Little Cypress Lodge

Apple Butter and Pumpkin Pie. My house smelled heavenly when I made this.

My daughter Melinda shared this recipe with the family.

1 cup Apple butter

1 cup canned pumpkin

1/2 cup packed brown sugar

1/2 tsp salt

3/4 tsp ground cinnamon

3/4 tsp ground nutmeg

1/8 tsp ground ginger

3 eggs, slightly beaten

3/4 cup evaporated milk

1 unbaked 9-in pie shell (frozen)

Preheat oven to 425 F

-[Use a spoon to mix] Combine apple butter, pumpkin, sugar, salt and spices in a large bowl. Then stir in eggs (which should already be slightly beaten). Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

**You may end up with leftover mixture, I would pour the remaining into a cupcake tin.

**If crust starts to burn, wrap tin foil around the crust and finish baking.

Sweetened Whipped Cream:

1 cup cold heavy cream

2 TBsp confectioners sugar

1/2 tsp pure vanilla extract

-Place cream in medium bowl & beat w/ mixer at medium speed until thick and frothy. While beating add sugar and vanilla and continue to beat until soft peaks form.

-Dust cinnamon over the whipped cream to finish off.

Paula Deen Recipe

Paula Deen's Apple Butter Pumpkin Pie

November 20, 2025

My sister-in-law Dawn shared this recipe with me, and as she was making it for a party, she kept saying, “It’s like pumpkin crack — it’s so addicting!” I laughed and told her she had to share the recipe with me. It’s made with pumpkin, vanilla pudding, whipped topping, pumpkin pie spice, vanilla, and a splash of butterscotch schnapps. I have to admit, it really does sound (and taste) addicting. This year, I was thrilled when she brought it to one of my get-togethers — it was an absolute hit!

1 (15 ounce) can solid pumpkin

1 (5 ounce) package instant vanilla pudding mix

1(16 ounce) container frozen whipped topping, thawed

1 tsp pumpkin pie spice

1 tsp pure vanilla extract

1 Tbs butterscotch schnapps

Mix all together, dust the top with a sprinkle of nutmeg.

Great for dipping with ginger snaps, vanilla wafers or slices of apples.

Recipe by Dawn Bass

Photo Credit Kraft Canada

Enjoy

Pumpkin Fluff Dip

November 12, 2025

Nearly Natural Silk Poinsettia Floral Arrangement

Vibrant red flowers and green leaves look realistic.
Faux-woven decorative planter catches the eye.

This lovely, lush poinsettia screams Christmas. Perfect for home or office.

You can read more here.

At Kohl's

Visit the Christmas Decor & Gifts Shop

Natural Looking Poinsettia's

An easy, homemade, rich-tasting gravy doesn't get any better than this.

1 package of Turkey Gravy Mix (McCormick)

1 tablespoons flour

1 1/2 cups cold water

1/2 cup turkey pan drippings or turkey broth

1/2 cup chopped cooked turkey giblets

Mix turkey gravy mix and flour in medium saucepan. Gradually stir in water and turkey drippings with whisk until smooth. Stir in chopped turkey giblets.

Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 5 minutes or until thickened. (Gravy will thicken upon standing.)

Picture McCormick

Recipe McCormick

This is my go-to for my Thanksgiving Turkey gravy.

Perfect Turkey Gravy

November 4, 2025

Eucalyptus Leaves

The fall eucalyptus leaves are crafted from high-quality silk and eco-friendly plastic, with a sturdy iron wire inside the stem. This allows you to bend and adjust each stem to fit your decorating needs. The leaves are durable and securely attached, so they won’t easily fall off.

These artificial eucalyptus stems feature vibrant colors and lifelike details. Modeled after real eucalyptus, they display clear patterns and textured veins that capture the beauty of nature. Perfect for adding a warm autumn atmosphere and a touch of vitality to your home.

See Here on Amazon

This was my pick of the week.

Silver Dollar Leaves

October 29, 2025

Spicy Sausage, celery, onions, apples,
and dried cranberries make this stuffing sweet and savory.

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)

8 tablespoons (1 stick) unsalted butter

2 cups medium-diced yellow onion (2 onions)

1 cup medium-diced celery (2 stalks)

2 Granny Smith apples, unpeeled, cored and large-diced

2 tablespoons chopped flat-leaf parsley

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

3/4 pound sweet or spicy Italian sausage, casings removed

1 cup chicken stock

1 cup dried cranberries

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

A favorite

2008, Ina Garten

Sausage and Herb Stuffing

October 26, 2025

Here is a new twist on Lasagna that is sure to please. All the flavors of the classic Lasagna dish that you love.

Tips: You can make the meat sauce ahead of time. Make sure to spray cooking spray on the foil so the lasagna noodles do not stick. You can assemble the roll-ups in advance. Chill, then let sit at room temperature for 15 minutes before baking.

12 uncooked lasagna noodles, from 1 (16-oz.) package

Cooking spray

1 Tbsp. olive oil

1 cup chopped yellow onion

1 lb. lean ground beef

1 Tbsp. finely chopped garlic, from 2 large cloves

1 (32-oz.) jar marinara sauce (such as Rao’s)

1 1/4 tsp. kosher salt, divided

1 (15-oz.) container ricotta cheese

1 large egg, lightly beaten

3 cups shredded low moisture part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

2 Tbsp. chopped fresh basil, plus more for garnish

1/4 tsp. freshly ground black pepper

Cook and drain lasagna noodles:

Preheat oven to 350°F. Cook pasta in salted water according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper. Lightly spray a 9- x1 3-inch baking dish with cooking spray.

Cook meat sauce:

Heat oil in a large nonstick skillet over medium. Add onion and cook, stirring occasionally until almost soft, about 5 minutes. Add beef and cook, stirring constantly to crumble, until beef is no longer pink and onions are completely soft, about 5 to 7 more minutes.

Add garlic to skillet and cook, stirring frequently until fragrant, about 1 minute. Stir in 21/2 cups marinara and 1/2 teaspoon salt. Bring to a boil over medium high, stirring often. Reduce heat to medium-low and simmer for 3 minutes then remove from heat.

Spread 1 cup of the meat sauce in an even layer in the bottom of the prepared dish.

Assemble roll ups:

Spread about 1/4 cup cheese mixture in an even layer on 1 noodle. Spoon about 3 tablespoons of the beef mixture in a line down the center of the noodle.

Roll up firmly, and place, seam side down, into a prepared baking dish. Repeat with remaining noodles, cheese mixture, and meat sauce (you should have meat sauce leftover).

Top with remaining sauce and cheese:

Stir the remaining marinara sauce (approximately 1 cup) into leftover meat sauce, then spoon sauce evenly over lasagna rolls.

Sprinkle remaining 2 cups mozzarella evenly over rolls.

Bake roll ups:

Bake in preheated oven for 45 to 47 minutes or until thoroughly heated and bubbly and cheese is beginning to brown. Let stand 10 minutes before serving; garnish with fresh basil.

Southern Living Recipe, more tips, photos, and info found HERE

Photo Credit:

Caitlin Bensel; Food Stylist: Torie Cox

Enjoy

Lasagna Roll Ups

October 20, 2025

Perfect dessert, quick and easy using your Instant Pot. Gingersnap cookie crust gives it an extra special twist on the flavor, as does the cinnamon Cool Whip.

24 gingersnap cookies (about 5.7 ounces)

Kosher salt

4 tablespoons unsalted butter, melted and cooled slightly

24 ounces cream cheese, at room temperature

1 cup canned pure pumpkin puree

2 teaspoons pure vanilla extract

1/4 teaspoon ground nutmeg

3 large eggs, at room temperature

1 cup sugar

1 1/2 teaspoons ground cinnamon

1 cup whipped cream

For the cheesecake: Put the cookies and a pinch of salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. The texture will be similar to wet sand. Press firmly into the bottom and 1 inch up the sides of a 7-inch springform pan. Put the crust in the freezer while you make the filling.

Wipe out the bowl of the food processor and add the cream cheese, pumpkin puree, vanilla, nutmeg, eggs, 3/4 cup of the sugar and 1 teaspoon of the cinnamon. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.

Tear off a piece of aluminum foil about 1 1/2 feet long and put the springform pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn't covered. The aluminum foil should only be on the outside of the pan. Tear off a second piece of aluminum foil about 2 feet long and lay the foil in front of you with one of the longer sides closest to you. Folding it toward you (the long way), fold the foil in half once then fold once again to create a foil sling for the cheesecake.

Pour 2 cups water in the bottom of a 6-quart Instant Pot® and insert the machine's trivet. Put the springform pan in the center of the foil sling, then pick up both sides of the sling, bringing them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.

After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid and carefully use the foil sling to lift out the pan and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.

Once fully chilled, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring and set the cheesecake on a serving dish. Spread the whipped cream over the top. Whisk together the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Dust the cinnamon sugar over the top of the cheesecake before slicing.

Food Network Recipe

Enjoy

Instant Pot Pumpkin Cheesecake

October 19, 2025

Tulip Cupcake Muffin Liners

Perfect for fall and that farmhouse look.

Elegant Design: The unique tulip shape of our cupcake liners for baking adds a professional, classic, and wonderful touch to your baked goods. Impress your friends and guests with the elegant and attractive look of your jumbo muffin liners.

See here on Amazon

This was my pick of the week.

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