Holiday Potpourri

I really wanted to title this post “What to do with all the left over fruit that did not make the holiday fruit salad cut” but Holiday Potpourri recipe had a much better ring to it.  Apples, oranges, homegrown fresh lemons (thanks, Mrs. JoAnn!) and spices of the season do a house good as they come together over low heat.  Our Thanksgiving celebration ushered in the first hint of Christmas with the simple yet perfect scents of the season simmering in the crock pot to welcome family, guest, and delicious memories.

fruit-for-potpourri

Holiday Potpourri

Ingredients

3  apples, sliced

3 oranges, sliced

1 large lemon, sliced

4 cinnamon sticks

1 Tablespoon whole cloves

2 teaspoons ground cloves

2 teaspoons ground nutmeg

2 bay leaves

6  cups water

Directions

Fill stoneware liner with water.  Turn setting to high.  Slice apples, oranges, and lemon and place in water.  Add spices.  Continue with setting on high for at least 2 hours.  Reduce setting to low, careful to monitor water level.  Add water as needed.

Graphics Fairy

I sincerely believe music is the core note of holiday celebrations, and Places In The Home is full holiday celebration mode!  I’ll Be Home For Christmas is the core sentiment of our holiday celebrations.

Love your style!

 

The Tradition At Our Haunted House: Trick or Treat Taco Soup

This taco soup recipe post is an updated version of last year’s post. It’s that good and worth a second run! Tradition lives on from Halloween to Halloween at our haunted house aka Places In The Home.

Trick or Treat Taco Soup is on the spooktacular supper menu  as per the request of family and friends who have come to expect it over the years.  It is the perfect and easy make ahead soup– one that warms the bones after a day of ghoulish fun and a night of busy trick or treating with the kids and/or handing out Halloween candy.

Trick or Treat Taco Soup

Ingredients

1 lb. ground beef

1 onion chopped

1 package taco seasoning mix

1 package dry ranch salad dressing mix

1 8 ounce can tomato sauce

2 cans pinto beans

2 cans whole kernel corn, undrained

2 cans diced tomatoes, undrained

1 can Mexican flavored tomatoes

2 ½- 3 cups water

 

Directions

Brown the ground beef and onion; drain off grease and add dry seasonings. Add the tomato sauce, beans, corn, tomatoes, and water. Bring to a low boil to allow all flavors to blend. Reduce heat and simmer for at least 1 hour.  Serve with corn chips or hot cornbread.  Garnish with sour cream, shredded cheese or green onions.

enjoy

 

Two Recipes, One Party: Strawberry Ghosts and Pimento Cheese

I’m getting ahead of myself with the Halloween celebration for a good reason. A very special 21st birthday celebration is taking place at Places In The Home this week, and this particular October baby favors a Halloween theme.  Strawberry Ghosts and Pimento Cheese top the appetizer and dessert menu.

Strawberry Ghosts

Ingredients

30 fresh strawberries

8 ounces white baking chocolate, chopped

1 teaspoon vegetable shortening

1/8 teaspoon almond extract

¼ cup miniature semisweet chocolate chips

Directions

Wash strawberries. Lightly pat the strawberries with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in almond extract.

Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts’ tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.

In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen (30 strawberries)

Taste of Home

Pimento cheese is the caviar of the South and great as a dip for a Halloween soiree.  This recipe is my dad’s, and it is as basic as it is delicious with just two ingredients- Velveeta and pimientos.  Grab a package of Ritz crackers or a bag of Fritos and it’s a monster mash y’all!

Ingredients

1  32 ounce package Velveeta cheese

4  4-oz jars pimentos, drained

dash of fine black pepper

Directions

Cut Velveeta into evenly sized chunks. Drain pimentos and add to cheese.

Monster Mash the Velveeta and pimentos together with potato masher until well mixed to desired consistency.

enjoy

 

 

In A Small Town: Natchitoches, Louisiana

Today’s Natchitoches, Louisiana post is an updated version in tribute to Natchitoches being chosen Best Southern Small Town by USA Today readers. Visit Natchitoches once and you will come to know why this comes as no surprise to me. 

It’s the time of year for travel.

Vacations, staycations, and day trips refresh our recreating souls, renew connections, and give us ideas to implement into our home decor.

Natchitoches (NACK-uh-tush) was established by the French in 1714, and is the oldest permanent settlement in the 13 state territory Louisiana Purchase.

French and Spanish forts, historical homes, national historic landmarks, bed and breakfasts, antique shops, and fantastic restaurants line the original brick Front Street.

Historic Front Street in Natchitoches, Louisiana

Historic Front Street in Natchitoches, Louisiana

One of my favorite shops to visit on historic Front Street is Kaffie-Frederick, Inc., General Mercantile.

Kaffie-Frederick is the oldest general store in Louisiana. The front door swings open to a blast from the past decor full of charm, hardware, tools, classic toys and utensils all in I remember these splendor.

Natchitoches is the hometown of  writer, producer and film director Robert Harling.

Robert Harling is best known as the writer of the play, Steel Magnolias.

Rooted in location and hometown authenticity, Natchitoches was the star of the South for a brief period of time in 1988 when Hollywood came calling.

Excitement surrounding the filming was a statewide topic of conversation, and the memories of the stars and their time spent weaving in and out of the local landscape a souvenir program in Louisiana film history.

Taylor-Cook home, better known as The Steel Magnolia House, remains one of the most recognizable and popular historic homes in downtown Natchitoches.

Many moonlight tour of homes ago, Dave the Builder purchased tickets to the Natchitoches Fall Pilgrimage Tour of Homes as a surprise birthday gift to me.

Steel Magnolia House Natchitoches Louisiana

Steel Magnolia House – Natchitoches, Louisiana

 Candlelight and cocktails themed evening tours of Taylor-Cook aka the Steel Magnolia House was a party not to be forgotten.

Several hundred guests strolled the grounds and toured the home filled with period antiques tastefully paired with stylish accents while sipping cocktails by moonlight, music and magnolias.

tulips-in-bloom

Natchitoches, Louisiana knows how to throw a good party.

Clockwise from top left: Taylor-Cook House, Front Street, Immaculate Conception Catholic Church, Melrose Plantation

Roque House (circa 1797)

Roque House (circa 1797)

Big_House_at_Melrose_Plantation_-_east_elevationBig House at Melrose Plantation

One of my favorite artist, African-American folk artist Clementine Hunter (late December 1886 or early January 1887 – January 1, 1988) is closely associated with Natchitoches.

Miss Hunter was born near Cloutierville, Louisiana, moving to Melrose Plantation when she was fifteen years old.

Clementine Hunter (pronounced Clementeen) was a self-taught artist who painted from memory.

Clementine Hunter photo

Clementine was encouraged to paint and locally promoted by Melrose plantation curator, François Mignon.

Clementine_Hunter_-_The_Wash_-_91.88.2_-_Minneapolis_Institute_of_ArtsThe Wash – Clementine Hunter

The subjects of her paintings portray plantation life as it were in the early 20th century.

Although most of her works are untitled, the subject would be verbally described by the artist herself when asked.

Clementine_Hunter_-_Picking_Cotton_-_91.88.1_-_Minneapolis_Institute_of_ArtsPicking Cotton – Clementine Hunter

In the early days of her painting dating to the 1940s, Clementine Hunter sold her works for a quarter. Her paintings can now sell for thousands of dollars.

Estimates show Clementine Hunter painted between four and five thousand paintings in her lifetime.

Miss Hunter continued to live in Northwest Louisiana until her death in 1988.

Cane River view downtown Natchitoches

Cane River

Picturesque Cane River runs through downtown Natchitoches.  

On the first weekend of December, Natchitoches illuminates the Southern night sky in a festive Christmas festival firework spectacular.

Approximately 150,000 visitors descend on the small town to experience this annual festival of lights, a tradition that ushers in the holiday season.  

Louisiana is known for its regional cuisine, and the Natchitoches Meat Pie is a Southern delicacy dating back to the late 1700s.

classic Natchitoches meat pies

Natchitoches Meat Pies are deep-fried pastries filled with ground beef and ground pork seasoned with onions, peppers, and garlic also known as the Cajun trinity.

Classic Natchitoches Meat Pie 

Ingredients

2 tablespoons vegetable oil, divided, plus more for frying

½ pound ground beef

½ pound ground pork

1 teaspoon dried oregano

¾ teaspoon kosher salt

½ teaspoon crushed red pepper

¼ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

2 tablespoons all-purpose flour

½ cup minced yellow onion

2 cloves garlic, minced

¼ cup finely chopped red bell pepper

1 stalk celery, finely chopped

2 Meat Pie Dough (recipe follows)

1 large egg

2 tablespoons water

Directions

In a small Dutch oven, heat 1 tablespoon oil over medium heat. Add beef, pork, oregano, salt, red pepper, black pepper, and cayenne.  Cook, stirring frequently, until meat is browned and crumbly, about 6 minutes.

Drain any excess liquid.  Sprinkle with flour, and stir to combine.

In a large saucepan, heat remaining 1 tablespoon oil over medium heat.
Add onion; cook until tender, about 2 minutes.

Add garlic, bell pepper, and celery; cook until tender, about 5 minutes. Stir into meat mixture.  Let cool completely.

Reserve 12 pieces for another use.  On a lightly floured surface, roll 28 pieces of dough to a 5½-inch circle, and place on a parchment-lined baking sheet.  Refrigerate for 10 minutes.

Using a 5-inch round cutter, cut rounds from each piece of dough.  In a small bowl, whisk together egg and 2 tablespoons water.

Place 2 tablespoons filling in center of each round.  Lightly brush edges with egg wash.  Fold dough over filling, and press to seal.

Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal.

Freeze pies before frying.

In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370°.

Line a rimmed baking sheet with paper towels, and place a wire rack on top.
Remove pies from freezer.

Using a slotted spoon, gently place pies, 3 at a time, in hot oil.  Fry until golden brown, about 2 minutes per side.

Remove from oil, and let drain on prepared pan.

Makes 28.

Meat Pie Dough

Ingredients

5 ¾ cups all-purpose flour

2 ½ teaspoons salt

1 ¼ teaspoon baking powder

¾ cup lard

2 large eggs

1 ½ cups whole milk

Directions

In a large bowl, whisk together flour, salt, and baking powder.
Using a pastry blender or 2 forks, cut in lard until mixture is crumbly.

In a small bowl, whisk together eggs and milk.  Pour egg mixture over flour mixture, and lightly toss with your hands until a dough starts to form.  Knead together twice, and let rest for 10 minutes.

Cover and refrigerate until using.

Makes 14.

-Louisiana Cookin’

Southern hospitality flows through the town like the Cane River and the welcome mat is always out.

Natchitoches, Louisiana is a great destination for day tripping, a weekend getaway or a stay for a week or two visit.

Darleen-signature-love

Trick-Or-Treat Taco Soup

Trick-or-Treat Taco Soup is the traditional Halloween night meal at Places In The Home.

hand-hammered-antique-copper-cauldron

Easy.

Delicious.

Halloween season crowd pleaser.

Quite the wonderful make the night before dish, trick-or-treat taco soup is the traditional Halloween night supper we’ve long served to the after trick or treating crowd.

taco-soup-recipe

trick-or-treat-taco-soup

Trick-or-Treat taco soup is fantastic the day of, but even better the next day.

Trick-or-Treat Taco Soup

Ingredients

1 lb. ground beef

1 medium yellow onion, chopped

1 package taco seasoning

1 package ranch dressing mix

1 8 ounce can tomato sauce

2 cans pinto beans

2 can whole kernel corn, undrained

2 cans diced tomatoes, undrained

1 can Mexican flavored tomatoes

2½-3 cups water

Directions

In a large skillet, brown ground beef and chopped onion.  Drain off grease. Add dry seasonings, stirring to incorporate.  Add remaining ingredients. Bring to a boil and reduce heat to simmer.

Simmer for one (1) hour.   Garnish with shredded cheese, chopped green onions, sliced avocado and/or a dollop of sour cream.

Serve with tortilla chips or hot cornbread.

White chocolate dipped strawberry ghosts-BOOeautiful!

Enjoy, My Little Pretties!

wicked-good-times-invitation

enjoy