Feet Under My Table

Microwave Peanut Butter Fudge

Leslie J Watkins — Tue, 10 Nov 2026 21:19:41 +0000

It’s holiday baking season and plans for what I need to make and share became my focus today. A few years ago I found a recipe inspired by Alton Brown that I knew I would love. A microwave peanut butter fudge that I knew I needed to use for a start to my version. Don’t we all tweak? add? subtract? Yep, most of the times that happens after I make the original recipe. Do you do that, too? And a microwave peanut butter fudge? One that doesn’t require a candy thermometer or slaving away over the stove. I’m all in! I love that this recipe is so quick and easy to make. Only four ingredients. Yes, please. My first change was with the butter. I know many use unsalted butter, and that’s fine if you choose to do that…but, here? I love the salted butter that adds a little more salt to offset the sweet. You may want to switch out a homemade or chunky version for the creamy peanut butter. Now I can’t speak to changing that ingredient. I just love the smooth texture of a great peanut butter fudge. I’m considering the addition of chocolate chips for coating the tops for the next batch…what do you think? But, for now? Here’s my version… A great candy recipe that’s quick and easy to gift or enjoy is perfect this year. Here are a few more favorites that I’ll be adding to the holiday baking days… Just find some great tins or containers to tuck them into for neighbors, friends and guests! Here’s a few things that may help in making this. Enjoy, friends!

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Thanksgiving Place Setting Inspiration

Leslie J Watkins — Tue, 03 Nov 2026 17:27:19 +0000

Place settings are near and dear to my heart…each and every time guests have their feet under my table. With that in mind, I’m sharing some of my favorite Thanksgiving place settings that provide inspiration each time. I love Hester and Cook and I have used their paper runners and paper placemats frequently. The displays of their product line is often featured in one of my favorite stores in Franklin, TN. Don’t miss an opportunity to miss that shop if you are in the area. The featured photo today is from one of their created tables. Here’s an example of a plaid runner and placemat that is just gorgeous with these dishes. Thanksgiving Place Setting Inspiration What I love to include often in my Thanksgiving place setting are things that are natural…dried hydrangeas, wood, pumpkins, feathers, acorns, autumn leaves, and rich linens in shades of brown, gold, green, browns, orange, burgundy, and red. Although my favorite thing to use are cloth tablecloths and runners, I do love the beauty of the Hester and Cook paper runners and placemats. So easy to set up. Then, you toss after the dinner rather than have another thing to launder. Beautiful cloth napkins always elevate the plate setting…even on the most casual tables. Look for these at Home Goods or even online so that you have an abundance and variety to meet the needs of the number of folks with feet under your table for Thanksgiving. And if you don’t have enough matching cloth napkins? Feel free to mix them up, alternating different napkins across the set table. If you are like me and still need a bit of “matching” in each place setting, keep the dishes and perhaps napkin rings the same. Glasses can also give consistency in giving an overall beautiful Thanksgiving table. Where do you begin to create your Thanksgiving place settings and table? The menu always dictates what you will need to enjoy the food. Soup requires bowl, tureens, cups; different beverages call for different glassware; dessert dictates which piece of silverware is best to use; entrees that need to be cut require the correct knife. Even bread plates or dessert plates need consideration if added to the table. So with the menu in mind…where do you begin? My first thought are the dishes…what dishes do you have enough of to serve all of your guests? I’m a real dishes girl when it comes to holidays…not in the paper and plastic team when it comes to place settings here. You may be comfortable with different place settings and no matching. You use what makes you happy. Next, look at your silverware. That’s a least “matchy” problem for my table. I use what silverware that I have and try to use a full place setting of silverware that matches at each place setting. That makes it less noticeable. I have purchased commercial flatware at Sam’s so that it all matches…but I have to think about quantity over quality to use those. That commercial flatware is perfect for outdoor entertaining or guests on the screened porch or deck. My real silver flatware is in a smaller quantity for holiday entertaining, so it often quietly sits in it’s wooden box until a smaller gathering occurs. Glasses are the next order of business. I use real glassware most of the time for the littles that have their feet under my table, but in a smaller more manageable size for them. You make that decision for your guests. Next, look at what available colors and resources you have to use. Here are a few examples of the variations for colors you can use. Pull out dried flowers, centerpiece holders or pieces that reflect what you want to use. Favorite turkeys, pumpkins, salt and pepper shakers, dishes and lay them out together to see what “look” for the table you want. Look for inspiration in local shops, antique stores, and even historic homes. Somehow when I do that, it makes it easier to create a Thanksgiving table that fits. Here are a few items that take me to different looks: Cornucopias This cornucopia is surrounded by pine cones with dried hydrangeas flowing out of the center. I added wooden look chargers under my favorite yellow plates and then centered the pumpkin napkins on the plate. I loved the addition of greenery and bells that formed the napkin ring. Even chargers add a different look to the table…pull those out to group which ones complement your look. Just a thought–if your seating is tight, adding the napkin to the center of the plate adds more visual interest while allowing place settings to fit a little closer to each other. Pumpkins Whether real or fake, I love the use of pumpkins that allow for easier conversation across the table. Outside can be a little more casual…A dropcloth table cloth with a great runner under a wooden planter all works. Even the brown hydrangeas make a statement and add variety of color for the centerpiece. Ceramic pumpkins can make things a little more sophisticated…candle light can be used whether casual or formal. I loved using a little pumpkin design dessert plate to hold the butter to mix with the ceramic pumpkin. Even the salt and pepper shakers carried out the theme. Acorns Reflecting the use of acorns, wood and copper, even with a fresh fern in the middle into the place setting added more warmth and a wonderful look for the table. I have great wooden acorns that I love to use in decorating, don’t forget to use real acorns if you have them available to create napkin rings, sprinkle across the table or add to centerpieces. Mums If fresh mums are available, tuck them into a great container for your centerpiece. If outdoor weather allows, as it often does here, feel free to create an outdoor seating area with an unexpected swan to hold your mums. He could even move indoors to the center of your table to create a different effect. And more swans… More swans just add a surprising touch to the table. They may appear holding other seasonal things for the Thanksgiving table. Added to a copper tray, surrounded by fall corn and filled with dried hydrangea, this is one of my favorites. Main rule for centerpieces– Make sure that they are low enough to allow free flowing conversation across the table for guests. This is a pet peeve of mine. Often we get so carried away in making our table magnificent that we prevent easy conversation with guests across the table. Let’s talk about candles.. My favorite real candles to burn are the tapers that are only offered during the holiday season at Trader Joe’s. They are pretty dripless and I buy extra boxes each year so that they continually burn during times of entertaining. They are easy to add to Dollar Tree glass candlesticks and added inside a Dollar Tree vase. I love that trick so if candles do drip…they don’t do damage to a table or your linens. They are shown above with the pumpkins and again, here’s a close up when they were used at my Mystery Birthday party. Battery operated candles with timers that are set to turn on and off during evening hours are often used. It’s so amazing to enter the dining area with candlelight on so that you don’t have to worry about turning on or forgetting to turn off. A win-win in my book. Even votives around a grouping of small vases filled with flowers can be warm and inviting. You can use either battery operated or real candles for this one. Tuck in whatever seasonal flowers you can find. My yard is usually done by then, but a few herbs, along with a bouquet of grocery store flowers can provide a stunning and low arrangement. Another tip about candles is be careful about scented ones with guests. I have several friends who have allergic reactions to scented candles so I don’t light them during times that they are there. Pay close attention to ask those who may be your guests if they have issues before lighting them. We all know that scented seasonal candles just make things warm and cozy, but not if you are someone with allergies to them. How to Set the Table This is one that truly makes or breaks a gathering to me. Let me help you out with this one. Silverware A place setting actually tells you about the menu you are about to enjoy. There’s an order in which silverware is placed. Forks are placed on the left of the place setting–charger, salad plate or dinner plate. The silverware is set in the order we eat what is about to be served. If you are having a salad, a small fork is the first fork on the outside of the dinner fork. If a small fork is added on the inside of the dinner fork, that may be for dessert. Often a fork placed across the top of the charger or dinner plate is for your dessert. Most often if a salad is served, the salad plate sits on top of the dinner plate. To the right of your charger or dinner plate is your dinner knife. A trick to remember is that the blade is always turned toward the dinner plate. If you forget and turn the blade out…it means the person next to you is your enemy. If you have a steak knife on the right side of your plate, that lets you know that the main course will require you to cut meat, such as, turkey, steak, pork chop, piece of chicken, lamb, etc. A butter knife on the outside of the steak knife may mean you need that knife for your rolls…or to use for your salad. A spoon placement tells what is for dinner, too. If it is placed on the outside that may tell you that your first course is for soup or it might be used to stir a beverage. A longer teaspoon is used to stir iced tea. In more casual place settings, I have used silverware holders. They often compliment the setting and theme. Napkins The napkin can be placed in the center of the plate, folded under the plate or folded to the left of the silverware. Traditionally silverware does not sit on top of the folded napkin…but often limited space may have it there. If you have silverware holders, they can be used under the fork or to hold silverware. Now if you are a bit fancy, you may do a fancy napkin fold for your gathering. The only thing I do fancy is making sure that they are ironed! Another tip about the napkin…after it is placed in your lap during a meal, it never is placed on the table until the end of the meal. If you leave the table, place the napkin in your seat to let a server or others know you are returning to your seat. I have even had my napkin removed from the seat and a new folded napkin added to the table at finer dining experiences. That just prevents the guest from sitting on it when they return. Such as surprise when that happens! The water glass, if served, goes at the tip of the knife on the right hand side of the plate. Other beverages, in order of use are next to that glass, such as, tea or wine with dinner. Now there are tons of other rules about different menu offerings from seafood to courses and types of beverages, but since we are usually less formal, I’ll let you research it if you prefer. Another tip that is used for formal dinners and the Queen used to regularly supervise that the edge of the silverware be lined up with the bottom of the plate and only an inch from the edge of the table. I think it’s interesting...

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Preparing Menus for Food Allergies

Leslie J Watkins — Wed, 28 Oct 2026 18:16:08 +0000

I don’t know about you, friends…but food allergies around here are growing by leaps and bounds. I have always had folks who had their feet under my table for a meal, who needed special care to adapt for food allergies. When my husband was nine, it became an issue that he was allergic to all raw fruits and vegetables. The only exceptions to the rule was lemons in iced tea or squeezed onto fish…or an occasional two or three bites of fresh pineapple. That was it. The first time I grocery shopped after we were married and came home, I had the stark realization that most of my haul was not food allergy safe for him. I came home with fresh peaches, watermelon, bananas, and grapes. Back in early married days the only way to produce a salad was by buying a head of iceberg lettuce. That was it…and eating an entire head of lettuce seemed too overwhelming for me. My husband constantly told me not to do without all of those fresh fruits and vegetables…but making food safe menus for him was my priority. He LOVES fruit, so cooked fruit was high on his list. He LOVES applesauce, and mine is his favorite. Baked fruit was another favorite. Just canned or fresh fruit with juice added to a baking dish with a sprinkle of cinnamon, a few T of butter, and at times, a little brown sugar and then baked made him over the top happy. Are you affected by food allergies? Not sure why or what caused the food allergy increase…and many have their opinions from herbicides to hybrids to soil treatments. Who knows. But it has left all of us to deal with how to prepare food that is safe for all of those with feet under your table. More food allergies arrived. Several years ago, we hosted a home church group in our home each Saturday night for nearly a decade. Twenty people brought in dishes so that we all enjoyed a potluck, that seemed more like Thanksgiving, each and every week. And yes, more folks with food allergies arrived. One allergic to nuts…one to nutmeg…others who did not eat pork…and others who didn’t care for chocolate. Some avoided high fructose corn syrup. Some preferred organic. And then there were varying spice and heat levels among the cooks, that needed a sign to warn those who wanted to partake of what everyone contributed. So items were thoughtfully created and occasionally labeled to warn those whose feet were under that table that they might need to know contents. We all navigated through it all well. And kept benadryl on hand, just in case…and yes, it was occasionally needed. From home groups to family groups to friends… More allergies kept showing up. One nephew couldn’t tolerate fruit juice. One bad visit after our special tea, meant that guest has a different drink option when he’s here. A sister in law has gluten allergy, but lets add in garlic and onion and more to the mix. Oh, my! Then a niece with crazy food allergies that keep surfacing. My grandson has the beginnings of oral allergy syndrome – raw fruits and vegetables allergy, like his grandfather. Lettuce and certain fruits are definitely avoided. When food allergies become life threatening, it’s time to be serious… We have another friend allergic to yellow dye number 5. After his heart was shocked back 26 times in one year…he learned what and where to avoid eating. Dill pickles often have yellow dye added and after asking for no pickles at a restaurant…and sending it back to the kitchen…meant the staff just removed the pickles on the same sandwich and returned it to him. Benadryl and a fast 20 minute drive to the ER was the result. Add Alpha Gal to his diet and now avoiding red meat was added to his diet plan. Next on the list of food allergies is the gluten free one… When the gluten free talk began, like many of you, I thought it was a “fad”, “craze”, “this too shall pass” era. Much to my surprise, not just celiac disease is highlighted. For years my husband explained that he just felt bloated after a meal. Not realizing it could be another “food sensitivity”, it just became how he felt after a meal. So, let’s talk about gluten free. Suddenly there were numerous friends and family who began eating gluten free. Food testing began in our families. Not for the faint of heart. A suggested method of testing for celiac disease or gluten sensitivity require you to “load” up on gluten. Yep, that wasn’t an option since the pain that resulted wasn’t bearable. A few years ago, a great deal of gluten rich foods required an ER visit for my husband. The local ER visit confirmed that he was having a gall bladder attack, gave him medication and recommended him to a surgeon. The surgeon’s response? Not gall bladder looking at his tests…he referred him to a food allergist. The food allergist tests revealed new allergies to: In addition to the raw fruits and vegetables allergies. So, what are next steps with these new food allergies? Look over your recipes to see how you can change them to make them safe for the food allergies of those you are serving. Some of the recipes that you find on this blog have been easily made gluten free by simply swapping out plain flour to gluten free flour. If you need more gluten free options, here are several I have shared: Just search for gluten free with the search bar to find more. While I was recovering from that hip replacement, my husband learned that he could eat long fermented sourdough bread and spent hours researching and testing recipes. He has become a pro at baking sour dough…the extra time fermenting kind. Science tells us that long fermenting removes gluten from the bread making it easy to digest. Just leaving it in the fridge an extra range of 15-24 hours does the trick. Seriously, he can’t be surpassed in the realm of long fermented sourdough bread. He makes it, slices it and adds them to vacuum sealed bags with parchment paper between the slices. He has a system! Even buns are made and added to the freezer to replace any sandwich that needs a great bun. and then he makes the most incredible long fermented sourdough rolls. See what I mean? More gluten free tricks we learned? Use the keto flour tortillas…somehow these work. I have used them to make tacos, enchiladas and more. Of course I leave out the lettuce for the allergy one…but the tortilla itself works. Here’s the smashed taco recipe. Another trick? We have found rice based chips that can be swapped out for regular corn tortilla chips. They are used in tiny tacos. A bag stays in the car when a Mexican restaurant becomes a stop. That way queso can be enjoyed and feel more normal. We knew that soy milk was a major culprit…but soy sauce didn’t seem to affect him. But the biggest from the list? CORN allergy! Now, I have managed the gluten free thing well…but, corn is one of his most favorite foods. He loves fresh corn on the cob, especially Street corn style. Each summer I shuck dozens of ears of corn and add them to the freezer. I have shared that process here. The corn allergy means an end to: This one was the HARD one to navigate. I realized soon after researching that SOOOO many foods have corn or corn derivatives in their ingredients. Corn starch prevents food items from “clumping”. It is often in Asian foods and even used as a thickener in many recipes and packaged foods. It’s in all of the “cream of” soups in so many casseroles. Even some products that are gluten free have added corn flour as an ingredient. So we read closely the packaging to make sure corn and it’s byproducts are not included. For example, my favorite roast beef had to be adapted. Both the beefy onion soup mix and can of beefy onion soup had to be removed. In its place is a corn and gluten free onion soup mix and beef bouillon with beef broth added. Tastes like the original and makes the perfect beef stew with the leftovers of this recipe–but minus the corn always added. For the Rotini lasagna? I use brown rice pasta. Works beautifully. Did you know that even powdered sugar has cornstarch in it to prevent clumping? For icings, glazes, hot chocolate and any other recipe that includes powdered sugar, simply switch out regular cane sugar and add it to your blender to make your own powdered sugar. Corn starch free. Even gluten free soups labels have to be closely read. Most contain cornstarch, making adapting the favorite holiday potato casserole a nightmare. How can you menu plan for food allergies for those with feet under your table? As we will gather soon for holiday meals, may I suggest that BEFORE you make your menu that you ask if there are any food ingredients or sensitivities that you need to avoid. It may mean eliminating nuts from a dish; using gluten free ingredients; switching out meat options; substituting recipe ingredients to make them safe. Details on ingredients and what they mean matter. For us, there have always been the “we don’t like” things to remove from the menu. Things that kids will eat. NOW? It’s making sure that guests have food that they can enjoy without Benadryl or a trip to the ER. Pay attention, friends. Host well. Read ingredients. And then begin your menu planning. Trust me. There’s nothing worse than a menu that leaves guests with nothing to enjoy. So, it’s up to those who host or even bring a dish to have recipes available, ingredients “safe” and great food on the table. May your table be filled with lots of great options for all,

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Caramel Apple Cake

Leslie J Watkins — Tue, 20 Oct 2026 14:16:47 +0000

A couple of weeks went by our favorite orchard to pick up our annual bushel to make apple jam and applesauce for the pantry. Lots of that apple jam will be gifts and served with guests when their feet are under our table. But, this caramel apple cake needed to be made, too. Today’s version will be a gluten free one for those guests who have a gluten sensitivity…but, it was too good not to share. If you saw this caramel apple cake version I shared on the VUE magazine, you may have already given it a try. But if not? It was just too good not to share with all of you here. The apple salad is amazing, too, if you haven’t made it. Do you have a favorite caramel apple cake recipe? I have a friend whose recipe is similar to mine…but his icing is a thicker consistency than this one which is more of a glaze. Feel free to use a favorite caramel icing on this apple cake if you prefer. With fall weather beginning here, it just seems to scream for apple bread, pies, cakes, applesauce, caramel apples to name a few. Is it that way with you? This cake is just classic and comforting. An easy cake to make and take to church gatherings, fall festivals, family dinners, or just for a perfect dessert to slice and freeze when you’re craving it. Right? Since we can’t eat a 9 x 13 cake by ourselves, freezing it just works. Then if you have guests drop in? You have the perfect dessert in your freezer to warm a few seconds in the microwave. Genius! This recipe just seems to work through the holidays for me. Make the cake. Slice it. Add it to your freezer…and have a great fall dessert ready when guests are here for holiday meals. Perfect make ahead addition for your menu. The chunks of apples that give this cake moisture and flavor are delicious. Adding in either pecans or walnuts allows it to suit your guests. The thing that just makes it perfection is glazing the cake while it’s warm. It soaks in and gives it the caramel flavor and sweetness while not dominating the cake. Always begin your recipe with measuring and prepping things before you begin. So here’s the recipe…. Caramel Apple Cake I am so glad to have found this recipe. To make a gluten free version ready when guests need it, simply use the gluten free flour in the amount on the recipe. It’s so easy to portion out servings and add to the freezer making sure that I label them “gluten free” so that I ALWAYS have a great dessert on hand for those who have gluten sensitivity. If you are like me and have an overflow of apples, here are a few more of my favorites: Hope you love this one, friends. Whether sharing with a crowd or making it to add to your freezer to lengthen the enjoyment…it’s so worth making. Happy Fall Baking,

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Apple Salad

Leslie J Watkins — Tue, 13 Oct 2026 16:24:46 +0000

It’s apple harvest season here! A trip to the orchard gave me a bushel of a variety of favorites. Batches of apple jam, applesauce and caramel apple cake were made. But, this apple salad was too great not to share. Added to the pages of the Vue…it needed to be given an appearance here, too. The brightness of the apples is captured in this one that contains no sugar as a stand alone ingredient. The dried cranberries, apples, honey, and grapes provide the sweetness and over the top delicious flavor. Now apple salad hadn’t been made here before… But inspiration from an old and favorite cookbook piqued my interest. A few tweaks later and I was truly happy with this version. The first thing I knew was to gather all of the ingredients, but make the dressing before I began the apple prep. Then when you prep the apples, add them directly to the dressing and stir to coat. That’s the genius step in this recipe. The lemon juice in the dressing stops the enzymatic browning on the apples keeping them bright for days after you make the salad. Keep that in mind when you make this. The most important step in keeping the salad bright and beautiful. Next, just add in the salad ingredients and mix together. If you want it as a single salad lunch, add lettuce greens beneath a scoop for the perfect option. A great side to take to picnics, potlucks and outings, too. It’s unexpected. Bright. Delicious. Have you made an apple salad like this before? If not, I hope you will give this recipe a try. Today I’ll make it again to share with friends who need a little love and “happy” delivered. This was such a delicious surprise! And I was amazed at how well the dressing kept the colors of the apples so bright and crunchy! That makes this a great recipe to prep a day before serving, too. Anything that adds convenience and is a great “make ahead” dish is a winner for me! Hope you love this one! This is now a new favorite…especially for guest lunches, book clubs, ladies luncheons and a bright take out to friends who need a little “extra” brightness. Thank you so much for joining me! I’d love to hear your comments if you try this one. Makes my heart so happy. Happy apple harvesting, friends,

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Holiday Baking Time

Leslie J Watkins — Tue, 06 Oct 2026 15:09:00 +0000

I know I am about a month early…but, if you are like me and you wait until holiday baking time, you might not have all of the equipment or tools needed to prepare holiday recipes. Does that happen to you? If so, just sit right here with me. OR, begin planning with me today, won’t you? Holiday Baking What does that mean to you? Is it a special day where family members or friends gather to bake all of the seasonal goodies? Cookies, bars, fudge, treats, gifts? With family members planted literally across the nation from Alaska to Florida…or others with busy schedules, I miss having that luxury. I DO always have a planned baking date with me niece and great nieces and nephews each year. Treasured laughter, interaction and a house full are always the BEST. Planning for Equipment and Tools needed begins… First, everything I need for each recipe begins. So, make a list of recipes that you want to make this year for holiday baking. Tiny Gingerbread Houses For those tiny gingerbread houses we make we try and do something different with them each year. From adding to mugs, Christmas place settings, Christmas ornaments and even added to Dollar Tree Jars…they are the perfect addition to the kitchen decorating. Kids make the gingerbread, roll out and cut the dough and add them to baking sheets (with sides so they don’t slide off easily) and then put them together and decorate after they cool. So, what does this recipe need? Planning ahead so that everything is ready is important…stress removed! Here are a few items that I need to make these. Although I have an Ankarsrum mixer for my bread…my Kitchen Aid is ALWAYS my go to for smaller batters, doughs, and canning. So many great attachments that make great gift ideas for those who love to cook, too. Cookies Most of us have favorite cookies that we make for Christmas each year. Molasses cookies HAVE to be made here. My daughter in law began this tradition and it’s for certain a favorite. In addition to items already listed, these are items needed for these cookies: Rolled Cookies We love a great rolled cookie here…especially a great sugar cookie. Those often require seasonal cookie cutters. Here’s what’s is needed for these in addition to some of the items already shared: Nuts & Bolts Party Mix Among the list of holiday baking is the family recipe for nuts and bolts party mix. A huge roasting pan passed down from my mother in law is always used for this recipe. If you make a party mix, this may be perfect for you to use to make it this year. Then there’s the famous glass cookie jar that has been filled each year with this mix for decades. Holiday Baking for Thanksgiving Now, if we prepare for holiday baking, we need favorite Thanksgiving recipes. My menu for Thanksgiving is complete, so thinking through what I need for each recipe and how to serve is how this list helps. Here are a few of my favorites on the blog that are a part of my Thanksgiving menu. If these sound good to you, simply click on them to see what I use for each of these: Even if you do nothing other than make your menu, create a shopping list and buy ingredients ahead if you can, you have helped ease the holiday rush. Think ahead… That’s what I’d love to emphasize today. Think ahead. Create your menu. Make your shopping list. Buy ingredients ahead if you can for nonperishable things. Look over what tools and equipment you need for each recipe on that menu. Plan your schedule after your menu. This year I have a whole crew of nieces, nephews, and spouses along with kids that will be helping with prep cooking on the Wednesday before Thanksgiving. Doesn’t that sound fun? I have already decided what I have to prepare on Monday and Tuesday to make Wednesday ready. Organization of what things to make with the family on Wednesday goes much easier when I plan ahead…here’s an example. See what I mean? This eliminates SOOO much stress in having a great planning process— Menu made; equipment & tools needed; grocery list complete; time schedule created. Nobody needs more stress because of a lack of preparation ahead of time. Which brings me to the last thing to create memorable moments with feet under your table. Thoughts about serving… Yep. Think ahead of time… How many people will have their feet under your table? Do you have enough dishes, silverware, glasses, napkins? You may be on team paper and plastic for holidays…but, I’m on team real deal dishes, clothes napkins and glasses here. Linens, candlelight, low centerpieces to have conversation over…yep, I’m on that team! Not stuffy, just special. You know what? Conversation during clean up happens here. Someone always pushes me out of the way to load the dishwasher, add leftovers to smaller containers and add to the fridge. There’s always plenty of to go containers and storage bags to send abundance back home for guests to share the bounty of leftovers. Whole pies may leave, extra rolls (ziplock bags needed), and containers of all the sides will leave to be enjoyed by all of them. Plan for that, too, on your list. Why serve by buffet? Because our house has had as many as 40 for a holiday meal, a buffet just makes better sense. That leaves room at the table for guests, place settings, and decorations. The only thing added to the seated table is salt and pepper and butter to share. The night before the event, the table gets set with plates, silverware and napkins. The glasses I leave at the beverage serving station for easy filling as they go through the buffet. What I have found out is that it’s much easier in a large group for individuals to make their way back to the buffet for seconds rather than interrupting conversation for refills and passing of dishes. Some people may find it difficult to handle size of serving dishes to “pass” them, too. And the heat of the dish may make it impossible to pass at the table…all considerations of how to serve. The night before an event, I set up that buffet area–linens down, serving pieces labeled with a post it for each item it will hold, and the order each will be placed. Don’t forget what you will be using to carve the turkey, slotted spoons for things that need them, spoons or tongs to easily lift food out of each serving piece. Even hot pads in place when I know the surface of the serving area needs protection. Think about how to arrange the buffet. Although that photo doesn’t show it…my home economics classes won’t let me do anything less than grouping salads and cold items together first, sides next, then meat and ending with rolls. My mind runs that way and makes it easier to arrange the placement of food items. I have to also think of the size portions in arranging everything, as well. Fun tip on buffets–don’t be afraid of elevating different foods and levels. It adds memorable interest. A designated area for drinks and refills. Think how you are serving ice and drinks. Place all of your desserts together with serving pieces to help cut/serve each, along with dessert plates and forks together. However you serve, make it warm, welcoming and inviting. Many people simply add food into disposable aluminum pans. I get it. Less cleanup and tossing when finished…but, you know me…I’m not team disposable! But, you do you…right? Do what works for your gathering. Create a flow in how you arrange things. Keep things warm that need to be warm and cool things that need to stay cool. There are great heating pads that make serving look a little nicer than crock pots for holidays. Now you are ready for that holiday baking! Don’t wait to remove the stress by waiting until the week before Thanksgiving, won’t you? Hope my lists have helped you! Sharing with you has helped me focus and plan better, too. Hope it’s your BEST holiday baking season ever. Thanks for sharing your tips in the comments, won’t you? Thanks for joining me,

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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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Orange Loaf Blender Cake

Leslie J Watkins — Tue, 15 Sep 2026 21:39:52 +0000

Have you ever tried to make an orange loaf cake? I am all about a great loaf cake with a glaze. Are you? And I love citrus zest- lemon or orange for so many recipes. But the whole orange, just seeded? What? Let’s give this one a try. But…an orange loaf cake made in a blender? Yes, please. So you begin with greasing a loaf pan and getting all of the ingredients prepped. Orange washed, quartered and seeds removed. Measure ingredients. Get out your blender. Add orange. Add the ingredients to the blender as recipe directs…and then add blended batter to your greased loaf pan. Preheat your oven to 350 degrees and you are on your way to the most delicious cake ever. Bake in preheated oven for 55 minutes or until cake tester comes out clean. Let rest for about 10 minutes before removing from the pan. Use that cooling time to make your glaze. Pour the glaze over the cooled cake. Oh, my goodness! This is a new one to make for breakfast or dessert for overnight guests. So delicious and moist! Switch out the flour for gluten free, if needed for guests. This recipe is wonderful! Let me know in the comments, please, if you have tried it and love it, won’t you? If you need tools to make this one, just click on the link to find out what I use… Happy Baking, friends!

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Stacked Cobb Salad

Leslie J Watkins — Tue, 08 Sep 2026 15:58:33 +0000

With unbearable hot temperatures still lingering here, I can’t help but share a new salad that is a favorite. I’m always a fan of a Cobb salad…but, this cutie, “Stacked Cobb Salad”, was so much fun that I may have squealed when I made it the first time. Have you ever made a stacked Cobb salad? Perhaps you have seen them on Pinterest or on a reel somewhere…but, these are so fun and provide the perfect way to have the perfect serving sizes ready to go. Honestly, the most time consuming part is just prepping all the ingredients you want to add and have them ready for the stacking. Cooking and crumbling the bacon (or use bacon bits), boiling and dicing the eggs, cutting rotisserie chicken in bitesized pieces, dicing the green onion, tomatoes, avocado, and measuring all the ingredients, and making the dressing is all the prep work needed. For extra flavor, I toasted the slivered almonds and made the Green Goddess dressing to mix in with the romaine lettuce before you layer. You could buy your favorite Green Goddess or Ranch dressing and skip the toasting of almonds if you are in a hurry. All you need is a clear solo cup, with the bottom cut off leaving about 4″ from the top to use to layer your salad…and your favorite Cobb salad ingredients. In a quick minute, you’ll have the cutest salad to add to luncheons, game nights, book club meetings, and just when you want to have a great stacked salad. I used these great melamine salad plates from Home Goods that were perfect for this recipe. I had to go back and get the dinner plates to match…just couldn’t resist. Aren’t these the cutest plates? Just have your salad plate ready, cut solo cup placed in the center, and layers of ingredients til filled to the top. Consider colors, textures and flavors when layering. Just push each layer in so that they compact together. Make an hour or so ahead, setting them on their serving salad plates…cover the top with a bit of plastic wrap and refrigerate until guests arrive. At serving time, remove the plastic cup and you will have the CUTEST stacked Cobb salad ever. Are you squealing yet? If not, you may when you make these. It was the easiest and most fun way to create a salad EVER! You know, if you have guests who are into helping create their own and selecting their own contents, you might let them! Such a fun thing to do as a group! Then everyone will be squealing…not just you! When time to eat, it just seems to fall in layers giving you all the flavors of ingredients in each bite. Couldn’t have guessed that would have been another benefit to the stacked Cobb salad…right? Here’s the recipe: Note: I have given ingredients amount for ONE salad…so, duplicate for the number of guests you are serving. Hope you love this recipe as much as I do! And I loved these Home Goods salad plates so much, I went back and bought the matching dinner plates. Such a great time to get these as summer clearance is in full swing wherever you purchase them! Hopefully all of the salad safety issues are passed and you are back to eating salads again. If you need more great salad recipes, here you go: May you enjoy a great salad soon! And I’d love for you to let me know in the comments if you have tried this Stacked Cobb Salad, won’t you?

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