I have been known to spoil my kids with food. They all have exceptional palates. Many mornings, before school, I will fix them a hot breakfast. I also like to make a nice breakfast, on the weekends, when they have a sleepover with friends.
Everyone needs a basic go to French toast recipe. I add a little more vanilla and cinnamon than most recipes. If I’m out of cinnamon sometimes I will substitute pumpkin spice. I like to use Texas toast in my recipe because the thicker slice bread holds together better. Cook it on a slightly lower temperature and a little longer to firm up the bread. This keeps the toast from soggy in the middle.
(TIP: Be sure to butter your griddle or pan before each batch.)
I fix a whole loaf of bread when I make french toast. It freezes well and can be reheated in the toaster straight from the freezer. (To make a smaller quantity just cut the recipe in 1/3rds. See bottom of post for recipe.)
What could be better, on a weeknight after a long day at work, than a meal which essentially cooks itself? After some brief browning of sausage meat, all the effort this meal involves is throwing it (or placing gently, whichever suits) all in a pan, putting a lid on and returning 15 minutes later for a comforting, oozy pasta dish.
Today, the weather has been the sort that makes me crave pasta. Although it was a comparatively warm start, it was raining buckets and I arrived at work sodden after my miserable 25 minute walk. By the time I left work, the weather couldn’t have been more different (but not in a good way) – it was clear and bright but with an icy, biting wind. Brrr!
So this meal was just what was needed – easy, tasty and like a nice warm hug.
March is only four days away and the temperature this morning was “-19°” here in Southwest Ohio. The local school district, in their infinite wisdom, decided not to close or delay the start of school today. This despite the fact they we were closed everyday last week, including Thursday and Friday, when the morning temperature was a balmy -12°.
Maybe it’s the State mandated testing that needs to be completed this week and next. Don’t misunderstand me, I do not agree with “cold days”. The kids should have gone to school last Thursday and Friday. Our school board needs to figure out which criteria constitutes when it is too cold to have school. If it was cold enough Friday not to have school, why did they play the varsity basketball game that night. Go Figure!! We are raising a bunch of wimps. But I digress….
This weather is perfect for soups and stews. There are many versions of cheeseburger soup on the web. In my version I try to lighten the recipe a little by using Kraft 2% Velveeta cheese, fat-free half & half, 1% milk and low-fat sour cream.
I love this soup and so do my kids. I like to add all of the condiments you would add to a regular cheeseburger. It amazing how close it tastes to a good old fashion grilled cheeseburger. Summer can’t get here quick enough. 25 days until spring.
3 tbsp olive oil (a little more based on how big your potatoes are)!
4 pieces cooked bacon, crumbled
8 ounces shredded cheddar cheese
2 sprigs green onions, chopped
salt and pepper
sour cream for serving
preheat oven to 400 degrees. put potato slices in a gallon size zip lock bag with oil, salt, and pepper. seal the bag and shake until all potatoes are covered with oil. place on a greased baking sheet and cook for 30 minutes until potatoes are cooked (but not mushy)! meanwhile, cook bacon in skillet up super crispy for crumbled topping. when potatoes are done, remove from oven and sprinkle a little cheddar cheese on each slice. place back in oven for 5 minutes for cheese to melt. remove and garnish with bacon, green onions, and sour cream if desired! this was the perfect…