I've been reading lots of posts from all you about the start of back to school and so many of you are feeling stressed out! The paperwork, back to school nights, getting kids into a routine, late buses, more paperwork...it's enough to drive us all insane!
Here's what I need you to know...
You are not alone. (Cue the Michael Jackson music) Everyone is feeling the stress. Breathe. Eat healthy...even if it's one apple and a glass of water right now.
This positive thoughts.
Finally, remember...
It is a pleasure to guest post for Tickles and Timeouts. The start of the school year is fast approaching and the first day is always so special...
Let's face it, there are days when we don't always give our kids a good breakfast (you know the days when we throw the kids a granola bar as they are running out the door) but the first day of school is always special and deserves a YUMMY breakfast!
This is always a hit for my family! We like to try variations with the stuffing. Peach is really good. It would also be great with cherry, apple, banana or chocolate chips. Why not pull up a chair and let the kids help you make it. They do great sprinkling the blueberries in and helping to seal the slices.
Ingredients:
thick sliced bread (I used Pepperidge Farm’s Cinnamon Swirl Bread)
1 (8 oz. pkg) cream cheese
4 egg
¼ cup half and half or heavy cream
1 pint of blueberries
1 cup powdered sugar
4 T. butter
1 T. maple syrup
Serve with fresh blueberries, maple syrup and confectioner’s sugar.
Preheat a cast iron pan to medium.
Next beat the cream cheese with a 1/2 cup of powdered sugar. Add a teaspoon of maple syrup. Set aside.
Wash fresh blueberries. Drain well.
In a separate bowl, whisk the egg. Gradually add in the cream. Set aside.
Take one slice of bread, generously spread the cream cheese mixture on one side. Add a handful of blueberries.
Be sure to leave a border around the outside to seal the slices. Carefully, press another slice of bread on top. The cream cheese acts like glue to hold everything together. Press all sides closed.
Prep the rest of the stuffed french toast and place on a plate.
Add butter to pan. When butter is melted, begin by dipping each stuffed french toast into the egg mixture. Allow each piece to soak for at least 10 seconds. Then cook for about 4 minutes on each side.
Happy Cooking!
Kate
All images taken by Kate Mazzi Photography
Stuffed French Toast with cream cheese and blueberries
Recipe Type: dinner, breakfast
Author: Kate Mazzi
Prep time:
Cook time:
Total time:
Serves: 3.5
Delicious french toast with a sweet creamy cheese and blueberry filling that just melts in you mouth
Ingredients
1 loaf of thick sliced bread (I used Pepperidge Farm’s Cinnamon Swirl Bread)
1 (8 oz. pkg) cream cheese
4 egg
¼ cup half and half or heavy cream
1 pint of blueberries
1 cup powdered sugar
4 T. butter
1 T. maple syrup
Instructions
Preheat a cast iron pan to medium.
Next beat the cream cheese with a 1/2 cup of powdered sugar. Add a teaspoon of maple syrup. Set aside.
Wash fresh blueberries. Drain well.
In a separate bowl, whisk the egg. Gradually add in the cream. Set aside.
Take one slice of bread, generously spread the cream cheese mixture on one side. Add a handful of blueberries.
Be sure to leave a border around the outside to seal the slices. Carefully, press another slice of bread on top. The cream cheese acts like glue to hold everything together. Press all sides closed.
Prep the rest of the stuffed french toast and place on a plate.
Add butter to pan. When butter is melted, begin by dipping each stuffed french toast into the egg mixture. Allow each piece to soak for at least 10 seconds. Then cook for about 4 minutes on each side.
Going back to school can bring up many feelings for kids-excitement, curiosity, but also fear. They may wonder what their teachers will be like, where they will sit on the bus, or if the kids will like them. If your child says that they are nervous about school, you can tell them that being nervous is actually a GOOD thing because it means that they care!
So, how can you channel all these feelings into enthusiasm and excitement?
It's EASY!
1. Create Goals. This is especially helpful for older kids but can be used for younger kids in a simpler way. Younger kids may be excited to learn to read and make new friends while older kids may be motivated to get on honor roll or start a new sport. What's important is that these goals are your child's goals...not yours.
2. Be careful not to focus on their worries too much. While it's important to allow kids to to express their concerns to you, be careful not to focus on it too much. The more you talk about their fears, the more they think they really do have something to be fearful about. This is why dog trainers tell dogs "no" when they are scared of a thunderstorm. If you cater to the dog then the dog will think that they really do need protection from the storm.
3. Create a homework station. Encourage your child to create a space that they can use for completing homework. Check out The Happier Homemaker post about giving a child a desk makeover.
The important thing is to make it fun but also ask them to think about what setting they can focus best and how they can be most productive while doing homework.
Some children have a difficult time with transitions like back to school or going between Mommy's house and Daddy's house. This is normal for children who like structure and routine and are afraid of uncertainty.
If you are going on a business trip, sending your child to their other parent's house, or sending them off for their first day of school....draw a little heart on their hand to remind them that you love them and are always thinking of them!
It is a pleasure to guest post for Tickles and Timeouts. The start of the school year is fast approaching and the first day is always so special...
Ingredients:
thick sliced bread (I used Pepperidge Farm’s Cinnamon Swirl Bread)
1 (8 oz. pkg) cream cheese
4 egg
¼ cup half and half or heavy cream
1 pint of blueberries
1 cup powdered sugar
4 T. butter
1 T. maple syrup
Serve with fresh blueberries, maple syrup and confectioner’s sugar.
Preheat a cast iron pan to medium.
Next beat the cream cheese with a 1/2 cup of powdered sugar. Add a teaspoon of maple syrup. Set aside.
Wash fresh blueberries. Drain well.
In a separate bowl, whisk the egg. Gradually add in the cream. Set aside.
Take one slice of bread, generously spread the cream cheese mixture on one side. Add a handful of blueberries.
Be sure to leave a border around the outside to seal the slices. Carefully, press another slice of bread on top. The cream cheese acts like glue to hold everything together. Press all sides closed.
Prep the rest of the stuffed french toast and place on a plate.
Add butter to pan. When butter is melted, begin by dipping each stuffed french toast into the egg mixture. Allow each piece to soak for at least 10 seconds. Then cook for about 4 minutes on each side.
Happy Cooking!
Kate
All images taken by Kate Mazzi Photography
