French Toast

There's big excitement in the house when word gets out that mom is making french toast! 

I used to make french toast with sandwich bread, then I stumbled upon this recipe-life changing! French toast will never be the same, and it's now a very favorite! Making french toast with french bread is genius, you will never go back!

1 french bread loaf (fresh) slices into 1-1/2" thick slices

1 table butter

5 eggs

1 c flour

2 tea vanilla extract

1 c milk

Heat a large pan over medium heat with butter.

Whisk together the eggs, flour, vanilla and milk. Dip both sides of a slice of bread in the mixture and arrange it in the pan so that you can fit several slices.

Turn the heat to medium low, and cook each side 4-6 minutes, until golden brown.

Serve with your fav syrup, or powdered sugar.

German Pancakes

"German Pancakers" are a BIG hit in this house. Its one of those recipes you try and think that no one would like it, then every LOVES it and wants more but you only made one pan so as mom you have to sacrifice your plate...Wont make THAT mistake again. I now have to make 2 batches to feed my family. Oh and be sure you have enough syrup. I always like to drowned my dishes in the stuff. Syrup makes me happy lol!

6 eggs
1 c. flour
1 c. milk
1 tabl. vanilla
4 tabl. butter
Your fav syrup

Pre heat your oven to 350. Whisk eggs, add flour, milk and vanilla. Melt butter and pour in a 9"x12" glass baking dish and spread around the bottom. Pour your egg mixture in the baking dish and bake 40 min.
You'll know its done when it has large bubbles and is curled up on the sides.

Just looking at the picture makes me want to make some more! 

Breakfast Burritos

Since having 4 kids, and a husband who can eat about 3 times the amount that I can, having things like breakfasts easy to get to make busy mornings less stressful. I like to take a day each month where I make and freeze tons of breakfast items. One of my fav's are these breakfast burritos. They're pretty easy to make, and they make a lot, so you'll have them on hand when in a pinch.

3 tabl. olive oil
1 bag frozen hash browns
8-10 XL eggs
1 1/2 lb ground Italian chicken sausage
3-4 c. shredded cheddar cheese
20 8" flour tortillas
Plastic wrap
LG freezer zip lock bags

In a large skillet, heat the olive oil over med. heat. place the entire bag of hash browns in, spreading them our well. Let them cook 3-4 min, stir, then cook 3-4 min, stir repeat until they have reached the desired golden brown color. Mean while scramble your eggs in another skillet (I have a 6 year "helper" who is phenomenal at making scrambled eggs) Once your eggs are finished, put them into a large mixing bowl along with your hash browns (when they're done) stir them up a bit.
Then back to the egg pan...or hash brown pan-your choice, Cook your sausage, and mix in with the egg dish (good time to sneak a bite of the sausage). Lay out your tortillas, and scoop a good amount onto the tortilla (not too much or it wont close, and not too little you'll have an angry mob) sprinkle about 2-3 tabl cheese on top, and roll up burrito style, and wrap tightly in plastic wrap. When you've finished warping up all the burritos, place in the zip locks and freeze.
To eat, take one out of the plastic wrap, and nuke in the microwave for 2 min. Check to see if you need another minute or two.

*You can serve them with salsa, hot sauce, sour cream, chopped tomatoes, cilantro...get creative!

Fruit Salad

I don't know about you, but when I'm sleeping, or half way there, I get some of the best ideas. A lot of the time I'll come up with a new dinner idea, or some clever activity to do with the kids. The other night I thought "wouldn't cinnamon be good in a fruit salad? There are so many spins on fruit salad, and I'm sure someone already tried this one, but to me its a new recipe.

You'll need:

1 1/2 c. halved red grapes (green works too, but red tend to be healthier-so I'm told)
1 pear chopped
1 apple chopped (I used Gala-our fav!)
1-2 bananas (depending on size, and how much you like 'em)
8 strawberries quartered
1/2 c. chopped walnuts (can use slivered almonds)
1/2 lemon
1-5oz container vanilla greek yogurt
1/2 tea. cinnamon)

Place fruit in a mixing bowl, squeeze the lemon juice over the fruit (this will keep it from browning and you'll be able to store it in your frig for 2 days.) then toss fruit.
Open the top of the yogurt, and stir in the cinnamon (I had enough room inside my yogurt container to do this.) pour yogurt over fruit, dump in the nuts, and mix well.

To me, the flavor of cinnamon wasn't overwhelming. It was very mild. You can add more or less if you prefer.
2 of my kiddos loved it, then there's the baby who doesn't eat solids yet, and Miss. Drama Queen who has to be dramatic about EVERYTHING...I wonder where she gets THAT from?!?

I made this to go along with the Pumpkin Spice Muffins I made for breakfast.

Easy Pumpkin Spice Muffins

I'm sure you have seen this recipe floating around the web for a while...well they're good! Super moist, fluffy, feel warm in your tummy muffins! AND they're SUPER DUPER EASY to make!

2 ingredients and WHABAM your done!(don't forget to cook them...then your done)

1 box Betty Crocker/Duncan Hiens spice cake mix
1 15oz can pure pumpkin

Pre-heat oven to 350.
Mix both ingredients well together, scoop into a paper lined muffin pan (I used large scoops, I filled it to the top-I like large muffin tops...not on me, my muffins;) and bake for 20-24 min. Do a tooth pick test.

They're good hu? Smelled our whole house up with a lovely spice scent! Heavenly!!

And since these are so easy to make, I made a mass amount of them, and froze them. QUICK BREAKFASTS! Holla!