A book I designed for a Day book swap

ATC's cut from white mat board, hand drawn and painted using Derwent Inktense Pencils...these art pencils are amazing...Will be doing some more experiments soon...but had to share these for now...Original art by me...

Bluebird Watching

Bluebirds in the nest box my hubby and I made...it was so much fun watching that mama bluebird feeding her babies...

More Yard Art I Created

 Bunnies, I cut out and painted for my yard decor at the studio...they turned out so cute...had to make a big carrot for them...

 now thats a big carrot...hope those bunnies like it...working on some sunflowers to go with them...will share pics when I get them done...

Uncle Sam door decor...I had not painted this one in years...found my pattern and cut and painted some for a shop...now, gotta get one done for my door....

Bird watching today

I enjoy my birds...

Fruit Turnover Quick and Easy

This is a quick simple way to make a large turnover dessert that can then be cut into 6 nice size portions...
1 package of crescent rolls
2 ounces cream cheese, softened
1 tablespoon butter, softened
1/4 tsp vanilla extract
1 cup powdered sugar
1/2 cup fruit, chopped small, strawberries, blueberries, peaches work great for this...I use fresh or fresh frozen thawed fruit with about 1/8 cup sugar added for extra sweetness, let the fruit set for a little bit to juice itself...
1 tablespoon butter melted
rolling pin with a small amount of flour and rolling surface...
Heat oven to 375% per directions for crescent rolls
Line baking sheet with baking parchment, gives a better lighter crust to pastry style baked goods
Unroll the crescent roll and divide in half, lightly flour rolling mat/surface and rolling pin...lightly flour both sides of dough half and roll to approx 7 x 9 inches, be sure and pinch the serrated seams as you go, you want to end up with a solid piece of douch, place this half onto the baking parchment lined baking sheet...
Cream the cream cheese and butter well, add the powdered sugar 1/4 cup at a time, and add the vanilla extract and mix well.
Spread 3/4 of this mixture onto the dough on the baking sheet, leave at least 1/4 inch for all edges without cream cheese mixture on it...
Spread or spoon your fruit mixture over this, if you have too much juice in your fruit, don't use it all, as it will make a mess when you put it together,
Repeat rolling for other half of dough, place over fuit topped dough bottom and using a fork, carefully crimp the edges all the way around, use the melted butter to brush entire top of the pastry, stick a couple of holes with a knife blade into the top, or separate a small section of the seam, just to let the steam out and make a better turnover...
Bake until light golden brown and done across top...
Add approx 1 tablespoon, milk or water to remaining cream cheese powdered sugar mixture, mix well...
When turnover is done and out of oven, drizzle this mixture over the top, let set a few minutes before slicing...
Hope you enjoy this one...
Debbie Bankston

Apple Cream Cheese Crescent Rolls

Apple Cream Cheese Crescent Rolls...I made these for breakfast and they were a hit...
2 medium size apples
1 can crescent rolls
3 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 tsp cinnamon
1 tblsp butter
2 tsp lemon juice
1/4 tsp vanilla extract
1/2 cup brown sugar packed
cornstarch
Peel, slice and remove apple cores, then slice into very thin slices, about 1/8 inch thick
Put peeled apples into saucepan with lemon juice, butter, cinnamon, brown sugar, bring to low boil, stirring often, reduce heat and cook until crisp tender, add vanilla, remove from heat, stir well and drain.
While apples are cooking, mix softened cream cheese and powdered sugar well, set aside.
Open can of crescent rolls and separate.
I baked mine on parchment lined baking sheet, so the bottoms don't get too browned, but tops will be nice and golden.
Add about 1 tblsp of apple slices to wide end of crescent dough section, top with heaping tsp of cream cheese mixture.  Roll up crescent roll. 
Bake per package directions.
While crescents are baking, put the juice you drained from the apples back into the boiler and depending on amount of juice you have, add just enough cornstarch in a small amount of cool water to thicken the juice to make a sauce consistency. I had a few apple slices left over and I added them back to use with the sauce for my topping.
Once the crescents were done, I plated them and added about a tblsp of the sauce and topped with a small dollop of the cream cheese mixture.