Peanut Butter Microwave Fudge

FB Source: Julie Morgan

Ingredients:
1 lb box Confectioners sugar(powdered sugar)
2 T butter
1/3 C milk
1 C peanut butter

Directions:

1. Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. 
2. Take out, beat ingredients with hand mixer until combined. 
3. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. 
4. Spread in foil lined 8x8 pan. 
5. Let cool then cut and ENJOY!

 Everyone will LOVE this!!!!!!!

Salt Dough Ornaments

FB Source: Julie Morgan

Ingredients:

2 C All-purpose flour

1 C Salt

1 C Warm water

Directions:

1. Mix well.
2. Shape with your hands or cookie cutters.
3. Make a loop out of wire and insert before baking.
4. Bake at 325 for approximately 1 hour.
5. Cool completely before decorating.
6. Have fun making memories.

These are too cute! What a great gift idea!

Stacie says: "I notice a lot of pictures with 'SBC' on them. I have tried searching for the source, but can't find out exactly what that means. I have also tried doing a search on 'Crafts by Trina', but haven't found out where this actually came from. I like to be able to put a source with these posts, when I have that information available."

Slow Cooker Candy 2

FB Source: Shelly Platt

Ingredients:

32 oz dry roasted peanuts (I think I'm going to try almonds!)
12 oz semi sweet chocolate chips
4 oz German sweet chocolate
32 oz white chocolate candy melts

Directions:

1. Place ingredients in a slow cooker as listed. Do not stir. 
2. Cook on low for 1 1/2 -2 hours - do not open the lid! 
3. After cooked, stir and drop by spoonfuls on a parchment paper or silpat lined pan. 
4. Allow to harden and store in a closed container.

Best English Toffee Recipe

FB Source: ReBlinged
ORIGINAL SOURCE: allrecipes.com/adapted by ReBlinged

Ingredients:
1 cup butter
1 1/4 cups white granulated sugar
2 tablespoons water
1/4 cup slivered/chopped almonds
1 cup chocolate chips

Directions:

1. Butter a 10x15 inch jellyroll pan. 
2. In a heavy skillet, over medium heat, melt butter. 
3. Stir in sugar and water. Bring mixture to a boil. 
4. Cook, stirring constantly until the sugar is golden. 
5. Pour the mixture into the prepared pan and sprinkle the chocolate chips on top. Let stand for a minute then spread the chocolate over the top. 
6. Add almonds 5 minutes before chocolate is completely set. Then let cool completely before breaking into pieces.

Best, EASIEST recipe for ENGLISH TOFFEE. Takes 20 minutes to make. Oh yum!

Chocolate Caramel Turtles

FB Source: Crystal Hebner

Ingredients:

1 (8 oz) package caramels
2 T heavy cream
1 cup pecan halves, salted
1 pound Ambrosia milk chocolate, melted or
16 (1 oz) squares semi-sweet chocolate

Directions:

1. In top of a double boiler over hot water, melt caramels in heavy cream.
2. Arrange pecans halves in groups of 4-5 on a greased waxed paper.
3. Spoon caramel mixture into a small mound in the middle of the nuts. The caramel should partially cover the nuts to keep them in place. Let stand until caramel is set.
4. In top of a double boiler, over hot water, melt chocolate, stir gently.
5. Using a small spoon, coat caramel with melted chocolate.
6. Let stand until chocolate is firm or refrigerate 30 mins.

Homemade Face Lotion Bar (coconut vanilla scent)

ORIGINAL Source: Don't Waste the Crumbs

Ingredients:
8 ounces coconut oil
2 ounces beeswax
½ tsp vanilla extract
pinch vanilla bean flakes (optional)

Directions:

1. Create a double boiler with a medium saucepan and a glass bowl.
2. Melt the coconut oil and beeswax together in the glass bowl.
3. Remove from heat and add extract and vanilla bean flakes (if using).
4. Pour into silicone muffin molds and allow to cool to set.

Edible Gift - Citrus Salt

ORIGINAL Source: The Dabblist

Ingredients:
Salt (I used a flaky Maldon sea salt)

Citrus Zest (Tangerine, Lime, and Lemon)

Directions:

1. Combine the citrus zest with the salt, and bake until dry (250 F for about 1 hour). Be careful not to burn! That definitely happened to me on the first round. 
2. Once dry, I blended the mixture fine in a food processor but you can use it as is if you want it a little chunkier. 
3. Present in a lovely glass container and store in a cool dry place.

Homemade Chile Powder

ORIGINAL Source: An Organic Wife

Ingredients:
2 TBS. ground ancho chiles
2 tsp. ground chipotle chiles
1 tsp. cumin
1 tsp. Mexican oregano
1/2 tsp. cayenne

Directions:

1. Grind dried ancho chilies in a blender or food processor to make a powder. You may sift the powder over a fine mesh sieve to get out the seeds and larger pieces, but that is for appearance only. 
2. Grind the chipotle chilies in the same way.
3. Pour the two powders in a 4-ounce mason jar with the cumin, Mexican oregano, and cayenne. 
4. Close the lid and shake it up!

5-Minute Fudge

ORIGINAL Source: Nourishing Minimalism

Ingredients:
2 cups semi-sweet chocolate chips
2/3 cups sweetened condensed milk (Click here for recipe)
1 teaspoon vanilla
1 cup chopped nuts

Directions:

1. Cover a cookie sheet or 9"x13" pan with parchment paper.
2. Mix chocolate and sweetened condensed milk in a sauce pan over medium heat, stirring until melted. 
3. Remove from heat, stir in vanilla and nuts, mixing thoroughly. 
4. Pour onto parchment paper and spread into a rectangle, about 1/2 inch deep.
5. Allow to cool in refrigerator for 30 minutes. Place parchment paper and fudge on cutting board and cut into 1 inch squares.

Makes about 45 pieces.

Soaked Pumpkin Spice Granola

Source: Mommypotamus

ORIGINAL SOURCE: Savory Lotus

Ingredients:

4 cups oats
2 cups filtered water
1/2 cup yogurt or kefir (lemon juice or apple cider vinegar will work as well- about 2 TBS and add a bit of water)
1/2 cup raw pumpkin seeds (preferably soaked and dehydrated)
2 cups nuts of choice- cashew, almond, hazelnut, pecan (preferably soaked and dehydrated)
1 cup cooked pumpkin puree
1 tsp cinnamon powder
1/2 tsp ginger powder
1/8 tsp clove powder
1/2 tsp celtic sea salt
1/2 cup ghee, butter, or coconut oil
1/2 cup REAL maple syrup OR RAW honey

OPTIONAL: (to be added after granola is ready to store)
1/2 cup raisins
1/4 unsweetened shredded coconut

Directions:

1. The evening before, pour water over oats and mix. Add yogurt/kefir and mix again to combine. Cover and allow to soak for 12-24 hours.
2. Once your oats have soaked, pulse nuts and seeds in food processor to break down just a titch. Add to soaked oats.
3. In another bowl, combine pumpkin puree with rest of ingredients and stir to combine. Pour over oat mixture. Go ahead and mix it up real good now. Let all that sweet, spicy yumminess combine.
4. If using a dehydrator: Spread mixture onto parchment paper lined trays and dehydrate on 105′F until dry and crispy. Time will depend on how you spread your granola and your specific dehydrator. Mine takes about 18-20 hours.
5. If using an oven: Set on lowest temperature and bake on parchment paper lined baking sheets until dry and crispy, stirring occasionally. This will take anywhere from 12-24 hours.

Add optional raisins and shredded coconut. Store in sealed glass jars. I keep mine in the fridge but in the cupboard is fine, too. ENJOY!

Turrón de Navidad

ORIGINAL Source: Nourished Kitchen

Ingredients:
1 3/4 cup roasted almond slivers (preferably soaked and dehydrated)
1 1/2 cups raw honey
3 egg whites

Directions:

1. Roast the almonds at 375F for 10 minutes mixing them up halfway through.
2. In a medium sized saucepan; gently bring the honey, over medium heat, to a slow boil. Once it starts to boil, turn the heat off, and set aside.
3. Whip the egg whites to a thick glossy meringue. Carefully, fold the meringue into the honey.
4. Once the meringue has been folded into the honey, bring the mixture back up to medium heat constantly stirring for 15-20 minutes. The meringue honey mixture will soon increase in volume. As you keep stirring, it will condense itself until a thick caramel has formed. Also, the color will slowly change from a light brown to a deep burnt orange. The bottom of the mixture may start to burn a bit which is okay. It adds depth in flavor. *To test if your mixture is thick enough, add a bit to a plate and immediately place in the refrigerator. After a minute or so, if it hardens, your mixture is ready.
5. Once the mixture has thickened add the roasted almonds and mix through. Quickly pour the turron mixture into a parchment paper lined dish. Place another piece of parchment paper directly on top of the mixture which will allow you to press it down and prevent anything from sticking to it.
6. Cool in the refrigerator for 2-3 hours before slicing.

Buen provecho.
Turron de Navidad is a traditional Spanish candy consisting of only three ingredients: almonds, honey and egg white. It's super-simple, sweet flavor is a special treat at Christmas time. Diana Bauman, of A Little Bit of Spain in Iowa. gives you this traditional Spanish treat.

Read more: http://nourishedkitchen.com/turron-de-navidad/#ixzz2mU60JtXK

DIY Chai Spice Balm

ORIGINAL Source: Homegrown & Healthy

Ingredients:
Infused oil (1/4 cup of spices to 1 cup of oil), olive or sesame
Beeswax (4 oz of oil = ½ oz of beeswax)
Vitamin E (optional)

Directions:
To infuse Oil

• To get more spice from your spices, lightly muddle or crush them while you gently heat them in oil in your water bath, ensuring no water gets into your oil.
• Or shake them daily while infusing them in jars over 30 days or more. If using the 30-day method, ensure your oil fills the jar to the top and it is capped tightly, with a dish towel underneath to allow for any leakage.

To make Balm

1. Once you have your strained, infused, warm oil, add melted beeswax.
2. Test the consistency by removing the spoon with a little of the mixture on it. It will cool quickly and give you an indication of how hard it will be once set.
3. If it is softer than you’d like, add more beeswax and continue to heat until melted.
4. If it is too hard, add more infused oil and repeat the test until you reach the consistency you desire.
5. Remove the mixture from heat, making sure absolutely no water from the bath gets into your blend.
6. Add a splash of vitamin E if you have it, for a natural preservative, and pour the mixture into clean, dry containers.
7. Once cooled, cap the containers and gift them to others or enjoy the spice blend yourself.

Read more: http://homegrownandhealthy.com/diy-chai-spice-balm/#ixzz2mXWjVTu3

Keepsake Thumb Print Ornament

FB Source: Every Mom Needs

ORIGINAL Source: Little Bit Funky

DIY Christmas Ornaments -- a fun project with the kids!

Christmas Tree Edible Arrangement

FB Source: Mommy Made

So cute!

Reindeer? Or Upside Down Gingerbread Man?

FB Source: Mommy needs a Vacation

Upside down gingerbread men are reindeer!!! Cool!!!!

Keepsake Hand Print Snowman Ornament

FB Source: 

DIY - It's easier than you think

Awesome idea

DIY Designer Candles

FB Source: Kari Stoddart Cameron

Draw on wax paper with permanent markers, wrap around candle and heat until image is transferred...
Would make a great gift!!!

Festive Reindeer Cookies

FB Source: 

Christmas Cottage Corner

Ingredients:

3/4 cup peanut butter
1 1/4 cup firmly packed brown sugar
1/2 cup shortening
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Chocolate-covered mini pretzels
Mini brown M&Ms
Regular-sized red M&Ms

Directions:

1. Preheat oven to 375°F.
2. Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
3. In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
4. Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
5. Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color… some of mine ended up with green noses. They might be South Pole reindeer.).
6. Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies. ENJOY!!!

Colorful Christmas Bulbs

FB Source: Candie Henry

Put a piece of crayon in a clear Christmas bulb, use a blow dryer to melt the crayon while turning the bulb to distribute the color!!

Stacie says: "This looks like multiple colors were used in each bulb. Play around with different color combos. It's a great way to weed-out the leftover crayon nubs that the children don't want to color with anymore."

Candy Sleighs

FB Source: Betty Taylor Jones

How To: Ellyn's Place 

Materials Needed:
Hot glue gun,
1 standard Kit Kat bar,
2 candy canes,
10 Hershey bars (stacked 4, 3, 2, 1),
ribbon 

a bow on top!