Ingredients:
- 1 shot vodka
- 2oz cranberry juice
- a squeeze of lemon juice (or lime juice if you prefer)
- 1 tsp sugar
- 4oz ginger beer
Holiday Moscow Mule Cocktail
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DIY Scented Salt Dough Holiday Garland
What You Will Need:
- Oven
- Mini star cookie cutter
- Baking sheet
- Roller
- Straw or toothpick to make holes for stringing
- 2 cups of flour
- 1 cup of salt
- 1 cup of water
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 2 teaspoons ground ginger
- 2 teaspoons ground clove
- 12 drops of sweet orange essential oil
Step 1
Mix all the ingredients together in a medium bowl and roll into a ball of dough.
Step 2
Roll out the dough to a slab that us approximately 1/4 inch thick or a little thicker.
Step 3
Cut out mini stars using the cookie cutter. Poke holes in the center using a straw or toothpick before placing on a baking sheet.
Step 4
Bake in the oven for 2 hours at 175* F, flipping them over half way through.
Step 5
Once cooled, string festive yarn through the stars, creating little knots every few inches to separate the stars.
DIY Knot Headbands
What You Will Need:
- A piece of fabric measuring 3 X 13
- A piece of fabric measuring 9 X 23 (cut the corners off as pictured)
- Plastic headband
- Glue gun
- Scissors
Step 1
Wrap the smaller piece of fabric around the headband and glue into place. The headband should be fully covered with the fabric.
Step 2
Gather the middle of the larger piece of fabric and tie into a knot. Glue the bottom of the knot to the center of the top of the headband.
Step 3
Glue the sides of the fabric down the ends of the headband, leaving some fabric loose to give volume. Tuck the ends underneath each side and glue to secure.
DIY Fabric Crown
What You Will Need:
- Two pieces of fabric measuring approximately 6 X 23 inches
- One piece of fabric measuring approximately 3 X 23 (for the trim)
- One piece of thick paper measuring approximately 6 X 23
- Sewing machine (or you can hand stitch)
- Pom poms
- Glue gun
Step 1
Cut points in the thick paper to make a crown shape. Measure your little ones head and add 1 inch in length.
Step 2
Using your paper pattern, trace and cut the pattern onto one piece of fabric, leaving 1/4 inch seam allowance all around. Set the paper pattern to the side for now.
Step 3
Place the fabric you just cut over the other piece of fabric and make an identical piece. Sew the two pieces together across the top points and sides, leaving the bottom hem open.
Step 4
Insert the paper pattern into the fabric pocket from the bottom. Use the last thin piece of fabric to close the pocket by folding the fabric on both sides and sewing across.
Step 5
Measure the crown against your little ones head for another spot check on size before you sew the crown closed. This step requires a hand stitch.
Step 6
Glue pom-poms to the points of the crown.
Crock Pot Creamy Salsa Pulled Chicken
Ingredients
- 3 chicken breasts
- 16oz bottle of your favorite salsa
- 10.5oz can of cream of chicken soup
- 1/2 cup cream cheese (1 stick)
This recipe has turned out better for me in the slow cooker crock pot than in an instant pot.
Line the bottom of the crock pot with the chicken breasts. Pour the salsa and cream of chicken soup over the chicken evenly throughout the pot. Separate the cream cheese into spoonfuls and disburse on top throughout the pot. Cover and slow cook on high temp for 6 hours.
Tip: half way through cooking, use two forks to start to separate the chicken breasts into thirds so that the salsa mixture soaks into the chicken.
Serve over rice and top with avocado. Enjoy!
Instant Pot BBQ Pulled Chicken
Ingredients
- 3 chicken breasts
- 1 cup chicken broth
- 1 1/2 cups barbecue sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon roasted garlic and herb seasoning (I use the Weber one)
- 2 teaspoons Worcestershire sauce
Pour chicken broth in the instant pot and then the chicken. In a medium sized bowl, mix together the rest of the ingredients and stir until mixed. Pour the mixture over the chicken and broth, leaving the water at the bottom of the pan. Pressure cook for 15 minutes and then let natural release for 10 minutes. Shred the chicken. The sauce will thicken as it cools, however if you prefer thicker sauce you can stir in 1 tablespoon of cornstarch while the pot is still hot. Serve and enjoy!