Wednesday, September 30, 2009


Time for those pretty Fall tablescapes, huh? I picked up 2 1/2 yards of this pretty butterscotch colored linen at Walmart for under $3 / yd. Then I found a cute apple print fabric that matched perfectly with it! I purchased enough for a runner, but since it is so wide, I plan to sew up some matching napkins for the set also.

I have to be honest here. My tablescapes are VERY user friendly! These are actually table settings that are used by my family! This was our tablescape for last Sunday's dinner.
Sometimes when I look at all the elaborate tablescapes, as beautiful as they are, I have to wonder if people really do eat at those tables! haha So pardon me if mine seem a little 'simple.' I just try to make our Sunday dinner special for my special family ;-)

Here's a little trick you can use at your next dinner or ladies meeting. Core an apple and insert a taper candle in the hollowed out center. They fit perfectly and look so stinking cute!
I see one of mine is leaning a bit - sorry. I should have checked that before I snapped the pic. But like I said, it was Sunday dinner and my family doesn't take to kindly to photo shoots when it's time for dinner! haha No, they really are patient. They humor and encourage me in my foodie photos! Sometimes it's with a roll of the eyes and a grin, but still.... haha

I love this little galvanized steel bucket full of apple candles. They look so real!

Thanks for stopping by! Take time to look through the recipes and see if there is something you can use!


Today was Amy's birthday. She is my favorite bus kid! I used to pick her up for Sunday school when she was just a little girl. Now she is a grown young woman, graduated from Bible college. She is such a blessing to my heart. Now she works with me on my bus route. Talk about full circle! A former bus kid picking up bus kids for church! I love it! She loves cheesecake, so I made this for her birthday today. She came over after the bus route tonight and we sang to her and gave her a few little gifts and ate cheesecake with her! haha

I was surprised today as I sifted through the dozens of cookbooks I have, that so many of them didn't have a simple cheesecake recipe. Either it was a jello type cheesecake (no bake) or a full on NY style cheesecake (time consuming). Then I found this in an Amish cookbook. It turned out so yummy. After my first bite I realized it was the same cheesecake my Aunt used to make when I was growing up. I loved it then and I still love it today! This went together in a snap - so quick and easy - and so tasty!



16 graham crackers, crushed
1/2 cup white sugar
1 stick butter melted

I placed the graham crackers in a heavy duty, gallon size ziploc baggie and crushed them with my rolling pin. Then opened the bag and pour in the sugar and melted butter. Reclosed the bag and shook it to mix in the sugar and butter. Then patted it into the pan.

Press into 9 x 13 pan


2 (8 oz) cream cheese, softened
1 cup white sugar
1 tsp vanilla
2 eggs, beaten

In a large mixing bowl beat softened cream cheese with sugar until creamy. Add vanilla and eggs and beat for approximately 5 minutes more, or until it loosens up and feels fluffy. Spread over graham cracker mixture. Bake at 375 for 15 min. (that's not a typo! 15 minutes!) When cool, pour cherry pie filling over the top. Then chill. Serve with whipped cream on top. Other fruits may be substituted in place of the cherries. Blueberry would be nice too.

This is dear sweet Amy, in the middle, between my two precious girls. Aren't they all so 'perty?' She has made herself a part of our family! We all just love her!

Thursday, September 17, 2009


Pardon the pic - it's not one of my better ones. I made this for a fellowship dinner last Sunday and was in a hurry to get out the door with it, so didn't fuss much w/ my camera settings. I've been making this cake since I was a teenager. It was one of my Dad's favorite cakes. It's so easy anybody can make it. Great way to use up those peaches you just bought too!


1 butter recipe yellow cake mix, prepared according to pkg directions

1 large (28 oz) or 2 small (14 oz each) cans sliced peaches in light juice, reserve juice
1/2 cup hot water
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 (16 oz) Cool Whip
Whole pecans

Prepare butter recipe cake mix according to pkg directions. Spray a bundt cake pan and pour batter in. Bake according to guidelines on box. Remove from oven. Wiggle cake pan a bit to loosen cake from sides. Dump upside down on cake plate. Let cool completely. Use a large serrated butcher knife and horizontally cut cake evenly in half. Lay top half on separate plate. Meanwhile... open peaches and drain (reserve juice!) Pour peach juice in small saucepan, add 1/2 cup hot water, 1/2 cup sugar, cinnamon and nutmeg. Stir to combine and heat over med - high heat until bubbly. Simmer for a few minutes, stirring constantly. Now drizzle half of this mixture over the bottom layer of cake.

*Let the other half of the syrup cool and save it to drizzle on the top* Next take your drained peaches and lay them around the edge of the cake in the same direction, letting them hang over the edge a bit. *Save some of the peaches for garnish on top* Spoon on Cool whip whipped topping (reserve some for top of cake), place top half of cake on top of cool whip. Now put one dollop of Cool Whip on each large section of cake (for my pan, it ends up being 8 sections) On top of each dollop of cool whip, lay 1 peach slice and 1 whole pecan. *I ran out of whole pecans and had to opt for chopped pecans. They don't look as nice as the whole ones do. When you slice the cake to serve it - lay the cake slice on it's side and drizzle with the reserved, cooled peach syrup. ENJOY!