Wednesday, September 30, 2009
Brain Time Answers
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Tuesday, September 29, 2009
Brain Time- Nursery Items
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Monday, September 28, 2009
Friend Makin' Monday: You Wanna Know?
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Thursday, September 24, 2009
Who Thought of This Stuff? part II
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Wednesday, September 23, 2009
All 112 Days of him...
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Friday, September 18, 2009
Wednesday, September 16, 2009
Who Thought of This Stuff?
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Monday, September 14, 2009
Friend Makin' Monday- Fall TV!!
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Thursday, September 10, 2009
Help Please!
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Tuesday, September 8, 2009
We Did It!!
This summer, my children and I issued a challenge to everyone we knew- including so many of you!!
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Friday, September 4, 2009
It's A Jungle In There
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A Serious Swap!
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Wednesday, September 2, 2009
Inspired
I am not a cook. Let me reiterate. I am NOT a cook.... BUT, every once & awhile I get inspired. Not by a fantastic meal at a restaurant. Not by a mouth-watering recipe in the 22 cookbooks I own. And certainly not by my family. Nope, this girl is inspired by the Food Network. My new favorite channel.
Ingredients
- 4 tablespoons butter
- 1/4 cup light brown sugar
- Pinch ground
cinnamon
- 3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
- 4 ounces cream
cheese
, room temperature
- 1 large unsliced loaf French bread
, bread cut into 8 slices
- 4 large eggs
- 1/2 cup heavy cream
- 1 1/2 cups whole milk
- 2 teaspoons ground cinnamon
- 1 teaspoon rum extract
- Nonstick cooking spray
- Confectioners' sugar, for garnish
- Maple syrup
, for garnish
Directions
Preheat oven to 350 degrees F.
Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.
In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.
Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.
Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.
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Tuesday, September 1, 2009
Momma & Her Girl
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