Holiday-Christmas

CHRISTMAS

To reduce stress:

1.  Budget for food, decorations, and gifts-be intentional and plan ahead
2.  Track expenses
3. Don't go into debt
4. Don't overcommit, prioritize
5. Be selective about holiday traditions
6. Spend less time on social media
7. Organize your shopping using grocery pick up and online options
8. Gather those near and dear to your heart, prioritize
9. Enjoy Christmas!



Checklist

November-
Purchase pajamas, wrap
Purchase gifts for family, wrap
Day after Thanksgiving-Decorate, Christmas music, Smells of Christmas: pine, cloves, cinnamon
Saturday after Thanksgiving-Gingerbread House Decorating Party
Dec 1 - Advent calendar, read Christmas books by fire
First Saturday in December-Send Christmas Cards
First Monday in December-Neighborhood gifts
Second Monday in December-Christmas lights and hot chocolate
Third Monday in December-Lesson on birth of Christ
Dec 23-Stout Christmas party with extended family
Dec 24-Ham dinner, nativity, singing, 'Twas the Night Before Christmas, decorate cookies for Santa, open pajamas, put stocking out, write letter to Santa, present game (with wrapped dollar store gifts).


Put the wrapped presents in the middle, each person gets a present.  Roll one die and follow the instructions on the card.  The game ends when presents are unwrapped.

Dec-25 Santa comes, fancy breakfast, open presents under tree, visitors come, listen to Christmas music and enjoy family time, write letter to self for next year, put it in stocking, sledding
Dec-26-Family road trip


Neighborhood gifts-Pumpkin bread

Christmas menu
:  Ham, roasted vegetables (green beans or asparagus), rolls, strawberry/spinach salad, star-shaped jiggles jello, veggie tray, dip, relish tray, cranberry sauce, sugar cookies (decorate), ice cream peppermint pie with Oreo cookie crumble crust.

Christmas Eve Shepherd's Supper-Wear shepherds costumes
Think of what it must have been like for the shepherds on that very special night

Meats, cheese (3-4 different), hummus, fruits (apples, grapes, pomegranate seeds) dried apricots, dates, figs, carrots and cucumbers, nuts, olives, crackers/breads, sparkling apple juice



Glazed Christmas Ham

Preheat the oven to 325 F.

Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2/12 hours---or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package).

After about 2 hours of baking time, remove the foil and brush the glaze (that comes with) on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. Remove from the oven.  Add round pineapple slices and maraschino cherries with toothpicks, put in for 15 minutes more. Allow to rest 15-20 minutes before carving.

Funeral Potatoes

Serves: 16 side dish servings
Ingredients
  • 12 large Russet potatoes, boiled, then peeled and grated or
  • 1 large 24-32 oz package frozen hash brown potatoes, thawed
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 2½ cups cheddar cheese, divided
  • ¼ cup melted butter
  • ½ cup chopped onion
  • ½ teaspoon salt and pepper, each
  • Topping options:
  • 1 cup Panko Crumbs or 2 cups crushed Corn Flakes + 2 tablespoons melted butter (optional)
  • or
  • ½ cup grated cheese


  • Instructions



  1. Preheat oven to 350 degrees. Place rack in middle of oven.
  2. Place butter, chopped onions, salt and pepper in a sauce pan over medium heat. Cook just until onions are softened. Place soup, sour cream, 2 cups of the grated cheese in a large bowl.
  3. Pour the cooked onion/butter mixture over the soup mixture in the bowl. Mix well.
  4. Add grated potatoes. Fold ingredients together.
  5. Pour the mixture into a 9x13 greased pan.
  6. If using topping, spread the Panko or cornflakes mixture or additional ½ cup of cheese over the top of the casserole and bake uncovered for 30-40 minutes or until the casserole is bubbly and golden on top.
  7. Let sit for about 10 minutes before serving.

Ice Cream Peppermint Pie
Serves 16

1 pkg. chocolate cream sandwich cookies (like Oreos)
4 TBSP butter, melted
1 container peppermint ice cream
1 container (18 oz) whipped topping
1 bag peppermint rounds, lightly crushed for topping
Chocolate sauce for drizzle

Preheat oven to 400 degrees, spray 2 pie pans with nonstick spray.  Using a blender, grind the cookies into crumbs.  Transfer to a bowl; add melted butter and mix thoroughly. Divide mixture in half.

Using a spoon, press the mixture into 2 pie pans. Bake about 10 minutes until firm.  Let cool.

Let ice cream soften on countertop, then mix with the whipped topping.  Using a spatula, evenly spread it into the cooled pie crusts. Lightly sprinkle with crushed peppermint candy.  Freeze for 2-3 hours.  Remove and drizzle with chocolate sauce.

Fresh Fruit Tart


Total Time:
54 min
Prep:
25 min
Inactive:
15 min
Cook:
14 min
Yield:8 servings
Level:Easy
Ingredients

Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
Whipped cream, for garnish
Directions

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/fresh-fruit-tart-recipe.print.html?oc=linkback


Cranberry Salsa

"Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings."

Ingredients

  • 1 (12 ounce) bag cranberries, fresh or frozen
  • 1 bunch cilantro, chopped
  • 1 bunch green onions, cut into 3 inch lengths
  • 1 jalapeno pepper, seeded and minced

  • 2 limes, juiced
  • 3/4 cup white sugar
  • 1 pinch salt

Directions

  1. Combine cranberries, cilantro, green onions, Jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

HOLIDAY ANTIPASTO WREATH 

Tis the season for parties and gatherings! This Holiday Antipasto Wreath is so easy, fun and festive. Skewers of salami, mozzarella, basil and an assortment of peppers and olives are shaped into a wreath and adorned with sprigs of fresh rosemary. 

Prep time 30 MINUTES total time 30 MINUTES 

INGREDIENTS 
30 to 40 (4-inch) skewers 1 
(6 ounce) packaged thin sliced salami* 
1 (15 ounce) jar quartered artichoke hearts (in water) 
1 (16 ounce) jar sweet cherry peppers, drained, seeded and halved 
1 (8 ounce) container Fresh Mozzarella Ciliegine 
1 pint cherry tomatoes 
Pepperoncini pitted olives** 
Fresh basil 
fresh rosemary sprigs 
balsamic glaze, for serving (optional) 
Italian dressing, for serving (optional) I
INSTRUCTIONS 
1. Arrange the ingredients in bowls. 
2. Mix and match, threading a few of ingredients onto skewers 
Arrange into wreath shape
tuck sprigs of rosemary around wreath

GINGER BREAD HOUSES!









Every year we get together for a gingerbread house making party.  This year is no different and we've been baking up a storm to get the houses ready.  I thought i'd post our family recipe which I got from Grandma Stout years ago:

2/3 C. Molasses
1 Egg
1/2 C. Oil

Mix together and add 1/2 C. brown sugar

Then add:
1 tsp. Ginger
1 tsp. Cinnamon
1/8 tsp. Ground cloves

Then add:

2 3/4 c. flour
1/2 tsp. salt
3 tsp. baking powder

Roll it out and bake at 350 degrees for 10 min., 
Cut out your pieces and bake another 15 minutes
Gently move the cut out pieces to wax paper (to cool)

"Gluing" the pieces together ("Sugar Cement")

1.  Cover a cookie sheet or tray with aluminum foil.  Place the front piece of the house or church face down onto the foil.  Have the sides ready and the back piece also laying face down onto the sheet.  Place the roof pieces also ready with the faces down to the sheet or tray.
2.  Use a large frying pan (at least 10-12 inches) and place onto a burner.  Spread into the pan 1 cup of white granulated cane sugar and turn the burner onto medium to medium high.  Stir the sugar as it is melting.  "This may seem strange and you may be tempted to add a little water, but don't.  It won't work then.  When it is melted into a golden brown, you may remove the pan from the stove, or turn down the heat to low.  Then take the sides, one in each hand with the inside (baked side) facing towards each other and the "up" side towards your palms and dip the ends into the melted sugar and quickly place them onto the side edges of the front piece.  hold it for about 5-10 seconds and then flip the house onto it's bottom.  Let it set for a minute or two.  Then take that part that you just glued by the sides and dip the other edges into the sugar and then glue it to the back piece.  Hold and cool as before.  Glue the roof pieces in the same manner.
3.  If the sugar starts to harden, simply put it onto the burner and heat it up again.  it will get very dark after some timne and you may have to add more sugar if you are doing multiple houses.  don't worry about how dark or almost black it gets-it is still okay to use and will glue the house together.  it will get covered up when you decorate it.  When you are done, soak the pan and it should clean up rather easily.

Icing
  • 3large egg whites (room temperature)
  • cups powdered sugar
  • 1 tsp. cream of tartar
  • Directions:
  1. In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed for 7-10 minutes. Keep bowl of icing covered with a clean damp cloth.  It will tend to crust over and get hard if left in the open air.
  2. Add powdered sugar in small amounts, mixing well on high speed after each addition.
  3. Beat on high speed 4-5 minutes or until mixture thickens.
  4. Refrigerate, covered, until ready to use.
  5. You may need to stir icing to soften before use







































Gingerbread House Decorations


ITEM
NAME
NOTES
Mini candy canes


Marshmallows


Gumdrops


Red and; green M and M’s


Sugar cones (for Christmas trees)


Green sprinkles


Pretzel sticks


Sweet tarts


Peppermint circle mints


Sweet tarts


Coconut


Malt balls


Chocolate Santas


Red cinnamon candies


Black licorice strings


Silver ball candies


Frosted mini-wheats



For gingerbread houses:  red cinnamon candies, small candy canes, gum drops, red and green M & M's, frosted shredded wheat squares, pretzel sticks, peppermint circles, red/green sprinkles, sugar cones, chocolate Santa s

Classic Sugar Cookie


2 sticks butter, 1/2 c. granulated sugar, 3/4 c. confectioners sugar, beat together until fluffy.  Beat in 2 egg yolks, 1 tsp. vanilla, 1 tsp. orange zest.  Whisk 2 1/4 c. flour, 1/2 tsp. baking powder, and 1/4 tsp. salt.  Stir into butter mixture, then chill 30 minutes.  roll, cut and bake 15 min. at 350 degrees.


Coconut Macaroons

2 egg whites
1/2 tsp. vanilla
Dash salt
2/3 c. sugar
1 1/3 C. flaked coconut

Grease a cookie sheet.  Beat egg whites, vanilla, and salt till soft peaks form.  Gradually add in sugar, beating til stiff peaks form, Fold in coconut.  Drop from a tsp. 1 1/2 inches apart onto a greased cookie sheet.  Bake in a 325 degree oven about 20 minutes.  Cool on a wire rack.  Makes 20


Chocolate Crinkle Cookies


Ingredients

  • 12 Tablespoons unsalted butter softened
  • 1 cup sugar
  • cup light or dark brown sugar tightly packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup natural cocoa powder
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup mini chocolate chips
  • 2 cups powdered sugar for rolling

Instructions

  1. Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.
  2. Add eggs, one at a time, stirring until completely combined.
  3. Stir in vanilla extract.
  4. In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add dry ingredients to wet until completely combined.
  6. Stir in mini chocolate chips.
  7. Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
  8. After chilling, preheat oven to 350F.
  9. Roll dough into 1 1/2 Tablespoon-sized balls with your hands and roll thoroughly in powdered sugar.
  10. Transfer to baking sheet and bake on 350F for 12 minutes.
  11. Allow cookies to cool completely on baking sheet before enjoying.
Raspberry Croissant French Toast Bake
Hands on time: 20 min. Total time: 1 hr. 20 min plus refrigeration time
Serves 8-10

Ingredients:

1 121 oz pkg. Frozen Raspberries
1/2 cup pure maple syrup, plus more for serving
1/8 tsp. cinnamon
1/4 tsp plus a pinch of salt
1 tbsp. cornstarch
1 tbsp. water
1 8 oz block of cream cheese, softened
8 eggs
2 c. milk
2 tsp. vanilla
8 croissants split in half crosswise
Confectioner's sugar

Preparation
1.  in med. saucepan over high heat, combine raspberries, maple syrup, cinnamon and a pinch of salt.  Bring to a boil, stirring often.  Reduce heat to med., cook until berries are broken down, about 5 min.  Meanwhile, stir cornstarch and water together in a bowl, then add to berry mixture, boil 1 min. Remove from heat.  Set aside 1 c. berry mixture.

2.  Add cream cheese to remaining berry mixture in pan.  Beat until smooth, scrape into small bowl.  In a clean bowl, whisk eggs until combined. Whisk in milk, vanilla and remaining 1/4 tsp salt until well combined.  Dip bottom halves of croissants in egg mixture; arrange in a greased 9x13 inch baking dish.  Top with dollops of raspberry cream cheese mixture.

3.  Dip top halves of croissants in egg mixture; arrange on top of casserole.  pour remaining egg mixture into dish.  place dollops of reserved berry and cream cheese mixture on the inside curve of each croissant.  Cover with foil and refrigerate 2-8 hours.

4. Preheat oven to 350 degrees.  Bake covered casserole until egg mixture is set and toothpick inserted comes out clean, about 1 hour.  Uncover and cool on rack prior to serving (10 min.).  Dust with confectioners sugar and serve warm or at room temperature.  Drizzle with additional maple syrup.  Refrigerate left overs.



Recipe Notes

Serving size is 1 cookie
NUTRITION INFORMATION
 Amount per serving (1cookie) — Calories: 173, Fat: 5g, Saturated Fat: 3g, Cholesterol: 28mg, Sodium: 61mg, Potassium: 91mg, Carbohydrates: 29g, Fiber: 1g, Sugar: 21g, Protein: 2g, Vitamin A: 3.1%, Calcium: 3.1%, Iron: 5.2%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
HAM AND CHEESE OVERNIGHT BREAKFAST CASSEROLE

A great way to use up extra Christmas ham!

6 large croissants
16 oz. cooked ham
3 cups shredded swiss cheese
12 eggs
2 cups half and half
2 tbsp honey
2 tsp dijon mustard
1 tsp salt
1/2 tsp pepper
Fresh parsley for garnish

Spray a glass casserole dish with cooking spray.  Cut croissants in half lengthwise, then tear each half into pieces.  Place in pan.  Sprinkle with ham and cheese.

In a large bowl, whisk together eggs, half and half, honey mustard, salt, and pepper.  Pour over croissants, pressing croissant pieces into egg mixture to moisten completely.  Cover with foil and refrigerate 8-24 hours.

Preheat oven to 325 degrees.  Bake covered for 45 minutes.  Uncover and bake 25-30 more minutes. or until a knife inserted into the center comes out clean.  Let stand for 10 minutes before serving.  Garnish with parsley.


A Classic Omelet

1.  In a bowl, whisk together 3 eggs, 1 Tbsp. water, salt and pepper, then heat a 9 inch non stick skillet over medium heat
2.  Melt 1 Tbsp. butter in pan; then pour in egg mixture
3.  Lightly whisk the top layer with a fork until the bottom starts to set.  Add fillings, if desired
4. Ensure eggs have reached a safe internal temperature of 160 F.  Use spatula to gently fold omelet in thirds and transfer to plate

Filling ideas:  sautéed asparagus, mushrooms and parmesan
Roasted tomatoes, pesto and mozzarella
Ham and cheese



Warm drink station:  Peppermint tea, cider, cinnamon sticks, cocoa, cream, marshmallows, peppermint sticks, white mugs with gold oil based marker and stencil (bake to set)

Cold water with limes and cranberries

Christmas morning menu:

Bagels
Swiss cheese
Eggs
Bacon
Hot chocolate
Orange juice




Chocolate-Peppermint Sandwich Cookies


Recipe slightly adapted from Cook’s Country

Ingredients
1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)
3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten

Frosting Ingredients
1/2 cup real butter (1 stick)
2 cups powdered sugar
1/2 –  1 teaspoon peppermint extract
milk, as needed for consistency
optional: red or green food coloring and sprinkles or crushed candy canes

Instructions
To make cookies, preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Combine flour, baking soda, and salt in a medium bowl.  heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though).  Transfer mixture to a large bowl and beat in egg.  Stir in flour mixture until just combined.  Don’t over mix.

If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes.  Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies.  Place about 2 inches apart on prepared baking sheets.  Bake cookies until just puffed in the middle and edges are set but centers are still soft.  About 8-9 minutes for large cookies, and about 5 minutes for small ones.  If using 2 cookie sheets, rotate them half way through baking.  Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.

To make filling, beat all frosting ingredients together, adding peppermint extract to taste.  Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached.   Add food coloring if desired.  Place frosting in a zip-top bag and cut off a corner.  Pipe onto one side of cookie and place another on top.  Roll edges in sprinkles or crushed candy canes if desired.

Yield:  If you use a tablespoon of dough, it will yield 1 1/2 dozen large sandwiches.  If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.


Soft Gingersnaps with Sweet Orange Cream Cheese Filling

3/4 C unsalted butter, softened
1/4 C canola oil
1/4 C molasses
1 C granulated sugar
1 large egg
1 tsp grated ginger
2 3/4 C all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1 recipe sweet orange cream cheese


1.  Heat oven to 350 degrees.  In bowl of an electric mixer fitted with paddle attachment, beat together butter, oil, molasses, and sugar until light and fluffy, about 3 minutes.  Beat in egg, fresh ginger.  Add flour, baking soda, salt, ground ginger, ground cinnamon.  Mix at low speed until well combined.

2.  Roll dough into 3/4 inch balls (about 2 tsp each) and then roll balls in granulated sugar to coat.  Bake in batches on ungreased baking sheets until edges are crispy and center is soft, but starting to set, about 8-10 minutes.  Cool completely.

3.  When cookies are completely cooled, use sweet orange cream cheese to frost underside of one cookie with 2 tsp filling and sandwich with another cookie.  repeat for all cookies.

4.  Cookies can be stored i an airtight container up to 1 day, or refrigerated up to 3 days.


Sweet Orange Cream Cheese

12 oz. cream cheese, softened
1/2 tsp vanilla extract
1/2 tsp orange zest
1/2 C confectioner's sugar

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese with vanilla and zest until smooth, about 1 minute.  Add confectioner's sugar and beat until smooth.


PROGRAM

Gather props-costumes, crowns, gold, frankincense, myrrh, manger, staff

Baby Jesus
Joseph-
Mary-
Wise men-
Angels-
Shepherds-

Prayer:  

Everyone-Song: First two verses of “Oh Come, All Ye Faithful” p. 202

Scripture:  Matthew 1:18-23

Everyone-Song:  Third verse of “Oh come All Ye Faithful” p. 202

Scripture:  Luke 2: 1-7

Song: One verse of “O Little Town of Bethlehem” p. 208

Scripture:  Luke 2: 8-14

Everyone Song:  First two verses of “Far, Far Away on Judea’s Plains” p. 212

Scripture:  Luke 2: 15-20

Everyone Song:  Both verses of “Hark the Herald Angels Sing” p. 209

(Narration)

The wise men did not come the night Jesus was born as the Shepherds did.  
They saw the star in the East and traveled far to see Him,
They arrived in Palestine from the East sometime later, perhaps even months later.

There is no account that tells us just how many wise men came to worship the Savior.  
There may have been 3, there may have been 7, there may have been 10.
But how many came is not so important.  What is important, is that they were wise men who
came to present their gifts and worship this wondrous child. We today should remember that
wise men still seek Him.

Song:  “With Wondering Awe” p. 210

Scripture: Matt 2: 1-11

Everyone Song:  First two verses of “Joy to the World” p. 201

Testimony of Jesus Christ

Everyone Song:  All verses of “Silent Night” p. 204

Closing Prayer


Read, Twas the Night Before Christmas

Decorate Sugar Cookies

sugar_cookies05.jpg

I have a Christmas tree, stockings, ornament shapes, candy cane, bells, stars, gingerbread men, angels, etc.

THE PRESENT GAME
In the present game, each participant brings a wrapped, unmarked gift and places it in a designated area. Guests are given numbers as they arrive, or their names are randomly drawn, and they select gifts in that order — with a twist.
On the first turn, the person assigned with #1 picks out a gift and opens it so all can see what it is. On the second turn, the person assigned with #2 gets the choice of “stealing” #1’s unwrapped gift or choosing a wrapped one from the pile. If #2 steals #1’s gift, then #1 must choose and open a wrapped gift.
As subsequent players take their turns, they either select a new gift or take any already opened gift from any of the other players. Have any player who has a gift taken away either choose a new gift or take an already-opened gift from another player.
The game continues with the following rules:
  • If someone steals your gift, you can steal someone else’s gift or choose and open a wrapped one.
  • Continue until everyone has had a turn for a gift. A turn is ended when an unopened gift has been opened.
  • A gift can only be “stolen” once during a turn. If a gift is taken from someone during one round, she cannot take it back during that same round. She can, however, take it back in a later round if she is in a position to select a gift.
  • A gift cannot be immediately stolen back from the player who just stole it.
  • Once a gift has 3 “owners,” the 3rd owner of a gift gets to keep it – it is retired and can’t be stolen again.
  • The gift exchange ends when the last wrapped gift is chosen and opened.
After the last turn, the person who started (since she didn’t get a chance at the beginning) can put back the gift and “steal” a gift according to the rules. This starts the gift exchange again (following the above rules) and ends when someone chooses or is forced to take the gift given up by the person with #1.

Gift Ideas-

2021-Travel!

Tim-size 11 shoes
LaNae- size 7 1/2 shoes, medium pjs, 14 k gold oval earrings, wheat grinder HM4. https://pleasanthillgrain.com/family-grain-mill-flour-grinder-wheat-grinder-combos?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=202384&clickId=4111685813&source=pepperjam&clickid=4111685813&publisherid=202384
Rick and Kelsee-Mission journal book with pictures
May and Lincoln pajamas, 
Brian and Chloe-Compost bin, white dress shirts order from Lands End (size 
Wesley Mission journalbook with pictures
Leland-tickets to California Adventure, mission journal book with pictures
Amy-tickets to California Adventure, mission journal book with pictures
Luke-Cross Country Skis
Eric 
Uncle John and Aunt Gretchen - Robertson's beef jerky 110 Wanda St Marietta, OK 73448
RobertsonsOnline.com 1-800-654-4012 BeefJerkyNow@gmail.com
1-40 at Seminole, OK

Neighborhood gifts - Dish towels
Ministering gifts - dish towels
Gifts for people we serve with - dish towel
Gifts for people we work with
Teacher gifts
Friends
Girls-gold chain bracelet, pjs, wooden doll with life history

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