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Kit: Christmas Cheer by Lynn Griffin (QP), Gussie Mae cartoon by A. Jann Peitso
Font: Muriel
Journaling: Save Santa a trip: be naughty
Kit: White Christmas by AneczkaW (Anna Wierzbicka)Fonts: Footlight MT Light, HarringtonJournaling: Joy is not in things; it is in usBundles of JoyNote: The photo of Kenny and our twinsused for the extraction in this layout was taken 23 years ago . They were truly bundles of JOY and continue to be along with our other 3 children.
Kit: Must Be Santa kit by Adelina Biswas

Happy Thanksgiving
Brush: Cucurbita
Kit: Recipes by RoseMade Designs
Fonts: Lily Paige, Magneto
Journaling: You can make it with a double crust or replace the pears with baking apples. Serve it with ice cream or whipped topping.
Ingredients:
Pastry for single-crust pie (9 inches)
2 tablespoons all-purpose flour
1/2 cup maple syrup
2 tablespoons butter, melted
5 cups sliced peeled fresh pears
1 cup fresh or frozen cranberries
Topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup cold butter
1/2 cup chopped walnuts
Directions:Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust.
For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Kits: Recipes by RoseMade Designs, Recipe Cards by RoseMade Designs, COC Alpha by AFS (p and m)
Fonts: Arial Black, Balloon EF Extra Bold
Journaling:
Ingredients: 1-1/2 cups cold fat-free milk 1 package (1 ounce) sugar-free instant butterscotch pudding mix 1/2 cup canned pumpkin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1 cup fat-free whipped topping, divided
Directions: In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings
Nutrition Facts One serving: 2/3 cup mousse with 2 tablespoons whipped topping Calories: 95 Fat: 0 g Saturated Fat: 0 g Cholesterol: 2 mg Sodium: 351 mg Carbohydrate: 19 g Fiber: 1 g Protein: 4 g Diabetic Exchange: 1/2 starch, 1/2 fat-free milk.

Want to get step-by-step instructions on how to create your own spooktacular Halloween treat bags & brag book like these? Just visit K-Joi Studios Hybrid Treat Bag and Boo Brag Book today! HAPPY HALLOWEEN