Two Ingredient Pancakes!

credit
Yep, one banana, two eggs, and fry them...that's it!
Definitely trying these!

Great recipe that I saw on pinterest originally!

The Great Hunt

Our family likes to have a

live Christmas tree!

We've been going to the same place almost

every year for over 25 years!

I can remember pulling Bri in a

sled when she was only 1 when we went there!

This year though it was nice and warm out

We took our time finding just the right one

Along the way we saw this little tiny nest--we think it was 

something small like a hummingbird.

I wonder why it abandoned it's nest?

We use Brad as a measuring stick for height! lol

Looks like this might be a contender

The guys carry it back to get it shaken

and wrapped...

I guess it's a Wrap! lol

Thanksgiving Blessings

We had a Happy Thanksgiving, I hope that you did too!

We have so much to be thankful for, I'm glad there

is a day set aside especially for us to thank God

for His goodness to us!

Here is the organic turkey we buy from a farm all

ready to go into the oven

So happy and thankful that we had

a house full of people this year!

 That I may publish with the voice of thanksgiving,

 and tell of all thy wondrous works.  Psalm 26:7

Let us come before his presence with thanksgiving, 

and make a joyful noise unto him with psalms. Psalm 95:2

PUMPKIN POUND CAKE RECIPE

Whipperberry credit

INGREDIENTS FOR PUMPKIN POUND CAKE

2-1/2 cups sugar

1 cup canola oil

3 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon Cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 can (15 ounces) solid-pack pumpkin

DIRECTIONS

Preheat your oven to 350 degrees. Spray a bundt pan with non-stick spray. Set aside. Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside. Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean.

Check out the Whipperberry site for more great ideas!

Give Thanks

Cream Cheese-Filled Pumpkin Bread

LINK to Iheartnaptime.net

Cream cheese filled pumpkin bread

yield: MAKES 1 LARGE LOAF AND 1 SMALL LOAF

 

prep time: 20 MINUTES

 

cook time: 55-60 MINUTES

 

total time: 1 HOUR 20 MINUTES

Ingredients:

• For the bread:
• 2 eggs
• 3/4 cup vegetable oil
• 1 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 1 15 oz can pumpkin puree
• 1 3/4 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• For filling:
• 8 oz cream cheese
• 3/4 cup powder sugar

Directions:

Pre-heat oven to 350°.

In a large bowl mix together with beater eggs, oil, sugar and vanilla. Fold in pumpkin. In a separate bowl mix together the flour, pumpkin pie spice, baking soda, cinnamon, nutmeg and salt. Then stir the dry ingredients into the pumpkin mixture.

In separate bowl mix together with beater the cream cheese and powdered sugar until smooth. Place in a ziplock bag and then cut off the tip, to make it easier to spread over the pumpkin mixture.

Grease your pans and then fill the pan half way with the pumpkin mixture. Spread the cream cheese mixture over the top. Then pour the pumpkin mixture over the top of the cream cheese filling (no more than 3/4 the way full). Bake for 55-65 minutes. For the small loaf pan bake for 25-35 minutes, or until a tooth pick comes clean.