by Christi on March 11, 2010
Had a great time with my friend, Christy Case Keirn, who came for lunch today. Tablescape and more details to come later. I had planned on making lemonade cookies with lemonade frosting, but I got really busy and didn’t get around to it. My backup plan was to make lemon sugar cookies, but they had to be chilled for an hour.
Oh, did I mention that I remembered that I wanted to make these cookies at 10 a.m. and I was expecting Christy at noon? Oh, and I needed the oven from 11:00 to noon for the entree? So, that left me with one hour to get the cookies done.
Well, never fear. I had the perfect recipe, which I have posted before, however I have made a few changes. The cookie of the day was Lemon Thyme Cookies!
Lemon Thyme Cookies
Check out today’s lagniappe for this recipe and today’s addition to:
With Designs by Gollum
Today’s Lagniappe: Lemon Thyme Cookies
I still had thyme in the garden. I didn’t have the scalloped edge cutter so I just used a pizza cutter. Maybe not as pretty, but it got the job done and they were just as delicious. I also used 2 tablespoons of lemon juice and a little extra zest for a little extra lemon flavor, cause I was just in that kind of mood. 
* 1/2 cup butter, softened
* 1/4 cup granulated sugar
* 1 tablespoon snipped fresh thyme
* 2 teaspoons finely shredded lemon peel
* 1 tablespoon lemon juice
* 1-1/4 cups all-purpose flour
* Coarse sugar or granulated sugar
Directions
1. Preheat oven to 350F. Beat the butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup granulated sugar until combined. Beat until combined, scraping sides of bowl occasionally. Beat in thyme, lemon peel, and lemon juice. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Knead until smooth; form mixture into a ball.
2. Divide dough into three equal portions. Roll each portion into a 6×4 1/2-inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into 1 1/2-inch squares with a scalloped-edge pastry wheel. Sprinkle cutouts with coarse sugar. Place cutouts on ungreased cookie sheets.
3. Bake in preheated oven for 12 to 15 minutes or until edges are just lightly brown. Transfer to wire racks and let cool. Makes 36 cookies.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
by Christi on March 10, 2010
Not long ago, my Mother had an overnight guest. One of my nieces, Danielle, had come to visit. My Mother got to have fun being a Grandma. According to her, the story goes like this:
After a good nights sleep, Danielle awoke and made her way to the kitchen, In the kitchen she found Grandma and Grandpa were already awake. Grandma asked little Danielle if she would like to have a tea party before breakfast? Well, of course, Danielle thought this was a grand idea.
Grandma set up the tea tray:
Tea and cookies and strawberries.
What a yummy sight for tea!
Pretty Blue Danube tray and china.
Grandma and Grandpa showed Danielle how she could hold the stem (or green part) of the strawberry and eat it without getting sugar on her fingers!
What a fun way for a little girl to start the day!
Danielle also learned to put her napkin in her lap before eating.
Yummy
Danielle loves to visit with Grandma and Grandpa.
Pretty teascape
They always have so much fun.
Mama had so much fun putting together this “teascape” for Danielle. She always has a way of making things special!
What other kinds of “scapes” are out there for:
with Between Naps on the Porch
Today’s Lagniappe: Lemon Tea Cookies
The perfect cookie with a spot of tea.
1 2/3 c. all purpose flour
1/3 c. powdered sugar
1 c. butter, softened
1 tsp. vanilla
FILLING:
1 egg, beaten
2/3 c. sugar
2-3 tsp. grated lemon peel
1 tsp. cornstarch
1/4 tsp. salt
3 tbsp. lemon juice
1 tbsp. butter
Coconut or powdered sugar
In medium bowl combine first 4 ingredients; blend well. Chill dough. Heat oven to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb or forefinger make imprint in center of each cookie. Bake at 350 degrees for 8-10 minutes or until lightly browned. Immediately remove from cookie sheet; cool. In medium saucepan combine filling ingredients except coconut or powdered sugar; cook over low heat stirring constantly until smooth and thickened. Cool, top each cookie with about 1/4 teaspoon filling. Sprinkle with coconut or powdered sugar. 36 cookies.
by Christi on March 9, 2010
The daffodils are starting to bloom, soon to be followed by forsythia, phlox, redbud and so much more. Like the beauty of a Knockout Rose.
Knockout Rose
Or, the sweet little baby bunnies:
Just waiting for spring!
Hanging out under this little tree.
We are just little ones.
Hoping to survive long enough to visit your garden . . .
And, maybe find a bite to eat.
Today’s Lagniappe: Honey and Ginger Glazed Carrots
The perfect dish for a little bunny or a hungry honey!
6 cups water
3 pounds young, small carrots with tops trimmed to 2 inches, peeled or scrubbed, or 3 pounds packaged peeled baby carrots
2 tablespoons margarine or butter
2 tablespoons honey
4 teaspoons minced fresh ginger
1/4 teaspoon salt
Directions
1. Line a baking sheet with paper towels. In a 12- or 14-inch heavy skillet bring water to boiling. Add carrots. Return to boiling; reduce heat. Cover and simmer about 10 to 12 minutes or until carrots are just tender. Drain carrots. Carefully turn out onto prepared baking sheet. (When green tops are left on carrots during cooking, they become very fragile. As the carrots cook, some of the tops may come off.) Pat dry with additional paper towels.
2. To glaze carrots, in the same heavy skillet combine margarine, honey, ginger, and salt. Stir constantly over medium heat until margarine is melted. Carefully add carrots. Toss gently for 2 to 3 minutes or until carrots are thoroughly coated with glaze and heated through completely.
3. To serve, arrange carrots in a shallow bowl or on a platter; drizzle with remaining glaze from pan. Makes 12 servings.
A little outdoor pic for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry.
by Christi on March 7, 2010
You’ve met my friend Donna of the fabulous Donnadots before. Now she is redoing her bathroom. Here are the before pictures.
I kind of like that octagonal window. She is planning on painting the walls tan and replacing the light fixtures. I will post “after” pics as she gets finished with the project. What do you think? Any suggestions? Check out what metamorphosis’ are going on at:
Metamorphosis Monday with Between Naps on the Porch
Today’s Lagniappe: Muffuletta Pinwheels
An appetizer version of a New Orleans favorite from All Recipes.
1/3 cup finely chopped pimento-stuffed
green olives
1/3 cup finely chopped black olives
1/2 teaspoon dried oregano
extra virgin olive oil
2 (8 ounce) packages cream cheese,
softened
1 pinch dried oregano
1 pinch garlic powder
5 (10 inch) flour tortillas
1/4 pound thinly sliced ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced salami
1/4 pound thinly sliced mozzarella cheese
Combine green olives, black olives, 1/2 teaspoon oregano, and oil in a small bowl. Set aside. Beat together cream cheese, pinch of oregano, and pinch of garlic salt. Spread the mixture onto tortillas. Sprinkle olive mixture over the top of each. Starting at the top of each tortilla and about 1/8 inch down place a slice of ham, provolone, salami, and mozzarella slightly overlapping each slice.
Roll the tortillas up and wrap in foil. Chill for at least 2 hours.
Remove the foil and slice on a 45 degree angle into 1-inch pieces.
by Christi on March 6, 2010
The Crepe Myrtle is one of my favorite trees/bushes. When everything else in the garden starts looking a little tired in the hot days of summer, the Crepe Myrtle still shines bright.
Pink Crepe Myrtle
Unfortunately, the beautiful Crepe Myrtle is also one of the most abused of plants. I have seen such abuse in my own neighborhood just this week. It makes me very sad. Cutting the poor tree down to the knuckles or “topping” them by cutting off all the beautiful arms is just wrong. It has even been referred to as “Crepe Murder.”
Crepe Murder
I am writing this post in an attempt to “stop the abuse.” If you want a short Crepe Myrtle, buy the dwarf variety. The natural form of the Crepe Myrtle is a lovely bottle shape that makes a wonderful addition to the landscape.
Southern Living wrote a great article on the proper care of Crepe Myrtle and included alibis for anyone who may have been guilty of abuse
Hope you are enjoying your Saturday – and feeling PINK!
Pink Saturday with Beverly at How Sweet the Sound
Today’s Lagniappe: Lemon Garlic Chicken Breast
Something light and delicious.
2 tbsp. olive oil
2 lg. cloves garlic, minced
Grated peel & juice of 1 lemon
1/2 tsp. coarse salt
4 lg. chicken breasts, skinned & boned
1/4 c. chicken broth
2 tbsp. butter
1/2 tsp. coarse ground pepper
Heat small skillet over medium heat. Add olive oil. When oil is hot add garlic and saute 30 seconds. Stir in lemon juice, salt, pepper and bring to boil. Set aside. Arrange chicken in single layer in a lightly buttered shallow baking dish. Pour lemon garlic mixture over chicken. Sprinkle with lemon peel. Cover with foil. Bake at 400 degrees for 15 minutes.
Remove foil and bake additional 10-15 minutes or until chicken is cooked through. Transfer chicken to individual dinner plates and keep warm. Pour liquid from baking dish into small skillet. Add chicken broth and bring to boil. Cook until reduced by half. Whisk in butter. Pour sauce over chicken and serve immediately.
by Christi on February 28, 2010
March 1st – Spring is almost here! Soon, I’ll be able to spend time in the yard and on the porch. My favorite places! I can’t wait to transform my porch back in to an outdoor room. My porch is an extension of my house. I live there as much as possible when the weather is warm. Are you getting your outdoor spaces ready? What do you think is important in an outdoor room?
To me it is:
Comfortable seating
Shade
Some accessories
A place to dine,or just sit and enjoy
And, some flowers.
It is pretty easy to make me happy when I am outside enjoying the warm air and the breeze and hearing the birds sing. It won’t be long now. I’m planning in my head the metamorphosis to come!
What are you doing?
Metamorphosis Monday with Between Naps on the Porch
Today’s Lagniappe: Easy Skillet Cordon Bleu
Saw this on Southern Living and thought it sounded easy an delish – my favorite combination:)
* 1/2 cup Italian-seasoned breadcrumbs
* 1 teaspoon pepper
* 1/2 teaspoon salt
* 8 chicken tenders (about 1 lb.)
* 1 tablespoon butter
* 1 tablespoon olive oil
* 8 Canadian bacon slices, cut into thin strips
* 4 Swiss cheese slices, halved
1. Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake to coat.
2. Melt butter with oil in an ovenproof skillet over medium heat. Cook chicken 3 1/2 to 4 minutes on each side or until done. Arrange Canadian bacon strips over chicken in skillet, and top each with 1 cheese slice. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.
by Christi on February 27, 2010
I have had this lamp forever.
Pink Lamp
I love this lamp but I haven’t had it out in a while. I’m looking for a place to put it.
Doesn’t seem to go here. I really think I may need to find a place in my office for it. I really don’t like overhead lights in there. Just too harsh. Hmmmm, going to have to think about this.
Pink Saturday with Beverly at How Sweet the Sound
Today’s Lagniappe: Breakfast Casserole
Perfect for a weekend morning.
* 3 eggs
* 3 tablespoons milk
* 2 slices of bread, cut into 1-inch cubes
* 1 green onion, thinly sliced
* 1/3 cup cheese (your preference), shredded
* 1/3 cup chopped ham
1. Preheat oven to 350
2. Spray your baking dish with cooking spray
3. Combine all ingredients
4. Pour into baking dish
5. Bake 20 – 25 minutes or until egg mixture is set
