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Posts Tagged ‘breakfast’

IMG_5006We’ve decided this is it!!  It’s time to revive our idea.  It may have changed a little, it may have not.  Cooking blogs and shows have really taken off over the past 5 years and our little blog is not meant to compete with any of them!! We are no Pioneer Woman (boy, hasn’t her career taken off!) or Rachael Ray. You will not find anything professionally done here.  HA!  I’m making this sound like a place you’ll want to come back to over and over!!

What you will find is this… ideas for breakfast, lunch or dinner, and a dessert or two.  Just friends, best friends, sharing with each other and providing helpful tips and tricks.  Oh…. and maybe just a little bit of sarcasm here and there.  Sorry, just can’t help it… it’s who we are!!

Some of our recipes will be full fat with full flavor thrown in.  Sometimes we will (or have) only been able to think about bacon and everything we seem to post will include it!  Some of our recipes are our own or have been passed down from our mom’s and grandma’s.  Other times we will try one of Ree’s and give it our full ‘two thumbs up’ approval and share it.

We are also about being healthy!  Hey, we have kids & grandkids to think about… lol!  We will be adding low fat, gluten free and diabetic recipes to this little blog.  Feel free to come back and take a look, share our passion, hear our rantings and try the recipes that sound good to you.

If nothing else, it should be good for a laugh!!

Bex

Bex

Tee

Tee

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Or if you can’t wrap your tonque around that name, you can always call it Sweet & Fruity French Toast. Heck, call it whatever you want! Just try it. I promise you won’t be disappointed!

My young sis-in-law, Dana (that’s her on the right, enthusiastically lighting my 50th birthday cake….gee, thanks sis) is a fellow food lover and specialty scone baker. (Link coming soon!) She loves to try new recipes and when she can’t find a recipe she just makes it up! She recently treated herself to breakfast at Cafe Laurent where she chose Le Pain Perdu, French Toast made with brioche, croissant, apples and fresh cranberries. She was so impressed with this dish that she promised to make it for us at Lake Havasu over the recent Memorial Day weekend. Just one problem…no recipe, no brioche, no apples, no cranberries…no biggie! Undaunted and without blinking an eye, she improvised. Using croissants, hawaiian bread and fresh blueberries. She chunked the breads, eye-balled the milk, added 8 eggs and a little cinnamon. Sorta looked like bread pudding at this point. She then hand-formed it into pancake-size circles & fried them on a buttered griddle. It lacked just a tiny bit of sweetness, but hey we just shook on some powdered sugar & poured on a little extra syrup, Voilá! Très doux! Okay that’s it for my 4 years of High School French. Je suis désolé, Madame Stein!

Here’s the do at home version, all sweetened up nicely.

  • 1 package Hawaiian Rolls and 6 Croissants, squared into cubes (or tear into chunks).Try the brioche instead of the hawaiian rolls if you can find it.
  • 1 cup Milk or Half & Half for a richer flavor
  • 8 Eggs
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 2 teaspoons Vanilla
  • 1 1/2 Tablespoons Sugar, more if you have a bit of a sweet tooth, or the fruit isn’t as sweet as you like.
  • 12 to 16 oz. Blueberries (that’s 2 containers) or hey, just throw in as many as you want.

Heat griddle to medium-high. Chunk the breads. Whisk together milk or half & half (not both, you milk fiend! What, ya own a dairy? Got your own cow???), eggs, cinnamon, nutmeg and vanilla. Pour over bread. Gently stir in berries. The batter/dough/bread pudding-y mix will look as thought it does not have enough liquid, Dana says just trust that it does!!! Form it into pancake-size patties and fry them on a buttered griddle.

     

  Dana & her handsome helper.

Ours took about 1 1/2 minutes per side to cook. Peek under the edge carefully, then flip when golden brown. We transferred them to a cookie sheet and kept them warm in the oven. Use foil between the layers if your oven only has one rack like ours!

Serving suggestions:

Syrup of your choice (we used maple, which was plate-licking good), or sprinkle with powdered sugar. Orrrr…why not both? Don’t need to twist my arm, I’m using both! And while we’re being indulgent, don’t forget the Applewood Smoked Bacon…it’s almost not breakfast without bacon!!

Serves 8-10

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Happy Memorial Day from Becky!

Woohooo!!! Just back from the holiday weekend at Lake Havasu. Food, fun & sun with family and friends. Hope you all had as much fun over the weekend as I did. Heartfelt thanks to our congenial hosts who so joyfully share their vacation home. Total of 10 this weekend. The more the merrier is definitely their motto.

Taking turns at the spatula, we enjoyed a 3-peat of fantastic breakfasts I just had to tell you about tonight.

Our friend Mike is the King of Pancakes. Every time we go he whips up some new & different version. This trip he introduced us to Baked Berry Pancake with Lemon Zest. Creamy, custardy center, filled with raspberries and topped with sliced strawberries. His wife Trish is the Queen of Whipped Cream and I fully expected her to smother it (as usual) with half a can, but it was so good she didn’t need to use a single dollop! Of course, it could be because they’ve embarked on the P90X program. Trish, I promise to still be your friend even if you don’t have a fat bottom!

Sunday brunch was a hearty classic; Carmelized Brown Sugar Ham & Eggs with Fried Taters, Toasted English Muffins and Two Melon Berry-Berry Fruit Salad. A simple grocery store spiral sliced ham was dressed up using the included brown sugar packet. We didn’t have time for all that or brunch would have been afternoon affair. So I dissolved about a third of the packet with a couple tablespoons of water, added a healthy pat of butter, melted it together, stirring until it began to thicken a little and then pan-fried the ham in it. This produced a sweet and nicely carmelized flavor. Big success! (whew, cuz I totally just winged that as I went, which I copped to right after they had devoured the last bite and sang my praises…ahhh doesn’t that feel good?) Two Melon Very Berry Fruit Salad is a simple, yet beautiful side dish that really only requires time to chop it all. Honeydew, watermelon, and the fresh berries of your choice. I used sliced strawberries, plump ripe blackberries, and big, juicy blueberries. I know you don’t need a recipe for that! Just combine the freshest berries and ripest melons of your choice, chill and serve. Simple, pretty and not nearly as bottom rounding as the rest of this meal!

My youngest sis-in-law, Dana (princess to the King of Pancakes) is a fellow food lover and specialty scone baker. She loves to try new recipes and when she can’t find a recipe she just makes it up! She recently treated herself to breakfast at Cafe Laurent where she chose Le Pain Perdu, a version of French Toast made with brioche, croissant, apples and fresh cranberries. She was so impressed with this dish that she promised to make it for us. Just one problem…no recipe, no brioche, no apples, no cranberries…so without even blinking, she improvised. Using croissants, hawaiian bread and fresh blueberries. She chunked the breads, eye-balled the milk, added 8 eggs and a little cinnamon. Sorta looks like bread pudding at this point. She then hand-formed it into pancake-size circles & fried them on a buttered griddle. Sprinkled with some powdered sugar and served with applewood smoked bacon and accidental cinnamon eggs. Accidental because one of the kitchen helpers, who shall remain nameless, thought he was making the egg mixture for the french toast! We blotted out a little with a paper towel but there was no removing the Grand Marnier…hic! No extra eggs to start over, so we scrambled ’em up anyway. Perfectly fine, especially with Le Pain Perdu, Doux et Fruité. That’s the fancy pants name we came up with for this Sweet & Fruity French Toast.

Recipes will be posted this week, but I just couldn’t wait to share. If you’re as fearless a cook as Princess Dana, go ahead and give Le Pain Perdu Doux et Fruité a whirl. We think this would be good with almost any fresh fruit. I’m thinking maybe blackberries and some boysenberry syrup next time. Let us know what sounds good to you!

Official FBF Warning:  It’s weekends like these that cause fat bottoms…but totally worth every calorie-laden bite!

By the way, for our friends driving a PT Cruiser home to Orange County from Lake Havasu…you need MORE than half a tank to get to the nearest gas station that’s open! Especially if you have a lead footed hubby like mine. 🙂  Because this is what happens!

Do not rely on your fancy GPS doohicky, because it was oh, so wrong. Dry, deserted, closed, nary a gas pump in sight. Hello??? Triple A? Lucky for us, a nice young fellow was nearby & took us to the nearest OPEN gas station another 15 miles down the road. Thank you Joe!

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I spent my Saturday morning watching Kyleigh play softball.  I know she’s 10 years old, but this is her first year playing and she’s in fast pitch!  She is a bit intimidated by the girls who are really good pitchers and has stopped swinging at the ball.  I don’t know… I guess she is hoping they will walk her.  We started an incentive… her papa gives her a dollar if she hits the ball and gets on base!  She’s starting to build her bank up!!  She was hitting pretty well on Saturday and she got to choose her reward from me…. she wanted to spend the night WITHOUT her little brothers around.  She wanted me all to herself!!  How could I refuse???  We had a fun time and the next morning she decided on French Toast for breakfast….   Here is our easy but beautiful recipe for the Best Stuffed French Toast EVER!!!

Ingredients

        • 6-8 slices of bread
        • 4 Eggs
        • 1/3 cup milk
        • 1 tsp vanilla
        • jar of seedless blackberry jam
        • cream cheese
        • butter
        • powdered sugar
        • cinnamon
        • fresh berries (optional)

Directions

Place eggs, half of the milk, vanilla and cinnamon into flat square dish and beat lightly.  Add remainder of milk as needed to reach desired thickness for egg batter.

Dip bread lightly into egg batter making sure to coat both sides of slice – move bread directly onto hot pan or griddle.  I use a med-high heat.  Cook bread until golden brown on both sides and move onto plate.

 

 Take the cream cheese and spread on one slice of French Toast then take another slice and spread it with the blackberry jam.   Put together like a sandwich, lightly butter and sprinkle with powdered sugar.

Enjoy with a favorite breakfast guest!

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