Indian Summer Steak Dinner

It was a beautiful fall night and we enjoyed a day in the yard and then a fabulous steak dinner. It was one of the last times we grilled out comfortably for the year and we enjoyed every minute of it!

Go Cubs Go!!!

Our Trip to Wrigley started with mini-burgers, fries, and the best Bloody Mary of my life!

French Toast with a Twist...

Don't you just love the Nell Hill inspired cup and the Easter plate you bought me!

This is a meal that came about because I needed some good food fast! I took the cinnamon bread (from Pepperidge Farm) and spread two pieces with Nutella (hazelnut butter with cocoa flavoring) to make a sandwich. Then I put it in a batter of egg, coffee creamer, cinnamon, sugar, pumpkin pie spice and vanilla. I cooked the sandwich like french toast. Since there was batter left, I added one more piece of bread to soak up the leftover goodness. Spread on some more Nutella and add a banana for this three story treat! It was so very good...I ate it twice last week!!!

Irish nacho time!

April 22 I had class and when I got home I was DoG tired. Irish Nachos were the perfect snack...and a frosty brew after a long day was just what I needed.

Cinco de Mayo made me think of this wonderful recipe that mom shared. Resturant inspired but Mandy made!

Not-Quite-But-Close-Enough Frap!

Using the Bella Cucina in the mornings I can blend up some tastey fraps! In my experiment this morning I used the Mudslide Mixer (just one shot as it is very strong), creamer, chocolate syrup, coffee and ice. I topped it with whipped cream and chocolate sprinkles so I'd feel like I was at Starbucks and trick pretty much worked. Though time is strapped right now with field trips to plan, projects for class and grading piling up, I was able to enjoy some liquid heaven to start my day!

Summer Bread Salad

Here is the recipe for the salad I was sharing with you. This is the one I make in the summer and created because I burnt the bread for the Farmer's Market Party we had with friends last year.

1 box of croutons
2 cloves garlic
1 c. tomatoes, chopped
1 c. cucumbers, chopped
1 c. red onion, chopped
2 c. fresh basil, chipped
2 T. fresh thyme, chopped
1/4 c. olive oil
2 T. balsamic vinegar

Toss all ingredients together and serve!

I so enjoyed having you guys here for the weekend and loved getting to cook the Alpine Chicken for you and sharing the wonderful brewery food as well. Too bad that dad missed the games but we did get good shopping and EATING in! Next time you guys come up- note to self- no trips to the ER!

Shopping Day Breakfast Picnic

When we went to Nell Hill for the last annual sale we created the best picnic breakfast ever! The yogurt parfaits were the perfect amount of sweetness paired with the Omelets to Go (from the Gooseberry Get Togethers). Our fraps rounded out the picnic breakfast. It was so fun waiting in line with you guys for the sale to start. The anticipation and excitement surrounding that day will stay with me forever!

I was thinking back to that weekend and what we ate because with all the early Saturday games I'm needing breakfast to go. Starbucks is losing appeal and just doesn't feel like a treat. Next weekend for our Clinton Tourney I'm going to make a breakfast picnic for our drive down. It will be the Shopping Day Breakfast Picnic turned Game Day Breakfast Picnic!

Bread Pudding

Do you remember this delicious bread pudding we had at the Irish pub? I didn't know I even liked the stuff until I tried this! Now I know dad can make gourmet bread pudding with custard that took all day to create but here's a "semi-homemade" version that is really good...and fast:

1 Loaf cinnamon swirl bread
1/2 c. chopped pecans
1/2 c. cream
4 eggs
2 t. pumpkin pie spice
2 t. vanilla
1/2 c. maple syrup
15 oz. pumpkin pie filling
Additional maple syrup to fill one cup and chocolate syrup to fill the other cup

Cut the bread into one inche cubes and toss with pecans. Place in casserole dish (I used the ones from IKEA to make individual servings).

Whisk together remaining ingredients (expect those that fill the cups) and then pour over the bread cubes. Let soak 1 hour in refridgerator (sometimes I don't let it sit because I'm ready for the goodness now!).

Bake at 350 for an hour (in the individual servers I bake for about 40 minutes).

Serve with the cups of sauce for extra sweetness and dipping! This is for the elves :)