Recipe of the Week ~ November 1, 2017

• November 1st, 2017 •

This recipe of the week is a quick and easy crowd pleaser. Ditch the delivery and make these pizza twists for dinner!

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Ingredients:

  • 1 Package crescents (8 count)

  • 1 Cup shredded mozzarella and Parmesan cheese blend

  • 2 Tablespoons melted butter

  • 12 pepperonis

  • 1 cup marinara

Directions:

  1. Preheat your oven to 350 degrees.

  2. Line a baking sheet with parchment paper.

  3. Press two crescent triangles together to make a rectangle.

  4. Brush your rectangle crescents with butter.

  5. Sprinkle 2 Tablespoons of cheese in the center.

  6. Place 3 pepperonis on top of the cheese.

  7. Fold each side over to the middle and press the edges together.

  8. Twist your breadsticks and place onto your parchment paper.

  9. Brush with butter.

  10. Bake for 18-20 minutes.

  11. Serve with a side of marinara sauce for dipping and enjoy!

Recipe of the Week ~ October 25, 2017

• October 25th, 2017 •

BOO! Halloween is approaching hauntingly fast. To help you have the best looking treats at your Halloween gathering this week, we have 4 “recipes” for y’all that have dressed up in their best costume for Halloween.

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These super cute and simply Rice Krispie Treat Pumpkins are perfect for any fall get together you may be planning. Make rice krispie treats like usual, but add orange food coloring into the mixture, and let them harden as a ball. Before they completely harden, put a Rolo and a green m&m on top to have your dessert transform into this autumn masterpiece. (Extra Bonus: Since you are only using green m&m’s, you get to eat the rest yourself!)

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 These Strawberry Ghosts are sure to make your guests scream for joy! Dip strawberries in white chocolate and leave a little trail pf white chocolate hanging off the end. Add two candy eyes to make a BERRY scary dessert. (Extra Bonus: Since this recipe has fruit in it, it isn’t a total sugar overload when paired with all the candy you’ll be eating this Halloween!)

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These little monsters are the perfect treat for your little monsters. Make regular square rice krispie treats. After they have hardened, dip the end of one in monster colored candy melts. Before the chocolate dries, put 1,2, or 3 candy eyes on your monster. These treats may be cuter than they are scary, but this idea is frighteningly delicious. (Extra Bonus: If your really running low on time, you could buy already made rice krispie treats and save a few steps.)

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These Ghost Pretzels are as adorable as they are delicious. Dip pretzels (or pretzels rods) in white chocolate. Put candy eyes in the two top holes on the pretzel (or at the top of the rod) before the chocolate dries and you have some very adorable ghosts that a ready to haunt any party. (Extra Bonus: If you use normal pretzels, you are sure to get white chocolate on your fingers which means you get to eat some bonus chocolate!)

Recipe of the Week ~ October 18, 2017

• October 18th, 2017 •

This week, we’ve gotten a little taste of cooler weather, but our recipe of the week for this week screams summer! This week it is Hawaiian Barbecue Chicken Wraps! This recipe is quick and easy, which is perfect for this very busy time of year.

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Ingredients

1 Tbsp olive oil

2 boneless skinless chicken breasts cut into bite-size pieces

salt and pepper

1/2 cup barbecue sauce

1/2 cup shredded mozzarella cheese

2/3 cup chopped pineapple fresh or canned

1/4 of a red onion chopped

1 romaine heart chopped

1/4 cup fresh chopped cilantro

4 large wheat or white flour tortillas

Instructions

  1. Heat oil in a large skillet over medium high heat. Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown. Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat.

  2. Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro. Roll, burrito style and secure with a toothpick. Serve immediately.

Favorite Friday ~ October 13, 2017

• October 13th, 2017 •

With Halloween right around the corner, it’s time to decorate your front porch for all the little Trick or Treaters around your house. Make all your guests’ days by welcoming them with candy in this super cute Pumpkin Door Hanger. How cool is this? We love it, and that’s why it’s our favorite DIY this week!

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Supplies: 

– Chalkboard (this one is from Michaels)

– Half Pumpkin (also from Michaels)

– Wood Burning Tool with razor blade attachment

– 1/2” Screw and Drill

– 1/2” Nail and Hammer

– Black and White Paint and Paintbrushes

Instructions:

First, I drew out a smiley face on the pumpkin with pencil. Making sure to leave enough room at the bottom so I could actually fill it with Hershey’s candy.

DIY Halloween Candy Door Hanger + Brownie Recipe

Once I drew my smiley face I used my wood burner took with the razor blade attachment to cut out the mouth area. Because it is hot, please be extremely careful, go slow, and pay close attention to what you are doing.

DIY Halloween Candy Door Hanger + Brownie Recipe

After the mouth was cut out I decided to paint on the eyes. I traced out some eyes with a pencil and used paint brushes and daubers to get the nice clean white circle.

DIY Halloween Candy Door Hanger + Brownie Recipe

Next I had to mount the pumpkin to the chalkboard. Since there is a hanger on the back of the pumpkin I just screwed the screw in to the top center of the chalkboard and hung the pumpkin up. But since I am putting candy in it I needed the bottom to be secure as well. Since I didn’t want to go the permanent route with super glue, being that I would probably reuse it, I decided to just hang it straight on the board with the screw.

DIY Halloween Candy Door Hanger + Brownie Recipe

To secure the bottom I decided to hammer a nail in slightly and then with the pumpkin being foam I was able to just slip the pumpkin edge right over the nail to hold it in place. The head end of the nail actually penetrated into the foam.

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Now all that’s left is to fill it with seasonal favorites from Hershey that include chocolate assortment variety bags with a little something for everyone, Reese’s Peanut Butter Pumpkins, Kit Kat® bars and Cadbury Screme Eggs.

DIY Halloween Candy Door Hanger + Brownie Recipe

Baylor ~ Children’s Portrait Plan

• October 12th, 2017 •

How time flies… Newborn to One Year is already here! We love our Children’s Portrait Plan kids, especially this cutie, Baylor! Our Children’s Portrait Plan offers 6 sessions over a two year time period, an album, and more. Want your child to be a part of our Children’s Portrait Plan? Call us today to get more information at (229) 616- 7771!

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Hailee Harrell ~ October 11, 2017

• October 11th, 2017 •

We love these pictures of Hailee Harrell. These pictures are featured in the article about Hailee in Moultrie Scene magazine. Grab your copy today and check out Hailee’s story!

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Recipe of the Week ~ October 11, 2017

• October 11th, 2017 •

This week we are loving this sweet treat that’s perfect for any fall party or get together you have to attend… Pumpkin Pie Cheesecake Dip! How yummy does this sound?

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Ingredients

¾ cup International Delight Pumpkin Pie Spice Creamer

1 3.4 oz package pumpkin spice instant pudding

1 8oz package cream cheese, softened

¼ cup granulated sugar

2 cups frozen whipped topping, thawed

Graham cracker crumbs for garnish

 

Instructions

In a bowl, whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin spice instant pudding. Set aside for about 5 minutes.

In a mixing bowl, beat together the softened cream cheese and sugar.

Add in pudding to cream cheese mixture and beat.

Once well combined, fold in the 2 cups of thawed whipped topping and refrigerate.

When ready to serve, fill bowl with Pumpkin Pie Cheesecake Dip topped with graham cracker crumbs.

Note: If you can’t find pumpkin spice instant pudding (it is seasonal), you can use either vanilla or cheesecake instant pudding with a teaspoon of pumpkin pie spice.

Cayla’s 14-year-old Pictures! ~ October 9, 2017

• October 9th, 2017 •

We LOVE these pictures of Cayla! 14 is such a great age to get pictures taken! This was a wonderful session, and we love these images.
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Recipe of the Week ~ October 4, 2017

• October 9th, 2017 •

It’s October, and we are falling head over heels for fall! This slightly cooler weather has us loving everything pumpkin… especially these Pumpkin Chocolate Chip Cookies. YUM! If anyone tries this out, we’d love some of the leftover cookies (if there are any :)) here at the studio!

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Ingredients:

1 cup canned pumpkin

1 egg

1/2 cup vegetable oil

1 cup white sugar

2 cups flour

2 teaspoon baking powder

1 1/2 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 Tablespoon vanilla

2 cups chocolate chips

Directions:

1. Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for until combined.
2. Add chocolate chips and stir until combined.
3. Line baking sheet with parchment paper. Drop cookies on by the spoonful about 2 inches apart. Bake at 350°F for 10-12 minutes, or until a toothpick comes clean.

Ghouls Night Out ~ October 2, 2017

• October 2nd, 2017 •

Check out this super cute costume we found this afternoon! We LOVE this idea because you can have as many people as you want in your group! It would be perfect to wear to Ghouls Night Out in Downtown Moultrie this Thursday, October 5th at 5:00 PM. Gather up your friends and go shopping to support our downtown businesses!

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