FRENCH TOAST

This morning I wanted to get a little creative with my french toast. Instead of the traditional grilling of the french toast I baked it between two layers I added chocolate chips and topped the topping off with pancake batter. How did my concoction turn out? Well to me it was between bread pudding and french toast. It was ok nothing fancy but my kids enjoyed them and they even requested to have the same menu for breakfast New Year's morning.



Bob's French Toast

• 1 egg beaten
  
• 1/4 c. whipping cream
• 1 can condensed milk
• 1 T. vanilla
• chocolate chips -measure to your liking
• 8 slices of bread -more or less may be needed depending on your pan size
• pancake batter
  

mix all the ingredients except the chocolate chips. Grease your baking pan or whatever pan you will be using. (If your batter looks to thick for you add milk to thin it to your consistency). Coat your bread with the sweet batter and layer on your pan. Before you proceed with the second layer add the chocolate chips this will eventually melt during baking creating a sweet chocolate filling. Coat your bread again and layer them over your chocolate chip. Once you are done make a simple pancake batter and pour over the bread mixture. Bake @ 350 degree for 20-25 minutes or until your pancake turns golden brown. Serve with or without whipped cream or chocolate sauce. I enjoy it as is but my boys love the extra topping

still working my turkey

simple turkey salad:

• 2 boiled eggs chopped
• 1 stalk celery chopped
• 1 carrot chopped
• 1 stalk green onion small chopped (optional)
• 1/2 c. chopped turkey
• mayonnaise
• mustard
• salt & pepper

add all the ingredients and mix & enjoy

*if you notice I did not give a measurement for the mustard or mayonnaise. You can use as much or less if you want. You know me I believe you should measure to your taste buds content! Perfect! We all have different taste and preference so when you read my recipes please feel free to add more,less or omit any you do not like. Get creative*

GET CREATIVE PART TWO

Yep..I got creative with last nights dinner. I saved a portion of the soup from last night before I included the cream. Tonight I used the same soup except I added cilantro, eggs, & chili sauce. What a treat. It was simple and it was quick.

• cilantro - (use as much or less) chopped
• 2 eggs beaten
• 2 c. water or broth
• portion of last nights soup
• 2-3 T. chili sauce
  

all I had to do was :

1. boil the added water/broth
2. add the chopped cilantro
3. add the chili sauce
4. add the beaten eggs slowly to the soup
5. stir until eggs are cooked and serve with or over hot rice

this was a yummy soup. I love the taste of cilantro. I love it in scrambled eggs, in soup, fried, I try to be as creative as I can be with any of my dishes that I create

GET CREATIVE

(my boys enjoyed this soup)

I was getting tired of the same ham over and over again that I had to get creative again to make another meal that included ham. I had all the ingredients to make soup. I love making soup it is very satisfying.

Simple ham soup

• 3 potatoes- cubed to preferred size
• 2 celery stalks - cut to preference
  
• 2 carrots - cut to preference
• 4 c. water or chicken stock
  
• 1 T. butter
• 1/2 c. heavy cream
  
• 1/2 broccoli florets
• 1 stalk green onion sliced thinly

1. Saute cubed potatoes in butter
2. Add 1/4 c. water to pot (this prevents the potatoes from sticking to the pan)
   
3. Cook over medium heat until the potatoes are slightly tender but still firm
4. Add carrots, broccoli, celery & green onion
   
5. Cook until tender but still firm
6. Add remaining water
   
7. Cook to a slight boil
8. Add salt & pepper to taste
9. Add cream
10. If you prefer a thicker soup mix. 2 T. flour & water
    
11. Add into soup and stir until the soup thickens

* I am not in favor of measuring as I believe that we all should cater to our own taste & flavor. I am also not in favor of following measurements unless otherwise stated*

CHRISTMAS DAY

On Christmas Day I wanted to make it extra special for my boys so I woke up extra early to bake the turkey. I also made hot cocoa and chocolate chip cookies. We had a very simple yet satisfying breakfast.My itinerary was filled for the whole day for special occasion like this I like to follow a strict schedule. I apologize for not posting any pictures or recipes for the past weeks, I wanted to focus on my boys and our tradition.
On Christmas day for breakfast we had: Fried rice, bacon, eggs, baked leg of turkey, Christmas cookies
For lunch we had : Rice, ham, left-over turkey leg from breakfast & rum cake
For in between meals we had: Artichoke & jalapeno dip, cheese, olives, tortilla chips & rosemary & olive oil triscuit (yummy this is my favorite)
For dinner we had: Rice, black ham, baked whole turkey (with Emeril's seasoning), buttered vegetables, buttered artichokes heart, stuffing, baked potatoes, & gravy
My boys enjoyed the all you can eat buffet that I set up for them. We had alot of left over ham and turkey

SOUP...soup..SOUP

With the arctic weather that we have been having all I have been able to make is soup...soup...and more soup. Let's not mention hot-cocoa...and lot's of whipped cream.
I did not take a picture of last nights menu.

3RD ANNUAL CHRISTMAS BAZAAR

Ms. Buntz for a day




This was such a cute gingerbread I just had to bring it. It is so festive





Halfway through the bazaar I remembered to take a picture




Mini rum cakes arranged so delicately to resemble a Christmas tree. A small warning these rum cakes will only tickle your taste buds I highly recommend you buy more than one!






Now that is what I am talking about the real deal I want to have more than one slice of cake



Oh..my gosh this cranberry chocolate chip cookie is delish the texture and zing of the cranberry blends in well with the chocolate chip cookie. GOT MILK?

I ran out of my big cakes before the bazaar even ended I was so happy. On Monday I will donate 10% of my total proceeds to Doernbecher. I had some small rum cakes left I will be giving them to some of the teachers that I work with on Sunday any extras will be for me...yummmyy...

C.O.R.D.

It is that time again to C.O.R.D.(Clean Out The Refrigerator). Which means I collect all the left over scraps in the refrigerator and get creative for dinner. My kids enjoy me whipping up something creative. Don't worry when I say scraps they are left over meat, noodle, piece of carrot here, celery there. Once you get the hang into cooking with C.O.R.D. you will get very creative.

C.O.R.D. soup

• can of french onion soup
• tomato soup
  
• left over noodle *optional
• frozen mixed vegetable
  
• carrots sliced
• celery sliced
• left over meat (i used pork & bacon)
• cilantro
  

1. Saute left over meat in butter add bacon.
   
2. Add vegetables.
   
3. Add can of soup. If the soup requires water add half of required amount.
   
4. Add cilantro
   
5. Add salt & pepper to taste. Heat & serve

Take your time to adjust to this method of cooking but if you are a single parent like me and budget is tight you make do with what you have and this soup is surely yummy especially with the weather we are getting

RUM CAKE

It is that time of year again when I need to take out my kitchen aid mixer and start making batches of rum cakes for the annual Christmas bazaar. My cakes range from $3.00 small $6.00 medium $12.00 large, 10% of my proceeds goes to Doernbecher. This will be my 3rd year selling and I have gotten better each year. I am excited to use my bakers rack that I have acquired couple months ago.

Also my friend at work made me some cute business cards that says: Ms. Buntz "famous rum cake". I have taken 2 days off before the bazaar to ensure that I have ample time.

DINNER IS IN THE PANTRY

Dinner went fairly well in fact I even had time to make cookies. When I was about to take some picture my camera did not work! Great! I saved extra batter for tomorrow. I am blessed to just guess my measurements but I am sure that if you take your time in your kitchen and enjoy what you make not make it because you need to make dinner you will adapt to my style of cooking.

TURKEY POT PIE

Tonight I will be making turkey pot pie for dinner. I have been making soups lately because of the weather. I took turkey from the freezer and placed it in the refrigerator to thaw. I have cubed my celery,carrots,onions. This will make it easier for me when I come home. I will not me making my pastry shell. I have bought a store brand version to test. The price seemed reasonable and it will save me time. I am off to make pancakes for the boys before they go to school this morning. I will not post the recipe yet until I actually make the pie.

DIP PARTY

We are having another party at work. The difference with having a party here in Oregon as oppose to Saipan is that I don't spend an arm and a leg with what I bring to work. I don't need to impress anyone and no one gets offended with what I bring we all work around with a theme for the party and everyone brings something to complete the theme. We are all within budget and I like that. Next week we are having another dip party this was a hit with the last party and with our dwindling economy a dip party fits. I will be making a Cranberry and Pecan Cheese log. I got the recipe off the box of Rosemary & Olive Oil flavored Triscuit. Yummy

Cranberry & Pecan Cheese Log

1 tub (8 oz.) Philadelphia 1/3 less fat cream cheese
1/4 cup chopped dried cranberries
1 T. orange zest
1/2 c. coarsely chopped Planters Pecans toasted
TRISCUIT Rosemary & Olive Oil Crackers
MIX cream cheese, cranberries and zest, shape into 6-inch log
COAT with pecans. Wrap in plastic wrap
Refrigerate at least 30 min. Serve with crackers
Makes 1 1/2 cup cheese spread or 12 servings 2 T spread and 6 crackers each

I will post pictures when I actually make this tasty spread

CHEATING WITH A FLING

Tonight after my boys recital I decided to take them out for pizza so I am cheating on my blog. I was not in the mood to "heat & serve" from the freezer. We went out to Padington's pizza and you know me when I eat out I say that I am "cheating" and if I order drinks or dessert that is considered "having an affair" so tonight with the boys I did a little of both and it was fun! and yummy!

FRESH APPLE PIE

I bought apples from a fruit stand on Saturday and when I came home from work I noticed I still had 2 bags of apples left and my boys were not eating them so I decided to make apple pie or my version of apple pie. It turned out great this was my first apple pie and it was a HIT with my son Paethon. Paethon is my finicky eater so if I get his seal of approval then I am sure my apple pie was good

Bobbie's Apple Pie

• 3 c. fresh green tart apples preferably granny smith
  
• 1 t. pure vanilla
• 2 T. brown sugar
• cornstarch for coating the apples
• 2 T. cold butter cubed
  

I am not a fan of measuring cups I just estimate when I am lucky its perfect but sometimes it lacks an ingredient or two. Cut your apples to your desired size. Add vanilla & brown sugar. Coat apples with cornstarch until apples are fully coated then add 2 T. more. Pour into pie plate or if you noticed I placed my pie shell on a cookie sheet. Cut 2 T. cold butter into cubes and top on apples before covering with another pie pastry shell. Using a fork poke your pie before baking to release any steam. Bake @ 300 degrees for 30 minutes then turn up to 350 degrees for another 20 or until the crust turns a beautiful brown color



Cut your apples to desired size or slice if preferred



Mix apples, cinnamon, brown sugar, vanilla (pure) & the secret ingredient cornstarch top with cold butter


Cover the apple with pastry shell and sprinkle brown sugar on top.You can brush the top with an egg wash ( 1 egg 2 T. water mix) for a glow finish but I prefer the simple sugar approach


30 minutes into the baking @ 300 degrees



Slice of fresh and yummy apple pie OMG I can taste the difference. I will start making my own version.



Even yummier with whipped cream! I highly recommend you try this recipe it will make you change your mind with the store bought version

DIP PARTY

Change of plans with my empanadas. We will be having a dip party at work. My friend husband will be bringing us sandwhich & drinks...mojito here I come! So for the branch we will be bringing all sorts of dips and chips, crackers, pita's & all the good stuff. I have not decided what dip to bring.