My dear hubby brought back some old barn wood from Kansas. It was waiting in the garage for a project. After seeing so many pretty centerpieces from bloggers, I knew what I wanted him to make me. Isn't this box so pretty? I LOVE it and see so many possibilities throughout the year! The box measures 30" long x 6" high x 6" wide. Thanks, Honey!!
I put some faux greenery inside and used my battery operated lights along with some candles that are lifted on top of some glasses for height.
Yes, I'm using my old Target dishes again, along with red Cambridge flatware . I like adding a colorful topper over a cream colored tablecloth. I used my King's Crown cordials because I love them! I made Christmas Crackers, by saving empty paper towel rolls, cutting them and using as place cards, filled with surprises, wrapped and tied on the ends with pretty ribbon.
For our Christmas Eve dessert, we had Peppermint Ice Cream with a cookie crust. It's a perfect ending to a delicious meal. One of my DIL's said, "This is my favorite dessert"!
Here's the recipe, which you can change up with different ice creams:
15 cream-filled cookies (Oreos)
1/4 cup butter, melted
1/2 gallon of peppermint (or any favorite flavor) ice cream, softened in refrigerator.
Hot Fudge sauce, recipe found here. Or, you can use store-bought fudge sauce, but the sauce recipe is easy and oh, so good!
Crush Oreos in food processor (or in a food storage bag with a rolling pin). Add the melted butter and mix well.
Put in the bottom of a springform pan (if you don't have a springform pan, you can use a pie pan or even a 9 x 13" pan) and pat down. Freeze.
Add half the ice cream on top of the cookie crust. Put in the freezer for about an hour, while you make the hot fudge sauce. Return the other half of the ice cream to the fridge.
Take the springform pan from the freezer , add half the fudge sauce and return to the freezer for 20 minutes.
Take the pan out of the freezer, add the other half of the ice cream and and the rest of the fudge sauce. Cover with foil and freeze several hours.
When ready to serve, let the dessert sit on the counter for 15 minutes. If needed, you can run some warm water around the outside edges of the sprinform pan, to unmold. If using a pie pan or 9 x 13" pan, just cut and serve.
Yes, we did have a "White Christmas" in the Dallas area!!
I am sharing this with: