Don’t forget to come by here tomorrow for Tasty Thursday…

AND

For more Wordless Wednesday posts, head on over to 5 Minutes for Mom.

Come out from behind those computer screens and leave me some comments!

It’s been 4 posts since I’ve had any comments and I know at least 50 of you come here a day.

What have y’all been up to? Where are my regular commenters wondering off to?

Do y’all not love me anymore? **sticks out bottom lip**

I got a question for y’all…Should I bring back Tasty Thursday?

So, once again we were away for the weekend. That means we’ve been gone 3 out of the last 4. I’m pooped. I’m ready for school to be in and life to resume back to a semi-state of normalcy.

Anywho, let’s talk food.

Monday–Breakfast (Ham, Eggs, Biscuits and Pancakes)
Tuesday–Pork Tenderloin, Mashed Potatoes, Mac N Cheese, and rolls
Wednesday–Hamburgers and Chips
Thursday–BBQ Sandwiches (didn’t make last week)
Friday–Eat Out
Saturday–Sweet n Sour Chicken
Sunday–Lasagna with Garlic Bread

Hope you all have a wonderful and tasty week. For more MPM participants, head on over to Laura’s. Also, if you are participating in Tasty Thursday, this week’s theme is: Cookies!!!

Okay, so one of the 7, Yes SEVEN, gifts I won at The Dog Days of Summer Giveaway was the Paula Deen Celebrates Cookbook from Melanie of This Ain’t New York. Thanks to both of you!

Y’all, if you know anything about me, you know that I absolutely ADORE Paula Deen. In fact, I call her my adopted Grandmother. So, you can imagine how ecstatic I was to get this new cookbook of hers. She shares her favorite recipes for all of the Holidays. It’s wonderful!

So, to give back and share the love, I’m going to share some of my favorite recipes out of the cookbook, saving my favorite for tonight when I post my Tasty Thursday recipe.

Paula Deen’s Crème de Menthe Brownies

Ingredients

• 4 oz. (4 squares) unsweetened baking chocolate
• 1 cup (2 sticks) unsalted butter
• 4 large eggs
• 2 cups granulated sugar
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• 1 cup flour

Filling
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups sifted confectioners’ sugar
• 4 Tbsp. green crème de menthe (or use green food coloring plus a dash of peppermint extract)

Icing
• 6 oz. (1 cup) semisweet chocolate chips
• 6 Tbsp. (3/4 stick) unsalted butter

1. Preheat oven to 350ºF. Mist a 9” x 13” baking pan with cooking spray.

2. Prepare brownies: In double boiler, melt baking chocolate and 1 cup butter over simmering water. Cool slightly.

3. In medium mixing bowl, beat eggs with a whisk until blended, then add the 2 cups granulated sugar and continue whisking until mixture is light and fluffy. Add cooled chocolate mixture, salt, vanilla and flour. Keep whisking until thoroughly blended. Pour batter into prepared pan and bake 25 minutes. Remove from oven and leave brownies to cool in pan.

4. Make filling: Using an electric mixer on medium speed, beat the 1/2 cup butter and confec­tioners’ sugar together until well blended. Stir in the crème de menthe and blend well. Spread over cooled brownies. Refrigerate in original baking pan until filling is firm.

5. Make icing: Melt the chocolate chips and 6 Tbsp. butter in the top of a double boiler, stirring until smooth. (You can do this in the microwave — just monitor closely and stir a few times.) Pour the warm glaze over the filling and tilt pan to distribute the icing evenly. Refrigerate until chocolate hardens.

6. To cut, allow brownies to come to room temperature in the pan so chocolate doesn’t crack.

Ingredients:
3 Cups self-rising flour
2 Cups granulated sugar
3/4 Cup vegetable oil
1/2 cup chopped pecans
2 very ripe large bananas – mashed
1 can (8oz) crushed pineapple
1 tsp vanilla extract
1 tsp ground cinnamon
4 large eggs, beaten

ICING RECIPE :
1 pound box confectioners’ sugar
8oz package cream cheese- room temp
6 tbs butter, softened
1 tsp vanilla extract
1 tbs milk, more if needed
1/2 cup finely chopped pecans

Preheat oven to 325*

Grease and flour three 8 inch round cake pans. In a large bowl, combine flour, sugar, oil, 1/2 cup pecans, bananas, pineapple, vanilla, cinnamon and beaten eggs. Stir well until smooth.

Pour batter into the 3 pans and bake for 26-28 min, or until tops spring back. Let cool in pans for 10 min. Then cool on racks completely.

Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tbs milk in a large bowl with an electric mixer. Mix until smooth. If needed add more milk, 1 tsp at a time for proper spreading consistency. Ice between each layer and on the top and sides. Sprinkle the top with pecans. Keep refrigerated.

Hope y’all enjoy these recipes!!!

So today, starts anew. I’ve decided that since I’ve been feeling as if a lot of my “friends” aren’t really true friends, I’m cleaning out my proverbial closet. I’m done with “fair weather” friends. Those who only want to come around when it’s convenient or when they need something. I deserve better than that and I’ll settle for no less. I’m not in High School and I don’t have time for petty nonsense. I could go on and on about this, but I’ll spare you all.

Any who!

Dropped off Mark’s “specimen” yesterday. He’s kind of put it off, so it’s been almost 5 months since the Vasectomy. If those things are still swimming, we’ve got bigger problems, LOL.

This morning I was sitting here on the bed, checking emails, eating Honey Combs a nutritional low-fat breakfast and drinking a cold diet coke on ice, when Reagan came over to my cup and proceeded to pour Yoo-hoo in my drink. I had just poured it. It was a full glass. Boy does she know how to make mommy angry, LOL.

I’m now on the 2nd Harry Potter book and I’ve watched the first movie. Who knew you could get so sucked into something. Mark liked the movies and Zach did as well. Before you know we’ll all be Potter fans.

For those of you who participate in Tasty Thursday, this week will be regular, no themes. I’ve decided to do theme’s every other week, in hopes to not run out of ideas so fast.