Blueberry French Toast

This recipe can be halved.

12 slices white bread, remove crusts
2 pkg (8ox each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

SAUCE
1 cup sugar
2 Tbsp. cornstarch (I thought this was too much, too thick)
1 cup water
1 cup fresh or frozen blueberries
1 Tbsp butter or margarine

Cut bread into 1 in. cubes; place half in greased 13X9X2 in. baking dish.
Cut cream cheese into 1 in. cubes; place over bread.
Top bread and cream cheese with blueberries and remaining bread.
In large bowl, beat eggs.  Add milk and syrup; mix well.  Pour over bread mixture.
Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350 for 30  mins.
Uncover; bake 25-30 mins. more or until golden brown and center is set.

In a saucepan, combine the sugar and cornstarch; add water.
Bring to boil over a medium heat; boil for 3 minutes, stirring constantly.
Stir in blueberries; reduce heat.
Simmer 8-10 minutes or until berries have burst.
Stir in butter until melted.
Serve over French toast.
YUM!

Spinach Artichoke Dip

Ingredients

8 cups fresh spinach
1 clove garlic, minced
1 lemon, zest finely grated
2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
6 ounces (about 1 1/2 cups) Parmesan, freshly grated, divided
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon bottled cayenne pepper sauce
Kosher salt and freshly ground black pepper
Serving suggestion: Pita Chips, for dipping

Directions

Preheat oven to 375 degrees F. Spray 1 1/2-quart casserole dish with cooking spray; set aside
Blanch spinach. Squeeze excess water.
In a medium bowl, mix together spinach, garlic and lemon zest. Add artichoke hearts, 1-cup Parmesan, sour cream, mayonnaise and cayenne pepper sauce. Mix. Place into prepared casserole dish. Bake for 30 minutes. The last 5 minutes add the remaining 1/2 cup of Parmesan to the top. Serve hot or cold along with pita chips.

Recipe Courtesy of The Deen Brothers (Y'all Come Eat, pg.67)

Ham Bone Soup

A simple tasty soup to make using leftover ham bone, kidney beans and potatoes. Put it all into the slow cooker in the morning and come home to a savory soup. I have put it all in the slow cooker before bed; turn off in the morning and reheat for dinner - that's the easiest!
1 ham bone with some meat cut off
 1 onion, diced
 1 (14.5 ounces) can peeled and diced tomatoes with juice
2 (15 oz) can of kidney beans  (I add extra can of white beans or one of each)
3 potatoes, cubed
1 bell pepper, seeded and cubed (any color)
6 cubes chicken bouillon

1. Dissolve the bouillon cubes in water, and pour all ingredients in the slow cooker.
 2. Cover and cook on high till warm then reduce heat to low and continue to cook for 6 hours.
**I cook much longer during the night and it has still been delicious

Cinnamon Bun Popcorn

This is so easy & so yummy! 

The recipe is from Our Best Bites

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon*

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz) (I used melted white chocolate chips)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon* (I didn't use quite this much cinnamon. Again, I think it's the pregnancy, so adjust it to your taste and liking) in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Old English Toffee

In a large frying pan* place the following:

1/2 lb. butter (please use real butter, not margarine)

5 T. hot water

1 c. sugar

Cook* stirring constantly until light brown color and candy leaves the side of the pan. One of the most important parts of making this toffee is that you don't actually "stir" it. You need to use a paddle or a flat spatula.*  Don't scrape the sides of the pan or it will make the toffee sugary and grainy. You do want to use the paddle to "stir" the toffee from the outside towards the center of the pan. I hope that makes sense.

Once it is the light brown color (it will take a good 10 minutes or so), remove from heat and immediately add 1 t. vanilla.

Pour candy onto parchment paper in a cookie sheet. Break chocolate (I use a king size hershey's chocolate bar)* into pieces and allow to melt on the hot candy, spreading evenly. Sprinkle chopped walnuts on top.

*I got this recipe from a friend. Here are some changes/suggestions: We use a big saucepan, not a frying pan (I think that's what she really meant). We cook it on medium once it starts boiling. It will still boil after you turn the heat down. We use a silicone spatula. She uses a candy bar on top, but we just use chocolate chips. And we also have used almonds on top. This may take a few tries before perfecting, but will be so worth it once you do. If you don't cook it long enough it will be soft. Gary is actually the one who makes it in our house, so if you have questions be sure to ask him :) 

Ginger Squishes

2 1/4 cups flour (divided)

1 cup brown sugar

3/4 cup butter

1/4 cup molasses

1 egg

1/4 tsp salt

1 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves*

Combine all ingredients except 1 cup flour. Mix well. Add remaining 1 cup flour. Shape into 1 inch balls. Roll in granulated sugar and place 2 inches apart on baking sheet. Bake at 375 for 8 minutes. You want the cookies to still be soft, not crunchy.