Blueberry Topped French Toast

Blueberries, blueberries, blueberries!   Soon it'll be the season for everything made with blueberries!

  Today I got a head start using some fresh Florida blueberries and decided to make Overnight Blueberry French Toast courtesy of allrecipes.com.   I changed it a bit to my liking and everyone who ate it at the Brunch loved it, so I know it was a success!!   Every single bit disappeared before my eyes!  I did manage to get a taste and  I'd have to say it was delish! 

 Enjoy some yum from my kitchen to yours,

The blueberry topping really gave it the added umph to make it all the better.  Enjoy!

• 12 slices day-old bread, cut into 1-inch cubes *** Note: (I cut the bread in thick slices and halved them)
• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes***( I used 1 1/2 pkgs.) 
• 1 cup fresh blueberries
• 12 eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup( I increased to 1/2 cup)
  
  
  Topping: 

• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh blueberries
• 1 tablespoon butter
  1 tsp. freshly squeezed lemon or lemon juice( I felt it could use some to boost the flavor and it did) 
   
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• Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
• In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
• Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
• In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

From my kitchen to yours,

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•  5/18/13
• 11/30/13
• 8/22/14
• 8/28/16

Orange Streusel Coffee Cake

I have been so wanting to make another coffee cake and although I love cinnamon hubby and I both love orange and lemon flavors too so when I saw this recipe I had to make it. This recipe was adapted to the  availability of what I had in my pantry and frige.  I wing things at times.  All is good!

Note: I used brown sugar instead of white sugar when making the streusel topping and didn't have orange zest so substitued lemon zest for it and used two small cake pans.  We'll see how this turn outs with my changes! I am confident it will.

Also my butter was too soft so the streusel is somewhat clumped hehe.  Doubt that will make a difference today but make note of  carefully using a pastry blender to crumble the mixture so it is fine.  Also you might want to make a little more topping for those who like lots of crumble. 

Orange Streusel Coffee Cake

The Cake

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tbsp. orange zest
• 1/2 cup milk
• 1/2 cup orange juice
• 1/3 cup vegetable oil
• 1 egg
• 1/2 tsp. vanilla extract

For the topping:

Streusel

• 1/2 cup sugar
• 1/4 cup flour
• 2 tbsp. cubed butter
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 Preheat an oven to 375°F. Grease and flour a 9-inch cake pan. Set aside.

Using a large spoon mix together flour, sugar, baking powder, salt and orange zest. Add the milk, orange juice, oil, egg and vanilla extract. Stir just until combined. Pour into the prepared pan.

In a small bowl, combine the topping ingredients using a pastry blender work mixture until the it is  the texture of cornmeal. Evenly sprinkle the mixture over the cake batter.

 Bake for 40-45 minutes, or until a toothpick inserted near the center tests clean. Allow to cool completely in the pan.

You can easily double this recipe as I did.  I like to freeze breakfast breads for later use.  Enjoy!

Recipe courtesy of

 Jamie @ Love Bakes Good Cakes 

Yield: (6-8 servings)

8/29/16

Italian Seasoned Chicken:

  

Note:Using the ingredients below you can marinade your chicken(use all pieces, spit breasts, legs, thighs)and in a large size zip lock bag or bags and marinate them overnight).  You can use garlic powder instead of fresh garlic.  We used fresh garlic to bake ours but I think garlic powder would be best for the marinade. 



I remember eating chicken at my husband's cousin years ago and it was so delicious. Her Dad was a butcher and did lots to bring out the best in chicken and pork.

Seasoned Chicken, Macaroni and Potato Salad and baked beans!

  I remember he would rub the chicken with a mixture of seasonings blended with fat back ( you can use Crisco if you like).  He would rub all over the chicken.  So moist and juicy it wold fall out the bone is was fabulous.

Today I am trying my best to somewhat duplicate his recipe, eliminating the fat back and using olive oil for the marinade.  Note: If you think you might like it a little crispy on the outside Crisco may be a good choice...  You decide.

This recipe can be made using chicken breasts or chicken parts or both.  

Note:  Most of my recipes are made for two but can be easily duplicated.

Note 2:  Heavy on the seasoning.  The more the better for absolute delicious flavor!

2 pcs. bone in split Chicken Breast(skin on)
4 tablespoons olive oil
2 cloves minced garlic
1 tsp. crushed Rosemary
1/2 tsp. dried basil
1/2 tsp. dried parsley
1 tsp.oregano (if desired)
1 tsp. salt
1 tsp. pepper

 Mix olive oil, garlic, rosemary, basil , parsley, salt and pepper together.  Let stand for a few minutes for the herbs to soften and season the oil.

Rub all over the chicken making sure to coat all. Place chicken  in a roasting pan and cover slightly with foil.  Bake 350 degrees for approx. 1 hour or more depending on how many pounds of chicken you are cooking; remove cover and bake 1/2 hour more or until tender and top is crispy. 

 Add salad or side and you'll have a great dinner.  Today I served it with my 4th of July Salad sides.. 

Note:  Let the oil blend set  for a few minutes so that seasoning can blend with the oil before rubbing on chicken. 

 Happy Cooking!

From my kitchen to yours,

7/4/11
6/30/15
7/1/15

Ham, Bacon and cheese (muffin sliders)

I had planned to made Monkey bread for our Saturday social but changed my mind when the morning arrived so I'm typing this post hoping that I'll get the result I'm looking for.  I'm using deli ham, bacon bits and provolone cheese to fill them. You can use and Pillsbury brand or non name buttermilk biscuits. Mine were from using Aldi's brand.

3/31/17

9 oz. deli ham cut in small strips or pieces
6 oz. cut in pieces provolone cheese
Real bacon bits
2 pkgs Buttermilk biscuits
butter
honey mustard optional 

Sesame seeds optional 

Set oven to 375 degrees

Spray muffin cups generously.

Cut biscuit in half across. Press one half in bottom of muffin cup 

Fill with ham, cheese and bacon bits

Place top on muffin and press around edges. Brush tops with softened butter and Top with a few more bacon bits and sesame seeds.  Bake 375 for 12 to 15 minutes.  When top is slightly browned remove from oven and  Allow to set a minute or two  and remove gently.   I placed mine in a basket lined with foil to keep them warm. Easy to make and a nice addition to our brunch.

 Makes 12 to 15 biscuits

original post 9/10/16

Capturing moments!

Along my journey of blogging I realized I love to photograph anything and everything.  It became a hobby along with baking, cooking and gardening.  Here are a few pretties I would like to share.  Magic Moments! thru my camera’s eye.

All grown up!

ole!

Sunset in the village

2018 Garden Bike

Garden flowers

They both had braces

Fall Centerpiece

Our oldest

2017 Bike

From my Garden

Our youngest

Pittsburgh Artfest