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This holiday season, we’re giving you delicious recipes, cocktails made

to impress, and decorating details that will lead to the perfect celebration.

‘Tis the season!

HOLIDAY ENTERTAINING GUIDE

Prepping, decorating, photo moments and more...

we’ve got what you need to celebrate the holidays. Cheers!

A SEASONAL SOIREE

a seasonal soireePREP ALL DAY

GOOD MORNING. A great party starts with the hostess, so make sure you’re full of energy! Get enough rest the night before, wake up to a good breakfast, and get an early start to ensure there’s enough time for all things entertaining.

PARTY MENU. Plan the menu and make your grocery list about two weeks before the party. That will give you time to order any specialty items. As for what to serve, start with what’s in season. Buying seasonal produce is less expensive and offers the best flavor.

PARTY DECORATIONS. The best and most authentic parties are unique to you. Whether your style is DIY or store bought, guests will appreciate the attention to detail.

PARTY FAVORS. Decide if you’d like guests to walk away with a little festive favor from the party. If so, think simple—mini champagne bottles, homemade cookies or candy, and pocket-sized recipe books all add a touch of holiday cheer.

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DO NOT PRINT

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Client: Nestle Space: A-Size P4CB Pubs: Better Homes & Gardens, Woman’s Day

PP Contact:Linda Ellis

Product: BOOST Bleed: 8.625”x11.125”Campaign: High Protein Bottles Base Brand Trim: 7.375”x10.5” Telephone:

646-746-5086Job #: B1162-002147-00 Safety: 7”x9.75” Issue: JUNE

Publication Note: Guidelines for general identification only– Do not use as an insertion order.The following specifications were used to produce this proof and are included herewith as an aid to help you in faithfully reproducing it.

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Turn the page for party-ready decoration ideas!

a seasonal soireeSEASONAL CHEER Brighten up the soiree with cheerful décor that uses the winter months as inspiration.

SHINE BRIGHT. Create a warm glow at your holiday party with a set of glitter-dusted candles. To make these, brush candles with glue and roll them in a mixture of Epsom salt and glitter.

WHAT’S ON THE MENU? Give guests a heads-up on the night’s food with an elegant chalkboard menu. This can be found in craft stores or easily made with a platter and some chalkboard paint.

HAVE A SEAT. Spruce up the back of a chair with some ribbon and outdoor inspiration—pinecones, flowers, and decadent snowflakes make for the perfect backdrop.

PUT A CORK IN IT. Wine corks add a rustic vibe to any party and can create fun centerpieces when arranged in glass vases. Want to take it a step further? Place wine corks around a votive candle in a tall glass hurricane vase. Prop your candle up on a wooden block so it can be seen above the corks.

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COCKTAIL HOURSprinkle some cheer with these

bubbly & festive drinks that are sure to get your guests clinking glasses!

cocktail hourPOMEGRANATE CHAMPAGNE COCKTAILS

INGREDIENTS• 1 ounce chilled pomegranate juice or chilled

cranberry juice

• 3 ounces chilled champagne

• 1 teaspoon pomegranate seeds

DIRECTIONS1. Pour the pomegranate juice into a champagne flute.

Slowly add champagne.

2. Garnish with pomegranate seeds & serve immediately.

MAKES: 1 SERVING

TIP: Leave ingredients & a menu on the bar

for guests to make their own!

cocktail hourMIXED-BERRY LIMONCELLO SANGRIA

INGREDIENTS• 1 cup fresh raspberries

• 1 cup halved fresh strawberries

• ½ cup fresh blackberries

• 1 medium lemon, thinly sliced

• ½ 12 ounce can frozen pink lemonade concentrate, thawed (3/4 cup)

• ½ cup (4 ounces) limoncello (lemon-flavored liqueur)

• 2750 milliliter bottle Prosecco or sparkling wine, chilled

DIRECTIONS1. In a large pitcher or glass jar combine raspberries, strawberries, blackberries, and lemon slices.

2. Stir in lemonade concentrate and limoncello.

3. Cover and refrigerate for at least 4 hours or up to 24 hours to blend flavors.

4. Just before serving, add Prosecco. Serve in glasses over ice.

MAKES: 10 SERVINGS

cocktail hourHOT SPICED CIDER Warm up!

INGREDIENTS• 8 cups apple cider or apple juice

• ¼ cup packed brown sugar

• 6 inches stick cinnamon

• 1 teaspoon whole allspice

• 2 3x3/4-inch strips orange peel

• Apple Mugs (optional)

DIRECTIONS1. In a large saucepan combine cider and sweetener. For spice bag,

place cinnamon, allspice, cloves, and the orange peel in center

of a double-thick, 6-inch-square of 100% cotton cheesecloth. Bring

corners of the cheesecloth together and tie with a clean string.

Add spice bag to the saucepan with cider mixture.

2. Bring mixture to a boil; reduce heat. Simmer, covered, for 15 minutes.

Remove spice bag and discard. If desired, garnish with orange

wedges and/or cinnamon sticks.

TIP: Serve cider in an apple mug for a seasonal touch

MAKES: 8 SERVINGS

cocktail hourBLUSHING MAPLE COCKTAIL

INGREDIENTS

• 2 kumquats, halved and seeded, or 1 clementine slice

• 4 fresh cranberries

• ½ rosemary sprig

• ½ ounce (1 tablespoon) lemon juice

• 2 ounces (¼ cup) bourbon

• ½ ounce (1 tablespoon) maple syrup

DIRECTIONS

1. Muddle kumquats, cranberries, and rosemary with the lemon juice.

2. Add bourbon, maple syrup, and ice.

3. Cover and shake until cold.

4. Strain into ice-filled glass.

MAKES: 1 SERVING

BITE SIZEDHors d’oeuvre anyone? Let these classic

appetizers with a twist make a small appearance at your next holiday party—

perfect for mingling guests.

bite sizedBLUE CHEESE AND WALNUT-STUFFED MUSHROOMSThis mushroom stuffing provides a savory crunch and golden-brown finish. With toasted walnuts, dried bread crumbs, and crumbled blue cheese, these mini appetizers should be enjoyed in one bite!

INGREDIENTS• 24 large fresh mushrooms, about 2 inches in diameter• ½ cup seasoned fine dry bread crumbs• 1/3 cup grated Parmesan cheese• 1/3 cup sour cream• 2 tablespoons snipped fresh parsley• 2 cloves garlic, minced• ¼ teaspoon black pepper• ½ cup crumbled blue cheese (2 ounces)• ¼ cup chopped toasted walnuts• Nonstick cooking spray

DIRECTIONS1. Preheat oven to 425 degrees F. Remove stems from mushrooms. Place mushroom caps, stemmed sides up, in a 15x10-inch baking pan.

2. In a small bowl, combine next six ingredients (through pepper). Stir in blue cheese and walnuts. Spoon mixture into mushroom caps. Lightly coat mushrooms with cooking spray.

3. Bake 17 to 20 minutes or until light brown and heated through. If desired top with additional blue cheese and chopped parsley.

MAKES: 24 SERVINGS SERVING SIZE: 1 MUSHROOM

MAKES: 24 SERVINGS

NUTRITION FACTS Per mushroom: 42 cal., 3 g total fat (1 g sat. fat, 0 g trans fat), 6 mg chol., 110 mg sodium, 2 g carb., 0 g fiber, 3 g pro.

MAKES: 12 SERVINGS SERVING SIZE: ¼ CUP START TO FINISH: 30 MINS

NUTRITION FACTS Per serving: 41 kcal , 1 g fat 54 mg sodium , 7 g carb. , 1 g fiber , 1 g pro.

ROASTED CORN SALSASkillet-roasting heightens the flavor of corn, onion, peppers, and garlic in this chunky and colorful salsa. Dig in!

INGREDIENTS• 1 tablespoon vegetable oil• 1 ½ cups frozen yellow whole kernel corn*• 1 medium onion, chopped• 1 medium poblano pepper, seeded and chopped• 1 fresh serrano pepper, seeded and finely chopped• 3 cloves garlic, minced• 4 roma tomatoes, cored and chopped• ¼ cup snipped fresh cilantro• ¼ teaspoon salt

DIRECTIONS1. In a very large skillet, heat oil over medium-high heat. Cook corn, onion, poblano pepper, serrano pepper, and garlic in hot oil until corn begins to brown, stirring occasionally. Remove from heat.2. Stir tomatoes, cilantro, and salt into corn mixture. Serve warm or at room temperature.

bite sized

SnackGeniuses_BHG_FP_Nov2017.indd7-26-2017 12:06 PM Suk Choi / Suk Choi

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To use fresh corn, remove the husks and silks from 3 ears of corn. Cut corn kernels from cob.

bite sizedROASTED DATES WITH BACONStuff dates with a whole almond, wrap in apple-smoked bacon, bake for 15 minutes, and wait for the generous thanks.

INGREDIENTS

• 16 fresh or dried pitted dates, such as Medjool

• 16 smoked almonds

• 8 thick slices apple-smoked bacon, halved crosswise

DIRECTIONS

1. Preheat oven to 400 degrees F. Cut a slit in each date Place 1 almond inside each slit. Press together the dates to close slits. Wrap each date with a piece of bacon.

2. Line a shallow baking pan with foil. Add a roasting rack; place the dates on rack.

3. Roast for 15 to 20 minutes or until bacon is crisp. Serve immediately with toothpicks. Dates will be hot inside.

MAKES: 16 APPETIZERS PREP: 20 MINS ROAST: 15 MINS TO 20 MINS 400°F

NUTRITION FACTS Per serving: 107 kcal , 3 g fat (1 g sat. fat , 5 mg chol. , 138 mg sodium , 18 g carb. , 2 g fiber , 3 g pro.

bite sizedPUMPKIN-CINNAMON EMPANADAS Empanadas can make any occasion feel fresh—for a winter take on the classic pastry, stuff the flaky crusts with a cozy blend of pumpkin, brown sugar, and cinnamon.

INGREDIENTS

• 1 recipe Empanada Dough• 1 15-ounce can pumpkin• 2/3 cup chopped piloncillo or packed dark brown sugar• 1 ½ teaspoons ground cinnamon• ½ teaspoon kosher salt• 1 egg• 1 tablespoon water

DIRECTIONS

1. Prepare Empanada Dough and let rise. Meanwhile, put the pumpkin, piloncillo, cinnamon, and salt in a saucepan over medium-low heat. Cover and cook, stirring every few minutes, until the sugar is completely melted. Uncover and simmer until the filling is very thick, about 15 minutes. Scrape the filling into a bowl and cool to room temperature.

2. Preheat oven to 425 degrees F. Line baking sheets with parchment paper; set aside. Divide the dough into 24 pieces by rolling into a long thin log and cutting into equal portions. Shape into balls. On a lightly floured surface, roll one ball into a 4-inch circle. Prick with a fork. Brush the edge very lightly with egg wash*, then spoon 2 to 3 teaspoons of filling onto the center. Gently fold in half. Press the edges closed with a fork. Transfer to prepared baking sheet. Repeat with remaining dough and filling.

3. Prick each empanada once or twice with a fork. Bake until they begin to color, about 15 minutes. Remove from the oven, brush lightly with the egg wash. Return to the oven and bake until the empanadas are golden brown, about 1 to 3 minutes more.

*In a small bowl, whisk together egg and water.

NUTRITION FACTS Per serving: 144 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 8 mg chol. , 90 mg sodium , 18 g carb. , 1 g fiber , 7 g sugar , 2 g pro.

MAKES: 24 SERVINGS PREP: 40 MINS RISE: 30 MINS

bite sizedA CRACKER SPREAD Crackers topped with tasty treats are favorite finger food appetizers at any gathering. These simple ideas are sure to please any crowd.

FRUIT AND CHEESEWhite cheddar cheese, sliced fresh pears.

BRUNCH STARTERSliced cucumber, smoked salmon, sour cream, chives.

GARDEN SNACKHerbed cheese spread, fresh basil, cherry tomatoes.

KID PLEASERPeanut butter, banana slices, fudge sauce.

BREAKFAST TO GOCooked bacon, hard-cooked egg wedge, black pepper.

COMPANY COMINGHorseradish spread, blue cheese, roast beef slices, fresh dill.

DELI SPECIALHoney mustard, smoked turkey, fruit preserves.

SWEET SURPRISEVanilla frosting, fresh raspberry, shaved milk chocolate.

Dress Up Your Holidays Get creative with crisp, oval Town House

crackers and your favorite toppings.

AD: N. Condon CW: B. Anderson AM: G. Lee PM: M. Byrdak P: L.Stern

Client: KelloggsCampaign: Townhouse Holiday Print Agency Job #: B1241-013092-00AD #/AD ID: KLTJ0208000 Date Modified:CR: AD Round:

Bleed: 9.25” x 11.685”Trim: 7.5” x 10.5”Live: 7” x 10”

Keyline Scale: 1”=1”Output at:Page:

Region: USLanguage: EnglishNotes: None

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CHEERFUL TREATS

Cheers to colorful desserts and a festive, sweet finish.

NEAPOLITAN MARSHMALLOW TREATSLayers of vanilla, chocolate, and strawberry create the most festive dessert!

INGREDIENTS

• 6 tablespoons butter• 1 10 ounce package mini marshmallows• 2 13 ounce jars marshmallow creme• 1 teaspoon vanilla• 10 cups crisp rice cereal• ½ cup miniature semisweet chocolate pieces• 5 cups chocolate-flavor crisp rice cereal• 2 ½ cups strawberry marshmallows (5 ounces)• 1 tablespoon strawberry jelly• 4 – 6 drops red food coloring

DIRECTIONS

1. Line a 13x9-inch baking pan with foil, extending foil over edges. Lightly butter foil.

2. For vanilla layer, in a 4- to 6-quart Dutch oven melt 2 tablespoons of the butter over low heat. Add 3 cups of the mini marshmallows; cook and stir until melted. Stir in 2 cups of the marshmallow creme and the vanilla. Remove from heat. Gently stir in 5 cups of the plain cereal. Transfer to prepared pan; use buttered waxed paper to press firmly.

3. For chocolate layer, in same Dutch oven melt 2 tablespoons of the butter over low heat. Add remaining mini marshmallows; cook and stir until melted. Stir in 2 cups of the marshmallow creme and the chocolate pieces. Remove from heat. Gently stir in chocolate cereal. Spoon onto vanilla layer; press firmly.

4. For strawberry layer, in same Dutch oven melt remaining 2 tablespoons butter over low heat. Add strawberry marshmallows and jelly; cook and stir until melted. Stir in remaining marshmallow creme and food coloring. Remove from heat. Gently stir in remaining 5 cups plain cereal. Spoon onto chocolate layer; press firmly.

5. Weight treats down so layers press together; let stand at least 1 hour. Using foil liner, lift treats out of pan. Using a buttered knife, cut into bars.

cheerful treats

MAKES: 24 SERVINGS

NUTRITION FACTS Per serving: 288 kcal , 5 g fat (3 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 8 mg chol. , 228 mg sodium , 60 g carb. , 0 g fiber , 33 g sugar , 2 g pro.

cheerful treats

MINI SNOWBALL CAKES These fun, delicious coconut mini cakes resemble new-fallen snow

INGREDIENTS

• Nonstick cooking spray• 1 package white cake mix• ½ cup canned eggnog• 1 egg• 1 teaspoon vanilla• 1/8 teaspoon ground nutmeg• 3/4 cup shredded coconut• Red or green food coloring (optional)• 13 ounce package cream cheese, softened• 2 tablespoons butter, softened• 3/4 cup powdered sugar• ½ teaspoon vanilla• 1 – 2 tablespoons canned eggnog

DIRECTIONS

1. Preheat oven to 350 degrees F. Lightly coat thirty-six 1 3/4 -inch muffin cups with nonstick cooking spray (or line muffin cups with paper bake cups); set aside.

2. In a medium mixing bowl, combine white cake mix, the ½ cup eggnog, egg, the 1 teaspoon vanilla, and nutmeg. Beat with an electric mixer on low speed until just combined. Beat on medium speed for 2 minutes until well combined, scraping sides of the bowl often. Divide batter evenly among the muffin cups, filling each about two-thirds full (about 1 rounded teaspoon in each). Bake in preheated oven for 10 to 12 minutes or until a toothpick inserted near the center comes out clean. Cool cakes in pan for 5 minutes. Remove cupcakes from muffin cups and place on a wire rack. Cool completely.

3. To tint coconut, combine some of the coconut and several drops of red or green food coloring in a small resealable plastic bag. Seal bag. Using your hands, knead the bag until all coconut is tinted, adding more food coloring as necessary to reach desired color. Set tinted coconut aside.

4. For frosting, in a medium mixing bowl, beat cream cheese and butter with an electric mixer on medium speed until well combined. Beat in powdered sugar and the ½ teaspoon vanilla. Beat in enough eggnog (1 teaspoon at a time) to make a frosting of dipping consistency.

5. Dip tops of cooled mini cupcakes in cream cheese frosting. Immediately dip frosted tops into plain or tinted coconut. Set cupcakes upright.

MAKES: 36 MINI CUPCAKESPREP: 40 MINS

NUTRITION FACTS Per serving: 41 kcal , 1 g fat 54 mg sodium , 7 g carb. , 1 g fiber , 1 g pro.

CRANBERRY SORBETSimply cook and puree cranberries, strain, then freeze for a frosty and easy dessert. This dessert is the perfect palate pleaser between courses.

INGREDIENTS

• 1 ½ cups water

• 3/4 cup sugar

• 2 cups cranberries

DIRECTIONS

1. Line the inside of an 8x4x2-inch loaf pan with plastic wrap; set aside. In a medium saucepan, combine water, sugar, and cranberries. Cook over medium heat until mixture just boils, stirring to dissolve sugar. Remove from heat. Cool slightly. Pour, half at a time, into a blender or food processor. Cover and blend or process until mixture is nearly smooth. Strain through a fine mesh sieve (should have 2 to 2 ½ cups sieved cranberry mixture).

2. Pour sieved mixture into lined loaf pan. Cover and freeze for 2 hours or until mixture is nearly frozen. Stir well, scraping frozen mixture from sides of pan. Spread mixture evenly. Cover and freeze overnight.

3. To serve, let stand at room temperature for 5 to 10 minutes. Spoon into dessert cups or dishes.

cheerful treats

MAKES: 8 SERVINGSPREP: 15 MINSFREEZE: 2 HRS PLUS OVERNIGHTSTAND: 5 MINS

NUTRITION FACTS Per serving: 82 kcal , 0 g fat (0 g sat. fat , 0 mg chol. , 1 mg sodium , 21 g carb. , 1 g fiber , 0 g pro.

WALNUT MOCHA TORTEWalnuts are the key ingredient in this moist, easy to make cake. Top with mocha frosting for a sweet sensation.

INGREDIENTS

• 2 cups walnuts or pecans, toasted• 2 tablespoons all-purpose flour• 2 ½ teaspoons baking powder• 4 eggs• 3/4 cup sugar • Chocolate curls (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F. Line the bottoms of two 8x1-½-inch round cake pans with parchment or waxed paper; grease and lightly flour pans. Set pans aside. In a medium bowl combine nuts, flour, and baking powder; set aside.

2. In a blender or food processor combine eggs and sugar; cover and blend or process until smooth. Add nut mixture. Cover and blend or process until smooth. Spread batter evenly in the prepared pans.

3. Bake for 20 to 25 minutes or until cakes spring back when lightly touched (centers may dip slightly). Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.

4. Spread Mocha Frosting on each layer; stack layers. Loosely cover and chill frosted cake for 2 to 24 hours. If desired, top with chocolate curls.

cheerful treats

MAKES: 8 SERVINGS PREP: 40 MINS CHILL: 2 HRS TO 24 HRS

NUTRITION FACTS Per serving: 455 kcal , 34 g fat (10 g sat. fat , 15 g polyunsaturated fat , 8 g monounsaturated fat ), 147 mg chol. , 122 mg sodium , 34 g carb. , 2 g fiber , 27 g sugar , 9 g pro.

S: 7.375”

T: 7.875”

B: 8.875”

S: 10 ”

T: 10.5 ”

B: 11.125 ”

This advertisement prepared by Coyne PRCREATIVE DIRECTOR: Rob Schnapp 973-588-2000 rschnapp@coynepr.comPROJECT MANAGER: Renee Fishel 973-588-2000 rfi shel@coynepr.com

BLEED: 8.875”x11.125”TRIM: 7.875” x 10.5”

SAFETY: 7.375” x 10”C-size: COMPOSITE

CLIENT: Cumberland Packing Corp.PRODUCT: Stevia In The Raw®

TITLE: “Gingerbread Man”

Reduce sugar, calories and confusion from your recipes by swapping out half the sugar for Stevia In The Raw.® Why only half? Keeping half the sugar is important for moisture, browning and rising. One cup of Stevia In The Raw® has the same sweetness as one cup of sugar and pairs really well with bold flavors like chocolate, peanut butter and of course, gingerbread. Find sweet recipes and more at InTheRaw.com

=NO CONVERSION

1 Cup Sugar

1 Cup Stevia In The Raw®

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*MOCHA FROSTING: In a chilled small mixing bowl dissolve instant coffee crystals in whipping

cream; add sugar, unsweetened cocoa powder, and vanilla. Beat with an electric mixer on medium speed just until the tips stand straight.

DIY GIFT GUIDEGifts have you stumped? We’ve got suggestions all around—DIY style.

TO: THE HOME DECORATOR

DIY gift guide

EMBELLISHED MUG

Transform a budget-friendly ceramic mug or bowl into a charming Christmas gift

using permanent oil-based paint markers, which work well on slick surfaces. Freehand

a repeating design, like arrows, around the mug, and fill the cup with packages of

dry soup mixes or other wintry treats. Add a clever gift tag to top off this

darling DIY present.

CUSTOM WHISKEY GLASSES

The whiskey connoisseurs in your life will appreciate this simple (yet affordable)

Christmas gift idea. Pick out two inexpensive glasses and use painters tape to mark off

sections you wish to decorate. Rub the painter’s tape with a credit card to make sure it’s

securely sealed to the glass. Apply two or three coats of acrylic craft paint to the

taped-off sections. Gift as a set.

IRON-ON CHRISTMAS WORD PILLOW

Make a merry keepsake with a simple download printed onto iron-on paper.

Transfer the design onto linen for a decorative pillow that speaks to

everyone’s holiday spirit. 

TO: THE HOME DECORATOR

EDITORS’ TIP:  Check the acrylic paint’s label to learn the best way to clean the

glasses after painting.

TO: THE NOSTALGIC SPIRITDIY gift guide

200 FIFTH AVENUE NEW YORK, NY 10010

LEGAL RELEASE STATUS

AD APPROVAL

Release has been obtained Legal Coord:

Acct Mgmt: Print Prod:

Art Director: Proofreader:

Copywriter: Studio:

JOB #: JMSFOL-P70149_Base PROOF: 8

CLIENT: J.M. SMUCKER COMPANY OP: KS, JR

SPACE/SIZE: B: 8.75 in x 11.25 in T: 7.5 in x 10.5 in S: 7 in x 9.75 in

DATE:

THIS ADVERTISEMENT PREPARED BY TOWNHOUSE

CLIENT: J.M. SMUCKER COMPANY SIZE, SPACE: 7.5 in x 10.5 in, Holiday Print

PRODUCT: Folgers PUBS: Magazine

JOB#: JMSFOL-P70149_Base ISSUE: Base

ART DIRECTOR: Chris Perrone COPYWRITER: None

The snowballfight broke out

Everyonegot scarves

Grandpa had his laughing fi t

The day was spent ice skating

Everyonewanted to hold the baby

The red tricycle was under the tree

THE HOLIDAYS WHEN

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The things that matter most happenone morning and one cup at a time.

S:7 in

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B:8.75 in

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RECYCLED BOOK KEEPSAKE BOX Transform an old book into a pretty box for trinkets and other small items with this easy-to-make gift. Apply crafts glue to the inside back cover and close the book; let dry. Apply glue to the book’s edges; let dry. Mark a rectangle on the first page about 1-inch from all sides. Use a craft knife to cut along the mark through several pages. Remove the cut pages; continue cutting and removing pages until you’ve reached the desired depth. Seal the cut pages with clear glue to finish the keepsake box.

PHOTOS IN GLASS BOTTLESThis DIY Christmas present revitalizes your favorite memories in a display that’s worthy of a few repins. Start with a photo that’s cut to fit one of the glass bottles. Coat the front of the photo with decoupage medium (we used Mod Podge in Glass) using a foam craft brush. Press the photo face down onto the outside surface of a bottle. Smooth out any air bubbles with your fingers, and let the decoupage dry. Repeat this process on several bottles to create a sprawling display. Write sweet notes on paper and suspend them from a few of the bottle cork toppers using gold wires.

TIP: Place waxed paper between the first page and the front cover to keep them from adhering together.

TO: THE HOME DECORATOR

DIY gift guide

SUGAR COOKIE CUTOUT KIT

You’ve baked the cookies, now let your friends and family in on the decorating fun!

Fill a box with cutout cookies, sprinkles, sanding sugars, and small candies. Package prepared frosting in a resealable plastic bag. Print the label onto cardstock and decorate

with glitter glue. Wrap box with sparkly ribbon, then add the label.

LIMONCELLO

When life gives you lemons, make limoncello. The cool vodka liqueur calls for just four

ingredients and is totally ideal for the lively crew in your life. Pour limoncello into a

screw-top jar. Tie a strip of corduroy fabric around the jar neck, followed by a manila tag

adorned with an old school label.

BRAIDED CHEW TOY & DOG TREATS

A gift for Fido will win the heart of any pet-loving friend. Feature delicious treats—

whether homemade or store-bought. Upcycle old T-shirts to create the braided

chew toy. Cut strips to your desired ength. Make end ties by braiding three

strands together for each side. Tie one of the small braids around the remaining  strips, braid strips together, and finish

with the other small braid. 

TO: THE SWEET TOOTH

For your pet!

TO: THE HOME DECORATOR

DIY gift guide

GOLD PICTURE FRAME

Add glamour to an Instagram photo or a favorite snapshot with a DIY gilded frame. Cut a gold-painted flat dowel to be a little longer than your photo. Use decoupage

medium to secure the photo to a cardboard backing board and glue the dowel to the image.

Adhere a small painted binder clip with one side removed to the back of the cardboard.

JEWELRY HOLDER

You may not be able to get them Tiffany’s, but you can make them an adorable

(and affordable) jewelry holder. A decorative metal screen doubles as a custom jewelry

organizer when painted and cut to fit inside a salvaged frame. Use a staple gun to attach

the screen to the back of the frame.  

SPARKLY MINI PLANTERS

Glitter makes everything more fun, including indoor gardening—plus, these mini pots are perfect for decorating small shelves or desks. Simply coat the pot in decoupage

medium followed by glitter to create a glamorous look. Once the planter is dry,

fill it with a tiny houseplant.

TO: THE STYLE GURU

TO: THE HOME DECORATOR

INSPIRATIONAL "Here's a toast to the future, a toast to the past, and a toast to our friends, far and near. The past a bright dream; may our friends remain faithful and clear."

"May you live as long as you want and never want as long as you live!”

"Here's to a bright New Year and a fond farewell to the old; here's to the things that are yet to come, and to the memories that we hold."

"For last year's words belong to last year's language, and next year's words await another voice. And to make an end is to make a beginning." — T.S. Eliot

BUBBLY & FUNNY"Here's health to those I love and wealth to those who love me."

"May all your troubles during the coming year be as short as your New Year's resolutions.”

"Here's to those who've seen us at our best and seen us at our worst and can't tell the difference.”

"Take everything in moderation, including moderation." — Oscar Wilde

DRINK TO THAT "In victory, you deserve Champagne, in defeat, you need it." — Napoleon Bonaparte

"Come, let us drink!" -- Francis Rabelais

"Too much of anything is bad, but too much Champagne is just right." — F. Scott Fitzgerald

A CLASSIC"I used to know a clever toast, but pshaw! I cannot think of it—so fill your glass to anything and, bless your souls, I'll drink to it!"

cheers!A HOLIDAY TOAST A toast offers the ideal opportunity to celebrate new beginnings with friends and family. With a clink of a glass and the perfect New Year’s quote, you can bestow blessings and friendship for the coming year.