Roasted Broccoli

This is my favorite way to eat broccoli!  I think it tastes so much better this way instead of steamed.  Plus, it's super simple. 

-Head of broccoli, cut into bite-site florets

-Olive oil

-Garlic powder

-Salt

-Pepper

Pre-heat oven to 450 degrees.  Layer broccoli florets on a baking sheet.  Spray with olive oil (I have one of those Pampered Chef sprayers).  If you don't have this or something comparable, you can just drizzle with a little olive oil (1-2 T maximum).  Mix broccoli around to make sure it's well coated.  Sprinkle generously with garlic powder, salt and freshly ground pepper.  Bake for about 10 minutes (give or a take a few minutes) until the florets start to brown.  Keep an eye on it.  It changes quick.  You are usually safe for at least 8 minutes.  I love that the broccoli stays bright green and is still a little crunchy.  My kids love it too.  Enjoy!

Ina's Sweet Potato Fries

Does anyone else love Ina Garten?  I saw her make these on Barefoot Contessa a few weeks ago and had to try them for myself.  They were a hit with all 3 boys.  A & Z especially loved that I was giving them permission to eat as many "fries" as they wanted.

-2 medium sweet potatoes, peeled

-2 tablespoons good olive oil
-1 tablespoon light brown sugar
-1/2 teaspoon kosher salt, plus extra for sprinkling
-1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.  Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer.   Combine the brown sugar, salt, and pepper and sprinkle on the potatoes.  Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Drain on a paper towel.  Sprinkle lightly with salt and serve hot.

Restaurant Style Salsa

My friend, Katie, brought this PERFECT salsa over the other night.  She snagged it off the Pioneer Woman's website (I love the Pioneer Woman!!) and said that she never eats jarred salsa anymore.  It's super easy and I have a feeling I will be doing the same thing.  I love me some chips and salsa!

-1 can (28 Ounce) Whole Tomatoes With Juice
-2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
-1/4 cup Chopped Onion
-1 clove Garlic, Minced
-1 whole Jalapeno, Quartered And Sliced Thin
-1/4 teaspoon Sugar
-1/4 teaspoon Salt
-1/4 teaspoon Ground Cumin
-1/2 cup Cilantro (more to taste)
-1/2 whole Lime Juice

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.  I haven't tried this yet, but I think I will add in a rinsed jar of black beans and a rinsed can of sweet corn and gently stir before serving.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

From the kitchen of Katie Talbert

Blue Cheese and Honey on Baguettes

My husband recently came home from a trip up in Canada where he tasted this yummy appetizer one evening.  It didn't sound tasty to me but once I tried a bite, I could not stop eating!!!  Very simple and so good.

-Honey
-Large hunk of blue cheese
-A baguette, sliced into 1/2 inch pieces

Slather some blue cheese onto a piece of bread.  Drizzle with a few dots of honey (not too much...just a smidge for a little sweetness).  Eat.  Pure heaven!  Goes great with a glass of wine.

BBQ Cups

I saw this recipe on Busy Kids = Happy Mom, a blog that I frequent.  I'm always looking for something fun and easy to make with the kids so thought I'd give it a try.  They had so much fun "helping" and thought the finished product was tasty.  Seemed healthy enough for their growing bodies so we were all happy.

-1 pound ground beef (or turkey)
-2 Grands Flaky Biscuits (the kind you can pull apart)
-1/2 cup shredded cheese (cheddar or whatever you like)
-1/2 cup  barbeque sauce (any flavor)

Brown ground beef and removed excess grease.  Add the cheese and bbq sauce and mix together with the cooked meat.  Lightly spray a muffin pan with Pam. Divide each biscuit in half (peel it in half where you see the division in the dough already) and shape inside of muffin pan.  This takes a little stretching.   Scoop the meat (about a heaping soup spoon full) filling into the biscuit.  Bake according to biscuit directions (350 degrees for 14 -17 minutes).  Makes about 24 "cups."  The boys ate a few and then I froze the rest.  I layed them out on a cookie sheet and put them in the freezer.  After about an hour, I took them off the cookie sheet and put in a plastic bag for future use.   

Chipotle Pork Tacos with Pineapple Salsa

A-MAZING all around.  Flavors are fantastic and this will be a regular on our dinner table.   This is very different than anything else I usually cook and it was welcomed warmly by the husband.

Salsa
-2 cups minced pineapple (fresh is best but I used canned because I forgot my pineapple during my shopping trip this week...still tasted great!)
-1 cup minced apple (I used a crisp Gala)
-1/4 cup minced shallots (didn't have shallots on hand so I used some Vidalia onion)
-2 tablespoons chopped cilantro
-1 tablespoon fresh lime juice
-1/2 teaspoon ground cumin
-1/4 teaspoon salt

Tacos

-1 tablespoon canola oil
-1 cup thinly sliced yellow onion (I used vidalia)
-2 garlic cloves, minced
-1 1/2 pounds pork tenderloin, cut lengthwise and thinly sliced crosswise
-1/2 cup fat-free, less-sodium chicken broth
-1 tablespoon cider vinegar
-1 teaspoon dried oregano
-1 teaspoon ground cumin
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-12 cherry tomatoes, quartered (I used grape tomatoes)
-2 chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
-12 (6-inch) corn tortillas, warmed

To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill for at least an hour.

To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and the rest of the ingredients (except tortillas). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

From the kitchen of Kate Thomason.

Notes:
*My kids can handle like a little spice in their food but the chipotle peppers were a little much for their palates.  Next time, I will pull out some of the pork for their tacos before adding the peppers in to the dish.
*When I cut chicken breast for recipes, I usually do so while they are partially frozen.  However, I failed to do this with the pork.  What a mess...took me forever to slice through it.  I highly recommend freezing your tenderloin (at least partially) so it's a little firmer to slice through.  It would have saved me a lot of time.

Creole Potato Salad

I am not generally a fan of potato salad, mainly because mayonnaise grosses me out a little bit.  However, I was introduced to this zippy mustard based potato salad by my friend Katie this past weekend.  Yum with a capital Y.  I'm in love!!!  I also love my friend Dori's Pesto Potato Salad which uses pesto sauce instead of mayo as a dressing for the salad.

-3 pounds red potatoes, scrubbed well and cubed
-3/4 cup mayo
-1/2 cup Creole mustard (recommended: Zatarains)
-2 tablespoons apple cider vinegar
-1 teaspoon sugar
-Salt and freshly ground black pepper
-1 small Vidalia onion, chopped
-2 stalks celery, chopped
-2 cloves garlic, chopped

Place the cubed potatoes in a large pot of cold salted water. Bring to a boil. Cook potatoes until they are fork tender. Drain in a colander and let cool.

In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt and pepper.
Once cool, add potatoes to a large bowl. Add chopped onions, celery, and garlic. Pour the dressing over the potatoes and mix well. Season with salt and pepper, if needed.

Link for video on how to make it....
http://www.foodnetwork.com/recipes/down-home-with-the-neelys/creole-potato-salad-recipe/index.html

From the kitchen of Katie Talbert (courtesy of the Neely's).

Frozen Turtle Dessert

My friend, Heather, made this for our 4th of July celebration yesterday and it did not disappoint (and it's EASY).  Delish!

-17 ice cream sandwiches
-1 jar of caramel
-1 1/4 cups of pecans, (Oreos can be substituted for pecans.  This is how I have had it.  Yum!)
-1 (12 ounces) Cool Whip
-Hot fudge

Place 8 1/2 ice cream sandwiches in a 9X13 inch baking dish. Spread evenly with caramel and sprinkle with 1 cup pecans (or Oreos). Top with 2 cups cool whip and remaining ice cream sandwiches. Spread remaining cool whip evenly over sandwiches. Sprinkle with remaining 1/4 cup pecans. Cover and freeze at least 2 hours.  Let stand 5 minutes before serving; cut into squares.
Drizzle with fudge.

Note the chocolate smudges on Adam's lips...I think he snuck some bites of Oreos when I wasn't looking.  ;)

From the kitchen of Heather Campbell.

Orzo Salad with Kalamata Olives, Peppers and Feta

This one is very similar to the Greek Couscous Salad I often throw together.  However, I don't think I'll go back to the couscous.  The orzo works so much better in something like this.  I could live on it...so yummy!

-1 tsp salt
-2 cups orzo (I used an entire 1 pound box of orzo)
-1 red bell pepper, diced (I only had red, green & orange peppers so I used those)
-1 yellow bell pepper, diced
-6 oounces feta cheese, crumbled (I've stated this before but I LOVE FETA.  Therefore, I used a 10 ounce container!)
-1 cup pitted kalamata olives, halved
-4 green onions, thinly sliced
**I also added in a cup of halved grape tomatoes
Dressing:
-6 tablespoons olive oil
-2 1/2 tablespoons lemon juice (it's the juice of half a large lemon)
-2 cloves garlic, minced
-1/4 cup flat leaf parlsey, chopped
-3/4 tsp salt
-1 tsp pepper

Cook orzo in salted water until al dente ( 8-10 minutes). Drain and rinse with cold water. Transfer to a large bowl and toss with olive oil. Add bell peppers, cheese, olives, and green onions.

To make dressing: in a small bowl, whisk olive oil, lemon juice, garlic parsley, salt and pepper. Taste and adjust seasoning to your liking.
Add dressing to salad and toss gently to combine. Serve immediately or cover and refrigerate for up to 2 days. Remove from refrigerator for 30 min prior to serving.

From the kitchen of Megan Guttman

Tuna Casserole

I know some people don't care for tuna casserole, but we love it.  My family devours it when I make it and leftovers don't last long in our home. I've recently been asked for my recipe by a couple different peeps so thought I'd post it on the blog.  This is a recipe that I usually just eyeball and I throw things in as I go along making it a little different every time.  However, last time I made it, I jotted down the general measurements.  This recipe reminds me of my childhood.  We ate a lot of tuna casserole growing up!

-6 ounces egg noodles, cooked, rinsed and drained (about half a bag)
-1/2-3/4 cup chopped celery
-1/2 cup chopped onion
-1 stick margarine, divided
-8 ounces sliced fresh mushrooms or one can of mushrooms, drained
-12 ounce can solid white albacore tuna (or canned chicken works too)
-1 can mushroom soup
-1-1 1/2 cup milk
-2 cups shredded cheese (co jack or cheddar works best)
-1-1/12 sleeves of Ritz crackers, crushed (about 35-50 crackers)
-salt and pepper

Saute celery, onion and mushrooms in a 1/2 stick of margarine until tender.  Meanwhile, combine noodles, tuna, soup, milk, and cheese together.  I add in enough milk to make the consistency a little soupy.  Add in onions, celery and mushrooms along with melted margarine.  Gently mix and then smooth into a casserole dish.  Melt the second 1/2 stick of margarine and combine with the crushed Ritz crackers.  Layer the cracker crumbs over the noodle mixture.  Bake (uncovered) for 20-30 minutes at 375 degrees or until it starts to bubble.
*A bag of frozen mixed veggies cooks up great in here as well!  Just stir them into with your noodle mixture.

Salsa Meatloaf

We all love meatloaf in this house.  However, I am horrible at making it!  I can get it to taste pretty good, it just usually falls apart.  I'm not great about following recipes so that's probably my problem (that and I always try to make it with ground turkey which never turns out that great).  I recently tried my friend's recipe for this salsa meatloaf...I will never make anything different.  It was super tasty.  The Segal boys all gave it glowing reviews!

-1 pound ground round (I used the leanest ground beef)
-1 cup salsa, divided (medium to hot)
-2/3 cup soft whole wheat breadcrumbs (I just use the regular Italian seasoned breadcrumbs in my pantry)
-1 egg 
-1/4 teaspoon salt
-1/4 teaspoon rubbed sage (I never have this so I use mixed Italian seasoning)
-1/4 teaspoon pepper

Combine all ingredients in a large bowl. Shape mixture into a 6x4 inch loaf and place on a rack coated with cooking spray (I skipped this part). Place rack in roasting pan. Bake at 400 degrees for 55 mins. Brush/pour remaining 1/2 cup salsa over loaf, and bake 5 additional minutes (optional). Let stand 5 minutes before slicing.

Calories 126
Carbohydrates 4.5g
Fiber 1g Fat 3.4g
Cholesterol 43mg
Calcium 28mg
Protein 18.8
Sodium 282mg
Iron 2mg

From the kitchen of Megan Guttman.

Chicken and Barley Soup

While my grandma and I were chatting on the phone a few weeks ago, she mentioned that she was making beef and barley soup.  I realized that I've never cooked with barley before and decided to pick some up at the store.  I wanted to create something using chicken instead of beef.  This is what I pulled together from my pantry.  The result was yummy!

-3 cups chicken, cut into bite sized  pieces
-Chopped onion, about 1/2 of a medium onion
-Garlic, about 1 clove, chopped
-1/2-1 cup medium barley, uncooked
-1 can roasted tomatoes, chopped (roasted red peppers would be great too!)
-A couple stalks of celery, chopped
-1 bay leaf
-1/2-1 teaspoon Italian Seasoning (or you just use basil or oregano if you don't have it mixed)
-Can of lima beans, rinsed (you could also use butter beans)
-8 cups of chicken broth (I used low sodium)
-2-4 cans of water
-1 package of frozen mixed veggies (I used the one with corn, peas, green beans and carrots)

In a stock pot, brown chicken in a little oil.  Add in onion and garlic and cook until tender.  Stir in remaining ingredients except for the frozen veggies.  Simmer for about an hour or so.  Add in your frozen veg and cook for about 10 more minutes.  Don't forget to fish out your bay leaf before serving.  Perfect with some buttered crusty bread for dipping.  All the boys LOVED it!  We ate every last drop. 

Has anyone ever cooked with quinoa?  I finally stocked some in my pantry and am wondering what I can do with it.  Is it good in soup?

Feast on the Cheap

A friend recommended this website.  I love anything "on the cheap" so I love this site.  Check it out here...

Feast on the Cheap

Here's just one of their recipes that I can't wait to try....

Pulled Chicken Sandwiches with Homemade Barbeque Sauce and Coleslaw

Makes 6-7 Sandwiches

Ingredients for My Mom’s Traditional Coleslaw:
-1 cup Lo-fat Mayonnaise - stock
-2/3 cup Buttermilk (freeze the leftover) – $0.49
-1/3 cup to 2/3 cup sugar (I use 2/3 cup) - stock
-4 Tablespoons white vinegar (I sometimes use cider vinegar instead) - stock
-1 teaspoon salt – stock
-Freshly ground black pepper – stock
-2 teaspoons celery seeds - stock
-2- 16 oz. packages cole slaw mix* – $3.98
-1 bunch Scallions, chopped, using white and green parts – $0.69

*Tip: Alternatively, to cut the cost if time isn’t a factor, shred 2 lbs. white or green cabbage and 4 carrots

Total Assuming Stocked Pantry: $5.16
Total Per Serving (makes 10): $0.51


Coleslaw Directions:
1. Whisk together the first 7 ingredients.
2. Add the shredded cabbage and carrots or cole slaw mix with the scallions, tossing well to combine.
3. Refrigerate at least 4 hours to allow the flavors to mellow.
4. Stir well before serving.

Ingredients for the Barbeque Sauce:
-1 8-oz can tomato sauce – $0.89
-1 6-oz can tomato paste – $0.99
-2 heaping Tablespoons brown sugar – stock
-2 Tablespoons honey – stock
-4 teaspoons cider vinegar – stock
-2 Tablespoons olive oil- stock
-3 teaspoons minced garlic – stock
-4 Tablespoons minced onion – stock
-1 teaspoon chili powder – stock
-2 Tablespoons Worcestershire sauce – stock
-1 teaspoon dry mustard – stock
-1 teaspoon cayenne – stock
-fresh ground pepper – stock

Total assuming “stocked” kitchen: $1.88 (yields about 1.5 cups)

Directions for BBQ Sauce:
1. In a very large saute pan, saute minced onion and garlic in olive oil over high heat until the onion turns opaque. Stir consistently to keep the onion from burning.
2. Add remaining ingredients over medium-high heat and bring to a quick boil. Once boiling, reduce heat to low and simmer uncovered for 20 minutes stirring occasionally to keep the sauce from burning.
3. After sauce has thickened (it will be more of a deep red than a traditional bottled brown color) remove from heat and set aside.

Grilled Feta, Tomato & Carmelized Onion Sandwhiches

This is not your standard grilled cheese sandwhich but rather a little taste of heaven.  On our drive back from Florida last summer, we stopped in Baton Rouge to meet up with my cousin who lives there.  She took us to a little place called Zoe's Kitchen for lunch where I had the most amazing chicken sandwhich.  It was obviously good if I'm still thinking about it almost a year later.  That sandwhich is what inspired me to jazz up my standard grilled cheese sandwhiches.  Hope you enjoy as much as I did.

-Rustic bread, sliced (think italian, french, focaccia, ciabatta, etc.)
-Block of feta, sliced (about 1/4 inch thick)
-Tomatoes, thinly sliced
-Carmelized onions (see below if you need help with this one)
-Kalamata olives (optional)
-Margarine or butter
-Sliced chicken breast, cooked (optional)

Butter your bread and lay face down in a hot pan (medium heat).  Layer with feta, tomato, onions (and chicken if you have it).  Top with another piece of buttered bread.  Cook as you would and other grilled cheese sandwhich.  When it's time to flip, do so carefully.  We always eat grilled cheese with some tomato herb soup & pastina and this sandwhich is no exception.   The kalamatas don't really go in the sandwhich but go hand in hand with feta for me so I always serve them on the side!

In case you've never carmelized onions before, here's what you need to do...

-Several medium or large onions, yellow, white, or red
-Olive oil
-Butter (optional)
-Salt
-Sugar (optional)

Peel and slice onions to desired thickness.  I slice mine pretty thin.

Coat the bottom of the a saute pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions.  If you want, you can add some sugar to help with the caramelization process. (I add about 1-1.5 teaspoons for about 2 large onions).

These are the onions after 10 minutes.

Let cook for 30-40 minutes more, stirring every few minutes. Store refrigerated for several days in an air-tight container.

Onions after 40 minutes.  YUM!  I could eat them just like this.

Peanut Butter Playdough

We were introduced to peanut butter playdough at a friends house last weekend.  The boys thought it was tons of fun to play with the dough and then lick their fingers (or even sneak a bite of the playdough).  It wasn't as sticky as I was expecting it to be. 

-1 cup peanut butter

- 1/2 cup honey

- 2 cups powdered sugar

Mix ingredients in a bowl and you’re done! This is most easily accomplished with your hands.  Store in an airtight container or plastic baggie with air sucked out of the bag. (Quick tip: Spray your 1/2 cup with oil before measuring your honey and the honey will pour much easier.)

From the kitchen of Megan Guttman.

Make Ahead Omelet

-8 slices of bread, cubed (whole wheat or rye-pumpernickel)

-6 eggs
-1/2 teaspoon salt
-2 cups milk
-1/4 cup margarine, melted
-1 pound sharp cheddar cheese, grated
-Toppings of your choice (mushrooms, onions, green peppers, olives, etc.)

Grease a 9X13 inch pan. Add bread. Spread cheese over bread. Beat eggs. Add milk to eggs and then beat again. Add margarine to eggs and pour over bread. Refrigerate overnight. Top with mushrooms, onions, peppers, olives, etc. Bake at 350 degrees for 45-55 minutes until set.

From the kitchen of Heather Campbell.



Coffee Ice Cream Punch

Here's the recipe for the amazing punch my friend Heather made for the baby shower we threw a few weeks back. It received glowing reviews...

-1/2 cup instant coffee
-3 quarts hot water
-2 cups sugar
-2 quarts milk
-1 teaspoon vanilla
-5 ½ ounce can Hershey’s syrup
-1 gallon vanilla ice cream

Combine hot water, sugar and coffee. Cool completely. When cool, stir in milk, vanilla and chocolate syrup. Mix well and freeze in a tupperware container. 3 hours before serving, take out to partially thaw. Pour in punch bowl and then add the vanilla ice cream just before serving.

From the kitchen of Heather Campbell.

Mediterranean Tacos

On Sunday, Scott was requesting something Mediterranean grilled for dinner. I was looking to make something easy and use stuff we had on hand. This is what we came up with...

-Chicken breasts (boneless or bone in), we used 4
-Zesty Italian salad dressing
-Flour Tortillas or Pita Bread
-Hummus
-Box of Couscous, prepared*
-Romaine lettuce, sliced thin
-Kalamata olives
-Feta
-Tomatoes, large dice
-Zucchini or cucumbers, thinly sliced

Marinate chicken in salas dressing for few hours and then grill. Scott always like to use his mesquite wood chips while grilling - see this recipe for tips. We used bone in chicken breast...takes about an hour on the grill. I think this Morrocan Chicken recipe would also taste great with these tacos. However, I didn't have these ingredients on hand. While your chicken is grilling, prep your toppings.

When chicken is done, slice into thin pieces (think fajita slices). Start your taco by smoothing some hummus onto a tortilla (we used tortillas because that's what we had...pita would be fab as well!). Next, layer on some chicken and all your favorite toppings. Serve with a side of couscous or do what I did and put the couscous right on your taco. Enjoy!

*You can prepare a box of couscous and serve it as it. However, I prefer to jazz ours up a little bit. After preparing my couscous, I let it sit at room temperature to cool. Once thoroughly cooled, I drizzle with olive oil and then add in some veggies....zucchini, yellow squash, chopped tomatoes, carrots. Then I dump in a container of feta (we LOVE feta!!) and gently mix. This makes a meal in itself...I love to eat this stuff for lunch.

Fruit Dip

Here are a few more recipes that were inspired by Katie's shower. One of my favorite appetizers is fruit and dip so of course I had to prepare some for the shower. Enjoy a few of my favorite fruit dip recipes. Remember, the key to a smooth and lump free dip is to thoroughly blend the cream cheese alone before adding the other ingredients.

Kim's Go To Fruit Dip
-8 ounces of cream cheese, softened
-3 T sugar
-1 cup sour cream
-1 t vanilla extract

Blend well and serve with fruit.

===========================

Pizazzed Fruit Dip
-8 ounces of cream cheese, softened
-1/4 cup powdered sugar
-1 T sherry
-1 t vanilla
-1/2 cup cool whip

Blend well and serve with fruit.

============================

No Guilt Fruit Dip
-1 container fat free Cool Whip
-1 big box of sugar free vanilla pudding mix

Thaw cool whip and mix until well blended. Serve with fruit. This is a Weight Watcher's recipe.

Overnight Blueberry French Toast

My friend Heather and I recently hosted a baby shower for our dear friend, Katie. This is one of the casseroles (among others) that Heather made for the shower. It got glowing reviews so I thought I'd share it with you here. Heather says it is super simple to make. I can't wait to try it the next time we have company.

-1 loaf French bread, sliced 1-inch thick (probably won’t need the whole loaf)
-6 large eggs
-2 cups milk
-1/2 teaspoon ground nutmeg
-1 teaspoon vanilla
-1 cup brown sugar, divided
-1/4 cup butter (or stick margarine)
-1 cup chopped pecan (optional)
-2 cups blueberries (fresh or frozen)

Grease a 9X13 inch baking dish. Arrange the bread in a single layer in the dish. In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and ¾ cup of the brown sugar. Stir well to mix. Pour egg mixture evently over the bread. Cover and let sit 8 hours or overnight in refrigerator. When ready to bake, preheat the oven to 400 degrees. In a small saucepan over medium heat, melt the butter and remaining ¼ cup of brown sugar, stirring well. Top the egg mixture with pecans and blueberries, then drizzle on the butter sauce. Bake for 45 minutes until set and golden brown on top. Serve with warm maple syrup.

From the kitchen of Heather Campbell.