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
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.
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
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.
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
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.
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
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.
ups brown sugar
3 Tbsp. ground cinnamon
2 Tbsp. ground orange peel
2 Tbsp. ground cloves
2 Tbsp. ground allspice
1 Tbsp. ground nutmeg
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
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
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.
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.
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.
9 whole graham crackers
3/4 cup chopped walnuts
1/4 cup butter, melted
½ tsp. ground cinnamon
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
1 cup heavy whipping cream
2 Tbsp. confectioners' sugar
1/4 tsp. ground cinnamon
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.
"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
~ Deanne Fielding, breakfast chef at Cameo Heights
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,
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,
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",
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
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
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
Don't forget to pin this amazing recipe to your Recipes
board on Pinterest or share it on Facebook with
Almond Crusted Lemon Zested French
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
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.
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
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 15th,
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 18th 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'
Disney's newest princess
Rapunzel appears on ice for the first time in
coming to Rose Garden for seven performances from Oct. 25 -
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 50th 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.
Thursday, Oct. 25 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.
Joseph De Leo
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
*If you want a little kick to it, add 1 tablespoon of hot chilli
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
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
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.
Legacy Ford Team - 3-Day Walk
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