One of our own, Roger Conner who is a Vice President and Publishing Consultant at my parent company FRP, recently went on a trip to Haiti along with his son, Dylan, and other men from his church with a plan to help build in the devastated areas.
I had a really really bad weekend this past, and the timing of Roger sending out this video email this morning, pulled me up short, and made me realize how very blessed I am even with all the challenges I face on all sides.
Thank you Roger for reminding me and for all the hard work you, Dylan and the rest of the group of men did in Haiti.
Monday, August 23, 2010
Friday, August 20, 2010
Too Hot in the Kitchen - Awesome French Toast a Real Crowd Pleaser!
The last weekend before my youngest, Demi, went back to USM (University of Southern Miss) she had some gal-pals over for a last "fling" before they all parted ways back to schools all across the country.
It was a festive and super-crazy-fun night. I knew it was going to go very late (I got to bed at 5:00am!) - so I had prepared a make-ahead brunch dish from Holly Clegg's newest cookbook, Holly Clegg's trim&TERRIFIC Too Hot in the Kitchen. The recipe is given below and I must say the girls all loved it! There was just a bit left over after they left - surprised but thankful as I found that it was just as good reheated as when it came right out of the oven!
This one gets a 4-Star rating from me with a notation in the front of the cookbook to be made in the future. That's what I do in all my cookbooks - I write in the front inside cover only the 4-star recipes along with their page number. Makes for a quick reference when trying to locate recipes later on.
Enjoy!
1 large loaf French Bread, cut into 1-inch thick squares (whole wheat my be used)
1 (10 oz) jar seedless all natural blackberry fruit spread
1 (8 oz) package reduced-fat cream cheese
1/3 cup sugar
1/4 cup skim milk
2 eggs
4 egg whites
1/2 cup light brown sugar
2 cups fat-free half-and-half
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Coat 13x9x2-inch baking pan with nonstick cooking spray
Place half of French bread squares in prepared baking pan. In microwave-safe dish, heat fruit spread until melted, stirring occasionally. Drizzle over bread.
In bowl, beat together cream cheese, 1/3 cup sugar and milk until smooth. Drop over bread mixture and cover with remaining French squares.
In large bow, whisk together eggs, egg whites, brown sugar, half-and-half, vanilla and cinnamon. Pour mixture evenly over bread. Gently press bread into liquid mixture, cover, and refrigerate as time permits, preferably overnight.
Preheat over 325 degrees. Bake, covered, 30-35 minutes. Uncover and bake 5-10 minutes more or until bread is golden.
It was a festive and super-crazy-fun night. I knew it was going to go very late (I got to bed at 5:00am!) - so I had prepared a make-ahead brunch dish from Holly Clegg's newest cookbook, Holly Clegg's trim&TERRIFIC Too Hot in the Kitchen. The recipe is given below and I must say the girls all loved it! There was just a bit left over after they left - surprised but thankful as I found that it was just as good reheated as when it came right out of the oven!
This one gets a 4-Star rating from me with a notation in the front of the cookbook to be made in the future. That's what I do in all my cookbooks - I write in the front inside cover only the 4-star recipes along with their page number. Makes for a quick reference when trying to locate recipes later on.
Enjoy!
ONE DISH OVEN BAKED FRENCH TOAST
Makes 10 servings1 large loaf French Bread, cut into 1-inch thick squares (whole wheat my be used)
1 (10 oz) jar seedless all natural blackberry fruit spread
1 (8 oz) package reduced-fat cream cheese
1/3 cup sugar
1/4 cup skim milk
2 eggs
4 egg whites
1/2 cup light brown sugar
2 cups fat-free half-and-half
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Coat 13x9x2-inch baking pan with nonstick cooking spray
Place half of French bread squares in prepared baking pan. In microwave-safe dish, heat fruit spread until melted, stirring occasionally. Drizzle over bread.
In bowl, beat together cream cheese, 1/3 cup sugar and milk until smooth. Drop over bread mixture and cover with remaining French squares.
In large bow, whisk together eggs, egg whites, brown sugar, half-and-half, vanilla and cinnamon. Pour mixture evenly over bread. Gently press bread into liquid mixture, cover, and refrigerate as time permits, preferably overnight.
Preheat over 325 degrees. Bake, covered, 30-35 minutes. Uncover and bake 5-10 minutes more or until bread is golden.
Wednesday, August 18, 2010
Now...more then EVER...Cookbooks Sales Remain Solid
In a tough economy, the comfort of home cooking always rises - see related article.
http://www.timesdaily.com/article/20100818/ARTICLES/308189996/1004?Title=No-stopping-cookbook-sales
http://www.timesdaily.com/article/20100818/ARTICLES/308189996/1004?Title=No-stopping-cookbook-sales
Tuesday, August 3, 2010
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