Cooking: Week Ending 10.31

Halloween is finally here. We love Halloween and will fill fun bags for the elderly and bake some cookies. I also have been working on the last bedroom that needs to be remodeled before the end of the year. Stripping wallpaper and cleaning the bedroom... all week.

The dogs are really excited for Halloween... their costumes are ready and now I am working on my costume! Very exciting!! I will share pictures. 

So the menu will be fun and easy....

Monday

Breakfast for dinner:

French Toast Sticks
Scrambled Eggs
Turkey Bacon


French Toast Sticks

Ingredients
6 slices day-old Texas toast (thickly sliced white bread)
4 eggs
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon ground cinnamon
1 cup crushed cornflakes, optional
Confectioners' sugar, optional
Maple syrup

Directions
1. Cut each piece of bread into thirds; place in an ungreased 13-in. x 9-in. x 2-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. If desired, coat bread with cornflake crumbs on all sides.

2. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag and store in the freezer.

3. To bake, place desired number of frozen French toast sticks on a greased baking sheet. Bake at 425°F for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners' sugar if desired. Serve with syrup.

Tuesday

Chili with Cheese
Garden Salad
Corn Bread

Wednesday

 Church for dinner

Thursday

 

Turkey and Ham Subs
Potato Salad

Friday

Stuffed Roast Pork (Recipe Coming Soon)
Wilted Spinach
Baked Potatoes

Saturday

Grilled Chicken, Brie and Fig Preserves Panini
Sweet Potato Fries
Cut up veggies

Sunday 

 

Rigatoni
Garden Salad
Italian Garlic Bread