Wednesday, October 31, 2012

1 October Treats

I have a confession. . .
I don't really like Halloween. 
I don't enjoy sweet children seeing gravestones, scary monsters, ghosts and goblins. 
I don't enjoy that adult women think Halloween is the one time all year they can wear the most revealing clothing as possible. 
And worst of all, I HATE the scary/horror movie commercials that fill the TV throughout the month of October. 
With that said, I love pumpkins, candy corn, October weather, and cute costume parties! 
Our church always had a Noah's Ark party on Halloween and all of the kids had the cutest costumes! It was a sweet and wholesome way to celebrate the holiday. 
Even though Halloween is my least favorite holiday. . . I still have a couple of treats to share with you! :-) 
Whatever you do tonight, stay safe and have fun with your loved ones! :-) 
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Monday, October 22, 2012

2 Pizza Roll Ups

These pizza roll ups are the perfect quick and easy weeknight meal! 
I served them a while back to friends who had come to visit and both kids and adults loved them! :-) 
Don't forget to enter the To Your Delight Giveaway! :-) 
Pizza Roll Ups
Makes 8 
1 (8 count) package Pillsbury tubed crescent roll dough (or your favorite bread) 
Shredded mozzarella cheese
Canadian bacon or pepperoni 
Other favorite pizza toppings
Pizza sauce, for dipping (see recipe below or buy your favorite sauce) 
Begin by flattening out each individual crescent roll dough. Place desired pizza toppings at the large end of the triangle. Then sprinkle some cheese over the toppings. Roll up each roll from the large side of the triangle to the tip. Press the tip against the rest of the roll to ensure it is sealed shut. Go around and pinch the open spaces of each roll together so the cheese doesn't fall out as it melts. Bake at 375 degrees for 13-15 minutes or until the tops are a light golden brown. Serve with hot marinara sauce. 
Cupcake Diaries
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Sunday, October 21, 2012

2 To Your Delight Giveaway! :-)

I have talked about my lifelong friendship with the talented Catherine Alexander here
And as I said before, she is the epitome of style, grace, and charm.
Catherine has lived all over the world, studied fashion design/styling in Milan, and was a stylist with one of the world's top modeling agencies! 
Catherine's amazing shop, To Your Delight, sells beautiful trays that are perfect for all occasions! :-) I am especially smitten with her Christmas collection! 
Catherine also has a lovely blog, To Your Delight, that shows everyday people "approachable, affordable, and fun fashion!" 
Here are some of her incredible Christmas trays and plates! :-) 
Beautiful! :-) 
Perfect for a hostess gift. . . just in time for the upcoming holidays! :-) 

I love these plates just for kids! ;-) 

Aren't they breathtaking? 
Sweet Catherine is giving away one of her beautiful Christmas trays or plates to a lucky reader!! :-) 
Enter below! :-) Giveaway ends next Sunday the 28th at midnight! :-) 
a Rafflecopter giveaway
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Wednesday, October 10, 2012

0 Pickled Okra

I love okra. . . stewed, fried, pickled, sauteed. . . you name it and I love it! 
This summer I made pickled okra . . . and Nate and I both thought it was amazing! 
But the true test was when I took the okra to the Dalton family reunion. . . which consisted of a huge group who have been pickling and canning longer than I have been alive. . . 
but luckily, they loved it! :-) 
Pickled Okra
  • (9-piece) canning kit, including canner, jar lifter, and canning rack
  • (1-pt.) canning jars
  • 2 1/2 pounds small fresh okra
  • small fresh green chile peppers (jalapenos
  • garlic cloves
  • 2 tablespoons plus 1 tsp. dill seeds
  • 4 cups white vinegar (5% acidity)
  • 1/2 cup salt
  • 1/4 cup sugar
    1. 1. Bring canner half-full with water to a boil; simmer. Meanwhile, place jars in a large stockpot with water to cover; bring to a boil, and simmer. Place bands and lids in a large saucepan with water to cover; bring to a boil, and simmer. Remove hot jars 1 at a time using jar lifter.
    2. 2. Pack okra into hot jars, filling to 1/2 inch from top. Place 1 pepper, 1 garlic clove, and 1 tsp. dill seeds in each jar. Bring vinegar, salt, sugar, and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1/2 inch from top.
    3. 3. Wipe jar rims; cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add additional boiling water as needed to cover by 1 to 2 inches.
    4. 4. Bring water to a rolling boil; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to a cutting board; cool 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed. Store in a cool, dry place at room temperature up to 1 year
    5. Southern Living
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Friday, October 5, 2012

2 Happy Friday

Life in pictures! :-)
I hope you have a wonderful weekend!
I ordered these precious signs for my classroom from my sweet friend, Ellie Mae at her shop Sweetly Spoken!! They turned out even better than I imagined! :-) 
PTA lunch! We seriously have the most amazing PTA in the world! :-) 
Nate surprised me with this beauty a couple of weeks ago! :-) 
Family birthday dinner! 
Some of my favorite kids in the WORLD came and visited me at school! 
Cupcakes . . .
and roses from sweet friends! :-) 
Ran into my favorite china store the other day and couldn't pass up these holiday "necessities!" :-) 
Saw an incredible lightening storm a couple of weeks ago and just marveled at God's greatness! :-) 
God is good, life is good, and I am so thankful for my sweet friends and family!! :-) 
Happy Friday! :-) 
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Tuesday, October 2, 2012

7 Pumpkin Recipes! :-)

I have loved looking at all of the amazing decorations and delicious fall recipes that were linked up to our Happy Fall, Y'all Linky Party yesterday! The link is open all week long if you would still like to link up!
Since it is October and since there is a little chill in the air. . . I wanted to share some of my favorite pumpkin recipes with y'all!
Moist Pumpkin Spice Muffins with Cream Cheese Icing

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Monday, October 1, 2012

2 Link UP: Happy Fall Y'all!!!! :-)

Happy Fall, Y'all! :-)
Today we are linking up with fall recipes, DIY crafts, decorations, whatever your heart desires! 
One of the great things about today's linky party is that when you link up to Elizabeth Ann's Recipe Box, your link will immediately be shared with the other hostesses blogs!
It is a wonderful way to share great ideas and receive more traffic! :-)
Here are the sweet girls who are hosting with me: 
Meg from Henning Love
Allison from Cupcake Diaries
Whitney from Harvest Home!
We can't wait to see all the amazing fall ideas you have! :-)
Pumpkin Fluff Dip
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with Cinnamon Graham Crackers.
All Recipes

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