Santa is working with the website Portable North Pole to make special video messages for all the girls and boys. Visit the site below, enter some quick info and Santa send you the coolest personalized video. And it's FREE! We loved it. Leave us a comment and let us know what you thought - and what reaction you got from your children. It's fun to find one more thing that keeps the magic alive for a bit.

I'm ready to start some serious Christmas baking, but need a new recipe inspiration. Found it! I just saw this recipe posted on Facebook by a local MOM reader. I can't wait to get started. I love making bars in a pan because they share, travel and store so well. I'll let you know how it goes…or how fast they go.

Salted Caramel Butter Bars

Ingredients

2 cups butter, softened

1 cup white sugar

1 1/2 cups icing sugar

1 Tbsp vanilla

4 cups flour

1 14 oz bag caramels, unwrapped
(About 40 - 50 individually wrapped)

1/3 cup whipping cream

1/2 tsp vanilla

1 Tbsp coarse sea salt

Directions

Preheat oven to 325. Line a 9 X 13 pan with parchment paper, spray lightly with cooking spray. In a large bowl, combine butter and sugars. Using a stand or hand mixer, beat until creamy. Add in vanilla and beat until combined. Mix in flour until a soft dough forms. Press half of the dough into the prepared 9 X 13 pan. Bake for 15 minutes.  Refrigerate remaining half of dough. Remove from oven while you prepare the caramels.

Place the caramel in a microwave safe bowl. Add the cream and vanilla, and microwave for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave at 20 second intervals, stirring after each interval, until smooth. Pour the caramel filling over the cooked crust (Do your best to pour it evenly over crust as it is very difficult to spread). Sprinkle salt over the top.

Removing remaining dough from fridge and crumble it evenly over the caramel. Return the pan to the oven and bake until filling is bubbly and the topping is firm and golden brown. About 25 to 30 minutes. Let cool completely before cutting into squares.

Sources:
Thank you Joe and Sue Blog! (Slightly Adapted from  Cookie and Cups)
Check out their sites for more amazing recipes.

Happy Holidays to you and your family!
Click here for some great Holiday Cookie and Homemade Candy recipes on the MOM Blog.

We are working hard on our Birthday Party issue for Feb/Mar. That got us thinking, what's the point? What mom throws the 'perfect party' every time? As hard as we may try - we don't. So this year, in addition to our fun and creative ideas that are meant to be inspiratinal, we are adding a new section: Birthday Disasters.

You know you've had them! Planning only gets you so far before exhaustion, sugar-rush or downright unstoppable natural disasters get in the way. Even you can't control that.

Share in the comments section below some of your best "What not to do" moments in your childrens' Birthday Party past. And maybe a good, hard laugh and words of advice to go along with it.

spice it up
It's beginning to smell a lot like Christmas

by Raeann Van Arsdall

Lights twinkle on the tree. Carols ring through the streets. But to really be transported back to childhood holiday memories-close your eyes and smell sweet, warm and spicy smells drifting from the kitchen. Iced spice cake, pumpkin pie, gingerbread house or nutmeg egg nog-holiday spices make many of our favorite recipes special, but more importantly they are the smell of the holiday memories.

Holiday Spice Recipes

Mulling spices

This is a great gift idea. Use when you need a little Christmas spirit to make the house smell good. Place in decorative jars and use as gifts for parties, teachers and friends.

Ingredients

6 c

ups brown sugar

3 Tbsp. ground cinnamon

2 Tbsp. ground orange peel

2 Tbsp. ground cloves

2 Tbsp. ground allspice

1 Tbsp. ground nutmeg

Directions

Mix all ingredients together with a whisk and store in an airtight jar until needed. To use, add ½ cup of mixture and one cup of water for every two cups of cider, juice or wine. Bring to a boil and stir until dissolved, then reduce to a simmer. Serve immediately or simmer until ready to serve. For a single serving add three tablespoons of mixture to one cup of cider, juice or wine.

Pumpkin Spice Cookie

My husband brought this recipe home from work after a potluck. It's low calorie and tastes great when you're craving that pumpkin spice fix and want to be nice. Feel free to add more cinnamon, nutmeg or ginger to your liking. And if you feel naughty, add some goodies.

Ingredients

1 (15 ounce) can solid pack pumpkin

1 (18 1/4 ounce) package spice cake mix

1 cup optional goodies: chocolate chips, white chips, chopped pecans, drizzled icing.

Directions

Preheat oven to 350 degrees. In a large bowl, stir together cake mix and pumpkin until well blended. Drop by rounded

spoonfuls onto a greased cookie sheet. Bake for 18 to 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Holiday spice cheesecake

I'm a huge cheesecake fan and this one combines spices and richness for complete decadence. This might just be an excuse to eat dessert first.

Ingredients

Crust

9 whole graham crackers

3/4 cup chopped walnuts

1/4 cup butter, melted

½ tsp. ground cinnamon

Filling

3 packages (8 oz.) cream cheese, softened

3/4 cup sugar

3/4 cup packed brown sugar
4 eggs, lightly beaten

2 cups (16 ounces) sour cream

21/4 tsp. vanilla extract

2 tsp. ground cinnamon

3/4 tsp. ground allspice

½ tsp. salt

Topping

1 cup heavy whipping cream

2 Tbsp. confectioners' sugar

1/4 tsp. ground cinnamon

Directions

Crust: Finely chop graham crackers and walnuts in a food processor. Add butter and cinnamon, process until blended. Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan. Set aside.

Filling: In a large bowl, beat cream cheese and sugars until smooth. Add eggs, beat on low speed just until combined. Stir in the sour cream, vanilla, cinnamon, allspice and salt. Pour into crust. Place pan on a baking sheet. Bake at 350 degrees for 60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight.

Topping: In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar, beat until soft peaks form. Transfer to a pastry bag with a star tip. Pipe around edge of cheesecake, sprinkle with cinnamon.

Spices 101

"During the holidays show your children a cinnamon stick, a whole nutmeg or fresh ginger root. Grate it, smell the aroma and let them add to recipes. Discover homemade applesauce with fresh grated cinnamon."

~ Deanne Fielding, breakfast chef at Cameo Heights Mansion.

Click here to learn more about the getaway giveaway.

Allspice: (whole or ground) Darkbrown, pea-size berries from the evergreen pimento tree. Pungent flavor resembles cinnamon, clove, nutmeg. Uses: sausages, poached fish, breads, cakes, cookies, stewed fruits, pies, puddings.

Cinnamon: (sticks or ground) Ceylon bark (buff colored) or Cassia tree (dark reddish-brown). Aromatic, pungent. Uses: cakes, cookies, hot drinks, pies, vegetables (carrots, winter squash, sweet potatoes).

Clove: (whole or ground) Reddish-brown, nail-shaped buds from the tropical evergreen clove tree. Aromatic,  pungent, sweet. Use with care, overpowering. Uses: baked beans, fruit pies, ham, pickling, sauces, spice cakes, cookies.

Ginger: (fresh, dried, crystallized or ground) Light brown, gnarled and bumpy root from ginger plant. Peppery, slightly sweet. Pungent, spicy aroma. Uses: cakes, cookies, marinades.

Nutmeg: (whole or ground) Gray-brown, oval seeds from the nutmeg tree. Nutty, warm, spicy, sweet. Uses: beverages (egg nog), cakes, cookies, sauces, sweet potatoes, custards, breads.

Cameo Heights Mansion Bed and Breakfast is a seven suite luxury resort overlooking the beautiful Walla Walla River and was named one of the top ten bed and breakfasts in the United States.  The owners, Alan and Deanne Fielding, welcome couples for anniversaries, honeymoons and a chance to just get away and have time together.  Being parents of seven grown children and 26 grandchildren who now live at all geographical regions through the US, they remember the importance of getting time away to renew their marriage.  Their home, once filled with great home cooking and warmth, provided the training for Deanne who now "mothers" guests from all over the world.  "Nothing makes guests feel more at home than delicious food and warm hospitality", says Deanne.

When the children were at home, the holidays produced aromatic smells of spices, fresh bread and rolls, baked goods and fun.  "Getting children to eat what is good for them is one of the hardest jobs for moms!" laughs Deanne. "Contrary to what most pundits say--Food is love.  If you love your kids, you teach them to enjoy the food that is good for them and tastes good too!"  Deanne believes that the foods that make healthy bodies are best taught at home.  "During the holidays, take out a cinnamon stick, a whole nutmeg or fresh ginger root and show it to your children.  Show them how to grate it, let them smell the wonderful aroma and then let them stir and follow recipes.  When they see how an apple made into fresh homemade applesauce tastes with fresh grated cinnamon on it, it's better than any bakery donut."

Deanne knows that the way to help picky children learn to eat whole wheat bread is to have them help you make bread.  "Bread hot out of the oven with honey is hard for the most particular child to turn down."  Her own five daughters now share recipe ideas on their own blog 'Bred to Cook'.  "Introducing flavors to children early in natural ways develop their little palates to be more willing to try foods and appreciate nutrition to build healthy minds and bodies. Spices contain natural cleansing agents, immunity functions, digestive aids and help clear cold & flu congestion."

Cameo Heights Mansion features a five star onsite evening restaurant "The Vine" with a private chef, Penny Addison. "Penny was a natural fit for us," says Fielding, "she cooks with simple herbs and spices, fresh local seasonal items that come together in simple ways that have made us a top area restaurant."   Guest reviews on Opentable.com indicate the formula works.

Deanne is the breakfast chef for the Mansion.  "Each morning before breakfast we pamper our guests with hot fresh Danish and coffee delivered outside their door on a tray. "  One of the favorite guest breakfasts during the holidays is 'Almond Crusted Lemon Zested French Toast' with 'Apricot Persimmon Compote' and fresh house made 'Lemon Curd'.  "The Apricot Persimmon Compote hints of warm aromatic cloves that make the whole kitchen smell like the holidays."  She shares the recipe with readers.  "This would make a holiday breakfast a treasured family memory."

Don't forget to pin this amazing recipe to your Recipes board on Pinterest or share it on Facebook with friends!

Almond Crusted Lemon Zested French Toast

Beat 6 eggs and mix with ½ c. half and half, ¼ c. sugar, 1 tsp vanilla and the zest of one lemon. Reserve the lemon aside.  Beat together well and dip thick cut Texas Toast on both sides.  Sprinkle sliced almonds on a cookie sheet and put the dipped toast on the almonds, turn and the almonds will stick to the egg mixture.  Fry on a medium griddle until the almonds are toasted and browned on both sides.  Dust with powdered sugar, drizzle with lemon curd and top with warm Apricot Persimmon Compote.

Apricot Persimmon Compote

Chop ½ c. dried apricots into a saucepan.  Add one can of canned apricots, liquid and all.  Peel 2 ripe persimmons and cut into bite sized pieces.  Add to the apricots.  With a microplane grater, add the dust of 4 cloves and the juice from the reserved lemon.  Simmer on low until the apricots and persimmons are soft and fragrant.  Serve warm.

Lemon Curd

• 3 lemons
• 1 1/2 cups sugar
• 2 T. cornstarch
• 4 extra-large eggs
• ½ c.  lemon juice (3 to 4 lemons)
• ½ c. water
• 1/8 teaspoon  salt

Zest lemons and add the sugar to the zest.  Squeeze the lemons to get the juice, add the water and add the eggs beating after each egg until frothy.  Add the sugar/zest mixture, cornstarch and salt.  Cook in a small saucepan on low heat until it thickens slightly.  Don't overcook!  Add the butter and stir in as it melts.  May be served cooled or warm.

ENTER TO WIN!

COMMENT below with your favorite holiday recipe!  You'll be entered to win a one night stay at luxurious Cameo Heights Mansion (value $279, prize applies to week night stay only and expires March 31, 2013). Winner will be announced on December 24 (just in time for Christmas!)!  (No purchase necessary to win.)

Hey MOM's- Do you need a vacation?

Of course you need a vacation,  ALL Mom's need a vacation!!!  Here is a great chance to win a trip for two from Eugene to Palm Springs with three nights at the beautiful Hyatt Regency Indian Wells.  Allegiant Airlines is giving away one trip for every touchdown the Oregon Ducks scored in the game this Saturday so there will be SIX trips for two.  This is a "Pack & Go" Trip.  On Thursday, November 15^th, go to Eugene Airport with your bags packed and fill-out an entry form for the prize drawing at 1:00pm.  They will draw SIX Winners.  The winner and a friend will then catch the flight that departs at 3:15pm non-stop to Palm Springs and stay three nights at the Hyatt Regency Indian Wells.  Return flight will be on Sunday, November 18^th arriving back to Eugene at 8:10pm.  That is all it takes to win a FREE Vacation!  Please tell your friends about this great promotion.  You can find more details on my "Vacation MOM" page on Facebook or call 541-688-7473.  From Vacation MOM 'Donnita Bassinger'

https://www.facebook.com/#!/VacationMOMpage

Disney's newest princess Rapunzel appears on ice for the first time in

skating spectacular coming to Rose Garden for seven performances from Oct. 25 - 28

PORTLAND, Ore., - October 1, 2012 - Dreams do come true! Feld Entertainment is bringing the magic of Disney to the ice with an all-new live show, featuring hair-raising moments from Walt Disney Studio's hit animated film, Tangled.  Audiences in Portland will experience the enchantment and splendor of new and classic Disney princesses in Disney On Ice presents Dare to Dream, as they frolic in the French quarter with Tiana from Princess and the Frog, relive the timeless story of Cinderella, and watch Rapunzel let down her hair on the ice for the first time ever.  Dare to Dream is led by two female producers, sisters Nicole Feld and Juliette Feld, a first for the company.

"We are ecstatic to be able to bring audiences an incredible new ice show that sets the standard for the ultimate Disney experience," says Producer Nicole Feld. "Because Tangled marks the 50^th Disney animated feature, it was only fitting that we celebrate that achievement by including moments from Rapunzel's story in our show."

Dare to Dream, a vibrant, contemporary compilation of princesses, features popular songs and unforgettable scenes from two of Disney's newest fairytales and one of the most cherished stories of all time. Audiences will behold an alluring aerialist act with Rapunzel's golden locks, shimmering gowns that twinkle and twirl during Cinderella's royal ball, a lighting display that illuminates all the fireflies in Tiana's New Orleans bayou and a grand finale with all the Disney princesses.

Show Schedule:

Thursday, Oct. 25     7:00 PM

Friday, Oct. 26          7:00 PM

Saturday, Oct. 27     11:30 AM, 3:30 PM & 7:00 PM

Sunday, Oct. 28       1:30 PM & 4:30 PM

Ticket prices range from $17, $23, $36 (VIP) and $62 (Rinkside); Tickets are available at the Rose Quarter Box Office, all participating Safeway/TicketsWest outlets, by calling 877.789.ROSE, or at ComcastTIX.com.

To discover more about Disney On Ice, go to www.disneyonice.com, or visit us on Facebook and YouTube.

Carving  jack-o-lanterns is fun, but pumpkins can also be used in many other unique ways to add a little flair to your fall décor. We've searched the internet and rounded up some of our favorites - check out the ideas with links to full instructions below, and be sure to visit the MOM Magazine Pinterest page for more great ideas. Have a unique pumpkin decorating idea? Share it with us in the comments section.

• Personalized pumpkin - If you grow your own, when the pumpkin is the size of a grapefruit, use a nail to carve your child's name onto the skin of the pumpkin. The carving will heal without harming to the pumpkin, and both the carving and the pumpkin will continue to grow together.

• 

• Pumpkin vase -Cut the top off of the pumpkin, clean it out, and use it as a vase for flowers.

• 

• Glitter gourds - use a foam brush to cover a gourd or small pumpkin with glue, pour glitter over it and shake the excess off.

• Gild a pumpkin - If you love the classy, golden look, gild your pumpkins to perfection.

Joseph De Leo

• Pumpkin wreath - Adhere small pumpkins and gourds to a foam wreath to hang on your front door.

• Pumpkin votive- Carve a small pumpkin out and use as a votive holder.

Susie Cushner

• Pumpkin cooler-Having a fall party? Serve your beverages in a pumpkin! Just clean out a large pumpkin, fill with ice and then set your drinks in.

• Glow pumpkin - Make your pumpkin glow without carving it! Cover it with glow-in-the-dark stars or stickers, or use glow-in-the-dark paint.

• 

Four of five years ago, I had the most amazing sesame noodle salad from a street cart vendor. Since that time, I've tried and experimented with countless recipes to achieve the same taste, but to no avail. On a recent attempt, however, I came across this recipe. With a few modifications, I think I have finally come as close as I'll get to the best sesame noodle salad.

The Best Ever Sesame Noodle Salad

• 1 package of Yakisoba noodles or spaghetti, prepared according to package directions
• 1/4-1/2 cup sesame oil
• 1/2 cup soy sauce
• 1/4 cup balsamic vinegar
• 1/4 cup white sugar
• 2 teaspoons of sesame seeds (or more if you'd like)
• 1 small bunch of scallions chopped
• 1/2 of a red pepper diced

*If you want a little kick to it, add 1 tablespoon of hot chilli oil.

Prepare noodes or spaghetti according to the package directions. Drain and set aside. In a bowl, whisk together the sesame oil, soy sauce, balsamic vinegar and sugar (and hot oil if you are using it). Toss the noodles into the sauce, and sprinkle with the sesame seeds, scallions and red pepper. You can serve it warm, but I prefer to let it chill so the flavors blend a bit and serve it cold. Enjoy!

I am pretty sure the cure for cancer will be found by a Scientist, or a Doctor or a Research Specialist. Don't get me wrong, I would LOVE to be the one to find the cure for cancer, but the likelihood of that happening is a bit slim. Instead, I will do what I can to help bring victory to the battle that has cost us all so dearly. I WILL walk 60 miles in 3 days. I WILL pester my friends and family for donations.           I WILL...because that is what I can do.

You are most likely a lot like me. You have people in your own life that will benefit from cancer research - - and people for whom that research is too late. I KNOW a cure is coming. Researchers are making amazing advances in cancer treatment technology. Treatments are in place that make a huge difference. I want to Thank the Researchers for the work they have already done. I want to be sure they continue to receive the funding needed to advance research and treatment. Without their work I would not be making this walk WITH my (SURVIVOR) sister, Kathy.

Kathy has been on the receiving end of cancer research and treatment technology. She has been through countless procedures including: advanced level imaging that found a lump not visible in traditional scans, advanced level biopsy that diagnosed what was not visible in the initial review, radical double mastectomy and chemotherapy. Each step of the way she was treated by an expert. Each step of the way she received a level of evaluation and treatment that was not available to patients in similar situations not long before her.

I walk to help insure that advances continue and treatment is available. I want to "walk" alongside those who DO have the potential to find the cure. I walk for all my loved ones and friends who were taken by cancer too soon, for those who are survivors and for those in the heat of the battle.

No, I am not a Scientist, but each of us who support cancer research can claim a part in the celebration when advancements are made and the cure is found. We are part of the team. You can "walk" with me in September by simply making a donation and together we can ALL help find the cure for cancer.

Lynda Hall

Legacy Ford Team - 3-Day Walk

http://www.the3day.org/goto/LyndaHall