mmmmm

• Fresh Fruit (peaches, strawberries, banana or blueberries)
• Dannon Light & Fit Vanilla Yogurt
• Post Trail Mix Crunch

Post Trail Mix Crunch was on sale last week at CVS, buy one get one free.  Quite a savings at $4.29 a box.

I mix fresh fruit with a few spoonfuls of Dannon Fit and Light Yogurt and sprinkle with the cereal (Raisin and Almond is my favorite). I eat this for breakfast, snacks and often for lunch. It never gets old becasue I switch the fruit. Peaches are in season and super yummy now.

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Have you started thinking of your July 4th menu? We always have the same BBQ chicken, hot dogs, macaroni salad and watermelon. I’m going to start a new tradition with this yummy dish for dessert.

The farmers’ market has peaches and raspberries and I found this yummy recipe in the The Barefoot Contessa Cookbook. You can substitute blackberries and blueberries.

Peach and Raspberry Crisp

10 to 12 large peaches
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
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Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

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Optional: Top with vanilla ice cream.

Tackle it Tuesday is a blog meme to motivate you to tackle a project each week. Go over and read through the encouraging posts.

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Slow Cooker White Bean Soup

• 1 1/2 cups dried great Northern beans, rinsed
• 2 cups water
• 2 cups diced Jenny turkey ham
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 1 potato - peeled and cubed
• 1 teaspoon Italian-style seasoning
• 1/8 teaspoon ground black pepper
• 3 (14.5 ounce) cans chicken broth
• 1 cup milk

DIRECTIONS

1. Place beans in a large bowl with the water, cover, and soak overnight.
2. In a slow cooker, combine the carrot, celery, onion, potato, Italian-style seasoning, ground black pepper, reserved beans and diced ham. Pour the broth over all.
3. Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
4. Add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

Adapted from All Recipes.

Slow Cooking Thursday is a blog meme. Pop over to Family Corner to see more recipes or share yours. Read about memes and see a list of daily memes here.

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The Feast of Unleavened Bread

1. The first day, all leaven was removed from the home (Ex. 12:15).
2. For seven days they ate unleavened bread (Lev. 23:6, Ex. 12:15).
3. This feast was a high Sabbath (an extra Sabbath besides the weekly Sabbath). No work was done the first day and the seventh day (except preparing food) (Ex. 12:16).
4. This feast was declared a memorial to be kept forever. And ye shall observe the feast of unleavened bread… therefore shall ye observe this day in your generations by an ordinance for ever (Ex. 12:17).

Download 40 Pages from Passover & Unleavened Bread Chapters (PDF)

Recipes without yeast, baking soda, or baking powder

• Appetizers
• Bar Cookies
• Beverages
• Breads
• Cake
• Cookies
• Crackers
• Desserts
• Main Dishes
• Pancakes/Crepes
• Pies/Pastries
• Popovers
• Rolls/Muffins

Health Update
Thank you dear friends for praying for my health. I am so very weak (blogging from bed). The worst part about the physical exhaustion is being weak through spiritual battles.

I received the first of 8 iron infusions this week. I look forward to a dramatic improvement over the next 8 weeks–physically and spiritually. I’d appreciate your continued prayers.

Related Posts:

• Consider it Pure Joy
• Coffee with God
• A Love Letter from Our Father
• Another Lesson from My Sweet Grandmother
• Creating Reminders for Our Children
• Disgrace or God’s Grace
• Faith Turns Weakness to Strength
• Feeling Worthy When We Aren’t

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A heart healthy oatmeal breakfast works for me. Children will warm up to oatmeal if you let them put on “Sundae” type toppings. I keep raisins and nuts (almonds or pecans) in our sugar bowl for oatmeal mornings.

We only use long cooking Quaker Oatmeal. It cooks quick and easy in the microwave in a Rubbermaid container. Here are more topping suggestions from Quaker:

• Raisins and brown sugar
• Low-fat granola and skim milk
• Currants and golden raisins
• Frozen raspberries and blueberries are my favorite!
• Raspberry nonfat yogurt and dried cranberries
• Apricot fruit spread and sliced almonds
• Sliced strawberries and plain nonfat yogurt sprinkled with cinnamon
• Maple flavored pancake syrup and a sprinkle of sunflower seeds
• Canned crushed pineapple, sliced bananas, and chopped nuts
• Strawberry nonfat yogurt and sliced kiwi
• Sliced bananas and vanilla nonfat yogurt sprinkled with cinnamon
• Reduced fat peanut butter and strawberry fruit spread
• Chopped dates, raisins, and walnuts
• Coarsely chopped canned peaches and ground ginger
• Diced dried apricots and honey
• Apple butter and raisins
• Blueberry fruit spread and vanilla or plain nonfat yogurt
• Orange marmalade and dried cranberries
• Coarsely chopped apple and brown sugar
• Reduced fat caramel topping and a sprinkle of chopped pecans
• Warm apple pie filling and skim milk
• Honey crunch flavor wheat germ and cinnamon
• Canned pear slices and maple flavor pancake syrup
• Skim milk and sliced peaches
• Mixed dried fruit
• Cherry preserves and wheat germ
• Diced cranberries and maple flavored pancake syrup
• Chunky natural applesauce
• Sliced bananas and mini-semisweet chocolate morsels
• Blueberries and sliced strawberries sprinkled with cinnamon-sugar
• Canned pumpkin and pumpkin pie spice

The soluble fiber found in oats and oat bran has been shown to help reduce LDL (bad) cholesterol.

Works for Me Wednesday is a “blog carnival” (explained here). Be sure to check out lots of great tips on Works for Me Wednesday.

Related:

• Dutch Oven Baby Pancakes

• Delicious Bean Soup

• Shepherd’s Pie

• Cabbage and Kielbasa

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What a way to wake up - to the delicious smell of a comfort-food breakfast, Dutch Baby Oven Pancakes! This German pancake is a sweet breakfast dish similar to Yorkshire pudding derived from the German Apfelpfannkuchen. This breakfast works for me.

It’s quick, easy and made from things almost everyone has on hand. Makes a great family breakfast tradition. I’ve made it three times this week.

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Ingredients

6 eggs
1 cup milk
1 cup flour
3/4 t. salt
3 T. sugar
2 T. Cinnamon
1 1/2 t. vanilla

Melt 1/3 cup butter in oven in a 9×13 pan; should be sizzling when you take it out. (If you use two small pans melt 2.5 Tablespoons of butter in each pan.)

Mix other ingredients in a blender or mixing bowl until very frothy. Pour batter into pan with melted butter. Bake at 400 F for 20-25 minutes.

Serve with any of these toppings: pancake syrup, fresh berries, applesauce, powdered sugar or lemon and orange slices. If fresh fruit isn’t available use thawed frozen peaches, raspberries, blueberries, etc.

Notes:

• This is not a heart-healthy breakfast. To compensate, eat a small slice of pancake with a full cup of semi-thawed frozen berries. Yum!

• The pancakes look strange after baking. They puff and curl up near the sides of the pan. This is normal.

• If you have boys, call these Dutch Oven Pancakes and omit the word baby.

Works for Me Wednesday is a “blog carnival” (explained here). Be sure to check out lots of great tips on Works for Me Wednesday.

Related:

• Delicious Bean Soup

• Crockpot Pot Roast

• Shepherd’s Pie

• Cabbage and Kielbasa

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In the winter time we eat this dish about once a week for lunch or dinner. It’s my hubby’s favorite I keep several containers on hand in the freezer. It is also one of my Dad’s favorite meals. It’s the first thing I fix when I know he is coming to visit. A few drops of vinegar in a bowl gives it a wonderful flavor.

INGREDIENTS:

• 1 package 16 Bean Soup (found packaged in 1 lb bag in grocery isle near other dry beans)
• 3 bay leaves
• 2 tablespoon Mrs Dash
• 1 teaspoon chili seasoning
• 2 cans chicken stock
• Additional water needed to cover 2 inches
• 3 stalks celery chopped
• 3 carrots diced
• 1 large onion chopped
• 3 cloves garlic diced
• 1 smoked turkey leg*
• 2 cans diced tomatoes

PREPARATION:

Soak the beans overnigh in water. Drain and rinse well (rinsing helps with gas).

Combine first six ingredients (liquid should cover beans 2 inches) in large pot. Cover and cook on HIGH for 3 hours, or until beans are tender. Add remaining ingredients and turn to low temperature to low; cook for additional 3 to 4 hours.Remove turkey bones. Meat should fall off easily.

Serve as complete meal or over rice. We like it with cornbread (and add a few drops of vinegar to each bowl).

This soup is a great freezer food!
For more great freezer recipes, visit MJ at What a Crock!

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* We don’t eat pork. I have served this dish many times and everyone things the meat is ham. Pork doesn’t really have much taste. The taste comes from the smoked flavor. I use smoked turkey in many dishes.

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Do you have winter cabin fever? Cupcake decorating is a fun way to entertain children. It can be as simple as a box of cake mix, can of frosting and jar of sprinkles or you can follow the recipe below for quick white cupcakes.

After the baking fun, give each child a few plain cupcakes and decorations: colored frosting tubes, candies, sprinkles, jimmies, fresh fruit, gummies, red hots. Let them decorate and design their own cupcakes. Most drug and grocery stores have out a variety of red and pink candies for Valentine’s Day (even pink and red candy corn).

I found the cutest cupcakes while looking for cupcake ideas. (more…)

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INGREDIENTS

• boneless beef roast (2-4 lbs)
• 1 teaspoon olive oil*
• 1 can condensed cream of mushroom soup
• 1 cup water
• 1 packet Au Jus gravy mix
• 6-10 potatoes quartered
• 1-3 onion, quartered
• 15-20 baby carrots
• 2 cloves garlic, minced
• salt and pepper to taste

DIRECTIONS

1. In a large skillet over medium-high heat, brown the roast in the oil until all sides are well browned. Season with salt and pepper to taste and set aside.
2. Mix soup, water and gravy mix in a bowl.
   
3. Place the potatoes, onions, carrots, and garlic in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup mixture over the roast and the vegetables.
4. Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once. Or cook on high 4 hours. The slower and longer you can let it cook, the better.
5. Put gravy in a gravy boat. Place roast and veggies on a platter. Enjoy.

*Olive oil note: When using olive oil in foods, use extra-virgin oils for salads, for drizzling over fresh breads, or for brushing over cooked vegetables. It loses its flavor when heated. When cooking, use the cheaper plain olive oil.

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What a coincidence. I just wrote my “About this Blog” page where I said,

Recording recipes here will be a real time saver. Not only can I print them off as I need them, but now when my daughters call me on the phone for a recipe I can say it’s on my blog…

Within the hour, my sister called and asked me for this recipe. Now I can post it here and email her the link. Hi Sis!

Some people call these no-bake oatmeal cookies. My family has always called them Snickerdoodles. I think of it more as candy than cookies.

Easy No-Bake Snickerdoodles

2 cups sugar
1 stick butter (1/2 cup)
1/2 cup milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats
1/2 cup raisins (optional)

In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat. Let boil for 5 minutes, stirring constantly.Remove from heat and stir in peanut butter. oats, and raisins.

Spoon out quickly onto wax paper or aluminum foil. Candy will harden as it sets.

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This is my favorite vegetable. As soon as asparagus comes in season we have it a few times a week. Fresh grated Parmesan is best, but canned will do. Quick, easy, healthy and delicious!

1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the extra virgin olive oil
2 Tbsp Parmesan cheese
1 teaspoon lemon zest or 1/2 teaspoon lemon juice
Salt and black pepper

1 Rinse asparagus, break off any tough, white bottoms and throw away. Cut into 1 to 2 inch sections.

2 Parboil the asparagus for exactly 2 minutes. (drop in while water is at a full boil).

3. Drain the water. While the asparagus is still hot, toss it in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

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Traditional Callah Bread

1/2 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1/4 cup vegetable oil
1 large egg, lightly beaten
3 1/3 cups all-purpose flour
1 1/4 teaspoons salt
Cooking spray
2 teaspoons water
1 large egg yolk, lightly beaten

Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add oil and egg, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to yeast mixture; beat with a mixer at medium speed until smooth.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; shape into a ball. Return dough to bowl; cover and let rise 1 hour or until doubled in size.

Punch dough down; turn dough out onto a lightly floured surface. Cover and let rest 15 minutes.

Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a 15-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes, and pinch loose ends together to seal. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 375°.

Uncover dough. Combine 2 teaspoons water and egg yolk; brush over braid. Bake at 375° for 35 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Challah “IN A BAG”

Squishing the Bag is Lots of Fun for Children

• 2 1/2 cups whole wheat flour

• 3 cups unbleached or all-purpose flour

• 2 pkg. of Rapid Rise yeast or 1 1/2 tbsp. instant-active bulk yeast

• 1 1/2 tsp. salt

Put half of the flour, all the yeast and salt in a gallon size zipper-lock bag or a large sturdy plastic bag (younger child may need another person to hold it tightly). Force all the air out of the bag, close and work the bag with your fingers to mix the ingredients together.

ADD:

• 1 2/3 cups very warm water (120oF. Use candy thermometer to make sure it isn’t too hot. If it is too hot the bread won’t rise; if too cool, it will
  take longer to rise.)

• 1/4 cup oil or softened margarine

• 1/4 cup honey

Carefully squeeze out air, seal bag and work bag with fingers until well mixed.

ADD:

Add the other half of your flour. You will mix well, then watch to see if you
need any extra flour. If you do, only add 1/4 cup at a time. The dough should feel soft like new “play-dough,” and will pull away from the sides of the bag and stick to itself. If you add too much flour the dough will be too hard, like clay, and will not rise as well. Work the bag, mixing well.
Rest the dough (and you) for ten minutes. Spray or lightly oil cookie sheet.

TURN OUT:

Turn out dough onto light floured surface (about one cup of either flour).
Sprinkle some flour on top and knead several minutes until smooth and
elastic. ‘Knead’ means pushing the dough forward with the ‘heel’ of the palm of your hand, then using your fingers to pull it back over itself. Repeat,
turning dough as needed.

Break off:

Break off about one third dough. This will be for your top braid. Separate it into 3 equal parts and roll between your hands to shape into 8″ or 9″. long ropes. Braid the ropes. Now take the big portion of dough and divide it into 3 parts. Shape these into 14″ to 15″ ropes and braid. Place the larger braid on cookie sheet first and put the smaller one lengthwise on top.

Let Rise:

Let rise until double in size. This will take 45 minutes to 1 hour away from
a draft.

Preheat:

Preheat your oven to 325o. This takes 7 to 8 minutes. If you don’t, the bread will get too brown on the bottom before it’s done on top.

For Added SHINE:

For added shine and color, you can beat one egg white and use a basting brush to gently ‘paint’ your challah braids on the top and sides.

Bake:

Bake on the middle rack for 45 to 55 minutes until nicely brown (ovens vary). This loaf is equal to two medium loaves. It weighs about 2 1/4 pounds. If your family is small, you may want to halve the recipe.

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Ingredients
1 cabbage cut up
4 cups water
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons olive or vegetable oil
3 tablespoons cider vinegar
1 to 2 tablespoons brown sugar
1 pound fully cooked kielbasa cut into 1/2-inch pieces, at a slant
6 medium potatoes, peeled and cubed
4 large carrots, chopped
1 apple, peeled, cored and quartered
1/2 teaspoon pepper

Directions

In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender. Combine water, vinegar and brown sugar; add to cabbage mixture. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender. Yield: 8-10 servings.

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• 1.5 pound ground chuck beef
• 2 cans cream of mushroom soup
• 1 large chopped onion
• 2 large cloves garlic, pressed or finely minced
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 1 Tablespoon Worcestershire sauce
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup frozen Lima beans
• 8 cup mashed potatoes (with ilk salt, pepper, butter (as you normally make)
• 2-4 cups finely-shredded cheddar cheese

In a dutch over, ground beef. Drain and put back in pan and add chopped onion, and garlic, brown. Add vegetables, soup and stir.

Place mixture in a baking dish. Cover with a thick layer of mashed potatoes. Bake at 350 for 20 minutes. Remove from oven and add layer of cheese. Return to oven and bake until cheese melts (about 10 more minutes).

From Wikipedia:

Shepherd’s pie is a traditional English dish that consists of a bottom layer of minced (ground) meat covered with mashed potato.

The mince is traditionally lamb (hence Shepherd), and the dish was often made with meat left over from a Sunday roast. In North America the lamb is often replaced with minced (ground) beef. In Britain, in common usage ’shepherd’s pie’ is used to apply to either.

The mince layer is traditionally made by browning the meat in a pan with finely chopped onions and then then simmered in stock. Other ingredients are often added, including garlic, chopped carrots, peas or other vegetables, and herbs such as rosemary or oregano). Often tomato puree and sometimes wine are added to the mix.

The topping is made from potato mashed with butter, to which cheese is sometimes added. For a decorative effective, the topping is sometimes piped onto the meat layer. The entire pie is then baked in the oven, until the topping is golden and slightly crisp. For extra richness and color, an extra layer of cheese can be added on top.

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• 6 Chicken breasts boneless, skinless

• 1 cup Italian bread crumbs

• 3/4 cup Parmesan cheese

• 1 stick butter

• 4 tablespoons lemon juice

• 3 eggs

• Olive oil

• Salt and pepper

Directions

Beat eggs and add 2 t lemon juice for egg mixture. Mix bread crumbs and Parmesan cheese, salt and pepper for dry mixture. Coat chicken in egg mixture, roll in bread crumb mixture, brown on both sides in olive oil. Pace in baking pan. Mix butter with remaining lemon juice. Pour butter lemon mixture over chicken and bake 45 minutes at 325 covered with foil. Serve with pasta and a side salad.

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Pumpkin Bread

My mother started this tradition about 40 years ago by cooking the bread in coffee cans to make round loaves. I no longer buy the right size coffee cans so I bake it in regular bread pans. I miss the round loaves.

INGREDIENTS

* 3 cups canned pumpkin
* 1 1/2 cups vegetable oil
* 4 cups white sugar
* 6 eggs
* 4 3/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground nutmeg
* 1 1/2 teaspoons ground cloves
* 1 cup raisins
* 1 cup walnuts or pecans

(you can replace the 3 spices with 4 teaspoons of Pumpkin Pie Spice)

DIRECTIONS

1. Preheat the oven to 350 degrees. Grease and flour three 9×5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Add raisins,and nuts (if desired)
3. Divide the batter evenly between the prepared pans.
4. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

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Quick & Easy Pumpkin Cupcakes

Fix these cupcakes in a jiffy using spice cake mix, canned pumpkin and a prepared cream cheese frosting. Kids will love this sweet and spicy finger-food and clean-up will be a breeze.
Yields - 24 cupcakes (2 dozen)

Ingredients:
1 package (18.25 oz.) spice cake mix
1 can (15 oz.) pure pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 container (16 oz.) prepared cream cheese or vanilla frosting

Directions:
PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.
BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.
BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.

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These cookies have been our family tradition for almost 20 years now. Making them is a special time the children look forward to every Thanksgiving. Giving them to neighbors and friends is just as fun.

No-Bake Turkey Cookies

Ingredients:
Fudge Striped Cookies
Chocolate bonbons (Christmas candy aisle at Walmart)
Semi-sweet chocolates
Candy corn
Directions:

Melt some of the semi-sweet chocolate in the microwave on low setting to use as glue. Cut one fourth of the cookie off to make the tail. Coat the flat part of the bonbon with melted chocolate to “glue” to the center of the cookie (covering the hole). Cover one side of the candy corn with melted chocolate and press on the bonbon to make the face. Use a toothpick and melted chocolate to make two eyes. Use two UNmelted pieces of semi-sweet chocolate to make the feet. Place each finished turkey on a plate (or wax paper) and refrigerate until firm. ENJOY!

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My hubby’s favorite dessert but he can’t have it any more since his heart attack. But it is yummy! My daughter Rebecca gave me the recipe (backwards I know) but we changed it a bit to make it taste like dh’s mother’s bread pudding. Becky said this is a bit hit on covered dish night at church.

2 cans of croissants (first bake then slice open)

3 whole eggs

8 egg yolks - (you can use the egg whites to make a lemon meringue pie)

2 cups heavy whipping cream

3 cups milk - 2%

1 cup sugar

1 tsp vanilla

2 tsp cinnamon

1 cup raisins

Arrange cut croissants in a greased 13×9 pan. Sprinkle raisins over croissants. Combine eggs, egg yolks, heavy whipping cream, milk, sugar, cinnamon, and vanilla and whisk until well blended. Pour over croissants. Hold croissants under cream mixture for 10 minutes (very important). Bake covered for 45 minutes at 350 degrees. Uncover and bake 30-45 more minutes, or until golden brown. Enjoy!

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This is our family favorite salad; we have it often. The ingredients vary as to what I have on hand. The minimum is romaine lettuce, raisins, and feta. Everything else is optional. No cooking unless you decide to add the asparagus. To make a full meal, just add 2 cut up cooked chicken breasts (roasted is best).

Mix in a large bowl:

1 head romaine lettuce
1 can garbanzo beans (chick peas) fully rinsed
1/4 cup raisins
1/3 cup pine nuts
Handful of grape tomatoes
8 oz. Feta cheese, crumbled (or cut in cubes)
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1/4 celery
1 cup asparagus (first parboiled for two minutes and cooled)

Salad Dressing

Kraft Italian Mix (follow directions using the ingredients below)
Regina red wine vinegar (I think this makes it great).
Extra Virgin Olive Oil
Salt & pepper to taste

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