Fashion · Fashion, Fall · Uncategorized

Outfit of the Week 11-7-17

OOTW 11-7-17This week I’m enjoying my classic Burberry jacket that I wear constantly. It goes with just about everything and is a good investment because you can wear it for years! I paired mine with a J. Crew Tippi sweater, also my favorite, and blue skinnies. And I’m topping this outfit off with black booties. And no outfit is complete without a little Kendra Scott statement piece and this one is on major sale! Happy shopping!

OOTW 11-7-17 PP

Recipes · Uncategorized

Mama Great’s Thanksgiving Dressing Recipe

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For as long as I can remember, we’ve had this recipe at my Grandmother (Po’s) house during Thanksgiving, and sometimes on Christmas Day. Traditional dressing is one of my favorite dishes because it’s a special once-a-year treat. This recipe came from my Great Grandmother, Isla Huett. I was blessed to know her for the first 6-7 years of my life and she was funny, beautiful and eccentric. I was fortunate enough to inherit her recipe box from my grandmother a few years ago, since she doesn’t really cook as much anymore. I treasure each of the recipes in that box, although most of them don’t have titles so you never know if it’s a chocolate cake or a casserole until you read it. Most of the recipes are handwritten in her pretty cursive, and I was so happy to find the recipe that means so much to me. I framed it and it hangs in our kitchen today. I hope you enjoy this recipe as much as my family and I do. It takes some time to make, but it’s very easy. This recipe makes 2-9×13 deep dishes. You can freeze them after baking and save for Christmas or and additional Thanksgiving meal.

4 packages yellow cornbread mix, crumbled

4 cans low sodium chicken broth, or 32 oz container +extra to add moisture

6 biscuits, crumbled

1 onion, chopped

1 package (2 bunches) celery, chopped

2 cans cream of mushroom soup

½ cup, or 1 stick, of butter

1 tbsp. poultry seasoning



2 raw eggs, beaten

Make the cornbread mix according to package, I double up two packages per pan. Crumble and spread out on a baking sheet to dry out overnight. You can also make these 2-3 days in advance and let dry out. Make the biscuits according to package, follow the same as the cornbread above by crumbling and spreading out on a baking sheet to dry out.

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The day you bake the dressing, boil the chicken broth and add in the chopped onion and celery. Add in 1 each tsp of salt and pepper. Boil until tender, each will be semi-translucent. Turn off heat, add in cream of mushroom soup, butter, poultry seasoning and stir until well combined. Add in crumbled cornbread and biscuits and stir well until combined. Add 1 tsp salt, 1 tsp pepper and the eggs. The consistency should be like a really thick stew, so you may need to add a little more chicken broth to achieve desired consistency. Spray 2-9×13 pans with cooking spray. Your pans should be somewhat deep because this makes a lot. Bake at 400 degrees for an hour, to an hour and fifteen minutes. Or until a toothpick comes out clean when inserted. If it starts to brown too much before the middle is set, cover with foil to finish baking. Enjoy!

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Fashion · Fashion, Fall · Uncategorized

Outfit of the Week 10-31-17

OOTW 10-31-17

It’s freezing this weekend in Texas and we have an outdoor concert. What’s a pregnant girl to do? I scoured my closet and found this gem of a sweater poncho I got for my birthday! I paired mine with burgundy denim and a striped tee, and my favorite duck boots since they’re so comfy. Of course outdoor concerts require a good cross body you can wipe clean and this one is perfect! Stay warm y’all!

OOTW 10-31-17 PP

Recipes · Uncategorized

My Thanksgiving Menu


To continue the Thanksgiving post from last week, this week I’m posting my go-to Thanksgiving menu. I will change the side dishes or desserts from time to time, but this is typically my favorite menu to have each year. Some recipes are borrowed, some are from family members and some are my own. Recipes are also linked or included below except for my Mama Great’s dressing recipe. You’ll get that one next week! Happy cooking.

Dry Brine Herb Butter Turkey

Herb Turkey Gravy

From Scratch Cranberry Sauce (recipe below)

Mama Great’s Dressing (recipe coming next week)

Green Bean Casserole

Whipped potatoes (recipe below)

Homemade Hot Rolls (recipe below)

Bourbon Pecan Pie

Fresh Apple Pie (recipe below)

Vanilla Bourbon Pumpkin Pie


My Recipes:

From Scratch Cranberry Sauce

1 cup pulp free orange juice (I use Simply Orange because it has less sugar)

1 cup sugar

1 -12 oz. package fresh cranberries


Dissolve the sugar and orange juice in a medium sauce pan, on medium heat, stirring constantly. Add in cranberries and stir constantly until they begin to pop, about 7-9 minutes. Turn off the heat and let sit for 10 minutes to thicken. Stir and serve at room temperature or refrigerate and serve chilled. The sauce can be made ahead by 2 days and stored in the fridge in an airtight container, or frozen for 2 weeks. Thaw by leaving in fridge for 2-3 days.


Whipped Potatoes

1-lb red potatoes, peeled and diced into big chunks

1-32 oz container low sodium chicken broth

¼ cup half and half, plus an extra splash or two

2 tbsp. Butter


Black pepper

Boil the peeled and diced potatoes in the chicken broth, supplement liquid with water if the broth doesn’t cover the potatoes. Boil until tender, about 12-15 minutes. Drain the liquid from the potatoes in a strainer and add ¼ cup half and half. Mash the potatoes really well and add a few more splashes of half and half as well as the butter, salt and pepper to taste, and stir. Finish them off by whipping them with a hand mixer until smooth.


Homemade Hot Rolls

This is my Mother’s recipe which I believe came from her grandmother.

1 cup shortening

1 cup sugar

1 ½ tsp. salt

1 cup boiling water

2 eggs, beaten

2 pkgs. dry yeast

1 cup warm water

6 cups sifted flour

Pour boiling water over shortening, sugar and salt. Blend and cool. Add beaten eggs. Sprinkle yeast into the warm water and stir until dissolved and add to mixture. Add flour. Blend well, cover and place in the fridge for at least four hours. Dough must be in a large mixing bowl as it rises slightly in fridge. Dough will keep for a week to 10 days and may be used as needed. About 3 hours before using rolls, roll into desired shape using enough extra flour to make easy to handle. Place in a greased pan and allow to rise at room temperature for about 3 hours until they double in size. Bake in hot oven at 425 degrees for 12-15 minutes.


Fresh Apple Pie

1/2 cup sugar

1/2 cup pack brown sugar

3 tbsp. all-purpose flour

1 tbsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

7 cups thinly sliced mix of granny smith and gala apples

1 double pie crust (pillsbury)

1 tbsp. butter

1 egg white

Additional sugar

In a small bowl, combine sugar, flour and spices; set aside. In a large bowl, toss apple slices with sugar mixture; toss well to coat. Line a 9-inch pie plate with half the pastry. Prick the bottom with a fork. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie. Cut a few slits in the top or add fun leaf shapes for Fall. Beat egg white until foamy; brush over pastry. Sprinkle sugar and cinnamon on top. Bake at 375 degrees for 35 minutes. Increase temperature to 400 degrees and bake an additional 10-15 minutes more or until golden. Be sure to watch the edges for browning, and cover with foil if needed.

Fashion · Fashion, Fall · Uncategorized

Outfit of the Week 10-24-17

This week I’m excited to wear my J. Crew vests and this black one is my favorite. I have this vest in 3 colors, these are the best investment to make in clothes. I paired my black one with a camel sweater, also from J. Crew, and my Hunter rain boots in anticipation of the rainy days ahead. These babies are also a very good investment, mostly to wear in the rain. But, they are adorable with your Fall and Winter outfits. Mine are a custom pair from a few years ago, but they have a ton of colors and options. And I’m topping off my outfit with a cream scarf this week, find that here. Happy shopping!

OOTW 10-24-17 (2)

OOTW 10-24-17

Hosting · Uncategorized

Thanksgiving Timeline

Thanksgiving is just around the corner and if you are hosting, it’s a very good idea to create a schedule so you don’t become overwhelmed. It’s not too early to start prepping for food, decorations, and entertainment. I’ve been hosting Thanksgiving for my family for a few years now and this timeline is tried and true for a stress-free turkey day celebration. I have compiled a schedule and recipes to share with all of you below. In the coming weeks, I’ll be posting my Thanksgiving menu with recipes included.

Four Weeks Before Turkey Day:

Make entire menu – decide what turkey recipe you want to use, and what size turkey to buy, pick out desserts and recipes, side dishes and recipes, and don’t forget the turkey gravy and cranberry sauce recipes as well as drinks you’ll be serving.

Make & Freeze a pie – IF you have chosen a pecan pie, you can assemble the pie and freeze it UNBAKED in the freezer for up to a month. This does not apply to anything like pumpkin or custard filled pies. Apple pies are freezable too.

Check your seating – Double check that you will have enough seats and table space for everyone coming. If not, purchase folding tables and extra chairs. Also buy tablecloths if you need them.


Three Weeks Before Turkey Day:

Check your serving pieces – once you have your menu picked out, make sure you have a serving dish or bowl, drink dispenser, and serving utensils for everything you plan on making. If not, make a run to Target, Pier One, Pottery Barn or Crate and Barrel to purchase what you’re missing.

Check your dining pieces – take inventory of the china or dinner, salad, bread, and dessert plates, and soup bowls if you are serving soup. Also make sure you have enough silverware, chargers, linen napkins, napkin rings, water and wine glasses.

Decide on the decorations – Pick out and collect any decorations for the table, mantle, kitchen or wherever you want to decorate for Thanksgiving. Also decide on the flower arrangements you want to have and make sure you have the appropriate vases.

Make & freeze the dressing – Dressing is very easy to make, but it’s time consuming. It’s a good idea to make it ahead and freeze it until you need it. You’ll free up a lot of time for yourself the week of Thanksgiving for other last minute dishes you need to make. I’ll be sharing my great-grandmother’s dressing recipe in the next week or two.


Two Weeks Before Turkey Day:

Purchase that turkey – It’s definitely best to buy the turkey a couple of weeks in advanced and keep it in the freezer. You’ll avoid the stress of driving around town to find the right size for your crowd (1.5 lbs) per person, and you won’t have to settle for a turkey that’s not right for you. I prefer the pre-brined turkey because who has time and space to brine one themselves?

Make & freeze mushroom soup – Green bean casserole is a staple at most Thanksgiving dinners, and I prefer to make mine from scratch (recipe will be posted in the coming weeks). I use Alton Brown’s recipe and it’s very easy, so don’t be intimidated. You can make the mushroom soup ahead of time and freeze it, which actually helps to thicken it up a bit before using it for the casserole. Just store in an airtight container and label.

Make the grocery list – Write out every ingredient you need from your menu, going through each recipe to ensure you have all the spices and splashes of this and that you will need. Don’t forget extras like garnishes for drinks or supplies you might need while cooking like paper towels, foil tins for baking, or cooking spray.


One Week Before Turkey Day:

Purchase alcohol – If you will be serving alcohol at your Thanksgiving celebration, now is a good time to buy it. Pre-purchase beer, wine, champagne, liquor, and any mixers you need.

Confirm your guests – Double-check the number of people that are coming to ensure

Make sure salt & pepper shakers are full – this seems like a silly step, but the last think you want to be doing while everyone is at your house and you are busy cooking and hosting.


Week of Turkey Day:

The big week! This is a busy week for hosting so there are a lot of steps, just try to pace yourself. I try to do as much as I can the Sunday before, and work through my list as it allows. This is generally the order in which I work through the last steps.

Buy the rest of the groceries, pre-chop any veggies that can be done ahead and store them in a ziploc bag

If you have the space, set up the extra tables, chairs and add the leaf to your table. Add the tablecloths as well

Decorate your house or table

Clean your house!

Get out all serving pieces and china – I sometimes label each dish with a sticky note with the menu item going in them so I know I got everything out I need

Arrange the flowers and add to the tables

Set up the dessert table with small plates, silverware and napkins

Chill the wine, beer and champagne, and any sodas or drinks you’ll be serving.

Start cooking! My menu will be posted in the coming weeks with a timeline of when to make each item.


The big Turkey Day:

Set your table with china, silverware, napkins, chargers, and glasses

Set out the wine on pretty coasters, champagne in an iced bucket

Pour water into a pitcher or carafes for easy access and set out

Light a Fall candle and adjust the lighting and heat or air conditioning to accommodate all the extra people

Warm food as needed

Enjoy your hard work!Thanksgiving Table 2

Fashion · Fashion, Fall · Uncategorized

Outfit of the Week 10-17-17

We got a little taste of Fall here in Texas this week, so I’m excited to wear some of my warmer sweaters I bought for the season. Cream is at the top of my list when it comes to sweater colors and this cardigan is super soft and long, which I love! It goes with everything too. I’m pairing it this week with a burgundy top and leggings, but skinny jeans work just as well. Find my booties here. Accessorize with a cute necklace and bag. Click the links to find the goods, and happy shopping!!

OOTW 10-17-17 (2)OOTW 10-17-16 (1)PP OOTW 10-17-17


Recipes · Uncategorized

Mama Rich’s Kentucky Butter Cake

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This week, I’m posting my husband’s absolute favorite cake in the world – Kentucky Butter Cake. I make this cake for him a lot, he deserves it after all. This recipe came from our very close family friend, Mama Rich, so I’m sharing it with all of you with her permission of course. It’s perfect for holidays, birthdays or just a regular Sunday when you want something sweet. It’s an easy recipe, so don’t feel overwhelmed by the fact that it’s a cake. Pictured below is my brother-in-law, this picture shows you the family excitement when they receive a butter cake from Mama Rich. He and my sister-in-law had just had their second baby girl. Mama Rich came for a visit and brought them a cake, we received this picture as a brag. I think he was just as excited about his cake and he was his new daughter.

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Mama Rich’s Kentucky Butter Cake


For the Cake

2 cups sugar

1 cup butter, softened

2 tsp. pure vanilla extract

4 eggs

3 cups sifted flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 cup buttermilk


For the Butter Sauce

¾ cup sugar

1/3 cup butter

3 tbs. water

2 tsp. pure vanilla extract
Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt pan. Cream the butter in a stand mixer, or with a hand mixer on low for 3 minutes. Add the sugar and beat well. Add in the vanilla and eggs and blend well. Add the flour and all remaining ingredients and blend until moistened, about 3 minutes at medium speed. Pour batter into greased and floured Bundt pan. Bake about 40-50 minutes until a toothpick comes out clean when inserted.

While the cake is baking and almost finished , make the sauce in a small saucepan. Add in the sugar, butter and water and heat on medium-low heat, stirring constantly. Do not boil. Remove from heat and add in vanilla. When cake is done, remove from oven and use back of wooden spoon to poke holes all around the cake. Pour half of the butter sauce on the cake and let it absorb into the holes. After ten minutes, remove the cake from the Bundt pan, turning over onto a cake stand or plate. Brush or pour the rest of the butter sauce onto the cake. My husband makes sure I use every last drop so I pour excess into the middle where the hole is from the pan. Let cool and serve that baby up! Mama Rich says you can add a little powdered sugar if you want, and she also likes to serve it with fresh berries in the summer.

Note: I hardly ever have buttermilk on hand, so I add 1 tbs. white vinegar to a cup of milk and stir, let sit 5 minutes before using. Stir before adding it to your recipe.

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Fashion · Fashion, Fall · Uncategorized

Outfit of the Week 10-10-17

I’m wishing for cooler weather this week, so I’m forcing Fall to happen. Each of the pieces of this outfit are extremely versatile and very affordable, that’s why it’s one of my favorites. I mix each of these pieces in all sorts of ways, dress them up or wear them casual. They are all a staple in my closet. The striped tee is something I bought last year and I have worn it more than almost anything in my closet. My favorite part about it, is that it’s long enough to wear with leggings which is hard to find for me because I’m so tall (5’10”). These army green skinnies go with everything and they are so comfy. And my blanket scarf is seen just about everywhere in this print, I found mine here. Pair this look with some cute black booties and tassel earrings and you are good to go! Click the links to shop, and have fun!


Recipes · Uncategorized

Bourbon Pecan Pie

Pecan Pie 5

I’m starting to prep for Thanksgiving already (I’ll be posting my Thanksgiving prep timeline in the coming weeks), and this weekend I made and froze a bourbon Pecan Pie. Now I have to admit, pecan pie is not my favorite, but the men in my family love it so I make it for them. This recipe is a quick and easy pie and you can make it the day of, or freeze 2 months prior to baking. I use store-bought pie crust for this recipe and mostly all of my Thanksgiving recipes to save time since I host each year. I save the good homemade crusts for Christmas, and also found that those don’t freeze as well.

Bourbon Pecan Pie


1 Pillsbury pie crust

5 tbsp. unsalted butter

1 cup packed light brown sugar

½ cup light corn syrup

¼ cup dark corn syrup

½ tsp. salt

2 cups chopped pecans

2 tbsp. bourbon

2 tsp. pure vanilla extract

3 eggs, beaten


Form the raw shell into a 9-inch pie plate, don’t forget to prick the bottom with a fork so the shell doesn’t puff up when baking. Pinch the edges of the dough around the top of the pie plate, set aside. DO NOT BAKE THE PIE SHELL PRIOR TO FILLING. If you are baking right away to eat, set oven to 350 degrees.

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In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, stirring constantly, continue to boil for 1 minute. Remove from heat and stir in nuts, bourbon, and the vanilla. Set the mixture aside and let it cool for 10 minutes. Whisk the beaten eggs into the filling until smooth. If baking right away to eat, bake for 35-40 minutes. Keep an eye on the edges and cover to prevent burning. Cool on a rack and serve warm or room temperature.

Notes for freezing:

Always freeze an unbaked pie shell, bake from frozen for 20 minutes on 425. THEN, reduce heat to 350 and bake for at least 20 more minutes. You may need to cover the edges of the crust while baking to prevent burning.

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