Friday, March 22, 2013


I know that I have commented more than once about how much I love having Friday's off, but how about having a Friday off and spending the entire day with your grandson? He spent the night here last night and will be here until Sunday! Does that make me happy...oh heck yes it does! His Daddy will be spending the weekend with us too and I am thrilled about that too. Mommy is away for the weekend for some girl we reap the benefits of that! I am going to enjoy every single minute! He is so much fun and is talking so much....amazes me!
So it's going to be a fun weekend and I am looking forward to it. I will be worn out by Monday but every minute will be worth it! Can you tell how much I love this kid?
Then Poppa takes him for a walk in the yard and he comes in and hands me these...along with a big smile! Be still my heart!
I am so lucky...and so blessed!

If you like bread pudding (and I do) and pecan pie ( I do also) then you will L.O.V.E. this recipe! I cannot wait to make it...looks like a good dessert for Easter perhaps?


  • 8 cups bite-sized bread pieces
  • 3 large eggs
  • 1 1/4 cup light corn syrup
  • 1/3 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon maple or vanilla extract
  • 1/2 teaspoon salt
  • 1 tsp. cinnamon
  • 1 cup pecans, halved or chopped
  1. Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
  2. Place all of the bread pieces into the baking dish.
  3. Pour the melted butter over the bread.
  4. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.
  5. Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture.
  6. Bake at 375ยบ for 45 minutes. Serve warm with a dollop of whipped cream!

Friday, March 15, 2013

This Little Light of Mine and Strawberries!

OH how I love Friday's! Especially the Friday's when I am off...even if it's for 1/2 day! It's a nice prelude to the weekend, especially when the weather is as gorgeous as it has been this week! I wish I could just get in my car and drive....I don't mean just drive around here..I mean D.R.I.V.E. like all over our beautiful country! I know for sure I would head to each coast...because I LOVE the beach, and the water...not so much the sand. OH and I love lighthouses...they simply amaze me.....



Aren't they all so beautiful? I am not sure what it is about them that intrigues me.


What intrigues you?

Since strawberries will be in abundance is a super simple and
sweet recipe!

Angel Food French Toast


Yield: serves 4-6
Total Time: 30 minutes or less


1 angel food cake, sliced into 12 pieces
3 large eggs
3/4 cup milk
1 tablespoons flour
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon
2-3 tablespoons butter
for topping:
whipped cream
maple syrup
fresh mint


In a measuring cup, whisk flour into a few tablespoons of milk until it's totally dissolved to create a bit of a slurry. Add back to the rest of the milk.
In a large bowl, whisk together eggs, milk, vanilla extract, salt and cinnamon. Heat a large skillet or griddle over medium to medium-low heat. Gently dip each piece of angel food cake into the egg mixture, fully submerging it and covering all the sides. Make sure to let most of the egg drip off. Place a bit of butter in the skillet/griddle, then place cake on it and cook until golden, about 2-3 minutes per side. The only additional step here is you want to fry each side, then turn it on it's "back" and get that thick third end of the cake. Repeat with remaining slices, adding a bit of butter each time.
Serve with syrup, berries, whipped cream and fresh mint!
Borrowed from.....

How Sweet It Is Blog