Holiday Morning French Toast

Holiday Morning French Toast

family recipe

1 Cup Brown Sugar

1/2 Cup Butter, Melted

3 Teaspoon Ground Cinnamon (divided)

3 Tart Apples (Such as Granny Smith) Peeled, Cored, and Thinly Sliced

1/2 Cup Dried Cranberries or Raisins

1 Loaf Italian or French Bread Cut into 1-Inch Cubes (Or 9 Slices of Texas Bread)

6 Large Eggs

1 1/2 Cups Milk

1 Tablespoon Pure Vanilla Extract

Combine brown sugar, butter, and 1 teaspoon cinnamon in a 13x9-inch baking dish. Add apples and cranberries, toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange bread cubes on top. In a separate bowl, mix eggs, vanilla, and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours. Cover with aluminum foil and bake at 375 for 40 minutes. Uncover and bake an additional 5 minutes. Remove from oven and let stand for 5 minutes. Serve warm.

Like I said, in the last post, I didn't do much cooking this Christmas. I didn't make this, but I ate it! My mom makes it every Christmas morning. And every time she makes it she forgets to make it far enough in advance to refrigerate it overnight (since that would be Christmas Eve, after all, so we'll forgive her) Side note: french toast is my favorite. So are dried cranberries. So is Christmas! Win-win-win!

Whipped Shortbread Cookies

Whipped Shortbread Cookies

family recipe

3 Cups Butter, Softened

1 1/2 Cups Powdered Sugar

4 1/2 Cups Flour

1 1/2 Cups Cornstarch

Sprinkles

Beat butter until light and fluffy. Gradually add dry ingredients (no need to premix dry ingredients before incorporating) Roll into 1 inch balls and dip the balls in the sprinkles. Bake at 300 degrees for 20-22 minutes.

Friends, since I'm still a 'kid' in the eyes of those who provide the big holiday family feasts I didn't do much cooking or baking this Christmas. However, I did help my mom make these little treasures. There are only four ingredients in the cookie - how awesome is that?! As for the sprinkles, you'll want to use ones that are the big crystallized ones... the ones that look like raw sugar. I'm not sure on the official name for those. Use red and pink sprinkles for Valentine's Day. Or stuff with a macadamia nut and dip in chocolate. Or add a 1/2 teaspoon of almond extract. Whipped shortbread cookies are so versatile!

BV Week: Strawberries with Balsamic Vinegar

Strawberries with Balsamic Vinegar
serves 6
from allrecipes.com

• 16 Ounces Fresh Strawberries, Hulled and Large Berries Cut in Half
• 2 Tablespoons Balsamic Vinegar
• 1/4 Cup White Sugar
• Pepper, to Taste

Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Cover, leave sit at room temperature at least one hour, but not for more than four hours. Just before serving, grind pepper over berries.
I saved dessert for last, also the best for last. This was my favorite recipe of the week by far, and it's such a bizarre combination! I served the berries over vanilla bean flavor ice cream from Haagen-Dazs. The saddest thing was, they weren't as great as leftovers :(

BV Week: Balsamic Viniagrette

Balsamic Vinaigrette

adapted from allrecipes.com

1 Tablespoon Dried Thyme

1 Tablespoon Dried Oregano

3/4 Cup Olive Oil

1/4 Cup Balsamic Vinegar

Salt and Pepper to Taste

Mix all ingredients together in a medium glass bowl. Pour vinaigrette into a glass bottle using a funnel if necessary. Store at room temperature.

I love making salad dressings... I feel so domestic! Balsamic vinaigrette pairs well with spring mix with a creamy cheese.

BV Week: Roasted Potato Wedges

Roasted Potato Wedges
adapted from thepioneerwoman.com

2 Russet Potatoes (or Other Potatoes)
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
Salt and Pepper, to Taste
1 Tablespoon Dried Rosemary



Preheat oven to 450 degrees. Wash the potatoes, then cut into wedges. Toss the wedges with oil, vinegar and salt and pepper. Roast for 15 minutes, stir and add rosemary, then roast for an additional 20 minutes.



These potatoes were spectacular. I drizzled a little extra BV just before serving for a little added kick. Potato heaven. Period. Served with tuna burger and a spring mix salad. 2 potatoes will make about 4 servings.

BV Week: Chicken and Peppers with Balsamic Vinegar

Chicken and Peppers with Balsamic Vinegar
from allrecipes.com

1/4 Cup Olive Oil, Divided
1 Pound Boneless, Skinless Chicken Breasts, Cut into Strips
Salt and Pepper, to Taste
1 Each of Green, Red, and Yellow Bell Peppers, Thinly Slice
1 Medium Onion, Thinly Sliced
1/2 Teaspoon Garlic Powder or 4 Garlic Cloves, Minced
1 Tablespoon Dried Basil
1/4 Cup Balsamic Vinegar, Divided

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place chicken in skillet, season with salt and pepper, and brown on both sides. Add peppers, onion, garlic, basil, the rest of the olive oil and 2 tablespoons vinegar. Reduce heat to low, cover and simmer for 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Serve over rice with soy sauce. Yum!

BV Week: Roasted Balsamic Cauliflower

Roasted Balsamic Cauliflower
makes 5 servings
adapted from allrecipes.com

2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
1/2 Teaspoon Salt
1/4 Teaspoon Garlic Powder
1 Head of Cauliflower, Chopped Into Bite-Sized Pieces

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Stir the olive oil, vinegar, salt and garlic powder in a bowl. Add the cauliflower and toss to coat. Spread the mixture on the lined baking sheet. Stirring occasionally, bake for 20 minutes or until tender.

This was a very simple side dish that I served with Hamburger Helper. I substituted garlic powder, for minced fresh garlic because I thought the garlic might burn. The flavor of the cauliflower was a bit on the milder side. Next time I make this I'd add a little bit more vinegar and maybe a tablespoon of a seasoning blend. If you want to get really fancy, some fresh chopped herbs would look gorgeous on top!