FOR BRUNCH TODAY……

FRENCH TOAST

6 Eggs
1-1/2 cup confectioners’ sugar
3/4 cup milk
6 tablespoons maple syrup
3/4 teaspoon ground cinnamon
One loaf of Texas Toast Bread
butter

In a shallow dish, beat together the eggs, sugar, milk, maple syrup, and cinnamon with a fork until well bleneded.  DIp each piece of bread into the egg mizture coating completely. 

In a large skillet, melt 1 tablespoon of butter over medium heat.  Cook the bread a few at a time for 2 to 3 minutes per side or until golden brown.    I personally have an electric griddle that I use to make these.  It holds 8 pieces at a time, so this goes pretty fast.  I do not put any syrup on these when I eat them as I think they are pretty sweet already.  Hubby and kids still drown it in syrup.  They love these!!

This recipe makes a triple batch of french toast as we freeze individual ones in a sandwhich bag for breakfast throughout the week.  Simple warm in the microwave and you have a very quick breakfast.   What a time saver and Tommy actually eats then very well. 

Now for supper tonight…..

Easy Vegetable – Beef Soup

1 pound of ground beef
1 14-ounce can beef broth (1-2/3 cups)
1-1/4 cups water
1  – 10-ounce package of frozen mixed vegetables
1  – 14-1/2-ounce can tonatoes, cut up
1  – 10-3/4-ounce can condensed tomato soup
1 tablespoon dried minced onion
1 teaspoon dreid Italian seasoning, crushed
1/4 teaspoon garlic powder

In a large skillet cook beef until brown.  Drain off fat.

Transfer meat to a 3 1/2 to 4 quart slow cooker.  Add the remaining ingredients to the cooker. 

Cover and cook on low-heat setting for 7 to 8 hours or on high -heat setting for 3-1/2 to 4 hours.

**I substituted ground turkey for the beef and chicken broth for the beef broth.

From: Biggest Book of Slow Cooker Recipes