My Life as Mama Jodi

We have been hit with a few snow storms over the last few days. The first one started last Friday, school was cancelled. Trent was happy. I told John to take the truck to work, so he would be able to make it back home.

John’s car

The paths that we shoveled

I need to go take some more pictures of what the second storm dumped on us before the 3rd one hits us. I am so tired winter, and its only just begun. I am afraid of what January and February will bring.

Sunday we had the pleasure of having a couple of guys from the Power Team come to our church. All I have to say is WoW! These guys were amazing! And their testimonies…. so very powerful!

I so wish the public schools systems would allow God to be talked about, but so very thankful that they are allowed in and share as much as they can without crossing the line of church/state (you can read more about them on their website above).

Today I have lots of baking to do. I hope to get it all done. The one I am worried about is the peanut brittle, I hope it turns out, its been a while since I made it. Well I am off to tackle the baking.

Only 4 of us showed up, and this included the hostess. That’s ok, as that meant more cookies for us!! Mmmm. We have lots of good ones to choose from too!

Me, Sherry, Leona and Brianna

The cookies

Tis the season, head on over to my hobby blog for photos and the recipe I use.

Its starting to smell real yummy in my house! I have other baking I plan on doing today as well. Got to stock up the freezer with muffins for lunches this next week.

I love watching the food network, and my favorite on there is Paula Deen, she has this baked French toast casserole that I want to try out. Doesn’t this sound good to you?

Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

I had my last cooking class this past weekend, and it was all about strawberries! Mmmmm We made strawberry freezer jam, a strawberry trifle, and strawberry shortcake. I still can’t believe how easy it was to make the jam! I thought it was this long, drawn out process to make!

Starting to make the trifle

This was so yummy!! We even made homemade angel food cake! Which was really easy to make as well!

One of the 12 jars of jam I made, so yummy as well!

Later on this summer, we are going to get together and can some peaches and then tomatoes!! And then in Sept, she will start the classes all over again and the first one will be co-ed, as we are going to prepare for the chili cook off at our church! Can’t wait!