Ready for more ideas for creating ornaments and gift tags that are made from air-dry clay? Use mitten cookie cutters and decorate them with stickers, pom poms, paint or jingle bells.

Use items from your kitchen or craft area to create textures on your clay, then cut out the mittens with cookie cutters. Use a straw or skewer to make a small hole in the top of each one.

Let dry, flipping over and flattening about every 6-12 hours. Use sandpaper or sanding blocks to smooth out the edges.

A very simple and elegant way to decorate your mittens is to apply one or two coats of Sparkle Mod Podge to the dry mittens with a sponge brush. Glue on snowflakes or other decorations, if desired.

If you have scraps of fabric, felt or card stock, you can cut strips of them to decorate your mittens. Apply one layer of Sparkle Mod Podge to the top of the mittens, and while it is still wet place your fabric or paper in place. Let dry and apply another layer of Mod Podge on top.

Adding pom poms always makes your creations more festive. I used a needle with a large opening to thread the ribbon through the middle of the pom poms, then applied a dot of glue to the end to hold in place.

What little girl would not like pink fluffy pom poms tied on her package or tree?

Jingle bells can add bright colors and holiday sounds to your packages or holiday decorations.

Stickers and fabric trim were used to decorate these festive pink and white mittens. Apply the stickers to the mittens, then if you want more glitter, apply a layer of Sparkle Mod Podge. Glue on the trim later when the mittens are dry.

Holiday stickers make decorating so easy! Just sponge on Sparkle Mod Podge and let it dry. Apply stickers and instant holiday creation!

For more information and more ideas, click on the links below:

Oh my! These Itty Bitty Cinnamon Rolls are so easy – so delicious – and so quick! You can have these ready to serve in less than 30 minutes!

The recipe listed below uses crescent roll dough that is divided into trianges as you unroll it. I noticed that they now have crescent sheets in the grocery store, so you don’t have to pinch the triangles together. You can just unroll the crescent sheet and divide it into two 7″ squares. The crescent sheets makes these even quicker and easier to make!

Spread each square with melted butter and sprinkle on the brown sugar and cinnamon mixture.

Roll dough snugly and pinch edge to seal.

Cut each piece into 8 equal pieces, cutting side to side, not just pressing down, with a sharp knife.

Transfer to a well greased mini muffin tin.

Bake 9-11 minutes in a preheated 350 degree oven.

Yum! Doesn’t that look like a tasty treat? Let cool just a minute or two, run a knife around the edges and transfer to a cooling rack.

Mix up the icing and drizzle over warm itty bitty rolls.

These are so cute! Each cinnamon roll is equal to about one tablespoon. Perfect size to snack on!

Just for fun! “Filled” little autumn wheelbarrow with these cuties! Great recipe to add to your breakfast, entertaining and snack lists. Enjoy!

For the recipe, directions and more photos, click on the link below:

Is there really anything better than a good chocolate chip cookie? Chocolate chip cookie recipes have changed over the years….now they have you brown the butter (which I love!), add cornstarch or molasses, use chopped up chocolate bars, and chill the dough…but so often the favorite around our house is the old-fashioned Nestle Toll House Chocolate Chip Cookies.

Somehow the foods we loved as kids often become our favorites. I think the fond memories and traditions play into the reason we like them so much as adults. I can only imagine how many of these cookies I had as a kid….and how often I made them for our kids and their friends.

There are, in my opinion, three best ways to eat chocolate chip cookies. The first is “tasting time” – which is what my kids always called the dough right after we mixed in the chocolate chips. The spoons came out and all the helpers got their first bite. A second favorite is the bite you sneak from the extra dough stored in the refrigerator.*

But of course, the best chocolate chip cookies are those right from the oven, just cool enough to handle! So good! Just grab a stack, add a glass of milk and you have the best snack ever!

Memories of your childhood probably come to mind when you whip up a batch of these original chocolate chip cookies. I know that of all the chocolate chip cookies I have made, these are still my husband’s favorites. Enjoy!

*The consumer warning clearly states, “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” Customers need to be aware of the risks involved in consuming raw or undercooked foods.

Print Recipe

Original Toll House Chocolate Chip Cookies

Tradition always seems to make cookies taste better! Many fond memories of eating these!

Prep Time10 minutes mins

Cook Time11 minutes mins

Course: Cookie

Cuisine: American

Keyword: Chocolate Chip

Servings: 5 dozen

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups Nestle Toll House Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts, optional (If omitting, add 1-2 tablespoons of all-purpose flour)

Instructions

• Preheat oven to 375°F.
• In a small bowl, combine the flour, baking soda and salt.
• In a large mixing bowl, beat the butter, granulated sugar, brown sugar and vanilla extract until creamy.
• Add eggs, one at a time, beating well after each addition.
• Beat in flour mixture gradually.
• Stir in morsels and nuts.
• Drop onto ungreased baking sheets by rounded tablespoons. Bake 9-11 minutes, or until golden brown. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.