November 10, 2019


Happy Sunday Loves....
how has your weekend been?
It's been a glorious few days here in the great state of Texas!
The Autumn color is spectacular right now!
I hope you are taking in all that the season has to offer...
I want to be the moment....

We attended the very last football game for grandson, Noah
on Friday night....three generations of the boys.....
time is flying by!
To think that next year, will be his last year of high school...
always exciting yet, bittersweet at the same time!

I have been playing around with creative ways to display
the desserts at our Thanksgiving gathering....
I made a batch of Hello Dolly Bars for the darling
and decided to elevate the look for a festive table
using Mother's silver tray....

Oh y'all....have you tried these yet?
I wanted to eat the entire package...oh yes I did!!!

I also picked up these adorable little paper plates..
aren't they the cutest ever???

AND....Better Homes and Gardens created a new pattern
for the Christmas dinnerware set....which I collect....
it is absolutely stunning!!!!

And....this Door County seasonal coffee is THE BOMB-DIGGITY!!!!!
I have a visit to Door County on my bucket list....
I sooooo want to go there for a few days next fall......

It's time to stock the pantry with baking supplies
for the Thanksgiving and Christmas holidays...
I just love this time of year!

I found a darling Christmas themed Scrapbook paper collection..

which transformed my laundry room prints from Fall
to Christmas......

It's just a little joy to look at these while doing laundry....

And lastly, I am planning the wreath 
for the back door as we speak....
I love having all these holiday projects in the works...
hope you are having a ball planning your holiday's also!

November 8, 2019


One of my fondest memories of childhood during the fall months
was Mother's Spiced Tea....there was always that big pot
left on the stovetop which held the most delectable hot tea....
she was given this recipe by her dear friend in Vicksburg....
you knew it was Autumn when the Spice Tea was made...
the days turned was the annual television event 
of the Wizard of Oz.....and Mother's tea....
I was the luckiest little girl in the world.......

I treasure this recipe which Mother jotted down
on the back of a bank deposit slip way back when
we lived in birth place.....

For this holiday Spiced Tea, I love
using my Johnson Brothers tea cups...just like Mother did!

I find that this is my favorite set to use for both

I have tweaked Mother's recipe just a bit
and my version is is the perfect taste of
holidays past......

6 cups of water
1 t. ground cloves
1 cinnamon stick
6 large tea bags
3/4 cup orange juice
1/4 cup pineapple juice
3/4 cup sugar
2 T. lemon juice

Bring water , along with cloves and cinnamon stick to a boil.
Remove from heat and add the tea bags..allow to steep to desired strength.

In a small sauce pan, blend juices and  sugar together
and heat to a boil.
Remove from heat, and add to the tea.
Blend together well....serve hot!

Wishing You....
serenity and an unhurried holiday season

November 6, 2019


Well, Loves....I just looked at the calender and realized
it is already the 6th of November!!!!
Time to make plans....
I simply adore November.....
it's what I call the "quiet month....."

The neighborhood is quiet and peaceful...
this is the view outside our front guest room...
how beautiful this is......all golden and the leaves are falling.....

Every year, I take a picture of our neighbors tree.....
the most beautiful shades of fall.....

I consider this a gift....from God to me.....

I changed the garden flag from October to November.....

Before the cold and rain come through......

Our little Chinese Pistache tree is doing well.....changing colors.....

My front garden happy corner.....

It was the perfect day for baking cherry hand pies......
Enjoy the seasonal splendor....and
brilliant fall color....
eat dinner by the glow of candles......

November 4, 2019


I miss Paula Deen!!!!
Yes, I do....
I loved Paula's cooking show when she first began
on Food Network....
My boys love Banana Pudding....
there are two recipes I always use....
the warm version on the Nilla Wafer box....
Miss Paula's cold version....
I warn you that you just may start talking with 
a slight southern accent once you taste this.......

1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
1 (14-oz) can sweetened condensed milk
1 (8-oz) package cream cheese, softened
2 cups milk
1 (5-oz) box instant French vanilla pudding mix
6 to 8 bananas, sliced, toss with lemon juice to keep fresh
2 bags chessmen cookies

Allow cream cheese to soften to room temperature

In a bowl, combine the milk and pudding mix
 and blend well using a handheld electric mixer. 

Using another bowl, combine the cream cheese and
 condensed milk together and mix until smooth.

 Add the cream cheese mixture to the pudding mixture
 and stir until well blended. 
 Fold the whipped topping into the cream cheese mixture.

Line the bottom of a 13x9x2-inch dish 
with 1 bag of cookies and layer bananas on top.

Pour the pudding mixture over the cookies and bananas and 
cover with the remaining cookies.

 Refrigerate until ready to serve.

Serving size? One cookie or two?

It's a winner...perfect for a weekend delight!
We LOVE you Paula!!!!

November 1, 2019


We have so many things to look forward to and this month,
I hope to bring you marvelous recipes to serve your family!
We are starting with this DELICIOUS PUMPKIN CHEESECAKE!

This is so easy to prepare and is so light and airy......

It also calls for a ready made graham crust, which I almost
never use, but it really worked marvelously
for this particular recipe!

Divide the batter in half for the double layer effect....

I liked the fact that this recipe uses only 1/2 can of the pumpkin...
a lighter taste for this pie......

Easy to prepare and about 40 minutes!


2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

I think your family will love this!

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

May your Fall season be filled with joyful moments....

October 27, 2019


The leaves are falling signaling the return of Autumn days
and this is a reminder that it is the ideal time to entertain
with a simple, intimate gathering with family and friends.
We had a perfect fall weekend which was rainy and cold....
just as October should be.....
time for corduroy and jackets....oh heavenly days....

The youngest of the family was visiting from Austin
and of course, the guest bedroom was transformed 
into a cozy fall look with new bedding and throws....
I treated him to a breakfast of buttermilk pancakes and crispy bacon....
then we celebrated the season with a little appetizer party....
I was actually trying out two new appetizers I wanted
to include for Thanksgiving and wanted to have
the boys be my taste-testers!

Ladies and Gents...
we have two thumbs up for both of these delicious appetizers
featured in Entertain and Celebrate!!!

I have loved this magazine for seasonal inspiration....
well worth the price of $15.00!

1 medium butternut squash,chopped into 1/4 inch pieces
1 T. olive oil
Salt and Pepper to taste
1 4- ounce log of goat cheese
1 cup baby arugula
1 lemon, halved
One baguette

Preheat oven to 400 degrees F.
Toss squash with salt, pepper and olive oil.
Roast on baking sheet for 20 minutes until tender
and a bit caramelized.
Toast sliced baguette in the oven while the squash
is baking, until lightly browned.
Once this has completed, spread the goat cheese
on each baguette slice, top with arugula, squash
and sprinkle lightly with lemon juice..

Now, here's a funny thing....
this was THE favorite of the boys and they DO NOT LIKE SQUASH!
I was quite surprised that they loved!!!!

Since this party was a later afternoon gathering,
I knew that they would be hungry, so I added a few
foods that I knew they would enjoy like
these Italian Meatballs with fresh Ricotta and toasted baguette!

This is the time to set your table with all those gorgeous fall colors
and seasonal serving pieces....

These are probably my favorite fall napkins thus far....
I simply adore pretty paper napkins!

For a seasonal mocktail, I served
Sparkling Cranberry Juice!
I love serving cranberries in anything for Fall and Winter.....

1/2 package of refrigerated pie crust
1 13.2 ounce wheel of brie, frozen
2 T. light brown sugar
1 T. dried cranberries
1 large egg, lightly beaten
Sliced green apple, to serve

Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
Use a leaf shaped cutter to cut a small piece from edge of pie crest.
Remove top of Brie rind. Place cheese on crust.
Sprinkle to of brie with brown sugar and cranberries.
Fold pie crust over the brie. Top with leaf cutout.
Brush with egg wash onto crust.
Bake until lightly browned about 20-25 minutes.
Serve with apple slices.

Freezing the Brie keeps it from melting through the pastry
while baking!

This was MY favorite....
the combination of the brie, brown sugar, cranberries and apples was amazing!!!

I love using these little bakery cupcakes which are petite
and so, so pretty for a simple sweet ending.....

Well, this all worked out beautifully and now I have
an idea of how to plan for Thanksgiving Day.....

It is the glorious month of October....Autumn is here.....
we are enjoying a visit from one of the children....
life is about celebrating these moments,,,being grateful...
and making memories.....

Let me feed you.....
offering the comforts of home.......

October evening by the fire......