Milk. Bread and Eggs

Ah, Indianapolis is under a Snow Warning for the second time in five days.  Each time snow is predicted the store shelves are emptied of bread, milk and eggs as Hoosiers prepare to hunker down for the storm.  I could never figure out why bread, milk and eggs?  French Toast!!!  

Today, the snow is here and the office was closed...what to make for breakfast?  FRENCH TOAST!  with a twist, of course!  I created Snow Day French Toast Casserole.  

I didn't think to take pictures as I mix things up so here is the rundown on this yummy concoction!

Preheat oven 350

Tear up about five pieces of bread...I just tore up enough to fill the dish.

In a separate bowl, beat 4 eggs...more if you are making a bigger batch.  This dish is 6 x 6 x 1.5.   Add milk (again, I didn't measure, just enough to make it milky)

Add sweetner - I lightened it by using Splenda adding enough to make it slightly sweet.

Add about a teaspoon of vanilla, spices ( I used pumpkin pie spice with some extra cinnamon but be creative!  I was wishing for some fresh orange peel but had none on hand)

Blend well then dump the bread into the egg mixture.  Mush it all up together so the bread absorbs the egg mixture.  It should be almost like batter with only a little excess liquid.  Add a little more milk or bread if need.  

At this point, I tossed in a handful of walnuts for some crunch...pecans would add some yumminess too!  Mix them in.  

Spray the dish with some non-stick spray. 

Cover the bottom with half the bread mixture.  

Sprinkle a generous layer of brown sugar (I had some Sugar Twin Brown Sugar in the pantry to help keep down the calories)

Top with remaining mixture and sprinkle with more brown sugar.  I topped it off with some pats of butter and into the oven.  I checked after 30 minutes and there was still some liquid when I checked the center so I popped it back in for another 15 minutes.

When completely baked through remove from oven and let stand for five minutes.  Scoop out a serving and top with some warm syrup.  Enjoy!

I have already thought of a few more variations with added fruit or other flavorings.  It is real comforting on snowy morning...thank goodness we had milk, bread and eggs.  

Summer Recipe for Creamed Cucumbers - July 3 Blog Carnival

I have three foods that I love especially when they are fresh picked in the summertime: corn on the cob, tomatoes and cucumbers!

Here is my husband's recipe for creamed cucumbers. I love the tart apple cider vinegar with the smooth cream. This gets devoured in our house every summer.

2 or 3 cucumbers sliced
apple cider vinegar
whipping cream

place the sliced cucumber in a bowl. Pour in apple cider vineger enough to cover all the cucumbers. Cover bowl and place in fridge for 3 to 4 hours (overnight if you like the vinegar taste).

Pour cucumbers into a sieve to drain. Put the drained cucumbers back in the bowl and pour in whipping cream until covered. Place covered bowl in fridge until time to serve.

We are starting to pick cucumbers from our garden so I will be making a batch in the near future!

God bless!!

No Bull Recipes

Today I want to feature a fellow blogger ~ my friend, Phyllis of No Bull Recipes. She has the most amazing recipes on her blog. Please stop by and check it out. Also, check our her furbabies! They never fail to make me smile each time I go to her site. Here are some mouth-watering pictures of her creations...

Spicy Grilled Chipotle Marinated Chicken

With Cilantro Rice

I love the colors in her Philly Pasta Salad Supreme

Here is one of her fabulous desserts...

Chocolate Peanut Butter Bars with Pretzel Shortbread Crust

In addition to being a talented cook, Phyllis is an amazing actress. Please stop by her blog and leave her a comment or two and let her know I sent you!!

What's For Dinner?

I love making soup! I also love eating soup! Many times I just get an idea in my head, pick up some ingredients and plug in the crockpot. There usually is plenty left over so I can freeze some for a later date. Once I figured out the basics of soup making, it was easy to get creative. Depending on what is on sale or in the pantry, my ingredients may vary. Use the list of ingredients as a guideline and get creative!!

Here is the one I made over the weekend. (the pic is from the net but it looks like the soup I made)

2 lbs of beef stew meat
2 cans of seasoned diced tomatoes

1container of beef stock
1 large sweet onion
chopped garlic
carrots - bite sized pieces
celery - chopped
add other veggies you may have on hand
instant barley - about 1 cup
bay leaves
seasonings - I use Herbs de Provence and lots of basil

I browned the beef cubes with a bit of olive oil then dumped them in the slow cooker. I sliced the onion and put it in the same pan with some butter. (I usually eyeball everything...not great at measuring) I like to carmelized the onions with some chopped garlic (I usually get the jarred garlic) Once that is finished I dump it into the slow cooker. I pour some of the stock into the pan and scrape the pan. Dump that into the slow cooker. I put the rest of the ingredients except for the instant barley into the slow cooker and put it on High. After about an hour I add the instant barley (I love this product!) Mix in the soup and let it simmer until the meat is tender. Enjoy!!

This makes for a stick-to-your-ribs kind of meal. Serve with some warm sourdough bread and you got dinner!!

God bless!

Easy Toffee Recipe

I spent most of Sunday making candy and goodies for my fellow co-workers. Each year I search the Internet for new and different recipes. One thing I always look for is EASY! I love making items that look like they took time but in reality were quick and easy to whip up. One I found this year is Easy Toffee Recipe. It was easy. Of course, I didn't exactly follow directions...I always have to find a way to make the recipe my own =)

Easy Toffee Recipe

2 ½ sticks of butter, divided (no substitutes)
Saltine crackers (I used graham crackers and I like the way it turned out)
1 cup dark brown sugar (packed)
1 - 14 oz can of sweetened condensed milk
1 bag of chocolate chips (I was making candy so I melted the candy chocolate I had)
chopped nuts

1. Preheat oven at 425º. Cover a 15x10x1 jellyroll pan with heavy duty foil
2. Melt the ½ stick of butter and pour into the jelly roll pan
3. Cover the pan with crackers, breaking them to cover the small spots. Set aside.
4. In same pan, melt the 2 sticks of butter
5. Add the dark brown sugar and bring to a boil over medium heat. Reduce to low and cook for 2 minutes.
6. Remove from heat. Add the sweetened condensed milk and mix well.
7. Pour over crackers and spread evenly.
8. Bake for 10 - 12 minutes until bubbly and the top begins to brown.
9. Remove from oven and set on wire rack. Let cool for 5 minutes.
10. Sprinkle chips and allow them to get shiny. Spread over the toffee.
11. Sprinkle the chopped nuts on top, lightly pressing them into the chocolate.
12. Let cool for 30 minutes on counter then place in refrigerator for another 30 minutes.

Cut and enjoy!!

It tastes so good and people would think you slaved over a hot stove LOL!

God bless!!