Friday, August 27, 2010
On Thursdays, us ladies get together for Thursday Morning Coffee. Our I should say all day coffee. LOL We stay until time to pick up kids. It is a wonderful day of fellowship, yummy food and deepening of friendships. It's a time we can laugh, get advice, lean on each other and just have a good time. I love my Thursdays and couldn't imagine my week without it. I am very grateful to our most gracious host and one of my best friends, Wendy. She truly makes us feel like our home is her home. We do occasionally hold it at another house but usually it's at Wendy's.
Today I made this recipe. It was really good! I will definitely make it again and I hope you all enjoy it! I found it on AllRecipes. I did cut back on the nutmeg, cinnamon (because I used cinnamon swirl bread), eggs and milk. I don't like soggy things and this was just right for me.
Oven-Baked Caramel French Toast (As I made it)
1 cup brown sugar
1/2 cup butter
2 tbsp light corn syrup
1 cup chopped pecans, divided
16 oz loaf of cinnamon swirl bread
1 cup of milk
1 tsp vanilla extract
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup brown sugar
1/4 cup butter
1 tbsp light corn syrup
Cube bread and reserve in a bowl.
In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place half of the bread cubes on top of the sauce, sprinkle with the remaining pecans and cover with the remaining cubes of bread.
Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread cubes, cover the baking dish, and refrigerate for 8 hours or overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.
I didn't use a blender to mix the egg/milk mixture. I have one of those shaker cups with a lid and pour spout and used that. I just shook it up real well. This was delicious though and I'll be making it again. Hope you enjoy!
Thursday, August 26, 2010
This is a very yummy quick recipe. It's so easy for those busy nights and so yummy with some mexican rice along with it. I love the Birds Eye Steamfresh mexican rice if I am really running low on time. I can usually find them on sale for a $1 a bag or so.
Bean Burrito Casserole
6 frozen bean and cheese burritos
1 (10.5 ounce) can condensed cream of chicken
1/2 cup sour cream
1 tsp of cumin
1 tsp of chili powder
1 (4 ounce) can diced green chile peppers, drained
1 cup shredded Cheddar cheese (I've also used mexican blend)
Preheat the oven to 350 degrees.
Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a bowl, stir together the cream of chicken soup, cumin, chili powder, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa.
The last time I made this (when I took the picture), I was out of diced green chiles. I decided to sub a can of rotel, drained and it worked great! I also use healthy request cream of chicken soup and low fat sour cream to help this be a bit healthier. Hope you enjoy!
This is being shared at Ultimate Recipe Swap at Life As Mom.
Wednesday, August 25, 2010
This is a recipe I got from a lady at MOPS. She did a great job showing us examples of some quick healthy meals. Everything we tried was so yummy! These are especially good and pretty healthy too! I would never guess they didn't have eggs or oil in them.
Easy Chocolate Chip Pumpkin Muffins
1 15oz can of pumpkin
1 box of spice cake mix
1 cup of water
1 cup of chocolate chips
In one large bowl, add all 4 ingredients and mix well. Line your muffin pan with muffin liners and fill half full or so with mixture. Bake at 350 degrees for about 18-20 minutes. Makes about 22-24 muffins.
I love to do these in the mini muffin pan as well! These are so yummy and my kids love them! These definitely Work for me!
Tuesday, August 24, 2010
Jesus said, "Let the little children come to me, and do not hinder them, for the kingdom of heaven belongs to such as these." Matthew 19:14
My two oldest children were baptized on July 25th. To say I am proud, would be an understatement. I am so glad that they have decided to make Jesus Lord of their lives. My children are so precious to me and I love them so very much. I pray that they continue to learn and grow in the Lord, becoming stronger in their faith.
On the way to church that morning of their baptism, my son (Rocket Boy) kept saying how it was such a great day because now he would get to be with Jesus forever. It was so precious to see him so excited. I know Princess was excited too but she's not as vocal as him.
It was such a wonderful day and I just wanted to share with you all!
Tuesday, August 3, 2010
We have a bakery in town that makes caramel apple bread. It is so yummy. It's also priced to where it's something I rarely ever buy. That's why I made up the Apple Butterscotch Bread. But today I decided to buy a loaf. It has probably been a year since I bought a loaf. They also sell a cinnamon butter that is just heavenly on the bread. However, it's an extra $4 to buy it. So you're looking at $10 for a loaf of very yummy bread and a package of very yummy cinnamon butter. Too much for me to spend on bread and butter so I made my own cinnamon butter at home! It's super easy and so good. Here ya go!
1 stick of butter (softened, I even like to microwave it just a bit to get it slightly runny, it makes it easier to blend together)
1/2 cup of powdered sugar
1 1/2- 2 tsp of cinnamon (depends on how strong you want it, I used closer to 2 tsp)
Mix all ingredients in a bowl with an electric hand mixer until combined well. It should be nice and creamy. Store in the refrigerator but I find it's best to let it sit out for a bit to soften before each use. Enjoy!
This would be great on everything from yeast rolls, pancakes, waffles, and more! It is so good! Hope you enjoy!