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New Video: Stylish Family Friendly Design


Tips for a Stylish Family Friendly Design:

1)    Keep your larger pieces neutral to allow you flexibility to switch out your accent colors more easily in the future.

2)    Use an upholstered ottoman as a cocktail table.  This is great for family’s with little ones.  There are no sharp edges for them to get hurt on.  Leather is super durable & you won’t worry when your kids or hubby kick their feet up on it.

3)    Make it unique.  The lamp shades on these lamps can be painted any Benjamin Moore paint color.  It’s a great way to make a statement & bring color into your space.  Feel like changing your accent color in the future?  Just paint the shades to go with your new palette.

4) Play with pattern on your chairs, pillows & accessories.  Polka dots are the latest pattern trend.  We love this sophisticated version on the chairs we’ve used in this vignette.

Get inspired to start your family room makeover today!  Everything featured in our set on GMT on Friday is now in stock at IBB!

For your daily dose of design inspiration, follow us on instagram & facebook!

Miss the segment last Friday?  Click here to watch it.  For more design tv, tune in to Good Morning Texas every Friday morning on WFAA channel 8 from 9:00 AM – 10:00 AM.

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acorn squash, fall foods, fall recipes, Recipes, squash, squash recipe, Thanksgiving recipes, Uncategorized

Baked Acorn Squash

This recipe is so easy & it’s so super yummy that you’ll have your family thinking that it’s dessert!  I served it as a side dish with the fall stuffed chicken for our Sunday dinner last week.  Let me know what you think!


2 medium acorn squash, halved and seeded

2 tablespoons butter

2 tsp cinnamon

3 tablespoons brown sugar


In a small mixing bowl, combine the butter, brown sugar, & cinnamon. Spoon the butter mixture into the squash halves & coat the inside evenly.  Place them on a baking sheet, cut side up. Bake at 350 in the oven for about 1 hour or until the squash is tender when pierced with a fork.

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apple, bleu cheese, chicken, Fall, recipe, Recipes, squash, Uncategorized

Fall Stuffed Chicken

So, last night I tweeted about our yummy Fall Sunday dinner & had many of you drooling & requesting the recipe.  SO, here it is!  I have to give credit to my mom.  This is actually her recipe.  She tweaked it a bit from a recipe she had found in a magazine.   Bon appetit!

Fall Stuffed Chicken:
5 Large chicken breasts

1 apple chopped very fine

1/3 cup chopped almonds

1/4 cup bleu cheese

salt & pepper

In a mixing bowl, mix together chopped apple, chopped almonds & bleu cheese.   Slit the sides of the chicken breast to create a pocket to stuff.  Insert stuffing mixture into pocket & top chicken breast with a spoonful as well.  Add salt & pepper to taste.  Bake in the oven at 350 degrees for 45 minutes.


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4th of July recipes, berries, blue, blueberries, burger, cake recipe, Entertaining, hamburger, holiday, Holidays, recipe, Recipes, red, sponge cake, strawberries, Tres Leches Cake, Uncategorized, whip cream, white

4th of July Favorites

We love to grill & cook lots of yummy food for our family & friends.  You may want to try one of our favorite 4th of July inspired burgers.  Or, how about whipping up this Tres Leches cake?  It’s always a a real crowd pleaser.  We usually make it for the 4th or our Labor Day BBQ.  It’s fun to decorate it with fresh berries for some fun patriotic color!  For the 4th, we place the strawberries & blueberries in a flag design.


  • 3/4 cup butter, softened
  • 1 1/2 cups white sugar
  • 9 egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 cup milk
  • 9 egg whites
  • 1 teaspoon cream of tartar
  • 2 cups heavy whipping cream
  • 1 (5 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1 cup white sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That’s okay.
  5. Combine the whipped cream and sugar, spread over soaked cake and decorate with strawberries & blueberries.  Refrigerate cake until serving.
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angel food cake, blueberries, cool whip, dessert, fruit, healthy, layer, light, light recipes, Memorial Day, parfait, pudding, recipe, Recipes, strawberries, Uncategorized, vanilla

Patriotic Parfait

I served these light & yummy parfaits yesterday at our family’s Memorial Day celebration.  The colors from the fresh strawberries & blueberries give it that patriotic flair.  They were such a huge hit & so easy to make, that I decided that I had to share them with you.  Prepare ahead of time or set out ingredients & let guests create their own layers.


Angel Food Cake (cubed or torn into bite size pieces)
Sugar Free Vanilla Pudding
Fat Free Cool Whip

1) In a tall clear glass, so that all of your layers are visible, (we used stemless wine glasses), layer ingredients in this order: angel food cake pieces, vanilla pudding, cool whip, strawberries & blueberries & repeat.

Bon appetit!

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flower, Hibiscus martini, ingredients, martini, recipe, Recipes, Uncategorized, vodka, vodka martini

Hibiscus Martini

The Hibiscus are blooming in my backyard right now & it makes me want to just sit on the patio & gaze at them for hours.  Their bright hues of pink make me so  happy.  And what’s better than sitting on the patio with friends & enjoying a fun cocktail?  This recipe is perfect for a spring or summer soiree.  I recently enjoyed this cool, sweet & refreshing beverage at a tweet up I hosted with Global Views in North Carolina.


2 ounces Chopin vodka
1/2 ounce Grand Marnier
1 ounce Fresh squeezed lime juice
3/4 ounce Hibiscus syrup*


Pour vodka and other ingredients into a mixing glass.Add ice and shake vigorously for 7 to 8 seconds. Strain into a chilled martini glass. Garnish with a hibiscus flower or edible orchid.

*Hibiscus Syrup: Bring 1 cup of water to a boil. Add 2 tablespoons of hibiscus tea. Let steep for 10 minutes. Take the tea bag out and add 1 cup of superfine (not powdered) sugar. Stir until all the sugar dissolves. Keep refrigerated until ready to use.

My uber-chic friend & furniture designer, Maybelline Te (@maybellinete) , at the tweet up at Global Views enjoying her Hibiscus martini.  Cheers!

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avocado, avocados, carrot, easy recipe, Frenchs, healthy. veggie, lettuce, mushrooms, onion, portabella, quick recipe, recipe, Recipes, salad, tomatoes, Uncategorized, vegetables, vegetarian

Very Veggie Salad

I make this yummy salad often at our house & it’s always a favorite ~ even with my 5 year old!  It’s really easy & you could basically add whatever veggies you like.  And, of course the designer in me likes the fact that this salad is layer upon layer of gorgeous color.  It’s super easy & ready in minutes.  And, I have to give a big shout out to Williams Sonoma for offering my new favorite kitchen utensil ~  our counter block cutting board (Thank you Mike & Pam Harvey for one of our favorite wedding gifts!!!)


So, here is a pictorial step by step of how I make it for my family.

Start with your favorite lettuce.  We like leafy romaine.

Toss in some broccoli slaw ~ shredded broccoli, carrots & cabbage.

Add some diced vine ripened tomatoes

and some avocados

a few mushrooms ~ I usually use portabellas

Carrots for color & crunch!  Not only is this salad going to be super yummy, it’s also pretty to look at!  Just look at the color.

Lastly, add a few crispy onions ( French’s aren’t just for Thanksgiving! Plus, everything else in this salad is uber healthy, so go ahead & be a little bad…

Drizzle on your favorite dressing & Bon appetit, mes amis!

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beans, chicken, chicken fajitas, comfort food, Dallas, day, fajita seasoning, fajitas, magazine, onion, peppers, recipe, Recipes, slow cooker, slow cooker recipes, snow, snowing, Taste of home, Uncategorized

Busy Mom’s Slow Cooker Chicken Fajitas

It’s snowing like crazy in Dallas today.  My sweet little princess is home from school & enjoying playing in the snow while I try to play catch up from traveling earlier this week.  Today is the perfect day for one of my favorite slow cooker recipes.  I got it from Taste of Home & it is always a hit with family & friends.  Yum-O!


  • 1 pound boneless skinless chicken breast halves
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
  • 1 each medium green, sweet red and yellow peppers, julienned
  • 1 medium onion, halved and sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 6 flour tortillas (8 inches), warmed
  • Shredded lettuce and chopped tomatoes, optional

*Note:  I’m using 1 can of Bush’s Black Beans instead of the kidney beans.  I also added a packet of McCormick’s Fajita Seasoning.*


  • In a 3-qt. slow cooker, combine the chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.
  • Remove chicken; cool slightly. Shred chicken and return to the slow cooker; stir to combine. Spoon about 3/4 cup chicken mixture down the center of each tortilla. Top with lettuce and tomatoes if desired. Yield: 6 servings.


Nutrition Facts: 1 fajita (calculated without optional toppings) equals 347 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 778 mg sodium, 49 g carbohydrate, 7 g fiber, 26 g protein.