From Kitchens To Cocktails — Entertaining Louisiana Eats! Style

With so much to do during the holidays and so little time to do it, they often don't feel like "the most wonderful time of the year." But if you pocket a word of wisdom from our guests, perhaps you'll be able to go about the next couple weeks breathing easier. 

Jennifer Chandler is a mom like any other mom who wants to do right by her family while living in a fast paced world. She's dropping by the show to talk about getting nutritious meals on the table in record time.

Time is always of the essence for a bartender. Each time before service Ryan Chetiyawardana batches his cocktails to keep the lines of customers at his bar moving. Time management and batching are just some of the lessons that Anthony Caporale teaches to up and coming bartenders, but we hope that you'll find his advice can save you time in the kitchen as well.

And suppose you won't be hosting a holiday party this year, but attending one as a guest. Do the host a solid and bring them a bottle of wine with help from Bryan Burkey.

IT'S A WONDERFUL LIFE PUNCH by Brian Kientz (Makes 3 Quarts)

2 1/2 cups of brewed tea at room temperature (I usually use Lipton)

12 oz. can frozen lemonade, thawed

6 oz. can frozen orange juice, thawed

2 generous cups of your favorite spiced bourbon or rum (I like to use Wild Turkey Spiced Bourbon or Old NOLA spiced rum) 

1 cup sugar

6 cups water

In a large freezer-proof bowl, mix the tea with the thawed lemonade & orange juice, bourbon, sugar and water. Stir to incorporate.

Cover & place in freezer overnight to get your bourbon-infused slushy goodness. Remove from freezer one hour before serving.

Note: If you double the recipe, a fifth or 750ml bottle can be used to produce 50-60 servings.