Saturday, December 28, 2013

Overnight Blueberry French Toast

I made this wonderful blueberry french toast for breakfast on Christmas morning and it was amazing.  It is easy to make this the night before and then the only thing you have to do is pop it in the oven the next morning.  This recipe is from .  I cut the recipe in half when I made this to fit an 8x8 dish  but the original recipe that I include at the end of this blog is for the whole recipe which fits a 9x13 inch dish.

Monday, December 16, 2013

Homemade Doggie Biscuits

Looking for a healthy treat for your furry friends?  These are easy to make and my dog Max just loves these!  The best part of making your own homemade doggie treats is that you can have piece of mind by knowing that you are not feeding your dog some mysterious ingredients that may make them sick. I found this recipe on page 83 of the Dec./Jan. 2014 issue of Allrecipes magazine.  The recipe can also be found here at  These also package up nicely to give away as gifts for the holidays!

Sunday, December 15, 2013

Microwave Oven Peanut Brittle

This was my first attempt at making peanut brittle and it was a huge success.  I had reviewed several recipes online and this one seemed the less complicated.  I found this recipe on and it is a recipe that I will be making again and again.  This would be a great recipe to make for holiday gift giving.



  • 1 1/2 cups dry roasted peanuts
  • 1 cup white sugar
  • 1/2 cup light corn syrup
  • 1 pinch salt (optional)
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda


1.  Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
2.  Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.


 I opened my latest Allrecipes magazine and saw this recipe for Mrs. Siggs Snickerdoodles featured on page 39 of the Dec./Jan.2014 issue and knew I had to make these.  I have made these before in the past and they were a big hit!  Soft and light texture in the middle and a little crispy around the edges. I was out of shortening so I substituted coconut oil and it came out fantastic.  It gave it a little coconut flavor but it was not too overpowering. I will definitely make it this way again it the future.