Monday, October 2, 2017

FHS class of '77- 40th High School Reunion

It's hard to believe it's been 40 years since I graduated from Fairfield High School.  Upon hearing that one of my classmates was going to be grilling for the event Stone said, darling we have to go, Kelly is bbq-ing.  That evening Stone reserved us a seat on the plane and we sent in our rsvp that we would be joining in on the festivities.  

I had never been to a class reunion prior to this one.  From the moment we landed until we departed we had the best time, which included a private tour of the school that I had not been in since 1977, then we joined the others at the Homecoming Football Game. 

 It was great seeing past classmates and reconnecting.  The weather was perfect which was great seeing the main event was hosted by one of the classmates who's house overlooks the lake.  As the sun was setting our host took the handful of us that remained on a sunset cruse bringing our reunion to an end.

Stone and I heading to the Homecoming Football Game.
Mum made by Creations in Fairfield Texas.

Texas Sheet Cake Cookies

If you like Texas Sheet Cake you will love these cookies!

Texas Sheet Cake Cookies
Makes: 16 cookies
1/2 cup butter, room temperature
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla 
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cup all purpose flour
1/2 cup semi-sweet chocolate chips, melted
1/2 cup butter
2 Tablespoons coco powder
3 Tablespoons milk
2 1/2 cups powdered sugar
How to make
1.  Preheat oven to 350'.
2. Line baking sheet with parchment or silicone mat, set aside.
3.  In bowl of a stand mixer beat butter and sugar together until light, scraping sides frequently.
4.  Add in egg and vanilla and continue mixing until incorporated.  Mix in baking powder and salt.
5.  Turn mixer to low and slowly add in flour.  Dough will be thick.
6  In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
7.  Mix melted chocolate directly into cookie dough until evenly  mixed.
8.  Drop dough by a measured tablespoon sized mounds onto baking sheet.  Bake for 7-8 minutes until cookies just appear set.  They will still be very soft on the inside.  Do not over bake!!  
9.  Transfer to a wire rack to cool.
10.  In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together.  Remove from heat and whisk in powdered sugar.
11.  Pour icing over cookies and allow icing to set before serving or not 😋.

Saturday, September 9, 2017

Fresh Cherry Peach Pie

Fresh Cherry Peach Pie
Bake at 425' for 15 minutes on bottom rack, then move up one rack and reduce temp to 350', continue baking for about 1 hour and 20 minutes or until crust is brown and juices are bubbly.  Cool.

Makes one 9" pie
Pie Ingredients:
1/2 cup granulated sugar
3 Tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon slat
2 pounds sliced peaches (about 5-6 large peaches)
1/2 pound fresh cherries (make sure to take the pits out)
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon almond extract
1 double pie crust
milk-water or cream
sparkling sugar or granulated sugar
Pie Directions:
1. Preheat oven to 425'.
2. Combine granulated sugar, all-purpose flour, cinnamon and salt in a small bowl.
3.  In a large bowl place sliced peaches, pitted cherries and sprinkle with lemon juice and almond extract; toss to coat.  Add sugar mixture; mix gently.
4. Roll out bottom layer of pie crust and place into a 9" pie pan with about an 1" hanging over.  Spoon in filling, getting all the juices.
5. Roll out remaining crust and place on top of filling.  Bringing up the overhanging crust all around and crimp, pressing crust together.
6.  Brush with milk-water or cream and sprinkle with sparkling sugar or granulated sugar.  Cut a few slits in top of crust for steam to escape.
7. Bake at 425' for 15 minutes on bottom rack, then move up one rack and reduce temp to 350', continue baking for 1 hour and 20 minutes or until crust is brown and juices are bubbly.  Cool.

Monday, August 28, 2017

Greek Custard Pie (GALAKTOBOUREKO)


Greek Custard Pie (GALAKTOBOUREKO)

12 Servings

Custard Ingredients:
6 cups whole milk
3/4 cup granulated sugar, divided
1 Tablespoon unsalted butter
1 teaspoon vanilla extract
3 eggs
zest of 1 orange

Pie Assembly Ingredients:
1 package phyllo dough ( you only need one roll of the phyllo dough, the other put in the freezer)
1 cup unsalted butter

Citrus Syrup Ingredients: (Make this the day before and refrigerate)
1 1/2 cup granulated sugar
1 cup water
1/4 cup freshly squeezed orange juice
1/2 teaspoon vanilla extract
Citrus Syrup Directions:
Stir the sugar, water and orange juice together in a small saucepan.  Bring to a boil, do not stir once it begins to boil.  Let it boil for 5 minutes, then remove from heat.  Stir in vanilla extract.  Once cool, refrigerate.  You want the syrup cold and the pie hot when you pour it on.

Pie Directions:
1.   Preheat oven to 375'.  Have your pan ready to go-either a 16 round cake pan or a 10X13" lasagna dish.  This phyllo should be room temperature or slightly cooler.  Open the package right before using it so the sheets do not dry out.
2.  Stir the milk, semolina, 1/2 cup of the sugar, the butter and vanilla in a large sauce pan over medium heat.  Stir the mixture gently but constantly until it becomes thick like pudding, 15 minutes.  Remove the pan from the heat and cool for 5-10 minutes.  Beat the eggs with the remaining 1/4 cup granulated sugar in a small bowl and then stir it into milk mixture.  Stir in the orange zest.  Cool for about 20 minutes.
3.  Melt the butter and begin by brushing the bottom of pan with melted butter.
4.  Layer the bottom of the pan with about half of the phyllo literally brushing with butter between each layer.  Lightly press the sheets into the sides and corner and let the edges hang over the top; you will fold them over later.  ( Do not skimp on the butter!  You should use half on the bottom layers and half on the top.)
5.  Pour the slightly cooled custard over the bottom sheets and speed to the sides.  Layer the remaining sheets of phyllo on tp of the custard as you did the bottom, continuing to brush melted butter between layers until you have used all the phyllo.  Then brush butter on the overlapping sides and roll the edges down creating a "rim" around the edge of the pan.  Liberally brush the top and the edge with the rest of your butter.
6.  Bake until the top is golden brown all over, 30-35 minutes or longer.
7.  When you remove the pie from the oven, let it cool for 15 minutes.  Then pour the syrup evenly over the entire pie.  Allow the pie cool to room temperature, then place it in the refrigerator.  Recipe from

Let the dinner party to begin!

Wednesday, July 12, 2017

Bee's Balls Birthday Dinner

For years on my birthday I would claim to be twenty-nine.  That is until I was called out by my children.  With hands on their hips they said, "Mom you've been twenty-nine for a long time, how old are you really?"  Now fast forward, there is no way I would want to be twenty-nine!  I cherish each and every birthday and love celebrating them with the people I love.  As I have for several years, I plan my own day and prepare my birthday meal.  I love doing this.  I do not expect others to do it for me, I just want them to join in on my celebration.

This year on my special day a friend and I hiked The River Wildlife Management Area at Ijams Nature Center to view the 70 areas of Sunflowers.  It was 91'  and the sun was high and hot!  There was hundreds of others who had the same idea or maybe they were there to observe my birthday with me.   Hmmm, how did they know?

Following our afternoon in the sun, Karen and I, with our men folk gathered at the house for an Italian feast followed by birthday cake.  Summer Strawberry Coconut Cake with a scoop of Strawberry Ice-Cream is one of my favorites.  It was a perfect way to end the evening.

Bee's Balls
Meat Ball Ingredients:
1 tablespoons olive oil
1/2 cup diced yellow onions
4 cloves garlic (minced)
1/2 pound Italian Sausage
1/2 pound ground beef
1 large egg (yolk & white divided)
1/4 cup garlic breadcrumbs
2 tablespoons grated parmesan cheese 
1 tablespoon fresh basil (chopped) 
1 tablespoon fresh Italian parsley (chopped)
1 teaspoon oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces mozzarella balls
2 boxes puff pastry, you will have one sheet left over, keep it in the freezer.
Meat Balls Directions:
1.  Preheat the oven to 400'.
2.  Add 1 tablespoon olive oil to a medium skillet, cook the diced onions 3-5 minutes.
3.  Add the garlic, cook for an additional minute.
4.  Add the Italian sausage and ground beef to a large mixing bowl.
5.  Add the cooked onion & garlic, egg yolk, breadcrumbs, parmesan cheese, basil, parsley, oregano, salt and black pepper.
6.  Mix together.
7.  Form into 9 large meatballs, filling each with one mozzarella ball.
8.  Grease a baking sheet and place meatball on and bake 400'  for 18 minutes.
9.  When done, cover and place meatballs in the refrigerator to get cold.

Lasagna Cheese Filling Ingredients:
15 ounce cheese (drained overnight)
1 (10 ounce) frozen chopped spinach, squeeze out juice really well (spinach is optional), personally I found that other than visual you couldn't tell much of a difference.
1 cup shredded mozzarella cheese
1/4 cup grated fresh parmesan cheese
1 large egg, beaten
1 teaspoon Italian seasoning
1 teaspoon garlic pepper 
1/8 teaspoon dried red pepper flakes
1/2 teaspoon salt
Lasagna Cheese Filling Instructions:
1.  Drain ricotta cheese overnight.  To do so, put in a mesh strainer and set in a bowl and cover in the refrigerator.  
2.  Thaw and drain frozen spinach, squeeze out all excess liquid.  Set aside.
3.  Crack egg into a large mixing bowl and gently beat with fork.  Add ricotta, mozzarella and parmesan cheese, stir to combine.  Stir in Italian seasoning, garlic pepper and red pepper flakes.  Add spinach, salt and pepper.  Mixture can be stored in the fridge for up to three days. 

Marinara Sauce Ingredients: (Can also be made ahead and frozen.) My experience is 1 cup if two balls and 3/4 cup for 1.
1/4 cup olive oil
1 whole yellow or white onion, diced
5 cloves garlic (minced)
2 whole large carrots, peeled and finely diced
2 cans (28 ounces each) whole tomatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon granulated sugar
2 Tablespoons minced fresh oregano
2 Tablespoons minced fresh parsley, plus more for serving
Marinara Sauce Directions:
1.  In a medium pot, heat the olive oil over medium heat.  Add the onions, garlic and carrots and cook for 4-5 minutes, stirring occasionally.
2.  Pour the tomatoes and juice in a large bo
wl and use your hands to gently squish/smush the tomatoes so that the juices are released and they are all broken up.  Add the contents of the bowl to the pot and stir.  Add the salt, pepper , sugar and oregano.  Reduce the heat to low and simmer, uncovered for 1 1/2 hours, stirring occasionally.
3.  Add minced fresh parsley at the end and taste/adjust the sauce for seasonings.  I then use an Immersion Blender at this point to chop up the bigger chunks.  I do not puree it, just leave it very little pieces.  This can also be made ahead.  Keep refrigerated.  Recipe from:

Bee's Balls Directions:
1.  On your countertop sprinkle with flour, using a rolling pin to roll the sheet of puff pastry into a 12"X12" square.   You can roll it out larger and only use 1 box of puff pastry if you want.
2.  Cut into 4 squares or 6 if you roll it out larger.
3.  Place on meatball on the square of puff pastry.  Top with lasagna cheese filling.  Wrap each in a ball, tucking the puff pastry on the bottom.  You can freeze at this point.
4.  To bake frozen preheat oven to 375' and place each on a parchment lined baking sheet, brush with a mixtures of (4 Tablespoons melted butter, 2 garlic cloves minced, 1/2 teaspoon Italian Seasoning and a pinch of salt) and bake for 45 minutes. If unfrozen, you are baking them fresh bake for 20-25 minutes.  Serve with Marinara Sauce.  Optional top with grated parmesan cheese and chopped basil.
These are pretty filling.  Our experience was 2 Bee's Balls per male and 1 per female.  

Summer Strawberry Coconut Cake

Birthday Girl Thats Me

 Karen and I spent the afternoon at the Ijams Nature Center where we hiked to the Forks Of The River Wildlife Management Area where 70 acres of sunflowers are planted.

Saturday, July 8, 2017

Lemon-Buttermilk Icebox Pie with Lemon-Blueberry Topping

The sun had set as we sat on the porch.  Our stomachs full after dinner, but still room for dessert.  I served this refreshing pie.  For one guest it brought memories of his father, as it was his favorite.  Another said lemon pie had been on her mind recently.  It seems as though I made the right choice, but my thinking is, no dessert is ever wrong.

Summer in the South calls for quick and easy icebox pies when its steamy outside.  The Lemon-Buttermilk Icebox Pie with Lemon-Blueberry Topping is the perfect recipe for a dinner party.  Its cool and refreshing, a splendid ending to your meal.

Lemon-Buttermilk Icebox Pie 
Lemon-Blueberry Topping

Pie Ingredients:
1 (14 ounce) can sweetened  condensed milk
1 tablespoon loosely packed lemon zest
1/2 cup freshly lemon juice
3 large egg yolks
1/4 cup buttermilk
Graham Cracker Crust (baked), follow the directions on the box of Graham Cracker Crumbs to make pie crust.
Vegetable cooking spray

Pie Directions:
1.  Preheat oven to 325'.  Whisk together first 3 ingredients in a bowl.

2.  Beat egg yolks with a handheld mixer in a medium bowl at high speed 4-5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted.  Gradually whisk in sweetened condensed milk mixture, whisk until thoroughly combined.  Whisk in buttermilk.  Pour mixture into baked graham cracker crust.

3.  Bake at 325' for 20-25 minutes or until set around edges.  (pie will be slightly jiggly.)  Cool on a wire rack 1 hour.  Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4-6 hours.  Top with Lemon-Blueberry Topping and whipping cream just before serving.
Great make ahead pit.  I take it out of the freezer about an hour before serving and put it in the refrigerator.   Recipe from

Lemon-Blueberry Topping Ingredients:
2 cups fresh blueberries, divided
1/3 cup granulated sugar
3 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon lemon zest

Lemon-Blueberry Topping Directions:
Bring 1 cup blueberries, sugar, water, lemon juice and lemon zest to a bowl in a small saucepan over medium-high heat.  Reduce heat to low and simmer, stirring occasionally, 8-19 minutes or until mixture has thickened and berries begin to break down.  Remove from heat and stir in remaining 1 cup blueberries.  Cool completely (about 1 hour) cover and chill until ready to use.

Thursday, July 6, 2017

July 4th In Banner Elk

The last day of our road trip led us to Banner Elk.  Stone and I soon found the perfect parking spot and sat up our chairs.  We had about an hour and a half until the parade was to start so we took off for a walk around town.  It was early morning and others that had arrived to have the best viewing of the parade were have breakfast picnics.  Kids where running around all dressed in there patriotic attire.

 It was a beautiful day as the parade marched along Main Street where the crowd was lined up all adorned in red, white and blue.   Following the procession we attended the Dunn's Deli 11th Annual 4th of July Pig Roast and Lawn Party.  Our July 4th get away has been jam packed with music, dancing, parades, Hog Roast, fireworks, hiking, Low Country Shrimp Boil, and lastly the Pig Roast and lots of ice-cream.

Stone and I 

These guy's had the ladies cheering.

Stone collected him some beads.  Apparently all the ladies in the parade loved him.😍

This was worth the trip to Banner Elk!!!

Dunn's Deli 11th Annual 4th of July Pig Roast and Lawn Party

Last stop for ice-cream.  This time I selected Birthday Cake ice-cream.

Wednesday, July 5, 2017

The Original Mast General Store In Valle Crucis

 When we first arrived at the Mast General I thought there wasn't many people at the store due to the fact there was only four vehicles out front.  What we didn't know was that there was a parking lot around back and it was packed.  Like us, they wanted to see where it all began in 1883.  We wondered around the store picking up a few items for Stone, and I of course got some candy.  Slowly we made our way down the street to the Mast Store Annex where around back, out by the creek they sell ice-cream and it was calling my name.  Stone and I made our selections and settled down in some chairs while enjoying our cones filled with sweet creamy goodness.  Finishing we loaded up and headed to Boone North Carolina for lunch.  Hey, there is nothing wrong with dessert first.  We ended up at an old familiar place called Macado's that we would frequent when we would come to town to visit the oldest when she was a student at Appalachian State University.  I swear the menu had not changed and the food was just as I remembered.
With full stomachs we drove over to Blowing Rock.  The town was full of life.  People and their dogs were all about.  We wondered around walking off the ice-cream and lunch before going back to Beech Mountain where a Jazz Band was playing out on the lawn at the Inn.

 The Original Mast General Store

Around back of the store where they have music on Saturdays.

 Their can never be too much candy...

 Me and my Fireball and Stone with his Orange Dream Cycle ice-cream out back along the creek behind The Mast Store Annex.

 Fireball Ice-cream
The best ice-cream I have ever eaten!!!

A little quiet time back at the Inn after a full day before heading to dinner.

Grandfather Mountain

Back in the 1760s Daniel Boone walked these forests.   Remember when Forrest Gump ran across America?  A portion of his trek was filmed on Grandfather Mountain.  Today it was Stone and I who left our tracks in these woods with many others.

Getting into the Park was slow.   The traffic was backed up due to it being July 4th weekend.  After finally getting through the gate we went straight to the restaurant.  I had to have ice-cream!  I think I've had some everyday since we left home.   Content we head out for an afternoon on the trails.

 Stone hiking along the Bridge Trail.

 The Bridge Trail is an easy winding trail through the forest that switches back and forth in a moderate climb to the Mile High Swinging Bridge.

 Stone and I on Black Rock Nature Trail.  The moderately rocky trailhead is located near the top of the mountain.

 Stone and I hurrying along.  You have to be off the trails by 6pm. or they send in a search party.


The vista from Grandfather Mountain