4th of July Treat: Strawberry Pie Recipe

Happy Friday, friends! I don’t know about you, but our 4th of July is going to look a little different around here.  Normally, it’s parades and fireworks, but this year calls for some extra time at home (due to Covid)…and as much as I would like to get back to normal, I am trying to make the days as fun as possible.  That means lots of time outside and a special 4th of July treat…I have to say that I found this recipe here a while back, and I am so thankful that I did.  It’s the perfect Strawberry  pie recipe to brighten up your 4th of July celebration.  I’m going to be making this today, and I will be sure to share over on my stories later today. Check it out!  You will love it. 🙂


  • 1 recipe pastry for a 9 inch single crust pie
  • ¾ cup white sugar
  • ¾ cup all-purpose flour
  • 6 tablespoons butter
  • 1 pinch ground nutmeg
  • 4 cups fresh strawberries, hulled
  • ½ cup white sugar
  • ½ cup all-purpose flour
  • 1 tablespoon cornstarch


  • Preheat oven to 400 degrees F . Place a drip pan on the lowest shelf to catch pie juices.
  • To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg.
  • Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries.
  • Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning.
  • Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.


Lemon Buttermilk Pound Cake

This Lemon buttermilk pound cake will have you all ready for the summer.   It’s light and delicious and always a favorite among my kids and their friends.   I make it in my bundt pan or a regular cake pan, and its fantastic both ways.  Try it, and Enjoy!  I promise you will love it!



  • 2 ½ cups white sugar
  • 1 ½ cups butter, softened
  • 4 eggs
  • 3 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon lemon extract


  • 2 cups confectioners’ sugar
  • ¼ cup lemon juice
  • 2 tablespoons butter, softened
  • 1 tablespoon lemon zest
  1. Preheat oven to 350 degrees F. Grease and flour a Bundt pan
  2. Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
  3. Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
  4. Reduce oven temperature to 325 degrees F
  5. Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  6. Beat confectioner’s sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

EASY Berry Shortcake Buffet-Style

The weather is getting warmer, so I am thinking about whipping up some of our favorite summer desserts!

I love a good strawberry shortcake, because it can be prepared the night before and something about the layers just makes it feel a little fancy. 🙂 I have a strawberry shortcake trifle recipe that I love, but on the days that I need easy, we serve it buffet-style and it’s always a crowd favorite.


  • 1 large angel food cake.  (I used a mix for this, but I am anxious to try this from scratch at some point)
  • homemade whipped cream
  • 2 lbs fresh berries, cut in 1/2 (if berries are extra large, they can be cut into quarters


I baked the cake and tore it into fun bite-sized pieces, washed and cut the fruit, and prepared the whipping cream.  I served it at the bar just like this and let my family go to town.  It was a huge hit!

Happy Friday, y’all!! Xoxo N


Red, Hot, and Blue Potato Salad

Happy Friday!  How are you doing this week?  I am so thankful that you are here today!  Go ahead and grab your coffee while I share one of my very favorite summer sides!  I think you will love this one.

This potato salad is out of this world tasty and the perfect finish to all your fun, outdoor, grilling meals.  I mean, I’ve never met a potato salad that I didn’t like, but this one will have you thinking about it later! It’s that good. 🙂


It’s best-served room temperature (but great chilled also).  So, it’s perfect for potlucks, when you have company over, and as an easy side for chicken dinners, grilled steaks, and burgers.  My family was a huge fan!


  • 4 lbs Red Bliss potatoes
  • 4 large eggs
  • 12cup finely chopped green onion top
  • 1 14cups mayonnaise
  • 1 34teaspoons celery seeds
  • 1 34teaspoons salt
  1. Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes — the skin gives it part of its unique texture and taste).
  2. In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY until blended.
  3. Serve at room temp for up to 2 hours after making — refrigerate leftovers. It tastes best when room temp, but it is delicious cold too — so if you are making this in advance, it’s fine to chill it.

Enjoy! Love you guys, Narci

The Muffins and Self-Tanner that you need in your life

Hey, friends!  Happy Friday!  We made it to the weekend! Woohoo! Before we talk about a few other things, can I please just share about something that I find to be so fun?

Last week, I started using the new Opalens brand tanning solutions!  And, oh my stars…am I loving them.

I have to tell you that the packaging is simply beautiful…. I was almost afraid that the product wouldn’t live up to the beautiful packaging…it’s just that pretty.  But lo and behold, I have just loved this product.  The face serum is super gentle and natural and the whole line is an absolute dream to use.  My color looks super natural, and the products have the best smell also!

You should totally check it out if you are need a great self-tanning option! I have tried all three items from the starter bundle and enjoyed them all!

Also, fun? I’ve shared this recipe here before, but here is the deal…. I know that we have new readers stop in here from time to time, so I if that’s you…imagine us face to face, me smiling BIG, giving you a giant hug, and introducing myself to you (“I’m Narci!”) 😉  After I was done, I’d probably ask you over for coffee and hand you a blueberry muffin because nothing goes better with coffee than a seriously good muffin.

This muffin is delicious and just plain pretty….and your people will ask for them again and again!  

I always double or triple the recipe if I can, because this one is crowd pleaser and they never last very long!

So, whether you are a new friend….or one that’s been here since the beginning, I am so very thankful that you’ve decided to stop by at my little piece of the internet.  Brew yourself a cup of coffee in my honor (or a few, I’m not here to judge) and make these ASAP for your own home and during these hard times.  I promise you won’t regret it, and there’s nothing I like more than sharing a recipe I love with people like y’all!  Hope you have a great weekend, and I love y’all bunches! XOXO Narci

Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven