Saturday, January 15, 2011

Baked French Toast with Berries from DeliciousDivas.blogspot

Baked French Toast with Berries

Ingredients1 sm. 8-9 oz. day old loaf of French Bread
3 eggs
3 T sugar
1 t vanilla
2 1/4 cups milk
1/2 cup all purpose flour
6 T dark brown sugar
1/2 t cinnamon
1/2 cup butter
1 cup blueberries
1 cup strawberries

Directions

- Diagonally cut bread into 1 inch slices and place in a well greased 
  9 X 13 dish.
- In a medium bowl lightly beat eggs, (white) sugar and vanilla.
- Stir in milk until well blended
- Pour over bread, turning pieces to coat well.
- Cover and refrigerate overnight.
- Preheat oven to 375 degrees
- In a small bowl combine flour, brown sugar and cinnamon. Cut 
  in butter till crumbs form.
- Turn bread over. Scatter blueberries. Sprinkle crumbs over top
- Bake 40 minutes
- Serve with the strawberries

Thursday, January 13, 2011

Mixed Roasted Veggies & Pasta from finding Joy in My Kitchen

Mixed Roasted Veggies and Pasta 



Mixed Roasted Veggies and Pasta - Adapted From Betty Crocker


1 each; medium red, green, yellow and orange bell peppers, cut into 1-inch pieces
1 medium red/purple onion, cut into wedges and separated
2 medium zucchini, cut into 1-inch pieces
8 oz mushrooms, sliced
2 T basil
3 T olive oil
2 teaspoons Italian seasonings
1/2 tsp. salt
1/4 tsp. pepper
2 C. uncooked pasta - cavatappi, or we like whole wheat rotinin or penne
2 medium tomatoes, cut into 2 inch pieces
1 bag (8oz) shredded Italian style cheese

Heat oven to 450. In 9x13 glass pan, place peppers, onion, zucchini and mushrooms. Sprinkle with basil. In a small bowl, mix oil, vinegar, Italian seasonings, salt and pepper; drizzle over veggies. Bake uncovered for 25-30 minutes. Stir after 15 minutes.

Meanwhile, cook and drain pasta according to package directions. Reduce oven temperature to 350, and add tomatoes and pasta to the veggie mix. Toss to coat. Sprinkle with cheese and bake uncovered for 15+ more minutes until the veggies are tender and the cheese is melted.


Lemon buddies from meandmypinkmixer.blogspot.com

Lemon Buddies

9 cups Rice Chex cereal
1 1/4 cup white chocolate chips
1/4 cup butter or margarine
4 tsp. grated lemon peel
2 T fresh lemon juice
2 cups powdered sugar

Measure cereal in a large bowl and set aside.
In a 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar.  Seal bag; gently shake until well coated.  Spread on waxed paper or foil to cool.
Store in airtight container.

Oat Cherry Scones

Oat Cherry SconesBy Michelle Stern, What’s Cooking with Kids
1/2 cup oat flour
1 cup whole wheat pastry flour
1/2 cup rolled oats (not quick-cooking)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup dried cherries
3 Tablespoons melted butter
1 egg
1 cup buttermilk
  1. Preheat the oven to 400 degrees.
  2. In a large bowl (or the bowl of your stand mixer), combine the flours, oats, baking powder, salt and cherries.
  3. In a separate bowl, mix together the melted butter, egg and buttermilk.
  4. Pour the liquids into the dry ingredients and stir until just combined.
  5. Line a baking sheet with a silpat (silicone baking sheet) or parchment paper.
  6. Drop the batter onto the baking sheet using a 1/4 cup scoop, leaving several inches between each scone.
  7. Bake until golden brown, approximately 15 minutes.

Sunday, January 9, 2011

Granola bars from happysahmworld.blogspot



Chewy Granola Bars (from Miserly Meals: Healthy, Tasty Recipes Under 75¢ per Serving by Jonni McCoy)

1 c. old-fashioned oats
½ c. whole wheat flour
½ c. brown sugar, firmly packed
¼ tsp. baking soda
¼ tsp. baking powder
½ tsp. cinnamon
¼ tsp. nutmeg
½ tsp. salt
½ tsp. vanilla
¼ c. honey

Combine oats, flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt in a bowl and mix. 
Add the vanilla and honey and mix well.
Press the mix evenly into a greased 8x8 pan. 
Bake at 325 degrees for 18-20 minutes or until golden brown. Before cutting, cool completely.
(Can add 1 cup of the following when you add the honey: chocolate chips, nuts, or dried fruit).

Friday, January 7, 2011

Breakfast Quiche

1 (24oz) pkg shredded hash brown potatoes
1/2 c. melted butter
2 c. shredded Cheddar cheese
2 c. shredded Monterey Jack cheese
2 c. diced ham
1 c. half & half or milk
6 eggs
1/2 tsp salt
pepper to taste

Thaw potatoes & press between paper towels to dry. Preheat oven to 425 degrees. Spray or grease 9x13 pan. Press potatoes into bottom of pan & brush with melted butter. Bake for 25 mins. Remove from oven and layer 1/2 the cheeses and 1/2 the ham. Repeat with remaining ham and cheeses. Beat 1/2 and 1/2 or milk with eggs, salt and pepper. Pour over top of casserole. Bake @ 350* degrees 30-40 min or until knife inserted in center comes out clean.

*MAKE SURE YOU LOWER THE OVEN TEMP BEFORE COOKING THE CASSEROLE!

(Can premake up through cooking the potatoes the night before)

Delish! Everybody loves it!