We included:
Exfoliating facial gloves
Apricot scrub
Soothing relief gel eye mask
Wash cloth
Facial scrub brush
Facial clothes

Other suggestions:
Homemade facial recipe
Fresh fruit
Facial steamer
Facial peel
Candle
Bath pillow

This refreshing gently-abrasive scrub gives a boost to spirits while it sloughs away the tired dead skin.

1/4 cup sea salt
Enough lemon juice to make a paste

Combine ingredients in a bowl. Dab gently on your face with fingertips or a cotton ball, then massage into your skin, being careful to avoid your eyes. Rinse thoroughly with warm water.

Helpful Hints:

If you have very delicate or sensitive skin, omit the salt and use the lemon juice diluted half and half with water. Pat gently onto skin, then rinse thoroughly

www.care2.com, Adapted from Better Basics for the Home, by Annie Berthold-Bond (Three Rivers Press, 1999).

To clean and revitalize tired skin:

1 tablespoon powdered skimmed milk
1/2 a peeled cucumber
1 teaspoon plain yogurt

Mix the ingredients in a bowl with a blender. Apply the mask to your face, avoiding the area around the eyes, and leave it to dry for about 20 minutes. Rinse off. It is best to mix a fresh batch of the mask each time you use it, but you can freeze it in an ice-cube try for future use.

www.pages.tipking.com

We included:
M&M’s in baby colors
Wash clothes
Baby shampoo
Baby oil
Baby lotion

Other suggestions:
Diapers
Pacifier
Bottles
Rattle
Blanket
Sponge ducks
Homemade baby food
Baby wipes

Shop paper towels (very strong paper towels)

Cut towels in half so you have two rolls the size of toilet paper rolls.

In bottom of wipe container combine:

2 cups warm water
2 tablespoons baby oil
2 tablespoons baby shampoo
1 teaspoon rubbing alcohol

Take paper towels, dip and roll around in liquid. Turn over and get other side wet. Pull out cardboard tube. Store in closed container.

We included:
Glue sticks
Ruler
Crayons
Scissors
Pencils
Protractor

Other suggestions:
Facial tissues
Markers
Pens
Hole punch
Highlighter
Healthy snacks

Unwrapping this wrap at lunchtime reveals a delicious, new sandwich twist.

1/3 cup cream cheese
4 - 6-inch flour tortillas (for soft tacos and fajitas)
4 oz. thinly sliced ham
4 oz. thinly sliced provolone cheese (or other cheese your child likes)
4 small lettuce leaves
4 dill pickle spears

Spread cream cheese over each tortilla. Top with ham and cheese, leaving top 1 inch free. Top ham and cheese with lettuce. Place pickle spears lengthwise along bottom edge of tortilla.

Starting at bottom, roll up, enclosing pickle. Press roll-up firmly. Serve immediately or wrap in plastic wrap and refrigerate until serving time.

We included:
Toe separators
Nail polish remover
Nail polish
Pumice brush
Invigorating foot soak
Foot massage stockings

Other suggestions:
Foot rub
Scented foot scrub
Nail clippers
Cuticle cream

4 tablespoons of aloe Vera gel
1 tablespoon of peppermint oil
Mix together and massage on tired feet.

www.jorbins.com

We included:
Paper towels
Sponges
Toilet brush
Glass cleaner
Garbage bags
Protective gloves
Dust spray
Disinfecting wipes
Toilet bowel cleaner

Other suggestions:
Dust pan and brush
Recipes for homemade cleaners
Shower squeegee
Hand soap

1 spray bottle (any size)
Ammonia
Vinegar

Fill spray bottle with the ammonia and vinegar, using 1 tablespoon vinegar per 3 tablespoons ammonia.

www.pioneerthinking.com

White Brawny or Bounty paper towels (1/2 regular roll)
1/2 cup pine cleaner
2 cups water

www.recipegoldmine.com

We included:
Muffin tin
Hot pad
Whisk
Measuring cups
Measuring spoons
Muffins cups
Chocolate chips
Canned frosting
Pumpkin
Pumpkin Chip Cupcakes recipe

Other suggestions:
Include the muffins or cupcakes already baked
Include ingredients for a different recipe
Dish towel
Kitchen timer
Spatula
apron

Cupcakes:
1-3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1 cup miniature chocolate chips

Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups confectioner’s sugar

In a large bowl, combine the first six ingredients. Combine the eggs, pumpkin, oil, honey and water; mix well. Stir into dry ingredients just until combined; fold in chocolate chips.

Fill greased or foil-lined muffin cups three-fourths full. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioner’s sugar until smooth. Frost cooled cupcakes. Yield: 15 cupcakes.

Recipe from 'Taste of Home,' October/November 2003

We included:
Road atlas
Flashlight
Travel toothbrush and toothpaste
Travel first aid kit
Travel shampoo kit
Music CD
Water bottle
Facial tissue
Snacks: licorice, gum, dried fruit, crackers, gummy candy

Other suggestions:
Fruit leather
Book on tape
Small travel pillow
Lap blanket
Disposable camera
Extra batteries or film
Nuts or trail mix
Tourist guide book

8 cups fruit, put through blender
1 cup sugar
1/4 cup lemon juice

Combine ingredients. Cover cookie sheet with plastic wrap (wrap should cover entire pan and even go up the sides and over the edges.) Spread the fruit mixture THIN and evenly. Place the cookie sheet on the top rack in the oven at 150°F. Leave oven door open.

This process takes several hours. An electric fruit dryer may be used or the cookie sheet may be set in the sun for several hours. The fruit is dry when you can tear it like leather. Roll fruit up still on the same plastic wrap and store in tightly capped jar.

Add 1/2 tablespoon of honey to each cup of wild strawberries.

Bring just to a boil, cool, and process in blender. Spread THIN onto a Teflon cookie sheet. Heat in oven at lowest setting for 6-7 hours. When leathery, roll and seal in plastic wrap. Stores well at any temperature.

We included:
Soup
Vitamin C
Nasal Decongestant
Cough drops
Facial Tissue
Book

Other suggestions:
Homemade sore throat remedy
Quart Jar Mix
Video or video rental certificates

Boil hot water
Add honey and vinegar to taste.

(You’ll probably end up adding lots of honey because, well, vinegar is gross.)

We included:
Spade
Gardening gloves
Plant supplement
Seeds
Herb marking sticks
Three-Cheese Garden Pizza recipe
Book

Other suggestions:
Gardening how-to book or magazine
Kneeling pad
Small rake
Garden hose nozzle
4 or 6 pack of annuals
Coupon for a trip to the local nursery

Crust:
1-1/2 cups all-purpose flour
1 package (1/4 ounce) quick-rising dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup very warm water (125-130 °F)
1 tablespoon vegetable oil

Toppings:
2 garlic cloves
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1 medium tomato, sliced
1 medium zucchini, sliced
1 small onion, sliced
1 cup fresh mushrooms, sliced
1 ounce fresh Parmesan cheese, grated (about 1/4 cup)
1 teaspoon Italian seasoning

Preheat oven to 400°F.

Combine flour, undissolved yeast, sugar, and salt in mixing bowl. Add water and oil’ stir until mixture forms a ball. Place dough on lightly floured surface; knead until smooth and elastic, 3-4 minutes. Cover with bowl and let rest 10 minutes.

Roll pizza crust into a 14-inch circle and place on baking sheet. Bake crust 7 minutes. Remove from oven; place on cooling rack.

Press garlic over partially baked crust; spread. Sprinkle mozzarella and cheddar cheeses evenly over crust. Layer vegetables evenly over crust. Add Parmesan cheese over vegetables. Sprinkle with seasoning. Bake 15-18 minutes, or until crust is golden brown and cheese is melted. Yield: 8 servings

Recipe from Pampered Chef Classics