Trick Or Treat!

Autumn At Our Farm

Emily and I....A couple of Redneck Girls!

Emily & I have been learning how to ride my dads 4-wheeler (safely). Emily says I'm too slow driving it. Well....I guess that means I'm being careful!  I've never drove one of these before. My dad really enjoyed riding. He loved anything "outdoors". So, in some ways, riding is a comfort to me.

I have to admit...buzzing around the farm is really fun, and I kinda like getting some mud kicked up, too! :) 

Our reason for going to the hayfield was to take lunch & coffee to Al. He was busy mowing some hay. We are really behind on our hay, thanks to the drought earlier this summer.  But, with the recent rain, we should be able to get enough hay to get us through the winter.

We did a little goofing around with the camera while we waited for Al to make it around the hill. I remember when Emily was little and loved to smile pretty for the camera....now all I get from her is goofy faces...

Even Annie didn't want to look pretty for me...

Hope everyone has had a great week. My day off from the diner is tomorrow, so we're making a trip to our county fair! Emily is really hyped up about it, and hopefully she lets me get some nice pictures of her...without the silly faces! ;)

What I Love About Summer......

Congratulations!

Congratulations to Bette O. She was chosen as the winner of the newest GBP cookbook, 101 Breakfast & Brunch Recipes!!

An email has been sent her way!

Big thanks to everyone who stopped by for a visit and left a comment.

Have a great weekend!! :)

A Little This & That...Summer 2012

Wow! What a crazy summer this has been. I'm really looking forward to fall and some cooler weather.

Big thanks to those who have entered to win the newest GBP cookbook!! I had so much fun trying out the recipes...and I'm looking forward to trying some more from this cookbook. So many amazing recipes! Tomorrow a winner will be picked! :)

I hope that everyone had a wonderful summer. It seems like it went by so quickly. Emily will be heading back to school on the 27th. I'm going to miss having her here at home...but she is excited to see her friends. I even think our school shopping is done. Which is great, and I'm actually early.

This summer has also been a difficult one. My dad, after battling cancer for 10 months, passed away on July 6. My comfort is that he is no longer in pain, it was getting very bad for him, and the dosage of morphine was so high, and not helping. His one wish was to pass away at home in his favorite recliner, and he was able to do that. He sat down, and fell asleep, and quietly passed. I miss him so very much.

I'm now in the process of sorting through his belongings. It's a challenge, since I live 2 1/2 hours away from his place. My favorite treasure that I found in his attic was old family photos, newspaper clippings (my grandpa was a champion corn husker back in the 1930's), and my dads baby book.

I've also started back working at our local diner again. I enjoy it. It's great work, enjoy those I work with, and, well, the extra paycheck doesn't hurt either! ;)

That pretty much sums up my summer, and I apologize for not updated my blog more often this summer. I'm planning a few things for this coming fall, and look forward to sharing with everyone!

Good Luck to those that left a comment on my cookbook giveaway post!! I can't wait to draw the winner! 

Mmm...Breakfast & Brunch Recipes

I am sharing a few recipes from GBP's newest cookbook....101 Breakfast & Brunch Recipes. Too many yummy ones to choose from!

French Toast Casserole

A perfect comfort food!

1 cup brown sugar, packed

1/2 cup butter

2 cup corn syrup

1 loaf French bread, sliced

5 eggs, beaten

1-1/2 cup milk

1 t. vanilla extract

Garnish: powdered sugar, maple syrup

Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13x9 baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powdered sugar; serve with warm syrup. Makes 6-8 servings.

Sweet & Easy Iced Coffee

Refreshing!

1/2 cup sweetened condensed milk, divided

4 cups stong brewed coffee, cooled

ice cubes

Place 2 tablespoons of sweetened condensed milk into each of 4 tall glasses. Pour one cup of cooled coffee into each glass; stir to combine. Fill glasses with ice; stir to chill. Serves 4.

Overnight Caramel Pecan Rolls

2  3.4-oz. pkgs. instant butterscotch pudding mix

1 cup brown sugar, packed

1 cup chopped pecans

1/2 cup chilled butter

36 frozen rolls, divided

Combine dry pudding mixes, brown sugar and pecans in a bowl. Cut in butter; set aside. Arrange half the frozen rolls in a lightly greased Bundt pan. Sprinkle half the pudding mixture over top. Repeat layering with remaining rolls and pudding mixture. Cover loosely; refrigerate overnight. Bake at 350 degrees for one hour. Invert onto a serving plate. Serves 10 to 12.

Breezy Brunch Skillet

6 slices bacon, diced

6 cups frozen diced potatoes

3/4 cup green pepper, chopped

1/2 cup onion, chopped

1 t. salt

1/4 t. pepper

6 eggs

1/2 c. shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Drain and set aside, reserving 2 Tbsp. drippings. In the same skillet, add potatoes, green peppers, onion, salt and pepper to drippings. Cook and stir for 2 minutes. Cover and cook for about 15 minutes, stirring occasionally, until potatoes are golden and tender. With a spoon, make 6 wells in potato mixture. Crack one egg into each well, taking care not to break the yolks. Cover and cook on low heat for 8-10 minutes, until eggs are completely set. Sprinkle  with cheese and bacon. Serves 4-6.

If you would like to add this cookbook full of wonderful breakfast recipes, just leave a comment on this blog post, make sure you leave an email address so I am able to contact you if you are chosen as the winner.

I'll be choosing a winner at 9:00 p.m. on August 17th!

Good Luck!!