Southern Sunday Favorite

Submitted by Christi

It is another beautiful Sunday here in my neighborhood! I’m so thankful for a day of rest. Things have been so crazy busy around here, it is good to rest and re-charge. It is also time for:

with Chari at Happy to Design. Hope you have a great Sunday morning. This is a favorite from last year called

Southern Retro

Back in the late 80’s my little sister got married. Before her wedding, my Grandpa’s wife, Betty, hosted a beautiful bridesmaid luncheon in their home. Betty is a wonderful person and a most gracious hostess. For this luncheon, she served this unbelievably delicious chicken dish. Recently, I asked my sister if she still had the recipe. She told me she had made it many times and she sent it to me with her notes.


4 chicken breast, cooked and cut into small pieces (I usually use 5)
1 2oz. Jar pimientos
1 8 oz can sliced water chestnuts
½ cup slivered almonds
¼ tsp. Celery salt
dash of pepper
2 TBsp. Lemon juice
1 cup mayonnaise
1 cup cream of chicken soup (or mushroom)
1 3 oz. Can onion rings

Mix chicken, pimientos, water chestnuts, almonds, celery salt, pepper, lemon juice, mayonnaise, and chicken soup. Bake at 350 for 30 minutes. Sprinkle with onion rings and bake for another 20 minutes. (Serves 4)

This is a really good recipe if you are cooking for a luncheon.

Here are some pics from the shower (remember, this was around 20 years ago!).

Here I am (on the left) with my little sis', Linda

Here I am (on the left) with my little sis

And here with both my sisters (from left to right: me, Linda and our big sis' Tammy)

And here with both my sisters (from left to right: me, Linda and our big sis' Tammy)

How do you love the big hair?!

Alright, I’m outa here. Headin’ to Vicksburg, Mississippi this weekend. My husband attended All Saint’s Episcopal School there and we are going to meet with some people about a reunion planned for the fall. Happy Weekend everyone!

Want to find some great recipes? Head on over to Foodie Friday with Designs by Gollum!


Today’s Lagniappe: Linda’s Holiday Chicken Salad
My sister, Linda also sent me the recipe for this casserole that she says is wonderful. Haven’t had a chance to make it yet, but, trust me, if she says it is good, it is!

Stew 4 chicken breast ( I usually do 5) reserve broth

Combine ½ cup melter butter
seasoning packet
2 Stove Top Stuffing mix ( I use wild rice)

Combine 2 cups sour cream
2 cans cream of chicken (or mushroom) soup
1 ½ cups broth

In 9 X 13 dish:
1. put layer of crumb mixture
2. chicken
3. liquid mixture
4. remaining crumbs
5. top with slivered almonds (don’t add until ready to cook, if your freezing)

Bake at 350 30 minutes

Southern Pink Cake

Submitted by Christi

I have been looking for something refreshing and summery and a little bit sweet. Maybe something with strawberries.

Or raspberries:

Then I came across a recipe for Pink Lemonade Cheesecake – doesn’t that sound divine?

What are you doing pink today?

Pink Saturday

Pink Saturday with Beverly at How Sweet the Sound

Today’s Lagniappe:  Pink Lemonade Cheesecake

Lemon Cookie Crust
11 lemon sandwich cream cookies, crushed
3 tablespoons butter, melted

In a small bowl stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.

Pink Lemonade Filling
24 ounces cream cheese
3/4 cup granulated sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
3/4 cup frozen pink lemonade concentrate, thawed
2 teaspoons vanilla extract
2 drops red food coloring (optional)

In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in lemonade concentrate, vanilla extract, and if desired, food coloring. Pour the cream cheese mixture over the crust.

Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight.

Pink Lemonade Glaze
1/3 cup frozen pink lemonade concentrate, thawed
4 teaspoons lemon juice
1 tablespoon cornstarch
1 drop red food coloring (optional)
Lemon slices

In a small saucepan stir together lemonade concentrate, lemon juice, cornstarch, and if desired, food coloring. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Garnish with lemon. Chill until serving time.

Makes 12 to 18 slices.

Strawberry and Raspberry Cake pics from bbc food online, pink lemonade cheesecake pic from in South Carolina where you can purchase a pink lemonade cheesecake!

Southern Friday!

Submitted by Christi

Friday!!!! I love the word. It has been a crazy, crazy week and I’m looking for a couple of days to regroup!

Anyway, for this week I will offer 3 words – Tabasco Praline Peanuts!

Okay, just think about that for a while.  We actually have s0me of them here and they are outrageous! Anyway, I will have more information coming about them soon.

In the meantime, after a busy week, we really needed something easy, peasy!

Today’s Lagniappe:  Sugar and Spice Peanuts

# 3/4  cup  sugar
# 1/2  cup  water
# 2  cups  shelled raw peanuts
# 1  teaspoon  pumpkin pie spice

Cook sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Stir in peanuts, and cook 10 minutes or until sugar starts to crystallize on peanuts. Sprinkle pumpkin pie spice evenly over peanuts, stirring to coat. Spread nuts in a single layer on a lightly greased baking sheet.

Bake at 300° for 30 minutes, stirring every 10 minutes. Cool on baking sheet. Store in an airtight container.

Looking for some great recipes? Check out:

With Designs by Gollum

Southern Respite

Submitted by Christi

I’m on the road again! Meeting with some fabulous clients. I will definitely be sharing about some of them with you here soon! It has been hot and humid here lately. Makes me wish for a dip in a blue sparkling pool with a long tall sip of lemonade!


Into the deep end:


Sorry, no dip here:


A view from above:


Something refreshing, is it the lemonade or the water?:


Maybe it is the cookies on the pretty yellow plate, topped with a clear yellow/green plate:


Let’s dive in!


Thanks for joining us for today’s episode of Tablescape Thursday, hosted by Susan at Between Naps on the Porch.


Lagniappe: Absolut Lemonade
Want to kick up that lemonade?

1 1/2 oz. Absolut Citron Vodka
1 Lemon

Pour Absolut in a highball glass over ice. Fill with lemonade. Cut the lemon in 4 wedges and squeeze the juice into the mixture. Mix well and garnish with the lemon wedges.

Southern Clouds

Submitted by Christi

Wow, we were treated to a magnificent display of clouds the other day. Weather officials called the unusual formations “scud”. Not a very pretty name for what was a gorgeous site. My friend, Candy Barnes caught some great photos and graciously allowed me to share them with you. Sit back and enjoy!

Weren’t those clouds spectacular! No severe weather from them, just a little rain and then it cleared off. Thank you Candy for rushing to the lake to get these pictures. They are fabulous!

See some other great pictures of the great outdoors with:

Outdoor Wednesday with A Southern Daydreamer

Today’s Lagniappe:  Peach Shortcake
A great way to enjoy fresh peaches.

# 3 cups all-purpose flour
# 1 tablespoon plus 1 teaspoon baking powder
# 1 teaspoon salt
# 1 teaspoon ground cinnamon
# 1/2 cup light brown sugar, firmly packed
# 3/4 cup butter
# 1/2 cup coarsely chopped pecans
# 1 egg
# 3/4 cup milk
# 8 to 10 medium peaches, about 2 pounds peaches
# 1 1/2 cups sugar
# 1 cup heavy cream
# 1/2 teaspoon almond or vanilla extract

Sift flour, baking powder, salt and cinnamon into a mixing bowl. Stir in brown sugar; cut in butter until mixture is crumbly. Stir in chopped pecans. In a cup or small bowl, whisk egg with milk. Add milk and egg mixture to dry mixture; stir with a fork until blended. Turn two round cake pans upside-down and grease bottoms. Spread half the dough on each bottom to within about 1/2-inch of edge. Bake at 450° for about 20 minutes, or until golden.

Peel, slice and sweeten peaches with about 1 1/2 cups sugar or to taste. In a small bowl, whip cream with flavoring until stiff. Place one shortcake on a plate, top with about half of the peaches and whipped cream. Top with second shortcake and remaining peaches and whipped cream.

Southern Summertime

Submitted by Christi

Summertime and the livin’ is easy!

It’s time for grillin’ and living outdoors – watching the lightnin’ bugs and the sweet smell of honeysuckle!

You can grill lots of things!




And, lots of variations on the theme! What are you grillin’?

Today’s Lagniappe:  Grilled Shrimp

# 3 cloves garlic, minced
# 1/3 cup olive oil
# 1/4 cup tomato sauce
# 2 tablespoons red wine vinegar
# 2 tablespoons chopped fresh basil
# 1/2 teaspoon salt
# 1/4 teaspoon cayenne pepper
# 2 pounds fresh shrimp, peeled and deveined
# skewers

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until done.


Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More

Southern Favorite

Submitted by Christi

It has really gotten HOT around here. Summer my not officially start until June 21, but in my mind it is already officially SUMMER! Below is a favorite post for Sunday Favorites from June 19th, 2009 about one of my favorite summer memories.


Join Chari at Happy to Design for Sunday favorites  and enjoy your Sunday!


This coming Sunday, summer is officially here! Nothing says summer to me more than watermelon. I remember, as a kid, eating ice cold watermelon on hot summer evenings. We always ate it outside since it can get kind of messy. Every time I eat watermelon, it brings back good memories of those simpler times and makes me feel a little bit like a kid again.

Many years ago, my father owned a grocery store in Norman, Oklahoma. Daddy was a master at picking out produce for the store. I remember, one time, for some reason, one of his refrigeration trucks full of watermelons was parked in front of our house. The truck had two small doors over the cab, in addition to the back door. My older brother and sister, Jay and Tammy, climbed up on the cab, through the small windows and dropped down into the truck. Once inside, they proceeded to eat watermelon.

Come to find out, getting in the truck was a lot easier than getting out. They couldn’t get back up to the doors to get out. Fortunately, my parents found them and they got out safe and sound and full of watermelon.

Daddy could give classes on how to pick out good watermelon, cantaloupe, strawberries and on and on. Here are some of his tips on watermelons:

  • Choose a watermelon that is uniform in size.
  • Look for the light yellow side of the watermelon. This light color forms as that side of the watermelon is on the ground while it is ripening. Watermelons do not continue ripening once the are cut so you want to choose one that ripened as it was on the vine, in the field.
  • Look for a watermelon that is blemish free and has a hard rind. Many people check the hardness of the rind by thumping on the watermelon. A thump that makes a hollow sound means the rind is hard. Personally, I just kind of knock on them to see if the rind feels hard.
  • Choose a watermelon that is a deep green and dull in color. Hopefully, your store will not polish their watermelons so you will be able to see the dullness.

Refrigerate the watermelon or ice it down in an ice chest for several hours to get it really cold before slicing it.

Join Designs by Gollum for Foodie Friday by clicking on the logo.


    Today’s Lagniappe: Watermelon Basil Vinegrette
    Use this yummy vinegrette over greens and garnish with sweet chunks of watermelon.

    4 cups fresh watermelon, chopped and drained
    1/4 cup red onion, diced small
    2 Tbsp honey
    1/4 cup champagne vinegar
    3/4 cup canola oil
    2 Tbsp fresh basil chopped
    1 Tbsp fresh parsley, chopped
    Salt and pepper to taste

    Combine watermelon, red onion, champagne vinegar, canola oil, basil, and parsley in a blender. Pulse on and off about 30 seconds until combined. Add pepper to taste.

Southern Show

Submitted by Christi

Happy Pink Saturday everyone! This morning I’m going to encourage you to listen online to The Margaret Banks Show at Mountain Talk 97. We hear from Dale Hoffman who is telling us what we need to know before we take our car to the mechanic. This is great information for women and men alike! Follow the link and look for Audio on Demand on the right side of the screen. Once you get there, look for The Margaret Banks Show with today’s date.

Would love to have this pretty pink car!

To see lots of pretty pink, join:

Pink Saturday

Pink Saturday with Beverly at How Sweet the Sound

Southern Strawberries

Submitted by Christi

Wow, things are just getting busier and busier! That calls for an ultra easy dessert:

Store-bought sugar-free angel food cake, sliced strawberries with Splenda and Cool Whip free – all stacked in a pretty brandy snifter.  Can it get any easier and prettier than that? After a long, busy day, it really hits the spot!

Today’s Lagniappe:  Easy Strawberry Parfait
Of course! Just use the ingredients listed above, stack them in a pretty glass and top with your favorite whipped topping!

Check out all the great recipes at

With Designs by Gollum

Southern Seashell Memories

Submitted by Christi

My heart is breaking when I see the destruction caused by the oil leak in the beautiful Gulf of Mexico. It makes me want to return to a better time, gathering seashells along the beach and using them in a tablescape. The shells used in this tablescape were gathered by my friend Darlene.


A lighthouse, seaglass and a few other gems from Darlene’s collection take center stage on this table.

It turns out, I don’t have a tablecloth in the shade of blue I would have liked to use, so, I used this green.


White plates with seashell pink napkins and Darlene’s collection of seashells at each plate.



How about this guy and his delicious load?


A seagull on the rocks, some fish netting and sea glass bouy near the light house.


The top of the lighthouse holds a tea light.


Even the bird feeder got in on the nautical act!


Love the little boat going by. It is actually a napkin holder.


This menu definitely calls for seafood!



Meet you at the dock!

Today’s Lagniappe (lagniappe – pronounced lan-yap=something extra) Crab Dip

1 lb. lump crabmeat
1 package of cream cheese
Approximately 8 Tbsp. seafood cocktail sauce
Crackers (nice ones that won’t crumble easily)

Put the cream cheese block on a serving dish, Let it soften for a few minutes, flatten a bit. Pour the crabmeat over the cream cheese. Pour the cocktail sauce over the crabmeat. Provide crackers and knives for people to scoop the crabmeat, cream cheese & sauce onto crackers.

Be sure to join all the fun with

Tablescape Thursday with Between Naps on the Porch

with Between Naps on the Porch

Southern Garden

Submitted by Christi

Just a few shots from my garden in pots. First off, the marigolds. Planting marigolds in your garden improves the soil for the other plants:

Love the combination of red and orange. Below, you can see the cherry tomatoes are just beginning to take on a hint of red.

Then there are the herbs:

Can’t wait to start harvesting. And a look at the sky is nice too:


Today’s Lagniappe:  Garden Salad

For the dressing:

* 1/4 cup extra-virgin olive oil
* 2 tablespoons white wine vinegar
* 3 tablespoon mayonnaise
* 1 tablespoon lemon juice
* 2 tablespoons grated parmesan cheese
* 1/4 teaspoon garlic salt
* 1/2 teaspoon dried Italian seasoning

For the salad:

* 1-1/2 cup salad greens
* 1/4 red onion, thinly sliced
* 5 cherry tomatoes (home-grown if possible) halved
* 2 tablespoons sliced black olives
* 1/2 cup large croutons
* 1 tablespoon grated parmesan cheese


Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.

Place the salad greens  in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.

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