What could be more fun than a weekend with your best girls?
Oh I am sure there are a number of things that could fit in right up top but every once in awhile a good get together with girlfriends, letting your hair down and giggling till your belly hurts is always a sweet treat.
This weekend I had many reasons to celebrate but the one that deserved our attention the most was our dear friend Letitia (aka Outdoors Lady) joined hands in marriage with her best beau John at this beautiful Bed and Breakfast.
The wedding gathered by close family and friends, the blushing bride and the handsome groom made for a lovely day!
After we left our dear friend in the loving hands of her new husband we went on a BIG adventure. We were brave and daring and a little wild and crazy....
C ~ A ~ S ~ I ~ N ~ O
Yep, pretty much a first for all of us and most likely a LAST!
As our eyes were widely opened to what was on the other side of our quilting world we learned very quickly that ten dollars goes very fast and that it would have bought a nice yard of fabric to last a life time of unfinished projects.
But the VERY best thing to the "new experience" portion of our weekend was our lunch at Paula Deen's restaurant.
Can you say "YUM"?
Oh it was so good and if we should ever be in the area again I am pretty positive you will find us there again ;)
How about a sweet Paula Deen recipe for some sweet blogging friends
4 large eggs
3 1/2 ounce package instant lemon pudding mix 18 1/2 ounce package yellow cake mix 3/4 cup vegetable oil
4 cups confectioner's suger
1/3 cup fresh lemon juice
grated zest of 1 lemon
3 tablespoons vegetable oil
3 tablespoons water
Preheat the oven to 350 degrees.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.
Servings: 5 dozen
Prep Time: 1 hour 12 min
Cook Time: 12 min
NOW can you say "YUM"?