I gave a baby shower yesterday for one of my favorite people, Beckie.  What a labor of love!  Before I got so old, I used to give a LOT of showers and parties.  Although I have slowed down, I still  just love the planning, the cooking, and (some of) the decorating.  The decorating part is pretty average (no false modesty here….cause the cooking is Above Average!).  So here are some pictures of our fun day, and I need to tell you that Beckie  is having a GIRL after 4 BOYS.  Need I say more?

My wonderful Scrap-booking neighbor, Melody, made the invitations.  Yes.  HANDMADE! And a big thanks to a local bakery, Smitholater in downtown Mesa 123 W. Main Street) for making the custom cookies that we sent home with everyone as a favor…..

So, there are lots of recipes below as you can see here from the table:  glazed bacon, Strawberry blintzes, cherry cheesecakes, Butternut squash soup, Little Chicken Pot Pies, Zucchini, banana and pumpkin breads….and one of my all time favorites:  Praline French Toast Casserole.  Sometimes known as Christmas morning French toast casserole.  If you are a follower of my blog, (and if you aren’t, why not?) you know that 2 1/2 years ago when I began this blog I posted my 5 all time favorite recipes.  I would say this is number One.  I have actually given brunches just so I can serve this dish with the buttermilk syrup on the side. I am re-printing it on the off chance that about 8 or 9 hundred  of you have not searched my blog for every recipe!  Don’t miss this one!

PRALINE FRENCH TOAST CASSEROLE (OR, CHRISTMAS MORNING CASSEROLE)

1 large loaf French bread (tear into pieces OR slice and layer in two layers)

2 cups 1/2 and 1/2

1 cup milk

1//4 cup sugar

1 Tbs. each, cinnamon and nutmeg and vanilla

8 beaten eggs

Beat eggs, milk and cream together.  Add sugar and seasonings.  Layer 1/2 in 9×13 baking pan, OR just tear up or cube the  bread and put everything in a large bowl, Toss together and  put into baking dish.  Cover and refrigerate overnight or several hours (very important for the flavors to permeate).  Make this topping and spread it on top of casserole j

Just before baking mix together,:

1 cup brown sugar

1 cup (2 stick) soft butter

1 tsp each, cinnamon and nutmeg

2 Tbs. lite corn syrup

Spread over casserole and sprinkle pecans or walnuts all over. Bake at 350 (on a large cookie sheet–because it can boil over.  Ask me how I know), for 50 to 60 minutes or till brown and bubbly.  Serve with buttermilk syrup.

BUTTERMILK SYRUP

In a small but deep saucepan, melt one stick butter.  Add 2 Tbs. corn syrup, 1 1/2 cups sugar, and 3/4 cup buttermilk.  Bring to a boil and boil 5 minutes.  Remove from heat and add 1 tsp. soda.  Stir and watch it, as it may boil over (ask me how I know).  Serve in a pitcher on the side.  SOOOOOO YUMMY!!