Country Style French Toast

Jen, Amy, and I made this Country Style French Toast (inspired by Kimmie's Coffee Cup) the last morning we were at home. Follow these simple steps, and you'll be in for a mighty fine breakfast!

mix oats, 1/2 stick of melted butter, and crushed pecans

Dip your bread in your normal french toast egg mixture. Then, spread a spoonful of the oat/pecan mix on top of bread.

You can put the oat/pecans on both sides if you wish. Note: this french toast may take longer to toast, but it is so worth it! Serve right away with butter and syrup for on top :)

Cake Pops by Jen, Amy, & Anna

1. Plug in your babycakes cake pop maker.
2. Make batter:
Chocolate Cake:
3/4 c. flour
1/2 c. sugar
3 Tbsp. cocoa
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. buttermilk
3 Tbsp. vegetable oil
1 egg
1/2 tsp. vanilla
1/4 c. freshly brewed coffee

Directions: Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add buttermilk, veg oil, egg, and vanilla. With an electric mixer, mix until smooth. Add coffee and continue mix until evenly incorporated into mixture. Fill each cake pop spot with 1 Tbsp. of batter. Bake 4-5 minutes, until a toothpick comes out clean. Allow to cool. Then, freeze for 15 minutes before dipping (see below).

Vanilla Cake:
1-1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs
2 tsp. vanilla
1/2 c. milk

Combine flour, baking powder, and salt. Set aside. In another bowl, beat together butter & sugar until light and creamy; beat in eggs and vanilla. Alternately, blend in flour mix and milk into butter mix, beginning and ending with the flour mix. Fill each cake pop pot with 1 Tbsp. of batter. Bake 4-5 minutes, until a toothpick comes out clean. Allow to cool. Then, freeze for 15 minutes before dipping (see below).

3. Make the cake pop chocolate coating.

Peanut Butter & Chocolate:
1. buy Wilton's Chocolate and Peanut Butter Candy Melts (from Michael's)... melt them in the microwave and then mix them together or use them as two separate cake toppings (do not over melt... that would be bad news bears!)
2. buy candy sticks (from Michael's)
3. first, dip the stick (about 1/2 in) into the chocolate, then place stick inside cake (that looks like a donut hole right now) and fully dunk the cake into the chocolate. Let it drip... you don't want it too heavy, or the cake will slide down the stick :)
4. Immediately, decorate with sprinkles, mini M&M's, graham crackers, or almonds.
5. Place into styrofoam.
6. When completely finished with the batch, place them in the freezer for 5 minutes.
Store them in a cool place until serving.

If you don't have a Cake Pop Maker, then follow this recipe for making your own cake pops or, buy one here!

Fresh Lemonade (Splenda Style)

presentation by Amy :)

INGREDIENTS:

• 5 cups water
• 1 (or 1-1/2) cup(s) fresh lemon juice
• 1 cup Splenda (or a no Calorie Sweetener), Granulated
• Ice cubes for serving
• Fresh mint sprigs or strawberries* and lemon slices for garnish (optional)
• *freeze the strawberries to help chill the lemonade
• 
  

• DIRECTIONS:

  1. Stir water, lemon juice, and Splenda in a large pitcher until the Splenda Sweetener dissolves.
  2. Serve over ice, garnished with mint or strawberries and lemon, if desired.

Strawberry Spinach Salad

This salad is a favorite of ours, especially when we have fresh strawberries from the stand...

Ingredients:

• 3/4 cup white sugar (I use Splenda instead)
• 3 tablespoons sesame seeds
• 3/4 teaspoon sesame oil
• 1 tablespoon and 1-1/2 teaspoons poppy seeds
• 2-1/4 teaspoons dried minced onion
• 1/4 teaspoon paprika
• 3/4 cup vegetable oil
• 3/4 cup balsamic vinegar
• 3 bunches fresh spinach - chopped, washed and dried
• 3 cups strawberries, halved

In a blender, mix together the sugar, sesame seeds, sesame oil, poppy seeds, dried onion, paprika, oil and vinegar. Refrigerate until chilled. In a salad bowl, combine the spinach and strawberries. Drizzle with dressing, toss lightly and serve. (enough dressing for 6 servings)