The table will be filled with family and friends gathering during the holidays, so why not embellish it with beautiful handcrafted items? Perhaps create your own napkin ring, charm ring for the stemmed goblet/glassware, a nameplate, a table runner, table covering or placemat.

It can be a do-it-yourself project or make it a party. Invite family or a few friends over to help create the most fabulous Thanksgiving or Christmas table this year. Find your tote of ribbons, card stock, thin-gauged wire, a few colored buttons, pipe cleaner, beads from an old piece of jewelry and fringe off a table covering you don’t use anymore. That should give you a very good start for handcrafted items.

First project: napkin ring. Cut a piece of card stock (your choice of color) into a 1 1/2-2-inch x 5-inch rectangle. Glue or tape the two shortest ends together to make the circle or ring. Embellish the ring with ribbon, fringe or pipe cleaner, beads and/or buttons, glitter glue and then add a guest name somewhere on the ring. Let your creation dry, and then insert the cloth or paper napkin. Next project: a placemat. Cut a piece of material, poster board, card stock or an old vinyl table covering into 12-inch x 18-inch rectangles. Color, paint, embellish your ideas onto the placemat, and again, add the guest names to each mat. Follow suit with your table runner or tablecloth.

Beautify a stemmed goblet/glassware with wire and beads. If you have a vase from a previous flower arrangement given to you for another occasion stuck underneath the cabinet, take it out, wash it and place washed rock or fall leaves, silk flowers and a battery-operated flickering light inside, and then wrap the stem with wire and beads to match the goblets.

Most of these items are accumulated throughout the year and can be used to decorate a gorgeous table or centerpiece on the coffee table.

Now, your handcrafted table setting is complete – or the ideas have been given – now it’s time to thaw out the bird. It’s time to bake your first turkey. Don’t be afraid – it’s easy. Use these steps and follow accordingly:

Set your turkey in tap temp water to let thaw for the day, or slowly thaw in refrigerator for a couple days. Once it is thawed completely, take wrap off and rinse inside and outside cavity, and don’t forget to remove neck and giblets, etc. Rinse those pieces and set aside.

Ingredients

1 (18 pound) whole turkey

1/2 cup unsalted butter, softened

Salt and freshly ground black pepper to taste

1 1/2 quarts turkey/chicken stock

8 cups prepared stuffing (bake inside cavity of turkey or oven – your preference)

Directions

Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.

Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing (optional). Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.

Place turkey in the oven, along with those giblets/neck on the side, and pour 2 cups turkey or chicken stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C) – about 4 hours. You may have also purchased a turkey with a plastic baking probe that will pop out when the turkey is completely done baking.

Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Use the drippings for gravy, broth for homemade noodles, dressing or whatever you prefer.

What will you serve with your bird or entrée choice? Mashed or baked potatoes, sweet potatoes, cranberry sauce, buns/rolls or dressing, relish plate, popcorn salad, green salad, Jell-o salad, and of course that favorite family dessert – perhaps Fruit Cocktail Cake or Mississippi Mud Pie? These are just a few options – you make your meal your own. If you have trouble finding a recipe, be sure to check out the Internet at www.recipes.com. This is a good place to start.

Have a great time making your beautiful table!

Pumpkin Toffee Cheesecake

(Makes 16 servings)

Crust

1 3/4 cups (about 14 to 16) shortbread cookies, crushed

1 tablespoon butter or margarine, melted

Cheesecake

3 packages (8 ounces each) cream cheese, softened

1 1/4 cups packed brown sugar

1 can (15 ounces) Libby’s 100 percent Pure Pumpkin

2/3 cup (1 5-fluid ounce can) Nestlé Carnation Evaporated Milk

2 large eggs

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1 cup (about 25 to 30) crushed toffee candies

Topping

1 container (8 ounces) sour cream, at room temperature

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

Caramel ice cream topping (optional)

PREHEAT oven to 350 degrees F.

For Crust: COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up the side of a 9-inch springform pan.

BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

For Cheesecake: BEAT cream cheese and brown sugar in large mixing bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.

BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.

For Topping:

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.

BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.