Conference weekend is coming up and not only am I looking forward to some guidance and spiritual uplifting, I must also admit that I am also looking forward to a day of staying in my pajamas.  A day where my family and I can spend time together and not worry about going anywhere or meeting any deadlines.  Growing up I remember that my parents would always have every radio in the house turned to conference on Saturdays.  That way if we were outside doing yard work or inside doing chores, we would be able to listen to it.  The best part about waking up on Conference Sunday was that they would always be making pancakes as a special morning breakfast treat!  I LOVED having something other than cereal.  It was just a special memory for me.  I like to carry on that same tradition with my kids but instead of pancakes every time, I like to switch it up and make different recipes such as Stuffed French Toast or Blueberry Muffins and scrambled eggs.  I've included some of the recipes that I like to use that are amazing.  The Stuffed French Toast is time consuming but it is well worth the end result.  The Fluffy Pancake recipe is one I use all the time for the kids. I always have the ingredients on hand and they always turn out just like their name...Fluffy and delicious!  You can always switch up the pancakes by adding bananas, blueberries, or chocolate chips.  If you add a 1/2 C. of canned pumpkin and 1/4 tsp. nutmeg...delicious fall pumpkin pancakes.  The hint of lemon in the blueberry muffins definitely adds to the freshness so don't be shy!  Any or all of these recipes will be a wonderful way to start your day!  Enjoy!

- Kristin

Recipe Cards for Thursday! Breakfast Loaf and French Bread

Let me know if you have any problems downloading and printing these out to your computer! For the breakfast loaf here is a quick walk-through. When you are ready to make dinner, you are going to preheat your oven to 350 degrees. Basically you are going to make scrambled eggs. So first melt your butter in a large skillet, then add your eggs, salt, and pepper. When your scrambled eggs are finished, set them aside. Then you are going to take your loaf of bread that we just made and cut off just the very top...about 1/4 inch down is all and save this, you will need it at the end. Then hollow out the inside. Set this bread aside and we like to either take it to feed to the ducks, or the kids like to dip it in melted cheese fondue, yum! You can always save it in the fridge for when we make our soup as well. After you have it hollowed out, take half of your ham mixture and layer the bottom and sides. Sprinkle half of your cheese on top of that and then your peppers. Next add all your scrambled eggs. You might have to pack them in there tight if you are running out of room :) Layer your tomatoes next then sprinkle with the other half of cheese. Last you are going to layer the other half of your ham on top. Replace the top that we just cut off and wrap tightly in aluminum foil. Now just bake for 25-30 minutes in your preheated oven, or until all the toppings and ingredients are melted and warmed up to your liking. Take out, cut into wedges, and enjoy!!