Wednesday, December 29, 2010

It's a Wonderful Life

Won’t you join me? I’ll share my pumpkin pie with you.
With pumpkin pie, spiced tea, and the latest issue of Romantic Homes, life doesn’t get much better than this. J
I’ll also share my recipe for spiced tea.
1 & 1/3 cups Tang
1/3 cup instant tea
1 tsp. cinnamon
1/2 cup sugar
1/2 tsp. ground cloves
Mix well. Add 2-3 spoonfuls per cup of hot water. Adjust to taste.
Kitchen Tip: I store my spiced tea mix in a mason glass jar with a grosgrain ribbon tied around it.
The jar looks so pretty sitting out on the counter. And it’s so convenient!
Stay warm!
Love to all of you,

Thursday, December 23, 2010

Joy to the World...

I wish each and every one of you a joyous Christmas.
I’ll be back next week. See you then!

Wednesday, December 15, 2010

Perhaps the Best Cheese Ball...Ever

I am frequently daily asked by my girls “Whatcha makin?”  And the times I tell them a cheese ball, the response is “Ooooohhh cheese ball!”  I am often asked for this recipe, so I thought I would share it with you. 

2 - 8 oz. packages of cream cheese (softened)
One packet of Hidden Valley Ranch dip mix
One to two Tablespoons of Worcestershire sauce (I confess I really don’t measure this, I just add, and periodically taste as I go, and add more if necessary).
1/2 cup shredded cheddar cheese
Sliced almonds or chives
Combine cream cheese, dip mix, Worcestershire sauce in large bowl until well blended. Add shredded cheese. Mix well. Form into balls. Let chill in fridge one hour. Roll in sliced almonds or chives.
*I roll one cheese ball in sliced almonds, and the other in chives.

*By trial and error, I have found that if you let the cheese ball chill before rolling in sliced almonds or chives, they adhere much better. Also, the cheese ball is more flavorful if you make it a day ahead of when you will serve it.

Friday, December 10, 2010


Welcome to my blog! I first want to tell you this is a new endeavor for me. I am hoping to post once a week. I welcome comments and even questions, and will do my best to respond as quickly as I can.

I would like to share with you that I think a home should be a haven, and I strive to accomplish that for myself and my family.

For this first post, I would like to share an apple pie recipe that my family loves!

Perfect Apple Pie

Prep: 35 minutes
Ready in 1 hour 20 minutes

1 package Pillsbury Refrigerated Pie Crust

3/4 cup sugar
2 Tablespoons all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 Tablespoon lemon juice, if desired
6 cups (6 medium) thinly sliced, peeled apples

1. Prepare pie crust as directed on package for 2-crust pie using 9-inch pie pan.
2. Heat oven to 425F. In large bowl, combine all filling ingredients except lemon juce and apples; mix well.
Add lemon juce and apples; toss gently to mix. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust.
3. Bake at 425F for 40-45 minutes or until apples are tender and crust is golden brown.

Yield: 8 servings

I want to disclose that this recipe can be found on the box of  Pillsbury Pie Crusts and all credit is given them for this recipe.

 I would love to hear from you as to how you rate this recipe.

Blessings to you and yours,
Anna (The Joyful Wife)