Thursday, January 31, 2013

Stuffed French Toast

 S-A-T-U-R-D-A-Y- NIGHT! (Can anyone quote the movie?) 
Ok, actually it was Saturday morning and I was sleeping in. Those days are my favorite! It's nothing very exciting, i'm always up well before nine but to still be in bed while Dad plays with the girls, somehow -- those days are the best. 
Well, on this particular Saturday morning not only did I sleep in, but I also awakened to Mr. Chef making stuffed french toast! YUM! (He totally knows the way to my heart is through carbs!)

So, he never knows the exact recipe or amounts because he is one of those people that throws things together and they always come out delicious. I get jealous of those people sometimes, i'll get over it. :)

This recipe is super easy and really pretty fast -- not the lowest calorie breakfast in the history of ever but once in awhile on a weekend I love me a big yummy breakfast like this!

Heat fresh or frozen strawberries, sugar, and cream cheese, and then puree them together. This is your stuffing.
 Slice a loaf of French Bread into slices. You want each slice the width of about two normal french toast pieces. Cut the slice in half but only go about 3/4 way through the bread so you have a "pocket" for your filling.
Fill the bread and dip in normal french bread mixture (eggs, milk, vanilla, cinnamon)

Once they are cooked, serve warm with syrup, fruit, jam or just plain!

1 cup of frozen (or fresh) strawberries 
1/4 cup sugar
3/4 block of cream cheese
1 Loaf of french bread cut into slices (approximately 2 inches wide) 
4 eggs
1 C milk
1/2 tsp. vanilla
1/4 tsp cinnamon (opt.)

Combine strawberries, sugar and cream cheese. Heat until combined and then puree together until smooth. You can use a blender, an immersion blender (my tool of choice) or a food processor to do this. Set aside.

Combine eggs, milk, vanilla and cinnamon (opt) in a shallow pie tin or other shallow bowl. set aside. 
Cut your slices of bread and slice them in half about 3/4 of the way through the bread so you have a pocket. Fill with strawberry mixture. Dip each filled french toast slice in egg and milk mixture, coating thoroughly on both sides. You may want to let it soak for about 30 seconds so the bread can really absorb it -- that one is up to you. 

Cook on a non-stick skillet for 2-3 minutes or until lightly browned, flip and repeat on other side.


Thursday, January 24, 2013

Citrus roasted chicken

Dear Pioneer Woman, thank you for your Roast Chicken because it is TO. DIE. FOR.
Love, Brynn

How many of you follow this blog?   Love it! It's a favorite of mine and she gets all the credit for this recipe. Here's your link!

So, i'm giving you the recipe here but go read her post -- it's hilarious, simple, and clears up any questions yo u may have.

This chicken is quick, cheap and easy but makes dinner look like you slaved in the kitchen for hours! Doesn't get much better than that, eh?
 to start :
combine your softened butter, your lemon/orange zest, your rosemary, salt and pepper in a bowl. combine well.
 Rub, the butter mixture, with your hands, all over the bird. get all those...hard to reach places too!
 because i'm awesome, or forgetful, i didn't take a picture of my smeared and stuffed bird. Imagine with me.

cook for 1 hour 15 minutes and voila!
cut/carve and enjoy!


  • 1 whole Chicken, Rinsed And Patted Dry
  • 3/4 cups Butter, Softened
  • 1 whole Lemons, 2 whole oranges
  • 4 sprigs Rosemary
  • Salt And Pepper, to taste

Preparation Instructions

Preheat oven to 400 degrees (convection bake. If you're using a standard oven, you can do 425.)
Zest the lemon and oranges. Strip the leaves off of one of the rosemary sprigs and chop it up finely.
In a bowl, combine softened butter, lemon/orange zest, rosemary, and salt and pepper to taste.
Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemon and oranges in half and squeeze the juice of one lemon all over the chicken. Place the six lemon/orange halves (if they'll fit!) and the three remaining rosemary leaves into the cavity of the bird.
Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.
Carve/cut up to your heart's content and dig in

Saturday, January 19, 2013

Double Chocolate Bundt Cake

Have you ever had a dinner or shower or get-together of ANY kind where you're bringing the dessert and you're short on hands-on time  but need something that will impress? *Enter Chocolate Bundt Cake.

This recipe is a no-fail amazingly delicious and easy recipe. Best part -- everywhere I take it people rave at how pretty it is and delicious it tastes. Doesn't get much better than that! Trust me, this is one you don't want sitting on your counter for days (like it would ever last that long) becasue it truly stares you down until you eat every. last. crumb. and love it!  :)  

Comes from Taste of Home with my own little tweaks

And -- yes I actually DO know how to focus my camera :) Unfortunately I was hurrying and only took one picture of the whole cake so pretend like it's a beautiful crisp picture tempting you with a cake that you will love, instead of the blurry one above. 
1 package chocolate cake mix (regular size) 
1 package (3.9 ounces) instant chocolate pudding mix 
3 tablespoons baking cocoa 
1-3/4 cups milk 
2 eggs 
2 cups (12 ounces) semisweet chocolate chips 
1/2 cup powdered sugar
1 tbsp cocoa powder (*more to taste)
3 Tbsp milk  
Confectioners' sugar


In a large bowl, combine cake mix, pudding mix, cocoa, milk and eggs. Beat on low for 30 seconds. Turn up the speed and beat on medium for another 2 minutes. Stir in the chocolate chips. **If you don't love rich rich rich chocolate leave out the chocolate chips. They are of course delicious but they are quite rich and the cake is still divine without them. (yes, I said sometimes less chocolate is still divine, don't crucify me)

Grease and flour a bundt cake pan (I believe the *correct* term would be a 10 in. fluted tube pan). Pour cake batter into pan and bake at 350ยบ for 55-60 minutes until a toothpick comes out clean. Always test close to the center since that will take the longest to cook! 

Cool the cake for ten minutes in the pan and then flip it out onto a wire rack and let it cool completely. 

Mix powdered sugar, cocoa powder and 2 Tbsp milk briskly with a fork until your icing is well mixed but not runny. If needed add the third Tbsp milk and any more that you may need. A good rule of thumb is if it runs off the fork in a steady stream but is still slightly thick. This consistency is best for drizzling so it stays even. 

Drizzle with icing and dust with confectioners' sugar if desired. 

Yield: 12-15 servings.

OK.....first thing is first. THIS BLOG IS MY NEW YEARS RESOLUTION!
Therefore -- half way through January, instead of quitting my resolution I will start -- welcome 2013!