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?

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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......

PILLSBURY AND IRENE

One more day, then it's the weekend!
Allergies are kicking my behind!! I guess it could be worse...
I mean I could be living on the east coast waiting for a visitor named IRENE!
As Jim Cantore would say....."hunker down folks".
Looks like Irene is not going to play nice!
The New England coast has not seen a hurricane like Irene in 50 years!
Prayers for safety for everyone.

Here is a really simple recipe from the good folks over @ pillsbury.
If you love PB&J (and who doesn't) then you will love this recipe!
ENJOY !

P B & J BITES

INGREDIENTS:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 teaspoons extra-crunchy peanut butter
8 teaspoons jam (any flavor)
2 tablespoons whipping cream
1 tablespoons sugar

DIRECTIONS:
Heat oven to 375°F. On cutting board, unroll dough; separate into 8 triangles. From center of 1 longest side to opposite point, cut each triangle in half, making 16 smaller triangles.
Place 1/2 teaspoon peanut butter on center of each triangle; top with 1/2 teaspoon jam. Bring corners to center over filling, overlapping ends; press gently to seal. Place on ungreased cookie sheet. Brush each lightly with cream; sprinkle with sugar.

Bake 10 to 13 minutes or until golden brown.

SATURDAY'S AND PINTEREST

I really love Saturday's...they are a kind of do nothing sort of day...well other than the normal catch up on housework, but once that's done...its a laid back kind of day! Just sitting here listening to some awesome Christian music, the sound of the lawn mower outside, sipping on lemonade and deciding what to type on my blog today! I have joined this website called http://pinterest.com/
and I am so addicted to it! It's sort of like saving links on your favorites or bookmarks, but this is so simple and so much easier and visual! If you find something you like on a web page, you simply click PIN IT and it saves it all nice and neat in folders you create to suit your needs. Then when you want to re-visit that site, you simply go to your Pinterest and find that photo, click on it and voila...you are redirected to that web page! You can also browse other peoples Pinterest pages and get some amazing ideas. Try it, I promise you will be hooked really quick! If you do, find me http://pinterest.com/pedsnurse/ and check out some of my pins!

Now a quickie recipe that would make another great after school snack for the kiddies!
It's called

Critter Crunch....

Ingredients

• 1/4 cup butter, cubed
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1-1/2 cups Crispix
• 1-1/2 cups Cherrios
• 1-1/2 cups animal crackers
• 1-1/2 cups honey bear-shaped crackers
• 1 cup bite-sized Shredded Wheat
• 1 cup miniature pretzels

Directions

• In a saucepan or microwave-safe bowl, heat the butter, brown sugar and cinnamon until butter is melted; stir until blended. In a large bowl, combine the remaining ingredients. Add butter mixture and toss to coat.
• Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 300° for 30 minutes, stirring every 10 minutes. Store in an airtight container. Yield: about 8 cups.

SAINTS AND MINI CUPCAKES

How about those SAINTS? Great start to a promising season!
And even better, with the game being on a Friday night, we still have 2 days off to enjoy the weekend! Gotta love that! AND if things go as planned, I might even have my new floor installed in my living room tomorrow! Eeeek I am so excited to see it once it's all done! Rene' has been working so hard and his hard work is finally beginning to show! I will post pictures once its done!

Here is a simple recipe that tastes yummy....would be a good after school snack Mom's!

BANANA CHIP MINI CUPCAKES

Ingredients

• 1 package (14 ounces) banana quick bread and muffin mix
• 3/4 cup water
• 1/3 cup sour cream
• 1 egg
• 1 cup miniature semisweet chocolate chips, divided
• 1 tablespoon shortening

Directions

• In a large bowl, combine the muffin mix, water, sour cream and egg;
• stir just until moistened. Fold in 1/2 cup chocolate chips.
• 
  
• Fill greased or paper-lined miniature muffin cups two-thirds full.
• Bake at 375° for 12-15 minutes or until a toothpick inserted
• near the center comes out clean. Cool for 5 minutes before removing
• from pans to wire racks to cool completely.
• 
  
• For frosting, in a microwave bowl, melt shortening and remaining
• chocolate chips; stir until smooth. Frost cupcakes. Yield: 3-1/2
• dozen.

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