HAPPY HALF CHRISTMAS!!!!!!!!!!!!!!!!!!!!!!!!!!

OK.... so I think this holiday needs to be celebrated. It's been exactly a half year since christmas and I think we've all forgotten what it means to be in the holiday spirit!! I always listen to christmas music all day long, and my favorite part of the day is that I make tons and tons of Christmas goodies. Because they are way too good to only have once a year! Also why not read the story of Christmas in the Bible again, and give someone a nice little gift, and make sure we are taking care of the needy. Happy Half Christmas everyone!!!!!!! PLEASE comment and let me know if you celebrated! We need more Half Christmas celebrators in the world.

Also If you need a little help getting in the Christmas Spirit, Here's some stuff to start you out...

Here's the Recipes I'm making today...(all these were found on tasteofhome.com)

Cinnamon Peanut Brittle Recipe

Ingredients

• 1 cup sugar
• 1/2 cup light corn syrup
• 2 cups salted peanuts
• 1 teaspoon butter
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Directions

• In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2-1/4 minutes longer. Stir in peanuts, butter and cinnamon.
• Microwave, uncovered, on high for 20-30 seconds or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and vanilla until light and foamy.
• Immediately pour onto a greased baking sheet and spread with a metal spatula. Refrigerate for 20 minutes or until firm; break into small pieces. Store in an airtight container. Yield: 1-1/4 pounds.

Chocolate Hazelnut Truffles Recipe

Ingredients

• 3/4 cup confectioners' sugar
• 2 tablespoons baking cocoa
• 4 milk chocolate candy bars (1.55 ounces each)
• 6 tablespoons butter
• 1/4 cup heavy whipping cream
• 24 whole hazelnuts
• 1 cup ground hazelnuts, toasted

Directions

• In a large bowl, sift together confectioners' sugar and cocoa; set aside. In a saucepan, melt candy bars and butter. Add the cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight.
• Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator. Yield: 2 dozen.

 

White Chocolate Peppermint Fudge Recipe

Ingredients

• 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
• 2 cups sugar
• 1/2 cup sour cream
• 12 ounces white baking chocolate, chopped
• 1 jar (7 ounces) marshmallow creme
• 1/2 cup crushed peppermint candy
• 1/2 teaspoon peppermint extract

Directions 

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
• In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
• Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.
• Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

 

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Old-Fashioned Caramels Recipe

Ingredients

• 1 tablespoon plus 1 cup butter, divided
• 2 cups sugar
• 1-3/4 cups light corn syrup
• 2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, optional

Directions

• Line an 11-in. x 7-in. pan with foil; grease with 1 tablespoon butter and set aside. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly; boil gently for 4 minutes without stirring.
• Remove from the heat; stir in cream. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly.
• Remove from the heat; stir in vanilla and pecans if desired. Pour into prepared pan; cool. Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-in. squares. Yield: about 6 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Plus I'm making Red and Green Rice Krispie Treats and Probably some cookies of some sort I still haven't decided....

I just really LOve Sparklies!!!!!!!!!!!!! 

To all a Happy Half Christmas and to all an AMAZING DAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

My Sweetheart Missionary Man's Nametag I got in the Mail!!!

This is for you Logan Stephen Smith!!!!!!!!! Your so cute for sending this in the mail. Thanks!! Although it would be better if it had my hot, gorgeous boy attached to it. I guess it will do for now. So cute!!

My Sad Days.

An Ode to the Courteous, Friendly People in the world.

Dear anybody who has ever genuinely listened to another's problems, smiled and been patient with a customer, or even better, been patient with an inexperienced worker while they figure out your problem. The one's who hug their little kids when they cry instead of yelling at them to shut up. Those people out there who slow down a little on the freeway to let someone in a hurry change lanes.The one's who might be having the worst possible day, but you would never know it because they smile anyways. The people who take the time from their day to stop in at an old friend's wedding. The people who smile when they see someone and make the effort to learn not just their name, but who they really are inside. The ones who make a birthday cake for a friend's birthday instead of taking two seconds to type a quick message on their Facebook wall. The people who stop and help a complete stranger pick up papers that flew away in the wind.  The one's who see a car on the side of the road and don't think twice before pulling over to help.The one's who don't think manners are a thing of the past. The people who don't see life as getting the next thing on their list done, but see life as a gift of love, that should be shared. 

To those people... Thank You. Although you deserve SO much more than that.  :)

Gospel Quote from my Big Brother Patrick

So my brother sent me a letter a long time ago saying that he had come up with a saying that sums up the entire gospel. (He is on an LDS mission in Ventura, California) He asked me to make a Graphic Design piece to incorporate that saying. Being the terrible little sister that I am, it took me a long while to actually get it finished, but I really loved how it turned out. 


The quote is supposed to be God talking. I chose the picture of hands because I think that the quote gives a feeling of us all being small children, striving to someday return to our loving father. 

Copyright reBEcCa CAmpbell Graphic Designs. 

Copyright reBEcCa CAmpbell Graphic Designs.

That one is using his original quote that he wrote in the letter. I also made another one using the same things, but turning them into action verbs so the quote is a little more clear...

Copyright reBEcCa CAmpbell Graphic Designs.

Copyright reBEcCa CAmpbell Graphic Designs.

I'm going to get them printed and send them to my brother this week. I really hope he likes it. 


Comment and tell me what you think!!