It’s Sunday, after 6 PM, and I have finally showered for the day. I consider that an accomplishment, considering that I may have consumed half a fifth of vodka last night. No, I’m not lying. I told you there would be shenanigans. 🙂 Let’s start with the snacks… We had veggies with hummus and pumpkin bread that both escaped from the camera. Then there was the star of the show…
1/2 cup light sour cream
1/2 cup light mayo (I used real mayo)
2 cans Mexi-corn, drained
2 cups sharp cheddar cheese, grated (I used a little less than this)
1/4 cup green onions, chopped
1/4 cup red and green peppers, finely diced (I used all red peppers)
I also added some green chiles and Frank’s hot sauce
Mix together and chill for at least 30 minutes before serving. Serve with corn chips – recommended Fritos Scoops.
Omgggg this stuff was like crack. It was really good with the Fritos, but we discovered it was delicious on celery too. There wasn’t a drop of this left after the night was over.
fist-pumped like WHOA…
and taught ourselves the Soulja Boy dance.
As the night progressed, the drinks started looking more like this…
and Lori and Erin started to look more like this…
Kelsey and I continued to be completely ridiculous. The night (or should I say morning) ended with us on the floor with my SONNN…
The morning began with a massive headache and the feeling you get after getting off a really long boat ride. After some H2O and Advil, I was able to pull breakfast together. Not gonna lie, I was excited for this one (although my stomach… not so much).
2 T butter, softened
12 – 3/4″ thick slices of bread
1 1/2 cups whole milk
1/4 cup sugar
2 T maple syrup
1 tsp vanilla extract
1/2 tsp salt
1/4 – 1/2 cup powdered sugar
1 – 1 1/2 cups maple syrup
Berries, Nuts, Whipped Cream, etc for topping as desired
Spread softened butter in a thick coating over a large rimmed (about 1″ sides) heavy baking sheet. In a large mixing bowl, whisk together eggs and sugar, add maple syrup, vanilla extract, and salt and whisk together. Add milk and continue whisking until well combined. Lay out bread slices on baking sheet. Pour milk mixture over the bread. Turn each slice, coating both sides. Cover the baking sheet with plastic wrap and refrigerate overnight.
The next morning, preheat oven to 400 degrees. Bake French toast for approximately 10 minutes and then flip each slice of bread. Bake another 5-10 minutes, flipping again if necessary until both sides are golden brown and crisped.
Sprinkle with powdered sugar and serve with warmed maple syrup and other toppings as desired.
Some changes I made: I used skim milk, sourdough bread, and omitted the butter (I just sprayed the pan w/cooking spray instead). I also added some cinnamon and cooked it longer than 20 minutes (not sure how long, I just cooked it till it was brown!)
This was the perfect breakfast for having company (not to mention the perfect hangover food). All I had to do was throw it in the oven and whip up some turkey bacon to have along side. Hoooly crap this was soooo easy and tasted freaking amazing.
I had an awesome time with my girls this weekend. I really needed a night like this. I’m so thankful we have all kept in touch and will continue to have our reunions. In fact, Minnesota visits have already been discussed. 🙂