Peach French Toast

If I had to choose between waffles, pancakes, or French toast, I’d choose French toast. I love it but I can’t order anymore when we go out for brunch. The reason, my allergy to barley. Ordering anything with bread or a bun is a roulette game. I’ll take the risk at restaurants sometimes but I only have like three bread related products options in the grocery store. Since we started ordering Shatto, we have been buying Farm to Market Co. bread. I’ve had it before and thought I was safe to eat it. We had some leftover bread from last week’s order so I said, “Let’s make French toast.” This recipe smells as good as it taste. Enjoy.

Peach Cobbler French Toast by Lemon Tree Dwelling
IMG_0926French Toast
3/4 c. brown sugar
1/2 c. butter (1 stick)
2 T. corn syrup
1 loaf of bread
2 cans sliced peaches
1 c. milk
1 c. half and half
6 eggs
1 tsp. cinnamon
1/2 tsp. vanilla

Streusel Topping
6 T. butter, softened
3/4 c. brown sugar
2/3 c.  flour
1/2 tsp.cinnamon

Melt brown sugar, corn syrup, and butter over a medium heat. When melted, pour into a sprayed 13 x 9 baking dish. Slice bread into 1 inch pieces and sprinkle in baking dish. Top with drained peaches. Mix remaining French toast wet ingredients and pour over bread/peaches. Cover and refrigerator overnight. In the morning, crumble streusel ingredients and top French toast. Bake at 350 degrees for 1 hour. 


  • I didn’t have a loaf of French bread so I used 3/4 of loaf of week old Farm to Market wheat bread.
  • I didn’t have corn syrup so we used honey. 
  • I didn’t have half and half so I melted 4 T. butter and filled to 1 cup with fat free milk. 
  • I didn’t have canned peaches so we used frozen peaches. 
  • I used Penzey’s Vietnamese Cinnamon. My husband says he doesn’t hiccup when I use is. 

Rhubarb Cherry Crisp

When I was a kid, we had a bunch of rhubarb on the edge of our property by the tree that produced rotten apples. I remember going and grabbing rhubarb for my mom to make a coffee cake. As a teen, we moved to Wayne. We had rhubarb in our little garden. My mom was so busy with work that my great uncle would often come get it and make jam. The good news is that he would share a jar as a thank you. As an adult, I introduced my husband to vegetable making Ina Garten’s delicious Strawberry Rhubarb Crisp.

Last week, Jeremiah suggested we inventory what was in our freezers. If you know me, I used to have a running list of what was in my pantry at my old apartment in Lenexa because I was tried of pulling every can out to see what I had. I updated that list by crossing off items when they were gone. It makes grocery shopping so much easier. (He knows me so well.) I have to admit, we had more food than I would have though we had after a month in quarantine. I was surprised to learn we had two packages of rhubarb. That lead me to search for recipes on my Pinterest site with rhubarb. When I found this recipe, I said, “I wonder if we have cherry Jello?” Yep, we sure did. Don’t ask me what I bought it for.

Jeremiah and I like to make smaller batches of foods so we don’t have to eat them forever. This recipe is for a 9 x 13 but we halved it and cooked in a 9 x 9 pan for the same amount of time.

Rhubarb Cherry Crisp by Hot Eats and Cool Reads (from Shenna)
IMG_08734 c. rhubarb
1/2 c. sugar
1 – 3 oz. box of cherry Jello
1 c. flour
1/2 tsp baking soda
1/4 tsp. salt
1 c. oat
1/2 c. brown sugar
1 stick (1/2 c.) of melted butter

Preheat oven for 350 degrees. Spray 13 x 9 pan with non-stick spray. Place rhubarb in dish and sprinkle with sugar and Jello. Stir to coat. Mix remaining ingredients and crumb over top. Bake for 30 minutes.

Crustless Quiche

For Easter, we had diced ham so I asked Jeremiah if he wanted a quiche. He said, “Sure,


Easter brunch – Blackberry muffin, Cheesy potatoes, and Crustless Ham and Gouda Quiche (all recipes on this blog)

that sounds good.” (I luckily had some local ham from Frick’s in my freezer.) I didn’t have any pie crust so I decided to find a crustless quiche recipe. This original recipe was a Quiche Lorraine. I switched the bacon to ham and Gruyere or Swiss cheese to Gouda cheese. We got our Gouda cheese, milk, and eggs from Shatto Home Delivery. Believe it or not, we were so pleasantly surprised that the chives we planted last spring were already growing in our garden box on our deck. Jeremiah thinks this is the best quiche I’ve ever made. Very flavorful and quick to cook.

Crustless Quiche modified from Show Me the Yummy
0F3A05C4-B7E1-434D-9754-E8E2A1B447041 c. diced ham
chives (optional)
3 cloves garlic
1/2 c. onion
6 eggs
1/8 tsp. cayenne
1/8 tsp. nutmeg
1/2 tsp. salt
2 c. shredded Gouda cheese
3/4 c. milk

Saute onion and add garlic in a cast iron skillet. Mix remaining ingredients in bowl and add onion/garlic mixture. Pour into skillet and bake at 375 degrees for 30 minutes.


  • If you use a cast iron skillet, I’d suggest less salt. It was a little salty for our taste.

Homemade Brownies

The first week of quarantine, I made a box of brownies. No wine o’clock here. It was brownie o’clock every night. Jeremiah was like, you should make brownies all the time. Of course, I only had that one box. I decided to search my Pinterest page and found this recipe of how to make homemade brownies for $.30. Luckily, I had all the ingredients. I thought they were pretty good and easy peasy.

Homemade Brownies from Pinterest
IMG_08011 c. sugar
1/2 c. flour
1/3 c. cocoa
1/4 tsp. salt
1/4 tsp. baking powder
2 eggs
1/2 c. vegetable oil
1 tsp. vanilla

Mix ingredients. Pour into a sprayed 9 x 9 baking dish. Bake at 350 degrees for 24 minutes.


  • Jeremiah thought it needed more chocolate. I’d suggest if you want it more chocolaty to add some chocolate chips. 

Blackberry Muffins

With the quarantine, Easter did not going to look quite the same. Church was via Facebook Live so no new Easter attire was needed. I wore a springy white and lilac striped shirt with blue jeans. There was no extended family dinner either. That means we were on our own to prepare something other than ham. We opted to do brunch – our favorite.

Thanks to Shatto Home Delivery, we had fresh milk and eggs to make this recipe. Since I normal buy produce when it is on sale at Sprouts, I have an assortment of fruit in our freezer for muffins and smoothies. This recipe was delicious and way better than the blueberry muffins I made last week. Enjoy.

Blackberry Streusel Muffins from Sugar Apron (adapted from Joy of Cooking)
IMG_07923 eggs
1 1/2 c. milk
1 tsp. vanilla
3 c. flour
1 c. sugar
2 1/2 tsp. baking powder
Pinch of salt
1/8 tsp. cinnamon
1/2 c. cold butter
1 pint (2 c.) blackberries
1 tsp. freshly grated lemon zest
2 T. butter

In a medium bowl, whisk eggs, milk, and vanilla. In a large bowl, mix flour, sugar, baking powder. Crumble in stick of butter. Pull out 1 c. of mixture and put in a separate bowl. In large bowl, add blackberries and lemon zest. Then, stir in wet ingredients. Fill muffin cups 2/3 full with batter. Melt remaining butter and mix into remain dry ingredients. Spoon crumble over muffins. Bake at 375 degrees for 20-25 minutes.


  • I did not have any lemon zest so I just skipped it.
  • The recipe said it made 12 muffins. It made 18 muffins.

Forever Grateful

April is National Poetry Month. I thought I would celebrate with a little poem instead of a recipe today. Here is goes:

Forever Grateful by Amber Bourek Slater
All you need is loveFor my husband and puppy by my side, I am grateful.
For technology which keeps us working, entertained, and connected, I am grateful.
For our house, especially GG’s freezer and our shower bench, I am grateful.
For our hospital staff and pharmacist, I am grateful.
For our puppy sitter and our vet, I am grateful.
For the Postal Service, UPS, FedEx, and Amazon staff delivering to us daily, I am grateful.
For the grocery store workers, farmers, local restaurants, and delivery drivers, I am grateful.
For the teachers venturing into a new way of educating, I am grateful.
For the pastors and pianist who broadcast via TV, radio, or Facebook Live, I am grateful.
For the nonprofit friends risking their lives to take care of others, I am grateful.
For the Spring weather gracing us with blooming decor for our daily walks, I am grateful.
But most of all, for the health of our family and friends, I am forever grateful.

Pinterest Pantry Challenge

IMG_0681As we enter week two of quarantine, I find myself digging in the pantry and freezer to see what we have. I then consult my Pinterest page to see if saved any recipes with those ingredients. Today’s dish took like two minutes to prepare and eight hours of refrigeration before throwing it in the oven. This four ingredient dinner was so easy and pretty tasty. As many of you are balancing work, teaching your children/keeping them busy, and trying to get in some outside time, I hope you enjoy this one dish recipe.

Make-Ahead Spaghetti and Meatballs Casserole by Pillsbury
IMG_0688Dry spaghetti or macaroni noodles (7 oz.)
1 jar of marinara sauce
1 c. water
12 frozen meatballs
Parmesan cheese

Spray a 2 Qt. baking dish. Sprinkle with noodles. Top with water and marinara sauce. Stir to mix. Top with meatballs and roll in sauce. Cover and place refrigerator for at least 8 hours. Bake covered at 350 degrees for 45 minutes. Remove cover and sprinkle with cheese. Bake an addition 5-10 minutes.


  • IMG_0689I used a half box of macaroni noodles because I wanted to use them up. They work pretty good. I’d just not suggest a bigger noodle like a penne.
  • We used a half bag of frozen meatballs. You could make your own meatballs if you’d prefer. We used chicken but beef or turkey meatballs would be just fine.
  • We really like Jasper’s marinara sauce but use whatever sauce you prefer. Again, you could make your own marinara sauce.
  • We love Gino’s Basil and Oregano Parmesan Cheese (you know, from the famous Chicago pizzeria. We buy ours at HyVee). If you prefer, you can use shredded Parmesan or mozzarella cheese. 
  • We did not have any fresh parsley or basil. I use dried parsley and the cheese had my other Italian seasoning.
  • Dinner was served with frozen garlic bread and LaDoga Ridge Winery Toad-a-lope.