I worked in a Montessori School with children from 3 to 12 yrs of age. I did Arts & Crafts with the kids all the time. It's nice that you want to give them something from yourself. A nice idea would be to take their picture of them, and then make a nice frame for it and put the date on it as well. I used to do this as a parent gift from the kids each year, for the Holidays. It's something that's 'generic' and can be enjoyed by All, no matter what Holiday they celebrate. It became a Tradition for some families, when I would have a brother or sister of a child who had been in my class previously, and now it was their turn. You can use almost anything to make the frame. I've used Popsicle sticks painted, and Glued Colorful Buttons (all kinds and shapes) and Small Colorful tiles on them. Even if you don't want to glue them ALL over the sticks...You can just glue them to the four corners. Also, there are many Flat Wooden shapes in the craft stores that are cheap that can be painted and the picture mounted on them...One year,with the older kids, I taught them how to crochet. They crochet round almost snowflake shapes, and mounted and glued their pictures in the center. When it comes to gifts...pictures of the kids ALWAYS seemed to be a hit. Since your crafty, then the easy part is to take a picture and Let Your Imagination 'FLY'.. Hope this helps some.

If you are looking for child size cooking ware, try Wal-Mart and Target in the toy section. Barbie probably has miniatures and also the American girl knock-off dolls have cooking equipment. For themes, you could do anything...seashells, owls, snowmen, Santas, birds, candies, a color,

How about a pot pie? Ina Garten's recipe is fabulous. The recipe is a lot easier than it looks and makes a lot. I have frozen hals the pies when it has been just the two of us. Chicken Pot Pie 2005, Ina Garten, All Rights Reserved Serves:4 individual pot pies Ingredients • 3 whole (6 split) chicken breasts, bone-in, skin-on • 3 tablespoons olive oil • Kosher salt • Freshly ground black pepper • 5 cups chicken stock, preferably homemade • 2 chicken bouillon cubes • 12 tablespoons (1 1/2 sticks) unsalted butter • 2 cups yellow onions, chopped (2 onions) • 3/4 cup all-purpose flour • 1/4 cup heavy cream • 2 cups medium-diced carrots, blanched for 2 minutes • 1 (10-ounce) package frozen peas (2 cups) • 1 1/2 cups frozen small whole onions • 1/2 cup minced fresh parsley leaves • For the pastry: • 3 cups all-purpose flour • 1 1/2 teaspoons kosher salt • 1 teaspoon baking powder • 1/2 cup vegetable shortening • 1/4 pound cold unsalted butter, diced • 1/2 to 2/3 cup ice water • 1 egg beaten with 1 tablespoon water, for egg wash • Flaked sea salt and cracked black pepper Directions Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Or maybe a Quiche and Salad? Or Pasta with Vodka Cream Sauce and a salad? Both easily prepared ahead and re\-heated. Linda

I kinda like the simple look these days, but it's hard to compete with a large screened TV over the mantle. I like your red ball idea, though. My mantle is a green velvet scarf that I made for my mother several years ago. Added some magnolia, gold pine cones and a star. I am waiting for the rain to stop to go back out and get some cypress from my trees. Haven't decided if I will need anything else, but I have 3 red balls in waiting, in case I do. PS - I was watching the California tragedy unfold as I was decorating my mantle. Hard to get in the Christmas spirit with all that is going on around the world. So sad!