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the RARE belle

~ a southern gal's guide to all things fabulous in food, fashion, finery and frippery

the RARE belle

Tag Archives: Paula Deen

what’s ringin’ our belle…round 75

11 Tuesday Oct 2016

Posted by theRAREbelle in what's ringin' our belle

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Tags

autumn rickey, camel, chinoiserir wall paper, chinoiserirchic, fall inspiration, food network, fried chicken, interiors, Liquor.com, LPA, Paula Deen, pretty pink tulips, revolveclothing, sweater

A little fall home decor inspiration….


Makes us want to hit pumpkin patch and get in the Fall Spirit …via Pretty Pink Tulips

This sweater….


Via Revolveclothing.com

We both want it…don’t you think we need a team belle Sweater?? 

and…

We could wear it while eating…


the best Southern fried chicken

Be inspired by these Interiors….


Chinoiserie style

Oh Rickey you so fine….


Autumn Rickey

Now THAT should ring some belles!

a&a

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a belle-ringin’ Mother’s Day breakfast-in-bed…hint, hint

06 Friday May 2016

Posted by theRAREbelle in belle-icious

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breakfast, casserole, do ahead, French Toast, Paula Deen

We recently had the chance to spend a weekend away with friends and were treated to this incredible do-ahead French Toast casserole that knocked our socks off.  We didn’t rest until we had the recipe.  And now you have it too, belles!!  We wouldn’t mind at all if someone surprised us with this bit of yumminess on Mother’s Day…just sayin’…  
Baked French Toast Casserole 

From Paula Deen, y’all!!

Serves 8-10 

Prep: 20 minutes

Inactive:  8 hours (overnight)

Bake:  40 minutes @ 350 degrees

Ingredients:

1 loaf French bread, cut into 20 slices

8 large eggs

2 c half-and-half

1 c milk

2 T sugar

1 t vanilla extract

1/4 t ground cinnamon

1/4 t ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Now…for the assembly:   

Gather ingredients and slice bread, arranging in two layers in a greased 9×13 casserole dish.

   
 

Beat eggs, half & half, milk, sugar, vanilla and spices until well-mixed
    

Pour egg mixture over bread and gather topping ingredients:

1 stick butter (Paula calls for two…of course)

1 c chopped pecans

1 c brown sugar

2 T light corn syrup

1/2 t ground cinnamon

1/2 t ground nutmeg

  

Melt butter and combine with all topping ingredients.  Spread evenly over the entire dish.

Cover tightly with plastic wrap and refrigerate overnight.

Next morning, preheat oven to 350 degrees.  Uncover and bake 40 minutes.
  

Serve with maple syrup…and enjoy!!

Happy Mother’s Day!!!

a&a

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