Cookie's Southern Style: April 2011

Tuesday, April 26, 2011

It's Tea Time! You Are Invited To Join Us!

Leaving a Legacy

Tea Party

Sunday, July 24, 2011 * 3:00 p.m. to 7:00 p.m.

Admission: $20 per adult, $10 per child ages 8-18

Denton Woman’s Club * 610 Oakland Street, Denton, TX. 76201

Pamper the Women in Your Life!

A wonderful gift for mothers, wives, grandmothers, daughters, grandchildren, sisters, aunts and friends, this special Sunday Tea Party is a fun, inter-generational day for being pampered. While you enjoy:

*Entertainment
*Teas & Finger Foods
*Motivational Speakers
*Pastries & Fruits

*Fashion Show
*Jewelry & Much More

Space is limited purchase your tickets today.

Contact: Cookie Hudson 214-543-4445, Charlene Maple 940-765-3731

or Michel Lu Grand 904-705-1598

Sponsored by Cookie Hudson Events* www.cookiehudsonevents.vpweb.com*cookiehudsondesign@yahoo.com

Monday, April 25, 2011

Peacock Themed Wedding

Tuesday, April 12, 2011

Simply Elegant!

I have decorated weddings over 15 years. During this time I’ve had brides who love flowers and wanted as many as their budgets allowed. This is the first year that I have had brides who do not want any flowers beside the ones for the wedding party. When I was first approached I was floored. Saying that I am a lover of flowers is bit of an understatement. I tried my best to persuade these 2 brides that they must have flowers for the pictures. Well I had one who would not budge. Since, customer service is at the utmost importance I had to do the job I was paid. I had thoughts of adding flowers out of my pocket! Can you believe she threatened me with bodily harm! :). I love me too much to place myself in harm’s way. So I have had my first event without flowers and I have one coming up this Saturday. I was highly impressed! The only flower arrangement was in the reception entrance. Let’s just say pictures speak loader than words. Take a look at these tablescapes. Simply Elegant!

Saturday, April 9, 2011

Thank you Heavenly Father for Springtime!

For those of you who do not know! There is a God! Just take a look around at the magnificent beauty of nature.
I love walking in my neighborhood especially in the spring time. I have began to call myself a garden watcher. I can walk 5 miles as long as I have landscaped yards to look at. The sights, sounds and smells of spring are so beautiful to me. At the first sight of spring I anticipate the blossoms of flowers and chirping of birds. Walking around the community helps me to relax from my daily stress. If you don’t believe me just take a walk and really smell the flowers.

Today I decided to bring a camera and snap a few pictures of the beautiful sights of spring. If you don’t have time or unable to take a walk, just take a look at these pictures. The first picture are my roses! :)

Breathtaking! I just love you Father for giving us the beauty of springtime!

Congratulations Yoselyn

Hello Guys! I have returned from vacation and can now update you on what Cookie Hudson Events have been up to. First I would like to share pictures from my first Quincenerra. I was so exciting. In the last 5 years I have watched Yoselyn blossom into a beautiful, loving and obedient teenager. Seeing her dressed in her formal gown she was simply beautiful!

First there was a ceremony at the church. This church ceremony was very special. Our Spanish/Mexican family’s have a strong since of heritage. I felt as if I understood every word the Priest expressed during the service.

Once we changed clothes and headed to the party the fun began. We had authentic Mexican dancers, musicians and the Lady of honor “Yoselyn” even changed into her authentic wardrobe and performed along with the dancers. I loved the entire event. My favorite part was when the mother placed a crown on her head and daddy removed her sneakers for her first pair of high heels. Yes, I had to shed a tear.

I could continue to blab about the ceremony but I will stop here so you can take a look at the pictures.

Southern Spice Recipe by Cookie Hudson Catering

Ingredients:3/4 cup margarine, 3/4 cup all purpose flour, 2 celery stalks, peeled and chopped, 3 large onions, chopped, 1 green bell pepper, chopped, 1 red bell pepper, chopped,1 yellow bell pepper, chopped, 2 bay leaves, 2 teaspoons salt, 2 teaspoons, dried oregano, crumbled, 1 teaspoon cayenne pepper, 5 (8 oz.) bottles clam juice, 2 (28 oz.) cans Cajun style diced tomatoes, 2 pounds Smoked Andouille sausage, halved lengthwise, sliced 1/4 inch thick, 2 pounds okra, cut crosswise into 1/4-inch-thick slices, 2 pounds large Shrimp, uncooked, peeled and deveined, 3 tomatoes, seeded, diced, 1 pound rice, cooked

Directions:

Heat oil in a large iron skillet over high heat until almost smoking. Add flour, stirring constantly until you get a dark red-brown rue, about 8 minutes. Add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. Cover and chill to let the flavors merge. Bring to simmer before continuing. Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Ladle over rice and top with tomatoes.

"Chicken Creole" Recipe

Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base served over a bed of rice

Ingredients:

1/4 cup oil for frying

1/4 cup all-purpose flour

1 green bell pepper, chopped

1 onion, chopped

2 cups cooked, chopped chicken breast

meat

1 (14.5 ounce) can diced tomatoes with

green chile peppers, with liquid

1 (4.5 ounce) can sliced mushrooms,

drained

2 tablespoons chopped fresh parsley

2 teaspoons Worcestershire sauce

3 cloves garlic, minced

1 teaspoon soy sauce

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 dashes hot sauce

Directions:

1.

Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.

2.

Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.

Recipe

Ingredients:

2 egg whites, lightly beaten

2 tablespoons mayonnaise

2 teaspoons chopped fresh parsley

1 1/4 teaspoons Old Bay or Creole/Cajun seasoning

1 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

1 teaspoon dry mustard

1/2 cup soft bread crumbs

1 pound fresh lump crabmeat, drained

Preparation:

Combine egg whites, mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat. Shape mixture into 8 patties, about 2 1/2 inches in diameter. Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes.

Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium-high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.

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