Much thanks to so many of you for helping to make 2007 not only a successful year, but also a rewarding year! We have received so many nice emails, letters and cards not only to me, but also to my wonderful staff for their timely & accurate attention to your needs.

The tasks of designing, producing & delivering so many unique & wonderful pieces are often a challenge, yet we feel rewarded by the approval you show us through your passion of collecting my Fairies & Santa’s year after year.

From all of us…with much gratitude, a very heart felt thank you for your continued support.

Happy New Year!!

With the Presidential elections coming and the primaries so early this year, I thought it would be fun, in the spirit of our civic duty, to give us elfin lovers (you and me), a playful way to show our support for our democratic system of voting. Thus, new for 2008 are my VOTE REPUBLICIAN & VOTE DEMOCRAT Fairies. Not only will these be available from your favorite retailers very shortly, you can also participate in our very own “straw-poll” by voting on this very website at the link below!

When you register your VOTE REPUBLICIAN or VOTE DEMOCRAT fairies, those registration cards will be your actual “votes” for the “election”, which we will post as the registration cards come flooding in. So, in the meantime, cast your “straw-poll” vote at the link below. And remember to vote when the primaries are held in your state and on Election Day in November.

VOTE HERE

Isn’t the Fairy of Miracles amazing? He benefits St. Jude Children’s Research Hospital.

Designing this Fairy was a challenge in that I wanted his costume to be outstanding & at the same time, live up to his name…”The Fairy of Miracles!” So he went thru many costume changes, alterations & revisions…changes in fabrics, colors, trims, etc, etc. I think I must have made at least 50 alterations to his outfit. Getting the elements of his staff just right was so important too…from the rainbow at the top, symbolizing a new beginning, to the dove, the heart & star, each with their own special meanings. Narrowing down my choice of words for his staff was also a challenge. I chose the 4 (Hope, Believe, Dream & Love) for obvious reasons, but also because during my tour of St. Jude Children’s Research Hospital, I was moved by a display of drawings there, done by many of their young patients.

The Fairy of Miracles should be available around March or April, maybe even sooner. So please contact your favorite retailer today & reserve yours. I am sure you will not only love the Fairy of Miracles but that you also will be heartened to know that a portion of your purchase will go a long way towards Pediatric Research at St. Jude.

I have pledged to St. Jude Children’s Research Hospital a minimum of at least $40,000* in 2008 & 2009. With your help, this can be even more, resulting in more dollars toward life saving research & care for some very sick children.

For more information on St. Jude Children’s Research Hospital, click on the image below or visit www.stjude.org

To locate a retailer carrying the Fairy of Miracles near you, click on the link below.

ST. JUDE CHILDREN’S RESEARCH HOSPITAL is a registered trademark of St. Jude Children’s Research Hospital, Inc. ALSAC is a service mark of American Lebanese Syrian Associated Charities, Inc.
©2007 American Lebanese Syrian Associated Charities, Inc.

Of course, my favorite is Read the rest of this entry »

For quite some time now, I have been working with St. Jude Children’s Hospital in order to come up with a Fairy specifically benefiting this wonderful organization. The result is a magnificent new Fairy appropriately called the “Fairy of Miracles.” He has bright, vivid colors and a staff of charms, including a rainbow, a star, a heart and a dove.

With your purchase of each small, medium or large Fairy of Miracles, I will be donating $3.25, $8.85 or $12.00 to St. Jude Children’s Hospital. This very special Fairy should be available around March or April, maybe even sooner. So please contact your favorite retailer today and reserve yours. I am sure you will not only love the Fairy of Miracles, but that you also will be heartened to know that a portion of your purchase will go a long way towards Pediatric Research at St. Jude Children’s Hospital.

One of the Fairies I decided to create for 2008 is the Cookbook Fairy. When I lost my mother in 1989, my sister–in-law Sherry went through all of our mother’s recipes to share with my father, brothers and sister. As my mother was an avid cook and nurturing mom, she kept detailed notes of which dishes were favorites of her 6 kids and husband. I still get to enjoy some of these recipes today, but not to the degree I used to…they still taste wonderful, but lack the magic of mom’s cooking and the enjoyment of her conversation and laughter.

The Fourth of July cake was nearly always my birthday cake, as both my dad’s and my birthdays fall within that great week. It not only looks great, but it tastes delicious! I’ve got my Cookbook Fairy in my kitchen at home. Now I can really cook!

To download these recipes in a printable format click here. After printing, you can then cut them into 3 x 5 recipe cards. Let me know which ones you have tried and like.

CELESTE’S WEDDING SOUP

Main Soup Ingredients
3 pounds stewing chicken, cut into pieces
3 to 4 quarts of water
1 tbsp spoon of salt
3 springs of parsley
2 cups of diced celery
¼ cup of tomatoes
1 large can of chicken broth

Meatball Ingredients
½ pound ground veal
½ pound ground chuck
3 eggs
¾ cup of bread crumbs
1 clove of garlic
Salt & Pepper
2 to 3 tbsp. of grated cheese
1 tsp. parsley

Cook Main Soup Ingredients together for about 3 to 4 hours on medium-low. After cooking 3 to 4 hours, bone the chicken, cutting the meat into small pieces & return to the soup.

Mix the Meatball Ingredients well and roll into very small balls. Fry until lightly brown. Drain on paper towels.

Add meatballs to the chicken soup, to which you can add chopped greens such as endive or even cilantro. Just before serving, add croutons.

PUMPKIN CAKE

A delightfully different dessert for the Holiday times!

1box Dunkin Hines yellow cake mix
¾ cup (1 ½ stick of butter)
3 eggs
¾ cup brown sugar
¼ cup flour
2 tsp. cinnamon
1 large can of canned pumpkin
2?3 cup (small can) evaporated milk
2 ½ tsp. pumpkin spice
Dash (small) salt, ground cloves, ginger & nutmeg.

Pre-heat oven to 350 degrees
Grease a 13 x 9 cake pan

We will need 3 bowls: SMALL, MEDIUM & LARGE

In the MEDIUM bowl will be the crust: Mix the Dunkin Hines yellow cake mix with 1 egg (slightly beaten), ½ cup (1stick) melted and cooled butter. With a spoon, press it into the cake pan, including up the sides. (Set aside 1 cup of cake mix for the small bowl!)

In the SMALL bowl will be the topping: Take 1 cup of dry cake mix, ¼ cup of flour, ¼ cup of brown sugar, 1 tsp. of cinnamon and ¼ cup (1/2 stick) of melted and cooled butter. Mix all together and refrigerate until needed.

In the LARGE bowl will be filling: Take 1 large can of canned pumpkin, ½ cup of brown sugar, 2 eggs, 2?3 cup of evaporated milk, 1 tsp. cinnamon, 2 ½ tsp. pumpkin spice and a small dash each of salt, ground cloves, ginger & nutmeg. Mix all very well and place into the crust lined pan. Sprinkle the topping over the filling. Bake 40-50 minutes or until knife inserted in middle comes out clean. Cool. Serve with whipped cream. Refrigerate left-overs…if any!

WHITE FRUIT SALAD

1 package of Philadelphia Cream cheese
½ cup of mayonnaise
¼ cup of crushed mixed nuts
1 cup of drained Queen Ann Cherries
½ cup of chunk pineapple
½ cup of chopped celery
1½ tablespoons of unflavored Gelatin
1 cup of Whipped Cream
Dash of salt

Blend cream cheese with mayonnaise.
Add nuts and all other ingredients.
Soften 1½ tablespoons of gelatin in ¼ cup of cold water, then dissolve over hot water. Now add hot mixture to your salad and mix very well.

Fold in whipped cream and add a Dash of salt.

FOURTH OF JULY CAKE

Makes 16 servings (13×9x2-inch cake) at 36 cents each

1 package (18.25 ounces) white cake mix
1 container (8 ounces) frozen non-dairy whipped topping
1 cup (½ pint) blueberries
3 pints strawberries, hulled, halved or quartered if large

1. Prepare and bake cake in 13×9x12-inch baking pan, according to package directions. Cool cake in pan on wire rack. Turn cake out onto serving platter.

2. Frost cake with non-dairy whipped topping.

3. Decorate top of cake as flag: Arrange blueberries in a square in upper left-hand corner of cake. Make 13 stripes across cake, starting with stripe of strawberries across top, then leaving stripe of white topping showing through, and repeating the alternate stripes until you have 13 (7 red, 6 white). Cut and serve.

CINNAMON PEACH COBBLER

5 cups sliced peeled peaches
1 ½ tablespoons lemon juice
1 cup flour
1 cup sugar
1 egg, beaten
½ teaspoon salt
6 tablespoons butter or margarine, melted
1 ½ cups heavy cream, very softly whipped with 2 ½ tablespoons melted sugar
Ground Cinnamon

Sprinkle peaches with lemon juice, stir to coat and spread in 11×6 inch or 8 inch square baking pan or equivalent. Mix flour, sugar and salt. Add egg and toss with fork until crumbly. Sprinkle evenly over peaches. Drizzle with butter. Bake in preheated 375 degree oven for 45 minutes.

If topping is not rich golden brown, slip under broiler a few moments. Serve warm with cream. Pass cinnamon to sprinkle generously over cobbler. Makes 6 servings.

SPAGHETTI
(Italian Style)

From that sunny land across the sea…

Cook until browned in 2 tbsp. Hot olive oil…

1 lb. Ground beef or beef and pork

Add and simmer slowly ½ to 1 hour (long cooking improves flavor)…

3 ½ cups cooked tomatoes (#2 ½ can)
2 cloves garlic, finely cut
1 bay leaf, crumbled
1 tsp. salt
1/8 tsp. black pepper

Pour over hot drained boiled spaghetti (1 lb. uncooked) on hot platter. Sprinkle with grated parmesan cheese.

AMOUNT: 12 servings

CRANBERRY KOLBASI

1-18” Kolbasi- slice up to ½” slices

Mix in sauce pan:

1 cup water
2 tsp lemon juice
1 can whole cranberries
1 cup sugar
¼ cup ketchup

Heat to boil – stir good.

Add kolbasi – simmer for 5 mins.

Put in container – place in refrigerator.

Ready to eat anytime – longer it sits and marinates the better.

Can be served hot or cold.

SPAGHETTI PIE

Make two pies if your guests are robust eaters…

6 ounces spaghetti
2 tablespoons butter or margarine
1/3 cup grated parmesan cheese
2 well-beaten eggs
1 pound ground beef or bulk Italian sausage
½ cup chopped onion
¼ cup chopped green pepper
1 8-ounce can (1 cup) tomatoes, cut up
1 6-ounce can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano, crushed
¼ teaspoon garlic salt
1 cup (8 ounces) cottage cheese, drained
½ cup (2 ounces) shredded mozzarella cheese

Cook spaghetti using package directions; drain (should have 3 ¼ cups spaghetti). Stir butter into hot spaghetti. Stir in parmesan cheese and eggs. Form spaghetti mixture into a “crust” in a buttered 10-inch pie plate.

In skillet, cook ground beef or sausage, onion and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, salt and garlic salt.

Spread cottage cheese over bottom of spaghetti “crust”. Fill “pie” with tomato mixture. Cover with foil and chill in refrigerator 2 to 24 hours. Bake, covered, in 350 degree oven for 60 minutes. Uncover; sprinkle with mozzarella cheese. Bake 5 minutes longer or till cheese melts. Makes 6 servings.

Or seal, label, and freeze. Bake frozen pie covered, in 350 degree oven for 2 hours. Uncover; sprinkle with mozzarella cheese and bake 5 minutes more.

STRAWBERRY CREAM DELIGHT

16 double graham crackers
(make into crumbs)
¾ cup butter, divided
2 cups confectioners sugar
2 eggs
1 pint whipping cream, divided
½ teaspoon vanilla
dash of salt
1 quart fresh strawberries, sliced
1/3 cup walnuts, broken (do not use black walnuts)

Combine graham cracker crumbs and ¼ cup melted butter and press into the bottom of a 9 x 13 dish. Cream ½ cup butter, sugar, eggs, 2 tablespoons whipping cream and vanilla until light and fluffy. (It will resemble cake batter). Spread over crumbs; top with strawberries and nuts. Place remaining whipping cream in a chilled bowl and add sugar and vanilla according to personal taste; whip cream and spread over berries. Cover with plastic wrap and chill for a minimum of 6 hours or preferably overnight. Serves 16-20

Note: A few berries may be left whole for garnish. Do not omit the walnuts, they provide a delicious addition.

GLAZED HAM-LOAF RING

1 ½ pounds ground ham
1 ¼ pounds ground fresh pork
1 ½ cups soft bread crumbs
½ cup chopped onion
2 beaten eggs
½ cup milk
1 recipe Sweet-Sour Glaze
1 recipe Mustard Hot Sauce

Thoroughly combine meats, crumbs, onion, eggs, and milk. Mold by pressing mixture into a lightly oiled 6 ½-cup ring mold; invert on shallow baking pan and remove ring mold. Bake in moderate oven (350º) 1 ¼ hours in all. At the end of 45 minutes’ baking time, brush loaf with Sweet-sour Glaze: Blend ½ cup brown sugar and 1 tablespoon prepared mustard; stir in 2 tablespoons vinegar and 1 tablespoon water. Continue baking loaf till done, basting with glaze 3 or 4 times. Serve with Mustard Hot Sauce. Makes 10-12 servings. Mustard Hot Sauce: in jar, mix ½ cup dry mustard and ½ cup vinegar; cover let stand overnight. In top of double boiled beat 1 egg; stir in 1/3 cup sugar, dash salt, and mustard mixture. Cook over hot (not boiling) water, stirring constantly, till mixture thickens slightly and coats spoon. Cool. Before serving add mayonnaise-about half and half.

WHEELS WITH SAUSAGE

1 garlic clove, minced.
two 4-inch sweet Italian sausages, sliced thin.
3 tablespoons butter.
3 tablespoons olive oil.
8 small firm mushrooms, sliced thin.
2 tablespoons peas, cooked.
2 tablespoons lima beans, cooked.
½ teaspoon salt.
Liberal amount of milled black pepper.
1 pound Vimco Wheels.
½ cup grated Parmesan cheese.

Sauté the garlic and sausages in butter and oil until sausages brown; add mushrooms and simmer for 10 minutes. Stir in peas and beans. Sprinkle in salt and pepper. Cook Vimco Wheels aldente; drain. Place in a large warm bowl, add half of the cheese, and toss well. Add half of the sauce and toss again. Serve in hot bowls with the rest of the sauce. Sprinkle remaining cheese over all. Serves 4 to 6.

Prompted by a recent post on this website about my web address (www.xmas-magic.com), what previously had been unavailable to me (www.Christmas-Magic.com) was now available for purchase…which I promptly did!

In our overly politically correct world, where in some communities, Nativity Scenes are no longer allowed, “holiday trees” are the norm and “Merry Christmas” is discouraged…

I want to wish you all a Very Merry Christmas and a Happy, Healthy & Prosperous New Year. A Happy Hanukkah to my Jewish friends.