Miss Bee's Haven

We're back from Smith Mountain Lake (Moneta)Virginia. Our grandson turned one year old last Thursday and the party was Saturday. There was swimming in the lake and a cookout with some great foods. On Friday our daughter took me shopping. I love shopping up that way! I always bring home something I love.

This is a statue of a boy with a goose. I have it sitting on our front porch now.









This is a wine rack - I love it! The labels are reproductions of old wine labels.



I bought another vintage looking item...I'll try to get of picture of that and post it tomorrow.








One guest brought this appetizer - it was sooo good! She served it with crackers and sliced apples.

BAKED BRIE IN PHYLLO

1/4 c. apricot preserves; optional
1/2 lb. wheel Brie or Camembert cheese
1/2 lb frozen phyllo dough, 10-12 sheets, thawed
1/2 c. butter, melted

Spread preserves on top of the Brie.
Wrap the Brie in thawed phyllo dough one sheet at a time, brushing each sheet with melted butter. (Keep unused phyllo covered with damp cloth while wrapping Brie.)

Turn cheese over after applying each sheet of phyllo for even distribution.

Brush phyllo-wrapped Brie with butter.

Cover; refrigerate.

Before serving, place the phyllo-wrapped cheese in a shallow baking pan. Bake in a 425 degree oven 8-12 minutes or until golden. Let stand 10 minutes.