August 16th, 2013 by Lindsey
This year, we’ll be giving my daughter’s teacher a ’welcome back to school’ gift. This is a great idea that I’ve spotted on the internet and I’ll be tweaking it a bit! Please feel free to share your idea with me if you have anything different in mind.
An ‘emergency kit’ filled with items that aren’t necessarily available at school. I’m thinking about lip balm, a tooth brush with tooth paste, change for the drink machine, band aids, cough drops and pain reliever to start. I’ll also be dressing the box up a bit…it has to be cute!
August 13th, 2013 by Lindsey
I can’t believe that summer’s almost over! School starts in less than two weeks and we’re now trying to squeeze in those fun things that we didn’t have a chance to do the past seven weeks. Here’s one thing that we WILL be doing in the next couple of days!
I’ve not seen this before and my daughter will LOVE it! It’s also a great playdate idea. Check it out at http://www.growingajeweledrose.com/2012/07/summer-fun-ice-painting.html .
August 9th, 2013 by Lindsey
My son’s first birthday is coming up in a little over a month and I’m trying to figure out the details. I’m thinking of having a monkey theme because I call him ‘my little monkey’. Other than that, I’m stuck! There are so many cute ideas out there for parties and it can all be a bit overwhelming…
So far this is what I’ve got, courtesy of www.partypail.com.
If you see anymore cute (non-character ideas), please let me know. I’d love feeeback.
August 7th, 2013 by Lindsey
I just found this easy breakfast recipe that I’ll be trying this weekend.
Overnight French Toast Bake
An easy twist to an old favorite. You’ll love the ease of Saturday morning when you make Overnight French Toast Bake.
Recipe type: Breakfast
- 8 eggs
- 1 pint low-fat half and half
- 1 cup 1% milk
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 (16 oz) french bread loaf, cut into 1″ cubes
- 1-2 tablespoons butter for coating baking dish
- 4 tablespoons brown sugar
- 4 tablespoons white sugar
- ½ teaspoon cinnamon
- ¼ ground nutmeg
- 2 tablespoons butter, cut into small pieces
- In a large bowl, whisk eggs well. Add in half and half and milk and whisk until combined. Add brown sugar, cinnamon, salt and vanilla; whisk and set aside.
- Butter the bottom and all sides of a 9×13 baking dish. Place bread inside buttered baking dish and pour egg mixture evenly over bread. Gently toss the bread, making sure all bread is thoroughly coated in egg mixture. Spread the bread evenly throughout the dish; cover and refrigerate.
- Place sugars, cinnamon and nutmeg into a small bowl and stir. Add in the cut butter pieces and combine until mixture is crumbly. Cover and refrigerate.
- Next morning, preheat oven to 350 degrees. Uncover dish and sprinkle topping over bread evenly. Bake for 45 minutes or until egg is set. Let cool for about 5 minutes and serve.
- Since blueberries are in season, we had ours with Cool Whip and blueberries. You could also serve with syrup, powdered sugar or however you like your French Toast.