Banana Snowman & Pinterest

Do you pin? You know! Pinterest.  I just started. I am addicted. I have a few different boards, but, keep pinning food.  Oh, boy, the food on there...there are no words.   While pinning, we (me & my 4yr old..he loves looking at food too ) came across a banana snowman.  Simple and a fun little treat for him to make himself. 

All you need is a banana, chocolate chips, some sprinkles and pretzel sticks.  Cute, easy and perfect for the season.
Click here for the original pin.

If you want to follow me on Pinterest, you can click here or the logo on my sidebar. If you don't have an account and want one, email me & I can send you an invite. You need to get put on a waiting list or have an invite to sign up for the site.   Happy Pinning & enjoy your snowman!

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2 minute Chocolate Caramel Mug Cake

You want cake. You want chocolate. Your kids  are coming home from school in 20 minutes.  You do not want to make a cake for them.  You are not in the mood for excessive amount of sugar high antics from your children and who wants to share?  Not you. Not today.
Your solution?

Mug. Cake. Chocolate. 2 minutes. That's it.  Eat it quick and enjoy. Your children will never know.

Printable Version
Adapted From

Ingredients:
4 TBSP all purpose flour
4 TBSP sugar
3 TBSP unsweetened cocoa powder
1/4 tsp baking powder
1 egg, beaten
3 TBSP milk
1 TBSP vegetable oil
2 caramels

Directions:
Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.
Pour mixture into a regular sized coffee mug. I sprayed mine with non stick cooking spray first. Drop caramels into center of mixture one at a time.
Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds

Very messy, but, very worth it.

Potato Pancakes

Over the summer, we discovered some homemade potato pancakes & potato/cheese pierogis at our local farmers market. They were heavenly.  Not a very healthy dinner that evening, but, heavenly. Mr Plain inhaled the potato pancakes.  He loved them.  The pierogis?  He liked, but, informed me that "my" pierogis were better.  "You mean the frozen ones from the box?"   "Yeah" he tells me.  OK, honey.
Back to the potato pancakes though.  The lovely vendor has closed up for the season and left us anxiously awaiting next May.  But, I did come across a recipe in a recent issue of Parenting magazine that looked pretty tasty and easy. (For the life of me, I can not locate a direct link to this recipe on their website, argh!) 
They were really good and here is another recipe that it shocked me how easy they were to make.  All this time, I could of been cooking these up.   Now, should I tackle pierogis next?  I hate to tear my husband away from his boxed delight...so, we will see.

Printable Version

Ingredients:
2 russet potatoes/ peeled and grated or shredded in food processor
1/2 small onion, grated
2 eggs
1/3 cup bread crumbs
1 TBSP chopped green scallions (optional)
vegetable oil

Directions:
After peeling and grating potatoes and onions, mix together in a mixing bowl.  Take mixture and roll it up in a double layer cotton dishtowel and squeeze out as much moisture possible.  Then, mix potato mixture with eggs, breadcrumbs and scallions until combined.  In a large frying pan, heat approx 1/4 inch vegetable oil until hot.
With your hands, form a golf ball size round of the potato mixture.  Using a slotted spoon, add the mixture to the hot oil and press flat with the back of your spoon. Cook each side approx 2-3 minutes until golden brown. Transfer to a paper towel to drain.  Makes apprx 12 pancakes
Serve with sour cream if desired.

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Simple Baked Cake Doughnuts

Happy Black Friday!  Did you go out last night after eating yourself silly all day and shop until 2am?  If you did, I applaud you.  Shopping was the last thing on my mind after yesterdays' festive occasion.  The only thing on my mind was sleep.  Well, that and how there were no leftover turkey when my sister made a 26 pound, (26, yes..no typo) bird.  Somebody was hogging it, mark my word. Oh, no leftover stuffing either?  Suspicious.

OK, so what is better the day after Thanksgiving than....doughnuts!  Or donuts...if you prefer the Dunkin spelling.  I recently purchased a Doughnut Pan and decided to make try it out for Thanksgiving breakfast.  Because, well, why let the children start their day with a healthy breakfast when they are going to eat nacho chips, pretzels and cookies all day?  The Wilton pan people were nice enough to include a Baked Cake Doughnut recipe right on their package.  It was simple enough, so, I tried it.  These are really good and the recipe is basic enough to add your own twist to it.  Of course, being a good recipe follower and not wanted to jeopardize my first try, I stuck with it on this batch.   For the topping, I made a milk/powder sugar glaze and added some cinnamon and sprinkles.

But, the possibilities are endless with it.

Oh, and if you don't have a doughnut pan, no fear!  I found this link that explains how you can use your muffin pan instead. You are welcome.

Printable Version

Ingredients:

2 cups cake flour

3/4 cups white granulated sugar

2 tsp baking powder

1/4 tsp ground nutmeg

3/4 cup buttermilk

2 eggs, beaten

2 TBSP melted butter

Directions:

Preheat oven to 425 degrees. Spray pan with non stick cooking spray.

In a mixing bowl, sift together, cake flour, sugar, baking powder and nutmeg.  Add buttermilk, eggs and butter.  Mix until combined. Fill cups about 2/3 full.

Bake 7-9 minutes or until donuts spring back when touched.

Makes 12-18 doughnuts.

Being Thankful

Life in my house is crazy. Hectic. Loud. Chaotic. Somebody is usually crying, fighting, whining or teasing. 
I am usually telling somebody...

• to stop touching somebody else,
• get off furniture,
• get out of the refrigerator,
• stop chasing the cat,
• stop throwing stuff,
• shut the door or the baby will escape, 
• pick up your stuff,
• no..you can not change your clothes for the 3rd time today,
• yes, you will eat dinner.
• .....I could be here all day...

But, there is also, joy,fun, alot of laughing, playing, kindness and more love than any one person can imagine.

I am thankful for all of these things and the six very important people that are at my Table for 7 everyday who make it all possible.

I am also thankful for all my lovely blog & Facebook followers.  My little blog is growing each day and it all because of you guys!  I truly appreciate it.

Hope everyone and their families has a safe and Happy Thanksgiving.
I will back on Friday :)

Thank you-
Erin

Cranberry Sugar Cookies with Chocolate

Cranberries.  A Thanksgiving staple.  It will be served at a million different dinners this Thursday. In a million different varieties.  We always had the jellied cranberries when I was growing up.  Yep, the good ole' canned version.  I'm not even sure if anybody ate them.  It was just served because, it was Thanksgiving.  You can't have Thanksgiving without cranberries!  (This is according to my sister and my mother).

Here's the thing....I don't particularly care for cranberries.  They are OK, but, Mr Plain and the kids don't eat them at all...so, we don't eat them here.  

Now, that has all changed.  I am learning...if you put it in a cookie, my children will eat it.  They may not always like it, but, they will grab it and  chomped into without a thought.  These..they like. Alot. Do they know there are cranberries in them?  No.  My 4yr old told me these were awesome chocolate chip cookies.  What they don't know, right?  Off to find to broccoli cookie recipe.

Printable Version

Ingredients:
2-3/4 cups white flour
1 tsp baking soda
1/2 tsp baking powder
1-1/2 cup white sugar
1 cup butter, softened
1 egg
1 tsp vanilla
1 cup dried cranberries
1-2 cups chocolate chips, melted

Directions:
Preheat oven to 375 degrees.  In a small bowl, add flour, baking soda and baking powder.  Set aside.
In another bowl, cream butter and sugar until smooth.  Add egg and vanilla. Beat well.
Gradually blend flour mixture into dough mixture until mixed well.  Stir in dried cranberries.
Form dough into apprx 1in balls and place on cooking sheet.  Bake for 8-10 minutes until brown on edges.
When cookies are cool, dip into melted chocolate.
Makes about 48 cookies, depending on size

Menu Planning Monday & Failed Thanksgiving Projects

What a weekend.  I attempted to make 2 cute Thanksgiving recipes for this week:

Photo courtesy of: Make and Takes

Cute, aren't they?  My crescent rolls burned. Argh...we ate them, but, so long, cornucopia.  


My second?

Photo Courtesy of: About.Com

 

A great project for the kids.  Well, do you know how hard it is to find candy corn after Halloween??

I looked for other candy alternatives, and found Raisinets..but, they didn't work. They were a mess and drove me borderline nutty.  They kids did have a great day stuffing their faces with Oreos and mini Reese Peanut Butter cups though.   The added frosting on the cookies were also a big hit.

(If you would like to try either of these out...just click the link under their photos.)

I do have a yummy Thanksgiving themed cookie for tomorrow.  I have been such a Thanksgiving-recipe slacker of a food blogger.  I will do better with Christmas..possibly.

My menu for the week is all set though ...I did succeed in something this weekend

Sunday: Baked Ravioli (never got to it last week)

Monday: Skinny Chicken Parm with Spaghetti

Tuesday:Cheesy Chicken Enchiladas

Wednesday:Breakfast for Dinner

Thursday:  Thanksgiving!! No cooking..having dinner at my sisters
Friday:  I am banking on taking home alot of leftovers from my sister and possibly not cooking all weekend :)

Link up at :  I'm an Organizing Junkie

Cream Cheese Danish

I have to be honest. I am stumped. I wrote this post 3 times and nothing sounds right.  So, I decided on something short and sweet....

This is a brand new recipe for me.  Cream cheese danish....you must try this, it's fabulously easy and just plain scrumptious.  Perfect for breakfast, brunch, dessert or hey, just to snack on.   Another great one for the holidays.

Printable Version

Adapted From

Ingredients:

for danish:

2 cans refrigerated crescent roll dough

2 (8 ounce) packages cream cheese, diced

3/4 cup white sugar

1 1/2 teaspoons lemon juice

1 teaspoon vanilla extract

2 teaspoons sour cream

for icing

1 cup powder sugar

1 TBSP  milk

1 TBSP butter, softened

Directions:

for danish:

Preheat oven to 350 degrees and lightly grease a 9x13 inch baking dish. Line bottom of baking dish with 1 can of crescent rolls. Pinch all seams together to seal.  In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.               

Bake for 30 minutes.

for icing:

In a small bowl, stir together confectioners' sugar, milk and butter. Drizzle on cooled danish.

Cheddar Swiss Fondue

I think a 'making food look pretty' class may be in my near future.  Preparing the food is going well.  Taking pictures of the food is going well.  Eating the food is going really well.  It's the getting the food ready for it's picture to be taken that's a bit tough for me.   The "presentation", you see. I had a  bit of a tough time figuring out how to make this fondue look as scrumptious as it tastes but, got some good pictures during preparation:

My 4 year old son's 'bread smiley face'.  Pretty, good, right?  He's extremely talented.

Cheese and then, more cheese...getting ready for the pot.

Good, crusty, french bread cubes ready for dunking.

Fondue is just about ready...(pardon my very messy fondue pot)

 
Cheesy, warm, yummy, fondue dunked in some french bread....a great appetizer for any holiday party.
I hope that I succeeded in convincing you it's too good to pass up.  

Printable Version

Ingredients:

2 cups shredded Swiss cheese

2 cups shredded cheddar cheese

1/4 cup all purpose white flour

1- 1/4 cup white wine or beer  

1 teaspoon garlic powder

Directions:

Mix Swiss and cheddar cheese in a bowl.  Add flour and toss lightly to coat cheese.  Heat wine in medium sauce pan or fondue pot until simmering.  Reduce heat and add cheese gradually, continue stirring.  Keep stirring until cheese is smooth.  Stir in garlic powder.  Serve with bread cubes, apples or even some broccoli.

Scotcheroos

Does anybody know why these are called Scotcheroos? I am guessing the 'scotch' comes from butterscotch chips.  The 'roos'?  I'm stumped.  My mom has been making these since my childhood and not once did the question ever come up.  I think they just tasted so good, we didn't care what they were called, we just wanted to eat them. 

That is kinda how my kids are with them.  They never asked or even made a funny face when I told them what they were called.  They just asked for one and then, a second.  Even a third.

These peanut buttery cousin to the rice crispy treat are chewy, chocolaty goodness.  They aren't too much to make and would be a great addition to a holiday party.  Put them on your list to make. You will be glad you did.

Printable Version

Ingredients:
1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
5 cups crispy rice cereal
6oz chocolate chips
6oz butterscotch chips

Directions:
In a large saucepan,  over medium heat, mix sugar with corn syrup until sugar is melted.  Remove from heat and mix in peanut butter.  Then, add crispy rice cereal to the peanut butter mixture 1 cup at a time. Making sure it is mixed completely.
Pour mixture onto a greased cookie sheet or 9 x 13 baking dish.
Melt chocolate and butterscotch chips over medium heat and spread mixture over bars.
Refrigerate for at least an hour before serving.

Sprinkle Cake Pancakes

My kids are huge pancake eaters.  HUGE.  They could honestly eat them for every meal.  So, when I discovered this pancake recipe, I had to try them. That, and what if better for breakfast than cake and sprinkles?  My 4 year old did help out on this one.  He was the official cake batter stirrer and sprinkle adder.   He kept telling me "more sprinkles mom!"  He was a bit nuts with the sprinkles. But, that was the fun of it.   These would be ideal for a special birthday breakfast, but, why wait?  Dig into some on any ole' day of the week.

Printable Version

Adapted From

Ingredients:

1 boxed cake mix ( we used a yellow mix) plus ingredients

sprinkles

Directions:

Mix cake ingredients in a mixing bowl until combined.  Add in desired amount of sprinkles.

Coat griddle or non stick skillet with non stick cooking spray and preheat to medium heat.

Pour approximately 1/4 cup servings onto heated skillet.  Cook until bubbles form and flip. Cook another 2 minutes. 

They can be served plain, with syrup or with a powdered sugar/milk glaze

Crock Pot Hawaiin BBQ Shredded Pork

My mother is going to be so happy.  I used my crock pot.  This is a big deal. My mother is obsessed with the idea of me using my crock pot.  At least once a month, she will ask me "do you ever use your crock pot?".  No, mom, sorry.  I never use my crock pot.  It's a really nice one too.  Big, sturdy...I should use it everyday or at least once a week.  I don't.  Why? Good question. It's a puzzler.
Anyhoo, I do use it make a very easy, and yummy shredded pork for sandwiches. 
There isn't really a "recipe" here. But, I thought I would share what is used:

Target's Archer Farms Hawaiian Style BBQ Sauce.
Canned pineapple chunks
Pork ( or chicken )

Now, I slow cooked my pork, then, shredded it.  I then mixed the BBQ sauce and pineapple in a saucepan, and added my cooked shredded pork.   This is because, my husband, Mr Plain does not like any type of BBQ, so, his stays plain.  The easiest way is to add the sauce, pineapple and pork in the crock pot and cook all together.  (This is how regular people would do it, I suppose).  Yes, it's a jar sauce, but, it has a great taste and goes great with the pineapple.  It's also super quick.

Menu Planning Monday

Is Thanksgiving next week already? Boy, this month is really flying by!

Hope everyone has a great week. Thanks for stopping by :)

Sunday: Crock Pot Hawaiian BBQ shredded pork sandwiches with fries
Monday: Taco Pizza with rice
Tuesday: Mac n cheese
Wednesday: Baked Ravioli
Thursday: Take-out..busy, busy, day
Friday: Leftovers!

Link up at: I'm an Organizing Junkie

Peanut Butter Cake with Crumb Topping

Woohoo! It's my first recipe "guest".  My sister, Theresa is an excellent baker.  She can whip up any type of cake, with pretty much no recipe or take a cake mix and add a few new things and whoop!, brand new cake and it always taste great.  Here's the one little, tiny, barely even big enough to mention, thing though..the picture of this cake. When she told me about this great cake, I said  "sounds delicious!, make sure you get a picture for me to share" She did.  With her cell phone. The picture is a little dark, but,it still looks yummy and my own mother says that this cake is to die for. And, my mom knows cake, so, it's just smart to share it.  It is a yellow cake with peanut butter baked in and topped off with a two toppings!  A crumb mixture, then a chocolate glaze. Mmmmm,now, with November being National Peanut Butter Lover's Month..how can you go wrong? 
Thank you Theresa!

Printable Version

Ingredients:
for cake:
1 box-Yellow Cake Mix (any brand will do) with ingredients
1/2 cup creamy peanut butter

For Topping:

crumb topping:
5 graham crackers, crushed
1/4 cup powder sugar
1/4 cup stick butter
chocolate glaze:
1/4 cup powder sugar
1/4 cup cocoa powder
3 tbsp milk
1 tbsp butter, melted

Directions:
for cake:
Preheat over to 350 degrees. Spray pan with non stick cooking spray.  Now, mix all ingredients on cake mix box into mixing bowl, except exclude butter and replace with 1/2 cup peanut butter.
Pour into pan and bake according to directions on cake mix box.  Cool completely
for crumble topping:
Mix crushed graham crackers, powder sugar and butter in a bowl with pastry cutter until crumbly.
for glaze:
whisk together powder sugar, cocoa powder, butter and milk

Once cake is cooled, add crumbled topping, then drizzle with chocolate glaze.

.

Pumpkin Pie Hot Chocolate

Suddenly, it seems like winter here,  It's been cold, windy and rainy the last few days, but, the temperature has been around 50 degrees.  Pretty standard for a Midwestern fall season. But, yesterday afternoon that all change.  The wind really picked up and it is now about 32 degrees outside. I dug out every one's winter coats and I am praying that is doesn't snow! 

However, it is perfect time for a nice cup of hot chocolate.  A little cocoa, a warm blanket, a good movie.  I am set.

Stay warm everyone!

Printable Version

Directions:

Add 1 tablespoon pumpkin and 1 teaspoon brown sugar to 1 cup of hot chocolate.  Top off with whip cream,  ground cinnamon or crushed graham crackers would also go nicely.

Linked Up : It's a Keeper Thursday

Pumpkin Cookies with Browned Butter Frosting

Does anybody else loathe the time change? Ugh. It is killing me this week. Damn daylight savings time!  My children are tired, cranky and just plain, nutty.  The fact that we have two new kittens in the house doesn't really help either.  Yes, kittens.  I know. I am nuts.

My exhaustion hasn't stopped me from doing some baking.  I baked some pumpkin chocolate chip cookies on Monday and then wondered...what to make with my leftover pumpkin puree?  Found it :)

These cookies are soft, chewy and the frosting?  Ooh!  I have never made browned butter frosting before ( OK, browned butter anything ), so, this was a delicious surprise. 

Enjoy.

Printable Version

Adapted From

Ingredients:

for cookies:

2/3 cup granulated sugar

2/3 cup brown sugar

3/4 cup butter or margarine

1 tsp vanilla

2 eggs

1/2 cup pureed pumpkin

2 1/4 cup all purpose white flour

1 tsp baking soda

1 tsp ground cinnamon

for frosting:

3 cups powdered sugar

1 tsp vanilla

3-4 TBSP milk

1/3 cup butter...must be butter, margarine will burn!

Directions:
cookies:
Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt
On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.

frosting:
In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

                                                                                                                                          

Chocolate Graham Cracker Cool Whip Sandwich

This week, we are keeping it really simple. My oldest son, age 6, wanted to make Chocolate Graham Cracker Cool Whip Sandwiches.  They are a serious favorite of his.  We discovered these lovely little cool treats over the summer while I was on Weight Watchers.  So, if you are counting points, these are only 2 points! They are also super easy for kids to make for themselves.

All you need:

Just some chocolate graham crackers (or any flavor you want) and some cool whip topping

To Prepare:
Crack graham crackers in half.  Then scoop a dollop of whip topping on one cracker, then, cover with other half of cracker. Place sandwiches on a baking sheet and place in freezer for about an hour before serving.

Enjoy!

Menu Planning Monday

Here's to another great week!
Thanks for stopping by!

Sunday: Cheesy Chicken Enchiladas
Monday:Grilled Cheese with soup
Tuesday: Pasta
Wednesday: Pizza Bake
Thursday:  Turkey Meatballs with Rice
Friday: Leftovers

Link up at: I'm an Organizing Junkie

Cheesy Chicken Enchiladas

Should I really call these enchiladas?  They do have enchilada sauce in them, they look like enchiladas, but, they aren't what most would call authentic enchiladas. Maybe Baked Chicken Tacos? Not sure.   Here is the deal...I love Mexican food, especially enchiladas.  My dear husband?  Not so much.  As I have said before, he is Mr Plain.  Well, it got a bit tiresome to make two different dishes when I wanted enchiladas.  So, I came across this recipe on my handy dandy Betty Crocker Windows Phone App and altered it bit so, Mr Plain ( & the kiddies ) would eat it without any issue and my enchilada craving would be satisfied.

Printable Version

Ingredients:

 2 cups shredded chicken, cooked

1 can Campbell's cheddar cheese soup + 1 can of milk

1/2 cup Progresso chicken and cheese enchilada soup

1/2 cup mild red enchilada sauce

2 cups shredded Monterey Jack cheese 

10 corn tortillas

Directions:

Preheat oven to 350 degrees.  In a saucepan, combine, cheddar soup, milk, enchilada soup, and enchilada sauce. Stir until well combined.

In a mixing bowl, add 1 cup soup mixture with chicken and 1 cup cheese.  Warm tortillas in microwave for about a minute, so, they are easier to work with.  Spoon approx 1/4 cup of chicken into each tortilla.  Roll together and place seam side down in baking dish.  Continue until all tortillas are filled. 

Pour remaining soup mixture over completed enchiladas.  Sprinkle with remaining cheese. Bake for 30 minutes.

Garnish with salsa, lettuce, sour cream...whatever you desire.

Chocolate Chip Muffins with Ricotta Cheese

I was planning on blogging a recipe today for Peppermint Patty Brownies.  Well, this is how they turned out:

A messy, sugary, sloppy mess.  They also tasted not so great. 

So, I decided to share a simple favorite of ours, chocolate chip muffins. Now, these aren't just ordinary muffins.  This is another recipe I found on Skinny Taste, ( you may as know now, I am a bit obsessed with the Skinny Taste site) and they have ricotta cheese in them.   I was a bit unsure of these at first.  My 6 year old son loves chocolate chip muffins and was a real toughie to get him to like certain ones.  His favorite were the store-bakery brand, of course.  Nothing to worry about, these were an instant hit.  The ricotta cheese makes them very moist and they are full of chocolate chips without being too chocolaty ( is that possible?).

Prntable Version

Ingredients:

2 cups self rising flour 

1/2 tsp baking soda
1/4 cup butter
3/4 cup sugar
3 large egg whites
8 oz fat free ricotta cheese
1/2 tbsp vanilla
9 tbsp mini chocolate chips

Directions:
Preheat your oven to 375 degrees.  Spray 12 count muffin pan with non stick cooking spray or line with cupcake papers
Mix flour and baking soda in a bowl, set aside.  In another bowl, cream butter and sugar.  Add in egg whites. Then, add ricotta cheese and vanilla.   Add flour mixture in gradually.  Fold in chocolate chips. 
Fill muffin tins and bake for 15 minutes.

Baked French Toast

Since starting this blog only a short time ago, I have tried out a couple of new recipes on my family. There has been some success.  Well, wow..I wasn't prepared for the success that I had with this recipe.  They loved it.  I mean LOVED it. Everybody.  All 6 of them. It's a darn miracle. If your family likes french toast, this is a no brainer.
Try it. You (oh, and your family) will love it too.

Printable Version
Adapted From

Ingredients:
for french toast:
1 loaf of french bread ( or any type of crusty bread)
8 eggs
2 cups whole milk
1/2 cup heavy cream(the recipe calls for this, but, I didn't have any on hand, just added a bit more milk and it still was good to go)
2 TBSP vanilla

for topping:
1/2 cup flour
1/2 cup brown sugar, firmly packed
1 tsp cinnamon
1 stick cold butter, sliced into pieces

Directions:
for french toast:
Butter a 9x13 baking dish well.  Tear or cut bread into 1 inch pieces and fill up your baking dish.
Mix eggs, milk, cream and vanilla well.  Pour egg mixture over the bread pieces in baking dish.  Cover tightly and refrigerate overnight.

for topping:
Mix brown sugar, cinnamon, and flour in a bowl.  Add butter slices and mix until the mixture is crumbly.  This can be made ahead and stored in fridge covered until the casserole is ready to bake.

When you are ready to bake your french toast, preheat your oven to 350 degrees.  Spread the cinnamon mixture over the french toast and bake 45min-1 hour uncovered, depending on how crispy or soft you prefer your french toast.
Serve with syrup, butter, fruit..or just plain.

Anyway you serve it, it's pretty amazing.

                                                                

Texas Cheese Fries

One of my favorite places to eat is Lone Star Steakhouse.  My husband is not a fan of red meat, so, it is very seldom that we have steak at home.  Well, that and the cost of steak for 7 people? Um, no, thanks. Besides the steak at Lone Star, I love their Amarillo Cheese Fries.   A bit too much.  It takes mere minutes for us to polish off a plate of them. Hot spicy fries, cheese, bacon and then a side of Texas ranch..oh, how lovely  They aren't too difficult to make at home either, so, occasionally, we have them and dig in.

Printable Version

Ingredients:
French Fries - (homemade or frozen..your choice..I sliced/baked 4 russet potatoes)
 (for dip) approx 3 TBSP Season Salt or a 1/2 envelope of dry taco seasoning will work too.
1 cup Ranch Dressing
1/2 cup shredded Colby-Jack cheese (monterey jack will work well also)
2-3 slices cooked crumbled bacon

Directions:
fries:
Sprinkle fries with season salt (to taste) and bake accordingly.

 

Once baked, sprinkle cheese and bacon evenly over the fries and return to the oven to melt.  You can also use your broiler to really crisp them up.

 dip:
Simply mix ranch dressing and the 3 tbsp season salt.

Serve fries with prepared dipping sauce and fall in love.