Merry Christmas and Happy New Year!

Holiday Greetings,

We would like to take this opportunity to thank all of you for the support you all have extended to us this year.

May lovely happy times decorate your Holiday Season, may warm, special memories brighten your New Year, and may the warmth of Christmas be with you forever.

Merry Christmas and Happy New Year from your friends at Interior Design.

Check back for more ideas and enjoy all the timeless treasures of this season; the warmth of home, the love of family and the company of good friends.

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Eco-Friendly Gift Ideas

Hi Friends,

Choose gifts that have a positive environmental impact or help people in need; for example, donate a life-saving piece of equipment. Buy items from locally based merchants that needn't be wrapped to prevent used paper and bows in landfills.

Gifts for Telecommuters:
Staple-Less Stapler: This gadget punches two holes through sheets of paper and creates tabs that lock the papers together.

Recycled Notebooks and Stationery: Choose paper products that have been produced from 100 percent recycled paper.

Natural Desk Light: The high-efficiency natural spectrum florescent bulb in this desk lamp imitates natural daylight, helping to reduce glare and eyestrain. The bulb lasts five times longer than an ordinary incandescent bulb.

Intelliplug: Choose an energy-saving adapter plug for all computer and television equipment.

Gifts for Food Lovers:
Organic Fruit and Vegetable Box: Pay for a month's supply of home-delivered, fresh, locally grown produce.

Indoor Winter Herb Garden: Provide an attractive container or windowbox, packets of herb seeds and potting compost for a constant supply of fresh herbs.

Gifts for Homeowners:
Bath Towels and Robes: Buy fairly traded, organic cotton bath towels and bathrobes or choose organic cotton and bamboo fiber towels, which have a 30 percent higher absorbency than cotton-only towels.

Furniture-Making Class: Select a class that teaches students how to make chairs and baskets from elm and willow or how to reupholster furniture.

Recycled Glass Homewares: Buy wineglasses, jugs, decanters and bowls in stylish colors and designs.

Eco Kettle: This kettle boils only the amount of water you actually need, saving water, energy and time.

Bamboo Serving Bowls: Choose streamlined, chic tableware made from bamboo — one of nature's greatest renewable sources. Fewer pesticides and chemical fertilizers are necessary for growing bamboo because it grows so fast.

Gifts for Babies and Children:
Cloth Diaper Starter Kit: Reusable cloth diapers are easy to use and wash and avoid potentially harmful super-absorbent gels, deodorants and chemicals.

Organic Cotton Clothes: Clothes made from organic cotton cause less harm to the environment, and to children's skin.

Natural Toys: Avoid plastic and PVC toys, which can contain harmful toxins. Instead, choose toys made from natural wood, cotton and wool.

Gifts for Gardeners:
Tree: Give a "grow-a-tree" kit or have a couple of fruiting trees delivered by a local nursery.

Water Barrel: Invaluable for collecting and storing rainwater to water plants in dry weather, it also reduces water consumption and water bills.

Butterfly Feeding Station: Buy a nectar feeder to attract and feed butterflies and early-pollinating bees. Include a book on butterflies as part of the kit.

Cold Frame: A perfect gift for a gardener to raise seedlings and cuttings, or over-winter young plants.

No-Dig Potato Planter: This tough, woven, polyethylene planter with drainage holes holds about nine gallons of compost in which to grow potatoes.

Gifts for Adventurers:
Recycled Wool Picnic Blanket: Look for rugs made from 100 percent pre- and post-consumer recycled wool.

Wind-Up Gadgets: Choose a wind-up radio or a media player for music, movie clips and photos. One minute of winding gives one hour of radio listening or 40 minutes of media-playing time.

Recycled Backpack: Buy a backpack that is made from 98 percent recycled PET plastic bottles.

Gifts for Sports Fans:
Sports Shares: Contributing to a local sports association can entitle a shareholder to club infor-mation and an invitation to games.

Fair-Trade Sporting Goods: Balls and other gear made by a fair-trade agreement ensures that workers have better wages and improved working conditions.

Eco Mat: A synergy eco mat for yoga and Pilates is free of latex, PVC, and phlates, which all contain potentially harmful toxins.

Eco Surfboard: Many modern surfboards are toxic pieces of sports equipment; give an eco-friendly surfboard made of wood and plant-based resin instead.

Check back for more great ideas and thank you for your continued support over the years!

Courtesy of A Greener Christmas

Merry Christmas and Happy New Year from your friends at Interior Design...

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Stylish Holiday Gift Wrap Idea - Cheap and Chic

By H. Camille Smith

Hi Friends,

Give your gifts a professionally-wrapped look with these tips. Recycled brown paper is a great anytime gift wrap. Tie with twine and embellish with a pinecone and evergreen clippings from your backyard for gift wrap that's easy on the environment and your wallet.

Note: Recycled brown paper can be found in big rolls at your local craft, office supply or dollar store.

Check back for more great Holiday ideas and recipes!

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Live well,
Yvonne

Glowing Holiday Mantel

By Kayla Kitts

Hi Friends,

Welcome Kris Kringle and the holidays with a stunning mantel and fireplace. Designer Katrina Giles created simple and festive holiday decor for her mantel. To get the look, place letter stickers on ornament balls to spell out seasonal greetings or names to hang vertically. String them together with ribbon and display your new design for all to see.

Check back for more great Holiday ideas!

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Live well,
Yvonne

Spice Up Your Holiday Dining Room With Stylish Slipcovers

By Georgette Mosley

Hi Friends,

Spice up your dining room during the holidays with neutral slipcovers and a classic china set. Pair them with your favorite holiday accessories to create a festive and stylish room ready for entertaining. While hosting a holiday get-together, you can protect your furniture while making a fashion statement.

Check back for more ideas and enjoy your Design for the Holidays!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Classic Scheme

Design by RMSer cakeladygr

Hi Friends,

For a traditional Christmas theme, decorate a flocked tree with bright red ornaments. Pull an eclectic mix of ornaments together by selecting them in the same color.

Remember to incorporate ornaments for our pets, after all, they are part of the family too.

Check back for more great Holiday ideas!

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Live well,
Yvonne

Create a Designer Christmas Tree

Hi Friends,

Add panache to your holiday decor and give your tree an updated look. A coordinated color scheme, large topper and over-sized ornaments are the secrets to designer Christmas trees. Try using ornaments and ribbons in shades of gold, silver and white or a combination of copper, tan and silver to add style and sophistication to your holiday tree.

1. Light your tree using the instructions above. Next, create decorative sprays. For the front of a full standard tree we recommend no fewer than five clusters, and seven works the best. Bundle three stems of artificial flowers, fruits or leaves together and tie the stems with string or floral wire.

Eye-catching ideas include:

silk poinsettias in pink, gold, purple or red
white magnolias
ivy, ferns or magnolia leaves
silk oak leaves dipped in copper, gold or silver
fruits and berries
cheery yellow star sprays.

2. Leave six or seven inches at the top of the tree for the topper. Tuck a floral spray in the upper left side of the front of the tree (below the topper area) by inserting the stem into the branches. Secure by wrapping twine or floral wire around the stem and branch.

3. Move to the right side of the tree and insert another cluster into the branches; secure and then return to the left - creating a tilted zigzag across the front of the tree as shown.

4. Next, drape garlands of ribbons, beads or pearls and connect the clusters. Don't be afraid to twist two or more ribbons together. Be bold and mix unexpected patterns and colors or twist plaid and check ribbons or gold and silver beads together. French-wire ribbon works best because you can bend and twist it into shape.

5. Next, add solid color glass balls. Place medium and large ornaments (usually reserved for the middle) near the top of the tree. The trick is to nestle them into the tree so that they don't jut out and look awkward. If you have a live tree you can trim the branches to create a niche for the ornament. If it is artificial, bend the branches down or toward the back of the tree. Begin at the top of the tree and work your way to the bottom. Hang decorations within the branches, near the trunk of the tree to add dimension.

6. You can also add oversized decorations such as large angels or violins in gold or white. These can be as tall as 12 inches. Secure them to the limbs with floral wire. Hang ornaments on alternating branches so they aren't in straight rows across or down the tree. Finish decorating the tree.

Note: If you want to use additional decorations on your designer tree, use items that are similar in size and finish - for instance, 3-inch snowflakes and icicles made of cut glass, or French horns and stars of brass. Hang them near the ends of the branches and don't skimp on the quantity. More is better for a designer tree.

Toppers

Like the name implies, toppers sit atop a holiday tree in place of or in conjunction with a star or angel. They are large and sometimes outrageous. You can't go wrong creating a topper as long as you follow this rule: More is better! Toppers are accented with long feathers, stars on wire, glitter sticks or netting and ribbon.

Steps:

1. Once you've hung all the decorations, it's time to top your tree. Toppers look more complicated to create than they are. If you aren't an accomplished bow-maker, pay to have them made when you purchase the ribbon. Floral supply houses and Christmas specialty stores may have a minimal charge for this service. If your tree stands in a corner and you decorated only the front, you'll need only one bow. Use two bows if you decorated the entire tree, and three if you like the extravagant look of a huge topper. Secure the bows to the top of the tree with floral wire.

2. Around the bow or center of the treetop, insert and secure decorative glitter sticks and/or long feathers. There is no hard-and-fast rule about how many you should use, so stand back from the tree and continue adding until you get the look you want.

Courtesy of HGTV

Check back for more great Holiday ideas and recipes!

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Live well,
Yvonne

Buttermilk Biscuits Recipe From The Holladay House

Photo and recipe courtesy of The Holladay House Bed and Breakfast

Hi Friends,

Buttermilk biscuits are a staple of any southern breakfast (and often, lunch and dinner). The Holladay House shares their traditional recipe for your holiday gatherings.

Ingredients:
2 cups all purpose flour
1 Tbs. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1/8 tsp. salt
1 stick of butter chilled, plus 1 Tbs. butter, melted
3/4 cup buttermilk

Directions:
Preheat oven to 400 degrees F. Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.

Cut in the stick of chilled butter until mixture resembles large coarse crumbs. Make a well in the center of flour mixture. Add buttermilk all at once and stir just until dough clings together.

Gently roll out, fold over and roll out dough about nine times on a floured surface. Pat dough out to 1/2-inch thick. Cut dough with a 2-inch biscuit cutter or glass rim top. Brush biscuit tops with 1 tablespoon melted butter.

Bake for 10-12 minutes until golden.

Check back for more great Holiday ideas and recipes!

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Live well,
Yvonne

Hams for the Holidays

Courtesy of Sacramento Bee

Hi Friends,

A trio of recipes will make your ham even more savory and delicious. There is nothing like a ham for a Sunday or holiday dinner. Step out of your normal comfort zone this Holiday Season and try one, two or even all three of these delicious ham recipes. Explore the possibilities -- you will shine!

Mustard-Glazed Ham
Prep time: 5 minutes
Cook time: 2 1/2 hours
Serves: 10

It is not necessary to glaze a ham, but it gives it a nice appearance and a little flavor boost. This recipe is from the National Pork Board.

1 5-pound boneless ham
2 tablespoons brown sugar
3 tablespoons Dijon-style mustard
2 teaspoons dry white wine

Heat oven to 325 degrees. Place ham on rack in shallow pan. Roast ham for 1 3/4 to 2 1/2 hours or until internal temperature reads 140 degrees. Meanwhile, in a small bowl, stir together brown sugar, mustard and wine. Brush ham with this glaze during the last 20 minutes of cooking. Slice ham and serve.

Smoked Ham with Cranberry Chutney
Prep time: 5 minutes
Cook time: 1 1/2 hours
Serves: 16

This can be made a day in advance and refrigerated. It tastes best if allowed to come to room temperature before serving.

1 boneless, fully cooked smoked ham, 4 to 6 pounds
1 can (16 ounces) whole-berry cranberry sauce
1 can (8 1/4 ounces) crushed pineapple, drained
1 bottle (5 ounces) prepared horseradish

Place ham in shallow roasting pan. Roast, uncovered, in a 325-degree oven for 1 to 1 1/2 hours or until meat thermometer registers 140 degrees. Remove from oven; slice thinly to serve.

Meanwhile, combine remaining ingredients in medium bowl. Transfer to serving bowl, serve immediately, or cover and chill until serving. Serve chutney alongside ham.

Peach-Glazed Country Ham
Prep time: 25 minutes
Cook time: 4 hours, 20 minutes
Serves: 50

This glaze is great even if you are not cooking a country-style ham. We've included the prep instructions for a country ham, but most will come with soaking instructions.

Note: The prep time does not include the 12- to 24-hour soak time for the ham. The cook time is for a 12-pound ham.

1 10- to 14-pound country-style ham
2/3 cup peach jam or preserves
Pecan halves

Using a stiff brush, thoroughly scrub the ham. Place in a large pot; cover with water and soak for 12 to 24 hours, changing water several times. Drain. Cover ham with fresh water and bring to a boil; reduce heat and simmer for 20 to 25 minutes per pound. Ham is done when flat (pelvic) bone moves easily.

Lift ham from simmering liquid and remove to drain over sink. When ham is cool enough to handle, and place on a large, shallow roasting pan, jelly-roll pan or cookie sheet. Remove the rind with a sharp knife, leaving a 1/4-inch-thick layer of fat. Score the ham at 1-inch intervals. Spread with peach preserves and dot with pecan halves. Bake in a 400-degree oven for about 20 minutes or until the glaze browns. Transfer ham to a serving platter and cool slightly. To serve, cut ham into paper-thin slices.

Check back for more great Holiday ideas and recipes!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Gingerbread Recipe From Grove Park Inn

Photo and recipe courtesy of The Grove Park Inn

Hi Friends,

Grove Park Inn in Asheville, N.C., shares their gingerbread recipe for your holiday season parties.

Gingerbread

1 lb. margarine
12 oz. brown sugar
1 lb. molasses
3 lb. 8 oz. all purpose flour
1 Tbs. and 1 tsp. cinnamon
1 Tbs. and 1 tsp. ground ginger
1 tsp. ground cloves
2 tsp. salt
11 oz. cold water

Cream margarine, brown sugar, spices and salt until light and fluffy. Add and blend molasses. Add flour and mix to combine. Add cold water and blend. Refrigerate to set. Bake at 350 degrees F., approximately 15 to 20 minutes or until done.

Royal Icing

Royal icing is the best choice for assembling and decorating gingerbread houses. Most other icing contains shortening or butter that will eventually soak into the gingerbread and could cause your creation to soften and collapse.

1 lb. powered sugar
2 egg whites
1 tsp. cream of tartar

Add egg whites to sugar and cream of tartar. Beat on high for 3 to 5 minutes until snow-white and fluffy. Keep covered with a damp towel to retain moisture and avoid hardening.

Marzipan

Marzipan is edible clay-like substance that can be rolled, pressed and molded into creative shapes for garnishments, people, packages, creatures, etc.

2 lb. almond paste
1/2 cup light corn syrup
2 lb. sifted powdered sugar

Pastillage

Pastillage, similar to stiff putty, is sometimes referred to as a gum paste. Pastillage is rolled fondant without any of the softening ingredients. It dries bone-dry and crusts more quickly than fondant.

1 oz. gelatin
8 oz. water
5 lb. confectioner's sugar

Heat gelatin and water until dissolved. Add in confectioner's sugar. Keep covered with a wet towel.

Check back for more great Holiday ideas and recipes!

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Live well,
Yvonne

Braised Pork Belly With Sweet Potato Puree

Photo and recipe courtesy of Blackberry Farm.

Hi Friends,

Blackberry Farm shares a true gourmet meal for the holidays. Their braised pork belly is served with sweet potato puree, kimchi and candied pecans.

Braised Pork Belly
1-1/2 pork belly (skin removed)
1 Tbs. salt
1/4 tsp. crushed pepper flake
1/2 tsp. crushed fennel seed
1/2 tsp. crushed coriander seed
1 Tbs. grapeseed oil
1 small onion (diced)
1 carrot (diced)
1 rib of celery (diced)
4 cloves garlic
1qt. pork stock (can substitute chicken stock)
8 sprigs thyme
1 sprig rosemary
1 bay leaf
4 parsley stems

On a wire rack lined baking sheet, season pork belly on both sides with salt, pepper flake, fennel seed and coriander. Leave on rack in refrigerator overnight. The next day remove pork belly and allow to come to room temperature. Preheat oven to 275 degrees F. Heat an oven-proof pot, such as a Dutch oven, on the stove over medium high heat. Place grapeseed oil in pan until oil starts to shimmer. Place pork belly in pan and begin to brown on the fat side. Once browned turn pork belly to the other side and brown. Once brown add onions, carrots, celery, garlic, stock and herbs. Bring stock to a simmer, place a lid on Dutch oven and transfer to oven and cook until tender, but not falling apart (approximately two to three hours). Remove from oven and allow to cool in braising liquid. Remove belly from liquid and cut into six pieces and place back into liquid.

Sweet Potato Puree
1 lb. of sweet potatoes
1/2 cup vegetable broth
salt and pepper
sorghum (optional)

Roast sweet potatoes in 350 degrees F. oven for one hour, until soft and caramelized syrup starts to come out of potato. Cut potatoes in half and remove the flesh from the skin, placing into a blender (preferably a very powerful one, such as a Vita-Prep). Start off slowly and increase speed of blender; puree sweet potatoes until smooth. Season with salt and pepper. (The sweet potatoes we get are extremely sweet so we usually do not have to add any sweetener to this puree. If you like your sweet potatoes on the sweeter side, we suggest adding a little sorghum to your puree.) Remove from blender and reserve.

Candied pecans
1pt. pecans
1Tbs. butter
2 Tbs. honey
1cup powdered sugar
salt and pepper

In a 10-inch or 12-inch sauté pan, toast pecans in a 350 degrees F., oven (low fan) for 10 minutes. Coat pecans with honey. Once coated, place pan on medium heat and add butter. Lightly sauté pecans, season with salt and pepper, remove from heat. In a mixing bowl, place powdered sugar and hot pecans and stir until evenly coated. Place on a sheet pan and cool. With a knife, chop pecans into smaller pieces.

To complete, divide sweet potatoes onto six plates. Place pork bellies on sweet potatoes, then garnish with kimchi and candied pecans. Serves six.

Check back for more great Holiday ideas and recipes!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Holiday Stuffing Recipes

Hi Friends,

Enhance your meals this holiday season with stuffing recipes flavored with everything from smoked bacon to apricots. A good, tasty stuffing packed with flavorsome ingredients and plenty of fresh herbs will always enhance a classic holiday dinner beautifully, but it doesn't have to be just an accompaniment for meat. A stuffing served with a vegetarian main dish will also make for an equally delicious meal.

Courtesy of A Greener Christmas

Herb and Pine Nut Stuffing

Ingredients:

4 oz. butter
1 onion, finely chopped
1 garlic clove, crushed
1 large sprig thyme, leaves only
1 large sprig rosemary, leaves chopped
6 fresh sage leaves, chopped
3 packed cups fresh white breadcrumbs
zest of 1 lemon
1/2 cup pine nuts
salt and pepper
3 tbsp. fresh parsley, chopped

Directions:

1. Melt the butter in a pan and gently saute the onion and garlic until soft. Stir in the herbs and cook for one minute. Then add the breadcrumbs and let them absorb the butter in the pan.

2. Mix in the zest, pine nuts and seasoning, and cook on medium to high heat until the crumbs start to brown and turn crisp.

3. Remove from the heat, stir in the parsley and serve.


Thyme and Parsley Stuffing

Ingredients:

1 large onion, finely chopped
1 stick butter, plus more as needed
3 packed cups fresh white breadcrumbs
2 tsp. lemon thyme leaves
2 tbsp. fresh parsley, chopped
zest of 1 lemon
salt and pepper
1 tbsp. milk

Directions:

1. Preheat the oven to 350 degrees F.

2. Sweat the onion gently in the butter in a saucepan on low to medium heat until soft.

3. Mix the breadcrumbs, herbs and lemon zest in a bowl, then add the sweated onions. Season well and stir in enough milk to bind the mixture together.

4. Place in an ovenproof dish, dot with a little extra butter and bake in the oven for approximately 30 minutes, or until golden brown and firm to the touch.


Apricot and Cumin Stuffing

Ingredients:

3/4 cup dried apricots, soaked overnight and drained
1/3 cup pine nuts, toasted
1 cup fresh white breadcrumbs
1 tbsp. olive oil
1 tbsp. cumin seeds, toasted and ground in a pestle and mortar
salt and pepper
extra breadcrumbs for covering the stuffing balls

Directions:

1. Finely chop the apricots and pine nuts (or pulse them to a rough paste in a food processor).

2. Put them into a bowl and mix in the breadcrumbs, olive oil, cumin, salt and pepper. Leave to stand for a few minutes.

3. Form the stuffing into approximately 12 balls, roll each one in the extra breadcrumbs and roast in the oven on a baking tray, or around the roast, at 375 degrees F for 25 minutes.

4. If you wish, you can add 9 ounces of cooked sausage meat when you add the breadcrumbs. This increased quantity will make about 20 balls of stuffing.


Sage, Onion and Smoked Bacon Stuffing

Ingredients:

1 onion, finely chopped
3 strips organic or free-range smoked bacon, chopped
1 tbsp. olive oil
2 tbsp. butter
1 cup fresh white breadcrumbs
1 heaped tbsp. chopped fresh sage
salt and pepper
1 medium egg, lightly beaten
a little fresh parsley, chopped

Directions:

1. Cook the onion and bacon in the oil in a saucepan on medium heat until the bacon is just beginning to brown.

2. Melt the butter, then add breadcrumbs and sage and season well. Stir in the beaten egg to bind the mixture together.

3. Place the stuffing in an ovenproof dish and bake in the oven at 350 degrees F for approximately 30 minutes, or until the stuffing is golden brown and firm to touch. Scatter the chopped fresh parsley over the stuffing just before serving it.

4. If you wish, you can also add 9 ounces of cooked sausage meat when you add the breadcrumbs.

Check back for more great Holiday ideas and recipes!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

12 Secrets to Hosting a Stress-Free Holiday Party

Compliments of HGTV

Hi Friends,

Creating meaningful memories doesn't have to drain your energy or your wallet. Save time and money with these stress-less secrets for your holiday party.

1. Make a List

Perhaps the ultimate way to create a stress-free holiday is to live by a list. Plan ahead, and don't be afraid to delegate. "Know what you're capable and comfortable doing and give other people things to do," says Kathy Gunst, culinary expert and author of Relax, Company's Coming! and co-author of Stonewall Kitchen Harvest. Asking guests to help with a party-related task makes them feel more involved, so never be afraid to ask.

2. Cook Ahead

Do as much ahead of time as possible. "Soups and stews are the ultimate winter and holiday food — they'll feed a crowd. Quiches and tarts also freeze well," and you don't have to make them from scratch, Gunst says.

3. Stock Up

You'll never run out of nibbles if you shop with an aim to entertain. Stock your pantry with a selection of cookies and crackers. Consider purchasing nuts in bulk — which can be mixed together, tossed with maple syrup and cooked in a pan until they caramelize, Kathy says. Serve them with drinks or chop and scatter around a cheese platter. Long-lasting jarred tapanades and pestos make an impressive dip when mixed with fresh sour cream.

4. Keep Drinks on Hand

As far as beverages go, it's always smart to stock up on soda and mixers. Make sure to have coffee (regular and decaf), cocoa, cider and a basket of teas handy. Keep your bar stocked with vodka, rum and a few choices of wine.

5. Deck the Halls

Monica Gullon, former caterer, food editor and frequent entertainer, suggests going with the unexpected. "Bowls of vintage ornaments (from your family's collection or a flea market) grouped by color or glass bowls filled with white twinkle lights can both look striking. Or place a bare branch in a vase and hang small ornaments from it."

As for your exterior, you don't need a house encrusted in twinkle lights to make an impact. Try a single stand-out wreath, potted evergreens, or a big bow on the front door.

6. Keep It Tidy

The best holiday host isn't necessarily the one who lives in the world's cleanest house. Got one messy room? Just close the door and turn off the lights and guests won't go in. A touch of clutter? Consider keeping one bin or drawer empty to sweep papers into when unexpected guests arrive. You can save your filing for when the party is over.

7. Create Comfort

For a casual holiday party, don't feel compelled to seat guests around a dinner table. If you've got a lot of company, a buffet may be a better way. "Buffets are the most efficient way to serve a lot of people, but be sure to pull the table away from the wall so that there are four sides available to people, otherwise lines form and people can't get to the food easily," Kathy says.

8. Add Joyful Sounds

Set the mood with a homemade CD or computer playlist of holiday songs. It's easy to make and you'll get to hear your favorite mix of seasonal tunes. Remember to keep the music low — conversation is what counts at any celebration, writes caterer extraordinaire Sheila Lukins in her party-themed cookbook Celebrate.

Try to avoid musical selections with lyrics during the dinner hour, which causes competition between the lyrics and the scintillating dinner conversation that could go unheard.

9. Open Your House

Too many friends and family to host at one time? Have an open house and let them know they can drop by any time between certain hours on one special day. Your guests will appreciate the flexibility and you'll gain quality time with the ones you love.

Gunst says the secret is preparing foods that can be done well ahead of time. That way, "When the doorbell rings for the first time, you're ready." Open houses work best when there are lots of smaller dishes to bring out throughout the day or evening as opposed to one huge main course, she adds. That way your buffet is always fresh.

10. Be a Graceful Giver

Store a few extra gifts in a closet and you'll never be caught off-guard when a friend springs an unexpected gift-exchange; try to collect items for all ages and a few gift bags in holiday colors. If you make a practice of picking up items as you stumble upon them throughout the year, it'll be easier when the season comes around.

Consider buying in bulk — divide one case of good red wine or champagne or prettily wrapped portions of quality tea or coffee. Or do some extra baking. Double that cake recipe or cookie confection and you'll have freshly baked gifts ready to go. While a fruit cake may not be everyone's favorite, no one will turn up their nose at a sweet tin of homemade cookies — an inexpensive gift that never fails to impress.

11. Wrap It Up

Gullon suggests wrapping all of your gifts in one signature style — saving time and creating a finished appearance. "Any solid wrapping paper will look elegant with fancy satin ribbon or cord." Simple can be chic — and it allows you to add gift tie-ons and tags tailored to the recipient's interest.

And don't overlook the power of a creative container. Everything from Chinese take-out containers to fabric remnants (illusion, organza) can help wrap gifts that are irregular in size or shape.

12. Your Holiday, Your Way

We all know the value of family traditions and the sense of comfort they impart. However, sometimes breaking from old traditions can save your sanity; living up to Grandma's years of holiday handiwork is hard work. Keep the best, ditch the rest. Going around the room and sharing favorite holiday memories can be just as meaningful as singing every song in the holiday songbook if piano time has grown tedious over the years. "Every holiday season offers a new chance to start your own traditions," Gullon says, so be creative.

Check back for more great Holiday party ideas and recipes!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne

Uncle Billy's Holiday Treat

Compliments of HGTV

Hi Friends,

This creamy cocktail is a perfect after-dinner dessert.

Single Serve

Ingredients:

1-1/2 oz. Bols Advocaat liqueur (creamy blend of egg yolks, aromatic spirits, brandy and a hint of vanilla)
1 oz. Kahlua coffee liqueur
1 oz. Frangelico hazelnut liqueur
1/2 oz. honey
1/2 oz. whipped cream
1 strawberry
chocolate shavings

Preparation:

Combine the Advocaat, Kahlua, Frangelico and honey in a cocktail shaker half-filled with ice cubes.
Strain into a cocktail glass.
Top with whipped cream.
Sprinkle with chocolate shavings.

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Yvonne

Cocoa Raspberry Heaven

Compliments of HGTV

Hi Friends,

The name says it all — you'll be swooning over this raspberry-infused hot chocolate. Mix raspberry liqueur and creme de cacao with hot chocolate, then top with fresh whipped cream and a fresh berry. It's the perfect beverage for a cozy holiday gathering, or a great nightcap at the end of a holiday cocktail party.

Ingredients:

1 oz. plus 1 tsp. raspberry liqueur (Chambord's nice)
1 oz. white crème de cacao
8 oz. hot chocolate
whipped cream
1 fresh raspberry (optional)

Preparation:

Pour raspberry liqueur and white crème de cacao in a cappuccino mug.
Add hot chocolate and stir.
Top with a dollop of whipped cream.
Drizzle teaspoon of Chambord on top of the whipped cream.
Top with a fresh raspberry.

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Yvonne

Rosario's Rumpope (Ecuadorian Holiday Eggnog)

Compliments of HGTV

Hi Friends,

No holiday is complete without this traditional Ecuadorian family recipe for eggnog. Rumpope, pronounced "rom-poe-pay," uses eggs, condensed milk, peaches, vanilla extract and cinnamon to create a sweet, silky beverage that's perfect for cool winter nights. Add rum for an adults-only gathering, or serve it on the side so guests of all ages can enjoy this holiday treat.

Ingredients:

Serves 4-6

8 eggs
1 can of condensed milk
3 to 4 canned peach halves or 8 to 10 canned peach slivers
1 teaspoon of vanilla extract
2-8 oz. cups of rum (optional)
cinnamon powder (or cinnamon stick for garnish)

Preparation:

Whip eggs in blender for 3 to 4 minutes.
Add condensed milk, canned peach halves, vanilla extract and blend thoroughly.
Slowly add rum as the ingredients are blending (you can increase or decrease quantity as per your taste).
For a non-alcoholic eggnog: Don't add the rum and simply have your guests add 1-1/2 - 2 ounces rum to their drink.
Sprinkle Cinnamon around the top or add cinnamon stick for garnish.

Tip: For larger parties make several pitchers (keep refrigerated) and serve in a large punch bowl surrounded by Ice to keep it fresh and cool throughout the evening.

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Yvonne

Sweet Chestnuts

Compliments of A Greener Christmas

Hi Friends,

Add a unique touch to your Christmas basket with a bag of sweet chestnuts that you found yourself. Sweet chestnut trees may be found in woodlands, parks and deciduous forests — step outside and forage for fresh chestnuts in the fall. They're easy to cook and taste great in both sweet and savory dishes. Add your finds to a burlap satchel for a natural, earthy addition to this homemade Christmas basket.

How to Forage for Chestnuts

Add a little old-world tradition to your holiday season by foraging for chestnuts and roasting them — just like the song says — over an open fire.

If you want to add a bag of chestnuts to a Christmas gift basket, or if you love roasting fresh chestnuts over an open fire or including their unique flavor in your cooking, why not forage for them in the fall? The sweet taste and floury consistency of chestnuts is transformed by being roasted, and they are so versatile that they taste good in both sweet and savory dishes.

Sweet chestnut trees may be found in woodlands, parks and deciduous forests. Once you know what to search for, they are relatively easy to find: look out for medium to large deciduous trees with glossy, dark green serrated leaves that turn yellow and drop off in fall as their prickly husks, each containing three edible nuts, fall to the ground. The bark on the trees often has deep furrows or fissures that spiral up the tree trunk, and they can grow up to 100 feet in height and to 6 feet in diameter. They also need a mild climate and adequate moisture for a good nut harvest, and dislike excessively wet and cold habitats. Sweet chestnut trees shouldn't be confused with horse-chestnut trees, which produce inedible nutlike seeds called conkers in spiky cases.

Gathering the Nuts

The nuts begin falling in September, but these first fruits often aren't yet fully ripe. The ripest nuts usually fall between October and November, and should be plumper and a deep reddish brown color all over, except for the tip. As soon as the husks hit the ground, start collecting them to prevent the nuts from deteriorating. Step gently on the husks to open them, and wear gardening gloves to extract the nuts. Discard any that are damaged or cracked. Store the nuts for up to a month in a cool, dry larder, or hang them up in an onion bag to keep the air circulating around them. Always cook the nuts before eating them. They shouldn't be eaten raw.

Cooking Chestnuts

Use a sharp knife to make a small incision at the tip of each nut, or they will explode as they heat up. Cut through the shell and just into the flesh.

Roast the nuts in the oven or on an open fire. To cook them in an oven, roast them for about half an hour at 350 degrees F or until you can smell their sweet aroma.

If you want to roast the nuts over a fire, you'll need a cast-iron skillet. Place the prepared nuts in the pan and shake them occasionally over a medium flame for about 15 minutes.

Allow the nuts to cool for a short while until you can handle them easily without burning your fingers. Remove the shells and the papery, bitter, inner skins before eating or using in a recipe.

If you can't forage for fresh chestnuts, buy them fresh from the grocery store throughout the Christmas season, or purchase them dried, canned or vacuum-packed from stores or online and use them in your recipes.

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Yvonne

Homemade Chutney, Preserves and Jam

Compliments of A Greener Christmas

Hi Friends,

Your favorite fruits may not be in season during the winter months, but that doesn't mean you can't create your own fruit jams, preserves and pear chutney to last you through the holidays. Freeze fresh fruits like raspberries, strawberries and cranberries during the spring and summer to make preserves in the off-season. Add the finished jam, preserves and chutney to jam jars, and add festive fabric, ribbon and tags for welcoming gifts.

Homemade Fruit Jam
Use this simple four-step recipe to make delectable homemade jam. With pretty jars and lovely labels, this jam will make a perfect gift.

It's worth making preserves and jams when you harvest your own fruit or buy it in season, but you can freeze fresh fruits like raspberries, strawberries and cranberries to make extra quantities of jam during the winter months. They'll make welcome gifts if you decorate the lids with pretty fabric and add a gift label. They are also a perfect addition to a Christmas gift basket.

Ingredients

4 lb. fruit, washed and destalked
7 1/2 cups water
6 lb. sugar
a pat of butter
10–12 jam jars

Directions

1. Defrost the fruit in a preserving pan or large, heavy-based pan. Add the water, bring to a boil and simmer gently for about 45 minutes.

2. Remove the pan from the heat, add the sugar to the fruit, stir until dissolved and add the butter. Then boil rapidly for 10–15 minutes.

3. Sterilize the jam jars and lids. Keep an eye on the boiling jam and stir it occasionally so that it does not stick to the bottom and burn.

4. Test to see if it's set every five minutes. When setting point is reached, let stand for 15 minutes, then pour into jars and seal with airtight lids. Tip: To test for setting point, spoon a little boiling jam onto a plate and leave in the fridge to cool. It is set if it forms a skin that wrinkles when you push it with your fingertip. If it is not set, boil the jam a little longer and re-test.

Homemade Pear Chutney
Prepare your own homemade chutney and wow your friends and family with your culinary skills. We won't tell them just how simple this recipe is to make.

Use the largest heavy-bottom saucepan you have, or a preserving pan, to make this chutney. As the ingredients simmer, check on them frequently and give them a stir so they don't stick to the bottom of the pan and burn, which will ruin the flavor. Then can the chutney in jars with non-corrosive lids. To get a good spicy–sweet balance, let the chutney mature for at least three months. This recipe will make about six pounds of chutney.

Ingredients

3 lb. pears, peeled, cored and cut into 3/4 in cubes
1 lb. onions, chopped
1 lb. green or red tomatoes, sliced
8 oz. raisins, chopped
6 peppercorns
small piece of cheesecloth
string
1-1/2 lb. brown sugar
1 tsp. cayenne pepper
1 tsp. ground ginger
2 tsp. salt
3 cups malt vinegar

Directions

1. Put all the fruit and vegetables in the pan with no added liquid and simmer gently, uncovered, until tender, stirring occasionally.

2. Wrap the peppercorns in the cheesecloth. Tie with the string to make a sachet. Then add it and the remaining ingredients to the pan.

3. Simmer the chutney, uncovered, and stir often until it thickens and takes on a dark caramel color. This will take two to three hours.

4. Remove the peppercorn sachet, spoon the chutney into warm, sterilized jars, and seal. Store in a cool, dark place.

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Yvonne

Sweet Homemade Marshmallow Treats

Compliments of A Greener Christmas

Hi Friends,

With a soft, pink interior, these marshmallow treats aren't your typical holiday dessert. These delectable sweets will keep well for three to four days if stored in an airtight tin lined with baking parchment. If you're looking for a warm treat during cold, winter days, roast these homemade marshmallows over an open fire with the kids. Create these melt-in-your-mouth goodies for all the sweet tooths on your Christmas gift list.

It's essential that you use a sugar thermometer to achieve the correct boiling point when heating the sugar solution in this recipe. The sugar syrup is extremely dangerous at this high temperature, so take care and keep children well away from the pan. The soft marshmallows keep well for three to four days if stored in an airtight tin lined with baking parchment.

Ingredients

2 Tbsp. confectioners' sugar
2 Tbsp. cornstarch
8 sheets leaf gelatine (1 oz.)
1/2 cup hot water
2–3 drops food coloring (optional)
1 lb 1-1/2 oz. granulated sugar
1 cup cold water
2 egg whites
sugar thermometer

Directions

1. Lightly oil a baking tray. Mix the confectioners' sugar and cornstarch, and sift a little into the baking tray to coat it. Dissolve the gelatine in the water in a small bowl. Add the food coloring.

2. Put the sugar and water in a large pan. Stand a thermometer in the pan and heat the sugar syrup to 252 degrees F. In the meantime, whisk the egg whites until stiff.

3. Take the boiling syrup off the heat and mix in the dissolved gelatine. Then, gradually beat the syrup into the beaten egg whites. The texture should be thick and creamy.

4. Pour the mix into the tray and leave to set in a cool place. Once cool, cut into squares. Lightly coat each square in the confectioners' sugar and cornstarch mix. Store in an airtight tin.

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Yvonne

Candied Vanilla Cookies

Compliments of A Greener Christmas

Hi Friends,

Turn basic vanilla cookies into a miniature work of art with this candied cookie recipe. The melted candies in these cookies look like tiny stained-glass windows when they catch the light. Make a mixture of some plain cookies and some with sweet centers — hang some from your Christmas tree as edible decor. Package them in a holiday-inspired box for a wonderful gift basket addition.

Friends will enjoy receiving these lovely and delicious cookies because the melted candies in these Christmas cookies look like tiny stained-glass windows when they catch the light.

Make a mixture of some plain cookies and some with sweet centers. If you want to hang the cookies from your tree as edible decorations, make a small hole in the top of each shape before baking them.

Ingredients

Makes 12 cookies

1 stick butter
1-1/4 cups superfine sugar
1/2 tsp. vanilla extract
2 eggs
4-3/4 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
a little milk
a handful of hard candies, crushed (put candies of one color in a clean plastic bag and crush them with a rolling pin)

Directions

1. Preheat the oven to 375 degrees F. Place buttered wax paper over two large baking sheets. Cream together the butter and sugar in a large bowl. Add the vanilla extract and stir in the eggs.

2. Sift the flour, baking powder, cinnamon and salt into a separate bowl. Add the egg mix and then the milk, a little at a time, and mix into the dough. Chill for 30 minutes.

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Yvonne

Delectable Chocolate Brownies

Compliments of A Greener Christmas

Hi Friends,

Everyone loves chocolate brownies, so this chocolate brownie recipe is a wonderful addition to a sweet Christmas basket. Set your homemade brownies apart from store-bought varieties by packaging them in a gorgeous, festive tin with holiday paper. Dust some powdered sugar over the cooled-off brownies for an irresistibly sweet taste.

Chocolate Brownies Recipe

Bake a batch of these irresistible chocolate brownies for your next holiday get-together.

Once packaged in an airtight tin, the brownies will stay their best for up to six days. You can make the brownies in advance, freeze them, and leave them to thaw in a tin — there will be no excess moisture.

Ingredients
12 oz. bittersweet chocolate, broken into small pieces
8 oz. butter, cut into small cubes
2 tsp. instant coffee granules
2 Tbs. hot water
4 eggs
8 oz. superfine sugar
1 tsp. vanilla extract
3 oz. self-rising flour
8 oz. bittersweet chocolate chips or small chunks of bittersweet chocolate

Directions
1. Preheat the oven to 375 degrees F. Grease and line a 12x9 inch baking tray with parchment paper. Put chocolate pieces and butter cubes in a bowl.

2. Melt the chocolate and butter slowly in a double boiler: rest the bowl over a pan of gently simmering water on a low heat.

3. Dissolve the coffee granules in the water in a large bowl. Beat in the eggs, sugar and vanilla extract. Then beat in the chocolate mixture.

4. Fold in the flour and chocolate chips. Pour the mix into the tray. Bake for 20–25 minutes, or until firm to the touch. Don't overcook them or they will lose their soft, fudgy quality; look for a dull crust to form, then quickly take them out of the oven. Cut into squares once cool.

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Yvonne

Homemade Infused Oils

Hi Friends,

Friends, family and serious cooks alike will love receiving homemade flavored oils to display in their kitchen and mix in with their favorite recipes. These oils add an extra shot of flavor to different meals, salads and marinades. For the best flavorings, use fresh herbs, garlic, whole spices, pink peppercorns or dried chilies. Put the finished product in a clear bottle, and add gift tags and ribbon for an extra special touch.

Homemade infused oils are a wonderfully instant way of adding an extra shot of flavor to your cooking, salads and marinades. They make a perfect gift for food lovers and serious cooks alike, so bottle a selection of flavored oils and add gift labels, or include one or two in a gift basket. Good flavorings to use include fresh herbs, garlic, whole spices, pink peppercorns or dried chilies.

Infused oils have the potential to support the growth of bacteria, so you should follow the procedures for bottling flavored oils carefully, and make sure that any ingredients you use are washed and thoroughly dried first. Use pretty recycled bottles or jars for these oils.

Courtesy of A Greener Christmas

Ingredients

bottles or jars for storing
1 large sprig (about 6 in.) of rosemary
3-4 large ribbons of lemon peel
3-4 whole chilies
2 cups light olive oil

Directions

1. It's important to sterilize all bottles or jars and their lids before adding any ingredients. After washing, place them upside down in a cold oven and heat them for 10–15 minutes at 300 degrees F. Leave them upside down on a clean cloth until you are ready to use them so dust or dirt, which could contaminate the oils, can't be trapped inside. Tip: Alternatively, you can boil the bottles in a large saucepan covered with water for 15 minutes, dry them thoroughly with a fresh clean cloth and turn them upside down on another cloth until they are ready to be used.

2. Make the flavored oil a week before you want to give it as a gift. For Rosemary oil, bruise a large sprig of fresh rosemary with the end of a rolling pin. For Lemon oil use 3-4 large ribbons of lemon peel, and for Chili oil use 3-4 whole chilies cut in half lengthwise.

3. Put your choice of dry ingredients into a clear, sterilized glass bottle (at least 2 cups in capacity) and add 2 cups of light olive oil. Make sure the dry ingredients stay below the surface of the oil, or they may turn moldy.

4. Secure the lid firmly and shake well once a day for a week to allow the flavors to develop. Add a gift label with instructions to store the oil in the fridge and use within a week.

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Yvonne

Savory, Mixed Christmas Basket

Compliments of A Greener Christmas

Hi Friends,

Personalize gifts to close friends and family with this spectacular gift basket of sweet and savory homemade produce. Include a bottle each of flavored alcohol and flavored oil, chocolate brownies, cookies, marshmallows treats, a jar each of chutney and jam and a bag of sweet chestnuts. Mix in berry sprigs, greenery and ribbon around the packages to create an attractive display. Your recipient will appreciate the special attention.

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Yvonne

Vintage Sheet Music Handmade Christmas Card

By Marian Parsons

Hi Friends,

Christmas is our favorite time of year because we get to share all the great ideas for this festive season with all of you. It's December 1st and today it's all about the Christmas Card. Forget store-bought, mass-produced Christmas cards. Show folks on your list how special they are with this vintage-inspired handmade holiday card.


Materials Needed:

blank white 5" x 7" card
2 sheets of vintage sheet music
2 pieces of white 8-1/2" x 11" card stock
scissors
pencil
ruler
computer and printer
vintage Christmas card graphic (found online)
wrinkle-free glue stick
all-purpose craft glue
silver glitter

Cut Paper

Cut both pages of sheet music to 5" x 7". Scale vintage holiday graphic to 3" x 5", print onto 8-1/2" x 11" card stock and cut out. Measure and cut blank white card stock to create one 3" x 5" piece.

Glue Sheet Music

Apply wrinkle-free glue to back side of vintage sheet music and attach to front of card. Repeat process with second piece of sheet music, gluing it to the inside right flap of card.

Glue Graphic

Apply wrinkle-free glue to back side of vintage graphic printout. Center image on front of card and press in place. Repeat process with blank 3" x 5" card stock inside card.

Add Glitter

Run a bead of craft glue along border of vintage graphic. Sprinkle silver glitter onto glue and shake off excess. Repeat process around border of blank card stock on card's interior. Allow glue to dry before writing holiday greeting and placing finished card in envelope.

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Yvonne