Today is the last day in March meaning that today will be the last of the Breakfast recipes and April will be the month for Outdoor Grilled Items. As always, try out the recipe and let us know your opinion and suggestions on how to change it up. If you have a recipe you would like to share then please do. Also, if you are new to this page and are wondering why I chose the username 'lampstandbythefire', then check out my first blog on February 3, 2011 titled I am the wick... Just locate the Blog Archive at the bottom of the right column.
Baked Apple French Toast (courtesy of Beverly Johnston, Wisconsin)
20 slices French bread (1 inch thick)
1 can (21 oz) apple pie filling
8 eggs
2 cups milk
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Topping:
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 Tbsp corn syrup
Arrange 10 slices of bread in a greased 9x13 baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon, and nutmegt. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 min before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.
About Me
- LampstandbytheFire
- Hello! I am 25 and a Mom of 2 wonderful children, a boy and a girl. I have been happily married to my husband for 4 years. I am glad you are here and hope that you can be blessed and/or helped in some way by my blog.
Monday, March 28, 2011
Monday, March 21, 2011
RECIPE MONDAY!!!
As you may know, March is the month for Breakfast foods. Next Monday will be our last week for Breakfast recipes and April will start the month for Outdoor Grilled Items.
If you have any recipes you would like to share then please let us know!
Gourmet Scrambled Eggs (courtesy of Diana Bird, VA)
8 eggs
1/4 cup shredded Parmesan cheese
1/4 cup mayo
1 Tbsp snipped chives
1 Tbsp minced fresh basil
1 Tbsp butter
In a small bowl, whisk the eggs, Parmesan cheese, mayo, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set.
If you have any recipes you would like to share then please let us know!
Gourmet Scrambled Eggs (courtesy of Diana Bird, VA)
8 eggs
1/4 cup shredded Parmesan cheese
1/4 cup mayo
1 Tbsp snipped chives
1 Tbsp minced fresh basil
1 Tbsp butter
In a small bowl, whisk the eggs, Parmesan cheese, mayo, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set.
Monday, March 14, 2011
RECIPE MONDAY!!!
March is the month for Breakfast recipes, so here is what we have today:
Lemon-Blueberry Muffins (courtesy of Taste of Home magazine)
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup 2% milk
2 Tbsp lemon juice
2 tsp grated lemon peel
2 cups all-purpose flour
2 tsp baking powder
Dash salt
2 cups frest or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 Tbsp. lemon juice
1 tsp butter, melted
1/4 tsp. vanilla extract
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice and peel. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
Fill paper-lined muffin cups 3/4 full. Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl combine the confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.
*If using frozen blueberries then use without thawing to avoid discoloring the batter.*
As usual, try out the recipe and let us know how you liked it. Also we would love to hear any variation of this recipe you may have.
Lemon-Blueberry Muffins (courtesy of Taste of Home magazine)
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup 2% milk
2 Tbsp lemon juice
2 tsp grated lemon peel
2 cups all-purpose flour
2 tsp baking powder
Dash salt
2 cups frest or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 Tbsp. lemon juice
1 tsp butter, melted
1/4 tsp. vanilla extract
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice and peel. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
Fill paper-lined muffin cups 3/4 full. Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl combine the confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.
*If using frozen blueberries then use without thawing to avoid discoloring the batter.*
As usual, try out the recipe and let us know how you liked it. Also we would love to hear any variation of this recipe you may have.
Monday, March 7, 2011
RECIPE MONDAY!!!
Beginning of March means Breakfast Foods...So to start the month we have Ham 'n Cheese Omelet Bake.
Ham 'n Cheese Omelet Bake (courtesy of Pillsbury recipes)
1 (10 oz) box Green Giant Frozen Broccoli and Cheese Flavored Sauce
1 (10.2-oz) can (5 biscuits) Pillsbury Grands! Flaky Layers Refrigerated Original Biscuits
10 eggs
1 1/2 cups milk
1 tsp dry ground mustard
Salt and Pepper to taste
2 cups cooked ham
1/3 cup chopped onion
1 cup shredded cheese
1 cup shredded swiss cheese
1 (4.5 oz) jar Green Giant sliced mushrooms, drained
Heat oven to 350 degrees. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 min, rotating pouch 1/4 turn once halfway through microwaving. Set aside and cool slightly.
Meanwhile, spray bottom only of 13x9 inch glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly to sprayed dish.
In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms, and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all buscuit pieces are covered with egg mixture.
Bake at 350 for 40-50 min or until edges are deep golden brown and center is set. Let stand 10 min before serving. Cut into squares.
Let us know how you liked the recipe! Again, if you have a recipe you would like posted on Recipe Monday then let me know and I will post your name/blog and recipe.
Ham 'n Cheese Omelet Bake (courtesy of Pillsbury recipes)
1 (10 oz) box Green Giant Frozen Broccoli and Cheese Flavored Sauce
1 (10.2-oz) can (5 biscuits) Pillsbury Grands! Flaky Layers Refrigerated Original Biscuits
10 eggs
1 1/2 cups milk
1 tsp dry ground mustard
Salt and Pepper to taste
2 cups cooked ham
1/3 cup chopped onion
1 cup shredded cheese
1 cup shredded swiss cheese
1 (4.5 oz) jar Green Giant sliced mushrooms, drained
Heat oven to 350 degrees. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 min, rotating pouch 1/4 turn once halfway through microwaving. Set aside and cool slightly.
Meanwhile, spray bottom only of 13x9 inch glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly to sprayed dish.
In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms, and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all buscuit pieces are covered with egg mixture.
Bake at 350 for 40-50 min or until edges are deep golden brown and center is set. Let stand 10 min before serving. Cut into squares.
Let us know how you liked the recipe! Again, if you have a recipe you would like posted on Recipe Monday then let me know and I will post your name/blog and recipe.
Monday, February 28, 2011
RECIPE MONDAY
This will be the last salad recipe for now since this is the last of February. Next week will start the month for Breakfast recipes.
Today we have...
Grilled Chicken Salad with Blueberry Vinaigrette
(courtesy of Susan Gauthier, Maine)
3 Tbsp olive oil
1 garlic clove, minced
1 tsp salt
1 tsp pepper
2 boneless skineless chicken breast halves (6 oz each)
Vinaigrette:
1/4 cup olive oil
1/4 cup blueberry preserves
2 Tbsp maple syrup
2 Tbsp balsamic vinegar
1/4 tsp ground mustard
1/8 tsp salt
Dash pepper
Salads:
1 pkg (10 oz) ready-to-serve salad greens
1 cup fresh blueberries
1 snack-size cup (4 oz) mandarin oranges, drained
1 cup crumbled goat cheese
In a large resealable plastic bag, combine oil, garlic, salt, and pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Place vinaigrette ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until ready to use.
Drain and discard marinade. Grill chicken, covered, over medium heat for 5-7 min on each side or until juices run clear. When cool enough to handle, cut chicken into slices.
Divid salad greens amoung four serving plates. Top each with chicken, blueberries, and oranges. Shake the vinaigrette and drizzle over salads; sprinkle with cheese.
Let us know how you like the salad and any variations you may have made.
Also, if you have a recipe you would like featured on Recipe Monday then let me know. I will post your name/blog and recipe.
Today we have...
Grilled Chicken Salad with Blueberry Vinaigrette
(courtesy of Susan Gauthier, Maine)
3 Tbsp olive oil
1 garlic clove, minced
1 tsp salt
1 tsp pepper
2 boneless skineless chicken breast halves (6 oz each)
Vinaigrette:
1/4 cup olive oil
1/4 cup blueberry preserves
2 Tbsp maple syrup
2 Tbsp balsamic vinegar
1/4 tsp ground mustard
1/8 tsp salt
Dash pepper
Salads:
1 pkg (10 oz) ready-to-serve salad greens
1 cup fresh blueberries
1 snack-size cup (4 oz) mandarin oranges, drained
1 cup crumbled goat cheese
In a large resealable plastic bag, combine oil, garlic, salt, and pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Place vinaigrette ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until ready to use.
Drain and discard marinade. Grill chicken, covered, over medium heat for 5-7 min on each side or until juices run clear. When cool enough to handle, cut chicken into slices.
Divid salad greens amoung four serving plates. Top each with chicken, blueberries, and oranges. Shake the vinaigrette and drizzle over salads; sprinkle with cheese.
Let us know how you like the salad and any variations you may have made.
Also, if you have a recipe you would like featured on Recipe Monday then let me know. I will post your name/blog and recipe.
Saturday, February 26, 2011
REMINDER!
Be watching Recipe Monday, just 2 days away!!!
March begins the month for breakfast food recipes!
Again, if you have any recipes you would like to share then just send me an email from my profile and I will be more than happy to post your recipe, blog/name on Recipe Monday.
March begins the month for breakfast food recipes!
Again, if you have any recipes you would like to share then just send me an email from my profile and I will be more than happy to post your recipe, blog/name on Recipe Monday.
Monday, February 21, 2011
RECIPE MONDAY
Continuing with the Salad theme for the month of February the next recipe I have for you is Wild Rice Turkey Salad. Be watching in March, the theme will be Breakfast foods...
Wild Rice Turkey Salad (courtesy of Gay Woodgate, Minnesota)
3 cups cooked wild rice
3 cups cubed cooked turkey
1/3 cup chopped green onions
1/3 cup chopped celery
1 can (8 oz) sliced water chestnuts, drained and halved
2/3 cup mayonnaise
2/3 cup sour cream
1 tsp salt
1/2 tsp white pepper
1/2 tsp dill weed
1 cup cashews, divided
1 cup halved seedless red grapes
In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayo, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours.
Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into the salad. Garnish with remaining cashews.
Try the recipe and let us know how you liked it and what variations you may have made to it!
Wild Rice Turkey Salad (courtesy of Gay Woodgate, Minnesota)
3 cups cooked wild rice
3 cups cubed cooked turkey
1/3 cup chopped green onions
1/3 cup chopped celery
1 can (8 oz) sliced water chestnuts, drained and halved
2/3 cup mayonnaise
2/3 cup sour cream
1 tsp salt
1/2 tsp white pepper
1/2 tsp dill weed
1 cup cashews, divided
1 cup halved seedless red grapes
In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayo, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours.
Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into the salad. Garnish with remaining cashews.
Try the recipe and let us know how you liked it and what variations you may have made to it!
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