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Holiday Crafts & Recipes

Sparkling Snowflake

By Alex Beall

Here’s a twist on the classic snowflake craft.


  • 6 white pipe cleaners
  • Clear or white beads
  • Needle and thread
  • White pom poms


  • First, cut the 6 pipe cleaners in half, so you have 12 pieces. Use one of the pipe cleaner pieces to tie together the 11 other pieces into a bundle. Twist the ends of the last piece to secure the wrapping. Next, fan out the 11 pieces of pipe cleaner to create a “starburst” shape. Thread the beads onto the pipe cleaners. Lastly, using the needle, thread the pom poms onto the thread and then tie one end of the line to the snowflake. Hang up your own piece of a winter wonderland.

  • Snowman Pin

    By Francine Speaker

    I used to do a weekly craft project with my four nieces and nephew. I think one of my all- time favorites was a snowman pin.


    • Two two-holed white buttons. One needs to be slightly larger than the other.
    • Bar pin back (see an example)
    • Black, green and red felt
    • Narrow strip of ribbon


  • Glue the two buttons to the pinback so the smaller one is the snowman's head (holes of the button placed horizontally to become the snowman's eyes). The larger button is the body (holes placed vertically to resemble the coal buttons on a snowmain). Cut black felt to make a hat, and glue on small bits of green and red felt to resemble holly leaves and berries. Tie a narrow piece of ribbon to make a scarf.

  • Pinecone Christmas Tree

    By Alex Beall


    • A pinecone
    • Glue
    • Cotton balls
    • Glitter, beads, string, sequins, ribbon, paper, etc.


  • You can either find or purchase a pine cone, but make sure it is big enough to decorate and stands upright. Glue a few cotton balls to the base of the pine cone to look like snow. Put drops of glue on the “branches” and decorate with glitter, sequins or any other materials. Top off the “tree” with a small star or bow and let the glue dry. Place your finished “Christmas tree” on display for your holiday guests.

  • Holly Jolly Quiche

    By Meegan Herman


    • 1 tablespoon oil (your preference)
    • 1 small yellow onion, small diced
    • 1 small red pepper, small diced
    • 1 10 oz. package frozen chopped spinach, thawed, drained and squeezed dry
    • 2 whole eggs, beaten
    • 6 egg whites
    • 3 tablespoons skim milk
    • 3 cups shredded Swiss cheese
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon ground black pepper
    • 1/8 teaspoon smoked paprika
    • Cooking spray


  • Preheat oven to 350°. Lightly spray 2 mini muffin pans. Set aside. Over medium-high heat, add oil to large skillet. Add onions and red peppers, stirring occasionally, until softened. Add spinach. Season with salt, pepper and paprika. Set aside to briefly cool. In a large bowl, combine eggs, whites, milk and shredded cheese. Add spinach-pepper mixture, stirring to blend. Scoop mixture into the prepared mini muffin pans, filling about half way. Bake in preheated oven until eggs have set and top is lightly browned, about 20-25 minutes. Let cool before serving, about 10 minutes.

  • Festive Granola Bars

    By Meegan Herman

    Here is a favorite that children of all ages will enjoy preparing, and families will devour.


    • 3 cups quick cook oats (do NOT use regular oats)
    • 1 cup unsweetened flaked coconut
    • 1 cup white chocolate chips
    • 1 cup pecans, chopped
    • 1/2 cup wheat germ
    • 1/4 cup dried cranberries (Craisins)
    • 1/4 cup peppermint chips (found in the baking aisle at your local grocer)
    • 1 14 oz. can of sweetened condensed fat-free milk
    • 2 tablespoons butter, melted
    • 1/2 teaspoon pure vanilla extract
    • Cooking spray (plain or butter flavor)
    In a large bowl, combine all dry ingredients. Add wet ingredients, mixing thoroughly. Pour the mixture into the prepared pan, evenly pressing the mixture flat. (Note: I find it easiest to do this by lightly dampening my hands with water while pressing the granola into the pan). Bake for 20-25 minutes. Allow granola to cool completely before cutting into bars. Individually wrap the bars for a quick treat.

    Healthy Recipes using Cranberries

    By Julie Bloss Kelsey

    "Studies show that cranberries are loaded with antioxidants and health-promoting properties, which help protect against heart disease and certain types of cancer," says Nikki Haddad, who specializes in healthy Mediterranean cuisine for her business, The Little Chef. "They are powerhouses of nutrition." Haddad suggests adding dried cranberries to your diet in a variety of ways: toss some into your cereal, mix them into rice dishes, stir them into pancake batter or add them to your favorite cookie recipe.

    Be sure to try these cranberry recipes...

    Cranberry Punch — Julie Bloss Kelsey

    Drink this as an alternative cocktail at your next party.

    Ingredients & Directions

     Combine equal parts cranberry juice, orange juice and diet white soda (Diet Sprite or Diet 7-Up). Mix well and serve immediately over ice.

    Ladybugs on a Log — Nikki Haddad

    So easy to make and the kids love it!

    Ingredients & Directions

    Spread low-fat cream cheese on celery sticks. Dot with dried cranberries. Eat and enjoy!

    Note: Pecan pieces may also be sprinkled on top.

    Festive Cranberry Salad — Mary Ellen Courville

    Tired of cranberry sauce? Add this salad to your holiday table.


    • 1 can of whole cranberries (you may substitute fresh, boiled or steamed berries)
    • 2 peeled, segmented chopped oranges (or canned mandarin oranges)
    • 1 cup chopped pineapple (canned or fresh)
    • 1/2 cup chopped pecans
    • 1/2 can apple pie filling (or 2 freshly chopped apples and 1 sliced banana)


    Strain the juice from the canned ingredients. Stir all ingredients together in a festive bowl. Garnish with mint leaves and extra pecans.

    Cranberry Salsa with Cookie Cutter Chips — Nikki Haddad

    Be sure to let the kids make the chips!

    Ingredients for salsa

    • 1 lb. cranberries, fresh or frozen
    • 1 large tart green apple, peeled and cut into chunks
    • 1 can (8 oz.) mandarin orange segments, drained
    • 1 small red pepper, cut into chunks
    • 1 medium red onion, cut into chunks
    • 3/4 cup sugar (Splenda may be substituted)
    • 1/2 cup apple juice
    • 1/4 cup cilantro, chopped
    • 1 tsp. lime zest

    Directions for salsa

    Put cranberries, apple, mandarin orange segments, red pepper and onion into food processor, pulse to chop (if you don’t have a food processor, dice finely). Transfer to a large bowl. Stir in remaining ingredients and mix well. Cover and refrigerate for a minimum of four hours (to blend flavors).

    Ingredients for chips

    • 1 package spinach tortillas (green)
    • 1 package sun-dried tomato tortillas (red)

    Directions for chips

    Preheat oven to 400 degrees. Line baking sheets with foil. Using holiday cookie cutters, cut shapes from tortillas. Place on prepared sheets and bake 6-8 minutes until crispy. Cool on wire racks. Serve with salsa.

    Note: For a special treat, spray tortillas with fat-free butter substitute and sprinkle with cinnamon before baking.