DIY Rudolph the Red Nosed Reindeer Bulb Ornament

What is the Christmas Holiday without Rudolph, next to baby Jesus of course?  Well Rudolph the Red Nosed Reindeer if you were wondering!  I can't go a year without watching Rudolph the Red Nosed Reindeer and now that I have kids, it's become their must see every Christmas Season!  I guess they had no choice since I have an obsession with Rudolph.  

Rudolph for me is the Reindeer I think many of us can relate to.  Finding our way through life with expectations hanging over us.  Who am I to put a damper on the story?  Guess it's my deep thinking getting the best of me.

Well really Rudolph gives me this warm fuzzy feeling inside during the Christmas Season.  I'd be lying if I said I don't watch it all year round!  I think it's natural to just feel so nostalgic when watching Rudolph even though it was created way before I was born.  About 2 years after my parents got married when they were still in Italy.  I think I can remember seeing it when I was little, in the 80's next to our very 80's Christmas Tree.  Ya know, with the annoying Tinsel draped over and my mom's creative take on putting snow on the tree by using cotton balls and stretching them out and laying it on tree branches.  Thinking about it now, what a design disaster!  I think that every tree decorated in the 80's might of been a decorating disaster.  Not like now where you can pretty much have your Christmas Tree be a reflection of you!  So here it is, sitting watching Rudolph with the warm glow of our 80's tree and just thinking about how much fun it would be at the North Pole with Rudolph.  The obsession began....

My obsession began with just watching Rudolph.  Now we are lucky to have figurines, toys, stuffed animals, ornaments, everything Rudolph.  Now you can make the idea of Rudolph yourself in just about any way!  Here I show you how to make a Rudolph Ornament!  I saw one made at a local craft store, Pat Catan's Craft Center while buying a glue gun for a Girl Scout project.  I think that a glow was surrounding it with Angels singing a harmonic "ahhhhhh" in the background!  I had finally found my first choice Christmas Craft!  It was easy to figure out what to get to make him.  I've made ornaments before.  But lucky for you, instead of me dragging out my explanation, Darice Craft Supplies was great to create a turtorial sheet on it and I grabbed it!  So I'll use their step by step process explanation.  If anything was changed, I changed it maybe to explain it in more common layman's terms.  So here goes!  If you do make my beloved Rudolph or have a memory or love of Rudolph, (The most famous reindeer of all), please comment below and share it with me!  I'd love to hear it and of course post your pic of your ornament if you made a Rudolph one either like mine or your own way, I'd love to see it!  Put it on my Facebook Page!  Art By ASM on Facebook  Don't forget to like my page!

Okay here are the materials you will need!

Supplies:

100 mm Lightbulb Ornament #2610-64

Brown Enamel Paint, I used Americana's Enamel Paint in Dark Chocolate

Brown Chenille Stems (Pipe Cleaners)

1/2 inch Red Tinsel Pom Poms #1153-30

Wiggle Eyes (Googly Eyes) #ME12-PP

Holly Berry Picks of Choice

Ribbon of Choice for Hanging (I used 1/8 inch Red Polyester Ribbon)

Tools:

Hot Glue Gun

Wire Cutters or Heavy Duty Scissors (Don't use your Fabric Scissors Naughty!)

Small Dixie Cups or Wire Rack for paint to drain 

(I got creative and used my empty Snapple Bottle for Paint Draining, lol)

Directions:

1.  Remove Cap from Ornament and pour a small amount of brown enamel paint into the bulb.  Swirl, Shake or Tap to get it evenly and completely coated!  Turn ornament upside down on a wire rack or dixie cup or Snapple bottle, lol for excess paint to dry out.  Let dry completely and then replace the cap.

2  Using the Hot Glue Gun, glue on the wiggle eyes and a red tinsel pom pom nose.

3.  Cut a chenille stem (pipe cleaner) into fourths to make antlers.  Twist one stem around another about halfway down the stem.  Twist the one end of the stem around the ornament hangar.  Repeat with the other 2 chenille stem sections.

4.  Glue a section of holly and berries to the cap of the ornament.

5.  Cut your ribbon to have as a hanger making sure to place it so when hung, the ornament will face outwards.

So Ta Daaaa!  You have a Rudolph Ornament!  Isn't he adorably cute????!!!!  I think so!  This was super easy to make and might I add super cheap to make!  What also sold me on making this ornament is that the bulb itself is PLASTIC!  So no dog or child of mine will break it!  The only last touch I would do is put your name and date on the back of the ornament so you can remember when or who made it!  Might I add this makes an excellent gift?  I love homemade gifts!  I think they help spread the Christmas/Holiday Cheer!

My kids just went Gaga (Not Lady Gaga) but crazy gaga over this!  This is a great ornament to do with the kids!  Most of all have fun and enjoy your time to relax and craft by yourself or spend some quality time with family!

If you have any questions, please feel free to ask!

Wishing you a Merry Christmas, Happy Hanukkah, Happy Kwanzaa, Happy Festivus....Happy Holidays!  ;-)

Much Love, Peace, Blessings & Hugs!

Annamaria

Biscotti di Regina; Italian Sesame Cookies

A friend's son is graduating from High School!  I can't believe it!  I remember when he was a baby, a toddler, a teenager and now he's a high school graduate!  He's grown in to such a handsome man!  We got the invitation in the mail and I couldn't believe it was him!  Where did the time go?  Seriously?  I didn't believe it was him.  I just remember this little munchkin with his prophetic opinions.  =)  

Well time does pass and funny thing is that his mom has known me before well I was born.  She grew up with my sister in a group of friends.  All of them were like my older sisters.  They took me everywhere and were so good to me all through my life and still have a place in my heart after all this time.  I've seen them grow up, get married, have careers and now see their children grow up!  Now I feel like I'm one of the girls now.  I wish only that I could see them more often.  Thanks to Facebook, we can keep in touch more often! You know life gets busy and like I said boy does time fly!

I offered that if anything is needed like bakery or whatever let me know.  Rosa took me up on my offer and these are one of the cookies I made.  These cookies are on every Italian cookie tray!  A traditional Italian Bakery Cookie and also a Christmas Cookie.  They are so easy to make that these can be made all the time and are perfect to be served with Tea, Coffee or even just on their own.

Don't let the sesame seed derail you from trying these cookies, they provide a nutty flavor and texture.  I mean who eats cookies with Sesame Seeds, well Italians do for starters.  Sesame Seeds are a Mediterranean staple.  Of course it's not a surprise that these cookies are of Sicilian origin.  We enjoy them countrywide and in among all Italians no matter where you are from.

Most people secondly would also dodge the traditional Anise flavor in them.  I am the same way when it comes to Anise, but Anise could be used well or bad.  In this recipe it's perfectly played.  If you are insistent on avoiding Anise, you can certainly use Pure Almond or Vanilla Extracts.  There is also a great  extract called Fiori Di Sicilia (Flower of Sicily) that you buy online to substitute the Anise.  It's a Citrus, Vanilla and Floral notes in the extract.  Perfect for this cookie as well.

I highly recommend you store these in a tightly covered container to maintain their flavor and freshness and perfect for freezing!  If you want you can also skip shaping the cookie into a log and make them into balls.

I hope you give these cookies a chance, I don't think you will be disappointed!

**Just in case you have a hard time finding sesame seeds, don't waste money on the little jars from like McCormick and such those are just to accent, they don't have enough in the jar and cost too much, go to a local Asian food store or ask your local Grocer or Bakery to sell you them!  I found every other seed except Sesame Seeds and my local Grocer's Bakery sold me a Pound so cheap!

PS:  Congratulations Max!!!!

Biscotti Di Regina

2 sticks of Unsalted Butter, room temperature

3/4 cup sugar 

1 egg, room temperature 

2 teaspoons PURE Anise extract 

2 1/2 cups all-purpose flour 

1/4 teaspoon baking powder 

1/8 teaspoon salt 

1 cup sesame seeds

Preheat the oven to 350 degrees F (175 degrees C)

In a large bowl, cream together the butter and sugar until smooth.

Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated with a mixer.

The dough will be soft, but will hand roll easily. Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Roll in sesame seeds.

Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.

Bake for 14 to 20 minutes (depends on your oven strength, mine runs a little hotter) in the preheated oven, or until bottom and sides of cookies are lightly toasted.

Remove from cookie sheets to cool on wire racks.  Store in an airtight container at room temperature.

Mmmmm!

*Yes that is a Halloween Platter Plate from Corelle!  LOL!

Dolci Sogni

(dole chee sewn yee)

Sweet Dreams in Italian,

Annamaria

Tricolori, Italian Rainbow Cookies

Tricolori: "3 Colors" is what we call our Italian Flag representing the 3 colors in the flag hence these cookies are named after.  We Italians like to say that our colors represent much of what we believe, although through the years and history of the flag has changed many times before.  As of 1948, the actual staple flag that we use today represent:  Green: Hope, White: Faith and Red: Charity.

These have to be my favorite Italian Cookie. My aunt makes them all the time and they are so good. When I made them I was so happy that I could finally have it under my sleeve of accomplished recipes. They take some time to assemble but what you get is a moist cake like almond flavored cookie with apricot or raspberry preserves sandwiched between the layers, you can use apricot or raspberry or both. The Tricolori also stands for what we call the Italian Flag (The 3 Colors). But I've honestly food colored the cakes different colors for different occasions like Red, White (no coloring) and Blue for American Holidays. With the almond cake part you also get a smooth chocolate finish on top. Very beautiful and vibrant cookies!  These cookies are well worth the effort and are sure to wow you everytime!  (I have to say, since my kids are half Irish, I will take the red part and do half red drops and half yellow drops and dye that layer orange, making it the Irish Flag colors and they are perfect for Saint Patrick's Day!)

Here is the Irish Flag:

Tricolori
7 oz. Almond Paste
3/4 cup Sugar
1/2 teaspoon Almond Extract
3/4 cups Butter at room temperature
3 eggs
1 cups All Purpose Flour, sifted
1/4 teaspoon salt
15 Drops of GREEN food coloring
15 Drops of RED food coloring
2/3 cups Apricot Preserves
2/3 cups Raspberry Preserves
3 oz. Semi-Sweet Chocolate
1 tsp Butter flavored shortening (non butter flavored is okay if you don't have any)

*If doing the Irish Flag, use 8 drops of Red and 8 drops of Yellow food coloring to create "Orange" in place of the "Red" layer.


**If doing the French Flag or Representing the USA Flag, replace Green food coloring drops with 15 drops of Blue food coloring to create Red, White & Blue layers replacing the green layer.

1. Preheat Oven to 350 degrees.

2. Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.

3. In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine). Reduce speed to medium and beat in the eggs one at a time until blended. Reduce speed to low and then add the flour and salt slowly to the mixture until combined.

4. Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.). Add 15 drops of red food color to one bowl,15 drops of green food color to another, and no drops of food coloring to the last. Stir each bowl until evenly blended with color.

5. Spoon the plain colored batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repeat with red batter in second pan and green batter in remaining pan. Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes. Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch. Run tip of knife around side of pans to loosen layers.

6. Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator. Take the red layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the red layer. Take the plain colored layer and remove from pan. Place it onto the red layer with the wax paper side up. Press down gently and then remove the wax paper.

7. Spread remaining 1/3 cup of Apricot preserves onto the plain colored layer. Take the remaining green layer and remove from pan and place upon the plain colored layer again with the wax paper side up. Press down gently and remove the wax paper.

8. In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted. Spread melted chocolate mixture on top of the green layer evenly.

9. Refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).

10. To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.

11. Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.

(This would be great in any array of colors to represent many different occasions!)

Have Fun & Always Be Sweet!
Annamaria

http://verygoodrecipes.com/saint-patrick-challenge

Saint-Patrick Challenge

on Very Good Recipes

French Flag:  Blue, White and Red

United States Flag:
Red, White & Blue

    

  

 

Bisquick's Quick & Easy Peanut Butter Blossom Cookies

I have been using this recipe for about 10 years. I first discovered it in an old cookbook that featured recipes that used brand names. It intrigued me because it used very little ingredients but were absolutely delicious, moist and perfect every time I made them. They even make a great regular peanut butter cookie and I like to add Peanut Butter chips to them, you can even add semi sweet chocolate chips as well and do the criss cross shape on top of them.

PS: Don't let the thought of using Bisquick deter you. I was hesitant at first especially since the recipe also doesn't use eggs. But I am telling you, Bisquick is a gem in many baking recipes I use when you need something in a jiffy!

I even recommend you invest in their cookbook which you can get here at Barnes and Noble and even Amazon just search for Bisquick Cookbook!

HINT: It's really great to use a cookie scoop to make an even sized cookie each time!

Peanut Butter Blossoms
1 can (14oz) Sweetened Condensed Milk
3/4-1 cup Peanut Butter
2 cups Original Bisquick Mix
1 teaspoon Pure Vanilla Extract
Sugar to roll cookie balls in before baking
36 Hershey Kisses (Milk, Dark or Hugs)

Heat oven to 375ºF. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.

Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until bottoms of cookies just begin to brown lightly. Immediately press 1 milk chocolate candy into top of each cookie.

Go and make them. Trust me you'll love them!

Merry Christmas Eve,
Annamaria

Mediterranean Penne Pastitsio or Pasticcio

This is such a great dish and a great dish to serve to company.  It's a little labor intensive but you eventually get use to it.  It's much like making lasagna.  This dish features 2 distinct flavors from 2 different cultures, Italian and Greek.  Where I am from in Bari, Italy in the Puglia region the flavors can easily compare to Greek flavors.  This dish is also made in Egypt that also has the influence of Mediterranean flavors, they call it "Macaroni Bechamel".  Many people are surprised at the connection of these cultures.

The word "Pastitsio" is a Greek variation on the Italian word "Pasticcio," meaning a hodgepodge or scramble, and indeed this dish combines a number of different ingredients together in a single dish.  It's also a variation of the common Italian dish "Pasta al Forno" translated to "Pasta in the Oven" which is one of my favorite dishes my mamma makes, I will post that recipe soon!

Here is a map of the Mediterranean Region

This is such a comfort food and is loved by the whole family.  Even if you have leftovers this is great for days when you just heat it up.  During the cold months, it's a feel good dish.  I hope that you can enjoy it as much as I do.

Completing the recipe in the step by step process makes it easy to create.  So enjoy, the end results are amazing!

MEAT SAUCE

1 large onion, chopped
2 lb ground beef, ground turkey or ground lamb (or a 1 lb. beef and 1 lb. lamb mixture) (as tamara suggests, use some bulk hot or mild italian sausage!)
1/2 cup dry red wine
1 Tbsp minced garlic
1 tsp dried greek oregano
1 tsp fresh thyme leaves
28 oz crushed tomatoes
dashes salt
dashes seasoned pepper blend

BECHAMEL SAUCE

1 1/2 cup whole milk
1 cup heavy cream
1/2 stick unsalted butter
1/4 cup all purpose flour
1/4 teaspoon freshly grated nutmeg
dashes salt and pepper
1 1/2 cup freshly grated Parmesan cheese
2 eggs, beaten
2/3 c greek yogurt

PENNE PREPERATION

1 lb box of penne pasta, cooked according to al dente
1/2 stick butter
1 cup freshly grated parmesan cheese
2 eggs, beaten

Directions

Cook the pasta in salted boiling water until al dente. Drain and return to pan.

In a small saucepan, melt butter until golden brown, and pour over the reserved pasta. Add the parmesan cheese and toss well. Leave until cool, then add eggs and toss again. Set aside.

For the sauce, drizzle extra virgin olive oil in a large pot over medium heat. Add the onion and minced garlic, saute for 5 minutes.

Add the ground meat and saute over medium heat for at least 10 minuted and until meat is no longer pink.

Drain most of excess liquid but not all, add the wine, and cook for 2 more minutes.

Add the oregano and thyme, mix and cook for about 5 minutes.

Add tomatoes, salt and seasoned pepper blend. Simmer for 40-45 minutes stirring occasionally. Set sauce aside.

Preheat oven to 350'F.

For the Bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.

In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes.

Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick.

Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.

Butter a 9x13 Baking dish, you can lay the pasta down, add the tomato meat sauce, then the Bechamel sauce and add the remaining 3/4 cups of freshly grated Parmesan cheese or Romano cheese

You also again butter a 9x13 baking dish. Mix the pasta with the tomato meat sauce, place into baking dish and top with Bechamel Sauce and top with the remaining 3/4 cups of freshly grated Parmesan cheese.

Bake for about 45 minutes to 1 hours until top is lightly browned and dish is bubbling. Set aside and cool for 10 minutes. Serve dish while hot.

*Note: You can freeze this dish and then cook when your ready to make for dinner. You have to cook longer but have topping lightly browned and mixture bubbling. About 1 1/2 hours or so depending on your oven.

*Serve with fresh warm bread and a fresh green salad with balsamic vinaigrette dressing.

Buon Appetito,
Annamaria

Italian Almond Macaroons: Amaretti

I don't know if you have had these cookies, but if you are missing out on them, I suggest you make them. These cookies are on every single Italian Cookie Tray. They are an Italian cookie staple next to the Cannoli. They are simple to make even it's flavor says otherwise. They have that crisp crunch outside and the ooey gooey goodness of almond flavor. The main ingredient to this cookie is Almond Paste. You can make your own if it's really hard to find in your grocer or baking supply shop. You can also order it online at King Arthur Flour HERE.

I wouldn't suggest buying it in a tube because it tends to be drier. But if that's what you can get make sure it's still good and squeezable.

These cookies make a great anytime cookie. They are special and the almond past you buy which can be a little on the expensive side is all worth it. You can make many. If anyone gave me a tray of these yummy little presents I would certainly feel happy inside. You can swirl them through a pipe bag or you can simply round them out by using a cookie scooper. I suggest that in the baking process you definitely watch them because you don't want to over bake them.

These cookies are easy and I found that even though I have yet to find my camera and using my daughter's camera, I just can't do it justice. Plus it's such an easy cookie to make and uses very little ingredients.

The best toppings on these cookies are using halved green or red cherries, espresso beans or toasted almonds. These are also great drizzled with Dark Chocolate which I find best but you can certainly use milk, semi-sweet or white.

If you want a cookie that has the essence and flavor of what Italy is, then these are your cookies. They have been around a long long time and never fail to indulge!

PS: They are also naturally Gluten Free Cookies.

Amaretti

1 can(8oz) Almond Paste
1 egg white
1/2 cup sugar
10 Maraschino Cherries, espresso beans or slivered almonds to top off the cookies. (These are optional but recommended)

 Preheat oven to 325'F.

Line cookie sheets with parchment paper.

Break almond paste into small pieces and place into food processor or mixer. Add sugar and mix well. Add the egg whites and mix until moist, about 2-3 minutes.

Pipe using a large star tip into rounded swirls about 2 inches in diameter or roll into a ball and gently press down a little and top with half of a maraschino cherry, almond or espresso coffee beans. Cookies should be at least 1 inch apart.

Bake 20 minutes on middle shelf, move to upper shelf, (about 4" above middle shelf); for approximately 8 minutes until light golden brown. Move parchment paper with cookies onto baking racks to cool. When completely cool carefully peel macaroons off paper. Store in airtight container.

Buon Appetito!
Annamaria

 

December 8: Feast of the Immaculate Conception

*This painting I did inspired by the Immaculate Conception.

This is the story of how it all began. This miraculous event is the reason why we celebrate Christmas. The birth of our Savior, Jesus Christ. I hope this story inspires, blesses you and finds you closer to God. Whether you believe in Christianity or not, I hope this lets you be more educated and perhaps opens your heart. May God be with you.

In the sixth month, God sent the angel Gabriel to Nazareth, a town in Galilee, to a virgin pledged to be married to a man named Joseph, a descendant of David. The virgin's name was Mary. The angel went to her and said, 'Greetings, you who are highly favoured! The Lord is with you.'

Mary was greatly troubled at his words and wondered what kind of greeting this might be. But the angel said to her, 'Do not be afraid, Mary, you have found favour with God. You will be with child and give birth to a son, and you are to give him the name Jesus. He will be great and will be called the Son of the Most High. The Lord God will give him the throne of his father David, and he will reign over the house of Jacob forever; his kingdom will never end.'

'How will this be,' Mary asked the angel, 'since I am a virgin?'

The angel answered, 'The Holy Spirit will come upon you, and the power of the Most High will overshadow you. So the holy one to be born will be called the Son of God. Even Elizabeth your relative is going to have a child in her old age, and she who was said to be barren is in her sixth month. For nothing is impossible with God.'

'I am the Lord's servant,' Mary answered. 'May it be to me as you have said.' Then the angel left her.

Luke 1:26-38

Mary and the Angel Gabriel

Mary and Elizabeth

Mary tells her Aunt Elizabeth she is with child

God Bless,
Annamaria