Awe!! Thanks guys!!
And yeah, I am sick! I have next to no voice... whenever I answer the phone I sound like a woman from a 900 number, lol.
I had a group of 6th graders sing happy birthday to me in the cafeteria this morning. It was sweet, and off key, and they were just so cute. My assistant made me a really yummy cranberry walnut upside down cake (she blew the candles out so I wouldn't infect the cake). I don't like frosting, so she tried to come up with something I'd like, and it is fantastic! We didn't have the congnac cream, lol, but hey, it yummy with out it!
Cranberry Upside-Down Cake with Cognac Cream
From Cooking Light, November 2001
2 tablespoons butter, melted
Cooking spray
1/2 cup packed brown sugar
1/4 cup chopped pecans, toasted
1 (12-ounce) package fresh cranberries
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
3 tablespoons butter, softened
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup fat-free milk
2 large egg whites
1 cup frozen fat-free whipped topping, thawed
1 tablespoon cognac
Preheat oven to 350°.
Pour melted butter into an 8-inch square baking pan coated with cooking spray; sprinkle with brown sugar. Bake at 350° for 2 minutes. Remove from oven, and top with pecans and cranberries.
Lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking powder, and salt in a bowl; stir with whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla.
Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters; fold into batter.
Spread batter over cranberries. Bake at 350° for 45 minutes. Cool in pan for 5 minutes on a wire rack. Loosen edges of cake with a sharp knife. Place a plate upside down on top of cake pan; invert onto plate.
Combine whipped topping and cognac, and serve with warm cake.
Yield: 9 servings (serving size: 1 cake piece and about 2 tablespoons cognac cream)
CALORIES 316 (29% from fat); FAT 10.2g (sat 4.6g,mono 3.7g,poly 1.2g); PROTEIN 4.3g; CHOLESTEROL 65mg; CALCIUM 88mg; SODIUM 210mg; FIBER 2.4g; IRON 1.5mg; CARBOHYDRATE 51.7g
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Happy Birthday! 
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