Wednesday, June 1, 2016

Baked French Toast

This recipe was found out of desperation to use milk and bread (which we had an excess of in our house).  We all agreed on French toast, but I didn't really feel like cooking at the stove for the time it all takes.  Thus with some google searches, I came upon Mommy's Kitchen recipe and it was delicious!

This can be served with syrup, but not necessary at all.  Add some scrambled eggs and fruit and this was an easy breakfast for dinner!



Overnight French Toast Casserole
(My changes)

Ingredients:  1 – stick butter (1/2 cup) melted
12 - slices Texas toast or any leftover bread, cut into pieces (I used regular wheat sandwhich bread)
1 - cup brown sugar
1 - teaspoon cinnamon
1/4 - teaspoon nutmeg
1/2 - cup chopped pecans, optional (didn't use)
1 - teaspoon vanilla extract
3 - eggs, beaten
1 1/2 - cups milk

Directions: 

Melt butter and pour in a 9 x 13 . Mix the  brown sugar, cinnamon, nutmeg and nuts if you are using them. 

Whisk beaten eggs, milk and vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half brown sugar mix over the bread. 

Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top.  Cover and refrigerate overnight. (I did not do this overnight.  I was not that thoughtful for our BFD, so I let it sit for 30-45 minutes and it still came out great!)

 

In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes. 

Bake uncovered for 15 more minutes the French toast bake should be browned and set

Thursday, May 26, 2016

Refrigerator Rolls


Refrigerator Rolls

This is a recipe that was given to me by my mother-in-law which I believe is from her mother-in-law (Grandma Newby).  They are easy to make, a little wait time, and a delicious breakfast or dessert or brunch, is all ready to go!  Top with a cream cheese or butter cream frosting and enjoy!

This recipe is just as it was given to me! 


Add ¾ C margarine to 1 C boiling water.  When melted, add ¾ C cold water.  When lukewarm, transfer to bowl and add 2 pkg. Yeast, stirring to dissolve.  Add ¾ C sugar, 2 beaten eggs, 1 ½ tsp. salt, and 6 C flour.  Mix well.  Refrigerate until ready to use (up to 3 days.)  The dough will be sticky.

Roll out ½ the dough on floured surface into 9x15” rectangle.  Sprinkle with cinnamon and sugar.  Roll up tightly beginning with wide side.  Cut into 1” slices.  Place on greased 9x13” pan.  Leave at room temp for 1 hour.

Bake at 350 for 15 minutes or longer

Friday, March 18, 2016

Chocolate Fluff


Andrew loves his sweets as much as his daddy and this was one of those recipes that came out of necessity when we didn’t have any ice cream in the house!

 

Chocolate Fluff

Ingredients:

-Cool Whip

-Chocolate Syrup

Directions:

Mix the two ingredients together to get the flavor of chocolate into the cool whip.  Keep chilled.

Can use this on its own (andrew’s favorite) or you can top on graham crackers, or use as a dip for fruit.

Pumpkin Waffles


A while back, I picked up some canned pumpkin that was on sale and decided I would use it when the time felt right.  This recipe is adapted from Ms. Kim’s Famous Pumpkin Waffles.  The kids have loved these and they make an easy breakfast for days on end. 

The kids really like this as a picnic breakfast!

Ingredients:

2 cups flour

2 teaspoons baking powder

1/4 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

3 tablespoons sugar

3 beaten eggs

1 ¾ cup milk

¾ mashed pumpkin

½ cup oil

 

Directions:

1.        Mix together all the dry ingredients in one bowl.

2.       In a separate bowl mix the wet ingredients and pumpkin. 

3.       Combine the two mixtures and mix well.

4.       Cook in a hot waffle iron.

5.       Serve with maple syrup or honey!

Wednesday, January 6, 2016

Stuffed Mushrooms

This is a great appetizer!  We made these for our progressive dinner with a wonderful group of friends, and even with a double batch the small group demolished these!  I can't remember where I got this one from, but it is a keeper!


Stuffed Mushrooms

Ingredients:
  • 20 fresh mushrooms
  • 1 tablespoons extra virgin olive oil
  • 3 teaspoons minced garlic
  • 1 - 8 ounce package cream cheese
  • 3/4 cup finely grated parmesan cheese
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano

Directions:
  1. Pre-heat your oven to 350 degrees.
  2. Remove the stems from the mushrooms and set aside, you’ll need these in a minute.
  3. Use a damp cloth to wash the mushrooms.
  4. Cut any hard part off the mushroom stems and discard. Chop up the remaining mushroom stems so that they are really fine.
  5. Heat 1 tablespoon olive oil in a large non-stick skillet. Sauté the chopped mushroom stems and garlic for 5-10 minutes. Turn the heat to low. Stir in cream cheese, parmesan cheese, black pepper and oregano. Stir well.
  6. Spoon about 1/2 to 1 tablespoon of mixture into each mushroom cap.
  7. Bake for 20-25 minutes, or until the mushrooms are nicely browned.
  8. Serve immediately.

Hot Bruschetta Dip

This recipe came from Lemons for Lulu and it was an amazing start to our Italian Dinner!  This is best served with toasted garlic baguettes!
 
Hot Bruschetta Dip
 
 
Ingredients
  • 1 8 oz package cream cheese, softened
  • 1 cup sour cream
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 tomato diced
  • 2 tablespoons Italian flat leaf parsley
 
Instructions
  1. Preheat oven to 350. Spray a 8 x 8 glass dish with non stick spray and set aside.
  2. In a bowl, combine cream cheese, sour cream, shredded cheese, Parmesan cheese, garlic and seasoning. Mix well. Pour into baking dish.
  3. Bake for 20 minutes or until hot and bubbly. Remove. Top with chopped tomatoes and parsley. Serve immediately.

Spinach Artichoke Dip

This is the second time I have made this recipe, and I loved it even better the second time around.  It can easily be doubled and put in a 9x13 and leftovers are great on chips, baguettes, or even as a condiment for a sandwhich!

I have done this as an app for a progressive dinner, and as a hot dip for a NYE party and it has gone over well both times!

Spinach Artichoke Dip

Ingredients:
  • ½ cup fresh shredded parmesan cheese
  • 1½ cups mozzarella cheese, divided
  • 10oz frozen chopped spinach
  • 14 oz marinated artichoke hearts
  • 8 oz cream cheese, softened
  • ⅔ cup sour cream
  • ⅓ cup mayonnaise
  • 2 cloves garlic
Baguette for Serving (or use tortilla chips!):
  • 1-2 tablespoons olive oil
  • 1 baguette for serving
  • Garlic cloves for rubbing on baguettes.
Instructions:
  1. Preheat oven to 375 degrees.
  2. Defrost spinach and squeeze dry. Chop artichokes.
  3. In a bowl combine parmesan cheese, 1 cup mozzarella cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and garlic, minced. Place into a casserole dish or pie plate and top with remaining ½ cup mozzarella cheese.
  4. Bake 25-30 minutes or until bubbly and cheese is browned.
 
Instructions for Baguette:
  1. Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
  2. Remove from the oven and gently rub each slice with a clove of garlic.