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Archive for November, 2011|Monthly archive page

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The Annual Budget Smart Girl’s Holiday Gift Guide

In Budget Smart Girl's Guide on November 30, 2011 at 7:02 pm

Here is the first of the batch of holiday gift ideas-

Christmas Milk

 

This one really caught my eye, not so much the product but the story behind it and I thought I’d share it with you-

Christmas Milk, The Elves’ Favorite Drink (Ultra-Pasteurized, High Quality Eggnog) and its scrumptious accompaniment Elf Nuts. This product is new for 2012 and excellent for moms to give to the kids. The product also goes toward a charitable cause—a portion of sales are given to help kids in foster care find a forever home.  Cost: Milk $3.75 and $5.75 per bag (Nuts) Founded by Heidi Fausel, Christmas Milk was started after a child received his forever family and was adopted. What took place after was an unexpected discovery of another wish that would come true…

As the family’s first Christmas approached, the little boy was excited about a drink he once had and kept asking his new family if they would be able to find it. He did not know the name, nor could he describe it – all he could say is “it tastes like Christmas”. His forever family let him try juices, sports drinks, anything they could think of, but were never able to find the drink he longed to taste again.

Then it happened. The little boy’s mom and dad gave him a glass of eggnog. The boy took a sip and jumped up! “That’s it!” the boy exclaimed. “That is the drink I have been talking about! It’s Christmas Milk!!” Christmas Milk is now available at major grocers in 14 states and the Bahamas, and is available nationally through www.Amazon.com Heidi is expanding her business to restaurants and hotels throughout the Dallas-Ft. Worth metro area, and is working to finalize agreements with distributors to build upon that success even further. In her own words, business “is exploding”.  In the true spirit of the holiday and in support of foster children, Heidi is donating 10% of the proceeds from sales to help agencies that provide foster care child services. The proceeds from 2011 sales will go to The Gladney Center for Adoption in Ft. Worth, TX.   

Books

I think these two books would make ideal gifts. The first one is The Bonne Femme Cookbook by Wini Moranville, all about French cooking, it’s from Harvard Common Press and costs $24.95. And the second one, is titled Gourmet Gifts by Dinah Corley, also available from Harvard Common Press and costs $19.95 http://www.harvardcommonpress.com/

Artisan Fair

I love fairs and sorry that I don’t live near this one in Chalfont, PA because it sounds like the ideal place to browse- http://www.holidaycraftboutique.com/

Jams and a Whole Lot More

Someone told me about this company and the prices are very budget friendly-

http://www.aldrichfarms.com/about-us

Toys with Approval

I’m sure most of you have a child on your holiday list and sometimes it’s tough knowing what to get with so many choices out there but check out this site for some suggestions-

http://nappaawards.parenthood.com/

Cookies for a Good Cause

This company have appeared on the Gift Guide before. When I shop sometimes it’s nice to know my money goes to a good cause so check out the Dancing Dear products-

http://www.dancingdeer.com/sweethome

Holiday Gift Guide part two will be posted later this week.

http://www.aldrichfarms.com/about-us

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Decorating Your Christmas Tree Like A Pro

In Uncategorized on November 29, 2011 at 3:31 pm

Here are some tips for decorating a Christmas Tree from floral expert Angie Zimmerman-

Whether you are using a fresh tree or an artificial tree, the tips below will apply.  (If there are any distinctions, I will make them within the tip itself).

1) It is important to start with a THEME.  Themes can be ethnic (Hawaiian, Asian, German, etc), colors (like blue and silver or red and green or purple and gold), eclectic (a mixture of color coordinated items where all elements go together), playful, object oriented like stars or fairies, patriotic….you get the idea, right?  All elements including the ribbon, ornaments and colors should help develop the overall theme.

2) If you are using an artificial tree, get it in shape before you start putting it together.  I call it fluffing the tree.  But the idea is to pull, form and shape the branches until they look like a REAL tree branch.  Start with the lower branches and work your way up.  Then shape the tips so they look as natural as possible.  Obviously, when you are using a real tree, what you see is what you get.

 

3) Stabilize the tree.  Whether it is real or artificial, you don’t want the tree leaning or falling.  In some of the hotels I have decorated, they actually had their maintenance department create plywood bases that the trees were attached to and the bases had wheels so the trees could be moved around the ballrooms as needed.  You probably don’t need to do that in your home, but in case you do, it’s a great idea. If your tree is over 12 feet tall, you really should use guide wires high in the tree, attached high on the trunk of the tree and extending to a wall or ceiling.

4) If your tree trunk is a little bare, use an artificial garland and wrap it around the trunk to cover up the bareness and make the tree look fuller.

5) Plan to use 100 lights per foot of tree height for trees 7 feet tall and as many as 150 lights per foot if the trees are more than 7 feet tall.  Consider using shorter strands because they are easier to use than 100 light strands because of cord lengths.  It is also easier to replace strands if you have to.

6) Follow package instructions as to how many light strands to attach together.  Generally, you cannot connect more than six strands together.  Be very careful NOT to attach too many or you create a fire hazard.  Use a multiple strip outlet or special tree light cord attached to the trunk of the tree to safely plug in all strands.

7) Put the lights on FIRST.  Start at the top of the tree and work your way down.  If you have them plugged in while you are attaching them, it is easier to ensure even placement.  Place lights on one branch at a time starting at the inside by the trunk and working your way out to the tips.  Wrap the lights around the main spine of the branch.  As one branch is finished, return to the trunk and move to the next branch, repeating the process.  This can take 15-20 minutes per 50 light strand.

8) When you are ready to start adding the decorations, turn the lights out.  This eliminates distraction and allows for a more balanced distribution of the decorations.  Place the topper on first, next add any fabric, ribbon, vines, permanent foliages, bead or tinsel garlands.

9) The next step is to add the ornaments.  Follow a plan.  Visualize the tree as a group of triangles, and decorate each triangular area evenly.  Make sure ornament placement and color distribution is balanced.  Place large or important ornaments on the tree first, in prominent focal areas.  Then place supporting ornaments that may be smaller and less important.  Finally, finish with filler materials such as small sprays or permanent, dried or preserved flowers.

10) Check your work!  Plug the lights back on and look at the tree from a distance.  Make any adjustments and fill in any holes.  Tape down electric cords, arrange the tree skirting and scatter packages under the tree.

www.heavenlyevents.net

www.doityourselfweddingflowerguide.com

http://flowerarranging101.tv

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It’s Meatless Monday-Vegetable Stuffed Poblano Peppers

In Meatless Mondays on November 28, 2011 at 7:29 pm

 Sometimes vegetable based recipes can be on the bland side so I like to add herbs and spices to kick things up. I’ve also made this recipe using regular peppers too but have to say the poblano variety have my vote. This serves 4.

  • 4 poblano peppers, small to medium size
  • 1 tablespoon oil
  • 1 cup of chopped onion
  • 1 medium size carrot, grated
  • 2 small zucchini, cut into bite sized cubes
  • 1 15.5. can pinto beans
  • I 10 oz can enchilada sauce, mild or spicy to your liking
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • Salt to taste
  • 1 cup shredded cheese, divided. I use sharp cheddar because it has a strong flavor and you end up having to use less cheese.

 1. Wash and slit open one side of the peppers, leave the stalk intact, but remove all the seeds and membranes, rinse and place in a large saucepan filled with water. Cook the peppers for about five minutes until they turn a deeper green color. *Make sure you put a lid on as I’ve found although poblano peppers aren’t that spicy, you can get some ‘pepper fumes’ that fill the kitchen. Drain and set aside.

 2. Heat the oil in a medium size saucepan, add the onion and cook for about 2-3 minutes.

 3. Add the zucchini and carrots and cook for about ten minutes, stirring occasionally. Add the chili powder, oregano and cumin and make sure all the vegetables are coated.

 4. Add the pinto beans, stir and remove from the heat.

 5. Add ½ cup of shredded cheese and stir until it’s melted.

 6. Pour about half the can of enchilada sauce into a casserole dish.

 7. Stuff each pepper with the vegetable mixture and place on top of the sauce. Pour the rest of the sauce over the peppers and cover the casserole dish with foil.

 8. Place in a 375-degree oven for about 15 minutes. Remove the foil and sprinkle the rest of the cheese over the pepper and return them to the oven until the cheese has melted.

 Serve with salsa and sour cream, or for a more substantial meal, you can serve them on top a bed of rice and with warmed tortillas.

 

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Thanksgiving Made Easy

In Budget Smart Cook on November 22, 2011 at 4:22 pm

Thanksgiving, or any meal for that matter doesn’t have to be fancy and expensive to be great and memorable. Here are some tricks I’ve learned along the way-

 

Stuffing

Sure, you can make it from scratch but I’d rather concentrate on another dish. However, many years ago when I got tired of stuffing tasting the same year after year I decided to add a few ingredients and here’s what I came up with-

Jazzed Up Stuffing

1 16 ounce package of Pepperidge Farm Herb Seasoned Stuffing mix

1 large onion, chopped

2 medium sized carrots, finely diced

1 8 ounce package of mushrooms, sliced

2 stalks of celery, finely diced

2 tablespoons oil

Preheat oven to 375 degrees.

Grease a large baking pan.

Make stuffing according to directions.

Heat oil in a skillet over medium heat.

Add onion and cook until transparent.

Add carrots, celery and mushrooms and cook for about 15 minutes, stirring often and until the vegetables are tender.

Add the vegetable mixture to the stuffing and mix well.

Spoon into the baking pan and cook for about 20 minutes until it’s heated through.

If there’s any leftover, it makes a great stuffing for pork chops. Just make a slice in each chop, fill with some stuffing mixture and cook.

Pumpkin Pie

I know it’s supposed to be a traditional dish but last year I tried something completely different and  made a pumpkin and cranberry bread pudding in the slow cooker. It was delicious, easier to put together than a pie, and it didn’t tie up valuable space in the oven. Another good thing you can go away, do some other chores, and don’t have to worry about it.

Here is a link to the recipe I used. The only thing I changed was I opted for cooked cinnamon rolls instead of cinnamon bread. One because I couldn’t find bread, and two, cinnamon rolls were on sale and I had a coupon. I’m making this again this year and I know you’ll love this recipe too. And if you want every meal to use leftovers, this one makes a wonderful breakfast…that is if you have any left after Thursday!

http://www.tasteofhome.com/recipes/Pumpkin-Cranberry-Bread-Pudding

Mulling Spices

Two years ago I was given these mulling spices as a gift. They’re delicious in both apple and cranberry juice but I’m always looking for ways to use them in different ways. I mentioned the bread pudding. It called for milk so I added some  of the spices to the milk, simmered it for about 20 minutes and used it for the pudding. Just a simple way to make things taste even better. I’m guessing drinking the spiced laced milk would also be good on a cold winter’s night.

 

Gravy

I don’t know why but gravy is something most people seem to panic over making. Not that I don’t like homemade gravy but when premade is on sale…this jar was 89 cents, I think it’s one time store bought is better and sometimes cheaper than making it yourself. Something I like doing is adding carmelized onions and sauteed mushrooms too.

Leftovers

I don’t think it would be a holiday meal without leftovers. I look at them as free meals and freedom from cooking for a few days. Here’s something I make when I can’t think of anything else to do with them-

 Turkey and Vegetable Chowder (serves 6)

  • About four cups of leftover mashed potatoes
  • 1 cup leftover sliced carrots
  • 2 tablespoons oil
  • 1 cup chopped onion
  • 2 sticks of celery, finely chopped
  • 3-4 cups of chopped leftover turkey
  • 1 tablespoon flour
  1. Heat the oil in a large pan, add the onion and cook over medium heat until soft, about five minutes. Add the celery and cook for another five minutes.
  2. Mix the flour with the stock and set aside. Add the rest of the stock to the pan, and then add the cooked carrots, potatoes, and turkey and stir.
  3. Add the flour/stock mixture and heat until smooth and thickened. Stir in the corn, peas and milk and season to taste. Simmer for about five minutes before serving.

Some Good Stuff on the Web

Here is a great article I found last week if you’re thinking of trying something new this year-

http://shine.yahoo.com/shine-food/8-creative-thanksgiving-side-dishes-143000556.html

Have a wonderful Thanksgiving.

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It’s Almost Thanksgiving…make the most of this week

In Budget Smart Cook on November 21, 2011 at 7:23 pm

Meatless Monday will return next week.

Most of us think of holidays as being budget drainers but sometimes they can also save you money-

Make Your Own Stock

 

Here’s something I’ve been doing for a couple of months, making my own veggie stock and freezing it. And what better week to get a good supply of vegetable trimmings than Thanksgiving. I use a freezer bag and each time I peel carrots, chop onion, celery, broccoli I put leftover pieces in there. When the bag’s full I put the contents into a large saucepan, add 4-8 cups of water, depending on how many veggie trimmings I have. Throw in some peppercorns and a couple of bay leaves and let it simmer for about an hour.  I strain it and then put it into storage jars that can be used in the freezer or you can use freezer bags or even ice cube trays.

Make Your Own TV Dinners

 

Here’s another thing I’ve been doing for as long as I can remember, making homemade TV dinners. These ones are more healthy than the prepackaged kind and a great way to use leftovers. On Thursday any leftovers you have and yes, if you don’t want to eat the same thing for a week, make some TV dinners. I bought these divided plates many years ago and they’re perfect. I slip them into freezer bags, freeze them and then microwave them for quick meals.

The Sales

I’ve been holding off buying things like make up and some books I’ve been looking for until this Friday or even Cyber Monday. Look for deals a plenty from Friday onwards. Here are some sites I’ve been checking for codes and free shipping details-

www.dealhunting.com

www.retailmenot.com

www.currentcodes.com

www.dealnews.com

Grocery Bargains

And once the week is done lots of Thanksgiving related items will go on sale. It’s the best time of the year to stock up on non-perishiables ready for next year’s festivities. And right now the best time to stock up on baking and canned goods too.

Be sure to check the Budget Smart Girl site for a new section I’ve just added, Current Freebies. Yesterday I added a link for a free Thanksgiving e-book cookbook.

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Looking Great For The Holidays

In Uncategorized on November 18, 2011 at 3:22 pm

 Here is Dale’s November post all about looking great this holiday season-

Festive Fashion for the Holidays

 Bells are ringing and it’s that time of year when holiday e-vites start flooding your inbox, Facebook events and invitations start trickling into your already busy schedule. Maybe you’re planning an “ugly sweater” theme party. And whether you look forward to your work holiday party or dread every second of it, you’ll need something festive to wear.

 When planning an outfit for an event, it’s important to know if there is a dress code. Whether the function is “casual” or “cocktail” attire, it’s best to error on the side of being overdressed. If you have a “go-to” black dress, you can wear it again while adding new accessories like a statement necklace, leopard or sparkly heels, and a dark or shimmery clutch. Other dress colors to try are midnight blue, red or jewel tone gowns.

Any sparkly dress or top is festive for the holidays. If you want to tone down the look of a shimmery dress or top for an office party, simply wear it over black tights with black heels which will elongate women’s legs. Try an up-do hairstyle like a high fashion messy bun or get a blowout at your favorite hair salon to save time. Holiday parties are also the time of year to add a brooch, layer your favorite jewelry and try a light smokey eye for a more dramatic makeup look. One of the most important aspects for budget friendly choices is for a woman to know she can easily re-wear a dress from last year but accessorize it differently to make it a brand new look.

Dramatic Makeup for Any Holiday Event

Whether it’s a regular party or the night of New Years, I want you to look amazing as your party into 2012. I’ll share my favorite dramatic makeup tricks and I’ll give affordable makeup options as well.

First apply a primer all over before any makeup. Smashbox and Makeup Forever are great, but I’ve been using Rimmel’s primer that is less than $7 in drugstores and it’s just as effective. Plus it’s tinted.

For foundation which is the key to creating that flawless canvas that will look great in photos. If you want to shell out a little more, go with Makeup Forever Velvet Matte or Loreal Tru Match is the best drugstore brand I’ve found and used.

You’ll want to use liquid eyeliner which will last all night. I use a brand in dark brown or black call Prestige. It is less than $6.

 The most flattering drugstore eyeshadow which includes a highlighter, all over color and crease color. It’s the Covergirl trio in the Shimmering Sands shades. I’ve used it since I was 16 years old. To create an ultra glam smokey eye, I recommend “Carbon” eyeshadow by MAC. It’s the best I’ve found to create a gorgeous smokey eye.

 Next is mascara which I feel is so personal to every woman. I prefer Loreal Voluminous but the key to making eyes pop is fake eyelashes. With a little practice, you’ll be a pro at applying them to your eyes. Ardell or Salon Perfect are two brands I always use. They are both drugstore brands and can be reused around 5 or more times.

Finally apply, blush to the apples of your cheeks and contour with your favorite bronzer. The best bronzer/blush duo I’ve found is the NARS collection in the “Orgasm” blush and “Laguna” bronzer.

 When wearing dark eyeshadow, it’s best to go with a neutral or understated lip. Try a lip liner like MAC’s “Subculture,” with a lipstick color such as “Creme De Nude” by Mac. And finally add your favorite gloss for a perfectly kissable pucker.

 Here’s three tricks to adding a little more glam to your already glitzy night. Use the highlighting trick I shared in my last makeup post, but you can also add a bit of shimmer to the inner corner of your eyes. Or rim the inner eyelid with a paint pot from MAC in BlackTrack or any dark color. You’ll notice this is how celebrity makeup artists often make women’s eyes so dramatic and sultry.

 If you have any other questions or if you want to see photos of this look, you can email me at dale202@gmail.com.

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Easy Holiday Solutions for Staying on Budget

In Budget Smart Cook on November 16, 2011 at 6:15 pm

November and December aren’t always the kindest months for your wallet. This is the season that’s loaded with pitfalls. If you’re hosting Thanksgiving dinner, maybe you’ll end up with lots of leftovers crowding the refrigerator. Or maybe you’ve offered to host a holiday party. And then there’s the office holiday party too.

If you haven’t already locked yourself in the closet waiting for January 1st to roll around, here are some ways I’ve found that can help you stay sane and on budget.

Dilemma #1 Too Many Leftovers
Leftovers are Good

I wouldn’t consider any holiday meal a success without leftovers. So don’t think of them as your enemy each time you open the fridge. Consider them your answer to a quick and easy meal.

Turkey-apart from turkey sandwiches, you can make turkey burritos, tacos. Turkey shepherd’s pie (also ideal for using up those mashed potatoes).

Or a turkey wrap…but don’t use a tortilla, instead use an actual slice of turkey as the wrap. Layer with mayo, mustard, lettuce and roll. And here’s a way to use up the leftover stuffing, pile it on a slice of turkey, roll, pour leftover gravy on top and heat through.

Stuffing- In my house the stuffing doesn’t stay around that long. If you should find yourself with lots of it, buy some over sized portabella mushrooms and fill with stuffing. You can also use it to fill peppers, chicken breasts or pork chops.

Veggies-Mash together and roll into patties, then roll in egg wash, coat with seasoned breadcrumbs and sauté until golden brown.

Dilemma #2 Hosting a Holiday Party

If you’re neither a gourmet cook or have a huge budget, here are some ideas-

Host a Wine and Cheese Party-

Pick out three or maybe four varieties. Make sure there is something for everyone’s taste. Sharp and mild cheddar, Gouda, even a mozzarella. Add some fruit and go with produce that’s on sale, like oranges, pears, or grapes.

Have a Brunch- Brunch, or basically jazzed up breakfast items don’t cost as much as those needed for a formal sit down dinner. Fruit juice, muffins, cheeses, sausages, eggs, a couple of casseroles, maybe a cake, pie, or just a fruit platter.

Have a Progressive Dinner- Something my roommates and I use to do and it’s also a lot of fun. It’s the ideal time of the year for this type of dinner because you get to see how everyone’s decorated his or her house. And the bottom line is you spread the cost and preparation time with everyone else.

Dilemma #3-Contributing to the Office Party

I know lots of people just stop by their local store and pick up a meat or cheese platter, but they can be pricey. They’re easy to put together yourself and this is where the trick of knowing how to present foods can really save you a penny or two. And it’s not always about the food but how it’s presented. When you go through a buffet line don’t you always head to the dishes that look like a bit more effort’s been put into preparing the food?

Cheese and meats can be given a nice holiday theme, by using holiday cookie cutters to cut deli slices and cheese. A Christmas tree, bell, etc. Another idea is to put a few sprigs of herbs on the platter; rosemary and thyme look very festive. Remember when everyone used to bring a cheese ball to a party? They’re back in fashion, but during the holidays they can be rolled in parsley and paprika to give them the look of the season. Even brownie and cakes that have originated in a box can look really fancy if you use some imagination. Maybe make appetizer sized pieces, or once again cut them out with holiday themed cutters. And how about a fruit platter with a dip, don’t serve it in a bowl, but try a scooped out orange, or a pomegranate.

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It’s Meatless Monday-Beef and Barley Stew…without the beef

In Meatless Mondays on November 14, 2011 at 7:59 pm

Fake meats aren’t one of my favorite buys at the store. Most times they’re overpriced and many of them are high in sodium but once in a while I give something new a try.

A couple of months ago I noticed a new brand of vegetarian foods sitting on the freezer shelf. They were on sale for $3.49 a bag and I thought at that price I’ll give them a try. So here’s what I made with this new product, a beef stew but using the ‘beefless tips instead of real beef. The package contains enough to feed two, maybe three people depending on what you serve with it. You definitely need to saute them before you add them to the stew and adding them about ten minutes before you’re serving this dish is the key. I had some leftover mixed vegetables, also some barley that I used. I have to say they tasted very good and especially in this stew so I’d probably buy them again.

 Here’s a link to the company that makes them, listing the ingredients and also the other products they sell.  http://www.gardein.com/products.php?t=frozen&p=2

2 1/2 cups of stock

1 onion, chopped

2 stalks of celery chopped

2 carrots, chopped

1/2 bag mixed veggies, such as corn, green beans

1/3 cup cooked barley

Some Worcestershire sauce and salt and pepper

1 bag beefless tips

Heat some oil in a large saucepan, add the onions, celery, carrots and saute for about five minutes or until the onion is slightly softened. Slowly add the stock and bring to a boil, turn to a simmer and cook until vegetables are almost tender and stock has reduced down a little.

Meanwhile saute ‘beefless’ tips in some oil under lightly brownned, set aside.

Stir in ’beefless’ tips, Worcestershire sauce, seasoning, mixed vegetables and barley into stew and heat through for about ten minutes.

Serve with mashed potatoes.

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Easy Thanksgiving Decorations by Angie Zimmerman

In Uncategorized on November 11, 2011 at 3:49 pm

Angie Zimmerman the Flower Diva is back again, this time offering us some easy tips for decorating for Thanksgiving. Thanks Angie for all these wonderful tips and suggestions!

I know so many people who absolutely can’t wait for this time of year…they love the chill in the air, the warm orange, yellow and brown color scheme and the comfort foods associated with the season.  I have to admit, this is not my favorite time of year, but I do like decorating with the fall themes.

I like to start by buying an assortment of pumpkins…different sizes, different shapes, different colors.  I also like to buy a couple bales of hay that I stack and put on my front porch.  I cluster the pumpkins around the base of the hay bales.  I have some scarecrows on a stick, pretty large, almost life size that I bought at the craft store several years ago and I incorporate those around the porch as well.  Usually I’ll put one right through the top of the hay bales and then one on either side of the walkway to my front door.  I also always incorporate a fall themed, colorful wreath at the front door. 

 

You can also buy artificial pumpkins at the craft store that can be used year after year.  The only problem with the artificial pumpkins is they don’t weigh that much and if you want to use them outside, in an unprotected area where the wind can hit them, you may find that they blow away.  So keep that in mind when choosing whether to use the artificial variety or not.

As you come into my home, I like to decorate the dining room table with a tablescape that also screams fall.  I have a favorite garland that is fall foliages and mini pumpkins with gnarly brown wire that looks a lot like grapevines.  I will put that down the center of my table and then I can add gourds, Indian corn and flowers that I tuck here and there.

Your local craft and discount retail stores will carry garlands you can purchase and use in the same way.  You can also take your cues from nature and if you have access to trees with foliage turning fall colors, cut several branches and cluster them down the center of your table.

 

I like to use my small (4” diameter) bubble bowls to hold fresh flowers and then I place them here and there along the center of my table.  You could use artificial flowers as well, and then you don’t have to worry about changing water and cleaning bubble bowls.  Consider incorporating fall colored feathers too; pheasant feathers work very well for this time of year.

The beauty of this type of tablescape is that you don’t have to move it when you use your table for dining.  The centerpiece is low so your guests can see and talk over it, an important aspect to consider when designing centerpieces.  It also keeps the table decorative while eating.

If you were going to be doing some formal entertaining, you could take some small fall foliage and glue it to a place card and write your guest’s name on the place card.  I like to use large fall leaves for coasters to sit drinks on top of or even to put votive candles on top of…there are so many ways to bring the fall foliages into your home.  Consider tying a fall colored ribbon around your napkins and adding a small piece of foliage inside the knot.  All these things contribute to an amazing table display.  Another idea is to buy chocolates that are shaped like turkeys, leaves, acorns and use them as favors for each person sitting at the table.  Sometimes I can find suckers with a turkey, leaf or pumpkin shape and I will tuck those into the knot of the ribbon I place around my napkins.

For me, the ultimate Thanksgiving centerpiece is a cornucopia.  I have a video on my website, http://flowerarranging101.tv/ where I show you how to make one using fresh flowers and fresh gourds, mini pumpkins and seasonal squash.  Making a cornucopia is a little more complicated than the garland décor, but if you love crafts and dressing up your home, I think you will love this cornucopia.

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A Fuss Free Thanksgiving

In Budget Smart Girl's Guide on November 10, 2011 at 5:36 pm

Whether it’s your first time making Thanksgiving dinner or your 21st, the big day can be tough on both your nerves and your wallet. I’ve found the key to any successful and inexpensive holiday meal is lots of preplanning.

Think About The Menu

The first think I always do is think about what I’m going to serve. Will I stick with favorite recipes or go for something new and maybe even more budget friendly? One word of caution here and I speak from experience. If you’re opting for the something new, give it a test run a couple of days before the meal. There’s nothing worse than wasting your time and money on making large batches of dishes no one will eat.

Once I know what I’m cooking I make my grocery list and check flyers for three or four weeks leading up to the holiday. The one thing I love about this time of the year is bargains are plentiful and coupons, well sometimes you have more than you can organize. Best thing is lots of non-perishable items are on sale which is when I stock my pantry or freezer for a good six months.

 Some of my favorite buys are cans of Mandarin  oranges…great for salads in the spring and summer. Pineapple for stir frys, pumpkin for soups and desserts, and soup, mushroom and chicken always seems to go on sale and they’re perfect for sauces for pot pies. In fact, I had coupons for soup last week and my local store was selling them for 60 cents each so I have a shelf load of soup now. I even buy butter, margarine and flour for pastry making and store it all the freezer. Stuffing is another buy now, use later item. And things like cranberries that can be frozen and used when they’re double the price in the spring and summer. And yes, if you’re not sick of turkey by the end of the year, it’s on sale and freezes perfectly.

Get it Done the Day Before

One thing I’ve learned to keep you from going insane the day of a big meal…and also freeing up oven space, is to cook a few items ahead of time. I always make desserts a couple of days before and just reheat them in the microwave. I’m also relying more on my slow cookers for vegetables. Speaking of which I always cut and chop all the vegetables the day before too. Most stores have prepackaged items like chopped veggies and fruits but they can take a big bite out of your budget and are always way over priced.

 Spread Out the Cost

One way to ease your budget during the holidays is to get others to bring along dishes. I know most people ask if they can bring a pie but with so many people watching their money these days I don’t think anyone will raise an eyebrow if you assign each guest one sidedish or dessert.

Buffet Style

And one way to really make things simple is to go with a buffet style meal where guests can help themselves and sit anywhere they like.

Decorations

Once again Mother Nature provides lots of free table decorations this time of the year, acorns, leaves, twigs, sections of branches that have snapped off in storms. And look for those mini pumpkins you can buy at the store, sometimes you can get them for around 3 for $1 if you wait almost to the last day.

Here’s a photo of one of my first flower arrangements I’ve made since starting my new hobby-

Think About Leftovers

One thing I love about big meals is the leftovers. Think ahead to what you’ll do with the turkey, stuffing, vegetables. I often make soup, frittatas with the vegetables, and what I can’t use, I freeze.

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