DECK THE HOLIDAY'S

   This diy comes from www.bhg.com .   Something to add to your holiday table so your guests know where they are being seated on Christmas dinner night.  Enjoy! Santa Hat Place Cards for Christmas    Craft these Santa hats to help guests find their places at the Christmas table. What You'll Need: Tracing paper or a copier; pencil Square of stiff red glitter felt Scrap of white fluffy, furry fabric Fabrics glue Hand-sewing needle; red sewing thread Straight pins; scissors 20-mm gold jingle bell Download  pattern                                  How to Make It: Trace the pattern using tracing paper or a copier. Place the pattern on the red glitter felt, and cut out one shape for each holder. Cut 1-1/2x8-inch piece of white fabric. Fold long edges under 1/4 inch, and glue the to the back side of the fabric to make a strip 1x8 inches. Glue white trim in place on the front lower curved edge of the red felt. Match straight edg

Maple-Gingerbread Layer Cake with Salted Maple Caramel Sauce In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce. 10 servings PREP: 1 hour TOTAL: 3 hours (includes cooling time) Recipe by Lori Longbotham Ingredients Maple-Coated Pecans 3/4 cup pecan halves, toasted 1/4 cup pure maple syrup (preferably Grade B) Coarse kosher salt Cake 2 1/2  cups all purpose flour 1 1/2  teaspoons Chinese five-spice powder 1  teaspoon baking soda 1/2 teaspoon coarse kosher salt 1/3 cup chopped crystallized ginger (1 1/2 to 2 ounces) 1 cup maple sugar 3/4 cup (1 1/2

Butterfinger Truffles    This recipe makes enough to serve at the party and to send home with guests. Put them in small boxes or cellophane bags, tie with pretty ribbon, and hand them out as friends and family head out the door. Makes about 80 Recipe by The Bon Appétit Test Kitchen Ingredients 10 ounces semisweet chocolate (do not exceed 61% cacao), chopped 1 tablespoon unsalted butter 1 cup heavy cream 1 1/2 cups chopped Butterfinger candy bars (about 8 ounces) 4 teaspoons unsweetened cocoa powder Chopped roasted unsalted peanuts or peanut halves Preparation Place chocolate and butter in a medium bowl. Bring cream to a boil in a small saucepan; pour hot cream over chocolate mixture. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in chopped candy. Cover and chill until firm, about 2 hours. Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4” balls (or heaping teaspoons)