BREAKFAST

HUFF, PUFF, AND BLOW!

Your child will have a blast creating these cute monsters with just paint and a straw.

the setup

Pour diferent colors of tempera paint into plastic containers. Thin the paint with water, stirring in one spoonful at a time until the paint reaches the consistency of heavy cream. Set out spoons, cardstock, straws cut in half, a glue stick, googly eyes, and scissors.

the project

Help your child put a few spoonfuls of diferent colored paint onto the cardstock. Have her blow gently through the straw to spread the paint and create monster limbs and tentacles. Let dry completely. Glue on googly eyes.

bonus fun

Make monsters pop by cutting them out with scissors and gluing an accordion -folded piece of paper to the back of each. Mount the monsters on another piece of paper.

STICK TO IT

Pressed for time? Grab some rolls of washi tape for the easiest decorations ever.

B Y D E B R A I M M E R G U T

For an even triangle, measure each side top to bottom, then mark. 1. Family (and Friends) Tree Here’s a no-fuss way to display all the holiday cards that arrive in your mailbox each day. And don’t worry: Washi tape pulls right of the wall without damaging the paint. What to do Use a pencil and yardstick to mark the three points of a large triangle (ours measures 5 x 3¼ feet). Apply ¾-inch-wide washi tape, as desired, to create the tree outline, and add a trunk that’s centered at the bottom. Use removable mounting squares to hang the cards and a sparkly pom-pom on top.

2. Modern Menorah This project lets your little ones “light” the Hanukkah candles without matches or fl ames. What to do To make the menorah, apply strips of ¾-inch-wide washi tape above the edge of a side table, as shown (our candles are about 7 inches tall; the center one is an inch taller), or dream up your own menorah design. To light it, simply add a bit of yellow tape on each evening of Hanukkah, starting with the center candle, called the shamash.

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Chevron-pattern tape mimics the fl ickering light.

For a doubledecker wreath, simply hot-glue a small and large ring together.

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3. Festive Wreaths Made from clothespins, these graphic rings are terrifi c for kids and parents to do together. The best part: You can hang them up and admire them for years to come. What to do Start with wooden clothespins (we used white ones from Amazon.com). Apply strips of washi or other patterned tape to one side of each pin (smooth it right over the groove that holds the metal spring). Trim the edges of the tape with small scissors. Discard the outer rings from embroidery hoops (we used a few sizes, ranging from 4 to 7 inches) and clip on the clothespins. Hang the wreaths with nylon thread or ribbon.

BRE AKFAST SPECIALS

These deliciously simple crowd-pleasers are perfect for a big family brunch (don’t expect any leftovers!). R E C I P E S B Y L A R A I N E P E R R I

INGREDIENTS

2½ Tbs. unsalted butter, divided ½ cup chopped pecans 3 Tbs. dark brown sugar 2 Tbs. heavy cream 2 tsp. honey ½ tsp. vanilla Pinch salt 1 refrigerated tube pizza crust (13.8 oz.) ¼ cup sugar 1½ tsp. cinnamon STICK Y-BUN SKILLET CAKE

ACTIVE TIME 20 MINUTES∏•∏TOTAL TIME 55 MINUTES • MAKES 8 TO 10 SERVINGS

1. Heat oven to 350°F. Melt 1½ Tbs. butter in a 9-inch ovenproof nonstick skillet over medium heat. Remove from heat; add nuts, stir to coat, and arrange in center of pan, leaving a 2-inch border. 2. Make caramel sauce: In a saucepan, combine brown sugar, cream, honey, vanilla, and salt over medium heat. Stir until bubbling, then cook 2 minutes more. Remove from heat. In a separate pan, melt remaining 1 Tbs. butter. 3. Combine sugar and cinnamon in a small bowl. Unroll pizza crust and shape into a 9 x 12-inch rectangle. Brush dough with melted butter, then sprinkle with cinnamon sugar. Cut dough into 1-inch strips. Tightly roll one strip, then wrap another around it. Continue with remaining strips to make a coil. 3. Place dough on top of nuts in skillet. Bake until golden, about 40 minutes. Let cool 5 minutes. Place a platter over pan and flip it over to release the cake. Drizzle with 2 Tbs. caramel sauce. Serve remaining sauce on the side.

PER SERVING 262 CALORIES, 5g PROTEIN, 11g FAT, 4g SAT. FAT, 37g CARBS, 2g FIBER, 376mg SODIUM

P H O T O G R A P H Y B Y R YA N L I E B E

WE’VE GOT MORE GREAT RECIPES!

INGREDIENTS:

1 16 - oz. pkg. Jimmy Dean® Premium Pork Sausage (Sage or Regular) 2 cups celery, chopped 1 cup onion, fi nely chopped 4 cups cornbread, toasted & chopped 1/4 cup fresh parsley, chopped 1 tsp. poultry seasoning 1 cup chicken broth 1 egg, lightly beaten 1/2 cup pecans, chopped (optional) DIRECTIONS:

1. PREHEAT oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8 –10 min. or until sausage is thoroughly cooked; drain. Spoon into large bowl. 2. ADD cornbread, parsley and seasoning; mix lightly. Add in broth, egg and mix until blended. Stir in pecans. 3. SPOON into lightly greased 2-quart casserole or souffl é dish; cover and bake 45 min. or until thoroughly heated, uncovering after 35 min.

PREP TIME: 20 min. COOK TIME: 45 min. COOK’S TIP: To toast cornbread, bake at 400°F for 10 min.

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