Hi everyone! On Friday night we hosted our dinner group and since today is Joe's birthday, we also celebrated his birthday! Since Halloween is near, I decided to do a halloween table. I don't DO spooky but I have several "cute" witches:) So, here is the table. I used this black, orange  and white plaid tablecloth, a black placemat, my white chargers, orange dinner plate, black salad plate, and decorative appetizer plate!!!! WHEW!!!! The plaid matching napkin is placed between the dinner and salad plate. The forks are in a small witches boot too!!!

 My centerpiece was my witch, a striped canle and the witches "little sister", both on a cake plate and a matching pumpkin.
 I wrapped 2 different ribbons around the pillar candle.
 Sorry this one is blurry..
 I think she is KINDA cute????

 Her trick or treat bag
 and her "little sister. Little sister is all BLINGED out:):)
 I also used 2 different witches boot tealight holders. You get a better shot of the fork holders in this shot too.
 There are 4 different appetizer plates...this is the pumpkin....
 I used my pumpkin placecards and placecard holders and individual tiny tealights at each place.
 One of the boots and..
 the other one.

 a cat..
 an owl..
 a ghost.
 See how the lace matches the withches skirt!

 I have had these 2 candle holders for about 25 years! I still love them. I placed each one on a brown ceramic candlestick

 This jack o lantern sits on the server

 also on the server is this arrangement that I showed you before. See the raised leaves on the bowl?
 and a little bling on the garland
 A real pumpkin and a beaded pumpkin.
 I used my black handled flatware too.
Here is the creole as it was cooking!

 Come on in everyone, it's time to EAT!!!!
 We had Joe's fabulous crab cakes for our appetizer. I served them on a bed of spinach.

 The creole went in my soup tureen.
 Here is the recipe for the creole. We always serve it over rice. Everyone LOVED it and the crab cakes. My girlfriend also brought some homemade tarter sauce that is out of this world. I will post that recipe soon too!!!! I will be joining Yvonne for On The Menu Monday. Click on her button on my sidebar. I will also be joining these parties too:
Metamorphosis Monday at Between Naps on the Porch
Motivated Monday at Be Colorful
Making the World Cuter Monday at Making the World Cuter
More the Merrier Monday at DIY Home Sweet Home Project
Savvy Homemade Monday at Home Savvy A to Z
Tabletop Tuesday at A Stroll Thru Life
Tutorials and Tips Tuesday at Home Stories A to Z
Wow Us Wednesdays at Savvy Southern Style
It's A Party on Thursday at A Creative Princess
Show and Share on Thursday at Southern Lovely
Open House Party Thursday at No Minimalist Here
Share Your Creations on Thursday at Kristen's Creations
Hookin’ Up on Thursday with House of Hepworths
Addicts (not so) Anonymous on Friday at Addicted 2 Decorating
Inspiration Friday at At the Picket Fence
Saturday Nite Special at Funky Junk Interiors
Sunday Showcase Party at Under the Table and Dreaming
The creole recipe:

Shrimp Creole

Recipe courtesy Emeril Lagasse
Prep Time:
15 min
Inactive Prep Time:
Cook Time:
45 min
6 to 8 servings


  • 4 ounces (1 stick) butter
  • 2 cups chopped onions
  • 1 cup chopped green bell peppers
  • 1 cup chopped celery
  • Salt and cayenne
  • 2 bay leaves
  • 2 pounds peeled, seeded and chopped tomatoes
  • 1 tablespoon chopped garlic
  • Dash of Worcestershire Sauce
  • Dash of hot sauce
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 2 1/2 pounds of large shrimp, peeled, tail-off, and deveined
  • Essence, recipe follows
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped parsley
  • 4 cups cooked long-grain white rice


In a large saucepan (one gallon), over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Season with salt and cayenne. Bring the mixture up to a boil and reduce to a simmer. Simmer the mixture for about 15 minutes. If the mixture becomes too dry add some water. Season the mixture with the Worcestershire Sauce and hot sauce. Whisk the flour and water together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Season the shrimp with Essence. Add the shrimp to the mixture and continue to cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions and parsley.
Check the seasoning and add more salt and cayenne if needed. Serve the Shrimp Creole spooned over the rice.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
 Thanks so much for stopping by. Please leave me a comment so I know you were here! I love reading your comments!!!! Hope you all had a wonderful weekend!!! We went to Longwood Gardens today and I will post that soon. XO, Pinky


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