Recipe Friday – Overnight Blueberry French Toast


Hi all!!! Today I have an amazing recipe that is so good for breakfast. It’s simple and will be an amazing dish for a holiday brunch or just for an everyday weekend. Hope you enjoy it!!



Overnight Blueberry French Toast Ingredients


  1. Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes.
  2. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  3. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
  4. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
  5. Cover, and bake 30 minutes.
  6. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  7. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil.
  8. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst.
  9. Stir in the butter, and pour over the baked French toast

World Cup Appetizers Day 20


Today is one of the final games of the World Cup 😦   But I’m going to enjoy every minute of it!! Today is England vs. Belgium for the third place spot. Should be a really good game. They actually played earlier in the games and Belgium won. SO let’s see what happens!!


Since this game is first thing in the morning thought we could have a breakfast treat along with a nice cup of coffee. These are really good for a quick breakfast treat: Donut Muffins. Enjoy!!



Donut Muffins



  1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
  2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl.
  3. Stir in the milk, then mix in the baking powder and flour until just combined.
  4. Fill the prepared mini muffin cups about half full.
  5. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  6. While muffins are baking, place 1/4 cup of melted margarine in a bowl.
  7. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon.
  8. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.


Recipe Friday – Blueberry Upside Down Mini Cakes


Here is a good recipe that I have done before not only with blueberries but with pineapple and strawberries too. It’s a good sweet treat as well a delicious breakfast…Enjoy!!





  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. Butter six 4-inch ramekins and place in a 9×13-inch baking pan.
  3. Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
  4. Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds.
  5. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin.
  6. Divide the blueberry mixture evenly into the ramekins.
  7. Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy.
  8. Add eggs 1 at a time, mixing after each addition.
  9. Mix in lemon juice and vanilla extract.
  10. Add flour, baking powder, ginger, and salt; stir until combined.
  11. Mix in milk.
  12. Spoon batter into the ramekins over the blueberry mixture.
  13. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
  14. Let cool in the ramekins for 5 minutes.
  15. Run a knife around the edges of the cakes; invert onto a plate.

Recipe Friday – Banana Stuffed French Toast


Hi Everyone!! Here’s a sweet treat for breakfast…enjoy!!


Banana-Stuffed French Toast



1 Firm ripe Banana

3/4 cup half-and-half

2 large eggs

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

four 1-inch-thick slices day-old bread

2 tablespoons unsalted butter

confectioners’ sugar for dusting

warm maple syrup



  1. Preheat oven to 350° F.
  2. Cut banana into 1/4-inch-thick slices and in a bowl whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
  3. In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side
  4. Dust French toast with confectioners’ sugar and serve with syrup.

Serves 2