Saturday, February 25, 2012


I have tried several different play dough recipes and have a new favorite!

It's soft and squishy and doesn't dry out fast like the last one I tried.

Play Dough
1 cup flour
1 cup water
1/4 cup salt
2 tsp. cream of tartar
1 Tbls. vegetable oil
food coloring (I used 4-6 drops)

Just dump all the ingredients into your pot and mix.
Put your pot on the stove and cook over medium heat, stirring constantly, until it forms into a still ball.
Remove from heat and dump it onto wax paper.
Wait for it to cool, then knead it a few times until it is nice and soft.

Wednesday, February 22, 2012


This blog has obviously been a little neglected lately. It's pretty much been the lowest of my priorities lately, with my new found love of crocheting edging it out. But just barely.

I do have some exciting news though, which does have to do with the blog. I've been working on some new and fun recipes, that will work for the freezer. Not necessarily Once a month cooking, but recipes that are still freezer safe. You see, I've been hired to cook a few meals a month for a family, which is allowing me to work on new recipes that are family friendly and freezer safe.

I guess crocheting and meal planning (Oh, and Pinterest...) have been pushing out blogging.

However, all excuses aside, I owe you a recipe. It's well here goes...


Because if you've read this blog at all you know we eat a hot breakfast every single morning, and I'm not a morning person, and if I can simplify the process at all I will. And you can, with this recipe.


1 loaf of french bread cut into cubes (trust me, you want a crusty thick bread or it will be mushy)
1 pkg (8 oz) cream cheese, softened
8 eggs
1 1/2 cups milk
2/3 cup cream or half and half
1 1/4 cups syrup (I used buttermilk syrup because I have a love/hate relationship with maple, but it would work too)
1/2 tsp. vanilla
powdered sugar

Grease 9x13 in. baking pan. Beat cream cheese until smooth. Add eggs, mixing well. Stir in milk, cream, 1/2 cup syrup, and vanilla until smooth. Pour cream mixture over bread, cover and refrigerate overnight.

Next morning, pull baking dish out and let stand for 15-20 minutes at room temperature. Preheat oven to 350°. Bake uncovered for 45-50 minutes, or until a knife inserted in the center comes out clean. Pour remaining syrup over dish and sprinkle with powdered sugar.