Mini Cheese Pumpkins

 

I saw these pumpkins at Betty Crocker's website and thought that they were so adorable.  These would be so cute to serve any time during a Fall get-together and they're a perfect one-bite appetizer.  Here's how they're made:

1 container of cold pack cheese (I used Trader Joe's spreadable cheese in a tub and it was a little too soft)
peanuts, chopped
pretzel sticks, broken
fresh herbs (Betty Crocker used parsley and I used oregano)

Take small scoops of cheese and roll into balls.  Place on wax paper and chill for about 10 minutes.  Use a toothpick to score lines on the pumpkin (my cheese was too soft).  Break the pretzels and insert into the top of the pumpkins.  Dip the pumpkins into the chopped peanuts.  Place on a decorative plate and insert the fresh herbs for the twining leaves on the pumpkin.


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Snickerdoodle Cheesecake

 

 It was still warm enough in Texas to enjoy the outside for tea.  Today I'm having Snickerdoodle Cheesecake and Twinings Pumpkin Chai Tea.  My sunflower plate is a clearance item from Pier 1. 

  

My leopard mug came from Hobby Lobby this year and matches the leopard decoupaged pumpkin that I made several years ago.  

  

 The recipe for this Snickerdoodle Cheesecake came from the October 2013 issue of Better Homes and Gardens.  The crust is very tasty and the cheesecake is creamy and oh so good, with just the right touch of cinnamon.  I hope you try it!

2 8-oz. packages cream cheese
3 eggs, lightly beaten
1 10-oz. package shortbread cookies, finely crushed
1 T. Sugar
1/4 cup butter, melted
1 8-oz. carton sour cream
1 cup sugar
2 T. flour
2 t. vanilla
1/2 t. cinnamon

Topping

1 T. sugar
1/2 t. cinnamon

1.  Allow cream cheese and eggs to stand at room temperature 30 minutes. Meanwhile, preheat oven to 350 degrees. For crust, in a medium bowl, stir together crushed cookies and 1 T. sugar. Stir in melted until combined. Press mixture onto bottom and up sides of a 9-inch springform pan.

2.  In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 t. cinnamon with an electric mixer on medium speed until smooth. Stir in eggs.

3.  In a small bowl, stir together the topping ingredients. Pour cream cheese mixture into pan, spreading evenly. Sprinkle with the topping. Place springform pan on a shallow baking pan.

4. Bake for 40-50 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken. Cool in springform pan on a wire rack for 15 minutes. Using a knife, loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill at least 4 hours before serving. Makes 12 servings.

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            Thank you for your visit!  xo

Amish Cheeseburger Soup

 

My Fall table is set with my favorite bowls that came from Homegoods last year. I love the watercolor design on them, both inside and out.

 

The table is set with a pumpkin runner from Ross, a bargain at $4.99!

 

The pumpkin centerpiece is from Kohl's, several years ago, and circled with some garland.  

 

 

Recently my dear friend Marsha, from The Better Baker, sent me her cookbook as a lovely gift after the passing of my hubby.  I immediately read all the recipes and decided, with our cooler temperatures finally here in Texas, I'd make this Amish Cheeseburger Soup.  Marsha got this recipe from her friend Tonya and loved it so much that she included it in her cookbook.  I LOVE my cookbook, Marsha!

How about a nice, comforting bowl of soup?  My Le Creuset pumpkin pot is perfect for reheating a small quantity. 

Soup Base:

1 lb. ground beef
8 T. butter, divided
1 1/2 cups carrots, roughly chopped
1 1/2 cups celery, sliced
1 small onion, chopped
fresh parsley, snipped, to taste (I used about 1 T. dried)
fresh basil, to taste (I used about 1 t. dried)
6 cups (reduced fat) chicken broth
8 cups peeled and cubed potatoes
1 (16 oz.) container (lite) sour cream (I omitted, as I thought the soup was creamy enough)

In skillet over medium heat, cook ground beef.  Drain and set aside.  In large stockpot over med. heat, melt 2 T. butter,  Add carrots, celery, onion, parsley and basil; saute' until tender, about 10 minutes.  Add chicken broth and potatoes; reduce heat to a simmer and cook until potatoes are tender.  While veggies are cooking, make the roux.  Stir constantly as you add roux to soup.  Stir in sour cream just before serving.  Makes 10 servings

Roux:

remaining butter (6 T.)
1/2 cup flour
salt and pepper to taste
1 lb. Velveeta cheese, cut into cubes
3 cups milk

In saucepan, melt butter over med. heat.  Add flour, salt and pepper.  Whisk until bubbly and smooth, about 1 minute.  Slowly add milk, stirring constantly until thickened.  Add Velveeta and stir until smooth and melted through.  Add to broth and veggies. 

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Apple Crunch

For my tea today, I am using the beautiful "Poppy" teacup that my dear friend Bernideen from Bernideen's Tea Time Blog sent me to share her sympathy with me after my hubby passed away.  She also sent a delightful Fruit Spiced Tea from her shop, Bernideen's, in Colorado.  Thank you for my lovely,  thoughtful gifts!  I think of you whenever I sip my tea from this pretty cup. 

 

Isn't this teacup so pretty?  I love that there's a poppy peeking on the inside, too.  Bernideen knows me so well to send my favorite color!

Apple Crunch

Oh how I love this dessert!  I believe I love it more than apple pie.  The topping is wonderful and has a wonderful texture.   I hope you try it with a scoop of vanilla ice cream on top.

4 large apples, peeled (I used my apple/peeler/corer/slicer)
1 t. cinnamon
some freshly grated nutmeg, to taste
1/2 cup sugar
1/2 cup water

Topping

1 cup flour
1/3 cup firmly packed brown sugar
6 T. melted butter

Lightly butter inside of 9-inch pie plate. Place sliced apples in dish.  Sprinkle cinnamon, nutmeg and sugar over apples.  Pour the water evenly over this.

For Topping:  Mix flour and brown sugar together and add the melted butter.  Stir together and set aside for 5 minutes, then break apart with fingertips.  Sprinkle on top of the apples. 
Bake at 350 degrees for 30-45 minutes, checking for the tenderness of the apples and for the topping to be golden brown. 

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           Thank you for your visit!  xo

Thank You Vee and Stephanie!

Stephanie, from The Enchanting Rose, hosted her second teacup/mug exchange.  I loved the first one so much and sweet Stephanie arranged for her Mom to have me the first time, and we became fast friends.  This time around, Vee from A Haven for Vee, was my gift giver, and we too, became fast friends.  I told Stephanie that it is such a wonderful idea of hers to unite new friends all through a teacup.  What a lovely ministry that Stephanie started!  You can see that I received not one, but TWO mugs, from Vee!  The one on the left is what I received first, and Vee said in her note that it was to "bide the time - a Wal Mart 'special'" and to be looking for my "real" mug to arrive, coming from Great Britain!!  Wow, I feel like a Queen!!

 Here's an inside peek at the one that just arrived from Great Britain.  Don't you love details draped over the top?

 Here's the bottom of the mug...my favorite color...RED!

 

Don't the mugs look pretty on my bed?  Yes, I drink tea every morning from this tray in my bed...very indulgent, I know!

I LOVE both of my mugs, Vee, and I thank you for our new friendship. Thank you, dear Stephanie,  for hosting this fun gift exchange. 

 

These lovely gifts were sent from Stephanie after my dear hubby passed away.  She sent the sweetest note to cheer me and to get me in the Fall mood.  Stephanie is so talented and made all the pretty gifts and sent along a box of tea to enjoy.  I think of Stephanie each time I look at one of her gifts that are placed around my house.  She lovingly wrote scriptures on each of the leaves.  My favorite one is, "Blessed are they that mourn, for they shall be comforted": Matthew 5:4.

Thank you!  xo

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Happy Birthday Michael Lee

A little birdie informed me that Michael Lee West, fabulous author, hostess of Foodie Friday and creator of Rattlebridge Farm Blog is having an important birthday!!  Welcome to my home, Michael Lee!   Come on in...

 I've made something to celebrate your big day.  You so generously share ingredients for you Mystery Ingredient Club and I consider you to be the Queen of Gilding.   In your honor,  I've decorated some cupcakes especially for you.  

 

 We can sit awhile and I'll pour you some tea or coffee and we can enjoy a cupcake together.  Maybe you can tell me about the latest book you're working on.

 

 Some of the cupcakes have the sprinkles that you recently sent. 

 

 Some of the cupcakes I've decorated with sunflowers because of your sunny disposition!

 

To make the sunflower, you separate some mini Oreos and place in the middle of the cupcake.

 Using a star tip, you pipe on petals around the Oreo.

Next, you use a leaf tip and pipe on some green leaves.  Lastly, using some chocolate frosting and a plain tip (or cut the end off of a baggie and fill it), you pipe on the middle of the sunflower.  I can only aspire to be the Queen of Gilding!!

I hope that you've enjoyed our visit today and I wish you a very

Happy Birthday, Michael Lee!

May this be the best year ever and I thank you for being my friend! xo 

Please visit these friends that are celebrating Michael Lee's birthday:
Debbie - Mountain Breaths
Mary - Home Is Where The Boat Is
Jain - A Quiet Life
Sarah - Hyacinths for the Soul
Sam - My Carolina Kitchen
Rett - The Gazebo House
Jenna - The Painted Apron
Lynn - Happier Than a Pig in Mud
 Linda - More Fun Less Laundry
 Jacqueline - Purple Chocolat Home
Pattie - Olla Podrida
Pam - Sidewalk Shoes
 Susan - Between Naps On The Porch


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Pink Tea

Sandi, at Rose Chintz Cottage is having a tea at Tea Time Tuesday in honor of breast cancer awareness.  I have a candle lit for all survivors and those who have lost their lives to not only breast cancer, but all cancers.  My dear hubby recently passed away from prostate cancer and this is to honor him, too.  Everyday I pray for a cure for cancer.

 Panera Bakery has pink bagels this month, shaped in the cancer symbol, and flavored with cherry vanilla.  As a side note, bagels are only $6.99 a baker's dozen on Tuesdays at Panera.  My favorite is the cinnamon crunch bagel!!

 This beautiful teacup was given to me from my dear friend,  Pat, on my birthday.  The strawberry tea was sent by my sweet friend.  Sandi. 

The strawberry tea looks so dark in the picture, but it's really a beautiful shade of deep pink!  Oh my, does it ever taste wonderful and perfect with the cherry vanilla bagel.  

Thank you, Sandi!

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           Thank you for your visit!  xo

Three Bean Chili

Miz Helen from Miz Helen's Country Cottage is having her annual chili cook-off.  I've decided to make a 3-Bean Chili for my entry.  I hope you try it!  it's spicy and oh-so good. Be sure to check out all the great recipes to choose your favorite one at The Texas Star Chili Cook Off 2013.  

Ingredients:

1 T. olive oil
1 onion, diced
1 red bell pepper, diced
1 T. ground cumin
1 lb. ground beef
1 (28-ounce) can crushed tomatoes
2 cups water
1 chipotle in adobo sauce, minced (add more for extra heat)
2 t. adobo sauce from the can of chipotles
1/2 t. dried oregano
salt and pepper to taste
1 (15.5- ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed

Directions:

Heat the oil in dutch oven over medium heat.  Add the onion and bell pepper, cover and cook, stirring occasionally until the vegetables are soft.  Add the cumin and cook, stirring, for 1 minute.  Add the ground beef, raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.  Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper.  Simmer partially covered, stirring from time to time, for 30 minutes.  Stir in the beans and cook, partially covered, 20 minutes longer.  Season to taste with  additional salt and pepper.

If desired, top with shredded cheese, sour cream and avocado and enjoy!

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Rainbow Revelation

Before my dear hubby, Rich, passed away, he made his wishes known to our family that he wanted to me cremated.  His favorite spot to take the family, and where he taught the grandchildren how to fish and have fun on the four-wheeler, was at our friend's, Tommy and Laura's farm,  in Arkansas.  That was where he wanted his ashes to be scattered. 

On October 5th,  as the sun was beginning to set, our oldest son took me on a ride on Rich's prized four-wheeler, and we met the rest of our family, including our daughter, two other sons, two daughters-in-love, six grandchildren and our friends, at the spot where Rich loved to fish. With tears in my eyes, all six of our grandchildren greeted me with clusters of red roses, from our friends' rose bush.  Our oldest son gave a speech honoring Rich and then scattered his ashes in the pond and under the oak tree.  

As we were hugging, crying and soothing each other, it started to drizzle on the pond, as the sun was shining and setting behind us.   Our friend, Tommy, said, "The only thing that would make this more perfect, would be if there was a rainbow."  Less than two minutes later, the most magnificent RAINBOW appeared in the sky.  We all stood in awe, completely feeling Rich's presence and God's promise.  

This was the single most spiritual event of my entire life.  What a gift this was for all of us present and a memory that will be etched in our hearts forever....truly an epiphany!   

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            Thank you for your visit.  xo

Ghostly Sprinkled Pretzel Rods

Recently Michael Lee West of Rattlebridge Farm, sent some ingredients for the Mystery Ingredient Club.  Knowing that I'd like to make some treats for my grandchildren, I used the wonderful sprinkles, shown below.  It's still warm in Texas, and I set my table up outdoors.  The leaf plate is from Wal Mart, several years ago, and the mug is from Kohl's.   My homespun fabric came in handy for a table covering and the "Autumn" blocks that my sweet sister sent me add some Fall decor.

    

  Aren't these sprinkles fun?  This is my kind of lab work!  Thanks Michael Lee for sending these fun ingredients for our Fall challenge at Foodie Friday!!

I melted some Wilton Candy Melts in the microwave, according to the package directions, coated the tops of the pretzel rods and sprinkled immediately.  The ghost peeps, courtesy of Target, were attached with a gob of melted chocolate.  Set the pretzel on some wax paper to dry.  I think the kids will love them! 

                                       Don't the treats look cute in my teapot from Ross?

                   I packaged the treats up in some pretzel rod bags, using a coupon to Michael's.  Be sure to check out all the fun ideas at Foodie Friday.  

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Let's Dish!                                                           Thank you for your visit!  xo