Blueberry French Toast

Posted on January 27, 2013 by jgisvold

It’s been a long time since I’ve made individual pieces of sliced french toast. That’s when you dip a slice of bread into the custard mixture and cook it on a griddle. I like this method of making french toast so much better. And it’s easier. Cut up some bread, throw the bread into a casserole dish, and add the egg mixture. Let it soak for a couple of hours and pop it in the oven. So easy! Well, I guess both methods are really easy but this is my favorite way.

I’d like to call this recipe Give it a Couple Hours French Toast. I’m not one to make a huge breakfast for the morning. Usually, I’ll have a yogurt, piece of fruit, or an egg sandwich. When I make casseroles like this it’s usually for dinner. I really liked this french toast recipe because it had cream cheese and blueberries in it. I thought it would taste a lot like blueberry cheese cake and it did. It was good. I wish I would have made the blueberry syrup that went a long with it. I just used regular maple syrup. Served some strips of bacon a long the side of it.

Did any of you see the moon last night? It was pretty amazing so I took a photo of it.

Blueberry French Toast Recipe from Cooking Classy

Blueberry French Toast

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Ingredients

1 loaf french bread
12 ounces cream cheese (1/3 less fat)
1/4 cup powdered sugar
1 1/2 teaspoons vanilla
2 cups blueberries
10 large eggs
2 cups milk
5 tablespoons sugar

Directions

Step 1
Cut 1/2-inch off both ends of bread and discard (or eat). Cut loaf into 1-inch slices then cut each slice into 1-inch cubes (I cut the loaf in half first then kept the cubes from each half separate so it would be easier to determine half). Spread half of the bread cubes into an even layer in a buttered 13 by 9-inch baking dish, set aside remaining bread cubes.
Step 2
In a small bowl, using an electric hand mixer, blend together Nuefchatel cheese, powdered sugar and 1/2 tsp vanilla. In a separate bowl stir together lemon zest and 1 Tbsp sugar. Using a rubber spatula and a clean fingertip, spread Nuefchatel cheese mixture over bread cube layer in baking dish. Sprinkle blueberries over Nuefchatel cheese layer then sprinkle lemon zest mixture evenly over blueberry layer. Spread remaining bread cubes into an even layer over top of blueberries.
Step 3
In a blender, blend together eggs, milk, remaining 1/4 cup sugar and remaining 1 tsp vanilla on low speed until well blended, about 10 seconds. Slowly pour mixture evenly over top of bread cubes in baking dish. Cover with plastic wrap and refrigerate 8 hours or overnight.
Step 4
The following morning, remove baking dish from refrigerator and allow to rest at room temperature for 30 minutes. Preheat oven to 350 degrees during the last 10 minutes of resting.
Step 5
Remove plastic wrap. Cover baking dish with aluminium foil and bake in preheated oven 30 minutes, then remove foil and continue to bake 25 - 35 minutes, until golden brown (if it is becoming too golden brown but isn't cooked through then you can cover with foil again during the last few minutes of baking). Allow to rest 5 minutes, then cut into servings and serve warm topped with blueberry syrup and sweetened whipped cream if desired.

Oatmeal Cream Pies

Posted on January 25, 2013 by jgisvold

I made these homemade oatmeal cream pies from Sally’s Baking Addiction today and they put Little Debbie’s oatmeal cream pies to shame. That website is my new favorite baking blog to go to whenever I’m in the mood to bake something sweet. I want to make another batch of them and bring some to work on Monday. Ben just loved them too. I bet you that they’re gone by the end of the weekend. Thank you for this great recipe! I may never buy the boxed oatmeal cream pies again! I wish I was a good baker and be able to come up with my own recipes like this.

So in case any of you are wondering about the cook book I helped to write called 50 Shades of Bacon, there will be a little segment on Seattle Kitchen this weekend. A famous chef who owns 13 restaurants and competed on Iron Chef America interviewed my friend Ben. How cool is that? This book has been so amazing for us and we are thankful for all that have bought it!

Recipe from Sally’s Baking Addiction

Oatmeal Cream Pies

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Ingredients

2 1/2 sticks unsalted butter
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 tablespoon molasses
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves

Directions

Step 1
Preheat oven to 375F degrees. Line a large cookie sheet with parchment paper or silicone baking mat. Set aside.
Step 2
With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
Step 3
In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all around. Add the quick oats and combine.
Step 4
With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer. Drop dough with a large cookie scoop, or make sure each ball of dough is 3 Tablespoons in measurement. Cookies will spread in the oven, so drop each ball of dough 2 inches apart.
Step 5
Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely. Spread 1.5 Tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.

Frosting

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Ingredients

1 1/2 sticks butter
3 cups powdered sugar
3 tablespoons heavy cream
1 1/2 teaspoons vanilla extract

Directions

Step 1
With a stand or handheld mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Mix on high for 3-4 minutes until fluffy. Taste and add a pinch or two of salt, as needed.
Step 2
Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the creme center fresh. These are best eaten within 2 days.

Ham and Cheese Pretzel Bites

Posted on January 22, 2013 by jgisvold

I’ve been making a lot of baked pretzels lately. I like to bake them and then put them in the freezer so I don’t sit there and eat the whole batch. To warm them up, I’ll just put them in the microwave for about 1 minute and 30 seconds. I also like to use Alton Brown’s recipe for homemade pretzels. Then, I find other ways to flavor them up. One time I used a package of ranch seasoning mix. Those were ok, but I like these better. These little pretzel bites would be fun to make for a game party. We never have those at our house and I wish that we did. Although, I’m not sure if there’s people out there that have NHL parties at their homes? I’m not a football fan at all.

To make these, use your favorite pretzel dough recipe. Take the dough and divide it into 4 separate balls. Roll them out length wise. Place some cut up pieces of ham, pepperoni, or whatever you like in the center of the dough. Then some cheese. Fold the pretzel dough over so that it covers the ham and cheese and crimp the pretzel dough shut. Cut them into equal size pieces and place them on a baking sheet. Brush them with egg wash and sprinkle on some kosher salt. Bake at 400 degrees for 15 minutes or until the crust turns golden brown.

Ham and Cheese Pretzel Brites

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Ingredients

4 1/2 cups flour
1 1/2 cups warm water
1 tablespoon sugar
1 teaspoon salt
1 package instant yeast
1 cup cheese (your favorite)
1 cup diced ham
1 egg beaten
salt (for the top of the pretzels)

Directions

Step 1
Make the dough. In a stand mixer with the dough hook, combine flour and salt. Measure out 1 1/2 cups of warm water. Add the yeast package to the warm water a long with the sugar. Turn on the mixer and let the water mix in with the dough until it's elastic. Place the dough into a greased bowl and let it sit for an hour.
Step 2
After an hour, take the dough and divide it into 4 separate pieces. Use a rolling pin to stretch the dough out length wise. Once the 4 pieces have been rolled out, place the ham in the center of the dough. Then the cheese. Fold the dough over the cheese and ham and crimp it shut. Cut the dough into equal size pieces.
Step 3
Brush the dough with egg wash and sprinkle with salt.
Step 4
Bake at 400 for 15 minutes then enjoy.

Crock Pot Roast w/ Gravy

Posted on January 20, 2013 by jgisvold

I’ve tried making a couple pot roasts in my life. One of the recipes I tried, required searing the roast until it comes brown on both sides and cooking it in a dutch oven at low temp for a certain amount of time. I was able to get that right once and the roast was so tender. After using that recipe a couple times the roast has never been tender since. I don’t get it!

Since this is a crock pot recipe, the meat becomes sooooooooo tender. This is another one of those recipes where all you use is a can of condensed soup and a package of seasoning mix. The meat when it cooks in the crock pot makes the best gravy ever.

Just look at how tender this roast is. I’m never cooking my roasts in the oven again. Just a crock pot.

Crock Pot Roast w/ Gravy

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Ingredients

2 cans cream of mushroom soup
1 package Onion Soup Mix
3 pound roast beef chuck roast

Directions

Step 1
In your slow cooker, mix the two cans of cream of mushroom soup and one envelop of dry onion soup mix. Season the chuck roast with salt (go easy since the soups have a lot of sodium in them already), pepper and garlic powder, and add to slow cooker. Cook the pot roast on low for 9 - 10 hours, until the meat is tender and falling apart.

Buffalo Chicken Mac and Cheese

Posted on January 14, 2013 by jgisvold

I took the two things my husband hates the most: Mac and cheese and Buffalo Chicken, and combined them together to make Buffalo Chicken Mac and Cheese. The only reason I did that was because he was gone for the weekend. We also had some bad weather so I thought, this would be something warm and comforting to make when there’s a blizzard outside.

This was good. I halved the recipe because if I didn’t, I’d be eating Buffalo Chicken Mac and Cheese for at least two weeks. Awhile ago, I posted a recipe for Buffalo Chicken Casserole and I think I like that better then this mac and cheese. The cream cheese in the casserole made it more creamy. I find mac and cheese to be kind of bland depending on what kind of cheese is used most of the time, and this is a good way to spice it up. I just wish I had added more buffalo sauce. What I really want to do is take this mac and cheese, wrap in some bacon, and then dredge it in some bread crumbs and deep fry it. It’s a good thing I joined a gym huh?

recipe adapated from Pearls, Handcuffs, and Happy Hour

Buffalo Chicken Mac and Cheese

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Ingredients

1 pound pasta
3 boneless skinless chicken breasts
1 tablespoon flour
4-6 tablespoos butter
1 1/2 cups milk
4 ounces grated monterrey jack cheese
1/3 cup sharp cheddar cheese
1/3 cup buffalo sauce
1/3 panko bread crumbs

Directions

Step 1
Cook pasta according to package directions.
Step 2
In a skillet, melt the butter and whisk in the flour. Let the flour cook out for a little bit. Add in the milk.
Step 3
Add the cheeses and buffalo sauce into the milk mixture.
Step 4
Stir in the noodles and add the mac and cheese to a greased 9X13 in pan. Layer some more cheese and bread crumbs. Bake at 350 until the cheese is melted and the bread crumbs have browned. 30 minutes.

Crock Pot Creamy Italian Chicken – Weight Watchers

Posted on January 9, 2013 by jgisvold

Well, It’s been almost 2 1/2 weeks since I’ve had a cold. I can’t seem to get rid of this cough either. I’m hoping by next week it’s gone. The flu season is really nasty this year and it seems like everyone I know is getting sick. I’ve been eating a lot of soup lately because of that. This weekend I made a big pot of potato soup and I’m so sad it is gone. It was so good. I might make another pot of it this weekend. We shall see.

This dish was super easy and delicious! I served it over noodles (gotta stock up the pantry again) and had some garlic bread. The seasoning packet makes the cream of chicken soup almost taste like a fancy gravy you’d get at a restaurant. I love easy crock pot recipes like this with only 4 ingredients. This one is a keeper. I’m usually not a fan of much processed junk but canned cream of chicken soup and seasoning packets make cooking really super easy. Cook or not, anyone could make this.

Points Plus figured without noodles and using 98% ff cream of chicken soup and low fat cream cheese.

Recipe adapted Life as a Loft House

Servings: 6

Points Plus: 6

Fat 11.65g, Carbohydrate 9.48g, Protein 26.17g, Fiber 0.7g

Creamy Italian Chicken

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Ingredients

4-6 boneless skinless chicken breast
1 package Italian season mix
2 cans cream of chicken soup
8oz package cream cheese
noodles

Directions

Step 1
Spray crock pot with non-stick spray. Place the chicken breasts in crock pot, and sprinkle the Italian dressing mix over the tops. Pour the cream of chicken soups over chicken, and then spread the cubes of cream cheese evenly over all.
Step 2
Cover and cook on low for 6 hours. Remove lid and stir mixture together.

Strawberry Oatmeal Bars

Posted on January 6, 2013 by jgisvold

Yesterday, I was cooking up a storm in my kitchen. I made some potato soup, homemade soft pretzels with ranch seasoning, and these oatmeal square bars. I think this was my favorite recipe that I made all day.

Have you ever had jars of jelly or jam in your fridge just sitting there waiting to get used up? For some reason, I end up with 4 or 5 different flavored jams in my fridge. I go kind of crazy whenever I find some Stone Wall kitchen jams that I haven’t tried yet. I’ve got a little jar of pepper jelly waiting to get used up. I think that would be good on top of some cream cheese with crackers. Not sure how well that would work with this recipe? lol Normally, I just use jam to put on some toast or a bagel. This is a good recipe to use up those extra jars sitting in your fridge. Go crazy and try different flavors with this. These bars are delicious and are only 5 points per bar. Not too bad. You could use sugar free jam to lighten up the carbs a bit.

Calories: 177; Total Fat: 7 grams, Carbs: 28, Fiber: 1, Protein 2 g

Points Plus: 5

Recipe from the Ree Drummond

Strawberry Oatmeal Bars

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Ingredients

1 3/4 stick butter
1 1/2 cups all purpose flour
1 1/2 cups oats
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
10oz jars jam (any kind)

Directions

Step 1
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
Step 2
Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Lobster Bisque

Posted on January 1, 2013 by jgisvold

Happy New Year everyone! On New Year’s Eve, I cooked some lobster bisque and a cheesy pull-a-part bread and my husband cooked some steaks and liver on the grill. It has become a tradition on New Year’s Eve to cook whatever we want. I usually want lobster and Ben wants his steaks. It’s our way of bringing in the New Year’s since we can hardly stay up past 10pm anymore. Isn’t that sad?!

My vacation is done today and I’m back to work tomorrow. There’s a few new things I’d like to accomplish this year. I’d like to join a gym and get off my lazy butt and start working out again. I am excited to start taking Zumba classes at our local YMCA or wherever we decide to go. I’d also like to try Yoga or water aerobics.

I ended up getting almost a pound and a half of lobster for myself this year which was a little bit too much. Next year I’m just going to get one really big lobster tail. I just love lobster. I wish I could have it for every meal I eat, but that would get really expensive. I love how filling it is and to me, lobster tastes kind of sweet. I love lobster bisque and I’ve had several different versions of it. One I had at the HODO restaurant and another version when I was in Jamaica. I love it when there’s huge chunks of lobster meat in the bisque. I also made a cheesy pull-a-part bread to dip the soup in. It was real cheesy, buttery, and garlicy.

Lobster bisque recipe from gimme some oven

Lobster Bisque

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Ingredients

3 tablespoons butter
1 cup chopped yellow onions
1/2 cup chopped carrots
1/2 cup chopped celery
3 cloves garlic
3 tablespoons tomato paste
3 tablespoons flour
2 cups seafood stock
1 cup white wine
1/4 cup cognac or brandy
1 tsp smoked paprika
1 bay leaf
1 sprig fresh thyme
1/4 tsp cayenne pepper
1/2 cup heavy cream

Directions

Step 1
In a large stockpot, melt the butter over medium-high heat. Add the onions, carrots, celery, garlic and tomato paste, and saute for 5 minutes or until the onions are cooked and translucent. Sprinkle the mixture with flour, and stir to be sure that it evenly coats the veggies. Saute for 1 minute.
Step 2
Add the seafood stock, white wine, cognac, lobster meat, paprika, bay leaf, thyme and cayenne, and stir to combine. Cook for 30 minutes over medium-low heat, stirring occasionally to prevent the bottom from burning.
Step 3
Remove the bay leaf and sprig of thyme. Stir in heavy cream, and season if needed with extra salt and pepper
Step 4
Then puree the soup using an immersion blender. Or you can transfer the soup in small batches into a traditional blender and blending until smooth. (Always be careful not to fill a blender too full with hot liquids.)