Try this easy variation on traditional French toast. Put it together the night before and bake it while the coffee is brewing and everyone is waking up. Half the recipe for 6 servings. It also reheats well.. so make a big batch and enjoy for several meals!
French Toast Casserole
1 loaf (10 ounces) French bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Topping:
2 tablespoons butter or margarine, cubed
3 tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup, optional
Place bread cubes in a greased 9x13-in baking dish. Beat eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
Cover and bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup, if desired.
Thursday, January 13, 2011
Tuesday, January 11, 2011
Bread Machine Recipe
We have 7 inches of snow on the ground and are going nowhere. Perfect day for the house to smell of fresh baked bread! Bring out the bread machine (Really, who makes it from scratch the old fashion way anymore?)and try this recipe. I made it yesterday; it was delicious with supper and great slathered with "real" butter and toasted for breakfast today. While the recipe name is Corn Bread, it is yeast bread with a small amount of cornmeal added. I use medium ground Hoover's Cornmeal from a small grocery store outside of Panama City, FL (Thanks to my dear friend, Judi!). Any cornmeal will do, preferably NOT cornmeal mix which contains baking powder and salt.
Corn Bread for Bread Machine
Corn Bread for Bread Machine
1 egg, room temp (place in a small bowl of warm water to bring to room temp quickly)
enough water added to the egg to make 1 cup plus 3 tablespoons liquid
3 tablespoons cooking oil
3 tablespoons honey
3 cups all-purpose flour (bread flour, if you have it)
1 1/2 teaspoons salt
2 tablespoons dry milk
1/3 cup cornmeal
1 envelope dry yeast
enough water added to the egg to make 1 cup plus 3 tablespoons liquid
3 tablespoons cooking oil
3 tablespoons honey
3 cups all-purpose flour (bread flour, if you have it)
1 1/2 teaspoons salt
2 tablespoons dry milk
1/3 cup cornmeal
1 envelope dry yeast
Place ingredients in order listed in bread machine. Set on White Bread setting for 1.5 loaf size and medium crust. Go away for about 3 hours and return to a hot loaf of scrumptious homemade bread!!!! How easy is THAT??????
Saturday, January 8, 2011
Garlic-Roasted Cauliflower Recipe
Celebrities have never interested me, BUT if I could sit down at just anyone's dinner table it would most definitely be Ina Garten,The Barefoot Contessa! Imagine my excitement when Kelley gave me the NEW Ina Garten cookbook for my BIG-O birthday! She and I drooled over each page and decided to cook our way through it (seasonally)-much like in the movie Julie and Julia. Tonite was the beginning of what I expect to be a wonderful journey for all of us! I will post the "best of the best" for you!! I will edit as I see fit... and add notes where needed.
This was a longshot, but I am trying to add more veggies to our meals. Tired of boring green beans, I thought this might be just what we needed to perk up a cold winter nite. It is scrumptious!!! Past yummy.. and sooo simple!
Garlic-Roasted Cauliflower
from How Easy is That? by Ina Garten,The Barefoot Contessa
1 whole head (or bulb) of garlic, cloves separated but not peeled
1 LARGE head cauliflower, trimmed and broken into florets
4 1/2 tablespoons good olive oil, divided
Kosher (or sea) salt and freshly ground black pepper
1/4 cup minced fresh parsley (Italian or flat leaf)
3 tablespoons pine nuts, toasted (I didn't have these, but it was great without!)
2 tablespoons freshly squeezed lemon juice
Preheat oven to 450 degrees.
Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.
On a sheet pan, toss the cauliflower with garlic, 3 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.
Scrape the cauliflower into a large bowl along with the garlic and pan juices. Add the remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with another 1/2 teaspoon salt, toss well, serve hot or warm. Yield: 6 servings.
Helen's notes: I did not have pine nuts, but it was still delicious without them.
I also did not add the last 1 1/2 tablespoons oil at the end. I did not measure the oil used at the first of the recipe and thought it had enough after it was cooked. Use your judgement! The lemon IS necessary .. it brightens the flavors and finishes it off beautifully. I'm not a big fan of cauliflower, but went back for seconds of this! Enjoy!!
( Uh oh! Sure hope I don't go to jail for posting this recipe! If I do, please bring me chocolate ice cream!)
This was a longshot, but I am trying to add more veggies to our meals. Tired of boring green beans, I thought this might be just what we needed to perk up a cold winter nite. It is scrumptious!!! Past yummy.. and sooo simple!
Garlic-Roasted Cauliflower
from How Easy is That? by Ina Garten,The Barefoot Contessa
1 whole head (or bulb) of garlic, cloves separated but not peeled
1 LARGE head cauliflower, trimmed and broken into florets
4 1/2 tablespoons good olive oil, divided
Kosher (or sea) salt and freshly ground black pepper
1/4 cup minced fresh parsley (Italian or flat leaf)
3 tablespoons pine nuts, toasted (I didn't have these, but it was great without!)
2 tablespoons freshly squeezed lemon juice
Preheat oven to 450 degrees.
Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.
On a sheet pan, toss the cauliflower with garlic, 3 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.
Scrape the cauliflower into a large bowl along with the garlic and pan juices. Add the remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with another 1/2 teaspoon salt, toss well, serve hot or warm. Yield: 6 servings.
Helen's notes: I did not have pine nuts, but it was still delicious without them.
I also did not add the last 1 1/2 tablespoons oil at the end. I did not measure the oil used at the first of the recipe and thought it had enough after it was cooked. Use your judgement! The lemon IS necessary .. it brightens the flavors and finishes it off beautifully. I'm not a big fan of cauliflower, but went back for seconds of this! Enjoy!!
( Uh oh! Sure hope I don't go to jail for posting this recipe! If I do, please bring me chocolate ice cream!)
Friday, January 7, 2011
Chicken With White Beans and Tomatoes | Real Simple Recipes
Chicken With White Beans and Tomatoes Real Simple Recipes
Click on the name above and it will take you to the recipe!
This looks yummy! Good one pot meal for a cold winter nite! I think I'll try it, how about you??? Be sure to add 1/2 cup white wine before cooking. If you don't have fresh herbs, use 1/4 as much dried herbs. I'll make mine in my large LeCrueset Dutch oven (Or can a French cookware pot be called a Dutch oven???)
Click on the name above and it will take you to the recipe!
This looks yummy! Good one pot meal for a cold winter nite! I think I'll try it, how about you??? Be sure to add 1/2 cup white wine before cooking. If you don't have fresh herbs, use 1/4 as much dried herbs. I'll make mine in my large LeCrueset Dutch oven (Or can a French cookware pot be called a Dutch oven???)
Homemade Hot Cocoa Mix Recipe
Snuggle down with a hot cup of cocoa and watch it snow.... Recipe from America's Test Kitchens.
Best-Ever Hot Cocoa Mix
Makes about 20 servings
3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon Salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows., preferably homemade! :)
Best-Ever Hot Cocoa Mix
Makes about 20 servings
3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon Salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows., preferably homemade! :)
Thursday, January 6, 2011
Enough!
I have a BIG, significant, ending in "0" birthday coming up soon. We went to ATL to celebrate with some of the family. The weather folks said it will start snowing tonite in the mtns and snow for several days. We ditched the birthday dinner plans (bummer! I NEVER get to go out to eat!!) and headed for the hills - literally. But, you know what? I had the best birthday a mama could have. I had time (although brief) with my wonderful daughter of whom I am soooo proud and love soooo much, snuggle time with baby Emmie (and made lots of secret plans for when she gets older) and saw the disappointment on Kelley's face when we decided we had better make a hasty retreat. Just the fact that I know how much she loves me is enough. Just the snuggling with Emmie is enough. Just seeing what a happy little family they are and how much Zach (my son-in-law) loves my girls is enough.
Life is not about things. Life is about enough. Enough love, enough courage, enough hope, enough great memories. There have been many times in my _0 years that ALL I had were my children. And you know what? They were always enough. And they always will be.
Life is not about things. Life is about enough. Enough love, enough courage, enough hope, enough great memories. There have been many times in my _0 years that ALL I had were my children. And you know what? They were always enough. And they always will be.
Monday, January 3, 2011
Potato Soup Recipe
Cold weather... warm steaming bowls of soup... true comfort food! Take advantage of the cold winter to make some really good soups and stews. This potato soup is thick and hearty!
Serve it for dinner with a crisp salad and thick chunks of hearty bread.
Potato Soup
2 tablespoons butter
1 cup chopped onion
3 cups diced potatoes (Idaho or russet)
2 cups chicken broth
2 cans cream of chicken soup
1 large can Pet milk (evaporated milk or 1 cup 2 & 1/2)
2 cups milk
Salt and pepper to taste
Saute onion in butter in large Dutch oven. Add potatoes and broth. Cook until potatoes are fork tender. Add remaining ingredients, stirring constantly. Cook until all ingredients are heated and well combined. If you have a stick blender, blend briefly until you have a chunky texture. If you do not have a stick blender, you can put 2 cups soup in a blender and puree, then add back to the pot. If you have none of these, use a potato masher or back of a fork and mash part of the potatoes. Or, if you like chunky potato soup, don't mash or blend at all!!!!
Serve it for dinner with a crisp salad and thick chunks of hearty bread.
Potato Soup
2 tablespoons butter
1 cup chopped onion
3 cups diced potatoes (Idaho or russet)
2 cups chicken broth
2 cans cream of chicken soup
1 large can Pet milk (evaporated milk or 1 cup 2 & 1/2)
2 cups milk
Salt and pepper to taste
Saute onion in butter in large Dutch oven. Add potatoes and broth. Cook until potatoes are fork tender. Add remaining ingredients, stirring constantly. Cook until all ingredients are heated and well combined. If you have a stick blender, blend briefly until you have a chunky texture. If you do not have a stick blender, you can put 2 cups soup in a blender and puree, then add back to the pot. If you have none of these, use a potato masher or back of a fork and mash part of the potatoes. Or, if you like chunky potato soup, don't mash or blend at all!!!!
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