Our Fabulous Bites

Sorry, no photo! It is delicious though. 6 slices Texas Toast 8 eggs 1 cup milk 2 1/2 cups half-n-half cream 2 teaspoons vanilla extract 1/2 teaspoon cinnamon 3/4 cup butter 1 1/3 cup brown sugar 3 Tab. corn syrup 1 cup chopped pecans (optional) Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a medium bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. The next morning, set out while oven is preheating to 35o degrees. Bake covered for 20 minutes. While baking, combine butter, brown sugar and corn syrup in a small saucepan, and heat until bubbling. Pour over bread and egg mixture and continue baking another 20 minutes uncovered. Sprinkle with chopped pecans and serve. Note: Next time I will use 12 slices of bread and make stacks of two just to make it thicker. I will also twice the cinnamon.

I'm trying to get creative with my cooking by using what I have on hand and hoping to make a good combination.  After many google searches, I came up with the following by mixing a few recipes.  It turned out pretty well I think and Jeff would give it 7.7 out of 10.  And Rees ate tons, which made me happy knowing he was getting in some veggies. Let me apologize now, I don't actually have a recipe.  Just general steps.  I know that just doesn't fly for some, but I want to log this so I remember it as an option next time I'm trying to get rid of spinach and peas.     Pasta, Spinach, Peas and Pesto 1 box of pasta, I used macaroni 4 - 6 cups of fresh spinach Half a package of frozen peas 2 spoons full of prepared pesto (maybe more, you'll want to taste and see) 1/2 tsp salt 2-3 T butter 2 T flour 2 gloves of garlic, minced Maybe a couple of cups of cream or milk Dash of cayenne pepper Dash of nutmeg 1/3 cup Parmesan cheese   Cook pasta according to package directions. 

These are a fudgy brownie, not my favorite texture, but still good especially since they are made with beans and that just feels healthier than a traditional brownie.  And they are gluten-free if you find yourself in need of such recipes. 2 cups black beans, rinsed and drained (I didn't have a full 2 cups, so I also used chickpeas) 1/4 cup cocoa powder 2 large eggs 2 large egg whites 1 T vanilla extract 1/4 tsp salt 3/4-1 cup honey 1/3 - 1/2 cup melted butter 1 cup chopped walnuts, or other nut of choice (optional) Preheat oven to 350 degrees.  Grease 8x8 baking dish for a thicker brownie or a 11x8 for a thinner brownie. Combine beans, cocoa powder, eggs and whites, vanilla, salt & honey in food processor and blend until smooth.  Pour mixture into a bowl. Add butter and walnuts.  Mix.  Pour into prepared dish.  Bake 30 -45 minutes, or until brownies are set. Let them cool, in fact, refrigerate them.  (this is a down side to these, they need to be chilled to keep their shape whe

I just ate Quinoa for the first time yesterday.  I liked it.  It is like a grain, but technically it isn't a grain.  Some call it a 'super food' because it has a lot of nutritional value. If the food is healthy and tasty, that is a good combo for me.  Anyhow, Jeff made me this salad and I really liked it and wanted to share.  It really was yummy.  (Mom, it is a bit spicy, so you may have to adjust the recipe) Quinoa Salad: 1/4 cup quinoa 1 tablespoon olive oil 1 medium sweet potato, peeled and cut into 1/2-inch cubes 1 scallion, chopped 1 jalapeno finely chopped (seeded if you want to decrease heat) 1 cup water 1/2 teaspoon salt 3/4 cup canned black beans, rinsed 1 lime or lemon, juiced 2 tablespoons chopped fresh cilantro Rinse quinoa until there isn't any soapy water left.  Heat oil over medium-high heat in a medium skillet with a tight fitting lid.  Add sweet potato, scallion and jalapeno and saute until fragrant, about 2 minutes. Add quinoa; toast for 2 minutes.  Ad