Napkin Folding 101

I have hosted my fair share of dinner parties.  A comfortable evening with my friends for drinks, dinner and cards.  I'd always try to make the evening a little special, especially if the party coincided with a holiday like it did one year on Valentine's Day.  Even though none of my guests were (my) Valentine....I had a blast finding just the perfect gift for each one of them -- especially the guys (but we won't go there).

I have always tried to make each AHOP meal (breakfast, lunch or dinner) a little special for the officers I cook for -- either by setting a special table or with the meal itself.  I tried using paper plates once, but I didn't like it. The best for the best is what I always say, so I purchased 20 plain white plates from Pier 1.  White plates are great because you can change the color scheme of your table so easily.

Since I've started making up To-Go boxes and taking them down to the station, I wanted the To-Go box to be special too.  I couldn't bear the thought of just throwing the plasticware in a bag or laying it all out on the table, so I learned how to fold this cute napkin pocket.  I use paper napkins, but the video is with a cloth napkin - either way they are adorable and it lets your special guests know you loved serving them.

A Sunday dinner on Wednesday.....

Once again, I haven't let one of life's little curve-balls get me down -- I just needed time to rethink the game plan.  

These little ‘To-Go’ meals seem to be a nice alternative to the officers coming to my house because of their busy schedule.  They barely have time to eat at all, let alone stop by my house for a meal, so I made up a few dinners yesterday -- nine to be exact -- and dropped them off at the station. 

By the way, and this is probably TMI (too much information), but since I have stopped cooking as much, I have gained 8 lbs.  You would think it would be the opposite, but the amount of energy it takes to host a breakfast or dinner is way more than you might think.  But it was like dancing (exercising without realizing it.)  I weighed myself this morning and I had lost one pound from all the running around yesterday.  So now I'm wondering....if I cooked 20 meals a month, would I lose 20 lbs?  Heck, I could deliver these meals all over Charlotte.  There are, after all, 12 other police divisions.
 

The Menu

Pot Roast (slow cooked for a little over 9 hours)

Mash Potatoes w/ Gravy

Macaroni and Cheese
Garlic Green Beans w/ Almonds

Carrots and Onions (love them when cooked with pot roast)
Yeast Rolls

Banana Pudding

Sweet Tea

To see the Sergeant's face light up when I walked in the door and have a few other officers greet me at the back door, made it all worth it!  Love these guys!  

The production line

It probably took at least 30 minutes just to plate everything.  

Finishing touches.

♥

Special Deliveries .... "Operation Cream Puff"

When I made my first cream puff delivery to the Steele Creek Division last October 2012, I started calling my visits "Operation Cream Puff". I thought an email with "Operation Cream Puff" in the subject line might not get lost in their email Inbox. My visits are monthly and a date on the calendar I always look forward to. 

I have received so many wonderful emails and thank you notes from the officers in several divisions (including my own) over my cream puffs and other AHOP things I do. I save them all and I read them often -- they just make me feel good when I'm having a less than perfect day (and there are many).

My cream puffs made the rounds last week while I was on vacation....or rather...."staycation." I wanted to visit other departments and agencies that aren't so easy for me to get to since I work a full and part-time job. Last week just seemed to be a good week to do that and I had a BLAST! In-between the massive cream puff production, I also managed to clean out my garage, make about 100 trips to Lowe's and Home Depot, and do a little yard work. Not the 'ideal' vacation to some, but (for me), it was the most perfect week. 

Special deliveries went to:

Engine 16/Ladder 16 -- just a hop, skip and a jump from my front door. I love hearing the big horn blow when they head to a new call. I don't like the fact that there is an emergency on the other end waiting for them, but the horn just tells me they are hard at work. "There goes Ladder 16....be safe!", is what I always say. Thank you firefighters at Engine 16/Ladder 16 for your service to ME and the citizens in my very own community! I hope you guys can come for breakfast or dinner sometime -- I would love it!

~   ~   ~   ~   ~   ~

Pineville Police Department -- I love Pineville, NC! It is such a quaint little community and just a little more than 5 miles from my home. A Saturday morning stroll through all the little antique shops is good for the soul. I am in Pineville often because it is so close to my home, so I always see the Pineville PD officers hard at work. They have a beautiful new police station, so I was happy to see the inside finally. Thank you for your service and for keeping the citizens of Pineville safe.

~   ~   ~   ~   ~   ~

Matthews Police Department -- Proud to say I have a few friends in the quaint little town of Matthews, NC. Super cute downtown area - original buildings - and I would venture to guess the oldest hardware store for miles and miles! Renfrow Hardware has been in business for over 113 years. Check it out sometime. I always see the Matthews PD officers hard at work and saw two officers while I was en route to their office. Thank you to the Matthews PD for keeping my friends and the community of Matthews safe.

~   ~   ~   ~   ~   ~

CMPD 911 Call Operators and Dispatchers -- What an absolute treat this was to meet a few dispatchers on the CMPD Communications floor at the CMPD Headquarters downtown. The voices  on the other end of the 911 calls and the voices I have heard on the police radios for the past 3+ years when the officers are at my table for a meal. I think I may have made a few new friends that day. :o) A big thank you to the Captain and Miss W. for their time and for sharing with me a little about what they do. I don't know how they all remain so calm under the pressure and call volume. They are all  true professionals at what they do! Thank you for the service you provide to the ENTIRE City of Charlotte.   
  

    

AND....as I mentioned in a previous post, I have been super busy making cream puff deliveries on my way to work to a few CMPD School Resource Officers. They miss out on all the food dropped off at the stations because they're at the schools Monday through Friday (I'm sorry I didn't think of this sooner.) For being a working girl with no children, it has been YEARS since I have seen the inside of a school, so this little project has been especially fun for me!
  

Carmel Middle School

Community House Middle School

James Robinson Middle School

Quail Hollow Middle School

South Charlotte Middle School

Thanks to all the SROs for what you do and for providing the students and teachers of Mecklenburg County a safe environment to learn and teach.

How my puffs looked in April 2013

How they look now - October 2014

♥  

Gone, but not forgotten....121 years later

Time does not diminish our respect for you, Sir. You are still thought of and honored for your heroism and service today -- 121 years later. Thank you for your service and sacrifice to protect the citizens of Charlotte.                               

~ Officer James "Jimmy" Moran ~

End of Watch - April 4, 1892 

On April 4, 1892, the City of Charlotte and the Charlotte Police Department lost their very first police officer in the line of duty -- 121 years ago this month.
  

Officer Moran and his partner, Officer Killough, were on patrol on Saturday, April 2, 1892, when they saw two men walking on North Tryon Street carrying bags of flour. When the officers approached the men, one man began to run away. Officer Killough chased the fleeing suspect, while Officer Moran stayed with the other man. As Officer Moran talked to the second suspect, the man pulled out a gun and shot him. Officer Moran was taken to his home where he succumbed to his injuries two days later. Officer Moran was born in Ireland and immigrated to the United States. He was the first Charlotte Police officer to die in the line of duty. Officer Moran had been with the agency for three years. He was 60 years old.

As I was writing this post, I couldn't help but think what life must have been like in 1892. When Officer Moran was shot, he was taken to his home....not to a hospital. Charlotte's two main hospitals, Presbyterian Hospital and Carolinas Medical Center, were not yet in existence. Presbyterian was built in 1903 and Carolinas Medical Center in 1940. I'm not even sure how far the closest hospital was, but I doubt Officer Moran would have survived the journey with the transportation limitations back then. I also thought about the grieving family.     

Click once on the picture to enlarge for easier reading.

Thank you to my friend, Kat, who has a passion for genealogy. She found this April 7, 1892 newspaper article from the Statesville Record and Landmark. If you're looking for past newspaper history, go to www.newspapers.com -- it's a great website.  

I was searching for a good police picture taken on or around 1892 and I found one in this book "Images of America CHARLOTTE AND MECKLENBURG COUNTY POLICE", but couldn't reach the author to grant permission to use it. It was a photo taken shortly after Officer Moran was killed. I will update this post should the permission come through.  

In the meantime, here is a picture of the book. If you enjoy police history, Charlotte history, or history in general, this is a great book.

Available at: www.arcadiapublishing.com or you can pick up a copy from your favorite bookstore.

ISBN: 9780738566719

Arcadia Publishing is a leader in local history publishing in the United States. If you're looking for a
history/picture book for your town, check them out! 

Credit for historical data in this post goes to the CMPD memorial page, Officer Down Memorial website, and the Statesville Landmark and Record.

♥

Boiled peanuts....it's a Southern thang!

Boiled peanuts are definitely a southern dish --  you either love 'em, or you hate 'em.

One of the sergeants likes boiled peanuts, so I make them for him every now and then, and always make extra just in case other officers like them.

Where I grew up in Tampa, you could find a produce/vegetable stand almost every half-mile or mile in every direction. I miss that here in Charlotte. There would be a big hand-painted sign out front made out of plywood or cardboard that said 'Hot Boiled Peanuts'. If you had a hankering for boiled peanuts, you didn't have to drive far. You would just look for the sign. It was noticeable from the road and you usually knew who made them and who didn't.

One fond (but painful) memory I have is when I was a kid eating boiled peanuts with my best forever girlfriend, Linda. We'd sit and listen to records (remember those) and eat boiled peanuts with an icy cold Pepsi or Coke. Problem was....we both bit our fingernails at the time, and when the salt water hit our poor little chewed-up fingers, it burned. And it burned bad. Real, real bad! But there we'd sit...listening to records, eating peanuts, and blowing on our fingers to keep the pain down.  So funny when I think about that now.

Here's what you need! Not all grocery stores carry 'raw' peanuts -- I buy mine
at Food Lion. They're in the produce section.   

Optional step:  This is one step that I haven't seen in any other recipes, so it's not really necessary, but  I pinch the raw peanut open at the top before soaking. I just think the peanuts taste better and the salt water gets in there good.  It does take a little extra time (equivalent to snapping beans), so it's up to you. If you have a bunch to do, you might want to bypass this step or bypass it altogether. 

Tear the little strings off if you find any.  

A weighted plate helps to keep the peanuts under water (they float).
At least in the beginning.  

This is my 'test' bowl. After about 4 hours cooking, start sampling. Sometimes
I start sooner. None of these past the test, but they were still good. Add more salt if needed.

 Sure does make a mess!

Ready for delivery to my sweet officers in the South Division!

Boiled Peanuts

1 package Raw Jumbo Peanuts (1 lb. 8 oz. is what I used)

1/2 c. salt (I have used both table salt and kosher salt - both work well)

• Rinse your peanuts. I poured my peanuts in my stock pot, covered with warm water, and swished around for a minute. Then drained in a colander. 
• Refill the stock with warm water and add 1/2 cup of salt.  Stir well.   
• Add your rinsed peanuts and put a weighted plate on top to keep the peanuts under water (they float), cover and let soak overnight. I left mine on the stove to soak.  
• After soaking overnight, cover stock pot and cook for about 6 hours and at low boil. Keep an eye on the water level and add more water as needed. Start sampling after about 4 hours and add more salt if needed.  

Note: I have soaked the peanuts overnight (and not), and don't think there is much of a difference in the end result. The plus side to soaking overnight is all the prep work is now done and all you need to do is cook them.  

Enjoy! ♥

A pep talk on the road to AWESOME!

We all need a 'kick in the britches' sometimes to put us on the road to awesome.  I guess you could say my kick in the pants came when my home was broken into -- twice -- in one year.  

Don't wait for something bad to happen to give back or to find your purpose and passion in life.  I love cooking for my special friends in blue.  I guess you could say they are my road to awesome!  

If you don't like your dream....find a better dream.   

Get out there and find YOUR road to awesome!   ♥

Happy St. Patrick's Day!

The older I get, the more I realize all the 'little things' I haven't done -- especially when holidays roll around. For one, I have never been to a St. Patrick's Day party.  And I have never had green beer. Shocking, isn't it?  

Have fun today, whoever you are, and please....if you drink too much green beer today, designate a driver or take a taxi.  Don't wreck your life or the lives of others.  Drive Sober or GET PULLED OVER!

IRISH BLESSINGS

May you always have walls for the winds,

a roof for the rain, tea beside the fire,

laughter to cheer you, those you love near you,

and all your heart might desire.

♥

May the road rise to meet you,

May the wind be always at your back,

May the sun shine warm upon your face,

The rains fall soft upon your fields and,

Until we meet again,

May God hold you in the palm of His hand.

♥

May the sun shine, all day long,

everything go right, and nothing wrong.

May those you love bring love back to you,

and may all the wishes you wish come true!

♥

578 days later....

On August 14, 2011, I posted my very first blog post for AHOP. I new absolutely nothing about blogging, the Blogger program, or how to design it -- I just jumped in and started doing it. It was a Saturday, and I think I stayed in my PJs the entire day, so eager to get my arms wrapped around this project. Thanks to Heather, my friend, 'safety net', and an avid blogger in her own right, she was just a Facebook email away to answer any questions I had (and there were many.)

Until I had my own blog, I had no idea how big the blogging community was. It's huge, I tell you, huge!

578 days after my very first blog post (click here to read it), my visitor count reached 10,000....and that's thanks to you, my readers, my subscribers, my Facebook friends, my colleagues, and those of you who just happened to wander in by accident. 

More importantly, and it should go without saying, a big thank you to my special friends -- the men and women in blue who stop by AHOP for breakfast or dinner. For without them, there would be no blog....there would be no AHOP.   ♥

AHOP goes to the Academy...

The day -- Friday, March 8, 2013.  The place -- Charlotte Police and Fire Training Academy.  The event -- 2013 CMPD Promotion Ceremony.

What a special day for me - a civilian - and even more so for the officers being promoted and for their families.  It was an honor to be invited.

I arrived early to get a good seat, so I 'people watched' until the ceremony began.  I saw friends and family pour into the auditorium to stand by their loved ones as they walked up on-stage to receive their collar pin.

I have thought about this many times, but it really hit home today seeing all of the officers with their families.  These officers are someones husband, wife, brother, sister, mommy or daddy. They leave their homes every day never knowing what danger may lie ahead.  I don't know of any other profession in the US where there is a chance you may take a bullet from or for a total stranger....yet cops do it every day.

One other thing I do know for a fact....police officers have such a thankless job.  Wherever you live, if you see a police officer who is approachable, take a minute to let them know how much you appreciate them.  I can guarantee you they don't hear 'thank you' enough from the people who they have sworn to serve and protect.

2013 Promotions

7 Non-Sworn Promotions

11 Officers promoted to Sergeants

10 Sergeants promoted to Lieutenants

6 Lieutenants promoted to Captains

3 Captains promoted Majors

1 Major promoted to Deputy Chief

Congratulations to you all!  

A beautiful day in Charlotte - just look at that Carolina blue sky! 

♥

17 in 5.....

On the nights I cook dinner for 2nd shift, I am non-stop busy in the kitchen and around the house for at least 5-7 hours (sometimes more), never really knowing if they'll be able to come. It is a scheduled dinner, but their work will always take precedence.

Last night was one of those nights.

Right around 5:30 p.m., 30 minutes before they were supposed to start arriving, a Priority One call came in.  An officer called around 5:45 p.m. to give me a heads-up.  

At 7:50 p.m., almost two hours later, I received a text message from the same officer that said "17 in 5".  I took an uneducated guess thinking it might mean 'I will be there in 5 minutes'.  Uh....wrong! When three officers arrived (20 minutes later), I asked them about it.  17 means "en route", so 17 in 5 means "En route in 5 minutes."  With all the paperwork they still had to do, I was happy they could stop by at all.  The Sergeant was detained the rest of the evening, so I sent a To-Go box back with one of the officers.

The menu: Chicken Fettuccine Alfredo, Salad, Garlic Bread, and Tea.  For dessert: Cheesecake, Banana Pudding, and Root Beer Floats.

"Worth the wait", they said.  Perfect Chicken Fettuccine Alfredo.
P.S. This was my plate.  The officers plates had 4 pieces of chicken. Made this cook's heart smile. J

Today, I sent an email to the 2nd shift Sergeant to see if there was any interest in leftovers and, I am happy to report, eight officers stopped by throughout the evening.  I boiled two new boxes of fettuccine (so the pasta would be fresh), and every last piece of chicken and fettuccine noodle was GONE!!  

So here's my recipe for my Chicken Fettuccine Alfredo.  And I use the word (my) only because I made it, but I found it on the Internet.  It really is delicious and everyone loved it!

If you try it, I hope you enjoy it!  ♥

Here's what you need! Oh, and some chicken tenderloins (not pictured).  

Put about 8 tenderloins in a large ZipLoc and pound them with the smooth side of the mallet.  To save money, you can buy boneless chicken breasts and cut them yourself, but I didn't think about it until it was too late.  I'm not sure if there is a cost savings or not, but I'm sure there is.

After you pound the chicken, put it in an over-sized container and add some Olive Oil and salt and pepper.  Mix well.  Put it back in the refrigerator until you're ready to cook it.  I fried my tenderloins in a skillet with some Olive Oil.
I added more salt and pepper during the frying process.

Olive Garden Chicken Fettuccine Alfredo

Adapted from this recipe

Serves 6

Okay, so here's the thing....this recipe says it serves 6, but I would recommend (for the average family), that you at least triple it. That will give you plenty of sauce to stir into the pasta, and then more to drizzle on top.  For the troops I cook for, I made this x 8, and I had very little sauce left over.  One pint of heavy cream is really not all that much liquid, if you think about it.

1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
Salt
Black pepper
2/3 cup grated Parmesan cheese (preferably fresh)
1 lb. (one box) fettuccine (follow directions on box)

Note:  If you double, triple or quadtruple this recipe, be sure to double or triple everything (except for the salt and pepper -- that is still to your liking).  If you're not sure about the garlic powder, do it in increments, but I think you will find that you will need every bit of what it calls for. 

Directions

• In a medium saucepan, melt the butter.
• After the butter melts, add the cream cheese (use a little whisk if you have one to blend it well), but be careful not to whisk too fast -- you don't want the butter to jump out and mess up your your shirt (like it did mine)...I'm just sayin'.
• After the cream cheese is blended, add the heavy cream.
• Add the garlic powder (and don't underestimate this wonderful seasoning vs. using real garlic).  Some people think using garlic powder is a cop-out (no pun intended) and takes away from the 'real thing' (minced garlic), but I have to honestly say, I like it.  I really, really like it!  It seasons this sauce perfectly. So try it before you discard the idea.
• Add salt and pepper to your liking.
• Simmer for 15-20 minutes over low heat, stirring constantly. 
• Remove from heat and stir in grated Parmesan.  

I like to stir the alfredo sauce into the noodles before serving so the noodles have a chance to soak up some of this delicious sauce.  When you plate it, add the chicken and a little extra sauce on top.  

Enjoy!  ♥

Waiting on the troops!

Love my Cuisinart electric skillet!

Since I make so much at one time, I use my Cuisinart electric skillet to keep this dish warm.  Pictured is 2 lbs. (2 boxes) of Fettuccine noodles.  If you're making this much, add a little Olive Oil to the skillet before adding the drained pasta and toss the pasta around with a wooden spoon.  Add about 2-3 cups of Alfredo Sauce, toss some more to make sure the noodles are evenly coated, then sprinkle on some Parsley Flakes for a little added color (I'm all about easy.)

No worse for the wear....

I was clearing off my dining room table one Saturday morning after breakfast for 1st shift when I noticed, for the first time, how one of my dining room chairs looked a little scuffed up.

I stopped for a minute while my brain tried to figure it all out.  Then I looked at the second chair, and then the third.  All six chairs were the same.  

And then it hit me – the dings and scratches were from the handcuffs and guns and whatever else the officer’s shiny black belt is packing. 

Before I knew it, I was smiling.  I really do have the family I have always wanted.

Now when I look at my well loved chairs, I am reminded of my big-hearted officers -- the Captain, the Lieutenants, the Sergeants, and the 45-50 Officers who have sat at my table -- all of the officers with whom I have had the joy and privilege of cooking breakfast and dinner for these past three years….and it makes me so happy! ♥

      

Happy New Year....may the good Lord bless and keep you!

I love this picture -- a Norman Rockwell print titled "New Year's Eve" from January 1, 1944 -- of a young lady who, at the stroke of midnight, has fallen asleep after rereading love letters from her overseas soldier-boyfriend.

As I write my last post for 2012, I am truly humbled to still have the AHOP light in the window -- a 'safe place' for these officers to come for a meal, a root beer float, or a cup of hot coffee on a cold night.  It makes me so happy that they still enjoy their visits.  I have had so much fun this year flipping pancakes, making cream puffs and conjuring up a pretty darn good meatloaf.  Your support has also been very humbling -- thank you from the bottom of my heart.

This month also marks AHOP's 3rd Anniversary!  I hosted my first dinner on December 23, 2009.  I was so afraid no one would come to my first dinner, and as many officers as I knew at the time, oddly enough, four officers I (didn't) know knocked on my door.  I love to see new officers sit at my table who have been 'afraid' to come.  Some officers who don't know me feel really funny about coming the first time.  I always look at them as being fearless and afraid of nothing -- least of all coming to AHOP.  But it only takes coming once, and they come back -- just ask Officer H.

Wherever you live, I encourage you to reach out to your own local police department to host your own event.  I can guarantee you this -- you will enjoy every minute of it, and you will get back so much more than you put into it.  I wish you all could see my officers through my eyes.  You would see what I see.  They are big-hearted, thoughtful, kind, and courageous. 

Wishing you all a safe and Happy New Year.  And please, if you venture out New Year's Eve, drink responsibly.  Don't become another statistic.  Drive Sober or GET PULLED OVER.  Don't wreck your life or the lives of others -- designate a driver or take a taxi.

And that's all I have to say about that!

Happy New Year to you all!   ♥

March of the penguins.....

If I were to put one of these adorable little penguins on my 2nd shift officer's salad plate at my next AHOP dinner, you might think they would say "AHOP, you have lost your mind!"  But to the contrary, they would all find them rather amusing and would appreciate all the fun I had putting them together, only with them in mind.  It's like the time I put fanned strawberries on the breakfast plates for 1st shift. I can just hear them now...."Do we eat it?  Is it just for decoration? It's too cute to eat!  Uhhhhh.........."

My friend, Sarah, shared this recipe with me on Facebook over the holiday, then another long-time friend of mine, Dara, made them for her family holiday dinner.  Her picture turned out better than the picture in the original recipe so, with her permission, these pictures are from her dinner. Nice job, Dara!  Your entire meal looks divine!

I haven't made these yet, but you can be assured that I will.  I just couldn't wait to share them with you.  Don't be surprised if you find one of these little guys staring back at you at the next dinner.  :)

~    ~    ~    ~    ~    ~    ~    ~

Egg Penguins

Adapted from this recipe

9 large ripe olives
6 hard-cooked eggs
12 small baby carrots

Directions 

• For the penguin heads, attach one olive to the top of each egg with a toothpick. 
• For beaks, cut six carrots 1/2 inch from the pointed end; attach the flat side of a pointed piece to the center of each head with half a toothpick.
• For the feet, make a lengthwise cut through the remaining carrots; place flat side down in pairs (trim carrots if necessary). 
• Place a toothpick in each carrot; press an egg on top of each pair.
• For flippers, cut the remaining olives lengthwise into quarters; attach one olive quarter to each side of eggs with half a toothpick. 
• Cover and refrigerate until ready to serve.
  
  Prep/Total Time: 20 minutesYield: 6 Servings

Note:  I haven't made these yet myself, so when I do (and I will), I will update this post if there are any tweaks.
 

Too cute to eat, I say, too cute to eat!  

Merry Christmas...God Bless Us, Everyone!

Remembering all of the police officers, fireman and EMS who are working this Christmas Day, for you and for me. You are appreciated!

~   ~   ~   ~   ~   ~

And there were in the same country shepherds abiding in the field, keeping watch over their flock by night. And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them, and they were sore afraid. And the angel said unto them, "Fear not: for, behold, I bring you tidings of great joy, which shall be to all people. For unto you is born this day in the city of David a Saviour, which is Christ the Lord. And this shall be a sign unto you; You shall find the babe wrapped in swaddling clothes, lying in a manger." And suddenly there was with the angel a multitude of the heavenly host praising God, and saying, Glory to God in the highest, and on earth peace, good will toward men. ~ Luke 2:8-14

No one can recite Luke 2:8-14 like Linus....just had to add this.
That's what Christmas IS all about!

And one more....the Christmas Story as told by the children of St. Paul's Church
in Auckland, New Zealand. I love this video...and the 'donkey push' trying to get
Mary and the donkey up the hill...priceless.  

Enjoy!   

Wishing you all a joyful, safe and happy holiday ~ Merry Christmas! 

Strawberry Santas....HO-HO-HO!

You will be the talk of the party if you arrive with these cute little Santa's.  I made these little guys for the first time today for the 10th floor Holiday Potluck at work, and they were a big hit!  I also took a plate down to the CMPD South Division.  Served on a bed of shredded coconut to resemble snow....so cute!

Here's what you need...and strawberries, of course!

Santa Strawberries

Adapted from this recipe

1 dozen strawberries

1 8 oz. Cool Whip    

Handful of chocolate sprinkles
Pastry bag and tips (or) two large ZipLoc bags

Using a paring knife, slice the leafy end off each strawberry so they stand up evenly. Then slice the tip off to make a little hat.  I did about 7-8 Santa's at a time and lined them up on a folded paper towel to absorb some of the juice.  This way you can place the hat in front so the hats don't get mixed up (no laughing -- I'm sure I have a little OCD somewhere in my family.)

All shapes and sizes....just like us.  :o)

I used a pastry bag to pipe out the Cool Whip.  If you don't already own one....it is a very inexpensive kitchen tool that you will use over and over and over and over!  Pipe out the Cool Whip for the little head, then plop the little hat on top.  

This is the size pastry bag and tips I used.  

You can buy these Wilton products at Micheal's and other craft stores.  The tips are very inexpensive (something like $.99/ea.)  If you don't have a pastry bag or you don't think you'll use it often, a large ZipLoc bag works very well.  For the buttons and hat, the hole should be no larger than a pin-head. Super tiny.  Use a separate bag for the face and cut a slightly larger hole.  Cut a very small hole for the face and test it.  If it's not large enough, cut a little more and test it again.  Keep testing until you get the size face that looks like the picture.  You can make the cut larger -- you can't make it smaller.

  

A Zip-Loc bag works well to pipe out the Cool Whip if you don't have a pastry bag, but
Wilton pastry bags and tips are an inexpensive addition to your kitchen gadgets.
Don't be scared....go get one! ;)

Place two chocolate sprinkles on Santa's "face" for the eyes.  

TIP: I found the sprinkles very hard to pick up and put on the face without messing up the face.  Dip your finger in water and then pick up a sprinkle using the flat side of your wet finger -- that made it easier to place the sprinkle on the face.    

This was the first time I've made these Santa's -- the next time I think I will chop up some of the sprinkles so the eyes are smaller.
  

You're done! Store them in the refrigerator until ready to serve.

Enjoy! 

♥ 

Updated photos from 2014:

2014 Gift Shop Treat Table

I served these little guys on a bed of shredded coconut to give the appearance of snow
(an idea I saw in a magazine). Very cute!