by | March 7, 2012 · 8:51 am

Peaches and Cream French Toast

My family loves sitting down to a hot breakfast on Sunday mornings. Because of this, I have come to love dishes like Egg Casseroles and French Toast Bakes that I can prepare the night before and keep in the fridge until the morning when I am ready to throw it in the oven. That gives me lots of time to stay in my PJ’s with my family, pile into the “big bed” and watch Sunday morning cartoons while a delicious breakfast slowly cooks in the oven.

When I came across this Peaches and Cream French Toast recipe from All You, I knew it would be a hit with my family.  The dish is delicious without being overly sweet and the peaches added an unexpected flavor.

Peaches and Cream French Toast

1 8-oz loaf of French bread, sliced into pieces about 1 inch thick
8 eggs
2 cups whole milk
¼ cup sugar
1 tsp vanilla extract
2 15-oz cans sliced peaches, drained
½ cup packed brown sugar
½ tsp cinnamon
½ cup heavy cream

Start by buttering a 9 x 13 baking dish. Lay the bread slices into a flat layer in the dish, trying not to leave too may holes.

In a large bowl, whisk the eggs, whole milk, sugar and vanilla. Pour egg mixture over the bread in the pan. Arrange the peaches over the bread and sprinkle with the brown sugar and cinnamon. Cover tightly and refrigerate overnight or for at least 8 hours.

When you are ready to bake, remove the pan from the refrigerator and allow it to sit out at room temperature for 30 minutes. Preheat your oven to 350 degrees. Bring the heavy cream to a boil in a small pan and cook, stirring constantly, for about 5-10 minutes or until the mixture is slightly thickened. Drizzle over the peaches.

Bake the casserole, uncovered for about 40-45 minutes or until golden brown and cooked through.

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by | March 5, 2012 · 8:00 am

Lovely Little Lady Baby Celebration

Maybe it is the second child in me, but I feel like every baby deserves a celebration. So when we found out our very own Anne was expecting her second little girl this spring, we just had to throw a little soiree. We called this a baby celebration, rather than a shower. We gathered on a Sunday afternoon for some sweet treats and hot drinks in celebration of the newest lovely little lady!

Guests were invited with the bunting flag invites which set the scene for the pink sweets table (for sale in my Etsy shop here!).

 

We set up a sweets table in the basement that included thumbprint cookies, cherry chip cookies, fruit and fluff dip and a snickerdoodle cake. Little pink touches were added throughout with plates, napkins, ribbons and flowers. Homemade pink and white tissue pom poms hung from the ceiling. Guests were also treated to a hot chocolate & coffee bar with lots of fun mix-ins, including Bailey’s Irish Cream, Kahlua, Amaretto liquor, vanilla syrup, infused whipped creams, and hand-dipped marshmallows.

A Snickerdoodle Cake with Brown Sugar Buttercream was served. It was topped with a little bunting flag printed on scrapbook paper, threaded and tied to bamboo skewers. The recipe for the cake can be found on Foodie with Family.

We had a great time chatting, eating, drinking and celebrating the upcoming birth of what we know we will be a lovely little lady! February was quite the month for parties and I was thrilled to end the month on such a bright cheery note! We wish Anne and her family the very best as they anticipate the arrival of baby number two!

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by | March 2, 2012 · 8:00 am

Breakfast at Tiffany’s Party

My niece Mallory recently celebrated her second birthday and her party was too sweet not to share! What girl, big or little, can resist dress up and fancy things?  This theme works great for a little girl’s birthday or for a wedding shower or adult birthday. Nothing wrong with teaching them young how fabulous that little blue box can be, right?

Guests were invited by an imitation little blue box with the words Mallory & Co. written across the front. The back read “Breakfast at Mallory’s” across the back along with the invitation details. (These invites are available for sale as a personalized PDF file at my Etsy shop, Morning Star Designs).

The house was filled with lovely blue touches, from the homemade tissue poms to the placemats to the balloons.

Tiny guests were given their party favors upon entrance to the party. This party was just for mommies and girls (minus Lincoln) so necklaces, bracelets and sunglasses were passed along for some dress up.

A beautiful Tiffany-inspired cake adorned the table. A breakfast of blueberry french toast, tomato egg strata and donuts was served. Along with mimosas for the mommies and blue juice for the kids.

Little fancy touches of pearls and china were strewn throughout the house. Simple and elegant!

I had a little fun with Photoshop and put Mallory’s face on the Breakfast at Tiffany’s movie poster, and changed the words to Breakfast at Mallory’s. It was a huge hit!

The birthday girl was beaming as we all sang happy birthday and blew out the candle like an old pro. Mallory wore a shirt designed by Lois Jean Linens, complete with an embroidered pearl necklace and a little black ruffle at the bottom.

Mallory and Sir Lincoln had a blast partying together! Happy Birthday to my darling niece!

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by | February 29, 2012 · 8:25 am

No-Bake Chocolate Raspberry Cheesecake

Over the winter months I desperately miss all of the fresh produce that comes in the summer, especially berries.  Last week I splurged on a pint of raspberries that looked to good to pass up.  Because I am a huge lover of anything with chocolate raspberry, I decided to dress these berries up and make a  no bake cheesecake covered with raspberries and chocolate.  The combination was amazing and also gave me my fresh berry fix.

Chocolate Raspberry Cheesecake

1 premade graham cracker crust
2  8oz packages of cream cheese, room temperature
1  14oz can of sweetened condensed milk
2 Tbsp lemon juice
1 pint raspberries, washed and dried
1 cup chocolate chips
1 Tbsp butter

In a large bowl, beat 2 packages of room temperature cream cheese until smooth.  Add the can of sweetened condensed milk and beat on medium speed for about 2 minutes or until the mixture is smooth with no lumps.  Add the lemon juice and mix to combine.

Pour mixture into your premade graham cracker crust and top with raspberries.

In a microwave safe bowl, place 1 cup of chocolate chips and 1 Tbsp of butter.  Microwave for 30 seconds and stir.  Continue to microwave and stir for 15 seconds at a time until the mixture melts completely and has no lumps.

Let cool slightly and then pour into a small ziplock bag.  With a scissors, cut a small hole in the corner of the bag.  Drizzle the melted chocolate over the raspberries.  Refrigerate for about 2 hours or until set.

This cheesecake is a little stickier than a traditional, baked cheesecake but the taste and texture is divine.

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by | February 27, 2012 · 7:45 am

Lighter Blackened Chicken Alfredo

I used to always shy away from alfredo sauces. Even though I’m not usually a calorie counter, I just couldn’t bring myself to choose the fatty, rich alfredo when I enjoy a healthier tomato-based sauce just as much. However, a few months ago I came across a “lightened up” version of alfredo in Food Network Magazine and I couldn’t resist.

Now I’ve modified this from their version so I can’t be sure on the exact cal counts, but by using skim milk, low fat cream cheese and tangy parmesan (which is naturally a lower fat cheese), you significantly reduce calories and fat without sacrificing the luxurious alfredo texture or flavor. Pair it with some spicy blackened chicken and you won’t go back to the standard version.

“Lighter” Pasta Alfredo
adapted from Food Network Magazine
2 Tbsp butter
1 garlic clove, minced
1 Tbsp flour
2 oz reduced fat cream cheese
3/4 C skim milk
1/4 C half and half
2/3 C parmesan cheese, finely shredded
freshly cracked black pepper
1 box pasta

Add water to a large pot and bring to a boil. Reduce heat and add pasta of your choice, along with a generous sprinkle of salt, and cook pasta according to box instructions to al dente.

In a small sauce pan, melt butter over medium heat. Add garlic and saute lightly. Next, whisk in flour. Slice cream cheese into small chunks and add to pan. Add liquids and continue whisking until cream cheese is whisked smooth. Whisk in parmesan cheese and reduce heat. Let cheese continue melting and thickening slightly while you finish your pasta and chicken. Finish with a sprinkle of freshly cracked pepper.

Blackened Chicken Tenderloins
slightly adapted from This Week for Dinner
1 lb chicken tenderloins
1 Tbsp olive oil
1 tsp paprika
1/2 tsp cayenne
1/2 tsp cumin
1/2 tsp kosher salt
1/4 tsp onion powder
1/4 tsp black pepper

Combine spices in a shallow bowl. Meanwhile, heat olive oil in a grill pan over medium-high heat. Dip tenderloins in spices, lightly coating and transfer to your pan. Sear on the first side for 4-5 minutes. Use a tongs to flip and sear on the other side for another 4-5 minutes. Use a meat thermometer or slice one piece of chicken in its thickest part to check doneness. If chicken is not fully cooked through, reduce heat slightly and continue cooking for another few minutes.

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by | February 24, 2012 · 8:00 am

Donut Shop Birthday Party

My son is a donut-aholic. He comes by it honestly. I’ve been obsessed with the little O-shaped treats since I had teeth. So when it came to throwing Lincoln his two-year-old birthday party this year, a donut party was the perfect choice. Lincoln was so excited for his birthday party, he could barely stand it. I originally planned on putting a candle in a donut, but he kept talking about birthday cake all week before his party. This Mommy could not disappoint her big boy…so a cake he got (in the shape of a donut)!

A donut-shaped invitation was sent to all of the guests. With the back reading “Time to Eat the Donuts!”

A Lincoln’s Donut Shop sign hung above the breakfast buffet. Since Lincoln’s always happiest in the morning, brunch seemed like the perfect idea. Donuts from my favorite hometown Cumberland Bakery in Des Plaines, IL were served along with homemade baked apple cider donuts. Also on the menu: overnight blueberry french toast, balsamic asparagus and red pepper mini frittatas, bacon and cheddar mini frittatas, honey poppyseed fruit salad and little sausages.

Oberweiss chocolate milk decorated with the donut logo was served in little milk jugs with blue and white paper straws.

We used Lincoln’s Melissa and Doug wooden donut set to hold the silverware and napkins and the food tags.

I baked 2 round “Hershey’s Perfectly Chocolate Cakes” and iced them with vanilla buttercream. I used a biscuit cutter to cut the middle out of the cakes to create the donut shape. The cake was topped with colorful sprinkles and a 2 candle. After a round of Happy Birthday, Lincoln replied “very, very good singing guys.”

It may have been a kid’s party, but adult bevis were served. Bloody Marys and Beermosas (Belgian White Ale and Orange Juice) were sipped using the blue and white paper straws.

The birthday boy wore a personalized donut shirt given by his aunt and Godmother from Lois Jean Linens. All in all the day was a big success! Cheers to another great year!

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by | February 22, 2012 · 8:27 am

Sweet Pork Tostada

Last week I made a pork shoulder using my favorite recipe for Sweet Pork and ended up with tons of left overs that I used throughout the week.  I usually use it to make pork quesadillas or burritos, but wanted to try something different.  So, I whipped up this Sweet Pork Tostada and my husband declared it as one of the best things I have ever made.  This recipe is a winner.

Sweet Pork Toastada

2 cups prepared Sweet Pork 
2 cups cooked white rice
1 cup cooked black beans
1 cup cooked corn
shredded lettuce
shredded cheese
sour cream
4 flour tortillas
butter

Start by buttering both sides of the flour tortillas.  Grill in a medium pan until crisp on both sides.  Repeat with each tortilla until you have 4 crispy, golden tortillas.

Place each tortilla on a plate and layer with the rice, heated sweet pork, corn, black beans, shredded lettuce and cheese.  Drizzle with sour cream (mix sour cream with a little milk if you would like in order to make it easier to drizzle).

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by | February 20, 2012 · 7:46 am

Cherry Oatmeal Flaxseed Bars

I’ve been recently intrigued with flaxseed. Relatively unnoticeable with just a hint of a nutty flavor, these little powerhouses are packed with omega-3s, antioxidant lignans and everyone’s favorite, fiber. I’ve been trying to work them into more dishes and figured they would be pretty discreet in these easy bars. With fruit and two whole grains, it’s almost like they become a health food…right? Ok, not quite but it can’t hurt!

Cherry Oatmeal Flaxseed Bars
makes 16 bars
3/4 C butter, softened
1/4 C sugar
3/4 C brown sugar
1/2 tsp salt
1 tsp almond extract
1 egg
1 C flour
1 Tbsp ground (milled) flaxseed
1 C heaping, dried cherries
2 C rolled oats

In a large bowl, beat together butter and sugars until fluffy. Beat in almond extract, salt and egg. Lightly beat in flour and flaxseed. Use a spatula to fold in oats and cherries.

Line a 9×9 glass baking pan with parchment paper and grease lightly with butter. Transfer batter into pan, smoothing out so that batter is evenly dispersed. Bake at 350 for 30-35 minutes. Let cool completely.

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by | February 17, 2012 · 8:00 am

Baked Fish Sticks

My husband has never been much of a fish eater. This has always made me sad. While I had little room to complain being the non-chocolate eater that I am, I was thrilled when he decided to dub 2012 – “The Year of the Fish.” Eating fish is healthy (how are those New Years resolutions coming?), can be cost effective if you buy the right variety (again with the resolutions), and expands your horizons. I eased into this new year of the creatures of the sea with something light and simple, fish sticks. Not the nasty fish sticks dunked in tartar sauce that you get from the frozen food aisle, but homemade baked tilapia fish sticks.

I near ran around the room singing when my hubby went for seconds AND my finicky toddler piled these down in no time. This is a fast meal to prepare. The fish bake up really quickly, you just need to be willing to get your hands a little dirty in some dunking.

Baked Fish Sticks

3/4-1 lb fresh tilapia
1/4 C flour
2 egg whites
1 TBSP lemon juice
1 C crushed corn flakes
1 tsp paprika
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4 tsp pepper

Preheat your oven to 425 degrees. Line a baking sheet with tin foil and spray with cooking spray.

In a shallow bowl, beat egg whites and lemon juice. Place flour in a shallow bowl. In another shallow bowl, add cornflakes and all spices. Mix together. Cut tilapia into 1 1/2 inch thick strips and about 4-6 inches in length.

On at a time, dredge tilapia pieces in flour. Dip in egg white mixture to coat and cover with cornflake mixture. Set on baking pan. Repeat until finished.

*Warning: toddlers and flour are a messy combination

Bake fish sticks at 425 for 10-12 minutes or until coating looks slightly crisp.

Serve with favorite dipping sauce.

These are delicious with a honey mustard dipping sauce. I’ve also eaten them with the Marzetti’s Otria Greek Yogurt Dips leftover from my December post. Equally delicious!

Cheers to 2012 – the Year of the Fish!

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by | February 15, 2012 · 8:58 am

Quick and Easy Weeknight Pasta

While I love spending time in the kitchen carefully cooking up homemade meals, most weeknights give me about 15 minutes to whip up a dinner all with a toddler clinging to my leg.  This pasta dish with sun dried tomatoes and goat cheese has become a weeknight staple for my family.  It is simple and easy to make but is far from boring.

Pasta with Sun Dried Tomatoes and Goat Cheese

Pasta, any kind will do
Peas
Sun Dried Tomatos, packed in oil
Olive Oil
Goat Cheese

Boil your pasta in salted water.  While it is cooking, chop up your sun dried tomatoes, heat your peas and crumble the goat cheese.

Drain the pasta, drizzle with olive oil and  add the prepared ingredients.  If you add the goat cheese while the pasta is still hot, it will kind of melt into the pasta…mmmmm.

I left off the exact amounts for this recipe because it really should be made according to your tastes.  If your family loves peas, then add a lot.  If not, just add a little or try a different vegetable like some fresh chopped spinach.  This is one of those meals that is hard to mess up.  I love making a huge quantity of this pasta and then will use it throughout the week for lunches.

Have any weeknight meals that you love?  We would love to hear about them!

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