Archive for entertain

Last Minute Decor Ideas for the Holiday Dinner

There is nothing better than sharing a delicious holiday meal at a perfectly set table with close family and friends. Focus on your holiday dinner menu and leave that holiday decor to the last minute. Why you ask? Because with these last minute holiday decor ideas for your holiday table will only take you just a short time to put together.

Let’s start with the first layer of the table. Set out a beautiful crisp white or ivory table cloth, there really is no need to go out and purchase a special tablecloth just for that one evening that you are hosting. There are many ways to dress up the elegant white or ivory tablecloth.

Construct your own holiday table runner with dollies! Make a lavish pattern with colored or simple white dollies by staggering them down the table. Use a variety of sizes and colored dollies to create a one of a kind table runner for your holiday dinner. You can keep the edges of the various dollies together with a drop of glue, so that your pattern stays in place. If you opt to place white dollies out, spray them with silver or gold glittery spray paint to add that extra holiday glam to your table.

Fill glass hurricanes up with various holiday goodies! These can act as beautiful centerpieces when grouped together or even stagger them along your table runner. Fillers for the hurricanes can include: pinecones, individually wrapped peppermint candies, and even gold, red, or green glass Christmas ornaments. For more of an impressive look, spread out three large hurricanes and fill them with one solid ornament color and tie the outside part of the hurricane with a contrasting decorative ribbon.

Another centerpiece idea includes spray painting branches you can find outside with a silver or gold spray paint. Using the spray painted sticks, place them in a sturdy glass vase and hang colorful and festive ornaments from the branches. This would be an ideal focal centerpiece on any table.

If you are opting for more of a simple tablescape, place elegant and classy tapered candles in an assortment of candle holders then run down the center of your table. Find festive holiday colored candles, such as red, green, white, silver and gold. Use the candle holders you already have for a mix and match look. If you have a collection of candle stick holders, perhaps glass or silver ones, stick with one material.

Make each guest feel special at your table by creating their very own personalized place setting. Use white, cream or even colored napkins and create your very own napkin ring to place them in. Tie a decorative silver or gold ribbon around each napkin. Attach a small gift card to the ribbon itself and write your guest’s name right on the tag to indicate where they will be seating at the table. Other napkin ring ideas include: wrapping greenery around the napkin (extra remnants from creating your wreath perhaps) and finishing it off with a small twig of berries or even use a piece of raffia to tie the napkin and insert a candy cane as a decorative touch.

Ann Martin is a writer for Dinnerware Center, which offers a line of exquisite dinnerware styles and flatware sets, such as the Reed & Barton set. Dinnerware Center even carries gorgeous Christmas ornaments. Ann is a writer for wedding-related and travel websites. When Ann is not writing, she enjoys spending time traveling.

Easy and Elegant Holiday Desserts

Typically, desserts are the last item that is planned when putting together a holiday menu. Sometimes little thought or time go into making holiday desserts have that “WOW” factor. But with these easy and elegant holiday dessert recipes, your holiday menu will be trumped with these delicious desserts!

Truffle Tart

Crust Ingredients:

  • 1/2 cups toasted pecans
  • 6 tablespoons all-purpose flour
  • 1/3 cup firmly packed brown sugar
  • 1/2 teaspoon nutmeg
  • 2 tablespoons cold margarine, cut into pieces

Filling Directions:

  • 1-3/4 cups pareve (non-dairy) whip
  • 1 pound semisweet chocolate, broken into pieces
  • 2 large egg yolks
  • 1 tablespoon vanilla

Crust Directions:

Combine the pecans, flour, brown sugar, nutmeg and margarine in a food processor and pulse until the nuts are crushed and mixture is a paste. Press over the bottom and up the sides of 9 inch tart pan. Bake for 15 minutes, then remove to rack to cool.

Filling Directions:
Heat whip and chocolate over low heat, stirring until chocolate melts and mixture is smooth. Stir in egg yolks and vanilla and mix well. Cook over low heat until thick. Pour into prebaked crust and chill for at least 4 hours. Source: Aish.com

Pavlova

Ingredients:

  • 8 egg whites
  • 2 cups sugar
  • 1 1/2 tsp vinegar
  • 2 pinches of salt
  • 1 tsp vanilla extract
  • 1 Tbsp cornstarch
  • 1/2- 1 pint heavy whipping cream
  • sliced strawberries (or your choice of fruit)

Directions:

      1. Preheat oven to 250 Fahrenheit. Line a baking sheet or pan with waxed paper.
      2. In a bowl, beat egg whites and salt until soft peaks form.
      3. Add 1/2 c of sugar and beat until sugar is dissolved.
      4. Add the rest of the sugar by 2-3 Tbsp at a time, beating well after each addition. The mixture will be stiff. Add vanilla and vinegar, and cornstarch, mix in. You will notice how the meringue changed and it becomes glossy and smooth.
      5. If you are using a baking sheet covered with wax paper, spoon meringue onto the wax paper and form it into a circle or oval, but do not spread it out. It should be a couple of inches thick at least. (You can also spread the edges a bit higher, with a slight well in the center for the whipped cream.) Bake for 90 minutes, turn off the oven but leave the meringue to cool off in there. You can leave the oven door open slightly.
      6. Whip the cream. Do not add sugar or anything. Trust me. The meringue is very sweet.
      7. Wash and slice the fruit. Once the meringue is cooled off, and you are ready to serve dessert, spread whipped cream on top and arrange the fruit on top. Cut and serve!

Source: Share and Tell Blogspot

Marsala-Poached Figs over Ricotta

Ingredients:

      • 1/2 cup quartered dried figs
      • 1/4 cup Marsala or port
      • 2 teaspoons honey
      • 1/2 cup part-skim ricotta
      • 1 teaspoon sugar
      • 1/8 teaspoon vanilla extract
      • 1 tablespoon toasted slivered almonds

Directions: Place figs, Marsala (or port) and honey in a small saucepan. Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy. Stir together ricotta, sugar and vanilla. Divide between 2 bowls and top with the fig mixture and almonds.

Source: Eatingwell.com

Chocolate Espresso Chiffon Cake

Cake Ingredients:

      • 8 eggs
      • 4 teaspoons espresso powder or instant coffee crystals
      • 3/4 cup water
      • 2 cups all-purpose flour
      • 1 1/2 cups sugar
      • 1 tablespoon baking powder
      • 1 teaspoon salt
      • 1/2 cup cooking oil
      • 1 teaspoon vanilla
      • 3 ounces bittersweet chocolate, grated
      • 1/2 teaspoon cream of tartar
      • 1 recipe Espresso Whipped Cream

Espresso Whip Cream Ingredients:

      • 1 cup whipping cream
      • 1 tablespoon sugar
      • 1/2 – 1 teaspoon espresso powder or instant coffee crystals
      • 1/2 teaspoon vanilla

Cake Directions:

      1. Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve espresso in water; set aside.
      2. In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.
      3. Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan.
      4. Bake 60-70 minutes or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.

Whip Cream Directions: In chilled bowl combine whipping cream, sugar, espresso powder or instant coffee crystals, and vanilla. Beat until soft peaks form.

Source: Bhg.com

Ann Martin is a writer for Dinnerware Center, which offers a line of exquisite dinnerware styles and flatware sets, such as the Reed and Barton set. Dinnerware Center even carries gorgeous Christmas ornaments. Ann is a writer for wedding-related and travel websites. When Ann is not writing, she enjoys spending time traveling.

Hitting Cyber Monday Special BIG

Keeping it short as I’m sure you don’t want to sit here and read 100′s of words about my specials.  Here’s a list:

BOGO FREE!

I’m going to run this on the paid in full weekly meal plan. For $45 you will get TWO 6 month memberships. One for you and one for a friend or family member. After purchase I will contact you within 24 hours to find out who you want the second membership to go to and what date you want it to start. I can even contact them with a special customized welcome email for you.

Already a member? You can still take advantage of the special. I’ll contact you within 24 hours of payment to see what two people you would like to give the membership too.

Offer is only good on the paid in full option, not on the monthly subscription. BOGO free offer ends Tuesday morning 11/29 at 10am PST.

party, Party, PARTY!

If you were offline over the holiday weekend then you missed my launch of the Great Dinner Party Ideas ebook. As a Cyber Monday special I’ve bundled it with some awesome bonus ebooks. Not only do you get the Great Dinner Party Ideas ebook, but right now I also have bonuses of Holiday Candy & Fudge recipes, Holiday Tips, 100 Brownie Recipes, and Home Chef Kitchen Management.

All of these ebooks will help you throw a party this holiday season that everyone will be remembering for years!

Ok, see, told you I’d keep it short and sweet.

Black Friday Special!

Yes, it’s Black Friday and I’m getting in on the act. I said I was going to launch new products next year but I just couldn’t wait. I’ve been busting my butt to get this ebook ready to launch TODAY.  I’m thankful I did (no pun intended) because it’s really going to help you with your holiday parties coming up.

Great Food and Drink Ideas is about more than just your holiday party.  There are ideas for all the seasons. Jump in any time of the year and make it a celebration with friends and family. You don’t need to wait until a holiday to make that happen.

From meal ideas to themed drinks you will love finding some new ideas to use.  Plus revisit some tried and true tips and see how you can tweak them to work for different types of parties.  Add in some decorating and you’ve stepped your party up a notch and will be the talk of the year.

Since I’m launching the ebook on Black Friday I’m offering a huge discount. Each day this weekend the price will be raised until it’s at the full price of $16 by Tuesday.  To kick it off, I have it listed at only $3.95.  That’s over a fourteen dollar discount. Plus you have no risk. If you aren’t happy with it after 30 days I’ll refund your purchase price. I’m that confident you’ll find great info to use right away.

Get to planning some fun times with your friend and family and save a ton of money. Snag the Great Food and Drink Ideas ebook for only $3.95 before midnight tonight PST.  That’s before Friday 11/25 at midnight PST.

 

Healthy and Delicious Snack Recipes

Recipes for Healthy and Delicious Snacks
By Ann Martin

Here are some healthy recipes to create and you can even expand upon these snack ideas in your own way and to your family’s tastes. Sky is the limit! Remember, sometimes all you need is a base recipe and you can then add a number of variations to the recipe to create something new and tasty! Grab your Noritake colorwave plates and set out these delicious snacks for all to enjoy.

Recipe for Trail Mix
We all know that trail mix can be filled with sugars and additives. But, if you can make your own, you know exactly what ingredients are going into the mix. Here are a few ingredients to include: a low-sugar granola, raw nuts (such as almonds or pecans), dried fruits (such as dried cranberries or apricots), and some white or dark chocolate pieces. The amounts can be customized to how you like your granola. If you enjoy dried fruit, mix in some more. If you like almonds, shake in few more. To keep the trail mix healthy, stick with raw nuts and dried fruits that have not been sugar-coated. I even like to add some sunflower or pumpkin seeds in mine for a variation.

Recipe for Homemade Salsa
This recipe for homemade salsa comes from Paula Dean from the Food Network. The combination of these fresh ingredients makes for a fresh and mouth-watering salsa that is great when paired up with baked tortilla chips. This recipe makes for a quick and healthy snack in minutes.

Ingredients:
3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
1 small onion, finely chopped
1 small green bell pepper, seeds and veins removed, and minced
1 (4-ounce) can chopped green chiles with juice
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil

Other ingredients you may want to add:
1 small red onion, finely diced
2 (15-ounce) cans black beans, drained and rinsed
1 large avocado, peeled and diced
Salt and freshly ground black pepper
1 mango, peeled and diced
1/2 cup pineapple chunks
2 limes, juiced

Directions:
Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.

Recipe for Homemade Guacamole
Here’s another recipe from a chef at the Food Network, Alton Brown. His guacamole is simply scrumptious! Try serving the guacamole with blue corn chips.

Ingredients:
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions:
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Recipe for a Grilled Antipasto Platter
Every summer, I keep coming back to for this grilled antipasto platter recipe. This is a delectable healthy meal recipe. Again, this recipe is taken from one of the chef’s from the Food Network, Tyler Florence. As you can see, the Food Network is a wonderful resource for healthy and delicious foods. I also enjoy the website, because people like you and me can rate and review the recipes, so that you are not going into the recipe blind. Go ahead and place this beautiful grilled antipasto on your dinnerware and prepared to have your family feast on these delicious flavors.

Ingredients:
Garlic and Herb Oil:
1 cup extra-virgin olive oil
6 cloves garlic, chopped
4 sprigs fresh rosemary, leaves chopped
4 sprigs fresh thyme, leaves chopped
Kosher salt and freshly ground black pepper

10 baby artichokes
2 lemons, halved
1 cup extra-virgin olive oil, plus more as needed and for garnish
2 medium eggplant, sliced thick
4 medium zucchini, sliced
4 red bell peppers, halved and cored
1 bunch scallions

5 tomatoes, halved
1/2 pound alfonso olives, for garnish
1/2 pound ricotta salata, crumbled for garnish
Fresh basil leaves, for garnish
Fresh chervil leaves, for garnish

Directions:
To make the Garlic and Herb Oil, put all the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it becomes aromatic. Set aside and allow the oil to cool.

Bring a large pot of water to a simmer. Squeeze in the juice from 1 lemon and throw the lemon halves in as well. Trim and halve the artichokes and remove the chokes. Put them into the pot and cook them until they are tender, about 10 minutes. Drain and set aside.

Heat the grill to low. Have a large shallow dish filled with 1 cup olive oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately with the oil. Grill the vegetables, basting generously with the Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the zucchini, 15 minutes for the peppers, 10 minutes for the artichokes, and 5 minutes for the scallions and tomatoes. Arrange them on a large platter and garnish with the olives, cheese, and herbs. Squeeze over the remaining lemon juice and drizzle with a bit of olive oil.