Michigan in Meals

Lunch Date with Meeme

Prior to going to Michigan I called Meeme (my grandma) to see what her plans were while I was home. She tends to never been around when I am home or has prior engagements. Turns out I was actually able to spend a lot of time with her! I absolutely loved the time I got to spend with her, not to mention all the fabulous candles she bought me to decorate my place with. Thanks so much Meeme!!! Hopefully we can spend lots of time together next time I am home!

{my lunch: Maurice Salad at Macy's}
{Meeme's lunch: Chicken Pot Pie and a side salad

Dinner Date with Meeme
{potato skin}

{slice of ham and pineapple pizza}

Dinner with Meeme & Papa
{salad with organic baby spinach, pineapple, mandarin oranges, sliced almonds, sunflower seeds and poppyseed dressing}
P.S. Meeme makes the best salads!

{salad and english muffin pizza}

{low calorie caramel apple}

{pasta and parm chicken}

Lunch Date at Knapps with my Mummie & Brett{strawberry milkshake}

My favorite old fashioned diner!

{huge old fashioned onion rings}{the hamburgers are huge so I split a hamburger deluxe with my mummie. It included lettuce, tomato and mayo}

{Maurice Salad from Macy's for Lunch}

Dinner Date with Brett

{antipast0 salad with low calorie italian dressing}

{ham and pineapple pizza. I ate one piece}

Headed Back to PA
{1/3 pumpkin bagel from Einstein Bros}

{left over dinner Maurice Salad & Ham + Pineapple Pizza}

{overnight caramel apple stuffed french toast}

{Cider and Donuts from Yates Cider Mill in Michigan}

{Pumpkin Muffin}

{the boy wanted chipotle and I hate it so I just got chips and salsa}

Well I am back in Pennsylvania... that means that healthy eating as well as working out will become a priority again. After the wedding I fell off the Weight Watchers Wagon. I just wanted a break and have the opportunity to indulge a bit in what I have been missing for the past year. Indulgence surely showed up on the scale, and while that's depressing it's time to get back down to the grind. Tomorrow points will show back up for my food.

Enjoy your evening!

xo

Overnight Caramel Apple French Toast

When autumn hits I seize every possible opportunity to use apples. After picking a bushel of honey crisp apples I have been wanting to experiment in the kitchen. When I heard that Nature's Pride was hosting a recipe contest I knew it was the perfect opportunity to experiment in the kitchen. When the holidays approach many of us tend to get house guest. We all want an easy breakfast to feed them. That's when I came up with Overnight Caramel Apple French Toast.

{Nature's Pride Country White Bread}
{1.5 medium honey crisp apples peeled and cut small}
{apples go onto the bread}
{making caramel}
{perfectly thickened caramel}{pour over bread and apples}
{cover with more Nature's Pride Country White bread}
{pour the egg mixture over the bread and place in the frig overnight}
{perfectly baked for 40 minutes at 350 degrees}
{let cool slice and serve with a sprinkle of powdered sugar}

Overnight Caramel Apple French Toast

Ingredients
• 3/4 cup brown sugar
• 1/4 cup butter
• 3 tablespoons light corn syrup
• 8 slices of Nature's Pride Country White Bread
• 1-2 medium size apples (cut into small pieces)
• 3 eggs beaten
• 1/4 cup + 2 tablespoons of milk
• 2 tsp. vanilla

Directions
• In a 9x9 dish place 4 slices of Nature's Pride Country White Bread.
• Place your apples pieces onto the bread
• In a pot combine brown sugar, butter and corn syrup. Heat on medium until thickens. (This is your caramel)
• When caramel is done pour it over the four slices of bread.
• Top with another four slices of bread.
• Beat eggs. Once beaten add milk and vanilla.
• Pour over the bread.
• Cover and Chill at least eight hours. Overnight is ideal.

Bake at 350 degrees for 45 minutes.

Enjoy!

xo

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The Great Pumpkin Bread

It's not autumn without a trip to the pumpkin patch. The great pumpkin didn't show up, but a lot of beautiful pumpkins were present, and it looked like the most sincere pumpkin patch to me!


Since the great pumpkin didn't show up I decided to make some "Great Pumpkin Bread".





Great Pumpkin Bread
Ingredients

3 cups all-purpose flour

1 tablespoon plus 2 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups granulated sugar

1 can (15 ounces) LIBBY'S 100% Pure Pumpkin

4 large eggs

1 cup vegetable oil

1/2 cup water

Directions

• Pre-heat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
*Note: I made one loaf, 12 muffins and one mini loaf

• Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and water in large mixing bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Spoon batter into prepared loaf pans or muffin liners.

• Bake for 40 to 60 minutes for loafs or until wooden pick inserted in center comes out clean. (ovens and altitudes make this bread very greatly). My muffins took 24 minutes so just keep an eye on your bake goods! Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Happy October & Baking!

xo