A Southern Life

We had dinner on the porch tonight. The showdows are lengthening, the sun was going down. There is a bit of Fall chill in the air.

Spode - Reynolds

Purple Grape Glasses

The sun is going down

A fall centerpiece

Time to light the candle

The sun is sinking below the horizon

The candle is flickering in the evening dusk

A quiet Southern fall evening

It’s Tablescape Thursday with Susan at Between Naps on the Porch. Hey, We gotta join Rhoda at Southern Hospitality for her Fall party too!

Today’s Lagniappe: Brandy Alexander
The perfect drink to enjoy as the evening turns to night.

1 oz. Brandy
1/2 oz. Brown Creme de Cacao
2 oz.    Cream

Combine in a shaker with ice. Shake well and strain into a cocktail glass Top with Nutmeg.

I took a nice stroll through the yard on this incredibly beautiful day. The low was 45 and it warmed up to a glorious 72! Here is what is going on in my yard today:

First stop, the porch. A red tablecloth and a few fall items are ready for us.

This beauty was blooming in the yard.

My rusty red fence kids playing tug-of-war

This tree has started to turn early. It was damaged in the ice storm. Hope it makes it okay.

Autumn Sedum - beautiful!

A little outdoor red for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry and today’s lagniappe is a great idea for Crockpot Wedneday with Dining with Debbie.

Today’s Lagniappe: Crockpot Beef Bourguignon
A wonderful way to make a great meal!

• 1 lb. bacon, cooked, reserve grease
• 3 lbs. beef, cubed
• flour
• 1 1/2 cups red wine
• 1/2 cup chopped onion
• 2 ribs celery, sliced
• 2 carrots, diced
• 4 to 8 ounces sliced mushrooms
• 2 cloves garlic, chopped
• 1 bay leaf
• salt and pepper

Slowly cook bacon in large skillet; remove to crockpot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to crockpot. Saute vegetables and garlic in bacon fat; remove to crockpot. Gently stir beef, vegetables, bacon and wine. Add bay leaf and salt and pepper to taste. Cook on low 7 to 9 hours.

I love the way fall looks and the way it smells. Here are some ideas for adding a touch of fall to your home and to your tummy!

Idea #1

Cut the stem end off of a pumpkin, hollow it out and pop in a pot of mums or other flowers. Add a few berry vines or a little garland.

Easy and pretty!

Idea #2

Cut the stem end off of a smaller pumpkin and place a good size candle inside. Tuck in some artificial autumn leaves and twigs.

Small and sweet.

Idea #3

Decorate with apples. Fill a bowl or basket with some apples, or if you have a pretty apothecary jar or hurricane, fill them with apples. Carve a tea light shaped whole in some candles. Insert the tea lights and enjoy.

Nice autumn light

Idea #4

Light some scented candles. Apple, cinnamon, pumpkin, spice are all great choices to add a nice touch.

Mmmmmm!

Now for something to let your tummy know it is fall!

Today’s Lagniappe:  Pumpkin Crisp
Can’t wait to dig in!

1 package yellow cake mix
1 can (16oz)  solid pack pack pumpkin
1 can (12oz) evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup melted butter
whipped topping

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

I like looking at pictures of beautiful houses. Have you ever spent time looking at pictures of houses that are for sale? I have, and, this is a wise truth that I have learned. If you are selling your home, get good pictures and review them before they are posted with your listing!

Here are some pictures of some homes for sale in $900,000 – $2,000,000 range that I think could use some review, bless their hearts. What would you change?

What I would change? I’m kind of curious about why there is a rocking horse face down on the floor and that is an interesting place to put a chair up on that shelf.

This one has a great lake view outside, but inside, not so much. Maybe move the furniture into a conversation group and lose the ironing board.

Turn on the light! There are several others that look about the same with this listing.

Hmmm, who’s sunglasses and papers are those? Any reason why all the pots are on top of the stove?

What a lovely view of the basket filled with laundry and hangers!

Okay, I have to stop. This has been fun. Hope I have not offended any realtors or home owners out there. I probably never look at a house that I don’t imagine what I would about it I would change. Does anyone else do that?

Y’all go over and visit Susan for Met Monday and see what changes everyone is up to!

Today’s Lagniappe: Raspberry Oatmeal Cookie Bars

• 1/2 cup packed light brown sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup rolled oats
• 1/2 cup butter, softened
• 3/4 cup seedless raspberry jam

Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday!

This post is from January 23rd of 2009. A loving tribute to my 93 year old grandpa!

Even to your old age and gray hairs I am He,
I am He who will sustain you.
I have made you and I will carry you;
I will sustain you and I will rescue you.
Isaiah 46:4

My Grandpa will be 93 tomorrow. I wish everybody could have a Grandpa like mine. Grandpa has always lived his life with a passion. Whenever I think about Grandpa, I think of him with a smile on his face. He has the best stories of anyone I’ve ever known and his life would make a great movie.

From Grandpa, I learned a great work ethic. When I was in high school, I worked for him in one of his businesses and I remember being 7 minutes late one morning. He told me if I was ever late again he would fire me. I learned at a young age the value of being on time.

Grandpa has always been so full of life. He always worked hard and played hard. He loves fishing. He used to go fishing in Canada and Mexico a lot and has wonderful stories from those times.

He always has the most beautiful lawn around and he is an expert on growing green lush grass. He used get the Wall Street Journal. I remember, he would give his old copies to me. He told me three columns to read so that I could carry on an interesting conversation with anyone.

Happy Birthday Grandpa! I love you.

Today’s Lagniappe: Chocolate Mayonnaise Cake with Chocolate Fudge Frosting

This is one of Grandpa’s favorites. It was also a favorite of my Daddy’s. Grandmother Dicus and Mama used Miracle Whip instead of mayonnaise for this recipe but you could use either one.

Chocolate Mayonnaise Cake

1 cup sugar
1 cup miracle whip or mayonnaise
2 cups flour
1 cup warm water
2 teaspoon soda
4 teaspoon cocoa (Mama used a little less)
1 teaspoon vanilla

Mix together sugar and miracle whip. Add soda and cocoa to warm water and then to stir it into the sugar mixture with vanilla.

Bake 325 for 20 to 30 minutes in a 9 x 13 pan. Let cake cool then spread with chocolate fudge frosting. Place pecan halves all over the top of the cake.

Chocolate Fudge Frosting

3/4 cup butter or margarine
1 cup Hershey’s unsweetened cocoa powder
4 cups powdered sugar (Mama uses regular sugar)
1/2 cup hot milk
2 tsps. vanilla

In small saucepan over low heat, melt butter; add cocoa, stirring constantly until smooth and slightly thickened. Remove from heat, set aside to cool slightly.

In large mixer bowl combine sugar and milk, beat until smooth. Add chocolate mixture and vanilla. Beat on medium speed until smooth and slightly thickened, 5 to 10 minutes. Cool at room temperature to spreading consistency, about 1/2 hour.

Does that title say Southern Laughter? Oh, I mean any laughter! Laughing is good for you both physically and emotionally! It is fun to laugh. Laughing 100 times is the equivalent to 10 minutes on the rowing machine or 15 minutes on an exercise bike! Laughing lowers blood pressure and boosts the immune system. This will make you laugh:

If you could not see the laughing baby, you can go here to see him.

Hope you enjoyed that and had a good laugh. Watch it 100 times and burn some calories!

Hope your day is filled with laughter in health.

Today we are joining: Hooked on Fridays at Hooked on Houses and Foodie Friday at Designs by Gollum.

A joyful heart is good medicine,
but a crushed spirit dries up the bones.
Proverbs 17:22

Today’s Lagniappe: Laughing Cow Turkey Wrap
Ha, got something laughing in the lagniappe today!

• 2 wedges of The Laughing Cow© Original Creamy Swiss Cheese
• 1 10″ flour or flavored tortilla wrap
• 1 teaspoon honey mustard
• 2 slices smoked turkey
• ½ cup shredded lettuce or arugula
• 4 thin slices apple or pear
• Directions:

Spread wedges over tortilla wrap, covering evenly.

Top with honey mustard, smoked turkey, lettuce and apple or pear. Roll up tightly, tucking in ends or tortilla.

If necessary, secure with toothpick, or just eat it really fast.

One wrap

It’s Tablescape Thursday with Susan at Between Naps on the Porch.

Well, the fair is over. Here is the place setting that I entered.

Sterling Rose

This is how it looked after judging. Some things had been moved around, but, they were close. I asked a lady that was there about having things moved. She said that they had moved all of the settings back and didn’t always get them back the right way (sigh).

Oh well, I didn’t win best of show this year. In fact, I didn’t even get a blue ribbon.  I got a red 2nd place ribbon. The comment was that the dessert fork should have been with the other forks. Actually, My etiquette books and I don’t agree, but, it was fun to enter anyway.

There were a lot of nice settings. Here are the other entries:

The Best of Show winner

I thought this one was really cute

A little floral action

Jingle Bells!

Ready for fall

Something casual

A little purple

White and gold

A little bit country

Happy Valentine's

Dainty blue flowers

It was fun to see what everyone entered. What did you like the best?

Today’s Lagniappe: Corn Dogs
My favorite fair food (with lots of mustard)

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1 quart vegetable oil for frying
• 2 (16 ounce) packages beef frankfurters
• 16 wooden skewers

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.

Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.

Fry 2 or 3 corn dogs at a time for 8 to 10 minutes, or until lightly browned. Drain on paper towels.

So, it is officially Autumn! Here are some pictures I have taken during Autumns of the past. It is still too early for fall color here, but, I love the beautiful colors when they get here.

Gorgeous!

Norfork Lake in Autumn

Spectacular color

Burning bush

Peaceful park

Red Ozark Mountain

A little outdoor red for Outdoor Wednesday with A Southern Daydreamer  and Rednesday! with It’s a Very Cherry.

Hope you are having a wonderful day!

Today’s Lagniappe: Snickers “Salad”
This sounds delicious. Let me know what you think!

Ingredients

• 1 package vanilla instant pie filling – small box
• -1 cup milk
• 1 Granny Smith apple
• 3 snicker candy bars
• 16 ounces non-dairy whipped cream

In a large mixing bowl, combine the  vanilla instant pudding mix with the milk. Whisk until the pudding is set, approximately 3 minutes. Cube the Granny Smith apple. Cut the snickers into bite sized pieces. Fold the non dairy whipped topping into the pudding mixture until combined. Fold in the snickers and apples. Refrigerate until ready to serve.

Now that fall has begun, it is time for some low and slow yummy fill your tummy recipes. Today, let’s focus on pork tenderloin!

Pork Tenderloin in Sour Cream Sauce

• 2 pork tenderloins (1 1/2 to 2 pounds), sliced 1/2-inch thick
• 3/4 teaspoon dried sage, crushed
• 1/2 teaspoon salt
• dash pepper
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 beef bouillon cube or equivalent beef base
• 1/4 cup boiling water
• 1 cup sour cream
• 1 tablespoon all-purpose flour
• Cooked noodles

Rub sliced meat with mixture of sage, salt, and pepper. In a deep skillet (with cover) or Dutch oven, brown meat lightly on both sides in hot oil; add onion and cook for 3 to 4 minutes longer, until onion is tender. Drain off excess fat. Dissolve bouillon or base in the 1/4 cup boiling water; pour over meat. Cover and simmer for 25 to 30 minutes, or until meat is done. Remove meat from pan. Combine sour cream and flour in a small bowl. Gradually add meat drippings to sour cream mixture, stirring constantly. Return mixture to the skillet; cook and stir just until boiling. Add water until sauce is the desired consistency. Place pork on noodles and spoon gravy over all.

Cinnamon Apple Pork Tenderloin

• 1 to 1 1/2 pounds pork tenderloin
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar, packed
• 2 cooking apples, peeled, cored and sliced
• 2 tablespoons dried cranberries or raisins

Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.

Pork Tenderloin with Maple Glaze

• 2 pork tenderloins, about 2 to 3 pounds
• 1 clove garlic, halved
• 1 teaspoons herb seasoning blend or Cajun seasoning blend
• pepper, to taste
• salt, if seasoning blend is salt-free
• 2 teaspoons butter
• 2 teaspoons olive oil
• 6 tablespoons pure maple syrup
• 1/4 cup cider vinegar
• 2 teaspoons Dijon mustard or Bold ‘n Spicy mustard
• 2 tablespoons cider vinegar
• 1 tablespoon pure maple syrup
• salt and pepper, optional

Trim pork of any visible fat and membrane.

Rub pork tenderloins with garlic halves, then rub all over with the seasoning blend, and pepper. If seasoning is salt-free, sprinkle with a little salt.

In a small bowl, combine 6 tablespoons maple syrup, 1/4 cup cider vinegar, and the Dijon or brown mustard. Stir to blend thoroughly. Set aside. Melt butter with oil in large nonstick skillet over medium heat until hot and foamy. Add pork tenderloins and cook, turning, until brown on all sides, about 6 to 8 minutes. Reduce heat to medium-low, cover, and cook until thermometer inserted into pork registers 150 degrees, turning occasionally. This should take 10 to 15 minutes longer, depending on thickness of tenderloins. Transfer pork to platter; cover to keep warm. Add 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low.

Return pork to skillet; add maple syrup mixture and turn pork in glaze to coat well, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch slices. Stir 1 tablespoon maple syrup into the glaze. Taste and season with salt and pepper, if needed.

Arrange sliced pork on plates or platter. Spoon glaze over pork and serve.

Today’s Lagniappe:Spiced Pork Medallions
Another way to enjoy pork tenderloin!

* 2 pork tenderloins
* Creole seasoning
* Salt and pepper
* 1/2 cup apple jelly
* 1 clove garlic, minced
* 1/2 teaspoon Worcestershire sauce
* juice of 1/2 lime, about 1 to 1 1/2 tablespoons
* pinch thyme
* 1/2 teaspoon ground ginger
* pinch allspice
* dash salt
Cut pork into 1-inch thick rounds. Place rounds between pieces of plastic wrap and pound gently to 1/2-inch thickness. Sprinkle the pork tenderloin pieces with Creole seasoning and salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Saute the medallions for about 2 to 3 minutes on each side, or until browned. Combine remaining ingredients; add to the pork. Cover, reduce heat, and simmer for 15 minutes.
Serves 4.

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

I can’t believe that this Tuesday is already the first day of fall! It certainly doesn’t feel like fall yet, but, I decided to go ahead and start adding some fall touches around the house.

A little Autumn on top of the tv cabinet

A few pumpkins on the coffee table

Scarecrows in the house plants

And this guy is just hanging around in the kitchen waiting for Thanksgiving!

That is a pretty good start for now. I find myself adding things all season. I love getting ready for fall. It is just a nice quiet peaceful time before the business of Christmas.

I’ve gotten out my apple and spice scented candles and will be putting out the fall decor on the front door soon. Then . . . I get to start thinking about the dining table! That is always fun.  So, here’s to Autumn!

Happy Fall Y’all!

See what others are up to in their homes on this Met Monday with Susan.

Today’s Lagniappe: Oatmeal Scotchies
One of my fall favorites

* 1 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 cup (2 sticks) butter or margarine, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract or grated peel of 1 orange
* 3 cups quick or old-fashioned oats
* 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday!

This post is from March 27, 2009. Being frugal is always a challenge!

Favour is deceitful, and beauty is vain:
but a woman that feareth the LORD, she shall be praised.
Give her of the fruit of her hands;
and let her own works praise her in the gates.
Proverbs 31: 30-31

With the uncertain economy, we’ve all had to cut back (if you haven’t – lucky you!). I’ve collected a few tips for saving money that I use and am passing them along. I would love to hear what your favorite tips are!

Grow a garden – this is a favorite. Save on all those great vegetables in the summer and grow some extra to put up for winter. If your neighbors or friends are growing a garden, get together with them to exchange goodies so everyone gets a great variety.

Cook at home – I do this anyway because I love to cook. We get great food that we know was cooked under clean conditions with clean hands. If you buy family packs of items, you can divide them up and freeze them. Planning menus ahead is great money saver but I’ll have to admit, I usually only plan a couple of days at a time.

Shop from a list – I’ve always done this one too – no matter what the economy is doing – just so I won’t forget anything. I rarely ever stray from the list so if my list so that really helps.

Use coupons – this one is tough for me because we read all of our news online and no longer get a newspaper. I usually end up looking for coupons online. If you know of a great online source let me know what it is.

Entertain at home – everyone can join in and it is more fun.

Use the library – I love to read so the library is an invaluable resource to me but you can get more than just books. You can check out movies, magazines, music cd’s, use their computers. Great way to save money.

Check out community events. Even in our little town their often events that are free or low cost that are great entertainment. I’ll admit, I live in close proximity to three national parks, two lakes and three rivers in the beautiful Ozark Mountains so I have a lot of options on that front.

Decorate with nature – As you saw on the tablescape yesterday, I cut some blooming redbud branches yesterday for my table. The are not in a vase sitting right here next to my computer. When getting ready to decorate I like to start in my own back yard.

Now one that I have discovered from my friends in blog-land that I haven’t done yet but I definitely will soon. Shop in thrift stores. Some of the great finds I’ve seen others get are unbelievable. Thanks for that tip.

What are your tips?

Today’s Lagniappe: Chicken Soup
I have a little bit of a cold so this is my lagniappe today. What would be even better is Mama’s chicken and dumplings. I’ll get the recipe to post another day.

* 2 Tablespoons vegetable oil
* 2 medium onions, chopped
* 3 medium carrots, cut into 1/4-inch rounds
* 3 celery ribs, cut into 1/4-inch thick slices
* 1 (6- to 7-pound) chicken
* 2 quarts chicken broth or canned low-sodium broth
* 1 quart cold water, or as needed
* 4 sprigs of fresh parsley
* 3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
* 1 bay leaf
* Salt and freshly ground black pepper
* 2 cups egg noodles
* Chopped fresh parsley, for garnish

Preparation:
Heat the oil in a large pot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.

Cut the chicken into 8 pieces. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf.

Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf.

Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot.

It has been raining here forever! Okay, maybe not forever, but, for a long time. I would love to see the sun right now.

Sunshine

How about some blue skies for a change?

Blue Skies

For today, I may just have to make do with an Orange Sunshine Cake

Orange Sunshine Cake

Okay, now I feel better!

Today we are joining: Hooked on Fridays at Hooked on Houses and Foodie Friday at Designs by Gollum.

When he made a decree for the rain,
and a way for the lightning of the thunder
Job 28:26

Today’s Lagniappe: Orange Sunshine Cake
A little piece of sunshine on a plate!

1 pouch Betty Crocker supermoist Jello cake mix
1 jar (10 oz.) orange marmalade
2 tsp. grated orange peel
Glaze below

Heat oven to 350 degrees. Grease and flour 12 cup Bundt cake pan. Prepare cake mix as directed on package except decrease water to 1 cup and add marmalade and orange peel. Bake until cake pulls away from side of pan and springs back when lightly touched in center, 45-50 minutes. Cool 10 minutes. Remove from pan and cool completely. Spread with glaze, allowing some to drizzle down side. Garnish with mint leaves and orange peel if desired.

Glaze:

Start with 3/4 cup powdered sugar and 2 teaspoons orange juice. Blend until smooth. May add more of each for more glaze. Also add a small amount of orange peel if desired.

It’s Tablescape Thursday! Hosted by Susan at Between Naps on the Porch, this is one of my favorites.

My sister, Tammy, has these lovely Franciscan Apple dishes. At one time, they were my mother’s dishes. Tammy has them now and has added some wonderful pieces to it.

Lots of apple dishes

I love these colors for Fall!

An easy arrangement with apples

A beautiful table

A birds eye view

All set for a lovely Fall meal!

To everything there is a season, and
a time to every purpose under heaven
Ecclesiastes 3:1

Today’s Lagniappe: Apple Bourbon Pie
Some yummy apple goodness

1/2 cups raisins
1/2 cups bourbon
3 lb. cooking apples
3/4 cups sugar
2 tbsp. all-purpose flour
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1/2 cup chopped pecans
1 package refrigerated pie crusts
2 tsp apricot preserves melted
1 tbsp sugar

Combine raisins and bourbon, and let soak for at least 2 hours.

Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender.

Combine 3/4 cup sugar and next 4 ingredients in a large bowl; add apple slices, raisin mixture, and pecans, stirring to combine.

Fit 1 pie crust into a 9-inch pie plate according to package directions; brush preserves over pie crust. Spoon apple mixture into pie crust.

Roll remaining pie crust to press out fold lines;  Arrange pastry over apple mixture; cut air vents in top pie crust and sprinkle pie with sugar.

Bake at 450 degrees F. on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Lower oven temperature to 350. Bake at 350 degrees F. for 30 to 35 additional minutes.

Today, I want to share with you some pictures of the Chapel where I was married. It is Thorncrown Chapel in Eureka Springs, Arkansas. It was a destination wedding, meaning, everyone there had to make an effort to get there because it is kind of out of the way.

We were married on October 12, 1997. I’ll show you pics from the actual wedding on my anniversary. For now, enjoy some non-wedding pictures of this beautiful chapel in the woods.

Thorncrown Chapel in the beautiful woods.

A warm welcome

A view from inside - 475 windows makes you feel like you are still outside

The crosses reflect into the woods - amazingly, they reflect 3 times

A beautiful and special place for a wedding.

I’ll have to say, out of all the weddings I’ve been to, I liked mine the best! I hope all brides feel that way.

Today we are joining Susan at A Southern Daydreamer for Outdoor Wednesday.

Today’s Lagniappe: Easy Coffee Cake
If you are dieting, don’t even look at this!

1 Can of Pillsbury biscuits
1 Can of German cake icing (like you put on a Choc German Cake) w/pecans/coconut
Hershey kisses (optional)

Take a round pan and butter it preheat the oven to what it says on the can of biscuits.

Put the icing in the bottom of the baking pan and lay your biscuits on top. If you use the Hershey kisses, wrap the biscuit dough around a few of them. Bake the bicuits according to the directions. When done, flip them onto a dish.

It is fair time again here in this neck of the woods. Time for funnel cakes, cotton candy, corn dogs and all those kinds of goodies. So, do you think I’m going to give you recipes for those? Absolutely not! You can go to your local county fair and indulge in all of those things and then come home and have something yummy and nutritious.

One of my favorites in the fall is butternut squash. One of my favorite butternut squash recipes is for soup. Okay, I’ll admit, this isn’t something I learned to enjoy in the South. The best butternut squash soup I ever had was at a country club near Toronto, Canada. I was working there for the week and the president of the company graciously invited me to dinner at “his club.”

Okay, leave it to me to only remember the food! Anyway, it was wonderful. Try this recipe with a dollop of creme fresh  or sour cream on top. The version in Toronto had a topping. It might have been sour cream, I’m not really sure. I just know it was really good!

Butternut Squash Soup

• 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
• Melted butter, for brushing
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
• 3 cups chicken or vegetable stock
• 4 tablespoons honey
• 1 teaspoon minced ginger
• 4 ounces heavy cream
• 1/4 teaspoon nutmeg

Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg. Top with sour cream or cream fresh.

Another way to serve butternut squash is with whipped like you would make mashed potatoes:

Whipped Butternut Squash

• 2 butternut squash, halved and seeded
• 1/2 cup margarine
• 1 cup light sour cream
• salt and pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
3. Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.

One of the easiest ways to fix butternut squash is to just split it and bake it:

Baked Butternut Squash

• 2 small butternut squash
• melted butter
• cinnamon sugar

Brush a jelly-roll pan with butter and heat oven to 350°.

Carefully cut each squash in half lengthwise and scoop out seeds and soft fibers with a spoon. Brush the inside of each squash with butter; sprinkle with cinnamon sugar. Place squash halves, seasoned cut side down, in the prepared pan. Add about 1/2 cup water to the pan. Bake for 1 hour to 1 hour and 20 minutes, or until the squash is tender. Serve halves immediately or scoop the squash out into a serving dish and discard the skin.
Serves 4.

It’s Nutritious!

One cup of butternut squash contains only 63 calories and almost 150% of your daily recommended amount of Vitamin A in the form of beta-carotene. This vitamin and powerful antioxidant can prevent lung cancer, atherosclerosis, diabetic heart disease, help alleviate or prevent inflammatory diseases such as arthritis, lower cholesterol levels, and much more. Folate is another important nutrient which can help prevent birth defects. It also has 32% of DV of Vitamin C, 25% of your DV of potassium, almost 6 grams of fiber, manganese, omega 3 fatty acids, several vitamin B’s and copper.

Psalm 121:7-8
The LORD will keep you from all harm— he will watch over your life; the LORD will watch over your coming and going both now and forevermore.

Today’s Lagniappe: Butternut Squash Info

Butternut squash can be stored longer than a lot of summer squashes. Choose a squash that is heavy and unblemished. Store in a cool dark place for around a month.

The skin of butternut squash is thick and waxy. The best way to peel a butternut squash is to remove the ends and then peel with a sharp vegetable peeler. Remove the seeds and then you are ready to use the squash in your favorite recipe!

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

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The Gypsy’s Corner’s Three or More Tuesday