Thanksgiving 2013

All sorrows are less with bread.

from: Don Quixote

by: Miguel de Cervantes

There can be no doubt that each person  who traveled over the river and thru the woods to this grandmothers house for Thanksgiving this year, will have a different take on how the day looked and went. (In fact, it would have been fun to take a survey of adjectives that our visitors would  use to describe it.) This is the beauty of family get-togethers I suppose.
The following is my take on the  gathering.
There was a great deal of traveling involved with this Thanksgiving. Grandmas try not to worry about all the traveling...there's those highway speeds and driver error and the overall margins for catastrophe  in such undertakings. My Mom and Dad, and Joe and Natalie will get this years prize for traveling the longest distances....all the way from St George.  (and may I just say it again...It will never cease to amaze me that we can travel the whole length of this great state in just one day...in just a fistful of hours. I still imagine the pioneers and anyone else taking this trek, before the invention of the steam engine... and it took weeks of toil and trouble. Its a marvel that will always marvel.)
Im so grateful that my folks went to the trouble and expense to join us. It would not have been a complete celebration without them. I can only now imagine  the adjectives my folks would use to describe their visit here. I think they spent the greater part of their time here in stunned amazement at how much motion and noise can exude from such small little bodies of kinetic energy known as great grandchildren. Mom was ever the busy bee, wanting to help wherever she could and dad was once again the Master Turkey Chef!! Our 29 lb turkey..which quickly became a 30+lb turkey after being stuffed with his prize winning dressing, was once again a divine hunk of white and dark moist meat!! YUM!!! Thanksgiving isnt Thanksgiving without Dad's turkey!!
Gratitude is a paltry  word to use when I think about the journey Joe and Natalie took to get here. Over rivers and thru woods was the easy part Im sure..what with 3 rambunctious boys in the back of the mini-van. As far as Im concerned it was 48 hrs. of bliss once they got here. Wishing it could have been longer was fruitless...so Im staying grateful that we had them all at once. To have them under the same roof sharing breakfast, and smiles and making crafty things ...plus their sharing with us their HAPPY,HAPPY news about another beautiful baby joining their family in July was bliss on top of bliss!!  My major inroad with this dear family....was holding Beckham with nary a squeal!! In fact I was able to squeeze a sheepish grin from those adorable chubby cheeks!!! Score!!! Another lovely addition that came with Joe and Nat was Natalie's little brother Zac. Oh what a little gentleman that 11 yr old is. We were delighted to share our table with him and to get to know him a little better!!
Next visitor..who I suppose has a legitimate case to plead for the prize for traveling great distances would be sweet Lucie Lou, Davids daughter. Lucie now live in the boondocks of central Nevada. It was quite the drive for David to go and get her. We sure are glad he did though...for Lucie is a gem of a girl and her sweet face added beauty to our Thanksgiving table and celebration!! We are grateful that she gets to stay with us until Sunday!!
Clark and Jenna and Brian and Mericar were the next guest to arrive. Their travels thru woods and over rivers happened in the wee hours of the night...and I missed their actual arrival for I can no longer keep a  late night vigil. I didnt hear a peep in fact. I didnt hear the air pump blowing up the air mattress in the very next room. I didnt hear whispers or the goodnight kisses. I guess I was sleeping the sleep of the dead. But oh what fun to have young love under the same roof as ours. What a blessing it is to have such fine young ones amongst us!!
And last, but certainly not least, dear Brent and Kelly and kids arrived, having made the journey from Salt Lake bearing arm loads of goodies and smiles galore!! What a welcomed addition to our our feast!! More beautiful faces at our table and a crockpot full of heavenly yams  and leafy greens to boot!! Once again words will not express how welcomed their visit was for us!
Anna and David were perfect hosts.  Anna finds great joy and satisfaction in cooking for the masses. Her carrot cake will go down in history along side Grandpa Sharps turkey. Their sweet little Will will be remembered as  the 'prince of the ball'. The copious contents of their fridge will always be remembered as satisfying.  David acted as the outdoor ringmaster. The kids would follow him anywhere...even when the temps were cold outside!!
So all that was missing from our near perfect Thanksgiving celebration was dear Rob and Chels this year. Traveling over rivers and thru woods just wasnt in the cards for them this year.  They were sorely missed. Perfection is a hard thing to achieve...but boy were we close this year!!
The following is time lapse photo/video that clever Clark set up...unbeknownst to me!! It too is near perfection in my eyes. These are the days that sparkle as magnificent gems in our often dull crowns of life.

 Thank you all, for coming.

Panza contenti, cori clementi; panza dijuna,

nenti priduna. A contented stomach, a forgiving

heart; but a hungry stomach pardons no one.

from: The Wedding Officer

by Anthony Capella

  Crock Pot Apple Crisp
 1 cup all-purpose flour
 1/2 cup light brown sugar
 1/2 cup white sugar
 1/2 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 1 pinch salt
 1/2 cup butter, cut into pieces
 1 cup chopped walnuts
(I added about a 1/3 cup oatmeal and some cocconut)
 1/3 cup white sugar, or to taste
 1 tablespoon cornstarch
 1/2 teaspoon ground ginger
 1/2 teaspoon ground cinnamon
 6 cups apples - peeled, cored and chopped
 2 tablespoons lemon juice
  Directions
 Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

Tomato Basil Parmesan Soup in the Slow Cooker (or on the stove-top)

Makes about 2 quarts (about 8 servings)
 2 (14 oz) cans diced tomatoes, with juice
 1 cup finely diced celery
 1 cup finely diced carrots
 1 cup finely diced onions
 1 tsp dried oregano or 1 T fresh oregano
 1 T dried basil or 1/4 cup fresh basil
 4 cups chicken broth
 ½ bay leaf
 ½ cup flour
1 cup Parmesan cheese
 ½ cup butter 2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
 1 tsp salt
 ¼ tsp black pepper
 1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. 2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
 3. About 30 minutes before serving prepare a roux.) I adore making roux!!!)
 Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes.
 Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.
Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end). 4. Cover and cook on LOW for another 30 minutes or so until ready to serve. (found HERE)

....there are two great choices in life, the

 animal plain....or the spiritual realm, which

 includes the intellectual, the love of beauty,

 the love of good literature in which we can

 find "...tongues in trees, books in the running

 brooks, sermons in stones, and good in everything.

 -David O. McKay

 Quoting in part- William Shakespeare

My little freezer is beginning to look like someone  cares about their health lives here now.  There's hardly any room left in it for ice cream or frozen Oreos! Instead it brimming with frozen homemade apple sauce and frozen kale and swiss chard and now a couple of freeze zip-loc bags with these delightful squares of homemade/homegrown basil pesto!  They were so easy to make and so unbelievably fragrant to boot!!  I hope to make another batch before the freezing nights destroy the basil plants outside!!
PS- I cooked a Spaghetti squash in the crock pot the other day...and it worked!!  Double duty for the crockpot!! Yay!!

10 little baby ducks arrived in a cramped little box this week too!!  They are adorable! I love ducks...how random is that!?  Its going to be so fun and distracting to watch these little guys grow up and start laying eggs for us each day. Im so pleased that they'll have a attractive and protective enclosure to live in and even a small pond to play in!  Stay tuned for introductions and naming of the gaggle.

While we are away for the weekend...we found a trusty duckling watcher!! whew!

 It pains me more than you can ever know to admit here that winter is just around the corner. I can feel it! The trees on the mountains out my window have changed color.  There is real beauty there...but I can hardly appreciate it...for I know what it means...snow will be flying soon. This week I have begun boxing up my summer tee shirts and making space for my winter sweaters and sweat shirts, which  have been stored at the mill.  Im very sad about this turn of events.  I'll take summer all year round any time!!

 Today we leave for a long anticipated   weekend in Salt Lake with the grands!! Two days away from here..playing with the babies and visiting with Brian and Clark and Jenna and Joe and Natalie, and hopefully Lucie too!!!! Bliss! There will be a soccer game and a lot of putting my feet up and giving my bones a break.  Two days of not thinking about the salad bar, the waste, and the drama and where the right buttons are on the cash register.  Ta TA!!!

peace out!!

Always remember, son, the best boss is the

one who bosses the least.  Whether it's cattle

or horses, or men; the least government is the best government.

from: Little Britches

by: Ralph Moody

Im a bundle of contradictions..who knew...except everyone that know me!
Food it the worst.
My mind wants nothing more than to eat healthy...
I spend a lot of time 'cruz'in the web looking for yummy, healthy recipes...
And for the most part I do pretty well...
And My Builder is patient and tolerant with my experimenting...
The other night I cooked This
It was down-right delicious.

for some reason I think Kale and I need to be best friends..
and this might be the best variety of friend yet!!
The only change I made to recipe is that I used the regular baking coconut instead of the really expensive shaved coconut you have to buy in health food stores. So my kale was sweet...literally!! YUM!!
But then I fall off the wagon!!
Big time.
I make delicious, delectable chocolate chip cookies and eat too many. Or I go to the grocery store and buy donuts...my real Achilles heel...donuts.
Its discouraging...but not so much so that I stop.
Tomorrow Im making THIS
and I'll feel healthier for it Im sure...

curried sweet potato salad with cranberries YUM!!

I suppose if I was being honest with myself  I can confess that

we do a pretty darn good job of eating healthy...especially since I have Anna and David looking over my shoulder all the time.  So when I fall...I fall quietly..in the confines of my own home, or car...and I think I fall less often.  Baby steps...baby steps.

.

In The Kitchen

“All my life I’ve tried to pluck a thistle and plant a flower

 wherever that flower would grow in thought and mind.”

 Abraham Lincoln

Artichokes

 art by Katherine Sandoz

I scored BIG time at Market Fresh!!

Today Artichokes were on sale 10 for $10.00

They were actually all out...except for one, but they generously gave me a raincheck and Im going back for 10 more in the morning!! Artichokes and Avocados...some of my most favorite foods!  Did I ever mention that My Builder and I went on our honeymoon to the Artichoke capital of the world...which just happens to be located next to some of the most wonderful beaches on the California coastline!!  Good times!!! Did you know that artichokes are considered an aphrodisac? Interesting.  It seems that much of the cuisine I enjoy are found on the list of foods that supposedly provoke sexual desire.  Interesting.

Chicken Curry Shepherd's Pie  YUM!!!!  here

Unstuffed Cabbage Rolls

In Poland, it's Golumpki.  In Russia, it's Golubtsy.  In Lithuania, it's Golabki.  In Utah, we just call it stuffed cabbage.

Traditionally stuffed with beef, lamb or pork, this dish usually includes a grain, such as rice or barley. Carrots, celery, or other vegetables round out the filling.  This week I used pork and beef.

Cabbage, a good-for-you cruciferous vegetable, contains phytochemicals, vitamins and minerals, and is believed to lower the risk of cancer.  Other cruciferous veggies (aka super-veggies) are kale, brussels sprouts, broccoli, cauliflower, radishes, and kholrabi. 

I cheated a bit...for I dont have the patience that Martha does for the long prep time...so I found THIS version, with MARTHA"S  ingredients....YUM!!! Dont skimp on the yummy granny smith apple...and surprisingly...sour cream was the 'a la mode' to the cabbage!


Peace, Joy and Good Eating!!




.

What We Had For Dinner

You're never "out" anymore. The assumption

now is that you're always in.  Out's over. Now

you are always in.  And when you are always

in, you are always on. And when you are always

on, what are you most like? A computer server.

from: Longitudes and Attitudes

by: Thomas L. Friedman

.Baked Cinnamon Sweet Potato Fries  found here

Slow Cooker Apple Date Butter...found here

Fish Tacos..found here

My Builder spent all day at the Mill, making who knows how many tons of tasty, green rabbit food.  Its hard work, and its messy work.  He and David always come home with a fine film of green powder in every cleft and crevice of their clothes and bodies.  My Builder has thankfully taken to wearing ear plugs due to the noise of the mill, thus, the inside of his ears may be the only place where the green fur-like dust doesnt make its way.
We are thrilled with the growing positive response we are getting for our rabbit food.  Our prayers are being answered.  All the hard work and preparation is finally paying off. Now the challenge is making enough food to satisfy a few breeders and to supply the pet market.  We have obstacles...but its all good...for it means we are growing!!
Tonight My Builder will satisfy his hunger with yummy fish taco and fries.  Im grateful for a good man who will sit down to a meal without any complaints.  He seems to enjoy my experimenting with different foods and recipes .
 Its  satisfying to know that Clark has taken a liking to cooking as well.  He has a few favorite meals, and he has become proficient at cooking them.   Anna's  quiet prodding and coaxing  to use less white sugar and white flour is working.  (shush....dont tell her!!)  Sometimes its a tough switch...but slowly and surely we are making the change. My progress in our  attempts to use less meat in our diet has been even more difficult to embrace....its a HARD habit to break!!
So while My Builder slaves away down at the warehouse...I try to make an effort here at home to provide good nourishment for him when he returns....its the least I can do.  (I also go to the garden and will it to grow and wish the the sun would come out to stay!!!)
Peace Friends!!!


.  

Vietnames Shrimp and Quinoa Salad

On the road to less meat...how about shrimp?  Its less meat and much more healthy!  I tried it on My Builder and Anna and David. It was a success!  We had yams and yummy pickled beans which were a gift from dear friends.  Topped off with oatmeal applesauce bread/cake.
Oh yeah....and I bought a rice cooker at Sam's too!
My week at Desert Cliffs taught me that I LOVE brown rice...as long as its cooked well.  Now I'll have no excuse!! Im excited to give it a try.  But first I used it to cook the Quinoa and it worked great!!!

found here.

Making dinner tonight for Anna and David and Benjamin-- wish MyBuilder were here too!!

White Bean and Ham Soup

White Beans and Ham

1 pound bag Great Northern white beans, picked over and rinsed

1 ham hock

½ tablespoon salt

12 oz bacon ends and pieces, chopped

3 carrots, chopped

3 stalks of celery, chopped

1 yellow onion, chopped

2 cloves garlic, minced

In a large soup pot add the beans and salt, and add water to cover plus about 2 inches. Add the ham hock, cover, and bring to a boil. Reduce heat to a simmer and let cook for 20 minutes. Remove from heat and let sit for 2-3 hours, or until beans are tender and creamy. Meanwhile, cook the bacon ends and pieces in a heavy bottomed pot (like enameled cast iron) over medium-low heat until they’re dark brown, crispy, and most of the fat has rendered out. Using a slotted spoon, take the bacon out and set aside. Pour out the bacon fat, reserving two tablespoons in the pot, and save the rest for another use. Add the carrots, celery, onion, and garlic, cooking over medium heat until tender – scrape up the browned bits of bacon from the bottom of the pan – about 5 minutes.

Add the beans and enough of the cooking water to create a soup-like consistency (I used all my water) adding more if needed. Let the ham hock cool enough to touch, and strip all the remaining meat off the bone and add to the soup. Add back in the bacon pieces. Bring the soup to a simmer and let cook, uncovered, until the soup is the consistency desired. Add salt and freshly ground black pepper as desired.

Serve with warm cornbread and butter.

Found HERE!!

Hasselback Sweet Potatoes

Ingredients

• 4 sweet potatoes
• 4 tsp olive oil
• salt
• black pepper
• 2-3 sprigs fresh thyme
• 2 Tbsp butter
• Goat cheese, for serving
• Thyme Vinaigrette
• For Vinaigrette
• Juice of 1 lemon
• 1/2 tsp mustard (I use creole, a spicy brown mustard)
• 1 Tbsp finely chopped shallot
• leaves from 1-2 sprigs of thyme
• 3-4 Tbsp olive oil
• Salt

Instructions

Hasselback Sweet Potatoes

1. Preheat oven to 425.
2. Wash and pat potatoes dry.
3. Rub each potato with a teaspoon of olive oil.
4. With a sharp knife, cut slits almost to the bottom (but not all the way through) of each potato.
5. Sprinkle with salt, pepper, and thyme leaves.
6. Cut butter into chunks and place on top of each potato.
7. Bake ~45 minutes, or until the center is tender. Crumble goat cheese over top and drizzle with Thyme Vinaigrette.

Thyme Vinaigrette

In a small bowl, whisk the lemon juice, mustard, shallot and thyme leaves together. Stream in the olive oil while whisking. Salt to taste. Divide among 4 hasselback sweet potatoes.

These were delicious!! Maybe a little more trouble to eat...but very tasty!!! Found HERE

Banana Cream Pie with Chocolate Chip Cookie Crust
Based on a recipe from an issue of Bon Appétit, many moons ago

1 pound semisweet chocolate chip cookie dough
1/2 cup chopped walnuts
1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 large egg yolks
2 1/3 cups whole milk
2 tablespoons unsalted butter
1 tablespoon dark rum
2 teaspoons vanilla extract
3 medium bananas, peeled, cut into 1/2-inch thick slices
1 cup chilled whipping cream

I made this before Christmas...it was divine!!
Im not counting calories...no way!!
DIVINE!!!
Enjoy!!!
found HERE

"Mother,is it sinful to cook on Sunday?"  She looked

up and said, "Why no,of course not. God made us

so that our bodies need food on Sunday the same as

any other day.  Since He has just loaned us these

bodies for the time we are here on earth, it is our

responsibility to take the best care we can of them..."

from: Little Britches

by: Ralph Moody

I made two pots of soup for Sunday Dinner!
Its soup weather!!
My family likes soup.
I like leftover soup.
I like bread with soup
Homemade bread makes it even yummier!
You're not going to find much to NOT like about these soups!
I promise!!

Cauliflower Soup

but dont tell my kids...

they liked it anyway.

recipe found HERE

Turkey-Butternut Tortilla Soup with Zesty Lime Sour Cream

I couldnt resist the picture!! I just had to try this pot of soup too!!  This amazing culinary delight's recipe can be found HERE!!  Mine was quite spicy...go lighter on the jalapeno or cumin if you dont like  a SPICY soup. The spicy sour cream was a surprising treat!!

I cant claim any fame for this most excellent recipe for salsa.  I have to defer to my daughter-in-law...it comes from her side of the family.  We are so happy to have "inherited" it with a marriage.  So many perks to adding lovelies to the family isnt there!?

I now call this-- Aaron's Salsa

2 lg cans of diced tomatoes
1/4 of a sweet onion
1/2 bunch of cilantro
3 gloves of garlic
2-3 jalapenos  leaving in some seeds
depending on how 'hot' you like your salsa
pinch of oregano
pinch of cumin
1/2 tsp salt
1/4 tsp pepper
Since I dont have a fancy food processor...I just throw all the ingredients into my noisy blender. I chop the onion and garlic and peppers up a bit before I add them to the tomatoes.  Then just blend to the consistancy of salsa you prefer.
YUM!!!  Whos got chips!!??

.

Let us be elegant or die!!

from: Little Women

by: Louisa May Alcott

So I have fresh basil growing in my house!  Its growing so much better than it ever did outside on my patio.I LOVE my sunny front room!!!  I harvested a large batch of this "herb from heaven" the other day...in high anticipation of making some fresh pesto.
I had a recipe I trusted... and I knew I would love every drop of it on pasta or sandwiches or right from a spoon.  But I didnt know if my family would appreciate its essences of perfection.  Ahhh...sweet Italy, will  I ever grace your country ever again?.....sigh

Anyway...
I whipped up a batch last Sunday...and fed it to my family...not knowing how it would be received.
Im thrilled to report that they loved it!!
Thank heavens for maturing palates!!
Thank heaven for basil!!!

FRESH PESTO

1 1/2 cups fresh basil
1/3 cup walnuts
2/3 cup fresh Parmesan cheese
1/4 cup virgin olive oil
3 gloves of garlic
1/4 tsp salt
1/8 tsp pepper

I chopped up the walnuts in a 'food processor' first, then added the basil and chopped that up together with the nuts. I then added the garlic. I then slowly added the olive oil and then the salt and pepper and cheese!
deliciousness!! 

In Time for Thanksgiving!!!

I love, therefore I am vulnerable.

from: Walking on Water

by: Madeleine L'Engle

Candied Sweet Potatoes and Apples


Prepare these candied vegetables a day ahead and chill them.  Reheat them just before serving. And please...look the other way when you put in the 2, yes 2, sticks of butter!!!

2 pounds sweet potatoes, peeled
1 cup firmly packed light brown sugar
1 cup butter or margarine
1/2 cup apple cider
1/4 tsp salt
1 tsp vanilla extract
3 lg. Braeburn or other cooking apples, cored and cut into 1/2' rings

Cut sweet potatoes in half crosswise.  Cook in boiling water to cover 10 min.  Drain and cool.  Cut crosswise into 1/2' rings.
Combine brown sugar and next 3 ingredients in a medium saucepan. Bring to boil; boil 10 min. Remove from heat; stir in vanilla.
Layer sweet potato and apple slices in a greased 9x13 baking dish.  Pour glaze over slices.
Baked uncovered, at 400 degrees for 1 hour or until potatoes are candied and glaze is thickened, basting with glaze after 30 min.
10 servings.
Delicious!!!!

Pumpkin Cake with Cider Caramel Sauce

1 c. sugar

1 1/2 c. flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. salt

3/4 c. oil

1 (15 oz) can pumpkin

2 eggs

Combine the first 6 ingredients. Add oil, pumpkin and eggs. Whisk until blended. Pour into a greased 9x13 pan. Bake at 325 for 30 minutes. Cool and top with the sauce before serving.

Cider Caramel Sauce

1/2 c. brown sugar

1 Tbsp. cornstarch

2/3 c. apple cider

2 Tbsp. heavy cream

1 Tbsp. butter

salt to taste

In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes. Top with vanilla ice cream if you want and drizzle sauce over it.

This cake was delicious...and incredibly easy!!! EASY!!!  I dont know what it is about Oct and Nov...itching for anything pumpkin!!  I have a pumpkin pancake recipe Im going to try this week too!! Yum!!!

found here

Mine didnt come out of the pan quite as beautifully as this...but boy oh boy was it as yummy as it looks!!
I'll be making this one again!
And Clarks friends would like to be notified when I do...They'll be right over!!!

Caramel Apple Cheesecake Bars

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.


via

Coconut Crusted French Toast with Bananas and Strawberries

Ingredients

Sweet Hawaiian Bread

milk

eggs

coconut

berries

bananas

coconut syrup

Make french toast as your normally would using Kings Hawaiian sliced bread. Before cooking on pan, put coconut on both sides of french toast. Cook as normal.

Add berries and bananas and coconut syrup and enjoy!

Whipped a batch of this not too long ago.  Can I just say.....YUM!!!!!

via

I Think I Must Be Hungry This Morning!

I shouldnt think even millionaires couldnt

eat anything nicer than new bread and

real butter and honey for tea.

from: I Capture the Castle

by: Dodie Smith

Blueberry French Toast Sandwich

This is a yummy and easy breakfast. Try it..you will be hooked!

• 1 3 oz package cream cheese, softened
• 1- 1/2 tbl confectioner sugar
• 1 package (12 oz) frozen french toast slices
• 3/4 cup fresh blueberries

In a small bowl mix cream cheese and sugar. Set aside.

Heat french toast according to directions. Spread cream cheese on one side of bread, add blueberries, top with other slice. Garnish with extra blueberries and confectioner sugar if desired.

(via nantucketrose)

hummm....I’m guessing… mint, strawberry, cucumber in sparkling water? Hmm. Is that mint? Not sure. Either way that looks pretty..