Baked French Toast

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This is one of the best baked French toast recipes I’ve ever made according to Ben and I even used Soy Milk to replace all the diary in it. I’m not sure if that is the reason why it tasted so good? I couldn’t even tell a difference in the milk. The French Toast has a cinnamon sugar struesel  topping on it and I topped that off with some fresh black berries. Mmmmm I’m going to be using this recipe as my go to recipe for French toast. I haven’t made French toast on a skillet in a long time, I actually prefer it baked it in the oven now with a good bread.

I’ve been trying to figure out how people take those pictures of syrup being poured onto french toast without a hand being in picture. No pictures like that tonight, but next time I’ll have to get my tripod out and maybe have another person pour the syrup while I take the pic.

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I can’t wait to sleep in tomorrow! It has been a long week and that lunar eclipse through my whole sleeping pattern off. Going to spend the day watching Despicable Me and sleeping.

Recipe from Ree Drummond

Ingredients

French Toast:
Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract

Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving

Directions

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

Taco Bell’s Waffle Taco

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Have any of you tried the new waffle taco at Taco Bell yet? Taco Bell is about a 2 minute walk away from where I work at and sometimes I go there for lunch but now they have breakfast too. I know Taco Bell’s gets a bad rap because supposedly after you eat something from there it doesn’t last in your system long, too put it nicely. I don’t really care about any of that. :)

I had finished my waffle taco with delight that came with a hash brown and was pretty full. When I got done eating my waffle taco, I had found a container  of syrup that was in my bag and thought why didn’t I look through my whole bag to find this? The syrup would have made the waffle taco even better!

There are quite a few other items on Taco Bell’s menu that I want to like:

Bacon Breakfast Burrito

A.M Crunch Wrap with Bacon or Sausage

A.M Grilled Taco with Bacon or Sausage

Cinnabon delights

Their breakfast commercials are pretty funny. They interview a bunch of men named Ronalad Mcdonald and they all say I’m “Ronald Mcdonald, and I enjoyed Taco Bell’s new waffle taco!” Ha ha ha. I hope you enjoy my own version of the waffle taco. I used boxed waffle mix, cause let’s face it,  I’m lazy sometimes! :)

waffle taco

Ingredients:

2 waffles (made from box or frozen)

3 eggs (scrambled)

1 cup of cooked sausage

4 tablespoons of cheddar cheese

syrup for topping

Directions:

Make waffles according to box mix or use frozen waffles and toast in a toaster. You can always make homemade waffles too. While the waffle are cooking scramble some eggs. Heat the sausage up in the microwave. Assemble the waffle taco. Top with scrambled eggs, sausage, cheese, and maple syrup. Enjoy!

 

Trisha Yearwood’s Country Quiche

Trisha Yearwood's Country Quiche

Trisha Yearwood’s Country Quiche

Trisha Yearwood's Country Quiche

Funny story. As most of you know who visit my blog regularly I love watching Food Network especially on Saturday and Sunday mornings when they show new shows. My website has a couple of Trisha Yearwood recipes like for instance her Peanut Butter Balls, Chicken Tortilla Casserole, and Chicken Tortilla soup. I just happened to be on my google analytics page when Food Network was showing a re-run of her show called Z-Girls and she makes the Chicken Tortilla casserole. There were quite a number of people visiting my page when that episode was airing and I just thought that was kind of funny and had to share. You guys sure like Trisha Yearwood recipes like I do and I just love this quiche!

This quiche has sausage, tomatoes, and cheddar cheese in it and is baked in the oven (without having to bake the pie crust first) at 350 degrees for 30 minutes. The egg mixture was done at that time, but the crust wasn’t really brown, however it was done. Next time I make this I’m not changing an ingredient with the recipe but just cooking the pie crust in the oven for a bit so that the crust turns a little brown. I like my pie crusts crispy!

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My dog wanted some of the quiche too. :)

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Recipe from Trisha Yearwood
Ingredients

1 pound ground pork sausage with sage
1 teaspoon baking powder
20 grape tomatoes, sliced in half and sprinkled with salt
6 large eggs
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Salt and pepper
Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)

Directions

Preheat the oven to 350 degrees F.

In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.

In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.

Cook’s Notes: To lighten up this quiche, use turkey sausage and egg substitute.

Garth likes this quiche with cheese tortellini. If you add tortellini, cover with egg or the pasta will burn when the quiche bakes.

 

Berry Quinoa Muffins

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I made these Quinoa muffins for breakfast this week. I’ve been getting pretty sick of having greek yogurt in the morning for breakfast and have been wanting something different. Something baked and healthy like these quinoa muffins. They’re filling and low in sodium which I’ve been trying to watch lately. I’ve been counting my calories and have noticed I’ve been eating way too much sodium lately. It sucks cause salt is in everything.

…..

Next time you make muffins, try adding some cooked quinoa to them.  These muffins aren’t like normal muffins. The muffins are a little bit heavier than regular muffins and have more of a chewier texture. They’re still really good and taste the same as a regular muffin would.

Freeze them in a bag and take them out the next morning and warm them up in the microwave.

They will last for 1 – 2 month in the freezer.

The recipe calls for chocolate chips. I used 1/2 cup of frozen blueberries and 1/2 cup of dried cherries.

 

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Ingredients
  • 2 cups cooled, cooked quinoa
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • ¾ cup packed dark-brown sugar
  • 1-1/2 tsp. baking powder
  • 1 tsp. salt
  • ½ cup mini chocolate chips
  • ¼ cup canola oil
  • ½ cup buttermilk
  • 1 large egg
  • ¼ cup plain Greek yogurt
  • 1 tsp. vanilla extract

For the rest of the recipe please visit Yummy Healthy Easy!

per muffin:

6 points plus

Calories 223
Total Fat 5.92g
Total Carbohydrates 36.89g
Dietary Fiber 2.1g
Protein 6.48g

 

 

How to Cook Quinoa

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Quinoa… seems to be all the rage lately next to cauliflower pizza crust.  Quinoa is very easy to cook too. All you do is bring 2 cups of water to a boil and once the water is at a hard boil add in 1 cup of a un-cooked quinoa. Turn the burner down to a low simmer and let that cook for 15 minutes. Take the quinoa off the burner and cover with a pan and let that steam for a bit.

One time I kept the burner on high and left the room for a bit, and ended up with burnt quinoa. It wasn’t good eats. Now I always make sure to bring it to a low boil. Always safer that way. Don’t ever do what I did, or you’ll end up with a pan to clean that isn’t fun.

Now you can do the fun part which is adding whatever you want to the quinoa. For this I added 1/2 cup of cooked quinoa, 1/4 cup of milk, 1 tablespoon of brown sugar, and some sliced almonds and cherries on top. Very good and it was filling too!

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Baked Eggs in Avocado

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This may sound kind of gross to people, who have never had a warm avocado. I first tried warm avocados when I made some kind of roll-ups and it was good.

Do not let the size of the avocado seed fool you. It is not big enough to fit the egg in there. You have to scoop out some of the avocado in order for it to fit. I ended up having an egg white mess all over my tin-foil. A good thing I made these over tin foil right? Easy clean up.

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This is with almost half of the egg whites gone. Don’t let it fool you! I just decided to go with it.

Sprinkle the egg with salt and pepper and bake in an oven at 375. If you want the egg to get done faster cook it at a higher temp. Mine took a bit longer than 15 minutes, maybe because it was inside an avocado?

Top with whatever you like. I like bacon and scallions and used that. Some tuna maybe? I don’t know, what you fancy the most.  I like my yolks creamy so when you cut into the avocado with a fork and get the bacon and scallions on top of everything, it’s pretty much heaven. Avocados have 13.5 grams of fiber and 4 grams of protein. This is a good snack or maybe morning breakfast and you’ll get both the fiber  and protein all in one!

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Calories: 231; Fat: 19.73; Fiber: 6.75; Protein: 8.01

Points Plus: 6

 

Baked Apple French Toast

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I can’t believe in 3 weeks it will be Thanksgiving already! I’m really looking forward to my 4 day vacation too. This year, I am interested in smoking a turkey. We usually brine our turkey and then roast it in the oven. Not this year! I might even wrap the whole turkey in bacon, because I’m that crazy.

If you have a bunch of guests coming over for Thanksgiving and you need something to serve for breakfast try this french toast. Everybody has bread around that time for stuffing so why not? I added some cooked apples that I sauteed in a pan with some brown sugar and cinnamon. It was really good served with some slices of bacon on the side.

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Ingredients:

4 to 5 cups of diced bread. Any kind you want
4 eggs
1 cup of milk
1 teaspoon of vanilla
2 or 3 tablespoons of brown sugar
2 Honey Crisp Apples, diced
1 tablespoon of butter
3 tablespoons of brown sugar
1 teaspoon of cinnamon

Directions:

Cut up bread in chunks. Pour all the wet ingredients including brown sugar into a bowl with the bread in it and let it soak while the apples are cooking.

In a cast iron skillet, sautee the apples with the sugar, butter, and cinnamon until the apples are cooked through.

In an 8X8 pan dump the soaked bread mixture into the pan and then cover it with the apples. Bake at 375 for 45. Serve with bacon, sausage, eggs or whatever you like.

Jumbo Blueberry Muffins

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I was supposed to start work this week, but on Tuesday last week they called me and asked if I could start the 15th instead. Bummer, I was looking forward to getting back to civilization today. It has been a nice summer so far, I’ve had pretty much half of it off. Went to the lake for the 4th of July. Didn’t really see much fireworks. The view was pretty though.

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I’ve been trying to learn what the difference is between a muffin and a cupcake. I heard that if you lick the frosting off a cupcake it because a muffin, and muffins are healthier. Don’t really know how true that is. I know cupcakes have more butter in them and muffins have oil, do you think that could be the difference? I should go to pastry school and find out.

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The grocery store has been having really fresh blueberries on sale this summer. I got a container of them this weekend and they were pretty tasty. I could have eaten the whole entire thing. Instead I decide to throw them in some muffins. I can’t believe how HUGE these mufffins are.

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Blueberry Muffin Recipe from Sally’s Baking Addiction

Ingredients

3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, room temperature preferred
1 cup sugar
1 cup milk (skim, 1%, almond, rice, soy are all ok – room temperature preferred)
1/2 cup canola oil
1/2 teaspoon vanilla extract
1 and 1/4 cup fresh or frozen blueberries
course sugar for sprinkling (optional)

Instructions

Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.
In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.
Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.