A Precious Gift Baby Shower

Two Saturdays ago we had a shower for our dear friend Angela. And while I managed to capture photos of all the important details, I came to the very sad realization that I failed to take any photos of any people. Really??? What a way to drop the ball on that one Julie!

For the shower I made some very yummy nalesniki.... otherwise known as crepes for all you non Polish speakers :) And I will gladly share my recipe.

Nalesniki/Crepes 
Ingredients 

• 8 oz Bread Flour
• 8 oz Cake Flour
• 2 oz Sugar
• .5 oz Salt ( a pinch )
• 12 oz eggs ( 7 )
• 2 lb Milk 

Directions  
  In a large mixing bowl, whisk together all the dry ingredients. Add the eggs and just enough milk to make a soft paste with the flour. Mix until lump free. Gradually mix in the rest of the milk. The batter should be about the consistency of heavy cream. Let the batter rest about two hours covered and in the fridge.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. 

I like mine with nutella, pecans, whip cream (which I did not have at the time),chocolate and caramel sauce!

Smacznego! 

Recipe:: Pierogies & kiełbasa

This is one of my all time favorite meals. It is simple, easy, and oh so delicious. It's an American style version of one of my favorite Polish dishes, pierogies!  It's served a little different over there, but this still satisfies my craving. Just the smell of it cooking takes me right back to Poland!
 

Ingredients:
 -One box of Mrs. T's frozen pierogies 
( I always get the mini potato and cheese flavor, they are the best and recommended for this dish) 
-One package kiełbasa (Polish sausage) 
- About half an onion
- Whole bell pepper ( Red or green is fine, sometimes I use half of both!)


Directions: 
Cook pierogies as directed on the box, while those are cooking slice kiełbasa to desired thickness and add to a large non stick pan or skillet set on medium heat (you do not need to add any oil) Slice up the whole pepper and about half an onion and add it to the pan as well. Cook on medium for about five minutes and then reduce heat. Once pierogies are cooked, drain them from the water and add to pan. Add any desired spices (I use a little garlic salt and seasoning salt) cover with lid and cook on low for about five minutes more.    


And that's it, serve with your favorite bread and you are good to go!!

{Breakfast Recipe} Baked French Toast Casserole

I admit I am spoiled. For the 570 plus days that we have been married I have maybe cooked a meal about 20 times in our marriage. If even. YIKES! I never thought I would be that wife. And let me just say for the record that it is not because I am a horrible cook! I think I am a pretty darn good cook! Jordan is just better. So why deprive him of sharing his talents right :) 

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This recipe was perfect for Sunday morning Conference, it would also be perfect for a large breakfast gathering say on like Christmas or Easter morning!

Just remember to prepare it the night before, very important!!

Baked French Toast Casserole:

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract 
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows 

Directions

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.

* Notes from the baker* 

-We are not a huge fan of nutmeg so Jordan cut the called for amount in half both times, and just added a bit more cinnamon 

- We also used the called for French bread but we mixed it with slices of a Cholla bread as well 

IT WAS PERFECT AND DELICIOUS