Saturday, April 28, 2012


I really don't like to complain but I am "fixin to". I have been having this terrible knee pain for 9 days now. I have been out of work for the last 3 days resting it as much as I can, the whole R.I.C.E. routine and it is still painful. I cannot put full weight on it and I am hobbling around using either a cane or a walker. And I HATE it. Hate is not even a strong enough word. Disgusted...mad...sad...upset...and yes even a little bit of a pity party going on. I am determined to go to work on Monday and I also have an appointment with the Ortho on Thursday. I have been praying up a storm and hoping it gets better on its own. So if you have a few extra prayers to offer, please send them my way okay? Thanks : ) My nurse, Addie, has been wonderful and I don't know what I would do without her. 
The weather has been gorgeous here (altho I haven't been outside to enjoy it). Its that time of year in South Louisiana for festivals....this weekend and next is Jazz Fest. I am sure there are huge crowds enjoying the music, food and beverages! Wish I could have year I will's on my Bucket List.

 Next weekend my local hometown will be having their annual Volunteer Fireman's Fair and Parade. Its a big ta-do in Thibodaux! If you find yourself passing thru, take a couple of hours to enjoy some wonderful food and help to support our local firefighters! 
And now for one of my all time favorite desserts - Bread Pudding! Not just ANY bread pudding but bread pudding with rum sauce!!! ENJOY!


  • 2 cups whole milk
  • 4 tbsp (1/2 stick) butter
  • 1/2 cup sugar
  • 4 cups stale French bread , cut into 1” cubes
  • 1/2 cup raisins
  • 2 eggs, beaten
  • 1/8 tsp salt
  • 1/2 tsp grated nutmeg
  • 1 tsp vanilla extract
  • 8 tbsp (1 stick) butter
  • 2 cups powdered sugar
  • 1/4 cup rum (may substitute Bourbon or Whiskey)
  1. Preheat oven to 350°F.
  2. Using a medium size, heavy-bottom sauce pan, heat milk, stirring frequently, until it begins to steam and form small bubbles (being careful not to boil). Melt the butter in the hot milk and stir in the sugar. Pour over bread and raisins in a large bowl and let stand for 15 minutes.
  3. In a separate bowl, stir together beaten eggs, salt, nutmeg and vanilla. Add to the bread mixture and gently combine. Pour into a well-greased 1 ½ quart dish and bake for 35-45 minutes until the edges turn golden brown.
  4. Meanwhile, start your rum sauce. In a large mixing bowl, cream together butter and sugar until fluffy, then gradually pour in the rum until well blended.
  5. Serve on the side or drizzle over warm bread pudding. Enjoy while still warm.

Thursday, April 19, 2012

Legends and Banana Upside Down Cake!

A legend...RIP Dick Clark

Sitting here watching American Idol and I have one question...
who the heck is LMFAO? And do they honestly think that is singing????
I'm sorry, but THAT was not me old, I don't care.
They just don't make music like they used to....agree?
Anyway, I am just glad that Joshua Ledet was saved!
Regardless, he will be very famous one day soon!

I am so looking forward to my 3 day weekend. No big plans, relaxing as much as possible
and spending some special time with family.
Doesn't get much better than that does it?
Last weekend we took a ride to Cabela's and the best part
of it was that we got to take our lil man with us!
Oh be still my heart!
He is such a joy and is so good. He is learning so many things, he imitates
everything you do...especially everything his Poppa does! Rene' was SO proud to
push him around @ Cabela's and show him the huge fish and
see the look in his face when he saw the fish swim by him.

Couldn't you just squeeze him?
Look at this picture...he actually placed his hand over his mouth
and said Ohhhhhhhh LOL

I wish we could keep him little forever!!

Now to share a yummy recipe with you.
This is super simple and true comfort food!!

Banana Upside Down Cake


1/4 cup butter
1/2 cup packed brown sugar
3 medium firm bananas, cut into 1/2-inch slices
1 package (9 ounces) yellow cake mix
Whipped cream


Place butter in a round cast iron skillet.
Heat at 350° for 4-5 minutes or until melted;
sprinkle with brown sugar.
Arrange bananas in skillet; set aside.
Prepare cake mix according to package directions; pour over bananas.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Immediately invert cake onto a serving platter.
Let stand for 5 minutes; remove pan.
Serve warm with whipped cream.

Saturday, April 7, 2012

Hippity Hoppity.......

Didn't we JUST celebrate Christmas??? Yep that's what I thought. Wow how time flies. Tomorrow we celebrate the Resurrection...the most solemn Christian holiday.

For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.

For God sent not his Son into the world to condemn the world; but that the world through him might be saved.

He that believeth on him is not condemned: but he that believeth not is condemned already, because he hath not believed in the name of the only begotten Son of God.

"He is not here. He has risen." Luke 24.6

Amen? Amen !!

Since strawberries are so abundant right now, I decided to share this Strawberry Cake
recipe with y'all. This is an original Paula Deen recipe so you know it's sweet and
rich! I hope you enjoy it!

Savannah Strawberry Tall Cake

Cook Time: 20 min

Difficulty: Easy

1 box of white cake mix, baked in three 8” cake pans
3 quarts strawberries, stems removed and cut in half
1/3 cup sugar
Whipped Cream:
16 ounces cream cheese, room temperature
1 cup sugar
2 teaspoons vanilla extract
4 cups heavy cream

Place cut strawberries and 1/3 cup sugar. Stir together and place in the refrigerator until ready to assemble cake.

Mix cake mix as directed and pour into three 8” prepared cake pans. Bake just until set and slightly golden (approximately 15-20 minutes).

When cake has cooled, place cream cheese, sugar and vanilla in the bowl of a standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Reduce speed to low and add heavy cream in slow stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks.

To assemble cake: Place one cake layer in a large bowl or on a pedestal. Line the outer edges with a decorative row of strawberry halves. Fill the middle with some of the strawberry mixture. Top with a layer of the whipped cream mixture. Repeat one more layer. For the third and final layer place last cake on the other two layers. Arrange strawberry halves decoratively around the edge. Top with the remaining strawberry mixture. Serve with any left over whipped cream you may have. Have your guests just dig in!

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield. Find this and other delicious recipes from Paula at

Recipe Courtesy of Paula Deen for Smithfield