It's been a rough couple of weeks....

Well, I know I haven't posted in a while, but I have some very good excuses. First, my mom had surgery on her neck, so I was trying to help out as much as possible. On the same day as her surgery, Ken and I were at the doctor's office having a needle biopsy and ultrasound on his neck. Thankfully, the mass they found was a benign cyst. So, nothing left to do on that except wait 6 months and have it measured to see if it has grown. If so, removal of his right thyroid is a must. Last but not least, my step-grandfather passed away. We buried him this last Saturday. He was an unbelievable man, just a generally happy man. May he have the best Christmas possible, celebrating with Christ our Lord! He will be missed though )<;

So, now to the present. Kevin's been sick, but now he is well and anxiously awaiting Christmas to rip open all his presents. This time of year is always so crazy, but with the added "adventures", it really makes you appreciate family.

Now onto our next adventure....planning another family trip! You know me, I love the planning. Now if only I can find some unbelievable deals. Maybe someone can pay me to go to the beach (<: Oh, if only....

I hope you and yours have a very Merry Christmas! Remember....the reason for the season and every day throughout the year....Christ!

I'm BAAAAACK...and Recipe #A18 Pumpkin Bread

Well, I know it's been a while since my last post. Between weekend outings and soccer games, my weeks have been quite full. I did, however, want to take some time out before working on my next post "Day 3 of Disney Trip" to share my recipe for Pumpkin Bread. I made some of this the other day, half the recipe in an 8x8 loaf pan and the other as muffins. Man, is this bread good. Not only good, but of course free from all Kevin's allergies....which also means no cholesterol and less on fat and calories. It also makes the house smell so festive....Enjoy!

Pumpkin Bread

3 1/3 cup all purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoons cinnamon
1 teaspoons nutmeg
3 cups sugar
1 ½ cup canned pumpkin
1 cup oil
2/3 cup water
4 tablespoons water, 4 tablespoons oil, 4 teaspoons baking
powder*

Topping
2 tablespoons soy butter, melted
2 tablespoons sugar
½ teaspoons cinnamon

Preheat oven to 350.

*Combine the water, oil and baking powder in a small bowl until powder dissolves and ingredients fizz. Set aside.

Grease and flour 2 - 9” loaf pans. Set aside.
In a large bowl, combine flour, baking soda, salt, cinnamon, nutmeg and sugar. Add canned pumpkin, oil, water and egg substitute. Mix only until dry ingredients are moistened. Pour into loaf pans and bake for 55-60 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before removing from pans, cool on wire rack. While loaves are warm, brush with melted soy butter and sprinkle with sugar and cinnamon.

Makes 2 – 9” loaves