Happy New Year's Eve Cocktail Soiree

Let's Celebrate! New Years Eve Cocktail Soiree, with cocktails, appetizers and petite desserts, or in other words finger food.

"Sharing food with another human being is an intimate act that

should not be indulged in lightly" M.F. K. Fisher

"Happy New Year 2011!" This greeting will be said and heard for many weeks as the new year gets under way. Did you know, in modern America New Year's Day was not always on January 1. January 1 has been celebrated as a holiday by western nations for only about 400 years.

How New Year's was Celebrated in Ancient Times

The celebration is the oldest of all holidays. It was first observed in ancient Babylon about 4000 years ago. In the years around 2000 BC, the Babylonian New Year began with the first new moon (actually the first visible crescent) after the first day of spring. The Babylonian new year celebration lasted for eleven days. Each day had its own particular manner of celebration, and our new years celebration festivities are pale in comparison.

The Romans continued to observe the new year in late March, but their calendar was continually tampered with by various emperors so that the calendar soon became out of sync with the sun. In order to set the calendar right, the Roman senate in 153 BC, declared January 1 to be the beginning of the new year. But tampering still continued until Julius Caesar, in 46 BC, established what has come to be known as the Julian Calendar. It again established January 1 as the new year. In order to synchronize the calendar with the sun, Caesar had to let the previous year drag on for 445 days.

New Years Traditions Throughout History

Making New Years resolutions also date back to the early Babylonians. Our modern resolutions include the promise to lose weight or quit smoking or some other promise no one ever seems to keep. The early Babylonian's most popular resolution was to return borrowed farm equipment!


Carrying on another tradition that I happen to be quite fond of is the Tournament of Roses Parade in Pasadena, CA which dates back to 1886 when members of the Valley Hunt Club decorated their carriages with flowers. It celebrated the ripening of the orange crop in CA, another thing you don't see too much of anymore, as grapes have taken over as "the crop." My family and I have attended the parade on a number of occasions getting up at the crack of dawn to get the best spot possible on the parade route. We have also benefited from amazing seats at the Rose Bowl football game which was initially first played in 1902.


I'm sure you know that certain foods served on New Years are thought to bring good luck. Although I'm not a person who believes in "good luck" many cultures believe that anything in the shape of a ring is good luck because it symbolizes "coming full circle" or completing a year's cycle. The Dutch believe that eating donuts on New Year's Day will bring good fortune and surely pack on a few pounds too.


Many parts of the U. S., including my "current home state" of Texas y'all celebrate by consuming black-eyed peas accompanied with some hog jowls or ham. The hog, and it's meat, is considered lucky because it symbolized prosperity. Cabbage is another "good luck" vegetable consumed on New Year's Day.


The song, Auld Lang Syne is sung at the stroke of midnight in almost every English-speaking country in the world to bring in the new year. It was first published in 1796 after one of the writers of the song passed on. Too bad it wasn't published before.


Many countries, including the good ole U.S.A. celebrate by using fireworks. Everyone, especially children love a dazzling festive display of lights. One of the most famous in the U. S. is the New York Times Square display as the ball descends from the pole counting down to New Years celebration.


One of my favorite New Year's eve was spent with my husband at a romantic five star restaurant on the waterfront in San Diego. We then drove out to Jerry's parents home where our daughter was spending the night and we all celebrated with root beer floats! Sometimes simple things are the best. Another fond memory is when my sister Kristin and I were young and my dad worked 4-midnight at Shell refinery. My mom, sister and I would watch on TV Guy Lombardo bring in the new year. Mom, would make a cheese platter with petite rye bread (which I loved) those little frozen pizza rolls, some eggnog and a few other goodies and we would celebrate with horns and hats. When my dad would come home and we got to stay up a little longer, then off to bed so my parents could celebrate together.


However you chose to celebrate the New Year, attending a party, staying warm and cozy in your home, hosting a soiree, going to church or whatever makes you happy be safe and have a glorious, blessed New Year and remember to give thanks to God for all your blessings.

Ideas For Your New Year's Eve Soiree

If you are sending out invitations, get them ready a few weeks in advance and send out. Make them fun by adding a little sparkly glitter or confetti inside the card and when recipients open the invitation up the confetti will flutter out. I do this with my Christmas cards too.

Make the evening memorable with wonderful food and cocktails, fun festive sparkling decor, music, adding a dash of lightheartedness, some creativity and a group of good friends or just the pleasure of being with your family and you'll design an affair to remember and still have enough time and energy to be the life of your own party.


To me, New Years Eve means sparkle and shine. Bring out your silver, crystal and everything beautiful. Candles galore will certainly look festive. You can add impact right from the start at your front door and proceed into the entryway and don't forget to add some glamor and shine in your powder room. A few beautiful floral arrangements placed around your home and on the buffet table always add impact and glamor. Don't put away those white Christmas lights just yet, use them for your New Years Eve celebration.


Just about every New Year's Eve party could use some great hats, noisemakers and don't forget the confetti to throw at the stroke of midnight. Add a fantastic centerpiece to your buffet table. And of course we can't have a New Year's party without candles and I mean lots of them.


If you want a fuss free party try serving a large assorted cheese platter with crackers and sliced baguettes. Also, fresh fruit and vegetable platters with assorted dips. Bowls of olives and marinated vegetables work well too, along with a bowls of spicy nuts. I always like pretty bowls of candy around the house too.

Platters of smoked salmon, petite bagels, cream cheese, caviar, finely chopped red onion and capers is always delicious. Mounds of chilled shrimp or crab with cocktail sauce is lovely. Oysters on the half shell and steamed clams are a nice choice too. Fond memories of my high school years involve attending my best friends parents New Years Eve party in Anacortes, WA where they had a large dining table, with a plastic cloth and newspapers on top of the table heaping with whole cooked Dungeness Crabs (some of the best crab in the world.) The feast consisted of other tables full of glorious seafood too, but the crab was my favorite and I ate my fair share of it! I'm getting hungry for some crab right now.

Another thing I simply love are petite buttermilk, cheddar, scallion biscuits with ham and a sweet hot mustard. Biscuits or small rolls slathered with barbecued shredded pork and coleslaw and delicious. Mmmm, I can taste it right this minute, maybe I better go make us some!


You can always pick a theme such as; Mexican, Mediterranean, Italian or Asian and choose appetizers that incorporate foods from these countries.


Below you will find an assortment of cocktails, appetizers and petite dessert recipes that I think you will enjoy. If you don't want to serve cocktails, serve a few different types of wine or champagne (being sure to save some champagne for the midnight toast) and here's a chance to bring out your ice bucket(s). Assorted beers and a variety of sodas and see my recipe for spiked egg nog. For additional appetizer recipes look at my appetizer blog for January 2010.


I hope you enjoy the recipes listed below and have a safe and happy New Years


Crab Quiche - I love, love, love quiche so if I were making these I'd double the recipe


Crust
1 stick of butter, soft
1 (3 oz.) package cream cheese, soft
1 1/2 cups all purpose flour
Filling
1/2 cup mayonnaise
2 Tbl. all purpose flour
2 eggs, beaten
1/2 cup whipping cream
1 cup crab meat
1 cup Swiss or Gruyere cheese, grated
1/2 cup scallions, chopped including green part
1/2 tsp. Old Bay seasoning
Tabasco, few dashes


For the pastry; cream the butter and cream cheese. Add flour and mix well. For dough into a ball and chill in plastic wrap for 2 hours. Roll dough out to 1/4-inch thickness to fit in miniature muffins tins lining bottom and up sides of pans.  For the filling; in a mixing bowl add all ingredients and mix gently until blended. Spoon about 2 Tablespoonfuls of filling into each muffin tin. Bake at 350 degrees for 25 to 30 minutes or until puffed and golden. Remove to cooling rack, rest for about 5 minutes then remove from pan.


Puff Pastry with Brie

2 sheets of frozen puff pastry, thawed
2 (8 oz) round baby wheel brie cheese
1/2 cup hazelnuts, chopped (divided)
2 eggs
2 Tbl. water
2/3 cup apricot 100% jam (or jam of your choice) fig jam is wonderful too
Crackers, fruit slices, etc.


Preheat oven 400 degrees. Unfold each puff pastry on lightly floured surface. Roll gently to seal any cracks in each sheet of pastry. Spoon preserves into center of each pastry, then sprinkle on 1/2 of nuts. Place one round of brie to cover. Trim excess pastry and press to seal seams. Whisk eggs and water in bowl and brush seams with egg mixture. Place seam side down on baking sheet. Brush to with egg mixture. Bake 25 minutes or until golden brown. Let stand about 15 to 20 minutes before cutting.


Mozzarella and Tomato Skewers


16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry tomatoes
Extra virgin olive oil
Balsamic vinegar
salt and fleshly ground black pepper
small cocktail skewers


Thread mozzarella, basil and tomatoes on small skewers. Place on a serving platter and drizzle with olive oil, vinegar and sprinkle with sea salt and freshly ground black pepper.


Dates stuffed with Goat Cheese and Wrapped in Prosciutto


1/3 cup herb goat cheese, soft
16 Medjool dates, pitted and sliced in center, but not all the way through
16 large basil leaves
4 wide thin slices prosciutto, cut into 4 long strips
cocktail toothpicks soaked in water for about 10 minutes


Heat broiler. Spoon 1 tsp. cheese into each date and wrap with a basil leaf then wrap with prosciutto strip. Secure with toothpick and broil until cheese bubbles about 2 to 3 minutes.


Curried Shrimp Tarts


1 cup cooked shrimp, chopped
1/2 of (8 oz) package cream cheese, soft
3 Tbl. scallions, chopped finely including green part
1 Tbl. fresh lime juice
1 tsp. curry powder (good quality)
Tabasco (to taste)
3 Tbl. mango chutney
chopped fresh chives (garnish)
Pastry shells - make your own or purchase prepared ones


In a bowl, stir together shrimp, cream cheese, scallions, lime juice, curry and Tabasco. Spoon mixture into pastry shells and top with 1/2 tsp. mango chutney sprinkle with chives.


Spicy Shrimp with Avocado Dipping Sauce - this recipe comes from my daughter, Brittany (thanks sweetie)


3 lbs. large to jumbo shrimp, peeled and cleaned, leaving tail on
2 large lemons, juiced
2 large sweet onions, sliced very thinly (julienne style)
1 to 2 Tbl. Tabasco sauce
2 1/2 tsp. Creole seasoning
1/4 cup Italian parsley, chopped
2 bay leaves
Avocado Dipping Sauce
1 cup buttermilk
2 large Haas avocado, peeled and seeded
3 Tbl. Italian parsley, chopped
2 Tbl. fresh cilantro, chopped
2 scallions chopped, including green part
2 Tbl. fresh lemon juice
salt and freshly ground black pepper


For shrimp; bring a pot of water to boil and add bay leaves, shrimp and onion cook about 30 seconds. Drain well in a colander and refresh in cold water, pat dry with paper towels and place shrimp and onions in large bowl, discard bay leaves. Squeeze lemon juice over shrimp, add hot sauce, Creole seasoning, salt and freshly ground black pepper and toss to coat. Place in frig for at least 1 hour. To serve; place on platter, sprinkle on chopped parsley and serve with sauce in a bowl on the side. Note: you can also add some washed and seeded sliced jalapeno peppers (leave seeds in for more heat)  For sauce; In a food processor or blender, add buttermilk, avocado, parsley, cilantro, green onions and lemon juice until smooth. Taste and season with salt and pepper.

Bacon and Blue Cheese Dip


1 package bacon, chopped (good quality bacon)
3 garlic cloves, minced
2 (8 oz) packages cream cheese, softened
1/3 cup heavy whipping cream
6 oz. Maytag blue cheese, crumbled (you use whatever brand you like, but I love Maytag)
2 Tbl. fresh chives, chopped
1/2 cup walnuts, lightly toasted and chopped
Crackers and baguette slices, apple slices or mixed vegetables (for dipping)


Cook bacon in pan until nice and crisp. Remove to paper towels and drain. Remove some of the bacon fat and add minced garlic, cooking until tender, but not browned. In the bowl of electric mixer, beat cream cheese until smooth. Add whipping cream and beat until combined. Stir in bacon, garlic, blue cheese, walnuts and chives.  Next, you can either, place in oven proof dish and bake on 350 degrees until golden and bubbly or you can serve at room temperature.


Spicy Pecans (two ways)


3 cups pecan halves
3 Tbl. butter, melted
2 Tbl. Worcestershire sauce
2 tsp. Tabasco
2 tsp. chili powder
1 tsp. curry powder
1/2 tsp. salt


Preheat oven to 300 degrees. In a bowl, add all ingredients and gently stir in nuts until coated. Spread pecans on baking sheet and bake for 30 minutes, stirring occasionally until crisp and lightly toasted. Serve warm.


Fruity, Spicy Nuts


1 Tbl. orange zest
1 Tbl. fresh orange juice
1 egg white
2 cups pecan halves
1 Tbl. dark brown sugar
1 tsp. salt
1/2 tsp. ground chipolte chile pepper
1/2 cup dried cranberries
Cooking spray


Preheat oven to 225 degrees. Combine zest, orange juice and egg white in a bowl and whisk. Stir in pecans. Combine sugar, salt and pepper and stir into pecans mixture mixing well. Spread mixture on baking sheet coated with Pam cooking spray. Bake for 1 hour, stirring occasionally. Remove from oven and place on cooling rack; cool completely. Stir in cranberries. If you happen to have any left store in airtight container.


Parmesan Crisps with Caviar - my son-in-law Derek loves these

10 oz. Parmigiano Reggiano cheese, finely shredded
6 oz. caviar, good quality
sour cream
1/2 red onion, finely chopped
fresh chives, finely chopped


Place 2 Tbl. fresh Parmesan cheese on nonstick baking sheets and pat into a 2-inch circle, repeat with remaining cheese using additional nonstick baking sheets. Bake one sheet at a time in 400 degree oven for about 4 minutes or until bubbly and lightly golden. Cool on baking sheet for 1 minute then remove with spatula and gently drape over inverted 1 3/4 inch muffin tins to cool and stiffen into cup shapes.  To serve; place Parmesan cups on serving platter, top with a dollop of sour cream, sprinkle of red onion, some caviar and top with fresh chives.


Party Cheese Log


16 oz. cream cheese, softened
1 (10 oz) package sharp Cheddar cheese, shredded
1/4 cup pimineto, chopped
1/4 cup sun-dried tomatoes in oil, chopped
1/4 cup red onion, finely chopped
2 tsp. Worcestershire sauce
4 tsp. fresh lemon juice
1/4 tsp. cayenne
dash of salt
pecans, lightly toasted and chopped, garnish
Italian parsley, chopped, garnish


In large mixing bowl, beat cream cheese and cheddar cheese until well blended. Add pimiento, onion, sun dried tomatoes, Worcestershire sauce, lemon juice, cayenne and salt, taste and adjust seasonings. Mix well and chill for several hours. Place some plastic wrap on work surface, add mixture and shape the mixture into a log and roll in pecans and parsley. Roll up and twist ends, place in frig until ready to serve. For serving; place on platter and surround with crackers or baguette slices.


Chicken Skewers - I would double these as they go fast

2 lbs. boneless skinless chicken breast, cut into 2-inch strips
2 bunches scallions, cut into 1 1/2 inch pieces, including green part
1 cup teriyaki marinade
2 Tbl. fresh ginger, grated
4 large garlic cloves, minced
2 Tbl. sugar
4 Tbl. dark sesame oil
sesame seeds, lightly toasted for garnish
fresh cilantro, chopped, garnish
wooden skewers
Sauce
2 Tbl. fresh ginger, finely chopped
3 garlic cloves, finely minced
1 cup creamy peanut butter
2 tsp. red chili paste
1/4 soy sauce
1 Tbl. rice wine vinegar
2 Tbl. dark brown sugar (or I also like Hoisin sauce)
2 limes juiced
2 Tbl. sesame oil
1/4 cup hot water


For sauce; in a blender, add all ingredients except water. Process until well blended if you think the sauce is too thick, add small amount of water, as needed.  Chicken; In a bowl, combine, teriyaki marinade, ginger, garlic, sugar and sesame oil, add chicken and scallions. Cover and place in frig for up to 2 hours.  Soak wooden skewers in water for about 30 minutes, then drain. Thread chicken and scallions onto skewers, discard marinade. Grill for about 4 minutes on each side until chicken is done. Place skewers on platter and sprinkle with sesame seeds and some chopped cilantro. Serve with sauce.


Bacon-Wrapped Scallops


2 lbs. scallops (large ones) halved
2 cups Teriyaki sauce
1 lb. bacon


In a saute pan filled partially with water, bring to a simmer and poach scallops for no more than 2 minutes, drain and place in container with teriyaki sauce for 2 hours. Preheat broiler and cut bacon into 3 pieces, wrap bacon around scallop and secure with toothpicks. Broil wrapped scallops until bacon is crisp. Place on platter and serve.


Stuffed Cherry Tomatoes


2 cups marinated artichoke hearts, drained and chopped finely
1/2 cup celery, chopped finely
1/2 cup Maytag blue cheese, crumbled
1/2 cup scallions, chopped finely, including green part
1 cup mayonnaise
salt and freshly ground black pepper
4 cups large cherry tomatoes
12 slices bacon, cooked and crumbled
2 bunches Italian parsley (garnish)


These are a little tedious to make, but the end result tastes great. In a bowl, add chopped artichokes, celery, scallions, blue cheese, mayonnaise, salt and pepper. Slice the top off each tomato and with a very small scoop, scoop out most of the inside of tomato. Place each tomato upside down on paper towels to drain. Stuff each tomato with a little of the artichoke mixture and a sprinkling of bacon on top. Refrigerate. Place parsley on platter and arrange tomatoes on top.


Prosciutto Wrapped Roasted Asparagus

2 lbs. fresh asparagus - don't use the thin spears you want a larger spear for this recipe
2 Tbl. olive oil
Sea salt
Freshly ground black pepper
16 thin pieces prosciutto
balsamic vinegar


Preheat oven to 450 degrees. Line a baking sheet with foil. Snap off tough ends of asparagus, wash and pat dry. Place on baking sheet, drizzle with olive oil and sprinkle with salt and pepper, toss to coat. Spread out in single layer for roasting.  Place in oven for about 8 - 10 minutes. Remove from oven and allow to cool. Cut prosciutto so that you can wrap a piece around each asparagus spear. When asparagus has cooled, wrap a prosciutto slice a round exposing tips of asparagus. Place on serving platter and lightly drizzle with balsamic.

Delicious Petite Desserts

Mini Cheesecakes - I think just about everyone has made these and they are easy


2 (8 oz) packages cream cheese, softened
3/4 cup sugar
3 eggs
1 Tbl. pure vanilla extract
1 Tbl. fresh lemon juice
Vanilla Wafers
2" mini aluminum baking cups
Cherry pie filling or flavor of your choice (use good quality or make your own)


On a baking sheet add mini baking cups. Place a vanilla wafer in each mini baking cup. In a mixing bowl, beat cream cheese until fluffy, beat in sugar, eggs one at a time, vanilla and lemon juice until well combined. Spoon about 3 Tbl. of cream cheese over each wafer. Bake in 350 degree oven for about 15 to 20 minutes, let cool and top with dollop of pie filling. Refrigerate.


Over-The-Top-Brownies


1/2 cup butterscotch chips
1/4 cup butter, soft
3/4 all purpose flour
1/3 cup brown sugar, packed
1 tsp. baking powder
1/4 tsp. salt
1 tsp. pure vanilla extract
1 egg
1 cup mini marshmallows
1 cup semi sweet chocolate chips
1/4 cup pecans or macadamia nuts, chopped


Preheat oven to 350 degrees. Butter a 9-inch square pan and use the parchment paper method if desired. Melt butterscotch chips and butter in a large saucepan over medium heat stirring constantly. Remove from heat and cool to lukewarm. Add flour, brown sugar, baking powder, salt, vanilla and egg to mixture and mix well. Fold in marshmallows, chocolate chips and nuts until just combined. Spread in pan and bake for 20 to 25 minutes (do not overbake). Remove to cooling rack. When cooled remove to work surface and cut into petite squares.


Cranberry Pear Sorbet - serves about 8

2/3 cup sugar
2/3 cup water
1 1/2 cups whole cranberries, pureed
1 (29 oz) can pears, drained and pureed (do not use fresh)
2 Tbl. pear brandy
1 orange, zested
2 Tbl. fresh lemon juice


Combine sugar and water in small saucepan and stir over medium until sugar is completely dissolved. Remove from heat just before syrup boils, transfer to a bowl and chill. Combine the chilled sugar syrup with remaining ingredients and freeze mixture in ice cream maker. I like to serve in small dessert cups or in wine flutes.

Cocktails Anyone?

I happen to absolutely love eggnog especially with a little rum in it.


Easy Eggnog with Rum


1 quart fresh eggnog (make your own or purchase good quality)
12 oz. dark rum (purchase a good quality)
1 cup heavy whipping cream (whipped)


In a punch bowl, combine eggnog and rum, stirring well to incorporate. Gently fold in the whipped cream. Chill in frig. Stir when ready to serve and add a sprinkling of freshly grated nutmeg. I like it served in large wine glasses.


My very favorite cocktail is the Manhattan, then the Cosmopolitan


Manhattan - makes 1 serving

2 oz. rye whiskey
1/2 oz. sweet vermouth
2 dashes Angostura bitters
Maraschino cherry (garnish)


Pour the ingredient's into mixing glass with ice cubes, stir well, strain into chilled cocktail glass and garnish with cherry.

Cosmopolitan - makes 1 serving


1 1/2 oz. vodka
1 oz. Cointreau
1/2 oz. fresh lime juice
1/4 oz. cranberry juice
Orange peel for garnish


Shake all the ingredients with ice in cocktail shaker, strain into chilled cocktail glass and garnish with orange peel.

Berry Cosmo - makes 1 cocktail


2 oz. vodka
1 oz. Chambord
1 oz. Cranberry juice
1/2 oz. Grenadine
1/2 oz. Simple syrup


Shake all ingredients well with ice and strain over fresh ice in tall glass.


Martini - makes 2 cocktails

1/2 oz. dry vermouth
4 oz. gin
2 pimento stuffed green olives


Fill a cocktail shaker with ice. Pour in vermouth then gin. Shake for 30 seconds and divide into 2 cocktail glasses. Garnish each with an olive.


Happy New Year and Bon Appetit

"Therefore, if anyone is in Christ, he is a new creation;

old things have passed away; behold, all things have become new." 2 Cor. 5:17

Christmas Time is Here

"It's beginning to look a lot like Christmas, everywhere I go."

Christmas, most everyone's favorite time of year. Christmas for my family and me is time to celebrate the Nativity of Jesus Christ who was born in Bethlehem in a stable surrounded by animals, as there was no room at the inn for Mary and Joseph. Shepherds from the fields surrounding Bethlehem were told of the birth by an angel and were the first to see the child.  See Matthew 1:18-25, Luke 1:26 and Luke 2:1-20.

A Christmas Cross

A gentle, humble couple

Had traveled long and far

To a little town called Bethlehem

And a stable beneath a star

There among the cattle

God sent His Son to earth

With only an angel chorus

To celebrate His birth

Yet shepherds heard their message

And knelt there in the straw

Amazed and filled with wonder

At the Baby whom they saw

Then wise men came to worship

With precious gifts to bring

Knowing that before them

Was their Savior and their King.

Christ came to us from heaven

And did not count the cost

Yet behind His humble manger

Stood a waiting rugged cross.

Written by: R. Fogle

People also celebrate Christmas with that jolly old character named Santa Claus, Saint Nick, or Kris Kringle. Santa, who lives in the North Pole with Mrs. Claus, numerous elves and you can't forget the reindeer. On Christmas Eve, Santa jumps in his beautiful sleigh with his reindeer guiding the way led by the famous "Rudolph the Red Nosed Reindeer" and brings gifts to good little boys and girls. He lands on the rooftop, slides down the chimney and leaves gifts under the Christmas tree. He is quite a jolly old fellow, has a full white beard, a large round tummy and he's bedecked out in a red velvet fur trimmed suit with a big shiny black belt. Ho Ho Ho

Decorating the Tree and Your Home

Some of us like to decorate our homes the same way every year. Many people like traditional ways of decorating and are comfortable with that. Using the same decorations every year is great, but try changing them up on occasion and use them in different ways. Check out fresh new ideas by going to department stores, craft stores or better yet, go on Christmas home tours in your area and you might find ideas you never thought about.

I am one of those people who like to decorate differently each year. Although, the past couple of years I have focused on lime green, fuchsia and purple tones. I use a white flocked real Christmas tree in the library and usually decorate that tree with our ornaments we've collected or made through the years. In the living room, we have a 4 foot tall, fun lush lime green"faux" tree with mini green lights. This tree stands on a round table just for this occasion and I decorate with purple ornaments and drape lime green, fuchsia and purple organdy all around the base of the tree in beautiful layering effects. On the mantle I use fresh evergreen boughs with purple and fuchsia lights draped throughout the boughs and I add frosted beaded fruits & birds tucked in the boughs.

Decorating your home using a white theme and adding sparks of color or brushed silver or bronze can be dazzling and sophisticated. Christmas trees at our home number more than one. We love having a tree in each room (from large flocked real trees to smaller trees in bedrooms, bathrooms and hallways). When our daughter lived at home she had a tree to decorate any way she wanted in her bedroom. Today, Brittany is a fan of using many Christmas trees in her home too. I cherish the ornaments we've collected throughout the years, including ones my parents started giving Britt when she was a baby. We used to take Brittany, my parents, Jerry's parents and a few friends up to Julian, CA and rent a large home during Thanksgiving. We would have many activities planned, but we always took time to make special ornaments to celebrate our time together.

The entrance way is a perfect place for a Christmas tree, it will shout "Merry Christmas" to everyone who enters the front door. Also decorating the kitchen with very small trees grouped in threes on the counter tops, refrigerator or hutch looks wonderful. Don't forget the dining room where you could place a slender tree in the corner.

For those packages that go under the tree, I also like to pick a theme, such as; all white shiny paper with huge gorgeous French ribbons tied in lime green, white, purple, pink or any number of appealing colors. I always add a elegant ornament to each package too. If you don't want to spend a fortune check out craft stores, discount stores, the $ store or stores such as Pier One or Cost World Market.

Collecting is another way to add to your holiday splendor. I happen to love snowmen and place them in groupings around our house and trees. I also have a small collection of Nativities. To start a collection choose something you enjoy and every year purchase a least 1 or 2 to add to your collection. Purchasing them after Christmas during the deep discount sales is a great way to save money and get more bang for your buck!

During the Christmas season we see many festive wreaths gracing the front doors of beautifully adorned homes. A Christmas wreath on the front door is a warm and joyous way of saying "welcome to our home." Displaying a wreath on the inside of the front door to wish our guests a Merry Christmas as they leave is a nice touch as well. Wreaths are a simple, elegant way to decorate any room in the house. Hang wreaths on your guest bathroom door or bedroom doors too. Fresh wreaths add wonderful fragrance and yuletide charm in any room. Many companies will ship fresh wreaths directly to you or you can try making your own, adding pine cones and holly and a big beautiful bow.

If you are looking for a fun project for the kids try making a gumdrop wreath. Use jumbo red, white and green candies. You will need one plastic foam wreath (medium sized), masking tape, wire, felt, toothpicks, gumdrops and a fun-festive holiday ribbon. Cut out the felt in the shape of the wreath and glue to back the form. To reinforce the wreath wrap the masking tape around the top of the wreath where it will be hung. Wrap wire around the wreath over the tape, bending the wire into a hanging loop at the back of wreath. Break toothpicks in half or cut them with scissors. Insert the broken ends into the gumdrops. Cover the top and sides of the wreath with gumdrops, poking the sharp ends of the toothpicks into the foam. When all of the tops and sides are covered with gumdrops, tie a bow at the top of the wreath, hiding the hanger and let the ribbon ends hang down. Note: I would suggest purchasing lots of gumdrops because half of them will end up being eaten by the kids.

However you choose to decorate and enjoy your holidays, I would like to wish you a very Merry Christmas and may the Lord bring happiness, blessings and peace to your home. And may all your Christmases be white.

Please enjoy the recipes listed below and add some excitement to your holiday table by trying to incorporate a new dish into your holiday dinner. I have given you three different options for Christmas meals. Remember, make your holiday dining table or buffet beautiful too, incorporating candles, evergreens, Christmas ornaments or some of your collectibles.

For appetizers to nibble on during the day, I'm just serving a platter full of large shrimp chilled with a horseradish cocktail sauce, country pate with crackers and some crudites with hummus and chunky blue cheese dip.

This year for Christmas dinner, Jerry and I are having Spanish Paella which we both happen to love. I'm serving it with; tossed green salad with orange vinaigrette, crusty bread with olive oil for dipping, some assorted olives and cheeses. Wine will be Pinot Noir.

Spanish Paella (this could serve about 12)

1/4 cup olive oil

2 tsp. smokey paprika

1 large onion, chopped

5 cloves garlic, minced

1 lb. chicken pieces (bone in) I like using just chicken breasts

1/2 lb. boneless pork loin, cut into 1/2-inch cubes

1 large green pepper, chopped

1/2 cup dry sherry

1 lb. whole clams in shell

4 cups chicken stock (good quality)

2 cups fish stock (good quality)

1 cups uncooked aborio or short grained rice

1 ruby red tomato, chopped (optional, but we like it and it adds a splash of color for garnish)

2 big pinches saffron

4 squid tubes, sliced into rings

12 large shrimp or prawns, do not peel (clean and devein)

2 cups frozen peas

salt and freshly ground black pepper, to taste

12 thick lemon wedges

1/2 cup Italian parsley, chopped

It's best to use a paella pan 15-26 inches. If you don't have one you can use a large cast iron pan. I plan on making mine on the outdoor gas grill, but of course you can prepare on the stove top.

In a large bowl, mix paprika, 2 Tbl. olive oil and 1/2 tsp. salt and some ground pepper. Add chicken and pork and toss, cover and refrigerate for at least 4 hours or overnight.

Heat remaining olive oil over medium heat and add onion and garlic. Saute until softened. Add chicken and cook until browned; remove chicken and set aside loosely covered. Add pork and cook until browned, then remove and set aside. Add green pepper and cook about 2 minutes, add sherry. Add 2 cups of chicken stock and fish stock and rice. Stir and cook about 10 minutes. Add saffron, and remainder of stock. Add chicken and pork back to pan. Season with salt and pepper and stir all ingredients together. Reduce heat to low. Allow to cook without stirring until rice is soft about 30 minutes. Nestle the clams and remaining seafood and peas into the rice and cover and cook about 10 minutes. The rice on the bottom of the pan will brown; this is an important part of making paella. Make sure your heat source is evenly distributed.

Taste to make sure rice is fully cooked, adding a little extra stock if needed. Remove from heat, and cover with foil and allow to rest for 10 minutes. Remove foil and place lemon wedges around edge as garnish. Sprinkle on fresh parsley and chopped tomatoes. Place the paella in the middle of serving table and allow guests to serve themselves, squeezing on lemon to their taste.

Tossed Green Salad

1 head bibb lettuce, torn

2 cups arugula

1/2 red onion, sliced thinly

1 bunch red radishes, sliced

1 can artichokes, drained and sliced

1 small container grape tomatoes

1 cup pecans, lightly toasted

1 orange, peeled, sectioned and sliced in half

1/2 cup Maytag blue cheese, crumbled

Dressing

2 tsp. orange zest

1/4 cup fresh orange juice

1 Tbl. fresh orange marmalade

2 Tbl. fresh lemon juice

1 tsp. Dijon mustard

salt and freshly ground black pepper

6 Tbl. olive or vegetable oil

Add all ingredients into container with lid and shake well. Taste, adjust seasonings and pour over salad and serve.

Option number two; Chicken Tamales - are a Christmas tradition in Mexico and Southern California.

1 package dried corn husks

1 1/3 cups shortening

4 cups masa harina

2 tsp. salt

2 2/3 cup chicken stock (good quality) warmed

2 Tbl. oil

1 large onion, chopped

3 cups cooked, shredded chicken (see note)

1 cup golden raisins (optional, but I like the sweet/savory blend)

1 cup diced green chilies

Note: I like to cook my chicken in a pot on simmer with sliced onions, canned tomatoes with the juice, salt, pepper, garlic, chili powder, cumin, and oregano. Simmer until cooked through, cool and shred.

Soak the corn husks in warm water until pliable. Remove any silks and wash thoroughly. Cover husks with warm water and soak 2 hours. Keep damp until used.

Whip shortening until fluffy. Blend in mesa, salt and warm chicken stock until dough holds together well. Cover with damp cloth and keep cool until ready to use. Heat oil in large saute pan and add onion and cook until softened. Stir in cooked shredded chicken, raisins, green chilies and chili powder, season with salt and pepper.

Take a pliable corn husk and lay on work surface, spread 3 Tbl. mesa on husk, spoon 2 heaping Tbl. of chicken filling into the center of mesa. Fold right side over center of filling, then fold left side over. Fold up bottom end over dough encased filling then fold down the tip of the husk. I then tie mine with a strip of soaked husk. Once you have all the tamales folded you are ready to steam. Place a steamer basked in large pot. Pour in a couple of inches of water. Arrange tamales in basket folded side down, arranged loosely so steam can circulate freely. Cover pot and place over medium heat. Steam for about 1 hour. To see if they are done, remove one tamale from the top and open up. If the masa dough is firm and does not stick to the shuck it's done. You should end up with about 25 to 30 tamales.

Mexican Rice with Peas

1 medium onion, chopped

3 cloves garlic, minced

2 cups long grain white rice

16 oz. chicken stock (good quality)

1 cup ruby red tomatoes, seeded and diced (you can use canned too)

1 tsp. chili powder

1 tsp. oregano

2 green chilies, roasted, seeded and chopped
1/4 cup fresh cilantro, chopped

salt and freshly ground black pepper

1 cup frozen peas

In a large sauce pan, add 2 Tbl. cooking oil, add onions and cook for about 2 minutes. Add garlic and rice and cook for about 2 minutes. Pour in chicken stock, tomatoes, chili powder, oregano, chilies, salt and pepper. Stir to combine and place lid on pan and bring to a simmer. Cook for approximately 30 minutes or until rice is tender. Just before serving, stir in peas to warm and squeeze in the lime juice, fluff with a fork and place on serving platter sprinkling with cilantro.

Creamy Black Beans

1/2 medium onion, finely chopped

4 garlic cloves, minced

1 jalapeno, seeded and chopped finely

1/2 tsp. ground cumin

2 (15 oz) cans black beans, rinsed and drained

2/3 cup chicken stock (good quality)

Fresh lime juice

1/4 cup fresh cilantro, chopped

1/4 cup Queso fresco

In a saute pan, add a little olive oil heat and add onions, garlic, jalapeno and cumin and cook for about 2 minutes. Add beans and stock and cook for 10 minutes, stirring. Coarsely mash the beans with potato masher. Continue boiling until thick, stirring for about 10 minutes. Season with salt, pepper, and lime juice. Remove to serving bowl, and sprinkle with cilantro and queso fresco.

Pickled Onions - We love pickled onions with our tamales

3 large white onions, peeled and thinly sliced

1/2 tsp. whole black peppercorns

1/2 tsp. whole allspice

1/2 Tbl. dried oregano

2 sprigs fresh thyme

1 cup white vinegar

1/4 cup fresh orange juice

1/4 cup fresh lime juice

In a pot of boiling water add onions for a few seconds to blanche, then remove into a strainer and rinse immediately in cold water. Drain and place onions in glass bowl. Add all remaining ingredients, cover and refrigerate for 4 hours or better yet, overnight.

Avocado Mousse

2 envelopes unflavored gelatin

1 1/2 cups chicken stock (good quality)

1 Tbl. fresh lime juice

1/3 cup scallions, finely chopped including green part

1 ruby red roma tomato, seeded, peeled and chopped

1 serrano chile, seeded and chopped

1 Tbl. fresh cilantro, finely chopped

2 large Haas avocados, (2 cups) peeled, seeded

salt and freshly ground black pepper, to taste

1 1/2 cups heavy whipping cream, whipped

1 lb. small cooked shrimp

In a small saucepan, add chicken stock and sprinkle gelatin on, heat on low until dissolved. Remove from heat and add lime juice, scallions, tomato, chile and cilantro. Place in frig until cool, but not set.  Mash the avocados until they are a smooth puree. Add the avocados, salt and pepper to the gelatin mixture, stirring to combine, then fold in the whipped whipping cream.  Pour mixture into a lightly greased 6 cup mold ring. Chill until set. Unmold and garnish with shrimp.

Option number three; Festive Christmas Chicken - this is a great dish, not the same old same old and wonderful to use for buffets or caterings

8 boneless skinless chicken breasts

1 1/2 cups baby spinach, chopped

1 1/2 cups feta cheese, crumbled

1 1/2 cups sun-dried tomatoes in oil, chopped

4 Tbl. fresh basil, sliced

1 1/2 cups crimini mushrooms, sliced

1 red bell pepper, seeded and chopped

1 bunch scallions, chopped including green part

8 cloves garlic, minced

Olive oil

salt and freshly ground black pepper

1/2 cup fresh Italian parsley, coarsely chopped (garnish)

1/2 cup feta cheese, crumbled (garnish)

Preheat oven to 350 degrees. With a sharp knife, slice each chicken breast partway in half. Do not cut all the way through. Open chicken breast up, place on plastic wrap and another piece on top and flatten with a mallet to about 1/2-inch thick. Season both sides with salt and pepper.

In a large saute pan, add a little olive oil (2 Tbl.). Add scallions, bell pepper and garlic and cook until softened. Add mushrooms and saute until mushroom are lightly browned. Stir in spinach and cook for 2 minutes. Remove from heat and let cool slightly. Divide the mixture and place some on each pounded chicken breast, top with some feta cheese, sun-dried tomatoes and sprinkling of fresh basil. Roll the chicken breasts up and secure with toothpicks or kitchen twine. In the large saute pan, add a little olive oil and lightly brown each breast, do not overcrowd pan. Remove from pan and place chicken breasts in a large baking dish cook for about 20 to 25 minutes. Remove from pan onto cutting board, let stand about 5 minutes then with a very sharp knife, slice on the diagonal into serving pieces. Place on platter fanning out each breasts and sprinkle with fresh parsley and sprinkling of extra feta cheese.

Acorn Squash with Figs and Honey (this is so good)

4 acorn squash, halved and seeded

1 1/4 cup dried figs, chopped

2/3 cup honey

2 Tbl. rum (not extract)

2/3 cup almonds (lightly toasted) and chopped

1 tsp. ground cinnamon

1/4 tsp. freshly grated nutmeg

6 Tbl. butter

salt

Place squash cut sides down in baking pan. Add enough boiling water to a depth of 1/4-inch. cover with foil and bake in 350 degree oven for 30 minutes. The squash will still be a little firm. Remove foil and carefully pour off water. In a saucepan, melt butter and stir in honey, figs, almonds, cinnamon and nutmeg. Remove from heat and stir in rum, place back on heat and cook for about 1 minute, taste and season with a little salt. Turn squash halves cut side up and fill each with some of the fig mixture. Bake uncovered 25 minutes until squash is tender and filling is bubbly.

Broccoli or Haricot Verts with Lemon Sauce

3 lbs. fresh broccoli or haricot verts

1 cup chicken stock (good quality)

1 Tbl. butter

4 tsp. cornstarch

1/4 cup cold water

2 egg yolks, lightly beaten

3 Tbl. fresh lemon juice

2 Tbl. lemon zest

Place broccoli or haricot verts in saucepan with 1-inch of water. Bring to a boil and cook until crisp-tender. Keep vegetables warm while making sauce. In another saucepan, heat chicken stock and butter until butter is melted. Combine cornstarch and water until smooth; stir into stock mixture. Bring to a boil and cook for about 3 minutes until thickened and bubbly. Remove from heat and stir a little of the hot mixture into the egg yolks to temper. Then return all of the egg mixture to the sauce and whisk constantly. Bring to a gentle boil and cook for about 2 more minutes. Remove from heat and whisk in lemon juice and zest, taste and season with salt and pepper. Place broccoli or haricot verts on platter and pour over sauce.

Mushroom and Potato Gratin - Sinfully delicious!

2 leeks, washed well and sliced

3 garlic cloves, minced

2 lbs. wild mushrooms, sliced

1/4 cup dry white wine

salt and freshly ground black pepper

2 lbs. Yukon gold potatoes, peeled and cut into 1/4-inch thickness

1/2 cup whole milk

3/4 cup heavy whipping cream

1 cup Gruyere, grated

1 cup Parmesan cheese, grated

2 Tbl. chives, chopped

2 tsp. white truffle oil

1/4 cup Italian parsley, chopped

Preheat oven to 350 degrees. Butter a 13x9 baking dish. Melt 2 Tbl. butter in large saute pan and add leeks and garlic, sauteing until tender. Add half of the mushrooms and cook until softened. Add remaining mushrooms and cook about 10 minutes. Add wine, cook and stir until liquid has evaporated about 5 minutes. Remove from heat and season with salt and pepper.  Cover bottom of baking dish with potato slices, slightly overlapping them. Sprinkle with a little salt and pepper and chives. Sprinkle with a mixture of both cheeses and half of the mushrooms. Repeat layering ending with potatoes. Stir together milk and cream and pour over top. Cover with foil and bake for about 1 hour. Remove foil and sprinkle with extra cheese. Place back in oven and bake until golden about 15 minutes. Remove to wire rack, drizzle with truffle oil and sprinkle with parsley.

Delicious Desserts

White Chocolate Mousse Trifle with Fresh Raspberries

7 oz. white chocolate, finely chopped (good quality is important)

1/3 cup pear brandy
1/4 cup water

1/2 vanilla bean, split lengthwise

8 oz. mascarpone cheese

1 cup heavy whipping cream

2 pound cakes (make your own or purchase them)

2 cups heavy whipping cream

1 tsp. pure vanilla extract

3 Tbl. powdered sugar

3 containers fresh raspberries

White chocolate curls (to pile on top of trifle)

Mousse

Combine 7 oz. white chocolate, pear brandy and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth. Scrape seeds from vanilla bean. Transfer white chocolate mixture to large mixing bowl and gradually add mascarpone, whisking until very smooth. Cool mascarpone until barely lukewarm.  Using an electric mixer beat 1 cup of whipping cream until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill mousse until set, about 4 hours.

Cut pound cake lengthwise in three sections, remove ends and sides of cake and slice pieces into about 2-inch wide lengths (short side).  In a 12-inch trifle dish, arrange slices of pound cake in a single layer on bottom of dish and up sides. Add some raspberries on bottom, add some mousse, layer on more pound cake, raspberries, mousse, finishing with the top layer of mousse. Beat 2 cups of heavy whipping cream and add powdered sugar until stiff peaks form. In a large pastry bag, add whipped cream with a large star tip. Pipe rosettes all over top of trifle mounding in center. If you don't have a pastry bag, just pile on the whipped cream. Garnish the entire top with lots of white chocolate curls piling higher in the middle.

Orange Chocolate Cheesecake - This recipes comes from my daughter Britt in CA who got it from a friend, who got it from a pastry chef friend at a restaurant in Newport Beach, CA

Crust

8 oz. shortbread cookies, crushed finely

1/4 cup butter, melted

Filling

1 3/4 cups 60% Bittersweet chocolate chips

16 oz. cream cheese, room temp.

1 3/4 cup sugar

1/3 cup orange juice concentrate

3 eggs

Topping

1 1/2 cups sour cream

6 Tbl. sugar

2 Tbl. orange juice concentrate

Crust; Preheat oven to 325 degrees. Combine cookies and butter and mix well. Press into bottom of a 9-inch springform pan and slightly up sides. Bake for 10 minutes, remove to cooling rack. With some heavy duty foil wrap double pieces around cheesecake pan; set aside. Bring to boil some water.

Filling; Melt 1 1/2 cups chocolate chips in microwave for 20 seconds, stir and continue every 20 seconds until melted (reserve 1/4 cup of melted chocolate) Cool. Beat cream cheese and 1 3/4 cups sugar until smooth. Add melted chocolate, 1/3 cup orange juice concentrate and eggs one at a time. Pour into crust, place springform pan with foil into a large baking pan and add the boiling water to about 1-inch up side. Be careful not to get any water into cheesecake pan. Turn heat up to 350 and bake cheesecake for 1 hour. Carefully remove from oven and cool 10 minutes.

Topping; Mix sour cream, 6 Tbl. sugar and 2 Tbl. orange juice concentrate together. Spread this mixture over cheesecake and bake another 5 minutes. Carefully remove cheesecake pan from baking pan and cool on wire rack for about 1/2 hour. Remove foil from pan and cover with plastic wrap place in frig overnight. To serve: Remove springform and slice into pieces. If desired you can drizzle chocolate sauce over individual pieces.

Pecan Pie - always a hit

1 (9-inch) pie shell

3 eggs

1 cup brown sugar, firmly packed

3/4 cup light corn syrup

6 Tbl. butter, melted

2 tsp. pure vanilla extract

pinch of salt

1 1/2 cups pecans chopped and lightly toasted

1 cup pecans halves

2 (1 oz) squares unsweetened chocolate (optional)

Note: If you decide to add the chocolate to make a chocolate pecan pie, melt the chocolate with the butter

Whisk eggs in a bowl and then whisk in brown sugar, corn syrup, butter and vanilla. Stir in chopped pecans and pour filling into shell. Arrange pecan halves around outer edge of filling. Bake in 350 degree oven for 50 to 55 minutes. Remove and place on cooling rack. Serve with vanilla bean ice cream or freshly whipped cream which you add 2 Tbl. of powdered sugar and a little pure maple syrup

Breakfast on Christmas Morning - Serve with fresh squeezed orange juice or spicy tomato juice

Scrambled eggs - this will serve about 12

28 eggs (yes, seriously you will need all these eggs)

1 lb. pork sausage

1/2 cup whipping cream

salt and freshly ground black pepper

Tabasco, to taste

1 onion, chopped

1/4 cup Italian parsley, chopped

1/2 cup sharp Cheddar cheese, shredded

1/4 cup fresh chives, chopped

In a saute pan, add some butter to melt, add onions and cook until softened. Add pork sausage crumbling up and cook until browned. Whisk eggs in a bowl with milk and cream, season with salt, pepper and Tabasco. If needed add more butter, and stir in eggs and cook over medium low, stirring occasionally until thickened, but still soft and fluffy. At this point stir in cheese and chives stirring to incorporate cheese. Remove from pan and place on large serving platter; sprinkle with parsley. Add brown sugar bacon on side.

Brown Sugar Bacon

24 slices of thick smoked bacon

2 cups light brown sugar, packed

Spread brown sugar onto a flat platter and dredge bacon in brown sugar pressing into bacon. On a baking sheet, lined with foil add a cooling rack and place bacon on in a single layer. You will need 2 baking sheets for this process. Bake at 450 degrees for about 20 minutes or until crisp. Remove to serving platter.

Spicy Buttermilk Biscuits

4 cups all purpose flour

2 Tbl. baking powder

1 tsp. salt

Tabasco, few dashes

2/3 cup butter, chilled and cut into pieces

1 1/2 to 1 3/4 cups buttermilk, if you need more, add it

2 medium jalapenos, seeded and minced

In a bowl, combine flour, baking powder and butter with a pastry blender until crumbly. Stir in Tabasco and jalapeno. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead about 3 times. Roll dough into 1/2-inch thickness and cut with 2 to 2 1/2 inch round cutter. Place on lightly sprayed baking sheet (use Pam cooking spray) Bake in 425 degree oven for 16 to 18 minutes or until nice and golden. Serve with soft butter and I love these with red pepper jelly. YUMMM

Serve your Christmas breakfast with some fresh fruit or fruit compote, maybe some hashbrowns and to make it very special serve Mimosas. To make mimosas use champagne flutes, add 2 oz. fresh orange juice, some crushed ice (optional) and fill with champagne. I also like to add 1 Tbl. of Grand Marnier. You can substitute cranberry juice for the orange juice and make a Poinsettia.

Merry Christmas and Bon Appetit -"indulge in all this naughty goodness, the gym will always be there waiting for you!"

"So whether you eat or drink, or whatever you do, do it all for the glory of God"

1 Cor. 10:31