Baked French Toast

Darbs had late arrival for school today due to our state testing.  Hate this time of year!

She decided to have a bunch of kids over for breakfast.  I wasn't home to see if they enjoyed, but every speck was gone so, I will take that as a good sign.

The syrup started out to be our favorite coconut syrup, but I realized to late I was out of coconut extract so, substituted vanilla.  Vanilla worked awesome and the syrup was great.

Baked French Toast
from: Mormon Mavens via Pioneer Woman


Ingredients:
1 loaf sourdough bread (I used Pepperidge Farm)
8 eggs
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces

1.  Grease a 9x13 pan with butter.  Tear bread into bite-size chunks and place evenly in the pan.
2.  Mix together the eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3.  In a medium bowl mix together the flour, brown sugar, cinnamon, and salt.  Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub).  Place in a ziploc bag and put in fridge.
4.  When ready to bake, take pan and bag out of fridge.  Remove wrap and evenly sprinkle the crumb mixture over the top.  Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

Vanilla Syrup


7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp vanilla extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving

Crockpot Rotisserie Chicken

Crockpot Rotisserie Chicken

Found on: Busy mom (by way of Pinterest)

1 broiler/fryer chicken (3.5-4 lbs)

2 Tbsp Paprika

1/2 tsp. cayenne pepper (optional!)

1 1/2 tsp onion powder

2 Tbsp garlic powder or 3 cloves garlic

1 tsp salt

1/2 tsp black pepper

Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side up.

Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees.

Banana Pudding

I watched a friend's kids today and her oldest loves to cook so, we made this banana pudding I've been wanting to try for a few weeks.

NOT YO’ MAMA’S BANANA PUDDING

Revised from a Paula Dean recipe and found on:
Pearls-Handcuffs-Happyhour
by way of Pinterest

4 bananas, sliced

3 cups milk

1 box Nilla Wafers

2 small boxes instant FRENCH vanilla pudding

1 {8 oz.} pkg. cream cheese

1 {14oz.} can sweetened condensed milk

1 {12 oz.} container Cool Whip

Layer the bottom of a 9x13 pan with Nilla Wagers.  Slice your bananas and layer evenly on top of the wafers.  

Combine the milk and pudding mix and blend using a handheld mixer.  

In a separate bowl, mix together cream cheese & condensed milk until smooth.  Gradually fold in whipped cream.

Add the cream cheese mixture to the pudding mix & stir until well blended.

Pour the mix evenly over the bananas.

Layer the remaining Nilla Wafers on top.

Orange Strawberry Salad

Orange Strawberry Salad

(printable version)

From:  C Jane in the Kitchen (by way of Pinterest)

1 package spring mix greens

1 pint strawberries, sliced

1 large orange, cut into small pieces

3 green onions, sliced

1 cup Sliced Almonds

4 TBS butter

4 TBS sugar

To make candied almonds:

Mix almonds, butter and sugar in a saucepan over medium heat until the the butter and sugar turn to a toffee color, stir constantly.

Orange Dressing

½ tsp grated orange peel, or orange zest
1/3 cup fresh orange juice ( 1 to 2 oranges )
2 Tablespoons red wine vinegar
2 Tablespoons sugar
½ cup vegetable oil
1 Tablespoon “Good Seasons Dry Italian” dressing mix. It is about ½ a package

Put all ingredients in a container and shake- serve.

Berry Apple Salad

From the Redheaded Hostess (by way of Pinterest)

Berry Apple Salad

-  Mixed Salad Greens

- Berries (I have strawberries and blackberries here, but I have used raspberries and blueberries as well)

-  Diced Apples (I LOVE Pink Lady apples in this salad)

- Red Grapes (cut in half – they are much easier to eat that way)

- Sugar and Cinnamon Spiced Almonds or crushed honey roasted peanuts

Just prep all of your fruit and layer on top of the greens and drizzle with a poppy seed dressing, or the below dressing.

Balsamic Poppy Seed Dressing

1/2 cup extra light olive oil (or vegetable oil)

1/4 cup balsamic vinegar

1/2 cup sugar

1 T Rice Wine Vinegar

1/4 tsp Worcestershire

1 T Poppy Seeds

Cake Batter Cookies

CAKE BATTER PUDDING COOKIES

Chef in Training

Ingredients

• 1 1/2 sticks (or 3/4 cup) butter
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 (3.4 oz) package instant vanilla pudding mix
• 3/4 cup yellow cake mix
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking soda
• 2-1/4 cups flour
• 1/2 tsp salt
• sprinkles

Preheat oven to 350 F.

Stir together flour, salt and baking soda and set aside.

In a large bowl, cream butter and sugars together.

Add in pudding package and cake mix and beat until well blended.

Add eggs and vanilla and mix until smooth.

Add flour mixture slowly until well incorporated.

Mix in sprinkles sprinkles.

Roll into 1" balls and place on greased baking sheet.

Bake at 350 F for 10-12 minutes.

Avocado Fries

My sister-in-law visited recently and I'm not sure if she really enjoys it but, one of the things I really like doing with her is finding something yummy to cook together.  Either way, she's a good sport and pretty much does anything I say with a smile on her face and then acts like she loves whatever I cook.  So do her kids.  Making them my all time favorite guests.

We found these fries on Pinterest and decided we had to try them for Super Bowl.  They didn't disappoint.

Avocado Fries

Printable Recipe
Recipe Adapted from Sunset Magazine

http://circle-b-kitchen.squarespace.com

Canola oil for frying

1/4 cup flour

1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt.  Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.

Stovetop Macaroni & Cheese

I found this on the Brown Eyed Baker.  Very creamy.  Ignore my mix of elbow and shells...I didn't have enough for just one type and had to get creative.

http://www.browneyedbaker.com

Stovetop Macaroni and Cheese

Yield: 4 servings

Prep Time: 20 minutes | Cook Time: 20 minutes

2 eggs
1 (12-ounce) can evaporated milk, divided
1 teaspoon dry mustard
1 teaspoon water
½ teaspoon salt, plus additional 1½ teaspoons for pasta water
¼ teaspoon ground black pepper
8 ounces (2 cups) elbow macaroni
4 tablespoons unsalted butter
4 ounces mild Cheddar cheese, shredded (about 1 cup)
4 ounces American cheese, shredded (about 1 cup)
4 ounces Monterey Jack cheese, shredded (about 1 cup)

1. In a small cup, dissolve the dry mustard in the water; set aside.

2. In a medium bowl, whisk together the eggs, 1 cup of the evaporated milk, dry mustard mixture, salt, and pepper; set aside.

3. Bring 2 quarts of water to a boil in a large Dutch oven. Add the pasta and 1½ teaspoons salt and cook, stirring often, until al dente. Drain the pasta and return to the pot over low heat. Add the butter and stir until completely melted.

4. Add the egg mixture and three-quarters of the cheese mixture to the pasta and toss until thoroughly combined and the cheese starts to melt. Gradually add the remaining evaporated milk and remaining cheese mixture, stirring constantly, until the mixture is hot and creamy, about 5 minutes. Serve immediately.

Chocolate Marshmallow Cookies

Wicked Good!

Chocolate Marshmallow Cookies

-15 marshmallows (cut into thirds)
-2/3 Cup cocoa powder
-2 Cups flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 Cup sugar (plus 1/2 Cup sugar for rolling)
-1 Cup crisco
-1/2 Cup brown sugar (firmly packed)
-2 unbeaten eggs
-1 teaspoon vanilla

1. Cut marshmallows into thirds (I use scissors), and place in freezer while preparing the cookie dough.
2. Measure and Sift together with a whisk the: flour, cocoa powder, baking soda and salt.
3. In a separate bowl, cream together the: sugar, brown sugar and crisco.
4. Blend into the sugar bowl the 2 unbeaten eggs and vanilla. Beat together well.
5. Stir in the dry ingredients.
6. Roll the dough around each marshmallow third sealing it in a small ball.
7. Roll each ball in sugar.
8. Place on a cookie sheet about 1 1/2 inches apart.
9. Bake at 400 for 4 1/2 to 5 minutes, then set out to cool.

That’s it! They bake for such a short time, and it’s better to under cook than over cook them. They freeze really well too. They are a good mix of salty sweet. I hope you try them!

Peanut Butter Sheet Cake

Pinterest is making cooking fun again.  

I found this linked to The Girl Who Ate Everything...one of my favorites.

The only reason it is iced so pretty is because my sister-in-law actually made it.

Peanut Butter Sheet Cake

by Nina Jones

Mix in pan and bring to a boil:
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter

Sift the following and add to the above mixture:
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp soda

Mix and add to the above mixture:
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 15 minutes at 375 degrees.

Frosting
Mix in pan and bring to a boil:
3/4 cup butter
6 Tbsp buttermilk
1/2 cup peanut butter
Take off stove and add:
3 1/2 cups powdered sugar and 1 Tbsp vanilla. Pour over warm cake.

Spicy Tomato & Turkey Soup

I found this on Iowa Girl Eats.  I made it twice in the same week.  Delicious.

Spicy Tomato & Turkey Soup with Ditalini

Print this recipe!

Adapted from Giada De Laurentiis

Serves 6

Ingredients:

1 teaspoon extra virgin olive oil

10 baby carrots (or 2 whole carrots), chopped

1/2 onion, chopped

2 cloves garlic, minced

1lb 99% fat free ground turkey breast

salt & pepper

1 jar marinara sauce (23-28oz will work fine)

3-14oz cans chicken broth

1 can cannellini or Great Northern beans, drained & rinsed

1/2 teaspoon red chili pepper flakes

1/2 teaspoon Italian seasoning

1/2 cup ditalini, or other small pasta

Directions:

1. Heat oil over medium heat in a large soup pot. Add in carrots, onion, garlic and turkey breast, and season with salt & pepper. Cook until turkey is no longer pink, breaking it up as it cooks.

2. Pour in marinara sauce, chicken broth, beans, red chili pepper flakes and Italian seasoning. Bring to a boil, then add in pasta. Simmer soup for 10 minutes, or until pasta is tender. Add more salt & pepper if necessary, and ladle into bowls to serve.

Peanut Butter Nutella Swirl Cookies

1/2 cup unsalted butter, at room temp

3/4 cup smooth peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 egg

1/2 tsp. vanilla extract

3/4 tsp baking soda

1/4 tsp salt

1 3/4 cups all purpose flour

1/4 cup nutella

Preheat oven to 350 degrees.

In the bowl of an electric mixer, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.

Add in the egg and vanilla and beat until well combined.  

In a separate bowl, whisk together flour, baking soda, and salt.  With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.

Microwave Nutella for 20 seconds and then drizzle over the dough.  Fold in Nutella with a spatula until well distributed throughout the dough.

Chill the dough in the fridge for 15 minutes and then roll small balls by hand.

Place about an inch apart on a parchment paper lined cookie sheet and use a fork to press down the balls slightly.

Bake until the edges are lightly browned, about 8-10 minutes.

Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.  

Ham and Cheese Pretzel Bites

1 package (1/4 oz) active dry yeast (or instant yeast)
2 Tbs plus 1 tsp packed brown sugar, divided
1/4 cup warm water
1 cup warm milk
2 1/2 to 3 cups flour
1/2 cup finely chopped ham (about 3 ounces)
1/2 cup shredded cheese or choice
6 cups water
4 tsp. baking soda
4 Tbs. unsalted butter, melted
1-2 Tbs. coarse salt


Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl.  Set aside until foamy, 5-8 minutes.  (If using the instant yeast, you can skip this step and just add it to the flour.)  In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.


Add 2 1/2 cups flour and milk mixture to the yeast.  Stir with a wooden spoon until a soft dough forms.  Add the remaining flour as needed.  Turn the dough out onto a lightly floured surface and gently knead a few times,forming a smooth ball.  


Brush the inside of a large clean bowl with olive oil.  Transfer the dough to the bowl and cover tightly with plastic wrap.  Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.  


Turn out the dough onto a lightly floured surface.  Divide into 4 equal pieces.  Lightly dust your hands and rolling pin with flour.  Roll one of the four sections into a 12x4-inch rectangle.  With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling.  Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper.  Repeat with the remaining 3 portions of the dough.  


Let rest, uncovered, at room temperature for 30 minutes.  Meanwhile, preheat oven to 400.


Bring 6 cups of water to a boil.  Add the baking soda and reduce heat to a gently simmer.  Boil pretzels in batches, cooking about 20 seconds each, turning once.  They should be slightly puffed.  Use a slotted spoon to transfer them back to the baking sheets.  Bake until puffed and golden-brown, about 15 minutes.


Brush warm pretzel bites with melted butter and sprinkle with salt.  Serve warm or at room temperature.  

Thomas Keller's Roast Chicken Recipe

Roast Chicken

3 lb. chicken

kosher salt

freshly ground black pepper

2 tsp minced thyme

unsalted butter to taste

Dijon mustard to taste

*note - I brined my chicken before cooking

Preheat oven to 450.  Rinse the chicken and dry with paper towels.  Slat and pepper the cavity.  Salt the chicken with about 1 tbsp of salt.   Place the chicken in a saute pan or roasting pan and when the oven is up to temperature, put the chicken in the oven.  Leave it alone, don't baste.  Roast for about 45 to 50 minutes, until the juices run clear.  Remove it from the oven and add the thyme.  Baste the chicken with the juices and thyme and let it rest for 15 minutes.

Halloween Snack Mix

Halloween Snack Mix

from Munchkin Munchies

In a big bowl dump in,

cheese crackers

salted peanuts

pretzel squares

Reese's pieces

caramel corn

honey nut cheerios

cocoa puffs

candy corn

mellowcreme pumpkins

Chick-Fil-A Nuggets

Chick-fil-a Nuggets

from:  snickerdoodle

2 skinless and boneless chicken breasts

1 cup milk

1 egg

1 1/4 cups flour

2 Tbsp. powdered sugar

2 tsp. salt

1 tsp. pepper

peanut oil (is best) or canola oil

In a medium bowl whick the egg and stir in the milk.  Trim any fat from chicken.  Cube chicken into bite size pieces.  Place chicken in milk mixture, and cover.  Let it marinate for 2-4 hours in the fridge.  This will make the chicken very nice and tender.  In a gallon size resealable baggie, combine flour, powdered sugar, salt and pepper.  Seal and shake to combine.  Place about 2 inches of oil in a medium deep pot.  Over medium high heat (more towards the high side) heat oil until hot.  If using a thermometer let, the temperature reach 375.  Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture.  Seal and shake until nuggets are completely coated.  Place about 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white.  About 1 minute each side.  Always double check to see if any chicken you make is cooked through.  Remove and drain on a paper towel.  Repeat until all nuggets are cooked.  Serve with your favorite sauce.

Roasted Red Salsa

Roasted Red Salsa

from: One Particular Kitchen

16 full size tomatoes, or nearly a produce bag full of roma tomatoes (I used roma)

2-3 yellow onions

20-25 serrano peppers (remove caps)  Note:  This many peppers makes it hot!  Feel free to reduce number of peppers, or scrape the seeds out of them

8-10 cloves of garlic

1-2 Tbsp. salt

1-2 bunches of cilantro

Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic.

Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them. 

Let it all cool a bit, then run through the food processor with salt and cilantro.  

Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake

from:  Alexandra's Kitchen

Serves 6-8

1/2 cup unsalted butter, room temp

2 tsp. lemon zest or more - zest from 1 lemon

7/8 cup plus 1 tbs. sugar

1 egg, room temp

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

1/2 cup buttermilk

Preheat the oven to 350.  Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined.  Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk.  Fold in the blueberries.

Grease a 9" square baking pan or something similar, with butter or coat with non-stick spray.  Spread batter into pan.  Sprinkle batter with remaining Tbs. of sugar.  Bake for 35 minutes.  Check with a toothpick for doneness.  If necessary, return pan to oven for a couple more minutes.  Baking for as long as 10 more minutes might be necessary.  Let cool at least 15 minutes before serving. 

Pumpkin Sheet Cake With Cream Cheese Frosting

Pumpkin Sheet Cake With Cream Cheese Frosting

From:  Mommy's Kitchen

15 oz. can pumpkin

2 cups sugar

1 cup vegetable oil

4 eggs, beaten

2 cups flour

2 tsp. baking soda

2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. salt

In a mixing bowl, beat the pumpkin, sugar and oil.  Add eggs and mix well.  Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.  Pour into a greased 10x15 inch baking pan.  Bake for 25-35 minutes at 350 degrees.  Cool the cake completely and then frost it with the cream cheese frosting. 

Cream Cheese Frosting

1 stick butter, softened (1/2 cup)

8 oz cream cheese, softened

1 1/2 tsp. vanilla

2 1/4 cups powdered sugar

5-6 tsp. milk (I did not need this)

Beat the butter and cream cheese together.  Add the vanilla and blend until smooth.  Gradually add the powdered sugar and mix well.  Add the milk a bit at a time until you get it to a spreadable consistency.  Spread on top of the sheet cake.  You can also top this cake with some chopped pecans or walnuts.