle.) Leave the cookies on the rack until the glaze is set, about 30 minutes, and transfer to a cutting board. With a serrated knife, cut each bar on the diagonal into 1-inch-thick diamond shapes.

Store at room temperature or freeze (unglazed) in an airtight container, separating the cookie layers with waxed paper.

Peanut-Butter Truffles

1 cup  cocoa powder
1/2 cup  confectioners' sugar
1   (10-ounce) package peanut-butter chips
1/2 cup  heavy cream
1/4 teaspoon  vanilla extract
2 tablespoons  butter, softened

Combine cocoa powder and confectioners' sugar in a shallow bowl; set aside.

Place peanut-butter chips in a heat-proof bowl. In a saucepan, bring cream and vanilla extract to a simmer over low heat. Pour over peanut-butter chips. Stir until chips are completely melted and blended in. Let the mixture cool until it is just slightly warm to the touch.

Add butter, stirring until melted and well-blended. Cover with plastic wrap and refrigerate for at least 1 hour.

Scoop peanut-butter mixture by teaspoonfuls and roll into balls. Roll each ball in cocoa mixture and place on a cookie sheet covered with waxed paper or parchment paper. Cover with plastic wrap and refrigerate until firm.

Courtesy: Taste of the South

Triple-Chocolate Mocha Truffles

12 ounces  semisweet chocolate, coarsely chopped
1/2 of an 8-ounce package  cream cheese, softened and cut up
4 teaspoons  instant coffee crystals
1 teaspoon  water
1-1/3 cups  milk chocolate pieces (8 ounces)
2 tablespoons  shortening
2 ounces  white chocolate, coarsely chopped

    In a heavy medium saucepan, melt semisweet chocolate over very low heat. Remove from heat and stir in the cream cheese until combined.

    Stir together the coffee crystals and water. Add the coffee mixture to the chocolate-cream cheese mixture and stir until smooth. Cover and chill for about 2 hours or until firm.

    Use 2 spoons to shape the mixture into 1-inch balls. Place on a waxed-paper-lined baking sheet or tray. Cover and chill for 1 to 2 hours or until firm.
    In a heavy medium saucepan, melt milk chocolate and shortening over low heat, stirring until smooth. Remove from heat and cool to room temperature.
    Use a fork to dip truffles into milk chocolate mixture, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; chill for about 30 minutes or until firm.
    In a heavy, small saucepan, melt the white chocolate over low heat, stirring until smooth. Drizzle over tops of truffles. Chill for a few minutes until set. Store in refrigerator. Let stand at room temperature for about 30 minutes before serving. Makes about 30 truffles.

Courtesy: Midwest Living

Oreo Truffles

1 18-oz. pkg.  chocolate sandwich cookies with white filling, finely crushed
1 8-oz. pkg.  cream cheese, softened
1 lb.  white baking chocolate, melted

1. In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.

Candy-Cane Sticks

1 tube (16.9 ounces)  refrigerated sugar cookie dough
1/2 cup  finely crushed peppermint candy canes
1/2 teaspoon  peppermint extract
3/4 cup  all-purpose flour
3/4 cup  confectioners' sugar

1. Heat oven to 350 degrees F. Line a large baking sheet with nonstick foil. Set aside.

2. In a large bowl, knead together cookie dough, 1/4 cup of the crushed candy canes, the peppermint extract and flour to incorporate all of the ingredients.

3. Break off a level teaspoon of dough and roll into a 4-1/2 to 5-inch-long rope. Transfer to prepared baking sheet, spacing each rope at least 1 inch from the others. Repeat until sheet is full; refrigerate dough in between batches.

4. Bake at 350 degrees F for 7 minutes, until puffed and just beginning to color. Transfer to a wire rack to cool.

5. Stir together confectioners' sugar and 4 teaspoons water until smooth to form a glaze. Brush glaze over wands and let dry. With a small paintbrush, use remaining glaze to paint stripes diagonally across wands, spacing about 1/2 inch apart. Sprinkle wet stripes with some of the remaining crushed candy to resemble a candy cane. Let dry completely. Store in airtight container up to 2 weeks.

Courtesy: Family Circle

Twice-Baked Potatoes

2 large Yukon Gold potatoes (about 1 pound)
2 teaspoons olive oil
1/2 teaspoon salt
3 tablespoons milk
2 tablespoons butter or margarine
2 tablespoons dairy sour cream
1 tablespoon snipped fresh chives
1/4 cup finely shredded Gruyere or Swiss cheese (1 ounce)
Ground black pepper
Snipped fresh chives (optional)

Preheat oven to 400F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Drizzle olive oil over each potato and sprinkle with salt. Wrap each potato in foil. Bake potatoes in the preheated oven about 1 hour or until tender. Remove and discard foil. Let potatoes stand about 15 minutes to cool slightly. Cut the potatoes in half lengthwise. Carefully scoop pulp out of each potato, leaving a 1/4- to 1/2-inch shell; set potato shells aside. Place potato pulp in a large bowl. Mash potato pulp with a potato masher or an electric mixer on low speed until nearly smooth. 

In a 1- to 1-1/2-quart saucepan heat milk and butter over medium heat until butter is melted. Pour milk mixture over mashed potatoes; beat until smooth. Stir in sour cream, the 1 tablespoon snipped chives, and 2 tablespoons of the cheese. Season to taste with salt and pepper. Mound mixture into reserved potato shells. Sprinkle with remaining cheese. Place potatoes in a single layer in a 2-quart square baking dish.
Bake, uncovered, in a 400F oven about 20 minutes or until golden brown and heated through. If desired, garnish with snipped chives. Makes 4 servings.

Make-ahead directions: Prepare as directed through Step 2. Place potatoes in a single layer in an airtight container. Cover and chill for up to 24 hours. Before serving, preheat oven to 325F. Place potatoes in a 2-quart square baking dish. Bake, covered, in the preheated oven for 30 minutes. Uncover and bake about 15 minutes more or until potatoes are golden brown and heated through.

Chicken Tortilla Rolls

1 pkg cream cheese, softened
3 tbsp Sweet Corn Relish
2 tbsp cilantro or parsley, chopped
½ cup shredded cheddar cheese
3 cups cooked chicken, diced in small pieces
1 tbsp Hot Pepper Relish
6 flour tortillas

1. Combine cream cheese, Sweet Corn and Tomato relishes, cilantro and cheddar cheese. Set aside.
2. In separate bowl, mix chicken with Hot Pepper Relish.
3. Spread cream cheese mixture on tortillas. Cover with chicken mixture. Roll up tortilla and wrap in plastic wrap.
4. Chill 2 hours or overnight.
5. Cut into ½”slices and serve with Tomato Relish.


Ham and Cheese Baked Frittata

1/3 cup Vegetable Oil
4 cups frozen shredded potatoes or Idaho or Russet potatoes, peeled and shredded
1-1/2 tsp salt, divided
1/2 tsp freshly ground black pepper
1 lb baked ham, cut into 1/2-inch cubes
12 eggs
1/4 cup milk
1/2 tsp dried Italian seasoning, tarragon or oregano
2 cups shredded cheddar, Monterrey jack, or Swiss cheese
1-1/2 cups chunky salsa, heated

    Heat oven to 350ºF Heat oil in large (approx.10-inch/ 26 cm) skillet on medium heat. Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper. Cook 8 minutes or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula. In a bowl, blend eggs with milk, seasoning and remaining 1 teaspoon salt while potatoes are cooking. Place the potatoes into a greased 9" x 13", casserole. Stir the eggs into the potatoes. Bake covered with foil for 15 minutes. Remove from oven. Sprinkle with cheese and return to the oven. Bake 15 to 20 minutes more or until cheese is melted and eggs are set. Turn oven to broil and continue to cook about 2 minutes, or until top is nicely browned. Allow to cool 10 minutes before cutting into 8 to 10 servings. Serve topped with heated salsa.


Adrenaline Juice

1/2 fifth Vodka
1 pint Everclear
1 pint Watermelon Liqueur
1 liter Sprite
pinch (Add To Taste) Sugar
1 can Red Bull

Best served in a Punch Bowl.

Made by the gallon
after all ingredients added then add a 5 hour energy shot
slowly stir for foaming effect

Pointsettia Cocktail

1 ounce dark rum
1 1/2 ounces light rum
1/2 ounce triple sec
1 ounce simple syrup
2 ounces pomegranate juice
1/2 ounce freshly squeezed lime juice

Combine all of the ingredients (except for the garnish) and ice in a cocktail shaker. Shake to chill.
Strain into a chilled glass. Garnish with a raspberry-mint skewer and serve.

 photo M. Rodruguez

Peppermint Patty

1 ounce white or bittersweet chocolate
1 1/2 ounces vodka
1/4 ounce green crème de menthe
1/2 ounce white crème de cacao
1/4 ounce simple syrup

Melt the chocolate on a saucer in the microwave on low.
Roll the rim of the glass through the melted chocolate to create a chocolate “lip.”

Combine all of the remaining ingredients (except for the garnish) in a cocktail shaker with ice. Shake to chill.

Strain the cocktail into the chocolate-rimmed glass and garnish with fresh mint.

Photo: directions:

Flaming Asshole

1/2 oz grenadine syrup
1/2 oz green creme de menthe
1/2 oz creme de bananes
1/2 oz overproof rum

Layer in this order: grenadine, creme de menthe, banana liqueur, white rum. Ignite rum before serving. Server with a straw.

Photo: directions:

Glass Etching

Important note: When using glass etching cream exercise caution. It contains an acid that dissolves a fine layer from the glass and it can cause damage to skin and surfaces. Protect hands and arms with long sleeves and gloves and work in a well-ventilated area. Cover the area where you're working (it should be over a sink) with plastic and poke a hole in the center so that water can go down the sink. (Glazed surfaces such as porcelain will be permanently damaged by glass etching cream so be very careful). 
Find an old mirror that looks like it could use a pick-me-up. Flea markets, yard sales and antique shows are great places to look. If it's your first time etching glass don't spend too much money on it. Become comfortable with the process before etching an expensive mirror.
Clean and dry the glass surface with a soft, lint-free cloth.
Trace the design onto a shelf-liner and then cut it out using a sharp utility knife. 
Place the paper onto the mirror making sure it is stuck to the glass with no bubbles or creases. 
Use a small paint brush to fill in the stencil with glass etching cream. Use a thick, even layer and leave it on for the recommended time according to the manufacturer's instructions (usually 5-10 minutes).
Remove the cream. If it's reusable (it will say on the container) scoop it back into the container. If not, remove it with damp paper towels or a sponge. Make sure to get it all off. 
Peel off the paper and admire your handiwork. Directions:

Easy fleece blanket

Fabric needs to be at least 40 inches or wider (most are 54 inches)
Sizes of desired blanket
Baby/Toddler - 1 to 1 1/2 yards (in both fabrics)
Child - 1 3/4 yards (in both fabrics)
Teen/Adult - 2 yards (in both fabrics)

Feel free to make your blanket(s) bigger for taller or bigger people or to fit a twin sized bed.

Two pieces of fleece the same size. Piece may be the same pattern, two different patterns, two plain colors or a pattern on one side and a plain color on the other. Basically whatever you think the person you are making the blanket for will like.

Scissors (sharp ones)
Tape measure or yard stick
one 4" x 4" piece of paper

Easy fleece blanket instructions: 

1) Take your two pieces of fleece. Put one piece on top of the other lining up the edges so they are even. (one side will be the front and the other side will be the back of your blanket. 
2)Trim off any selvage around the edges of your fleece (try not to cut in more than 2 inches) Try to cut the salvage off as straight as you can. The nice thing about tying the blankets is that if you aren't exactly straight it will not show too much.

3) Take your piece of 4"x4" paper lay it on the corner of your blanket. Then cut out the corner through both layers. Proceed to do this on all four corners. This will keep you blanket square once you start to tie your fringes.

4) Now you are ready to cut your fringes. Cut 4 inches into both fleeces at 1" wide.

5) Your fringes don't need to be 1" exactly, just try to keep them the same size.( You don't want to have one fringe 1" and the next one 2".) Cut 1" intervals on all four sides.

6) Starting on one side, tie double knots (using one fringe from each fleece.) Tie these knots on every other fringe around the entire blanket.

7) Then flip the whole blanket over and tie the remaining knots until your blanket is complete.

If your blanket ties should ever come loose after wash and wear simply retie them.

Photo: /

Homemade Clay Christmas Ornaments

4 cups flour
1 cup salt
1 teaspoon alum
1 1/2 cups water
Food coloring (optional)
Large bowl
Cookie cutters, drinking straw, and fine wire (optional)
Baking sheet
Fine sandpaper
Plastic-based poster paint, acrylic paint, or markers
Clear shellac, acrylic spray, or nail polish

1. Mix flour, salt, alum, and water in bowl. If dough is too dry, knead in another tablespoon of water. 
2. Dough can be colored by dividing it into several parts and kneading a few drops of food coloring into each part. 
3. Roll or mold into ornaments.
To roll: Roll dough 1/8 inch thick on a lightly floured surface. Cut with cookie cutters dipped in flour. Make a hole for hanging by dipping the end of a drinking straw in flour and using the straw to cut a tiny circle 1/4 inch from the ornament's edge. You can also use the straw to cut more clay dots for use as decorations.
To mold: Shape dough into figures such as flowers, fruits, animals, and so on. The figures should be no more than 1/2 inch thick.

4. Insert fine wire in ornaments for hanging. 
5. Bake ornaments on an ungreased baking sheet for about 30 minutes at 250ºF.

6. Turn and bake another 90 minutes until hard and dry. 
7. Remove from oven and cool, then smooth with fine sandpaper. 
8. Decorate both sides of ornaments with plastic-based poster paint, acrylic paint, or markers. 
9. Let dry and seal with clear shellac, acrylic spray, or nail polish. Makes about five dozen 21/2-inch ornaments.