In continuing our series this month of easy, affordable ideas to help make Christmas magical for your kids, is this wonderful felt Christmas Tree. I apologize for the cropped out toddler, he loves this tree so much he couldn't bare to be apart for it for 2 seconds while I took a photo. I guess that is the whole point. 

There are so many great things about making a felt tree. Felt is extremely inexpensive. It's also easy to work with. Toddlers love ornaments and are constantly clawing at the real tree with real glass ornaments. So giving them their very own toddler sized Christmas tree that they can decorate over and over is so wonderful. 

Directions: Cut out a large tree shape from green felt. Then think of whatever other ornaments you would like to include and start hot gluing the layers together. Feel free to copy any of the patterns I made up here. We have a couple of gingerbread men, an elf, the 3 wise men, a polar bear, a gingerbread house, a star, traditional ball ornaments, peppermints, a penguin, a nutcracker, rudolph, baby Jesus, Santa Claus, a snowman, a candy cane, and a snowflake. You could make this all religious ornaments if you want it to be more Christ centered as well. And don't forget felt presents to go under the tree!

Your kiddos will love this tree all month long, and as a mom, you will love that nothing on this tree is breakable, and your wallet will love how inexepnsive it was to create as well. 

Happy Crafting!

Making Christmas Cookies is a no brainer. Sugar cookies are always a delight, but can get boring year after year. That is why this recipe is so wonderful. Its a unique twist on a wonderful sugar cookie recipe, with memorable flavors you family will love. You get the spice of the peppermint, and the cleanness from the lavender. This is one sugar cookie you won't soon forget!

Cookie Ingredients: 

3/4 cup vegetable oil
1 cup room temperature butter
1 cup white sugar
1/4 cup lavender sugar
3/4 cup powdered sugar
2 large eggs
5 cups flour
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp salt
1 tsp water

Frosting Ingredients: 

1 stick butter at room temperature 
3/4 cup sour cream
1/4 cup milk
24 ounces powdered sugar
1/4 tsp peppermint oil 
1 tsp lavender salt
lavender buds for sprinkling on top (optional) 

Directions: 

Mix together your oil, butter, sugars, and eggs. Once smooth add your dry ingredients and water. Roll your dough into a sheet and cut into your favorite Christmas shapes. Bake at 350 degrees for 8-9 minutes. While the cookies cool, mix together your frosting ingredients. I like to add my milk last and I add it tablespoon by tablespoon until I reach the consistency I like, which is like a thick toothpaste, but its up to you. Then once the cookies are cooled, you can frost away. 

If you are in need of culinary lavender products for this recipe, they can be found here: 
www.lavenderapple.com

These cookies are a unique sweet and special treat. Hope you enjoy them this holiday season!

Ok, first of all, try to ignore all of the deliciousness happening in this photo and just focus on the delicious little pink salad in the corner. I know its' being overshadowed by the big green salad that we shared with you on the blog yesterday, but I promise you don't want to over look this pastel pink treat. Frog eye salad is certainly not the most high brow recipe we have shared here, but it is nostalgic, sweet, and will bring you back to the deliciousness that was your childhood. 

Ingredients: 
1 Tbs. flour
1/2 cup sugar
1 1/4 tsp salt
1 1/4 cup pineapple juice
1 egg, beaten
1 tsp lemon juice
1/2 box acini de pepe
1 tbs oil
1 (15 oz) can pineapple tidbits, drained
1 (15 oz) can mandarin oranges, drained
1 (15 oz) can pineapple crushed, drained
1 (16 oz) can fruit cocktail, drained
1 (8 oz) carton cool whip

Directions: 
In a pot combine flour, sugar, and salt. Stir in juice. Add egg and cook until thick. Add lemon juice and cool. Cook pasta as directed adding oil, drain, rinse, and cool. In large bowl add pasta, juice, and all fruit. Cover and chill over night. Just before serving, fold in your cool whip. 

Peggy swears this is a hit at any large gathering, and when it comes to food, you always trust Peggy. 

Few salads have earned the right to be in the Nelson Family cook book. And I can guarantee you that every single one of them is amazing. Peggy has such a wonderful ability to pair flavors and she always whips up homemade dressings that will have you wanting to lick the bowl. This pear salad is no different. Its the perfect balance between sweet and savory, and has a wonderful salty crunch to it.

Salad Ingredients: 

2 heads romain lettuce

1 pkg mixed greens

1/4 cup walnuts, toasted

1/2 lb cooked and crumbled bacon

4 oz gorgonzola cheese

3 pears

Dressing Ingredients: 

2 cups sugar

2 tsp salt

2 tsp dry mustard

1 small onion, finely chopped

1 cup red wine vinegar

1 1/2 cup oil

2 tsp poppy seeds

Directions: Roast Walnuts for 10 minutes at 350 degrees, then cool. For the dressing, combine the first 5 ingredients in a blender until the onions are finely chopped. Slowly add oil while the blender is still running. Stir in poppy seeds. In a very large bowl mix greens with bacon, pears, walnuts, and cheese. Toss with dressing and serve immediately. If you like your salads slightly underdressed you can always make 1/2 of the dressing. 

This is the perfect flavor combinations for a salad, all coming together in one beautiful bowl. We hope you try it and look forward to your feedback!