Lots has happened since our last meeting. Christmas.... wow, what can I say. We had a wonderfully quiet Christmas. Darren's parents were not here this year and my parents left early Christmas morning. The four of us enjoyed the xbox and much needed naps the rest of the day. Different but Good. I really enjoyed all of the awesome Christmas cards that I received this year. I am so happy that cards have evolved to the cute photo cards.
My display:
We updated Tanner's bedroom over the break. It is official he is growing up. Not really liking it, but I guess it must happen.
I have a baby shower to attend in the next week and I tried to come up with something a little unique for the sweet blessing. I really hope they like it. I plan to add some cute ribbon for hanging.
Over our MLK break we took the kids skiing for the first time. Now you have to know that I have not been skiing since I was in my early teens. It was not a pretty sight. Tanner did awesome and loved every minute of it. I may not have been able to stop on the slopes but man could I speed down those slopes. I must have been the fastest person out there. I am posting a pick of ONE of my bruises... BEWARE it is not for the faint at heart. I am sure that I caused many laughs on the slopes.
We are headed to Colorado skiing soon and I can only imagine the bruises that will arise from that trip. Will update you on how that goes when we return.
Hey don't forget to become a follower of my blog. I promise to start updating more often and actually adding some great recipes.
My Christmas morning recipe:
Paula Deen's Praline French Toast
8 eggs
1 1/2 cups half-and-half
1/3 cup maple syrup
1/3 cup light brown sugar , packed
10 -12 slices soft bread , 1 inch thick
Topping
1/2 cup butter
1/2 cup light brown sugar , packed
2/3 cup maple syrup
2 cups pecans , chopped
Directions:
1
Generously butter a 13 X 9 inch casserole dish;.
2
Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
3
Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
4
Preheat oven to 350 degrees; remove the casserole from refrigerator.
5
Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
6
Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.
Read more: http://www.food.com/recipe/paula-deens-praline-french-toast-casserole-117106#ixzz1k7zMkELG
