breakfast · Main entree

Kid Friendly/Adult loved French Toast Sticks

Happy New Year Friends!  I missed posting and interacting with you last week, but it was nice to have a little vacation with my family over the holidays!  I hope your Christmas and New Year were memorable and special! More about that later this week, but let’s get on with a new recipe, shall we?

One favorite theme at the holidays is the food, right?  Maybe you’re limiting yourself from certain food groups now that the celebrations are over, but if you have children in your life, I have to share a new French Toast Stick recipe that I made for my grandsons and we ALL loved!

French Toast sticks that you buy frozen are usually tough, but these are soft and easy for little ones to hold and chew.  Take a look!

French Toast sticks

This came from another Gooseberry Cookbook, which are some of my favorites!

French Toast Sticks

4-5 Slices bread
3 C Rice crispy cereal, crushed
1 T Sugar
1 tsp cinnamon
3 eggs, beaten
1 C Milk
1 tsp vanilla
1/8 tsp salt
1/4 C butter, Melted

Cut each slice of bread into 4 strips.  Combine crushed cereal, sugar and cinnamon in a medium bowl; set aside.

Mix together eggs, milk, vanilla and salt in another bowl.  Dip each bread stick into egg mixture and then (quickly) remove and dip into sugar coating.  Place sticks on an ungreased 13 x 9 baking pan, pour melted butter over top.  Bake at 375 degrees for 15 to 20 minutes, or until golden.  Makes 16 – 20 sticks.

French toast sticks 2

I served these with warm syrup.  Yum!  They were scrumptious!

Prep the ingredients the night before for a quick breakfast in the morning.  Then when you’re ready to bake, do the dipping into the egg and cereal mixtures and place in the oven.

Now, don’t you wish it was time for breakfast???!!!!

Denise Signature 150 px

baking · Uncategorized

Breakfast Muffins To Start Your Day!

Muffin 1

I love to look at the reviews of recipes I’m going to make, but I have to laugh at people who give a great recipe a horrible review and then go on to share how they did NOT follow the directions!  Hello?  That’s what directions are for!
Try a recipe once.  If you don’t love it, then you can tweak the it a bit, then try again.  But give the recipe a chance!!

muffin 3

Saturday night I went strictly by the recipe I found in my Cooking Light Cookbook and I made their Lemon-Blueberry Muffins.  They were supposed to be used for Sunday breakfast.  I baked them   and “someone” smelled them from his office and came in for a taste!  Two muffins later  he returned to his office, declaring them, “Absolutely scrumptious!”  There were plenty for breakfast – and I love it when he wants to try what I bake!

Here are a few pictures of the process:

Be sure to add a tablespoon of flour to your blueberries before you add them to the batter. This will keep them from falling to the bottom of the muffin.

muffin 5

muffin 6

Some people who reviewed this recipe said they left the glaze off and served them plain.  I would definitely add the glaze!  It makes them so good!!!  Here they are cooling, waiting to be drenched in that lemony glaze…

muffin 4

This is what I’m talking about….
Why would you leave that off???

Muffin 2

Finally, here’s the recipe.  You need these muffins in your morning routine!

Lemon-Blueberry Muffins

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar


Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins up to 2 days ahead and glaze them the morning you need them.

Muffin 2a

When you bake, do you go strictly by the recipe when you first try it?
Let me know if you make these!

With love from my country kitchen,


Freshen Up Friday

My go-to breakfast is Vanilla Greek Yogurt with fresh fruit, topped with granola.  I like the Greek yogurt better than the other stuff, but often find that it isn’t sweet enough for me.  Do you ever find that true?


So, the other day, rather than drizzling in my usual teaspoon or so of honey, I tried something new and added a spoonful of my homemade freezer jam.  Wowza!  That made it delicious!  It gave it a natural strawberry flavor and just enough sweetness to make me slide my spoon over the whole bowl so I wouldn’t miss a drop!

Freshen up your yogurt and your breakfast by adding a little jam into your yogurt and go wild with all the flavors out there – blueberry, peach, blackberry…  Who says yogurt is only for breakfast?  This makes me think about enjoying it as a great snack, too!


Any other Greek Yogurt lovers out there?  How do you enjoy yours?

Stay refreshed,

Bread · breakfast

What’s Cookin’ in the Country?



A heavy sprinkling of flour, measuring cups and baking ingredients were spread out on the counter.  The mixer was whirring and the oven was hot.  That pretty much describes my Saturday. And I loved it.  It was a Baking Day; one of my favorite kind of days at home!  A holiday, a church banquet and company invited for Sunday dinner were all the reasons that I got to attend to this hobby I love!

On my list of “To-Do’s” were Make-Ahead Butterhorns, Sugar cookies, Blueberry Pecan Scones and Salted Caramel Cheesecakes.  The Butterhorns are a fantastic roll to make and have on hand.  The recipe makes 32 rolls.  You make up the dough, roll them into their shapes, then freeze them until you need them.  They just need several hours to thaw/rise.  These are easy and so yummy!  

Frozen Rolls, ready to rise and bake.


20150214_123707_resized  I made the sugar cookies for Valentine’s day gifts.  I make these all year long in  different shapes and decorations.  



The Blueberry Scones were part of my Valentine’s Day Brunch.  I found this recipe in my Cooking Light Cookbook.  They were a perfect addition to the menu!

20150214_093057_resizedBlueberry-Pecan Scones

1/2 Cup 2% milk
1/4 Cup sugar
2 Tsp grated lemon rind
1 tsp vanilla
1 egg
2 cups flour
1 tbl baking powder
1/2 tsp salt
3 Tbl chilled butter, cut into small pieces
1 cup fresh or frozen blueberries
1/4 cup finely chopped pecan
Cooking spray
1 large egg white, lightly beaten
2 tbl. sugar

Preheat oven to 375 degrees.  Combine first 5 ingredients in a bowl, stirring with whisk.  Combine dry ingredients.  cut in butter with a pastry blender until mixture resembles coarse meal.  Gently fold in blueberries and pecans.  Add milk mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a floured surface. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.  Cut dough into 10 wedges, cutting into, but not through dough.  Brush egg white over dough wedges, sprinkle with 2 tbl. sugar.  Bake at 375 for 18 minutes or until golden.  Serve warm.


Add a cup of coffee, a scrambled egg and a piece of turkey sausage, and you have the perfect brunch for Valentine’s Day, President’s Day, or an ordinary do-nothing day!

Are you having a snowy day today?  Days like that are great days to get in the kitchen and bake up something special.  If you have the ingredients on hand, I hope you’ll try one of these recipes!

Be sure to check here on Wednesday for a peek at the Salted Caramel Cheescakes I made.  They’re pretty and scrumptious! 

With love from my country kitchen,