U Make My Heart Sing

There is nothing like watching the little guys do their own thing. My sister's grandchildren love music. This Christmas they received Banjos, Guitars, and microphones. Boy did thy go to town showing their talents. They are so totally awesome!!! They make me happy no matter what they are up to. This is our last layout for the year.


Can you believe 2011 is just around the corner. Some changes for the New Year. We will no longer have a class on Tuesday morning. The class will be offered on Wednesday morning at 10:00 am. Then after the class our play day will begin. Hopefully, this will help cutback on so much traveling to town for you ladies.

No one has signed up for the New Year's Eve Crop. So we will have an open play day on Friday from 10:00 - 5:00 pm. There is also a play day Saturday from 10:00 - 4:00 pm. Come join us for some fun.

Gotta get that little Prissy tucked into bed.

See you at the shop.

Starting next week our Tuesday morning card class will be moved to Wednesday morning. So the new schedule for card classes will be Tuesday afternoon at 5:15 pm, Wednesday morning at 10:00 am, and Thursday morning at 10:00 am.

See you at shop.

Happy Birthday CJ!!!!!

Happy Birthday Little Brother!!!!

What a cutie you were. Yeah, little did we know what a mischievous guy you would become. But with that said.

You also became a wonderful, caring man.

Love you Big Bunches!!!!

Cheddar Cheese Grits Casserole

Had a wonderful visit with Glenda today. Otherwise, the shop has been pretty quiet.

Here is our recipe for today. It is from Southern Living and sounds delicious. I think it would be an easy thing for breakfast or a side dish for dinner.


Cheddar Cheese Grits Casserole

Ingredients

• 4 cups milk
• 1/4 cup butter
• 1 cup uncooked quick-cooking grits
• 1 large egg, lightly beaten
• 2 cups (8 oz.) shredded sharp Cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup grated Parmesan cheese

Preparation

1. Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.

2. Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese.

3. Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately.

Have a great Christmas Eve.

See you at the shop.

One Dish Blackberry French Toast

What a wonderful surprise today. That Thursday group punted going to lunch and brought lunch to the shop. Sandie made her famous eggplant Parmesan . Oh my goodness was it so good. Diane brought salad. Linda Shapiro made homemade spritz cookies. Teddi brought her chocolate sauce to go with her homemade cream puffs. Good grief. Everything was wonderful and I really enjoyed myself.

My recipe tonight comes from Southern Living. We always need those great breakfast ideas. So here is a yummy breakfast casserole. It sounds good enough to be a dessert.


Blackberry French Toast

Ingredients

• 1 cup blackberry jam
• 1 (12-oz.) French bread loaf, cut into 1 1/2-inch cubes
• 1 (8-oz.) package 1/3-less-fat cream cheese, cut into 1-inch cubes
• 4 large eggs
• 2 cups half-and-half
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup firmly packed brown sugar
• Toppings: maple syrup, whipped cream

Preparation

1. Cook jam in a small saucepan over medium heat 1 to 2 minutes or until melted and smooth, stirring once.

2. Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.

3. Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly, and chill 8 to 24 hours.

4. Preheat oven to 325°. Bake, covered, 20 minutes. Uncover and bake 10 to 15 minutes or until bread is golden brown and mixture is set. Serve with desired topping

The shop will be open until 1:00 pm tomorrow.

See you at the shop.

Simple S'Mores Bars

Finished my baking. Hello Dolly bars, Butter Balls, and Pound Cake. No more sugar for me tonight.

I came across this great little last minute gift idea on Paula Deen's web site. This would make great gifts to have in a basket for those unexpected visitors or neighbors, or just about anybody.
You can decorate those jar tops with all kinds of cute paper embellishments.

Simple S'Mores Bars

Ingredients

1 ½ cups teddy bear shaped graham cracker cookies
1 ½ cups miniature marshmallows
1 ½ cups semi sweet chocolate chips
½ cup brown sugar
1 (quart) mason jar

Directions

Layer all ingredients in the mason jar and attach an instruction label that reads:

“Preheat oven to 350º F. Prepare a 9” square baking dish with non-stick cooking spray. Pour contents of the jar along with ½ cup melted butter into the prepared baking dish and press firmly. Bake for 15 minutes. Remove from oven and cool completely. Cut into bars.”

Merry & Bright

Our layout for the week is all about kids and Christmas. This was the year my baby brother was born. Yep, Christmas Day. One of the things Santa brought me was a Tiny Tears doll and for Frank a tractor. You can see there were other goodies. I can remember my Mom sending us cupcakes from the hospital. But the best was the new baby brother.


Gotta get going so I can bake for that special little brother. Hello Dolly cookies are calling me.

I'll post a recipe later tonight.

See you at the shop.

BLT Dip

Missed the big eclipse last night. I was busy with my blog post. Got sleepy and bang. It was all over. Prissy and I slept right through the big event.

I know several of you are hitting the road for the Holidays or are expecting travelers. Have safe travels and enjoy your families.

I have started the page for the week. Can you believe that. I should have it ready pretty early tomorrow. It is a work day but I think everyone is either cooking, shopping or wrapping. So it will be just me and Little Prissy most of the day. That being said I should crank the page out pretty fast. Hmmmm. Hopefully.

Tonight's recipe is from Laurie. Her web site is 'Cookin' up north'. I have tasted this and it is wonderful. Fresh and delightful. Easy, Easy, Easy. That is what we need during this busy time.

BLT Dip

1/2 c. mayonnaise
4 oz. sour cream
1/2 lb. bacon, cooked and crumbled
1 tomato, chopped

Mix the sour cream and mayonnaise. Stir in the bacon and tomatoes. Serve with crackers or toasted bread triangles.

Have a great evening.

See you at the shop.

Mini-Cheeseburgers

Oh my goodness. I can't believe we got so cold again. I think I need to get Prissy a little heating pad. This cold weather plays havoc with her joints. No joke. I think I might even try that. She did not even want to go outside today. We went one time and she just turned around and zipped back in the door.

I think the cold weather helped me decide on this weeks card. Classes start at 10:00 am on both Tuesday and Thursday mornings. The layout will begin at 11:00 on Thursday. This will be our new start times permanently.

Our recipe today is a great little thing to make up and have in the freezer for a quick snack or a emergency supper. Thanks to Southern Living recipes for this little recipe.


Mini-Cheeseburgers

Yield: Makes 20 burgers

Ingredients

• 1 pound lean ground beef
• 2 tablespoons ketchup
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (7 1/2-ounce) package party rolls
• 5 (3/4-ounce) process American cheese slices, quartered
• Condiments: mustard, ketchup, mayonnaise, minced onion, dill pickle slices, tomato slices, lettuce leaves

Preparation

Combine first 4 ingredients. Shape mixture by tablespoonfuls into patties, and place on a rack in a broiler pan.

Bake at 350° for 15 to 17 minutes or until done.

Split rolls horizontally, and place a piece of cheese and a meat patty in each. Serve with desired condiments.

Note: Place in heavy-duty zip-top plastic bags; seal and freeze. Remove desired number of burgers from freezer; pack frozen in lunchbox. Sandwiches will thaw in approximately 2 1/2 to 3 hours.

Keep those feet toasty warm.

See you at the shop.

Almond-Bacon Cheese Crostini

What a Card Blitz. There were a few ladies who have not been there for awhile. We made a cute little calendar, a gift card holder, a Valentine card, and a few gift tags. The tags had a beautiful mica shimmer. There were a few customers in the shop so the ladies patiently waited on me. Just had some plain old fun.

After everyone left had a wonderful surprise. Mandy, Joshua, and Emily surprised me with a vanilla shake. Oh my, I had not had one in a long time. But it was so wonderful just to spend some time with the guys. They grow so fast. You don't see them for a little while and they shoot up like weeds. Love to sit a talk and find out what they are thinking and doing. They are just so much fun.

Well I crashed and burned last night. Today after Frank's wonderful breakfast I cranked up the oven. We baked Butter Balls, Hello Dolly cookies, Oatmeal cookies, and a delicious leaning Pound cake. Yep, I did it again I grabbed the self-rising flour instead of the plain flour. I was sure I had my glasses on and had read the label right. Oh well I have made the flop. But the next one will be the best. I think James is gonna give CJ a run on the Hello Dolly Cookies. Maybe I better make a batch just for him and have Frank hand deliver them. We have closed the kitchen for the night but I will return.

Our recipe comes from Taste of Home. It sounds easy and delicious. Something to keep handy for a quick easy appetizer. Or just a fun snack. Sometime I like to have appetizers instead of a regular meal.


Almond-Bacon Cheese Crostini Recipes

Ingredients

• 1 French bread baguette (1 pound), cut into 36 slices
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 2/3 cup mayonnaise
• 1/2 cup sliced almonds, toasted
• 6 bacon strips, cooked and crumbled
• 1 green onion, chopped
• Dash salt
• Additional toasted almonds, optional

Directions

• Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned.
• Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm. Yield: 3 dozen.

Stay warm tonight.

See you at the shop.

Apple Dumplings

Just a quickie tonight. I am ready to crash and burn.

The recipe today is from Paula Deen's website. Andthe recipe was from Jessica R. Cain. But there is a recipe in 'Scrappy ladies Recipes' cookbook.

Apple Dumplings

Ingredients:
2 cans crescent rolls
2 granny smith apples
1 stick butter
½ teaspoon cinnamon
1 1/3 cup splenda (or sugar)
1 (12 oz) diet Mountain Dew

Directions:
Pre heat oven to 350 degrees

Peel and core apples. Cut each apple into 8 wedges. Roll each wedge in a crescent roll. Place rolls in a 9 x 13 baking dish. In small saucepan melt butter. Once melted add Splenda (or sugar) and cinnamon. Mix well. Spoon over crescent rolls. Pour diet Mountain Dew over rolls. Bake for 45 minutes.

Preparation time: 20 minutes
Cook time: 45 minutes
Ease of Preparation: easy

Notes from the Paula Deen Test Kitchen: Splenda is more difficult to mix in butter than sugar. Mixes better if butter is melted. In a small mixing bowl, whisk together melted butter, Splenda and cinnamon. Remove the dumplings to a wire rack after cooking as the liquid still in the baking dish will make the dumplings soggy. The Apple Dumplings taste like mini apple pies.

Have a great weekend.

See you at the shop.

Sleepin' In Omelette

Had a great evening. Enjoyed pizza from the Gondolier. Then we left in two cars for White Springs to see the lights and enjoy the village. The lights were beautiful. The weather was perfect. Hot chocolate, popcorn, Santa, and village crafters. After the village we headed to Gondolier for dessert. You know those mile high cakes, mice hiding mouse and so many others. Take out boxes? Yes!!! My goodness everything was delicious. What a wonderful outing.

Card Blitz tomorrow. Remember 12:30 until we finish. No pressure, right!!! We will have some fun. We always do.

Our recipe for the day is from The Pioneer Woman website. She has some awesome recipes posted there. This will come in handy for those holiday visitors. I have seen many egg casserole recipes but this is the first using Onion Rolls.

Sleepin' In Omelette

Ingredients

• 6 whole Onion Rolls
• 1 cup Grated Cheddar Cheese
• 8 ounces, weight Cream Cheese
• 1-½ stick Butter
• 10 whole Eggs
• 2 cups Milk
• 1 teaspoon Chopped Chives
• ½ teaspoons Dry Mustard
• ½ teaspoons Salt
• 1 dash Cayenne Pepper

Preparation Instructions

Generously butter an 9×13 baking dish.

Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top.

Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.

The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.

Have a wonderful weekend.

See you at he shop.

Chicken and Rice Casserole

What a beautiful day we had today. It was cool but not cold. The Thursday class was wild and fun. Linda Jones brought some delicious homemade cookies. We all enjoyed the day.

Glenda stopped by this evening as I was working on the cards for The Blitz. She brought chicken and dumplins' and some delicious green beans. Everything was tasty and 'Oh So Good'.

I have two projects done for the Card Blitz and two more to go. Gotta hop to so I can go see the lights tomorrow night in White Springs. We will gather about 4:30 - 5:00 pm so we can order the pizza before we go.

Our recipe for the day is from Paula's Home Cooking show. It was an episode cooking with children. Serves 6-8 people. It looks simple for those hectic days and something the kids can help prepare.

Chicken and Rice Casserole

Ingredients

• 2 (14 1/2-ounce) can green beans, drained and rinsed
• 3 cups diced cooked chicken
• 1 medium onion, diced and sauteed
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1 (4-ounce) can pimentos, drained (optional)
• 1 (10 3/4-ounce) can condensed cream of celery soup
• 1 cup mayonnaise
• 1 (6-ounce) box long-grain and wild rice, cooked according to package directions
• 1 cup grated sharp Cheddar
• Pinch salt

Directions

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.

Better get myself to bed so I can crank out those last two Blitz projects.

See you at the shop.

Pecan Sandies

Christmas is always a very special time. The gathering of families. The smiles, the laughter, the excitement and especially the love. This weeks layout is all about family. We had and still have pranksters in our family. My Mother was always a mischief maker. My youngest brother got a good measure of her mischievousness. Sometimes I watch Geneva and her grandchildren and think 'Yep, that is something our Mom would do'. Capture those special times to always enjoy.



Thursday class schedule is card class at 10:00 am and layout is at 11:00 am. Hopefully this will give you a chance to warm up before class.

Our recipe for the day is from Southern Living 'The Joy of Christmas'. My Grandmother loved Pecan Sandies. There was always a bag hanging around her house. But how wonderful to be able to bake your own little bag.

Pecan Sandies

Makes about 7 dozen.

1/3 cup finely chopped pecans
1 cup butter, softened
1/2 cup sugar
2 1/2 cups all-purpose flour
1 teaspoon vanilla extract
Parchment paper

Preheat oven to 350 degrees.
Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.

Beat butter and sugar at medium speed with an electric mixer until fluffy.
Gradually add flour, beating just until blended.
Stir in pecans and vanilla.
Divide dough in half, and shape each portion into 2 (1/4-inch-thick) logs (about 12 inches long).
Wrap in parchment paper, and cover and chill 1 hour or until firm.
Preheat oven to 325 degrees.
Cut logs into 1/4-inch-thick rounds, and place 1/2 inch apart on parchment paper-lined baking sheet.

Bake at 325 degrees for 18 to 20 minutes or until lightly golden.
Let cool on baking sheets 5 minutes.
Transfer to wire racks, and let cool completely (about 20 minutes).

You can omit the pecans and substitute almonds.
The dough can be frozen for up to two months.

Don't forget about our trip to White Springs to see the Christmas lights on Friday evening. Please let me know if you are going to join us.

Stay warm.

See you at the shop.

Breakfast Pizza Recipe

Can you believe how cold it got last night! My goodness when I was up with Prissy at 6:00 the temp was 23 degrees. So I am sure it was colder during the night. At 8:00 when I went to feed Pokey it was only 24 degrees. I had been looking out the window when I noticed Pokey licking the water trough. Uh Oh frozen over. I grabbed the hoe and dropped his bucket of feed then proceeded to chop a hole in the ice in his trough. Then James had to chop again later in the day. I'm sure it will be the same tomorrow morning.

Teddi came by today and said she had tried the 'Potato Gratin with Rosemary Crust' recipe I posted the other day. She even made homemade pie crust instead of the prepackaged. Yummy. So far she said it was wonderful. She will let me know how it reheats.

With all this cold weather I think we will start our morning classes at 10:00 instead of 9:00. If it works for everyone we may make it a permanent change. It will give everyone a little more time to get going in the mornings. It will probably be good for those ladies that travel from out of town.

Saturday is Card Blitz. Remember it starts at 12:30 p.m. Then on Friday we are planning a trip to White Springs to see the lights. Meet at the shop about 5:00 for pizza and then off to the lights. Let me know if you plan to join us.

Our recipe tonight is 'Breakfast Pizza' and comes from Cooking Light. It would make a great low cal holiday dish to have on hand for those visitors.

Ingredients

• 1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
• Cooking spray
• 12 ounces turkey breakfast sausage
• 1 cup frozen shredded hash brown potatoes, thawed
• 1 cup (4 ounces) shredded fat-free cheddar cheese
• 1/4 cup fat-free milk
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (8-ounce) carton egg substitute
• 2 tablespoons grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.

Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.

Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.

Stay warm and cozy tonight.

See you at the shop.

Peanut Butter Cup Brownies

Here is our shop tree. The ladies did a beautiful job making the ornaments. Everything except the balls and bows are made from paper. Such cute ideas.

Due to the cold morning we are expecting in the AM. Tuesday morning card class will begin at 10:00 instead of 9:00. Stay warm and see you at 10:00.

Our recipe today comes from My Baking Addiction .com. I must be having a sweet tooth attack. Because every time I go to look at recipes I home in on the sweets.

Peanut Butter Cup Brownies

Ingredients
8 ounces semi-sweet chocolate chips
8 tablespoons (1 stick) unsalted butter, cut into chunks
4 tablespoons cocoa powder
1 1/2 tablespoons instant espresso powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/3 cup creamy peanut butter
1/2 teaspoon salt
1 cup all-purpose flour
8 or 9 regular size Reese’s peanut butter cups, coarsely chopped

Directions
1. Preheat oven to 350 degrees. Spray an 8″ square baking pan with nonstick cooking spray.
2. Microwave chocolate chips and butter in microwave for about 45 seconds. If not mostly melted, microwave for 20 more seconds. Stir until smooth. Whisk in the cocoa powder and espresso powder. Set aside.
3. Whisk together eggs, sugar, vanilla extract, peanut butter and salt until combined.
4. Whisk the warm chocolate mixture into the egg mixture.
5. Stir in the flour until just combined.
6. Fold chopped Reese’s peanut butter cups into batter.
7. Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula.
8. Bake approximately 35-40 minutes. Brownies will be slightly puffed and a toothpick inserted into the center should come out mostly clean.9. Cool to room temperature for about 2 hours. Cut into 1″ squares. Store in a tightly sealed container; preferably in the refrigerator.

Stay warm and see you at 10:00 am.

See you at the shop.

Just a quick post. Sandie has some of her 'Treasured Memory Boxes' for sale. So come by the shop and take a look. We also have some beautiful earrings created by Beth. Come on by and have some fun shopping.

Bayou Brownies

BRRRR!!! The temperature is dropping fast. My goodness we may just drop down into the teens before daylight. Needless to say I am not gonna get to moving too early in the AM. Hopefully, Prissy will cooperate and stay tucked in the bed a little longer in the morning.

I made a little road trip to Georgia today. My long time friends had an Open House. What a cute, adorable, beautiful, and very livable house it is. It was chock full of nostalgia. There was a Christmas tree decorated with ornaments her Mom had made and placed on their childhood tree. Lots of wonderful family pictures as well as some of her own photos she has taken. She is a wonderful photographer. Of course, the food was outrageously, delightfully presented. You know me I love all kinds of dishes and unusual pieces of silverware. I just am not crazy about polishing silverware. But it does look nice on a table.

Guess I better get to our recipe for the day. It is from Southern Living Cookies

Yield: Makes 15 brownies

Ingredients

• 1 cup chopped pecans
• 1/2 cup butter, melted
• 3 large eggs, divided
• 1 (18.25-oz.) package yellow cake mix
• 1 (8-oz.) package cream cheese, softened
• 1 (16-oz.) package powdered sugar

Preparation

1. Combine pecans, butter, 1 egg, and cake mix, stirring until well blended; press in bottom of a lightly greased 13- x 9-inch pan.

2. Beat remaining 2 eggs, cream cheese, and powdered sugar at medium speed with an electric mixer until smooth. Pour over cake mix layer.

3. Bake at 325° for 40 minutes or until set. Cool in pan on a wire rack. Cut into squares.

Better get my shower to warm me up and then under the covers.

See you at the shop.

Potato Gratin With Rosemary Crust

Today was such a beautiful day. Cool but not windy. I did not go to the parade downtown but I think it was a little bit warmer than it has been the last several years. I'm sure the kiddies had a great time. But I guess we are in store for some very chilly weather after this next cold front. Yeow!!!! Better get those cozies ready.

The ladies were making Santa's, little red purses, crazy cute birthday cards, and some Scripture pages. And of course we made a run for lunch. Not one of our usual haunts. We munched on some cute little chicken rolls from the big K. Prissy sure likes those and so do I. There is talk about making a trip to the White Springs Christmas light display next Friday evening and then finishing up with dessert at the Gondolier. Hmmm... Those are mile high cakes right?

Tuesday morning card class will start at 10:00 instead of 9:00 to give us a chance to warm up before we hit the road. I was thinking about delaying the Thursday classes also. If the weather is still too cold we will start an hour later. I'll keep you posted.

This evenings recipe is from Southern Living 'The Joy of Christmas'

Potato Gratin with Rosemary Crust

Makes: 10 servings

1 (14.1 ounce) package refrigerated piecrusts
1 Tablespoon chopped fresh rosemary
1/4 teaspoon freshly ground pepper
2 cups (8 ounce) shredded Gruyere cheese, divided
1 1/2 pounds Yukon gold potatoes
1 1/2 pound sweet potatoes
1 teaspoon kosher salt
2/3 cup heavy cream
1 garlic clove, minced
Garnish: fresh rosemary sprigs

Preheat oven to 450.
Unroll piecrusts on a lightly floured surface.
Sprinkle rosemary, pepper, and 1/2 cup cheese over 1 piecrust; top with remaining piecrust.
Roll into a 13-inch circle.
Press on bottom and up sides of a 9-inch springform pan; fold edges under.
Chill.
Meanwhile, peel and thinly slice Yukon gold and sweet potatoes.
Layer one-third each Yukon gold potatoes, sweet potatoes, and salt in prepared crust.
Sprinkle with 1/4 cup cheese.
Repeat layers twice, pressing layers down slightly to fit.
Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan.
Sprinkle with remaining 3/4 cup cheese.
Cover pan with heavy-duty aluminum foil.
Place on a baking sheet.
Bake at 450 degrees for 1 hour.
Uncover and bake 25 minutes or until potatoes are done and crust is richly browned.
Let stand 10 to 15 minutes.
Carefully transfer to a serving plate, and remove sides of pan.
If desired, carefully slide gratin off bottom of pan using a long knife or narrow spatula.
Garnish, if desired.

Rosemary can take over a dish, so use it sparingly.

Gotta get some rest. Busy day tomorrow.

See you at the shop.

Happy Birthday Becky!!!

Wishing you a wonderful fun-filled day!

Beef Vegetable Soup

I could not post last night do to the weather. We have Internet here at home via a dish. So if the weather is the least bit off... no Internet. Yesterday was looking a lot like we could have a few flurries. When I left the shop there was just a fine mist. So if the temps were colder there probably would have been a few flurries. But walking Prissy and feeding Pokey it was not as cold as it had been earlier. Of course the wind had stopped. That wind really can cut right through you.

At WOW yesterday we played with perfect pearls. Perfect pearls is a powder that has mica in it. So it shimmers and shines. We stamped on black paper, white paper, water color paper, and even experimented on a glass Christmas ball. The ladies are always so willing to experiment. Thanks ladies.

Today is Cuttlebug Club. So take a break from all that shopping, baking, and decorating. Come in and play awhile.

Our recipe is an easy recipe for those busy days. It is from Taste of Home 'Slow Cooker Recipe Cards'

Beef Vegetable Soup

Yield: 10 servings

1 pound ground beef
1 can (46 ounces) tomato juice
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups frozen cubed hash brown potatoes, thawed
1 envelope onion soup mix

In a large skillet, cook beef over medium heat until no longer pink; drain.
Transfer to a 5-quart slow cooker.
Stir in the tomato juice, mixed vegetables, potatoes and soup mix.
Cover and cook on low for 8-9 hours or until heated through.

This might be a great recipe to have on hand for the cold weather we are expecting this week.

Guess I better hop to and get ready for those Cuttlebuggers today.

See you at the shop.

Bacon Pinwheels

Had a great class this morning. Missed a few people but they should be back next week. Made my haircut this week. Why is it when you just get a trim it feels like you have been shaved. But my hair is so thick I can always tell when I am do for a trim. It takes me forever to dry my short hair. I'm one of those that likes to finger dry my hair and go. Feels good.

Trying to decide which way to go with WOW tomorrow. Too many ideas. I guess I will decide when I get going tomorrow.

Tonight's recipe is from 'Paula Deen's Christmas 2010'. My goodness everything in this publication looks yummy....

Bacon Pinwheels

Makes 18 to 20 appetizer servings.

1/4 cup cornmeal
1/2 (17.3 ounce) package frozen puff pastry, thawed *
1 teaspoon Dijon mustard
1/2 (6.5ounce) container spreadable light cheese with herbs *
1 cup crumbled cooked bacon
Olive oil

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
On a clean, flat surface, sprinkle cornmeal.
Unfold pastry on cornmeal.
Spread mustard lightly over dough, leaving a 1/2-inch border around sides.
Spread cheese over mustard.
Sprinkle with bacon.
Roll up pastry, jelly-roll fashion, and slice into 1/2-inch pieces.
Place pinwheels, cut side down, 2 inches apart on prepared baking sheet.
Brush each pinwheel with olive oil.
Bake 12 to 15 minutes or until golden brown.
Serve warm.

*In this recipe the cooks used Pepperidge Farm pastry and Alouette cheese.
I love bacon and cheese. What could be better??????

Well I guess I better hop into bed and be refreshed for tomorrow. You know how wild WOW and Crop nights can be.

See you at the shop.

The great outdoors/Ultradecadent Double-Chip Brownies

My goodness I know I said I wanted it cooler but this is down right cold. Then when the clouds started rolling in I'm thinking we could have some flurries overnight. I heard there was snow in Southern Alabama today. But I did see an awesome sight this morning on my way to the shop. I drive by a plant nursery everyday. But today was special because they had turned on the sprinklers to protect the plants. Everything was icy beautiful as the Sun shimmered off the ice.

Friday is WOW and no I am not sure what we will play with but it will be fun. Then we move from WOW to crop night. And Saturday is Cuttlebug Club. Fun, Fun, Fun......

Our layout this week shows a cutie enjoying the woods. He told me his Papa Mitch told him to look out for snakes and deer. Kids are so smart and learn so quickly. Maybe you have some shots of you camping, or having a picnic. There are so many things we do outdoors. Dig out those pictures and start cropping.

Why is it when you start looking for recipes you tend to go for the sweets. I really have a sweet tooth. And the ladies here at the shop know how to bake. So tonight I am determind to post a healthy recipe. This recipe comes from 'the Cooking Light way to Lose Weight'.

Ultradecadent Double-Chip Brownies

Using drained applesauce instead of oil or butter in this recipe produces a surprisingly rich, moist brownie.

1 1/4 cups applesauce
2 1/2 cups sugar
2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa
3/4 teaspoon salt
1/2 cup semisweet chocolate minichips
1/2 cup vanilla-flavored baking chips
Cooking spray


Preheat oven to 350 degrees.
Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes.
Discard liquid. Scrape drained applesauce into a large bowl.
Add sugar, vanilla, eggs, and egg whites; stir well.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, cocoa, and salt, stirring well with a whisk.
Add to applesauce mixture; stir just until moist.
Fold in chips.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray, and bake at 350 degrees for 45 minutes.
Cool on a wire rack.

Yield: 2 dozen

Gonna hop in the shower to warm up and then tuck my tootsies in the bed.

See you at the shop.

Philly Cheesesteak Soup

Left the shop and the temp was 32 on my car thermometer. But then it would change to ice. ICE!!!!! Then as I drove up the drive it read 29. YEOW!!! My goodness it is even cold down in South Florida. I think it is the wind that makes me shiver. I can bundle up but that darn wind cuts right through me. Thank goodness Prissy is making quick work with her outside visits.

I love the new Target commercial. All those flashing Christmas lights. The minds that think up all those designs. My favorite is the barn Santa. I think we should leave some of these lights up all year round. They make us so happy. We are like kids again.

Here is our recipe for the day and it is from 'Southern Lady Holidays 2009'.

Philly Cheesesteak Soup

Makes 3 1/2 quarts

1/4 cup olive oil
2 large yellow onions, sliced into 1/2-inch strips
4 large green bell peppers, sliced into 1/2-inch strips
1 Tablespoon minced garlic
3 pounds top round steak, sliced into 1x1/2-inch pieces
2 quarts beef broth
2 (10.5-ounce) cans beef consomme'
2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 teaspoon chopped fresh thyme
Toasted French rounds
Shredded Provolone cheese

In a large Dutch oven, heat olive oil over medium-high heat.
Add onions, bell peppers, and garlic; cook for 8 minutes, stirring frequently.
Add steak; cook for 10 minutes, stirring frequently, until browned.
Add beef broth, consomme', salt, and pepper, stirring to combine.
Bring to a boil, reduce heat to medium-low, and simmer, uncovered, for 2 hours, or until meat is tender, stirring occasionally.
Add thyme; simmer for 5 minutes.
Ladle soup into ovenproof bowls; top with toasted French rounds and shredded cheese.
Broil 6 inches from heat or 3 minutes, or until cheese is browned and bubbly.
Serve immediately.

The layout is almost finished and should be posted mid-day tomorrow. The title is 'the great outdoors'.

Have a warm evening.

See you at the shop.

Baked Potato Soup

Hopefully y'all are all cozied in and keeping warm. Last time I looked at the thermometer it was 35. So that means it is gonna get even colder during the night. Better keep that sweater on Miss Priss. Needless to say when she stepped out a few minutes ago she hustled her little booty back inside. Thank goodness.

I love seeing all the Christmas lights all aglow. I did a little tour around the Wheelers home the other night. Boy what beautiful set up. It is a wonderful little drive to show the kids.

Better get a recipe posted for today. The recipe comes from 'the all-new ultimate Southern Living Cookbook'

Baked Potato Soup Yield 12 cups.

5 large baking potatoes, baked
1/4 cup butter or margarine
1 medium onion, chopped
1/3 cup all-purpose flour
4 cups half-and-half
3 cups milk
1 teaspoon salt
1/8 teaspoon pepper
2 cups (8 ounces) shredded Cheddar cheese
8 bacon slices, cooked and crumbled

Peel potatoes; coarsely mash with a fork.
Melt butter in a Dutch oven over medium heat; add onion, and saute' until tender.
Add flour, stirring until smooth.
Stir in potatoes, half-and-half, milk, salt and pepper; cook over low heat until thoroughly heated.
Top each serving with cheese and bacon.

This sounds like a great recipe for this cold weather.

Better get back to my laundry.

See you at the shop.

Microwave CarameL Corn

Had a great day Saturday. The ladies were whipping out some wonderful paper designs for our Christmas tree at the shop. It is amazing the wonderful things you can create with paper. Not only are things looking a lot like Christmas around here but it is really feeling a lot like Christmas. BRRRRRR!!!! At least it hasn't started snowing here. But the white stuff has made it as far south as North Carolina and Tennessee.

If you are in need of a wonderful gift for someone. Jane has left her beautifully painted items here in the shop for me to sell. Just ask and I will be happy to show these beauties. Love them!!!!

This week we have our usual classes and Friday is a biggie. First we have WOW. You know that is where we just sit and play with things you always wanted to know about. Then we have Crop Night. And then Saturday is Cuttlebug Day. Come in relax and enjoy a little quiet time. Did I say quiet. Well maybe I meant fun time. It is a great time to finish up those special little projects.

Guess I better get to posting some fun Holiday recipes. Our first recipe comes from Glenda. She brought this to the shop and everyone fell in love.

Microwave Caramel Corn

1/2 Cup butter
1 Cup brown Sugar
1/4 Cup Dark Karo Syrup
Dash of salt

Microwave on high 4 minutes in a glass bowl. Stir after 2 minutes.

Then add:

1/2 teaspoon baking soda
1/8 teaspoon Vanilla

Stir until fluffy. Pour this over the Puffed Popcorn( that is the kind with no kernels) that is in a large plastic bowl that you can put in the microwave. Stir this up, then microwave for 2 minutes. After 1 minute stir again.

Spread this out on wax paper to let it cool. Yummy!!!

Guess I better get back to work.

See you at the shop.

Guess what?  The tree is up.  You know I said I had put the stand in a place where I could find it easily.  Well,  I unzipped the bag with the tree inside.  Pulled out the tree parts.  Yep, there was the twirling tree stand.  My goodness.  I had looked in the infamous stock room.  The attic at the house.  I had just about decided to grab one of the regular stands.  Now as the tree twirls we will see those custom made paper ornaments the ladies are creating. 

It was 32 degrees in my garage at 8:15 this morning.  So I can only imagine what the temp. was at 1:30 when Prissy had to make a yard run.  Naturally the sprinkler system was running.  I was gonna just let her do her thing and let me wait for her on the patio.  Not....  The little stinker decided to wander the yard.  So I dashed through the darn sprinkler to hustle her back to the house.  I get her sweater off and tuck her into bed.  My goodness it was chilly.  I don't know who was the silliest.  Prissy for dawdling or me dashing through the sprinkler.

Remember the shop will be closed early tomorrow.  But Saturday we will be open from 10:00 'til 4:00.  Play day all day long. Whatcha gonna play with?

See you at the shop.

Thanksgiving

Can you believe this weather. One minute we have the AC running the next we are layering the clothes. I left the shop tonight and it was 41 in town and as I arrived home it was 33. Geez Louise, I wonder what it will be when Prissy has to slip out during the middle of the night. Last night she had to slip out about 3:00 am. Naturally, it was misting rain. Bless her heart. She doodled around and came zipping back to the patio just a shivering. I grabbed her up, dried her off, and bundled her under her little red blanket. I guess she got warmed up because she was on the sofa by morning.

The Hawks lost their play off game. It was a close one, 10-7. State Championship next year.

Good grief it is already December. Ho, Ho, Ho is not far away. Christmas decorations are popping up all over the place. I have seen the most adorable nativity that was only an inch. All colors of red and green are everywhere. The ladies are cranking out paper decorations for the shop Christmas tree. I better hurry up and find that rotating tree stand. I know I put it somewhere I would remember. But.......

Thanksgiving is such a wonderful time to remember why we are so thankful. Children are such a Blessing. They are so adorable as they participate in the school activities. This weeks layout captures those special school moments. Yep, they are our Blessings.

I will be closing the shop at 4:00 pm on Friday. Saturday is Play Day from 10:00-4:00 pm.

Stay warm tonight. See you at the shop.