Hey. I got this off of patch.com and it is a really good recipe. I made it tonight and we ate the heck out of it.
Monday, March 14, 2011
|This is the entire canvas.|
|Yes, I painted the hair myself. I used an ink pen for outlining and doodling. There is a doily as the decoration on the shoulders, a button in the hair, a tp tube circle and rubons on the belt part.|
|The canvas background is a cut up pattern from a dress pattern dry brushed with some paint. The dress is paper. The white bits are rubons as are the flowers.|
|The dark edges are ink and there are stamps throughout the canvas to give more texture. They don't show up well but that is okay.|
|It's amazing the textures you can find: bubble wrap, grippers, shelf liner, the back of sequins (punchinella), etc.|
|The funny green stuff is actually tinted patching plaster as I didn't have any modeling paste yet. It is too thick for my taste, but it gets the point across.|
Saturday, March 5, 2011
|I made this one for bucko using an embossing folder for the numbers, some gears and spinners from Tim Holtz, a page from an old dictionary and an old book, and some Maya Mist. I think that he will like it.|
|I made this one for Hannah. I doodled the stems and leaves, stamped and embossed the yellow flower and greeting and then stitched on all the sides with my machine. I am using my machine more now than I ever did to make clothes.|
|This is for Nancy. The doily is sprayed with a pink mist but doesn't show up well. I made the flower with a die cut that makes it easy to accordion fold.|
|This is for Uncle Glen and I cut the little flags out using my Gypsy that my wonderful kids gave me for Christmas. A little embroidery floss and stickers and you have a banner.|
Wednesday, March 2, 2011
Here are a couple of the egg casseroles that I used to make for swim practice. They are super good and you can eat off of them for a few days.
FRENCH TOAST CASSEROLE
This one is good for large groups.
ATTENTION: Needs refrigeration before cooking.
1 – 16 oz loaf cinnamon bread
8 – 10 large eggs
3 ½ cups milk
5 t. sugar
¾ t. salt
1 T vanilla
2 T butter
Grease 9 x 13” inch pan. Cut bread into 1” slices and arrange in a single layer on bottom of pan.
In a large bowl, beat eggs with milk, sugar, salt and vanilla. Mix thoroughly and pour over bread.
Cover with foil or plastic wrap and refrigerate 4 – 36 hours.
To bake, uncover pan, dot with 2 T butter and put in oven. Turn oven to 350 degrees and bake 45-50 minutes, until bread is puffy and lightly browned. Remove and let stand 5 minutes.
Serve with syrup, fruit or your favorite yogurt topping.
FRENCH TOAST STRATA
I can’t remember where I got this, but I have made it a lot for swim breakfasts and for when we have a lot of company at breakfast.
ATTENTION: Requires refrigeration overnight. Make the night before.
1 loaf (1 lb) cinnamon bread, cubed
1 package (8 oz) cream cheese, cubed
2 ½ cups milk
6 T butter, melted
¼ cup maple syrup
Arrange half of the bread cubes in a greased 13 x 9 inch baking dish. Top with cream cheese and remaining bread. In a blender, combine eggs, milk, butter and syrup. Cover and process until smooth. Pour over bread. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 35-40 minutes or until a knife inserted near center comes out clean and a thermometer reads at least 160 degrees. Let stand 10 minutes before serving. Serve with syrup.
-I have only ever used a blender to make this. If you don’t have one, use a hand mixer or just stir really, really well.
Granny gave me this recipe. I have made it a couple of times for the swim team breakfasts.
1 lb pork sausage, fried
2 cups milk
6 – 7 slices bread
1 t. dry mustard
1 cup grated cheddar cheese
3 T butter
1 t. salt
¼ t. pepper
Spray 9 x 13 inch pan with cooking spray. Break bread into small pieces and cover bottom of pan. Beat eggs, milk, dry mustard and salt together. Pour over bread; add drained sausage over bread and egg mixture. Sprinkle with grated cheese over top. Dot with butter or margarine and bake for 30 minutes or less in 350 degree oven.
May be made ahead and kept covered in fridge.