CUPCAKES

Do you like making cupcakes? I use to hate it. I could never get the batter in the papers without getting it all over the place. But recently I've discovered easy ways to do it (using an ice cream scoop or using a piping bag). I also had only one way to frost which was using the spatula or knife. But now I use the piping bag with different tips and LOVE making them. I also use the piping bag to pipe yummy fillings into them before I frost.

Aren't they cute? And so easy!

Getting ready to be delivered to Charter Bank. (I love my bank!!!)

These yellow daisies & pink swirls were for the Newnan- Coweta Chamber Golf Event.

The daisies were filled with chocolate and the pink swirl with strawberry jam.

These green cupcakes are lime- with a lime curd filling. YUM!

I like doing pretty packaging as well- I think it makes it even more special!

Well, hope you enjoyed- now go bake some delicious cupcakes for yourself!

Coggin Wedding

One of the three stations


Fresh and tasty mixed greens salad with green leaf, baby spinach, arugula and radicchio.

The Coggins picked such a yummy menu.

We served oven roasted chicken, roasted pork loin,

extra cheesey mac n cheese, savory mashed potatoes,

southern green beans, broccoli casserole and tossed salad.

Florals by our in house florist Stephanie, who just opened her own shop!

Formerly Patricia's Florals in Newnan.
So proud of her!

Floral on the Wedding Party table.

One of three designs on centerpieces

Brie & Crackers

Fabulous job on display by Sandy, my cheese & fruit stylist.

Three different Cheddar Cheese Balls

Gourgeous Fruit Display

Thanks for stopping by.

Teresa Carter's Paella

Many of my friends have asked about Paella, so I thought I would post one of my recipes. Please try it once. I think you'll find you love it.

Serves 8-10 people

3 tablespoons of good Olive Oil

2 tablespoons of salted butter

2 chicken legs, 2 thighs, 2 wings

1 large onion, diced

1 red and 1 green bell pepper sliced in strips

4-5 cloves of garlic, finely chopped

1 pound of Chorizo sausage, removed from casing

3- 14oz. Cans chicken broth

1 cup of white wine

1 family sized bag of Vigo's Saffron Spanish Style rice

2 pound medium shrimp, peeled

1 pound little neck clams, scrubbed & beards removed

1 pound mussels, scrubbed

1 bag of frozen peas (optional)

Using a paella pan or a large, deep skillet warm oil and butter over medium high heat until hot then add chicken pieces. Cook 5-6 minutes per side, remove from pan and set aside. Add onion, peppers, garlic and chorizo sausage breaking apart with wooden spoon. Cook until peppers & onions are nice and browned and chorizo is cooked . Add chicken broth and wine to pan bring to a boil. Add rice, reduce heat and cover pan. Cook about 10 minutes. Remove lid and add chicken back to pan along with shrimp, clams, mussels and peas if using. Cook, stirring occassionally until clams and mussels open and all liquid is absorbed. (If your clams or mussels do not open, throw out.) I find that clams take longer than mussels to open, so be patient.

Serve hot with a hearty crusty garlic bread and fresh green salad.

BRYAN- IVEY WEDDING

This was such a sweet, Christian filled wedding. And the third wedding I have catered for this extended family. I was blessed to cater two of Laura's cousins weddings in the past. Now I know there are three more girls in the family and I hope to be privilaged enough to get their weddings as well. I can hope anyway. Please enjoy the affair. Fruit & Chocolate Fondue

Couldn't get to the cheese or fruit stations before the guest dug in!
Tablescapes & food for 300+

Shrimp!!

Italian Pasta Salad

Spicy Meatballs & Chicken Salad Croissants

Franks in a Blanket & Hotwings

Congratulations!

Adam & Laura Ivey

Catered Affair for Sarah

I have many favorite clients, but by far my best and most favorite client is Sarah & her husband Dave. I have had the pleasure of catering for their family, as well as his company, over the last 5 or more years. There have been children's and both parents birthdays, graduations, holidays and just fun neighborhood dinners. So many things we feel like family! This night we celebrated Sarah's birthday. There was Chicken Satay with Spicy Peanut Sauce - everyone loved this.
The much loved spicy BBQ Meatballs- her son's favorite. (I hid a few away for him since he wasn't home in time to make the party)

Her husband Dave's Favorite- SHRIMP!!
We cooked Chateaubriand and also, fresh Haddock that Dave & their son caught while in Alaska and it was served with my
Peach & Mango-Jalapeno Chutney.

They love to entertain with all the guest seated around several tables facing each other, so as not to have anyone be left out. Then they pass the food "family" style. It's such a pleasure to cater for them and see the friendship and camaraderie they share with their neighbors.

That's Sarah in the blue & white top thanking her guests for coming and letting them know how much they are loved.

Great fun, great people!

HAPPY BIRTHDAY SARAH!!!!

Plumb- Faust Wedding

Wedding of Darris Plumb & Charles Faust- May 8, 2010 The wedding was held at a hunting lodge in Newnan GA
We served Green Beans Amandine
Roasted New Potatoes with Rosemary, Garlic & Olive oil

My Favorite- Chicken Marsala with Baby Bella mushrooms

Chateaubriand- (Beef Tenderloin)

Assorted Dinner Rolls

Fresh Salad with red grapes, green apple, walnuts & raspberry vinaigrette

Murphey's Florist provided the centerpieces

Tablesettings- wasn't this a lovely place?

"Let's be seated"

The Buffet

The Lovely Bride (Darris) in Pink facing us,

Her husband (Charlie) with his back to us.

They met on Match.com!!! Charlie's son & wife did as well.

Also seated at their table is Dr. Harry Barrow,

who performed the ceremony & his wife Madelyn.

Sweet Sensations did the cake- just as lovely as always.

Thank you to Janet Flanagan who introduced me to her mother Darris who allowed us the opportunity to cater this special event.

I hope you had a good time- because we certainly did!