Welcome to the weekend, my friends! I shared yesterday in a blog post that I’m taking a blog vacation for the rest of the year. I’m looking forward to lots of sleep, plenty of delicious foods (that I won’t be photographing), and as many walks outside as I can squeeze into the days.

You’ll still hear from me on the weekends with the newsletter though. And if you have questions on a recipe, please leave comments on the recipe post, so that I can help you out when possible.

ON THE BLOGS THIS WEEK: Stuffed French bread with a savory combination of sausage, eggs, and cheese creates a hearty breakfast or brunch. Hollowed-out French bread is the perfect vessel to hold warm, seasoned sausage, creamy eggs, and gooey cheese.

Crisp-tender broccoli florets, charred to perfection, complement the caramelized sweetness of roasted sweet potatoes. Roasted Broccoli and Sweet Potatoes offer a delightful medley of textures and tastes, creating a delicious side dish.

Stuffed Poblano Peppers hold a savory filling of seasoned ground beef, rice, onion, and bell peppers. Topped with a zesty sauce and melting cheese, each bite delivers smokiness and a hint of heat.

The velvety sweetness of chocolate mingles with the nutty goodness of walnuts in these Chocolate Walnut Cookies.

Thick and soft-baked, chewy Molasses Crinkle Cookies are full of gingery, brown sugar, and molasses flavor.

Light, buttery, almond-flavored shortbread thumbprint cookies have been the most requested cookie I make for almost as long as I can remember. My friend Augusta gave me this recipe years ago and it became a forever favorite at first bite.

What I’m CRAVING: I’ve had Rebecca’s Sushi Bake on my must-make list for far too long. I’m planning to make it next week and I can hardly wait!

My FAVORITE THINGS this week are these bath salts. The eucalyptus and spearmint fragrance is fantastic and the salts are the perfect way to relax at the end of the day. I just reordered them last week and realized that I’ve been using them for several years now.

What I’m WATCHING: Four Christmases

I’m wishing the very merriest of Christmases to you and yours from me and mine! May your holidays be merry, may you be surrounded by those you love, and may all your foods be tasty and stress-free.

This is my favorite time of year! Even though the kids are older now, we still look forward to the holiday traditions. Advent calendars, Christmas read-alouds, decorating cookies with friends, and holiday movie nights are all part of that.

I won’t be posting any new recipes until January, so today I’m sharing some of our long-time favorites that I’m planning to make over the next couple of weeks.

Have you tried German Pancakes? Served with my Grandma’s Orange Sauce, they’re unforgettable. They are the world’s easiest to make giant popovers. These pancakes are baked in the oven, where they rise tall and then gently fall, instead of being cooked on a griddle like traditional pancakes.

We’re big breakfast people when we have the opportunity to eat a little later in the day, so Christmas break is a fun chance to make some of our favorite breakfasts again. These tangy Cranberry Pancakes, as well as some classic Buttermilk Pancakes, are both on the meal plan list over our break. And the odds are good that there will be a batch of Ham and Cheese Waffles at some point too.

Frito Pie Huevos Rancheros is what happens when a craving for Huevos Rancheros meets a need for Fritos. This breakfast begins with a layer of chips, then you add black beans, chile sauce, roasted potatoes, melting cheese, and bacon before topping the whole pile with an egg and more chile sauce.

Christmas morning there will be both a Tater Tot Breakfast Casserole (I wasn’t kidding when I said this is my new favorite breakfast casserole.) along with a Cranberry Christmas Cake waiting on the counter.

Filled with tender chunks of pork, potatoes, and roasted green chile, Green Chile Stew is what I dream of when the weather starts cooling off each fall.

There is also a biscuit topped chicken pot pie in our near future and I’m very much looking forward to it. Those buttery, flaky drop biscuits are the perfect mat

The Bike Crash

I had this feeling just pulsing in me to take Grayson on a bike ride. I cannot even explain how important it felt. So after cleaning the church we headed home and I told Grayson to grab his bike.

He was ecstatic!!!

And I’m telling you, I was full of love and peace and it felt so right that I was actually very ponderous about what in the world I was feeling.

My bike was in the storage unit but Cade had gotten for me before leaving town but had forgotten my helmet. I had the thought that I should be wearing one (though the angle I got I still would have been beat up but more on that later) but I decided it was just a loop around the block so Grayson threw his on and off we went.

I Should Have Listened

As we came around the cul-de-sac, I had the thought, no I should spend time with him. So I motioned to cross the street and we’d go on the walking trail. I could see a little slope from the road to the trail and I had a flat out thought to walk my bike down it. Immediately I rolled my eyes at myself as if I was being wimpy as it was so tiny, and continued forward. Just as I got to the edge I could see that it wasn’t a slope but a little ledge of asphalt and instead of grass that section had loose gravel.

I knew it before it happened.

The tire snagged the broken up asphalt and then skidded through the loose gravel, unable to grip the ground and as much as I tried to save it the bike spun out to the side and launched me forward.

I cannot stop replaying, like an old VHS on rewind, my face about to slam straight into the concrete.

I felt my teeth immediately.

They were no longer where they should be.

“Mom, Are You OK?”

And as I lifted my head to assess the damage I my brain was whirring with the worst. Feeling the blood everywhere and the dirt and the reality of hard concrete under me, both helping me feel secure and pulsing as the enemy that crushed me I felt as though the bones in my face had shattered and my lips had been ripped from my mouth.

And then I heard the softness of a familiar voice behind me…

“Mom!!! Are you ok?!”

I rolled over and started to sit up, absolutely certain I’d just crushed every bone in my right hand and my face…

What are the Chances?

The day before my accident a little girl down the road had come to play with Grayson for the first time. I grabbed her dad’s number just in case, we chatted for a bit and then I carried on with my life.

What are the chances?

I had just watched my face hurl into the asphalt and was slowly pushing myself up from the pavement to look myself over. I glanced up and saw a man walking calmly but pointedly across the street to me. He had a smile on his face and concern in his eyes as he squatted down and said, “Hey, you ok?”

What are the chances that a dad we’ve seen at the bus stop would officially get to know me just the day before?

What are the chances that because of his background he would have seen plenty of bloodied up faces and wasn’t the slightest bit worked up about me?

Lifting me to my feet he walked me across the road, back to our neighborhood and said, “how are you feeling?” Just as a wave of nausea hit.

I told him I thought I was going to be sick and he very calmly sat me day and

Cornmeal Mush

This might make me a grandma, but I am obsessed with cornmeal mush! There is just something so comforting and simple about it. It is creamy, fulfilling and and warms me up from the inside out.

I’m writing this post 5 days before Christmas so I’m in a Christmas frame of mind. I think I might even make this for Christmas breakfast this year! So whether you’re a kid from 1 to 92, this breakfast recipe is for you! It might make you feel like you are 92, but you’ll also melt for it’s warm and simple goodness. And some things are worth melting for! Thanks, Olaf, for that one!

Don’t just limit yourself to breakfast either! This recipe makes a great lunch or quick and simple dinner!

What is Cornmeal Mush?

Picture the porridge from Goldilocks and the three bears, and that is cornmeal mush! At least that’s what I always picture. Cornmeal mush is a Southern meal that combines cornmeal with water or milk. It simmers together on the stove until it is creamy and delicious. If you are familiar with Cream of Wheat, it is similar to that in consistency, but it uses corn instead of wheat. 

Ingredients for Cornmeal Mush

You only need 3 ingredients for this home cooked comfort, and it’s great for breakfast, lunch or dinner. Here is all you need:

• Milk – you can use any type of milk (whole, 2%, 1%, fat free) or you can even use water if you prefer, but milk is my favorite
• Cornmeal – 
• Salt – adds flavor
• Toppings – feel free to make this dish your own with the toppings, see suggestions below.

The measurements for each ingredients can be found in the recipe card below. The recipe can also be saved or printed there.

How to Make Cornmeal Mush

It’s a very simple process that begins bringing some of the milk to a boil. Be careful to not let it burn. In a separate bowl, you combine more milk with the cornmeal and salt until it is smooth. Then you pour the milk and cornmeal mixture into the boiling milk whisking constantly. Turn the heat down to the low and stir everything together until the mush thickens.

Toppings for Cornmeal Mush

Serve the cornmeal mush with a drizzle of cream, honey, or maple syrup. You could add berries or chopped nuts or bananas. You can really add whatever toppings you love.

Is Cornmeal Mush the Same as Grits?

Grits is a type of cornmeal mush but the grind on the cornmeal is a little more coarse. Grits are often served savory with cheese and salt and pepper. Although grits can be served sweet on occasion. 

Is Cornmeal Mush Gluten Free?

Cornmeal on its own is gluten free so as long as everything add to it or on top of it is gluten free, then you are good to go! This recipe is gluten free.

Storing, Reheating and Freezing Cornmeal

Cornmeal mush will keep in the refrigerator for quite some time. I’ve stretched it for more than a week and it has still be perfect! Store it in an airtigh

Light, buttery, almond flavored shortbread thumbprint cookies have been the most requested cookie I make for almost as long as I can remember. My friend Augusta gave me this recipe years ago and it became a forever favorite at first bite.

Thumbprint Cookies with Jam

There’s something so endearing and adorable about jam thumbprint cookies. Fruity jam adds the perfect amount of sweetness to the flaky shortbread cookie. The easy glaze on top of these thumbprint cookies adds a beautiful touch.

These cookies are great as a snack, tucked into lunches, or when served as dessert. I especially enjoy them with cafe con leche, chai, or a London Fog on a chilly afternoon.

Shortbread Thumbprint Cookies

With just the right amount of sweetness, filled with jam, and then lightly drizzled with icing, these cookies are a hit with everyone who tries them. Don’t be fooled by their unassuming appearance. They’ll surprise you by just melting in your mouth.

Almond extract is what gives these cookies just a hint of almond flavor. It adds a nice layer of nuttiness that complements the buttery flavor of the shortbread cookie and the fruitiness of the jam.

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