Happy Thanksgiving (and a recipe!)

This morning I'm thankful for a houseful of people and animals. No matter that my little house is bursting at the seams, I am blessed to have a roof over my head, a place to place my head each night, and more than enough food on my shelves. As I start my Thanksgiving festivities (turkey has just gone in the oven), I thought I'd share my eggnog french toast recipe. It was so yummy and something new for our family! Enjoy~

Taken from AllRecipes.com

Eggnog French Toast

2 eggs, beaten slightly
1 1/2 cups eggnog
1 1/2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
12 slices French bread

Directions:

Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish. Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet. Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly. Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately. (I added a tablespoon of white sugar and a teaspoon of vanilla to my eggnog mixture; the cinnamon is the correct amount! The key is to cook the french toast over medium heat or it browns too quickly.)

Ladies and Gentlemen, start your ovens!

As I was preparing the cutest little chocolate chip pumpkin pies, David realized that he needed to bake the topping for his cranberry cheesecake. The two items are sharing 20 minutes in the oven. One of the pies is going to have to make a sacrific for quality control and then they're being tucked away for later consumption. I'll share a picture of David's cheesecake with you when it's all complete. It's so pretty! ps I just peeked, the pies are looking scrumpious.