Basic French Toast & A Winner!

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When I was growing up, my mama made french toast like it was going out of style.  It was one of my favorite weekend breakfasts that would grace our table.  Despite the deliciousness of this wonderful meal, one thing always stood out every time she made it.  The bread was always, always, always soggy.  I didn't mind it in the least bit though.  What could be more enjoying then dipping those flavorful pieces of bread (soggy or not) into the sweet puddles of syrup?  It didn't deter me from eating it one bit.

As I became older, however, I started to wonder why was it that mother's recipe always produced soggy french toast while so many restaurants in town had fluffy and voluptuous french toast.  I finally figured it out.  Well....half of the secret that is ;)  Secret #1...you must use thick bread such as Texas Toast...and Secret #2....it's all about the flour in the batter ;) 

My mother used to make french toast with whatever bread we had on hand because she was just resourceful like that ;)  So of course...making the recipe with just regular sandwich bread turned the bread soggy because it wasn't thick enough.  She also did not use flour in her recipe.  And flour, as I am finding out, can be used as a thickening agent in the batter ;)

I still don't know what the other half of the secret is to making wonderful french toast, but I was just so flippin excited to figure this part out that I had to share it with y'all.  You can bet that once I find out the other half of the secret, I will share that too ;)

Basic French Toast

(makes 12 slices)

Ingredients:

1/4 cup all purpose flour

1 cup milk

1 pinch salt

3 eggs

1/2 tsp. ground cinnamon

1 tsp. vanilla extract OR almond extract

1/4 tsp. ground nutmeg (optional)

1 tbsp. white sugar

12 thick slices of bread such as Texas Toast

Directions:

1.  Measure flour into a large mixing bowl.  Slowly whisk in the milk.  Whisk in the salt, eggs, cinnamon, vanilla (or almond) extract, nutmeg, and sugar until smooth.

2.  Heat a lightly oiled pan or griddle over medium heat.

3.  Soak bread slices in mixture all both sides...making sure to cover every single part.  Cook bread on each side until golden brown.

***Recipe Notes: You can flash freeze the left over slices.  Place each piece on a cookie sheet/tray lined with tin foil and sprayed with nonstick spray. Place tray in the freezer for at least 2-3 hours.  Place frozen slices in a gallon zip lock bag and store in freezer.  Place in toaster oven to cook when ready to eat.***

Now On To The Giveaway Winner......

I would like to announce the winner of the Eggland's Best Eggs Prize Package. For more information and to refresh your memory about the Giveaway, click here.

I have entered the numbers into Random.Org and the winner is.........

Comment #5 sent in by Vanessa!!!

Congratulations Vanessa!!

A representative from Eggland's Best Eggs will be contacting you soon for more information :) Thank you to everyone who participated and to the wonderful people at Eggland's!! They really are the best eggs ;)

Buttermilk & Sour Cream Banana Bread

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I'm not sure how many of you enjoy cooking and baking with buttermilk but I'm a HUGE fan of it.  Down here in the South, it is common to hear about people drinking a glass of buttermilk, complete with ice cubes and all.  I could never stomach a glass of it myself, however, I LOVE using it in recipes.  I have used it in soups, sauces, fruit salads, and baked goods.  When you bake with it, it gives your recipes that 'down home' southern feel to them.  It gives your dish a tangy, creamy, and moist component to them.  Ever try the recipe for Homemade Buttermilk Pancakes on the blog??  Yummm!!

I was on the Internet searching for recipes that I can make with 3 over riped bananas.  I have a few other banana recipes on the blog, but I wanted to try something different.  The heavens opened when I found this recipe.  It never occurred to me to put buttermilk and bananas together...so when I came across this recipe for it, I was excited.  Of course, in true 'Libby' fashion, I couldn't leave things well enough alone and added a few extra ingredients to the mix.  I took some of the main ingredients in my Banana Sour Cream Cake and added it to this recipe.  I am glad I did!  I made this loaf early in the morning and by the same time the next morning, it was completely gone!  Everyone loved it!  And now, I am sharing it with y'all ;) 

Buttermilk & Sour Cream Banana Bread

(inspired by Mel's Kitchen Cafe')

(makes 1 large loaf)

Ingredients:

1/2 cup butter, softened

1 1/2 cups sugar
2 eggs
1 cup mashed bananas
2 tbsp. sour cream
4 tablespoons buttermilk
1/2 teaspoon almond extract
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda

Directions:

1.  Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch).
2.  In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk, sour cream and almond until the batter is well mixed.
3.  Add in the flour, baking powder, salt and soda. Mix until well combined.
4.  Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean

I'm linking this recipe to the following parties:
~A Well Seasoned Life-Sweet Indulgences Sunday~
~Cookin' for my Captain: Flash Back Friday~

Eggland's Best Eggs Plate Date and Giveaway

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****THIS GIVEAWAY IS NOW CLOSED****

Everyone knows that eating a healthy breakfast is the first step to having a productive and energetic day.  With August being the 'back to school' month for most families, breakfast usually gets put on the back burner due to the 'rush-rush' of early morning routines. 

With this being said, a representative from Eggland's Best Eggs contacted me last month and asked if I would be interested in hosting a 'Plate Date' for some of the children and mothers in my area.  The Plate Date would serve as a time to teach some of the local mothers and their children how to make simple recipes in the comfort of their own home.  Recipes that were not only easy to make, but healthy for the kids to eat.  Recipes that would ease the chaotic morning routines going on through most of the households in America. 

Being a mother of two children myself, one of whom will start Kindergarten tomorrow morning, I absolutely could not pass up this opportunity.  What a wonderful way to get my children's friends together to play and also to teach their mothers how to make some yummy recipes ;)  I chose to teach them how to make homemade french toast and a sausage, egg, and cheese breakfast pizza.

I will just let the pictures tell how our "Plate Date" went (all photos have been taken by my husband)....

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Yes...this would be me....mixing the ingredients for the breakfast pizza. Some people chose to have their dishes pre-made and ready to eat at the Plate Date. Not me....LOL. I went a different route and actually made the dishes in front of everyone. We had all the children play around the house while I cooked. Doing this allowed for some fun and lively food and kitchen chatter among the grown ups ;) I really enjoyed talking as I cooked and answered questions about everything, from the upcoming school year to the ingredients I was mixing.

While the breakfast pizza was baking in the oven, I started working on the french toast for the children.

Ding!  The breakfast pizza is done! ;)

Yummmm!!!!

When their french toast was finished cooking, I had all the children grab some cookie cutters out of a plastic bin.....

....and cut little shapes out of their toast....

 Next we sprinkled powdered sugar on top of their pieces....not really the healthiest idea...but it worked :)

The table from a tip top view.....

My son cut his shapes out after the sugar was sprinkled on....

Finally they were able to eat them......

Finger lickin good!!

The end result.......

I think it was a success..............

And that breakfast pizza for the grown ups?  This was all that was left after everyone left....

All in all, it was a wonderful morning....shared with laughter, great company, and yummy food :)  And when you think about it, isn't that really what life is all about?  I think so my friends.  I think so ;)

But wait....this post isn't finished yet.  The awesome people at Eggland's have been gracious enough to provide some awesome prizes to one of the lucky readers of this blog! 

They are offering a prize package similar to the same items that I used to make this Plate Date possible....

should you win, you will receive the following:

o 2 Free EB Dozen coupons (Any variety- classic, cage-free, or organic)

o 1 Free EB Hard Cooked and Peeled variety coupon

o 4 EB ramekins

o 1 EB apron

o 1 EB whisk

o 1 EB spatula

o 1 EB egg timer

o 1 EB eco bag

o 1 EB plush egg

What an awesome giveaway huh?? 

All you have to do is:

Answer this question in the comment form below...........

What is your favorite dish to make with eggs?

And this is it :) 

Please remember to leave your e-mail address so I can contact you should you win :)

This Giveaway ends, Tuesday, August 30th and the winner will be chosen by Random.org.

Anyone who does not answer the question in the comment form will be disqualified from the Giveaway.  You MUST answer the question if you want to be part of this Giveaway.

Disclaimer:

**All the opinions stated above are my own. I was provided with coupons and a gift card to help purchase the items necessary to make these dishes. I was also provided with a package similar to the one available in the giveaway.**

Good luck everyone!!

Homemade Chicken Pot Pie

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I cannot think of the word 'country' without thinking about a recipe for homemade chicken pot pie.  Just like chicken and dumplings, chicken pot pie reminds me of pure....homemade...comfort food.  I have tried many recipes in the past for pot pies, but this one hit our taste buds right on the nail.  I imagine it has something to do with the creamy, liquid filling that is placed ontop of the veggies and chicken.  The only thing I would do differently next time would be to add some chopped potatoes to the mix :)   I was even brave enough to make the crust homemade ;) 

I do realize that it is still 100 plus degrees outside, however, when it comes to cooking, I think it is entirely impossible to avoid cooking/baking in your oven during the whole length of summer.  After all, this is why air conditioners were made, right? ;)  So you know what I say?  I say crank up your a/c, turn on your oven, and make this recipe.  If anything, it will remind you of the upcoming fall and winter season.  And I don't know about y'all, but I welcome happy thoughts of the chilly weather to come :)

Homemade Chicken Pot Pie

(makes one 9 inch pie)

Ingredients for Crust:

2 cups flour

1 tsp. salt

3/4 cup shortening

5-6 tbsp. cold water

Directions for the Crust:

1.  Mix flour together with salt in a medium sized bowl.

2.  Cut shortening into the flour and mash with fork until it has the consistency of cornmeal.

3.  Use the fork and stir the water in slowly, tablespoon by tablespoon.

4.  Keep stirring dough until the edges are coming off of the bowl.

5.  Divide dough into two parts.  Roll each piece of dough into a 9 inch circle. 

6.  Place one 9 inch dough circle into a 9 inch pie plate...making sure it covers the bottom and the sides.

7.  Save the second dough circle to place on the top of the pie when filling is ready.

Ingredients for Filling:

1 lb. skinless, boneless chicken breast halves, cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup chopped potatoes

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. celery seed

1/4 tsp. Season All

1 and 3/4 cups chicken broth

2/3 cup milk

Directions For Filling:

1.  Preheat oven to 425 degrees.

2.  In a saucepan, combine chicken, carrots, peas, potatoes, and celery.  Add just enough water to cover and boil for 15 minutes.  Remove from heat, drain, and set aside.

3.  In the saucepan over medium heat, cook onions and butter until soft and translucent.  Stir in the flour, salt, pepper, celery seed, and Season All.

4.  Slowly stir in chicken broth and milk.  Simmer until liquid starts becoming thick.  Remove from heat and set aside.

5.  Place the chicken and vegetable mixture on top of the pie crust inside the pie plate.

6.  Pour the liquid mixture over the chicken/vegetable mixture.

7.  Cover the top with the other dough circle, making sure to seal edges.  Cut off any excess dough.

8.  Make a few small slits on the top of the dough to allow the pie to vent.

9.  Bake for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.

Classic Cupcakes & Deep Thoughts

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Not sure if any of you know this, but before I started blogging, I wanted to open my own at-home bakery.    Tis true. This explains why there are so many recipes under the dessert section of the blog ;)  I won't go into detail about why I didn't open it up.....cause really, who has time for that? 

Just suffice to say that I am loving this blogging thing ;)  And I'm actually glad I chose to go this route versus the business owner route.  I'm here with my children all day and get to watch them grow up.  I get to write posts until my heart is content, which is a passion of mine....and get paid for it ;)  I get to put my creativity to use...both inside the kitchen and with this blog, and I get to share what I create with all of you.....all without the added stress of owning my own bakery/cafe' ;)  I'd say it's all working out just fine....don't you? 

When and if I ever do open up my own bakery in the future, these Classic Cupcakes will definitely be on the menu!  And even though the frosting is from a can (hey...last time I cheked my name was not Martha Stewart..lol), the actual cupcake itself is made from scratch.  I had a cup and a half of cake flour to use up so I searched and searched and searched for ideas.  It lead me to this recipe.  Of course, I tweaked it and added a little bit of this and a little bit of that to it...but the results were out of this world ;)  I love working with cake flour and it is so amazing how your desserts come out so moist and tender when you use it. 

These cupcakes rock!!  Make em' tonight for your next get together or make them just because it's Tuesday.  You actually really don't need a reason to bake them ;)  Just do it :)

Classic Cupcakes

 (makes 12)

Ingredients:

1/2 cup butter, room temperature

1 cup sugar

1 and 1/2 cups cake flour

1 egg

1/2 cup buttermilk

1/2 tsp. salt

1 tsp. baking soda

1 tsp. almond extract

1/2 cup hot water

Directions:

1.  Line cupcake pan with cupcake liners and preheat oven to 350 degrees.

2.  Cream butter and sugar.

3.  Add remaining ingredients individually, mixing well after each addition until smooth.

4.  Using an icecream scooper, scoop batter into lined cupcake pan.

5.  Bake for 20-25 minutes. 

6.  Frost and decorate with your favorite icings and decorations.

I'm linking this recipe up to the following parties:

~A Well-Seasoned Life: Sweet Indulgences Sunday~

~Cookin' for my Captain: Flash Back Friday~

Ice Cream Bread

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Yes...the title of this post is correct.  Yes....the picture above is a picture of bread...made of ice cream.  Say what?!  Did Libby just say made of ice cream??  I sure did say that.

 Let me tell you how I found about this recipe.  My bestie, Courtney, called me one evening a couple of weeks ago to tell me about it.  She said she was out shopping at a pottery store and came across a really cute loaf pan.  Inside the loaf pan was a recipe card for Ice Cream Bread.  As soon as she saw it she said to herself, "Libby has got to know about this recipe!"  Needless to say, when she told me...I was shocked as all get out! 

Why was I so shocked??  Well....I'm about to tell y'all...........

You only need two ingredients to make this bread........self rising flour and 2 cups of your favorite of ice cream.

That's it!  Really....that's it.  When she told me about this, I was blown away.  I just knew I had to try it out and see for myself if flour and ice cream can produce a wonderful treat.  Sure enough....they can!

Not only is this recipe simple, but it's also versatile.  Just think of all the flavors of bread you can make with it....Butter Pecan Ice Cream Bread...Pistachio Ice Cream Bread...Chocolate Chip Ice Cream Bread.  When it's fall season...you can make Vanilla Ice Cream Bread with pumpkin and cinnamon mixed in....or when Christmas rolls around, you can make Peppermint Ice Cream Bread.  The possibilities are literally endless!  The one in the above picture is Turtle Ice Cream Bread...made with Turtle flavored (chocolate chunks, caramel, pecans, and vanilla) ice cream. 

Ours also came out with a scone-like texture...which would be perfect to serve as a breakfast treat or an evening treat with coffee or tea. 

Can it get any easier then this??  I think not dear friends.  I think not.  Try it and see for yourself ;) 

Ice Cream Bread

(makes one 8x4 loaf)

Ingredients:

2 cups of your favorite ice cream, softened

1 and 1/2 cups of self rising flour

Directions:

1.  Preheat your oven to 350 degrees.

2.  Grease and flour an 8x4 inch loaf pan.

3.  Mix the ice cream and flour together in a bowl just until combined.  Smooth it out so it looks even.

4.  Bake for 45 minutes or until toothpick inserted comes out clean.

5.  Cool for a while and then serve.

6.  Store in the fridge.

**Libby's Tip:  For best results, use full-fat ice cream.

It should also be noted that some flavors of bread will come out stronger tasting then others.  For a bolder and not so plain flavor...it is recommended to go with bold flavors of icecream such as peanut butter or butter pecan.  Don't forget, you can also add extra ingredients into the mix to make it less plain and more flavorful :)  Experiment and have fun with it!  That's what it's all about ;)  

Recipe Source:  My best friend, Courtney...who in turn, snatched it off a loaf pan :)

Fruit Pizza Delight & Wonderful News

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Hello all ;)  I hope everyone had a nice weekend.  Our family certainly did ;)  I was able to enjoy a couple of days of rest and relaxation after a super busy week.  Why was I so busy last week?  Well....I am about to tell y'all....

Back in April of this year, I was contacted by my city's local Parks and Recreation Department. They wanted to know if I would be able to come in for a few hours a week in July to teach the kids in their summer camp program how to make simple, healthy, and delicious meals.  I was so honored by this request that I immediately told them yes. 

Preparing for this class was a big challenge.  The Parks and Recreation center did not have the culinary capabilities as some facilities around the area.  Meaning, there would be no stove/oven for me to cook on.  Not only this, the program's budget was very low, which meant the amount of supplies and food would be limited.  They also had certain safety rules in terms of what the children could and could not do when it came to cooking...simply meaning they would not be able to work with knives of any sort or anything that was a possible safety hazard. 

Needless to say, I had to put my "creative" thinking cap on in order to make this class work.  I spent hours and hours at night trying to think of a way to teach these children how to make simple and healthy meals....but at the same time, how to do it without breaking the program's rules or budget.  After days of brainstorming and a few face to face meetings with the Rec Specialist, a plan finally started to take shape and unfold.  Nothing was going to stop us from teaching these children how to make meals on their own...and we were all determined to make it happened.  And...to make a long story short...we did! 

Day One:

I taught them how to make these simple and easy Yogurt Parfaits.  We discussed the healthy benefits of eating strawberries and low fat yogurt after they were finished making them. 

~The Result~

Even though their version did not look like the one in the picture, it was a success!  All but 2 children loved them...and one girl even went home that evening and asked her mother to purchase ingredients for these parfaits so she can make them for her family :) 

Day 2:

I taught them how to make simple fruit pizzas.  Before they started making theirs, we discussed the healthy benefits of bananas and kiwis.

~The Result~

These were by far the biggest hit of the week with them!  I made 9 pizza crusts at home, bought them to the class, had them pile up the fixins...and after everything was said and done...all 9 pizza pans looked like this.....

.....some of the kids even wanted to take the left overs home to show their parents what they made :)  So yes...Day 2=success!

Day 3:

I taught them how to make Chicken & Mozzarella Pita Pockets on Whole Wheat Pitas.  Before they started making theirs, we discussed the healthy benefits of chicken (when baked and grilled), vegetables such as lettuce, and why eating whole wheat is good for you. 

~The Result~

I think the below picture says it all ;)

All in all, I think it's safe to say that myself, as well as the staff of the Parks and Rec Department were VERY pleased with the outcome of this class.  We are so pleased with it in fact, that they asked me to come in on a monthly basis to teach the children in their after school program...they will fit the bill for everything...I will just need to teach ;)  I am so giddy just thinking about all the fun and creative things I can teach these children during the holidays!  I'm so excited y'all and cannot wait to get started.

And to celebrate this good news, I wanted to share the most popular recipe that everyone made this week (even the staff members loved it) with y'all........

Fruit Pizza Delight

(makes one pizza pan)

Ingredients:

1 roll of pre-made sugar cookie dough

1/2 cup to 1 cup of sliced strawberries

1/2 cup to 1 cup of sliced kiwi

1/2 cup to 1 cup of sliced bananas

1/2 cup of  low-fat vanilla or plain yogurt

Directions:

1.  Roll the sugar cookie dough onto and ungreased pizza pan.  Make sure the whole pan is covered.

2.  Bake the dough according to packaged directions.  Let cool.

3.  Once cooled, spread the 1/2 cup of yogurt on the top.

4.  Top pizza with fruit slices.  Cut and serve.

**Recipe Tip: You can use other fruit as toppings other then what is listed.  Blueberries, raspberries,  and sliced cantaloupe would be other good options.**