Tuesday, August 2, 2011


I had a great long weekend.. hope you all did as well.. got to spend time with the grandboys and then spend a couple of full days with Grumpy and get some work done around the house as well as the garden.. sorry I did not post over the weekend but this nice weather kept me outside and not inside so the computer was put away for a few days.. I have posted some of the things that I missed posting on the weekend.. here it goes .. Number one is your Saturday Dessert:
1 stick margarinE
1 cup water
1 cup flouR
4 eggs
1 large box instant vanilla pudding
3 cups milk
1 - 8 oz. pkg. cream cheese, softened
1 – 8 oz. carton cool whip
Chocolate syrup
Boil together the margarine and water. Add flour and mix well. Cool slightly and stir in eggs, 1 at a time. Mix well and spread into 9x13 greased pan. Bake at 400 for 30 minutes. Cool completely.
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust. Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate. This keeps well for days.
2 cups powdered sugaR
1 – 12 oz. can evaporated milk
½ c. butteR
¾ c. semi-sweet chocolate chips
Bring to boil and cook 8 minutes, stirring constantly. Cool

Then for Sunday here is a breakfast recipe .. I know you will enjoy it...
Baked Fluffy
 french toast
6 eggs -- separated
1/2 cup orange juice
3 tablespoons sugar
2 tablespoons milk
2 teaspoons grated orange peel
12 bread slices
1/2 teaspoon salt
powdered sugar

1/2 cup sour cream
1/4 cup orange marmalade

Cooking DirectionS

Heat oven to 450~. Grease large cookie sheet. In medium bowl, beat
egg whites until foamy. Gradually add sugar, beating until stiff peaks
form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt
and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices
into egg mix until evenly coated. Place on prepared cookie sheet. Bake
for 5-8 minutes or until golden brown ( do not turn toast). In small
saucepan, combine sour cream and marmalade; heat over low heat just until
warmed. Serve immediately with sauce.

Here is your recipe for today ... I love to have breakfast every once in a while for dinner..will let you know tomorrow what  your recipes will be for the rest of the week...

  • 5 bacon slices, halved crosswise
  • 1 (4-inch) square ciabatta or focaccia bread, halved horizontally
  • 3 tablespoons olive oil, divided
  • 4 large thin tomato slices
  • 1 small shallot, chopped
  • 1/2 tablespoon white wine vinegar
  • 1 cup (packed) arugula
  • 2 large eggs
  • Parmesan cheese shavings


Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.
Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices.
Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat.
Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese.

Whenever barbecuing, use tongs to turn the meat. A fork should
never be used. For it will punch holes in the flesh and allow
the natural juices to escape and loose flavor and become chewy

Have to head down to the basement to work ... short week and then we are heading off to the states for the weekend and hope to leave in the late afternoon so that is like a half a day work...

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