APPETIZERS FOR YOUR FALL GATHERINGS

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!

ROASTED BUTTERNUT BRUSCHETTA

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 this...win/win!!!!

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.....

BAKED BRIE

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......