Getting the axe

Tuesday, August 28, 2012

Recipes from the blessing


Pie crust
3 beaten eggs
1 1/2 cups milk
1/4 cup onion
1/4 tsp salt
1/4 tsp pepper
3/4 cup ham, bacon, sausage
3/4 cup spinach
1 1/2 cups swiss, cheddar, or mozzarella cheese
1 TBSP flour

Preheat oven to 350. Place meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine all ingredients and stir well. Prick holes in a pie crust with a fork and pour mixture into pie crust. Bake for 45-60 minutes, or until toothpick comes out clean. Let stand 10 minutes before serving.

Butter Syrup

½ cup buttermilk
½ cup butter
1 cup sugar
½ tsp baking soda
½ tsp coconut extract

Paula Deen’s Pecan Praline Baked French Toast
Recipe type: Breakfast, Brunch
Source: Food Network
Serves: 6-8
Weight Watchers Info: Don’t bother if you can’t splurge
  • French Toast
  • Ingredients
  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup
  • Praline Topping
  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
  1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
  2. The next day, preheat oven to 350 degrees F.
  3. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Monday, August 20, 2012

Monday, August 13, 2012

Little Buckaroo Rodeo

Hadley & I packed up and headed to Firth for the Little Buckaroo. She even got to match the other girls with an Indian costume of her own. 
Then two little girls stole away in my car & headed back to Utah. We introduced them to J-Dawgs, went shopping, and spent an afternoon swimming. Maybe you can see them floating along the lazy river. It was hard to take a picture of them holding a little one and the sun glaring on my phone.