Yep, you heard me correctly! Time to make the first Autumn batch of wine. We just got our third 5 gallon add on kit for our wine making equipment. Man those guys at Midwest Supplies are awesome! We've picked the berries, but will be making an Autumn Olive run here this weekend. They make the best best best Zinfindel type wine you have ever tasted! Once we get like 20 lbs of those little red beauties, we will be off and running to start our mixed berry and Autumn Olive batches. Once we start, I will post our pics. But in the meantime, I have to run to the grocery and get the ingredients for my "Fried" Ravioli and Marinara Sauce dinner for this weekend. You simply must try this quick and easy dish for the big game, or just an easy breezy dinner. Ill be back with the recipe and pics for you all!
Stay tuned....right now, off to do my Yoga and my UPHILL walk! (Getting ready for the Raviolis!)
Wednesday, September 29, 2010
Sunday, September 19, 2010
Welcome to What's Cookin' With Jess
Thank you for stopping by my newest blog. I'm constantly cookin up something in the kitchen, and for my first posting......Blueberry Stuffed French Toast. This recipe is a combination of two recipes from my lovely children, Rena and Eddie, who are both fantastic cooks and bakers! Now, stuffed is not quite the proper word for this recipe, but you will be stuffed after you finish off a serving of this delicious spin on French toast. This happens to be Mark's FAVORITE Breakfast. Of course, we had it for dinner tonite because I wanted to post this recipe with pictures. So without further ado, let's get busy.
INGREDIENTS:
Blueberry Filling - make ahead so it can cool.
1 pint fresh or frozen blueberries.
**I happen to use wild blueberries (huckleberries up here in the mountains, which we picked several weeks ago and froze).
1/2 cup sugar
1/2 cup water
1 8 oz. package of Philly Cream Cheese + additional 1/2 cup of sugar.
Directions:
Set cream cheese out to soften.
Put blueberries, sugar, and water in a small saucepan and set on med/low heat and simmer for 10 minutes. Set aside to cool.
Once blueberry mixture is cool, Put entire 8 oz. of cream cheese and additional 1/2 cup of sugar in a medium mixing bowl and beat until smooth. Strain out blueberries from the sauce mix prepared earlier, reserving the juice left in the pot. Add the blueberries to the cream cheese mixture and mix in well. You can use a beater (which breaks up the berries almost completely) or you can use a spoon (to leave some of the berries whole). Once it is mixed well, cover and set in the refrigerator until you are ready to make the french toast.
French Toast batter.
INGREDIENTS:
3 eggs
1/2 to 2/3 cup milk
Cinamon to taste
1 to 2 tsp. vanilla extract (more or less to taste)
Mix the eggs, milk, cinamon, and vanilla in a shallow baking pan until it is completely mixed together.
Using Texas Toast, dip slices in the egg mixture, turning to coat all sides well. Fry on medium heat until golden brown, then turn and continue to fry until done. Before removing from the pan, take blueberry mixture and spread generously on one slice of the French Toast. Top with another slice of French Toast and remove to serving plate. Spoon additional Blueberry filling on top of the toast slices, dust with powdered sugar, and drizzle with the reserved blueberry juice from the pot.
This will make approximately 4 servings (two slices of toast to a serving.)
This dish is simply amazing!
Give this recipe a try one Sunday morning, and pair it with some juice and coffee.
If you do try this recipe, please leave me a comment on how you liked it.
Stay tuned, because next up will be "Fried" Ravioli with Marinara Sauce!
Bon Apetite!
INGREDIENTS:
Blueberry Filling - make ahead so it can cool.
1 pint fresh or frozen blueberries.
**I happen to use wild blueberries (huckleberries up here in the mountains, which we picked several weeks ago and froze).
1/2 cup sugar
1/2 cup water
1 8 oz. package of Philly Cream Cheese + additional 1/2 cup of sugar.
Directions:
Set cream cheese out to soften.
Put blueberries, sugar, and water in a small saucepan and set on med/low heat and simmer for 10 minutes. Set aside to cool.
Once blueberry mixture is cool, Put entire 8 oz. of cream cheese and additional 1/2 cup of sugar in a medium mixing bowl and beat until smooth. Strain out blueberries from the sauce mix prepared earlier, reserving the juice left in the pot. Add the blueberries to the cream cheese mixture and mix in well. You can use a beater (which breaks up the berries almost completely) or you can use a spoon (to leave some of the berries whole). Once it is mixed well, cover and set in the refrigerator until you are ready to make the french toast.
French Toast batter.
INGREDIENTS:
3 eggs
1/2 to 2/3 cup milk
Cinamon to taste
1 to 2 tsp. vanilla extract (more or less to taste)
Mix the eggs, milk, cinamon, and vanilla in a shallow baking pan until it is completely mixed together.
Using Texas Toast, dip slices in the egg mixture, turning to coat all sides well. Fry on medium heat until golden brown, then turn and continue to fry until done. Before removing from the pan, take blueberry mixture and spread generously on one slice of the French Toast. Top with another slice of French Toast and remove to serving plate. Spoon additional Blueberry filling on top of the toast slices, dust with powdered sugar, and drizzle with the reserved blueberry juice from the pot.
This will make approximately 4 servings (two slices of toast to a serving.)
This dish is simply amazing!
Give this recipe a try one Sunday morning, and pair it with some juice and coffee.
If you do try this recipe, please leave me a comment on how you liked it.
Stay tuned, because next up will be "Fried" Ravioli with Marinara Sauce!
Bon Apetite!
Subscribe to:
Posts (Atom)