French Toast Nuggets

Once I get used to the whole getting up early school routine, I am definitely going to try this. I found this in the Macaroni Kid newsletter.

 

Back to School Recipe

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French Toast Nuggets

By: By: Gena Morgan, Evansville, IN Macaorni Kid

Gena Morgan

Looking for something new for breakfast?  Try this easy kid size version of an old favorite!

French Toast Nuggets

Ingredients:

2 cups bread (white or wheat) cut into 1 inch cubes

6 eggs

2 teasooon vanilla

2 teaspoon cinnamon

1/2 cup milk

Directions:

To make even quicker, I normally cut my bread cubes the night before!

Using a whisk, beat eggs, vanilla, cinnamon and milk together.

Soak bread cubes in egg mixture, turning to coat evenly.

Preheat skillet to med heat and coat/spray pan with oil.

Shake off excess and put in pan.  Be sure to put in an even layer to allow to become golden.

Turn once remove when both sides are golden brown.

Serve with syrup, fruit, or powdered sugar. Just as you would with regular size french toast!  ENJOY!

Easy Breakfast Ideas

I don't know about you, but I am always looking for new breakfast ideas. I feel like I fix the same things all of the time.....waffles, pancakes, cereal. etc. Breakfast is my least favorite meal of the day, unless it is the full coarse meal....eggs, bacon, grits, biscuts. You know...one that you have to actually COOK! Who has time (or wants to do that!) for that early in the morning.

This morning, McKenna New BraunFit gym (a local gym here) posted this on Facebook. I thought I would share because these are things that would actually be easy...and good!

It's almost back to school time which means mornings are about to get hectic for parents and kids... Don't skip breakfast in your hurry to get out the door! Check out these kid-friendly breakfast ideas from Carey (Registered Dietitian, Personal Trainer and Busy Mom) for busy families on the go...

- Toast two whole wheat toaster waffles and add a tablespoon of peanut butter and ½ a banana... Stick waffles together for portability! Whole grain pancakes work well, too!

- Toast one whole-grain English muffin and add a tablespoon of peanut butter and a little honey.

- Grab string cheese with 6 whole wheat crackers and a banana.

- Mix together a small carton of low-fat yogurt with ½ cup light cottage cheese and ½ cup berries.

- Grab a high quality breakfast bar: Nutrigrain or Nature’s Valley Trail Mix Bars are excellent choices.

- Crush cold cereal in a baggie, add a peeled banana, and coat with the cereal. Pair with a low fat cheese stick.

- Add 1-2 tablespoons of peanut butter to a package of low-sugar oatmeal.

- Create a “breakfast” taco by shredding 2% cheddar cheese on a 6” tortilla and popping it in the microwave for 20-30 seconds.

- Toast a whole wheat English muffin and cover each half with cheese.

Hey Parents: In case you need more evidence that eating breakfast is the way to go, kids who don't eat breakfast are less able to learn at school, get less iron in their diets and are more likely to have a higher body mass index (BMI), which is a sign they may be overweight.
On the other hand, kids who eat breakfast do better in school, are more likely to participate in physical activities and tend to eat healthier overall.
So tomorrow morning, don't run out the door on an empty stomach. Fuel up with a healthy breakfast!

Sopapilla Cheesecake

Preheat oven to 350 degrees and lightly grease a 9 x 13 inch glass baking dish.

This is DELICIOUS, but oh so not good for you! Which is usually how it works right? A friend posted this on Facebook this morning so I thought I would share it, as well as keep a record of it for myself. :)

 

I have had this at MOPS, Sunday School, & brunches.

 

Sopapilla Cheesecake
2 cans crescent dinner roll
1 stick butter (melted)
1 tsp cinnamon (use 2)
3 blocks cream cheese (softened)
2 cups sugar
1 tsp vanilla

 

In a large bowl, mix together all 3 pkgs of cream cheese, 1 ½ cups sugar and 1 tsp vanilla.

Set aside – this is the filling.

Roll out one can of crescent dough as a sheet into the bottom of 9 x 13 baking dish. Press together any gaps so that the dough does not come apart at the seams.

Spread filling out evenly on top of the bottom layer of dough.

Roll out second can of crescent roll as a sheet and carefully lay on top of the filling. Again, press together any gaps at the seams so the filling does not ooze out.

Pour 1 stick of melted butter over the top. Spread with pastry brush.

Mix ½ cup sugar and 2 tsp cinnamon. Sprinkle this mixture evenly across the top.

Bake in 350 degree oven for 30 minutes.

Enjoy warm, cold or reheated in microwave (for few minutes).