American Fashion by Sara Campbell

American Fashion by Sara Campbell

Sara Campbell’s American-made fashion business is thriving and her customers are enjoying every minute of it! For 35 years, Sara has been designing and manufacturing apparel in the USA. Her designs are sold in twenty-four company-owned boutiques.

This month her 24th boutique opens in Sarasota, Florida!

Sara Campbell is defying the odds!

How’s that you ask?

Two important ways:

1. Her apparel is Made in the USA. Way to go Sara! (Industry experts say America’s labor costs are too high to compete in the global fashion industry).

2. Sara’s brick and mortar stores are booming! Turns out that the best way for purchasing clothes is trying them on for fit. (Fact: 40% of apparel purchased online is returned).

Top 7 reasons to buy Sara Campbell’s designs:

Because Sara Campbell’s fit is flattering!

Because Sara Campbell imported European fabrics are beautiful.

Because Sara Campbell designs are American-made. Therefore, her employees’ work environment is safe and they are paid excellent wages.

Because Sara Campbell designs are exclusive. Sara limits the number of items produced in each design.

Because Sara Campbell boutiques offer a unique shopping experience . . . great atmosphere and lots of help finding just the right dress or outfit!

Because Sara Campbell designs are affordable! Sara is mindful of her customers’ clothing budget and keeps her prices competitive with the high-end designer market.

-Because every time you slip into a Sara Campbell design, you will feel like a million dollars!

No worries if you are unable to drop into a Sara Campbell boutique, just call one of her store managers and they will ship whatever you need.  How’s that for customer service?!!

Join us for a behind-the-scenes tour and visit with the designer and founder of Sara Campbell!



If you live in Texas, you’ve got to have a fiddle and a queso recipe! It’s the classic dip for any get-together with friends and family.

5 from 1 vote


In Texas, we love our queso!  Here's a new twist on the classic recipe . . . 

The signature ingredient, Velveeta is replaced with sharp Cheddar cheese and Monterey Jack cheese, giving it more depth of flavor.

Serve with your favorite tortilla chips!


  • 3 T. extra-virgin olive oil
  • 2 bunches green onions, chopped
  • 3-4 jalapenos, stemmed, seeded, and chopped
  • 1 red pepper, stemmed, seeded & chopped
  • 1 17 oz. Muir Glen's fire-roasted diced tomatoes with green chiles, drained
  • 2 cups cream
  • 8 oz Monterey Jack cheese, shredded
  • 8 oz sharp Cheddar cheese, shredded
  • 2 T. all-purpose flour
  • 1 t. salt
  • 1 t. cayenne pepper
  • 1 t. cumin
  • 1 t. paprika
  • Tortilla chips for dipping


  1. In a large skillet over medium-high heat. Add the scallions, green onions, jalapenos, and red pepper; saute, stirring frequently, until vegetables soften, 5 to 7 minutes.

  2. Stir in the tomatoes and simmer 5 minutes.

  3. Add the vegetables to the top of a double boiler, stir in the cream and heat until almost boiling.

  4. In a large bowl, toss the cheeses with the flour. 

    Add the cheese mixture, a little at a time to the hot cream mixture.

    Continue stirring until the cheeses is completely melted.

  5. Season with salt, cayenne pepper, cumin, and paprika.

    Transfer the mixture to a chafing dish and serve with tortilla chips.

  6. Do It Early:

    The queso may be made a day ahead. Keep refrigerated.

    Reheat slowly in a double boiler, stirring constantly.

    Do not overcook or the mixture will separate.

Cookbook Club

Cookbook Club

Today, I am sharing something that brings joy to my life . . . my cookbook club!

It all started six years ago when I read an article in The Dallas Morning News by Valerie Jarvie, my favorite food and lifestyle writer. She wrote about the history of a Dallas cookbook club. Valerie’s article was so inspiring. Within weeks, a friend and I started a cookbook club of our very own!

If you are interested in starting a cookbook club, here are a few ideas to get started:
1.  Call some friends and invite them to join your cookbook club.
2.  Select a cookbook.
3.  Select the best day of the week for everyone. Wednesday seems to be a good day.
4.  Create a calendar. Everyone signs up for a date to host the cookbook club.
5.  Create a schedule with your friends and the type of dish they will prepare.
ie. entree, appetizer, beverage, soup/salad, vegetable, and dessert.
The categories rotate each month.
The hostess selects and prepares the entree.
6.  A few weeks before the cookbook club, the hostess sends an email with the entree she plans
to serve and her friends select a dish to compliment the entree.
7.  The day of the cookbook club, guests arrive with their prepared dishes.
A few last minute, dish finishes are sometimes necessary.
Call ahead if you need the oven to be preheated.
8.  Guests arrive and the buffet line is arranged.
Beverages are served and the fun begins!
9.  Serve plates and enjoy the meal.
Critique the recipes and make notes in your cookbooks.
10. Simple, fun and full of fellowship!

*The one cookbook club rule. Follow the recipe without improvising. This critiques the recipe,
not the cook’s talents!

A few of our favorite cookbooks:
The Smitten Kitchen Cookbook by Deb Perelman
Naples and the Amalfi Coast by The Silver Spoon
The Home Cook by Alex Guarnaschelli
Make It Ahead by Ina Garten

Please join me as I setup for my cookbook club!


B.L.T. Pasta Salad

B.L.T. Pasta Salad

All of these ingredients are available year round, making this a great choice for a pasta salad.

B.L.T. Pasta Salad

Easy to make and great for all occasions!


  • 1/3 cup extra-virgin olive oil
  • 3 T. red wine vinegar
  • 1 juice of 1 lemon
  • coarse salt to taste
  • freshly ground pepper
  • 8 ounces bow-tie pasta, cooked, drained, and tossed with a little olive oil
  • 1 pint cherry tomatoes, halved
  • 6 bunch scallions, minced
  • 6-8 slices think-cut bacon, cooked and crumbled
  • 2 cups arugula leaves, rinsed well and dried


  1. In a small jar, add the extra- virgin olive oil, vinegar, lemon juice, salt, and pepper. Shake well. Set aside.

  2. In a large mixing bowl, add the pasta, tomatoes, scallions, and bacon. Toss. Add the dressing, toss again.

  3. Add the arugula, toss, and serve.


Red Beans & Rice

Red Beans & Rice

Barbara Dossett is sharing her family recipe for Red Beans & Rice. Growing up in south Louisiana, Barbara is a fabulous cook. Her Red Beans & Rice are the best in the world!

The humble dish of red beans and rice, is served in most New Orleans homes and restaurants on Mondays. The Louisiana tradition of cooking Red Beans & Rice on Monday goes way back. Women devoted Mondays to wash day and were too busy to spend much time cooking. A big pot of beans on the stove assured her family of a hot meal for dinner!

Join me for this cooking demo to learn Barbara’s tips for tastier and quicker Red Beans & Rice!


Red Beans & Rice

Barbara Dossett, one of my childhood friend's moms, shares her recipe for Red Beans & Rice. Better then Camellia Grill's Red Beans & Rice, this is the perfect one-pot dish for everyday!


  • 1 pound Red Kidney beans
  • 1 medium yellow onion, diced
  • 1 pound Andouille sausage, sliced into 1/4" thick pieces
  • 2 ham hocks
  • 2 bay leaves
  • 1 t. salt
  • 1 t. pepper


  1. Pick over the beans to remove any stones or broken beans. 

    Rinse the beans in a colander.

  2. Add a couple of tablespoons of oil to a large pot. When hot, add the diced onion. It should sizzle when the onion hits the oil! Cook about 10 minutes or until translucent.

  3. Add the sliced sausage, cook 5 - 8 minutes.

  4. Add the ham hocks, beans, water to cover the beans by 2", bay leaves, salt, and pepper. Bring to a boil, reduce to a simmer, cover, and gently cook for 4 hours.

  5. Discard the bay leaves and ham hocks.

  6. Serve in bowls over white rice.