“The secret ingredient to all get togethers is LOVE! Love for food, Love for the moment and Love for your guests! Eat, Party, Love 3 of my most favorite things.”
ABOUT Samantha Heart Cardella
H av i n g s p e n t 2 5 y e a r s i n l u x u r y s a l e s a n d e v e n t
p ro d u c t i o n , I d i s c ov e re d m y t r u e p a s s i o n i n t h e
a r t o f e n t e r t a i n i n g T h a t l ov e n a t u ra l l y c a r r i e d
i n t o m y o w n h o m e, w h e re h o s t i n g g a t h e r i n g s,
c re a t i n g b e a u t i f u l t a b l e s c a p e s, s t y l i n g b u f f e t s,
a n d c o o k i n g f o r f r i e n d s a n d f a m i l y b e c a m e
s o m e o f m y g re a t e s t j oy s. N o w, I ’m e x c i t e d t o
s h a re s o m e o f m y f av o r i t e p a r t i e s, t i p s, t r i c k s,
a n d re c i p e s w i t h y o u
I a m t h e p ro u d m o t h e r o f t w o a n d g ra n d m o t h e r
o f f o u r R a i s i n g m y c h i l d re n w a s t h e g re a t e s t
j oy o f m y l i f e a n d a s a n e v e n t p ro d u c e r, t h e i r
b i r t h d ay p a r t i e s w e re a l w ay s a l i t t l e ov e r t h e
t o p. I l ov e d d re a m i n g u p f u n t h e m e s, c ra f t i n g
d i s p l ay s o f f o o d a n d d r i n k s, a n d m a k i n g e v e r y
c e l e b ra t i o n m e m o ra b l e Pa re n t s n e v e r j u s t
d ro p p e d t h e i r k i d s o f f a t o u r p a r t i e s t h e y
s t ay e d , d ra w n i n b y t h e a t m o s p h e re, t h e f o o d , a n d t h e d e t a i l s
O v e r t h e y e a r s, I w a s c o n s t a n t l y a s k e d : “ H o w
d o y o u c o m e u p w i t h t h e s e i d e a s? W h e re d i d
y o u l e a r n t o s t y l e f o o d t h i s w ay ? W h a t ’s y o u r
s e c re t ? ” T h a t ’s w h e n I re a l i z e d w h a t c o m e s
n a t u ra l l y t o m e c a n f e e l ov e r w h e l m i n g t o
o t h e r s
T h i s b o o k i s m y w a y o f s i m p l i f y i n g i t f o r
y o u , s o y o u c a n c re a t e m a g i c a l , s t y l i s h , a n d s t re s s- f re e c e l e b r a t i o n s i n y o u r o w n
h o m e W i t h i n t h e s e p a g e s y o u ’ l l f i n d
f e s t i v e t h e m e s f o r e v e r y s e a s o n ,
c re a t i v e t a b l e s c a p e i d e a s, a n d d e l i c i o u s
re c i p e s d e s i g n e d t o m a t c h e a c h
o c c a s i o n E a c h i d e a i s a p p ro a c h a b l e y e t
e l e v a t e d e a s y e n o u g h t o p u l l t o g e t h e r,
b u t i m p re s s i v e e n o u g h t o w o w y o u r
g u e s t s.
Yo u ’ l l a l s o d i s c o v e r m y l i s t o f e n t e r t a i n i n g “ s t a p l e s ” t h e m u s t- h a v e
i t e m s I re l y o n y e a r a f t e r y e a r t o m a k e
e v e r y g a t h e r i n g f e e l s p e c i a l T h e s e
v e r s a t i l e e s s e n t i a l s a re t h e s e c re t t o p u l l i n g o f f a s t y l i s h p a r t y w i t h o u t
s t re s s
Fro m m e n u s ( c o m p l e t e w i t h a s i g n a t u re
c o c k t a i l ) t o d é c o r i n s p i r a t i o n a n d re a d y-
t o - g o s h o p p i n g l i s t s, e v e r y t h i n g y o u
n e e d t o h o s t i s r i g h t h e re A l l t h a t ’s l e f t
i s t o s e n d o u t t h e i n v i t a t i o n s a n d g e t
re a d y t o e n t e r t a i n w i t h s t y l e !
Welcome!
Welcome to EAT, PARTY, LOVE , your guide to creating unforgettable gatherings with ease and style.
Inside, you’ll discover:
• Décor inspiration you can tailor to any occasion
• Recipes that delight guests while keeping things simple for you
• Entertaining “must-haves” that elevate every celebration
We’ll kick off with summer celebrations—tablescapes and party décor perfect for Memorial Day, Labor Day, and everything in between. I’ve also included fun summer themes to spark your creativity.
From there, we’ll move through every season Fall, Christmas, and Spring—plus a collection of appetizers and hors d’oeuvres to start each event in style.
Whether you’re planning a summer barbecue, a holiday dinner, or an intimate evening with friends, my hope is that these pages help you create not just beautiful parties, but joyful moments.
Because entertaining isn’t only about the event—it’s about the memories we make. And for me, the celebration never stops
I am… Always Entertaining.
Summer
Summer is here- and with it comes three of the best holidays to gather , grill and celebrate: Memorial Day, the 4 of July , and Labor Day! From the first backyard BBQ of the season to the big endof-summer sendoff, these weekends are made for fun, food and festive decor. th
The best part? Many of the same recipes and party staples can be reused across all three holidays making entertaining easy and stylish.
Holiday Highlights: Memorial Day--Kick off the summer with a nautical clam bake- lobsters, shrimp, seashells and the coastal vibes!
4 of July --Celebrate America’s birthday in style with Red, White and Blue everything- flags, sparklers and festive treats th
Labor Day-- Wrap up the season with a backyard Luau- tiki torches, steel drum beats, tropical drinks and all the island fun.
From start to finish, this summer is all about effortless entertaining , big flavors and unforgettable memories!
4 of July th
SUMMER FUN
The 4th of July is such a festive holiday! It kicks off summer backyard entertaining, and the best part is that many of the same ideas work perfectly for Memorial Day and Labor Day, too.
Make your backyard pop with red, white, and blue paper lanterns hang them under your patio umbrella or cover for an inexpensive splash of color
Summer also means fresh fruit, so wow your guests with easy skewers of blueberries, strawberries, and marshmallows arranged in an American flag design.
And if you have a pool, toss in a bunch of red, white, and blue beach balls they’ll float beautifully and double as décor.
HAPPY HAPPY
4th! 4th!
Tablescapes: Red, White & Blue
Red, white, and blue set the tone for summer! Start with a festive table runner—classic blue and white works perfectly since you can reuse it all season for different themes
Style Tip: Layer charger plates with colorful dinnerware for a look that pops. Woven placemats add texture, while crisp white plates (a must-have investment!) keep everything versatile and chic.
Napkins & Details: Mix all three patriotic colors or get creative with bandanas as napkins or mason jar liners. Mason jars also double as flatware holders on a buffet. For centerpieces, lanterns add both height and ambiance—bonus: spray-paint metal lanterns to match any holiday palette.
Food Fun: Hot dogs are a summer staple, so serve them in paper hot dog boats for a neat, festive touch. Want to take it up a notch? Set up a Haute Dog Bar where guests can build their own creations—it’s always a crowd-pleaser!
Recipes! 4 of July th
HAUTE DOGS! HAUTE DOGS!
CREATE A FUN BUILD YOUR OWN HAUTE DOG BAR!
DIRECTIONS
Grill as many hot dogs as you need for your party size. Warm the buns
Place each hot dog in a paper hot dog boat. Add all the chopped ingredients into small individual ramekins bowls and set up on the buffet.
Create a festive menu for the toppings
Let guests build their own!
INGREDIENTS
Hawaiin
Grilled pineapple, teriyaki sauce red onion
Italian
Grilled onions, roasted red peppers, pepperoncini
Chicago
Picked peppers, chopped tomato, mustard , onion
Mexican Cheese, cilantro, tomato, onion, chopped avocado
4 OF JULY CAPRESE SALAD
4 OF JULY CAPRESE SALAD
With Blueberries, Tomato & Mozzarella cheese stars
Ingredients
cherry tomatoes
blueberry
mozzarella cheese
fresh basil
olive oil
balsamic vinegar
salt & pepper
DIRECTIONS
What could be more festive than a red, white and blue Caprese salad for your 4 of July celebrations. This traditionally savory salad is taken to a whole new level with a sweet burst of blueberries. Use a cookie cutter star shape to cut the cheese into little stars. Toss with a little olive oil and a dash of Balsamic Vinegar and salt and pepper to taste.
4 OF JULY SPRITZERS th4 OF JULY SPRITZERS
Ingredients
2 cups watermelon stars
1 cup blueberries
1 bottle chilled white wine
1 litre Sprite or 7 up
Blueberries and Star Shaped watermelon garnish and float in this festive 4 of July Wine Spritzer. Using a star shaped cookie cutter, cut out your watermelon to float in your pitcher or in each cocktail. Using a crisp dry white wine is important because you will be adding lemon lime soda. I suggest a Fume Blanc which has lemon undertones. Combine the wine and the Sprite in a pitcher over ice and add in the
watermelon stars and blueberries
4 OF JULY TRIFLE th4 OF JULY TRIFLE th
DELICIOUSANDFESTIVEFORTHEWHOLEFAMILY
DIRECTIONS
Heat ¼ cup sugar, lemon juice and ¼ cup water in saucepan until sugar dissolves. Remove from heat and add almond extract. Cut the pound cake into slices and brush mixture on slices, then cube them into one inch cubes. Beat remaining ⅔ cup sugar with soft cream cheese. Arrange half the pound cake on the bottom of the trifle bowl or similar type deep clear bowl. Top with a layer of blueberries and half the cream cheese mix and spread evenly. Top with a layer of strawberries. Repeat this entire process again. Finish with remaining fruit on top decoratively if desired. Cover and refrigerate for one hour at least. Yum Yum!
INGREDIENTS
1 pre-made Pound cake
¼ cup plus ⅔ cup sugar
¼ cup fresh lemon juice
¼ tsp almond extract
1 lbs cream cheese
2 pints blueberries
2 pints strawberries-sliced
MORE SUMMER FUN CLAM BAKE!
Who doesn’t love a summer clam bake to close out the season? Many people think it’s complicated, but it’s actually simple and absolutely spectacular Whether you host it at the beach or right in your backyard, it’s guaranteed to be a crowd-pleaser.
Here’s a tip: I love reusing décor, so think about all those red, white, and blue items you already have from the 4th of July Since Memorial Day comes first, you can pull double duty with your decorations use them again for your clam bake and make the most of what you already own!
Start by picking up some fun clam buckets (you’ll find them at most party supply stores). They’re not only festive but also versatile you can reuse them again and again for everything from serving chips to holding silverware or even as a creative display for shells from your clam bake
For a touch of elegance, invest in a few oversized serving buckets. They’re perfect for icing down bottles of crisp chardonnay or showcasing chilled shrimp Add some grilled corn on the cob, and you’re all set for a festive, memorable, and effortlessly fun clam bake!
CLAM BAKE TABLE SCAPE
PARTY TIPS
YOUR TABLE
Set your table with layers. Start with a Blue and White table runner. Or you can use a paper runner as another option! Then you can layer with woven charger plates or your white plates. a Nautical themed napkin ring like a life ring is a cute idea. Using a white plate as the main dish, add mini colanders for the clam shells. Add lobster bibs and you are all set. Colored water goblets would be a nice touch as well
YOUR CENTERPIECE
Lanterns make the perfect centerpiece you are crafty buy metal ones you can spray paint different colors for each party ! Use your little metal buckets for serving your clams. For your corn, use your large wood serving tray. If you want, add some plastic lobsters for fun! Lemons scattered down the center of table if lovely too.
PLACE CARDS
Using clam shells paint your guests name on the outside in white paint. Or do the sand with Sand Dollars . You can also use a simple sea shell or coral as well as seen in the photo to the right
Summer Staples
Woven napkin rings
Recipes! Clam Bake
GARLIC BUTTER CLAMS GARLIC BUTTER CLAMS
DIRECTIONS
Heat the skillet on medium heat. Add butter and chopped garlic. Add clams into skillet. Add wine and cayenne pepper. Toss around. Cover the skillet with the lid and let cook for one minute or until the cams open up. Add lemon juice and parsley. The smell is divine! Serve with crunchy bread or even over a bed of linguine. Serves 4
INGREDIENTS
1 ½ pounds manila clams
2 TBSP unsalted butter
2 cloves garlic
¼ cup white wine
3 dashes cayenne pepper
1 TBSP lemon juice
1 tsp chopped parsley
BUTTER SEARED LOBSTER TAILS BUTTER SEARED LOBSTER TAILS
NO REASON WE CAN’T TREAT OURSELVES TO A LITTLE DECADENCE
INGREDIENTS
4oz Lobster tailsshelled removed but tails remaining.
1 TBP Salt Cracked Pepper to taste
2 TBSP cooking oil
½ cup unsalted butter
2 TBSP fresh lemon juice
4 large cloves of garlic, crushed. Lemon sliced to serve
1 TBSP fresh parsley for garnish
DIRECTIONS
Season lobster tails generously with salt and pepper. Heat 2 TBSP butter and oil in a pan or skillet over medium high heat. Swirl in 1 TBSP of lemon juice and sear the lobster, flesh side down on the pan for 2 minutes until edges are crisp and golden. Flip all the tails, cover pan and let cook for another 1-2 minutes or until shells are pink and meat has just cooked through (opaque) - be careful not to overcook! Rotate tails while cooking with tongs. Melt the remaining butter in the center of the pan, saute the garlic until fragrant (1 minute). Squeeze in remaining juice and spoon pan juices over the lobster meat. Take off heat immediately and garnish with parsley. Serve with remaining pan sauce for dipping. Garnish with lemon slices.
GRILLED BUTTER CORN GRILLED BUTTER CORN
SIMPLE AND DELICIOUS
INGREDIENTS
6 ears of corn
6 TBSP unsalted butter, room temperature
1 lemon zested and cut info wedges for serving
¼ TSP Old Bay seasoning
DIRECTIONS
Heat the grill on medium high. Grill the corn, turning occasionally until cooked through and lightly charred, about 10-12 minutes Alternatively, you can boil the corn for 5-7 minute, but you don’t get that yummy charred flavor.
In a small bowl, mix butter, lemon and old bay seasoning together.Slather this mixture all over the corn. You can choose to add fresh herbs to your butter if you like. For clam bake, cut corn into 3 pieces. Sprinkle corn with remaining lemon zest and a little more old bay seasoning. Serve with lemon wedges.
MUST HAVE ITEMS #1
ICE BUCKETS/ BOWLS
When it comes to entertaining at home, there are a few staple pieces worth investing in—items that will elevate every party and quickly become your go-to essentials.
One of the most versatile (and stylish) must-haves is an oversized bucket or bowl. Not only do they look chic on a self-serve bar, but they’re also a practical way to chill wine or champagne. Hosting a larger crowd? Fill them with ice and display shrimp, crab claws, or even popsicles. (For a playful twist, try boozy popsicles your guests will love the surprise!)
Want to take your presentation to the next level? Freeze flowers, herbs, or slices of citrus into your ice cubes. Whether it’s for a bridal shower, milestone birthday, or wedding celebration, even the ice will make a statement and your guests will definitely notice those thoughtful details.
hawaiin luau Party Party Ideas! Ideas!
MORE SUMMER FUN!
Summer Tablescape: Luau
What screams summer more than a Luau? For my 40th, I went all out and it was an absolute blast!
Style Tip: Encourage guests to arrive in tropical looks—grass skirts, colorful leis, Hawaiian shirts, sarongs, and straw hats Greet everyone with a lei as they arrive to set the tone right away.
Details: Transform your backyard with grass skirting, pineapples & coconuts for table decor, Silk floral decor, tiki torches, Large leaf table runners, bright colorful fresh flowers and colorful candles. I love the Hibiscus cocktail napkins! (available on amazon)
Food Fun: Batch Mai Tais and serve in coconut shells. Keep the men , island-inspired with Hawaiian rice, chicken skewers, macaroni salad, and plenty of fresh fruit
Add a steel drum band or hula dancers for an unforgettable experience
LUAU DECOR SHOPPING
Table runner
Decor
Leis
Pinapples & Coconuts
Tiki Torches Pinapples for flowers
Grass skirt for buffets
Coconut cups for mai tais
Hibiscus cocktail napkins
Recipes! Luau
FALL INTO FUN!
FALL
Style Tip: Use eucalyptus vines as a table runner— real or faux. Faux is especially handy since you can reuse it for other holidays. Scatter mini pumpkins and tuck in votives or pillar candles for a cozy glow.
Details: Wrap eucalyptus around a wreath form for a seasonal front door accent. Mason jars can be painted or left plain, then clustered together and filled with fall flowers, dried grasses, or cotton stems.
Food Fun: Carve out a pumpkin and use it as an ice bucket! Just clean it, dry it, and fill with ice for drinks a festive, functional centerpiece.
FALL FUN FALL FUN
Creative Ideas for Your Fall Tablescape Creative Ideas Your Fall Tablescape
PICTURE TABLE RUNNER
Create a memorable runner by printing family photos and gluing them to paper or fabric. Do it in color or black-and-white, and include relatives from generations past to today. (Credit to Mindy Weiss for this fabulous idea!)
Or create a slideshow of fun pictures and have it on repeat on one of your televisions!
SPRAY-PAINTED PUMPKINS
Elevate your fall table by spray-painting pumpkins in any color you love—I adore white with glitter for extra sparkle! Mini pumpkins also make adorable place cards—just write each guest’s name on them.
PUMPKIN CENTERPIECE WITH SUCCULENTS
Carve a pumpkin (just the top), fill with floral foam, then layer moss and succulents. Start with a few larger ones in the center, add smaller ones around, and tuck in trailing greenery. Use spray glue or tacky glue to secure. Easy, elegant, and perfect for fall.
WOOD TRAYS FILLED WITH PUMPKINS
Use a rustic wood tray and fill with pumpkins, candles, and fall leaves. It’s simple yet stunning and doubles as a reusable entertaining staple.
MUST HAVE ITEMS #2
I’ve never hosted a house party without my risers—they’re my secret weapon! Layering your food and décor instantly dazzles your guests and makes you look like a pro
RISERS
Sure, anyone can lay out platters on a flat table with a tablecloth and call it a day. But why stop there? With just a little effort, you can take your buffet from ordinary to extraordinary. By using risers, you create dimension and layers that turn a simple spread into a showstopping display.
Get creative with what you use: wooden crates, cake stands, pedestal plates, terra cotta pots flipped upside down with a board on top, or sleek acrylic risers. Then add the finishing touches—fresh flowers, sprigs of herbs, clusters of grapes, lemons, limes, or accents that match your party theme. Suddenly, your buffet isn’t just food—it’s décor.
Recipes Fall Fall
CLASSIC CHEESECLOTH RECIPE
Ingredients
Cheesecloth
String-to tie legs together
Dry white wine- one bottle
3 cloves garlic
Herb butter- two sticks
Rosemary,sage, thyme - packet
One lemon - cut in quarters
One onion - cut in quarters
Low sodium chicken broth-
Herb butter
One stick unsalted butter
Finely chopped rosemary, sage and thyme
Garlic- 3 cloves chopped
Mix softened butter with all the herbs and garlic Roll into log shape to refrigerate until ready to use.
DIRECTIONS
Preheat oven to 450 degrees. Put rack on lowest level
Clean turkey and remove insides- neck, giblets, etc
Pat turkey dry. Rub inside and out with salt. Gently loosen the skin and rub herb butter under skin and over the bird. Stuff cavity with lemon, onion, and extra herbs.
In a saucepan, melt butter with wine and garlic. Soak cheesecloth, then drape over turkey. Tie legs together.
Place turkey on a rack in a roasting pan, breast side up. Add broth, wine, and onion to the pan.
Roast 30 minutes at 450°F. Lower heat to 350°F and continue roasting until cooked through, basting every hour. Add more broth as needed.
If browning too quickly, tent loosely with foil. Take out of oven when internal temperature is 165 degrees. ( total time depends on size of turkey, so check online!)
DIRECTIONS
INGREDIENTS
2 Large sweet potatoes
4 Tbsp salted butter
3 Tbsp brown sugar
½ cup chopped pecans
Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large mixing bowl, combine sweet potatoes, melted butter, pecans, and brown sugar. Toss until evenly coated. Spread potatoes in a single layer on the prepared baking sheet. Bake 40 minutes, or until tender and caramelized at the edges.
Serve warm and enjoy!
SAUSAGE, PEPPERS & ONIONS SAUSAGE, PEPPERS & ONIONS INGREDIENTS
2 Tbsp Olive oil
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
4 cloves garlic
1 yellow onion- cut 1/4 half moons
15 oz can crushed tomatoes
1 Tbsp dried oregano
½ cup marsala wine (optional)
½ tsp red pepper flakes
salt to taste
DIRECTIONS
In a large skillet, heat olive oil over medium. Brown sausages on all sides, then remove and set aside.
Increase heat to medium-high. Add peppers and onions, tossing until softened and lightly browned. Season with salt.
Stir in garlic and cook 1 minute.
Deglaze pan with red wine, scraping up brown bits. Stir in tomatoes, oregano, and red pepper flakes.
Return sausages to skillet. Bring to a simmer, then reduce heat to low. Cover and cook 20 minutes, until sausages are fully cooked and peppers are tender.
Serve hot with crusty bread—or let guests build sandwiches!
BROCCOLI CHEESE CASSEROLE BROCCOLI
INGREDIENTS
2 lbs frozen broccoli
florets (can also use fresh)
½ cup (1 stick) butter, divided
¼ cup finely chopped
yellow onion
1 Tbsp flour
½ cup milk
1 tsp salt
8 oz Velveeta, cut into 1inch cubes
3 eggs, beaten
1⅓ cups crushed Ritz crackers (1 sleeve)
DIRECTIONS
Preheat oven to 350°F. Grease a 13×9 inch baking dish. Place broccoli in a large microwave-safe bowl. Pour ¼ cup water into the bottom, cover, and microwave on high for 4–5 minutes. The broccoli should be completely defrosted. Drain the broccoli well.
Place 4 tablespoons of butter in a large skillet. Add the onion and cook for 4–5 minutes, or until the onion is very soft. Sprinkle in the flour and cook for 1 minute, stirring frequently.
Whisk in the milk and salt. Cook for 2 minutes, or until thickened slightly. Stir in the Velveeta and cook until the Velveeta is melted and the mixture is smooth. Add the broccoli and beaten eggs to the Velveeta mixture. Stir to combine.
Pour into the prepared dish.
Melt the remaining 4 tablespoons butter. Place in a medium bowl, and stir in the crushed Ritz crackers. Sprinkle the mixture over the broccoli in the casserole dish. FAMILY FAVORITE FOR THANKSGIVING DAY
PUMPKIN DUMPCAKE PUMPKIN DUMPCAKE
DIRECTIONS
INGREDIENTS
30 oz pumpkin puree
12 oz evaporated milk
4 eggs
1 ½ cups sugar
2 tsp ground cinnamon
2 tsp pumpkin spice
1 box yellow cake mix
1 stick butter
1 cup chopped pecans
Whipped cream for serving or Vanilla ice cream for serving
Preheat oven to 350 degrees .Butter and flour a 9 x 13 inch baking dish and set aside.
In a mixing bowl combine pumpkin, milk, egg, sugar and spices and mix well. Pour into baking dish.
Evenly cover the puree mix with the dry yellow cake mix Do not mix it in. Layer it on top.Melt the butter and evenly pour over cake mix
Spread the nuts evenly over the top of the whole cake
Bake for one hour
Serve with vanilla ice cream or fresh whipping cream.
Time for some Holiday Cheer!
Decorating your House Farmhouse Glam
THE CHRISTMAS TREE
I always start with a slightly flocked tree. Whether it is artificial or real ,we need a little snow. Then I even add more snow. The best trick for this is pillow filling! Stuff inside the middle of the tree as well as on the branches You will love this affect. I also always use white lights (not the LED ones). As many as the tree will hold! For the “glam” I use all sparkly gold, silver ornaments and balls , mercury glass balls , and I add snow covered pine cones .
THE CHRISTMAS WREATH
This is another way you can use your eucalyptus or sage garland runner! Wrap it around a simple twig wreath and add some battery operated fairy lights You can add Christmas bells from the top center to hang down in the middle. Or you could do an elegant ribbon as well. You could add some Christmas balls or theme it with natural elements like pine cones and birds
BIRCHWOOD LOGS /CANDLES
Birchwood logs placed in a lovely basket next to your fireplace or under an entry way table adds a wonderful country feel to your holiday decor. You can add white lights or some garland to the basket as well. Surround it with some pillar candles and you have a complete look. There are also Birchwood candles you can purchase to add to the mantle and centerpiece on your dining table or coffee table
FARMHOUSE GLAM CHRISTMAS
SHOPPING STAPLES FARMHOUSE GLAM HOLIDAY!
Faux fur stockings
Birchwood. logs
Snow covered pine cones
Faux sheepskin rugs
Poly filll for snow effect
Gorgeous garland for fireplace and dining table
Flocked tree with white lights
Votives
HOLIDAYS!
It’s the most wonderful time of the year!
Farmhouse Christmas with a Touch of Glam
There are endless ways to decorate for the holidays classic red and green, elegant white and gold, rustic woodsy tones, or even playful themes like “Grinch Who Stole Christmas.” For this book, the focus is on a Farmhouse Christmas with a touch of glam—my “comfy chic” style always has a little sparkle
Style Tip: Use carved log chargers for a rustic feel, or swap in gold chargers for extra shine. Love to throw faux sheepskin mini rugs on all my dining chairs for a cozy warm inviting table.
Details: Switch up your table runner to holiday garland and layer in candles, snow covered pine cones, Christmas balls for a winter wonderland feel
Food Fun: Its all about comfort food, so forget about calories this month! A wonderful Tenderloin and some cheesy potatoes will be just perfect! Also Christmas cocktails are a must!
BUILDING A MANTLE
Start with a gorgeous , full garland, and swag it like pictured to one side. Add antique Christmas bells, white lights, champagne colored garland and balls. Top the mantle with reindeer and candles
Everything on this page is available on Amazon!
Stockings hung on one side. Basket of birchwood logs or fluffy blankets placed on the floor on the right hand side. ( or opposite of whatever side you swag the garland)
Holiday
Recipes
PECAN & CRANBERRY SALAD PECAN & CRANBERRY SALAD
INGREDIENTS
½ cup olive oil
¼ cup apple cidar vinegar
3 Tbsp honey
1 Tbsp chopped onion
1 tsp dried mustard
2 tsp poppy seeds
Salt and Pepper to taste
Bag of spinach
3/4 cup pecans
3/4 cup dried cranberries
DIRECTIONS
In a large salad bar add olive oil, vinegar, honey, onion, mustard, poppy seeds, salt and pepper.
Whisk for a least 1 minute . Add Spinach and toss everything together . Sprinkle chopped pecans and cranberries on top. Serve immediately . Add goat cheese for a whole new taste! You can sub out pecans for walnuts if you like too!
BEEF TENDERLOIN BEEF TENDERLOIN
DIRECTIONS
INGREDIENTS
4 pounds trimmed center-cut beef tenderloin
Herbs and Seasonings:
2 tsp salt
1.5 tsp fresh ground black pepper
6 cloves garlic, minced
1 to 2 Tbsp fresh rosemary leaves, chopped
1/2 Tbsp olive oil
1 Tbsp vegetable oil
Kitchen twine
1. Preheat oven to 450°F.
2. Prep the tenderloin: Pat the meat dry with paper towels. Rub all over with olive oil, then season generously with salt and pepper.
3. Add aromatics: Mix garlic and rosemary, then rub evenly over the tenderloin. Tie with kitchen twine at 1-inch intervals (or ask your butcher to truss it) to keep the shape even.
4 Sear: Heat vegetable oil in a cast-iron skillet over medium-high until shimmering. Sear the tenderloin on all sides, 3–4 minutes each, until golden brown.
5 Roast: Transfer the skillet to the oven and roast 25–30 minutes, until the internal temperature reaches 130°F for medium-rare.
6 Rest: Move the tenderloin to a cutting board, tent loosely with foil, and let rest 10–15 minutes to allow juices to redistribute.
7. Serve: Slice into ½-inch pieces and present as a stunning, flavorful centerpiece for your guests.
EASY CHEESY POTATO CASSEROLE EASY CHEESY POTATO CASSEROLE
INGREDIENTS
1 (30 oz) package frozen shredded hash browns (thawed overnight in your fridge)
1 (10.5 oz) can condensed cream of chicken soup
1/2 cup sour cream
2 cups shredded sharp cheddar (I like to shred my own – it melts better) 1/2 cup melted unsalted butter, 1/2 cup finely chopped yellow onion, 1/2 tsp salt, 1/4 tsp black pepper
DIRECTIONS
Preheat oven 375. Grab your 9 x 13 baking dish and grease with butter or cooking spray. Make sure hashbrowns are thawed. In a mixing bowl combine thawed hashbrowns, cream of chicken soup, shredded cheddar, melted butter, onion, salt, pepper, and sour cream. Use a rubber spatula to combine well. Spread your mixture evenly in the greased dish – don’t pack it down too tight. Pop it in the oven for 45-50 minutes until you see golden bubbles forming around the edges. Want that extra crunch? Crank the broiler for the last 2-3 minutes (but don’t walk away – it goes from golden brown to burnt quickly!)
BUTTER RUM CAKE BUTTER RUM CAKE
THISALSOMAKESAGREATCHRISTMASGIFT.SOMEONEGAVEITTOMEONCE ANDIHAVEBEENMAKINGTHEMEVERYHOLIDAYSINCE!
DIRECTIONS
Preheat oven to 350 degrees
Prepare your bundt pan with 2 Tbsp of the melted butter and then coat the pan with a dusting of flour as well Mix the above cake ingredients (don't mix in the pecans yet) on high for about 2 minutes
Now pour the pecans into the bottom of the pan followed by the cake mixture. Bake for 45 minutes
When the cake has baked, let it cool completely before removing from pan.
How to Make the Glaze:
Over a low heat, melt the butter. Once the butter is melted, add the rum stir in granulated sugar and water. Continue stirring over low heat until the ingredients are thoroughly mixed.
Poke holes in the top of the cake with a skewer stick . Finally, pour the glaze over your cooled cake.
INGREDIENTS
1 cup chopped pecans 1 15.2 ounce package golden cake mix
1 3.6 ounce package instant vanilla pudding powder mix
4 eggs ½ cup cream
½ cup melted butter flour for pan ½ cup dark rum
Butter Rum
Caramel Sauce: 1 cup butter
1 cup brown sugar 1/2 cup rum
CHRISTMAS MARGARITA CHRISTMAS MARGARITA
DIRECTIONS
INGREDIENTS
3 oz Cranberry juice
1 oz Pomegranate juice
½ oz Lime juice
½ oz tripel sec
2 oz Tequila (prefer clear)
Top with frozen cranberries, ice and a sprig of rosemary lime
In a martini shaker add all the ingredients over ice and shake well! Up and down and all around. Coat the rim of the glass with a sliced of lime and then dip in sugar. Fill with ice and pour margarita over the ice. Top with a sprig of rosemary for garnish!
PEPPERMINT MARTINI PEPPERMINT MARTINI
INGREDIENTS
1/2 cup Vodka
1/4 cup peppermint schnapps
1/4 cup white crème de cacao
Lemon & Crushed candy canes for rimming glasses
DIRECTIONS
Rim martini glasses with lemon juice and then dip in your crushed candy canes. In a martini shaker, combine vodka, peppermint schnapps, and crème de cacao with ice. Shake well. Strain into prepared glasses.
Sprinkle with crushed candy canes.
THE FLOWERS ARE BLOOMING! ITS TIME TO CELEBRATE
Mason Jars with Flowers
Paint mason jars in pretty spring pastels and fill with fresh flowers for an instant seasonal touch.
Moss Table Runner
Use a moss runner as the base and build your own garden down the center with spring flowers. Mix small vases for variety or keep it chic with one color, like pink or purple. Tip: Trader Joe’s has gorgeous, affordable blooms!
Colored Paper Lanterns
Bright, patterned paper lanterns add height, color, and whimsy to your space. Super inexpensive and easy to find online—search “printed paper lanterns” for endless options.
SPRING TABLE SCAPE
TABLE RUNNER
For your Spring table I would use either a Moss table runner or the Sage or Eucalyptus runner. Add fresh fruit, loose flowers, little Easter bunnies down the center of the table. You can find these items at party supply stores or on line.
GLASS APOTHOCARY VASES
One of my staple items purchases is a set of three Apothecary jars. They can be used for all the holidays. For Easter fill them withEaster eggs or candies.
BUNNY PLATES
You can purchase these at Pottery Barn or even Target or Walmart. So cute and really make a statement for your Easter Brucnh.
PAPER LANTERNS
Obviously you don’t want to use paper lanterns for every party, but when Spring rolls around the pretty patterned ones are so beautiful! Again, available on line or in party stores.
SHOPPING IDEAS FOR YOUR SPRING TABLE
Recipes Spring
CHARCUTERIE BOARD CHARCUTERIE BOARD
How to build: Use any chopping board if don’t have a specific board for this. You can also use butcher paper down the center of the dining table or buffet.Layer all your items down the center of the table. Use your risers to add height. Add in oranges, lemons, and fresh rosemary springs. As you build, start with the bowls of jams, tapenades, mustards, etc. Then layer with the block cheese- brie, goat cheese roles, parmesan. Then add the meats in rows Sprinkle the fruit fruit and olives throughout. Finish with honey jars all the way down the table. You will need some small knives and spoons and tongs for serving.
Add a few different types of crackers and / or sliced baguettes in baskets through out
BAKED FETA SPINACH
BAKED FETA SPINACH
BREAKFAST CASSERROLE
BREAKFAST CASSERROLE
INGREDIENTS
8 large eggs
1 cup whole milk
1 tsp salt
½ tsp black pepper
1 tsp dried oregano or thyme
2 cups fresh spinach (roughly chopped)
1 cup cherry tomatoes (halved)
1 small onion (finely diced)
1 cup crumbled feta cheese
1 tbsp olive oil or butter (for greasing the dish)
Optional to add ½ cup bacon or sausage
DIRECTIONS
Step 1: Preheat the Oven
1. Preheat your oven to 375°F
2. Grease a 9×13-inch baking dish with olive oil or butter to prevent sticking.
Step 2: Sauté the Vegetables
1. Heat a skillet over medium heat and sauté the diced onion until soft, about 3 minutes.
2 Add the spinach and cook until wilted, about 2 minutes. Set aside.
Step 3: Prepare the Egg Mixture
1 In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano.
2 Stir in the crumbled feta, halved cherry tomatoes, and sautéed spinach and onion mixture.
Step 4: Assemble the Casserole
1. Pour the egg mixture into the prepared baking dish, spreading the ingredients evenly.
2. Sprinkle additional feta on top for a creamy, golden finish.
Step 5: Bake
1. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is lightly golden.
2 Let the casserole cool for 5 minutes before slicing and serving.
Mimosa Bar
You will need to buy come Carafes. These are handy items to have in stock for all your parties. They work well when setting up any bar to hold juice. You will need some small ramekins for the fruit. Place your sparkling wine or champagne in a large ice bucket or bowl to chill in. I would suggest cute name tags for the juice. You can order these on Etsy or Amazon. Set out your champagne flutes. Your guests will enjoy creating their own Mimosa!
Available on Amazon!
INGREDIENTS
orange juice
cranberry juice
peach puree
mango juice
guava juice
sliced oranges
strawberries
raspberries
pomegranate seeds
sparkling wine or champagne
Put flowers in your ice cube trays for a beautiful ice bucket!
MY FAMOUS GUACAMOLE MY FAMOUS GUACAMOLE
INGREDIENTS
3 Ripe Avocados- chopped
Drizzle of olive oil
1/2 a finely chopped purple onion
1 finely chopped small tomato
1 finely chopped serrano chili pepper (remove seeds)
Salt and pepper to taste
This is so simple but so delicious. I get so many compliments when I serve this. Let the Avocado shine!
DIRECTIONS
On a cutting board, chop all three avocados. Do not mash, just dice them up. Drizzle with olive oil, and sprinkle with salt and pepper. Add finely chopped purple onion and tomato by folding it in with your knife. Add in serrano chili to taste - depending on how spicy you like it. About half a pepper. You are just folding all the ingredients in with your big knife or a spoon. I usually just use my knife. Should be a chunky consistency.
NOTES
Don’t use the pulp of the tomatoes. Only the flesh. Serve with really good salty tortilla chips!
BRUSCHETTA-DIP OPTIONS BRUSCHETTA-DIP OPTIONS
CLASSIC BRUSCHETTA IS ALWAYS A CROWD PLEASER. LAYER ON TOP OF HUMMUS OR FETA OR BURRATA!
INGREDIENTS
Baguette sliced and toasted
16 ounces Roma tomatoes diced
8 ounces Mozzarella pearls
¼ cup fresh basil - chopped
3 Tbsp garlic minced
1 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
NOTE
Layer this delicious combo on top of Hummus or Whipped Feta or Creamy Burrata cheese as a scrumptious option!
DIRECTIONS
Combine diced tomato, garlic, salt and pepper, fresh basil in a bowl and toss with olive oil, You can also add Italian Seasoning if you like! Let these marinate in the refrigerator for 30 minutes. Then add mozzarella and toss together. Drizzle with balsamic vinegar just before serving
Slice baguette in half and brush on some olive oil and garlic and toast Slice into bite size pieces
Serve in a bowl with a spoon and place the sliced baguette around. Guest will serve themselves to a delicious Bruschetta
CHICKEN CURRY ENDIVE BOATS CHICKEN CURRY ENDIVE BOATS
INGREDIENTS
Curry Mayo
1 Tbsp vegetable oil
½ yellow onion, finely chopped
2 tablespoons curry powder
1 cup mayonnaise
1 Tbsp plus 1 tsp fresh lime juice
½ tsp kosher salt
Endive leaves
Rotisserie chicken ( 5 cups) or 2 lbs poached chicken breast
1 jar of Mango chutney
DIRECTIONS
To make this super simple, buy a rotisserie chicken and chop up 5 cups You can choose to poach 2 lbs of chicken if you prefer.
Sautee the chopped onions in vegetable oil and add curry powder
Once cooled add mayonnaise, salt and lime juice.
Combine the chicken with curry mayonnaise in a bowl
Scoop 1 heaping tablespoon of curry chicken salad on top of an endive leaf
Top with 1/2 tsp of the mango chutney.
INGREDIENTS
4 oz Feta cheese
4 oz cream cheese, room temperature
1 Tbsp olive oil
½ tsp dried basil
¼ cup hot honey
1 Tbsp chopped pistachios
1 tsp finely chopped chives
½ tsp black pepper
DIRECTIONS
In a food processor, combine feta, cream cheese and olive oil until cheeses are well combined and smooth. Add basil and garlic, mixing well again.Scoop cheese out of the food processor onto a small plate or into a shallow bowl. Use a large spoon to create a well in the center of the cheese. Fill the well with honey. Garnish the sides of the well with chives, pistachios and black pepper. Serve immediately with warm pieces of pita bread
TURKEY CRANBERRY SLIDERS TURKEY CRANBERRY SLIDERS
INGREDIENTS
Hawaiin Rolls
2 cups diced Turkey
1 cup cranberry sauce
6 slices swiss cheese
6 Tbsp Melted Butter
Parmesan Cheese & Parsley options for garnish
DIRECTIONS
Preheat oven to 350 Cover 9x13 baking pan with foil. Spray with cooking spray Remove rolls from package in one piece. Cut entire slab of rolls in half lengthwise. (You will end up with one slab of "tops" and one slab of "bottoms".) Place bottom slab in foiled cover pan.
Layer with turkey, cranberry sauce and cheese. (NOTE: You may need to warm the cranberry sauce for a few seconds in the microwave to make it a spreadable consistency.) Add top slab of rolls
Melt butter in microwave and whisk in remaining ingredients (except parm. cheese and parsley). Pour evenly over rolls. Cover with foil and let sit for 5-10 minutes
Bake covered for 20 minutes. Uncover and cook 5 additional minutes. (Optional) Sprinkle with Parmesan cheese and parsley
Slice into individual sliders and serve warm.
NOTES
You may want to toast the rolls before assembling if you are worried about the bottoms getting soggy from the butter.
TOASTED RAVIOLIES TOASTED RAVIOLIES
PERFECT FOR FALL OR HOLIDAYS! SUPER SIMPLE!
INGREDIENTS
12 oz cheese-filled ravioli
1 cup seasoned breadcrumbs
2 large eggs (lightly beaten)
½ cup grated parmesan cheese
1 tsp dried oregano
1 tsp dried basil
Olive oil spray
DIRECTIONS
In a shallow bowl, beat the eggs. In a second bowl, combine the panko breadcrumbs, Italian seasoning, salt, and pepper. Dip each frozen ravioli into the beaten eggs, coating thoroughly. Transfer to the breadcrumb mixture, pressing gently so the crumbs adhere
Repeat with all ravioli.
Air Fryer Method: Preheat the air fryer to 350°F (175°C). Lightly grease the basket and arrange ravioli in a single layer
Spray tops lightly with oil. Cook for 14 minutes, flipping halfway through, until golden brown and crispy
Fried Method: Heat 2–3 inches of vegetable oil in a deep skillet to 350°F. Fry ravioli in batches for 2–3 minutes per side, until golden brown. Drain on paper towels
Sprinkle warm ravioli with Parmesan and fresh herbs, if desired. Serve immediately with marinara sauce for dipping.
WITH PRETZELS STICKS CHEESE
BALLS
CHEESE BALLS
WITH PRETZELS STICKS
DIRECTIONS
In a large bowl, thoroughly stir together the softened cream cheese, shredded cheddar, garlic powder, and paprika. Season with kosher salt and freshly ground black pepper to taste. Using a cookie scoop or a spoon, form the mixture into 18 small balls, about 1 inch each, and place them on a parchment-lined baking sheet. Refrigerate the cheese balls for about 1 hour to allow them to firm up.
Cook the bacon. Chop very fine. Add chopped roasted pecans, Chopped chives
Remove the cheeseballs from the refrigerator and roll each ball in the bacon, chive mixture.
Insert pretzel stick
Savory snack to delight all your guests!
INGREDIENTS
Cheese Ball Mixture
1 (12-oz.) blocks cream cheese, softened 1 cup shredded cheddar cheese
1 tsp garlic powder
1 tsp paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
Coating and Garnish
8 slices bacon 1/3 cup roasted salted pecans, finely chopped 1/3 cup fresh chives, chopped 18 pretzel sticks
FRENCH DIP CRESCENT RING FRENCH DIP CRESCENT RING
THISONETAKESSOMETIME,BUTITISWORTHIT!
DIRECTIONS
Cook onions in 1 Tbsp butter until caramelized (12–15 min) with half the garlic, ½ tsp thyme, vinegar, sugar, salt & pepper
Arrange crescent roll triangles in a circle (Sunburst pattern) on a parchment-lined sheet.
Layer with 6 provolone slices. Mix cream cheese, mayo & horseradish; then spread over cheese
Add roast beef, onions & remaining cheese. Fold tips over and tuck under the base to secure.
Brush with egg wash & sprinkle Parmesan.
Bake at 375°F for 22–25 min, until golden.
For au jus: In skillet, melt 1 Tbsp butter. Add garlic, beef stock, worcestershire & thyme
Simmer 5–7 min.
Rest ring 5 min before slicing.
Serve with au jus for dipping.
INGREDIENTS
Caramelized Onions:
2 Tbsp salted butter
2 large Vidalia onions thinly sliced
2 cloves garlic minced
1 sprig fresh thyme strip leaves from stem
2 Tbsp balsamic vinegar
1 Tbsp granulated sugar
1/2 tsp salt
1/4 tsp black pepper
Crescent Ring:
2 8 oz tubes crescent rolls
12 slices provolone cheese
4 oz chive and onion cream cheese softened
3 Tbsp mayonnaise
1-2 Tbsp horseradish adjust to your taste
1 lb thinly sliced deli roast beef
1 large egg beaten with 1 Tbsp cold water
3 Tbsp grated Parmesan cheese
Au Jus:
1 Tbsp salted butter
2 cloves garlic minced
2 cups beef stock
1 Tbsp Worcestershire sauce
2 sprigs fresh thyme strip leaves from stem
CHICKEN SATAY WITH SPICY PEANUT SAUCE CHICKEN SATAY WITH SPICY PEANUT SAUCE
INGREDIENTS
CHICKEN & MARINADE:
30 ounces skinless boneless chicken breast, cut lengthwise into 1-inch strips
8 ounces light coconut milk
1 medium lime (zest and juice)
½ tsp Kosher salt
½ tsp freshly ground black pepper
SAUCE:
½ cup creamy natural peanut butter
¼ cup low-sodium chicken broth
3 Tbsp soy sauce
2½ tsp honey
1 medium lime (zest and juice)
1 medium garlic clove, minced
1 Tbsp red curry paste or curry powder
1 medium shallot, chopped
2 Tbsp chili paste
2 Tbsp rice vinegar
8 to 10 wooden skewers
(.soaked in water for 1 hour)
DIRECTIONS
PREPARE THE CHICKEN:
Place the chicken in a large zip top bag and set aside. In a medium bowl, whisk together the coconut milk, lime juice, zest, salt and pepper. Pour the marinade into the bag with the chicken and seal. Marinate the chicken for 1 hour or overnight in the refrigerator.
PREPARE THE SAUCE:
In the bowl of a food processor or blender, add the peanut butter, broth, soy sauce, honey, lime juice and zest, garlic, curry, shallot, chili paste and vinegar. Blend to combine until smooth. Set aside.
GRILL AND SERVE:
Heat grill or grill pan. Remove the chicken from the marinade. Thread each chicken strip onto a skewer and set aside. Place the chicken on the grill or grill pan. Cook for 4 to 5 minutes on each side or until cooked through. Serve the chicken with the peanut sauce for dipping.
The FinishingTouches The FinishingTouches
Because hosting isn’t just about the food and a beautiful table it’s about the atmosphere, the gestures, and the details that leave your guests feeling truly special.
From hostess gift etiquette to small touches that set the mood, these final tips will help you shine as both a gracious host and a thoughtful guest.
Let’s make sure the rest of the evening sparkles with charm, style, and unforgettable moments.
Road Map to a Successful Event
Make sure to have a sparkling clean bathroom for your guests There should be plenty of toilet paper handy and in clear sight. Also buy a nice hand soap and scented candle for a nice aroma You can have an air freshener available as well. Add nice hand towels, perhaps ones that match your theme
In the cooler months make sure you have a designated area, whether it is a coat closet or a specific bedroom where your guests can put their coats upon entering. Extra hangers will be needed Have a couple phone chargers ready and available, because they will ask for one!
Don’t forget your front entrance! Having lanterns at your front door is a nice touch, even during the day A nice potted plant, like a gardenia, that is aromatic would be lovely as well A note on the front door welcoming your guests and asking them to enter. A wreath that matches your theme can spark interest of what is to come.
Turn on all the lights Set the dimmer for ambiance Have scented candles through out. Fresh flowers in the kitchen and on the coffee table. Setting the mood ahead of time so you aren’t running around last minute trying to get this done.
The Etiquette of Bringing a Hostess Gift
Who doesn’t love a good party? After all, that’s the whole reason I wrote this book! But when you’re the guest and not the host, it’s thoughtful to show your appreciation with a small hostess gift. If you’re invited to a true potluck, a gift isn’t necessary your contribution to the meal is enough. One thing I recommend avoiding is fresh flowers While they seem like a lovely gesture, they often create extra work for the host, who now has to pause to find a vase The exception? Flowers already arranged in a vase always a win. When choosing a gift, stick to something neutral in color and theme so it won’t clash with your host’s style.
Everyday go to Hostess Gifts:
A beautiful candle in a subtle scent
A bottle of wine or champagne
A box of gourmet chocolates or cookies
Specialty olive oil or infused honey
A chic coffee table book
Elegant cocktail napkins or barware accessories
Luxury Hostess Gifts (for extra-special hosts):
A fine bottle of champagne or aged whiskey
A designer coffee table book or set of artful coasters
A luxurious throw blanket or set of plush hand towels
A personalized cheese board or monogrammed glassware
A gift basket with artisanal cheeses, charcuterie, and gourmet crackers
Thoughtful touches whether simple or luxe go a long way in showing gratitude and making your host feel appreciated
Hostess Gift Ideas
12 Great ideas!
Luxury Soap
Wine
Scented Candle
Wooden Matches
Vintage Dish Towels
Napkin Rings
Spoon Rest
Coasters
Truffle Olive Oil
Maldon Sea Salt Flakes
Box of Chocolates
Wine Charms
Cheers!
I hope you’ve enjoyed all the ideas I’ve shared with your here! My goal was to keep everything as user friendly as possible while inspiring you with decor ideas, recipes, and “must have” essentials that will make your home entertaining both easy and impressive
The “must have” items and “seasonal shopping staples” I recommend can be found online or at stores like Target, Walmart, Pottery Barn and Home Good ( one of my favorites for unique finds) and of course Amazon . Party supply stores are also great for holiday-specific decor. And don’t forget - a quick Google search can often uncover the perfect item. Many of the pieces I suggested, such as table runners, charger plates, lanterns, mason jars, carafes and ice buckets are versatile staples you can use across a variety of gatherings
tWhile I don’t take credit for all the photos included, I do want to acknowledge the many online sources that inspired my design ideas All of the recipes, however, are ones I’ve personally created and tested, and I can confidently recommend them as true crowd pleasers.
To see what is coming next, be sure to visit me at www.alwaysentertaining.biz - because I am ALWAYS ENTERTAINING!
