Christmas Aprons!

I love the Holidays.

Time for family and friends.

AND

Baking!!!!!

Everyone needs a Magic Apron for the Holidays.

Here are some of my newest Christmas Aprons!

Love Candy Canes, don't you?

Beautiful Black and Gold with Ornaments!!!!

Designer Fabric!

Who doesn't love Snowflakes?

Christmas Presents!

Check out my ETSY store for more aprons!!

White Chicken Chili!!!!

Had such a busy weekend trying to get apron orders out.  Delivered them all today and it feels so good to be able to say all orders have been filled and I can get ready for a wonderful holiday with family and friends.  I made this White Chicken Chili over the weekend and it was so easy and Oh so GOOD...

This would be great with some leftover Turkey!!!!!

White Chicken Chili

1/2 large sweet onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 cups shredded rotisserie chicken
14 oz chicken broth
2 (4.5-oz.) cans chopped green chiles
3 (16-oz.) cans cannellini beans  (I used Great Northern Beans)
1 tablespoon dried oregano
1 tablespoon cumin (I only used 1 Teaspoon)
1/4 teaspoon salt
2 teaspoons chili powder


Optional Toppings
Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves

Directions
Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, beans, chiles, and seasoning (do not rinse the beans or the chiles).  Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with optional toppings.

And

For Dessert!!!!!

Apron Swap!!!!

I am so excited to have been included in my first swap ever. I joined the apron swap over at Katherinescorner.com she has a wonderful blog that I love visiting.  She hosts great parities and loves to share her ideas, photography, recipes,  books and so many other things.  We have never met in person but are great blogger friends.  We are both over 50 bloggers. If you do not follow Katherinescorner.com you are surely missing out.  Head on over and take a look for yourself.

Katherine was my apron swap partner and she mailed me the cutest apron.  It has Cupcakes all over it.  You would think she knew that my grandsons love cupcakes and I make them all the time for them so this is a perfect apron.

In return I mailed her an apron with teacups and teapots with flowers.  We share a love of tea so I found the apron fitting.

Thank you Katherine for this great Apron Swap 
and 
for everything you share with your friends. 

Newest Apron!

This is a picture of one of my newest aprons. 

 I am a Florida Gator who lives in Alabama and get lots of requests for these. 

 So here it is!!!!

Coconut Cream Pie

It has been almost 3 weeks since I have posted.

  I have been so pre-occupied and could not even think about blogging.  For the last week I have missed it so much.  Long story short, Hubby lost his job after many, many years.  I guess Loyalty is not important anymore.  Then Hubby's mom got sick and he had to take an emergency trip.  She is doing better now, I cooked up lots of dishes and he took them and put them in the freezer for her.  

He came home yesterday and I am so glad, missed him so very much.  For a surprise I made him a Coconut Cream Pie!!!!!  

Not only is it beautiful but it is so good.

1 flaky pie crust

2 cups whole milk

3/4 cup sugar

1/3 cup all-purpose flour

Pinch of salt

4 large eggs, divided

1 1/2 cups sweetened shredded coconut

1 teaspoon pure vanilla extract

Pinch of cream of tarter

Preheat oven to 350.  Bake pie crust for 20 - 30 minutes, until browned.  You need to pre-bake your pie crust when making a cream pie.

Mix 1/2 cup sugar, flour, salt in a medium sauce pan.  Gradually add milk and cook over medium heat until thickened.  

Separate eggs.  Mix 1/2 cup milk mixture to the egg yolks, whisk until mixed and whisk into milk mixture and cook for approximately 2 more minutes.  Take off heat and add vanilla and coconut.  Cool for approximately 30 minutes.

Meanwhile, whip egg whites with pinch of cream of tarter, when soft peaks form add 1/4 cup sugar and whip until stiff peaks form. (I add 1 teaspoon vanilla to my meringue)

Pour Cream filling into baked pie crust.  Spoon meringue on top of cream filling and make pretty.  I sprinkled additional coconut.  I baked at 350 for about 7 - 9 minutes to toast coconut and brown the tips of the meringue.

This pie is super easy to make and taste so good.