Wednesday, April 20, 2011

Blueberry French Toast Casserole

• 12 slices white bread, crusts removed
• 2 8-oz. pkgs. cream cheese
• 1 cup fresh or frozen blueberries, thawed
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup or other syrup

Cut bread into 1-in cubes; place half in a greased 13 x 9 x 2-inch baking dish.

Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

Serves 6 to 8

by: heidiho

French Toast Custard

8-10 slices French bread, 1 inch thick, cubed

Place into a buttered deep casserole dish.

In a blender put:
5 tbsp butter
4 eggs
2 egg yolks
½ cup sugar
2 tbsp vanilla
¼ tsp nutmeg
3 cups milk
1 cup whipping cream

(If it won’t all fit into the blender, put half the milk in and blend, pour into a bowl and then add the rest of the milk and the cream).

Pour over the bread and gently push the bread down so that it gets moistened. Cover and let stand overnight in the refrigerator.

Take from frig 30 minutes before cooking. Set casserole into a larger casserole that you can add water to. Add at least an inch of water. Bake at 350 degrees for about 60-70 minutes. Test with a knife inserted into the middle. It should come out clean. (It sometimes takes longer with it in the water bath but otherwise I have found that it gets too crisp on the bottom)

Serve with raspberry compote and/or powdered sugar.

Raspberry Compote

2 cups fresh raspberries or 1 ¾ cups frozen ones (the ones without sugar)
1 tbsp lemon juice
½ -3/4 cups powdered sugar

Puree all in blender. Force through a fine mesh sieve into a bowl, discarding seeds. May need to add a little more sugar to taste.


Linda in Colorado Springs

Orange Meringue Pie

3/4 cup sugar
1/4 cup cornstarch
1-1/2 cups orange juice
3 egg yolks, lightly beaten
1 tablespoon butter
3 egg whites
6 tablespoons sugar
1 pastry shell (9 inches), baked
Orange peel strips, optional

In a large saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir 1/2 cup hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Stir in butter; keep warm.

In a small bowl, beat the egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Pour hot filling into pastry shell. Spread meringue over filling, sealing edges to crust.

Bake at 375° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour.

Refrigerate for at least 3 hours before serving. Garnish with orange peel if desired. Refrigerate leftovers. Yield: 6-8 servings.

By: Sandrajean

Saturday, April 16, 2011

Chocolate Peanut Butter Cookies

1 box devils food cake mix
1 cup peanut butter
2 eggs
1/3 cup (or maybe a little more) water

Mix peanut butter, eggs & water until completely blended
Stir in dry cake mix, and add a splash more water if needed.

Drop by TBSP's onto ungreased cookie sheet and bake at 350 F about 8-10 minutes.


Tuesday, April 12, 2011

Skillet Barbecue Chicken

3 or 4 boneless skinless chicken breasts or thighs
1 Can of Coke, Diet Coke or Coke Zero
1 cup Ketchup
1 onion, sliced
1 Green pepper, cut into slices
4 TBS Canola oil

Brown chicken and vegetables in oil in large frying pan. In bowl, mix ketchup and Coke, then pour over chicken. Cook covered for 30 minutes, then remove cover and let cook for 15 more minutes. Serve over noodles or rice.

This is super easy. I heard about it at Weight Watchers, but it doesn't taste "diet". My DH loves it!


White Wine Chicken

Shake (one at a time) 6 boneless, skinless thighs in a bag containing 1/4 c flour, 1/4 teas salt, 1/4 teas pepper, 1/4 teas paprika.

Brown in 2 Tbl oil in an ovenproof skillet (I used a cast iron skillet and it worked well.)

Mix 1/2 c white wine and 1/2 c chicken broth. Pour over chicken; cover tightly and bake at 350 for 30-40 minutes or until done.


Smothered Bacon Chicken

2 skinless, boneless chicken breast halves
4 slices bacon
8 ounces sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
Preheat oven to 350 degrees F (175 degrees C).
Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.