It's Christmas Eve!

Courtesy of huffingtonpost.com

Happy Holidays Friends,

One of the oldest and most popular Christmas poems ever, commonly referred to as “Twas The Night Before Christmas,” was written in the early 19th century.

Though its author is disputed, with the poem being attributed to both Clement Clarke Moore and Henry Livingston Jr. over the years, it was definitely first published on Dec. 23, 1823 in the Troy Sentinel newspaper in upstate New York.

It is also referred to as “A Visit From St. Nicholas” or “The Night Before Christmas.”

Below are the original lyrics to the poem (see how the poem looked in the Troy Sentinel):

1. ‘Twas the night before Christmas, when all thro’ the house,
   
2. Not a creature was stirring, not even a mouse;
   
3. The stockings were hung by the chimney with care,
   
4. In hopes that St. Nicholas soon would be there;
   
5. The children were nestled all snug in their beds,
   
6. While visions of sugar plums danc’d in their heads,
   
7. And Mama in her ‘kerchief, and I in my cap,
   
8. Had just settled our brains for a long winter’s nap-
   
9. When out on the lawn there arose such a clatter,
   
10. I sprang from the bed to see what was the matter.
    
11. Away to the window I flew like a flash,
    
12. Tore open the shutters, and threw up the sash.
    
13. The moon on the breast of the new fallen snow,
    
14. Gave the lustre of mid-day to objects below;
    
15. When, what to my wondering eyes should appear,
    
16. But a minature sleigh, and eight tiny rein-deer,
    
17. With a little old driver, so lively and quick,
    
18. I knew in a moment it must be St. Nick.
    
19. More rapid than eagles his coursers they came,
    
20. And he whistled, and shouted, and call’d them by name:
    
21. “Now! Dasher, now! Dancer, now! Prancer, and Vixen,
    
22. “On! Comet, on! Cupid, on! Dunder and Blixem;
    
23. “To the top of the porch! to the top of the wall!
    
24. “Now dash away! dash away! dash away all!”
    
25. As dry leaves before the wild hurricane fly,
    
26. When they meet with an obstacle, mount to the sky;
    
27. So up to the house-top the coursers they flew,
    
28. With the sleigh full of Toys - and St. Nicholas too:
    
29. And then in a twinkling, I heard on the roof
    
30. The prancing and pawing of each little hoof.
    
31. As I drew in my head, and was turning around,
    
32. Down the chimney St. Nicholas came with a bound:
    
33. He was dress’d all in fur, from his head to his foot,
    
34. And his clothes were all tarnish’d with ashes and soot;
    
35. A bundle of toys was flung on his back,
    
36. And he look’d like a peddler just opening his pack:
    
37. His eyes - how they twinkled! his dimples how merry,
    
38. His cheeks were like roses, his nose like a cherry;
    
39. His droll little mouth was drawn up like a bow,
    
40. And the beard of his chin was as white as the snow;
    
41. The stump of a pipe he held tight in his teeth,
    
42. And the smoke it encircled his head like a wreath.
    
43. He had a broad face, and a little round belly
    
44. That shook when he laugh’d, like a bowl full of jelly:
    
45. He was chubby and plump, a right jolly old elf,
    
46. And I laugh’d when I saw him in spite of myself;
    
47. A wink of his eye and a twist of his head
    
48. Soon gave me to know I had nothing to dread.
    
49. He spoke not a word, but went straight to his work,
    
50. And fill’d all the stockings; then turn’d with a jerk,
    
51. And laying his finger aside of his nose
    
52. And giving a nod, up the chimney he rose.
    
53. He sprung to his sleigh, to his team gave a whistle,
    
54. And away they all flew, like the down of a thistle:
    
55. But I heard him exclaim, ere he drove out of sight-
    
56. Happy Christmas to all, and to all a good night.

Such a nice look into the past - Twas The Night Before Christmas...

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Live well,
Yvonne

Homemade Eggnog

Courtesy of Mick Telkamp

Happy Holidays Friends,

Eggnog is the drink of the season. The thick, sweet and rich blend of milk and eggs has been around in some form since the 14th century, but it became a seasonal standard in colonial America, where eggs and dairy were plentiful and alcohol went with pretty much anything. Whether you take yours spiked with Christmas spirits or as pure as the driven snow, there’s a decent chance you will enjoy a cup or two before the season is over (with apologies to the lactose intolerant).

Store-bought eggnog is generally pretty good stuff and I’ve enjoyed my fair share, but a few years ago my relationship with eggs changed when I began to raise chickens in my backyard. With a newfound appreciation for truly fresh eggs and a surplus often at hand, homemade eggnog seemed inevitable. I’ll still drink the store bought stuff, but man, there’s nothing like homemade.

Many recipes call for the use of raw egg yolks. Some express concerns with salmonella with the use of raw egg, but knowing my chickens personally, this has never been a concern for me. So while I wouldn’t balk at raw egg eggnog, I still prefer a cooked version. Prepared in much the same way as homemade ice cream, tempering the eggs in hot milk gives the ‘nog a beautiful color, rich flavor and silky texture. And for those using grocery store eggs, it will assuage any health concerns associated with the consumption of uncooked eggs.

This recipe can be made with or without alcohol. You can also choose to add the spirits as you go (a couple of tablespoons per cup is a good starting point). I usually do it that way, mostly because I tend to start dipping into the ‘nog before noon as a substitute for cream in my morning coffee. 'Tis the season to be decadent.

Homemade Eggnog
Ingredients

• 6 egg yolks
• 1/2 cup sugar
• 3 cups whole milk
• 2 teaspoons vanilla extract
• 2 cups heavy cream, cold
• 1 teaspoon nutmeg
• 3/4 - 1 cup rum, bourbon, or brandy (optional)

Directions

1. In a large bowl, whisk together egg yolks and ¼ cup sugar until frothy and set aside.
2. In a heavy pot, combine milk and vanilla and cook over medium heat to 170 degrees. Do not allow to boil.
3. Remove milk from heat and add a little to the eggs to temper.
4. Slowly add the rest of the hot milk to eggs.
5. Transfer the egg/milk blend to pot and return to 170 degrees.
6. Remove from heat and whisk in heavy cream and nutmeg.
7. Stir in bourbon, rum or brandy (if desired).
8. Refrigerate at least 4 hours before serving.
9. Garnish with nutmeg or whipped cream.

Just a reminder that smooth, silky and decadent, homemade eggnog can be made with or without spirits...

Cheers!

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Live well,
Yvonne

Extend Hospitality to Hostess Gifts

Courtesy of HGTV

Happy Holidays Friends,

During holiday entertaining, bring creativity with these simple gift ideas.

Here are some creative gifts you can take to the host or hostess of a holiday party.

1. Fill a rustic basket with all the ingredients for making caramel apples.
   
   
2. Another gift for the autumn host is this simple yet elegant jar of trail mix. Fill a canning jar with trail mix, top with a lace doily secured with twine and add a nice decorative touch such as these place-card holders shaped like pears.
   
   
3. Make a gift that will warm someone all winter long. Fill a decorative container with all the ingredients for hot-cocoa mix, including gourmet chocolates.
   
   
4. Make a gift of fresh-baked cookies even more special by including items the hostess can use after the cookies are gone. Include a decorative plate and a cookie recipe, along with fun cookie cutters.
   
   
5. Find a colorful and seasonal salt-and-pepper shaker set and include it in a basket with gourmet pepper and salt.
   
   
6. Make a gift of a bottle of wine or fine olive oil special by dressing it up in a Christmas stocking. Another option is to wrap the bottle in a nice scarf and top with a bow.

ENJOY!

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Live well,
Yvonne

Make Your Own Candy Apples

Courtesy of Mick Telkamp

Happy Holidays Friends,

Making candy apples is a lot of fun. Apples are skewered with a stick, dipped in sugar boiled to candy stage, and then may be rolled in whatever coating appeals to your sweet tooth.

In 1908, candy maker William Kolb was experimenting with new recipes in his Newark, NJ shop. On a whim, he dipped whole apples into a cinnamon flavored candy boiling on the stove. The next day the sweet, hard-shelled apples were displayed in his shop window and at a nickel a pop, sold out before the morning was over.

The candy apple became his signature confection and before long he was selling thousands of the novel treats each year.

Not surprisingly, imitators caught on to the candy apple’s success and shops along the Jersey shore and eventually around the world were showcasing the impossibly red candy apple.

Here in the states they are called candy or jelly apples. In England they are known as toffee apples and the French refer to them as pommes d’amour or “apples of love.”

Associated with different holidays around the world (Halloween in the U.S., Christmas in Germany, Guy Fawkes Day in the U.K. and Independence Day in Israel), the candy apple has grown to become a seasonal icon, although often overshadowed by the popularity of the caramel apple (as least here in America).

Making candy apples is a lot of fun. Apples are skewered with a stick, dipped in sugar boiled to candy stage, and then may be rolled in whatever coating appeals to your sweet tooth. Consider coconut, crushed hard toffee, nuts or sprinkles.

A word on the stick. Craft (popsicle) sticks are often used, but any stick will do. Dowels may be cut to length, bamboo skewers are fine, or even cuttings from the apple tree itself can be used as a stylish handle. We elected to finally make use of some of the numerous chopsticks we have accumulated from years of Chinese take-out.

Candy Apple Recipe
Ingredients

• 6 to 8 firm apples (depending on size)
• 2 c sugar
• ¾ c brown sugar
• 1 1/4 c light corn syrup
• 1 1/2 c water
• 1 teaspoon vanilla
• 2 tsp cinnamon
• 15-20 drops food coloring (red is traditional, but any color will do)
• Toppings as desired (crushed nuts, sprinkles, coconut, etc)

Directions

1. Remove apple stems and insert a wooden stick into the core of each apple.
2. Combine sugar, brown sugar, corn syrup and water in a saucepan and bring to a boil at medium heat.
3. Cover saucepan and continue to boil until a temperature of 290 – 300 degrees is reached (about 15 minutes).
4. Remove from heat and stir in vanilla, cinnamon and food coloring.
5. Hold saucepan at an angle and turn apples in candy to coat evenly, allowing excess to drip back into pot (move quickly, as the candy is quick to harden).
6. Roll apples in toppings (if desired) and place on wax paper or a greased baking sheet to cool.

This fall tradition is as sweet as they come, but it is also a visual stunner. They don’t paint cars candy apple red for nothing. Buckle up...

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Live well,
Yvonne

Make Your Own Pomander Balls

Courtesy of Melissa Caughey

Happy Holidays Friends,

Bring the scents and sights of Christmas to your holiday table with fresh citrus and cloves.

Pomander balls have a rich history dating back to the 1300s. Over the years, pomander balls have been used to ward off infection and have been hung in closets to curtail moths. They were also popular Christmas and New Year's gifts of yesteryear. Pomander balls are a wonderful, easy holiday craft to make with the entire family. Once studded with cloves, some people even preserve them for year round use with a spice mixture that includes orris root, cinnamon, cloves and oils. These preserving recipes are available online.

Supply List:

• Citrus fruits - oranges, lemons, grapefruits, limes
• Toothpicks
• Whole cloves
• Greenery for display

See the photo gallery below for step-by-step instructions.



Creating pomander balls is a craft the entire family can enjoy...

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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

9 Christmas Gifts You Can Put in a Mason Jar

Courtesy of Keri Sanders
Photo by The Country Chic Cottage

Happy Holidays Friends,

Need a last-minute gift or the perfect way to present a gift card? These easy gifts in Mason jars should do the trick!

It's always smart to have a few gifts at the ready for last-minute parties or when that one person you weren't planning to swap presents with gives you an amazing (and unexpected) gift. Here are a few easy ideas you can wrap in something most people already have at home — the always-handy Mason jar.

Our featured present is a Less Traditional Fruit Basket - Fruit Basket in a Jar. Put a spin on the traditional holiday fruit basket by throwing all those delicious ingredients into a half-gallon Mason jar. Angie from The Country Chic Cottage recommends starting with apples and oranges. Add in mixed nuts, cranberries and other small fruits to fill in the gaps and add a pop of color. Add a tag and a festive ribbon, and you have a gift almost anyone can enjoy.

Hazelnut Hot Cocoa

Courtesy of Sam Henderson

Perfect for the cold days ahead, this simple hot cocoa mix features the delightful taste of hazelnut. It's so good, we wouldn't blame you if you kept a few. Here's the recipe...

Ingredients (for the hot cocoa mix)

• 2 1/4 cups confectioners' sugar, sifted
• 1 1/4 cups unsweetened cocoa powder
• 2 1/2 cups powdered milk
• 3/4 teaspoon salt
• 2 teaspoons cornstarch

Yield: 12 jars

Materials Needed (for each jar)

• 2 small plastic pouches or bags
• 1/2 cup hot cocoa mix
• 1 to-go packet of hazelnut spread
• 4 chocolate-covered biscuit sticks
• 1-pint-sized canning jars
• 1 6" cloth circle
• ribbon

Click here for printable cocoa instruction card

Assembly
For the cocoa mix:

1. Place all ingredients in a large bowl. Whisk to combine thoroughly.

For the jars:

1. Place 1/2 cup cocoa mix in 12 pouches. Seal pouches with tape or tie with ribbon.
2. Place 4 chocolate-covered biscuit sticks in 12 pouches. Seal pouches with tape or tie with ribbon.
3. Place 1 cocoa-mix packet, 1 biscuit-stick packet, 1 hazelnut-spread packet and 1 instruction card in each of the 12 jars. Place flat lid on top and cover with cloth circle. Top with ring. Add ribbon around the ring.

Making Hazelnut Hot Cocoa

1. Place cocoa mix in the jar. Add 3/4 of hazelnut spread (Image 1). Reserve the rest.
2. Add 12 ounces of warm water (or milk) (Image 2). Stir to dissolve completely.
3. Crush 2 biscuit sticks. Set aside.
4. Top with whipped cream (Image 3) and crushed biscuit sticks.
5. Add a swirl of the remaining hazelnut spread (Image 4). Garnish with remaining biscuit sticks (Image 5).

Glitter Snow Globes

Compliments of Camille Styles
Photo by Buff Strickland Photography

This gift is ideal for all the little ones in your life. And with only a few materials needed, you can make an entire zoo's worth of animal snow globes without breaking the bank. And don't get stuck on the animal theme. While adorable animals are universally loved, a little investigative work should help you find the perfect plastic figurine for all your favorite kiddos. Here's what you need to make these Glitter Snow Globes.

Materials

• one-pint Mason jar
• animal figurine
• waterproof super glue or epoxy
• glitter flakes
• water
• glycerin

Gift Card and Candy Holder

From Something Turquoise

Perfect for older kids or even adults, this cute double Mason jar from Something Turquoise is actually a candy/gift card holder with loads of style. Using four- and eight-ounce jars, simply glue the lids together for a double jar with two times the goodies. Here are the instructions to make this Double Mason Jar Gift Card & Candy Holder

SUPPLIES:

• 4oz Ball Quilted Crystal Jelly Jars (regular mouth)
• 8oz Ball Quilted Crystal Jelly Jars (regular mouth) fits a gift card perfectly!
• Little B – 1 Inch (25mm) Decorative Foil Tape
• Gift Cards & Candy
• E6000 Glue
• Twine
• Scissors
• Cardstock
• Eyelets and Setter (optional)

Click here for free to-from printable tags or here for free blank printable tags...

The exact Little B – 1 inch (25mm) decorative foil tapes used are: Gold Hearts, Gold Chevron, Gold Black Honeycomb, Gold Moroccan Window, Gold Diagonal Stripe and Golden Floral.

Glue Two Rings Together

Using E6000 glue (which is incredibly strong and durable), glue two Ball jar rings together and let dry, 4oz and 8oz rings are the same size so no matter which ones you glue together, it’s all good.

NOTE: Drying time on this glue is 24 hours; so glue the lids together the night before you want to assemble your gift jars!

Print & Cut Your Gift Tags


Download and print onto 8.5 x 11 cardstock and trim around the circle. A blank circle download which is sized perfectly to cut out and place at the bottom of your gift card jar for added color! This step is optional as you can put gift shred or anything else you’d like into the gift card jar. Both tags are 2 inches round.

Hole Punch & Eyelet
To finish the look of your tag, punch a hole at the top and add a scrapbooking eyelet.

NOTE: The crapbooking eyelet is completely optional.

Assemble Your Gift Jars

• Fill your 4oz jar with candy
• Place the jar lid on top to hold the candy inside
• Screw one side of the glued ring set onto the candy jar
• Add a colored 2 inche circle or gift shred into the 8oz jar
• Add your gift card
• Place the jar lid on top
• Screw the candy jar and opposite side of the glued ring set onto the gift card jar!

Embellish Your Gift Jars With Decorative Foil Tape

Using this adorable, 1 inch wide decorative foil tape (aka. washi tape) cover the seam of the glued jar rings. This size works PERFECTLY for this project!

NOTE: Not all washi tapes are created equal and some will loose their stickiness after a while as they are a “low tack” style tape. If the tape you use falls off, simply use a glue stick to glue it to itself.

Add Your Gift Tag


Adorable!

This is such a fun and unique way to give a gift card and little treat to anyone you love – for any reason...

Peppermint Jar

Compliments of Uncommon Designs

And speaking of candy, there's no need to make things complicated. A jar of sweet peppermints is a great way to spread a little cheer. They make especially cute host and hostess gifts!

Click here for the free "Have a Ball This Christmas" Printable Gift Tags from Uncommon Designs

Bulb Gift Set

Compliments of The Happier Homemaker

Do you have any plant lovers in your life? This adorable bulb gift set from The Happier Homemaker is a great way to show them just how well you know them. The best part? It takes less than five minutes to make! All you have to do is fill the bottom of your jar with pebbles and add your bulb on top.

Pickled Vegetables


Whether you're an avid gardener or know your way around the produce section of your local grocery store, it's easy to gift a delicious jar of pickled veggies. And while it may seem like summer fare, whoever is lucky enough to receive this gift isn't likely to complain. Here's the recipe...

Salt, oil and vinegar all prevent vegetables from decay by protecting them from the bacteria that could rot them. Salt draws out moisture and creates an inhospitable environment for bacteria, oil coats the produce to prevent contamination from the air and the acid in vinegar, known as acetic acid, inhibits bacterial growth. Pickling combines the preservative qualities of salt and vinegar, and it's an ideal way to preserve vegetables such as beans, cabbage, cauliflower, cucumbers, onions and shallots. The pickling process also transforms the taste and texture of these fresh vegetables into more complex flavors, which taste delicious with a variety of different foods such as fish, game and cold meats. For best results, use the freshest, crispest produce.

Brining and Potting Up
The vegetables need "brining" in salt water first before being preserved in vinegar, to draw out the moisture that would otherwise seep into the vinegar and dilute it. The brining time varies — dense vegetables, such as shallots, need longer than beans or cucumbers. Use coarse salt, as it contains none of the anti-caking agents that are added to table salt.

For 3-1/4 pounds of vegetables, mix 4.5 liters of water and 1 pound of salt into a brine, add the veggies and leave for 12 hours with a plate on top to weigh them down and keep them submerged. If pickling shallots, skin them then cover with fresh brine for another 24 hours before placing them in sterilized preserving jars. Pour the spiced pickling vinegar over them so they are completely covered, and seal the jars.

Homemade Spiced Pickling Vinegar

Ingredients:

• 6 cups malt vinegar
• a few pieces of blade mace
• 20 cloves
• 20 whole allspice berries
• 1 cinnamon stick
• 6 peppercorns
• 1 cup raw cane sugar

Steps:

1. Boil all the ingredients together in a pan for a few minutes. Then cover and leave the liquid for 2 hours to cool completely. Strain into sterilized bottles until needed.
2. Use preserving jars with vinegar-proof lids when you bottle the vegetables in pickling vinegar. Leave the pickles to mature for at least three months before using them.

Sugar Plum Fairy Jars

Compliments of Hostess with the Mostess

Step up your gifting game with this sweet jar topped with a silver ballerina and snowflake jewels by Hostess with the Mostess. To make this darling jar, spray paint a small plastic ballerina silver (a cake topper works perfectly!). Paint her dress with glue. Then sprinkle with a fine craft glitter in your favorite hue. Use hot glue to attach both parts of the Mason jar lid. Next, glue on your ballerina and add a bit of quilt batting for the snow. Embellish your jar with stickers and a tag for an even cuter look!

Tangy Citrus Marmalade

Compliments of Sam Henderson

This recipe for sweet citrus marmalade makes the perfect gift for family, friends, co-workers and basically anyone in your life with a penchant for delicious food which probably has everyone covered. It's so good you'll want to revisit this recipe year after year.

Tangy citrus marmalade is simple to make and, canned in jars, it is a thoughtful holiday gift. Pair your homemade marmalade with freshly baked croissants or scones for a treat they'll never forget.

Before you start:
The rest time is critical. Be sure to pick fruit with plenty of seeds. They hold the wizardry of pectin that makes the mixture gel. If you don't have enough pectin released due to the amount of seeds or time, you may need to use some pectin to get your solution to gel. Be sure to buy real fruit pectin.

This stores very well in the fridge or can be easily canned.

Ingredients

• 1 1/2 pounds oranges
• 1 1/2 pounds grapefruit
• 1/2 pound limes
• 1/2 pound lemons
• water to make up 7 cups liquid
• 6 cups sugar
• pinch salt
• pectin (if necessary)

Instructions

1. Cut citrus in half horizontally then cut each half into quarters.
2. Squeeze each piece over a mesh strainer. Remove but retain seeds. Membrane and pith should be discarded, but pulp should be added back to the liquid.
3. Using a vegetable peeler, start at the point of one of the peels, lay the peel flat and then peel the entire "skin" wiggling the peeler as necessary.
4. Julienne the peels and then chop them into pieces no longer than half an inch. Mix them all together in a bowl.
5. Place the seeds in a mesh tea ball or tie them up in a bit of cheesecloth.
6. Place 3 cups of juice, 2 1/2 cups of zest and the seeds in a large saucepan. Heat over medium high heat until mixture reaches a full boil. Reduce heat and simmer for 25 minutes.
7. Remove from the heat and pour into a measuring bowl. Add enough water to make the mixture 8 cups.
8. Place in the refrigerator for at least 8 hours or overnight.
9. Place mixture, sugar and salt in a large pot over medium-high heat. Bring to a full boil. Reduce heat to a low boil and continue to heat until mixture reaches a temperature of 220° (gel stage) on a thermometer.
10. About halfway through the cooking process, remove the seeds.
11. Test your marmalade at this point by spooning a bit onto a plate and placing it in the freezer for 3 minutes. If it crinkles up and looks as though it is beginning to gel it is OK to remove the remainder from the heat. If not, you may consider adding the pectin gel at this point.
12. Pour the marmalade into warm, clean jars. If you are going to be using it right away or giving away as gifts to be used right away, it can be kept in the refrigerator.

Now you're all set for your holiday gift giving...

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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

Jewel's Cherry Pie Recipe

Courtesy of Jewel

Happy Holidays Friends,

For a simple dessert to serve this season, try this cherry pie and share a tradition with a singing star.

Ingredients

• pre-made pie crust
• 2 cans tart black cherries
• 2 cups sugar
• 6 tablespoons flour
• 1 cup cherry liquid
• red food coloring
• 12 drops almond extract
• 1/4 cup butter
• coarse sugar

Instructions

1. Butter a 9-by-12 pan, and preheat oven to 350 degrees F.
2. Lay enough pie crust to cover pan up the sides 1/4 of the way.
3. Mix sugar and flour together in a separate bowl (so flour does not clump).
4. Add 2 cans of drained cherries and 1 cup cherry liquid. Mix together with flour and sugar.
5. Blend in food coloring and almond extract.
6. Pour into baking dish with other pie crust. Cut desired shapes out of dough (Christmas trees, bunnies, stars, etc.).
7. Then, cut up 1/4 cup butter into cubes and sprinkle on top of pie crust shapes.
8. Sprinkle with coarse sugar.
9. Bake for 40 minutes or until golden brown.

Note: For a single pie, cut recipe in half. Bon Appétit...

Check back for more great ideas 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