Happy fall y'all! We spent literally ALL of the past 1-2 weeks whipping our Etsy Shop into shape for this season, & ohmygosh did all that autumn theme work put me in the mood for some cider.
One of my FAVORITE things for dinner in the fall is soup. I'll be the first to admit since finding Bear Creek Chicken Noodle Soup Mix we never make it from scratch, because their pre-made blend is AMAZING & we don't always have the time.
But this past week hubs & I were craving some carbs so I decided to whip up a tray of crunchy toast to go with it. (Eric loved these so much I only got 1 piece from the first round so had to whip up a second batch mid-meal!) Ingredients, as always, below the pic.
One of my FAVORITE things for dinner in the fall is soup. I'll be the first to admit since finding Bear Creek Chicken Noodle Soup Mix we never make it from scratch, because their pre-made blend is AMAZING & we don't always have the time.
But this past week hubs & I were craving some carbs so I decided to whip up a tray of crunchy toast to go with it. (Eric loved these so much I only got 1 piece from the first round so had to whip up a second batch mid-meal!) Ingredients, as always, below the pic.
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| Sliced Italian Bread // Sprinkle of: Oregano, Basil, Onion Powder // Drizzle of: Extra Virgin Olive Oil Heat oven to 350 & put a cookie sheet filled with a single layer of these yummy toast slices in for 5-6 minutes. |
