good things ahead…


We have a fun filled weekend planned after a crazy fly by the seat of our pants week.  Seriously, I don’t know where in the world the week went?  I worked a couple of nights which always throws us into a tizzy…but, honestly—Nat has had an event EVERY night this week, I’ve had meetings, add to it practices?  Our week is gone.  And it makes me sad—since it was our last full week of summer.  We did not have 6 of us around our table once this week.  Most of the time 5–tonight it was 4, and sometimes it was on the run.  Not exactly how I was envisioning our evenings.  Where is our Colorado schedule?  I want it back!!  I want the 18 meals and still counting…

Tonight is the night of all nights which marks the official ending to summer and beginning of a brand new school year.  Wildcat Pride Night is here!  As junior high parents, you are just tapping this new world ahead.  And now with a freshman, we are there full out with volleyball and cheerleading previews.  It’s picture day also.  My girls informed me that today was just going to be a very busy day and to not plan anything.  HA!

A kickoff to a great weekend, we are also anticipating much family time each day.  And also a special evening for our two girls which I can’t wait to talk about.  But until then, I had so much fun linking up with Tonya’s Weekend Potluck last week (click HERE for the fun), that I am sharing one of our all time favorite baked goodies recipe.  My mom asked to provide this for a celebration this Sunday, and much to Nat’s dismay—I told her to hold off on making it until Nat’s birthday.  You may remember me talking about Natalie asking for this Cream Cheese Bread INSTEAD of a cake each year for her birthday.  No kidding.  The kid loves it.  And so does most of the human population, I believe.  It’s become a birthday and holiday staple around here and it just doesn’t get much better than this…

Cream Cheese Bread

Cream Cheese Bread
1 cup sour cream
1/2 cup sugar
1 tsp. salt
2 eggs
1/2 cup butter (1 stick)
5 tsp. yeast
1/2 cup warm water
4 cups flour
Stir sour cream over low heat in a sauce pan. Add sugar, salt, and butter. Remove from heat and allow to cool slightly. In a mixing bowl add warm water then sprinkle yeast over the top and let dissolve. When dissolved add sour cream mixture, eggs, and flour. This dough will be sticky. Do not add any more than 4 cups of flour.
Now cover and refrigerate overnight.
Divide dough into 4 equal parts. Roll each into an 8×12 rectangle.
Prepare Cream Cheese Mixture:
Mix 2 pkgs cream cheese (softened)
3/4 cup sugar
1/8 tsp. salt
1 egg
2 tsp. vanilla
Spread 1/4 of cream chees mixture on each rectangle. Roll into log form, slite each roll diagonally across the top 3 times. Arrange on a greased jelly roll pan. Cover with a tea towel and let rise for 1 hour. Bake at 350 degrees for 16-18 minutes. Cover with glaze while loaves are still warm.
2 cups powdered sugar
2 Tbsp. milk
2 tsp. vanilla
It is seriously delicious and definitely worth the few steps and time it takes to make it.  It’s been used for teacher gifts and is almost always served to our guests during the Christmas season.  And of course, for Natalie’s birthday each and every year.
Ironically in this picture, my oldest is celebrating her birthday at the age of my youngest now.  Did you get that?  I did.  And that is just about to do me in…

3 responses »

  1. Pingback: she gets the credit. | Steph's Blessings

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