Yummy Recipe Time (aka Baked French Toast)!!

Still pregnant! YAY!  Still on bedrest.  BOO.  I've officially dropped and my belly is VERY low.  She is sitting WAY down there and it is breaking my heart.  I am just loving every single extra day that I can get her to stay in there.  Today has been pretty contraction heavy, but I will try to keep a positive outlook for each MINUTE that I'm not delivering her, for each extra second that she grows inside my belly.

NOW for a GREAT recipe I made last week.  We had brinner which is one of my all-time favorites and it truly didn't disappoint.  ENJOY!

Ingredients:

prep time: about 20 minutes

cooking time: 45 minutes

note: you have to make this the day before or morning of

- 1 c. brown sugar (pretty packed)                                         - 1 1/2 c. milk
- one loaf of a day old french loaf bread                                - 1 T. vanilla extract
- 1 stick of butter (8 tbsp)                                                       - ground cinnamon
- 2 T. water                                                                             - powdered sugar
- 5 eggs, beaten

Recipe:

(1) Slice your french toast to nearly an inch thick.  A loaf makes 12 slices, except I'm not including the butts in that because I don't like the ends of bread.

(2) In a small pan put the brown sugar (I packed it in there pretty tightly because I really like the taste of brown sugar), butter, and water.  Then bring it to a boil on about medium high heat.  Stir it a TON to make sure that the butter isn't burning.

Yummy, look at that pretty brown sugar and better.

(3) quickly reduce the heat and simmer for 10 minutes.  You have to stir a lot here too because it will boil over and would burn the butter if you're not careful. 

(4) Take a separate bowl and put the milk, eggs, and vanilla in it. 

(5) Put the brown sugar mixture at the bottom of a greased pan.  It has to be pretty big, at LEAST 9 by 13".

(6) Squeeze the bread on top of the brown sugar mixture.  Then, pour the milk mixture on top of the bread.

(7) Refrigerate this overnight (or make this in the morning and have it in fridge until you're going to eat brinner like I did!)

(8) When you're ready to eat, take this out of the oven 20 minutes before putting it in oven and sprink ground cinnamon on top. Then cook in a 350 degree oven for 20 minutes covered with foil.  Then take the foil off and cover for another 25 minutes.  Then DEVOUR!

Healthy(ish) & Delish Macaroni & Cheese

Liliana's Elmo and Dora 2nd birthday party is this weekend!  The party is at 4 pm and though we won't be serving dinner, I did want to have some food for our guests to enjoy.  In comes the Pioneer Woman's Macaroni and Cheese recipe.  We had tried it before, were very impressed, and knew it would be something a little different from your typical "cheeze whiz + noodles = macaroni" recipe.  However, I knew I would be able to make it even a tad bit healther, because let's  be honest, the kiddos are probably going to scoop MOUNDS of this stuff on their plates.  Sunday evening, while Evan was making a beer bottle chicken (DEAR LORD it was good), I stayed inside tackling the macaroni and cheese.  The results of my slightly healthier version?  DIVINE.

In fact, it was good enough to warrant my designing this little sweety to help display our entree on Saturday afternoon.

I mean, if it's Elmo's favorite, how can it not be amazing, right?

I tweaked quite a few things so follow along if you'd like to try a fun twist on the Pioneer Woman's Macaroni and Cheese!

Elmo's Favorite Macaroni and Cheese

ingredients:

4 cups dried macaroni (about 1 16 oz box)

1 egg, beaten

3 tablespoons butter

1/3 c. flour

2 cups 1% milk

1 1/2 teaspoon dry mustard

3 c. grated cheese

1 teaspoon salt (or more if needed)

1/2 teaspoon ground pepper

directions:

1. preheat oven to 350.  Cook macaroni, still leaving it quite firm (in other words, instead of 9 minutes in boiling water, leave it for approximately 6 or 7 minutes).

2. in a small bowl, beat the one egg.

3. in a large pot, melt the 3 tablespoons of butter.  then sprinkle in the flour.  take your time with this and mix it constantly.  do not let this burn.

do this for about 5 minutes, until your mixture looks like this (or a little thicker preferably)

4. Pour in the milk & dry mustard.  Give it another 5 minutes (at least) of whisking constantly.

5. take 1/4 of this mixture and pour it in to the bowl with your beaten egg.  (you are doing this to avoid having the egg turn in to a scrambled egg because of the heat)

6. pour the egg mixture in to the sauce and whisk until all smooth.

7. add the cheese (all except for 1/2 a cup).  This will take at least 5 minutes.  Make sure to stir often or the cheese will just stick to the bottom.

8. add the salt and pepper.  take a taste.  add more salt if necessary.

9. add the firm noodles.  put the entire thing in to a pre-sprayed casserole dish.  top with remaining cheese.

10.  cook for approximately 20 - 25 minutes at 350 in the oven.  get excited.

DIG IN!  DEVOUR! 

Chocolate-Covered Oreo Cookie Cake

Boy do I have a treat for you guys today.  Yesterday was my hubby's birthday and as you know, I would do just about anything for that man.  So when he asked me for my infamous "OREO CAKE PLEASE!" I couldn't say no.

And once we tried some last night, Liliana let out the biggest "YUM!!!!" that you've ever heard.  That's when I knew it was time to share the love.

Unfortunately I didn't snap a photo before we took a HUGE chunk out of the cake, but Evan took one with his cell phone (he posted it on facebook ... that's how much the guy liked it) and that's the best shot I've got to share!  You can still tell it's awesome though ... that inside is all yummy oreo frosting/ filling.  I tell Evan this cake is right up his alley because it's like icing with a side of cake. ; )

Ingredients:

1 pkg. devil's food cake mix                                                               1/2 c. sugar

4 squares Baker's semi-sweet chocolate                                             2 c. thawed Cool Whip topping

1/4 c. butter                                                                                         15 oreo cookies, crushed

1 pkg. (8 oz) cream cheese, softened

Directions:

Heat oven to 350 degrees.

Prepare cake batter as directed on box and bake in 2 9 inch round pans.  Cool the cakes in the pans for 12 minutes.  Then invert them on to cooling racks and allow to cool COMPLETELY (I wait about 10 minutes after they're on the wire racks and then start making the inner filling)

Microwave butter and chocolate in the microwave for about 90 seconds or until you can stir the two together and have the chocolate glaze.  Cool for 5 minutes.

Meanwhile, beat the cream cheese, sugar, and cool whip with an electric mixer.  Then add the crushed oreos (I simply put them in a bag and crush them). 

Place one cake layer (top down) and top with the entire oreo cream cheese mixture.  Place the other half on top (top up) and pour the chocolate glaze on top.  Let it stand for 15 minutes.

IMPORTANT step:  PUT in refrigerator!  The cake is good when you finish after the step above, but the real treat is when it's cold.  Trust me, I'm a fan of warm cakes, but this one tastes AMAZING when the chocolate is hard and that cream cheese mixture had time to solidify with the cake.

ENJOY!





Bacon, Egg, and Cheese Breakfast Wreath Recipe

On Monday since I was off work I had these ideas to cook a nice gourmet meal.  The last few weeks I  haven't felt like cooking much since I usually felt like vomiting quickly after.  However, since I actually had the desire to get up and move around versus making macaroni and sausage like I've been doing more often than I'd like to admit lately, I was psyched.

Then, Liliana dropped my phone in the toilet and I thought we had wasted $200 on another phone.

So instead of making a 5 course decadent meal for the husband, I searched pinterest with three criteria: FAST, CHEAP, and YUMMY.

And this recipe DELIVERED.

Ingredients:
1 can Pillsbury crescent rolls (8 count)
5 large eggs
2 cups cheese of your choice (I used colby jack)
8 slices cooked bacon

(1) Preheat your oven to 375 (I did 360 b/c I have a dark coated pan).  Arrange the crescent rolls as shown in the picture below.  I have a Silpat (BEST cooking/ baking gadget ever), but if you don't, parchment paper does the trick too to put underneath this cheesy goodness.

(2) Add the bacon (as shown above) and then 1/3 of the cheese on top of the bacon.

(3) Put the cooked scrambled eggs on top of that as shown below.

(4) Looks good already right?  Well now, since it's too healthy, add ANOTHER few handfuls of cheese.

(5)  Fold up all the crescent rolls to make a wreath.  It should look something like this:

(6) If you have time and the patience (which I didn't) try to stretch out the crescent rolls so that it will cover more of the eggs.  Add ANOTHER handful of cheese (in other words, you used 1/3 each time).

(7) Bake for approximately 17 minutes (mine took 16) until it's golden brown.

(8) Marvel after taking out of oven and enjoy! We had a couple crescents as leftovers, so it would definitely be enough for a family of 4 if you had a little side of fruit to go along with it.

Thanksgiving Desserts

The three of us are traveling home for Thanksgiving on Monday afternoon.  We're pretty darn excited.  This will be Evan's first vacation time in nearly 5 months.  He definitely deserves it. 

Since we're flying home, I obviously won't be in charge of bringing a big turkey. 

Instead ... I am the "Dessert gal."

That's right, I am completely in charge of desserts this Thanksgiving.  We have a pretty big number of people coming over for dinner and a big range of ages: 18 months (Liliana dearest) - grandpa (93!).  In other words, I have to make desserts that will please all pallets.

I've decided three desserts should be sufficient and don't want all of them to be too darn similar (in other words, no pumpkin pie, pumpkin bread, and pumpkin cake please).  I also won't have that much of a time frame to work with because I have to share the kitchen with my Mom who makes about a trillion things throughout the day.  Enter pinterest.

My Thanksgiving Dessert Menu will consist of:

(1) Pumpkin Spice Rice Krispie Treats
(2) 4- layer Pumpkin Cake; AND
(3) Brownie Chocolate Pecan Pie

Behold:

(1) Pumpkin Spice Rice Krispite Treats:  These are th EASIEST to make.  Just go to Walmart and buy some Pumpkin Spice Marshmallows.

Then, put the marshmallows on top of all your melted butter...

And melt those, put in your rice krispies, and VOILA ...

As you can tell by the picture in the background, I made this as a Halloween dessert, but it works for Thanksgiving too!

(2) 4-layer Pumpkin Cake.  YUM.  LOOK:

This one isn't difficult to make, even though it looks complicated.  But it is scrumptious.

Recipe found here.

(3) Chocolate Brownie Pecan Pie

Out of all the recipes, this is the one I'm the most excited for.  I have a feeling people will be licking their fingers after eating some of this.  To make it even better, I am using FRESH pecans from Evan's grandpa's yard.  That will only make it even better!

Recipe found here.

Am I missing an essential item?  Should I include something else?  This holiday baking stuff is fun but kind of stressful at the same time!

For Christmas, I plan on making LOTS of fudge and cookies, but what am I doing??? We don't talk about Christmas until thanksgiving is done!  Hmm ... wonder what I'll be talking about on Friday? ; )

In the mean time, happy thanksgiving!

Recipe Week Part IV: Homemade Funfetti Cupcakes

ALRIGHT, you're right.  Technically I didn't provide four recipes in one week. It took me a little over a week, but this is still the most I've blogged in MONTHS so throw me a bone mmmmk?

Coincidentally, I'm incredibly behind at work.  Weird.

For my last recipe, I think I'll give you the favorite of all four: HOMEMADE FUNFETTI CUPCAKES.  This is the third time I've made this recipe in 8 weeks.  They are simply delicious.  Whenever I'm thinking of making a dessert, I always have this as a contender and Evan and I always go back to the yummy, reliable Homemade Funfetti Cupcake recipe.  These TASTE like you've spent hours on them but they're actually quite easy.  Also, they taste PHENOMENAL.  Truthfully, they taste like you bought them at a fancy cupcake shop when the reality is?  You just whipped them up at home!

Have I said enough good things about them yet?  Behold ...

Homemade Funfetti Cupcakes

Ingredients: (makes 12 cupcakes)

1/2 c. butter                                                         1/3. cup milk

1 c. sugar                                                            1/3 c. assorted brightly colored sprinkles

2 whole eggs                                                       1 teaspoon baking powder

1 T. vanilla extract                                              1 1/2 c. flour

Directions:

Preheat oven to 350 degrees.

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes.  Add eggs and vanilla and beat until combined.

Combine dry ingredients in a bowl.  Add half of the dry ingredients, mixing until justu combined.  Add the milk.  Once mixed, add remaining dry ingredients.  Fold in assorted sprinkles, like so ...

Pour into cupcake tins and fill 2/3 of the way full.  Bake for approximately 18 minutes.  Let cool COMPLETELY (at least 20 minutes), then frost.

To make this yummy looking frosting ...

Vanilla Buttercream Frosting

2 sticks of butter, softened                                                     1 T. vanilla extract

2 1/2 c. powdered sugar                                                         1 T. of milk (if needed)

Cream butter in the bowl of an electric mixer until completely smooth and creamy.  With the mixer on low speed, add in powdered sugar slowly.  Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl.  If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached.  If it's too thin, add sugar gradually until it thickens.  Frost cupcakes and top with sprinkles.





Recipe Week Part III: Three-Cheese Pasta Bake

We're on to the THIRD recipe I want to share with everyone.  This one was EASY, even easier than the Spaghetti Carbonara and was awesome.  The best part of this one?  SUPER kid friendly.  Liliana LOVED the stuff, I mean seriously, she ate more than we did! : )

This recipe is truly like macaroni and cheese, chicken alfredo, and lasagna in one.  And that just sounds awesome doesn't it?

NOTE: I made the recipe without any meat, like the recipe says.  HOWEVER it would taste amazing with chicken or shrimp on there as well.

Three-Cheese Pasta Bake

Ingredients:

1 16 oz package ziti pasta (penne works too)                       2 large eggs, lightly beaten

20 oz alfredo sauce (from the jar)                                         1/4 c. grated Parmesan cheese

1 (8 oz) container Sour Cream                                              1/4 c. chopped parsley (fresh is best)

1 (15 oz) container Ricotta Cheese                                       1 1/2 c. mozzarella shredded cheese

Directions:

Prepare pasta according to box.  Drain and leave out. 

Stir together Alfredo sauce and sour cream.  Toss with the pasta until evenly coated.  Spoon half of the mixture into a lightly greased 13 * 9 cooking dish.

Stir together the Ricotta cheese, eggs, parmesan, and parsley.  Spread this evenly over the pasta already in the cooking dish.  Spoon the remaining pasta mixture over this layer.

Sprinkle the entire thing with mozzarella cheese.  Your dish, at this point should look like this:







Bake at 350 degrees for approximately 30 minutes, or until bubbly.

YUMMY! 

This made for nearly 3 dinners and was such a treat.

ENJOY!

PS Look who we're picking up tomorrow!!! I CAN'T WAIT!!! One of these gorgeous babies will be in my arms in 24 hours! EEK!

Recipe Week Part II: Triple-Layer Peanut Butter Brownies

On Monday I gave you guys the recipe for Spaghetti Carbonara.  Since we ate such a healthy dinner (cough cough), let's add a delicious dessert for the big finale shall we?

Behold one of my all-time favorite desserts:

The Triple-Layer Peanut Butter Brownie

These are squishy, delicious, and rich.  They have three layers: brownie, a peanut butter mixture, and chocolate on top just for good measure.  They turn out perfectly every single time and people will start requesting them when you're showing up to a party because they're that good.  What they don't have to know?  They're easy and fool proof!

Ingredients:

- 1 pkg. (19 to 21 oz.) brownie mix (for a 13 * 9 pan)           

- 1 c. cold milk                                                                        

- 1 pkg. (3.4 oz) Vanilla Flavor Instant Pudding                     

- 1 c. creamy Peanut Butter (I use Honey Peanut Butter)       

 - 1 1/2 c. Cool Whip Whipped Topping (do not thaw)

- 3 sqaures Baker's Semi-sweet Chocolate

- 1/2 c. powdered sugar

Directions:

Prepare and make brownies in a 13 * 9 inch pan as directed on package; cool.

Meanwhile, beat milk and pudding mix with whisk for 2 minutes.  Add the peanut butter and powdered sugar and mix well.  Refrigerate the mix until the brownies are completely cooled.

Spread the peanut butter mix OVER the brownies, like so:

Microwave the cool whip and chocolate on high for 1 minute, stirring every 30 seconds.  Your bowl should look like this before it goes in to the microwave:

It should look like this once it has already melted (approximately 1 minute in the microwave):

Spread this chocolate mixture over the peanut butter mixture, like so:

Refrigerate the entire thing for AT LEAST one hour, and then cut in to it ... enjoy!

YUMMY!



Recipe Week Part I: Spaghetti Carbonara!

I've decided that this week will be Recipe Week on Is There a Doctor in the House!  Through the week I will share four YUMMY recipes with you.  Today? 

Emeril's Spaghetti Carbonara.

This recipe is VERY easy and isn't nearly as creamy as other Carbonara recipes.  It makes it much more enjoyable, and if it's possible to be healthier with Carbonara, then this is definitely better than adding 1 cup of cream (which this recipe has NONE of).

Evan was actually HOME and didn't have to go in to the hospital this weekend.  It was such a treat!  He insisted that he cook Sunday night since I've been taking care of all the home responsibilities lately.  When he told me Spaghetti Carbonara was on the menu, I said ... "ummmmm....OK!"  ; )

Emeril's Spaghetti Carbonara Recipe

Ingredients:

1/2 lb. bacon, chopped                                                            salt
1 T. chopped garlic                                                                 1. c. freshly grated Parmesan cheese
ground black pepper                                                               1 T. finely chopped fresh parsley
1 lb. spaghetti, cooked al dente                                              4 large eggs, beaten

Directions:

In a large saute pan, cook bacon over medium heat until crispy (about 6 minutes).
Remove the bacon and drain it on paper towels.
Pour all the bacon grease, except about 3 tablespoons worth. 
Add the garlic, bacon fat, and black pepper in to the skillet.  Saute for 30 seconds.  Add the bacon and pasta to the same skillet and saute for another minute.
Season the eggs with salt.  Remove the skillet from the heat and add the eggs whisking quickly.  Whisk until the eggs thicken some, but do not let them scramble.
Add the cheese to the pasta.  Garnish with parsley. 
Say Yummy.

 This "oh happy day" picutre in the background is perfect. 

When you eat this, it is a HAPPY day! ENJOY!

Can't Stop Eating: Cinnamon Roll Pulls Recipe

Lately, I've been a wee-bit addicted to Pinterest.  My best friend told me about it and darn her ... I couldn't stop pinning things!  Find my boards here.

Anyway, if you read my blog then you know I love cooking and baking.  After working out, it is my biggest hobby (ironic I know I know!)

Pinterest has been amazing because I had a word document with all these recipes I would see when browsing the web and now I have it available whenever I want it.  A few days ago, while at Kroger, I remembered a recipe for Cinnamon Roll Pulls that I had from this great blog.  I HAD to make it.  The evil Cinnamon Roll gods made me!

And after I made THIS ... well you see why I had to share the recipe with you guys.  It's very similar to the link I put above, but I did make a few adjustments to it ...

Cinnamon Roll Pulls:

Ingredients:

1 UNSLICED round loaf of sourdough bread
1/2 c. butter, softened
1/4 c. powdered sugar
1/3 c. honey
1 1/2 tsp. vanilla extract

3/4 c. sugar
1 1/2 tsp. cinnamon

1 1/4 c. powdered sugar
1 tbsp. milk

Directions:

(1) Preheat oven to 350 degrees.
(2) Make the vanilla honey butter: whip butter and 1/4 c. powdered sugar until smooth.  Stir in the vanilla and honey and set it aside while you cut the bread.
(3) Cut the bread in slices (about 1/2" thick) but DO NOT cut all the way through.  Turn the bread 90 degrees and cut again.  This will start getting a little messy, but it's ok, just keep going.
(4) Spread the vanilla honey butter through the slices.  Try and get deep in to those crevices.  Put as much as you would like.  If you think there's enough, don't use all of the butter, but do remember to get plenty.
(5) Mix the cinnamon and sugar and put this through the slices as well.  Again, use as much as you think looks appetizing.
(6) Wrap the loaf in foil, put it on a cookie sheet, and put in the oven for approximately 30 minutes. Trust me you want it nice and warm and gooey.

(7) AFTER it is done in the oven, prepare the glaze that goes on top by combining the milk and powdered sugar.  Use more milk or more powdered sugar to get the consistency you would like.

(8) Kick your husband's butt for taking pictures of your butt while  baking (that picture not posted here ... don't want to give y'all nightmares now!).  Then give him a kiss for having taken a picture of you preparing the glaze.
(9) Drizzle that icing over the loaf.
(10) Devour.

Chocolate Chip- Peanut Butter Pound Cake with Peanut Butter Glaze

I am sharing for you one of the best recipes I have EVER made for the Weekend Wrap-Up.

Last week, I was looking over recipes while Evan was falling asleep next to me (what we do every night now since he wakes up at 4:03 every single morning).  He was about to fall asleep when he saw this recipe and told me "you would officially be the sexiest woman EVER if you made me that recipe!" haha.  SO, of course I had to bake it the next day!

Ingredients:

Cake: 

- 3 c. all-purpose flour                                            - 6 large eggs

- 1 teaspoon baking powder                                     - 2 teaspoons vanilla extract

- 1/2 teaspoon salt                                                  - 1 1/2 c. chocolate chips

- 1 c. creamy peanut butter (don't use natural)          - 1/2 c. butter, room temperature

- 3 c. granulated white sugar

Glaze: 

- 1 1/2 c. sifted powdered sugar                             - 1/2 teaspoon vanilla extract

- 1/4 c. milk                                                         - 1/4 c. mini chocolate chips

- 1/4 c. creamy peanut butter

Directions:

(1) Preheat oven to 325 degrees. Spray a 10 c. tube/ bundt pan generously with nonstick spray.

(2) Prepare cake: in a medium bowl, whisk together flour, baking powder, and salt; set aside.  In a large bowl, use an electric mixer to cream together peanut butter and butter.  Add sugar and beat an additional 5 minutes.  Add eggs and vanilla; beat until well combined.  Add dry ingredients a little at a time, beating until just incorporated.  Stir in chocolate chips.  Scrape batter into pan.  Tap it a couple of times on the counter to shake out air pockets.

(3) Bake 1 hour and 20 minutes, checking on the cake at 1 hour (mine took a total of 1 hour and 5 minutes) to make sure it's not too brown.  If browning too quickly, just place a piece of foil loosely over the top of the pan.  When a toothpick is inserted into the center of the cake and comes out clean, the cake is done.  Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.

(4) Glaze: in a medium bowl, whisk together powdered sugar, milk, peanut butter, and vanilla until smooth.  Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides.  Sprinkle chocolate chips on top.  Glaze will set eventually.

ENJOY!  Guys, I promise you this recipe is OUTSTANDING.  After Evan tried it, he told me it was OFFICIAL, I was the sexiest girl on earth!

What can I say?

I know the way to his heart ...

peanut butter.