Daily Tidbits

Lunch dates with The Doctor are the best.

Wednesday, September 17, 2014

Monday, September 15, 2014

French Toast

Printable Recipe

1 loaf Texas Toast (about 18 slices)
7 eggs
1/2 cup milk
1/2 T vanilla
1 1/2 t. cinnamon

Whisk together eggs, milk, vanilla and cinnamon.  Dip each slice of bread in the egg/milk mixture.  Place each slice on a greased griddle.  Cook about 3-4 minutes on each side.  Remove.  Serve with syrup or powdered sugar.

Serves ~6 or 4, including a teenager.

Holly's Notes:
What is it about French Toast?  I mean, it originated as a way to use day old bread and now it's practically gourmet.  We don't reserve French Toast for just breakfast, we love it for dinner too. My personal preference is for thick Texas Toast with syrup and sausage!

I also cook the entire loaf of bread.  If it doesn't get eaten, it's great to freeze and then just pop in the toaster later.

The vanilla and cinnamon add just an extra decadence to a simple dish.

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Friday, September 12, 2014

Family Favorite Friday: Potato Casserole AKA Funeral Potatoes

This is one of my favorite recipes.  Ever.  I can eat it as a side dish, I can eat it as a main dish.  It's versatile and delicious.  Never use corn flakes.  The parmesan/bread crumb topping is fantastic.

Printable Recipe

1 package frozen hash browns (I like the shredded style)
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 to 1/2 cups shredded cheddar cheese
1 small onion, chopped

Mix everything together. Dump into a 9 x 13 dish.

Top with the following:
2 cups bread crumbs
1 cup grated Parmesan cheese
1/2 cup butter, melted

Mix it together and spread over the top of the casserole. Bake at 350° for 45 minutes or until bubbly.

Holly’s Note:
Here in Idaho, these are called Funeral Potatoes. I refuse to call them that, but I do get asked quite often to bring them to funeral luncheons! The original recipe that I have came from my great-aunt. I realize that there are tons of recipes like this out there, but I like to think that it is a family recipe because I copied it from her a gazillion years ago. Her original recipe said to cook the potatoes and shred them. I buy frozen hash browns.

This also freezes well. It's the perfect accompaniment to ham or as a side dish for barbeque. We often have it alone as a meatless meal.

Many recipes call for corn flakes on top.  I can't stand it that way.  The Parmesan/bread crumb topping is so good and gives the dish a very elegant look.

Thursday, September 11, 2014

9/11 Never Forget

Where were you that September day?
Is your flag flying today?
Have you forgotten?
Do you think it's important to remember

The Brother is 13. He was 9 months old on September 11, 2001. He knows about the twin towers, but is just now starting to understand what really happened. Last night we talked a bit about that day and where we were and how we felt.

There are significant moments in life that stand out, whether they are personal or national. My mother remembers the day President Kennedy was assassinated. I have memories of the moon landing and I remember watching the twin towers fall and the terror and uncertainty of 9/11.

How grateful I am for those who founded this country and created an inspired Constitution that still stands despite efforts to destroy it. How grateful I am to live in a country that is still free. How grateful I am for the men and women who serve in the military and for those who have given their lives in service of this country so I can enjoy the freedoms I have.

God Bless America.

Wednesday, September 10, 2014


Sometimes for a snack or a craving, I just want a slice of white bread spread with peanut butter and jam.  Homemade raspberry jam is my favorite.  Add a glass of milk and it's perfect.  Comfort food at its best.