Cooking, Baking, and Making: 100 Recipes & DIY Ideas for All Seasons and Reasons

by Cynthia O'Connor O'Hara

Overview

A beautifully illustrated book of “fantastic [and] delightfully doable” recipes and DIY crafts from the creator of the Harried Housewife blog (Stylish Southern Mama).
 
In Cooking, Baking, and Making, noted home cook and “Harried Housewife” Cynthia O’Connor O’Hara proves that living the handmade life doesn’t require a life of leisure. This all-inclusive guide is bursting with DIY recipes and ideas for the entire year—holidays included! Beautifully photographed and presented, Cynthia’s user-friendly projects and dishes make replicating her flavors and designs as natural as the changing of the seasons.
 
Inside, you will find sixty recipes with bonus designs and forty ideas that tie your home together all year round. For example:
 

• Spring: Serve Herbed Cucumber Tea Sandwiches and a make a Spring Centerpiece
• Summer: Delight your guests with Fresh Berries with Cannoli Cream and make your own decorative coasters
• Autumn: Bake Dilled Beer and Cheddar Bread and make Autumn Harvest Potpourri
• Winter: Enjoy Creamy Eggnog Cupcakes and make Festive Votives

 
“A quick and easy cheat sheet for becoming the hostess with the mostess year round!” —Molly Sharry

Product Details

ISBN-13:	9781633535572
Publisher:	Mango Media
Publication date:	06/26/2019
Sold by:	Barnes & Noble
Format:	eBook
Pages:	224
Sales rank:	453,584
File size:	33 MB
Note:	This product may take a few minutes to download.

About the Author

Cynthia O'Connor O’Hara, a.k.a. The Harried Housewife®, is a food and lifestyle writer, recipe developer, maker, and media personality. She is the creator of The Harried Housewife®’s RECIPE BOX television segments, magazine articles, and online posts. A veteran newspaper columnist and TV cook, she enjoys developing seasonal recipes and providing imaginative home-inspired DIY ideas for time-crunched, budget-conscious folks to ensure memorable occasions throughout the year. Her work can be found in supermarkets, Web sites, and publications around the world. The Harried Housewife® lives with her family in upstate New York.

Read an Excerpt

CHAPTER 1

SPRING

"Then the Spring came, and all over the country there were little blossoms and little birds."

– Oscar Wilde

The months of March, April, and May delight the senses with excitement at the endless possibilities that only the season of new beginnings can bring. Holidays and special occasions such as St. Patrick's Day, Easter, Passover, Mother's Day, and Memorial Day are perfect opportunities to gather with family and friends to celebrate the warmer weather, the greening of the landscape, and the welcoming breeze that soon will be followed by the heat of summer sunshine.

Now is the time to take a walk outside and witness Mother Nature at her best. Little ones can look for four-leaf clovers in a budding meadow, go on an Easter egg hunt, or help a grown-up create a colorful Spring Centerpiece complete with decorative butterflies and birds that will last throughout the season.

Make an old-fashioned dessert such as Yellow Cake for Mom on Mother's Day. Enchant folks who are close at heart by hosting a luncheon complete with Herbed Cucumber Tea Sandwiches and Smoky Bacon Deviled Eggs. Attend a parade on Memorial Day in remembrance of those who have made the ultimate sacrifice in honor of our country.

And by all means, plant colorful flowers that will brighten your days throughout the coming months.

CRÈME DE MENTHE SHAMROCK SHAKES

Celebrate St. Patrick's Day by indulging in a colorful drink reminiscent of the beauty of the Emerald Isle. Spiked with a wee bit o' minty goodness, this refreshing beverage will tickle your taste buds. Make it extra special by adding a sparkly green rim, topping with whipped cream, and finishing with shamrock-shaped candy sprinkles. And you can easily double the recipe too, if desired. When it comes to celebrating St. Patrick's Day or any day in spring, this vibrant drink makes it easy. From my family to yours, Happy St. Patrick's Day. Cheers!

1 pint vanilla ice cream or frozen yogurt
1/2 cup milk or reduced-fat milk
3 tablespoons crème de menthe (homemade or store-bought)
3 to 4 drops green food color (optional)
Whipped cream (optional)
Shamrock-shaped candy sprinkles (optional)

An Irish Toast

Here's to the land of the shamrock, Where Irish hearts are true. Here's to our blessed St. Patrick, But most of all, here's to you. Sláinte!

– author unknown

In a blender, combine ice cream, milk, crème de menthe, and food color, if desired. Blend until thickened, about 15 seconds. Pour into glasses; top with whipped cream and candy sprinkles, if desired. Makes 2 servings.

Prep time: 5 minutes

Pretty Presentation: For sparkly green rims, dip rims of glasses in water, then in a plate of green sugar crystals.

The Harried Housewife™ says

Look in the remnant fabric section at places like Jo-Ann Fabric and Crafts, Hobby Lobby, etc. for decorative fabric at a good price. Chances are you'll find enough to cover a small table and have enough leftover to make coordinating coasters. Pick up square or round cork coasters at places like Walmart, or use any firm suitable shapes you find around your house, and glue fabric onto them.

SMOKY BACON DEVILED EGGS

A dash of smoked paprika, a bit of bacon, and a hint of barbecue sauce are all it takes to jazz up deviled eggs. Whether they're for a luncheon, springtime get-together, or just about any occasion, these delectable hors d'oeuvres are a tasty twist on a time- honored classic.

6 hard-cooked eggs, peeled
1/4 cup regular or light mayonnaise
2 tablespoons real bacon bits, plus more for garnish
1 teaspoon barbecue sauce
3/4 teaspoon smoked paprika, divided Salt and pepper to taste Fresh chives (optional)

Slice eggs in half lengthwise. Remove egg yolks from whites. Place yolks in a medium bowl. Mash with a fork. Add mayonnaise, 2 tablespoons bacon bits, barbecue sauce, 1/2 teaspoon paprika, salt, and pepper. Mix well; spoon or pipe mixture into halves of eggs. Sprinkle with bacon bits and the remaining 1/4 teaspoon paprika. Garnish with chives, if desired. Makes 12 deviled eggs.

Prep time: 10 minutes

MAPLE-GLAZED CARROTS

Catching a glimpse of buckets hanging on maple trees while driving throughout the countryside is a welcoming reminder that spring has finally arrived. Maple season lasts only about four to six weeks, so enjoy this fleeting time by savoring one of nature's greatest gifts at its peak of perfection; pure maple syrup. By combining it with a few pantry staples along with a bunch of carrots, a sophisticated side dish that's perfect for Easter Sunday dinner or any springtime celebration is a snap to prepare.

1- to 1 1/2-pounds slender carrots
3 tablespoons pure maple syrup
1 tablespoon butter
1 teaspoon brown sugar
1/4 teaspoon cinnamon Salt to taste Coarsely ground black pepper to taste

Lightly peel carrots; cut in half lengthwise. Trim tops leaving about 1 1/2-inches of green intact; trim bottoms. Add about 1-inch water to a large saucepan. Bring to a boil; add carrots. Bring to a boil; reduce heat. Simmer, partially covered, until just tender, about 4 minutes. Drain. Return to saucepan; add maple syrup, butter, brown sugar, and cinnamon. Cook over low heat until heated through and butter melts, about 2 minutes, stirring occasionally; season with salt and pepper. Makes 6 servings.

Prep time: 10 minutes

Cook time: 10 minutes

The Harried Housewife™ says

This recipe can easily be doubled for a crowd.

HERBED CUCUMBER TEA SANDWICHES

These delectable finger sandwiches are a scrumptious addition to just about any springtime menu. Easy to prepare, they're ideal for a ladies luncheon, shower, or any upscale event. Arrange on tiered platters along with Smoky Bacon Deviled Eggs and store-bought pastries. Serve with tea and enjoy a memorable occasion.

1 medium English cucumber
3/4 teaspoon salt
1 (8-ounce) package regular or reduced-fat whipped cream cheese spread, softened
1/4 cup plain Greek yogurt
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint
1/4 teaspoon garlic powder
1/8 teaspoon pepper
16 slices white bread

Thinly slice cucumber; place in a colander that's set over a bowl. Sprinkle with salt; toss to combine. Let stand 20 minutes; rinse and pat dry. In a medium bowl, combine cream cheese, yogurt, dill, mint, garlic powder, and pepper. Add cucumbers; stir to combine. Spread 8 slices of bread with cucumber mixture. Top with the remaining bread.

Cut into shapes using a 3- to 3 1/4-inch cookie or biscuit cutter, or trim the crusts off sandwiches and cut each sandwich diagonally, from corner to corner, to form 4 triangles. Makes 8 finger sandwiches.

Prep time: 15 minutes

Make-ahead tip: Prepare cucumber mixture up to 24 hours in advance.

Store covered and refrigerated.

LINGUINE WITH GARLIC SHRIMP, ASPARAGUS, AND TOMATOES

You don't have to leave your house to enjoy a restaurant-style dish brimming with flavor. This recipe is easy to prepare and makes good use of market-fresh asparagus. Serve with a freshly-tossed salad, a loaf of crusty bread, and a chilled bottle of Pinot Grigio. Dinner is served!

8 ounces dried linguine
1 pound fresh asparagus, trimmed, cut into 1-to 1 1/2-inch pieces
3 tablespoons olive oil
3 garlic cloves, minced
8 ounces medium shrimp, peeled and deveined
1/4 teaspoon salt, plus more to taste
1/8 teaspoon pepper, plus more to taste
1/4 cup dry white wine
1/4 cup regular or reduced sodium chicken broth
3 plum tomatoes, seeded and chopped
2 tablespoons butter, softened
1/4 cup chopped fresh flat-leaf parsley

Begin cooking linguine in a large saucepan according to package directions, adding asparagus during the last 2 to 4 minutes of cooking.

Meanwhile, in a 12-inch skillet over low heat, combine oil and garlic. Cook 3 minutes, stirring occasionally. Add shrimp, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Increase heat to medium; cook 2 minutes, stirring frequently. Add wine, broth, and tomatoes; cook 1 minute.

Reserve 1/4 cup of the linguine and asparagus cooking water. Drain and return linguine and asparagus to the saucepan. Add reserved cooking water, butter, and shrimp and tomato mixture. Cook over medium-high heat until fettuccine absorbs most of the liquid, 2 to 4 minutes, tossing until combined. Add parsley. Toss to combine; season with salt and pepper. Makes 4 servings.

Prep time: 20 minutes

Cook time: 15 minutes

The Harried Housewife™ says

When shopping for asparagus, look for asparagus that's stored in water and has firm stalks with tightly closed tips.

OVEN-FRIED HADDOCK

Whether it's during the Lenten season or anytime a meatless meal is in order, this family-pleasing recipe can be on the table in no time. A refreshing choice to pair with the haddock, Easy Lemon Parsley Tartar Sauce can be whipped up in a matter of minutes.

Vegetable shortening, for pan
1 egg
1 tablespoon milk
1/3 cup cornmeal
1/3 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1- to 1 1/4-pounds haddock fillets, cut into 4 serving pieces
1 1/2 tablespoons butter, melted Lemon wedges (optional)
Easy Lemon Parsley Tartar Sauce (optional)

Preheat oven to 425°. Grease a 9x13-inch baking pan with shortening. In a shallow dish, whisk together egg and milk. In a separate shallow dish, combine cornmeal, flour, paprika, salt, garlic powder, and pepper. Dip haddock into egg mixture, then coat with cornmeal mixture; transfer to prepared pan. Drizzle with butter. Bake until fish flakes easily when tested with a fork, 15 to 20 minutes. Serve with lemon wedges and Easy Lemon Parsley Tartar Sauce, if desired. Makes 4 servings.

Prep time: 10 minutes

Cook time: 15 minutes

EASY LEMON PARSLEY TARTAR SAUCE

1/2 cup tartar sauce
1/2 teaspoon minced fresh flat-leaf parsley
1/4 teaspoon finely grated lemon zest

In a medium bowl, combine all ingredients.

Prep time: 5 minutes

RAVIOLI WITH CREAMED SPINACH AND CHICKEN

Looking for ways to make use of leftover chicken? Then look no further. By combining cooked, cubed chicken with fresh cheese ravioli, frozen creamed spinach and other tasty ingredients, a hearty entrée is ready to serve.

1 (20-ounce) package fresh cheese ravioli
1 tablespoon butter
2 garlic cloves, minced
1 (9-ounce) package frozen creamed spinach
1/2 cup heavy (or whipping) cream
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups cooked cubed chicken
1/3 cup chopped roasted red pepper
1/4 cup grated Parmesan cheese

Begin cooking ravioli in a large saucepan according to package directions.

Meanwhile, in a 10-inch skillet over medium-low heat, melt butter. Add garlic. Cook 2 minutes, stirring occasionally. Add frozen creamed spinach, heavy cream, salt, and pepper. Cover and bring to a boil; reduce heat. Simmer, covered, until spinach has thawed and sauce has thickened, about 5 minutes, stirring occasionally to break up spinach. Stir in chicken and red pepper.

Reserve 1/4 cup of the ravioli cooking water; drain ravioli. Return ravioli to saucepan. Add reserved cooking water and spinach-chicken mixture. Cook over medium-high heat until heated through, about 1 minute, stirring to combine. Remove from heat. Add cheese; stir to combine. Makes 6 servings.

Prep time: 10 minutes

Cook time: 15 minutes

FARFALLE WITH PEAS AND PROSCIUTTO

This recipe makes it easy to spend less time in the kitchen-and more time outdoors delighting in the splendor of spring.

1 pound dried farfalle (bow-tie pasta)
1 (10-ounce) package frozen peas
1 tablespoon butter
2 tablespoons minced onion
1/3 cup heavy (or whipping) cream
1/4 pound sliced prosciutto, chopped
1 teaspoon finely grated lemon zest
1/8 teaspoon salt, plus more to taste (optional)
1/8 teaspoon pepper, plus more to taste (optional)
1/2 cup grated Parmesan cheese, divided, plus more for garnish (optional)

Begin cooking farfalle in a large saucepan according to package directions, adding peas during the last 2 to 3 minutes of cooking.

Meanwhile, melt butter in a medium saucepan over medium heat. Add onion. Cook until tender, 2 to 4 minutes, stirring frequently. Add heavy cream, prosciutto, lemon zest, 1/8 teaspoon salt, and 1/8 teaspoon pepper; simmer 2 minutes. Remove from heat; stir in 1/4 cup Parmesan cheese.

Reserve 3/4 cup of the farfalle and peas cooking water; drain farfalle and peas. Return farfalle and peas to the saucepan. Add reserved cooking water and heavy cream mixture. Cook over medium-high heat until farfalle absorbs most of the liquid, about 2 minutes, stirring frequently. Remove from heat; stir in the remaining 1/4 cup Parmesan cheese; season with salt and pepper, if desired. Transfer to a serving dish; garnish with Parmesan cheese, if desired. Makes 8 servings.

Prep time: 10 minutes

Cook time: 15 minutes

HONEY-GLAZED HAM

A beautiful ham is the centerpiece of the Easter Sunday dinner. Studded with aromatic cloves and glistening with honey- sweet glaze, it's perfect for the Easter holiday or any special occasion.

1 (4- to 5-pound) fully cooked boneless ham Whole cloves
1/2 cup honey
1 tablespoon orange juice
1/4 teaspoon cinnamon

Preheat oven to 325°. Score top and sides of ham with a knife in a crisscross pattern. Insert a clove in the center of each diamond shape. Place ham on a rack in a shallow roasting pan; bake, uncovered, until a meat thermometer registers 140 °, 1 to 1 1/2 hours.

Meanwhile, in a small bowl, combine honey, orange juice, and cinnamon. Brush often with glaze during the last 45 minutes of baking. Let stand 15 minutes before slicing. Makes 8 servings.

Prep time: 20 minutes

Cook time: 1 to 1 1/2 hours

Stand time: 15 minutes

Pretty Presentation: Cut a few slices of ham and transfer the remaining ham and slices to a serving platter; garnish platter with a colorful variety of fresh fruit such as red and green grapes and sliced oranges.

The Harried Housewife™ says

Remember to remove cloves before eating!

TRIO OF CREAM CHEESE SPREADS

Whether you enjoy them yourself or give as a gift, these flavored cream cheese spreads will brighten any breakfast or brunch. If giving as a gift, transfer each spread to a small jar and store in the fridge until ready to package.

WILD BLUEBERRY CREAM CHEESE SPREAD

1 (8-ounce) package regular or reduced-fat cream cheese, softened
1/3 cup regular or low-sugar wild blueberry jam Bagels (optional)

In a medium bowl, combine cream cheese and blueberry jam. Beat with an electric mixer until well blended. Spread on bagels, if desired. Makes 8 servings.

Prep time: 5 minutes

HERBED CREAM CHEESE SPREAD

1 (8-ounce) package regular or reduced-fat cream cheese, softened
1 tablespoon milk
2 teaspoons dried chives
1 teaspoon dried parsley
1/8 teaspoon garlic powder Salt to taste Bagels (optional)

In a medium bowl, combine cream cheese, milk, chives, parsley, garlic powder, and salt to taste. Beat with an electric mixer until well blended. Cover, and refrigerate at least 1 hour. Spread on bagels, if desired. Makes 8 servings.

Prep time: 5 minutes

Refrigeration time: 1 hour

HONEY-RAISIN CREAM CHEESE SPREAD

1 (8-ounce) package regular or reduced-fat cream cheese, softened
1/4 cup honey
1/4 teaspoon cinnamon
1/4 cup golden raisins Bagels (optional)

In a medium bowl, combine cream cheese, honey, cinnamon, and raisins. Beat with an electric mixer until well blended. Spread on bagels, if desired. Makes 8 servings.

Prep time: 5 minutes

IRISH SCONES

Savor a taste of the Emerald Isle with this trusted family recipe.

2 cups all-purpose flour, plus more for dusting
1/3 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pieces (preferably Irish butter such as Kerrygold)
1/2 cup plus 1 tablespoon heavy (or whipping) cream
1/4 cup milk
1 egg Blueberry, strawberry, or raspberry jam (optional)
Whipped cream (optional)

Preheat oven to 375°. Line a baking sheet with parchment paper. In a large bowl, combine flour, 1/3 cup sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Make a well in the center.

In a medium bowl, combine 1/2 cup heavy cream, milk, and egg. Add to the flour mixture; stir with a fork until moistened. Turn dough out onto a lightly floured surface; knead by folding and pressing until nearly smooth, 10 to 12 strokes. Pat or roll dough into a circle about 3/4-inch thick. Cut dough with a 3-inch round biscuit cutter. Gather the remaining scraps, press together, and cut out more rounds in the same manner. Brush tops with the remaining 1 tablespoon heavy cream and sprinkle with the remaining 1 tablespoon sugar. Transfer to prepared baking sheet, spacing 1 inch apart. Bake until pale golden, 15 to 18 minutes. Remove to a wire rack. Serve warm or cooled with jam and whipped cream, if desired. Makes 9 scones.

Prep time: 25 minutes

Cook time: 15 minutes

CREAMY STRAWBERRY STUFFED FRENCH TOAST

Whether it's a special breakfast for Mom in honor of Mother's Day or to elevate any morning meal, this restaurant-style recipe will start the day in good taste.

3 eggs
3/4 cup milk
1/2 teaspoon vanilla
3 ounces regular or reduced-fat cream cheese, softened
1/4 cup regular or low-sugar strawberry preserves
1/4 cup chopped fresh strawberries
8 (3/4-inch thick) slices day-old white bread
2 tablespoons butter Confectioners' sugar (optional)
Pure maple syrup (optional)
Strawberries (optional)

In a shallow dish, combine eggs, milk, and vanilla. In a medium bowl, combine cream cheese and strawberry preserves. Beat with an electric mixer until well blended; stir in chopped strawberries. Spread on 4 slices of bread, reaching almost to the edges of bread. Top with the remaining bread. Dip two sets of stuffed bread into egg mixture, coating both sides.

(Continues…)

---

Excerpted from "Cooking, Baking, and Making"
by .
Copyright © 2017 Cynthia O'Hara.
Excerpted by permission of Mango Media, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

---

Table of Contents

INTRODUCTION,
SPRING,
CRÈME DE MENTHE SHAMROCK SHAKES,
SMOKY BACON DEVILED EGGS,
MAPLE-GLAZED CARROTS,
HERBED CUCUMBER TEA SANDWICHES,
LINGUINE WITH GARLIC SHRIMP,ASPARAGUS, AND TOMATOES,
OVEN-FRIED HADDOCK,
RAVIOLI WITH CREAMED SPINACHAND CHICKEN,
FARFALLE WITH PEAS AND PROSCIUTTO,
HONEY-GLAZED HAM,
TRIO OF CREAM CHEESE SPREADS,
IRISH SCONES,
CREAMY STRAWBERRYSTUFFED FRENCH TOAST,
EGGS BENEDICT,
YELLOW CAKE,
STRAWBERRY RHUBARB CRISP,
LOVELY LINENS,
SUMMER,
LIME IN THE COCONUT COCKTAILS,
MANGO/CHERRY SMOOTHIES,
DILL DIP WITH CRUDITES,
HERBED HAM SALADCROISSANT SANDWICHES,
BUFFALO CHICKEN BURGERS,
BACON AND CHEESE STUFFED BURGERS,
MIXED SUMMER SUBS,
SPAGHETTI CARBONARA,
GRILLED CHICKEN WITH MANGO SALSA,
OUTDOOR ENTERTAINING,
GRILLED STEAK WITH CORN RELISH,
CHOCOLATE CHIP ZUCCHINI BREAD,
STRAWBERRY CAKE,
BLUEBERRY CRUMB CAKE,
FRESH BERRIES WITH CANNOLI CREAM,
FROZEN MOJITOS,
AUTUMN,
ORANGE-SPICED CIDER,
CORN AND CRAB CHOWDER,
ROASTED ACORN SQUASH BISQUE,
SOUTH-OF-THE-BORDER TURKEY SOUP,
TORTELLINI PUMPKIN ALFREDO,
ROAST TURKEY WITH CRANBERRY CORNBREAD STUFFING,
TURKEY NOODLE CASSEROLE WITH ARTICHOKES AND BACON,
DILLED BEER AND CHEDDAR BREAD,
MINI CRANBERRY CORN BREAD LOAVES,
PUMPKIN DOUGHNUT MUFFINS,
APPLE ROLL UPS,
BUTTERSCOTCH APPLE BARS,
SLIMY SWAMP TREATS,
SPIDER CUPCAKES,
CHOCOLATE PECAN PIE,
WINTER,
MINTY WHITE HOT CHOCOLATE,
POMEGRANATE CHAMPAGNE SPARKLER,
HEARTS OF PALM AND ARTICHOKE DIP,
EASY CRANBERRY PEPPER JELLY,
FRENCH ONION SOUP,
CLEMENTINE SPINACH ANDCHICKEN SALAD,
STOVETOP MACARONI AND CHEESE WITH BACON,
HERBED PORK ROAST WITH SAVORY RASPBERRY SAUCE,
VELVETY MASHED POTATOES,
GINGERBREAD PANCAKES,
CREAMY EGGNOG CUPCAKES,
CINNAMON CHIP SNICKERDOODLES,
CHOCOLATE POTS DE CRÈME,
DOUBLE CHOCOLATE BROWNIES,
VANILLA BEAN PUDDING,
SPRING CENTERPIECE,
EASY EASTER EDIBLES,
TRIO OF CREAM CHEESE WITH BAGELS PACKAGE,
DOILY WRAPPED UTENSILS,
TIERED SERVING PLATTERS,
NO-SEW TABLE RUNNER,
DECORATIVE TRAY,
REFRIGERATOR MAGNETS,
LEMON FRESH CLEANERS,
LEMON FURNITURE POLISH,
STONE TRIVET,
SUMMER CENTERPIECE,
PRACTICAL CADDY,
DECORATIVE COASTERS,
DIP AND CRUDITÉS HOLDERS,
TERRA COTTA POTS FOR SILVERWARE,
WINE CHARMS,
ORNAMENTAL VASES,
SOAP DISPENSER,
FROZEN ICE BUCKET,
MARBLED EDIBLE BOWLS,
AUTUMN CENTERPIECE,
CINNAMON STICK CANDLE,
NO-SEW PLACEMATS,
ROASTED PUMPKIN SEEDS,
SPICED ROASTED PUMPKIN SEEDS,
SALTED ROASTED PUMPKIN SEEDS,
PUMPKIN PIE SPICED ROASTED PUMPKIN SEEDS,
EASY SPICE BLENDS,
MULLING SPICE BAG,
AUTUMN HARVEST POTPOURRI,
AUTUMN WREATH,
EMBELLISHED POT HOLDERS,
DRY-ERASE BOARD,
WINTER CENTERPIECE,
CHRISTMAS ORNAMENT,
HOMEMADE BOTTLES OFCRÈME DE MENTHE,
VELVETY MASHED POTATOES WITH ASSORTED TOPPINGS MARTINI BAR,
FESTIVE VOTIVES,
DECOUPAGE GIFTS,
EASY CRANBERRY PEPPERJELLY PACKAGE,
SALT DOUGH GIFT TAGS,
SCARF HANGER,
CUSTOM COFFEE MUG,
ACKNOWLEDGMENTS,
Bio,