Swap Ideas Day 2019 is on Tuesday, September 10, 2019: Cookie Swap ideas
Tuesday, September 10, 2019 is Swap Ideas Day 2019. Sell Your Idea, Make Cash Invention Idea Companies That Help Market And Sell Your Idea. Get Info
The precise roots of Swap Ideas Day are unknown. However, it's thought the creator of the day is Robert Birch. It was not his only unusual idea because he can also be considered to have invented other strange festivities including Lumpy Rug Day, Trivia Day and also the bizarrely named Nothing Day.The concept behind Swap Ideas Day is the fact that everyone will get together to switch ideas. People celebrate this occasion by hooking up with others to talk about ideas and ideas. You will find no rules setting out the character from the suggestions to be shared, thus making Swap Ideas Day a perfect chance for individuals to become as creative and crazy because they as with their ideas in addition to gaining knowledge from the minds of others.
Here are a few that are old recipes that everyone loves!! Hope this helps!!
1/2 cup butter
1 cup packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 cup chopped pecans
3/4 cup raisins, chopped
3/4 cup candied cherries, chopped
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to the creamed mixture. Stir in the pecans, raisins and cherries.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Chocolate Rum Balls
3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups chopped walnuts
3 tablespoons light corn syrup
1/2 cup rum
In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.
Currant Raisin Cookies
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons milk
1 1/2 cups packed brown sugar
1/2 cup unsalted butter
1/2 teaspoon orange zest
1 cup raisins
1 cup dried currants
1/2 cup dates, pitted and chopped
3/4 cup chopped walnuts
Preheat oven to 300 degrees F (150 degrees C).
Cream butter and sugar until smooth. Add the milk and eggs, stirring well. Set aside 1/4 cup of the flour. Sift the rest with baking soda, cinnamon, and nutmeg. Sprinkle on the grated orange rind. Stir into the butter mixture until well blended. In a separate bowl, mix together the currants, raisins, dates and nuts. Toss together with 1/4 cup of flour. Fold into the batter.
Drop onto cookie sheets and bake for 23 to 25 minutes, until slightly golden. Let cool on rack.
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