Strawberry Shortcake Skewers

Do you ever find yourself turning down invitations to potlucks because you're just too busy (or in my case lazy) to whip something up? I do! When I'm called upon to bring dessert last second, I get a little panicked because I don't want to disappoint with some questionable store bought cake from Kroger. I know, I know, silly right? But regardless, it's nice to have a simple, semi-homemade treats in your arsenal for times like this!

These Strawberry Shortcake Skewers totally saved the day a few weeks back when we were invited to a med school barbecue! I had to smile when everyone oohed and ahhed at something that requires exactly three ingredients and took me 15 minutes flat. This is hands down the easiest and most beautiful potluck treat I've made. I hope it becomes your new potluck go-to!

Strawberry Shortcake Skewers

Makes 12-15 large skewers

Ingredients

• Store-bought angel food cake bundt (in bakery section)
• Milk or White chocolate (melting discs, almond bark or chocolate chips)
• Strawberries (one package)
• Skewers

 

Slice angel food cake into cubes and set aside. Hull strawberries and slice in half. Skewer the cake and push it to the bottom of the skewer. Follow with a strawberry half and continue until you fill the skewer. (I had three of each on each skewer) Place skewers on a sheet of waxed paper.

Fill pastry bag or Ziploc bag half way or so with chocolate. Melt in the microwave in short intervals (30 seconds), smooshing the chocolate around with your fingers in between nukings until you reach the desired consistency. Return it to the microwave as needed. Snip a small hole in corner of the bag and drizzle chocolate over each skewer. Keep in the fridge until ready to serve.

We've had some great summer fun with friends and family lately! While it certainly has its ups and downs, Gradon's schedule has been surprisingly manageable throughout these surgery rotations. We keep waiting for medical school to get really bad and scary, but so far we haven't seen it! Either Gradon is just a natural or we're just very blessed or both! The last few months have been filled with nature hikes, baseball games, county fairs, gardening, fireworks, date nights, homemade dinners and cookie baking. Here are some recent highlights!

Peaches & Cream Stuffed French Toast

Eating a perfectly ripe peach is an ennobling experience. My sister once described to me having a “moment” with a peach when she felt compelled to sit down and savor its goodness. Have you ever eaten something so special that it warranted that kind of undivided attention? I have! This stuffed french toast is a total showstopper!

The sweet and slightly tart taste of the peach screams summer, and coupled with decadent cinnamon sugar cream cheese, luscious french toast dusted with powdered sugar and topped with a drizzle of warm maple syrup? Guys, the result is pure heaven!

This dish is perfect for overnight guests or a romantic brunch. It looks like something out of a fancy bed and breakfast, but it's simple to make! If you can make a sandwich, (and I know you can ;)) you can make this elegant french toast.

Peaches & Cream Stuffed French Toast

Adaptedfrom Two Peas and Our Pod

Serves 4

Ingredients:

Filling

• 8 ounces cream cheese, softened
• 2 tablespoons powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 cups sliced fresh peaches (plus more diced peaches for topping)

French toast

• 8 slices French bread (1 loaf of thicker bread, not skinny baguette)
• 8 large eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• syrup (for topping)

To make the filling, mix cream cheese, powdered sugar, cinnamon and vanilla extract with a spoon until smooth. Spread cream cheese filling on slices of bread and top with peach slices. Make two French toast "sandwiches."

In shallow pan or pie plate, beat eggs, milk, vanilla, and cinnamon. Dip the sandwiches in the egg mixture on each side.

Heat a large skillet or griddle to medium heat. Cook French toast sandwiches for a few minutes until golden brown and then flip and repeat on the other side. 

Serve warm with diced peaches and maple syrup for an unforgettable breakfast or brunch!

Cheesy Sausage Spinach Breakfast Bake

In a utopian society, brunch always consists of something sweet and something savory. Eggs Benedict and a fluffy blueberry pancake. Finger licking french toast with crispy bacon. I recently mentioned my love affair with the Loaf, my go to for something sweet.

This savory breakfast bake made it's way into our Easter breakfast feast this year and it truly exceeded expectations. Chock full of spicy sausage, smothered in melty Montery Jack cheese, it was bursting with delicious flavor! There's even some spinach tucked in there for freshness. But the meat factor is what makes it perfect for Father's Day!

This bake is a welcome departure from other overly eggy or bready breakfast casseroles. Somehow the stuffing imparts a wonderful hearty texture without reading as bread. It's delightful and makes for a relatively quick prepping process.

The Monterey Jack cheese is a rock star in this dish! Please, I beg of you, resist the inclination to buy pre-shredded cheese. Dad deserves perfectly melty, not waxy cheese! Buy a block (it's cheaper!) and shred it yourself. You will be so glad you did!

Cheesy Sausage Spinach Breakfast Bake
Adapted from Brown Eyed Baker

• 1 package (6 ounces) herb-flavored stuffing mix
• 1 pound bulk breakfast sausage (or breakfast crumbles)
• ¼ cup chopped scallions
• 2 cloves garlic, minced
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 8 ounces Monterey Jack cheese, (buy the block and shred it yourself) 
• 1½ cups half-and-half
• 3 eggs
• 1/4 cup grated Parmesan cheese

Start by preheating your oven to 400 degrees. Spray a baking dish (you can use 9x13 but I went slightly smaller, because I like it thicker)

Prepare the stuffing according to package directions; set aside. Shred your Monterey Jack Cheese. It is SO important to buy the block and shred it yourself to attain melty goodness.

Cook the sausage over medium heat in a large skillet, breaking it up as it cooks. Add the scallions and cook until the meat is no longer pink. (You may also use breakfast crumbles — just heat it up in the pan) Add the garlic and cook for another minute, or until the garlic is fragrant. Drain any fat from the pan.

Add the prepared stuffing and the spinach to the skillet and mix together with sausage until thoroughly combined. Transfer to the prepared baking dish and sprinkle with the shredded Monterey Jack cheese.

In a small bowl, whisk together the half-and-half and eggs and pour evenly over sausage mixture. Be  sure the liquid is evenly distributed, rapping it once or twice against the counter, if necessary.

Bake for 25-30 minutes. Sprinkle with Parmesan cheese and bake for 5 more minutes, or until bubbly. Let it set up for 10 minutes before serving.

G and I have been so busy with work and school lately! He's on the dreaded surgery rotation, meaning I don't get to see him nearly enough! We've been having lots of spontaneous lunch and dinner dates where we can fit them in. Counting down the days until he gets a little summer break! We didn't expect any sort of vacation so we're super excited, and I have been scouring Groupon and Living Social for ideas!

 

Glazed Baby Carrots with Parsley

This is an easy peasy side dish for when you're craving something fresh, colorful and healthy! I love the addition of fresh parsley – it really livens it up! Throw in a little lemon zest at the end if you're feeling fancy.

These carrots are both sweet and savory — a wonderful complement to most any main dish! I especially like it with chicken. Try it with my Chicken Cordon Bleu with Parmesan Cream Sauce or Chicken Prosciutto Rollatini! I usually buy a two pound bag of baby carrots and double the recipe. 

Glazed Baby Carrots with Parsley

Adapted from Eating Well 

Servings: 4

Serving Size: ½ cup

Calories: 74

Fat: 2 g

Protein: 1 g

Carb: 14 g

Fiber: 2 g

Ingredients: 

• 3 cups mini carrots, (1 pound)
• 1/3 cup water
• 1 tablespoon honey
• 2 teaspoons butter
• 1/4 teaspoon salt, or to taste
• 1 tablespoon lemon juice
• Freshly ground pepper, to taste
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon zest (optional) 

Combine carrots, water, honey, butter and salt in a large skillet. (Spray your measuring spoon with cooking spray so honey will slide out with ease) 

Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. 

Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and lemon zest, if using, and serve.

I've been so blessed lately with out-of-town visitors! Recently three of my very best girlfriends, Lisa, April, and Sarah, traveled to Charlottesville and we had such a ball for ourselves! We met as little girls and were inseparable ever since, from school days to long summers and crazy dance rehearsals. Sarah has since moved to Tennessee so it was super special to see her and her new baby girl, Molly! Loved goofing off around town with these ladies! Can't wait to do it again soon.