Wednesday, February 14, 2018

Crockpot French Toast

Breakfast French toast
-1 whole loaf of bread
--1 dozen eggs
--2 t vanilla
--4 cups of milk (1 used 3 cups of soy, and 1 cup of heavy cream)
--1/4 t salt
--2 t cinnamon
--1/4 cup brown sugar
--1/4 cup walnuts, or other desired nuts (optional. I did not use nuts this time.)

The Directions

I used a 6 qt Smart-Pot Crock-Pot for this. I'd recommend a 5 or 6qt for this dish. If you have a smaller crock pot, scale back a bit. Maybe only use 1/2 a loaf of bread.

Grease the inside of your crock pot very well with butter, shortening, or cooking spray. Slice your bread into large slices (if it's already sliced, just dump it in) and place the bread into the crock pot.

In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.

Cover and cook on low for 6-8 hours. This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you'll see bits of cooked egg stuck to the bread). The bread will expand---it's like one of those spongy foam things that come in the capsules and turn into a dinosaur. Very cool.

After 8 hours, I had a bit of liquid left in the crock pot, but the bread on top was browned nicely and the egg was done. I took the lid off and went hunting for the camera, and then checked email, and then watered the garden. 30 minutes had passed before I remembered that I had left the lid off of the crock pot, and that it was still plugged in. BUT! all the moisture was gone and the French toast was perfect.

so there you go. I'd give that a try.

The Verdict.
Very good! We ate this for dinner, but I will most definitely make it again for a nice family breakfast or brunch.

Thursday, February 8, 2018

Aebleskiver's Danish Buttermilk Pancake Balls




2 cups buttermilk   
2 cups flour
3 eggs
1 tsp baking powder
½ tsp salt
1 tsp soda
2 Tbsp sugar

Beat yolks, add sugar, salt, milk and flour.  Add soda and baking powder sifted together.  Last- add stiffly beaten egg whites.  Bake in shortening in Monks pan.  Turn w/ fork when brown and bake on other side.  


Small
2/3
Double
2
3
4
2
3
4
3
5
6
  1
1 ½
2
½
¾
1
1
1 ½
2
2
3
4

Wednesday, January 31, 2018

Fried Rice


3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

All day Sunday Pot Roast

One frozen pot roast
1 packet of onion soup
1 onion, cut into rings

Put your roast in a crockpot full of water.     Add one packet of onion soup and one onion cut into rings.    Cook on low for 12 hours.    Enjoy.

Shepherd's Pie

1 lb hamburger
1 small onion
1 pkg frozen peas or carrots & peas
1 can tomato soup
1 T Worcestershire sauce
½ tsp salt
1/8 tsp pepper
3 cups mashed potatoes
1 cup shredded cheese


Cook hamburger with onion.   Add tomato soup, salt, and w. sauce.  Layer in casserole dish.   Hamburger then defrosted vegetables.  Spoon on mounds of potatoes.  Cook until hot.  Add grated cheese.

Poor Mans Hamburger Steaks

2 cups cooked white rice
5 cans cream of mushroom soup
3 cups ground beef

Mix well
Serve warm with homemade rolls.

Monday, January 29, 2018

Pina Colada Cake Mix Cookies

1 box white cake mix
1 stick butter-softened
2 eggs
8 oz crushed pineapple, drain well, reserve juice
1 tsp coconut extract
2 T flour

Glaze...
1 1/2-2 cups powdered sugar
Reserve pineapple juice
1/2 tsp coconut extract

Mix all ingredients together in a bowl with electric mixer.
Drop by teaspoonful onto a baking sheet.
Bake at 350 for 8-10 minutes
Cool
Stir glaze- add only enough pineapple juice to get a spreadable consistency.
Frost cooled cookies.

Strawberry Icebox Cake

1 1/2 lbs strawberries, top removed
2 sleeves graham crackers
8 oz cool whip

Slice 2/3 strawberries into thin slices, cut remaining berries in half.  Spread a small amount of the cool whip at the bottom.   One layer strawberries, then put graham crackers on top of strawberry slices.  break them off to fit into the nooks and crannies.

Pres down crackers and repeat.   End with cool whip.  Put halved berries on top.   Refrigerate overnight.

Frozen Lemonade Treat

Graham Crackers (one sleeve crushed)
1 pink lemonade concentrate
1 quart Breyers Vanilla Ice-cream
8 oz thawed cool whip
Mix well

Put crushed graham crackers in a large nut cup.  Size bowl.   Add frozen lemonade mix.  Refreeze.   Peel off wrapper and serve.

The Best Chocolate Sheet Cake

2 cups flour
2 cups sugar
1/2 cup Hershey Cocoa
3 tsp Baking Soda
1 tsp salt
2 eggs
1 cup oil
1 cup buttermilk
1 cup hot water

Mix all dry ingredients in a bowl.   Add eggs, oil, buttermilk and hot water.   Mix all together and pour into cookie sheet pan.   Bake at 350-375.   Bake for 20 minutes


Frosting

Melt 1 cube butter
4-6 tsps cocoa
4-6 T milk
1 tsp vanilla
3 1/2 cups powdered sugar

Mix and spread over luke warm cake.

Tuesday, March 28, 2017

Baked Ziti

16 oz Ziti Penne
1 onion chopped small
1 1/2 lb ground beef
1 28oz marina sauce
1 14oz diced tomatoes (basil, oregano, garlic)
1 8 oz softened cubed cream cheese package
1 1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese

Preheat the oven to 350.   Spray 9x13 baking dish with cooking spray.  

Prep pasta according to directions.

While that is cooking, cook onion, ground beef.    Add sauce, tomatoes.    Simmer 20 minutes.   Add cubes of softened cream cheeses.  Stir Well.

Spoon mixture into dish.  Top with cheese.   Cover with foil.   Bake 25 minutes.   Uncover.
Bake 5-10 minutes.

Crockpot Fajitas

4-6 Chicken Breast
1 bottle Zesty Italian Dressing
1 red bell pepper
1 green bell pepper
1 onion

Place chicken in crockpot add peppers and onions.  Cover with entire bottle of Zesty Italian dressing. Cook 4-6 hours on high.  

Shred chicken, serve on tortillas with traditional fajita toppings.

Wednesday, January 25, 2017

Cilantro Lime Chicken with Corn and Black Beans

1 1/2 pounds chicken breasts Juice from 2 limes 1 bunch fresh cilantro, chopped 1 16 oz bag frozen corn 2 tsp minced garlic 1/2 red onion, chopped 1 can black beans, drained and rinsed 1 tsp cumin salt and pepper --I added green enchilada sauce and some salsa verde to give it more flavor. You can also add some melted cream cheese at the end to make it creamer if you want. Directions- Place all ingredients in a resealable gallon sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on low for 8 hours or HIGH for 4 hours. Serve with tortillas or tortilla chips. Add fresh cilantro, sour cream, guacamole, salsa and cheese.

Sunday, October 30, 2016

Creamy Cranberry Salad

  • 3 cups fresh or frozen cranberries (thawed), chopped
  • 1 can (20 ounces) unsweetened crushed pineapple, drained
  • 2 cups miniature marshmallows
  • 1 medium apple, chopped
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 2 cups heavy whipping cream
  • 1/4 cup chopped walnuts

Directions

  1. In a large bowl, mix the first six ingredients until blended. Refrigerate, covered, overnight.
  2. In a large bowl, beat cream until stiff peaks form. Just before serving, fold cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each). 



Thanks Taste of Home

Tuesday, September 13, 2016

Heather's Chocolate Chip Cookies


·        1 ½ cup Crisco
·        1 ½ cup sugar
·        1 ½ cup brown sugar
·        3 eggs
·        ½ tsp salt
·        ½ tsp baking soda
·        3 tsp vanilla
·        4-5 cups flour
·        Package of chocolate chips

375 for 9-10 minutes

Monday, August 15, 2016

Girdle Buster

**so good it will pop your girdle**
1 cup flour
1/2 cup butter
1/2 cup nuts *optional*
Press into 9x13 pan.  Bake for 350 for 15 minutes.

8 oz cream cheese
1 cup powdered sugar
1/2 (13oz) Cool whip

Large Instant Chocolate Pudding (mix for pie)
Cool Whip


Meal Plan

Grill Hamburgers
Chicken Enchiladas
Baked Spaghetti
Mac Cheese/Nuggets
Roast/Potatoes
Taco Tuesday
Baked Potato
YO YO
Leftovers

Sunday, June 26, 2016

Eclair Cake


Ingredients:

Filling: 

·                     2 (3.4 oz) packages vanilla instant pudding mix (dry)
·                     3-1/2 cups whole milk
·                     12 oz. cool whip
·                     1 box of graham crackers

Frosting:
·                     6 Tbsp. butter
·                     6 Tbsp. milk
·                     6 Tbsp. cocoa
·                     1 cup powdered sugar

Directions: 

1.             Blend milk and vanilla pudding mix for about 2 minutes.
2.             Fold in cool whip.
3.             In a 9x13 inch pan, layer graham crackers to cover entire bottom of pan. (I use a knife to cut off the corners, so they fit snugly. I'm a little OCD, so it takes way more time than necessary, but hey, ya gotta do what ya gotta do.)
4.             Pour half of the pudding mixture on top of graham crackers and level.
5.             Put another layer of graham crackers on top of mixture to cover entire surface. (Cut and shape accordingly.)
6.             Put the second half of pudding mixture on top and level.
7.             Put the final layer of graham crackers on top to cover entire surface with bumpy side down. (This will help the top look more smooth when you put the frosting on top. Again cut and shape accordingly.)
8.             FROSTING: In a separate bowl, microwave the butter and milk just long enough, that they are melted together.
9.             Add cocoa and powdered sugar and blend together well. (This is meant to be a runny frosting/glaze.)
10.          Pour frosting over top of graham crackers and smooth out nicely.
11.          Refrigerate for at least 8 hours.


While it does take a long time to set up, it is actually a really easy dessert. I hope you love it just as much as I do! 

Saturday, June 25, 2016

Becca Nielson's Pasta Salad

1 cup chopped pecans
1/2 (16 Oz) package bow tie pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar   (or balsamic vinegar)
1 tsp salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preheat oven to 350.   Bake pecans in a single layer in a shallow pan 5-7 minutes or until lightly toasted and fragrant-  stirring half way through.

Prepare pasta according to the package

Meanwhile, cut broccoli florets from stem and cut grapes in half

Whisk together mayonnaise and next 4 ingredients in a large bowl.  Add broccoli, hot cooked pasta, and grapes.  Stir to coat.  Cover and chill 3 hours.   Stir bacon and pecans into salad just before serving.

Chad McLean's Amazing Rolls


1 quart milk, scalded
1 ½ cup shortening
1 ½ cup sugar
1 ½ T salt
3 T yeast, softened in ½ cup warm water
6 eggs
Flour to make soft dough

Put shortening and sugar into hot milk.  Let cool   Add eggs, salt, yeast and 4 cups flour.   Beat with a mixer for 3 minutes.  Add more flout to make soft dough.  Let rise twice.   Roll out to make dinner rolls.   Let rise double and bake at 375 for 15-20 minutes.  Makes amazing cinnamon rolls.

For cinnamon rolls- use ½ cup butter and 3 T cinnamon for the filling.   Add your favorite cream cheese frosting or icing.