Pumpkin Cranberry Bread...

6 c flour (all purpose must!)
3 tbsp plus 1 tsp pumpkin pie spice
1 tbsp plus 1 tsp baking soda
1 tbsp salt
6 c sugar
1 can (29oz) pure pumpkin
8 eggs
2 c vegetable oil
1 c orange juice or water
1 c sweetened dried, fresh, or frozen cranberries

Preheat oven to 350, grease and flour four 9x5 loaf pans. Combine flour, spice, soda, salt in bowl. Combine sugar, pumpkin, eggs, oil, juice/water in bowl. With wire wisk mix in large bowl until just blended. Add pumpkin to flour mixture, stir until just moistened. Fold in cranberries. Spoon 4 c of batter into each bread pan. Bake for 60-65 minutes or until center is done. Cool in pan or wire racks for 10 minutes, remove to wire rack to cool completely.

My notes: This is by far my most favorite pumpkin bread recipe. I usually use my mini loaf pan and it takes about 45 minutes to bake. You can halve this recipe and this bread freezes great! Once you try this pumpkin bread you will be in love! I alter the recipe and add nuts and/or raisins and sometimes leave out the cranberries and just have regular pumpkin bread. Yummy! You will not be disappointed!

Bridal Shower Cake...

I love how this cake turned out. So simple and elegant!

Diego and Dora Birthday Cake...

Benjamin and Ada celebrated their 4th and 2nd birthday with a Diego and Dora Birthday party. I made his cake for both their friends' party and the relative party. This cake was by far the easiest to make.

Forgotten Birthday Cakes...

When making the kids' birthday cake this year I realized that I never posted last year's cakes. Benjamin had a dinosaur birthday cake while Ada celebrated her first birthday with a pink teddy bear cake.

Crockpot Roasted Herbed Chicken

1 whole chicken (2-3 pounds)
1 lemon, cut into wedges
2 Tblsp. fresh rosemary (or 2 tsp. dried rosemary)
Garlic (to your liking)
1/4 cup white wine
1 small pat margarine, melted
small, red potatoes, cubed
fresh green beans
salt and pepper to taste

Clean the chicken and pat dry. Add chicken to crockpot. Drizzle the chicken with margarine and then rub with garlic, and sprinkle with salt and pepper as desired. Add more garlic, wine, and red potatoes. Add the green beans on top of the potatoes and sprinkle rosemary on top of chicken and green beans. Garnish the top of the chicken with lemon wedges. Cook on low for 8 hours.

I usually make this with the whole chicken, but today I'm going with what I have on hand, which happens to be chicken breasts. I also leave out the potatoes and green beans occasionally.