make-ahead blueberry oven french toast

It has definitely been the season of graduations, weddings, showers, and the like, so I thought this might be the perfect time to share this recipe.  It would be a wonderful addition to a brunch!  Or, if you like finding a cabin or condo to land for vacay, and need a few great recipes for a crowd, you might want to try this as well.  This can be made ahead and refrigerated, so it's a terrific option when you have to host company the next morning.  I love the idea of prepping at night, so I can enjoy the guests; this is why I gave this recipe a try to begin with.  A couple of weeks before our mission trip, the girls from our team hung out overnight for a movie and some pre-trip bonding.  This came in super-handy the next morning!

As I continue to dream of the B&B one day, I'm definitely tucking this one away.  The blueberries and streusel-like topping add so much sweetness, no syrup is necessary.  But a dusting of powdered sugar or dollop of whipped cream with a fresh zest of lemon would be a great addition.

A lot of life has occurred since the last time I posted, including our mission trip.  I'm looking forward to sharing a traditional Navajo recipe one of the locals taught us.  Until then, here's to brunch and blueberries!

Blueberry Oven French Toast

makes six servings

printable recipe

• 1 large loaf Italian French bread, sliced 1 inch thick (stale is better)
• 6 eggs, beaten
• 1 1/2 c milk
• 1 1/2 c half-and-half
• 1 t vanilla extract
• 1/2 t lemon extract
• 1 t cinnamon
• 1/8 t nutmeg
• 1 1/2 c blueberries
• 1/2 c butter (chilled helps)
• 1/4 c flour
• 1 c brown sugar

1.  In a greased 13x9" pan, arrange enough bread slices in a single layer to cover the bottom of pan; set aside.

2. In a large bowl, whisk together eggs, milk, half-and-half, extracts and spices; pour over bread. Cover with plastic wrap and refrigerate overnight, or for 8 hours.

3. When ready to cook, uncover and sprinkle with blueberries.

4. Cut together butter, flour and brown sugar until crumbly.

5. Sprinkle mixture over blueberries.

6. Bake uncovered at 350 for 40 minutes.  

Recipe adapted from Gooseberry Patch, Church Potluck Favorites.

  

lazy daisy waffles

I have a man living in my house who is not my husband.  I'm not sure how it came to be, but much to my dismay, Daniel cannot be referred to as a boy any longer.  He has nearly passed me in height, has definitely passed me in shoe size, and his voice has dropped ten octaves.  Well, maybe just one, but  when it seems like it was just yesterday he was learning how to say his first words, one can feel like ten.

Not too long ago, he had a couple of friends over to spend the night.  In the quiet of the morning, as we were getting ready to head to Luke's ballgame, he and his friends erupted in laughter and started joking around.  The TV wasn't on, music wasn't playing.  The sound was so immense, I think our walls rattled.  I looked at John and said, "Those men we hear up there are our son and his friends."  It almost came out of me as a lament.

Lately, we have had several weekends of boys men hanging out, and just as the voices have dropped, so have their stomachs expanded.  That means lots of food needs to be on hand.

Parents of teenage boys, can I get an, "Amen!"

I have clung to this recipe every time, and I love it. You just can't mess these up.  And you want to know the best part?  You can make the batter and store in the fridge!  So easy!  Just throw out your favorite toppings on the counter... chopped fruit, nuts, syrup, honey... you name it.  And don't forget the chocolate and caramel drizzle, oh, and Luke would say the can of whipped cream.  A waffle bar on a Saturday morning might be my favorite thing going lately.  Give it a whirl.  You'll be "waffle-y" glad you did!

Lazy Daisy Waffles

makes approximately 8 Belgium waffles (depends on size of iron)

printable recipe

• 2 eggs
• 2 cups all-purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 tbsp white sugar
• 4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract

1. Preheat waffle iron. Beat eggs in large bowl with blender until fluffy. Beat in flour, milk, oil, sugar, baking powder, salt and vanilla, until smooth.

2. Spray waffle iron with cooking spray. Pour mix onto hot iron. Cook until golden brown. Serve hot.

*To keep warm until ready to serve, heat oven to 200 degrees and place on cookie sheet in a single layer.

low-carb ham and cheese quiche

Breakfast.  Lunch.  Dinner.

That's when I ate this dish the handful of days it was in our fridge.  And I promise you it got better with each day.

About six weeks ago, in an effort to calm down joint inflammation, I began significantly lowering my carb intake.  There is no doubt I absolutely love my bread and pasta and sweets, but trying to get chronic low-back and hip issues under control trumped that love.  I still have some of those preferred staples, but I really attempt to fill up on protein, dairy and veggies first, and then top it off with the "good stuff."

I actually came up with this recipe for a brunch last week and I'm planning to make it again this week.  It really turned out light and creamy and would be a b-e-e-autiful addition to your Easter table tomorrow.  I decided to use an immersion blender to mix up the eggs and cream, so I'm fairly sure that's why the result was so tender.  I couldn't have been more pleased.

I know quiche traditionally has a crust, but I am here to say you won't miss it.  It would certainly work fine with it, but low-carb eating or not, I prefer it this way.

I hope your Easter Sunday is lovely.  For more Easter eats, you might like to try this, this, or this.

Low-Carb Ham and Cheese Quiche

makes one 9x13 pan
printable recipe

• 2 cups diced fully cooked ham
• 2 cups finely shredded cheese (a cheddar works very well)
• 2 tbsp butter
• 4 green onions, thinly sliced (green parts only)
• 1 garlic clove, minced
• 4 large eggs
• 2 cups cream
• 1/2 tsp salt
• 1/4 tsp pepper

1.  Pre-heat oven to 350 degrees.  Lightly grease 9x13 pan.

2.  Evenly spread diced ham and cheese on bottom of pan.

3.  Melt butter over medium heat and saute' onions until soft.  Add garlic and stir until fragrant, about

30 seconds.  Remove pan from heat and set aside.

4.  In mixing bowl, whip eggs, cream, salt and pepper until light and fluffy.  Using an immersion 

blender worked great here, but you could add air into the mixture by using a hand mixer, if you don't have an immersion.

5.  Stir onion/garlic mixture into eggs and stir.

6.  Pour egg mixture over ham and cheese.  Cook 30-35 minutes, or until knife inserted into center

comes out clean. Take care to not overcook.

Recipe inspired by Taste of Home.