I have the privilege to sell my cute little boots at the Bijou Market this November! I'll be at the Provo location, and I can't wait. It's so fun to see everything that the vendors sell. You wont' be disappointed, you'll have to come to check it out. It's also perfect time to buy all of your Christmas gifts. I'm so excited to be a part of it.
Thursday, October 20, 2011
I didn't name it, but somehow the name sticks.
1 can of black beans
1 can of Green Giant White Shoepeg Corn
1/2 cup salsa
2 diced Roma tomatoes
salt and pepper to taste
Dice the tomatoes and avocado. Mix it all together, let it chill for a few hours before serving. Serve with tortilla chips, YUM!
Crunchy French Toast
For 6 slices:
6 Texas Toast Bread Slices
1/3 Cup Buttermilk (or regular milk if it's all you have)
2 cups Corn Flakes
1. Preheat oven to 350 degrees. Spray non-stick cooking spray on your cookie sheet.
2. Whisk eggs and add milk. Smash corn flakes.3. Take a slice of Texas toast and dip both sides in the egg and milk mixture. Then dip in smashed corn flakes, you may need to pat the bread down into the flakes to make sure some stick to each side. Place on the cookie sheet.
4. Bake for 9-10 minutes. Take the cookie sheet out and flip the bread over and cook for another 9-10 minutes on the other side. The corn flakes should brown slightly.
5. Serve with this caramel syrup.