Pumpkin French Toast

Melissa's Notes: I like having breakfast for dinner because 1) it's easy, and 2) my kids never complain on these nights. Everyone wins! Of course, this is good for just breakfast, too, but surprise the family one night with this, they'll love you. :) And who doesn't love pumpkin now that Fall is (almost) here!?

Pumpkin French Toast

recipe courtesy of Keeping Up Cookbook

1/2 c. canned pumpkin
4 eggs
1/2 c. milk
2 Tbsp. brown sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
pinch of orange zest
8-10 slices French bread
butter, for griddle

Whisk together pumpkin, eggs, milk, brown sugar, vanilla, spices, salt and zest until well combined. Pour into a rectangular dish. Soak both sides of bread in batter. Stack battered bread on one side of the dish while you soak remaining pieces. Battered bread can be cooked immediately or refrigerated overnight.

Cook battered bread over medium heat in a lightly buttered skillet until golden brown on both sides. Serve with maple syrup.

Breakfast Parfaits

Melissa's Notes: Natalie picked out a picture from a cookbook we got from the library and told me she wanted to make these. They were fun for the girls to make themselves, and they looked so good, I had to try one for myself. It was really good, and I'm not even a big yogurt fan. Try making these with your little ones!

recipe courtesy of Rachael Ray's Yum-O

yogurt
cereal
fruit

Layer the yogurt, cereal, and fruit in glasses. Enjoy! Can't get any simpler than this. =)

Hootenannies - with whole wheat

Melissa's Notes: This is a Cook family favorite, and no, they are not German Pancakes or Dutch Babies, the correct name for them is Hootenannies. This morning, Annie asked me what they were called, and after I told her she said, "My name's Annie, too!" Pretty cute. Sometimes James even calls them "Hoote-Natskers" for the Nat girl. Anyway, I have always wanted to try them with whole wheat, but have never had the guts to change what was already a perfect recipe! But this morning, I went for it, I substituted 1 cup flour with 1/2 cup whole wheat, 1/2 cup regular flour. And instead of 1/4 c. butter, I used 3 Tbsp. light butter (Smart Balance 50/50). Now I'm not going to claim that I improved upon the recipe...I didn't. But, I will say that my girls did not say a thing and ate their usual 2 pieces. And James approved as well, although he prefers the normal version, he said he still thought this one was good. Here is the original recipe, make substitutions if you're feeling daring that morning. With my substitutions it is 150 calories for 1/8 of the recipe.

Ingredients

6 eggs
1 c. flour
1 c. milk
1/2 tsp. salt
1/4 c. butter (3 Tbsp. works for me)

Preheat oven to 425. Combine eggs, flour, milk and salt in a mixing bowl or blender. Stir well, until all lumps are gone. Spray a 9x13 pan with cooking spray. Melt butter in microwave, and pour into pan. Pour batter into pan. Bake 15-20 minutes or until sides are rising over the pan and browning. Serve with syrup or powdered sugar.