Recipes & Gift Ideas

Peppermint Play Dough
 

1 cup water
1 Tablespoon oil
1 Tablespoon peppermint extract, pure or imitation
red food coloring
1/2 cup salt
1 cup flour
2 teaspoons cream of tarter


Boil water in a bowl in microwave, about 2 1/2 minutes. Add oil, peppermint extract and red food coloring and stir until desired color. Add salt, flour and cream of tarter and combine with a fork. When it begins to ball up mix it with your hands until it becomes a play dough consistency.



Next I rolled it into a log and divided it equally. Then rolled them into balls and placed them into Ziploc containers. The 100 calorie bowls work perfectly.


Thanks for the awesome idea, Dixie Coupon Chicks


Hot Chocolate Cones

One Momma Saving Money posted this great gift idea and I thought it was so cute I wanted to pass it along to you.

One cone = 4 servings!

Ingredients/Supplies

3/4 cup cocoa mix
1 cone-shaped cellophane bags (she uses cake decorating bags)
1 clear rubber bands (she uses ponytail holders)
Scissors
1/4 cup mini chocolate chips
3/4 cup mini marshmallows
Remnant Ribbon for bow

Instructions Pour the cocoa mix into one of the bags. Close the bag with a clear rubber band, then trim the end of the bag 1 inch above the band. Layer the chocolate chips and the marshmallows. Secure the bag with the other rubber band and tie on ribbon!

Thanks One Momma Saving Money

Snickerdoodle Cookie Recipe Ingredients


• 1/2 cup butter, softened

• 1 cup sugar

• 1/4 teaspoon baking soda

• 1/4 teaspoon cream of tartar

• 1 large egg

• 1/2 teaspoon vanilla

• 1 1/2 cups all purpose flour

• 4 Tablespoons granulated sugar

• 1 1/2 teaspoons cinnamon

Snickerdoodle Cookie Directions

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour.

Cover with plastic wrap and chill for 1 hour.

Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat.

Place balls of dough 2 inches apart on an ungreased cookie sheet.

Bake for 10 to 11 minutes or until edges are beautifully golden.

Transfer cookies to a wire rack to cool.