~My 20 Favorite Things About Autumn?

Where do I begin? From the first day of Fall, until the week after 

Thanksgiving, I am in high spirits. This is my favorite time of the year. 

I look forward to these days with the anticipation of a child 

waiting for Santa's yearly visit.

1. The darkness comes sooner now and, while some 

seem sad about it, I rejoice! It's time to move inside and get cozy.

 The sky turns that soft, misty purple and the sun fades early.

 Turn on all those sweet lamps and light the pumpkin

 butter candles. The house just glows...

2. Crisp Autumn apples.

 That sweet, juicy crunch as you take your first bite.

3. Chrysanthemums

Delicate flowers and beautiful colors...pots of these lovely plants 

on the porch or taking up residence in neighborhood gardens. 

Their cheery, seasonal splendor is a long awaited treat.

4. Pulling out the brown transferware. 

Okay, so I never actually out it *all* away but this 

is the season where I can go all out and let it take center 

stage! On the mantel, on the table...oh how I love it!

5. The changing leaves. Nothing quickens my heartbeat more

 (Well, except Brian Dennehy but that goes without saying right?)

 than seeing that first orange tinged leaf. The reds,

 oranges, golds set against a azure blue sky....magical!

 Or even in the Autumn drizzle.

 Their beauty is truly the work of God's own perfect watercolor brush.

6. Decorating for the changing season is a joy for me. 

Our house is often a mish mash of all the things 

I adore about the Fall, along with the blessed holiday 

of Thanksgiving and the fun of Halloween. I try to use seasonal things 

like corn, pumpkins, leaves and vines and then add 

a few turkeys and some Halloween silliness tossed in for good measure.

7. Halloween. I love the smiles and laughter of children 

as they approach the front door. "Trick or Treat" they shout and, almost

 always, they go away with a grin and a thank you on their lips.

I especially love the tiny ones, often sporting a mask that is ever so

 slightly askew, as they struggle to climb the last step. 

That iconic phrase is often turned around and comes out,

 "Tweet or Twick" and doesn't that just melt my heart!

And I love carving the Jack O Lantern.

 See? I am really just a big kid at heart. A. Very. Big. Kid.

8. Thanksgiving. This is my favorite holiday. It is such a special

 day, a day to truly slow down, be with those you love 

and thank God for all we have been given. 

It is also a day to share with others, those who

 may be hurting, the bounty in our lives. 

It is a day that brings me peace and warms my heart.

And I love the Macy's Parade and cornbread stuffing too!

9. A warm fire...'nuff said.

10. Hot mulled cider. 

We do ours in our Crock Pot 

and it just tastes like home.

1/2 c. brown sugar

1 tsp. whole allspice

1 tsp. whole cloves1/4 tsp. salt

Dash of ground nutmeg

3 inches stick cinnamon

2 qt. apple juice

Orange slices Mix all ingredients together. 

Heat and serve in your crock pot or cooking pot.

11. Evening, after dinner, walks with Bill...okay.

 So we can walk anytime but it is especially

 wonderful when darkness settles in early, the neighbor's

 windows shine brightly and the air has a bit of a chill.

I really look forward to this every year.

12. Caramel apples. Making them, eating them. Yummy.

6 small apples

1 package caramels (14 oz.)

1/2 cup chopped nuts

6 sticks 

DIRECTIONS

1) Line a cookie sheet with waxed paper. Empty nuts onto 

the paper and divide into six equal heaps.

 Leave as much space as possible between each heap.

2) Wash and dry the apples. Twist off the stems

 and push sticks half way onto the apples where the stems used to be.

3) Melt the caramels in the microwave or a saucepan over low heat.

4) Dip apples in the melted caramel to coat. Use a knife to help cover the whole apple.

Place each apple, stick side up, onto a heap of nuts and roll over to cover.

5) Refrigerate until the caramel is firm, about 1/2 hour.

Use a combination of different colored apples: red, green 

and yellow. Choose uniform-sized apples--small apples work best. 

Substituting chocolate caramels for traditional ones can be 

fun! Dip apples in one quick motion;

 let excess caramel drip off. Holding apple upright,

 press toppings into caramel to hold them in place.

 Use a pastry bag with a small tip and melted 

chocolate to make polka dots or write on your

 apple. Set dipped apples on wax squares or 

parchment paper. And remember: caramel apples 

are always best eaten the same day 

they are made! Who could wait anyway?

13. Cuddling under cozy throws & blankets on 

our couch with buttered popcorn and hot chocolate 

while watching a good movie. That is Heaven on Earth to me.

14. Sleeping on soft flannel sheets under down filled comforters.

15. Seeing the early morning frost on the yards and across 

the park field when we take Winston out for his morning walk.

 The puffs of our warm breath in the air...

16. Chili. Hands down, it is the quintessential dish for Autumn.

Here is a 

"Gosh darn that's easy!" 

recipe! 

Ingredients: 

1 pound lean ground beef 1 large onion, chopped 1 green bell 

pepper, chopped 2 tablespoons plus 2 teaspoons chili powder 

1 large clove garlic, minced 1 jalapeno pepper, seeded 

and chopped 1 can (28 ounces) tomatoes, diced, 

with juices 1 can (8 ounces) tomato sauce 1/2 teaspoon

 ground cumin 1/2 teaspoon dried marjoram 1/4 teaspoon 

dried thyme 1 can (15 ounces) chili beans, small red beans,

 or kidney beans, drained and rinsed Preparation:Cook first 

3 ingredients in a large saucepan until meat is browned, 

stirring until it crumbles; drain off excess fat.

 Add chili powder and next 8 ingredients, stirring well;

 bring to a boil. Cover, reduce heat, and simmer, 

stirring occasionally, for about 1 1/2 to 2 hours.

 Add beans, stirring well, and cook until thoroughly heated.

We always add more beans than required and the sorts of 

beans too. Ground turkey and chicken is good in this as 

well! Throw in some cornbread muffins slathered in

 butter and honey and wow. That is eatin'!

17. Hunting for the perfect pumpkin. Or, pumpkins! 

Going to the local farm markets which, at this time of

 year, usually have festivals and all sorts of fun events.

18. The smells....pumpkin pie baking, chili simmering on

 the stove. Wood smoke, apples, warm banana bread 

straight from the oven. Cinnamon, allspice, cloves and nutmeg. 

A golden brown turkey and sausage stuffing.

Ah....

19. The sounds...the crunch of leaves under foot. 

The laughter of trick or treaters, wind whipping

the leaves into a frenzy. The sound the rake makes

 as it drags the fallen leaves into my basket.

20. Home and hearth....and all the family tucked safely inside.

Now, what are YOUR favorites things about this season?

Warmly,

Susie Q

Pretty, Pink, Peppermint Perfection

1. pouch chocolate chunk cookie mix

   
   

   3. tablespoons vegetable oil

   1. tablespoon water

   1. egg

   1/2 teaspoon peppermint extract

   2 1/2cups powdered sugar

   1/4cup crushed peppermint candies (about 14)

   3. tablespoons butter or margarine, softened

   3 to 4 tablespoons milk

   2 to 3 drops red food color

   Powdered sugar

1

Lightly spray 24 mini muffin cups with cooking spray. Prepare cookie dough

 as directed on package adding peppermint extract. Shape dough into 24(1-inch)

 balls; place in muffin cups.

2

Bake at 375° F for 8 to 10 minutes or until set. Immediately make indentation in

 center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. 

Remove from pan; cool completely.

3

In medium bowl, beat powdered sugar, crushed peppermint candies, butter, milk, 

and red food color with electric mixer on medium speed until smooth and creamy. 

Spoon frosting into decorating bag with large star tip. Pipe into each cookie cup. 

Sprinkle with powdered sugar. Store in refrigerator.

Yum!

Hoping that you are enjoying each and every moment of the Christmas season. 

We have been so busy with holiday events and preparations but it is all so sweet isn't it?

Do remember to take time for yourself, maybe pour that second cup of hot tea and indulge in another

sugar cookie! You deserve it!

That's Bananas!

Ah...Autumn...and what's sounds better than hot tea and banana bread for breakfast?

Okay, so it sounds good to ME and I hope to you as well!

Here is the recipe I use!

1 1/4 cups sugar

1/2 cup butter or margarine, softened

2 eggs

1 1/2 cups mashed very ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups  all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

 Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

 Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Grace and I are thinking about making mini loaves for the holidays! To make, grease bottoms only of 10 miniature loaf pans. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes.

 You can also stir in 1/2 cup chocolate, chopped nuts, peanut butter, cinnamon or butterscotch chips into the batter for some yummy flavor combinations.

Now go brew that tea, get out some sweet butter, and enjoy!

Have a wonderful day!

The Perfect Summer Treat...

...or, at least, that's what my kids pronounced this delicious delight! I know many of you make fruit pizza and share our affinity for it! It DOES seem just perfect for a hot Summer day! And couldn't be easier!

I used slice and bake sugar cookie dough...laid it on a pizza pan, overlapping the edges. Flattened it down by hand and baked according to the directions on the package...just till it was a nice, pale golden brown.

Then I mixed up a yummy sauce of creme cheese, 1/4 cup of  confectioner's sugar and a container of Cool Whip. Blend it all together and spread it onto the cookie crust. (It also makes a great dip for strawberries and other fruits of the season!)

Now the fun begins! Use any fruit you have on hand or just plain enjoy! For this one we used kiwi fruit, strawberries, nectarines, blueberries & raspberries. To finish I added just a drizzle of dark chocolate!

Yep, just perfect I would say!

It's a hot one today here in Ohio. I hope you are staying cool and happy in your part of the world...

Oh So Good Soup!

Oh so good and satisfying on a cold Winter day...mmmm...

2 medium russet potatoes (about 1/2 lb. each)

1/4 cup unsalted butter

2-1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well

2 medium cloves garlic, minced

Kosher salt and freshly ground black pepper

2 cups homemade or low-salt canned chicken broth

1/2 cup milk

1/2 cup sour cream

4 thick slices bacon, cut into 1/2-inch dice

1 cup grated sharp Cheddar (about 1/4 lb.)

2 Tbs. thinly sliced scallion greens or chives

Heat the oven to 375ºF. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire rack.

Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.

Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.

When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Purée the contents of the pot in a blender until very smooth (you'll need to work in two batches). Return the puréed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.

From: Fine Cooking.com

Hope all of you are staying warm!

Love and Hugs,

Susie Q

An Invasion Of Christmas Mice

Around here, it just isn't Christmas without our animals...and that even includes mice. Or, as our son Daniel calls them, "The Holiday Rats". Hmpf. I much prefer, "Wee Christmas Mice"...

24 Double stuffed creme-filled chocolate sandwich cookies (Oreos)

1 cup(6oz) semi sweet chocolate chips

2 tsp. shortening

24 red maraschino cheeries with stems, well drained

24 milk chocolate kisses

48 sliced almonds

1 small tube green decorative icing gel

1 small tube red decorative icing gel

Carefully twist cookies apart; set aside the halves with creme filling. Save empty halves for
another use or, better yet, eat them!

In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth

Holding each cherry by the stem, dip in melted chocolate, then press onto bottom of a chocolate kiss.

Place on the creme filling of cookie, with cherry stem extending beyond cookie edge.

For ears, place slivered almonds between the cherry and the kiss. Refrigerate until set.

With green gel, pipe holly leaves on the creme filling. With red gel, pipe holly berries between the leaves.

Pipe eyes on each side of chocolate kiss.

Store in airtight container at room temperature.

Yield: 2 dozen

(This recipe comes from a lovely lady at our church. Every year, for 3 years, I have attended the cookie walk and come home with a dozen of these. This year I made my own!)

And I do believe there is someone who might like one of two of these come Christmas Eve...

 Uh huh. Yes, our Grace loves them but I was talking about her friend here. Old St. Nick himself.

It surely feels like Winter here tonight. Bitterly cold and so windy...I know some of you are dealing with

even worse conditions. Stay safe, bundle up in a warm throw, grab a cup of hot cocoa and get cozy!

Until next time...

Love and Hugs,

Susie Q

Oooh...So Good

so pretty...and perfect for a warm, humid evening.

1 12 ounce package of Pasta Rotini, tri colored, cooked and drained

3 Roma tomatoes, diced

1 can black olives sliced

1/4 cups red onion finely diced

3/4 cups Parmesan cheese

6 fresh basil leaves, cut into strips

4 tablespoons basil pesto

2/3 cup creamy Caesar (But I often use LaRosa's Creamy Garlic Ranch that we get at our Kroger)

2 teaspoons saute spice (equal parts black pepper, salt (I use sea salt) and garlic powder)

1/2 to one cup toasted pine nuts

Cook pasta and coat with the dressing while it is still warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts. The pine nuts give it that wonderful crunch!

You can make the basil pesto in your food processor. Pulse 2 cups fresh basil leaves until coarsely chopped, add 1/3 cup extra virgin olive oil until the mixture is smooth. Season with salt and pepper and add some freshly grated Pecorino cheese. We also take halved cherry tomatoes and skewer them with balls of mozzarella (I have also had it with goat cheese) and dip the in the pesto. Yummy!

Goes well with any grilled meat too. We are grilling chicken tonight...I better get busy!

Love and Hugs,

Susie Q

Shamrock Cookies

So easy it's ridiculous...and that's just how a girl like me likes a recipe!

Easy maybe but they are also tasty and festive and

a sweet idea for a St. Patrick's Day treat.

Ingredients 1 roll (16.5 oz) refrigerated sugar cookies 1/4 cup all-purpose flour 1/4 cup green sugar Directions 1. Heat oven to 350°F. In large bowl, break up the cookie dough. Stir or knead in flour until well blended. Work with half the dough at a time; refrigerate remaining dough until needed. 2. Shape dough into 70 (3/4-inch) balls; reserve 7 balls. Roll each of the remaining balls in green sugar. To form each shamrock, place 2 balls with sides touching and 1 ball on top on ungreased cookie sheets. For stems, divide each reserved ball into 3 pieces. Roll each piece into ball, then in green sugar; shape into a triangle. Place 1 triangle pointed side up at bottom of each cookie between 2 balls for stem. 3. Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

And as Grace would like to point out, dunking these babies in

a tall glass of ice cold milk will turn that stuff green! And you can never have enough green on March 17th right?

Love and Hugs,

Susie Q

St. Patrick's Day Pizza

How about a twist on traditional St. Patrick's Day fare? You must admit it IS different right? But it has most of the *traditional* ingredients that many of use at this time of year. I think the folks here at Rabbit Run Cottage will give this a try!

Ingredients For the dough: 2 teaspoons sugar 1 package active dry yeast 3 tablespoons extra-virgin olive oil, plus more for the bowl 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting 1 teaspoon fine salt For the toppings: 5 tablespoons extra-virgin olive oil, plus more for the pan 3 cups sliced green cabbage Kosher salt 1 teaspoon pickling spices, tied securely in cheesecloth 1 large potato, peeled and thinly sliced Freshly ground pepper 2 cups shredded mozzarella cheese 3/4 cup shredded monterey jack cheese 1/2 cup freshly grated parmesan cheese 6 ounces sliced corned beef Directions Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes. Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices). Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes. Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.

And enjoy!

Love and Hugs,

Susie Q

Diva Approved

What does a diva eat on the morning of her 11th birthday?

Why a yummy breakfast quiche that's what!

Ingredients 2 cans (8 oz each) Pillsbury-type refrigerated garlic butter crescent dinner rolls (8 rolls each) 1 package (8 oz) cream cheese, softened 3 Eggland's Best eggs 1 small onion, chopped (1/4 cup) 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup shredded mozzarella cheese (4 oz) Directions 1. Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with No-Stick Cooking Spray. 2. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup. 3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill). 4. Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.

Oh so good and oh so filling for a school bound Diva like Grace.

Love and Hugs,

Susie Q

How Cute Is This?

8 tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled 2 teaspoons finely chopped peanuts 4 butter-flavored pretzel spindles or sticks, broken in half 16 tiny pieces fresh parsley leaves

1.Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling. 2.With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts. 3.Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

We are home, got in late last night. I had such a busy day so will post more tomorrow...and begin to make my way around bloggy world to see you all. I do hope you all are well and staying warm...okay, so those of you in the more Southern/Western climes may be still be trying to stay cool but you know what I mean eh?

The trip was so nice..the girls all had great fun, the 4 parents enjoyed each other's company as always and we got to meet Meggie! She is every bit as beautiful and wonderful as you all knew she would be! More on all of this later....till then, much love, many hugs and..ohh! Ooh! It is snowing again! I LOVE snow!

Susie Q

Pumpkin Risotto

Isn't this image a pretty one? And, I am guessing, the recipe tastes so good too. This one comes from Country Living magazine and just looked wonderful, something a little out of the ordinary but fun. Can you tell how excited I am Fall is finally here?

1 small (3-pound) sugar pumpkin 6 tablespoon(s) extra-virgin olive oil 1 tablespoon(s) finely chopped rosemary 1 teaspoon(s) finely chopped rosemary 3 teaspoon(s) sea salt .25 teaspoon(s) ground black pepper 7 cup(s) low-sodium chicken broth 1 cup(s) finely chopped yellow onion 1 tablespoon(s) finely chopped garlic 3 cup(s) Arborio rice 1 cup(s) dry white wine 2 tablespoon(s) butter 2 tablespoon(s) pumpkin butter .5 cup(s) finely shredded fontina cheese .5 cup(s) freshly grated Parmesan

DIRECTIONS Heat the oven to 400 degrees F. Cut pumpkin in half lengthwise. Trim 1/2 inch off the rounded end of each half to stand upright on cutting board. Peel the sides, cutting downward, using a sharp knife. Remove the seeds and cut into 1/2-inch pieces. Toss the pumpkin together with 2 tablespoons olive oil, 1 tablespoon rosemary, 1 teaspoon salt, and black pepper. Spread pumpkin on baking sheet. Roast, stirring twice, until very soft, 40 to 50 minutes. Let cool slightly, then transfer to a food processor and process until smooth. Bring the chicken broth to a bare simmer in a saucepan over medium-low heat to keep hot but not reduce. Heat remaining 4 tablespoons olive oil, 2 teaspoons salt, onion, and garlic in a wide, deep saucepan over medium-low heat. Cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in the rice and cook while stirring constantly, until the rice is hot — about 3 minutes. Add the wine and bring to a simmer, stirring often until almost all the wine is absorbed. Add the hot chicken broth one cup at a time, and adding more broth only when the previous addition has been absorbed. Check and adjust the heat as needed to maintain a steady simmer. Add the roasted pumpkin and continue to cook until the rice is creamy and al dente, about 10 more minutes. Remove the pan from the heat. Stir in butter, pumpkin butter, cheeses, and remaining 1 teaspoon rosemary. Pumpkin Risotto is best when served immediately.

Pretty In Pink

And tasty too! What a sweet treat for a Summer afternoon!

Angel Food Raspberry Swirl Cupcakes 3 cups raspberries 6 tablespoons granulated sugar 4 teaspoons cornstarch dissolved in 4 teaspoons water 1 cup cake flour 1/2 cup confectioners' sugar 10 large egg whites, at room temperature 1/2 teaspoon salt 1 plump vanilla bean, split, seeds scraped 1 teaspoon cream of tartar 3/4 cup granulated sugar 1 1/2 cups confectioners' sugar 1 1/2 tablespoons butter, melted 1 1/2 tablespoons water Pinch of salt MAKE THE FILLING: In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes. Strain the raspberry puree into a small bowl and discard the seeds. Return the puree to the saucepan. Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes. Let cool, then refrigerate until firm, about 1 hour. MEANWHILE, MAKE THE CUPCAKES: Preheat the oven to 325 degrees F. Set 18 foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners' sugar. In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated. Spoon the batter into the muffin cups. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool. Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes. Using a pastry bag fitted with a plain 1/4-inch tip, pipe about 1 tablespoon of the filling into each cupcake. MAKE THE GLAZE: In a small bowl, stir together all of the ingredients. Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes. Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes. Transfer the cupcakes to a platter and serve. Yield: 18 servings

Egad! And A Recipe To Boot!

In the questions post. I DID forget to mention Decorating Cents didn't I? Egad! I love Joan Steffand and the show. The format has been tweaked some over the years but it is one that I still adore watching.

I still like Design on a Dime, Curb Appeal and several others that have been around for some time.

I can still remember when HGTV went on the air! How exciting! An entie network devoted to decorating and homes and...well, it was fantastic!

And, I also have one more question to answer! Tara has asked what my favorite, no fail recipe is.

Now, I could say whatever I pick up at McDonald's but I actually DO cook. Sometimes.

I really do!

I can add a few recipes later this week but you know what my never fail, easy as pie recipe is? Remove the skin from chicken thighs (Breasts work well too), melt margarine in a bowl and add garlic, parsley and pepper. (Could be fresh, minced garlic and parsely or straight out of a jar)

Pour the seasoned margarine evenly over the chicken and bake. Usually an hour at 350 does it. Serve it over rice (My family is hooked on *souped up* rice. Minute rice cooked in a cream soup such as Mushroom. This can be doctored up a little) Add some fresh, well seasoned green beans and you have a meal!

It is fast, good and everyone seems to love it. Could not be more simple!

I hope you are all having a wonderful weekend. Stay well and safe and smile often!

Love and Hugs,

Susie Q

A Sweet Treat

Our dear Cielo ,who lives in that sweet house among the roses, is hosting a dessert carnival today! I was not able to get mine sent to her in time so will post it here. I hope you enjoy it but please! Run, do not tarry, over to see Cielo! Her blog is a feast for the eyes every day but today, well, today it is also a feast for your taste buds!

~Lemon Blueberry Cheesecake~

2-½ lbs cream cheese 1 cup sugar 6 tbsp ap flour 2 tsp lemon zest 1 tsp vanilla extract ½ cup lemon juice 1 cup blueberries 4 each eggs 3 each egg yolks

• Cream the cheese and sugar on low speed of stand mixer (speed 2 on kitchen-aid) until very pliable. Scrape down sides and bottom of bowl with rubber spatula.
• Add flour in two parts, mixing well after each addition.
• Add egg and yolks one at a time mixing well after each one. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with spatula. Turn back on to low speed incorporating the rest of the eggs. Blend until last egg has just been incorporated and stop. Add the vanilla, zest, lemon juice and ½ of the blueberries and blend for just 2 minutes. Pour into prepared crust. Sprinkle the remaining blueberries on top of the pie.
• Bake in oven with water bath at 425 F for 20 minutes. Then turn temp down to 350 F and continue to bake for 50-60 minutes longer until set. (Little to no jiggle in center of pie)

~Crust~

2 cups graham crumbs 4 oz butter melted pinch salt 1 oz ladle of sugar 10-inch spring-form pan

• Mix together, press into spring-form pan and bake at 400 F for about 15 min until just starting to get color. Remove and cool before adding pie mixture.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This recipe comes from The Inn at Cedar Falls in Logan, Ohio. A lovely spot surrounded by the natural beauty of the Hocking Hills. Bill and I adore Bed and Breakfast Inns and this one is a delight. Their restaurant is renowned for their top notch cuisine set in an authentic antique log cabin. It is a wonderful experience!

Thank you Cielo for hosting such a sweet event!

Love and Hugs,

Susie Q