LOVE AND SMILES

If you need to gussy up a pie, check out this sweet pie topper for Thanksgiving. I just LOVE it! The idea was shared with me by a special friend, and I LOVE her too! I also love the black and white polka dotted utensils shown in the photo above. I think I will ask Santa for some ;o)

You can find the instructions here

Oh Happy Day blog

It gets so crazy this time of year, and I almost forgot about my blogging anniversary. I'm offering a giveaway for this anniversary, so I'll be picking out something I LOVE when I do a little shopping today. It will be something locally made in beautiful Upstate New York. If you are a follower, and leave me a comment, you are eligible for the giveaway. I'll pick the winner after Thanksgiving. Please make sure that I have your email address so I can notify you.

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.

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

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

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


I am sharing one of my 2008 blog posts that is still viewed quite often. It's one of my favorite appetizers to serve for Thanksgiving. 
THURSDAY, NOVEMBER 27, 2008

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!

Thank you for stopping by! You truly make me smile!


I am joining Seasonal Sundays with this post.

Debbie