Egg Nog French Toast

After the holidays, I was surprised to find a perfectly preserved carton of Egg Nog tucked away safely in a back corner of the the refrigerator.

“Well, now,” I thought, “what will we do with this little lovely?” Somehow it seemed blasphemous to even think of drinking it–what with it being mid January and all. Felt wrong somehow.

Didn’t take much time to scoured around and find a nice little recipe for Egg Nog French toast. It would be like sneaking one more covert holiday into the calendar without telling anyone. Hee, hee.

Sounded glorious.

And with a couple of tweaky pinches of sugar and spice–that’s EXACTLY what it was.

Positively glorious.




8 large eggs
2 cups eggnog
1/4 cup sugar
1 ½ tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla or rum extract
12 slices day old bread
Confectioners’ sugar, optional
Maple syrup


In a bowl, beat eggs, eggnog, sugar, spices and extract; soak bread for a few seconds.
Cook on a greased hot griddle until golden brown on both sides and cooked through.
Dust with confectioners’ sugar if desired.
Serve with syrup and/or whipped cream.

Egg Nog French Toast
  • 8 large eggs
  • 2 cups eggnog
  • ¼ cup sugar
  • 1 ½ tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla or rum extract
  • 10 slices day old bread
  • Confectioners' sugar, optional
  • Maple syrup
  1. In a bowl, beat eggs, eggnog, sugar, spices and extract; soak bread for a few seconds.
  2. Cook on a greased hot griddle until golden brown on both sides and cooked through.
  3. Dust with confectioners' sugar if desired.
  4. Serve with syrup.


Candy Turkey Legs

Ok, guys–are these the cutest little turkey drumsticks that you’ve ever, EVER seen?! You KNOW they are!

And  no lie, they taste so good, you’ll be lucky if somebody doesn’t eat them all in one sitting. Ahem.

First, you’ll need three simple things:

1 bag of Braided Pretzel Sticks

1 bag Kraft Caramels

Dipping chocolate– we used 2 large Symphony bars

Here’s how you make them. 

Snap one end off the pretzels or they will be too long and look funny.  You can see that we didn’t break too much off. Just enough to make them the right size.

Next you’ll want to warm up the caramels. You can do this a few different ways. You can soften them up with a few seconds in the microwave–if you have one. We don’t, so we put them in a Ziploc bag and set them in a bowl of hot water. It worked just fine.

We’re not trying to melt the caramels–just make them soft enough to mold, kind of like clay.

Next, wrap the caramel around the broken end of the pretzel. Mold and shape it like a turkey leg–a blob at one end, tapering down towards the middle of the pretzel.

You’ll have a sweet little plate of naked drumsticks when you’re finished. While they sit there in all their skinned, raw, vulnerable glory you’ll need to melt the chocolate. We just put it in a small pan and warmed it on the stove on low.

Once it’s completely melted, dip the little things in the chocolate and let them rest on wax paper. You might want to be smarter than I was and put the wax paper on a pan first. That way you can pop them in the fridge to help them set faster.

I don’t know about you, but I simple LOVE giving someone a surprise that makes them say, “OH, MY GOSH!! How adorable!”

Then they laugh–

which is, of course my all time favorite reaction.

Luckily, I made a million of these.

Guess I’m just a needy little soul.




PS- This recipe was first spotted on Taste of Home Recipes. I only did one minor tweak–using one caramel instead of two and breaking the pretzels.

Miss Chomp’s Cookies

Been quite a while since this sweet little face has shown up here–right? Well, Miss Chomp and her cute friend Piper got the baking bug one day….and decided that a boat-load of Oatmeal Farm Cookies were in order.

Which, in my humble opinion–is ALWAYS a good idea!

And then they got real creative and added chocolate chips to the tops. Such a brilliant generation to compliment perfection. Heh, heh.

Pretty sure I’d buy anything these little cuties were selling–wouldn’t you?

Solid win.

I love you Miss Chompy!



Down 9.2 pounds in two weeks!

That’s pretty good, considering I made Valentine cookies–ate quite a few–

AND won a chocolate cake from Magleby’s!! THAT was a bit rough to resist, but it had more points than I get in a whole day! No thanks.

Luckily, I have a son who is ready, willing and able to make those temptations disappear! Haha.
Seriously though guys, I’m having a lot of fun with this Weight Watchers stuff. It’s huge to me that I can choose whatever food I want and just count the points. I’ve eaten out several times –Kneaders, Arby’s, Pizza Hut–and still lost big.

Oh, and frozen fruit is my new best friend.

I can totally do this.

The Queen’s Berry Tarts

This Valentine’s Day I was positively determined to have the best Grammy treats in the history of Grammy treats–for when the kids came with their Valentines.

I have no idea if I pulled it off–but for me, it was pretty close.

I made a lovely little butter cookie dough and at the last minute, I added the remaining bits of the freeze-dried strawberries (mostly pink dust) from the can in the cupboard.

That’s what all the red flecks are that you see in the dough.

In the summertime, I saw this sweet little cookie cutter stamp from William Sonoma.

For some reason, it just melted my heart and I couldn’t resist.

The press was so much fun to use and sooo easy.

Anyway, I think they are simply adorable…don’t you?

As I was painting little jelly hearts in the center of each one the nursery rhyme about the Knave stealing the Queen’s tarts kept going through my head.

His cookies look a lot like mine–only way bigger.

Mine are the perfect size–and worth stealing all the same.

The Queen's Berry Tarts
  • 2 cups butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 Tbsp vanilla extract
  • 6 cups all-purpose flour
  • 2 tsps baking powder
  • decorating sugar or jam
  1. In a bowl, cream butter and sugar.
  2. Add eggs and vanilla and mix well.
  3. Combine flour and baking powder.
  4. Gradually add to creamed mixture and mix well.
  5. Shape with cookie cutter or press.
  6. Place on ungreased baking sheets.
  7. Decorate with sugar if desired.
  8. Bake at 350 degrees for 10-12 minutes.
  9. If you used a cookie with a jam well in the center--carefully spoon in a small amount of jam in and let the cookies cool completely.