Here it is & I love it. I plan to make more at different heights which will make for a nice presentation at the holidays. Sure you can buy them but this was fun to make & cheaper. I found the plate on clearance & the candlestick at Michael's. Just glue them together & you're ready to entertain.
What would look nice on this serving plate are some of these muffins I made a few weeks back. This recipe is from Giada & while I got mixed reviews I thought it was worth sharing because it's easy enough & intriguing. If you like garlic, sundried tomatoes & corn muffins you might want to give them a try. I think they're nice served with soup.
2 (8 1/2 oz)pkgs Jiffy corn muffin mix
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8oz jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs
Preheat the oven to 375 degrees F. Grease 2 muffin tins. In a large bowl combine the muffin mix, corn, garlic & sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream & eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.
I would recommend decreasing garlic to 2 cloves & maybe adding a bit more sundried tomatoes. Not by 50% but just a little bit more.
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Since this post is getting long I will hold off until tomorrow to share with you a family favorite I have grown up on. It's something some of you may never have had before!