Thursday, March 31, 2011
Wonderful Spring Things...
Tuesday, March 29, 2011
J. Forks Design-Authentic American Jewelry

Bacon Makes Everything Better-Southern Living Recipes

Enjoy this colorful dish warm or chilled; leftovers are perfect for a brown bag lunch the next day. Add grilled shrimp kabobs and a crispy Sauvignon Blanc for a relaxing meal with friends.
Click Here For Recipe: Springtime Pasta with Bacon

Crumbled cornbread is layered with shredded lettuce, smoked turkey, shredded Swiss cheese, bacon, fresh tomatoes and more in this crowd-pleasing salad.
Click Here For Recipe: Layered Cornbread-and-Turkey Salad
Black Antique Chinese Apothecary Cabinet
English Inspired Farm & Garden Cream Dishes
Sunday, February 27, 2011
Mama’s Way or Your Way? Chicken Pot Pie

There’s nothing quite like the comfort of a homemade chicken pot pie. Both of these versatile recipes are a favorite with our Food staff. The Stovetop Chicken Pie comes together in a snap – perfect for busy weeknights. Mama’s Double-Crust Chicken Pot Pie takes a little more time, but it’s definitely worth the wait. Below is a recipe from Southern Living...
Try This Chicken Pot Pie Crust
Make Mama’s Double-Crust Chicken Pot Pie with refrigerated piecrusts instead of puff pastry. The filling is prepared in exactly the same way as the original recipe, but the method for assembling the crust is different. Here’s how:
Double-Crust Chicken Pot Pie With Refrigerated Piecrust
Makes: 6 to 8 servings
hands-on time: 35 min. total time: 1 hr., 45 min.
1/2 cup butter
2 medium leeks, sliced
1/2 cup all-purpose flour
1 (14.5-oz.) can chicken broth
3 cups chopped cooked chicken
1 1/2 cups frozen cubed hash browns with onions and peppers
1 cup matchstick carrots
1/3 cup chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 (14.1-oz.) package refrigerated piecrusts
Vegetable cooking spray
Friday, February 25, 2011
Madeline Paige Hamilton
Madeline's Nursery


