I hope you all had a wonderful Thanksgiving! We sure did...WAY too much food but had fun making new memories! And now onto Christmas! O M G where has this year gone? We spent most of the week cleaning and decorating and we still aren't done! But everything that is done really looks nice! L O V E our tree....

Still lots of things to do but at least its in progress! This Christmas will be so special because we have a new little one to share it with! I cannot wait!! I promise he is not say BAH HUMBUG in this pic!

Anyway, I hope you all had an awesome Thanksgiving and that your week ahead is just as amazing!

Now onto a really good recipe...get ready for some Christmas recipes!
This one is for Eggnog Bread...don't turn your nose up at it,
I promise its really good!!
Try it!

Holiday Eggnog Bread

2 - eggs
1 1/4 - cups sugar
1 3/4 cups eggnog
1/2 - cup butter, melted
1/4 - teaspoon nutmeg
1 - teaspoon rum extract
1 - teaspoon vanilla extract
2 1/4 - cups all purpose flour
2 teaspoon baking powder
1/4 - tsp salt
1 - 3.4 oz package instant french vanilla or vanilla pudding

Eggnog Glaze

1 - Cup Powdered Sugar
Enough eggnog to make a glaze to drizzle over bread

Preheat oven to 350 degrees. Grease bottom of bread pan or mini loaf pans. Beat eggs, add sugar, eggnog, butter, rum and vanilla extract. Sift together the flour, baking powder, salt and nutmeg. Add the flour mixture to the batter and mix well.

Add the instant pudding and blend. Pour into greased mini loaf pans. Bake at 350 degrees for 20-25 minutes. Bread will be golden brown and a toothpick inserted comes out clean. Cool in pans 10 minutes. Remove and cool completely on a baking rack. When cool drizzle eggnot glaze on top.

To make the glaze: Mix (1) cup powdered sugar with enough eggnog to make a pourable glaze. Drizzle over cooled loaves. Let glaze set before storing bread.

TECHNOLOGY AND THANKSGIVING

Okay so I finally bit the bullet! My kids have been after me about my antique cell phone...yes you are seeing it correctly...it's a pink flip phone from like 2005 I think!

It served it's purpose and worked just fine for me! When I had it on that is ( I heard that Jordan and Addie). I had been eligible for an upgrade for-ever! So I did it...and I love it...

Why did I wait SO long??? I know, I am a nerd...it's okay for you to think that!

On a different note, who is ready for some Thanksgiving food? I love Thanksgiving and all it stands for and I absolutely love the special foods we prepare. This year we will be having not 1 but 2 Thanksgiving celebrations! Saturday we are getting together @ Kristen and Jordan's for an early Thanksgiving feast since they will be in Tennessee next week. Looking forward to good food, lots of fun, spending time with special people and making new memories! On Thanksgiving Day we will be spending it with extended family...also looking forward to that.

Family is what it's all about right?

Here is an amazing recipe for Cornbread Cake...yes you heard it right...cornbread cake! This is super easy and so moist and is definitely one of my favorite comfort foods!!!

ENJOY!

CORNBREAD CAKE

2 cups flour

1 1/2 cups yellow cornmeal

4 eggs

1 1/2 cups sugar

1/2 cup brown sugar, packed

1 cup oil

1 teaspoon vanilla

One 15-ounce can whole kernel corn, undrained

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

3/4 teaspoon baking powder

Preheat oven to 350 degrees. Coat a 9x13 oblong pan or two 9 inch cakes pans with vegetable cooking spray.

In a large bowl whisk together the flour and cornmeal. Set aside.

To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible).

Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans - or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm.

Top with butter...because you can!

Pumpkin Crunch Cake...and Nippy Weather!

Brrrrr do you feel that? It's downright nippy here and I LOVE it, altho my knees are rebelling! This weather puts me in the mood for the holidays and what better to go with the holidays than baking? Don't you just love the scents of holiday food cooking? It brings back so many good childhood memories...I am truly blessed to have those wonderful memories! Even my baby boy was ready for the cold air this morning......




......I found this recipe on Pinterest.(I SO love Pinterest) It’s also called a “dump cake” because basically you are throwing everything in the dish and baking it. I think crunch cake sounds nicer than dump cake don’t you? If you like pumpkin pie with a crunchy topping, this is the dessert for you. The bottom layer is a creamy pumpkin pie texture, and the top layer is nutty and crunchy. You can use spice cake for this recipe, but yellow, butter or even white would work too. It just minutes to throw together.

Pumpkin Crunch Cake



15 oz can pumpkin; or 2 cups fresh pumpkin puree
1-12 oz can evaporated milk
1 1/2 cups sugar
3 eggs
1 teaspoon cinnamon
1 box cake mix
1 cup melted butter
1 cup chopped walnuts or pecans (optional)

Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon.

Spread mixture evenly in a lightly greased 9 x 13 baking pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle the nuts over the top of the cake mix. Pour the melted butter evenly over the top of everything. Do not stir.

Bake at 350 degrees for 50 to 60 minutes or until top is browned. Let cool before serving. If you'd like you can top with whipped cream.
Refrigerate leftovers.

DEFINTION OF A SUCCESSFUL WEEKEND

LSU WINS IN OT




SAINTS GET REVENGE ON THE BUCS

AND MY BABY BOY LAUGHING AT HIS DADDY

Life is so good...and we are so blessed!

And how was your weekend?

GEAUX TIGERS & BEER BREAD

WOW you would swear it's the Superbowl and the Saints are in it again! Everyone south of the Mason/Dixon line is hyped up about tonight's LSU -ALABAMA match up! There are parties going on, lots of food, lots of drinking and LOTS of fun shared with friends/family...because that is how we do it in the south. (I was going to say because that's how we roll, but not a good choice of words when you are playing against Alabama) If you are going to be out there partying, have fun, be safe and don't drink and drive! AND when you get home, don't forget to set your clocks an hour back...lucky for you party people, you get an extra hour of sleep!
Have fun and.... GEAUX TIGERS!!!!!!!!

IF you have some beer left over from tonight's festivities..

you MUST make this Honey Beer Bread tomorrow...so simple and delicious!!!

Honey Beer Bread Recipe

Ingredients:

• 3 cups all-purpose flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 2 Tbsp. honey or agave nectar
• 1 bottle (12 ounces) beer
• 4 Tbsp. (half stick) butter, melted (**You can double this if you’d like**)

Method:

(Makes 1 loaf)

Preheat the oven to 350 degrees F.

Grease a 9″ x 5″ x 3″ inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (pop the honey in the microwave for a few seconds beforehand to make it easier to stir in!)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter.

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.

Serve immediately.