Summer Morning Buffet




A little red. white and blue.  A prelude to 4th of July.  Fun delicious food served for a crowd. Simple to make.  Easy to handle on your lap with drink on the side table.

Summer is a great time for having friends over. The garden is full of fresh food like spinach.  Farm stands overflow with fresh summer berries.

Brilliant sunlight, flowers showing off against a green background.  There seems to be a little more time for conversation and yet another sip of coffee.

The mix of formal and country is one I am loving these days.  Blue ball jars with English Cauldon China from Great Aunt Daisy and Lenox Autumn.  I missed the simple bouquet of white hydrangea in a blue ball jar; perfect pairing with  my old red checked cloth.




Cauldon & Autumn China luncheon plates stacked, paper napkins
Mixed family silver mixed with flea marker finds in a wire holder


I swing my table over to the corner.  It opens up the kitchen making a better flow for this casual buffet. Hot drinks are on the counter.

Our group meets to plan and pray for a monthly luncheon regularly. We met to pray for the upcoming event and each person who will set up, greet, host and speak.  Our custom is to serve a light brunch type of food but we know there are just those times doughnuts are in order.  It’s really a low pressure group. We are busy women who go to their jobs, family or to other commitments and errands. We have teens, college aged children and adults. Some of us have been blessed with little treasures of grandchildren. 

My easy menu for a morning meet with a hot dip instead of an egg dish plus the timeless favorite of little smoke roll ups.  I made extra for our lunch later in the day.


Spinach Artichoke Dip

Tortilla chips

Summer Berry Bowl  

Little Smokies Roll Ups


Orange Juice, sparkling water, ice water, coffee and hot teas



5.0 from 2 reviews
Little Smokie Roll-Ups
Prep time
Cook time
Total time
Little Smokie Roll Ups
Recipe type: Appetizer
Cuisine: American
Serves: 32 pieces
  • 1 package HIllshire all beef Little Smokies
  • 1 can 8 each Cressent rolls
  1. Preheat over to 350 degrees (175 C)
  2. Unroll crescent rolls.
  3. Cut each perferated piece into 4 triangular pieces (Less doughy)
  4. Roll one smokie in each cut piece beginning at the wide end
  5. Place on ungreaased cookie sheet (optional use parchement paper)
  6. Cook until golden brown appx 15 min depending on your oven
  7. Seve with a pot of mustard




summr signiture 2

linking here…

Savy Southern Style   Full Plate Thursday     Wow Us Wednesdays    The Scoop  The-Inspiration-Gallery  fabulously creative friday linky party   Be Inspired!   Inspire Me Tuesday!   Home Sweet Home   Foodie Friday  Share Your Cup Thursday  BNOTP Shabbilicious Friday




  1. says

    I make these all the time, but never thought of serving them for breakfast! Excellent! p.s. I was trying to comment on your Oreo cake and somehow it ended up on another post, sorry :)

  2. Pam says

    Hi Linda,

    I love these little guys. They even look cute, don’t they? The spinach dip looks yummy, too. Looks like you’ve got a great spread there. And it’s making me hungry!

    Btw, I found you through Betweennapsontheporch. Are you back in Tennessee?

  3. says

    I love spinach and artichoke dip. I never would have thought of it for a brunch, but I don’t know why not. Cheese, spinach, artichokes, corn tortillas…those are all perfect brunch items. I guess it’s just that the word “dip” is so associated with the word snack that we can’t picture it working elsewhere. Well, that will change!

    I think the idea of a monthly luncheon is lovely. I need to do that! I’ve heard of ladies’ groups that meet for lunch weekly, but I think that would become too much. Monthly is perfect.

    Thanks so much for popping by my Magnolia Cottage.


  4. says

    Hi Linda,
    Your Summer Morning Buffet looks fantastic! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: