Sunday, December 25

Thursday, December 22

Wednesday, December 21

spinach & artichoke dip

this may be the best spinch and artichoke dip that i've ever made!

hot spinach-artichoke dip

what you need...
1 cup freshly grated Parmesan cheese
1 cup reduced-fat sour cream
1/2 cup mayonnaise
4 green onions, sliced
3 tablespoons fresh lemon juice
1 garlic clove, pressed
1 1/4 cups (5 oz.) shredded pepper Jack cheese
1 (10-oz.) package frozen chopped spinach, thawed and well drained
1 (14-oz.) can medium-size artichoke hearts, drained and chopped
what to do...
Preheat oven to 350°. Stir together first 6 ingredients and 1 cup pepper Jack cheese. Fold in spinach and artichokes. Spoon into a lightly greased 1-qt. baking dish. Sprinkle with remaining 1/4 cup pepper Jack cheese.  Bake at 350° for 30 minutes or until center is hot and edges are bubbly. Sprinkle with freshly ground pepper to taste. 

Tuesday, December 20

Friday, December 16

Thursday, December 15

chocolate peanut butter chip pound cake

so we all know (or you should know) about the infamous chocolate chip pound cake that pig's mom has made for years. if you've ever been to on of the hee haws get togethers, you know that either the chocolate chip pound cake or sour cream pound cake can be found within arms reach!

when at bonnie & william's earlier in the month, i helped bonnie out with a recipe that she had for a chocolate peanut butter chip pound cake which sounded great, smelt amazing, and was the 2nd easiest recipe i've ever made to get such a great end product (1st being the original due to # of ingredients)!

bonnie's chocolate peanut butter chip pound cake
what you need...

1 yellow cake mix
3 eggs
3/4 cup oil
3/4 cup water
1/2 cup sugar
1 small instant chocolate pudding packet
8 oz. sour cream
1 cup chips (1/2 cup semi-sweet chocolate and 1/2 cup peanut butter chips)

what to do...combine the 1st six ingredients mixing well. fold in sour cream and chips. pour into well greased & floured bundt cake pan. bake 350 for an hour

yes that is all there is to this amazing recipe! i think i may try and use the mini peanut butter cups too sometime soon when i make this again.  

thanks Bonnie for sharing!!

Tuesday, December 13

500 days

hard to believe we've been married for 500 days! :)

Monday, December 12

baked apples

have any leftover apples from fall that may be on their way to the trash can? if so, here is a healthier dessert than the average apple pie...
mom's simple baked apples
what you need...
1/4 cup brown sugar
1 tsp cinnamon
1/4 cup raisins
4 apples
3/4 cup water

what to do...core out the apples 3/4 of the way down...don't break to the bottom of the apple though! in a side bowl mix through the first three ingredients in a small bowl. stuff this into the apples until they are filled. place the apples in a 9x9 pyrex. place a small sliver of butter on top of each apple (maybe use 1 TBSP total for all 4 not too much). put the 3/4 cup water around the apples (not in them) so that they bake in the water. bake at 375 degrees for 30 minutes. the skin of the apple will break so don't be alarmed...this is a great warm dessert for these cold days that we've had!!!

Sunday, December 11

holiday bark

so in addition to the christmas in a jar that kristin brought me, she also gave me this peppermint bark which my trainer will kill her for but boy oh boy is it good!!! you can really make this any way you'd like and it is soooo easy & cost conscious as well. if you're not a peppermint lover, put on sprinkles, chooclate chips, nuts, or whatever it is you'd like. if its not christmas time, no worries, how about some birthday sprinkles or broken up reeses peanut butter cups (now we're talking!!!)

bark recipe
what you need...
1 stick of butter
½ cup sugar
12oz bag of chocolate chips (dark, milk, white, semi sweet...whatever you'd like)
whatever toppings you want

what to do..,.Preheat oven to 350 degrees. Line cookie sheet with aluminum foil, spray with Pam (nonstick spray). Place saltines (approx. 1 ½ sleeves) in layer completely touching on the cookie sheet.

On stovetop, bring 1 stick butter and ½ cup sugar to rapid boil. Pour butter/sugar mixture over saltines to cover. Place saltines in oven 4-6 min until “brown” Sprinkle choc chips over saltines and allow to melt --- this make seem to take a long time, but krsistin promises it will melt. Use knife to evenly spread melted choc chips to completely cover saltines. Sprinkle topping (ie candy canes, nuts,etc) Place cookie sheet in fridge 3 hrs til hard. Break up into pieces and ENJOY!!

Saturday, December 10

great holiday appetizer

are you sick of boursin cheese? if you're like me and are ready for a change, here is a new and pretty easy recipe to make your own herbed cheese spread. you can use whatever type of cream cheese you'd like (fat free, 1/3 less fat, or the real deal) to help cut out some calories! as for me, i went with the 1/3 less fat cream cheese and the fat free feta (i find mine at trader joes)

herbed cheese spread
what you need...

1 package cream cheese, softened
1 (8-oz.) package feta cheese, softened
1/2 cup butter, softened
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon (note: if you dont have fresh, make sure to read the conversion on the spice jar...a pinch of dried tarragon goes a LONG way!)
2 teaspoons lemon zest
1 teaspoon freshly ground pepper
1 garlic clove, pressed

what to do...
Beat first 9 ingredients at medium speed with an electric mixer 2 to 3 minutes or until smooth. Add salt and freshly ground pepper to taste.  Line 2 (10-oz.) ramekins with plastic wrap, allowing 3 inches to extend over sides; spoon cheese mixture into ramekins--this helps them keep their shape/not slide around. Any small bowl in the desired end shape would be fine. Cover and chill 24 hours. Invert cheeses onto serving dishes. 

Friday, December 9

Thursday, December 8

christmas in a jar

one of my fabulous co-workers, kristin, gave me some festive goodies when she was in atlanta this week. one of them is something i have definitely seen before but never really looked into how to do. if you're like me and can burn through 5 evergreen candles in the month of december, this is a perfect way to get a festive smell about your house without burning it down!

christmas in a jar
what you need...
1 pint Mason jar
3 whole cinnamon stix
2-3 Tbs whole cloves
3 whole bay leaves
1 slice lime
2 lemon wedges
2 orange slices

Place contents in 1 pint Mason jar, then fill with water.

how to enjoy...
Dump contents onto saucepan. Bring mixture to simmer. Continue to add water, as needed. Return contents to jar. Refrigerate to keep fresh.

Wednesday, December 7

tiramisu layer cake

this may be the most involved recipe i've ever posted but boy oh boy does it sound like its worth it! joe loves tiramisu and i am going to try this out and bring it to christmas at the Davis house!
according to southern should look like this...i'll keep you posted!
tiramisu layer cake

what you need...
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2/3 cup milk
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla bean paste
1 teaspoon almond extract
6 egg whites
Coffee Syrup (see below)
Mascarpone Frosting (see below)

what to do...Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Stir together milk and 2/3 cup water. Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla bean paste and almond extract. Beat egg whites at high speed until stiff peaks form, and fold into batter. Spoon batter into 3 greased and floured 8-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Prepare Coffee Syrup & Mascarpone Frosting (see below)...Pierce cake layers with a wooden pick, making holes 1 inch apart. Brush or spoon coffee syrup over layers. Place 1 cake layer, brushed side up, on a cake stand or serving plate. Spread top with 1 1/3 cups Mascarpone Frosting. Top with second cake layer, brushed side up, and spread with 1 1/3 cups Mascarpone Frosting. Top with remaining cake layer, brushed side up. Spread top and sides of cake with remaining Mascarpone Frosting. Chill 4 hours before serving.

coffee syrup
what you need...
1 cup sugar
2/3 cup strong brewed coffee
1/4 cup brandy

what to do...
Combine sugar and 1/3 cup water in a microwave-safe bowl. Microwave at high 1 1/2 minutes or until sugar is dissolved, stirring at 30-second intervals. Stir in coffee and brandy. Let cool 1 hour.

Mascarpone Frosting
what you need...
2 (8-oz.) packages mascarpone cheese
3 cups heavy cream
1 tablespoon vanilla extract
2/3 cup sugar

what to do...Stir mascarpone cheese in a large bowl just until blended.  Beat cream and vanilla at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar, beating until stiff peaks form. (Do not overbeat or cream will become grainy.) Gently fold whipped cream mixture into mascarpone cheese. Use immediately.

i'm interested to know if anyone else steps up to this challenge!

Monday, December 5

soup season is here!

another great soup recipe from Southern Living that i have stumbled across and plan to try out this coming week! 

baked potato soup

what you need...1/4 cup butter
1/2 cup chopped sweet onion
1 garlic clove, minced
1/4 cup all-purpose flour
1 extra-large chicken bouillon cube
1 (24-oz.) package frozen steam-and-mash potatoes
2 cups milk
1/2 teaspoon pepper
Toppings: cooked and crumbled bacon, shredded sharp Cheddar cheese, sliced green onions

what to do...
Melt butter in a Dutch oven over medium heat; add onion and garlic, and cook, stirring often, 5 to 10 minutes or until golden. Sprinkle onion mixture with flour, and stir until coated. Stir in bouillon cube and 3 cups water. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Meanwhile, microwave potatoes according to package directions. (Do not add butter or milk.) Stir potatoes, milk, and pepper into onion mixture. Cook over medium heat, stirring occasionally, 10 minutes or until thickened. Serve with desired toppings.

Sunday, December 4

caroline, at your service!

caroline-my blog design & invitation extraordinaire-produced our christmas cards & its not too late to do yours too!!!

happy anniversary pig & kent

Saturday, December 3

starbucks 12 days of christmas

for those of you coffee lovers who want to give yourself (or someone else) a great christmas gift, sallie reminded me of the starbucks 12 days of christmas giving but most importantly, make sure to visit starbucks on december 12th.

if you purchase the new starbucks tumbler in a retail starbucks location and get free starbucks coffee for the month of january! this is brewed coffee only though so dont think you're getting a vanilla latte daily in the mug. it also has to be in that mug so make sure you keep it clean!

for the list of the rest of the 12 days of starbucks here

Friday, December 2

what's with the cupcake liners?

so recently i used for the first time ever foil cupcake liners...i was mesmerized by the fact that when we were recently given a treat in them how little they actually stuck to the liner. i was in love and ready to try them out for myself. so i have my reynold's cup cake foil liners and begin putting them in the trays...but something was weird.  in between each foil liner was a regular liner. what was i supposed to do with them?! how complicated had i just made this?!
i googled and found a great discussion board where i was surely educated. no you don't have to use both cupcake liners & actually you technically get double the liners if you like to use the regular paper liners too. you can also however, use both if you like the look of the foil liner and the feel of the paper liner. one other fun fact about the foil liners is you don't require a cup cake pan. the foil liners actually hold up the raw cake batter for you! 

good luck to all you bakers! 

Thursday, December 1

Wednesday, November 30

7 months & counting

can't believe its only 7 months until ali poole gets to be ali caldwell!

the future mr & mrs walters!!!

Tuesday, November 29

Monday, November 28

finally repurposed

this cedar log that my dad carved out of 5 holes for vases for our wedding reception which had an engraved gold plaque on it has been parked in front of our fire place for months now and i have finally used it for the first new tree scraps which look amazing under the fireplace...carrie would be proud [or so i hope]!

Sunday, November 27

pumpkin spice cupcakes

so if you don't know by now, joe & i are very fond of the sweet girls down the street. they are so precious and recently made joe & i some goodies which they have shared the recipe to and i brought for thanksgiving in lieu of pumpkin pie...enjoy! 
pumpkin spice cupcakes
what you need...
2-1/2 cups all purpose flour
3 tsp baking powder
2 tsp ground cinnamon
1 tsp allspice
1 tsp ground nutmeg
1/2 tsp salt
16 tablespoons unsalted butter (2 sticks @ room temp)
2 cups sugar
4 eggs
1-1/2 cups pumpkin puree
2 Tbsp honey
1/3 cup hot water

what to do...
preheat oven to 350 degrees. line cup cake pans with liners. sift together flour, baking powder, cinnamon, allspice, nutmeg, and salt. set aside. beat butter in mixer until fluffy on medium speed. add sugar & mix until well incorporated. add eggs, one at a time, mixing slowly after each addition. mix in pumpkin puree & honey. reduce speed to low. add 1/3 of the flour mixture, then add 1/2 of the hot water. add the remaining flour & water after the initial third is well mixed. mix until just combined. fill cups 2/3 of the way ful. bake for 25-30 minutes. transfer to wire rack to cool completely before icing. 
now for the cream cheese frosting...
what you need...
8 Tbsp butter (1 stick @ room temp)
1 tsp vanilla extract
12 oz cream cheese (1/3 less fat is best @ room temp)
8 cups of confectioner's sugar
1/2 cup pure maple syrup (optional...i hold off on this)

what to do...
toss all the ingredients in the mixer and beat until well combined on high speed for at least 2 minutes to ensure frosting is light and fluffy! then ice the cupcakes making sure to have someone lick the bowl! 
this is what happens when the frosting bag explodes!

Saturday, November 26

top 10 christmas songs

here are my classic all time fave christmas songs (& cracking on the boy bands either) that i can now openly admit to listening to & have been since mid-november...

  1. Joy to the World sung by anyone... I still get chills & teary eyed when this plays at christmas is Christmas without joy to the world on Christmas Eve service
  2. Merry Christmas, Happy Holidays--N'Sync (who would have ever thought)
  3. 12 Days of Christmas--Bing Crosby & especially love if EJoye & I are doing the hand motions for this one
  4. Where Are You Christmas--Faith Hill
  5. Have Yourself a Merry Little Christmas--Colbie Caillat (or Judy Garland)...means even more when my besties are so far away
  6. Oh Come All Ye Faithful--Nat King Cole
  7. Hark the Herald Angels Sing--Amy Grant
  8. Grown-Up Christmas List--Amy Grant
  9. All I Want for Christmas--Love Actually Soundtrack version
  10. Ho Ho Ho & A Bottle of Rum--Jimmy Buffett

Friday, November 25

cranberry fave

Clean and dry the cranberries. Mix cinnamon and sugar to your liking and use an amount that will be generous to cover all the cranberries. In another bowl stir an egg white until very frothy. (You usually do not need to use the whole egg white just enough to lightly wet them.) Mix with cinn and sugar and lay on wax paper to air dry........Enjoy (but make sure to put in the fridge when you aren't enjoying them)

Thursday, November 24

give thanks

my sweet things does it again...when you need your next cake, cupcakes, cookies, or more for a special event go get on Facebook and reach out to Kathi @ My Sweet Things...she always makes our special events even more special! 

Wednesday, November 23

green bean casserole

although not a guertin family food staple for thanksgiving, this was joe's request to have at the dinner table on thursday! 

green bean casserole
what you need....

1 can 98% reduced fat cream of mushroom soup

3/4 cup fat free milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups french fried onions

what to do...mix soup, milk and pepper in a 1 1/2 -qt. baking dish. stir in beans and 2/3 cup onions.  bake at 350°F for 30 min. or until hot. stir. top with remaining 2/3 cup onions. bake 5 min. until onions are golden.

Tuesday, November 22

home for the holidays

cannot wait to see my grandmother this week as well as the rest of the fam. wilson is by far the most excited to see percy (sorry mom) and i'm sure joe is ready to put his feet up as well. i hope everyone has an amazing thanksgiving as we are celebrating with my parents this year and the compton's too which always makes for a fun family get together.

let the holiday festivities will be 2012 before we know it! 

Monday, November 21

easy goat cheese appetizer

a patti bass favorite and easy recipe for a quick appetizer! 

goat cheese roll requires only three ingredients....goat cheese, toasted pecans, and fresh thyme. grind the pecans up very small and toast until golden. add fresh thyme (leaves only) and then roll the goat cheese either in small balls or in the log form that it comes in in the pecans and thyme.

pair this appetizer with some fresh salami or other meats. add pickled okra or small baby dills to create a great looking start to your next hostess moment! 

Sunday, November 20

it's official

i'm officially a grady hospital volunteer! cannot wait to go rock my first baby soon!

festive appeal

thanks to caroline, my blog now has a bit of a festive appeal! its officially time to start celebrating the holidays! 

Thursday, November 17

daddy's girl

50 Rules for Dads of Daughters 

i especially find rule 12, 19 (applies to running out of gas too), & 39 humorous 

Monday, November 14

fresh salsa

this is one of ann hughston's faves that she's borrowed from pinoerr woman! 

Fresh Homemade Salsa
what you need....
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice
what to do...Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos

For those that want a it is on Pioneer Woman's website.

where has the time gone

november 14, 2009

Saturday, November 12

Honey Mustard Chicken Pasta

monica is a great chef and she has shared a recipe below! enjoy as its publix centric from the publix advertisement! 

honey mustard chicken pasta
what you need...

1 pound Publix deli chicken tenders (I used 3 chicken breasts instead - salt and pepper - cook in a skillet with a little evoo, then slice)
1/4 cup fresh chives, coarsley chopped
8 ounces fresh whole baby portabella mushrooms, quartered
1 tablespoon canola oil (I subbed evoo)
16 ounces egg noodles (didn't have these - so used fettuccini)
1-1/2 cups light honey mustard dressing (I used about 3/4 cup --- was plenty!)
1 can chicken gravy (10-12 ounces)
3/4 cup half and half (I used milk, but next time, I am using chicken broth because the sauce was relatively thick)

what to do...
Bring pasta water to a boil; cook pasta according to package instructions.  Meanwhile, chop chives and cut mushrooms. Preheat a large sautee pan on medium-high for 2-3 minutes.  Place oil in pan and add mushrooms.  Cook 2-3 minutes, or until tender (I cooked them for a lot longer - not a fan of raw-ish mushrooms).
Reduce heat on mushrooms to medium.  Stir in dressing, gravy, and half and half (or milk/chicken broth).  Reduce heat to low; cook and stir 3-4 minutes or until sauce thickens.  Heat chicken according to package instructions (if you are going the grilled chicken method - throw the sliced chicken in the sauce now - with chicken fingers, top these on the pasta at the very end). Drain pasta.  Stir pasta and chives into mushroom mixture. 

thanks monica for sharing! 

Wednesday, November 9


Trust in the LORD and do good; dwell in the land and enjoy safe pasture. Take delight in the LORD, and he will give you the desires of your heart. Commit your way to the LORD; trust in him and he will do this:  He will make your righteous reward shine like the dawn, your vindication like the noonday sun.  Be still before the LORD and wait patiently for him; do not fret when people succeed in their ways, when they carry out their wicked schemes...Psalm 37:3-7

Tuesday, November 8


i hardly want to admit my newest hobby, however i enjoy it so much that maybe someone else will too! get ready to get your daily giggles out but my newest hobby is needlepoint :) i know i have just aged myself a good 50+ years, however i am on my 2nd project already for a very, very special someone that there is something really gratifying about making this myself. gwen turned me on to this and i figured since i can’t handle cross stitching, am too impatient to have my mama teach me to sew, that this may in fact be the ticket (plus i can't wait until there is someone to smock for)!!

my first project was an atlanta christmas ornament and it was so much fun! i was told to be patient as these projects take weeks and i got the ornament on wednesday of last week and by saturday am i was back at in stitches in buckhead getting my next canvas. i did manage to finish it so quickly however by staying up till 3am on friday as well as being so exhausted from boot camp i had only enough energy to do my projects!
preview photo of my atlanta ornament about 95% complete (minus the dogwoods) 
my next two projects are cute stockings for me & joe...these will not be 2011 stockings, but rather 2012 stockings. if wilson's lucky, he may get to get one too...but his daddy will likely say a pottery barn one will be just fine as this hobby a'int cheap! mine has ornaments all over it and some holly/mistletoe on the top and joe’s is a nutcracker with a few candy canes. i am convinced that i will be hooked to these throughout the holidays...last night joe was kind enough to drive us to my parents so that i wouldn’t have to put down my newest project.

be wary as you get addicted...even the smallest of projects between hand painted canvases, thread, needles, etc can get upwards of $150 each fast...and that’s not even finished. but this is really worth it (or so i keep telling myself). soon enough i'll give you all a sneak peek at my 2nd project that will be a picture frame which i affectionately call ducky (yes we do watch that much NCIS) but for now is my little secret.

until the stockings come in...happy stitching to me!

Monday, November 7

cajun hot crab dip

i am always in need of a good hearty appetizer to bring is another one to add to the arsenal.

what you need...
2 tablespoons minced shallots
1 teaspoon minced garlic
1 pound lump crabmeat, shell pieces removed, divided
1/4 cup water
1 tablespoon hot pepper sauce

2 teaspoons salt-free Cajun seasoning
1/2 cup mayonnaise (go fat free)
1/3 cup 1/3-less-fat cream cheese, softened
1/4 cup minced red bell pepper
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons panko
3 tablespoons minced fresh chives

what to do....
Preheat oven to 450. Heat a small saucepan over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook for 2 minutes, stirring frequently. Place 1 cup crab in a food processor. Add the shallot mixture, 1/4 cup water, pepper sauce, and Cajun seasoning to crab; process until smooth. Spoon mixture into a large bowl, and stir in remaining crab, mayonnaise, and the next 5 ingredients (through black pepper).  Transfer the mixture to a 1-quart glass or ceramic casserole dish coated lightly with cooking spray. Combine panko and chives in a small bowl; sprinkle over crab mixture. Coat panko mixture with cooking spray. Bake at 450° for 30 minutes or until browned and bubbly. Let stand 5 minutes.

Thursday, November 3

Wednesday, November 2

Spinach-Artichoke Dip with Bacon

a great spin on a classic version of the spinach & artichoke dip...

what you need...
2 French bread baguettes, each cut into 32 (1/4-inch) slices
1/3 cup fat-free mayonnaise
2 garlic cloves, minced
1 package 1/3-less-fat cream cheese, softened
1  package fat-free cream cheese, softened
2/3 cup grated fresh Parmesan cheese, divided
5 center-cut bacon slices, cooked and crumbled (hello turkey bacon!!! its amazing)
1 (14-ounce) can quartered artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

what to do...
Preheat oven to 350°. Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned. Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy. Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25 minutes or until thoroughly heated. Serve with toasted baguette slices.

Tuesday, November 1

great [& top rated] cookbook

add this to my cook book wish list please! would also make a great gift if you have a friend or family member who loves to cook!

Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook

Monday, October 31

boot camp report: day 1

today is day one of bootcamp...i'm writing this today because i'm not sure i'll be able to move tomorrow, especially after being sick last week i'm not sure i'm up for this today but i'm not sure i have a choice. 7am is going to come quite early with carrie but beats the 5am class that's for sure! is day 1 of 30 potential days of boot camp...5 days a week for the next 6 weeks...stay tuned [& wish me luck]

happy birthday jeanne!

Sunday, October 30

watch out for the candy!

just in time for me to dive into the leftover halloween candy/sneak some pieces out of our bowl that i want and the trick or treaters can live without (or so i thought) light put out an article on the truth about candy!

read at your own risk! :)

Smart Halloween Candy Choices

Saturday, October 29

amazing house for sale

so sad that our friends adam & lindsey are moving away, but good news for anyone who knows anyone looking for a house! they are so on top of things and have kept this house in amazing shape on top of making so many enhancements! 

here is the link to their charming 3 bedroom/2.5 bathroom house in the Emory/Morningside neighborhood! 

Check out one of the cutest houses for sale around!

Friday, October 28

Pumpkin Whoopie Pies

Rachel came over and made a seriously amazing dessert, Pumpkin Whoopie Pies...although the ingredient list may seem cumbersome, its actually not too many ingredients outside of spices! give them a try...its so worth it!

what you need...
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled canned pumpkin
2 eggs
1 teaspoon vanilla extract

what you need (homemade cream cheese frosting)...
3 cups powdered sugar
8 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract

what to do...

to make the whoopie pies...
preheat oven to 350 degrees. Line baking sheets with parchment paper.  in a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg & set aside. in a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. add the pumpkin and whisk to combine thoroughly. add the eggs and vanilla and whisk until combined. gradually add the flour mixture to the pumpkin mixture and whisk until completely combined. use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart. bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. the cookies should be firm when touched. remove from the oven and let the cookies cool completely on a cooling rack.

to make the filling with the frosting...
beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. add the cream cheese and beat until smooth and combined, about 2 minutes. add the powdered sugar a little at a time, then add vanilla and beat until smooth.

to assemble...
turn half of the cooled cookies upside down. Spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Thursday, October 27

shutterfly sale!

Shutterfly is having a fab sale if anyone needs anything...even if its just prints!!!

Stationery Card
View the entire collection of cards.

t minus 2 months...

Wednesday, October 26

can't get enough

even though im sick today, i still cant get enough of my puppy...i guess i can admit my husband is really cute too! enjoy a sneak peek from our christmas card photo shoot by Minutes of Love Photography!  Katie did such a great job and we had such a fun time with her last week at Roswell Mill! Lots of other people in our neighborhood and group of friends have a time slot scheduled with her and i'm excited to see their finished products too! can't wait to do this again next year!

Check out Minutes of Love Blogs!

Tuesday, October 25


mom brought me home some apples from ellijay and in return i made this amazing dessert for dinner sunday night! here is a great apple cobbler recipe! 

what you need...
7 to 8 large (9 cups) tart cooking apples, peeled, cored, sliced 1/4-inch
3/4 cup sugar
3/4 teaspoon ground cinnamon
2 cups all-purpose flour
2 cups sugar
2 eggs
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup butter melted
Ice cream

what to do...Heat oven to 350°F. Place sliced apples in ungreased 13x9-inch baking pan. Stir together 3/4 cup sugar and 1/2 teaspoon cinnamon in small bowl; sprinkle over apples.

Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake for 45 to 55 5minutes or until lightly browned and apples are tender.  Serve warm with ice cream.

Monday, October 24

Sunday, October 23

chicken pot pie

ive made some time & ingredient intensive chicken pot pies before...but when you need or want to use limited ingredients, minus an onion, i have all of this on hand at any given time...guess that just means i need to add "onion" to my weekly checklist!  a fabulous and not too rich comfort food for this cooler weather!

what you need...
1 box refrigerated pie crusts, softened as directed on box
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2  cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

what to do...Heat oven to 425°F. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into save significant calories by not making a bottom crust...the top is rich and filling enough!

Top with crust; seal edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Wednesday, October 19

Saturday, October 15

happy 1 month birthday!

George Nathaniel Magrath IV "Rowe"
Born 9/15 12:22pm
8lbs 13oz
22inches long

happy birthday linds!

Thursday, October 13

Harvest Pumpkin Apple Bread

we have some baking apples from my parents from the river, i am making some breakfast breads & love the "fallishness" of this one! its a libby's pumpkin recipe--try it out!
what you need...3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 oz.) pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup apple juice or water
1 large baking apple, peeled, cored and diced

what to do...
preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.  combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans. bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

if you're using 8x4-inch loaf pans (makes 3)
Bake for 60 to 65 minutes.

if you're using mini loaf pans (will make 5-6)
Bake for 55 to 60 minutes.

Tuesday, October 11

tortilla soup

for those of you who love soup and didnt catch this blog last october, this is the best soup & i am making it again for my discipleship class on wednesday night when they are headed to our house for our 1st offsite :-)

Tortilla Soup

what you need:
1 chopped onion
2 tbsp minced garlic
1 tbsp olive oil 
2 teaspoons chili powder
1 teaspoon dried oregano
1-28 oz can crushed tomatoes
1-10.5 oz can condensed chicken broth (low soduim/fat free)
1-1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (found in the corn aisle at the groc--bush's makes it)
1-4 oz can chopped green chile peppers
1-15 oz can black beans, rinsed and drained (they make a low sodium option which was just fine)
1/4 cup chopped fresh cilantro (i used 1/8 cup parsley instead last year...this year used my fresh cilantro)
2 chicken breasts cooked and shredded 

what to do...
1) heat oil in a stock pot and saute onion and garlic until onion is soft. 2) add in chili powder, oregano, tomatoes, broth, water and boil.  3) let simmer 5-10 minutes 4) add in corn, hominy, chiles, beans, cilantro, & chicken 5) simmer for 10 more minutes

if you know me you know i have a hearty dollop of daisy on top and a pretty decent handful of 2% sharp cheddar on this which only adds im sure to why i liked it so much at souper jenny. 

Sunday, October 9


Blessed is the man who preserves under trial because when he has stood the test, he will receive the crown of life that God has promised to those who love him.
--James 1:12

happy birthday steph!

cannot believe my baby sister is 22 years old today! happy birthday lovie!

Saturday, October 8

Thursday, October 6

Christ & Cancer

i love the blog & resource website, Desiring God by John Piper & with October being breast cancer awareness month and by now sadly (but surely) we all know someone with cancer (or other terminal illnesses)...these are some great resources for both suffers and those around them:
Don't Waste Your Cancer
Cancer & Christ

Christ be with me,
Christ within me,
Christ behind me,
Christ before me,
Christ beside me,
Christ to win me,
Christ to comfort and restore me,
Christ beneath me,
Christ above me,
Christ in quiet,
Christ in danger,
Christ in hearts of all that love me,
Christ in mouth of friend and stranger

Wednesday, October 5

blueberry loaf

so if you'd like to go easy and not make muffins but make something else fabulous for breakfast, i'd recommend making the blueberry muffin recipe i've previously posted and instead of putting it into muffin tins, put it in a loaf pan (well greased). haven't perfected it but i'd also lower the temperature to 375 degrees and cook for about 15 minutes longer than the muffins (about 40 min), but check to see if its done before you pull it out for good! middle of mine last time was a little bit gooey, but thats just the way i like it! 

tip: cut down on the calories and only make 1/2 of the butter/sugar crumble for the top.

Monday, October 3

always the hee haws

may your tears come from laughing, your fine friends worth having, with every year passing they mean more than gold...