All the Best Free Teacher
Resources, Holiday Stuff for Children and Candy Recipes
Thankgiving and Christmas Holidays
This site was designed
with the teacher in mind. It has many resources on the net that can be helpful from
the beginning teacher to the most experienced teacher. The page can also be used as a
resource for home schooling. It is an organized collection of all the best resources
bookmarked over the past year. Includes The First Thanksgiving, Thanksgiving crafts,
Christmas Crafts, candy recipes ( fudge, divinity, and peanut brittle ), Christmas
ornaments, Christmas smells, Jar Mix Recipes, Thanksgiving coloring pages, Christmas
coloring pages, poems, stories, screen savers, carols, and clipart.
MAMIE EISENHOWER CHOCOLATE FUDGE
4-1/2 c. granulated sugar
2 tbsp. butter
1 can evaporated milk
Pinch of salt
12 oz. semi-sweet chocolate or
chocolate bits
12 oz. German sweet chocolate
1 pt. marshmallow cream
2 c. nutmeats, chopped
After boiling first ingredients 6 minutes, or soft ball forms, 232 degrees, pour boiling
syrup over ingredients in bowl, beat until chocolate melts. Pour into buttered pan. Let
stand a few hours before cutting into squares.
FUDGE
4 1/2 c. sugar
1 can evaporated milk
1 lg. pkg. semi-sweet chocolate chips
1 1/2 sticks of margarine
1 1/2 tbsp. vanilla
1 c. nuts (optional)
Stir together in pot and boil 10 minutes the 4 1/2 cups of sugar and evaporated milk. Then
remove from heat and add large package of semi-sweet chocolate chips, 1 1/2 sticks of
margarine, 1 1/2 tablespoons of vanilla and nuts; mix well. Let stand in square pan or
dish for 24 hours for best results.
In a saucepan, melt these 2 ingredients oleo and cheese. Sift together the sugar and
cocoa, then add the cheese and oleo mixture and add the vanilla and nuts. Mix well and
spread evenly into a greased, 9 x 13 inch pan. Cool and cut in pieces. Makes about 6 1/2
pounds of creamy, inexpensive fudge.
In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine. Remove from heat
and add peanuts and marshmallows. Stir thoroughly and spread into waxed paper-lined 13 x 9
inch pan. Chill 2 hours.
MICROWAVE FUDGE
4 c. sugar
1 c. margarine
1 can (14 oz.) evaporated milk
12 oz. semi-sweet chocolate bits
7 oz. marshmallow cream
1 tsp. vanilla
1 c. chopped nuts
In 4 quart bowl mix sugar, milk and butter. Cook on high 20 to 22 minutes or until soft
ball stage or 234 degrees on candy thermometer. Stir well every 5 minutes during cooking.
Stir in chocolate bits and marshmallow cream until well blended. Add vanilla and nuts and
mix. Pour into buttered 9 inch square dish for thick pieces or 7 1/2 x 12 inch for thinner
pieces. Cool and cut.
MARSHMALLOW FUDGE
2 1/4 c. sugar
3/4 c. evaporated milk
1/4 c. margarine
1/4 tsp. salt
1 c. marshmallow cream (or 16 lg.
marshmallows)
6 oz. pkg. of semi-sweet chocolate
chips
1 tsp. vanilla
Chopped nuts (optional)
Mix together sugar, evaporated milk, margarine and salt. Then bring to a boil over medium
heat, stirring constantly. Remove mixture from heat and add remaining ingredients. Pour
into buttered pan and chill.
CHOCOLATE PECAN FUDGE
1 env. unflavored gelatin
1/4 c. water
1 sq. unsweetened chocolate
1/8 tsp. cinnamon
1 tsp. sweet & Low liquid
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. chopped pecans
Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and Sweet
& Low liquid. Slowly add evaporated milk and water. Add gelatin and stir until
dissolved. Remove from fire and add vanilla; cool. When mixture begins to thicken, add
nuts. Turn into dish. When firm, cut. Each piece equals 1/3 milk exchange and 1/2 fat
exchange.
PEANUT BUTTER FUDGE
2 c. sugar
1/2 c. milk
2 tbsp. peanut butter
Bring to a boil and boil for 5 minutes. Beat until stiff and place in small buttered pan.
NEVER FAIL PEANUT BUTTER FUDGE
2 c. sugar
1 c. milk
Pinch of salt
2 tbsp. butter
1 tsp. vanilla
3/4 c. crunchy peanut butter or
smooth peanut butter
Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms
a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until
mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens
fast.
DIVINITY
2 2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water (1 tbsp. if weather is
real humid)
2 egg whites
1 tsp. vanilla
2/3 c. cut-up nuts
Heat sugar, corn syrup and water in a 2-quart pan on low heat until sugar is dissolved,
stirring constantly, then cook without stirring to 260 degrees on candy thermometer or
until small amount dropped in very cold water forms a hard ball. Remove from heat. Beat
egg whites until stiff. Continue beating while slowly pouring hot syrup in egg whites. Add
vanilla. Beat until mixture holds its shape and loses its shine. May be too stiff for
electric mixer, so beat by hand. Fold in nuts. Drop on wax paper by spoonfuls. Yield:
about 4 dozen.
STRAWBERRY DIVINITY
3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites, stiffly beaten
1 (3 oz.) pkg. strawberry jello
1 c. chopped nuts (optional)
1/2 c. flaked coconut (optional)
Combine sugar, syrup and water. Bring to a boil, stirring constantly. Then cook without
stirring to 260 degrees on candy thermometer. Combine beaten egg whites and jello. Beat
until mixture forms peaks. Pour hot syrup in a thin stream into egg whites, beating
constantly. Beat until candy loses its gloss and holds its shape. Fold in nuts and
coconut. Drop by spoonful onto wax paper.
DIVINITY PUFFS
2 egg whites, beaten until stiff
2 1/2 c. sugar
1/3 c. light corn syrup
1/3 c. water
Combine and cook until temperature 235 degrees. Pour 1/2 mixture over beaten egg whites,
beating constantly while pouring. Cook remaining syrup to temperature 260 degrees. Pour
over egg whites and continue beating add 3/4 cup nuts, chopped, 1/2 teaspoon vanilla, 1/2
teaspoon salt. Beat until stiff. Drop on waxed paper by teaspoonsful.
NEVER FAIL DIVINITY (Microwave)
4 c. sugar
1 c. light corn syrup
3/4 c. water
Dash of salt
3 egg whites
1 tsp. vanilla extract
1/2 c. chopped pecans (optional)
Combine sugar, corn syrup, water and salt in a 2-quart glass casserole. Microwave on HIGH
for 19 minutes, stirring every 5 minutes or to 260 degrees on candy thermometer. Beat egg
whites until very stiff. Pour hot syrup gradually over the egg whites, beating at high
speed for about 12 minutes or until thick and candy begins to lose gloss. Fold in vanilla
and nuts. Drop by spoonfuls onto waxed paper.
CRACKER BRITTLE
20 graham crackers
2 sticks margarine
1/2 c. sugar
1 tsp. vanilla
1 c. chopped pecans
Place crackers (single) on buttered cookie sheet close together. Boil sugar and butter
together 2 minutes. Remove from heat. Add nuts and vanilla. Pour over crackers. Bake at
350 degrees for 10 minutes. Cool and break apart.
PEANUT BRITTLE
2 c. sugar
2 tbsp. butter
1 c. light corn syrup
2 tsp. vanilla
1/2 c. hot water
2 tsp. baking soda
1/2 tsp. salt
2 c. raw Spanish peanuts
Combine sugar, syrup, water in heavy pan. Boil to 230-240 degrees; add peanuts. Cook until
amber colored and continue cooking slowly to 300 degrees, stirring occasionally. Remove
from heat and add butter, salt, vanilla and baking soda, stirring well. Pour immediately
onto buttered cookie sheet. Cool and pull out until very thin (if desired). Break into
pieces.
NEVER FAIL MICROWAVE PEANUT BRITTLE (Microwave)
1 c. sugar
1/2 c. light corn syrup
1 c. raw peanuts
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1 tsp. baking soda
Combine first 4 ingredients in 2-quart microwave mixing bowl. Microwave on HIGH for 8
minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes. Brittle should
not get too brown. Stir in vanilla and soda until light and foamy. Spread on buttered
baking sheet as thinly as possible. Cool. Break into pieces. Soak mixing bowl in warm
sudsy water immediately for easier clean-up.
PEANUT BUTTER BON BONS
1 1/2 c. graham cracker crumbs
1 c. peanut butter
1 c. melted oleo or butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin
Form crumbs, peanut butter, oleo and sugar into balls and freeze. Melt chips and paraffin
in double boiler. Dip balls into chocolate mixture.
BON BONS
1 1/2 lbs. powdered sugar
1 can sweetened condensed milk
1/2 stick oleo
2 c. nut meats, chopped
1 can angel flake coconut
3 tsp. vanilla
CHOCOLATE DIP
1/8 lb. (or a little more) paraffin
2 c. chocolate chips
Mix all candy ingredients together. Chill 3 hours. Roll in balls and set aside until a
thin crust forms. Overnight on a cookie sheet is fine. Melt paraffin and chocolate in a
double boiler. Keep dipping mixture very hot, as the chocolate sets fast. Use toothpicks
to dip balls in chocolate.
CHRISTMAS ORNAMENTS
3/4 to 1 c. applesauce
1 (4.12 oz.) bottle ground cinnamon
Mix applesauce and cinnamon together to form a stiff dough. Roll out to 1/4 inch
thickness. Cut with cookie cutters. Make a hole for ribbon. Carefully place on rack to
dry. Let air dry several days, turning occasionally. If you prefer they may be baked at
150 degrees for 5-6 hours.
CINNAMON SCENTED CHRISTMAS ORNAMENTS
4 oz. can (about 1 c.) cinnamon
1 tbsp. cloves
1 tbsp. nutmeg
3/4 c. applesauce
2 tbsp. white glue
In medium bowl, combine cinnamon, cloves and nutmeg. Add applesauce and glue; stir to
combine. Work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients
are thoroughly mixed. Divide into 4 portions. Roll out each dough portion to 1/4 inch
thickness. Cut dough with cookie cutters. Using straw or toothpick, make small hole in top
of ornament. Place cut out ornaments on wire rack to dry. Allow several days to dry,
turning ornaments over once each day. Use these ornaments to decorate gifts, hang on tree,
etc.
GINGERBREAD ORNAMENTS
3/4 c. cinnamon
1 tbsp. allspice
2 tbsp. cloves
1 tbsp. nutmeg
1 c. applesauce
Combine first 4 ingredients and blend well. Stir in applesauce and mix well. Roll out 1/4
inch thick on ungreased cookie sheet. Cut with cookie cutters of different shapes. Put a
tiny hole in top with toothpick. Let dry 4 days. Put string through hole and hang on
Christmas tree. Can also make hearts for all year home ornaments. Smells wonderful.
BREAD DOUGH ORNAMENTS(NOT EDIBLE)
Mix 1 slice white bread (without crust) and 1 tablespoon glue. Keep wrapped. Mix assorted
acrilic paints into separate piles of dough. This takes awhile to mix. For white dough you
must use white paint. Flatten with a rolling pin. Shape into forms or use cookie cutter.
Brush 1 tablespoon glue mixed with 1 tablespoon water over shapes. Stick wire into dough
and let set at least 2 hours.
CHRISTMAS BREAD ORNAMENTS
4 c. flour
1 c. salt
1 1/2 c. water
Combine flour with salt; add water. Stir the mixture with a spoon until it starts to form
a smooth dough. Knead dough about 5 minutes. To make ornaments, pinch off bits of dough
and form shapes. Such as bears, Christmas trees, gingerbread people and snowmen or roll
out the dough and use cookie cutters. To make hair, push a piece of dough through a garlic
press. Bake at 350 degrees for 45 minutes or until golden brown. Paint with acrylic
paints, then spray with clear acrylic spray. On the back of the ornament, write the name
and the year.
DOUGH ORNAMENTS
4 c. flour
1 c. salt
1 1/2 c. water
Cookie cutters
Straw
Yarn
Tempera paint
Clear fixative spray
Mix first 3 ingredients. Knead for 5 minutes and shape into a ball. Roll dough on a
floured surface. Cut into shapes with the cookie cutters or shape with your own design.
Make a hole in the top with straw (or toothpick). Bake at 350 degrees for 1 hour. Paint
with Tempera paint. While paint is still wet, you can sprinkle with glitter, if desired.
When dry, spray with clear fixative. Insert yarn into the hole and tie in a bow and hang
on your Christmas tree.
PLAY CLAY ORNAMENTS
2 c. baking soda
1 c. cornstarch
1 1/4 c. cold water
Mix soda and cornstarch together, blending well. Add the cold water and mix well until
mixture is smooth. Boil for one minute until it has consistency of mashed potatoes. Stir
constantly. Spoon out on a plate. Cover with a damp cloth and allow to cool. Knead dough
and roll out on waxed paper. Cut out designs with a cookie cutter or shape by hand. Let
dry until hardened, about 1 to 2 days. Paint ornaments with tempra or water colors. Dry
well and coat with shellac or clear nail polish. Hangers may be mounted on back with glue,
or pressed into dough before it dries.
A RECIPE FOR CHRISTMAS
Take a quart of joy and gladness A pack of folk and kin -- A dash of Christmas spirit And
toss some laughter in. Take a large amount of giving And spread it generously; Read
directions in the Good Book And apply them carefully. Garnish well with human kindness, On
crystal leaves of cheer, And you'll have a batch of Christmas To last the coming year.
Holiday Smells
A simple recipe for that delightful holiday fragrance to scent your home or office for the
entire season. This mixture of apple juice and spices is a joy to share with your friends
and family. 1 lg. jar or can apple juice
1 pkg. pickling spice
1 pkg. whole cloves
1 pkg. stick cinnamon
Mix all ingredients in crock pot. Add water to fill container. Bring to boil, then simmer
for as long as you desire. This mixture will last about 1 week. If you wish to use again,
strain out spices. Add fresh juice and water. Be sure to reuse your spices in the next
brew. A little water may be added. Please note: "This is not a beverage, only a
fragrance."
MAKE YOUR HOME SMELL WONDERFUL!
2 c. pineapple juice
Cinnamon sticks
2 tbsp. whole cloves
1 tbsp. ginger
Bring to a boil in a saucepan; reduce heat to low and simmer uncovered. Add more water as
liquid evaporates.
CHRISTMAS POTPOURRI
2 qt. pine needles
4 c. citrus peel, cut into sm. pieces
and dried
1 candle sense (pine)
3 c. rock salt
2 cans rosemary, chopped
1 can basil, chopped
Mix and put in glass jar. Lasts years. Just put lid on for a couple days to get a stronger
smell.
Jar Mix Recipes
INTERNATIONAL COFFEE
1 c. powdered coffee creamer or nonfat
dry milk powder
1/2 c. unsweetened cocoa
1/2 c. granulated sugar
1 1/2 c. instant coffee powder
1 1/2 c. powdered sugar
Mix all together. To serve, place 3-4 teaspoons of mixture in a mug and fill with boiling
water. (2 cups of coffee creamer may be substituted for the coffee creamer, cocoa and
granulated sugar.) May be used for gifts by placing in a decorative jar or a nice coffee
mug and add serving directions. Each recipe makes about 5 cups.
SPICED MOCHA MIX
1 c. dry non-dairy creamer
1 c. hot cocoa mix
2/3 c. instant coffee powder
1/2 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
Mix all ingredients together. Store in a jar. Makes great Christmas gifts.
Recipe to attach to jar:
Use 3 tablespoons in one cup of boiling water.
CHRISTMAS SOUP GIFT
1 lb. dry red kidney beans
1 lb. dry pinto beans
1 lb. dry split peas
1 lb. dry black eye peas
1 lb. dry Navy beans
1 lb. dry lentils
1/2 c. dried parsley flakes
1/2 c. dried bell pepper pieces
1/2 c. dried minced onion
1/2 c. dried celery flakes and leaves
2-3 tsp. garlic powder
2 tsp. dried ground red pepper
2 tsp. cracked black pepper
8-10 pt. jars with lids
Mix all beans in a large bowl. Pick out any discolored beans. Divide beans evenly in 8 or
10 pint jars leaving 3/4 inch of space at the top. Combine all remaining ingredients and
divide evenly in the jars. Seal with lid.
Recipe to attach to jar:
Soak bean and spice mixture in 2 quarts of water overnight. DO NOT RINSE OR DRAIN. Bring
to boil; reduce heat and cook 2 hours. Add salt pork, ham bone, or turkey carcass plus 16
oz. tomatoes and 8 oz. tomato sauce. Cook an additional 1 1/2 to 2 hours. Serve with hot
bread and fruit. Makes 8-10 gifts.
BROWNIE MIX
4 c. sugar
2 c. flour
1 1/3 c. unsweetened cocoa powder
2 tsp. baking powder
2 tsp. salt
1 c. vegetable shortening or oil
Put all ingredients except the shortening in a large bowl; use a spoon to mix until
uniform. Cut in shortening using either a pastry blender or your fingertips until mixture
looks like a chocolate cornmeal. Seal tightly in a plastic bag or a jar, label along with
this page number and store at room temperature.
Recipe to attach to jar:
Put 2 eggs and 1 teaspoon vanilla or orange extract in a mixing bowl; beat slightly. Stir
in 4 tablespoons melted butter or margarine which has been cooled. Lightly spoon 2 cups of
mix into the mixing bowl; do not pack the mix when measuring. Beat well with a spoon to
make a somewhat smooth batter; stir in 1/2 cup chopped nuts, if desired. Spread into a
greased and floured 8x8x2 inch pan. Bake in a preheated 350 degree oven for 30-35 minutes
or until a knife inserted in the center comes out clean. Cool in pan, then cut into
squares.
FIRESIDE COFFEE
2 c. Nestle's Quik
2 c. Coffeemate creamer
1/2 c. instant coffee
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. granulated sugar
Mix in blender for 5 minutes at medium speed. Store tightly covered. Put in jelly
jars - tie with ribbon and plastic spoon and note directions on gift card for a nice gift.
Recipe to attach to jar:
Use 3 teaspoons per cup of boiling water.
OATMEAL RAISIN SPICE COOKIE MIX
3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups uncooked quick oats
1 cup flour mixed with 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. baking soda and 1/2 tsp.
salt
Layer ingredients in jar in order given. Press each
layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl and stir to combine. Add 3/4 cup softened butter, 2
eggs slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping
tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at
350º for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on cookie
sheet; remove to wire racks to cool completely.
Makes: 3 dozen.
CHOCOLATE CHIP COOKIE MIX
This can be stored for 6 months in the refrigerator. 9 c. unbleached flour
3 c. sugar
3 c. brown sugar
2 tsp. salt
4 tsp. baking soda
4 c. shortening (not butter or
margarine)
4 c. pecans
4 (12 oz.) pkgs. chocolate chips
Store this mix in an airtight container.
Recipe to attach to jar:
To make cookies: 3 1/2 c. mix
1 egg
1 tsp. vanilla
Plus milk as needed
Drop onto cookie sheet and bake at 350 degrees for 10 to 15 minutes. Makes 2-1/2 dozen.
OATMEAL COOKIES
Mix: 3 c. sifted flour
2 1/2 c. sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. salt
Cut in 1 cup shortening until mixture resembles cornmeal. Stir in 3 cups oatmeal.
Store in a tightly covered container.
Recipe to attach to jar:
2 dozen cookies
Combine: 1 egg
1 tbsp. milk
1 tsp. vanilla
Stir in 2 cups dry mix. Drop dough by teaspoon onto greased cookie sheet. Bake in
preheated 375 oven for 10-12 minutes. Yield: 8 dozen cookies. *You may add 1/2 cup
raisins, dates, chocolate chips or nuts.
BROWNIE MIX
7 c. sugar
2 1/2 c. cocoa
1 tbsp. salt
4 c. flour
1 tbsp. + 1 tsp. baking powder
2 c. shortening
Mix sugar, flour, cocoa, baking powder and salt together in large bowl. Stir well. Cut in
shortening until it resembles coarse meal. Place in air tight container. Store in dry
place or in the refrigerator up to six weeks.
Recipe to attach to jar:
Preheat oven to 350 degrees. Add 3 beaten eggs to 3 cups of the mix. Add 1/2 cup chopped
nuts and 1-1/2 teaspoons vanilla. Flour and grease 9" square pan and bake all at 350
degrees for 35 to 40 minutes. Cool on wire rack.
Thanksgiving
