I am so happy it is finally time for Fall! Here in Tennessee the leaves are beginning to change, the weather is getting cooler, and I have even more reason to sit by the fire and eat s'mores. And even more exciting is that I can turn in my shorts, swimsuits, and all too revealing (without being at all revealing) summer clothes for over-sized sweaters, soft scarves, and tall boots. This season is a win win for everyone.
|Another reason to love Fall.. Football season! We go crazy over football here in the South.|
So what's on your sewing table these days? I have found so many patterns I am dying to try! here are just a few!
|Think long sleeve..think Christmas..think bright red!|
To kick-off the season I wanted to share my very favorite fall recipe. And a staple food in our house. Cornbread. It has real corn in it.. so you know it can't be bad! Hope you enjoy!
1 (8.5oz) package Corn Muffin Jiffy Mix
1 (8.5oz) Can of cream style corn
1 (8.5oz) Can of sweet corn
1 (8oz) Container Sour cream
1/2 cup melted butter
2 Large eggs
Set oven to 350 degrees. Stir together all ingredients. Pour into a lightly greased 11x7 inch baking pan. Bake for 35 minutes or until golden on top.
Happy Cooking and always happy sewing!