Wednesday, July 20, 2011

Cream Brulee French Toast

I know, I know, I know....I am actually contributing a recipe!  I am usually hesitant to share recipes because I am not the greatest cook and recipes that are great for me are usually no big deal for others.  BUT this one came from a friend of mine and it is AMAZING!!!!  It has quickly become a family favorite around here and my girls beg for it all the time (unfortunately, it is probably as fattening as they come so we don't eat it as often as they'd like).

1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast (the wonder brand is the best)
5 eggs
1 1/2 cups half and half cream
1/4 teaspoon salt
1 teaspoon vanilla

In a small saucepan melt butter, brown sugar and corn syrup.  Pour mixture into large greased jellyroll pan.  Spread to cover surface.  Place 12 slices of toast to cover pan.  Mix together eggs, cream, salt and vanilla.  Pour egg mixture over the toast spreading to cover all of the pieces.  Cover and refrigerate overnight.  Bake uncovered at 350 for about 30 minutes. 

The french toast ends up slightly crispy but not soggy at all.  We usually eat ours with a very little syrup but it really doesn't need anything at all.  Enjoy!!!

Tuesday, July 19, 2011

Olive Garden Zuppa Toscana...with a Misty twist

I got 2 bundles of Kale in my Bountiful Basket and found this recipe and decided to tweak it to my liking. I cut the recipe in half, so that's what I'll post. I also threw it in my crock pot- I LOVE my crock pot- and most everything gets tried in that!

1 chicken breast
1 tsp. crushed red pepper
1/2 diced onion
2 tsp. garlic salt- or more to your liking
1 tsp. pepper
5 c. water
3 tsp. chicken bouillon or cubes
4 small potatoes; cubed
handful of kale; chopped
1 (8oz) fat free cream cheese

Place all ingredients- except the cream cheese- into a greased crock pot. Cook on high 4-5 hours; take out the chicken, cut into bite size pieces, then return to the crock pot. Add the cream cheese and turn to low; cook 1-2 hours. Stir before serving.

Friday, July 15, 2011

Super Easy Homemade Chili

I found this in my foods class recipe book from high school!


1lb. ground meat
1 onion
1 4oz. can green chilies
1 15oz. can tomato sauce
1 can red beans with juice
1 can ranch style beans w/juice
1 cup water (more if needed)
1/4 teaspoon red pepper flakes (I just used ground red pepper and added less)
1/4 teaspoon cumin

Brown meat in skillet. Drain grease. Chop onion. Return meat to the skillet with the onions and cook until the onions are transparent. Place all the ingredients in a dutch oven and simmer at least 30 min. Chili will thicken as it stands.

Super easy and really good! I give the kids mini saltine crackers whenever we have chili, and I am having a bowl of it now with toast, buttered and a little garlic powder sprinkled on top. Yum!

Wednesday, July 13, 2011

Pasta and Stuff

Tonight I just literally threw some stuff in a pan. That is not like me. I usually have to have a recipe and follow it exactly. What came of this experiment was de-lish. Amazing. So here ya go. No measurements. Just throw some stuff around.

Pasta (boil it...whatever kind you want. I used penne.)
Chopped up some carrots, onions, bell peppers. Tossed them in a pan with a few tablespoons of an Italian salad dressing I had sitting in the fridge. Once pasta is done, add to veggies that are semi soft. Throw in some garlic, oregano, parsley, salt and pepper and basil. Add some kilbasa sausage ( I used half of those U shaped ones, already cooked, just needs to be warmed). Toss in a little butter...less than 1/4 C was plenty. Stir it all around. Let it heat together for a few minutes. Seriously, yum.

The End

Italian Chicken

(It needs Misty's tweaking! Although I don't know if you can substitute butter, that's why I LOVE it)
If you like this:
You'll love this:
The chicken literally melts in your mouth! Yum!

4 boneless, skinless chicken breast
1/2 cup margarine or butter
1 env. dry Italian salad dressing mix
1 10.75-oz. can cream of chicken soup
1 8-oz. pkg. cream cheese
1/2-1 cup water
Bow tie or cooked rice

Cube raw chicken and put into a slow-cooker. Add butter or margarine and dressing mix. Cook on low for 6 hours, and then turn up to high and cook 1 additional hour. Stir in soup and cream cheese, and cook for an additional 1/2 hour. Stir in enough water to create a smooth consistency. Serve over rice or noodles.
Makes 6-8 servings. *super rich, a little goes a long way*

Thursday, July 7, 2011

Dont' Knock It Till You Try It, Sweet and Spicy Meatballs

20-ish frozen meatballs (my favorite are the Kirkland brand)
1 cup Grape Jelly
1 cup Salsa

Dump all ingredients in slow cooker and cook on low 6 to 8 hours, stir at about 4 hours. I serve over rice as a main dish, but I originally tasted these as and appetizer.

Spanish Chicken Wraps

I picked this little treasure up at a recipe exchange (enrichment) a few years back! Best part all of these ingredients are pantry staples for me!
2 Chicken breasts, cooked then cubed
1 box/package of spanish rice, cooked by directions
1/2 can of pinto beans, drained
1/2 can of black beans, drained
1/2 can of sweet corn, drained
1/2 cup of shredded mexican cheese
2 tblsp of Macayo's taco sauce (any sauce can be substituted, this is just my favorite)
1 package (8) flour tortilla wrap

1. Combine all ingredients in large bowl and mix together.
2. Place mixture in wrap (about 1 cup), fold in ends, then roll outside edges together.
3. Can be refrigerated for several hours and eaten cold or warmed. Serve with more taco sauce, sour cream, or guacamole.