Christmas from the Heart

Christmas From The Heart: December 24

Felicia Kong hosts, bakes, and inspires with a timeless message! Get ready to enjoy this Christmas Eve home tour from one of our favorite ladies.



• Card stock
• Beads
• Twine or raffia
• Markers
• Scissors
• Hole-punch
• Glue gun
• Glue stick
• Small wooden or paper Christmas art


1. Cut cardstock to desired size of Christmas card. Fold in half.
2. Keep card folded and hole punch the top left corner, near fold.
3. Open card and write Christmas message or verse inside with colored markers.
4. Glue artwork onto the front of the card. Set aside.
5. Arrange 3-5 beads in Christmas-colored pattern of choice. String with jute/twine.
6. Cut twine on both ends leaving about 3 inches of twine past beads.
7. Tie and knot one end of twine that is left out to the hole in the corner of the card so beads stay in place but
some twine is still left out. Fray ends of that knotted twine.
8. Attach the other end of twine that is left out of beads to a present or package of cookies.
9. Can also be looped and knotted to become a Christmas card ornament.


from the kitchen of Felicia Kong

• 6 medium, russet potatoes
• 1/2-3/4 cup hot milk
• 4 tablespoons butter
• Salt and pepper


1. Cut potatoes into quarters. Boil 15-20 minutes or until tender. Drain and return to low heat.
2. Add 1/2 cup hot milk and butter. Begin mashing potatoes with a fork to smooth out lumps.
3. Transfer to a large bowl or mixer to whisk or whip until light and fluffy, adding the remainder of milk, if needed,
and salt and pepper to taste.
4. Serve immediately or keep hot. (from The Fannie Farmer Cookbook)


from the kitchen of Felicia Kong

• Nestle Toll House Chocolate Chip Cookies
• 2 1/4 cup all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 cup (12oz pkg) semi-sweet chocolate chips
• 1 cup chopped nuts (optional)


1. Preheat oven 375 degrees.
2. Combine flour, baking soda, and salt. In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla
extract until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in flour mixture gradually.
5. Stir in chocolate chips and nuts (if not using nuts, add 1-2 TBS extra flour).
6. Drop onto ungreased baking sheets by rounded teaspoons.
7. Bake for 9-11 minutes or until golden brown.
8. Cook on baking sheets for 2 minutes then remove to wire racks to cool completely. Makes about 5 dozen