Friday, September 30, 2011

Overnight Blueberry French Toast

First of all, I am not a huge fan of blueberries, but I am strawberries. I made this with strawberries, and it was FANTASTIC! I made this for Toby's First Communion, and it was a HUGE hit! I would recommend making it for a Birthday Brunch or Christmas Day or New Year's Day or another big celebration like that. When you do make it, I hope that whomever you make for enjoys it as much as we all did.

  • 12 slices day-old bread, cut into 1 inch cubes
  • 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
  • 1 cup fresh blueberries
  • 12 eggs, beaten
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup
  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup fresh blueberries
  • 1 tablespoon butter


  1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
  3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
  4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Thursday, September 29, 2011

Slow cooker ham and oven baked scalloped potates

So, it is fall, and it is time for me to drag out the slow cooker. What is better than some ham and scalloped potatoes? MMMM good!

Ham -

A ham small enough for your cooker -
a can of sprite

Put the ham in your slow cooker, and pour your sprite over it.
Set your cooker on low and cook for 4-6 hours.

Scalloped Potatoes -

In a 13x9 pan - spray with cooking spray

Cut potatoes thinly and put into pan.

Mix together 2 cans of cheddar cheese soup, 2 cans of milk, cheddar cheese, garlic, any other cheeses you have on hand - like parmesan, swiss, mozzarella, really any cheese you can get your hands on and throw that in your mix. cut up onions if you like them or if not leave them out. Mix this together with your potatoes.

Pour into your 13x9. Cover with foil.

Bake at 375* for 1 hour. Uncover and cook until potaoes are browned and tender. Enjoy!

Tuesday, September 27, 2011

Raspberry Almond Muffins - Breakfast - Muffins - iLoveInns Bed & Breakfast Cookbook

I made these as they were and they were yummy. They reminded me of muffins that we used to be able to get in Lake Placid before the bakery closed. I have also made them as chocolate chip muffins for the kids. Any way you wind up making them they are very good!
Raspberry Almond Muffins - Breakfast - Muffins - iLoveInns Bed & Breakfast Cookbook

Monday, September 26, 2011

Baked Onion Dip Recipe | Taste of Home Recipes

Baked Onion Dip Recipe Taste of Home Recipes: Baked Onion Dip Recipe

16 ServingsPrep: 5 min. Bake: 40 min.5 40 45 Ingredients
1 cup mayonnaise
1 cup chopped sweet onion
1 tablespoon grated Parmesan cheese
2 garlic cloves, minced
1 cup (4 ounces) shredded Swiss cheese
Assorted crackers

I brown my onion and garlic in olive oil.
In a large bowl, combine mayonnaise, onion, Parmesan cheese and garlic; stir in Swiss cheese. Spoon into a 1-qt. baking dish.
Bake, uncovered, at 325° for 40 minutes or until golden brown. Sprinkle with parsley if desired. Serve with crackers. Yield: 2 cups.

Chickpea and cucumber salad

I use this as a side when I am doing my low carb. It is great for no potatoes. Very filling too. I don't realy have measurements as I made it up and it is up tp your tastes.

one can of chickpeas
one cucumber
feta cheese
red wine vinegar to taste
drizzle of olive oil
salt and pepper
garlic salt to taste

mix up all of the above and serve.

Broccoli Cheese and meat of your choice Casserole

So, for many years at Easter at my Aunt's house we used to have this broccoli and cheese casserole with the Easter dinner. Recently, I added turkey breast from a deli turkey to the recipe and it became a main course casserole not a side dish, It was absolutely yummy, and one dish that I would serve again so I thought I would share it.

1 stick of butter
1 onion, chopped
1 c of rice uncooked
3 cloves of garlic, minced
1 bag of frozen broccoli flowerets, unthawed
1/2 of a block of medium sized velveeta
2 cans of cream of chicken soup
any meat of your choice - however much you want for the casserole

Melt the butter in a fry pan and add the onion and garlic. Cook until tender.
Cook rice according to package directions.
When rice is done mix with the onion, garlic and the remaining ingredients.

Place ingredients in a 13x9 and bake in a 375* oven until the casserole is brown - about 40-45 minutes. Enjoy!

Black Bean Chili

So, I know a few of you have wanted my chili recipe - want no more because here it is!

1 1/2 pounds lean ground beef
2 cans of black beans undrained
2 large sweet onions, chopped
3 cloves garlic, minced
2 cans of chopped tomatoes
2 TBL of chili powder
1 1/2 tsp salt
1 tsp paprika
1 tsp dried oregano
1 tsp unsweetened cocoa powder
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 TBL red wine vinegar
1 bottle of beer

condiments for chili

Heat oil in a skillet and brown the beef. Add the onion and garlic; cook until they are tender. Add tomato and juices to the pan. Add chili powder, salt, paprika, oregano, cocoa, cumin, and cinnamon. Simmer for 15 minutes. Add beans and some water, tomatoes, vinegar, and beer to the meat mixture. Simmer 30 minutes more or until the beans are very tender and the chili has thickened. Serve with the condiments of your choice and enjoy!