Breakfast in Bed – Delightful French Toast

We’re still celebrating our Mothers!

I am always trying to dream up different and new ways to surprise my mom for Mother’s Day. Let’s face it – she is my world and she is always doing extra special things for me all of the time. One of my favorites when I was a kid was breakfast in bed. Today we are going to be making some super delicious french toast. It is perfect for a very scrumptious breakfast in bed surprise for that very special mother. It is a really simple thing to make and it is just a touch bit fancier than the usual pancakes. So take a leap and do something easy and fun, that will make your mom feel extra special and loved by you. I promise you that she will not forget it.

Delightful French Toast

Ingredients:

  • 8 thick slices of French Bread
  • 4 Eggs, lightly beaten
  • 1 cup Half & Half
  • 2 tsp. Vanilla Extract
  • 2 Tbsp. Sugar
  • 2 tsp. Cinnamon
  • 2 Tbsp. Butter
  • Powdered Sugar, for dusting
  • Boysenberry Syrup

Directions:

  1. In a wide shallow dish, combine eggs, half & half, vanilla extract, sugar, and cinnamon. Beat together until combined.

  1. Place bread in egg mixture and let soak for a minute. Then flip to soak on the other side.

  1. In a large skillet over medium heat, melt 1 tablespoon of butter. Add 4 bread slices to skillet and cook for 2 minutes. Then flip and cook on other side for 2 minutes. Repeat with remaining slices of bread.

  1. Dust french toast with powdered sugar if desired. Add butter and boysenberry syrup to your liking.

Serve to your very special mother while she’s still in bed. She’ll love it!

Advertisements

New Year’s Eve Recipe – Lumpias

My father was working as a chef part time when he met my mother. He was an aspiring actor at the time, but had a talent for whipping up delicious food. When we were kids, my mom did most of the cooking in our home. But on a rare special occasion, my father would cook for us. He had some great specialties – shrimp scampi, jambalaya, chocolate peanut butter fudge. We always looked forward to whatever it was that he was making. Today I am going to share one of his best recipes with you. It was one of my favorites, and the only one I have mastered.

We are going to make Lumpias. It is a traditional Filipino dish. It is their version of an egg roll and it’s made with meat. They are really delicious and pretty easy to make. We serve them with a tangy sweet and sour sauce. It compliments them very well.

Lumpias

Ingredients:

1 lb ground beef
1 lb ground pork
1 bunch green onions, chopped
1/4 cup water chestnuts, chopped
4 Tbsp. soy sauce
2 pkg. of large wonton paper
Vegetable oil for frying
2 bottles sweet & sour sauce, warm

Cooking Instructions:

In a large mixing bowl, combine ground beef, ground pork, green onions, water chestnuts, and soy sauce. Mix with your hands until all ingredients are combined well.

To assemble lumpias – lay one piece of wonton paper on a clean surface. Take a clump of your meat mixture (about 2 tablespoons), and roll it into a log. Place the meat extending from one corner diagonally across to the other corner. Leave about half an inch of your wonton paper uncovered.

Next, fold the open ends up and over the meat.

The fold one flap of the wonton paper up and over the meat.

Then tightly roll your lumpia all the way closed. You may need to use a dab of water to close the flap of your lumpia. Repeat until your meat mixture is over. Should make about 35-40 lumpias

In a large skillet, heat oil over medium high heat. When oil is hot, place your lumpias inside. Allow them to fry for approximately 12 minutes, turning them to fry on all sides. Reduce heat if they start to darken too quickly. You’ll know when they’re close to being finished, because they will bubble less and less.

Remove lumpias from frying pan and cool on a plate covered with a paper towel. Repeat with the rest of the lumpias.

Meanwhile, heat sweet & sour sauce in a small pot over low heat. Serve sauce on the side of lumpias.

ENJOY!

Vegetable Lasagna Recipe

My grandmother made lasagna from scratch when we were growing up. When I was a kid, I couldn’t really appreciate the significance of that. But now that I am older and I have eaten many frozen lasagnas, I have a greater understanding of the time and effort she put into it. Because we all know that frozen lasagna doesn’t hold a candle a homemade one. I have been in search of a great lasagna recipe for my Garcia Family Cookbook. I have tried several different recipes, but I didn’t fall in love with any of them. Although my sister-in-law turned me onto the Pioneer Woman‘s recipe. It was pretty good, but I prefer ground sausage to ground beef in my Italian food. I think it has more flavor. So since I couldn’t quite find a lasagna recipe that I loved, I decided to create one of my own. And I am in love! So here it is, and you decide. I actually use my spaghetti sauce recipe as the base for my lasagna. Which is perfect, because I can turn one meal into two. And for all of you mothers out there, we all know we love to stretch out our meals as much as possible.

Mama Kerrie’s Lasagna

Ingredients:

FOR SAUCE:

  • 2 lbs Ground Italian Sausage
  • 1 sm. Onion, chopped
  • 4 Garlic cloves, minced
  • 1 (28 oz.) can Diced Tomato
  • 2 (6 oz.) cans Tomato Paste
  • 1 (15 oz.) can Tomato Sauce
  • 2 cups Water
  • 3 teaspoons Dried Basil
  • 2 teaspoons Dried Parsley
  • 1 1/2 teaspoons Brown Sugar
  • 1 teaspoon Salt
  • 1/2 teaspoon Crushed Red Pepper
  • 1/4 teaspoon Black Pepper

FOR LASAGNA:

  • 2 1/2 cups Cottage Cheese
  • 2 Eggs, beaten
  • 1/2 cup Parmesan Cheese, grated
  • 4 Teaspoons Dried Parsley
  • 1 1/2 teaspoon Salt
  • 1 Mozzarella Cheese, grated
  • 1 pkg. Lasagna Noodles, cooked

For the Sauce: CLICK HERE for spaghetti sauce tutorial

In a large skillet brown Italian sausage, breaking it up into bits as you stir. Add onions and continue to cook until they have become soft. Remove from heat and drain grease from meat. Then set aside.

In a large pot over medium-high heat, add garlic, diced tomatoes, tomato paste, tomato sauce, and water. Mix well. Then add your meat mixture to the pot and bring to a boil.

Meanwhile, in a small bowl, combine basil, 2 teaspoons parsley, brown sugar, salt, red pepper flakes, and black pepper. Mix well. Then add spices to your pot and combine them well.

Once sauce boils, reduce heat to low setting. Simmer sauce on low stirring frequently for 2 hours. Then remove from heat and set aside.

For Lasagna:

Preheat oven to 350 degrees F

In a small bowl, combine cottage cheese, eggs, Parmesan cheese, 4 teaspoons parsley, and 1 teaspoon salt. Set aside.

Arrange 3 or 4 cooked lasagna noodles across the bottom of a baking pan. Using half of your cottage cheese mixture, spread over the noodles evenly. Sprinkle mozzarella cheese over cottage cheese. Spread a layer of prepared meat sauce on top of cheese layer.

Repeat this process two more times, so you have a total of three layers. Next sprinkle your top meat sauce layer with more mozzarella and Parmesan cheese.

Bake Lasagna for 20 to 30 minutes or until top is bubbly.

Enjoy!

DIY – Ice Pack Cover tutorial

We all know that kids fall down and get hurt.  It is our defining moment as mothers when we come racing in to save the day.  We kiss the boo-boos to make them better, rub the ouchies when they hurt, we blow on the scrapes so they stop burning, and we ice the bumps so they go away.  Personally, I have always hated it when your homemade icepack begins to melt, and it gets you all wet.  So a few years ago, I made a few icepack covers that I keep in the kitchen.  Between you and me, my husband is always coming home with sports injuries.  He doesn’t realize he’s getting older 🙂  So they come in handy when he needs to ice his bumps and bruises.  I thought I would share these with all of you, because they are a fun way to dress up the healing process.

Before we get started, I was hoping that you all could share some of your favorite ways to nurse your children back to health.  I am always looking for creative ideas.  And I am sure that everyone else could use them too!

Icepack Cover Tutorial

Materials:

For a Large Square Ice Pack Cover

-2 (12″x12″) Pieces of Fabric (from your scrap pile)

-2 inexpensive wash clothes or 2 – (12″) squares of terry cloth with finished edges

-thread to match

-11″ piece of velcro

***Ice Pack fits a Gallon sized ziplock bag with ice


Small Rectangle Ice Pack Cover

-1 (12″x12″) Pieces of Fabric (from your scrap pile)

-1 inexpensive wash cloth or one 12″ square of terry cloth with finished edges

-Thread to match

-Approximately 3″ by 3/4″ scrap of hook and loop tape

***Fits a Quart sized ziplock type plastic bags

First we will begin by cutting out our fabric and terrycloth pieces into a 12 x 12″ squares.  You should have a total of two pieces each of fabric and terrycloth.  I have used some old bathroom towels in the name of upcycling.  Don’t be afraid to reuse and old towel, because it doesn’t have to look pretty.  It will be on the inside of our pouch, so no one will see it.

Separate the two sides of your velcro. Pin your pieces of to your terry cloth pieces about 3/4″ below the top edge. Each piece of terry cloth should have a piece of velcro attached to it.


Attach the velcro by using a zigzag stitch. Encase the entire piece of velcro and backstitch at both ends.

Place both pieces of your terrycloth on your work table velcro side up. Place your fabric pieces on top of the terrycloth pieces right sides together. Pin them together.

Attach the pieces together with a machine stitch using a 1/4″ seam. Leave a 3″ opening, so you can turn them right side out.

Turn each piece right side out and press flat with an iron.


Now take your two pieces and place them together, leaving the terry cloth sides facing outward. Make sure your velcro pieces match up, so that you’ll be able to close your pouch.

Machine stitch your two pieces together. Begin at the top of the right side of the pouch and stop at the top of the left side of the pouch. Make sure you leave the top edge open. Otherwise you won’t be able to open your pouch.


Turn your pouch right side out, so your print is facing outward. This is what your pouch should look like so far.


Almost finished! Now open your pouch and topstitch along the top edge of the pouch. This will secure the top edge in place. Backstitch at the beginning and the end.


This is what your finished project should look like.You are ready to cover your icepack and ice those boo boos!

Just fill a ziplock bag with ice and place it inside your icepack cover. Seal the velcro and ice all your pain away.

Happy Icing!

Enjoy!!!

Not your mama’s rice krispy treats

We all love rice krispy treats. Some of my favorite childhood memories are of making them with my mom. To this day, I still love mixing up a batch of those delicious gooey treats. They don’t seem to last very long in our house either. If I’m being honest, most desserts don’t. This weekend I wanted to whip up my version of this yummy dessert. I love the traditional ones, but these are my favorite. I have told you all that I think that peanut butter and chocolate can make the world a better place. There is no better combination. My Rice Krispy Treats recipe incorporates my love of this duo. I thought I might share it with you all. Happy Baking.

Peanut Butter Rice Krispy Treats

1/2 cup Butter
1 cup Peanut Butter
1 pkg. Miniature Marshmallows
1 cup Chocolate Chips or M&Ms
8 cups Rice Krispies

Directions:

  1. Grease a large baking dish and set it aside.
  2. In a large pot, melt butter and peanut butter over medium heat. Stir occasionally to keep from burning.  When mixture is completely smooth, add all of your marshmallows. Stir marshmallows until they have completely melted.
  3. When mixture is completely smooth, remove pot from heat and add chocolate chips and Rice Krispies. Stir mixture with a spatula until all of the cereal is coated with the marshmallow mixture.
  4. Scoop mixture into the prepared pan, using spatula to press mixture evenly into the pan.
  5. Refrigerate pan for an hour before cutting into squares.

ENJOY!