Advent Calendar Printable Template Tags

Courtesy of The TomKat Studio

Merry Christmas Friends,

Yesterday we shared instructions for the Tin Can Advent Calendar. Now, we have Advent Tags in four great colors to get your creative juices flowing for the Holidays.

Click the items below to be redirected to the FREE printable templates:

Blue Tags


Green Tags


Teal Tags


Pink Tags


Let the countdown begin...

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Live well,
Yvonne

How to Make a Tin Can Advent Calendar

Courtesy of Cindy Hopper, Skip to My Lou

Merry Christmas Friends,

Hopefully, everyone enjoyed their Turkey Day. Now, Christmas is just around the corner. We offered some ideas to recycle and "Go Green" during the month of November so lets continue that trend with recycled cans that create a one-of-a-kind Advent calendar. Fill each date with a toy, candy, or an idea for family fun.

Materials Needed:

• 24 recycled tin cans, cleaned
• red spray paint
• 24 numbered stickers
• 24 pieces of wire, approximately 12 inches each
• 12 lengths of twine, approximately 12 inches each
• drill
• log with nails for hanging

Decorate the Cans and Fill
The Advent calendar is made with recycled cans. Make sure to completely clean the cans before you use them for the project. First, spray-paint the outside of the cans. Once they're dry, drill holes in the sides of the cans. Take the pieces of wire and stick each end through the holes in the cans, bending the wire so that it creates a handle. Add a spiral on the each end of the wire by wrapping it around a pencil. The white-vinyl numbers in the pictures were cut on a Silhouette machine, but any set of numbered stickers would work.



Create a Display
Hammer long nails through a board, a piece of driftwood or a large branch. Attach half of your cans to the nails. Loop a length of twine through the handle of half the cans and then hang them from the wood to add a second row.

Fill the cans with a tiny sweet or trinket for each child and then a slip of paper with an idea for a family activity...

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Merry Christmas!

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Live well,
Yvonne

Happy Thanksgiving!

Hello Friends,

All of us at Interior Design would like to take this opportunity to wish you all the timeless treasures of the season; the warmth of home, the love of family and the company of good friends.

Happy Thanksgiving 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

Irish Coffee Recipe

Courtesy of HGTV

Happy Thanksgiving Friends,

Irish whisky and a dollop of whipped cream are all you need to turn a cup of coffee into this cold-weather classic. This drink isn't overly rich so it pairs well with dessert yet is tasty enough to serve on its own.

Ingredients

• 8 oz. hot coffee, black
• 1-1/2 oz. Irish whisky
• 1 tsp. sugar
• whipped cream

Preparation
1. Place 1 tsp. sugar in the bottom of an Irish coffee cup.
2. Add 1-1/2 oz. Irish whisky and let it dissolve the sugar.
3. Pour in 8 oz. piping hot coffee.
4. Top it off with a heaping spoonful of whipped cream.

Excellent coffee to share with family and friends...

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Yvonne

Homemade Walnut Bread

Courtesy of DK Books - Greener
Photo By: DK - A Greener Christmas ©2008 Dorling Kindersley Limited

Happy Thanksgiving Friends,

A hearty addition to your Thanksgiving meal, this delicious, rustic nut bread will quickly become a family favorite. Get the recipe below:

To help bread cook well, mist the inside of the oven with a water spray just before baking the dough. The loaf is cooked if it sounds hollow when tapped on the base. If you want to reheat it in the oven, rub a little water over it before warming to prevent it from drying out. These quantities will make two ring loaves that can easily be frozen.

Ingredients

• 3 1/4 cups all-purpose white bread flour
• 3/4 cup dark rye flour
• 1 1/2 tsp. dried yeast
• 2 tsp. salt
• 1 1/2 cups tepid water
• 2 cups walnuts, crushed

Directions
1. First, preheat the oven to 450° F. Mix the flour together, and then add the yeast and salt. Add a little of the water and mix the ingredients. Gradually add more water until the mixture becomes a dough.

2. Add the nuts to the dough, and knead the dough for five to eight minutes until pliable. Place it in a lightly oiled bowl, cover with a damp dishcloth and let it sit until it doubles in size. Tip: The action of kneading warms and stretches the gluten in flour. This elasticity, and the action of yeast, gives bread its light, springy texture. Press and stretch the dough away from you, then lift the edges into the middle, give it a quarter turn and repeat.

3. Turn the rested dough out onto a clean, lightly floured surface again and divide it into two equal amounts. Knead each half of the dough into a tight ball.

4. Shape each ball into a ring with a hole the size of a fist. Place each ball on a lightly floured baking sheet and cover with a damp dishcloth until they double in size. Bake for 20 to 25 minutes.

Bon Appétit...

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Yvonne

How to Make Pie-in-a-Jar Party Favors

Courtesy of HGTV

Happy Thanksgiving Friends,

Give Thanksgiving guests an extra reason to give thanks by sending them home with their very own hand-held treats. This apple pie-in-a-jar recipe is seasonal, simple and the just the right amount for satisfying a holiday sweet tooth.

Materials Needed:

• small Mason jars
• 5" circular pastry cutter
• 3" circular pastry cutter
• small heart-shaped cutter (can be purchased at any craft store)
• pie crust pastry, chilled (homemade or store-bought)
• homemade or store-bought pie filling (we used apple)
• tan card stock
• scissors
• white gel pen
• 1/4"-wide satin ribbon

Instructions

Cut Pie Crust
Clear workspace and roll out pastry dough. Using larger circular crust cutter, cut 5-inch circle out of pastry.



Fill Jars
Carefully place crust in glass jar; use your fingers to press dough against jar's walls. Spoon pie filling into dough-lined jar.



Cut Pie Top
On new sheet of pastry, use 3-inch circular pastry cutter to cut out top crust. Tip: Use cutter with crimped edges for added decorative detail. Use a heart-shaped cutter to punch an air hole in the top crust circle.



Seal Then Bake
Place crust on top of filled jar. Use fingers or fork to tightly pinch edges of top crust to bottom crust to seal. Bake pie for 20-25 minutes at 350 degrees F. Remove pie from oven and set aside to cool.



Create Lid and Embellish
While pie is baking, trace circumference of Mason jar top onto card stock and cut out. Write holiday wishes on card-stock circle. Once pie cools, place circle on Mason jar top and twist outer ring onto jar top to secure. Finally, tie a ribbon around each favor before distributing to guests.



Your guest will leave with a smile and appreciate your thoughtfulness...

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Yvonne

Creamy Macaroni and Cheese

Courtesy of Gaby Dalkin

Happy Thanksgiving Friends,

A combination of three tasty cheeses — white Cheddar, Gruyère and Swiss — make this mac 'n' cheese a creamy comfort food that's destined to become a go-to indulgence that's sure to please even the pickiest palate. Get the recipe below:

What's better on a chilly fall day than comforting homemade creamy mac 'n' cheese with three different cheeses? The white Cheddar, gruyère and Swiss cheese mixture in this dish makes it a total crowd-pleaser.

Ingredients

• 5 cups 2 percent milk
• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 2 teaspoons sea salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 4 cups shredded sharp white Cheddar cheese
• 1-1/2 cup shredded gruyère cheese
• 1/2 cup shredded Swiss cheese
• 1 pound pasta
• 1/2 cup breadcrumbs

Directions
1. Preheat oven to 375° F.
2. Spray a large casserole dish with nonstick spray and set aside.
3. In a medium saucepan, warm the milk over medium heat.
4. In a large skillet, melt the butter. Once the butter has melted and starts to slightly brown and bubble, add the flour and whisk until the flour is fully incorporated.
5. Continue to whisk and add the hot milk slowly. Whisk for about 10 minutes until the milk and flour mixture has thickened.
6. Remove from heat and add the salt, nutmeg, pepper, cayenne, white Cheddar, gruyère and Swiss cheeses. Stir to combine until the mixture is smooth. Set aside.
7. Place a large pot of water on the stove to boil.
8. Cook the pasta 1 minute short according to the package directions. Drain the pasta and then rinse with cold water. Stir the pasta into the cheese mixture, then pour the pasta into the prepared casserole dish.
9. Sprinkle the top with the breadcrumbs and bake for about 25-30 minutes until the edges just begin to brown. Remove from oven and let sit for a few minutes before serving.

Bon Appétit...

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Yvonne

Traditional Candied Yams

By: Molly Ashton
From: Kim Stoegbauer

Happy Thanksgiving Friends,

Sweet and gooey, this recipe is a fall favorite for kids and adults alike. Whip up a big batch for your Thanksgiving get-together; these are sure to disappear quickly. Get the recipe below:

Ingredients

• 7-8 large yams
• 1 stick butter
• 1 cup brown sugar
• approximately 20 large marshmallows (optional)

Instructions
1. In a large pot of water, boil yams until almost fork tender. Tip: Do not over-boil; a little on the firm side is better than too soft.
2. Remove yams from water and set aside to cool.
3. Once cool, remove skins. Cut yams into approximately 1-2 inch cubes, keeping the size consistent.
4. In a large sauté pan, melt butter, then add brown sugar and stir to mix.
5. Add the cubed yams, cooking on medium/low heat, stirring often until the sauce caramelizes.
6. After about 10 minutes, add large marshmallows and continue to cook on low heat so the marshmallows melt into the caramelized mixture. Simmer on very low heat until ready to serve.

Bon Appétit...

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Yvonne

Mashed Potatoes, 3 Ways

Courtesy of Casey Colaneri
Photography: Kat Teutsch;
Prop Styling: Elizabeth MacLennan;
Food Styling: Jamie Kimm

Happy Thanksgiving Friends,

Kitchen Cousin's John Colaneri shares a family favorite with a trio of recipes from his brother, Casey Colaneri. Here are the recipes...

Yields 10 servings

Garlic Mashed Potatoes

Ingredients:

• 4 pounds baby red potatoes cut in half, skin left on
• 2 tablespoons sea salt
• 1 cup half and half
• 1 cup heavy cream
• 5 cloves garlic smashed
• 6 tablespoons unsalted butter

Directions:
Place potatoes in a large saucepan, add the salt, and cover with water. Bring to a boil over medium heat; cook until potatoes fall apart when poked with a knife (approximately 25-30 minutes).

In a medium saucepan over medium heat, simmer milk, cream and butter for 10 minutes. Remove from heat and set aside.

Strain the potatoes from the water and mash. Add the garlic-cream mixture. Stir using a rubber scrapper to combine. Season with salt and fresh cracked black pepper to taste.

Gorgonzola Whipped Potatoes

Ingredients:

• 4 pounds russet potatoes, peeled and cubed
• 2 tablespoons sea salt
• 2 cup half and half
• 1 cup crumbled Gorgonzola cheese
• 1/8 cup Parmesan cheese for garnish
• 2 tablespoons Italian parsley, chopped
• 4 tablespoons unsalted butter

Directions:
Place potatoes in a large saucepan, add the salt, and cover with water. Bring to a boil over medium heat; cook until potatoes fall apart when poked with a knife (approximately 25 minutes).

In a medium saucepan over medium heat, simmer half and half and butter for 5 minutes. Remove from heat and set aside.

Strain the potatoes from the water and use a masher to break them up. Next, add potatoes to a mixer with the whipping attachment or use a hand whisk; slowly add in the half and half mixture and whip until smooth and creamy. To finish, in fold in Gorgonzola, Parmesan cheeses and parsley. Season with salt and fresh cracked black pepper to taste.

Classic Whipped Potatoes

Ingredients:

• 4 pound yellow potatoes, peeled and cubed
• 2 tablespoons sea salt
• 2 cup half and half
• 1/2 cup heavy cream
• 1/4 teaspoon granulated garlic
• 8 tablespoons unsalted butter

Directions:
Place potatoes in a large saucepan, add the salt, and cover with water. Bring to a boil over medium heat; cook until potatoes fall apart when poked with a knife (approximately 20 minutes).

In a medium saucepan over medium heat, simmer half-and-half, cream, garlic and butter for 5 minutes. Remove from heat.

Strain the potatoes from the water, then mash. Add potatoes to a mixer with the whipping attachment slowly add in the half and half mixture and whip till smooth and creamy. Season with salt and fresh cracked black pepper to taste.

Bon Appétit...

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Cranberry-Ginger Relish Recipe

Courtesy of SVETLANA KOLPAKOVA

Happy Thanksgiving Friends,

Your Thanksgiving guests will flip for this twist on the seasonal favorite. This not-too-sweet relish goes great with roast turkey, chicken or pork.

Ingredients

• 1 package (12 ounces) fresh or frozen cranberries
• 1 teaspoon freshly grated ginger
• 1 cup sugar
• 2 cups water

Yield: 3 cups

Instructions
1. In a large saucepan, combine cranberries, ginger, sugar and water.
2. Bring to a boil; reduce heat to medium-low. Simmer for 25 minutes and transfer to a lidded jar. Let cool; cover and refrigerate for up to two weeks.

Bon Appétit...

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Yvonne

Cranberry Sauce

Courtesy of DK Books - Greener
Photo By: Dorling Kindersley

Happy Thanksgiving Friends,

This tart, fruity preserve is not only the perfect accompaniment to turkey on Thanksgiving day, but it also complements pork, chicken and duck you serve during the holiday season. Get the recipe below:

Store the jars in a pantry or a cool, dark cabinet for up to one year. Once opened, a jar of jelly should keep well in the fridge for up to three weeks.

Ingredients

• 1 lb. fresh cranberries
• 1 1/2 cups water
• 1 lb. superfine sugar

Directions
1. Check the cranberries and discard any that have brown spots or are shriveled. Put the berries and water in a saucepan and bring to the boil over a medium heat. Tip: If you find it hard to find fresh cranberries, a bag of frozen fruits will work just as well for this recipe (avoid dried cranberries). There's no need to thaw the berries first before you cook them.

2. Turn the heat down and simmer the mixture until the cranberries are tender. Then place a fine sieve over a bowl and pour the cranberry mixture into the sieve.

3. Press the berries through the sieve with a spoon to produce a smooth pulp in the bowl. Return the pulp and juice to the saucepan, bring to a boil and add the sugar. Tip: For a chunkier, more jam-like texture, return some of the cranberries to the pan.

4. Allow the mix to simmer for 10 minutes, then test for the setting point. If the jelly sets when tested, pour into sterilized jars, seal, label and date the jars. These quantities will yield about 2 cups of jelly. Tip: To test for setting point, spoon a little boiling jelly 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 jelly a little longer and re-test.

Bon Appétit...

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Southwestern-Style Poblano Cornbread Stuffing

Courtesy of HGTV

Happy Thanksgiving Friends,

Forget storebought mix — with toasted pumpkin seeds, sweet potatoes and just the right amount of kick from roasted poblano peppers — this homemade stuffing is destined to become your family's new favorite. Get the recipe below:

Ingredients

• 2 recipes prepared cornbread, crumbled into 1" pieces and allowed to dry, uncovered, overnight
• 3 tablespoons chopped fresh cilantro
• 1/2 cup toasted pumpkin seeds
• 2 teaspoons kosher salt
• freshly ground black pepper
• 1 stick unsalted butter
• 1 large onion, chopped
• 1 cup frozen corn
• 1 cup cubed sweet potato
• 3 celery stalks, chopped
• 2 cups chopped roasted poblanos
• 1 quart low-sodium chicken broth

Yield: Serves 12

Instructions

Preheat oven to 350 degrees F. Butter sides and bottom of a large casserole dish and set aside.

Place dried cornbread pieces in a large bowl. Add pumpkin seeds, cilantro, salt and pepper, then toss together gently trying not to break up the cornbread.

Melt butter in skillet over medium-high heat. Add onion, celery, sweet potato and corn and cook until softened and beginning to turn translucent. Add to cornbread mixture along with poblanos and chicken stock; stir to combine.

Place cornbread stuffing in prepared casserole dish. Bake uncovered until golden brown on top and heated through, about 45 minutes. If stuffing starts to brown too quickly, tent with foil.

Bon Appétit...

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Yvonne

Pumpkin Soup Shooter

Courtesy of Beryl Cohen
Photo By: Beryl Cohen

Happy Thanksgiving Friends,

This rich, creamy soup is sure to hit the spot. Top with toasted pumpkin seeds and serve in tall shot glasses for a 5-star-restaurant-worthy presentation. Get the recipe below:

Add a seasonal and delectable bite to your fall parties with this spiced and savory pumpkin soup shooter garnished with toasted pumpkin seeds.

Yield: 20 soup shooters, 2 ounces each

Ingredients

• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 1 red apple, peeled and diced
• 5 slices bacon, cut into small pieces
• 2 cups fresh pumpkin, roasted and diced (or pumpkin puree)
• 3 cups chicken stock
• 1 cup heavy cream
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground sage
• 1/8 teaspoon allspice
• 1/4 teaspoon ground cayenne pepper
• 1 cup pumpkin seeds, toasted
• kosher salt and freshly ground black pepper, to taste

Instructions
1. In a large saucepot, melt butter over medium heat. Add diced carrot and cook until soft.
2. Add onion, bacon and apple. Cook until mixture is soft and translucent.
3. Add pumpkin and spices. Stir frequently for 5 minutes to marry flavors.
4. Add chicken stock.
5. Place soup in blender or use immersion blender in the saucepot to puree soup until smooth.
6. Gradually add cream and seasoning until desired taste is achieved.
7. Serve hot with pumpkin seed garnish.

The soup can be refrigerated for 2 days or frozen for 3 months.

Notes
To make the recipe vegan, use olive oil instead of butter, coconut milk instead of cream, vegetable stock instead of chicken stock and omit the bacon.

If the soup is too thick, add more chicken or vegetable stock. If the soup is too thin, let it cook longer before seasoning to reduce.

If the soup can't take more salt, but needs more flavor, try adding a dash of lemon juice or white wine vinegar.

Bon Appétit...

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Live well,
Yvonne

Happy Veterans Day!

Hi Friends,

Today we celebrate and honor the courageous men and women who have given their lives to protect and preserve the Spirit and Promise of Freedom. For those who are Free will always be grateful to those who helped preserve it. May your home and your heart shine with the warm light of Freedom.

Thank you from your friends at Interior Design!

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Live well,
Yvonne

Honey-Roast Ham Recipe

Courtesy of DK Books - Greener
Photo By: Dorling Kindersley

Happy Thanksgiving Friends,

This savory, honey roast ham is perfect as an alternative to turkey on Thanksgiving Day or served hot or cold to family and friends anytime during the holiday season. Here's the recipe...

Use a cured ham with the skin on; boiling the ham will loosen the skin. The skin should be removed before roasting, exposing the fat layer, which should be scored. If you serve this ham hot for one meal, use the cold meat in salads, sandwiches and soups — it will keep well for a good seven days in the fridge.

Ingredients

• 6-1/2 lb. cured ham with the skin
• 2 sticks celery, coarsely chopped
• 2 carrots, coarsely chopped
• 1 onion, coarsely chopped
• 8 black peppercorns, 2 bay leaves, 4 sprigs thyme, a few fresh parsley stems and 12-16 cloves wrapped in a sachet
• a handful of extra cloves
• 4 tbsp. honey
• 1-1/2 tbsp. English mustard

Directions
1. Preheat the oven to 350° F. Place the ham, vegetables and sachet in a pan. Cover with cold water. Bring to a boil, and then simmer for 1-3/4 hours. Then lift the ham onto a board and cut away the skin.

2. A smooth layer of fat should be left on the ham. Score the fat with a sharp knife, first in one direction and then in the opposite direction, to make a diamond pattern.

3. Stud the fat with cloves by placing a clove at the center of each diamond shape. Transfer the ham to a metal roasting tray. Mix together the honey and mustard for the glaze.

4. Drizzle the glaze evenly over the fat. Roast in the oven for about 45 minutes, basting with the glaze a couple of times, until the glaze is dark golden. Serve while warm or leave to cool.

Bon Appétit...

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Yvonne

Parmesan Cheddar Chive Biscuits

Courtesy of Gaby Dalkin

Happy Thanksgiving Friends,

Fresh chives and both Cheddar and Parmesan cheese give these soft, flaky biscuits a savory bite your guests will love.

Warm drop biscuits are a specialty. Serve them with holiday meals to soak up any extra gravy or dip in creamy mashed potatoes. The salty Parmesan and sharp Cheddar paired with the fresh chives are welcome additions to any holiday table. Here is the recipe...

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon freshly ground black pepper
• 4 tablespoons cold unsalted butter, cut into small cubes
• 1/4 cup shredded sharp Cheddar
• 1/4 cup shredded Parmesan
• 4 tablespoons chopped fresh chives
• 1 cup buttermilk, chilled (plus more if needed)

Directions
1. Preheat oven to 450° F.
2. Line a large baking sheet with parchment paper and set aside.
3. In a large bowl combine the flour, salt, baking powder, baking soda and black pepper and stir.
4. Add the cubed butter into the dry ingredients and, using a pastry cutter, cut the butter into the flour until it resembles a crumbly texture.
5. Add the cheddar, parmesan and chives and stir together.
6. Add the buttermilk to the bowl and gently stir until the dough comes together. If the dough isn't coming together, add another tablespoon of buttermilk.
7. Using your hands, tear off about 1/4 cup of dough at a time. Form it into drop biscuits and set it onto the parchment paper. Repeat this process with the remaining dough.
8. Place the baking sheet in the oven and bake for 12-15 minutes until the tops of the biscuits are golden brown. Let cool slightly and serve while still warm.

Bon Appétit...

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Yvonne

Roast Turkey With Lemon and Sage

Courtesy of HGTV

Happy Thanksgiving Friends,

Seasoned with fresh sage, white wine and lemon, this turkey recipe gives a succulent, citrus twist to the star of your Thanksgiving dinner. Get the recipe below:

Ingredients:

• 1 whole fresh turkey (18-20 pounds), neck and giblets removed
• 1 bunch fresh sage
• 1 lemon, quartered
• kosher salt and freshly ground black pepper
• 2 lemons, zested and juiced
• 1/2 cup (1 stick) unsalted butter
• 1 cup dry white wine
• lemon halves and fresh sage, for garnish

Directions:
Preheat oven to 425 degrees with rack in the lower third. Rinse turkey inside and out; pat dry. Transfer to a large roasting pan fitted with a roasting rack, and let stand at room temperature for 1 hour. Tuck wings under turkey, and stuff cavity with lemon quarters and sage, then season cavity generously with salt and pepper. Fold neck flap under. Season outside of turkey with kosher salt and freshly ground black pepper, and rub seasonings into turkey. Tie legs together with kitchen twine.

In a small saucepan, heat lemon juice, lemon zest, melted butter and wine over medium heat until butter is melted. Let cool, then brush turkey all over with lemon-butter mixture. Place in oven and roast 30 minutes. Baste turkey and reduce temperature to 350 degrees. Roast turkey, continuing to baste every half hour with lemon-butter mixture, until thermometer inserted into the thickest part of the thigh registers 175 degrees (about 4 hours total.) Halfway through cooking, rotate roasting pan. If turkey begins browning too quickly at any point, tent with foil.

Remove turkey from oven and let stand for 30 minutes. Transfer to a platter, and reserve pan juices for making gravy, if desired. Carve turkey, garnish with sage and lemon halves and serve.

Bon Appétit...

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Personalized Pumpkins

Design by Holly Mathis

Happy Thanksgiving Friends,

Small details can make a big impact on your Thanksgiving table. Try tying handmade place cards to mini pumpkins for a personal touch that will make guests feel special.

Excellent and easy idea that doesn't take a lot of time to put together but will be remembered and appreciated by all your guest.

Happy Thanksgiving from your friends at Interior Design!

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Yvonne

The Look for Less

Courtesy of HGTV

Happy Thanksgiving Friends,

If you want to create an elaborate Thanksgiving tablescape on a budget, scour stores for marked-down or slightly damaged items. Rate My Space user and smart shopper Tamgypsy got a turkey centerpiece at a discount because it was chipped. A bit of glitter to cover the imperfections, and the bird is as good as new.

Check out your favorite second-hand or thrift store for some very inexpensive items that will work well to create a Holiday tablescape that's the conversation piece of your friends and family. It's the season of giving, share a little of your creativity...

Happy Thanksgiving from your friends at Interior Design!

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Live well,
Yvonne

How to Make Elegant Stenciled Napkins

Courtesy of Marian Parsons

Happy Thanksgiving Friends,

Classic white napkins can easily be dressed up for special holidays with a stencil and washable fabric paint. The creative options and themes are limitless.

Materials Needed:
iron and ironing board
white cotton or linen napkins
acrylic craft paint in desired color(s)
fabric medium

stencil bottle with foam brush top
stencil
masking tape (optional)

Wash and Press Napkins
Follow cleaning instructions on napkins. Wash, dry and iron smooth.

Position Stencil
Place stencil in desired location on napkin and hold firmly or tape in place.
Tip: Choose a stencil that is sized appropriately for the napkin so the design will be visible when the napkin is folded.

Paint Stencil
Mix acrylic craft paint and fabric medium in bottle with foam brush top following manufacturer's instructions for mix ratio. Screw on top. Press down on foam brush gently until paint comes out. Pounce brush gently over stencil to fully fill in design. Do not use too much paint or it will bleed under stencil.

Remove Stencil
Lift stencil straight off of napkin, so painted design doesn't smear. Allow paint to dry. Launder according to manufacturer's instructions.
Tip: Add ribbon trim, rickrack or buttons for additional customization.

Classic white napkins can also be classy when stenciled with a monogram or your family surname. Go the extra mile and think outside the box, not only for the Holidays but all year long.

Happy Thanksgiving from your friends at Interior Design!

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Live well,
Yvonne