I thought I'd share the breakfast recipe that our family has for breakfast on Christmas morning. Besides being yummy, I love that I can make it the night before and then just stick it in the oven before we open presents. By the time we're done with presents, we've got a warm breakfast waiting for us.
Oven French Toast
1 cup brown sugar
1 stick butter
2 T. light corn syrup
5 c. Peeled, sliced apples
1 1/2 T. Minute Tapioca
Additional brown sugar
4 eggs
1 c. Milk
1 t. Vanilla
10 pieces day-old bread (approximately)
Microwave first three ingredients together on full power for 2-3 minutes. Pour into a 9x13 pan. Distribute apples on top. Sprinkle tapioca over the apples and then additional brown sugar. Whisk together eggs, milk and vanilla. Dip bread into egg mixture and place on apples. Cover and refrigerate overnight. Bake at 350 for 40 minutes. When serving, cut into pieces and flip upside down onto plate so the apples are on top. Enjoy!
Lisa
Wednesday, December 22, 2010
Sunday, December 12, 2010
Albondigas "Mexican Meatball soup"
With all of this cold weather I thought I'd share my mom's recipe, she makes this often when someone in our family is sick, or when the weather starts to cool down. Cameron requests this anytime he has a cold!
Ingredients:
1 lb of lean beef (I like to use 93% so you don't have to skim fat off your left overs)
1 egg
1/2 medium sized onion- any color will work
4 red potatoes, or 2-3 large russet cut up thick.
1/2 cup of long grain rice
1 can of tomato sauce (4 oz/smallest one)
2 tsp of beef bouillon
2-3 carrots peeled and cut into 1/2 inch slices
1/3 cup of cilantro coarsely chopped
1/2 cup of frozen corn
salt and pepper to taste
Serves about 4-6 people (add more veggies to make it go further)
Bring 8-10 cups of water to a boil in a large pot and allow bouillon cubes to melt while water is heating up, add can of tomato sauce. Add all of the vegetable ingredients including half of the cilantro, as well as half of the rice. In a large bowl combine ground beef, egg, the remaining 1/4c of of cilantro, remaining 1/4c of rice and a dash of salt and pepper. By hand mix the beef mixture, it will be a little wet, that's ok. Make a meatball just smaller than a golf ball and roll the meatball in a little bit of flour (this will help the meatball keep it's shape) . Your vegetable will have started cooking (don't allow more than 15 minutes for them to cook before adding your meat) Now add the meatballs one by one spacing them out in the pot. Cook an additional 20-25 minutes or until vegetable and rice are tender, and of course the meat.
* You can really add whatever vegetables you'd like. Traditionally this do not have any vegetables, only rice but my mom incorporated vegetables over the years and I think it adds to the dish. I recommend using squash when it's in season. Growing up my mom had a vegetable garden so we often used whatever she had growing at the time.
I hope you enjoy, this dish brings back tons of childhood memories, and is overall pretty nutritious! Even Jack gobbles this stuff up!
-Cecia
Ingredients:
1 lb of lean beef (I like to use 93% so you don't have to skim fat off your left overs)
1 egg
1/2 medium sized onion- any color will work
4 red potatoes, or 2-3 large russet cut up thick.
1/2 cup of long grain rice
1 can of tomato sauce (4 oz/smallest one)
2 tsp of beef bouillon
2-3 carrots peeled and cut into 1/2 inch slices
1/3 cup of cilantro coarsely chopped
1/2 cup of frozen corn
salt and pepper to taste
Serves about 4-6 people (add more veggies to make it go further)
Bring 8-10 cups of water to a boil in a large pot and allow bouillon cubes to melt while water is heating up, add can of tomato sauce. Add all of the vegetable ingredients including half of the cilantro, as well as half of the rice. In a large bowl combine ground beef, egg, the remaining 1/4c of of cilantro, remaining 1/4c of rice and a dash of salt and pepper. By hand mix the beef mixture, it will be a little wet, that's ok. Make a meatball just smaller than a golf ball and roll the meatball in a little bit of flour (this will help the meatball keep it's shape) . Your vegetable will have started cooking (don't allow more than 15 minutes for them to cook before adding your meat) Now add the meatballs one by one spacing them out in the pot. Cook an additional 20-25 minutes or until vegetable and rice are tender, and of course the meat.
* You can really add whatever vegetables you'd like. Traditionally this do not have any vegetables, only rice but my mom incorporated vegetables over the years and I think it adds to the dish. I recommend using squash when it's in season. Growing up my mom had a vegetable garden so we often used whatever she had growing at the time.
I hope you enjoy, this dish brings back tons of childhood memories, and is overall pretty nutritious! Even Jack gobbles this stuff up!
-Cecia
Saturday, December 4, 2010
FREE Wristbands @ MOA
The wristbands aren't exactly FREE, but if you do your Christmas shopping at MOA and spend over $250 between now and Christmas, you can bring your receipts in to a little booth on the east side of the Nickelodeon Universe and get 2 free wristbands for every $250 you spend (up to $72,000!!!) The receipts don't have to be from the same store or same purchase--or even from the same day. They just have to total $250. We redeemed our receipts yesterday and we are excited to use the wristbands as an awesome stocking stuffer!
Camie
Camie
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