Meal Planning with Connie

    Brown Sugar Bundt Cake Brown Sugar Bundt Cake This cake is very versatile! It’s great for dessert or brunch! Sprinkling the Bundt pan with sugar before adding the batter gives the cake a pretty crystallized look and forms a crispy crust. 1 (18-ounce) box yellow cake mix, divided use 1 (3½-ounce) box instant vanilla pudding and pie filling 1 cup brown sugar 4 eggs 1 cup vegetable oil 1 cup water 1 cup chopped pecans, coated with reserved cake mix Glaze ingredients: 1 cup confectioner’s sugar 1 tablespoon melted butter 1 tablespoon milk Preheat oven to 350 degrees. Coat a Bundt pan well with cooking spray. Sprinkle pan with granulated sugar. Reserve 3 tablespoons of dry cake mix. Pour remaining cake mix into the large mixing bowl of your electric mixer. Add pudding mix and brown sugar. Mix for about 1 minute to combine dry ingredients. Combine eggs, oil and water. Gradually add the wet ingredients to the dry ingredients, beating on medium speed

Let the people give thanks to you, O God. Let all the people give thanks to you. Psalm 67:5 I would be most content if my children grew up to be the kind of people who think decorating consists mostly of building enough bookshelves. ~ Anna Quindlen The holidays are upon us, and it’s time for two of my favorite activities, cooking and eating!  Some of my most treasured recipes are ones I’ve gathered from friends and relations at holiday get-togethers through the years.  Like most families, we have some long-standing food traditions when it comes to our holiday meals, and the festivities just wouldn’t be the same without these dishes.  However, I always try to throw in at least one or two new dishes each year, just to keep things interesting! Many of these new recipes often contain cranberries. Several years ago, our family fell in love with a book entitled Cranberry Thanksgiving by Harry and Wende Devlin.  The Devlins eventually wrote an entire series about Maggie, Grandmother and