Vue Archives - Feet Under My Table

Pumpkin Spice Creamer

Leslie J Watkins — Tue, 29 Sep 2026 14:36:02 +0000

Let’s get to the point of today’s recipe…are you a pumpkin spice person or not? That is the question, right? I am truly not one to run out to my favorite coffee shop and hit repeat on how many times I can order a pumpkin spice latte. But, there may be one run added to herald in the fall season. THEN, I decided to create my own pumpkin spice creamer to have it at home. That way I know the ingredients and can have it when the crave for a pumpkin spice creamer is needed for coffee or desserts. Shared in the Vue magazine, p. 42 last year, I thought it needed to be brought back to share with all of you here… So, what else can you do with Pumpkin Spice Creamer you ask? I know that we primarily think of pumpkin spice in coffee or even hot chocolate and drinks, right? Well, now you may have entered the new world of where having this sweet gem in your fridge comes handy… Add a bit into waffle or pancake batter and oh, my goodness, the change is astounding. Even blending a little bit into maple syrup and warmed is a great pour over for waffles and pancakes. Next, try adding a bit of the creamer to ice cream. Even blend into smoothies or milk shakes. Do I have your attention yet? It is SOOOO easy to make and have ready in the fridge. Saves time and budget on going to your favorite coffee shops, too. Right? Here you go for the recipe! Pumpkin Spice Creamer– The perfect addition to add the flavors of fall to mornings and desserts. When the craving for a pumpkin spice beverage or flavor hits, you are covered with this one! Just the perfect ingredient to have on hand. Your guests will be amazed when you add it to waffles, pancakes, hot cocoa, ice cream, and hot or cold coffee. An unexpected surprise that is sure to please…Ready when you are and cost saving! If you need more recipes that include the fall flavors of pumpkin—here you go! Enjoy, friends! Thanks for joining me here,

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S’Mores Cookies

Leslie J Watkins — Tue, 22 Sep 2026 16:37:56 +0000

Happy Fall Yal!! You know when fall hits, you just need s’mores in your life. Well…what if you combined those s’mores contents with a great chocolate chip cookie to create s’mores cookies? Yep, the blending of two favorites have taken us over the top in fall baking. Seriously. S’mores meets chocolate chip cookies… What could be better than adding graham crackers to the chocolate cookie dough and then adding miniature marshmallows and Hershey’s chocolate the last few minutes of baking? S’mores cookies, that’s what… I love that you can make the cookie dough ahead and bake before serving…or bake ahead of time. Just trust me that serving them warm, with a few seconds in the microwave if made ahead, bring their chocolately, s’mores goodness back to the fresh out of the oven ones. When I was trying out and tweaking this recipe, I learned that if you decide to leave the marshmallows in too long to toast?…well…you might end up with melted marshmallows. No worries. Simply add new ones where they were as they come out of the oven to replace melted ones and as they cool, the bottoms will still attach and look like nothing went wrong! Depending on your scoop size, the recipe makes 2-3 dozen, so plan accordingly and make note of how many your scoop creates for you. For those chocolate lovers in your life? YOU may be their new best friend. These were so good that they had to be shared in the VUE magazine, page 43. Don’t these check off all the boxes for a great fall cookie? The texture of the cookie changes slightly with the addition of those graham cracker crumbs. The chocolate chips inside and chocolate pieces with marshmallows on top make it an over the top decadent cookie. One that will please all the chocolate lovers who have their feet under your table. Make a batch to take to your next gathering. Don’t forget to warm slightly in the microwave before serving to just add to the chocolate melting in your mouth. Add a great hot beverage or a cold glass of milk and you have taken cookies to a new level. TIP: If you can find gluten free graham crackers or graham cracker crumbs with gluten free flour…you can make them for those who need that version. If these cookies put you in the mood for cookie baking? Try these other recipes… Here’s some of the tools that I love to use when making these… Happy Fall Baking,

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Lemon Buttermilk Pie

Leslie J Watkins — Tue, 21 Apr 2026 16:10:25 +0000

Have you heard of a lemon buttermilk pie? or eaten one? Since finding and enjoying P Allen Smith’s buttermilk pie –a custardy version of pecan pie–I need more buttermilk pie in my life. This lemon buttermilk pie ticked all the boxes. A great lemon pie. Check. Custardy deliciousness provided by the buttermilk. Check. Homemade crust happened here, too. Check. Or perhaps…check, check, check. Oh, my goodness. Adding this lemon buttermilk pie recipe to favorites was a no brainer… Now, if you want to make this in a frozen or roll out ready made pie crust, you will find no judgment here. Because I knew that any version of buttermilk pie would rise to the occasion of homemade, that’s what happened here. You choose. Gather all your ingredients and prep first…you know the drill. With fresh mint readily available, add a bit to decorate the pie. Be careful with the lemon slices…pat dry and add just before serving to prevent the lemon juice from melting the crust on the pie. Enjoy this pie at room temperature right after cooling or chilled with fresh whipped cream or a dusting of powdered sugar. Either version is delicious. Now–you choose your favorite version. So…are you more of a pie lover? or a cake lover? For me…pies were what was made for celebrations. Chocolate pie, chess pie, coconut pie or pecan pie were what donned our serving tables. Hmmmm…I may have to share those favorite recipes with you…right? But this lemon buttermilk pie may be right up there with the pecan buttermilk pie. This one may be added to the Mother’s Day menu along with a lemon blueberry salad and Salmon Wellington. How about you? What will you serve with this lemon pie? Enjoy this one, friends!

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Salmon Wellington

Leslie J Watkins — Tue, 14 Apr 2026 17:14:18 +0000

I don’t know about you, but Beef Wellington is always a special favorite dish created by my niece or sister. But, have you had Salmon Wellington? When I ran across a recipe suggesting you use salmon? Oh, my! Yes, please. Some of the ingredients I discarded and added in others to take it up a notch. You may have seen me share it in the VUE magazine here. But, a recipe card here felt fitting…with more details to help you create this one. Tips in creating Salmon Wellington First, make it easy on yourself and buy the deboned, skinless salmon. If you can buy salmon fillets that are about 5 to 7 oz, then buy four of those and save yourself a bit of time. If you are great at removing the skin and bones from salmon, go for it. Just cut the salmon in 4 equal portions. Next, I found using fresh spinach didn’t produce as much water content which kept the pastry from being soggy when baked. That’s a win in my book. Then, you’ll need to thaw the puff pastry and soften the cream cheese when getting ready to create these. Measuring and prepping all ingredients is the most important place to begin. Everything just seems to go better when everything is measured, minced, juiced, zested…you get the idea. One other thing–decide if you want your filling to be on top or bottom of the salmon in the pastry…the way you add it will determine how it bakes. If you want the filling on top in the pastry after baking, place it underneath your salmon…and if you want it on the bottom, add it to the top when creating. You will actually wrap the wrapped pastry over the top and then flip over to add crosshatch marks and bake. So, let’s begin… I am so very thankful I gave this Salmon Wellington recipe a try. It is NOW on my favorites list for special occasions. The flavors of lemon and dill are perfect for spring entertaining. Don’t you think? One of my favorite parts of this recipe? Add them to food saver bags in the freezer to enjoy again later. Make ahead. Rewarm in the oven until they are warmed through and crispy. Steer clear of the microwave for rewarming…they will be soggy if you do that. Don’t skip the lemon dill sauce either. An incredible addition, for sure! I think this recipe will be served for a Mother’s Day lunch…add a fresh salad and a lemon buttermilk pie. I think this may be my best menu ever. Need more fish entrees? I got you. Happy Baking, friends!

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Parmesan Bread Sticks

Leslie J Watkins — Tue, 07 Apr 2026 14:50:49 +0000

Every now and then a different form of bread adds a lift to your menu. These Parmesan bread sticks are so quick and easy…and OH, so good! Simple ingredients. A quick put together to create a surprisingly delicious bread that pairs so well with soups, salads, or an Italian entree. Plus, it just makes the meal feel more special. If you missed these in the Vue magazine here you go. Parmesan bread sticks to elevate to your menu. Stand in a glass for a different way to serve them. A different take on how to create and serve Parmesan bread sticks. So good…so easy…and the perfect addition to the menu. Such an easy new twist on serving bread for all the gathering you may have. Hope you give these a try. My family is in love. Here are more of my favorite breads if you need to add more to your menu. Don’t forget to pin them! Happy gathering with feet under your table, friends,

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Chocolate Chow Mein Bird Nests

Leslie J Watkins — Tue, 31 Mar 2026 18:00:30 +0000

This is a great showstopper dessert that everyone will love. We do eat with our eyes first, right? Well, these chocolate chow mein bird nests will please everyone’s eyes and their palette. They tick off all the boxes for creativity and flavor. Featured in this month’s VUE magazine, I thought those of you who may have missed it may love the recipe. Last week I shared the Cocoa Krispies bird nests created in a muffin tin. But these give you more of realistic look at a birds nest which I love. Have you ever made chocolate chow mein bird nests? These are SOOOO fast and easy, that including the kids in these creations will be perfect. First, measure your ingredients out and cover a baking sheet with parchment. Next, add your chocolate chips and peanut butter (or other flavor of your choice) chips to a microwave safe bowl and melt on low setting, stirring often until til the mixture is melted and smooth. Add in your chow mein noodles and mix to coat. Drop by spoonfuls onto the parchment paper and then indent the center of each “bird nest” and add 3 Cadbury mini eggs to each nest. Just add to the fridge to chill and firmly set. Can you believe how easy that is? I simply store them in a cookie jar or tin with parchment paper in between to keep until ready to serve. You can keep them in the fridge, too. A great way to celebrate Easter! And a different way to enjoy those mini Cadbury eggs. Use as centerpieces for your place settings…or wrap in clear bags with ribbon to tuck into Easter Baskets. This one will be one you want to pin, save and create. Happy Easter!

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Carrot Cake

Leslie J Watkins — Tue, 17 Mar 2026 14:58:59 +0000

Easter dinner seems a bit more festive with a carrot cake on a stand to celebrate. A welcome dessert for spring that just seems to be a favorite one for those who have their feet under my table. Is carrot cake a favorite of yours? Featured in the Vue magazine, it just needed to be shared with all of you here. Spring always means a great carrot cake needs to be added to your menu. Are you a true carrot cake lover? Now when you add fresh grated carrots, coconut, pineapple and pecans into the batter, you have great carrot cake. Then, add cream cheese frosting between the layers and coating the exterior to provide a perfect launching pad for decorating. Nuts, carrots, and carrot leaves make this one perfect for Easter gathering. Full of flavor, this cake never disappoints. Even if there are those who aren’t a fan of coconut or nuts? For some reason this cake is loved. Here’s the recipe: Finally, a perfect dessert to end your Easter gathering…or for any celebration, truly. Or simply to share with tea for those who have their feet under your table. I don’t think they will turn this one down… Are you a carrot cake fan? This recipe is a keeper…and plans to make another for the Easter dessert will be added to the menu. Have fun with the creativity to decorate it. Then it becomes beautiful and delicious! After all, we do eat with our eyes first, don’t we? Here are a few favorite tools to create and serve this one: Hope you enjoy this one, friends! I’d love to know if you make this one in the comments. It does my heart good to know if you’ve given recipes a try. Here are more ideas for planning your Easter menu and gathering. Happy Spring,

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Bananas Foster

Leslie J Watkins — Tue, 24 Feb 2026 13:47:12 +0000

Many years ago when I was pregnant with our first child, my husband and I went on a business trip to New Orleans. His boss took us to the famous Brennan’s Restaurant for breakfast. There on that menu was my first introduction to Bananas Foster. Do you love Bananas Foster? I think it is by far one of my favorite desserts. Did you know that it originated from that very restaurant? Here’s the story about that dessert from their website: “Bananas were not introduced to North America until sometime after the Civil War. Some decades later, when widespread consumption took hold, New Orleans became a major center for banana imports from Central and South America. In 1951, with ever an eye for publicity and the promotion of his city, Owen Brennan challenged his chef Paul Blangé to create a dish featuring the fruit. The dramatic, flambéed result is now the most-ordered item on Brennan’s menu. It is not unusual for guests who have dined elsewhere to arrive just for a dessert of Bananas Foster. The dish was named for Richard Foster, a friend of Owen Brennan and the chairman of the New Orleans Crime Commission, on which Brennan served.” I love the history of a good recipe. Don’t you? When I was teaching foods and culinary classes, we had a culinary school visitor who created this recipe for my classes. Using rum extract to flambé, rather than rum, it was an exciting experience for kids to watch and divine to sample. Perhaps because my husband is allergic to all raw fruits and vegetables…bringing this recipe home just wasn’t in my radar. But, when I created it to share in the VUE magazine? My husband decided to taste…and LOVED it! So simple, elegant, and a memorable experience. You have to try it if you haven’t! Although it may look or sound intimidating to make…trust me! It’s easy. You can watch me flambé it here! Since New Orleans and Mardi Gras are always a focus in February, I thought I would share the Bananas Foster recipe with all of you here who like to save my recipes. Hope you surprise those who have their feet under your table with this recipe! So decadent and delightful! Surprising and memorable if you make this one. Won’t you let me know if you give this one a try? If you need other favorite southern dessert recipes, try these: Thanks for joining me at the table, today. I’m truly thankful for your presence here. And your comments? Treasured.

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Christmas Morning Nibble Board

Leslie J Watkins — Tue, 23 Dec 2025 13:23:49 +0000

I don’t know about you, but Christmas morning always brings lots of guests for brunch. This year in an effort to prepare items the day before….a Christmas Morning Nibble Board recipe emerged…or at least a plan. There’s always potato casserole, French muffins, ham, bacon, eggs in some form… perhaps a French toast casserole, waffle board, and fruit tray for starters. When I was thinking about this month’s VUE recipes, why not give all of us the idea of prepping before so that Christmas morning was easier? Now…muffins, potato casserole and egg casserole are prepped the day before. But? putting it all together needed a little ease. Are you with me? So…to amp up the fruit tray with savory items…why not make a Christmas morning nibble board? I began with adding a round tray to a lazy Susan so it was easier to create and serve. Simply begin with your favorite fruit, cheese, cured meats, deli meat, cooked bacon, nuts and olives to make a “wreath” formation. If you have room in your fridge? Just cover and add it to the fridge. Then remove on Christmas morning to tuck in your favorite herbs and non refrigerated items around the edges. So quick. So easy. And perfect for serving options. Who doesn’t like to graze on Christmas morning? A bit of savory and sweet. Here’s a guideline: Feel free to create your nibble board with food items that complement other items you are having Christmas morning. Since the Blueberry French Toast casserole, potato casserole, and other favorites can be made the day before and baked on Christmas morning…this just rounds out the “grazing” with cooked bacon, ham, deli meats, a variety of cheeses, fruits, nuts, and olives. Feel free to add more “kid friendly” favorites such as: tiny muffins or donuts, dollar pancakes, mini waffles, bagel bites, or other breakfast friendly items. The point? Make Christmas morning easier. Delicious. With time to linger. Graze. Enjoy those around you. Don’t forget to add your coffee, Christmas cider, and hot chocolate in carafes to keep warm so you move that off your list, too. See what I mean? Just make sure that you have room for all the prepped dishes, including the ingredients for the nibble board, in the fridge the night before. I hope prepping Christmas morning foods ahead gives you ease. Here are a few things to help make that work. May all who have your feet under your table this Christmas be blessed…and may joy, love, and kindness flood your conversations and gatherings. So thankful for this season to remind us of the gift of Jesus. Of God’s care for us through His son. Much to ponder, reflect, understand and embrace to the meaning of His birth. Thank you, friends, for joining me at the table today and sharing a few moments to focus on the importance of the season, those joining you, and time well spent sharing life together. Hoping you have a Merry Christmas morning, friends,

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Christmas Cider

Leslie J Watkins — Tue, 16 Dec 2025 15:24:22 +0000

During the holidays we love warm beverages to have on hand. Often made and added to containers in the fridge to rewarm. This Christmas cider is one of those recipes that we make, chill and have ready to warm when we need a cup of Christmas cheer. If you have some among your guests who are lactose intolerant? or are not a fan of hot chocolate…and yes, both happen here…then this may be a perfect offering to make ahead to share. Warm, seasonal and delicious Christmas cider… There’s nothing like the warmth of the season and adding that to beverages. It always wins here. We always have red hot cinnamon apple juice made and stored in the refrigerator. But, this cider recipe? Amazing. All of the flavors of the season…a sweetened apple cider with cinnamon, lemon, cloves, oranges, and nutmeg. Yes, please. Decadent and so perfect for holiday gathering that you will wonder how you have done without it all of these years! A few minutes of preparation to mix together the flavors, cool and add to a container and keep ready for warming a cup when you need it is worth it all. Hope you’ll save this recipe. We always have red hot apple juice made and in the fridge for those who always need it during the holidays. Here’s the recipe for that favorite beverage, too. Packages of Christmas mulled cider have been served here, too…but, a fresh without mix additives is simply divine. Favorite things to help serve that Christmas cider: Hope this helps make your holiday warm and festive! I know it will here. Happy gathering, friends,

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