WEEKENDS AND ET FOOD

OH how I love the weekends...and this weekend will be g.o.r.g.e.o.u.s.! It is supposed to feel like fall, and you all know that I LOVE FALL! What? You didn't know that??? Hmmm then shame on you, you must not read my blog thru and thru! Anyway, I do love fall...I have said it before and never tire saying it, but it reminds me of my Dad so much. It also reminds me of when we got married....actually this Tuesday, Oct 4, will be our 36th wedding anniversary! HOLY CRAP...36 years! That is my entire adult life!!!! Like any couple married that long, we have had our ups and downs, but in the end, we know that we love one another and wouldn't have it any other way. When we first got married, Rene' was working @ the sugar mill and it was the busiest time of the year for sugar cane farmers. So needless to say, the smell of sugar cane burning, brings back many memories. And I wouldn't change a thing!
Now onto today's recipe...if you love chocolate chip cookies and peanut butter, then you will love this recipe! The Reese's peanut butter chips gives it a nice crunch when you bite into them....they also remind me of the movie ET! OH how my boys loved that movie! They watched it over and over again. Anyway, here is the recipe...make some this weekend...your kids will love you for it!
Have a wonderful fall weekend!!!

Chocolate Peanut Buddy Bars



1 cup creamy or chunky peanut butter
6 tablespoons butter or margarine, softened
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 3/4 cups (11.5-ounce package) chocolate chips, divided
1 cup Reese's Peanut Butter candies
3 Reese's Peanut butter Cups (chopped in chunks)

Preheat oven to 350º F.

Beat peanut butter and butter in large mixer bowl until smooth. Beat in sugar, eggs and vanilla extract. Beat in flour and salt. Stir in 3/4 cup morsels.
Spread into ungreased 13 x 9-inch baking pan.

Bake 25 to 30 minutes or until edges are lightly browned.
Sprinkle the Reese's Peanut Butter candies and chopped Peanut butter cups on top.
Melt the remaining chocolate chips and swirl over the top.
Cool completely in pan on wire rack. Cut into bars.

PRALINE PULL-APART BREAD

Happy Saturday!
What are you doing on this beautiful Saturday?
Cleaning is done, laundry done, the sound of Rene' hammering NOT done!
But I am not complaining because he is trying to finish hanging the crown molding YEAHHH.
Cannot wait until it's all done...will send pics as soon as I can!
Fall is in the air and we have our mantle to prove it...



Addie did all of the decorating and she did an awesome job!
Speaking of Addie...she starts her new job this week working
with Head Start as a teachers aide!
She is super excited and I think she will do an amazing job!

Not much else going on here, other than spending as much time
as possible spoiling our little man...
isn't he getting so big?

I hope you all have a wonderful weekend!
Here is a yummy breakfast or brunch recipe for you.
ENJOY




PRALINE PULL-APART BREAD

Ingredients

• 1 cup granulated sugar
• 4 teaspoons ground cinnamon, divided
• 1 (2-lb.) package frozen bread roll dough
• 1/2 cup butter, melted
• 1 cup chopped pecans
• 3/4 cup whipping cream
• 3/4 cup firmly packed brown sugar

Preparation

• 1. Stir together granulated sugar and 3 tsp. cinnamon. Coat each roll in butter; dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8 to 18 hours.
• 2. Preheat oven to 325°. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp. cinnamon. Pour mixture over dough. Place pan on an aluminum foil-lined baking sheet.
• 3. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.
• Note: works great using Rhodes White Dinner Rolls.

NEVER FORGET

GRATE-FALL

Be thankful that you don't already have everything you desire.
If you did, what would there be to look forward to?
Be thankful when you don't know something,
for it gives you the opportunity to learn.

Be thankful for the difficult times.
During those times you grow.
Be thankful for your limitations,
because they give you opportunities for improvement.
Be thankful for each new challenge,
because it will build your strength and character.

Be thankful for your mistakes. They will teach you valuable lessons.
Be thankful when you're tired and weary,
because it means you've made a difference.

It's easy to be thankful for the good things.
A life of rich fulfillment comes to those who
are also thankful for the setbacks.
Gratitude can turn a negative into a positive.
Find a way to be thankful for your troubles,
and they can become your blessings.

Well, we all survived TS Lee...lots of rain, not too much wind and all we did all weekend was EAT! This storm just lingered and took its good ole time passing thru! It almost feels fall-like outside and I am loving that! The week ahead looks to be nice also...not to mention that I only have to work Wednesday and Thursday this week!
So much to be thankful for...right Matt?

~~~~~~~

Pumpkin Crunch Cake

Ingredients:

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans
• 1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

STORMS

Well folks there's a storm a brewing in our gulf of Mexico! It's not a named storm just yet, but they are expecting it to be named later this evening. There is hustle and bustle everywhere...folks go into panic mode at the first mention of "storm", especially "storm in gulf". There is water to be bought, batteries to charge, candles ready, gas for the generator, and last but not least...lots of essentials to buy...such as...Lil Debbies, Oreos, Viennna Sausage, Potted Meat, Lil Debbies, bread, sandwich meat, Lil Debbies and lets not forget...Lil Debbies. Hey it's a hurricane staple!!! So we are ready.
I remember when I was a little girl, when there was a storm coming, you better get out of my Dad's way...he was on a mission and God forbid you were in the way! It was kind of exciting, in a strange sort of way. Now as an adult...having been thru several bad storms...I am that person on a mission...well more so my hubby than I. And God forbid you get in his way....thank goodness I am just in charge of getting....yep you guessed it...Lil Debbies ! It's a tough job, but someone has to do it!
Stay safe my friends......