Foodie Friday ~ Yummy Blueberry French Toast

FrenchToastBlueberry

12 slices day-old bread, cut into 1-inch cubes

2 (8 ounce) packages cream cheese, cut into 1 inch cubes

1 cup fresh blueberries

12 eggs, beaten

2 cups milk

1 teaspoon vanilla extract

1/3 cup maple syrup

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh blueberries

1 tablespoon butter

Directions

Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

Thursday Crafts For Kids ~ Paper Birds For Kids

paperbirds

Scrapbook paper

Scissors

Pencil

Colored paper clips

Tape

Glue stick

Hole punch or pushpins

How to make it

For each, draw a bird figure on a piece of scrapbook paper. You can download a bird template here.

Bend a colored paper clip or two into feet and tape them to the back side of one figure. Use a glue stick to join the two matching figures, sandwiching the paper clip legs between them.

Make an eye with a hole punch or pushpin and adjust the legs so that the bird can stand on its own.

Foodie Friday ~ Quinoa and Black Beans

Black Beans

1 teaspoon vegetable oil

1 onion, chopped

3 cloves garlic, peeled and chopped

3/4 cup uncooked quinoa

1 1/2 cups vegetable broth

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

salt and pepper to taste

1 cup frozen corn kernels

2 (15 ounce) cans black beans, rinsed and drained

1/2 cup chopped fresh cilantro

Directions

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Thursday Crafts For Kids ~ Vibrant Color In A Bag For Toddlers

colorinabagforplay

1 cup cornstarch

1/2 cup sugar

4 cups cold water

Food coloring

2 gallon-size ziplock bags

Duct tape

How to make

Over medium heat, combine the cornstarch, sugar, and water in a saucepan, stirring continuously.

Once the mixture begins to thicken, remove the pan from the heat and stir for another minute or so until it thickens to a pudding like consistency. Let it cool for 30 minutes.

Spoon the mixture into two bowls, stir a few drops of food coloring into each , then divide the colors between the ziplock bags. Seal the bags with duct tape and let your child mix and mash the colors (they’ll keep for up to a week). Always supervise your child during play.

Tuesday Thoughts ~ Induced Labor

Induced Labor

 

If your labor doesn’t begin on its own, many times your practitioner will use medication and various other techniques to induce contractions.

Have you ever been induced, Mom? And more importantly, what are your thoughts on induction? Share with us!