A Blissful Sunbeam

If I had a tale that I could tell you

I’d tell a tale sure to make you smile

If I had a wish that I could wish for you

I’d make a wish for sunshine all the while

Creamy, Dreamy, Cheesie Mac N' Cheese

This is gonna knock you naked...well, not quite! But you are going to devour this at one sitting! This recipe was made my friend, Betty B., who lives in Jackson, Mississippi. Betty had her recipe published in one of the Bell's Best of the Best cookbooks some time ago. I normally make this when we are having a group of people over to dinner, since it's that good and fattening southern soul food, so portion size is easy to maintain. When you want to impress your company and serve a side dish of delicious comfort, be sure to try this....so good you will just want to dip your toes in all of this creamy, cheesie pasta!

I think Estelle's has this on the menu for this weekend! Guess who's coming to dinner ya'll? All those big stinkin' boys, that's who!!

Cheesie Mac N' Cheese

2 T. oil

2 lbs. Cellentani Pasta

1 lb. Cheddar Cheese

1 lb.s Monterey Jack Cheese

1 (2 lbs) block Velveeta Cheese

4 eggs, beaten

1/2 cup sour cream

2 sticks butter

Salt and Pepper

Boil the pasta in salted water, to which 2 T. oil have been added. Boil until it is el dente'. Drain the pasta. Combine the hot pasta with all the shredded cheeses and mix until well combined. Add the 4 beaten eggs, along with the sour cream and butter. Add your salt and pepper to taste. Top with a sprinkling of the shredded cheese. Bake at 350 degrees F. for 45 minutes. Oh-My-Goodness-Gracious!!!!

An Autumn Latte....Pumpkin Spice and Everything Nice

I managed to fill the rabbit's cup! Baby Indian Corn, dried oranges and cranberries, acorns, tiny pumpkins and pinecones and little baby pears! Beautiful!!

One vignette completed! All was well until........!

Looks interesting...smells interesting.....

these certainly must have been placed here for me to play with.....

Going in....face first...for a closer look

"Perhaps I will wait until they go to bed...then around 3 AM,

it may be a good time to try out these little play pretties!"

~Mae Mobley

A perfect little latte to enjoy while you are decorating!

Pumpkin Spiced Latte

3 cups hot milk

2 T. sugar

½ t. vanilla extract

1 t. pumpkin pie spice

1 cup hot strong brewed coffee

Whipped cream and pumpkin pie spice for garnish

Combine hot milk, sugar, vanilla and pumpkin pie spice in a blender. Process until frothy. Pour into 3-4 mugs, filling 2/3 full. Divide coffee among the mugs. Garnish mugs with whipped cream and pumpkin pie spice. This is heavenly!

Irresistible Spice Cupcakes

If you asked me, "What do you absolutely love to bake for Autumn days?", my reply would be Estelle's Zucchini cupcakes topped with that irresistible Carmel Frosting!

Who could possible resist that delicious aroma of spice wafting throughout the house, which has now been adorned with pumpkins, scarecrows and orange-clove scented candles?  I am just beginning to pull out the Fall decorations. It really rejuvenates me when cooler weather comes in, the leaves begin to turn slightly, and our thoughts turn to football games, hot ciders and knitted sweaters! I have a long way to go in order to welcome family up to the Texas house with sights and smells of Autumn....let the decorating and cooking begin!!

I will say, these cupcakes will win you rave reviews. I have been making them for years and never let the Autumn season pass, without making these often. They are that yummy and oh!!!...this caramel frosting is creamy, dreamy scrumptious!

Zucchini Cupcakes with Caramel Frosting

3 eggs

1 1/3 cup sugar

1/2 cup vegetable oil

1/2 cup orange juice

1 t. almond extract

2 1/2 cups flour

2 t. cinnamon

2 t. baking powder

1 t. baking soda

1 t. salt

1/2 t. ground cloves

1 1/2 cups shredded zucchini

In a mixing bowl, beat eggs, sugar, oil, orange juice and almond extract. Combine dry ingredients. Add to the egg mixture and mix well. Add zucchini and mix well,. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F. for 20-25 minutes. Cool for 10 minutes before frosting with the Caramel frosting.

Caramel Frosting

1 cup packed brown sugar

1/2 cup butter

1/4 cup milk

1 t. vanilla

1 1/2 -2 cups confectioners sugar

Combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for two minutes. Remove from heat and stir in vanilla. Gradually beat in confectioners sugar until the frosting reaches the desired spreading consistency.

The Beach Wedding....Dreams Really Do Come True

We smiled. We laughed. We cried.

We celebrated the marriage of our children!

We danced like everyone was watching!!

Raindrops were not going to stop this show!

Moons and Junes and Ferris wheels
The dizzy dancing way you feel
As every fairy tale comes real
I've looked at love that way

Vanilla Pudding....Easy as 1-2-3!

There is one special request from grandbabies that I can always count on! One of those little, easy to prepare desserts that comfort you on rainy, cool, fall days....just like a hug from Grandma! Homemade vanilla pudding! I can so remember my own mother having this very thing ready for us when we returned home from school. Anytime my little lovies request this......their wish is my command!

 

 

This simple and delicious pudding comes together with just a handful of ingredients and a little bit of stirring. The hardest part is waiting for it to set before the kids—or you—can devour it.

Homemade Vanilla Pudding

1/3 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon fine salt

2 1/4 cups whole milk

3 large egg yolks, lightly beaten

3 tablespoons unsalted butter, cut into small pieces

2 teaspoons vanilla extract

Combine the sugar, cornstarch, and salt in a medium saucepan and whisk until incorporated. While constantly whisking, slowly drizzle in 1/4 cup of the milk until smooth. Whisk in the egg yolks and remaining milk. Place the saucepan over medium heat and cook, whisking often, until the pudding begins to thicken and just starts to bubble, about 6 minutes. Reduce the heat to medium low and switch to a rubber spatula. Stir constantly, scraping the bottom and sides of the pan, until the pudding makes visible ribbons when drizzled over the surface, about 5 minutes.

Remove from the heat and stir in the butter and vanilla extract until the butter is melted and completely incorporated. Immediately transfer the pudding to 4 (4-ounce) ramekins or resealable containers. Lightly press a piece of plastic wrap on top of the pudding to prevent a skin from forming. Chill in the refrigerator until set, about 2 hours.

Crazy for Sweet Potato Bread

And so it begins......the first day of Pre-School!

 

 

I have been fortunate enough to have a few weeks in Atlanta before heading back to Texas. Although I am anxious to return home, back to two little darlings....my sweet husband and our darling Mae, I have so enjoyed this southern hospitality and spending time with little Luke the Duke! Yesterday, marked yet another tiny milestone in his life...four year old preschool began! He was ready and so was the Divine Miss M!

 

 

 

It was a very busy and successful day for which I am grateful! This yummy sweet potato bread makes a wonderful treat for your back- to -schoolers! What better to welcome the little ones home after school with a delicious fall snack Mommy prepared!

 

 

 

This delicious quick bread has "Home Sweet Home" written all over it!

 

 

 

Sweet Potato Bread with Cinnamon Orange Rum Glaze

2 (15 ounce) cans of sweet potatoes, drained

2 cups sugar

2/3 cup vegetable oil

2 large eggs

2 cups flour

3/4 t. baking soda

1/2 t. baking powder

3/4 t. cinnamon

1/2 t.  nutmeg

1/2 t. cloves

3/4 t. salt

2/3 cup chopped pecans

 

Cinnamon Orange Rum Glaze

1/4 cup fresh orange juice

1/4 cup rum

1/2 cup sugar

2 cinnamon sticks

Preheat heat oven to 350 degrees F. Butter and flour a 10 inch bundt pan. In a medium sized mixing bowl, beat the sweet potatoes on low speed until they are smooth. This should make about 2 cups. Add the sugar and oil and mix until well combined. Add the eggs, one at a time, mixing well.

In a separate bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Add these dry ingredients to the sweet potato mixture in three batches, mixing gently after each addition. Stir in the pecans being careful not to overmix. Pour into your prepared bundt pan and bake for 1 hour and 15 minutes.  Cool about 20 minutes before inverting onto a serving plate.

The Glaze: Combine the orange juice, rum, sugar and cinnamon sticks in a medium saucepan. Bring this to a simmer over low heat and let this cool slightly before glazing. Brush the glaze over your bundt bread while slightly warm and then reglaze after a few minutes.