The beginnings of Christmas ~

I've discovered as I get older that I just don't have what it takes

to put up a big ol' Christmas tree and all of the decorations anymore.

Simple and small is perfect for now...and this little tree was just the ticket!!

I found this 3 ft. tree at w-mart and saw it in the display section, just 25 bucks!

It has red berries and tiny little pine cones wired onto the branches.

PLUS it was pre-lit too!!!

There weren't any in boxes so they let me purchase the floor display.

I loved that!!! It was already assembled and I just plopped it in my car

and then put it right onto my buffet in our living room!!!!

I've added a few bird's nests, burr oak acorns and some beautiful feathers...

I'm gathering a few things from the studio to add to it.

It's definitely a work in progress but I just love it!

ALSO in other news...OK now, don't faint.

I actually went junking a few weeks ago and I just have to share

the sweet things that I brought home!

This precious frame was priced so reasonably I just had to buy it!!

I haven't figured out what I'm going to put inside but no worries,

I'm sure I will!

The rest of my treasures?

A couple of beautiful antique photos and vintage buttons.

It was such a wonderful day spent with a precious friend.

Can you believe that I'm finally getting back to my organizer???

It has already been purchased by a dear friend and customer but

my mom and dad came into town for a week for Thanksgiving and

delayed my finishing it up. I'll be sure to share photos of the finished piece

in my next post!

Something else I've worked on recently....these little nested egg soaps!

I made these for my friend Lisa of Tarnished and Tattered,

she's having an antique sale and wanted to have some of our soap!!!

And this photo below is a recipe I saw on Facebook....they. sound....DELICIOUS!!!

One last photo to share ~

Our sweet granddaughter Clara with her cousin Brant at Thanksgiving.

They both had the best time playing together!

I scanned the wonderful antique photographs I found, just for you...

Just click to enlarge them and right click to save them to your own computer!!!

Thank you always, always for stopping by to see what I'm doing!!!

Wishing you a beautiful December weekend precious friends,

hugs and love,

Dawn

Some yummy goodness to share ~

So worth repeating!!

I'm sharing a wonderful recipe post from way back in 2007, November 4th to be exact!

I had to re-post it because it is a delicious recipe handed down to me

from a precious family friend that is no longer with us.

Just tasting it reminds me of our precious babysitter Maw Flynt and her sister Lucille...

they watched our three oldest boys when I worked full-time

and they both loved them like they were theirs ~

Both of these precious women have passed but they certainly left a legacy in our family.

I thought it was time to share a recipe with you that is one of our family favorites. This cake is perfect for the holidays or any occasion, it just tastes "special". Perfect for Thanksgiving, Christmas or family gathering,

you'll just love this one!

Fresh Apple Cake

• 2 cups sugar
• 3 eggs
• 1 1/2 cups of vegetable oil
• 1/2 cup orange juice
• 1/2 tsp. salt
• 1 tsp. soda
• 1/2 tsp. cinnamon
• 1 cup coconut
• 1 cup pecans, chopped
• 1 cup finely chopped apples
• 3 cups plain all-purpose flour

Stir together the sugar, eggs and oil in a large bowl. Add orange juice. Sift dry ingredients together and stir to mixture. Stir in apples, coconut and nuts. Bake at 325 degrees in a greased, floured tube pan for 1 hour or so (check after an hour with toothpick to come out clean.)

Now, do you really want to go over the edge??

Glaze

• Melt one stick of margarine in a pot
• Add 1 cup of sugar
• 1/2 tsp baking soda
• 1/2 cup of buttermilk

Bring to a boil and remove from heat. Pour over the apple cake after it is baked and while it is still in the tube pan. Let stand one hour then turn cake out. ENJOY!!

PS: This is a wonderful cake to bake in the small foil loaf pans with the plastic lids. Place loaf pans on a cookie sheet (minus the plastic lid of course), fill each pan about 2/3 of the way full with batter and cook probably half the time. You'll have to watch them because they will bake much faster. But they are great little gifts that you can give to a new neighbor or at Christmas!

PS.....should you make this, I would LOVE to know what you think!!!! :)

Have a beautiful Thursday precious friends,

hugs and love,

Dawn

Something yummy and something sweet!

First, the something yummy!!

I've made these delicious biscuits for years now...

they have always been a Christmas morning favorite for our family ~

And whenever the boys would have company over,

I would whip up a batch for snacks and

they would be gone in a flash!

They're just great belly fillers and oh-so-tasty...

I found the recipe in an old Southern Living cookbook of mine years ago

and they really remind me of those Cheddar Bay biscuits that Red Lobster sells!

They're not so good for you but great for special occasions.

Here is the simple recipe:

Fast Goodies

2 cups biscuit mix (Bisquick or Pioneer, etc)

1/2 cup melted butter (one stick)

1 -  8 oz. container sour cream

3/4 cup sharp cheddar cheese, grated

(To have with your dinner,
add 1/4 tsp. garlic powder and 1 tbsp. of chives
and these taste like Red Lobster biscuits!!)

Spray cookie sheet or muffin tin (12 cavity) with Pam.

Mix all ingredients until combined.

Spoon onto cookie sheet or muffin tin and

bake at 450 degrees for 10-12 minutes.

You can lightly brush the tops with melted butter
to make them really decadent too...

Enjoy!!

And here is the SWEET of my post!!!

We had a few precious visitors stop by the farmhouse today

and I just couldn't resist, I had to take pics of our grandbabies!

Just look at how growny little Miss Clara is!!!

Wearing little boots and all...

I love her beautiful hair, she's growing it out now.

There's that sweet pose again, the hand on the chest thing ~ LOVE!

We were having a serious discussion about coloring books....

And this sweet boy, baby Murray...

He's two months old now 

and growing like a WEED!!!

We snuggled and loved for a few hours ~

Just before they left Clara wanted to hold Murray and he just smiled and smiled!!!!

He's already such a happy baby, just like Clara has been ~

These precious grandchildren truly are blessings from Heaven!!

Thank you for always stopping by to see me

and for your wonderful comments,

I cherish each and every one!!!

Wishing you a beautiful weekend dear friends ~

hugs and love,

Dawn

Fresh Apple Cake ~

Worth repeating!!

A sweet reader commented on this post today....from way back in 2007, November 4th to be exact! I had to repost it because it is a wonderful recipe handed down to me from a precious family friend that is no longer with us. But just tasting this yummy cake takes me back to a sweet time when she and her sister were in our lives:
(feel free to link to it too!!)

I thought it was time to share a recipe with you that is one of our family favorites. This cake is perfect for the holidays, it just tastes "special". Perfect for Thanksgiving or Christmas, you'll just love this one!

Fresh Apple Cake

• 2 cups sugar
• 3 eggs
• 1 1/2 cups of vegetable oil
• 1/2 cup orange juice
• 1/2 tsp. salt
• 1 tsp. soda
• 1/2 tsp. cinnamon
• 1 cup coconut
• 1 cup pecans, chopped
• 1 cup finely chopped apples
• 3 cups plain all-purpose flour

Stir together the sugar, eggs and oil in a large bowl. Add orange juice. Sift dry ingredients together and stir to mixture. Stir in apples, coconut and nuts. Bake at 325 degrees in a greased, floured tube pan for 1 hour or so (check after an hour with toothpick to come out clean.)

Now, do you really want to go over the edge??

Glaze

• Melt one stick of margarine in a pot
• Add 1 cup of sugar
• 1/2 tsp baking soda
• 1/2 cup of buttermilk

Bring to a boil and remove from heat. Pour over the apple cake after it is baked and while it is still in the tube pan. Let stand one hour then turn cake out. ENJOY!!

PS: This is a wonderful cake to bake in the small foil loaf pans with the plastic lids. Place loaf pans on a cookie sheet (minus the plastic lid of course), fill each pan about 2/3 of the way full with batter and cook probably half the time. You'll have to watch them because they will bake much faster. But they are great little gifts that you can give at Christmas!


PS.....should you make this, I would LOVE to know what you think!!!! :)


Have a beautiful Sunday precious friends,
hugs and love,
Dawn

Back in the swing of things ~

One of my fav old photos EVER...

I've given it to you several times too ~
they look so happy to be friends, don't you think?

I've had a slow start this week for some reason ~

sometimes too much is on our minds to enjoy what we love.

But as soon as I finally do get started,

all is good with my frame of mind again :)

I love making these little needle keeps...

they're simple but layered with treasures,

these are still in progress but getting close to being finished!

I hope to have them in my Etsy really soon.

I thought I'd try a few different styles this time too....

I love old floral barkcloth and

still have a good bit of my very favorite patterns,

don't you love the cottage feel it has?

I thought I'd cook a special treat for everyone this week,

thank goodness it's Noah's last week of school this year!

My mom used to make Ooey Gooey cake when we were kids ~

This is not one of those recipes you cook every week....

it is SO totally bad for you but is perfect for special occasions :)

Plus, it's so rich, you can't handle much of it!!!

One benefit, other than tasting it's heavenliness is

how wonderful it makes the house smell!!

You can use any basic yellow cake mix too...

I think Paula Deen makes something like this too!

And we all know how healthy her recipes are :)

Take one bite then apply the rest directly to your hips!!!

Have a great Wednesday precious friends,

hugs and love,

Dawn

The beauty of sepia ~

Don't you just love each and every shade of sepia?
Feel free to snag any of these images to use...

I've decided to try blogging in the morning
as I'm wanting to take much better care of myself
and go to bed at a decent time!!
I've heard and read that proper rest
is so very important to our health too.
It will be hard as I'm a TRUE night owl
but I'm giving it a go ~


* * * * * * * * * * * * * * * * * * * * * * *


I wanted to share a recipe that I made the other night
from the new winter 2010
Weight Watchers 5 ingredient/15 minutes cookbook:
(This cookbook is 11.00 and WELL worth the money!!
you can find it at most grocery stores
right now but they sell out fast ~)

Cumin-Spiced Chicken with Chunky Tomato Sauce ~
POINTS value: 5

PREP: 2 minutes COOK: 15 minutes

Serve this savory chicken over 1/2 cup cooked brown rice
seasoned with turmeric for a hearty weeknight dinner
with a total poings value of 7.

Cooking spray
4 6-ounce skinless, boneless chicken breast halves
3/4 teaspoon ground cumin, divided
1/4 teaspoon salt
1 10 ounce can mild diced tomatoes and green chiles, undrained
3/4 cup (3 ounces) preshredded reduced fat 4-cheese Mexican blend cheese
2 tablespoons chopped fresh green onions

1. Preheat broiler

2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of chicken evenly with 1/2 teaspoon of cumin and salt; cook 6 minutes on each side or until done, Remove chicken from the pan; keep warm.

3. Add 1/4 teaspoon cumin and tomatoes to pan; cook 1 minute. Return chicken to pan; spoon mixture evenly over chicken. Sprinkle evenly with cheese; broil 2 minutes or until cheese melts. Top with green onions.

YIELD: 4 servings (serving size: 1 chicken breast half and about 1/4 cup tomato sauce).

PER SERVING: CAL 253 (21% from fat); FAT 6g (sat 2.9g); PRO 45.9g; CARB 2.7g; FIB 0.9g; CHOL 106 mg; IRON 1.6mg; SOD 693mg; CALC 188mg

We all loved it!!! I didn't serve the rice but served it with a salad and steamed broccoli ~ I hope you'll get a chance to try it. I love fast and easy!!

Wishing you a wonderful Thursday sweet friends ~
hugs and love,
Dawn

Happy Saturday sweet friends ~

What a whirlwind we've been in over here!! We're all still trying to get everything situated. The biggest challenge is trying to find places for things, but it's happening slowly but surely. On top of all the commotion I've ended up with a beautiful head cold...which I normally seem to escape but not this time! Don't be shocked, but Friday night I was in the bed at 9:00 pm and you KNOW that's just unheard of.....

I found these old clippings the other night and have been meaning to share them with you. A couple of them are from old Victoria magazines which you all know that I love ~ it's amazing to me how timeless those old issues are. Don't you love the greenery tucked into the chandeliers?? And the white Christmas photographs are so serene. Maybe you can get some bit of inspiration from these ideas ~

Be sure to click the photos to enlarge ~

I'm sorry if I've not been able to visit you lately but things should settle down a bit now. We are about to head to the grocery store........oh dear, now we must feed everyone!!!

I would LOVE for you to share with me any wonderful tried and true recipes that you may have, with simple ingredients that I could make for this crowd. Low cost but GREAT taste is what I'm looking for....plus everyone else would be able to try them as well!

Feel free to leave it in the comments section, I will be forever thankful!!!!

Wishing you a great weekend ~

xxoo, Dawn

These are so good the recipe's worth sharing again ~

I believe that I've shared this one with you way back in the beginning of my blogging but I love it so much I want to give it to you again. This recipe is perfect when you are having company, graduation parties or receptions ~ (the picture is from a recipe so very similar, they've added mini marshmallows though)

Frozen Fruit Cups

1 - 8 oz. pkg. softened cream cheese

1/2 cup sugar

1 - 10 oz. jar cherries, drained

1 - 11 oz. can mandarin oranges, drained

1 - 8 oz. can crushed pineapple, drained

1/2 cup pecan pieces

1 - 8 oz. container of frozen cool whip

Combine cream cheese, sugar and mix in fruit until fluffy. Set aside 9 cherries and cut in half. Set aside 18 orange slices. Add pineapple, pecans and the rest of the cherries, chopped. Mix together with cream cheese mixture. Fold in whipped topping and oranges. Spoon into silver foil cupcake lines. Garnish with cherries and oranges. Place on a large tray and freeze. Makes 18 cups.

No, this is not a foodie blog but . . .

I thought I'd share some really neat recipes that are good for you and that we've tried. Most are so, so simple because they are from my little library of Weight Watchers 5 ingredient 15 minute Cookbooks. Here's a family favorite: (Oh, and if you buy a 3-pack of the really large boneless chicken breasts you can cut them in half horizontally and have six perfectly sized servings!)

Jalapeno Chicken

Prep: 1 minute * Cook: 14 minutes * Other: 3 minutes

4 teaspoons 40% less sodium taco seasoning

4 (6-oz) skinless, boneless chicken breast halves

Cooking spray

1/2 cup (2-oz) shredded Monterey Jack cheese with jalapeno peppers

2 tablespoons sliced jalapeno peppers (I omit these)

1. Sprinkle taco seasoning over both sides of chicken.

2. Place a large non-stick skillet over medium heat until hot. Coat chicken with cooking spray and add to pan. Cook 7 minutes on each side or until chicken is done.

3. Remove pan from heat, sprinkle chicken with cheese. Cover and let stand 3 minutes or until cheese melts. Top each chicken breast with jalapeno slices. Yield: 4 servings or 1 chicken breast per person.

6 points on the Weight Watchers diet!

I serve with broccoli and a salad or brown rice with a little salsa stirred in. Let me know if you try it!

A very easy cookie recipe

I've noticed a few other girls are sharing cookie recipes and this is one I have in one of my Southern Living cookbooks that is so easy you won't believe it! They taste like little brownies to me and will disappear in a flash ~

**************************

Cake Mix Cookies

1 (18.25-ounce) package devil's food cake mix

1 large egg, beaten

1/2 (8-ounce) container of whipped topping (like Cool-Whip)

1 cup of chopped pecans (optional)

1/2 cup sifted powdered sugar (I don't sift it :)

Combine the first three indredients, stirring well. The dough will be sticky. Sometimes I add just a touch more cool whip to remedy this. Stir in pecans if desired.

Dust hands with powdered sugar, and shape dough into 3/4" balls. Coat the balls with powdered sugar and place 2" apart on an ungreased nonstick cookie sheet.

Bake at 350 degrees for 10-12 minutes or until done, cool on wire racks. Yield: about 5 dozen (This depends on how many you pop in your own mouth! :)

I hope you enjoy these easy, delicious goodies!

xxoo, Dawn

Fresh Apple Cake ~

I thought it was time to share a recipe with you that is one of our family favorites. This cake is perfect for the holidays, it just tastes "special". Perfect for Thanksgiving or Christmas, you'll just love this one!

Fresh Apple Cake

• 2 cups sugar
• 3 eggs
• 1 1/2 cups of vegetable oil
• 1/2 cup orange juice
• 1/2 tsp. salt
• 1 tsp. soda
• 1/2 tsp. cinnamon
• 1 cup coconut
• 1 cup pecans, chopped
• 1 cup finely chopped apples
• 3 cups plain all-purpose flour

Stir together the sugar, eggs and oil in a large bowl. Add orange juice. Sift dry ingredients together and stir to mixture. Stir in apples, coconut and nuts. Bake at 325 degrees in a greased, floured tube pan for 1 hour or so (check after an hour with toothpick to come out clean.)

Now, do you really want to go over the edge??

Glaze

• Melt one stick of margarine in a pot
• Add 1 cup of sugar
• 1/2 tsp baking soda
• 1/2 cup of buttermilk

Bring to a boil and remove from heat. Pour over the apple cake after it is baked and while it is still in the tube pan. Let stand one hour then turn cake out. ENJOY!!

PS: This is a wonderful cake to bake in the small foil loaf pans with the plastic lids. Place loaf pans on a cookie sheet (minus the plastic lid of course), fill each pan about 2/3 of the way full with batter and cook probably half the time. You'll have to watch them because they will bake much faster. But they are great little gifts that you can give at Christmas!

A few great recipes!

This morning I received an email from The Twiggery, a wonderful store filled with beautiful items. They happen to have a recipe page that I thought you would love! The spinach dip recipe sounds just like mine except they've add water chestnuts and a little mayonnaise. But what a wonderful idea to serve it in a hollowed out pumpkin. You could actually leave the dip in a bowl that would drop into the pumpkin.

Such a great idea!

A wonderful recipe for you . . .

A sweet friend of mine, Jeni (our stitchery artist at The Plum Tree), dropped by the store last week and brought me a gift. Don't you love gifts? Any size, any kind ~ I love them.

Anyway, she brought me a can of mexicorn and a recipe card. As soon as I looked at the ingredients, I knew my husband would LOVE it!

He made the recipe the next evening and well, much to my surprise, as I have never been fond of avocado, I could not get enough of it!! I wanted to share it with you. You may already make this but if not, here it is for you to enjoy.

Thank you sweet Jeni!

Mexicorn Salad

• 2 ripe avacados, peeled & diced
• fresh chopped cilantro (we didn't add this, and it was still delicious)
• diced tomato or halved grape tomatoes
• Jack & Cheddar cheese, grated (we want to try Pepper Jack next time!)
• 1 can of drained black beans
• 1 can of drained mexicorn

Dressing:

• The juice of 2 limes
• 1 tablespoon extra virgin olive oil
• 3 teaspoons minced garlic
• salt to taste

Add all indredients to a bowl and toss with dressing ~ enjoy!

What's~for~Dinner Tag!

I've been tagged by the sweetie Lori of Faerie Window to offer up a recipe that your family will love . . . Well, it being summertime and we all are trying to eat heathier nowadays, my recipe will be Jalapeno Chicken. How do you make that ~ be over the "n"?

This recipe is in one of the Weight Watchers 5 Ingredient 15 Minute Cookbooks ~ Summer 2005. These cookbooks are FABULOUS! They have one for sale right now and believe me, you will enjoy these recipes. They're good for you and so very easy to put together. Here it is:

Jalapeno Chicken

• 4 teaspoons 40% less sodium taco seasoning
  
  
• 4 (6-ounce) skinless, boneless chicken breast halves
  
  
• Cooking spray
  
  
• 1/2 cup (2-ounces) shredded Monterey Jack cheese with jalapeno peppers (you can substitute sharp cheddar if you don't want the heat)
  
  
• 2 tablespoons sliced jalapeno peppers (I say these are optional because there are peppers in the cheese)
  
  

1. Sprinkle taco seasoning over both sides of chicken.

2. Place a large non-stick skillet over medium heat until hot. Coat chicken with cooking spray, and add to pan. Cook approx. 7 minutes on each side or until chicken is done.

3. Remove pan from heat; sprinkle chicken with cheese. Cover and let stand approx. 3 minutes or until cheese melts. Top each breast with jalapeno slices.

Yield: 4 servings, 1 chicken breast half per serving. (6 points on Weight Watchers)

OK, now I tag Wendy of Whendi's Bears, Becky of On a Wing and a Prayer, and Deena of Nestled in the Singing Woods . . . what's for dinner, girls?

Delicious Punch Recipe ~

What is happening to me? This is not a foodie blog but I just keep thinking about sharing a few recipes with you and just can't resist posting them. This is a recipe great for graduation parties, showers or whatever . . .

Tropical Punch

6 cups water
3 cups sugar

Cook until sugar is dissolved in a dutch oven or big pot. Remove from heat.

Add:

Three 32 oz. cans of unsweetened pineapple juice
One 6 oz. can of frozen orange juice concentrate
1/2 cup lemon juice
3 cups of smashed bananas (approx. 9)

Pour into two 1-gallon jugs or containers leaving room at the top add lid and freeze at least two hours (but I've made it days in advance). Take out of freezer at least 45 minutes before serving and pour one gallon of slush into punch bowl.

Add one 2-liter of ginger ale over each 1 gallon of mix. (so you will need to buy two 2 liters of ginger ale)

As you can see it makes a lot of punch but you'll need it as it will be gone in no time!

Wedding Punch

One of my favorites . . .

I wanted to share another recipe with you all and it's one of my favorites. You may have made these before but if you haven't, try them ~ you'll love them! The picture above looks just like the salad but I make it in the foil cupcake cups . . .

Frozen Fruit Cups

One 8 oz. pkg. softened cream cheese

1/2 cup sugar

One 10 oz. jar of cherries, drained

One 11 oz. can mandarin oranges, drained

One 8 oz. can crushed pineapple, drained

1/2 cup chopped pecans

One 8 oz. container cool whip

Combine cream cheese and sugar, mix until fluffy. Set aside 9 cherries cut in half and 18 oranges. Add pineapple, pecans and rest of cherries (chopped). Mix together with cream cheese and sugar mixture. Fold in whipped topping and oranges. Spoon into silver cupcake liners. Garnish with the cherries and oranges then freeze. Makes about 18 cups.

This is wonderful served at showers and parties!