Recipe of the Week ~ November 1, 2017

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



  • 1 Package crescents (8 count)

  • 1 Cup shredded mozzarella and Parmesan cheese blend

  • 2 Tablespoons melted butter

  • 12 pepperonis

  • 1 cup marinara


  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!

Baylor ~ Children’s Portrait Plan

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

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

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?



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



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.