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!

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!

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!

Blackberry Cobbler Recipe – it changed my life!

Fresh baked blackberry pie.  There’s nothing like it!  It’s one of the few things that takes me back to my childhood.  My grandmother always baked them for dessert on Thanksgiving and Christmas every year.  And I looked forward to it always.  Last week I wrote about my Turnbull Family traditions and following in my grandma’s footsteps.  Learning how to make Blackberry pie is one of my favorite things she has taught me.  It is a skill that is linked to so many of my childhood memories.  And I look forward to sharing that tradition with my Baby Girl when she gets older.

But there is just one thing about making homemade pies – it takes a whole lot of work.  And it can be downright messy.  It seems like not such a big deal around the holidays, because we are whipping up so many things.  If you are looking to just make dessert for one evening and very few people, it doesn’t seem worth the all the trouble.  But I am happy to report that I have found a solution to my dilemma.  A friend of mine gave me this recipe, and I felt that I should share it with all of you. It is just too delicious to keep to myself.  It is a super simple recipe for the most divine Blackberry Cobbler.  That’s right, we can now have a Blackberries for dessert any night of the week.  Or, if you’re bad like me, breakfast on any morning.  Some people eat breakfast for dinner, but I like dessert for breakfast instead.  Side note – that’s not something I plan to pass on to my children.  It’s a terrible habit I picked up a long time ago.

So here it is, my gift to all of you – an easy 5 ingredient recipe for a Blackberry Cobbler.  Try it.  I promise you will love it.  I recommend using frozen blackberries, that way you can have it anytime.  No paying high prices or waiting for them to be in season.  I promise it will change your life.  It changed mine.  It’s been permanently added to my Garcia Family Cookbook.  Enjoy!

Blackberry Cobbler Recipe

  • 1 cup Sugar
  • 1 stick Butter, melted
  • 1 cup Milk
  • 1 cup Self-rising Flour
  • 2 1/2 cups Blackberries (fresh or frozen)
  • 1/4 cup Sugar (plus some for dusting)

Preheat your oven to 350 degrees F.

Grease a 10″ deep pie dish or tart pan.  Set aside.

If using fresh berries, rinse and pat dry.  If using frozen berries, make sure they are thawed and drain excess juice.  Set aside.

In a medium mixing bowl, combine 1 cup of sugar, self-rising flour, and milk with a whisk.  Set aside.

Place your stick of butter in the microwave for 30 seconds until melted.

Add melted butter to your Sugar mixture.  Mix until combined.

Pour batter into your prepared baking dish.

Sprinkle berries evenly over batter.  Try to cover all of the batter with berries.  Don’t leave any bare spots.

Sprinkle berries with a 1/4 cup of sugar.

Bake cobbler for one hour.

Remove from oven and dust the top of your cobbler with 1 Tablespoon of sugar.  Let cool for about 20 minutes before serving.

Cobbler tastes best when served warm and with vanilla ice cream.

Happy Baking!