Thursday, August 30, 2012

Chicken Lettuce Wraps

I made these last week and they were a HIT with the whole family!  I love watching my kids enjoy a meal that is wrapped in lettuce :) I served my coconut-lemongrass rice on the side and it was a great meal!  I've been cooking like crazy the past couple of weeks and my creativity is coming back.
Been trying to hit the farmers markets and make meals with whats in season.  Our garden is booming with zucchini, yellow squash, sugar snap peas, green beans, fresh basil and of course a lot of tomatoes!!
It's been awesome to not have to buy much produce at the store.  I encourage you to go check out your farmers markets and create a meal with whats fresh & local!

Chicken Lettuce Wraps (serves 5-6) recipe adapted from HERE


  • 1 1/2 lbs. boneless/skinless chicken breasts, diced into 1/2 inch pieces (or use ground chicken)
  • 1 head Bibb Lettuce or Iceberg Lettuce (look for bibb lettuce at your farmers market)
  • 1 small can water chestnuts, diced (optional)
  • 1 carrot, julienned 
  • 1 small zucchini, small dice
  • 1/2 cup green onion, chopped
  • 1/2 cup roasted cashews (optional)
  • bean thread noodles, fried (optional)
  • 1/4 cup fresh basil, chopped 
  • 3 Tbsp. low-sodium soy sauce
  • 3 Tbsp. fresh lime juice
  • 3 garlic cloves, fined minced
  • 1 jalapeƱo, chopped fine
  • 1/2 tsp. sirracha or other hot sauce
  • 1 Tbsp. sesame oil
  • 2 Tbsp. hoisin sauce (find it in Asian section at grocery store)
  • 2 tsp. cornstarch
In a small bowl, combine all ingredients for the stir fry sauce and set aside.
Heat a Wok or large skillet to medium-high heat.  Add some oil to the pan (I used canola) and cook the chicken with salt and pepper until done.  Remove the chicken from pan and set aside.  Add a little more oil and saute the carrot, zucchini, water chestnuts and green onion for about 4-5 minutes.  Add the chicken back to the pan, pour in the stir fry sauce and cook until bubbly and thickened, about 5 minutes.  Serve on top of lettuce leaves and sprinkle with roasted cashews.  I fried up some Bean Thread Noodles to serve on top as well.  My kids really like those!  If you would like to have a "dipping sauce" for the lettuce wraps, here is a recipe below:

  • 2 Tbsp. hoisin sauce
  • 2 Tbsp. hot water
  • 2 Tbsp. soy sauce
  • 1 Tbsp. seasoned rice vinegar
  • 1 Tbsp. lemon juice, freshly squeezed
  • 1/4 tsp. sesame oil

Wednesday, August 15, 2012

Grilled Pineapple-Turkey Burgers

It's August already...I seriously can't believe it!  My kids will be heading back to school next week and I'm already anxious to light my Fall candle!  I know, sounds strange that I'm thinking of Fall while it's still 75 degrees and sunny here, but it's inevitable that once school starts, our summer fun will be over :(
Oh well, we had a such a full summer that it will be nice to be back on a routine, which means I'll be doing a lot more cooking.  I'm actually looking forward to it...trying out some new recipes and having the house full of comforting smells when the kids get home from school.
This burger recipe has been on my "have to try" list for a while!  I'm a huge fan of turkey burgers that are seasoned just right, so they don't dry out.  The grilled pineapple definitely makes this burger a top-of-the-line burger (in my opinion).  You could add cheese or some fresh spinach leaves, but I think it's great as is.  Oh, and my new favorite thing to do with the hamburger buns is, lightly mayo the buns then put them on the grill for just a few minutes.  Honestly, I'm not a fan of mayo at all, but it seriously makes for one great grilled bun :)

Grilled Pineapple-Turkey Burgers 
(recipe very slightly adapted from Confections of a foodie Bride )

INGREDIENTS: (Makes 4 burgers *I made 2 large patties and 3 medium to smaller ones for my kids)

  • 1 pineapple, sliced into 4 rings
  • 1-1/2 lbs. ground turkey (I don't use the super lean turkey)
  • 3 Tbsp. Heinz 57 steak sauce or a little more (trust me, this is SO GOOD)
  • 1/4 cup red onion, finely chopped
  • handful of cilantro, chopped and divided
  • salt & freshly ground black pepper
  • worcestershire sauce
  • hamburger buns
Heat grill to medium-high.  I used my indoor grill pan this time.  Place pineapple rings on grill and cook about 4-5 minutes per side, or until you get some nice grill marks.  Remove pineapple and set aside on plate.  
In a large bowl, combine turkey, steak sauce, red onion, about 3 Tbsp. chopped cilantro, salt, pepper, and a few dashes of worcestershire.  Mix together well.  *fyi...I left out the cilantro and red onion from my kids burgers.  Place on grill and cook about 5 minutes per side.  After the burgers come off, you can now grill your buns if you like!  Next time I'd also like to grill some red onion rings to place on the burger.  
Serve the burgers on buns with additional steak sauce, grilled pineapple rings, and a little cilantro.  If you have left-over chopped red onion, you can also sprinkle some of that on top if you like, but I left it off.

Thursday, July 12, 2012

Chicken Salad Sandwiches

WOW!  I can't believe I'm actually back blogging!  My life has been consumed with kids activities...mainly Baseball.  We entered the All-Star season right before school got out, then finished the last tournament of the season this week!  It's been a SUPER busy summer and actually hasn't felt much like summer at all.  We're home more baseball scrimmages, baseball practice, baseball tournaments, washing and scrubbing baseball pants...until the Fall.  So for now, we will sleep in, enjoy playing in the backyard, peaceful evenings at home, home-made dinners, and maybe I'll get a chance to do some reading.  Simple things that make summer feel like summer.  
This sandwich is one of those things that I enjoy so much!  I love chicken salad, but I'm a little picky when it comes to texture...I'm not a fan of super creamy chicken salad.  This particular recipe was great...not too creamy, nice and chunky, with a lot of different textures.   Make this in the morning and then serve for lunch or even dinner with a pasta salad.  Perfect for the summer months when you don't feel like spending all evening in the kitchen!  

CHICKEN SALAD SANDWICHES  {recipe adapted from Cooking Classy}

INGREDIENTS: {makes about 3-4 sandwiches}
  • 3 bone-in chicken breast halves, roasted and cut in chunks {about 3 cups chicken}
  • 2-3 celery ribs, diced
  • 1/4 cup dried cranberries, roughly chopped {I used dried cherries}
  • 1/2 cup toasted pecans, chopped {you could use walnuts or cashews too}
  • 1/2 cup mayonaise 
  • 1/4 cup plain yogurt
  • 1 Tbsp. dijon mustard
  • 1 Tbsp. honey
  • 2 Tbsp. cider vinegar
  • 1/4 tsp. onion powder
  • freshly ground black pepper to taste 
  • romaine lettuce
  • sliced bread or croissants 
Pre-heat oven to 375 degrees.  Rub chicken breast halves with some olive oil, salt and freshly ground black pepper.  Place in roasting pan and bake for 1 hour.  Turn oven off, cover chicken with foil and leave in oven for another 20 minutes.  Remove pan from oven and let chicken cool before you cut in chunks.  
In a medium bowl, mix together the chicken chunks, celery, cranberries, and toasted pecans.
In a small bowl, whisk the mayonnaise, yogurt, dijon mustard, honey, vinegar, onion powder, and pepper.  Pour the dressing over the chicken mixture and stir to combine.  Cover with plastic and refrigerate for a couple of hours, or until ready to use.
Pile on thick pieces of bread, add your lettuce, and you have a super delicious lunch or an easy dinner!

Tuesday, May 8, 2012

Lemon Chicken Breasts...Barefoot Contessa

I love making this chicken dish!  It's super easy to prepare and is perfect for company.  Just throw everything in a baking dish, bake, then keep warm in oven until guests arrive.  I like to use the thin-sliced chicken breasts when I can find them, or at least cut large chicken breasts in half.  I almost always double this recipe, because the leftovers are SO good!  I usually serve this with toasted orzo and asparagus wrapped in prosciutto.

Lemon Chicken Breast {recipe by Barefoot Contessa }

INGREDIENTS: {serves 4}

  • 1/4 cup olive oil
  • 3 Tbsp. fresh garlic, minced {about 9 cloves}
  • 1/3 cup dry white wine {like a chardonnay}
  • 1 Tbsp. grated lemon zest {2 lemons}
  • 2 Tbsp. freshly squeezed lemon juice
  • 1 1/2 tsp. dried oregano
  • 1 tsp. fresh thyme, minced
  • kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts {I buy boneless/skinless}
  • 1 lemon
  Preheat oven to 400 degrees.
In a small saucepan, heat olive oil over medium-low heat.  Add the garlic and cook for just 1 minute, but don't allow the garlic to brown.  Remove from heat and add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp. salt.  Pour the sauce into a 9 by 13 inch baking dish.
Place chicken breasts on top of sauce, brush the chicken breasts with olive oil and sprinkle with salt and pepper.   Cut the lemon into 8 wedges and tuck them among the pieces of chicken.
Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the top is lightly golden.  If you would like the chicken to be more golden on top, then put underneath the broiler for 2 minutes.  Cover the pan tightly with foil and allow to rest for 10 minutes.  Serve chicken with sauce.

Monday, April 30, 2012

Jamie Grace - God Girl (Lyric Video)

My 6 year old daughter introduced me to this song recently.  It's a sweet song, but hearing her sing it makes it even sweeter!  Her knowing how much she's loved and letting the whole world know how she wants to live out her life...that's pretty cool!
"God Girl" by Jamie Grace

Tuesday, April 24, 2012

Carrot Cake Breakfast Cookies

I feel a little like a slacker with this whole blogging thing!  I'm not sure what happened, but if I let a little more than a couple of weeks pass without blogging, then I almost forget about it altogether!
I've made some fun, yummy recipes in the past few weeks, but have not remembered to snap a pic or jot down the recipe.
Can you believe it's nearing the end of the school year already?  I remember thinking the school year was soooo incredibly long when I was little, and now it's either a holiday, inservice day, or some "day off" every time I turn around!  If I was in charge {which I'm not}, I'd get rid of some of those silly days off and shorten the length of the school year so the kids have more summer!!  My kids can't wait for summer and honestly, I'm looking forward to a change of pace as well.  I'm sure it will be here before I know it!

I usually seem to start out really strong at the beginning of the school year with making breakfast for my kids.  Then around this time of year, I'm throwing out granola bars or cereal in a planning whatsoever!  So this morning I decided to make these breakfast cookies.  They have very few ingredients and are really healthy.  I added a little powdered sugar glaze to make my kids feel like they were worth eating :) I got the thumbs up from my pickiest little breakfast eater and from my husband!
Try these...they were delicious!

Carrot Cake Breakfast Cookies {recipe slightly adapted from Perry's Plate }

INGREDIENTS:  {makes about 12 cookies}

  • 1 cup flour {I used all-purpose flour}
  • 1 cup rolled oats
  • 2 tsp. flaxseed
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • scant 1/2 tsp. sea salt
  • 1/3 cup chopped nuts {I used pecans}
  • 1 cup shredded carrots
  • 1/4 cup coconut oil, warmed just until melted
  • 1/4 cup butter, melted
  • 1/4 cup real maple syrup
  • 3 Tbsp. brown rice syrup *if you don't have brown rice syrup, just add a few more tbsp. of maple syrup
Preheat oven to 375 degrees.  Line a baking pan with parchment paper and set aside.  
In a large bowl combine the flour, oats, flaxseed, baking powder, cinnamon, and salt.  Whisk to combine. Add nuts and carrots to dry ingredients.  Mix well.

In a small saucepan, heat coconut oil and butter over low heat just until melted.  Add maple syrup and brown rice syrup to the pan. Pour wet ingredients into the dry and stir until well combined.  

Drop by 2-tablespoonfuls on prepared baking sheets and bake for 10-12 minutes or until the cookies are barely golden brown.  I shaped the cookies a little with my hand to make them nice and tight and round.
**To make the powdered sugar glaze: whisk 1/2 cup powdered sugar and about 2 tsp. of milk until the consistency becomes easy to drizzle.  Use more or less milk to adjust thickness.

Monday, April 2, 2012

Sesame Chicken Pasta Salad

We loved this pasta salad!  It was a fun spin on an asian salad and was great as a main dish, just serve with some french bread.  I think it was the dressing that made this taste so yummy!  It may seem like a lot of dressing, but pour it all on because the pasta will soak up a lot of it.  I added a few extra things to the recipe just to add some crunch.  Next time you head out for a picnic or a potluck, make this!

SESAME CHICKEN PASTA SALAD { recipe adapted from HERE}


  • 1 {16 oz} package bow-tie pasta
  • 1/2 cup canola or olive oil
  • 1/3 cup seasoned rice vinegar
  • 1/3 cup soy sauce
  • 1 tsp. sesame oil
  • 3 Tbsp. sugar
  • 1/2 tsp. ground ginger
  • 1/4 tsp. black pepper
  • 3 cups cooked chicken, shredded or cut up into chunks
  • 1/4 cup green onions, thinly sliced {I added some of the green parts as well}
  • 1/4 cup sliced almonds, toasted lightly in a dry pan
  • 1/4 cup sesame seeds, toasted lightly in a dry pan
  • 1/2 cup red bell pepper, thinly sliced
  Heat a medium skillet over medium-low heat; add sesame seeds and sliced almonds.  Toast until golden brown and set aside.  Cook pasta according to package directions, drain and rinse with cold water.  Add pasta to large bowl.
In a small bowl, whisk together the olive oil and next 6 ingredients.  
Add sliced green onions, cooked chicken, sliced bell pepper, sesame seeds and almonds to the bowl with the cooled pasta.  Stir to combine.  Pour in the dressing and mix well.  You can serve immediately or refrigerate for later.

Sunday, April 1, 2012

Fudgy Brownie Cookies

I really wish I knew how to take better pictures. I'm lacking in that category, but I guess that comes with time, which is something else I'm lacking right now!  So, for now I apologize for my weak photos.
My kiddos have been off for Easter Vacation for a week now and we've still got one more week to go!!  I have to admit, it's been really nice having a little change of pace.  Being sick last week, I was actually able to stay in bed a little longer than normal and my kids even let me!
My boys have a friend over tonight so I made these cookies for them. Ok, I really made them for me.  I'm a lover of all things chocolate-y.  Especially a good brownie.  I've been looking for a really good brownie/cookie and I honestly think I've found it in this super-simple recipe!  You will not regret making these little me!!

FUDGY BROWNIE COOKIES  {Recipe slightly adapted from Craving Chronicles}

INGREDIENTS: {makes 18-24 cookies}

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder {I suggest sifting the cocoa powder}
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup {1 stick} unsalted butter
  • 4 ounces bittersweet chocolate, roughly chopped
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup bittersweet or semi-sweet chocolate chips {I used Ghiradelli 60% cacao}
  Preheat oven to 325 degrees.  Line a baking sheet with parchment paper and set aside.  

Whisk together flour, cocoa powder, baking soda and salt in small bowl.

In a small saucepan, melt butter and chopped bittersweet chocolate over low heat, stirring frequently.  Remove from heat. Stir in vanilla.

In the bowl of a stand mixer, beat eggs and Sugar at medium speed until light yellow in color and satiny, about 3-4 minutes {this is important}.  With the mixer on low speed, slowly pour in chocolate mixture and mix until well combined.  Add flour mixture and beat on low just until incorporated.  Fold in the chocolate chips by hand with a spatula.  

Scoop dough with a 2 Tablespoon cookie scoop and place 2 inches apart on prepared baking sheets.  Bake at 325 for 10-12 minutes.  {The outside will be set but the centers should still be soft and slightly under-baked}.  Cool on baking sheet for 3-5 minutes, then transfer to wire rack to cool completely.

Wednesday, March 14, 2012

Potato-Crusted Quiche with Bacon, Mushrooms and Spinach

I'm a HUGE fan of quiche!  I could eat it any time of the day...unfortunately my family, not so much.  Which means I only get to make quiche when I'm going to a bible study, or a brunch, or hosting something at my house.  I have seen this potato crust before but never tried it.  Will definitely be doing this again, it was easy and really yummy!  If you're not into making a pie crust or have some extra potatoes lying around, give this a try.  Really sorry about the picture...I was in a hurry to take this to bible study and I didn't have time to take a decent picture!

Potato-Crusted Quiche with Bacon, Mushrooms, Spinach and Sun-Dried Tomatoes
 {recipe adapted from cookincanuck }

  • 1 lb. potatoes, unpeeled, cut into really thin 1/8 inch slices {I used Yukon gold potatoes}
  • 1 Tbsp. butter, melted
  • 1/4 cup (packed) Parmesan cheese
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 6 slices bacon, chopped
  • 1 cup (packed) fresh baby spinach, torn roughly
  • 1 cup button mushrooms, sliced
  • 4 eggs
  • 1 cup whole milk {I used 1/2 cup low fat milk/1/2 cup half & half}
  • 1/2 cup Parmesan cheese, shredded {I used Parmesan/fontina blend}
  • 1/2 tsp. freshly ground black pepper
  • 6 oil-packed sun-dried tomatoes, cut into 1/2-inch strips
  Preheat the oven to 425 degrees.  
In a medium bowl, combine the potatoes, melted butter, 1/4 cup Parmesan cheese, salt, and 1/4 tsp. freshly ground black pepper.  
Coat a 9-inch pie plate with cooking spray and arrange the potatoes in concentric circles on the bottom and sides of the dish.  Be sure to overlap the potatoes to avoid gaps between the potatoes after baking.  Bake until the potatoes are light golden brown, about 25-30 minutes.  Remove from the oven.

Reduce oven temperature to 375 degrees.
In a medium skillet over medium heat, cook the bacon, stirring occasionally, until the bacon is crisp.  Using a slotted spoon, remove the bacon from the pan and lay on paper towel.  Pour out all but 1 tbsp. bacon drippings.  To the pan, add the mushrooms and saute about 4-6 minutes.  Add the spinach and cook until barely wilted, about 30 seconds.  
In a large bowl, whisk together eggs, milk, 1/2 cup shredded cheese, and 1/2 tsp. freshly ground black pepper.  Stir in the cooked mushrooms and spinach.  Pour the egg mixture into the potato crust.  Sprinkle the sun-dried tomatoes and cooked bacon evenly over the egg mixture.  Bake the quiche until the eggs are set and golden brown, 30-40 minutes.  

Tuesday, February 28, 2012

Bacon and Mushroom Risotto with baby Spinach

Hello out there!  I haven't been updating my blog at all, but I have been cooking!  Life is just getting busier as baseball is officially beginning.  Didn't you just FINISH baseball season?? you might ask... well, yes about 3 months ago!  But, my boys are geared up and ready for another fun season!!!  I guess I'm ready too, but I'm going to have to get a little more creative with my meals.  My mind just can't go there yet...

Anyway, I made this dish for dinner tonight and it is SO worth every minute of the stirring!!  I got this recipe from my sweet friend and I must say, it's going to become a new favorite in our home.  It's got everything you need for a perfect one-dish meal.  Round it out with a little salad and bread and your good to go!

Bacon and Mushroom Risotto with baby Spinach { original recipe: Cooking Light }

  • 4 cups Chicken Stock
  • 6 bacon slices, chopped
  • 1 cup shallots, chopped
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. chopped fresh thyme
  • 3 cloves garlic, minced
  • 4 ounces crimini mushrooms, sliced
  • 4 ounces shiitake mushrooms, stemmed and sliced {I didn't have these, so I left them out}
  • 4 ounces white button mushrooms, sliced
  • 1 cup uncooked Arborio Rice
  • 1/3 cup dry sherry
  • 4 cups baby spinach
  • 1/2 cup grated fresh asiago cheese {I used romano and parmesan}
  • salt and freshly ground black pepper to taste
    Bring stock to a simmer in a saucepan; keep warm over low heat.  Heat a large dutch oven over medium heat.  Add bacon to pan, cook 8 minutes or until crisp, stirring occasionally.  Remove bacon from pan with a slotted spoon.  Pour out all but 2 Tbsp. of bacon drippings.  Add olive oil, shallots, thyme, and garlic to bacon drippings in pan; cook 6 minutes.  Stir in mushrooms and cook 8 minutes.  Add rice and cook 1 minute stirring constantly.  Stir in sherry and cook until almost all of the liquid is absorbed.  Stir in 1 Cup of stock.  Cook 4 minutes or until it is almost all absorbed.  Add the remaining stock, 1/2 Cup at a time, stirring constantly until each portion is absorbed before adding the next (takes about 30 minutes total).  Stir in spinach.  Remove from heat and stir in cheese, salt, and pepper to taste.  Sprinkle with bacon.

Monday, February 13, 2012

Toasted Orzo with Parmesan

It's almost Valentine's Day.  I'm usually much more prepared with little gifts for the kids and a plan of what I'll make them for breakfast and dinner, but this year I'm just not ahead of the game.  I need to get with it, but at the same time, I know they'll be getting treats galore at school tomorrow!!
This side dish has become a staple in our house!  It goes well with any sort of meat, grilled chicken, pork tenderloin, or fish.  Super easy to make and can be modified to serve a lot or a little.  I like to make enough to have some for lunch the next day!

Toasted Orzo with Parmesan { recipe adapted from All Recipes }

INGREDIENTS: {serves 6}
  • 1 1/2 cups orzo pasta
  • 3 Tbsp. butter
  • 3 cups chicken broth
  • 1/2 cup grated parmesan cheese
  • 3 Tbsp. freshly chopped parsley
  • salt and pepper to taste
  Melt butter in a heavy skillet over medium-high heat.  Stir in orzo and saute until lightly browned.  
Stir in chicken broth and bring to boil.  Cover; reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.  
Mix in parmesan cheese and parsley.  Season with salt and pepper. 

Tuesday, February 7, 2012

Pretzel Bites. A perfect snack.

As I mentioned in my previous post, I've been in the baking mood lately.  It's super rare, but I've been home a lot the past couple of weeks.  I'm usually, on a good week, home maybe 1 day out of the week.  With commitments at my kids school, meetings, or appointments, my week gets filled FAST!
Thankfully, I've had some down-time, which has allowed me to really tackle my house cleaning, organizing, and has even left some time for a little reading and baking :)
On Sunday I made these little pretzel bites which were a HUGE hit with the family!  I was a little uncertain if they'd notice that I used whole wheat flour, but thankfully no one said anything!!  The recipe really isn't difficult, maybe a little time-consuming, but not difficult at all!  If you've never tried making homemade pretzels, I highly recommend it. Your family will thank you :)

HOMEMADE SOFT PRETZEL BITES {recipe by Two Peas and their Pod }

  • 1 1/2 cups warm water {not hot}
  • 2 Tbsp. light brown sugar
  • 1 packet active dry yeast {I used perfect rise yeast}
  • 3 oz. unsalted butter,  melted {I used salted butter}
  • 2 1/2  tsp. kosher salt {I reduced the salt to 1 1/2 tsp. because I used salted butter}
  • 4 1/2 to 5 cups all-purpose flour {I used about 2 1/2 cups of TJ's White Whole Wheat Flour}
  • cooking spray
  • 3 quarts water
  • 3/4 cup baking soda
  • 1 whole egg beaten with 1 Tbsp. cold water
  • coarse sea salt
  Combine the warm water, brown sugar, yeast and butter together in a bowl with a stand mixer.  Mix with the dough hook to combine and let sit for 5 minutes.
Add the flour and salt and mix on low speed until combined.  Increase the speed to medium and continue to knead until the dough begins to pull away from the side of the bowl, about 3 minutes {mine didn't take that long}.  If the dough appears too wet, add additional flour 1 Tbsp. at a time.  Remove the dough to a lightly floured surface and knead into a ball with the palm of your hands.
Spray a bowl with cooking spray, add the dough and turn to coat with oil.  Cover with a clean towel and place in a warm spot until dough doubles in size, about 1 hour.  
Preheat oven to 425 degrees.
Bring water to boil in a large pot over high heat and add the baking soda.
Have a couple of baking sheets ready, sprayed with cooking spray.
 Remove the dough from the bowl and place on a floured surface.  Divide the dough into 8 equal pieces, about 4 1/2 ounces each.  Roll each piece into a long rope measuring about 22 inches. Cut the dough into 1 inch pieces to make the pretzel bites.  Boil the pretzel bites in the water solution in batches, about 15 bites at a time.  Boil for about 30 seconds.  Remove bites with slotted spoon and place on prepared baking sheet.  Make sure the pretzels are not touching.  Brush the tops with egg wash and season liberally with the coarse sea salt.  Place into the oven and bake for 15-18 minutes until golden brown.
 Serve with mustard or make your own cheese sauce.  The original recipe over at Two Peas and their Pod has a cheese sauce to go with the pretzels.  

Sunday, February 5, 2012

Oatmeal Peanut Butter Chocolate Chip Cookies

Came home from church this morning with a desire to bake!  I was in the mood for cookies, but something a little healthy.  Then, I figured I'd make some soft pretzels for my boys.  I've come to realize that homemade pretzels really aren't too difficult to make.  I have one pretzel recipe on here already, but I'll blog about the other one soon!
Back to the cookies...I found this cute blog Food, Love & Life who had the recipe for my inspiration.  I do have an oatmeal peanut butter cookie recipe on here already, but this one is a tad on the healthier side...But it doesn't disappoint, trust me!!!
Her recipes look amazing and healthy too!  Anyway, the original recipe is a bar recipe, but I was in the mood for cookies, so that's what I made.  She also uses flax meal + water instead of egg, which I would really like to try sometime!  I've heard it works as a great egg substitute!!
Now that my baking is done for the day, I think I'll put my feet up and possibly even watch some football with my boys :)

 {recipe adapted from Food, Love & Life }

  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup brown rice syrup {if you don't have this, just increase brown sugar to 3/4 cup}
  • 1/3 cup peanut butter {I used TJ's natural creamy peanut butter}
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 cup white whole-wheat flour {I get it from TJ's}
  • 1/2 cup rolled oats
  • 1 cup chocolate chips 
  • 1/4 cup shredded coconut, optional
Preheat oven to 350 degrees and line a baking sheet with parchment.
  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, brown sugar and brown rice syrup until fluffy.  Add in the egg and vanilla and mix until thoroughly combined.  In a separate smaller bowl, whisk together the flour, oats and baking soda.  Slowly pour into the mixer and beat until blended.  Remove bowl from mixer and stir in the chocolate chips and coconut.  
Scoop dough by rounded tablespoonfuls onto prepared baking sheet, about 2 inches apart and bake for approx. 10-12 minutes, or until light golden brown.  

Thursday, February 2, 2012

Fresh Lemon-Blueberry Yogurt Loaf

I've been craving something like this for a while and it did not disappoint!  My parents have an orchard full of lemons, oranges and limes.  Sometimes we get overloaded and I end up having citrus fruit coming out of my ears!!  My mom and I are always searching for citrus recipes and after she made a lemon cake last weekend, she spurred my desire to make this!  I knew this recipe was a keeper the minute I took a bite.  It's moist, not too sweet, and bursting with fresh blueberries.  The glaze on the top just makes it complete.  I modified it just slightly, but the original recipe says it will also yield 12 standard muffins {baking time adjusted}, or the recipe can be doubles and baked in a bundt pan {baking time adjusted}.

LEMON-BLUEBERRY YOGURT LOAF {recipe slightly adapted from Sweet Peas Kitchen }

INGREDIENTS: {yields 1 standard loaf pan}

For the loaf:

  • 1 12/ cups + 1 Tbsp. all-purpose flour, divided
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 3/4 cup plain yogurt
  • 1/4 cup sour cream
  • 3/4 cup sugar
  • 3 large eggs
  • 3 tsp. grated lemon zest, set 1 tsp. aside for the glaze {approx. 3 lemons}
  • 1 tsp. vanilla extract
  • 1/2 cup butter, softened
  • 1 1/2 cups blueberries, fresh or frozen, thawed if using frozen {I used fresh}
For the lemon syrup:
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup sugar
For the lemon glaze:
  • 1 cup confectioners' sugar
  • 2-3 Tbsp. fresh lemon juice
  • 1 tsp. grated lemon zest
  preheat oven to 350 degrees.  Spray bottom and sides of 9 inch loaf pan, or butter and flour.  Set aside.
In a medium bowl, sift together the flour, baking powder and salt.  
To a stand mixer or large bowl, cream together the butter and sugar with a paddle attachment {if using a stand mixer}.  Beat in the eggs, one at a time, scraping sides often.  Add the yogurt, sour cream, lemon zest and vanilla.  Mix well.  Slowly add in the dry ingredients.  In a separate bowl, gently toss the blueberries with the remaining tablespoon of flour, remove bowl from stand and gently fold the blueberries into the batter with a spatula.  
Pour the batter into prepared pan and bake 50-55 minutes, or until a toothpick inserted in center comes out clean.  Let cool in the pan for at least 10 minutes before removing loaf from pan to a wire rack on top of a baking sheet.  While loaf is baking, make the lemon syrup in a small saucepan over medium-low heat.  Stir together the lemon juice and sugar until the sugar is completely dissolved.  Once dissolved, continue to cook for 3 more minutes.  Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf {after it's cooled 10 minutes}.  Brush the top and sides of the loaf with the lemon syrup.  Let the syrup soak into the cake and brush again {I didn't quite use all of the syrup}. LET THE CAKE COOL COMPLETELY BEFORE ADDING THE GLAZE.
To make the glaze, in a small bowl, whisk together the powdered sugar, 2-3 Tbsp. of the lemon juice and the lemon zest.  The mixture should be thick but pourable.  Adjust measurements if mixture is too thick or too thin.  Pour the lemon glaze over the top of the loaf and let it drip down the sides.  Let the glaze harden about 15 minutes before serving.  

Tuesday, January 31, 2012

Balsamic Roast Pork Tenderloin

So we made our trip to the snow...a long 6 hour drive and we pull in to the cute little town to find VERY little snow :(   The kids were pretty disappointed, but we made the best of it!  I don't really know what I was thinking, I mean we're in the middle of a super dry winter!  Oh well, it was fun to explore Big Bear and just have a nice relaxing time with my family.
I made this pork tenderloin a couple of weeks back and it was quick and easy!  The flavor was wonderful, probably because of all the garlic, but we're HUGE fans of garlic in this house!
I'd say this was prepped and baked in about 30 minutes!  I served some orzo on the side and it made a yummy dinner.



  • 4 1/2 lbs. pork tenderloins {I just used 2 lbs., one package with 2 tenderloins in the package}
  • 4 Tbsp. balsamic vinegar
  • 4 Tbsp. extra virgin olive oil
  • 8 cloves garlic, cracked
  • coarse salt and freshly cracked black pepper or steak seasoning
  • 1 Tbsp. fresh rosemary, finely chopped
  • 1 Tbsp. fresh thyme, finely choppped
  Preheat oven to 500 degrees.  Trim any connective tissue from the tenderloins with a sharp thin knife.  Place tenderloins on a nonstick baking sheet with a rim.  Coat the tenderloins with the balsamic vinegar, rubbing vinegar into meat.  Drizzle tenderloins with olive oil, just enough to coat.  Cut small slits into meat and insert chunks of the cracked garlic cloves.  Combine salt and pepper {or steak seasoning} with the rosemary and thyme and rub meat with the blend.  Roast in hot oven for 20-30 minutes.  Let meat rest, transfer to carving board, cut meat and serve.

Monday, January 23, 2012

No-knead French Bread. It's easy and delicious!!

We're getting ready to head to the snow!  The kids are super excited and I must admit, I'm excited to be in a cozy cabin with my family.  I'm scouring recipes so I can cook and bake up a storm while we're there, but I'm also looking forward to doing a little reading and just a whole lot of relaxing!

I had been craving fresh bread for a while now, then I found this recipe.  It was kneading required!!  These kind of recipes are right up my alley because I have yet to master bread-baking.
The kids LOVED this bread and if I hadn't hid the second loaf, I think they would have finished it all off in one night!  The bread is best eaten within 24 hours, but if you need to store a loaf, it should keep for up to 5 days loosely wrapped in foil.  I think this would make delicious french toast :)

No-Knead French Bread {recipe slightly adapted from How Mom Did It }

INGREDIENTS: {Makes 2 loaves}

  • 1 packet perfect rise yeast
  • 1 1/2 cups warm water {not hot}
  • 1 Tbsp. sugar
  • 1 Tbsp. canola oil
  • 1 tsp. salt
  • 4 cups all purpose flour
  In a large bowl add the yeast and warm water.  Be sure the water is not too should be able to put your finger in the water without having to pull it out.  Add the sugar and oil and gently stir.  Let the mixture rest for about 5 minutes until the yeast begins to grow.  The mixture will become bubbly, but be patient, it will not become bubbly right away.  If it doesn't get bubbly at all, then either the yeast is bad or the water is too hot.  
Add the salt and flour; stir well with a large wooden spoon.  Cover the bowl with a lightweight towel.  Set a timer for 10 minutes.  When the 10 minutes is over, stir the mixture down with the spoon.  Do this 5 times in all {wait 10 minutes, then stir, etc..}.  Divide the dough in half and let sit for 10 minutes on a lightly floured counter or board.  
Roll out and roll up like a jelly roll.  Put the loaves on a greased cookie sheet {I was able to put both loaves length-wise on my large jelly roll pan} and score the loaves with a knife.  
Let rise for 1 1/2 hours covered with a lightweight towel.  
Bake at 350 degrees for about 20-25 minutes, or until light golden brown on top.  Thump it with your finger, if it sounds hollow it's done!  Immediately brush the tops with melted butter.

Saturday, January 21, 2012

Buttermilk Waffles

Made these the other night for dinner.  Served them with a side of bacon and we were all very happy.
I love making homemade waffles and this recipe has just become my favorite!  It was pretty simple even though it required whipping the egg whites. The big plus was that it makes a lot of waffles, so I was able to use up all of the batter and freeze at least 2 ziploc bags full of waffles.  Makes for the perfect quick breakfast on school days!

BUTTERMILK WAFFLES { recipe slightly adapted from And Then I do The Dishes }

INGREDIENTS: {makes about 18-20 waffles}
  • 3 cups all purpose flour
  • 3/4 tsp. salt
  • 3 Tbsp. sugar
  • 2 1/4 tsp. baking soda
  • 2 2/3 cup buttermilk
  • 3 eggs, separated
  • 6 Tbsp. canola oil
  • 1 tsp. vanilla extract
  In a large bowl, mix the flour, salt, sugar and baking soda.  In another bowl combine the egg yolks, buttermilk, oil and vanilla.
Preheat your waffle iron and if needed, spray with cooking spray.  While the waffle iron is preheating, beat the egg whites with electric mixer until soft peaks form.   Pour wet ingredients into dry ingredients and whisk together.  Gently fold in egg whites.
Ladle about 1/2 cup of the batter into your waffle iron.  Be careful not to add too much...the batter will spread once it hits the hot iron...if you add too much batter, it will spill out the sides of the iron.
I like to preheat my oven to 250 degrees and have a baking sheet ready.  After the first batch of waffles are done, place on baking sheet and put in oven.  Keep making waffles until all batter is used, placing waffles on more baking sheets as needed.  
Serve immediately...we like good old syrup and powdered sugar :)
**To freeze waffles, place on cookie sheet and freeze until firm. Once frozen, put in ziploc bags and place back in freezer.  Waffles should last up to 1 month in the freezer.  
To heat frozen waffles, place in microwave for 30 seconds, then put in toaster to get crispy.

Monday, January 16, 2012

S'mores Cookies

I'm enjoying a lazy morning with my kiddos.  We had a busy weekend of "spring cleaning" so today is just going to be whatever they want to do...which I'm secretly hoping is to watch movies and stay in jammies most of the day :)  I had an itch to do an overhaul on my pantry this weekend and even though it took literally ALL day saturday, it is now a super organized/clutter free pantry.  It feels so good that I find a reason to go over there just to take a peek every now and then!  I really do love being organized, but with three kids and a busy life, most of what I'd "like" to do in my home get's put on hold until it's something that I "have" to do when it starts getting to the point that it's driving me crazy!!
I moved on to my daughter's room after that and I'm still weeding things out of there, but my hope is that before summer, we can have a home where clutter is non-existent.  Can that really happen???

On to the recipe...
I made these cookies for my kids monthly bake sale last week and apparently they were a big hit with the kids.  One of my children came home and said, "my friend wants you to tell her mom how you made these".  Isn't that cute?
Well, this wasn't my recipe, but it was a fun, easy recipe to make!  Of course I found it on Pinterest :)
Try these, they're really yummy!  I made as many as I could on one large jelly roll pan, then for the rest of the dough, I broke up my remaining chocolate and graham crackers, and mixed them in the dough, then scooped them like a regular cookie. Those were the ones I got to keep at home, and they were just like a gooey s'mores, but with a chocolate chip cookie kick!  Enjoy!!

S'MORES COOKIES {recipe from The girl who ate everything }

INGREDIENTS: {makes about 2 dozen}
  • 11 Tbsp. unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temp.
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 1/2 cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3 regular size Hershey's bars, broken into pieces
  • 2 packages graham crackers, broken into squares
 Preheat oven to 375 degrees.  Line baking pans with parchment paper or non-stick foil (THIS IS A MUST).  I used a large jelly roll pan and filled up as many graham crackers as I could fit, then I used a small baking sheet to do the rest.
Lay out graham crackers on the prepared pans so they are touching side by side.
In a medium bowl, whisk together the flour, baking soda and salt; set aside.
In the bowl of an electric mixer, cream the butter and both sugars until fluffy.  Add the eggs, one at a time, scraping down sides as needed.  Add vanilla and mix until combined.
Add the flour mixture to the butter mixture and combine on low speed.
Remove the bowl from the mixer and stir in the marshmallows and chocolate chips.  You can chill the dough for 1 hour, but I didn't.
Place tablespoons of dough directly onto the graham cracker squares.  I left about 1 inches in between dough balls.  Press down slightly with fingertips.  
Bake for 5 minutes then remove from oven to press Hershey's bar pieces into the dough.  You can place as many pieces of chocolate as you want.  
Bake for 5-7 minutes more or until dough is beginning to turn golden at the edges.  
Remove to a wire rack and let cool completely before cutting.  I grabbed the sides of the parchment paper to remove from pan, then used a sharp knife to cut each square.  

Here's the dough being scooped onto the graham crackers

This is after the first 5 minutes of baking...

Fresh out of the oven!

This is what I did with the leftover dough...really yummy & gooey!

Wednesday, January 11, 2012

The BEST Granola Bars

I'm a granola bar lover!  The ones I love the most are the Cliff Mojo bars.  They are my favorite for pre or post runs/workouts.  I love them so much that I'm always trying to figure out a way to re-create them!
I like using pretty simple/organic ingredients, so when I noticed that brown rice syrup was listed in the ingredients, I ran to our local natural foods store and found a nice big jar of it.
The wonderful thing about brown rice syrup is it has a really great consistency to hold a granola bar together, it's not overly sweet, and it's all natural.  So I combined a bunch of ingredients that I love and made these granola bars.  The last time I made them I used pretzel sticks, but unfortunately I didn't have any on hand this time.  They really add a nice salty crunch though!  The great thing about this recipe is you can play around with it any way you like...add different dried fruits, different nuts, leave out the nuts, and it's a NO-bake recipe!

GRANOLA BARS {my recipe}

INGREDIENTS: {makes 12+ bars depending on how large you cut them}

  • 2 cups crispy rice cereal {I use Trader Joes brand}
  • 1-1/2 cups rolled oats {if you feel adventurous, toast the oats in the oven first}
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup chopped roasted almonds
  • 1/2 cup dried pumpkin seeds 
  • 1/2 cup shredded coconut {optional}
  • 1/2 cup mini chocolate chips
  • 3 Tbsp. flaxseed 
  • 1/4 cup packed brown sugar
  • 1/2 cup brown rice syrup {find it at most health food stores}
  • 3 Tbsp. honey
  • 1/4 cup creamy peanut butter, or any nut butter {I used NO sugar added peanut butter}
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 cup chopped pretzel sticks {optional}
In a large bowl, stir together the rice cereal, oats, cranberries, almonds, pumpkin seeds, coconut and flaxseed.  Set aside.  Line a 9 by 13 inch baking dish with parchment paper, or grease with cooking spray.

Combine the brown sugar, brown rice syrup and peanut butter in a small saucepan.  Heat to medium-low just until sauce begins to thin out.  Remove from heat and stir in vanilla and salt.  Pour over the cereal mixture and mix well.  **Now I don't like my chocolate chips to melt when the warm mixture gets poured on top, so I like to add the chocolate chips after this point and give another good stir.

Press firmly into the prepared pan.  I use the back of a buttered spoon and press down really hard so everything holds together.  Allow to cool completely then lift out of pan with the sides of the parchment paper and cut into squares or rectangles.  *If you are wanting them to cool quickly, you can place in the refrigerator for 20 minutes.

Wednesday, January 4, 2012

Lemongrass-scented Jasmine Rice with Coconut Milk

This rice has been a favorite ever since my sister turned me onto it!  It's super easy to make and goes great with grilled teriyaki chicken and grilled pineapple wedges.  Tonight I made it into a chicken rice bowl for the family.  The flavor of the lemongrass is amazing...I love it!  When I cook rice, I make a large amount, since we have a big family and everyone LOVES rice, but feel free to adjust the portions to fit your family.
Try it...I promise it will become a new favorite for you!

Lemongrass-scented Jasmine Rice with Coconut Milk {serves 6}


  • 2 cups White Jasmine Rice, rinsed thoroughly and drained 
  • 1-3/4 cups water 
  • 1 cup coconut milk {find it in the asian section at grocery store}
  • 1 stalk lemongrass, edges trimmed and cut into 3 smaller sticks
  • 1 tsp. salt
Place the water, coconut milk, rice, salt and lemongrass into a medium stock pot. Bring all ingredients to a rapid boil.  Reduce heat to low, stir and cover.  Simmer for about 15-20 minutes or until rice is tender and fluffy.  

Chicken, Black Bean, Corn and Zucchini Enchiladas

I made these for dinner last night and OH MY...they were delicious!!  Everything I was hoping for!  
I saw this recipe on pinterest (my new fav website) and kind of re-constructed it a bit to my own liking.  I've been craving enchiladas and these definitely hit the spot!  They were a big hit with my husband.  I made one pan of 4 large enchiladas for us, and another pan of chicken and cheese enchiladas for the kiddos.  I saved some of the filling so I could make a big burrito for lunch today!!
If you wanted to make these vegetarian, just leave out the chicken.

Chicken, Black Bean, Corn and Zucchini Enchiladas {recipe adapted from Taste And Tell }

INGREDIENTS: {Makes about 8 large enchiladas}
  • 2 chicken breast halves with bone
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper 
Black Bean Filling: 
  • 1 Tbsp. olive oil
  • 1/2 onion, diced
  • 1 large zucchini, cut into 1-inch dice
  • 1 clove garlic, minced
  • 1 {15 oz} can black beans, rinsed
  • 1 cup fresh or frozen corn, thawed
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. kosher salt
Enchilada Sauce:
  • 1 Tbsp. butter
  • 1 clove garlic, minced
  • 1 jalapeno, stemmed and seeds removed, cut into a small dice
  • 1 Tbsp. flour
  • 1 cup vegetable or chicken stock
  • 1 cup sour cream
  • 1 can {4 oz} fire roasted green chiles, mild
  • 1 cup salsa verde {I like Herdez brand}
  • 1/2 tsp. cumin 
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
For Enchiladas:
  • 8 {8-inch} flour tortillas {I used fresh uncooked tortillas, but cooked them first...delicious}
  • 3/4 lb. monterey jack cheese, shredded
  Preheat oven to 350 degrees.  Rub the chicken breast halves with olive oil and season with salt, pepper and chili powder.  Place in a baking dish and bake uncovered for 1 hour.  Remove from oven, cover with foil and let sit until ready to shred. 
To make the filling: In a large saute pan, heat olive oil over medium low heat.  Add the onion and saute about 4 minutes.  Add zucchini and saute another 4 minutes, or until slightly tender.  Add the garlic, black beans, corn, chili powder, cumin and salt. Heat through about 4 minutes.  Pour into a large bowl and set aside.  Take the chicken out of the pan, shred and add to the black bean mixture.

To make the sauce: Wipe the pan clean and over medium-low heat add 1 Tbsp. butter for the sauce.  Stir in the garlic and jalapeno and cook until fragrant and softening, about 4 minutes.  Add the flour and cook for 1 minute.  Whisk in the stock and bring to a boil.  Once at a boil, reduce heat to a simmer and simmer for about 5 minutes or until reduced a bit.  If you have an immersion blender, you can use it right in the pan, if not, transfer the sauce to a blender.  Add the sour cream, green chiles, salt, cumin, chili powder. Blend until slightly smooth (I left a little chunky).  Pour in 1 cup of salsa verde and stir to combine.  
If you decide to use the uncooked tortillas, go ahead and cook those up in a dry pan...I used my double burner griddle and got them done pretty fast.
To assemble the enchiladas:
Coat a 9 by 13 pan with about 1/2 cup of the sauce.  Fill each of the tortillas with a generous amount of the black bean/chicken filling and a spoonful of cheese (I like a lot).  Roll up and place seam side down in baking dish.  Pour the remaining green chile sauce over the top and sprinkle with the remaining cheese.  Bake in the oven for 30-35 minutes or until bubbly and the cheese is beginning to get golden around the edges.  Serve with a side of guacamole and chips!
corn, zucchini and black bean filling

oh yea, lots of cheese!

a nice amount of filling and cheese...

ready for the oven

oh yea, nice a bubbly golden brown!

close up!

Tuesday, January 3, 2012

Apple Bourbon French Toast Casserole

Happy New Year!  I'm going to try to start off this new year with more recipes than I ended last year with. I took a much-needed break from my computer, but I still did a lot of cooking and baking!
New years day was so up late, turned on the parade and made this easy and delicious french toast casserole for my family.  It can definitely be made the night before and the recipe below shows both ways of preparing it, but it took very little time to whip up that morning!
The brown sugar sauce is a little thin when the casserole comes out of the oven, but let it sit about 10 minutes or so and it will thicken up a bit.  It was super delicious and I will definitely be making it again!  Enjoy!

Apple Bourbon French Toast Casserole ( recipe by Bake.Eat.Repeat )


  • 1 stick butter
  • 1 cup brown sugar
  • 2 Tbsp. Bourbon
  • 3 large apples, cored, peeled and sliced (I used granny smith)
  • 1 loaf challah, or french bread, sliced in 2-inch thick slices ( I used challah, got about 6 slices)
  • 4 eggs
  • 1 cup milk
  • 1 Tbsp. vanilla extract
  • 1-1/2 tsp. cinnamon
  Preheat oven to 350 degrees (if baking immediately).  In a small pan melt butter and sugar together.  Whisk to combine and cook until slightly thickened, about 5 minutes.  Add bourbon, whisk and cook about 1 minute.  
Pour butter mixture into a 9 by 13 inch pan. Arrange apple slices on top.  Arrange bread slices on top of apples (**See note below) 
In a large bowl, whisk together the eggs, milk, vanilla and cinnamon.  Pour mixture over bread and slightly push down on bread.  Cover dish and refrigerate overnight.  In the morning, place casserole dish in oven, heat oven to 350 degrees.  Bake for 45 minutes to 1 hour, or until apple slices have softened and bread is golden brown. Let sit for 10 minutes before serving.  Serve by scooping out a piece of bread and flipping over onto plate.
**Note: if you are preparing the casserole the morning you are serving, dip bread slices into egg mixture before putting them into the pan.  Pour remaining mixture over the top of bread slices, bake at 350 degrees for about 40-45 minutes.  Let sit for 10 minutes before serving.  


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