"fundraiser"

I know most of you are probably "fundraiser-ed" out. I am having a purse party to help raise money for Nicole's trip to Washington DC in June. She is going with her 8th grade class and it's expensive, but such a great opportunity. Here are the detailsand I would love for you all to come! And who doesn't love handbags??
Designer Inspired purses (ex. Coach, Prada, Gucci, Louis Vitton, etc.)
Friday, Dec. 5
6:30-9:00
At the salon (call me, email me or blog me to get directions if you need them)
All handbags are cash and carry. Visa, mastercard, cash accepted.
Please come and help support the cause. Thanks!

"bff"

I am so lucky to have the BEST BFF in the ENTIRE universe!!! :) Thanks for always being my friend. Love ya.

"jessie!!!!!"

Jessie. I was doing some retail therapy today (Kam, knows I needed it today) and was in Payless Shoe Source and saw this bag!! You and your sis need one! I thought of you guys as soon as I saw it and took a pic with my phone. I forgot to look at the price. Heritage Mall. Payless shoe source! Love ya.

"lemon glazed mini cakes"

OMG...........i die. These are the best dessert I have ever had in my LIFE! I saw these on Suzanne's blog and decided to make them. Lemon is my favorite if I'm going to be bad. Forget chocolate. These are the bomb!! So easy, moist and yummy. I shouldn't have because I will not be able to stay out of them. I really don't like to bake, so I don't do it often. I am sure I will be regretting this later, but right now I have one more batch ready to be glazed. Oh my. Don't know what my obsession is lately with desserts? BAD....

Ingredients

18 1/2 ounces yellow cake mix

3 1/2 ounces instant lemon pudding mix

4 large eggs

3/4 cup vegetable oil

Glaze

4 cups confectioners' sugar

1/3 cup fresh lemon juice1 lemon, zest of

3 tablespoons vegetable oil

3 tablespoons water

Directions

1. Preheat the oven to 350°F.

2. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).

3. Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.

4. Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

5. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.

6. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

"pumpkin cake"

This time of year ANYTHING pumpkin is appealing to me. I want to make this cake right now and eat it. But I'm too tired, so looking at the pictures will have to do. I found this on Noble Pig. There are some very lovely recipes on this site. So EASY. Two ingredients!

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

For the Cake:

1 Yellow Cake Mix

1 15 ounce can of pumpkin puree

For the Glaze:

1-1/2 cups powdered sugar

3 Tablespoons apple cider

3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl.

Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.

Pour batter into a greased 7 x 11 X 2 pan.

This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

Combine powdered sugar, apple cider and pumpkin pie spice.

Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.

Serve warm or room temperature.

"porkrind"

Your "I-DA-HOE" CD is ready.
Love,

"i'm bored......"

.....said my 9 year old. Well I said "then you can go outside and rake leaved in the backyard". At first I had some resistance. Then he piped up and said "ok". So off the the shed we went. Got the rake. Changed shoes. I put a roast with potatoes and carrots in the oven and off we went. He didn't want me to take any pictures. I assured him I was just taking pictures of all the leaves. (not sure I pulled that one off). He did such a great job and was proud about how happy daddy would be when he got home. Then I let him go ride bikes with his friend down the street. I wish everyday was like this.............