How to: Eat Like a Thick Girl.

So I love food. A lot. Food all the time. But like most women in their not so early twenties and beyond, my metabolism does not love food, but me and my hips have the same feelings for deep fried heaven, greasy hamburgers, pizza.... okay my hips are getting to excited. You get the point. Food trumps most things in my life. 

Once in a blue moon I will let my inner thick chick come out. I let her freaky tasty flag fly and I will go for it. Whatever 'It' is at the time.

Last night it was breakfast food for dinner... and it was dirty. It was sooooo greasy dirty. 

Here is how I eat like a thick chick:

Step 1

Get ready for awesomeness.

Step 2

Start cooking.

Step 3

Make it unhealthy

BACON GREASE

Step 4

Assemble

Step 5

DEVOUR

Step 6

Save room for dessert! 

Yep. That my loves is how you eat like a thick girl..... go destroy something for me and put it in your belly! 

The Pecan Pie Cheesecake!

Holiday Pecan Pie Cheesecake

 What you will need: 

Buttery Crust:

2 cups vanilla wafer crumbs

¼ cup firmly packed brown sugar

⅓ cup butter, melted

Pecan Pie Filling:

1 cup sugar

⅔ cup dark corn syrup

⅓ cup butter, melted

2 eggs

1 ½ cups chopped pecans

1 teaspoon vanilla extract

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

1 ¼ cups firmly packed brown sugar

2 tablespoons all-purpose flour

4 eggs

⅔ cup heavy whipping cream

1 teaspoon vanilla extract

To start: Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool. It will be a little mushy but don't worry it's the butter ;) 

Next: Reduce oven to 325°. Combine all ingredients for the Pecan Pie Filling in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside to cool. 

Lastly Cheesecake Filling: With a mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour.  I would place a water bath under the Cheesecake to prevent cracking and also as a catchall for the butter that will leak from the crust will baking. 

Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.

End product 

I hope you all enjoy as much as we did! 

So very Thankful.

What an amazing Thanksgiving. This year might just top the books for the best ever Thanksgiving. There was amazing food, amazing giggles, amazing fun, and so much relaxation.

We truly are blessed with a fabulous family (that really knows how to cook!)

Here are some of my favorite moments from this week:

My Princess 'Dragon Hunting' in the backyard.

Our Mr. he was guarding his Princess. 

After. Dessert. 

My Pecan Pie Cheesecake (recipe too follow)

The two Amigos. (This is their relationship perfectly.)