Archive for October, 2012

Happy Haunting …

Have a fun and safe Halloween!


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Halloween is such a fun holiday.  I love creating Halloween vignettes around the house with decorations I’ve collected over the years.

Here’s a peak at some of our Halloween haunts …

In our entry, we have an old pine bench.  I change out the pillows each season.  I found these sequined black & silver pillows at HomeGoods.  Love them!

Across from the bench, I have an entry table with a large mirror.  I like to hang seasonal wreaths from the top of the mirror.  A black fuzzy bat hangs out during October.

We have an old black bar in our living room.  It makes a great place to display apothecary jars filled with seasonal items.

Last year I bought several silver beaded spider webs (from Roger’s Gardens).  They are great to drape over mirrors, pictures or chandeliers ….

I found strands of orange & black bulbs at Target — they make great fillers for large apothecary jars.  And I couldn’t pass up the “Keep Calm” sign, another HomeGoods find.

I still have some apothecary jars filled with sea shells left over from the summer.  I added a few spiders to make them fit the Halloween theme.

Spiders add a creepy surprise!

I added a few Halloween touches to some bookshelves …

And every Halloween, I change out my hall cabinets — displaying my Halloween plates.

Happy Haunting!

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This is one of my favorite appetizers!  The combination of mild brie with the sweetness of the papaya or mango makes a winning combination.  You can make the Papaya/Mango mixture ahead of time and even have the tortillas layered with Brie slices, so you’re ready to bake when guests arrive.

Brie and Papaya (or Mango) Quesadillas


1 red onion, thinly sliced

1 Papaya, peeled seeded and diced ** (or Mango)

1 Jalapeno Chili Pepper, seeded & minced

1/2 bunch of Cilantro, stemmed and minced

Juice of 2 Limes

4 large Flour Tortillas (or whole wheat)

10 oz. Brie Cheese, rind removed & thinly sliced

2 Tbs. Butter

2 Tbs. Olive Oil


1.  Soak the sliced onions in a small bowl of water for 20 minutes.  Drain well and pat dry.  In a medium bowl, combine the onion, papaya (and/or mango), chili and cilantro.  Add the lime juice and gently stir.

2.  Preheat the oven to 400 degrees.  Lay the tortillas on a baking sheet.  Place slices of the Brie on one half of each tortilla.  Evenly divide the papaya mixture over the Brie slices.  Fold each tortilla in half.

3.  Melt the butter in a small ramekin in the microwave.  Add the olive oil.  Brush the top of each quesadilla with the butter mixture.  Bake for 5 to 7 minutes.  Turn the quesadilla over and brush the other side with the butter mixture.  Bake 5 to 7 minutes longer, or until the cheese is melted and the tortillas are lightly browned.

4.  Cut each quesadilla into 3 pieces and serve warm.


  • ** I often substitute Mango for Papaya … or even combine Mango & Papaya for this recipe.  I like the sweetness of mango with the onion and Brie.
  • If I’m making just one or two quesadillas, I will cook them in a skillet instead of baking them in the oven.  I omit the butter and olive oil and just make them nice and crunchy on the outside.

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