I have been away from the computer this week.
Taking a vacation with family.
We have been doing a little of this...
and lot of this...
and a couple trips to town for this...
Someone is learning to swim,
someone is just getting to know the water
and some of us just want a nap
my kind of vacation
Since there are no projects during vacation I thought I'd share some recipes from the trip. Here are two favorites.
Cinnamon French Toast Bake
1/4 cup butter, melted
2 (12.4 oz) can of Pillsbury Cinnamon Refigerated Rolls w/ icing
1/2 cup heavy whipping cream
2 teaspoons cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup
Icing from the cinnamon rolls
powdered sugar (optional)
1. Heat over to 375 degrees F. Pur melted butter into ungreased 13 x 9 glass baking dish. Separate both cans of dough into 16 rolls, set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended, pour over roll pieces. Sprinkle with peacans, drizzle with 1 cup syrup.
3. Bake at 375 degrees for 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from from icing; microwave on medium for 10-15 seconds.
4. Drizzle icing over top; sprinkle with powdered sugar if desired.
I don't have a picture of this salad but it's a favorite (we have already had it twice this week).
1/2 cup honey
1 cup mayo
1 Tablespoon Grey Poupon mustard
1/2 tsp sesame oil
1/3 cup balsamic vinegar
Combine ingredients, whisk together. Refrigerate.
1 cup purple onion, cut into thin slices
1 can Mandarin oranges, drained
Feta cheese, crumbled
Slivered almonds, toasted. To toast, bake about 10 minutes at 350 degrees.
Combine salad ingredients, serve dressing on the side. (that way any leftovers can be saved for the next day)