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:: Got some leftover pumpkin? ::

I just love a big family breakfast. It doesn't happen as often as I'd like... but when it does, it's really quite fabulous. This weekend's special breakfast brunch consisted of the most delicious pancakes I think I've ever made. I also made a praline syrup to go with them, added thick slices of bacon, some cheesy potato casserole, fresh cut up fruit, and some delicious cheeses. It was wonderful. Paired with some hot, thick coffee... it was was I would call perfect. The conversation, the fun, it lasted for hours. Later, we gathered together again for some delicious soup, salad, homemade bread and a delicious dessert shared by a neighbor. Earlier in the day we all split up doing different things. Making some cinnamon ornaments, putting together some Christmas puzzles, and watching a few Christmas movies to jump kick the holiday fun. How do you start your holiday season? I'd love to know! And now, I will share the deliciousness of the day with you.... enjoy! 

Pumpkin Pie French Toast

4 servings
All of the flavors of pumpkin pie in French toast form that goes really well smothered in maple syrup.
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup pumpkin puree
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 2 tablespoons brown sugar
  • 8 slices of bread
  1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.
  2. Heat a pan over medium heat.
  3. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.


  • 1¼ cups chopped pecans:
  • 7 Tablespoons butter (divided)
  • 1½ cups brown sugar
  • 3 Tablespoons flour
  • ¾ cup light corn syrup
  • ⅔ cup evaporated milk


  • Place chopped pecans in a microwave dish with 3 Tablespoons butter.
  • Cook for 8 – 10 minutes, stirring twice. Watch the pecans closely to not burn them.
  • In another microwave safe bowl (I use a glass batter bowl because it has a lip for pouring) place remaining butter and heat until melted.
  • Whisk in brown sugar, flour, and light corn syrup until blended.
  • Cook on high 6-8 minutes, stirring twice, until the sugar is dissolved.
  • Add in ⅔ cup evaporated milk and the pecans, stir well
  • Pour into jars.

  •  Once opened, the sauce will last 3 weeks in the refrigerator.

    Pot Roast Mushroom Soup

    Got some pot roast left over? You cannot go wrong using it in this soup!
    • 3 tablespoons butter
    • 1 small onion, chopped
    • 2 cloves garlic, chopped
    • 1 tablespoon thyme, chopped
    • 8 ounces mushrooms, sliced
    • 1/4 cup flour (or rice flour for gluten-free)
    • 1/4 cup red wine
    • 4 cups beef broth
    • 2 cups pot roast, cooked and shredded
    • 1 tablespoon parsley, chopped
    1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their moisture and it has evaporated, about 15-20 minutes.
    2. Add the garlic and thyme and cook until fragrant, about 1 minute.
    3. Mix in the flour and cook for 2-3 minutes.
    4. Add the wine and deglaze the pan.
    5. Add the broth and beef, bring to a boil, reduce the heat and simmer for 15 minutes.
    6. Mix in the parsley and remove from heat.

    Fluffy Dinner Rolls
    3/4 - cup milk
    4 - tablespoons butter
    3/4 - cup hot water
    4 - tablespoon sugar
    1 - teaspoon salt
    4 - 4 1/2 - cup all purpose flour
    1 - heaping tablespoon instant yeast

    Pour your milk into a microwave safe container. Add your butter to the milk and put it in the microwave for 1 1/2 minutes. While the milk warms preheat your oven to 170 degrees. Turn on the tap to get your water nice and hot.

    Temperature is important to making these rolls rise quickly. Put your hand in the water to test it. You want it to be just on the edge of unpleasant. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer.

    Add the sugar and salt. Then add 2 cups of flour...let it mix for 1 minute. Add the yeast. Turn the mixer on and add the rest of the flour 1 cup at a time. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.

    Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
    Take a stick of butter and coat the inside of a 9x13 pan. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.

    Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can. Gently round them into balls, and put them in your buttered 9x13 pan.

    Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan. Leave your pan in the oven and turn the heat up to 350 degrees.

    Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. Bake until golden brown. Brush with a little softened butter and serve warm.

    Total Time: about 1 hour 10 minutes

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