October 15, 2018
I pause briefly for this fall selfie at Gaver Farm,
with a Maryland corn field as my backdrop.
October 7, 2018
I hope that you are enjoying the (recently cooler) fall weather, the beginning of the changing colors of fall, and autumn’s array of fun activities. A couple of weekends ago, my autumn fun involved joining the grand children, and family members, at a local farm with a lot of fun-filled kid activities.
This colorful maze was one of the many kid-friendly activities available at
Thank you, Cayce, for the use of this photo!
Cooler autumn days around here are filled with the sipping of hot apple cider (but in my case, it is more likely to be tea, hot or iced :O)), strolling along our tree-lined street, and watching a football game, or two (college and NFL), or family-friendly Halloween movie.
I often enjoy a cup of Barry’s Tea while blogging.
For my family’s favorite Hot Apple Cider recipe, click here.
Changing Leaves on my Street
No, this isn’t really my street, but what a beautiful photo!
My daughter took this when visiting in Colorado, late last month.
Thank you, Martese!
This is my street. :o)
The trees in my neighborhood are just beginning to turn color.
My son and his girlfriend cheered for opposing football teams a couple of weeks ago. :o)
A few of my DVDs that are non-scary + Halloween worthy.
For my list of Halloween-viewing suggestions, click here.
October’s This and That
I was so happy to see that a re-blooming iris actually lived up to its promise in my flowerbed.
Irises are my favorite flower.
This one is called Clarence, my friend Robin, a true Iris expert, tells me.
Often it’s the simple things that make me smile. I love my Target find from the “dollar” section. I will be using them this Christmas, although I think that they look pretty cute next to my Rae Dunn plater and tea pot. They even light up!
Is anyone else out there a The Goldsberg fan? I enjoy this show, and even more so this week when Rick Springfield co-starred in the episode.
(One of my favorite songs is Rick Springfield’s Jessie’s Girl!)
What a treat to wake up to these beauties in the morning.
My son and his girlfriend received them at a wedding that they attended, the other evening, and presented them to me.
Anyone know what these pretty purple flowers are?
Thank you Elisa and Chandler!
I also had to share this cute photo from the wedding that they attended.
Elisa poses next to a penguin!
The wedding took place at the Baltimore Zoo.
Thank you, Elisa, for the photo!
Mickey Recipe Cook-along
My two happy Mickey Mouse jack-o-lanterns hang out on my kitchen counter in October.
My first Mickey recipe was a no go!
I recently saw a bumper sticker that said “Love people, cook them tasty food.” It made me smile. I like that.
A bumper sticker stating, “Love people, cook them tasty food.”
Keeping that thought in mind, I will not share this month’s first recipe attempt from Cooking with Mickey around our World. It was a bust. Pioneer Hall Biscuits and Gravy was just okay. Now in the recipe’s defense, I did use frozen biscuits and turkey pre-cooked sausage, but I am guessing that even with freshly made biscuits and “real” sausage, that this recipe would still be underwhelming.
Pioneer Hall Biscuits and Gravy were just okay.
We have a winner!
So, I trudged ahead, creating a recipe that I made for my family when my kiddies where little, called Contemporary French Toast. This recipe was served at the Contemporary Resort at the Terrace Buffeteria. (I did not ever dine on this yummy breakfast there, but found this recipe when I first got this cookbook.) The Terrace Buffeteria area is currently part of Chef Mickey. I found a fun blog post with photos of the old Contemporary Resort here.
My family eating breakfast at Contemporary Resort’s Chef Mickey
at Walt Disney World.
Contemporary French Toast
Ingredients for this classic Walt Disney World recipe
Putting together Contemporary French Toast
Putting together this French toast recipe is fairly simple.
1. Gather together all of the ingredients.
2. Mix up the milk, sugar, eggs, cinnamon and salt.
3. Line up your bread slices, milk mixture, and frying pan.
(Notice my new electric skillet, above?)
4. Fry in skillet.
5. Serve with real maple syrup, and garnish with berries, if you wish
Contemporary French Toast
1 cup milk
1/2 teaspoon sugar
1/2 teaspoon cinnamon
1 loaf of Italian, or French bread
(The original recipe calls for sour dough, but I do not care for the “sour” flavor.
I have also used Texas toast with this recipe.)
PAM cooking spray, vegetable oil, or butter
Optional (I do not do this part.)
1/2-3/4 teaspoon cinnamon
1/4 cup powdered sugar
Real maple syrup, warmed
Butter, if desired
Berries of your choice, if desired
Combine milk, sugar, eggs, 1/2 teaspoon cinnamon and mix until well-blended.
(I use my stick blender for this, but a whisk will work, too.)
Slice bread into 3/4-1 inch slices.
Spray electric skillet with PAM and heat to 325 degrees.
Dip bread into milk mixture, only long enough to soak into bread.
Fry in skillet until browned, turning to brown both sides, about 5 minutes.
Adding additional PAM, oil, or butter, as needed.
At this point, I serve with warmed maple syrup and berries.
(But if desired, dip in powdered sugar that has been mixed with 1/2-1 teaspoon cinnamon, first.)
Annette’s Notes: This recipe is a keeper
Bonus Baby Recipe: Puttin’ on the Ritz!
Today I have a bonus recipe for you. This is not a Disney recipe, but it is popular in my house. We call it Ritz Chicken, but I have also heard it called PTA Chicken, and Poppy Seed Chicken. Over the years, I have made changes to my own family’s liking. I believe that the original recipe may have come from my sister in-law.
The ingredients for Ritz Chicken
After mixing up the cracker ingredients in one bowl, and the chicken ingredients in another, the mixes are layered into a baking pan. The first layer has been put into the oblong pan above.
1 to1 and 1/2 pounds boneless chicken breast, cooked, and cut up.
(I have used one rotisserie chicken for this, and it is good.)
2 cans cream of chicken soup
(or 1 can of cream of chicken and 1 can cream of celery)
1 cup sour cream
(I use light sour cream, but NOT the no fat variety.)
1 (10 oz) package frozen green beans, cooked
4 rolls/sleeves of original classic Ritz crackers in regular-sized box
(I think it is 13 ounces), crushed
3/4 cups melted butter
(You can add 1/4 cups more butter, if it seems dry)
1-2 heaping teaspoons of poppy seeds
If not using rotisserie chicken, cook chicken breast covered in water with 1 whole peeled onion, 1 bay leaf, and 1-2 chicken bouillon cube. Cook 20-30 minutes until done. Stir occasionally.
While the chicken is cooking, mix together soups and sour cream.
In a separate bowl, melt butter.
Add crushed crackers and poppy seeds.
Preheat oven to 350 degrees.
When chicken is completely cooked, cool slightly, and cut into bite-sized chunks.
Mix in with the soup and sour cream mixture.
Add the cooked green beans and sprinkle with black pepper.
1/2 of cracker mixture into baking dish.
(I use a 2.5 quart size. 9.5x 7.5 inches.)
All of chicken and chicken soup mixture.
Top with remaining cracker mixture.
Bake at 350 degrees for 30 minutes, until bubbly.
Let stand 5 -10 minutes. Cut.
Annette’s Notes-I have made this in the slow cooker, too.
Spray crock pot with PAM.
Mix up the chicken portion and put it in the crockpot on low for 6 hours.
About 15 minutes before serving, mix crushed crackers with melted butter and poppy seeds.
Sprinkle over the chicken mixture, and cook 15 minutes more.
Prayers go out to all of those affected by Hurricane Michael.
Thanks for reading,
I’m Annette Stuff
I post my blog once per month, occasionally more often.
Look for my next blog post on, or around,
Thursday, November 15.
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I found this maple leaf attached to our mailbox this afternoon. :o)