Pumpkin Pie Tarts With Maple Glaze

Written by my friend Rico Cunningham

With Thanksgiving just around the corner, I wanted to tell you guys about one of my favorite Thanksgiving dinner traditions. Since before I can remember, my mom has baked pumpkin pies for our entire family to enjoy. The thing I love the most about the pumpkin pies she bakes is that they aren't overly sweet like the kind you find from most places. You can actually taste the true flavor of the pumpkin. Maybe it's because I grew up on it, but outside of the ones my mom makes, I have difficulty eating pumpkin pie. Most of them are just too sweet for my liking.

Each year my mom bakes about four to six pies depending on how many of my extended family members decide to visit for the holidays. My family holds a Thanksgiving feast every year at our house in Jacksonville. The rest of the dinner is your garden variety Thanksgiving meal with a turkey, gravy, stuffing, mashed potatoes, cornbread and cranberries. While most of my family stuffs their faces on that stuff, I save plenty of room for dessert. After I have my fill of pumpkin pie, I always end up plopping onto the couch and watching some Directtv. Sometimes I even get a second wind and can even grab another slice a few hours later. My mouth is watering just thinking about it!

Pumpkin Pie Pop Tarts with Maple Glaze by: Joy The Baker

makes 9 tarts

crust recipe from King Arthur Flour

For the Crust:

2 cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

1 cup (2 sticks or 8 ounces) unsalted butter, cold, cut into cubes

1 large egg

2 tablespoons milk

1 large egg (for brushing the dough)

For the Filling:

3/4 cup pureed pumpkin

1 large egg

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/3 cup granulated sugar

Maple Glaze:

1 cup powdered sugar

2 teaspoons maple syrup

2 tablespoons milk

To prepare the Crust:

In a medium bowl, whisk together flour, sugar and salt. Add the cold butter and break it up in the flour mixture using your fingers, a pastry cutter or a food processor. There may seem like there’s a ton of butter in your flour. There is. Work it in until only pea sized lumps remain in your mixture. The mixture should also hold together when squeezed into a ball.

In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and stir to make sure that moisture is introduced to all of the flour mixture. Lightly dust a clean counter with flour and knead the dough on the floured counter for a few turns until it really starts to come together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes. I find that the dough is just a bit easier to work with when it’s chilled.

While the dough is chilling, prepare the filling:

In a small sauce pan, heat pumpkin puree and spices over medium heat. Just heat through until the spices become fragrant. This helps to bring loads of flavor into the filling. Remove from heat and place spiced pumpkin in a medium sized bowl. Whisk in egg, salt and sugar and place in the fridge to rest while you roll out the dough.

On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness. The dough should be slightly larger than 9×12-inches. Trim dough with a pizza cutter, creating a rectangle that is 9-inches tall and 12-inches long. Using the pizza cutter, cut each side into thirds, creating 9 squares. Place dough squares in the fridge while you roll out the second piece of dough in the same way.

Brush one set of 9 squares with beaten egg. This will act as the glue for the top layer of dough. Spoon about one tablespoon of pie filling into the center of each brushed dough square. Top with a piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart.

Position a rack in the upper third of the oven and preheat to 350 degrees F. Let tarts rest in the fridge for 30 minutes while the oven preheats.

Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.

While the tarts bake, whisk together ingredients for the glaze and set aside.

Let baked tarts rest on a cooling rack to cool completely before glazing. Best served within 2 days.

Recipe by: Joy The Baker

Happy Baking ;)

Summer is over, Fall is here German Chocolate Cake

Summer is over, Fall is here

Guest post of the week by Darrin Avery

Thanksgiving is my favorite holiday! Summer vacation is long gone and everyone in the family is looking for an opportunity to relax and enjoy an old fashioned meal. Thanksgiving fits the bill. For our family, Thanksgiving has always meant the traditional turkey dinner with all the trimmings. When my mother was living that dinner included a pot of perfectly seasoned southern greens from her garden; and a beautiful and delicious German chocolate cake.

We still enjoy a great meal, but we miss my mom dearly. After the meal, the family usually settles down to do something relaxing. Having satellite television from http://www.directstartv.com/localchannels/Kansas/ means that we have a ton of channels from which to choose, so we flip through football games and parades until we find something that suits the family--or I should say what suits my husband since he is captain of the remote. However the best part of Thanksgiving is that we are together as a family one more time. Of course with Black Friday sales starting so early these days, the family togetherness will give way to hunting for those special bargains for that next big family holiday! Stay tuned . . .

German Chocolate Cake

One big, tall 9-inch cake; about 16 servings

For the cake:
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract

For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted

For the syrup:
1 cup water
¾ cup sugar
2 tablespoons dark rum

For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream

1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.

4. Sift together the flour, baking powder, baking soda, and salt.

5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.

7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.

8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.

Cool cake layers completely.

While the cakes are baking and cooling, make the filling, syrup, and icing.

To make the filling:

1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)

To make the syrup:

1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

To make the icing:

1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.

2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.

To assemble the cake:

Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.

Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.

(It may seem like a lot of chocolate icing, but use it all. Trust me. You won’t be sorry.)

Happy Baking ;)

Asian Glazed Cedar Planked Salmon

There is no better way to start out the Winter Season than keeping that out door grill ready!

You can grill all Winter long if your prepared.

Here is a recipe for Asian Glazed Cedar Planked Salmon courtesy of Moon Valley Rustic Furniture. They carry small size Cedar Grilling Planks for grilling your favorite recipes. Made of pure Cedar that adds a delicious sweet and smokey taste to meats, vegetables and seafood.

This recipe is easy and delicious!

Ingredients:

• 2 (12 inch) cedar planks, pre soaked (see directions)
• 2 Tablespoons sesame oil
• 3 Tablespoons brown sugar
• 1/8 tsp. cayenne pepper
• 1 Tablespoon sesame seeds
• 1 Tablespoon soy sauce
• 1 tsp. lemon juice
• 4 (6 ounce) salmon fillets, skin on

Combine all ingredients in small bowl and whisk together.

Brush mixture over salmon and let sit for 10 minutes, letting the Salmon come to room temperature.

Preheat grill to 375 degrees.

Place pre soaked Cedar plank on grill close the lid and heat for three minutes until you start to hear a crackling sound turn plank over (carefully with tongs) and place the salmon on skin side down. Close the grill lid and cook for 12 to 15 minutes. Do not open the lid! The Salmon should be Medium Well.

Remove the Cedar Plank from grill and serve (the Salmon should come right off leaving the skin if you use a spatula)!

Directions for soaking Cedar Plank:

• Soak Cedar Plank under water for about two hours
• Plank can be reused up to two more times depending on how long you cook on it each time. Wash thoroughly (sanitize with vinegar and water). Pre soak again the next time you need to use it.

If you interested in purchasing some Cedar Planks hop on over to Moon Valley you can purchase to small 12 inch planks for around $16.00.

Happy Cooking ;)

Thanksgiving Table Centerpiece Made From Costco Or Supermarket Fall Flower Bouquets

This is what you can make from that Fall Bouquet of flowers you just purchased from Costco or the supermarket.

They tend to come all bunched together in a pretty wrapping. But once you get them home open up and put them in a vase for some reason they do not look the same as they did when you choose them.

Here I took two antique pieces that matched. One a juice picture the other a candy jar.

Add water and floral food.

I then separated all the greens from the flowers to use as my base. Cutting them so the stem was long enough that the green lemon leaves just started to peek out of the vase.

So you have your container with all the greens in it for your base.

Then add the next flower, here I did the yellow small bunches, cut apart adding to three sides of the arrangement. Remember make everything even all the way around if you can.

The tall pieces were kept more to the middle of the arrangement for height. Then fill in with the remaining flowers. Here we only had two Sun Flowers, the stems were cut short and put at the base (they are very heavy) so the head of the flower doesn't fall over.

When choosing your bouquets pick one that the flowers have not fully opened yet. They will when you cut the stems and last longer.

Trimming your stems daily and changing the water will help keep your Bouquets lasting at least a week or so.

Tip: keep your table centerpieces low so that all your guests can have a conversation with out leaning around the arrangement. Keep the mammoth arrangements for the buffet table.

Happy Thanksgiving!

Best Diner Near the World Trade Center Los Angeles

The Author of this post is Mae Sweet

I don't know about you, but when it's time for lunch, it's time to watch some satellite TV that I got after searchingCable Television vs Satellite, to break up the day. I work in the Los Angeles World Trade Center building on 5th and Flower Street, and one of the best lunchtime luxuries is escaping to the burger joint located on the 6th floor of the adjacent Boneventure Hotel. The casual restaurant is located at the other side of the bridge that connects the two buildings, and they do a fantastic business for lunch for their low prices and big screen televisions.

Usually the channel is set to CNN and I noticed that most of the other patrons like to sit by themselves to catch up on the news. The place is huge and all these single diners scramble for the best seats in the house for TV viewing in peace and privacy for their lunch break. In addition, outside the order window are two ashtrays located at the end of the bridge, so with a smoking facility handy, quiet time in front of the TV and the best meal values on the block, this is the favorite watering hole for the workers in the Trade Center and hotel guests alike. I still don't even know the name of the place, so just get yourself to the 6th floor and head for the bridge to the Boneventure.

Italian Herb Romano Spice Blend Now Available From Karen B's Cooking Made Easy!

Karen B's Cooking Made Easy favorite Spice Blend

"Italian Herb Romano"

Is in and available for purchase today!

I am so excited to bring this to all my readers. This is my favorite spice blend and can be used for almost anything.

Made by Great Lakes Tea & Spice Company, it is Spicy & Authentic.

You can sprinkle it on pizza or pasta, rub it on fish, pork, chicken or beef, stir into dips or add to dipping oils for a zesty starter.

It has a wonderful Italian Herb flavor with that hint of Romano Cheese tucked in! The aroma you smell while cooking is so amazing it makes your mouth water.

You can also add to Extra Virgin Olive Oil as shown here for dipping with your favorite bread or bread sticks.

Italian Herb Ramono 3.6 oz tin $13.95

To order email me: kmbierley@gmail.com

We use Paypal

Great for Hostess and Holiday Gifts!

Order now while supplies last!

Happy Cooking ;)

Luscious Lemon Cake Brought To You From "tomatoes on the vine"

Here is a favorite Blog of mine "tomatoes on the vine"

Click here to go visit: tomatoes on the vine

She is so kind and always has pleasant things to say! Go check out her wonderful recipes and enjoy ;)

The photo is of her Birthday cake Luscious Lemon Cake. I want a piece of it right now. She has the recipe on her blog with photo's of the steps to make this yummy dessert!

Happy Cooking ;)

The Perfect Hard Boiled Egg By Martha Stewart

Okay, I do have to say I may have egg on my face!

After doing more research after recently posting "How To Boil Eggs So They Peel Easily" and having a Friend and loyal Reader make the recipe, and not be able peel the eggs! I ran a few more tests.

I tried one recipe that we all know is "always perfect"! From no other than Martha Stewart!

So here we are I am sharing The Perfect Hard Boiled Egg recipe by Martha Stewart! I made the eggs this morning and it worked!

However, please pay attention that she states: room temperature eggs!

Ingredients

Makes 1 dozen

• 12 large eggs, room temperature

Directions

1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
2. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.

From Martha Stewart Baby, Special Issue 2000

Read more at Marthastewart.com: Perfect Hard Boiled Eggs - Martha Stewart Recipes

Happy Cooking ;)

Brine Your Thanksgiving Or Holiday Turkey Before Roasting

Brining your Turkey the night before makes 100% difference in how moist your Turkey will be after roasting. After roasting your bird will be so juicy you will not believe your eyes and I guarantee you will not go back to the way you were used to roasting.

You can brine Chicken also! I will post some other brining recipes that are yummy too!

One of my Favorite Food Network Celebrities who's show is amazing everyone should take the time to watch is Alton Brown's Good Eats. You will learn how to cook a recipe easy with results that look like you been in the kitchen for hours!

Here is Alton's recipe for Roasting Turkey:

Ingredients

• 1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions

Click here to see how it's done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skinliberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Happy Thanksgiving ;)

Thanksgiving Holiday Ginger Spice Apple Tart

This Ginger Spice Apple Tart made with Lucky Leaf Premium Pie Fillings

Apple Topping is "wonderful".

It's easy! Which is the best part and that is what I am all about!

It actually took me less than the 25 minutes prep time to prepare, but cooking is what I do. So it may take you the full 25 or less.

Ingredients:

• 1 Package refrigerated, unbaked pie crust (2 crusts)
• 2 - 21 ounce cans Apple Lucky Leaf Premium Pie Fillings (or any pie filling if you don't have Lucky Leaf, I recommend theirs)
• 1/2 cup butter
• 1 Tbsp finely chopped crystallized ginger
• 1 Tbsp pure vanilla
• 1 -1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp grated fresh ginger
• 1 tsp sugar

Optional:

• whipped cream topping or vanilla ice cream for topping
• additional chopped crystallized ginger

Preheat oven to 375 degrees.

Prepare Tart Pan: Spray with nonstick cooking spray (butter flavor if you have it).

Defrost crusts according to package instructions.

Combine sugar and 1/4 teaspoon cinnamon in small dish, mix and set aside for later.

On lightly floured surface roll out one crust to a 13" to 14" circle to accommodate the tart pan (which is larger than a pie pan). Lay crust into prepared pan.

Using a cookie cutter cut shapes (stars, hearts, Holiday shapes) out of the second pie crust. 5 to 6 cutouts should work. Set off to the side.

In a large saucepan combine pie filling, butter, 1 tablespoon crystallized ginger, vanilla, 1 teaspoon cinnamon, nutmeg and fresh ginger. Heat over medium heat until butter is melted gently stirring frequently.

Pour apple filling into your crust in the tart pan. Lay the cutout pie crust on top of the pie filling. Trim crust to edge of tart pan and gently press together to seal; crimp edge as desired.

Place the cutouts on top of the tart careful not to cover the openings.

Lightly coat the tart with non stick cooking spray; sprinkle cinnamon and sugar mixture over entire top of tart.

Bake for 40 minutes on a cookie sheet (to prevent browning cover edges with foil or a pie ring). After 40 minutes remove foil and continue to cook for 10 more minutes until tart is golden brown.

Cool on rack for one hour. Serve warm and top with whip cream or vanilla ice cream.

Enjoy!

The Thanksgiving Essentials

Guest post written by Mitch Carlson

There are just certain things that you have to eat or it isn't really Thanksgiving. Or at least according to me. I've had alternative Thanksgivings with my friends before and even though they were fun it just wasn't the same, no matter how much I love Indian food or Mexican food. So this year even though I'm having Thanksgiving with my friends, I'm making sure that we at least have some traditional Thanksgiving food.

I've been emailing everyone back and forth to figure out with my CLEAR TV Bundle to see who's bringing what and make sure that we have all the essentials.

Now, none of my friends are really great cooks, so we're trying to be creative in what we do so that it tastes good. I'm handling agreen beans dish that is pretty easy to fix, or at least my brother says that it is and I can cook better than him. But even if the food isnÕt that great I think that weÕll have a really good time together because weÕre all so close that weÕre practically family anyway.

Green Beans with Balsamic Roasted Shallots
Adapted from The Bon Appetit Cookbook

6 large shallots
4 tsp olive oil, divided
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup low-sodium vegetable or chicken broth
2 tsp granulated sugar
1 tbsp balsamic vinegar
1 1/4 lb. green beans, end trimmed

Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.

Peel and cut shallots in half through the root, leaving the root intact. Place the shallots in a medium bowl and toss with 2 teaspoons olive oil, salt, and pepper. Place the shallots, cut side down, on prepared baking sheet and roast until the bottom side of the shallots are deep brown, 15 to 18 minutes.

While the shallots are roasting, pour vegetable or chicken broth into a large skillet. Set over medium-high heat and boil until the chicken broth reduces to 1/4 cup, 5 to 6 minutes. Add granulated sugar and balsamic vinegar, bring to a boil, and stir until the sugar is dissolved. Add the roasted shallots to the chicken broth mixture, reduce heat to medium-low, and simmer about 5 minutes, until the sauce coats the shallots. The shallot mixture can be made up to a day ahead, then gently reheated over low heat before serving.

Bring a large pot of salted water to a boil over medium-high heat. Add green beans and cook until the green beans are tender-crisp, about 2 minutes. Drain immediately. Toss the green beans with 2 teaspoons olive oil. Arrange on a serving platter and top with roasted shallots. Serve.

Serves 4 as a side dish.

Starbucks Drinks

What's your favorite Holiday drink from Starbucks?

I love Peppermint Mocha Latte!

Let us know what yours is click here: http://lx.im/v/6IX4

I Love Blue Sea Online Seafood Market

If you are a fan of Seafood and order fresh fish online here is a company i love blue sea that supports "Sustainable Seafood".

What does that mean? Sustainable Seafood means that they make sure there will be enough fish to catch! They are very careful to fish only the abundant species and not over fish the species that are in danger of surviving.

You want to make sure that when you find a online fish market that the fish comes in fresh "sushi grade" prior to ordering. It's easy to do, just do your homework! If your ordering on line already you have the capability to check the company out before ordering.

i love blue sea a online fish market also featured by The New York Times, TLC, NPR, The Huffington Post and Mother Jones is a company that truly believes in Sustainable Seafood No Red Lobster here.

Happy Cooking ;)

Sustainable Seafood

How To Make Cheese Stuffed Crust Pizza At Home Easy!

Family Pizza Night is always a fun time to get together and make a homemade pizza! You can make a Cheese Stuffed Crust Pizza at home and it's easy!

Make a pizza dough, use a box or now you can purchase right from the Deli counter at your favorite market that sells fresh pizza's. You can get one 18" for around $2.00.

Spread prepared dough into pizza pan leaving an extra inch or so over the edge of the pan.

Take Mozzarella cheese sticks and cut in half length wise.

Bend and place around the outer edge of the pizza dough. Fold the crust over the cheese and press to seal in the cheese.

Add sauce and your favorite toppings and bake per instructions or if you don't have instructions bake at 450 for 12 to 15 minutes (on lower rack) until crust in golden brown.

Enjoy!

Holiday Dinning Table Decorating Ideas And Tips

With the Holidays now just right around the corner it's time to freshen up your Holiday Table Decorations.

Fall screams for Fall Harvest table scape's with tons of sun flowers, gourds and pumpkins. Early Winter gets the Thanksgiving mood moving. Don't get rid of those pumpkins though use them right through Thanksgiving.

Some tips and ideas are keep your staple items neutral and just change out some pieces for the changing Holidays. Purchasing drop leaf tables is also an important tip. It gives flexibility for additional seating, large or small buffet dinners the list goes on.

Place a large center piece on the buffet table with your neutral greens and add seasonal fruit, berry branches and or ornaments.

Tips:

• Take oranges, apples, small guards or pumpkins and pierce with a BBQ skewer, slip into the neutral greens.
• Pull out one color from the centerpiece and add dinner napkins of the same color to the table as an accent.

If your having a sit down dinner, make sure your centerpiece is low. Not to block out the person sitting across from you or your guests. There is nothing more annoying than having to lean over to be able to talk to someone across the table.

Tips:

• Provide ample seating room for your guests always expand your drop leaf tables.
• Alternate lighting, dim overhead lights or side lamps. Add candles for ambiance lighting alternating tall tapers and votive's.

Also, prepare in advance! Enjoy your guests don't spend all your time in the kitchen. Come back for more helpful decorating tips and ideas for the Holidays!

Enjoy!