Saturday, April 24, 2010

Overnight Oven-baked French Toast Recipe

I decided to make this because we forgot to eat our French Bread right away and it became all hard. Well this recipe made it soft again. Yummy!

Took recipe from here and made changes of course (see my changes notes at the end.).

  • 4 large eggs
  • 1/2 tsp salt
  • 1/4 c sugar
  • 1 tsp vanilla extract
  • 1/4 c butter, softened
  • 1 (16-oz) French bread loaf
  • 1 c milk

  • Step #1 Cut bread loaf into about 10 (3/4-inch-thick) slices.
  • Step #2 Spread butter evenly over one cut side of each bread slice.
  • Step #3 Arrange bread, butter side up, in an ungreased 13- x 9-inch baking dish.
  • Step #4 Whisk together eggs & next 5 ingredients; pour over bread, pressing slices down.
  • Step #5 Cover up & chill 8 hrs.
  • Step #6 Remove bread slices from baking dish, & place on two lightly greased baking sheets.
  • Step #7 Bake, uncovered, at 350° for 45 mins or until golden.
  • Enjoy the Overnight Oven-Baked French Toast recipe

*I added lots of cinnamon and slices of banana on top before putting it into the oven. I think it made it way more flavorful!
*I also added some extra milk over any spots that looked dry before putting it in the oven.
*I also kept mine in the baking dish instead of putting it onto a pan. I didn't want more dishes. I would just cook it a little bit longer to make sure the eggs are cooked through.

    Tuesday, April 13, 2010

    Tuna Patties

    perfect especially if you're on WIC-they give you so much tuna!

    recipe from Perfect Pocket Meal Planning - Love their Meal Planning - so simple!

    Patty Ingredients:
    1 can tuna
    1 egg
    1/4-1/2 C bread crumbs
    sourdough bread (any bread will do really)
    tomatoes, sliced
    salt & pepper

    Cucumber Sauce Ingredients (probably enough for 2-3 sandwiches):
    1 cucumber peeled and chopped
    1/2 C Miracle whip

    1. Mix tuna, egg, and bread crumbs. 
    2. Form into patties. 
    3. Cook on griddle, both sides.
    4. Serve open faced on toasted bread topped with tomato and cucumber sauce. (I forgot to put my tomato one because I was so excited to eat it =D )

    Quite delicious!

    Strawberry Jam

    1 recipe of Strawberry Jam Ingredients
    • 2 lbs. strawberries
    • 4 cups sugar
    • 2 tbsp. lemon juice
    • 1 pectin packet
    • 6 jars

    Cut tops of strawberries, cut in half  and hull (I think that mean to get the center out =D-I didn't do it though).

    I cut 12 lbs. of strawberries here. Separated them to nice eating ones and mushy ones for jam. My back was dying by the time I was done.

    Mash about 2 lbs strawberries for 1 recipe. (I doubled my recipe since I had 2 pectin packets - I need to get more though!)
    I put mine in a colander with a bowl underneath so I could see what chunks I had left. The recipe says to use a potato masher, but I didn't have one so I used my whisk. My son used his mini whisk and imitated my mashing; it was fun. (My friend took over mashing after this picture =D ) We debated about using a mixer, but since this was my first time making it and I followed the directions to mash it.

    I followed the Pectin package (Ball Liquid brand) directions for no cook freezer jam - pretty easy.
    • After mashing strawberries (and getting rid of the chunks - thinking of using the chunks for ice cream), add 4 cups sugar for 1 recipe. 
    • Mix well and let stand for 10 minutes.
    • While waiting, open Pectin packet and leave upright until 10 minutes are up. (not sure why you have to do this).
    • Add 2 TBSP lemon juice and pectin packet. Stir for 3 minutes.
    • Ladle freezer jam (we used a measuring cup) into clean freezer jars leaving 1/2 in. headspace. Apply caps and let jams stand in refrigerator until set, but no longer for 24 hours.Use and refrigerate for up to 3 weeks or freeze up to 1 year.
    • Makes about 6 jars. 

    Pretty yummy. Had mine with toast and butter.

    Visiting Teaching Idea: Make a note says: "Call us if you're ever in a JAM!" Then leave your names and numbers. Attach to string/ribbon and tie around a jar of jam. =D

    Green Beans with Bacon and Onions

    First a lesson on fresh green beans.
    If your green beans are drying out, stick them in a pot of water for a day until you're ready to use them. Fresh green beans won't last more than a couple days.

    Break off ends of green beans. Then break any so that they're the size of the green beans you find in a can.

    Green Beans with Bacon and Onion (a southern recipe from my Grandma)
    Cook Bacon (1 package) in large skillet. Take bacon pieces out and set aside, leaving grease in skillet. Saute onions (1 small) in bacon grease and add green beans.  (You can add bacon pieces after green beans have cooked a little, but it's better to wait until the end so they don't turn too black like mine.)

    Cook, stir mixture frequently for 20 minutes on medium. Green beans will turn a darker, greasier color when done.

    ***Notes - I didn't have any uncooked bacon, only microwaveable bacon so I didn't have enough bacon grease so I added about 1-2 TBSP butter to help it.

    Reminded me of stir fry, so I served mine with rice.

    Pretty good - my 16 mo. old had trouble eating the green beans this way because they were greasy and crispier than green beans from a can.

    Help Please

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