Needle Felted Santa's

My dear friend Shirlee taught me how to make these cute mischevious looking guys. They were a lot of fun to make. It took us just over 3 hours and we barely even talked!

Snowman Kisses

Ingredients:
Piece of card stock 3" H x 4.5" L
white cardstock
scrap of orange cardstock
Tic Tacs
14" piece of coordinating ribbon
circle cutter or circle punch
print out of poem (below)
scissors
adhesive
paper trimmer with scoring blade
corner punch
ink
stamps
black marker

1. Take card stock 3" H x 4.5" L and score at 2" and 2.5"
2. stamp the front
3. use corner rounder all four corners
4. cut/punch a 1" circle in the bottom half of the front
5. out of white cardstock cut/punch out two 1" circles
6. out of the orange scrap of cardstock cut out a carrot nose, adhere to one of the circles
7. use the marker to add eyes, mouth and buttons to snowman, adhere to front
8. attach ribbon to the inside, the center of the ribbon should be adhered to the middle spine
9. print poem out 1.5" x 1.5" square, use corner rounder on all four corners, adher to inside cover
10. adhere tic tac box
11. tie ribbon to close
12. All done!

Poem

Snowman Kisses
He's cute, cuddly, & full of good wishes, He wants to give you these Snowman Kisses! XOXO

Jenny's Famous Peppermint Fudge

4 1/2 cups sugar
1 can evaporated milk

Bring to a boil slowly and when it is at a full boil, stir and boil for 9 minutes.

Take off heat and add:
1 1/2 cubes butter
3 cups white chocolate chips
1 pint marshmallow whip
2 tsp. vanilla or peppermint --(I use peppermint!!)
5-8 candy canes crushed

Stir until well mixed and smooth. Pour onto cookie sheet. Refrigerate. Yum!

Mom's Pumpkin Pie (Libby's)

Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pure Pumpkin
1 can (12 fl. oz.) Evapoated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions:MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.