French Toast Muffins

• 6 slices of bread, cut into cubes

• 3 eggs

• 1 cup of milk

• 1/4 cup of granulated sugar

• 1 teaspoon of vanilla extract

• 1 teaspoon of ground cinnamon

• 1/8 teaspoon of ground nutmeg

• 1/4 cup of melted butter

• Additional melted butter for brushing

• Additional cinnamon sugar for sprinkling

1. Preheat your oven to 350°F. Grease a muffin tin or line it with paper liners.

2. In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until mixed well.

3. Toss  cubed bread pieces into that egg mixture until fully coated.

4. Drizzle that melted butter over the bread mixture and give it another toss to make sure it is well combined.

5. Spoon that bread mixture into your prepared muffin tin, filling each cup to the top.

6. Place the tin in the preheated oven and  bake for about 20-25 minutes until they're golden brown and set.

7. Let cool for a bit.

8. Brush some more melted butter over the tops and  sprinkle  with some cinnamon sugar.

9. Serve warm.

Notes:

• You can use any kind of bread you like 

• These muffins are good with a drizzle of maple syrup or a dusting of powdered sugar.

• Store left overs in an airtight container in the fridge.

Pineapple Lemonade

1. Pineapple juice (large 46oz can) 
2. Sprite 16 ounce bottle or two 12 ounce cans ( I only use the Sprite is I'm making this for a punch, to be served and used same day and time)
3. Cold Water 3-4 Cups 4 or 5 without the Sprite (taste will tell)
4. 1 scant cup Lemonade mix (regular or sugar free)
5. Fresh lemons and pineapple for garnish (optional)
6. Ice

Directions:

1. Add your water to a large pitcher 
2. Mix in your lemonade mix
3. Add in your pineapple juice 
4. Add in Sprite  
5. Add some Ice

ALTERNATIVE OPTIONS use about 3-4 cups of pre-made lemonade such as simply lemonade (instead of lemonade mix and water), another  option is using strawberry lemonade instead of regular, and garnish with fresh strawberries.

Brown sugar oatmeal cookies

 

Brown sugar oatmeal cookies

Pioneer Woman

preheat oven to 350º

1 cup softened butter

2 cups dark brown sugar or whatever you have

2 tsp good vanilla

2 eggs

1 3/4 cup ap flour

1 tsp salt

1/2 tsp baking soda

3 cups old fashioned oats

Mix butter and brown sugar until fluffy. Add eggs, one at a time.

In a medium bowl whisk dry ingredients. Then slowly add to butter mixture. Add oatmeal just until combined, do not over mix.

Onto lightly greased cookies sheet drop by the spoonful or your favorite scoop, about two inches apart. Bake for 12 to 13 minutes for chewy cookies, longer for crisper cookies.

Let the cookies cool a bit on the sheet before removing.

Store in air tight container.

Easy refrigerator pickles

For one quart.

1 1/2 cups granulated sugar

2 Tbls salt 1 Tbls would work too

1 cup white vinegar

1 tsp mustard seeds

Shake the jar until almost all is dissolved. Then add sliced mini cucumbers or pickling cukes and sliced onions, I just use a few thin slices, to fill. Shake to mix and set in fridge for two days at least before consuming.  I leave them sit longer. Mix occasionally by shaking the jar during this time. They will keep in the fridge for a loooong time.