Judge not, that ye be not judged.

How many times have we looked at someone and judged them just on what they look like.

Today we went out to eat at a sports bar/grill and some guys were watching the football game, rooting and tooting for their favorite team.

My oldest son said, "Boy, this guy has to be drunk!"  I just looked at him and asked him how he came to that conclusion.

Yes, we are in a sports bar/grill but that doesn't mean this guy was drinking!

This man was just a big Raider fan cheering on his team.  He got very excited when his team scored.  So what's wrong with that?

This made me then think of a TV show (can't remember what it was) I was watching last year.  The show was about judging other people based on what they look like and/or wear.

Each audience member wore a different number on his/her shirt and when their number popped up on the screen that person had to tell what they have been judged on all the time.

The TV show host formed a panel of 5 women and men who had to judge 5 other people just based on their appearance and clothing.  I don't remember what was said about all 5 people but I still remember to this day how they judged this poor woman because of what she was wearing.
The woman they judged was a Muslim (American) woman with a very beautiful colored head scarf.

Some of the comments were, "If I would sit on an air plane with her, I would call one of the flight attendance and report her as a terrorist.  She sure would make me very paranoid being on a plane with her!"  "Her hair must be so dirty underneath this scarf!"  "I betcha she really smells bad if you get close to her!"

Are people really this paranoid about other people wearing a head scarf?  Yes, they are Muslims but no, they are not terrorists.  What you see on TV are the bad people and not the majority of their country and/or religious believe.

This poor Muslim woman was in tears after she heard how she was judged.  She said that she actually washes her hair every day like everybody else in the USA.  She was born here in the USA.  She takes a shower every day.  She changes her head scarf at least twice a day, if not more than that, depending on her mood and where she was going.

Does it not say in Matthew 7:1-5:   

Judge not, that ye be not judged.
² For with what judgment ye judge, ye shall be judged: and with what measure ye mete, it shall be measured to you again.
³ And why beholdest thou the mote that is in thy brother's eye, but considerest not the beam that is in thine own eye?
⁴ Or how wilt thou say to thy brother, Let me pull out the mote out of thine eye; and, behold, a beam is in thine own eye?
⁵ Thou hypocrite, first cast out the beam out of thine own eye; and then shalt thou see clearly to cast out the mote out of thy brother's eye.

So next time you look at a person and judge them just on their appearance, please think twice because this person is most likely not what you think he/she is.  This person could turn out to be your best friend, your neighbor, or even the person who may save your life.

Individual Peanut Butter Cheesecake

Makes 12 cheesecakes

Ingredients

For the Crust:
1-1/2c graham cracker crumbs
4T sugar
1/4c butter, melted
couple dashes salt

For the Filling:
2 (8-ounce) packages cream cheese, softened
1c sugar
1t vanilla
1/2c creamy peanut butter
3T flour
2 eggs

Instructions

1. Preheat oven to 350. Line a 12-count muffin tin with 12 cupcake cups.
2. In a bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup. Use the rounded back of the tablespoon to press crust down into cup and slightly up the sides. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, being sure to scrape sides and bottom of bowl. Add vanilla and peanut butter. Beat again until smooth. While mixer is going, sprinkle in the flour, then add the eggs one at a time until creamy and fully incorporated.
4. Scoop the peanut butter mixture into a piping bag or gallon-sized plastic zip bag with the tip cut off. Squeeze the mixture into cups, using a circular motion until almost full.
5. Bake for 20 minutes or until centers are set. Allow to cool to room temperature on a cooling rack. Serve at room temperature or refrigerate and serve later.

Peanut Butter Brownie Trifle

(slightly adapted from Taste of Home)

1 fudge brownie mix (13-inch x 9-inch pan size)

2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk

2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed

Prepare brownie batter according to package directions. 

 

Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). 

 

Cool on a wire rack; cut into 3/4-in. pieces. 

 

Cut peanut butter cups in half; set aside 1/3 cup for garnish. 

 

In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). 

 

Add peanut butter and vanilla; mix well. 

 

Fold in 1-1/2 cartons whipped topping. 

 

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. 

 

Spoon a third of the pudding mixture over the top. 

 

Repeat layers twice. 

 

Cover with remaining whipped topping; garnish with reserved peanut butter cups. 

 

Refrigerate until chilled.

• Prep time: 10 minutes
• Cook time: 30 minutes
• Serves: 24 Muffins

Ingredients

• 1 pound Bob Evans Original Recipe Sausage Roll – cooked and crumbled
• 1 package Bob Evans Refrigerated Hash Brown Potatoes (20 oz)
• 4 large eggs
• 1/2 cup milk
• 3 tablespoons butter, melted
• 1 cup ham, cubed
• 1/2 teaspoon black pepper
• 1/2 cup bell peppers, diced
• 1 cup shredded cheddar cheese

Directions

Preheat oven to 350F. Lightly grease a twelve cup muffin tin. In a bowl whisk together eggs and milk. Add remaining ingredients and mix thoroughly. Fill muffin tins 2/3 full. Bake for 27-30 minutes or until a toothpick or knife inserted in the center comes out clean.

Weekend Brunch Casserole

• Prep time: 15 minutes
• Cook time: 15 minutes
• Serves: Makes 8 servings

This easy breakfast is a great way to start the day. Sausage, eggs and cheese are layered over a crescent roll base for a delicious and filling meal.

Ingredients

• 1 pound Bob Evans Original Recipe Sausage Roll
• 2 cups shredded mozzarella cheese
• 1 can refrigerated crescent dinner rolls (8 oz)
• 4 large eggs, beaten
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions

Preheat oven to 425F. Crumble and cook sausage in skillet over medium heat until browned. Drain sausage. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended, pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

BBQ Quesadilla

• Prep time: 15 minutes
• Cook time: 20 minutes
• Serves: Makes 6 servings

Bob Evans Zesty Hot Sausage and award-winning Wildfire Sauce put a spicy twist on this favorite starter.

Ingredients

• 1 pound Bob Evans Zesty Hot Sausage
• 1/2 cup Bob Evans Wildfire BBQ sauce
• 1/2 cup thinly sliced red onion
• 4 whole flour tortillas (10 inch)
• 1 cup shredded Monterey Jack Cheese (4 oz)
• 1 container sour cream
• 1 jar Salsa

Directions

In skillet over medium heat, crumble and cook sausage and onions until brown. Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese. Divide sausage mixture between the two. Sprinkle each with 1/4 cup cheese. Top with remaining tortillas. Heat large skillet over medium heat. Add a small amount of oil to coat bottom of skillet. Cook one quesadilla at a time until golden grown on each side, about 2-3 minutes per side. Cut into wedges and serve with sour cream and salsa.

Mocha Frappuccino Recipe (Starbuck's)

 Can you tell I really like Starbuck's "coffee".  Just can't afford it so why not make your own!?!

Ingredients
4 shots espresso
1 cup milk
2 cups ice
1/4 cup sugar
3 tablespoons chocolate syrup, plus more for topping
whipped cream (fresh or from a can)
For a weaker Frappuccino, use 2 shots espresso, 1 1/2 cups milk and (about half the amount of sugar) 2 tablespoons

Method

1. Add warm espresso and sugar to blender. Blend until combined. Add milk, ice and chocolate syrup. Blend on high until ice is fine.

2. Serve topped with whipped cream and chocolate syrup.

Make 4 regular sized frappuccinos or 2 giant (grande) ones

Homemade Reese’s Peanut Butter Cup Eggs

Excuse my drooling over this recipe!


1 cup confectioners’ sugar
8 tablespoons crunchy peanut butter (smooth is fine, too)
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 pinch kosher salt
1/2 cup chocolate chips

1. In a large bowl mix the peanut butter, butter, vanilla, and salt with a wooden spoon until well combined. Then add the confectioners’ sugar and stir it well until is completely incorporated with the peanut butter mixture.

2. Use your hands to roll the peanut butter into egg-like oval shapes that are 1/4 inch thick and chill them on a plate in the fridge for about 1 hour.

3. In the microwave melt the chocolate chips until they are completely smooth. Remove the peanut butter balls from the fridge and dip each one into the melted chocolate until they are completely coated. Line a plate with wax paper and allow the chocolate to cool and harden before eating.

Caramel Macchiato Recipe (Starbuck's)

Ingredients
2 tablespoons vanilla syrup (recipe follows)
1/2 cup fresh espresso
1 cup milk, steamed and frothy with foam
3 – 4 tablespoons caramel sauce (I used the same jarred caramel sauce that is sold as an ice cream topping)
For the Vanilla syrup:
2 cups water
1 1/2 cups granulated sugar
1 teaspoon vanilla extract

Method

1. To make the vanilla syrup, combine sugar and water in a sauce pan. Bring to boil over high heat and boil for 5 minutes. Let cool and add vanilla extract. Stir well and keep in a sealed container, refrigerated.

2. To make coffee, either use an espresso machine to make coffee and steam milk, or heat milk until hot, but not boiling on stove-top and transfer to a blender. Blend until frothy. For espresso, if you don’t have a machine, just make double strength coffee.

3. Add vanilla syrup, espresso or strong coffee and hot milk to mug. Add caramel sauce and serve.

DIY Stuffed Crust Pizza

If you really want to impress your kids, make stuffed crust pizza at home, in your own kitchen. It’s easy to do using part-skim mozzarella cheese sticks or your own meltable cheese, cut into strips. And it’s exactly the sort of thing that makes anyone under 10 regard you as a superhero. Bonus: you don’t have to rely on take-out, and can control what goes into and on top of pizza you make at home.

You don’t need a recipe so much as the technique – start with any kind of raw pizza dough. Roll it out as you normally would, rolling the circle or oval completely flat. Take a package of cheese sticks or strings – or cut regular mozzarella into sticks – and place them around the edge of the dough. Roll the edge of dough over the cheese, enclosing it, and pinch to seal. Proceed with the sauce, toppings and cheese and bake as you normally would. As it bakes (pizza is typically baked in a hot oven – about 450°F), the cheese will melt inside the crust, and Viola – stuffed crust pizza.

Basic Pizza Dough
1 cup lukewarm water
1 pkg. (or 2 tsp.) active dry yeast
1 tsp. sugar or honey
2 1/2 – 3 cups flour – all purpose, whole wheat, or any combination of the two
1 tsp. salt
1 Tbsp. olive oil

In a large bowl, stir together the water, yeast and sugar; set aside for 5 minutes, until it’s foamy. (If it doesn’t get foamy, either your water was too hot and killed the yeast or it was inactive to begin with – toss it and buy fresh yeast or try again!)

Add 2 1/2 cups of the flour, salt and oil and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it’s smooth and elastic, adding a little more flour if the dough is too sticky.

Place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel or plastic wrap and set aside in a warm place for half an hour to an hour, until doubled in bulk. If you want you can let it rise more slowly in the refrigerator for up to 8 hours.

Roll the dough out into one or two pizzas. Spread the pizza dough with tomato sauce or paste, sprinkle with desired toppings and bake on a preheated pizza stone or cookie sheet at 450F for 15-20 minutes, until bubbly and golden, or cook on the grill (see above).

Makes enough dough for 2 – 9” pizzas, or one big rectangular one.

Pumpkin Spice Latte (Starbuck’s Copycat)

Who doesn't like Starbuck's?  I know I don't drink there very often because it's a little more than I would like to spend on a cup of coffee; therefore, Starbuck's is a really rare treat for me. 

Well, not anymore; check out this yummy recipe!

Ingredients
2 cups half and half, whole milk reduced fat or skim milk
2 tablespoons canned pumpkin puree
1 – 2 tablespoons sugar, stevia or splenda
2 tablespoons vanilla extract, yes tablespoons
1/2 teaspoon pumpkin pie spice
1-4 shots espresso or very strong coffee (I double the amount of grounds I use per cup to get my strong coffee)

Method

1. Brew your espresso or strong coffee. If brewing strong coffee, use double the amount of grounds you would in your regular coffee.

2. Combine half and half or milk, pumpkin, sugar, and pumpkin pie spices in a small saucepan. Heat until very hot, but do not boil. Remove from heat and add vanilla. Transfer to a blender or a milk frother and blend until frothy.

3. Pour 1 cup warm pumpkin milk mixture into coffee mug and add 1-4 coffee shots. Dust with more pumpkin pie spice if desired.

Makes about 1 – 2 servings.

Pizza Baked Potatoes

3 large potatoes
1 can spaghetti sauce
2 cups mozzarella cheese
Pepperoni

Microwave potatoes until tender, about 12-15 minutes.

Slice the potatoes in half lengthwise, scoop a small well into the center of the potato, sprinkle lightly with salt, then scoop a bit of spaghetti sauce on top of the potato.

Sprinkle some cheese on top of the sauce.

Place a few pepperoni on top of the cheese, then transfer to a cookie sheet.

Bake in an oven preheated to 400 degrees for about 15 minutes, or until the cheese is melted and bubbly.

Allow to cool slightly before serving.

Apple Fries

Kids will love preparing the ‘fries’ and coating the chicken. Serve in rolled newspaper for an authentic ‘fish & chips’ feel.

Apple Fries:
2 cups apple cider
2 Tbsp. butter
1 tsp. coarse salt (optional)
4 tart but firm apples, peeled, cored and cut into 8 wedges (per apple)
1 Tbsp. chopped fresh thyme
Crispy Chicken Fingers:
1 cup crushed corn flakes (or crushed whole grain flakes)
1/2 tsp. salt (optional)
2 Tbsp. chopped fresh parsley
1 lb. chicken breasts, sliced into strips
2 Tbsp. sweet chili sauce (or buttermilk-enough to dip in)

In large saucepan over medium-high heat, boil cider until reduced to 1/3 cup, about 20 minutes (it should have a syrupy consistency). Remove from heat and whisk in butter and salt.

Preheat oven to 400 F. In bowl, toss apples with 2 Tbsp. of the glaze and 1/2 Tbsp. thyme. Arrange in a single layer on a rimmed baking sheet. Set aside.

In bowl combine corn flake crumbs, salt and parsley. Set aside. Dip chicken strips in sweet chili sauce and then coat with corn flakes. Arrange in a single layer on a greased baking sheet.

Place chicken on the top third and the apples on the bottom third of the oven. Roast for 10 minutes. Turn chicken, drizzle apples with remaining glaze and switch baking sheets so the apples are now on the top third of oven. Continue to roast for 10 minutes and remove chicken from oven. Let chicken fingers cool while apples finish caramelizing, about 5 to 10 minutes more.

Sprinkle apples with remaining thyme and additional salt if desired.

Makes 6 servings.


Per serving: about 220 cal, 18 g pro, 5 g total fat (2 g sat. fat), 25 g carb, 2 g fibre, 55 mg chol, 780 mg sodium. %RDI: iron 10%, calcium 2%, vit A 8%, vit C 15%

“Sushi” Sandwich

I call this an easy "Sushi" recipe, which your kids will love to help you make (and eat).

Makes 8 pieces “sushi,” serving one

What you’ll need:
One 3-ounce can solid white tuna packed in water
1 tablespoon low fat mayonnaise
1 teaspoon fresh lemon juice
2 slices white or whole wheat bread
Two 4-inch long x 1/4 inch wide carrot sticks (or 1 tablespoon coarsely shredded carrot)

What to do:
1. Drain tuna and mash with a fork. Stir in mayonnaise and lemon juice.

2. Trim crusts from bread and roll out bread using a rolling pin until it is flattened to about 1/16 inch. Spoon one half of the tuna in a log down the middle of each slice of bread, arrange a carrot stick or half of the shredded carrot in the middle of the tuna and roll up the bread tightly to enclose the filling.

3. Cut each roll crosswise into 4 pieces and arrange cut side up in one layer in a container. Cover tightly.

Variation: Spread a little mayonnaise or mustard on the bread. Stack a thin slice of turkey and a thin slice of Swiss cheese on a work surface; place a thin strip of pickle or red bell pepper at one end of the stack and roll the ham and cheese around the pickle. Place the roll on the bread; roll up and proceed as above.

Italian Sausage and Peppers Pizza

Ingredients - For the crust

1 1/2 cups warm water
2 1/2 teaspoons yeast
1 tablespoon honey
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon kosher salt
3 – 4 cups flour
3 tablespoons olive oil

For the Sauce

1 – 6 oz can tomato paste, I like Cento brand
1 cup water
1/2 teaspoon Italian Blend dried seasonings (oregano, basil, marjoram, thyme, rosemary, savory, and sage) (Or 1 1/2 teaspoons fresh)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
a little pinch of red pepper flake, optional

For the Toppings

1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 sweet yellow onion, sliced
1 lb ground Italian sausage, browned
about 2 cups Italian blend shredded cheese
1 cup torn fresh basil leaves

Method

1. Combine warm water, yeast, honey, salt, onion and garlic powder in your stand mixer. Mix until yeast dissolves. Turn mixer to low and add flour until dough starts to pull away from bowl. Knead for about 10 minutes. Dough should be sticky. Grease a large metal bowl with olive oil. Form dough into a ball and transfer to bowl. Cover with plastic wrap and a towel. Let rise about 2 hours in a warm place. Punch down, from into a ball again and let rise again until it doubles in size.

2. Brown ground Italian sausage. Combine all ingredients for sauce and bring to a boil. Reduce to a simmer and stir occasionally until ready to use. Preheat oven to highest temperature, mine is 550 degrees. Spread pizza dough onto a stone or pan. Dough will make one thick crust, or 2 thinner crusts. Pre-bake crust in a 550 degree oven until lightly browned. Remove from oven.

3. Add sauce on top of pizza. Add a big handful of cheese, fresh basil, and all other toppings, ending with the cheese.

4. Bake pizza at oven’s highest temperature (mine is 550 degrees) until golden brown.

Football Peperoni Pizza

If you like football or not, this is just one yummy looking pizza!


Ingredients

1 pizza dough or pre-made crust
pizza sauce
shredded mozzarella cheese
pepperoni
sliced white cheese, cut in strips (I used Swiss cheese)

Instructions

Preheat oven to 450 degrees. If using fresh pizza dough, bring to room temperature.

Spread dough over, or place pizza crust in pizza pan.

Add pizza sauce and then cheese.

Top with pepperoni, laying it slightly overlapping in the shape of a football.

Place Swiss cheese strips in the middle of your peperoni football to form the laces.

Bake according to pizza dough instructions, or until pizza is lightly browned and cheese has melted.

Broccoli Cheddar Quiche

A perfect, delicious vegetarian quiche.

Ingredients

1/2 cup shredded cheddar cheese
1 1/2 cups half and half cream

3 large eggs
1/8 tsp pepper
1/2 cup broccoli
1 crust, single 9" pie crust

 

Directions

Preheat oven to 375° F (180° C).

For the pie shell prick the bottom of a 9" pie shell and bake for approximately 10 minutes. Remove from oven.

In pie shell layer cheddar cheese and broccoli, ending with cheese.

Sprinkle with pepper.

Combine eggs and half and half and pour over eggs and broccoli.
Bake until golden brown, until a silver knife inserted 1" from the edge of crust comes out clean.

Cook time: 30 minutes

 

Credit and a BIG "THANK YOU" goes to Pampered Chef with Nichole Garzone who let me copy this recipe. ♥

German black forest cake

Ingredients:

2 1/8 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3 eggs 1 cup milk

1/2 cup vegetable oil 1 tablespoon vanilla extract 2 (20 ounce) cans pitted sour cherries 1 cup white sugar 1/4 cup cornstarch 1 teaspoon vanilla extract 3 cups heavy whipping cream 1/3 cup confectioners' sugar

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
2.	In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
3.	Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
4.	Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
5.	Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
6.	With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Marble Cake or Marmorkuchen

The marble cake is one of these typical cake recipes for the traditional “coffee and cake” getting together on Sunday afternoons. German families and friends like to meet Sunday afternoon to enjoy a cup of coffee and some cake. They come together in their homes, or meet in Cafes which are open Sundays, especially on the country side or ins mall cities. It is a delicious cake because it was never too dry or too mushy. I think nobody in Germany can imagine a Sunday without a cake – share the sweet cake moments and bake it yourself.

Ingredients Marble Cake

250 gr butter
200 gr sugar
500 gr flour
1 sachet vanilla sugar
1 sachet backing powder
1 pinch salt
4 eggs
1 cup milk


For the dark part:
30 gr cocoa
3 tbsp water
3 tbsp sugar


Cooking Instructions Marble Cake

- place butter with sugar, salt and vanilla sugar in a bowl and stir it until foamy
- add one egg after the other slowly into the dough and mix it
- mix flour and baking powder, then add flour and milk alternating to the dough
- grease a baking form with butter and pour half of the dough into

Make the dark part of the cake:
- mix water, sugar and cocoa and bring it to a short boil
- let it cool off  a bit
- pour it into the form and with a fork mix the 2 parts together in order to get the typical marble patter.

Pre-heat oven to 350 F, bake the cake on the lowest level for about 60 minutes.
Test to see if the cake is done: Take a knitting needle or a fork and stick it into the cake. If no dough will stick on the metal the cake is done.

Take the cake out of the oven, let it cool off a bit, then get it carefully out of the form.

TIP

If the dough won’t be light and fluffy add some small amount of mineral water which will make it  very fluffy.

Quick DIY Thanksgiving Place Cards

This is such a simple, easy idea and yet so festive and fun for Thanksgiving.

Take a pine cone, spray paint on a little glitter (or leave it plain if you'd rather) and make up a place card using card stock.

Use a pen or computer to print names on the cards and slip between pieces of the pine cone.

The photo at right is from Better Homes and Gardens.