Wednesday, October 26, 2011

Personalized Santa Hat Chair Back Covers

Add a touch of Christmas with these Santa Hat chair back covers in your
kitchen or dining room! The covers measure 20x27, so they will fit a
wide range of chairs.
The covers can be embroidered with your family name or the name of the
person that usually sits in a particular chair. Make every person feel
Available from

Tuesday, October 25, 2011

Cheddar Cheese Wafers Recipe

1/2 pound sharp Cheddar cheese, grated (about 2 cups)
4 tablespoons unsalted butter, softened
1/4 teaspoon celery seeds
1/2 teaspoon worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
1 teaspoon kosher salt

In a standing mixer or food
processor, beat the cheese, butter, celery seeds, Worcestershire, dry
mustard, Tabasco and cayenne on medium speed or process until smooth.
Add the flour and beat on low speed or process until combined. Gather
the dough into a ball and knead a few times on a lightly floured
surface. Shape the dough into a 12-inch log, wrap in plastic and
refrigerate until firm.

Preheat the oven to
350 degrees F. Sprinkle 2 baking sheets with the salt. Slice the log
1/4 inch thick and arrange the slices 1 inch apart on the baking
sheets. Bake the wafers for about 20 minutes, or until lightly browned
on the bottom and around the edges. Transfer them to a wire rack to
cool before serving.

Northern Lights Seen in the South

A solar outburst sparked surprising displays of the northern lights as far south as Arkansas, Mississippi and North Carolina tonight, marking one of the farthest-reaching auroral shows in years.

word spread about the geomagnetic storm, photos streamed onto the Web
from the usual places, such as Norway, Sweden and Iceland, but also
from locales that are typically too far south to see the northern
lights: Oklahoma ... Kansas ... Kentucky ... Tennessee ... Virginia.

Arkansas photographer Brian Emfinger was alerted to the
northern lights by's aurora alert. "I ran out and put
my camera out and immediately saw reddish aurora," he wrote. "I ran out
into the field, and within a few minutes the aurora went crazy!"

The cause of the show was a coronal mass ejection from the sun
that hit Earth's magnetosphere at about 2 p.m. ET,

The impact caused a strong compression in the magnetic
field, allowing electrically charged particles from the solar wind to
penetrate down to geosynchronous orbit (22,000 miles or 35,000
kilometers in altitude). That means Earth-orbiting satellites could
have been exposed to the solar storm, analysts said.

activity is on the upswing toward an expected peak of the sun's 11-year
cycle in 2013, and the past few months have been marked by strong
auroral activity. Here's a picture of an aurora as seen from the
International Space Station on Sept. 29 as it flew over the midwestern
United States.

Thursday, October 20, 2011

A Very Cool Good Morning

Despite our morning low of 35 degrees, my roses are still blooming. It's supposed to be in the 30s again tonight, so I don't imagine my beauties will last much longer.

It is currently a wonderful 53 degrees. I have always loved cool weather, but it is more appreciated this year. We have some more warm days ahead, but hopefully we won't have to wear shorts for Halloween this year!

Wishing the best to you all!
Ruth Ann

Tuesday, October 18, 2011

Shar Pei Tote Bags

Shar Pei Tote Bag

Shar Pei Tote Bag Shar Pei Tote Bag
This canvas tote bag is perfect for taking your grooming supplies to dog shows or just for showing your love of your precious pooch.

The bag is cotton canvas embroidered in your choice of breeds from the list of 44 below. Your dog's name is added above the embroidered picture and a ribbon of doggie footprints adorns the top of the bag.

There will be at least two pictures shown of each breed. Please choose your favorite.

More breeds are being added. Currently available are:

Australian Shepherd
Azawakh Hound
Basset Hound
Belgian Sheepdog
Bernese Mountain Dog
Bichon Frise
Border Collie
Boston Terrier
Brittany Spaniel
Brussels Griffon
Chinese Crested Dogs
Cocker Spaniel
Corgi - both Cardigan and Pembroke
Dandi Dinmont
English Bulldog
English Cocker Spaniels
English Springer Spaniel
English Toy Spaniel
Field Spaniel
German Shepherd
German Shorthaired Pointer
Golden Retriever
Irish Setter
Jack Russel Terrier
Japanese Chin
Labrador Retriever
Lancashier Heeler
Miniature Pinscher
Norwegian Elkhound
Poodle - 2 clips
Rat Terrier
Schnauzer - 4 types
Shetland Sheepdog
Shih Tzu - Puppy and Adult
Siberian Huskey
Silky Terrier
South Russian Terrier
Sussex Spaniel
West Highland White Terrier
Yorkshire Terrier

These bags, as well as many others, are available by special order through our Etsy site. Please allow 2 weeks for special orders.

Friday, October 14, 2011

The Best Cornbread Ever

The Best Cornbread Ever
1/2 cup butter, melted
2 eggs, beaten
1 cup milk
1/2 cup sugar
2 cup Bisquick or any similar baking mix
1/2 teaspoon baking soda
2/3 cup cornmeal

Mix together and bake in in 9x9 greased pan

350 degrees F
35 minutes

This recipe is courtesy of Morning Ramble. It's similar to the one I use, except for the Bisquick. Can't wait to try this one!

Time to relax

The time to relax is when you don't have the time for it.

My dear friend LaDonna posted this on her blog "Gracious Hospitality" and I have never heard a truer statement. It seems that I have rushed through my life with no time to relax until my car accident 5 years ago forced me to do so. It's hard to get used to 'enforced relaxation', but as I begin to feel better, I'm taking more time for my machine embroidery and jewelry making. I look forward to being able to stand up long enough to cook some of the great recipes I've been collecting!

All of my former friends are now raising their grandchildren - their kids didn't bother with marriage, but they managed to have many 'moments of passion'.

We are so lucky to have made many friends at church. We had lunch this week with the 'over 70' crowd. We are 15 years too young, but what a wonderful time we had!

Ah, life passes us by too fast. Sometimes God takes a big chunk out of those lives with injuries and unemployment. Maybe this is good because we realize how precious life is. God always knows best.

With love to my blogging friends,
Ruth Ann

Gooey Butter Cake Recipe

Gooey Butter Cake is a St. Louis tradition, often served at breakfast. Cake for breakfast? This just keeps getting better. The method of the cake is quite different from any other cake I’ve made. The actual “cake” becomes a crust, which is topped with a creamy filling made of cream cheese, butter and sugar. Rumor has it that this cake originally came about as a mistake—a bakery employee in St. Louis accidentally mixed up a recipe—but they went ahead and baked the cake anyway. It sold so well that they continued to bake the cake that way, which eventually turned into this delicious tradition.

  • 1 package (18.25 Oz. Box) Plain Yellow Cake Mix
  • 1 stick Unsalted Butter, melted
  • 1 whole Egg
  • _____
  • 8 ounces, weight Cream Cheese, At Room Temperature
  • 2 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 stick Unsalted Butter, melted
  • 3-¾ cups Confectioner's Sugar

Preheat oven to 350°. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13″x9″ ungreased baking pan and spread evenly over the bottom of the pan. Set aside.

Next, prepare the filling. In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs, vanilla, and melted butter, and continue to mix. Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.

Bake gooey butter cake for 40-45 minutes until it is browned, but the center is still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.

This recipe comes from Tasty Kitchen.

Monday, October 10, 2011

Kitty Kat for New Tote

This marvelous kitty kat will adorn our canvas tote bags for Mardi Gras 2012.  Isn't he just the cutest little guy you've ever seen!  He's all dressed - complete with mask - and ready to party!

The design is done by me on my embroidery machine.

Your monogram will be added to the back of the bag, if you so desire.

Mr. Kat is available at

He is custom made, so please allow 2 extra weeks for delivery.

Chicken Casserole

Recipe from Ina Garten
  • 3 whole (6 split) chicken breasts, bone in, skin on
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 5 cups chicken stock, preferably homemade
  • 2 chicken bullion cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups chopped yellow onions (2 onions)
  • 3/4 cup flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
  • 1 10-ounce package frozen peas (2 cups)
  • 1 1/2 cups frozen small whole onions
  • 1/2 cup minced fresh parsley

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small sauce pan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

Sweet Potato Biscuits
adapted from Martha Stewart Living Magazine
yield: about 20 small-size biscuits

1 pound sweet potatoes or yam (one large one is usually sufficient)
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon cayenne
8 tablespoons unsalted butter (chilled), cut into small pieces
1/4 cup milk

Preheat oven to 400 degrees

Prick the sweet potato and bake until soft (about one hour…you can also do this more quickly in a microwave). Once the sweet potato has cooled, scoop the flesh from the skin and pass through a food mill, ricer or sieve. You should have about 1 3/4 cups puree.

Stir together the flour, baking powder, sugar, salt and cayenne. Cut in butter with a pastry cutter (or use your fingers) until it resembles a course meal. Mix milk with sweet potato puree and add it to the other ingredients. Mix dough, just to incorporate (I use my hands). If the dough is really sticky, add a touch more flour. Turn dough out onto floured surface and knead a few times. Pat out to a 1/2 inch thickness. Cut biscuits with a biscuit-cutter or glass. We make ours small, about 2 inches in diameter. Place on parchment-lined cookie sheet and refrigerate for 10 minutes. Place in preheated oven and cook until risen and slightly brown, about 12 minutes (longer for larger biscuits). Serve warm.

Do not bake the biscuits is using on Chicken Casserole.

Thursday, October 6, 2011

Pumpkin Cream Cheese Muffins Recipe

  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 4 1/2 tablespoons all-purpose flour
  • 5 tablespoons white sugar
  • 3/4 teaspoon ground cinnamon
  • 3 tablespoons butter
  • 3 tablespoons chopped pecans
  • 2 1/2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups canned pumpkin
  • 1/3 cup olive oil
  • 2 teaspoons vanilla extract


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
  2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
  3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
  5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
  6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Friday, August 5, 2011

Spelling Chili

Question: I've seen "chile," "chili" and "chilli." Do they all mean something different?
Answer: This is a common question and has fueled many arguments over the subject. There are many accepted versions. Chile with an "e" at the end is the correct spelling in Spanish. Chili with an "i" at the end is the Americanized version. The "i" version began with the name of the dish "Carne con Chili," meaning "Meat with Chile." It evolved into "Chili con Carne" and then shortened to just "Chili." The term ending with an "i" is widely accepted and is often used as the name for "Chili Powder." The term "Chile" with an "e" is the more correct way to spell it, although many forms are accepted.

Wednesday, August 3, 2011

Lace Monogram Letters

This beautiful alphabet is made by me to your specifications. The letters are sturdy so you can use them as ornaments, fasten them to a garment, purse, a piece of luggage, or anything you choose. The letters can also be glued to your favorite cup or serving vessel.

Each letter is made in the color of your choice. I will even match colors for you if you send me a sample. Each letter is a bit less than 3 inches high.

The price is $10 for 3 letters. Please specify the letters and color in the notes section of your order.

The monogram can be ordered from

Tuesday, August 2, 2011

Corn and Crab Cakes

Corn and Crab Cakes

1/2 c. mayonnaise
2 eggs (lightly beaten)
1/4 c. sliced scallion
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. pepper
2 1/2 c. corn bread stuffing mix (divided)
2 (6 oz.) pkg. frozen crab meat (thawed and drained) or 2 (6 1/2 oz.) cans crab meat (drained)
1 (7 oz.) can corn (drained)
1/4 c. vegetable oil (divided)

In medium bowl, mix mayonnaise and next 5 ingredients until well blended. Stir in 1 1/4 cup of the stuffing crumbs. Let stand 20 minutes or until softened. Place crab in small bowl. Pick over crab, removing any shell or cartilage. Flake with fork into small shreds. Stir corn and crab meat into mayonnaise mixture, mixing well. Shape mixture into 8 patties. Place the remaining crumbs in a shallow dish. Press both sides of the patties into the crumbs until evenly coated. In large skillet, heat 2 tablespoon of the oil over medium heat. Saute 2 or 3 patties, turning once, until browned on each side. Drain on paper towels. Repeat with remaining oil and patties.

Ruth Ann

Christmas Tree Earrings

We're getting in the mood for Christmas early this year. I guess I'm always in the mood! So, I couldn't resist making this pair of Christmas Tree Earrings.

These earrings are made from tiny beads from The Czech Republic. They are quite slow to make, but the end result is great fun. I just love putting the tiny ornaments of the tree. So cute!

If you'd like to order your own pair of sparkly earrings go to

We'd love to have you stop in for a visit!

Thursday, July 28, 2011

Recipe for Hot Tomato Jack and Crab Dip

Recipe for Hot Tomato Jack and Crab Dip:

1 8 oz. package softened cream cheese
1 cup (4 oz.) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon hot sauce
1 lb. lump crab meat, drained and picked clean of shells
1 cup seeded & diced tomatoes
1/4 cup chopped scallions
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 tsp. crushed black peppercorn
2 avocados
Crackers, crusty bread, or chips for serving

Preheat oven to 350 degrees. Spray 1 quart baking dish with nonstick spray. In a large bowl, mix together the cream cheese, pepper Jack, mayo, lime juice and hot sauce until smooth. Fold in the crab meat, tomatoes, green onions, basil, garlic, salt, and pepper. Smooth the texture into baking dish. Bake until golden and bubbly, about 30 minutes.

Dice avocados and sprinkle them over the crab dip after it has cooled slightly.

Ruth Ann

Wednesday, July 27, 2011

White Wine and Strawberries

I found this recipe on The Pioneer Woman's cooking site. The weather has been so hot, I thought this would be the perfect light dessert to have with luncheon tomorrow. It might have been, but we will never know, since we ate it all today. Scrumptious!

I can't say enough good things about the Pioneer Woman's recipes. It doesn't matter which recipe you choose, you know it will be delicious!!!!!


  • 2 pounds Fresh Strawberries, Stemmed And Sliced Thick
  • 3/4 cups Granulated Sugar
  • 1-1/2 cup Fruity White Wine, Such As Riesling

Preparation Instructions

Mix strawberries, sugar, and wine in a medium bowl until sugar dissolves. Let stand 30 minutes up to 3 hours. Serve.


Ruth Ann

Glamorous Chic

Monday, July 4, 2011

Chipotle Grilled Shrimp

2 pounds jumbo shrimp, peeled and deveined

1 can (7 oz) chipotle peppers in adobo sauce (about 3 peppers)
¼ cup canola oil
¼ cup freshly squeezed lime juice (about 5-6 limes)
3 cloves garlic
½ tsp salt
1 large handful cilantro

1 can (21 oz) Bush’s Black Bean Fiesta Grillin’ Beans

Rinse shrimp thoroughly. Place in a large plastic storage bag.

all marinade ingredients except cilantro in a blender. Blend until
smooth. Add cilantro and blend until just combined. Pour into bag with
shrimp. Marinate in the refrigerator for at least two hours to

Soak wooden skewers in water for at least an hour.
Thread shrimp onto skewers. Set grill to low heat and cook skewers of
shrimp for 3 to 4 minutes per side, or until opaque.

Serve alongside Bush’s Black Bean Fiesta Grillin’ Beans.

Number of servings: 4 to 6
Preparation time: 15 mins
Cook time: 6 to 8 mins

This recipe is from the Pioneer Woman and will definately be on my menu today!

Buck's Fizz

From Mar-A-Lago - Donald Trump's Club

1 teaspoon Grenadine
3 ounces orange juice
3 ounces sparkling water

Spoon Grenadine into a chilled champagne glass
Add orange juice
Fill with sparkling water

Sunday, July 3, 2011

Zesty Crab Tea Sandwiches

I found this recipe on Tea with Friends and couldn't resost sharing it with you!

Zesty Crab Salad

1 cup cooked crab meat
1 celery rib
1 tablespoon mayonnaise
1/4 teaspoon lime juice
1/4 teaspoon chili powder
1/4 teaspoon Tabasco sauce (or to taste)
1/4 teaspoon freshly ground black pepper

Place chunks of celery in food processor and pulse finely. Add crab meat and pulse a few times more, just until blended since the crabmeat is already very tender. Pour into a small bowl, add remaining ingredients and combine well. Yields 1 cup of sandwich spread. Also good as a dip!

Other sandwiches have mayonnaise and tomato. Crushed boiled eggs and caviar would be great! Capers on anything.

Saturday, June 25, 2011

Our Favorite Pimento Cheese Recipe

  • 8 oz. cream cheese, softened to room temperature
  • 2 cups Helman's mayonnaise
  • 2½ cups white cheddar cheese, shredded
  • 2½ cups yellow cheddar cheese, shredded
  • 7 oz. diced pimentos (liquid drained)
  • 1½ tsp. granulated garlic
  • 1 Tbsp. paprika
  • 1 tsp. tabasco sauce
  • 1 tsp. worcestershire sauce
  • 1/8 cup dill pickle juice
Combine all ingredients. Refrigerate and let set over night. Spread on bread pr stuff into celery.

No matter where we go, this is our most requested dish.

Monday, June 13, 2011

Milky Way Cake

This recipe is from the aunt of the Pioneer Woman. There are lots of
recipes on the web, but you can always count on one from Ree being the

11 whole Milky Way bars, divided

3 sticks margarine
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1 tablespoon vanilla extract, divided
2 cups sugar
4 eggs
4 cups confectioners' sugar
Dash of salt
1/2 cup milk (more if needed)
1 cup finely chopped pecans

Preheat oven to 300 degrees.

In a double boiler, milk 8 Milky Way bars together with 1 stick of margarine, stirring to combine. Once melted, remove the pan from the heat.

Sift flour and salt together and set aside.

Mix baking soda with buttermilk. Add 2 teaspoons vanilla extract; set aside.

Cream 1 stick
of margarine with the 2 cups of sugar. Add eggs one at a time. Add
flour mixture and buttermilk alternately to the creamed mixture, mixing
well after each addition.
Add melted candy mixture and mix well.
To make the icing, melt the 3 remaining Milky Way bars with remaining stick of margarine
in a double boiler over low heat. Add Confectioners' sugar, salt, milk,
1 teaspoon vanilla extract, and chopped pecans; stir over low heat. Add
more milk if needed. Pour over the cooled cake and allow to set.
Cake will be very sticky!
Serve with ice cream or whipped cream.

Steaknouse Mushroom Burgers

Steakhouse Mushroom Burgers
adapted from Cuisine Tonight: Grilling
makes 4 burgers
  • 8 oz mushrooms, sliced
  • 3 Tbs olive oil, divided
  • 2 cloves garlic, minced
  • 1 lb ground sirloin
  • 1 Tbs low-sodium soy sauce
  • 2 tsp minced fresh thyme
  • 2 tsp minced fresh parsley
  • 1 Tbs Dijon mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 slices buttered Texas Toast
  • shredded Parmesan
Creamed Spinach Sauce
makes 2 cups
  • 2 Tbs unsalted butter
  • 1/4 cup minced onion
  • 2 Tbs all-purpose flour
  • 1/2 cup half-and-half, plus more as needed
  • 1/2 cup low-sodium chicken broth
  • kosher salt and black pepper
  • pinch cayenne
  • pinch nutmeg
  • 4 cups chopped fresh spinach
  • 1 Tbs grated Parmesan
  • squeeze of fresh lemon juice

Preheat the grill to medium-high. In a medium saute pan, saute the
mushrooms in 1 tablespoon of olive oil over medium-high heat. Cook
until the mushrooms begin to brown, 3-4 minutes. Stir in garlic and
cook until fragrant, about 1 minute. Season with salt and pepper and
remove from heat. In a large bowl, combine the sirloin with 1
tablespoon oil, soy sauce, salt, pepper, mustard, herbs, and mushroom
mixture. Gently mix to combine using a fork or your hands. Divide the
mixture into 4 equal portions, shaping each portion into a patty.
Scrape the grate clean and brush with the remaining tablespoon of oil.
Grill the burgers until cooked through, 3-4 minutes per side. Remove
the burgers from the grill and cover to keep warm. Grill the bread 1-2
minutes per side, until lightly browned. To make the spinach sauce,
melt the butter in a medium saucepan over medium-low heat. Add the
onion and cook until translucent, 3-4 minutes. Stir the flour into the
onions and cook 1 minute. Whisk in the half-and-half, broth, salt,
cayenne, and nutmeg. Bring sauce to a simmer, then reduce heat and
simmer for 2 minutes, until it begins to thicken. Add the spinach,
stirring until wilted. Mix in the Parmesan and lemon juice, and add
more half-and-half if the sauce has thickened too much. Season to taste
with salt and pepper. Top each slice of bread with a burger, spinach
sauce, and garnish with Parmesan. Serve immediately.

Thursday, May 5, 2011

West Highland White Terrier

West Highland White Terriers
have been added to our line of tote bags in our
Glamorous Chic Etsy shop!

This brings our list of available dog breeds to 37 with at least 2 views of each.

Caviar Dip from Ina Garten

thought I'd take this beautiful dip to a small Cinco de Mayo party a
friend is having tonight. Light, luscious and sooooo easy to make!

8 ounces cream cheese
at room temperature
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons minced dill, plus sprigs for garnish
1 scallion, white and green parts
1 tablespoon milk, half-and-half, or cream
1/4 teaspoon kosher salt
Freshly ground black pepper
100 grams good salmon roe
In the bowl of an electric mixer fitted with the paddle attachment,
cream the cream cheese until smooth. With the mixer on medium speed,
add the sour cream, lemon juice,
dill scallion, milk, salt, and pepper. With a rubber spatula,fold in
3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the
remaining salmon roe and sprigs of fresh dill.
Serve with chips, toast points, or crackers.

Wildlife After the Tornado

Saturday, April 30, 2011

Tornado Hits Sequatchie Valley April 27






New Basset Hound at GLamorous Chic

We are pleased to offer two new Basset Hound embroideries at Glamorous Chic.
These will be available on tote bags in the near fututre.

Our entire list of doggies for tote bags now includes:

Australian Shepherd
Azawakh Hound
Basset Hound
Bernese Mountain Dog
Bichon Frise
Border Collie
Boston Terrier
Brittany Spaniel
Brussels Griffon
Cocker Spaniel
Corgi - both Cardigan and Pembroke
English Springer Spaniel
English Toy Spaniel
German Shepherd
German Shorthaired Ponter
Jack Russel Terrier
Japanese Chin
Labrador Retriever
Lancashier Heeler
Miniature Pinscher
Norwegian Elkhound
Poodle - 2 clips
Schnauzer - 4 types
Shetland Sheepdog
Shih Tzu - Puppy and Adult
Silky Terrier
South Russian Terrier
Sussex Spaniel
Yorkshire Terrier

Visit us at

Wednesday, April 27, 2011

Fire Roasted Jalapenos Recipe

Jalapeño Roaster:

Feeling roasty? Don't hesitate to add this roaster to your grillware
collection. Its nonstick coating is PTFE- and PFOA-free for safe
grilling and easy clean up. The jalapeño roaster holds up to 16
medium-sized peppers and can be used in the grill or oven so you can
enjoy this spicy accessory year-round.

Stuffed Jalapeño Peppers Recipe

  • 16 medium-sized jalapeño peppers*
  • 3-4 oz. cream cheese, softened
  • 3/4-1 cup shredded cheddar cheese
  • 1 clove garlic, diced
  • 2-3 green onions, sliced
  • 2-3 sun dried tomatoes (oil-packed), chopped
  • 8 slices bacon, halved (optional)
  • Salt and pepper to taste

  • Water-soaked toothpicks (5 minutes of soaking)
    Preheat grill to medium. Cut off top of each pepper and carefully core
    the pepper, removing all seeds. If you do not have a jalapeño corer, a
    vegetable peeler is a good kitchen tool for hollowing out peppers.
    Remember the oils in jalapeño peppers are very hot, so take care not to
    touch your face or eyes. Place the peppers upright in roasting holes.
    In bowl, mix cream cheese, cheddar cheese, garlic, onion, tomatoes,
    salt and pepper. Put mixture in pastry bag and pipe cheese evenly into
    peppers. A knife or spoon may also be used to stuff the peppers. If
    desired, wrap upper half of each piece with a 1/2 slice of bacon and
    skewer with water-soaked toothpicks. The water helps keep the
    toothpicks from catching fire.

  • Grill peppers until bacon is done, about 20-30 minutes. Serve hot.

  • *The size of jalapeño peppers may vary by grocer, region and season. If
    peppers are too small, skewer them with water-soaked toothpicks to keep
    peppers from falling through roasting holes.
  • Thursday, April 21, 2011

    Doggie Tote Bags Added to Etsy Site

    Bernese Mountain Dog


    Azawakh Hound

    Australian Shepherd


    In all 44 new dog breeds are available
    embroidered on our tote bags. I will picture them as requested. The
    bags are embroidered with the dog's image and his name is added. Ribbon
    with doggie paw prints are added to the tops of the bags.

    Right now, only the Shih Tzu
    is pictured. My web site is . All
    breeds are available in 2 styles. Our current collection includes:
    Australian Shepherd
    Azawakh Hound
    Bernese Mountain Dog
    Bichon Frise
    Border Collie
    Boston Terrier
    Brittany Spaniel
    Brussels Griffon
    Cocker Spaniel
    Corgi - both Cardigan and Pembroke
    English Springer Spaniel
    English Toy Spaniel
    German Shepherd
    German Shorthaired Ponter
    Jack Russel Terrier
    Japanese Chin
    Labrador Retriever
    Lancashier Heeler
    Miniature Pinscher
    Norwegian Elkhound
    Poodle - 2 clips
    Schnauzer - 4 types
    Shetland Sheepdog
    Shih Tzu - Puppy and Adult
    Silky Terrier
    South Russian Terrier
    Sussex Spaniel
    Yorkshire Terrier

    These bags, as well as many others, are available by special order through our Etsy site.

    Friday, April 8, 2011

    Happy Spring!!!

    Happy Spring to All of You!

    This is just a sample of some of the new items I'm working on right now.
    I work slow and the totes sell fast.
    I "guess" that's good,
    but Heaven forbid that I make a mistake!
    None have hung around long enough to make it to my website -

    Our Bradford pears didn't make much of a showing this year.
    We had a freeze just as they were about to reach full bloom.

    The wild cherries and the redbuds have made up for it.
    The dogwoods are late this year.
    I guess they're just biding their time until they're sure of the weather.

    Thursday, March 31, 2011

    A Lazy Day

    Yes, the Christmas tree is still up.
    Ray hasn't had time to take it down.
    I still spend a lot of time laying on the couch
    so we're enjoying it very much.

    Poppett is enjoying it, too.

    Ray is just enjoying the damp cold weather -
    the perfect time to cozy down in front of an oak fire.

    Two of my best embroidery machines have been
    in the shop being service.
    They're home now, so I cant wait to get back to work.
    Orders have been piling up.

    Tuesday, March 22, 2011

    Him who strentheneth me

    I can do all things through Christ who stregthenth me.

    Song of Solomon 2:11-12:

    "For the winter is passed.
    The rain is over and gone.The flowers are springing up.
    And the time of the singing of the birds has come."