Friday, September 28, 2012

Lasagna Soup

 
I love when the weather gets cooler and it's soup time!  This wonderful soup is from Cuisine at Home.  I find that Cuisine's recipes are fairly quick and yet extremely flavorful.  If you're in the mood for lasagna, but don't want to spend the time waiting for it to bake, try this soup.  I think you'll love it!
It's so colorful and full of flavor!

1 lb. ground Italian sausage
2 cups onion, chopped
1 cup carrot, diced
2 cups button mushrooms, sliced (optional)
2 T. garlic, minced
4 cups chicken broth
1  (14.5 oz) can Italian-style stewed tomatoes
1 cup mafalda (mini lasagna) pasta or campenelle or bow ties
2 cups fresh spinach, chopped

1 cup fresh mozzarella cheese, diced
Parmesan cheese and sprigs of fresh basil

Directions

Brown sausage in a large saucepan over medium-heat heat.

Add onion and carrot; saute' 3 minutes.

Stir in mushrooms and garlic and saute' another 3 minutes.

Add broth and tomatoes; bring to a boil.

Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions).

Add the spinach and cook about 1 minute or until wilted.

To serve, place cubes of mozzarella in each serving bowl, then ladle soup over and let sit briefly to melt the cheese.

Garnish with grated Parmesan and a sprig  of basil.

Bon Apetito!!

I am sharing this with:

Mix It Up Monday
On the Menu Monday
Make It Pretty Monday
http://www.the-chicken-chick.com
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Cowgirl Up
Full Plate Thursday
Foodie Friday
Potpourri Friday
Weekend Potluck
Seasonal Sundays

Wednesday, September 26, 2012

Chicken with Artichokes and Mushrooms

 
 
This month's theme at Let's Dish!  is HARVEST.  I decided to use artichokes, garlic and lemons as my centerpiece since they will be used in my main dish.   Aren't artichokes the most beautiful vegetable? I love their color, flavor and texture. 
I used a green topper scrunched up with some rose bowls with votives. 
 
 
Several years ago, my hubby and I spent several days in Estes Park, CO.  We hiked in Rocky Mountain National Park and had a wonderful time .  One evening, on the advice of someone in town, we made reservations at an Italian restaurant and I had a most wonderful dish.  After we returned home, I made up this recipe in my attempt to recreate the memorable meal.  Here's the recipe:

How about an artichoke for an appetizer?
4 chicken breasts, pounded thin, or chicken tenders
flour for dredging the chicken
1 T. butter
1 T. olive oil
1 large shallot
8 oz. mushrooms, sliced
2 cloves garlic, minced
1 can artichokes, drained (or 1 pkg. frozen artichokes, thawed)
the juice of a lemon
1/2 cup white wine
1 cup chicken broth
salt and pepper to taste
Parmesan cheese, for garnish

Put some flour in a pie plate.  Add some salt and pepper and mix.  Dredge the chicken breasts in the flour and shake off the excess.

Heat the butter and the olive oil in a large skillet.  Saute' the chicken in the skillet until golden brown.  Remove to a platter.  Add the shallot, the mushrooms and the garlic and cook several minutes until the mushrooms release their juices. You may need to add a little extra olive oil and butter to the skillet.   Add the artichokes, the lemon juice, wine and chicken broth.  Scrape the bottom of the skillet.    Add the chicken back to the skillet, cover and simmer about 10 minutes, or until chicken is done.  Add salt and pepper to taste. 

I like to serve this over linguine.  Sprinkle with Parmesan cheese.


 
This is my Mom's Royal Doulton Berkshire






 
I used some casual napkins from Sur La Table, years ago and my Grandma's crystal.


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Monday, September 24, 2012

Harvest Pumpkin Scones



 

Won't you join me for a scone and a cup of tea?  The teapot is from Ross, cup from Kohl's and plate from Wal-Mart, all several years ago.  I'm serving it from my Southern Living tray.

Are any of you like me in loving pumpkin recipes in the Fall?   I found this scone recipe from King Arthur Flour and it had rave reviews.  Another favorite pumpkin scone recipe can be found here.   I used up the rest of my cinnamon chips for this recipe and now I can't find any more!  Even though King Arthur has some other suggestions, however,  I think butterscotch chips would be a good alternative.  Here's the recipe:

Ingredients
  • 2 3/4 cups
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup cold butter
  • 1 cup to 2 cups minced crystallized ginger, cinnamon chips, or chocolate chips
  • 2/3 cup canned pumpkin
  • 2 large eggs
  • coarse white sparkling sugar, for topping or cinnamon/sugar mixed together


1) In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
3) Stir in the ginger and/or chips, if you're using them.
4) In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
5) Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.
8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon /sugar, if desired.
9) Using a knife  that you've run under cold water, slice each circle into 6 wedges.
10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
12) Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
13) Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.
Yield: 12 scones.
Note:  freeze the leftover pumpkin and you'll be ready for another recipe.  You can also freeze the unbaked scones.  Just allow a little more time for baking.  That way you can make some now and have some fresh-baked for later!

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                                                                On the Menu Monday

Friday, September 21, 2012

No-Boil Lasagna

 
If you haven't tried the no-boil  method of making lasagna, do yourself a favor and try it out. It takes an extra step out and makes the process of making lasagna much more enjoyable. You won't have noodles that have stuck together and you won't burn your fingers trying to get the noodles unstuck!!   My recipe is slightly adapted from the back of the Barilla box. I'm telling you, this lasagna is cheesy, saucy and oh so good!!!!

1 box lasagna noodles, uncooked
2 eggs
1 (15 oz) container ricotta
1 t. Italian seasoning (or as much as you like)
4 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 lb. bulk Italian sausage or ground beef (I used hot Italian chicken sausage), cooked , crumbled and drained
2 jars marinara sauce

Spray a 9 x 13 x 3 inch deep baking pan. 

Remove 16 lasagna noodles from box. DO NOT BOIL!

In a medium bowl, beat eggs. Stir in ricotta, 2 cups of mozzarella, Italian seasoning and the Parmesan cheese.

Now, you're ready to assemble the lasagna:

Notice the accepted spelling is "lasagne" in Italian

1.  Spread 1 cup of sauce on the bottom of the pan.

2.  Layer 4 uncooked noodles (slightly overlapping them), 1/3 of ricotta mixture, half of browned      meat, 1 cup of mozzarella and 1 cup of sauce.

3.  Layer 4 uncooked lasagna noodles, 1/3 of ricotta mixture and 1 and 1/2 cups sauce.

4.  Layer 4 uncooked lasagna noodles, the remaining ricotta mixture and browned meat and 1 cup of sauce.

5.  Layer 4 uncooked lasagna noodles, the remaining sauce and the remaining 1 cup of mozzarella.

Bake, covered with a sheet of foil that has been sprayed with cooking spray.  Bake in a 375 degree oven for 50-60 minutes or until bubbly.  Let stand for 15 minutes before cutting. 

Makes 12 servings

I am sharing this with: 
                                                                                           
Mix It Up Monday
On the Menu Monday
Make It Pretty Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
Potpourri Friday
Weekend Potluck
Seasonal Sundays

Wednesday, September 19, 2012

Pumpkin Pancakes with Cinnamon Brown Butter


Happy Fall Y'all!  For my centerpiece, I used my glass hurricane filled with popcorn and a candle nestled in.  I used three floral stems that are bent and overlapped for a whimsical candle ring. 
 
I made the machine quilted topper in the Big Star pattern. Won't you join me for a cup of tea or coffee and pumpkin pancakes?
 
 
 
This leaf plate is from Wal Mart, several years ago. 
 
 
Oh my goodness, is this ever a winning breakfast treat and perfect for Fall.  This recipe is courtesy of The October-November 2010 issue of Taste of Home.  The ricotta in the pancakes makes them so light and airy.  The cinnamon brown butter sauce is out of this world.  Treat yourself or your loved ones to this wonderful recipe. 

Cinnamon Brown Butter:

1/2 cup butter, cubed
1/4 cup maple syrup
1/2 t. cinnamon
1/4 t. nutmeg
1/2 cup chopped pecan, toasted

In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally.  Add the maple syrup, cinnamon and nutmeg.  Remove from heat and stir in pecans. 

Pancakes:

1 and 1/2 cups flour
2 T. brown sugar
2 t. baking powder
1 t. salt
1 t. pumpkin pie spice (my addition!)
2 eggs
1 and 1/3 cups milk
3/4 cup canned pumpkin (you can freeze the rest)
1/2 cup ricotta cheese

 In a bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice and salt. 

In another bowl, whisk the eggs, milk, pumpkin and ricotta cheese.  Stir into dry  ingredients  just until moistened.

Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.  Cook second side until it is golden brown.

Serve with the cinnamon brown butter.

This recipe states that it makes 14, but it made 16 for me.  We ate some and I cooled the rest on a wire rack and then I froze the pancakes between sheets  of waxed paper and placed in a freeze-proof bag.

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Monday, September 17, 2012

Blogging Buddies Lunch at Tearoom


 

Me, Pat and Miz Helen

 
Last February, Miz Helen from mizhelenscountrycottage.blogspot.com/ met my friend Pat, from pattycakescooking.blogspot.com/  and I  at a tearoom near us.  She invited us to meet her at The Victorian Tearoom, near her, and we finally were able to arrange it.  Our hubbies all came, too.  The men went off to enjoy a manly lunch while we were able to visit in the delightful tearoom in Mabank, TX.  We quickly picked up our friendship right away.  Finally, after several attempts from our dear hostess,  we stopped to check the menu, quickly ordered  and continued our conversation. 


 

I had the trio of quiche, chicken walnut salad and tomato garlic soup

 

Of course, as friends do, we HAD to share a piece of chocolate mocha toffee cake...Oh, my!!!

 
 

 Miz Helen gifted us with a jar of her Strawberry Jalapeno Jam!  Mmmmmmm!!




I enjoyed the jam on my toast the next morning.  It has just the right amount of heat...delish!!

Thanks, ladies, for a fun afternoon.  Thanks, also, to our hubbies for making the trip.


I am sharing this with: 

Mix It Up Monday!
Tea Time Tuesday
You're Gonna Love It Tuesday
Table Top Tuesday
Cowgirl Up
Potpourri Friday
Home Sweet Home
Seasonal Sundays

Friday, September 14, 2012

Twice Baked Sweet Potatoes

 
I was perusing through some old Taste of Home magazines that I had saved and saw this recipe.  I am in such a mood for Fall food and thought that it sounded tasty.  My family loves twice baked potatoes and I knew this one would be a winner, too.  I know that I'm thinking ahead, but I'm planning to have it on the menu for Christmas Eve.  It's soooo creamy and smooth.   Here's my slightly adapted version:

Creamy and delish with a steak.
2 sweet potatoes, scrubbed and pierced
2 ounces cream cheese
2 T. sour cream
1 T. butter
1/4 t. salt
2 T. brown sugar (I used a brown sugar blend)
1/2 t. cinnamon

Bake the sweet potatoes in the microwave until done.  Let cool enough to handle.  Cut the potatoes in half and carefully remove the pulp, leaving a thin shell.


In a bowl, mash the pulp, adding the cream cheese, sour cream, butter and salt.  Spoon into the potato shells.

Place on baking sheet.  Sprinkle with the brown sugar and cinnamon that have been mixed together.  Bake uncovered at 425 degrees for 12-15 minutes until heated through and topping is golden brown. 

I am sharing this with:                                                                           
Mix It Up Monday
Weekend Potluck FeaturedOn the Menu Monday
Make It Pretty Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
Home Sweet Home
Potpourri Friday
Weekend Potluck
Seasonal Sundays


Serves 2-4

Wednesday, September 12, 2012

Warm Pimento Cheese Dip

 
This dip recipe comes courtesy of the Tupelo Honey Cafe' Cookbook.  It is a favorite appetizer from their restaurant in Asheville, NC.  We happened to vacation in the area recently and ate in their South Asheville location.  With football season upon us, dips are ever popular.  I made half this recipe and my hubby and I ate the entire thing.  Serve with your favorite tortilla chips.   Here's the whole recipe:

8 ounces cheddar cheese, shredded
1/2 cup mayonnaise
1 T. Dijon mustard
1 T. stone-ground mustard
1 t. mustard powder
1/4 t. sea salt
1/4 t. freshly ground black pepper
2 T. minced fresh parsley
1/2 cup finely diced roasted red bell pepper

Combine all the ingredients in a large bowl,  Transfer to a microwaveable dish and microwave for about 20 seconds or  until hot.  You can also put in a baking  dish and bake in a preheated 350 degree oven for about 15 minutes, or until heated through.  Serve with tortilla chips.

Makes 2 cups

I am sharing this with:

Mix It Up Monday
On the Menu Monday
Make It Pretty Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
Potpourri Friday
Weekend Potluck
Seasonal Sundays

Monday, September 10, 2012

Pumpkin Doughnuts or Muffins

 
 
 

Fall is finally in the air in Texas!  I wanted to get out a few of my  favorite dishes for a glimpse of Fall. I used a green leaf plate from Kohl's (several years ago), a stenciled napkin made by one of my friend's, my Pottery Barn charger and my standard Mikasa English Countryside plate and mug.   

When I saw this recipe from King Arthur Flour, I knew I wanted to try it.  It's a very quick recipe to try for a Fall breakfast or brunch. 

Doughnuts

Yummy spiciness, which is perfect with a cup of tea!
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin purée (canned pumpkin)
  • 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons flour

Coating

  • 3 tablespoons cinnamon/sugar






Directions

1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
 
2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
 
3) Add the flour, stirring just until smooth.
 
4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).
 
6) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.
 
7) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
 
8) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.
 
9) Cool completely, and wrap airtight; store at room temperature for several days.
 
Yield: 12 doughnuts or 15 muffins.  I got 6 doughnuts + 12 muffins out of this recipe.  We'll eat some and freeze the rest.

                                                                I am sharing this with:
                                                                Mix It Up Monday!
                                                                On the Menu Monday
                                                                Tea Time Tuesday
                                                                You're Gonna Love It!
                                                                Cowgirl Up
                                                                Tabletop Tuesday
                                                                Crazy Sweet Tuesday
                                                                Let's Dish!
                                                                Centerpiece Wednesday
                                                                Full Plate Thursday
                                                                Tablescape Thursday
                                                                Potpourri Friday
                                                                Foodie Friday
                                                                Weekend Potluck
                                                                Seasonal Sundays

 

Friday, September 7, 2012

Chicken Marsala


 
When I read my friend Debbie's comments, of mountainbreaths.blogspot.com/,  of her review of Chicken Marsala, I knew I needed to try it!!  You can read her post found here.  Debbie, of course, credited the source from foleysfollies.blogspot.com/.  I made this meal for our oldest son's birthday.  It's an easy dish and I'm sure you'd enjoy it.  The original recipe was for two servings. You can see my doubled version of this tender, tasty chicken.  Here's the recipe:


4 boneless, skinless chicken breasts, pounded thin (or butterflied if large and then cut down the center)
flour, spread in a pie plate
1/2 cup olive oil
1 pound of mushrooms, sliced
1  cup Marsala wine
1/4 cup of butter
1 cup chicken broth
Salt and Pepper to taste

1.Heat olive oil in large saute' pan over medium-high heat.

2. When the oil is hot, dredge both sides of the chicken breasts in flour, shaking off the excess flour and place in pan. Saute' chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.  I browned the breasts in shifts as to not crowd them.

3. Drain all but a little bit of the oil and add mushrooms. Saute' the mushrooms until they begin to release their juices.

4. Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan.

5. Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.

6. Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.

I served this with brown rice, but we decided that pasta would be really good, too.  I also served a chopped salad, found here.

 I am sharing this with:

Mix It Up Monday
On the Menu Monday
Make It Pretty Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
Potpourri Friday
Weekend Potluck
Seasonal Sundays

Wednesday, September 5, 2012

Johnny Marzetti

 
Before I EVER knew about Baked Ziti, there was Johnny Marzetti.  It must be  because I grew up in Columbus, Ohio, where the Marzetti restaurant was located.  According to Jean Anderson, in her The American Century Cookbook, The Most Popular Recipes of the 20th Century, she says that Johnny Marzetti was a 1950's/early 1960's party favorite casserole.  The actual  Johnny Marzetti is the brother of the owner of the Marzetti Restaurant and the recipe was created in the 1920's.  I used to make this quite often when my kids were growing up.  Here's how I do it:

2 T. oil
1 large onion, chopped
8 oz. mushrooms, cleaned and sliced
1 pound ground beef
1 jar of Marina sauce
2 cups sharp Cheddar cheese, shredded
1 box of pasta, par-cooked (I like the Dreamfields, low carb pasta)

In a large skillet, heat the oil and add the chopped onion and cook until it is translucent.  Add the mushrooms and cook until juices are released and evaporated. add beef and cook, breaking up clumps, until no longer red.  Turn off heat and add the sauce and 1 cup of the cheese.  Add the partially cooked pasta (it will continue to cook in the oven) and toss.

Transfer the mixture to a baking dish.  Scatter the remaining cup of cheese on top.

Bake, uncovered until browned and bubbling, about 35-40 minutes. 

NOTE:  If you prefer, use mozzarella cheese instead of the cheddar.


I am sharing with:

Mix It Up Monday
On the Menu Monday
Make It Pretty Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
Potpourri Friday
Food on Friday
Weekend Potluck
Seasonal Sundays


Monday, September 3, 2012

Simple Mousse

 
After having received this treasure of gifts from a friend, I wanted to do a tablescape, showcasing a few of these.  You can read about my gifts here. 


Isn't the the little painted basket so sweet? Of course, I needed to fill it with some chocolates!! I am using the pretty hankie as a napkin and the Irish Lace coaster is on display near the candy basket. 




I am using the plate that was hand painted by my late Great Aunt Kitty, along with the matching cup and saucer for my tea. 

 
Would you like to join me for some tea? 
 
 
 
The vintage hankie is so pretty and I wanted to coordinate it with the yellows and purples in the china.


I love this darling little spoon that I bought at our local grocery store, Market Street.

How about some mousse?






You will need 12 shot glasses or cordials

1 (8 oz) pkg. of cream cheese softened
1 (8 oz.) container of frozen whipped topping, thawed
1 t. vanilla
1 cup fresh or frozen (thawed )fruit, chopped
powdered sugar or sugar substitute to taste

In a large bowl, beat the softened cream cheese, vanilla and sugar or sugar substitute to taste.  Gently fold in the whipped topping.

Add the chopped fruit and fold in.  If you want it creamier, mix it longer.

Fill each shot glass or cordial with the mousse.

Enjoy!!
 I am sharing this with: 
 
                                                               Mix It Up Monday!
                                                               On the Menu Monday
                                                               Tea Time Tuesday
                                                               You're Gonna Love It!
                                                              Cowgirl Up
                                                              Tabletop Tuesday
                                                              Crazy Sweet Tuesday
                                                              Let's Dish!
                                                              Centerpiece Wednesday
                                                              Full Plate Thursday
                                                              Tablescape Thursday
                                                              Potpourri Friday
                                                              Foodie Friday
                                                              Weekend Potluck
                                                              Seasonal Sundays
 
 

Sunday, September 2, 2012

Gifts from a Dear Friend!

 
 
When I opened my front door the other day, much to my surprise,  there on the porch was a box addressed to ME!!  OH MY GOODNESS!!!   I quickly opened the box marked "fragile", and wrapped so prettily were these wonderful goodies.  My dear friend knows that I love "Irish" things, but how did she know that my birth month color is purple??!! 

The hankies are sooo pretty. One is adorned with violets and the other with shamrocks and Irish symbols.  The lace doily (be still my beating heart!!) is "Real Carrickmacross Lace" and is just exquisite!  The darling little china basket is painted with gorgeous purple pansies and the darling vase, from County Cork Ireland, has shamrocks painted on the front and back and actually has hand painted trim in 24 KT. gold!!  Can you see why I am so enthralled??!!  What thoughtful gifts were bestowed upon me.  I even have a Yankee  magazine  to keep me company with thoughts of my "Yankee" friend.

I LOVE all my wonderful gifts and will cherish each and every one.  Of course, I will be doing a post and including some of these treasures soon. 

Thank you, dear friend, for the lovely surprise!!  Blessings to you and yours!

 xoxo,
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