This is one that I enjoy, but my family not so much. So when I make it, I use less cream cheese, and place only on half of the dish. So I can enjoy it, but my family doesn't have to eat it.
You will need
1 loaf french bread, (i use homemade bread)
2 cups milk
8 eggs
8 oz cream cheese, (i only use 4 oz)
Cut the bread and the cream cheese into 1 inch cubes. mix these two together in a pan. Place into a 9x13 well greased pan
Mix the milk and eggs in a seperate bowl. I also add some cinnamon and vanilla to the mixture. Then pour this on top of the bread and cream cheese mixture. Make sure the bread and cream cheese is throughly soaked. If it is not soaked enough, make more of the mixture. mix 1/2 cup milk to 2 eggs. Cover with foil. Place in the refrigerator over night.
In the morning, place in the oven at 350 for 45-60 min. At 30 min, if it is starting to look down remove the foil for the last 15 minutes. If not, check again at 45 minutes.
Sprinkle the top with powdered sugar serve and enjoy
Saturday, December 19, 2009
Monday, December 14, 2009
I'm BACK
Well, I haven't written for a bit, as i haven't been feeling good. So we have been eating things that have been frozen, or canned for the last few weeks. Nothing that takes too much time to make. So we have been eating soups, stews, spaghetti, goulash, venison, and anything that we had around.
Open Faced BBQ Pork Sandwiches
Dinner tonight sounds so good to me. I made 2 fresh loaves of bread, and they just came out of the oven. Timed it, so they will be out about 45 minutes before we eat. enough time to cool it down, but will still be warm inside.
I used my bread maker to make the dough, and made a 2 lb loaf. I then split that into 2 loaves and let rise until double in bulk and baked at 350 for about 30-40 minutes.
I made a pork roast yesterday in the crock pot. I let it simmer all day on low. Today I cut the fat off the roast, and shredded the pork. I then placed that back into the crock pot with some bbq sauce, and a can of tomato soup. I added about half a can of water as well. I let that simmer about 6 hours on low.
I then have some homemade mashed potatoes to go with it.
I then made up 2 pumpkin pies. I figured if I was using the oven for the bread, I should get some pies made as well. I made 2 pies, and will freeze one for a later time.
I used my bread maker to make the dough, and made a 2 lb loaf. I then split that into 2 loaves and let rise until double in bulk and baked at 350 for about 30-40 minutes.
I made a pork roast yesterday in the crock pot. I let it simmer all day on low. Today I cut the fat off the roast, and shredded the pork. I then placed that back into the crock pot with some bbq sauce, and a can of tomato soup. I added about half a can of water as well. I let that simmer about 6 hours on low.
I then have some homemade mashed potatoes to go with it.
I then made up 2 pumpkin pies. I figured if I was using the oven for the bread, I should get some pies made as well. I made 2 pies, and will freeze one for a later time.
Thursday, December 3, 2009
Shredded BBQ Pork, Coleslaw
So since my hubby wasn't sure what time he would get home tonight, I thought a crock pot meal was the best. I throw a pork shoulder roast in the crockpot about 7 this morning. I had it on high for about 3 hours, since it was still frozen, then kicked it to low for another 5 hours. I then pulled it out, and shredded it up. Placed it back in the crock pot and SMOTHERED in BBQ sauce
I figured it can sit there until he comes home in about 2 hours or so.
I then decided to make some homemade bread. And then I thought about these sandwiches we had that had coleslaw on them with the pork. not sure what they were called, but they were GOOD. So I chopped up some cabbage, and added some dressing. If i could remember those sandwiches, then i would know what coleslaw dressing to use. But since I can't, i just added about 1/2 cup mayo, 2 tablespoons vinegar, 2 tsps sugar. I then about between 1-2 tsp salt right to the cabbage after it was shredded, but before making the dressing.
It says to let it sit at least 2 hours in the fridge, and up to 24 hours. So it will be there about 2 hours. We will see how it tastes
I figured it can sit there until he comes home in about 2 hours or so.
I then decided to make some homemade bread. And then I thought about these sandwiches we had that had coleslaw on them with the pork. not sure what they were called, but they were GOOD. So I chopped up some cabbage, and added some dressing. If i could remember those sandwiches, then i would know what coleslaw dressing to use. But since I can't, i just added about 1/2 cup mayo, 2 tablespoons vinegar, 2 tsps sugar. I then about between 1-2 tsp salt right to the cabbage after it was shredded, but before making the dressing.
It says to let it sit at least 2 hours in the fridge, and up to 24 hours. So it will be there about 2 hours. We will see how it tastes
Snow Time
Well, it's snowing outside. I love the snow. This is the first snow fall of the year. We are supposed to get around 4 inches, and I hope so. I can't wait to take my daughter out in the snow, and play with her.
Looks like I am not making it much of anywhere this weekend. They are talking about snow for several days. Fine with me. I have to get a few more quilts done for my daughter for xmas.
Looks like I am not making it much of anywhere this weekend. They are talking about snow for several days. Fine with me. I have to get a few more quilts done for my daughter for xmas.
Butternut Squash Soup
So this recipe came from someone else, and i made it, and WOW. It was so good, I had to pass it on.
I did do a few things different, as I had the squash already canned. So I started with a pint of squash and kept adding until I liked the taste. Probably close to a quart of squash I put in.
I am not a huge onion fan at all, but in this, i think you really need it for that flavor. Since you place in the blender there are no chunks of onion, but you get that flavor.
Butternut Squash Soup
Ingredients
6 tablespoons chopped onion (optional**)
4 tablespoons margarine**
6 cups peeled and cubed butternut squash (this is about a 2 lb. squash)
3 cups water*
4 cubes chicken bouillon*
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 (8 ounce) packages cream cheese
* You can substitute 4 cups of chicken broth for the water and bouillon cubes)*
** If you do not like onions, you can omit them and butter and that step in the instructions**
Directions
1. Preheat oven to 350 degrees F.
2. Slice squash in half lengthwise and remove seeds. Brush squash with olive oil and dust lightly with a small amount of salt, black pepper, and garlic powder. Place sliced side down on a baking sheet and roast in the oven for about 45 minutes. Remove and allow to cool for about 10 minutes until able to handle carefully. (Squash should still be somewhat firm.) Remove skin from squash. (You can also peel squash skins and cut into chunks before roasting.)
3. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is very tender.
4. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
I did do a few things different, as I had the squash already canned. So I started with a pint of squash and kept adding until I liked the taste. Probably close to a quart of squash I put in.
I am not a huge onion fan at all, but in this, i think you really need it for that flavor. Since you place in the blender there are no chunks of onion, but you get that flavor.
Butternut Squash Soup
Ingredients
6 tablespoons chopped onion (optional**)
4 tablespoons margarine**
6 cups peeled and cubed butternut squash (this is about a 2 lb. squash)
3 cups water*
4 cubes chicken bouillon*
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 (8 ounce) packages cream cheese
* You can substitute 4 cups of chicken broth for the water and bouillon cubes)*
** If you do not like onions, you can omit them and butter and that step in the instructions**
Directions
1. Preheat oven to 350 degrees F.
2. Slice squash in half lengthwise and remove seeds. Brush squash with olive oil and dust lightly with a small amount of salt, black pepper, and garlic powder. Place sliced side down on a baking sheet and roast in the oven for about 45 minutes. Remove and allow to cool for about 10 minutes until able to handle carefully. (Squash should still be somewhat firm.) Remove skin from squash. (You can also peel squash skins and cut into chunks before roasting.)
3. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is very tender.
4. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
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