HAPPY THANKSGIVING

If you're looking for something easy to make for Thanksgiving, 

these tasty acorns are made with three simple ingredients.

A bag of Hershey Kisses (I used milk chocolate)

Nutter Butter Bites (I took them apart but you can use the whole cookie)

Pretzel sticks (break into pieces for the stems)

I set up an assembly line on my counter that consisted of the following:

1)  Unwrapped chocolate kisses

2)  Nutter Butter bites

3)  A small bowl of melted chocolate (I melted 3 kisses)

4)  A small bowl of pretzel pieces

Instructions:

Melt a few of the chocolate Kisses in a small bowl in the microwave (about one minute). That's your glue. Dip the flat side of the kiss into the melted chocolate (sparingly) and attach it to the Nutter Butter cookie. Once you have completed all of them, it is time to attach the stem. Dip your pretzel piece into the chocolate (glue), and place the pretzel piece on the top center of the Nutter Butter.  Let them sit on the counter while the chocolate hardens.  

That's it! Enjoy.

Happy Thanksgiving from our home to yours.  I'm joining The Tablescaper for Seasonal Sundays. 

Debbie

Happy Thanksgiving

Happy Thanksgiving America! 

The table is just about set, and at the last minute I'll add several more chairs to the table. This year we'll have 19 for dinner. I love every minute of hosting Thanksgiving dinner!

Soon we will have a belly full of turkey, dressing and pumpkin pie!Happy Thanksgiving to you and yours!

"To make a glorious day complete,

To make each hour full and sweet,


To thank the Lord for life worth living--


That is the real and true Thanksgiving."
~ Abigail Falk

Sources:
Salad Plates - Pinzon (purchased on Amazon a few years ago)
Dinner Plates - Pier One several years ago
Leaf Bowls - TJ Maxx
Tablecloth and Napkins - April Cornell
Candles - Five Stripes
Acorn cap napkin rings - handmade
Candle holders - a gift (does anyone know what kind of glass they are?)

For more tablescape fun, visit Between Naps on the Porch for Tablescape Thursday.

To see what else is cooking for Thanksgiving Foodie Friday, visit
Designs by Gollum


I am offering my first giveaway, since giveaways are what’s done in the blogosphere to commemorate milestones. The giveaway prize will be a surprise. I know you will love it! Followers of this blog are automatically entered, and if you'd like more chances to win, just leave a comment on this post. Or you can send me an email. 

If you'd like to become a Follower, I have finally (after two years) added the FOLLOW button. I kept my blog fairly private for the last two years. But, I have now opened my eyes after several requests to add the FOLLOW button, and appreciate that you would like to follow my blog. THANK YOU!
Your comments make me SMILE!

More about the giveaway ;o)

Mr. Mountain Breaths will draw the winning name.  The announcement will be made on December 4th. All you have to do is leave a comment, or be a follower.

When I started this blog, I thought it would be a modern diary. I assumed only Mom, Hubby and my dear family and friends would be reading.

Two years later, and blessed with many blogging buddies, I humbly celebrate and smile at this adventure.

Thousands of insightful comments...
LOTS of smiles ;o)

Two years later...THANK YOU for being a part of my daily SMILES!

When I started blogging, I really didn't have a clear game plan other than sharing random thoughts, recipes and pieces of my life with my family, friends and loved ones. I want to thank all my dear readers for visiting to see the world through my eyes.

The Smiley Face cookies are courtesy of my blogging friend Teresa at  Blooming on Bainbridge. When I visit her blog, I can't help but smile.


Thank you for stopping by! You have made my day so sweet.
Debbie

Adirondack Tablescape

As the days get shorter, nature's colors turn to brown and gold. This week I have tailored our tablesetting to my husband's tastes. I did some "hunting" and gathering of natural elements in the woods at our cottage and used nature based items.

A very handsome buck, and the addition of naturally shed antlers, pine cones and acorns remind us that we can bring the great outdoors inside. I love these salad plates.
 

 

With Thanksgiving Day just a week away in the U.S., we will soon be putting several extensions in the dining room table. We will be hosting our family for Thanksgiving dinner, and I love every minute of it. My mom always says grace, and she hardly gets through it without shedding a tear of thankfulness for her family ;o) She always writes it down on a note pad, and reads it at the table. It is always well thought out and very touching. My husband always asks for a copy :-)

This is really neat! A round up of What the food magazines are recommending for Thanksgiving . 175 Recipes from 10 Leading Food Magazines. Although we will have our usual Traditional Thanksgiving Feast ;o)

For those of you hosting Thanksgiving dinner, enjoy every moment in the kitchen and savor every moment at the table.

"Thanksgiving: For each new morning with its light, For rest and shelter of the night, For health and food, For love and friends, For everything Thy goodness sends." ~ Ralph Waldo Emerson

"Vintage Game" Salad Plate - Churchill (adapted from original copper engravings)

White dishes and soup bowls - Christmas Tree Shoppes 2009

Amber goblets - Christmas Tree Shoppes 2010

Napkins - Tuesday Morning 2009

For more tablescape fun, visit
Between Naps on the Porch
for Tablescape Thursday.

For Foodie Friday, we are serving my favorite vanilla pudding with pomegranate seeds.

To see what's cooking for Foodie Friday, visit 

Designs by Gollum

Thanks so much for stopping by!

Debbie

Starbucks-style Pumpkin Bread

Do you see the letter "P" on the loaf of pumpkin bread on the table? Well that "P" isn't just for pumpkin bread, it's also for my good friend Paula that introduced me to Starbucks-style pumpkin bread. This recipe fills a medium size loaf pan, and when the bread is done, you'll slice the loaf into eight thick square hunks of goodness that perfectly mimic the weight, color and flavor of the real thing.


Pumpkin Bread - Starbucks Style

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

4 eggs

1 cup granulated sugar

1/4 cup light brown sugar

1/2 teaspoon vanilla

3/4 cup canned pumpkin

3/4 cup vegetable oil



1. Preheat oven to 350 degrees F

2. Combine flour, baking soda, baking powder, and salt in a medium bowl

3. Beat eggs, sugars and vanilla together in a large bowl with an electric mixer on high speed for about 30 seconds. Add pumpkin and oil and mix well.

4. Pour dry ingredients into the wet stuff and mix well with your electric mixer. Pour the batter into a well-greased 8 1/2 X 4 1/2 loaf pan. Bake for 60 minutes or until the top is dark brown and a toothpick stuck into the center of the bread comes out clean.

5. When the bread is cool, remove it from the loaf pan and use a bread knife to slice it into 1-inch thick slices. Makes 8 slices

TIDBITS: This bread freezes perfectly. Simply seal any leftover slices in a zip top bag or wrap them in plastic and pop them into the chiller. To serve, microwave one frozen slice on high for about 45 seconds and it'll taste like it just came out of the oven.

Thanks for stopping by!

Debbie

Happy Thanksgiving!

Our Thanksgiving menu is quite traditional, and I add something new each year. This year I have added a very simple appetizer. I have my friend Colleen to thank for the recipe that she shared from Woman's Day November 2008. The recipe is called Pumpkin Patch Bites, but I used a leaf cutter for Thanksgiving. I also added a little dijon mustard which the recipe didn't call for. The possibilities are endless with this recipe, it's great for all holidays, using different cookie cutters.

1 box (15 oz.) refrigerated pie crusts

6 oz. sliced Black Forest or Virginia ham

8 oz. sliced extra-sharp Cheddar, Swiss or Gruyere cheese

1 large egg, lightly beaten

1. Heat oven to 425. Line a rimmed baking sheet with nonstick foil.

2. On work surface, unroll pie crust and cut each of the two crusts into 12 shapes.

3. Put ham and cheese in the center of each of the 12 leaves. With a small brush, brush beaten egg around edges.

4. Top with remaining leaves, carefully pressing on edges to seal. (I just pick

them up and press the edges together).

5. Place on prepared pan, and brush tops with beaten egg. I also made veins

in the leaves. Bake 10-12 minutes until light golden. Let cook on a rack for

a couple of minutes before serving. I think they are best served warm, but you

can make them ahead and just cover with plastic wrap until ready to bake.

Enjoy!