A New Year & A Recipe

Well, it's already a few days into the new year.  I've spent the first days of the new year catching up on some things that I've put off during the holidays, enjoying some family time with just the three of us before Daniel went back to work, and doing some relaxing.  

The new year is a good time to look back at the year before and make plans for the year ahead.  I cringe at the word "resolutions" because I've resolved so many times, to lose weight, read my Bible daily, save more money, manage time better, and on and on and on.  

This year, instead of making resolutions, I'm going to practice goal setting.  I've always done better when I have goals. So, here are my goals for this year.....

1) Eat healthier- eat as "clean" as possible, lean meat, no "white stuff", drink more water

2) Personal Bible study - at least 3 times a week.  This doesn't include "couple study" time.

3) Blog at least 3 times a week.

4) Expand Etsy shop.

These are my personal goals for this year. Daniel and I also have some couple and family goals that we will be working towards.  I have more specific steps written out in a journal that I'm keeping.  I'll keep you all updated on how I'm doing.

What are your GOALS or resolutions for this year?

Ok.... now for the recipe!

We ate this for Breakfast on New Years Day.  (Before I technically started my "healthier eating" goal! :))

Overnight Caramel French Toast 

{Yummy!}

from Beth at Eat.Drink.Smile

originally from Cooking Light Magazine

photo borrowed from Beth at Eat.Drink.Smile

Ingredients:

1 cup packed light brown sugar

1/2 cup light-colored corn syrup

1/4 cup butter

Cooking spray

10 (1-oz) slices French bread (soft bread such as Pepperidge Farm)

2 1/2 cups 1% low-fat milk

1 Tbsp all-purpose flour

1 1/2 tsp vanilla extract

1/4 tsp salt

2 large eggs

2 Tbsp granulated sugar

1 tsp ground cinnamon

Directions:

Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in a single layer over syrup in dish.

Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350°.

Combine granulated sugar and cinnamon. Sprinkle evenly over bread.

Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.

I recently came across Beth about a month or so ago when she was hosting a giveaway on her site.  She was giving away a City Saver (formerly City Pass) coupon book.   I WON!!!   We rarely eat out without a coupon, and always buy this book, so it was so exciting to win.  Thanks again Beth!   Be sure to head over to her blog for lots of yummy recipes and restaurant reviews.  She's local (Nashville) but reviews restaurants in other cities as she travels.