Seriously Leon? And French Toast Monkey Bread!

We have just experienced a winter storm named Leon! Leon is a name of Greek origin meaning "LION". Well he came in like a lion, lingered like a kitty, caused havoc in some cajuns who really don't know how to deal with these winter-like conditions. But we survived Leon...we were prepared...we hunkered down with supplies that we normally stock up on for hurricanes. And we waited...for snow...or sneaux! But Leon said noooooo... but here's a little sleet and icy roads for ya! Thank you Leon, how kind of you! Our experiences with hurricane preparations served us well! We got this! South Louisiana...it's home and we love it!

The extent of our ice...

Mighty impressive huh? 

Are you ready for spring? Yeah I thought so.

Here is a yummy French Toast Recipe for you to try...de-lish!!

FRENCH TOAST MONKEY BREAD

 2 rolls of Pillsbury Crusty French Loaf
4 Eggs
1 cup of Milk
1 tbsp.  Vanilla Extract
1/2 cup Cinnamon/Sugar (whatever ratio you like)
1 cup Maple Syrup
A Bundt Pan (any baking dish will work)

Directions

Bake up the French Bread according to the package directions..set aside!
Cube the bread into approx.  1.5?  pieces and add them into a large bowl…

In a medium bowl mix the Milk, Eggs, Vanilla and Cinnamon Sugar until it’s smooth and custard-like. 

 Pour it over the bread cubes…
Let that soak for about 10 minutes, stirring to make sure it’s evenly coated.
Pour the Maple Syrup into the bottom of the Bundt Pan (or your baking dish)…

 Then top the Syrup with the Custard soaked French Bread and bake at 350 degrees for 45 minutes, or until it’s firm and bubbly!  Let it cool slightly…

Invert your serving platter onto the top and flip it out!  Serve and enjoy!

This recipe compliments of...

FRENCH TOAST MONKEY BREAD

BABY IT'S COLD OUTSIDE!

BrRrRrRrRrRr are you ready for some really cold temps? Mind you, today it was 70! The rain is arriving as I type, then this is what we are expecting the next couple of days......

Told ya!! I absolutely love the cold weather...my knees, not so much...plus I have a nasty cough/sinus infection....so that doesn't make for a happy combination! But it is what it is. Even my ears hurt and I have not had an earache since....well I don't even know when! Doctoring myself with Nyquil and breathing treatments...praying I feel better tomorrow. I have been in and out of bed all weekend. So stay warm folks...and stay indoors if you have that option!!!!

What an awesome way to start off our new year with a BIG win last night from our New Orlean's Saints! And they said we couldn't win on the road...in the elements...HA! Now onto Seattle. I hope the momentum keeps up and we go all the way to the Super Bowl! You will never find more true blue fans than our Saint's Fans! I know its a team effort but it sure helps when you have leaders like these two...

 

GEAUX SAINTS!

BLESS YOU BOYS!

So have you made some new years resolutions? I only made one and that is to try not to worry

so much anymore...I told my kids my new motto is "It's not my worry". They don't think I can

stick to it....because they know how much I worry. But I am determined to do it!

Resolutions never really made much sense to me...because we normally make some that

are unrealistic, so we set ourselves up for a let down and failure. So if you do make

a resolution...make it attainable or resonable.

You can do it!!!

This is going to be a HUGE year for me...

I will be turning 60 <gasp> in 4 months from now.

How the hell did that happen???? I remember turning 40 like it

was yesterday. So much has changed in my life since I was 40!

Some good...some not so good...some very sad.

But it has all made me who I am today, and quite honestly,

I cannot change a thing, so

60 here I come!

Since we still have lots of football left to watch...

here is a tasty dip to make for your tailgate parties!

Jalepeno Popper Spread

 

Ingredients

2	packages (8 ounces each) cream cheese, softened
1	cup mayonnaise
½	cup shredded Monterey Jack cheese
¼	cup canned chopped green chilies
¼	cup canned diced jalapeno peppers
1	cup shredded Parmesan cheese
½	cup panko (Japanese) bread crumbs
	Sweet red and yellow pepper pieces and corn chips

Directions

In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate.
Sprinkle with Parmesan cheese; top with bread crumbs.
Bake at 400° for 25-30 minutes or until lightly browned.
Serve with peppers and chips.
Yield: 16 servings.