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Sunday, October 16, 2011

Halloween Decorating Slowly But Surely

Happy Sunday everyone!  I am slowly getting around to decorating for Halloween.  I am not feeling as recovered as I would like so it is slowing the crafting/decorating process a little.  From talking to others with this crazy virus, I have a long road still ahead of me with the cough being the last symptom to go.  As I mentioned before, my 17 year-old is also hit with this.  He went to the movies the other night and coughed all the way through it. 

Anyway, I finished my Halloween banner and hung it on my mantle.  I kind of winged it, using a big thimble wall-hanging on my craft room wall as a template.  I didn't want the traditional triangle. I have made a couple of those.  I used the Haunted Mansion pack by Moda I received for Christmas from my husband.  Actually, I received three and I have two left. 
Maybe I will make a pillow.   I love the different patterns and colors in this pack. 

  I also wanted to share an unbelievable recipe.  Is it dessert or is it breakfast/brunch?  You decide. 
This is cherry-cheese French toast.  You have to put it together the night before and let it sit in the fridge so allow time for that.  Spray a 12x8 casserole dish with non-stick spray.  Lay French toast bread slices in the bottom of the casserole.  I used 6 slices.  You could use Challah or Brioche.  Whisk 4 eggs, 1 1/2 cups milk, 1/4 cup sugar, 1/4 teaspoon almond extract and a pinch of salt in a bowl.  In a separate bowl, beat 12 oz. softened cream cheese, 1/4 cup sugar and 1/4 teaspoon almond extract on medium speed.  Pour half of milk mixture over bread.  Gently spread cream cheese mixture over that.  Spread a 21 oz can of cherry pie filling over that.  Sprinkle with 1/4 cup sliced almonds.  Top with remaining 6 slices of bread.  Pour remaining milk mixture over top layer of bread.  Cover and refrigerate at least 2 hours but it is preferred that it be overnight.  To bake, sprinkle with a couple of tablespoons sugar and some almonds if you want and bake at 325 uncovered for 45 minutes.  Let stand about 15 minutes before serving.  I sprinkled it with confectioners sugar.  It was a-may-zing!  I may have this for Christmas morning although, I would hate to bump my traditional monkey bread down the bench. 

We are having blustery Fall weather here in the Northeast.  It has been really windy and rainy.  The colors are beautiful, however and I do love this time of year.  Have a great week and take care.       Nancy


  1. The halloween bunting is really cute!! What a neat idea.

    And the french toast. Mmmmmmmmmm.

  2. Oh, right there with you! It snuck up fast didn't it? I love those fabric packs, perfect for that bunting. You did a great job! Come over and visit my new place...would love to stay connected to you.
    have a great week & feel better!

  3. Very cute bunting. How cool are those color packs. I thought they were books at first. I'm right after you at BNOTP.

  4. That french toast sounds delicious! Thanks for the recipe!
    from Jill Made It

  5. Love your halloween bunting! And that french toast does sound really yummy!!

    Thanks for linking to a Round Tuit!
    Hope you have a great week!
    Jill @ Creating my way to Success

  6. So much to look at and so much to want to try and not nearly enough hours in a week to get it all done. I gave you the Liebster Award. Please stop over and check it out.