Savannah Style Tomato Sandwiches

It's been a while since I've shared a recipe and last night we had some friends over for dinner and I found myself making one of my favorite appetizer recipes, so I thought I would share!

Ingredients:
Loaf of Bread
Tomato
Fresh Basil
Mayo

Step One:
With a round cookie cutter (or a small juice glass) cut rounds from your loaf of sandwich bread.

I save my extra bread to use for a breakfast recipe that I will share with you tomorrow!

Step Two:

Slice tomato into thin rounds. (like you would to stack on a sandwich) Spread mayo on one bread round. 

Now, for a little trick I use because we like the basil flavor so much. I add a little squirt of Italian Herb Paste from Gourmet Garden to the mayo. You can find these tubes in the produce section of your grocery store, and they are great! They also have Ginger, Basil, Chili Pepper, Cliantro, Dill, Garlic. You name it!

 

Step Three:
Top with a basil leaf then the tomato slice then, finally, the other round. And that's it!

Hope you enjoy this refreshing, easy, summer appetizer!

Linking up to:

tatertots and jello

Funky Junk Interiors

craftomaniac monday

Yummmm.... French Onion Soup

French Onion Soup is one of my hubby's favorite dishes, and ever since I recived my Willow House Gail Pittman Alfresco Small Servers I knew that these were perfect for the soup!

I got the recipe from Pam at The Thrifty Things and you can see her original post HERE.

French Onion Soup

Ingredients

4 Large White Onions, thinly sliced
1/3 Cup butter
24 oz Beef Broth
1 cup Chicken Broth
12 oz Water
3 Tablespoons Flour
2 Tablespoons Ketchup
2 Teaspoons Salt
2 Teaspoons Ground Black Pepper
1/2 Teaspoon Thyme
1 Large Clove Crushed Garlic
Dash of Cayenne Pepper

Extra ingredients for Toppings-

Asiago Cheese and Parmesan Cheese, either thinly sliced or shaved. Large croutons either homemade, or purchased.

(Here's what I used- Smoked Provolone Cheese, Publix brand sliced and a loaf of pumpernickel bread that I cubed and toasted in the oven - photos below)

Directions:

In a large saucepan,on medium heat, melt the butter. Add the onions and saute until dark brown and caramelized. Next add the remaining ingredients, and stir until well combined. Bring the soup to a boil. Reduce heat and simmer uncovered, for 20-30 minutes. Stirring occasionally. Serve topped with the croutons and the cheese.

Makes approximately 2 quarts.
I ladled the soup into the small servers and added the bread cubes and then topped with 3 slices of cheese. I know that sounds like a lot, but we like it cheesy! I then put them in the oven for about 10-15 minutes at 350 to melt the cheese. They turned out perfect!

Yummy onions sauteing in my stockpot (and yes, it only has one handle, but it's such a perfect size I can't get rid of it!)

Starting to simmer with all the ingredients added

Pumpernickel loaf - had I thought about it ahead of time, I would have cut out the middle and made a bread bowl, but it was too late, I cut off the end. Note to self for next time!

I toasted these in the oven at 350 for about 5 minutes or so. They were pretty hard when I pulled them out, but they were perfect to put in the soup. I didn't want them too mushy.

This is after I topped them with the three slices of Smoked Provolone and popped in the oven at 350 for 10-15 minutes.

We enjoyed this on a cold, rainy Sunday afternoon, and they were delicious! I am going to get myself a few more of these small servers and plan this as the first course for my next dinner party. Stay tuned!

"Love me some Paula Deen, ya'll!"

I've been wanting to do this post for a while now, and I got a chance on this wonderful stay-at-home snowy day we had in southern GA to do it! As some of you know, I attended the Savannah College of Art and Design and lived in Savannah, GA for 7 years. No, not all of that was spent in school! Come on!

Anyways, after graduating I took an internship with a wonderful designer named Carolyn Hultman and one of her clients just happened to be the fabulous Ms. Deen. I had the privilege of getting to work with Paula on her home, and to help stage it for magazine photo shoots, and filming of her cooking show. It was tons of fun, and Paula is hilarious! I know sometimes celebrities have one personality on screen and then they turn into a green headed monster the minute the cameras stop rolling... not her. Guarantee.

Ok, so today why was I thinking of all this? Easy. I was baking one of Paula's recipes!

Sour Cream Pound Cake is pretty much one of the most heavenly (and sinful) desserts on the planet. Mostly because it's amazing when you eat it for breakfast with coffee, and equally amazing when you add vanilla ice cream, strawberries and whipped cream. It pretty much can go with anything, and I have to say, I will eat it for breakfast, lunch and dinner if I don't watch myself!

Here's the recipe:

Grandmother Paula's Sour Cream Pound Cake
Recipe courtesy Paula Deen

Ingredients

1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla

Directions

Preheat oven to 325 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated.
Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

Now, here's what I do.

First, I cut the recipe in half for a loaf pan. The one I have is the Pampered Chef Stoneware Loaf Pan. Paula's directions are for a tube pan, which I don't own. Here's the other option though... The amounts stated above are the perfect size for 3 disposable loaf pans, and I have made this recipe for more than a few bake sales and brunch events!

Second, we like things really sweet around here, so instead of butter and flour in the pan, I use butter and sugar. I know, it makes this even more heavenly sinful, but it is soooooo good!

Buttered and Sugared Loaf Pan

Fresh from the oven!



Yummmm.... hot coffee (with a lil hazlenut creamer) in the handmade ceramic mugs we bought on our 5th Anniversary, and the lovely slices of pound cake on my beautiful Willow House Villa Stoneware Salad Plates! 


So, aside from just the yummy recipe, what else got me so excited about Paula Deen today? I wanted to share some FABULOUS photos from her home when I helped to stage it. These are photos I took, way back more than a few years ago, and I'm pretty sure not only have they already been featured in her magazine at least once by now, that probably a lot of it has changed. In fact, I picked up a copy of her magazine a few months back, and while I recognized the rooms in her home, the details of the interiors had changed. So, now onto the eye candy you all have been waiting for!

Sleeping Porch overlooking Turner's Creek



Daybed - yes, that's a twin mattress, and yes it's also a swing!



Amazing chaise recovered and some vintage wicker



Vintage Wicker settee with new cushions

Those are just a few of the photos I have and I will share more, I promise! There are just too many for one post!  This is my little spring teaser as I sit here looking out the window at the slushy ice storm outside! Can't wait for spring!

Football Food gets stylish!

Yes, football season is now in full swing, and what better to do than hang out with some friends and watch a lil' football? And who says you can't make it stylish? I made some yummy jalapeno corn dip today in my beautiful Cinnabar Baker from Willow House. Look below for the recipe.

The Cinnabar Collection has several beautiful pieces and here are just a few:



Cinnabar Baker




Cinnabar Square Casserole

 This stoneware casserole brings a red-hot pop to your tabletop. Dishwasher, refrigerator, freezer and oven safe to 450°.



Cinnabar Footed Server

 A stack of apples looks festive in our ruffled-edge crimson server. It’s perfect as a countertop fruit bowl, and it’s a buffet-line favorite! This collection also includes Small, Medium and Large Canisters. Nothing spreads comfort and cheer like a hot cup of tea and pretty flowers. Use them every day for flour and sugar, coffee cookies or tea, and break them out for decorating and entertaining on special occasions. Our canisters come complete with air-tight seals and brushed metal fleur-de-lis finials.



Cinnabar Vase

You’ll be tempted to make this your go-to vase. The round shape, ruby color and hand-brushed ruffled edge make it special. Its size — large enough for a bouquet but pretty with a single stem — makes it convenient!

Ok, now for the recipe!

Jalapeno Corn Dip

2 cans of Mexicorn
1 cup of Mayo
1 shredded bag of Parmesean cheese
1 bar of Pepperjack cheese, shredded
2 jalepenos, chopped

Directions:
Shred Pepperjack bar and combine all ingredients. You can add even more peppers... up to 3-4 jalepenos and 1 cayenne. I also sometimes add some chopped sweet red pepper too!

Bake in oven at 400 for about 50 minutes. Serve with tostitos or corn chips.
 
Some prep photos:


Ingredients - Parmesean Cheese, Mayo, PepperJack Cheese, and Mexicorn



Ooooo! Jalapeno's!



Mix it all together - too easy!

Willow House - Real Parties

Have I told you that I LOVE what I do? I have? More than once? Ok, ok, I know, I can't help, it... I do! I had another fantastic party last night with some wonderful ladies! Not only do I get to get out of the house, leaving behind the chaos of dinnertime, bathtime, and bedtime, but I get to relax, have some snacks, meet lots of wonderful new friends, and talk about design. How much better can it get?

I know, you don't have to tell me, it doesn't get much better!

Thought I'd share some photos and a big THANK YOU to my fabulous hostess, Debbie!

Oh, and don't miss the yummy Lemon Blossoms Recipe below that we enjoyed last night!

Debbie and Jennifer

Galveston Memo Board and Must-Have Holder

Grammercy Double Dish Stand and Villa Stoneware Salad Plates

Lemon Blossoms

Ingredients:
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:

4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Directions:

Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.