Sunday, October 25, 2009

Thursday, October 22, 2009

Making Memories

We have just returned from our family vacation and all I can say is if a picture is worth a million words then nothing needs to be said...We had the best time ever and created so many wonderful memories that will keep me warm for the rest of my life. My husband and boys are everything to me and I can't thank God enough for blessing me with their love and friendship.

Sunday, October 4, 2009

Playing with the kitchen table...

Eric thought I lost my mind today but I remebered a post on MHH about tablesetting ideas so I thought while I had the table cleared to set it for fall that I would play a little.

My favoirte Fall things..

Fall colors, changing leaves, pumpkins, warm fires, crisp cool air, apple cider, hot chocolate, football, sweaters, Thanksgiving, Halloween, carmel apples, State Fair, baking bread and making cinnamon apple jelly...These are just a few of the things that I love about Fall. Since the temp outside feels more like summer I decided to bring fall inside.

Saturday, October 3, 2009

Favorite Thanksgiving Family Recipes

Aunt Judy's Sweet Potatoe Delight
Don't ask me what catagory to put this in or if it's dessert or a side dish; this belongs in a catagory of it's own, it's rich, sweet and decadent....but it is still sweet potatoes, so just make it and enjoy is like I do.
Ingredients: 1 & 1/2- Pkgs Ritz Cracker/Crushed
2- Sticks Butter
1- 8 ounce Cream Cheese/Soft
1 &1/2-Cup Sugar
1- 8 ounce Cool Whip
3- Cups Mashed Sweet Potatoes
1- Tsp. Vanilla
Instructions: Combine crackers with one stick melted butter and press into bottom a casserole dish; bake for approx. 10 minutes in a preheated 350 degree oven - to make a crust. Let cool completely. Now cream together 1 stick butter with cream cheese, mix well before adding 3/4 cup of sugar, after blending well fold in Whip Cream. Spread over crust. Mix 3 cups mashed sweet potatoes with 3/4 cup of sugar and 1 tsp vanilla until well blended. Spread over cream cheese. Refrigerate at least one hour before serving.
Topping: Toast 3/4 cup of crushed pecans with 1/2 cup of shredded coconut in 1 Tbl. of butter in a sauce pan on top of stove with 2 Tbl. brown sugar. This will make a nice crunchy praline topping for your sweet potatoes. Topping is optional, but the praline is my favorite, Aunt Judy just uses pecans and I have also topped it with a thin layer of Cool Whip.