Beautiful land available in Montgomery County Thursday, Aug 4 2011 

Check out this beautiful, waterfront subdivision in Montgomery County. The area has wonderful jogging trails, tennis and volleyball courts and covered pavilions with grills.

The lot is located at 18911 Grand Pine Circle in Montgomery. There is a private boat ramp with boat storage conveniently located nearby. The subdivision also has no MUD taxes.

The .55 acre lot is being sold for $39,900. Find out more by checking out the MLS number 39454699.

Be sure to follow us on Facebook and Twitter to find out more about this property and other great locations too.


Two easy summer Cajun recipes Thursday, Jul 21 2011 

It’s hot out. We want to be in the kitchen as little as possible. But for those of you like me, we could still use a little Cajun umph now and then. Here are two simple, easy recipes that will have you spending just a little time cooking for a large reward.

Summer Salad

2 cucumbers (diced)
2 tomatoes (diced)
1/2 Onion (diced finely)
1/2 cup vinegar
1/3 tsp. salt
1/3 tsp. pepper
olive oil

Mix the diced tomato and cucumber in a bowl and add the 1/2 cup of vinegar. Next add other ingredients to the mix and stir. Chill or leave at room temperature! Enjoy!

Cajun Style Squash Casserole


  • 2 pounds yellow summer squash, sliced
  • 1/4 cup butter
  • 6 green onions, with green, chopped, reserve half of the green part
  • 1/2 cup chopped celery
  • 2 thick slices French bread, torn in small pieces
  • 1/2 cup milk
  • 1 to 2 teaspoons sugar
  • 2 tablespoons butter, cut in small pieces
  • bread crumbs
Boil squash in lightly salted water until tender. Drain. Melt butter in large saucepan; add all but half of the chopped green onion tops and the chopped celery. Sauté until tender. Soak bread in milk, gently squeeze out excess milk. Add bread, squash, sugar, and remaining onion tops. Blend well.Pour into a 7 x 11-inch baking dish. Dot top with butter. Sprinkle with bread crumbs. Bake in preheated 350° oven for 20 to 25 minutes, or until crumbs are brown.
Recipes from and
Be sure to follow me on Facebook and Twitter for other great recipes and real estate tips.

Hey Hunters! Take a look at this beauty of a property! Wednesday, Jul 6 2011 

Here’s a Hunter’s Paradise in the middle of the National Forest.

One option for this great location would be to use as a hunting camp. Unique property-65 acres, this beautiful home  has a detached 20 x 20 gameroom. Tile floors throughout, large country kitchen, fireplace, whirlpool tub, 20 x 40 workshop that can be used as a garage. 3 water wells (2 operatable), Cross fenced for livestock, 2 acre stocked lake. At the end of private road very secluded. Willis schools, San Jacinto County.

The house is located at 900 Jones Road and is listed for $379,900. Find out more about this great location through MLS number 54969931.

Be sure to follow me on Facebook and Twitter, too, to stay up-to-date on all the great real estate finds in Montgomery County!

Cajun Chicken Pasta Recipe Tuesday, Jun 14 2011 

Here’s a great summer speciality… Cajun Chicken Pasta! Find this recipe, and other great ones, too, at


  • 4 ounces linguine pasta
  • 2 skinless, boneless chicken breast halves
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 fresh mushrooms, sliced
  • 1 green onion, chopped
  • 1 cup heavy cream
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1/4 cup grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
  3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
  4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Ready to make this dish in your new kitchen? Let me help you with all your real estate needs! Be sure to follow me on Facebook and Twitter, too.

Open, waterfront home in gated community… take a look! Tuesday, May 31 2011 


You don’t have to be a real housewife to live in a gated community. The perfect home just became available!

Take a look inside this incredible open, waterfront home at 19992 Crescent Court in Montgomery. The home sits on 1/2 acre and is ready for you to move in to today. It has three to four bedrooms and 3.5 full baths. The house has cook’s dream kitchen. The space features a large kitchen with custom cabinetry, Starstone counters, large bar, island and a five-burner stove top.

Throughout the house are hardwood floors and tile with plantation shutters that perfectly frame the beautiful view. The house has two screened in back porches which provide a perfect setting to enjoy the upcoming summer on the lake.

The house has many more hidden beauties and gems. The house is more than 3,700 square feet and is located in the Montgomery School District. It is listed for $679,000, a recent reduction! Find out more about this terrific house through the MLS No. 8658825.

Easy Summer Cajun Salad Tuesday, May 17 2011 

With the weather warming up, the last place most of us want to be is in front of a hot stove. Here’s a great, easy recipe found from Boo Boo’s Cajun Cooking. Check out their website for lots of other great Cajun recipes, too.

Summer Tomato Salad

This dish was created with Creole tomatoes. If a vine-ripened tomato can’t be found, a classical Beefsteak tomato can be used

6 ounces thinly-sliced red onion (1 large)
1/2 cup distilled white vinegar
1/2 cup olive oil
1 tablespoon Chef Paul Prudhomme’s Vegetable Magic®
6 medium vine-ripened tomatoes (preferably Creole), thickly sliced
6 ounces grated provolone cheese

Place the onions in a small mixing bowl.

In a small saucepan, bring the vinegar just to a boil. As soon as it reaches a boil, pour it over the onions. Let it sit until it cools.

When cool, drain the vinegar from the onions into a food processor or blender. With the machine running, add the olive oil in a slow, steady stream, until all of the oil has been added and the mixture is pale and creamy. Add the Vegetable Magic and process a few seconds more.

Place the tomato slices on each serving plate. Arrange the onions on top of the tomatoes and sprinkle the cheese over the onions. Drizzle 2 tablespoons of the vinaigrette on each just before serving.

Yields 6 servings.

And as always, be sure to follow me on Facebook and Twitter for all your real estate needs… and Cajun cooking ideas, too!

Beautiful home on a golf course! Tuesday, Apr 19 2011 

Check out this beautiful, three bedroom, two full bath home in Conroe. The outside of the house (on the golf course!) is just as beautiful as the inside.

Some of the features include crown molding,beautiful built ins, corian counters, inside utility room, gas fireplace, large covered patio facing east, lots of windows and tile floors. The third bedroom has built ins and the master bedroom has a separate tub and shower.

The house is located in the Village of Panorama, which is a city with fire department, police, club and pool. The house has more than 1,900 square feet and is in the Willis School District. It is located at 72 Hallmark Drive. To find out more, the MLS number is 99066643. The house is listed for $159,000.

Ready to take  a peek inside? Give me a call. Be sure to visit me on Facebook and Twitter, too.

Praline Pound Cake Easter Recipe Wednesday, Apr 6 2011 

Start getting ready for Easter now. This recipe sounds delicious! It’s from a great site,

Praline Pound Cake Easter Recipe 

Praline Pound Cake Easter Recipe

Yield: 8 Servings

1 cup Butter
2 cup Sugar
4 Eggs
4 cups Flour
1 ts Baking soda
1 ts Baking powder
4 oz Sour cream
4 oz Cream cheese; softened
1 cup Praline liqueur
1 cup Pecans; chopped

1/4 cup Butter
1/2 cup Brown sugar
1/4 cup Praline liqueur
1/8 cup Water

Cream butter and sugar. Add eggs and beat 3 minutes.

Mix together the flour, baking soda, and baking powder.

Mix together sour cream, cream cheese and liqueur. Alternately add dry ingredients with cheese mixture, beating well. Stir in pecans.

Grease and flour bundt pan. Pour batter in. Bake at 350~ for 60-70 minutes. Cool 15 minutes then glaze.

Combine the butter, brown sugar, praline liqueur, and water all in a small saucepan; bring to a boil. Stir for 5 minutes. Pour over cake.

Ready to have Easter dinner in a new home? Let me help. Follow me on Twitter and Facebook, too.

Gorgeous Plantation Home… A Must See! Wednesday, Mar 23 2011 

Ready to move into Gone With the Wind? Here’s your dream home!

This plantation style home has hardwood floors, new carpet in the master and upstairs, crown molding and so much more. The living room is complete with a cast stone fireplace. The spacious, custom-designed kitchen has granite countertops, a built in pantry, distress cabinets, stainless appliances and more.

The downstairs master bedroom has a whirlpool tub, faux painted cabinets and more. Outside, get ready for your own paradise. No need to travel for vacations when you can hideaway in your own backyard. Enjoy a 70 foot water front with a salt water pool and hot tub. The house is also has a lake side deck and 8 car garage.

It’s a must see. This 4 or 5 bedroom, 4.5 bath house in White Oak Ranch in Conroe won’t last on the market long. It’s priced at $524,900 and MLS number 72058998. Come visit it with us at 12308 Oak Bend Circle.

Be sure to follow us on Twitter and Facebook for the most up-to-date information.

Super easy King Cake recipe! Monday, Mar 7 2011 

Nothing says “Mardi Gras” like a traditional Cajun King Cake. Ready to get started making a super simple one? Try out this recipe from



  • 4 ounces (half of a large block) cream cheese
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup raisins, soaked in hot water for 15 minutes, drained, and patted dry on paper towels
  • 1/2 cup pecan halves
  • Cake:
  • 2 rolls (total of 12 individual crescent rolls) refrigerated crescent rolls in the can
  • Icing:
  • 1-1/2 cups confectioners’ sugar (powdered sugar)
  • 3 to 4 Tablespoon (about) milk or cream
  • 1 teaspoon pure vanilla extract
  • Purple, green, and yellow colored sugar crystals or food coloring


Place cream cheese, brown sugar, cinnamon and raisins in the bowl of a food processor fitted with the metal blade. Process until combined. Add pecan halves and pulse until pecans are chopped to about 1/4-inch pieces. Set aside. 

Preheat oven to 350 F. Spray a pizza pan or baking sheet with butter-flavored vegetable oil.

Unroll crescent roll dough and separate into triangles. Position triangles next to each other with the points toward the center, overlapping the long sides about 1/4-inch, forming a large round. Where the pieces overlap, press the seams together only in the center of each seam, leaving either ends of the seams unsealed so you can fold them up over the filling.

Spread the filling around in a ring covering the center sealed seam of each triangle.

Place a small plastic baby or dried bean somewhere in the filling. (The person who gets this piece will have good luck for the year.)

Fold the short side of each triangle toward the center just to the edge of the filling to cover. Then pull the point end of the triangles toward the outer rim of the pan to fully enclose the filling, tucking under the points. Lightly press the seams.

Bake 20 to 25 minutes until golden brown. Let cool to room temperature.

Whisk together the confectioners’ sugar, milk or cream, and vanilla until smooth. The consistency should be fairly thick, but still thin enough to slowly drip down the sides. Add more milk as necessary. Spoon the icing in a ring over the top of the King Cake and allow it to slowly drip down the sides.

To decorate for Mardi Gras, sprinkle wide stripes of purple, green, and yellow colored sugar crystals.

If using food coloring, whisk together icing as above. Divide icing evenly amongst 3 bowls. Add 2 drops each of red and blue food coloring to the first bowl to make purple. Use 2 drops each of yellow and green in the remaining 2 bowls. Scrape each individual bowl into its own ziptop bag. Squeeze out all the air and seal. Snip off one corner of the bag and use as a pastry bag to pipe wide stripes of icing on the King Cake. The bags will give you more control than using a spoon or spatula. The icing should firm up a bit in about an hour.

Sounds delicious, doesn’t it? I hope you all have good luck this year.

Ready to make this delicious cake in your new kitchen? Let me help. Follow me on Twitter and ‘like’ my page on Facebook for great real estate tips.


Next Page »