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Back-to-school breakfast September 8, 2010

Filed under: Recipe — Desiree @ 10:00 am
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Stuffed French Toast.  Yummm

Here is what I made the boys on the official back-to-school day!

Stuffed Peanut Butter and Banana French Toast!


  • Bread, 24 slices
  • Peanut Butter
  • Banana, 2 (sliced very thin)
  • 6 eggs
  • 1/2 cup milk
  • 2 Tbsp sugar
  • Jelly (for Jaizy who doesn’t like bananas!)

Spread one side of all the bread with peanut butter and layer half of them with thinly sliced bananas.  Smash on the other slices to form a peanut butter and banana “sandwich.”

Whip up some eggs in a shallow container and mix in milk and sugar.  Dredge each “sandwich” into egg mixture and place on griddle, set to about 300 degrees.

Cook like you would normally cook French Toast and serve with either applesauce or syrup!  Yum!

Jaizy’s:  Silly girl doesn’t like bananas so I just made up a peanut butter and jelly sandwich (I wish I had some fresh strawberries, that would have been GOOD)  and cooked as described above.

This is also good with chocolate chips or Nutella instead of banana slices for an ultra decadent breakfast or dessert!  You could top with whipped cream and drizzle with chocolate syrup!


It's been awhile and nothing is as it should be. July 2, 2010

Filed under: Other,Recipe — Desiree @ 8:10 pm
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Life is crazy!  Did you know that?  I’m sure you do, because it seems I’ve heard that before somewhere…

Nothing is as it should be and hasn’t been for awhile.  First we were dealing with end of school activities and with 3 different schools, there were a lot of activities to deal with.  Throw in an ailing family member (who was able to make it to heaven just a week ago) and a couple of kids’ birthdays, I’m sure you can imagine how “un-normal” things have been.

On top of all the un-normal stuff, we’ve been working on normal stuff as well.  Getting the garden in, buying a fridge, getting tires on the van, getting used to summer vacation, wishing, hoping and bribing the rain to go A-W-A-Y and I’ve been working on a different format for my menu planning and all that jazz.  I think I’ve found something that works, but more about that later.

Tonight was a fun one though.  I’ve been recovering from a *fun* summer cold ( ahem, not fun!) and a boring dinner menu this week  (Really, what WAS I thinking?) so when Jason came home from work today, which by the way was NOT a normal work day for him so you can see, everything has been all messed up, I asked him what he wanted for dinner because I was not making what was on the menu.

He said:  I don’t know.

Oh, how I hate that answer!

(But I SO love to use it!)

So, after a while he was all, Maybe I want pizza?  And I jumped on it!  Grabbed the ads to see what was on sale, looked on the websites and got coupons and drove my butt to PapaMurphys.  I’m usually not a fan, but what the hell, it’s easy, I have coupons and it’s easy.  Oh, I said that already.

So, to jump around a bit, today was rainy.  Yuck.  It’s rained a lot lately and it feels more like April than July.  What’s up with that?  So I had black bananas in the freezer so I thawed them out and made Chocolate Chip Banana Banana Bread.  It was nummy.  Really nummy.  So nummy in fact that while I wasn’t looking and waiting for pizza number three to cook Jaidelyn took it upon herself to get a fork, knife and place to server herself up a GIANT piece!  I caught her right in the knick of time and sent her on her way, putting the plate on the counter.  Went to feed the pig and came back to no plate on counter.  “Umm… Jason?  Where’s Jaizy?”  “She’s in her room.”  “Does she have banana bread with her?”  “Oh shit!”  He and Matthew jump up and check and yup, there she is sitting at her little tea table enjoying a huge-ass piece of banana bread.


Pizzas number 1, 2 & 4


Pizza # 3 baking

Time-out Jaizy

Jaizy in Time-Out because...

Chocolate Chip Banana Banana Bread

MONDO piece of Banana Banana bread

So she did time in time-out.  But damn, it is cute how she is sneaky!  One day, I might be proud…

Chocolate Chip Banana Banana Bread

Makes 1 9×5 loaf pan.  To make 2, simply double recipe.

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 2 large eggs, beaten
  • 2  cups mashed very overripe bananas
  • 1 cup of semi-sweet chocolate chips
  • 1  Preheat oven to 350°.
    2  Lightly grease 9 x 5 loaf pan, or spray with flour cooking spray.
    3  In large bowl, combine flour, soda and salt.
    4  In separate bowl, cream together butter and brown sugar.
    5  Stir in eggs, mashed bananas and chocolate chips until well blended.
    6  Stir banana mixture into flour mixture; stir just to moisten.
    7  Pour batter into prepared loaf pan.
    8  Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf      comes out clean.
    9  Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
    10  Keep out of 3 year old’s hands and room.


    Homemade No-Bake Granola Bars April 21, 2010

    Filed under: Recipe — Desiree @ 9:05 pm
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    My husband works hard and long days outside as a recycling driver.  It’s kind of a crappy job, but he’s very good at it.  He needs good sustaining food to work all day non-stop.  He leaves very early in the morning (4am) and usually eats his breakfast on the go.  We were buying him protein bars but they were 1) expensive and 2) I couldn’t pronounce a lot of the ingredients.  So I started making him breakfast cookies. They were good but they were too “cookie” like and they didn’t last long because everyone wanted to eat them!

    So I started looking into granola bars I could make myself.  I had no idea how EASY it was!

    Here is the recipe I’ve come up with.  Give it a try, you’ll be amazed how easy it is too!

    Homemade No-Bake Granola Bars

    • 1/2 cup agave or honey
    • 1/2 cup brown sugar
    • 1/2 cup peanut butter, homemade or store bought (HM is yummier!)
    • 1/2 tsp vanilla
    • 1 & 1/2 cup oats, old fashion or quick
    • 1 & 1/2 cup crispy rice cereal
    • 1 cup trail mix of your choice or just dried fruits
    • 1/2 cup of toasted Flax Seeds

    In a small saucepan bring agave or honey and brown sugar to a boil and remove from heat.  Add peanut butter and vanilla, stirring to mix well.

    Combine all the rest of the ingredients in a large bowl and pour in brown sugar mixture and mix well!  Spread into a 9×11 WELL oiled (with Pam) or lined with parchment paper pan and press down evenly.  Pre-cut into bars and then refrigerate until set.  Put into individual packages and store in fridge until ready to be packed for lunches!

    You can replace the cereal with just extra oats and trail mix for a simple fruit and nut bar.  Just as good!

    My last batch had no rice cereal and was made with honey.  This batch has the cereal, agave and flax seed.  I also picked all the almonds out of the trail mix because they make Jason’s mouth itch.  I’m such a good wife!


    ah…. waffles… April 17, 2010

    Filed under: Recipe — Desiree @ 11:16 am
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    Is there anything nicer on the weekend than a Belgium waffle?  Probably, at least not in my world!

    I have searched high and low for the best waffle recipe and after trying many (and I mean MANY!) I have found it!  I will give 100% full credit to this person because it is the BEST!

    Here are my pics from this morning:

    Jb’s Classic Belgian Waffles (And Variations) Recipe #41728

    We love weekend breakfasts around our house. Belgian Waffles has always been a favorite, especially for my son, JB! You will find all sorts of variations for this recipe, one of which I’m sure will suit your needs! These waffles will come out light, crisp and toast to a golden brown. We love to top ours with strawberries or blueberries, powdered sugar and whipped cream, blueberry syrup & real maple syrup!… And You didn’t think weekends could get anymore special!

    by Bev

    16 min | 10 min prep

    10 4 inch waffles

    Suggested additions to batter

    • 1/2 cup finely chopped pecans (optional) or walnuts (optional) or 10 tablespoons blueberries (fresh or frozen, if frozen, no need to thaw) (optional) or 5 tablespoons mini chocolate chips (optional)

    Suggested Toppings

    • maple syrup or fruit syrup or warm fruit, compote
    • fruit sauce, fresh berries or chopped fruit
    • chopped nuts or powdered sugar or whipped cream
    • ice cream or sorbet or chocolate syrup or fruited yogurt
    1. Place all ingredients in a large mixing bowl and combine until well blended.
    2. Allow batter to rest 5 minutes before using.
    3. Use in your Belgian Waffle Maker according to manufacturer’s suggestion.
    © 2009 Recipezaar. All Rights Reserved.
    Share your experience with others, and post your comments on the recipe. Type 41728 in the Search box at the top of Recipezaar, to get back to this recipe easily.

    Nutrition Facts
    Serving Size 1 4 inch waffles 138g

    Recipe makes 10 4 inch waffles)

    Calories 228
    Calories from Fat 102 (44%)
    Amount Per Serving %DV
    Total Fat 11.4g 17%
    Saturated Fat 2.7g 13%
    Monounsaturated Fat 3.2g
    Polyunsaturated Fat 4.8g
    Trans Fat 0.0g
    Cholesterol 49mg 16%
    Sodium 266mg 11%
    Potassium 123mg 3%
    Total Carbohydrate 25.8g 8%
    Dietary Fiber 0.7g 2%
    Sugars 3.9g
    Protein 5.6g 11%
    Vitamin A 124mcg 2%
    Vitamin B6 0.0mg 2%
    Vitamin B12 0.3mcg 5%
    Vitamin C 0mg 1%
    Vitamin E 1mcg 6%
    Calcium 176mg 17%
    Iron 0mg 3%
    how is this calculated?

    Pasted from <>

    On a side note:  Doesn’t my son look HUGE!


    Breakfast Cookies March 21, 2010

    Filed under: Recipe — Desiree @ 7:36 pm
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     1/2 cups sugar
     3/4 cup margarine
     3/4 cup peanut butter ( I used homemade!)
     1/2 cup water
     2 tablespoon vanilla
     1/2 cup of flax seed, ground in my morter and pestle. 
     2 egg
     1 cup whole wheat flour 
     2 cups all-purpose flour ( or you can just use all all-purpose flour if you choose)
     2 cup old fashioned oats or quick-cooking oat 
     1 cup carob chips, chocolate chips or raisins are an ok substitute as well.
     1 teaspoon salt

     1 teaspoon baking soda
     7 cups toasted oat cereal  I used Kashi Heart to Heart, but you could use Cheerios or ??

    1. 1
      Heat oven to 350°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
    2. 2
      Scoop 1/3 cup of dough into your hands (you can lightly butter your hands if you’d like them to not be sticky!)  Form into a ball, slightly flatten and place 4 inches apart onto ungreased large cookie sheet.  These cookies don’t rise/spread much at all.
    3. 3
      Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.  Makes:  A lot!  I think I came up with close to 60, so you could very easily half this recipe if it was just for you or one other person.  Everyone in my family enjoys these, so they were gone in a week.

    4. 2 cookies are a serving and these are a meal by themselves.  And they are VERY filling!

    1. Nutrition Facts
      Serving Size 1 serving
      Amount Per Serving
      Calories from Fat 79

      Calories 215

      % Daily Values*
      Total Fat 8.8g 14%
        Saturated Fat 2.988g 15%
        Polyunsaturated Fat 2.058g  
        Monounsaturated Fat 2.125g  
      Cholesterol 14mg 5%
      Sodium 219mg 9%
      Potassium 196mg  
      Total Carbohydrate 27.59g 9%
        Dietary Fiber 3.5g 14%
        Sugars 4.55g  
      Protein 7.4g  
      Vitamin A 6% Vitamin C 7%
      Calcium 4% Iron 7%
      * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

      Nutrition Values are based on USDA Nutrient Database SR18


    Breakfast for Dinner February 2, 2010

    Filed under: Recipe — Desiree @ 4:49 am
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    What kid (or adult!) doesn’t love breakfast for dinner. but it seems like so much work at the end of the day! At least it does for me!

    Here is our yummy breakfast for dinner from tonight:
    Scrambled Eggs
    Homemade biscuits and gravy
    Remember those yummy pancakes from the other day? They started from a baking mix and this is the same baking mix I made my biscuits from. Oh yum. Seriousy, the best biscuits ever.
    So, I browned up some country sausage and made a gravy. If you don’t know how, don’t be ashamed to use a packet or pre-made, whatever. Gravy is gravy. It’s just really good if it’s from scratch. I will cover this on another post. Cuz a good gravy deserves it’s own post. But don’t worry, a lot of the time I cheat too.
    Then I cracked 15 eggs into a blender and blended with a splash of milk until fluffy. This is the secret to awesome scrambled eggs. I saw it on food network, can’t remember who though. I think that was the only channel ever on when I was pregnant with Jaidelyn. It was like watching heaven all day long.
    Scramble eggs in frying pan. I mean, this is pretty elementary and probably the first cooking-on-the-stove I ever taught my kids.
    Wa-lah! Breakfast for dinner: