Gram’s Pumpkin Bread

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Yesterday we had our final Christmas party of the season. White Elephant, Just Dance 4, lots of food and fun times.

Our nephew got a Dublin Dr. Pepper as part of his gift, but he decided to drink it instead of making it a collectible.

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This is what we see at our feet the entire time we are hosting a party….

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and this….

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Twenty years ago (when I was only 8) my mom made me and my sister a cookbook of her Christmas recipes.

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This is one of the recipes….

1/2 cup Shortening
1-1/2 cups Sugar
1/2 cup Water
2 Eggs
1 cup Canned Pumpkin
1-2/3 cup Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Nutmeg
1/2 tsp Cloves
1-1/2 tsp Cinnamon

Preheat oven to 375 degrees.

Cream shortening and sugar together. Add water, eggs and pumpkin. Combine dry ingredients, add to pumpkin mixture.

Bake for 1 hour.

Servings: 12
Calories 255
Total Fat 9.5g
Total Carbohydrates 40.4g
Dietary Fiber 1.3g
Protein 3.0g
Nutrition Grade C+

Today’s Leopard Find: Lux De Ville Lucky Me Kiss Lock Bag Faux Leopard with Rose Handbag Purse Retro Vintage

Crock Pot Spiral Ham

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This was a very memorable Christmas. We had snow on Christmas a couple of years ago, but it was leftover from the day before. This year it actually snowed on Christmas! In Texas that’s a big deal! It hasn’t snowed on Christmas Day in about 83 years. I think the dogs enjoyed it even more than the girls did. We have a doggy door, so they keep going out and coming back in covered in snowballs.

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I decided to save money and not buy a honey baked ham. Putting it in the crock pot made it so moist and flavorful. It literally fell off the bone when we pulled it out.

1 Spiral Ham (I used a 10 lb ham)
1 Honey Glaze Packet
1 cup Coke

First make sure that the ham will fit into your slow cooker.

Place ham in the slow cooker. Mix the glaze ingredients and the coke. Pour over ham.

Cover and cook on low for 4 hours.

Today’s Leopard Print Find: TOMS Classics Silver Snow Leopard

Pretend Peach Cobbler

Well in case you were wondering….the trip to the groomers yesterday went about as smooth as I expected. I thought I’d be smart and carry Lily and walk Princess so that they wouldn’t get all tangled and trip me. Things were going fairly smooth until I’m checking in and almost tripped over the girl at my feet that had swooped over cleaning up my dogs accidents on both sides of me.  :/  When I picked them up I had to wait 17 minutes because they couldn’t get them to stay still to put bows in their hair. As I waited, I watched all the other dogs from doggy day care prance out to their cars beside their owner without a leash. Mine come out acting a fool, but with unwanted candy corn bows on their ears and one with only half of her tail. Lily was worn out from her spa day…..
I threw this together the other night because I had a sweet tooth. I think it was withdrawal from all the desserts I had while I was on the cruise. Which I still feel like I’m on by the way. This mal de debarquement syndrome is so fun!

 

 

 

 

 

 

 

 

Ingredients:

1 Peach, peeled and diced
1/2 Tbs Sugar
1/2 tsp Cinnamon
1 tsp Water
2 Tbs Vanilla Yogurt
2 Tbs Grape Nuts
Mix sugar, cinnamon and water. Toss in peaches. Heat in skillet over medium heat for about 5 minutes.
Divide the peaches, yogurt and Grape Nuts between two dessert dishes.
Servings: 2
Calories 70
Fat 0.5g
Dietary Fiber 1.7g
Carbohydrates 15.3g
Nutrition Grade A
Today’s Leopard Print Find: Sugar Women’s Uplift Bootie

Creamy Mashed Potatoes

 

Princess, my “fluffy” maltese, started her diet and workout routine yesterday. She wasn’t happy on either walk. Neither was I. Why can’t I have normal acting dogs?? I think she purposely went through every mud puddle she could find just to spite me.

So now, I get the joy of taking her to the groomer’s today. That is always such a fun little field trip. Hopefully we don’t embarrass ourselves too bad this time.

These definitely weren’t on her diet. She wasn’t happy with that either.

2 lb Potatoes, peeled and cubed
6.5 oz Boursin Light Garlic and Herbs Gourmet Shreadable Cheese
2/3 cup Half and Half
1/4 cup Butter
1/4 tsp Salt
1/4 tsp Pepper

Place potatoes in large pot and cover with water. Bring to a boil. Reduce heat to medium and cook for 20 minutes. Drain and return to pan. Warm on stove for another minute. Remove from heat.

Preheat oven to 350 degrees.

In mixing bowl combine potatoes and remaining ingredients. Mix until smooth.

Spoon into a 2 quart baking dish.

Bake for 10 minutes.

Adapted from Southern Living

Servings: 8
Calories 236
Fat 16.2g
Total Carbohydrates 19.5g
Dietary Fiber 2.7g
Nutrition Grade C+

Today’s Leopard Find: Betsey Johnson Tights

Lawry’s Southwest Chicken Burrito

Well, I think I survived the first day of school. My babies started 4th grade. I only got a little teary eyed (and then cried when I got home).

The only one that didn’t quite survive was Lily…

When I came home from picking them up from school, Lily couldn’t walk. She has a hurt paw. I’m assuming she injured it jumping off the sofa. This happened with the first little dog I had. He just stopped walking one day. I waited until the next day to see if it was better. He would collapse anytime I sat him down. The next morning he was still the same. The vet didn’t have an appointment until late in the afternoon. So at that point it had been over 24 hours that he couldn’t walk. I opened my car door at the vet and out he ran. So $80 = the vet telling you that little dogs can tend to be kind of dramatic and once they hurt something they are a little neurotic and are afraid it will happen again.

I happened to see this at the grocery store and anything that says Southwest or Tex-Mex always catches my eye. This was really quick and easy to make. We made ours as burritos, or you can just follow the directions and eat it by itself.

1.15oz package Lawry’s Southwest Chicken Skillet
1 Tbs Vegetable Oil
1-1/4 lb Chicken, cubed
15oz Black Beans (drained and rinsed)
14.5oz Diced Tomatoes (undrained)
14.5oz Corn (undrained)
1 cup Instant Rice
3/4 cup Water
1 cup Colby Jack Cheese, shredded
8 Flour Tortillas

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.

Stir in seasoning mix, beans, tomatoes, corn, rice and water. Bring to boil. Reduce heat to medium; cover and simmer 10 minutes or until chicken is cooked through and rice is tender. Remove from heat. Stir to mix well.

Spoon onto tortillas, top with cheese and fold.

Servings: 8
Calories: 443
Fat: 13.3g
Carbs: 51.5g
Fiber: 6.6g
Nutrition Grade: A-

Today’s Leopard Print Find: Baby Car Seat Cover