Cast iron cooking is second nature to most southern cooks.

I have not been one of those cooks.

A copy of The Lodge Cast Iron Cookbook was sent to me, and even though I have a very nice cast iron pan, I was a bit skeptical. I never even use that thing – it makes me nervous! My mama’s cast iron pan always seemed to be rusty and weird. So, I have kept mine in the cabinet and every once in a while I take it out and admire it.

That is all going to change!

The Lodge Cast Iron Cookbook is chock full of great ideas for using your cast iron pan – whether it is a family heirloom or new.

Last Saturday night I dragged it out and made deep dish pizza in it. I was worried about the pizza sticking – but it did not. It slipped right out of that Lodge skillet and didn’t need a bit of cleaning.

It might be magic. It’s definitely my brand new favorite.

Here’s what it pretty much looked like. I didn’t follow the recipe entirely, because I’m a rebel, Dotty…

Here is the recipe from The Lodge Cast Iron Cookbook, so you can take that skillet out and actually use it.

Skillet Cauliflower-Feta Pizza
Serves 2-3

1.5 cups white flour
1 tsp rapid rise yeast
1/4 tsp salt
1 tsp honey
3/4 cup warm water ( 110F)
2 TBSP extra virgin olive oil
3/5 cups cauliflower florets (8 oz.)
1/2 cup chopped onion
2 garlic cloves, sliced
Canola Oil
1 TBSP sesame seeds
3 oz feta cheese, crumbled
2 oz asiago cheese, shredded
.5 cup fresh parsley or basil

1. Preheat oven to 425F
2. Combine the flour, yeast, and salt in a large bowl or stand mixer fitter with dough hook. Stir in honey, warm water and 1 tbsp of olive oil. Knead or mix in the bowl, kneading in extra flour if needed to make a soft, barely sticky dough. Place the dough into a well-greased bowl, turning to grease the top. Let rise in a warm spot until doubled in volume.
3. Toss together all the veggies and remaining 1 tbsp of olive oil in a large roasting pan. Bake, uncovered, for 20 minutes. The cauliflower should be soft and golden brown. Allow veggies to cool slightly.
4. Lightly grease your Lodge 12 inch cast iron skillet with canola oil and sprinkle the bottom with sesame seeds. Punch down the dough. Turn dough out onto a floured surface. Shape dough into a large round. Press the dough into the bottom of the skillet and up the side about 1 inch. Top with roasted veggies, cheeses and parsley. Bake until the crust is crisp in the center of the pizza and the cheeses are melted and golden, about 30 minutes.
5. Tilt the pan and use a metal spatula to transfer the pizza onto a cutting board. Cut it into 6 wedges and serve.

Now, what else can I make in my skillet? I’m using that thing for everything from now on!

Um, if you are wondering what to buy me for my birthday 18 days from now, here’s a hint!

xoxo, Patti

Today blogging to Zac Brown Band – Chicken Fried

When our sweet friend, Stephanie, asked Eric and I to join her Cookbookery Club back in December, we were thrilled. The premise – choose a cookbook and allow everyone to prepare a dish, then get together and chow down.

That sounds perfect for us! Of course we would love to join!

Our first month we cooked from the Momofuko Cookbook. Eric and I had just been asked to join that afternoon, so we brought wine and beer. Everything was delicious. At the end of the evening, a new cookbook is decided upon, but instead of choosing a book to cook from, we decided on a Robert Burns Scottish Dinner. With Haggis.

Uh oh. Haggis. I’ve never had it, but wowza, does it have a bad reputation. I smiled and offered our house for the next month.

All I could think about for the next month was how I was going to have to be polite when it came my way. I would eat a tiny bite and proclaim “how interesting!”

I love to be proven wrong.

It was up to me to set the mood. In my mind, Scotland is dark and brooding (maybe I read too much Macbeth as a girl…), so a black and red table seemed suitable. I wanted place cards, and the only really Scottish icon I could think of was the Loch Ness Monster, so Eric fashioned all the place cards with Nessie on them, with a lovely Celtic font.

Our table. Um, it's not blurry, it's just the fog from the Moors.

Everyone gets their own LNM- Loch Ness Monster.

Eric and I were in charge of the Colcannon – a yummy dish of mashed potatoes, cabbage, fried onions and butter. Lots of butter. It seemed like we were getting off easy, so I attempted to make Scotch Eggs. Have you ever had Scotch Eggs? Bless their hearts, they are a heart attack waiting to happen. You take a boiled egg, enrobe it in sausage, dust it with flour, dip it in raw egg and breadcrumbs – then you fry the whole thing. Is it good? OMG, it is SO good! I even attempted to make a vegetarian Scotch Egg for our darling Stephanie, by using 2 veggie patties. Of course I fried hers first. It was a bit awkward, but she was sweet enough to say it was good.

Scotch Eggs - You truly only need one half. It is so rich.

Colleen, Charlie and Byron enjoy the Scotch Eggs.

Stephanie and the vegetarian Scotch Egg

While we munched on the yummy kale chips Stephanie and Reeves brought, Byron browned toast points to serve with the Potted Meat he made to share. Potted Meat – that’s a funny name for a delicious food. Essentially, Potted Meat is pate. There was Rabbit, Mushroom and Chicken Liver – all incredibly tasty. My favorite was the Rabbit. Sorry, Bunnies.

Potted Meats and Toast Points. A snack fit for a king.

During this time of munching, Charlie was steaming the Haggis and Reeves was frying the Salmon Patties. We learned that Charlie couldn’t find a sheep’s stomach, which traditionally is how Haggis is served. He also omitted one of the sheep’s organs, but I just can’t remember which one right now. Maybe the heart. So his version was for beginners. Like me. Earlier in the day, at brunch with my favorite chef friend, Jeffrey, he gave me this advice, “think of haggis as eating meatloaf.” And you know what? That was darn good advice.

Before you know it, the Salmon Patties were fried and Charlie was unmolding the Haggis.

Reeves makes Salmon Patties.

Charlie is about to unveil the Haggis!

So? Are you dying to see it? It’s almost Haggis time!

Charlie's beautiful Haggis! Robbie Burns would be proud.

And Reeves’ gorgeous Salmon Patties were freshly fried.

Reeves' Crispy, Delicious, Salmon Patties.

And then there was the Colcannon that Eric and I had made.

Mashed potatoes, cabbage, fried onions and butter. Nothing to dislike here.

Oh, are you wondering how I liked the Haggis? Oops, sorry!

It was wonderful. Rich, meaty and scrumptious. In fact, it was so good, I asked if I could keep some and use the Colcannon on top to make a type of Shepherd’s Pie for the next night’s supper. How was that? Awesome!

Ready to eat!

Digging in.

Colleen and Byron seem to be having fun.

Reeves joins Eric at the other end of the table. Hi Guys!

After dinner, Colleen offered us all the butteriest shortbread ever, while Eric brewed tea and we all retired to the living room. Um, those shortbread cookies were so good, they were gone before I could snap a photo. Trust me on this one.

Next month – the Southern Foodways Alliance Cookbook. Any Southern Cooking is good cooking in my book. Can’t wait!

Happy Wednesday everyone!

xoxo, Patti

Today blogging to Franz Ferdinand – Take Me Out

Today is our sweet Holly’s birthday and last night we celebrated by watching the Golden Globes and eating lots of comfort food.

I am lazy today because Eric has the day off and we are going to the theater to see The Artist. But I wanted to share these pics of our fun time last night.

Lasagna and garlic bread with lemon layer cake were balanced beautifully by John’s fresh spinach salad with a gorgeous raspberry vinaigrette. Add lots of yelling at the tv and you’ve got yourself a party.

We started with the Peppermint Pattitini’s from this post on New Year’s Eve. Oh, they were so good! If you make them yourself, I would use just a smidge less peppermint.

Top with whipped cream for extra calories. It's a party, y'all!

Extra sparkly is needed when celebrating a birthday.

My three favorites.

Then we started with John’s lovely salad. I could eat this everyday.

John's Beautiful Salad.

And of course, the lasagna.

Lasagna makes everything better.

After we watched part of the Golden Globes, it was time for cake. This was a white cake, with lemon curd filling, 7-minute frosting and a fancy “H” for Holly crafted from butterfly sprinkles. It may not look like it came from the bakery, but it was made with love.

Happy Happy Birthday Holly! You make everyday special by just being you.

xoxo, Patti

Today blogging to Rare Earth – I Just Want to Celebrate

OMG – it is Golden Globes Day! My Superbowl!

This is so much better than the Academy Awards because all the celebs are drinking it up and you never know what they will say. It’s my favorite!

It’s also bestie Holly’s birthday, so Eric, besties John & Holly and I will be eating copious amounts of lasagne, garlic bread, bacon petit fours made by my friend Brandon at Bear Maker Bakery (bacon petit fours y’all!!) and a layer lemon cake, all washed down with champagne, cocktails and Whopper candies. Then we will scream at the television and critique all the dresses. I am SO excited. God bless Eric, who I am sure will eat with us and then excuse himself to play video UNO or watch a Star Trek episode or four.

While I am getting ready, I am letting my buddy, Katie, in NYC, take the wheel and whip up some awesome cocktails for your viewing pleasure.

How do you celebrate the Golden Globes?

With the Golden Globes just around the corner, it’s time to start thinking about how and where you’ll be spending the star-studded evening. Whether you’re planning to throw a Hollywood-worthy bash for your friends or you anticipate watching the event curled up on your couch, we’ve got the perfect cocktails to compliment your night. Each of the following creations pays homage to some of this year’s nominations. We assure you that you’ll have the perfect drink in hand no matter which television show, movie or actor gets your vote! Cheers!

One of this season’s most talked about flicks was Brad Pitt’s box office homerun (pun intended) Moneyball. Nominated for Best Motion Picture in the Drama category, it’s no wonder our boy Brad is still regarded as one of the most sought after actors in Hollywood. Celebrate one of the year’s best movies with this baseball inspired cocktail.

Um, hello, Brad Pitt!

Take Me Out To The Moneyball-game
1 oz. Frangelico
2 oz. Wild Turkey 101
1 oz. Amaretto
.25 oz. squeezed lemon juice
1 pinch salt
4 oz. soda water
Handful of Cracker Jack, finely crushed

Rub half a lemon around the rim of a glass and place into crushed Cracker Jack to coat the rum. Combine Wild Turkey, Frangelico, Amaretto, lemon juice and salt in a shaker. Mix and strain into a glass with rocks and top with soda water.

As a fan favorite, Glee continuously scores nominations due to its high energy musical numbers and unique style. Nominated for Best Television Series in a Comedy or Musical, we predict the Glee Club will be taking home the gold(en globes, that is). Applaud, do a dance, give your best jazz hands, go-all-out (you get the picture) …with this delicious Glee-inspired Moscow Mule.

Oooh! Glee! My favorite!

Musical Mule
1.5 oz. Russian Standard Vodka
1 lime wedge
5 oz. Regatta ginger beer

Build cocktail over ice in your Russian Standard Copper Mug Add 1.5 oz of Russian Standard Vodka
Squeeze a wedge of lime
Top with 5 oz of Regatta ginger beer

My personal favorite movie of the year was Bridesmaids, and I’m glad the critics agree. Kristen Wiig proves she’s the ultimate comedic force as she shows she’s got what it takes to captivate big-screen audiences in this years biggest comedic hit. Wiig wraps all of her highly-regarded SNL characters into one to create Annie, the ultimate (is that the right word? I’ll let you be the judge of that) maid of (dis)honor. Celebrate the hilarious romp that’s nominated for Best Motion Picture in the Comedy category with this delicious cocktail.

Bridesmaids!

Bridesmaid Margarita
2 oz. CAMUS VS Elegance
1 oz. Sweet & Sour Mix
1 oz. Grand Marnier

Combine all in a shaker with ice; strain into a small rocks glass with salted rim. Garnish with a lime wedge

It’s no surprise that American Horror Story has been nominated to take home the coveted titled of Best Television Series in the Drama category. The series drew consistently high ratings for FX, ending its first season as one of the highest rated new cable dramas of the year, and if this bone-chilling series wasn’t scary enough, check out this ghastly cocktail we’ve mixed up using Lucid Absinthe. Take a sip, if you dare!

Everyone loves American Horror Story.

Supernatural Sip
1 part LUCID®
1 part White Creme de Cocao
1 part Coconut Milk
Drizzle of Black Sambucca

Combine LUCID, White Creme de Cocao and Coconut Milk in a shaker filled with ice. Shake till Frothy and strain into a short rocks glass over ice. Drizzle Black Sambucca down the side of the glass until it floats on the bottom and diffuses through the cocktail.

And last, but certainly not least, an ode to the smokin’ hot actor that’s nominated for two awards, Ryan Gosling. Need I say more? I didn’t think so.

They should just give every award to Ryan Gosling. That would make me happy.

The Heartthrob
1 oz. Russian Standard Vodka
1 1/2 oz. Lucid Absinthe
1/4 oz. Siracha Hot Sauce

Shake all ingredients well with ice.
Top with Killian’s Irish Red Beer and a hot pepper

Thanks so much, Katie!!

Let me know your plans for tonight.

xoxo, Patti

Today blogging to The Beatles – Birthday Song (Happy Birthday Holly and Marcus!!)

My resolutions have lasted about one split second.

Well, there’s all that lovely wine leftover from the Christmas party. And red wine is supposed to be good for you, yes? And one little Krispy Kreme donut couldn’t hurt, could it? Or two?

But, golly, I couldn’t eat three of those beauties, that would be just terrible of me. So Eric and I saved two, with the intention of recreating the Lutherburger.

What’s a Lutherburger? Why, it’s a nasty little recipe using Krispy Kreme donuts as hamburger buns.

For shame.

But, yummy!

For extra health points, we used ground turkey. I’m sure that offset the bacon, cheese and donut buns, right?

Here’s what mine looked like:

Mmmm, bacon. And donuts....

And here’s Eric’s heartstopper:

Not too extreme, since it's turkey. That's my story and I'm sticking with it.

Do you have some Krispy Kremes laying about? Some ground turkey? Good, lets move to the kitchen and help that heart attack along.

The Lutherburger
From here on out, named The Ericburger
Serves 4

4 Krispy Kreme Donuts – Stale is fine
1 lb of ground turkey (or beef, if you are feeling really dangerous)
1 tsp minced jalapenos
1/4 cup minced onions
3 slices bacon – cooked
1.5 tsp paprika
1 tsp powdered garlic
1/4 tsp cumin
1/4 tsp tumeric
1/4 tsp celery seed
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper
1/4 cup cheese of your choice

First – slice the donuts in half like you would a bagel. Place in toaster oven, cut side up. Toast til golden brown. Remember, when you place the burger on the bun, the cut side will be the outside of the bun (this will keep the whole thing from disintegrating).

Mix all the other ingredients except cheese and bacon together and form into patties. Eric’s tip: put an indentation in the middle so it doesn’t puff up and make the burger uneven. Fry or grill burgers.

Then, as they are about done, divide up the cheese among the 4 patties so it may melt. Place bacon on top (1/2 slice for each burger) and eat really fast – this is going to melt like crazy.

Hurry up!

Think about eating nothing but salad for the next 6 weeks.

xoxo, Patti

Today blogging to Elton John and Kiki Dee – Don’t Go Breaking My Heart

How is 2012 coming along for you? Do you need something to spice your life up?

If you live in Atlanta, you are in luck. If you don’t, you should come visit us, we are very friendly!

My friend, Asha, started a wildly successful dinner party club called The Spice Route, which has morphed into her new venture, Cardamom Hill. I was lucky to be invited to a preview party, and I cannot wait to go back for dinner.

Take all your preconceived notions about Indian food and put them aside. Asha is rewriting the book with the cuisine of her home in India, Kerala. Kerala is located on the Malabar coast of south-west India. I expected loads of curry, but there is so much more.

Can you say fried chicken? And not just some ho-hum fried chicken – this is the best I have ever tasted. Asha’s fried chicken is crispy and juicy all at the same time. This could become a problem for me, as I cannot stop thinking about it.

Asha's divine fried chicken

I also sampled some beef and potato croquettes that were so yummy, I could have eaten a tray of them all by myself.

You are going to want your own order of the beef and potato croquettes.

There was a tasty gin cocktail that handsome Brian, Cardamom Hill’s mixologist, was whipping up for us party goers.

You might want to visit just to meet Brian. Stop staring - lol.

The cocktail contained gin, soursop and lime. I loved the tied lime rind. What a swanky little detail.

That lovely cocktail - I just cannot remember the name of it.

The space is really beautiful. Step inside and you are transported from a strip mall in Atlanta to somewhere much more exotic.

At the end of your meal, try the chai tea and pizzelles. I loved this, and especially loved the pretty tea cups.

Luscious Chai Tea and Tasty Pizzelles.

For a fun evening out with wonderful food, visit Cardamom Hill. Ask for Asha. She’s is not hard to spot – she just glows.

And so will you, after eating her cuisine.

xoxo, Patti

Today blogging to Fats Domino – Blueberry Hill

Still on this “I should eat healthy” kick. Day Two.

Hey, there’s some frozen spinach – I could make spinach dip! I don’t think that’s on the plan, though.

How about some Brussels Sprouts? I like those tiny little cabbages! And roasted, they barely taste like a veggie at all! Paired with some cheese and some pasta, they might almost seem like a splurge-y yummy meal.

God Bless Emeril Lagasse for taking a healthy green veggie and making it, well…not so healthy. But it’s still green, right? So that counts. Don’t judge, I’m trying to be better.

Emeril's sort of healthy brussels sprouts pasta.

Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta

Serves: 4 servings

Ingredients
2 tablespoons plus more, for drizzling, olive oil
2 cups diced pancetta
3 cups baby Brussels sprouts, ends trimmed
1/4 cup diced shallots
1 cup dry white wine
2 teaspoons chopped garlic
1 pound angel hair pasta
Salt
Freshly ground black pepper
Parmigianino-Reggiano, for garnish

Directions
In a large stock pot over high heat, bring 4 quarts of salted water to a boil. In a large saute pan over medium heat, add the olive oil and pancetta. Let pancetta render, about 3 minutes. Add Brussels sprouts and toss to coat with oil. Cook for 5 minutes or until Brussels sprouts begin to brown. Add shallots, wine and garlic and let the mixture reduce, about 3 minutes. In the meantime, drop the angel hair pasta into the water, being sure not to overcook. Drain the pasta well and pour into the saute pan. Drizzle with olive oil, season with salt and pepper, to taste, and toss to coat with the Brussels sprout mixture. Pour into a large serving bowl and garnish with Parmigianino-Reggiano

xoxo, Patti

Today blogging to Green Day – American Idiot

Welp, all the partying is done (until Super Bowl…), so I should really consider eating more healthily.

Surprisingly enough, I only managed to heap on 3 extra pounds this season – how is that even possible? With all the bubbly, cakes, tamales, meatballs, cheese dip and the other whozewhatzits I consumed, I expected the damage to be much worse.

Even so – I need to start thinking more veggies and less cookies and dip. Not together, of course, but hmmm….that’s a thought. File that idea away for Super Bowl.

What sounds good right about now? Since we are experiencing a serious cold snap here in Atlanta (Eric even told me there were snow flurries last night and he let me sleep through them -what? I missed snow??? Dang!), soup sounds divine. Yes, that’s what I need. Soup. I have a sweet potato or two in the pantry – how about Sweet Potato Soup?

So off into cyberspace I surfed – and found this gem of a recipe from the Homesick Texan. I have all this stuff at my house – yee haw! So Eric and I are having this tonight.

Doesn't this look tasty? Yum yum.

Chipotle sweet potato soup
Ingredients:
2 pounds of sweet potatoes (about two large or three skinny ones), peeled and cubed
2 carrots, peeled and diced
2 stalks of celery, diced
1 medium onion, diced
4 cloves of garlic, minced
4 cups of chicken or vegetable broth
2-4 chipotles in adobo (depending on your heat tolerance) chopped
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Juice of one lime
1 tablespoon of olive oil
Salt and black pepper to taste
Sour cream

Method:
Heat the olive oil on medium low in a large soup pot, and cook the onions, celery and carrot for 10 minutes, stirring occasionally. Add the garlic and cook for one more minute.

Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves and nutmeg to the pot. Bring to a boil and then simmer, covered, for 20 minutes or until sweet potatoes are tender.

Let the soup cool, and then in batches, puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.

Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.

Serve topped with a dollop of sour cream.

Thank you, Homesick Texan!

xoxo, Patti

Today blogging to Cracker – Sweet Potato

I am plum full up from the weekend. Scores of tamales, Frangelico cake, cheese dip, guacamole, salsa, enchiladas, more chips. And a marathon of Being Human yesterday on the couch. Dang, that show is good.

Anyhoo. I promised that today I would share my Christmas recipes that will translate perfectly for New Year’s (either Eve or Day). I made all the tamales. And while they are time consuming (get a few of your besties to help out), they are well worth the time. Tip – let them set up after steaming, or else you will think you have failed. This dish is going to make everyone so happy!

Pork Tamales
Adapted from Food.com

Ingredients
3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onions, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups Sofrito
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks ( about 8 inches long)

Directions
In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
Simmer covered, about 2 1/2 hours or until meat is very tender.
Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
Shred the meat using 2 forks, discarding fat.
Strain the broth and reserve 6 cups.

Shredded pork. Yum!

In a large sauce pan, heat the sofrito and add meat; simmer, covered for 10 minutes.
To make masa beat shortening on medium speed in a large bowl for 1 minute.
In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.

Soaking the husks. Weigh them down so they will all get soaked evenly.

To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
Place about 1 tablespoon meat and sauce mixture in the middle of the masa.

Filling the husks.

Fold in sides of husk and fold up the bottom.
Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
Lean the tamales in the basket, open side up.
Add water to Dutch oven just below the basket.
Bring water to boil and reduce heat.
Cover and steam 40 minutes, adding water when necessary.

Give them a bit more time to firm up then we did. We just couldn't wait! lol

To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

Okie dokie! And now for dessert. This Frangelico cake will have everyone crazy happy. I thought this was the best cake I ever made. Even though it is made with instant pudding and cake mix. You will love it. It is sooooooo good. It’s so good, I didn’t even get any photos of it. SUPER TIP – when the recipe says cool completely, it means cool completely. The cake would not exit the bundt pan happily, but when I wedged a rubber spatula between cake and pan it popped right out. Be as gentle as you can.

The recipe for this cake is right here, Darlings.

And the table setting? I die. All Mason and Ball jars with tea lights inside. The dining room looked like it had a million fireflies lighting us. Gorgeous. And the easiest thing in the world. I believe this might be my favorite table to date.

Nothing but canning jars and tea lights.

Just add friends.

Such a fun Christmas!

Tomorrow, fun party ideas from around the web.

xoxo, Patti

Today blogging to Barry Manilow – It’s Just Another New Year’s Eve

The lovely people at Ross Dress For Less recently sent me a $25 gift certificate and let me have at it.

And so I did.

These are going to make my friends so happy!

Instead of picking up plates, napkins and candles, I chose gadgets that would keep on giving. Recently, we had an accident with our food processor, so this sleek red manual food processor caught my eye. This way, I get a work out with my cooking! All the veggies for salsa and salad are getting the treatment in this beauty. This year my Christmas dinner is all Mexican themed, with fresh tamales, empanadas and salsa. Topped off with Frangelico cake. Yum!

And you have to have a good breakfast, right? So this waffle maker was just the thing. Pecan syrup picked up for a song at Ross will take them to the next level. Double Yum.

I have to admit that I went beyond the gift card. A scrumptious red dress was calling my name and I had to have that cobalt blue sweater to wear to the party on Friday night, didn’t I? But at prices like these, I didn’t feel the least bit guilty. Not one bit.

And neither should you.

Ross sent me their party and entertaining tips. Seems like we are of the same mind. Take a look!

Toast the holidays and don't stress out your bank account.

1. Plan early, execute flawlessly! Ross stores start carrying holiday-themed items earlier in the year than most department stores, in line with our “early bird gets the deal” motto. Make a list of things you’ll likely need this season (decorations, new serving plates, potpourri, gift bags, etc.), and shop now, to avoid the crowds and get the best items.

2. Tight on space? It can be difficult to host a party when you live in an apartment or small home. But if you invite guests to a “Holiday Open House” spanning 3-4 hours, you can have them all come and go without too much crowding.

3. 50-cent hors d’hoeuvres: Stop fretting about the food and check out Chow’s list of affordable and impressive “small bite” recipes that end up costing about 50 cents per piece and tasting like a million bucks.

4. Share the burden: Have handy a short list of items or dishes that you’d like to see your guests bring along. That way, when people ask you can actually take them up on the offer! There’s no need to go at this alone.

5. House Cocktails: To save money on the liquor/beer/wine, choose or invent a cocktail of your own and make it your seasonal signature. Let your guests know that you will be serving that cocktail, but they should feel free to bring their own drinks of choice if they have other preferences.

6. Speaking of cooking: If your kitchen equipment is in need of an upgrade, the last thing you want to do during the holiday season is buy expensive pots and pans. Ross carries an impressive selection of cookware, as well as serving dishes.

7. Hostess gifts a-plenty: If you ruled out entertaining this season and are party-hopping instead, make sure to pick up a few hostess gifts next time you’re at Ross. We’re carrying gift baskets and we have a great selection of candles, seasonal decorations and even candy and the wrapping paper and gift bags to carry them in.

8. Natural décor: After Thanksgiving, when bags of cranberries go on sale for $1, buy a few, and pour them into bowls to hold pillar or votive candles. Your local Ross store is a great source of inexpensive, roomy glass bowls and vases. You can also throw them in a glass of water and put a floating candle in.

9. Wrapping paper centerpieces: Use a square of stiff, colorful seasonal wrapping paper, and roll it into a cone. Glue together and add glitter, paint or sequins and use them as centerpieces, surrounded by greens. You can find tons of colorful, affordable wrapping paper rolls at Ross.

10. Bake your own: Making salt dough ornaments with the kids is a great way to keep them entertained while the adults are sipping cocktails. Mix flour, salt, water and a little oil, create the shapes and then bake them. When the cool off they’re easy to decorate with paint, glitter, buttons, beads, and anything else you can think of.

Would you like to share your tips here? I would love to hear them!

xoxo, Patti

Today blogging to Wham – Last Christmas (because one can never get enough George Michael circa 1985)