CHERRY CHOCOLATE CHIP COBBLER and NEW FALL FAVORITES

It's Labor Day weekend...
we are finally ready to
finish out the fall decorating
and plan the fall gardens.....
Let's really celebrate the season......



 Hello Kindred Spirits...
I have a few fall finds that I am loving right now...
both are from Walmart!

They have done it once again....
brought us beautiful fall designs and scents on
their seasonal candles which cost less than $5.00 each..
I purchased the FALL FARMHOUSE scent...
it's heavenly!!!

The second item I picked up was this beautiful, soft and cozy
plaid throw!
In fact, it's a marvelous fall plaid with fleece and soft sherpa..
I purchased two and am thrilled with this throw!
Lucy has claimed one for herself.....

It's time to bring out the crockpots...
I tried a delicious new fall dessert
that is so easy to prepare and the family
loved..perfect for an evening by the firepit....
This begins with a can of CHERRY PIE FILLING...

Next up is a box of yellow or golden butter cake mix



Sprinkle in chocolate chips and one stick of melted butter

The pairing of cherry and chocolate will make your heart sing....

Slow Cooker Chocolate Cherry Cobbler
 1 can (21 ounces) cherry pie filling
 1 package (15.25 ounces) yellow cake mix
1 stick butter, melted
 1/3 cup chopped pecans
1/3 cup chocolate chips whipped topping or vanilla ice cream, optional

 Spray your slow cooker with nonstick spray. Evenly spread the pie filling in the slow cooker. Mix the cake mix and the butter in a medium bowl. Stir in the pecan pieces and chocolate chips. Spread this mixture evenly over the cherry pie filling in the slow cooker. Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours. Serve warm in dishes, topped with whipped topping or ice cream, if desired.

THE COMFORT EARLY FALL BRINGS

 It's easy for me to say good-bye to summer....
Triple digit days rob me of my energy
and I find little joy in really hot weather....
The part of August that can be a happy time
is looking forward to a new school year,
football practice starts and shopping for new clothes
for the upcoming fall season...
this evokes such wonderful memories of
back-to-school shopping with Mother and 
organizing school supplies along with
the nervous feeling of a new academic schedule....

So, I have decided to look forward rather than

limp along as days float by in August..

I think I shall call this my pre-fall series

as we transition from summer into fall.....

I was undecided about when I would begin fall decorating this year,
but as it so happens, the appearance of pumpkins and mums
grabs my attention, along with my heart....
I shall begin the early fall look in our home....
subtle, but with joyful anticipation.....
I lead a scheduled lifestyle, it seems.......

The new look on the farmhouse table.....
shades of plum and mocha......
then we shall make a comforting and yummy soup,
and follow up with apple cinnamon rolls...

An autumn botanical table runner with vintage plates

The centerpiece is soft and gentle with a nod to autumn.....
a wooden dough bowl, a mocha gingham tea towel and
sprigs of crimson raspberries......

This ITALIAN SAUSAGE soup was meant to have cheese tortellini added,
but my son suggested great northern beans instead...
a brilliant idea....
before serving I add fresh spinach and top
with fresh parmesan cheese.....

This was honestly one of the best soups I have ever made!!!

There is a new seasonal cinnamon roll which
includes apples.....

Divine!!

What a breath of fresh air to relish the idea of autumn days....
I am now inspired to go room by room and transform
our home into a new season.....
My wish is that all the children starting back to school
have a happy and successful year ahead...
thanks for joining me today!

LEMON CAKE...IT'S PRIZE WINNING

 

Mom's Very Best Lemon Cake
1 lemon cake mix
1 box instant lemon pudding mix
1 T. fresh lemon zest
1/2 cup water
1/2 cup fresh lemon juice
4 eggs
1/2 cup oil

Mix all ingredients in large mixing bowl and beath
with hand mixer until well acquainted.
pour into prepared bundt pan and bake at 350 degrees
until dne, about 30 minutes.

Glaze with 1 cup powdered sugar mixed with 2 T. water

This cake made our hit parade....

MEMORIAL DAY APPLE COBBLER

Memorial Day is a day of remembrance for all those
who honored our country and fought and died defending our freedom...
It's important to be mindful and give thanks....

Many celebrate this day by gathering the family
and host a barbecue in the backyards.....
We enjoy the days of tending to the garden and 
splashing in the pool, well into the evening..
we think of summers spent at Grandmother's
and how carefree our days were...
Last year's barbecue was delightful.....

Smoked BBQ ribs and sausage

Mom's Baked Beans

Catherine's Pasta Salad

Come hungry and leave happy..

 HELEN'S CARAMEL APPLE COBBLER

1 cup self-rising flour

1 cup sugar

1 cup milk

1 can Caramel Apple Pie Filling

Nutmeg

Preheat oven to 350 degrees and melt one stick of butter in baking dish.

Mix first three ingredients in mixing bowl/
Pour batter over melted butter.
Spoon pie filling over batter and do not mix.
Sprinkle with nutmeg
Bake for 35-40 minutes.

APPLE BREAD PUDDING WITH BRANDY SAUCE, A WEDDING AND GRADUATION

GOOD MORNING LOVES....

Today, I am bringing you Number two recipe for Norma's bread pudding!
This special request dessert from her cafe, is all about apples and brandy.....
but before, we talk about dessert, I thought I would share a few
scenes from the wedding and the college graduation celebration.....

The Friday before the wedding, it was a dark and stormy day down
in New Braunfels.....but God had the sun shining and the clouds floating
overhead as this beautiful couple said their vows....

Everything and everyone looked beautiful..especially the wedding party
and the bride and groom were glowing with happiness...

We enjoyed visiting with friends and family and dined
on a delicious Texas style barbecue.....

Our granddaughter was the Matron of Honor

I can tell you, the darling and I were so honored to be guests
of our beautiful Amelia and her handsome groom, Colin...

We hosted a celebratory college graduation dinner
for our grandson...
what a fantastic achievement in his young life....

I was thrilled we accomplished this gathering as they
all have such busy lives these days....

Congratulations to our Noah for continuing your higher education....
well done!

The garden is in bloom and looking so beautiful...
my Rose of Sharon is blooming in beautiful shades of pink

And how gorgeous our Texas Vitex is looking right now....

Now, let's turn our attention to dessert....
when fall rolls around, I love to think about apples....
you may want to save this special treat for your holiday gatherings.....

APPLE BREAD PUDDING
3 1/2 cups sugar
1 quart milk
1 quart water
12 eggs, beaten
1 t. salt
1 T. vanilla
1 T. cinnamon
1 t. nutmeg
1 stick butter, melted
6-8 cups french bread, cubed
3 cups chopped apples
1 cup pecans, chopped

Combine the sugar, milk and water in a bowl, mix well.
Add the eggs, salt, vanilla, cinnamon and butter, Mix well.

Stir in bread cubes, apples and pecans,
Let stand until liquid is absorbed.
Spoon into a 9 x 13 baking dish.
Bake at 350 for 35-40 minutes,
Serve with Brandy Sauce

BRANDY SAUCE
4 EGGS
1/4 CUP APPLE BRANDY
2 CUPS DARK BROWN SUGAR
1 CUP BUTTER, MELTED

Combine the eggs and flavoring in a food processor.
Process until smooth and well blended.
Add brown sugar and butter.
process until smooth.

NORMA'S FAMOUS BREAD PUDDING

Welcome back to Estelle's Kindred Spirits....
as promised, I am sharing my treasured Bread Pudding
recipes that were the speciality of Norma's!
It was tradition to reserve large pans of her
scrumptious puddings and sauces
on our family beach trips....the grandchildren
still talk about how wonderful those days were and
remember those fabulous ocean side dinners.....

Norma was a very special person who was gracious enough
to share her talents in the kitchen and hospitality industry so
that we all could achieve greatness in our own kitchens....
I  will bring you other recipes that you will want to try
and will promise to bring your family to gather around the dinner table....

This sauce should be made in a blender
in order to achieve a smooth consistency....

This will be first in the Bread Pudding series so
stay tuned for a few more of her most requested speciality desserts!

ITALIAN PASTA SALAD TO SERVE FOR GRILLING SEASON

 Good Morning kindred spirits.....
the days are heating up as we feel
April days flying by us .....time is going so quickly it seems....



Spring in Texas can bring rain and thunderstorms 
so it's good to soak in some sunshine on those days
where it's ideal for living outdoors...with sunscreen and a
hat for sure......
Today, I am bringing you a delicious pasta salad
which I found on Instagram!

It is so easy to put together and does not require
a lot of ingredients!
The secret to this salad is a particular dressing.....

Italian Pasta Salad
One package fresh cheese tortellini
fresh cherry tomatoes
ripe olives
shredded parmesan cheese
fresh shrimp, optional
Girard's Olde Venice Italian Salad Dressing

This pasta salad is versatile,,,,you can add whatever you like
as I added shrimp to ours...and the quantity of ingredients to suit your taste.

Everyone said, "this is a winner!"

We followed up with a perfect summer sweet ending....

Peach Pie....good food brings happy faces......