Monday, January 3, 2011

JOIN TODAY!!!!! Do something for YOU this YEAR!

Look around, and you’ll find that Willow House is the most compelling home-based business experience in America. Our Design Consultants help each guest identify a personal decorating style, sharing seasonal color trends and explaining how they’re reflected in our exclusive Willow House products.

Join today and get 18 products — one incredible future.
(Retail value exceeds $550*)
  • Morningside Caddy
  • Hyacinth Measuring Cups, set of three
  • Ingleside Luminaries, set of three
  • A la Carte Specialty Mixes: Sangria, Rosemary Olive Bread, Tuscan Roasted Garlic Dip
  • Gail Pittman Alfresco Small Servers, set of two
  • Drake Firefly Lanterns, set of two
  • Mario Batali Italian Stitch Ramekins, set of four
  • Cinnabar Casserole: Square
  • Galveston Footed Hurricane: Small
  • Gramercy Double Dish Stand
  • Villa Stoneware Salad Plates, set of two
  • Simone Glassware Double Old Fashioned, set of four
  • Eclipse Platter
  • Shop and Go Totes, set of three
  • Entertaining Bucket and Tray
  • Continental Kitchen Decorative Towels, set of two
[Plus $9.96 Shipping & Handling]


Sunday, December 12, 2010

Sugar-and-Spice Cake - Desserts - Christmas Holiday Recipes - Photos -

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  • Prep: 1 hr.; Bake: 22 min.; Cool: 1 hr., 5 min.; Freeze: 1 hr.
    Yield: Makes 12 servings


    • 1  (18.25-oz.) package white cake mix
    • 1  (16-oz.) container sour cream
    • 1/4  cup  butter, melted
    • 2  large eggs
    • 2  teaspoons  apple pie spice
    • 1  teaspoon  vanilla extract
    • 1/2  teaspoon  almond extract (optional)
    • Vanilla Buttercream
    • Garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries


    1. Preheat oven to 350°. Beat together first 6 ingredients and, if desired, almond extract at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans.
    2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Wrap in plastic wrap, and freeze 1 hour or up to 1 month.
    3. Spread Vanilla Buttercream between layers and on top and sides of cake. Garnish, if desired.
    Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Premium Cake Mix.
    Sugar-and-Spice Cake - Desserts - Christmas Holiday Recipes - Photos -

    Saturday, December 4, 2010

    Discontinued Items--Going to be gone soon!!!


    There are the items that are going to be gone very soon!  Order now if you want any of these things!!

    Wednesday, December 1, 2010

    Very Merry Markdowns!

    Hello Friends!

    The holidays are all about celebrating, and believe me — there's so much to celebrate this month at Willow House!

    Whether you're shopping for friends, family or teachers, give the gift of simply good design. With our Very Merry Markdown Sale, you can save BIG on your favorite items! And don't forget discounts--up to 70% off--at my online Outlet!

    Speaking of my online Outlet, did you know that when you share my outlet with your friends, you can store up credits to spend in January? Best of all, your credits will DOUBLE in January? That's right! Book a January double rewards party with me and when your friends buy from my online outlet or from our December sales flyer, you can bank those sales to get double the rewards in January!  This sale is just like our old Southern Living at HOME sales, but now, you, your friends & family have the option to order directly online for delivery to your door.

    To top it off, did you know we have a new customer special? You now name your own! When your order reaches $39.96, you can choose almost any item in our catalog under $40 and get it at half price. Sale and outlet orders count!  Just go to my website at: and click on the big SHOP ONLINE button. After you place your order, it will ask your host--that's me. Just type in Sue Inge. (Or if YOU want to receive the host rewards to bank for January, let me know!)

    If you're looking for Christmas bargains, shop online with me. Avoid the mall, and let me help you shop from your seat, not your feet!

    Merry Christmas!

    Sunday, November 21, 2010

    Need ideas for left over turkey??? Savory Hand Pies!!!

    Savory Hand Pies
    Photo: Beth Dreiling Hontzas; Styling: Amy Burke

    • Made with leftover turkey, mashed potatoes, green beans, gravy. Add leftover chopped herbs for extra flavor.

    Total: 48 minutes
    Yield: Makes 18 pies


    • 1  cup  finely chopped roasted turkey
    • 3/4  cup  mashed potatoes
    • 1/2  (8-oz.) package cream cheese, softened
    • 1/2  cup  cut green beans, cooked
    • 1  carrot, grated
    • 2  tablespoons  chopped fresh parsley
    • Salt and pepper
    • 1 1/2  (14.1-oz.) packages refrigerated piecrusts
    • 1  large egg, beaten
    • Poppy seeds (optional)
    • Turkey gravy, warmed


    1. Stir together first 6 ingredients. Season with desired amount of salt and pepper.
    2. Preheat oven to 400°. Unroll each piecrust. Lightly roll each into a 12-inch circle. Cut each piecrust into 6 circles using a 4-inch round cutter. Place about 3 Tbsp. turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.
    3. Arrange pies on a lightly greased baking sheet. Brush with egg, and, if desired, sprinkle with poppy seeds.
    4. Bake at 400° for 18 to 20 minutes or until golden brown. Serve with warm gravy.
    Note: Unbaked pies can be frozen up to 1 month. Bake frozen pies 30 to 32 minutes or until golden brown.

    Monday, November 1, 2010

    Christmas Bargains!!!

    Hello Friends!

    The debut of my online shopping site was a hit last month! Did you
    know that you can now get sale prices similar to our summer and
    December sales via my new online outlet--any day of any month?

    It's just like our old Southern Living at HOME sales, but now, you can
    order directly online for delivery to your door from over 75 product
    specials along with items in our current catalog. Best of all, we have
    weekly, even daily specials that change at least every Monday to keep
    you coming back! So bookmark my website and visit me for our weekly
    and daily deals!

    Just go to to enter my online store. After you
    place your order, it will ask your host--that's me. Just type in
    "Susan Inge". (YOU can receive host rewards with an online party,
    too. Just ask me about it. I'll set you up.)

    Another great addition: our customer specials! You now name your own!
    When your order reaches $39.96, you can choose almost any item in our
    catalog under $40 and get it at half price. So you can receive an item
    out of the current catalog for half price just from placing an outlet
    order of over $39.96!

    If you're looking for Christmas bargains, shop online with me or book
    a home, catalog, or online party. Let me help you shop from your seat,
    not your feet!

    All the best!

    Monday, October 18, 2010

    Who is making the Pea Salad???

    This is a favorite recipe of our family's...we make it for lots of different occasions.   It works great for any kind of get together, and it actually is a very pretty salad to make!   You can make it the day before and it tastes even better!   I think it looks best in some type of glass container so you can see the different ingredients thru the sides!   This covered compote from Willow House is the perfect dish for this salad! It is only $12.96 right now in the outlet!  What a bargain, and just in time for the holidays!!!   Here is the recipe!

    It's really called Vegetable Salad, but we call it Pea Salad:

    3 cups torn romaine
    3 cups torn leaf lettuce
    1 1/2 cups shredded Swiss Cheese (6 oz.)
    4 hard boiled eggs, sliced
    1/2 pound bacon, crisp-cooked, drained and crumbled (or use the bacon pieces from the store)
    1 ten-ounce package of frozen peas, thawed
    3/4 cup mayo or salad dressing ( I use light mayo)
    2 tablespoons sliced green onion with tops

    Place romaine in the bottom of dish, sprinkle with salt, pepper and sugar

    Top with 1 cup of cheese.  Layer eggs atop cheese, standing some slices on edge if desired.  Sprinkle generously with salt.  (The eggs look prettiest when standing on edge thru the glass container).

    Next, layer in order half the bacon, the leaf lettuce, and the peas.   Spread mayo over the top-sealing to the edge of the bowl.   Garnish with remaining cheese, remaining bacon, and green onion.

    Cover and chill over night.   Serves 10-12 servings.

    Do not substitute any of the lettuces or it will not taste right~ Enjoy!