I know, I know, I know. You probably think I’m off my rocker! Mother’s Day? I know. BUT I have so many fun projects I design on the side for fun and thought this would be a perfect one to share with you so you can pin it AND USE IT for next year! My husband is the leader of our congregation here in our area and wanted me to come up with a candy bar wrapper to make a special little gift for the moms in our congregation.
Today I wanted to share an end of school year gift with you! My kids finished school last week (I know a lot of you have finished school already, if so, pin and save this one for next year!) and are excited about summer vacation, BUT they already miss their sweet teachers from this year!
To let them know how SWEET they were, we made 2 different versions of a gift with these cards (and I realize there are a thousand other things you could do with these.)
First, we made a candy bouquet and added the cards right on skewers and stuck them among the candy.
Second, we made a plain candy bouquet..added the “SWEET teacher” tag and then made a little book for the teacher. I even added a note at the end to say thanks.
I know there are so many things you can make or buy to say thanks, but what can beat a student telling their teacher their favorite things they learned, their favorite memories of the year, and we even added in the things they loved most about their teachers. Sometimes a hand written note is the perfect way to let any teacher know what a difference they make with our kids!
Happy Summer to all you Students, Teachers..and Parents!
Patriotic Summertime Strawberry Pie
1 – cup granulated sugar
1/4 – cup cornstarch
1/4 – cup strawberry gelatin (jell-o)
1 1/2 – cups water
1 – tablespoon lemon juice
1/2 -teaspoon strawberry extract
1 1/2 lbs fresh strawberries, hulled and sliced in half (about 2-3 cups)
1 – regular pie crust, pre baked
Preheat the oven to 350 degrees. Line the bottom of your pie shell with parchment paper or foil. Place pie weights or dry beans on the paper. Pre bake the pie crust until golden brown, approximately 15-20 minutes. When done remove pie weights, beans and parchment paper. Let the pie crust cool completely on a wire rack. While your pie crust is cooling prepare the strawberry filling. Combine the sugar, cornstarch, gelatin, lemon juice, strawberry extract and water in a medium size pot. Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often. Remove from heat and let the mixture cool to room temperature. Arrange the strawberries in the baked pie shell. Pour the filling over the strawberries coating them completely. Refrigerate until set about 2 hours. Store in the refrigerator up to 2-3 days. Serve with a dollop of whipped cream.
from: Mommy’s Kitchen