Ideas!

Despite being busy I have a commitment to this blog, and I've re-committed myself to being better. I promise.

Plus, we're entering my favorite time of year! I love the holidays, I love entertaining, I love parties and I love food. It all goes together really well!

So, if you would...please, PLEASE, PLEASE...would you go to the poll on the right hand side and vote for what features you'd be interested in? If you have other ideas, or things you'd be more interested in reading about, please leave comments. We LOVE comments!

Thanks!

Oh, and for a treat, here's a new recipe. It's perfect for Autumn, parties and eating!

Four Layer Pumpkin Cake

1 package yellow cake mix

1 (14-oz) can pumpkin, divided

1/2 cup milk

1/3 cup vegetable oil

4 eggs

1 1/2 tsp. pumpkin pie spice, divided (I just sprinkle cinnamon, cloves, nutmeg and a little ginger)

1 (8-oz) package cream cheese, softened

1 cup powdered sugar

3 cups thawed whipped topping

1/2 cup caramel topping

1/2 cup chopped nuts

1. Heat oven to 350°. Grease and flour 2 (9-in) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

2. Bake 28 to 30 min. or until toothpick inserted in center comes out clean. Cool in pans for 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar remaining pumpkin and spice; mix well. Gently stir in whipped topping.

3. Cut each cake layer horizontally in half with serrated knife; stack on a serving plate, spreading cream cheese filling between layers. (Don't frost top layer). Drizzle with caramel topping just before serving, and then sprinkle with nuts. Refrigerate leftovers.

Been A Little Busy?

We have.

Karen has a new baby, I just have life. Together we've been a little busy, and a lot absent. It's my fault. On paper things look fine, but in reality...yeah.

So, though I know we've been feeding our families daily, I've completely neglected to post any of the recipes or take any pictures. Sorry. Soooo sorry, because we've been eating some good stuff.

Try this one out for a little change. I ripped it out of a magazine and decided I'd give it a shot, for company no less, and it was totally worth it.

ORANGE PICANTE SAUCE CHICKEN

1 tbsp. vegetable oil

4 skinless chicken breasts

2 cloves minced garlic

1/4 cup orange juice

1 tbsp. brown sugar

3/4 cup Pace picante sauce (I always use medium)

Brown the chicken in the oil. Add the garlic, cook for about a minute. Then add orange juice, brown sugar, and picante sauce. Heat until it boils, then turn heat down and simmer for 5-10 minutes.

Serve over rice or pasta. Serves 4.

Trust me, I was already a fan of chicken with orange juice and brown sugar, the picante sauce just adds to it. We had a little bit left over and I couldn't wait to eat it for lunch the next day! My kids loved it, which is always the sign of a good meal.