Christmas time was here!

I hope you all had a wonderful Christmas celebration! Ours was (as always) an exhausting but wonderful whirlwind of families, gifts, church services, and food. Lots and lots of food! I have zero will power when it comes to peanut butter balls, or peppermint bark, or brownies, or gingerbread cookies —you get the picture! Those healthy new year's resolutions are just around the corner...

Anyway, here are a few of my favorite shots from Christmas Day.

 

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Here is a simple egg casserole that we made for Christmas morning. I prepped most of the ingredients the night before, so Matt could just mix everything together (while I slept!) and pop it in the oven. It was hearty, delicious, and just 6 servings (a nice alternative to the giant recipes one generally finds).

Christmas Breakfast Casserole

1/4 cup ham, chopped
1/2 yellow onion, chopped
6 eggs, beaten
2-3 cups potatoes, shredded or chopped
1/2 cup shredded cheese
Thyme, 1/4 tsp dried
Salt & Pepper, to taste

Preheat your oven to 350° F. Combine all of the ingredients in a large bowl and mix well. Pour into a greased pie pan and bake 40-45 minutes or until set.

Make: $2 Centerpiece

This year's Christmas Centerpiece is brought to you by the dollar store. Oh, how I love the dollar store! These warm feelings go all the way back to my childhood. In an effort to teach my sister and me the joy of giving, my mom would take us to the dollar store to buy Christmas or birthday presents for the family. We roamed the aisles, painstakingly deciding between tchotchkes. To this day, my dad still has little ceramic kittens and puppies displayed in his office. I imagine his co-workers are surprised by his apparently juvenile taste in office décor. That's the love of a father for ya...

Where were we? Oh right, my centerpiece. I must admit that I completely stole this concept from my friend Mary, who originally got the idea from Decor Chick. It is so easy!

Simply glue a glass candlestick holder to a (not-too-tall) glass vase. That's it. I spent more time  getting the superglue off my fingers.

I guarantee that you will find these two objects at your local dollar store. Mine were even cheaper because I have approximately 1 million vases leftover from my wedding. While you are at the store, why not look for filler to put in the vases? I made three apothecary jars and filled each with different holiday things: peppermints, colorful ribbon, and ornaments. Other ideas include bells, candy, bows, faux snow, strings of lights, berries, twigs, or pinecones.

The best part? As I explained in my fall décor post, glass containers easily transition between seasons. Before long I'll be brainstorming springtime fillers!

Make: No-Sew Ruffle Tree Skirt

For the past two Christmases, my make-shift tree skirt has actually been a few swatches of plaid fabric draped around the tree's base. Was this cute? Not really. However, I just couldn't bring myself to settle for an expensive (or cheap but ugly) store-bought skirt, so I draped the fabric and quickly covered it with wrapped gifts. Then last year, immediately after Christmas, I stumbled upon this fantastic tutorial on HG-TV for a no-sew ruffle tree skirt. I was positively smitten!

Fitting adjectives for this project: beautiful, sophisticated, easy, time-consuming, and finger-burning.

That last part is thanks to the massive amount of hot glue sticks I used to create this beauty. I was legitimately surprised at how long it took to make this, but I think that could be shortened with two easy steps: 1) use wider strips of fabric and 2) don't be a crazy perfectionist. Remember, it will be under your Christmas tree and admired from afar. That being said, I'm very happy with the final product!

Materials Needed:
Large square of fabric (mine was 3 ½ ft x 3 ½ ft)
4 yards of additional fabric
Measuring tape
Sharp scissors
Hot glue gun
Hot glue sticks

Create Base:
Fold the large square of fabric into quarters. Now cut the outer edge into a quarter circle and cut a much smaller quarter circle out of the remaining point (see photos below). When you unfold it, you should have something reminiscient of a giant donut shape. Cut a straight line from the outer edge to the inner circle (so you can actually wrap the thing around your tree!).

Create Ruffles:
Using fabric shears, cut the remaining fabric lengthwise into 2" wide strips.

With your preheated glue gun, apply a thin line of glue along the edge of the circle--no longer than a few inches. Working quickly (before the glue hardens!), press a strip of fabric on the glue, pinching it as you go. You should have a tiny ruffle before you!

Continue this process around the entire skirt, starting each new row approximately 1 1/2 inches above the previous one (agjust this accordingly if using wider strips). Round and round you'll go till the entire skirt is covered.

And there you have it! Depending on your style, you can make it in one solid color (as I did), complementary colors, fun prints, or (if you're feeling really ambitious) an ombre design with slightly changing shades every few rows.

Christmas Time is Here!

I hope that you all had a wonderful Thanksgiving holiday. At the end of the day, my belly was full and my fridge was stocked with more sweet potatoes than any one person could eat. Anyone, that is, except Matthew. Before the leftovers could even be reheated, I had moved on to the real star: Christmas! I know, I know, Thanksgiving is certainly a special day; one to spend with friends and family, to enjoy good food, and to reflect on blessings. But to me, Thanksgiving is just the opening act, the prologue, the stepping stone to my favorite holiday--nay, season--Christmas Time. By Saturday morning, Matt and I were up to our eyeballs in ornaments while Sufjan Stevens provided the hall-decking soundtrack.
 

When it comes to our Christmas décor, I think we've settled on the word eclectic. It is a somewhat odd mix of kitchy ceramics inherited from grandparents and relics rescued from our childhood homes (all of which we are way too sentimental about to discard), rustic purchases, and the growing collection of my crafts. It might not be everyone's cup of tea but I love it. I get such a warm, happy feeling in our festive family room that I wouldn't trade any of it for a pack of brand-new, shiny store-bought decorations.
 

I made these sheet music trees last Christmas and still love them! If you would like to make your own, check out this tutorial.

 

Matthew's grandmother painted these ceramic Santas; the sleeping fella (on the right) we fill with coconut clusters, her favorite candy—always a nice surprise for curious guests! The middle scene previously decorated my childhood bedside stand; everyone gravitates towards it and rearranges the pieces. I feel that incorporating such objects helps to bring back just a tiny bit of that holiday magic we felt as children.

That's it for now! I'll show you some new projects in the weeks to come. I hope you make your home  as cheery as ours this Christmas season!

 

Make: Reversible Table Runner

I've recently realized how superior table runners are to tablecloths. You get the same pop of color and design as a tablecloth, but we can move it out of the way during meals thereby avoiding spills and stains. In our household, this is a legitimate concern as many once-pretty table linens have bitten the dust.

So the other day, while admiring my store-bought runner I noticed its simple construction. The thought, I bet could I make this! was quickly followed by another, more creative one: Why not make both sides out of cute but different fabrics?? So off I went in search of a fun (but grown-up) holiday fabric and a neutral print that could carry us through post-December winter. I am just so happy with how the runner turned out! So much so that I've decided it will not be displayed at our Christmas Kick-Off Party, because our friends seem to be as bad about spills as we are! This beauty must stay pristine!

An easier version would use bias tape around the edges--I felt like 75% of my time was spent lining up the edges perfectly. Here I wanted a simple design without a border, but in the future I'll probably opt for bias tape.

Materials Needed
2 rectangles of coordinating fabric (mine were 17" x 43")
Scissors
Pins
Thread
Sewing Machine
Iron

The construction is quite easy and straightforward. Begin by hemming the edges of one fabric piece. Before you hem the other, you want to ensure that the two rectangles will line up nicely. I did this by laying the finished piece on top of the unfinished (right sides out), then marking/pinning everything into place. Sew the whole shebang together around the edges (whatever decorative stitch you prefer). To finish, iron.



Easy, right?!

No-Sew Version: simply iron the rough edges back to create faux hems, then use stitch witchery to fuse the two pieces of fabric together.

Eat: Christmas Party Craze

This week’s “Sunday Dish” is wee bit different. One could say that it is a recipe post on steroids. Or it could even be called a culinary exploration in party-planning madness—okay, that is probably too dramatic. You see, last weekend, Matthew and I hosted our second annual “Ritter Christmas Kick-Off Party”. After countless hours spent browsing Pinterest and BettyCrocker.com, I acquired a collection of seven recipes that offered something for everyone: sweet, savory, spicy, and always aesthetically pleasing. Although the plan was ambitious, I must say that I was very pleased with the final results. I also want to give a special thanks to my ever helpful hubby as well as our friends who brought their own tasty dishes to the party. By the end of the night we were all happy and well fed with leftovers to spare.

In my opinion, the key to keeping your party menu stress-free is to mainly select dishes that can be prepared ahead of time. With my right hand man, we did one recipe every night leading up to the party. Some dishes had to be done the day-of, but I didn’t feel stressed about it. I recommend all of the recipes I tried, which are briefly outlined below. Pick your favorite and give it a go!

Up first, some sweets…

Caramel Pecan Tarts by Betty Crocker
This was by far the most labor intensive dish that I made. However, it was certainly worth it since they are delicious, make for an elegant display, and are quickly consumed by partiers. Note that the assembly can be modified for twelve cupcake-sized tarts instead of twenty-four minis.

Crust:
1 cup of all-purpose flour
½ cup of butter or margarine, softened
¼ cup of powdered sugar

Filling:
¾ cup of packed brown sugar
½ cup of chopped pecans
1 tablespoon of butter or margarine, softened
1 teaspoon of vanilla extract
¼ teaspoon of salt
1 egg, slightly beaten

1. Preheat your oven to 350ºF. In a medium bowl, use your hands to mix together the flour, ½ cup of butter, and the powdered sugar. Divide the dough into 24 equal pieces. Press each piece in the bottom and up along the sides of an ungreased mini muffin cup.

2. In separate bowl, blend the filling ingredients. Spoon approximately 1 tablespoon of the mixture into each cup.

3. Bake for 20 minutes. Cool slightly and loosen the tarts from the pan with the tip of a knife. Let them set on a wire cooling rack for 1 hour.



Cookie Dough “Bites” by Chick Who Cooks
Who doesn't love to eat cookie dough? Now your guests can do so without those pesky concerns over salmonella. This is a super easy recipe that did not even require a trip to the grocery store! It is also a great option for your random egg-allergy-ridden party goers.

1 cup of salted butter, softened
1½ cups of packed brown sugar
1 teaspoon of vanilla extract
2 cups of flour
Chocolate chips or M&Ms (or whatever else you’d like to add)
Optional: melting chocolate

1. Mix the butter and sugar together. Add remaining ingredients and blend thoroughly. This will work best if you use your hands.

2. Roll the dough into 1-inch balls. Store them in the refrigerator or freezer. Let stand for about 10 minutes before serving.

Optional: Melt chocolate in a double boiler; you can also use the microwave but I don’t recommend it since the chocolate is more likely to burn. Dip the “bites” into the chocolate. I served my batch without the extra chocolate and did not get any complaints!



Candied Pretzels
These treats present beautifully when arranged in a bowl, small vase, or mug. In fact, some of our friends said the pretzels were too pretty to eat! I think they really meant it because we had several leftover. Oh well, more for me!

Bag of pretzel rods (the bag I used had 16 sticks)
Almond bark or melting chocolate
Assortment of toppings: crushed candy canes, sprinkles, chopped M&Ms, etc…

1. Spread the toppings out over a piece of parchment paper. Lay out another large piece of parchment paper on your kitchen counter (for the newly dipped pretzels).

2. Melt chocolate or bark in a double boiler—I highly recommend this melting method for this particular dish since the chocolate will need to stay warm for a long time without burning.

3. Dip the pretzel rods in chocolate. Unless you use a whole lot of chocolate (to fill the pot), you will likely need to use a spatula to adequately cover half of the pretzel.

4. Roll the newly dipped pretzel rod among toppings and set on parchment paper to cool/harden. Store in an air tight container.



Candied Marshmallows
Equally attractive as candied pretzels but apparently less intimidating to guests, since several more of these were eaten.

Bag of marshmallows (regular size, not mini)
Melting chocolate
Crushed candy canes

1. Begin by spreading the crushed candy canes out over a piece of parchment paper. Lay out another large piece of parchment paper on your kitchen counter (for the newly dipped marshmallows).

2. Melt the chocolate in a double boiler over low heat to avoid burning.

3. Dip one marshmallow at a time into the chocolate and allow the excess to drip off.

4. Sprinkle the topping onto the marshmallow or dip the chocolate end into the crushed candy. Set aside on the parchment paper to cool/harden. Store in an air tight container.


And now, for the savory crowd…


Mini Salsa Bowls by Betty Crocker
This is my absolute favorite appetizer in the entire bunch! The salsa is a cinch to mix together and the little wonton cups are just too stinking cute. You can make the salsa and wonton cups ahead of time, but wait to assemble until right before serving as the “bowls” can soak up some of the salsa’s liquid and get mushy.

40-50 wonton skins (typical package)
2/3 cup of salsa, thick and chunky works best
2 tablespoons of dried cilantro
½ teaspoon of ground cumin
½ teaspoon of chili powder
1 can (15oz) whole kernel corn, drained
1 can (15oz) black beans, rinsed and drained

1. Preheat your oven to 350º F. Handling the wonton skills carefully (as they are prone to tear easily), press one piece into a mini muffin cup, repeating until the pan is filled. Bake for 10 minutes or until light golden brown. Remove from pan and repeat the process for remaining wonton skins.

2. Mix all of the remaining ingredients together in a bowl. Refrigerate until you are ready to assemble and serve the “bowls”.

3. Just before serving, spoon 1 teaspoon of salsa into wonton cups.

If desired, garnish with a teaspoon of sour cream and sprig of fresh cilantro.



Caprese Skewers (this is a pretty common recipe found in several resources, such as Mel’s Kitchen Café )

My entire motivation behind this selection was to have a red and green appetizer. Fortunately, this oh-so-fancy treat also happens to taste great. I am sorry report, though, that more than one guest grabbed their skewer a bit too eagerly and dripped balsamic vinegar down his or her shirt. A small price to pay, in my opinion.

1 pint of red cherry tomatoes
A few handfuls of fresh spinach leaves
8 ounces mozzarella cheese (in a block, not shredded)
Balsamic vinegar, for drizzling
3-4 dozen toothpicks

1. Begin by prepping all of the ingredients: slice cherry tomatoes in half, cut the mozzarella into small cubes, and trim the stems off of the spinach leaves.

2. To assemble: skewer a piece of mozzarella onto a toothpick. Next, fold a spinach leaf in half and slide it onto the toothpick next to the mozzarella. Last, skewer a tomato-half (sandwiching the spinach) to form the base (cut side down). Stand upright on serving platter and drizzle with a little balsamic vinegar.



Edamame Hummus
Look familiar?