My new Mountain Cottage Renovation Project

Yes I know it is a mobile home, but we have big plans for it! And, when we are finished it, hopefully it will not look like a mobile home.  It is 14X60 and has 2 bedrooms and one bath.  It is only 5 minutes from Downtown Gatlinburg,TN and I believe in the winter we will have a beautiful view.  I have always wanted a cabin in the Smoky Mountains and we got this for such a great price, we figured we would grab it while we could and with a little work, make it look like a totally different place.  It is private and in a great location.  There is even an original log cabin on the property.  It needs some work because it is falling down, but my husband has already said that he can fix it up.

Some really big rocks along the driveway!

Also, there is a beautiful creek about a mile away that is perfect for picnic's and wading.

Here are a few photo's of the inside of the mobile home. It does need some work but it is really not too bad right now.

Well this is what is keeping me busy these days!  If anyone has any great ideas, please share them with me! I will keep our progress posted here.

Blackberry Cobbler

This is a quick, easy delicious dessert!  I got this recipe from my Mother in law years ago and have used it hundreds of times for a quick dessert.  You can use just about any fruit.

Blackberry Cobbler

1 Stick butter

1 cup of milk

1 cup self rising flour

1 cup sugar(may need a little more to sprinkle on berries if they are not sweet)

3-4 cups rinsed blackberries

Put butter in 8x8 dish and place in oven to melt while mixing the other ingredients.  Mix milk, flour, and sugar together.  Pour into pan with melted butter.  If berries are not real sweet, sprinkle with about 1/8 cup of sugar and toss.  Place berries evenly on top of batter.  Bake about 45 minutes and serve with cream or ice cream.  Enjoy!

Cauliflower Salad, Chicken and Rice Casserole

Happy Poceno Ladies! I love you all!

I have been in a Ladies club for over 20 years. We meet once a month and play a game called Poceno.  It is a combination of poker and Bingo.  But, over the years we have changed the rules a litttle and we think our version is way more fun than the original.  We play a game called the Boob and the first nipple off gets a point and then the first one that gets all of the chips off gets 2 points.  We even have a game representing a male part, but i 'm not going into details on that one. Some of the ladies have been in this group over 30 years.  Some of us have had our moms in the group.  Over the years we have been saddened by the loss "The Joy Luck Club"of some of our best friends, but the rest of us stick by each other through happy times and sad times. I have always thought of us being like the ladies in the movie,  "The Joy Luck Club".  We get toghether at another members home and have dinner, drinks and just plain old FUN!  Well, My month this year was June.  I served a delicious Cauliflower salad, Chicken & Rice Casserole, corn muffins, cupcakes and vodka and grapefruit juice.  I am going to share the salad and casserole recipe here.  I didn't get photo's of them, so you are just going to have to take my word that both were delicious.  The cupcake recipe is on my blog already.  It is the Magnolia Bakery recipe.

CAULIFLOWER SALAD
This is delicious-I promise!
1 large head of Romaine lettuce or 1 large bag of pre washed lettuce.
1 head of cauliflower
approx. 1 cup of mayo
1 small red onion, chopped
approx 2 TBS sugar
approx. 1 1/2 cup shredded parmasean cheese
1 small pkg of real bacon bits

If using a head of romaine lettuce, chop or pull apart by hand into small size pieces, and layer it into the bottom of a large bowl.  On top of the lettuce, place the chopped tops of the cauliflower.  The next layer is the red onion sprinkled on top of the cauliflower.  Then cover with a thin layer of mayonnaise and sprinkle sugar over the mayo. The last layer is the parmasean cheese.  Let it sit in the refrigerator over night.  Before serving, toss the entire salad and sprinkle the bacon bits on top.  So easy! So good!

Chicken and Rice Casserole
2 TBS butter
1 medium sweet onion
1 8.8oz Uncle Bens ready to serve  jasmine rice
3 cups of chopped rotissire chicken
1 1/2 cups frozen petite peas
1 1/2 cups shredded mild cheddar cheese
1 cup mayo
1 10 oz cream of chicken soup
1 8 oz can sliced waterchestnuts, drained
1 4oz jar sliced pimiento, drained
3 cups crushed ridged potato chips

Preheat oven to 350 degrees.  Melt butter and put in chopped onions and cook til tender.  Microwave rice according to package directions.  Combine onions, rice, chicken and next 6 ingredients.  Place in a 13x9 dish.  Top with chips and bake until bubbly. This is another easy, delicious dish!

Ms Kitty's Sloppy Joe's and Bon Voyage to Aubrey

Aubrey was chosen for the Jr. National Young Leaders conference in Washington DC.  

she leaves in the morning on her first trip by airplane.  Her Mom and I have been making sandwiches and cupcakes to help raise money for her trip.  Good friends from work, Glen and Kitty Dietrich made Sloppy Joe sandwiches recently and we sold sandwiches and chips at work for lunch.  The sloppy joe's are delicious.  Ms Kitty gave me permission to share her recipe here.

I want Aubrey to know how proud everyone is of her and to wish her a wonderful trip.  

Her mom is worried  because this will be Aubrey's first trip alone.  As a Mom, I would be worried too, but Aubrey is so smart and mature for her age, I know she will be fine and will come back home with many wonderful stories.  Aubrey you be good and be SAFE!

Know that there are many people back home that loves you and misses you!

MS Kitty's Sloppy Joe's

10 lbs of ground hamburger

2 onions chopped

2 bottles of sweet pickle relish

5TBS Worcestershire

1/2 cup brown sugar

1 1/2 cups ketchup

Brown ground beef in a large skillet and drain.  Transfer the ground beef to  to a large bowl and toss with all of the ingredients.  Divide the mixture between 2 crock pots and cook on low for 6 hours.  Serve on a large bun with really good chips.

Aubrey's lovely Mom getting ready for lunch!!

Mixed Berry Tart

Filling

1 pound of mixed berries(mixture of strawberries, raspberries, blackberries) fresh or frozen

1/4 cup white sugar

zest of 1 lemon

a few dollops of peach liqueur

Crust

Frozen Biscuits(this recipe makes approx 12 tarts, you could use canned, just not the layered kind)

flour and sugar for dusting

Whipped Cream

1 cup of heavy whipping cream

1 12 tsp vanilla

1 1/2 TBs sugar

Combine berries, sugar and lemon zest and a couple dollops of peach liqueur in a large bowl and let berries macerate for about 30 minutes while the biscuits thaw.

Once the biscuits are softened, dust your work surface with flour and sugar and roll each biscuit into about a 7" circle.  Crimp up the edges of the biscuit with your fingers.  Place several spoons of berry mixture into the center of each biscuit and sprinkle with a little extra sugar.

Combine the whipping cream, sugar and vanilla in a mixer bowl.  Start beating on low and slowly increase speed.  Continue beating until the mixture reaches soft peaks.  Top each tart right before serving.

This is an easy dessert that makes up quickly and looks great but it also tastes heavenly!

Whoopie Pies Recipe from Williams Sonoma

On my trip to New York City in March of this year, I bought a whoopie Pie pan from Williams Sonoma. Tonight I used it for the first time. I am helping to raise money for a friend's daughter to take a trip to Washington DC.  So, I have made a batch of whoopie pies to take to work to sell.  I made the recipe that came with the pan, and I also made some strawberry ones.  They are both really good, but my husband liked the strawberry ones the best.  Here is the William Sonoma version.

Whoopie Pies William Sonoma Style

Cookies

1 cup all purpose flour

1/2 cup dutch process cocoa powder

1/2 tsp baking soda

1/4 tsp salt

23 cup firmly packed light brown sugar

6 TBS unsalted butter, room temp

34 tsp vanilla extract

1 egg, room tep

1 cup buttermilk, room temp

Filling

2 1/4 cups confectioners sugar

5 TBS unsalted butter, room temp

3 TBS milk

1 tsp vanilla extract

1/8 tsp salt

Preheat the oven to 325 degrees.  Grease and flour the pan.  In a bowl, whisk the flour, cocoa powder, soda and salt together.

In the bowl of a mixer, beat together the brown sugar and butter on medium speed until combined, about 1 minute.  Add the vanilla and egg and beat until fluffy.  Make sure to stop the mixer several times and scrape down the sides of the bowl.  Reduce to low speed and alternately add the flour and buttermilk in 3 additions, ending with the flour.  Beat after each addition just until incorporated, scraping down the sides of the bowl.

Fill each well with 1 1/2 TBS batter.  Tap the pan on the counter to distribute the batter evenly.  If the batter is too thick add 1-2TBS buttermilk to the batter(I should have added more buttermilk, I think mine were a little too thick). Bake 8-10 minutes and then transfer the pan to a wire rack and let the cakes cool in teh pan for a few minutes, then invert them to finish cooling.

To prepare the filling, bet the confectioners sugar, butter, milk, vanilla, and salt on low speed until combined, then increase the speed to medium and bat until fluffy, about 1 minute.

Spread about 2 TBS filling on the flat side of the cakes.  Top with one of the remaining cakes, domed side up.  Makes 12 pies.  (mine made exactly 12 pies)

These are the Williams Sonoma version

These are the Strawberry ones.  I used the same filling recipe as the chocolate ones, but I used a strawberry cake mix for the cookies.

I love this plate! It was a Birthday gift from my friend Pam.  Thank you Pam!

Cooking Class/Creamy Chicken Beggar's Purse/Sauce Bernaise

Today my friend, Pam and I went to a wonderful cooking class at the Mary C. O'Keefe Museum in Ocean Springs, MS.  The class is by IP(Imperial Palace) Culinary Arts Cafe.  You can have a look here: www.themaryc.org/cafe.htm.  This was so much fun and the food was delicious. The Chef was cute and the wine was great!  It was really a wonderful day.

My lovely friend Pam and Chef Jeremy Williams

Creamy Chicken Begger's Purse

9 layers phyllo sheets cut into 4" squares

1/2 cup melted butter

One bunch blanched green onion(blanch in boiling water for 20 seconds and cut the white part off)

Using a pastry brush, brush each layer of phyllo and stack one on the top o the other, then cut all 9 layers  into 4" squares.

Chicken Mushroom Leek Filling

2 Tbs leeks, diced small

2 Tbs butter

1 chicken cutlet, diced

1 cup sliced mushrooms

1/2 cup heavy cream

salt and pepper, to taste

1/2 tsp Tarragon

20 chives, for purses

pinch of creole seasoning

Preheat ocen to 350 degrees.  Saute the leeks and chicken in 1 TBS butter until translucent and cool in the frig.  Saute the mushrooms in the other tablespoon of butter.  Cook the mushrooms separate from the chicken.  When the mushrooms are cooked, fold them into the chicken along with the other ingredients.

Place about 1 TBS of chicken mixture in the middle of a square of phyllo; pull the edges up to form a begger's purse and tie with green onion that has been blanched.

Place the purses on a baking sheet and bake in oven for approx. 5 minutes.

Ready to go into the oven!

Oh I wish you could taste this! It was one of the best things I have ever tasted.  It was served on top of Sauce Bearnaise.

Sauce Bearnaise

1TBS minced shallots

2Tbs fresh Tarragon leaves, chopped, and their stalks, chopped and roughly bruised

2 TBS wine or Tarragon vinegar

1 TBS chopped chervil, optional

2TBS white wine

1 tsp peppercorns(preferably white), crushed or bruised

3 egg yolks

1TBS water

16 TBS unsalted butter, soft, cut into 1/2" dices

Salt

Freshly milled white or black pepper

1/ to 1/2 lemon , juiced

Combine vinegar, wine, shallots, black pepper, and 1 1/2 tsp tarragon in a small saucepan.       

Cook over medium heat until reduced to 1 TBS, 5-10 minutes.

Add egg yolks and 1 TBS of water to reduce vinegar mixture.

Whisk until thick and pale, about 2 minutes.

Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.

To moderate heat, frequently move pan off burner for a few seconds, then back on.

As they cook, the eggs will become frothy and increase in volume, then thicken.

When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.

By spoonfuls, add soft butter, whisking constantly to incorporate each addition.

As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.

Continue incorporating butter until sauce has thickened to consistency desired.

Season with salt, remaining 1 1/2 tsp chopped tarragon and if desired, pepper.

Add a few droplets of lemon juice if necessary.

Fresh Tarragon

I will be back tomorrow with the dessert, it was lovely to look at and oh so good!

Magnolia Bakery Cupcakes and Happy Birthday Gwyn!

Magnolia's  Vanilla Vanilla Cupcake

Magnolia's Chocolate Vanilla Cupcake

First I want to tell Gwen Happy Birthday! I Love ya!  I don't know what I would do without you because you are a great blessing to me. Thank you so much for everything you do!

If you have never tried a Magnolia Bakery cupcake-then you should definitely make these. Or better yet visit them.  Here is a link to the storehttp://www.magnoliabakery.com/  If you have had these before, then you know already how good they taste.  I have the book "The Complete Magnolia Bakery Cookbook" which is full of wonderful recipes, including the famous "Banana Pudding" recipe. I am posting the recipes here since you can easily find them all over the internet already.  But, I am going to tell you how many calories are in these little treasures.  I have spent several hours working on this today and I believe I have come up with pretty accurate results.  I used to use a program called Master Cook (which I believe is no longer in use) and it was a wonderful recipe/nutrition calculator.  I now have a Mac and cannot find a suitable program.  I have used old fashioned math along with an online search for nutrition analysis. I am counting calories these days and wanted to know that I could fit in an occasional indulgence, as long as I just eat 1 !

Magnolia's Vanilla Cupcakes
1 1/2 cups self rising flour
1 1/4 cups all purpose flour
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temp
1 cup milk
1 tsp vanilla extract

Preaheat oven to 350 degrees.  Line 24 cupcake tins with cupcake papers.  Combine flours and set aside.
In a large bowl, and mixer on medium, cream butter until smooth.  Gradually add sugar and beat until fluffy, about 3 minutes.  Add the eggs, one at a time, beating after each addition.  Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Beat until all ingredients are incorporated, but do not over beat.  After the ingredients are completely mixed, spoon the batter into the cupcake papers, about three-quarers full.  Bake 20-25 minutes or until a cake tester comes out clean.  Cool in the tins for 15 minutes.  Remove from tin and cool completely before frosting.  Calories 134 per cupcake.

Vanilla Buttercream
1 cup unsalted butter, softened
6-8 cups confectioners sugar
1/2 cup milk
2 tsp vanilla extract
Place butter in large mixing bowl.  Add 4 cups of the confectioners sugar and then the milk and vanilla.  On medium speed, beat until smooth and creamy, about 3-5 minutes.  Gradually add the remaining sugar, 1 cup at a time, beating well after each addition. until the icing is thick enough to spread well.  You may not use all of the sugar.  If desired, color the icing with a few drops of food coloring. Use and store the icing at room temp.  It can be kept at room temp in an airtight container for up to 3 days. Calories 187/per 24 cupcakes.

Chocolate Buttercream
1 1/2 cups unsalted butter, softened
2 tbs milk
9ounces semisweet chocolate, melted and cooled to lukewarm
1 tsp vanilla extract
2 1/4 cups sifted confectioners sugar
To melt the chocolate, place a double boiler over simmering water on low heat for about 5-10minutes.  Stir until completely melted and let cool to lukewarm.
In a large bowl, mixer on medium, beat the butter until creamy, about 3 minutes.  Add the milk and beat until smooth.  Add the melted chocolate and beat well.  Add the vanilla and beat for 3 minutes.  Gradually add the sugar and beat on low until creamy and a spreadable consistency.  Calories 203/per 24 cupcakes
I hope you love these as much as I do!

TWD: Swedish Visiting Cake

I loved this cake from start to finish.  I loved using my wrought iron corn bread skillet, I loved how easy it was to make, I loved how fast  it was whipped up and I loved the taste! What else can I say? You should try it!

Confection's of a Closet Master Baker-Golden Eggs

I know that I had promised to post this yesterday, and I had every intention of doing so, but that didn't work out.  This is the first recipe in the book and in my opinion it was a great one to start out with. Gesine (pronounced Geh-see-neh) called this a magic recipe and I agree with her, it is magic in that it tastes like a fried doughnut while it is not fried, it is baked. They have my favorite spice in them-nutmeg, 5 eggs and a lot of butter. This recipe alone is worth the price of the book, but I can tell you that the rest of the recipes look to be as good a this one.  I look forward to making them all.  If you buy the book, make sure you read the story that leads up to each recipe, you will be glad you did. 

TWD Walnut/Almond Mocha Marbled Bundt Cake & March of Dimes Charity Auction

TA DA! Here is a slice of the small cake and it is delicious!

Six Beautiful Farm Fresh Eggs went into this cake!

The flour, ground almonds, salt, and baking powder.

Butter, sugar and eggs!

Ready to go in the baking pans!

Hello Folks.  I am posting this at the last minute for the Tuesday's With Dorie Group.  It is due on Tuesday and I am just barely getting this done before Tuesday is over.  I replaced the Walnuts with Ground Almonds.   I made two cakes, a regular sized one and a small one.  The regular sized one is for a March of Dimes Charity Auction tomorrow at Ocean Springs Hospital in Ocean Springs Mississippi.  I found this recipe fairly easy to follow, and I am typing this while it cooks and it smells so good.  I hope it tastes as good as it smells.  I recently bought some new lights for my photographing, but since this was put off u til the last minute, I was not able to use them.  Although I did do a couple of other things that I learned in the class, and I can already see a difference.  I can't wait to utilitze my new lights.

Confections of a Closet Master Baker by Gesine Bullock-Prado

http://www.amazon.com/Confections-Closet-Master-Baker-Hollywood/dp/0767932684/ref=sr_1_1?ie=UTF8&s=books&qid=1269198396&sr=1-1
I have been reading this book and I LOVE it!  I have decided that I am going to make all of the recipes in the book.  There are only 18, so itwill not take too long to do them all.  I am thinking about one a week until they are all done.  The recipes look great, mostly from German heritage, I think.  The writing is as good as the recipes and it has truly been a joy to read.  Please join me if you want to  do some great baking, and read some really good writing about food and a look behind the Hollywood scene.  I wont give anyhting away about who this author is related to, because I was really surprised when I started reading, and it hit me who she was.  I think the surprise added to why I like this book so much.  Now, you may be quicker on that than I was, but wether you are surprised or not, I promise you that you will enjoy this book.  My start date for the first recipe will be April 10, 2010 and will shoot for every Saturday after that.  The first recipe is called Golden Eggs, I will not post the recipes inhopes that folks will want to buy the book so they van make the recipes.  It will be nice if you can post your photo's on your blog, but if you don't have a blog, you can just leave a comment about your experience at the end of this post.  Please email me at lalas@cableone.net if you want to participate.

Back from NYC and oh so tired!

Hello Everyone! I am back from a trip to NYC and I have so much to share.  It is going to take me a few more days to get my stuff together, but I will be telling you all about it very soon.  Among my favorite things I did was to take a Class on Food Photography with Lou Manna.  You can find a link to his blog in the side bar.  If you have an interest in this subject, I highly suggest that you look him up  I learned so much in one day and can't wait to start putting some of the new knowledge into action.  I have ordered lights, mirrors and a light meter.  I hope that you will be able to see a huge difference in my photography very soon.  Lou is great and I hope to take other classes from him in the near future. Also, I ate some wonderful things and will  be sharing all of those wonderful things with you and I took lots and lots of photo's.

TWD: Thumbprints For Us Big Guys & Happy Birthday Pam

Ta Da!!!!

I enjoyed this weeks project very much. The recipe was easy and the cookies were pretty.  I had to use Almonds instead of Hazelnuts. I really wante to use the hazelnuts, but couldn't find them at any of the local grocery stores.  The only thing I would have done different is to use Strawberry Jam instead of Raspberry.  Maybe Iwould have liked the Raspberry better f I had been able to use the Hazelnuts.  Regardless, they were still very good.  I took them to9 work for my friend, Pams Birthday.  I hope that she had a great one and Knows that I was thinking about her.  I could not post on the day of her Birthday, due to a computer problem.  She is such a fun lady and I love her dearly!

Devil's Food Layer Cake fromWilliam Sonoma's "Comfort Food"

This is the second recipe I have made from this book and the secon recipe that I will share.  Although, I will probable just show photo's from future recipes that I make from it.  Again, I have to say that I think this book is a Winner! I used Special Dark Cocoa from Hershey, and if I make it again, I will just use regular cocoa.  This was just about too much chocolate. Oh wait, I can't believe that I wrote that. Can there ever really be too much chocolate? Oh,I dont think that is a possibility. I will say that this was wonderful with a scoop of vanilla ic cream.
Boiling water, 1 cup
Unsweetened natural cocoa powder, 3/4 cup(use regular unsweetened cocoa instead of the special dark)
All purpose flour, 1 3/4 cups
Baking soda, 1 1/2 tsp
Fine sea salt, 1/4 tsp
Sugar, 2 cups
Unsalted butter, 1/2 cup plus 2 Tbs@room temp
Large eggs, 3(at room temp)
Pure vanilla extract, 1 tsp
Buttermilk, 1 1/4 cups

Chocolate Frosting
Confectioners sugar, 3 3/4 cups
Unwseetened natural cocoa powder, 1 cup
Unsalted butter, 1/2 cup @room temp
Pure vanilla extract, 1 tsp
Heavy cream, about 1 cup

Makes 10 servings
Preheat the oven to 350 degrees. Lightly butter 2-9" pans.  Dust the pans with flour.

In a samll heatproof bowl, whisk the cocoa and boiling water until sit aside and let cool completely.  In another bowl, sift the flour, baking soda and salt.Using a hand held mixer, on medium speed, beat togetherlight in color.  Beat in thee eggs, one at a time.  Then add the vanilla and the cooled cocoa mixture.  Reduce the mixer speed to loww and add the flour and alternate with the buttermilk in 3 additions.  Dvide the mixture evenly into the prepared pans and bake approximately 35 minutes, or until a toothpick comes out clean.  Remove from the pans and let cool completely on a cooling rack.
To make the frosting, sift togetther the confectioners sugar and cocoa.  Using the mixer on low speed, mix in the butter until the mixture is crumbly.  Mix in the vanilla and gradually add the cream until it reaches a good consistency for spreading..  Put at least 1/2 cup frosting between the layers.  Then frost the top before the sides.

Smothered Porkchops & Williams Sonoma "Comfort Food" Cookbook review

This was the first of many recipes from this book that I  want to make.  Seriously, I think I want to make every recipe in this book!  If they all turn out as good as this one, I may just have to make them all.  The recipe was well written and easy to follow.  I will share this recipe with you, and maybe just a couple more, but I really think that you should buy it, if you like the few that I share here.  I don't think you will be disappointed.  The photo's are beautiful and so is the book!  I served this over steamed rice, but you might also like it with mashed potatoes.  Wl, here is the recipe.

Smothered Pork Chops

Center cut bone in pork loin chops, 4 @ about 1" thick

Kosher salt, fresh ground black pepper

Canola oil, 2 Tbs

Unsalted butter, 2 Tbs

Yellow onion, 1 large, chopped

Green Bell Pepper, 1 small, sedded & hopped

Celery, 3 stalks, diced

Green onion, 4 white & green parts, chopped

Garlic, 3 cloves, minced

Fresh Thyme, 1 tsp, minced

All purpose flour, 3 Tbs

Chicken Stock, 21/4 cups

Heavy Cream, 1/4 cup

Hot pper sauce

Steamed rice for serving

Sprinkle the chops with salt and pepper.  In a large pan, heat the canola oil over medium heat.  Add the chops to the pan and cook on both sides until they are browned..  Transfer to a plate.

Add the butter to the hot pan, and melt. Add the peppers, celery, green onions, and garlic to the melted butter.  Cover and cook until the veggies are tender, stirring occasionally.  Stir in the Thyme.  Then stir in the flour.  Gradually stir in the chicken stock and bring to a simmer. 

Place the chops back into the simmering stock.  Cover and cook for about 20 minutes.  Check and make sure that they are not pink when pierced near the bone.  When they are done, remove them again and place on a plate.

Stir in the cream and cook until thick, about 1 minute.  Season to taste.  Pour gravy over the chops to serve and they can can be served over rie.

Hawaiian Sandwich Rolls

I had a Silpada Jewelry Show a few nights back.  If you have never seen this jewelry line-You should have a look.  They have some beautiful things an the quality is excellent.  mysilpada.com/sabrina.daves  I served my Buffalo chicken dip & crackers, Cheesecake squares, vegetables and dip and these Hwaiian Roll Sandwiches.  I also served a wine that I had never tried before, and luckily it turned out to be one of the best tasting wines I have had. It is From the Gallo Family "Twin Valley"  White Zinfandel.  Even though it is a White Zinfandel, the color is a blush.  You can check the entire family of wines out here ejgtwinvalley.com  Anyway, back to the recipe, it was given to be my friend-Pam and they were delicious.
1 12 pk of Kings Hawaiian Sweet Rolls kingshawaiian.com
3TBS of Honey Mustard
3TBS of finely shredded onions(sweet onon preferred)
2Tbs melted Butter
1 TBS Worcestershire
1tsp poppy seeds
1 16 oz package of honey ham(sliced thin)
1 16 oz package sliced provolone cheese

Slice the entire package of rolls in half.  Mix the mustard, worcestershire, poppy seeds, and onion together and spread on one side of the sliced rolls.  Place hame and cheese on top of the onion mixture, evenly. Cover with the other half of the rolls, coat tops of rolls with melted butter, and wrap in aluminium foil .Bake in the oven at 350 degrees for 15-20 minutes.  Remove from the oven and slice into individual sandwiches.  They are easy and delicious!

 This is a photo of Pam at a fly fishing class we took together.

Happy 13th Birthday Aubrey!!!!

 

Look at this Beautiful Girl! She turned a "Lucky" 13 yesterday and I was Lucky enough to spend the afternoon with her and her friends  at the Dippity Do Spa in Biloxi, MS. Take a look dippadydospa.com  It is a spa just for the younger crowd.  They got their nails done.

 

  

They also got their make up done!

  

They even got their hair done!

 

  

When they left they had another surprise waiting on them!

 

 

The limo took them for dinner here.  

http://www.ocharleys.com/  After  dinner, the limo took them back home where all her family and school friends were waiting for a great Birthday party that I am sure she will always remember fondly.

 

Aubrey, I have watched you grow into a beautiful young lady and I look forward to watching you grow into a successful adult.  As you go down the road of life, I hope that you never forget  how fortunate you are.  You have both beauty and brains, and most importantly, you have a family that loves you unconditionally. With those things on your side, Girl, the world is yours for the taking!