However you celebrate, whatever your plans, I hope you have a wonderful day with your family and friends, and remember to ooze gratitude today. Be thankful for every little thing - smile at the silly, the trivial, the sweet. Enjoy every last second!
Pretty soon, my kids and I will be watching the parade, and then I'll be busy cooking all of the recipes I've shared with you recently. Thanks to some ingredient leftovers and a desire to kick off the day right, I'll be making Pumpkin French Toast & Sage Sausage for breakfast while we shop online and watch big balloons float across our tv screen. It's super simple, and if you have any extra canned pumpkin (and you're not overwhelmed by the idea of cooking something else!), give this a shot! It's delish!
Sliced bread (any kind)
Milk (just a splash)
1/4 cup canned pumpkin
1 tbspn sugar
1 tspn vanilla extract
1. Scramble your eggs into a shallow dish or pan that will be good for dipping but not slop everywhere! Add in a splash of milk and all of the other ingredients (spices to taste) and whisk all together with a fork.
2. Heat up a griddle or frying pan, and melt some butter on/in it. Then, soak a piece of bread on each side until it absorbs some of the egg mixture, and place on the griddle/pan. Cook on low (and cover with foil if you're ultra-picky) to make sure the egg mixture cooks before flipping. Flip when the first side appears dry, and cook the second side as well.
3. Serve with syrup or powdered sugar (or both!) - yum!
Bonus: Use your leftover sausage from making stuffing (I like the sage kind) for a side. I cut it into slices right from the tube and add it to the skillet to cook along side the french toast.
Enjoy your day today!
If you need a last minute recipe for tonight's dinner, check HERE (or click on the image below).
I'll see you before dawn for some Black Friday fun ;)