Friday, April 22, 2011
Friday's Four New Recipes
First off, I want to feature a recipe from my college friend, Emily. We made this recipe during our time together in Columbus for breakfast! They were sooo yummy!
Texas-Style Cinnamon French Toast
6 tablespoons half and half
1 tablespoon sugar
3 teaspoons ground cinnamon
1/4 teaspoon vanilla extract
4 3/4-inch-thick slices soft-crusted French bread or egg bread
2 tablespoons (1/4 stick) butter
1/4 cup powdered sugar
Warm maple syrup (optional)
Beat eggs, half and half, sugar, 2 teaspoons cinnamon and vanilla extract in 13x9x2-inch glass baking dish to blend. Add bread and turn to coat. Cover and chill until bread absorbs egg mixture, at least 30 minutes and up to 1 day.
Melt butter in heavy large skillet over medium heat. Add bread and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Combine powdered sugar with remaining 1 teaspoon cinnamon and sift over toast. Serve with maple syrup, if desired.
Ham'n Taters Breakfast Casserole in the Crock pot.
1 lb. frozen tater tots
1/2 lb. ham diced
1/2 cup Onions chopped
1/2 cup green pepper diced
3/4 cup cheddar shredded
6 md EGGS
1/2 cup milk
Wake up to a hearty breakfast fit for a king (or queen).
In crockpot, layer ingredients in order: tater tots, ham, onions, green pepper and cheese. Repeat two more times, ending with cheese.
In a bowl, beat eggs and milk. Salt and pepper to taste. Pour mixture over layers in crockpot. Cover and cook on LOW for 10-12 hours. Serves six.
I also tried this Chicken Enchiladas with a twist recipe! DELISH!
2 Chicken breast halves shredded
1 can Cream of mushroom soup , cream of chicken or celery can be used
1 cup Mild Pace salsa mild
3 cups Cheese shredded
1/2 cup Enchilada sauce mild
8 Flour tortillas
2 tablespoons Salt
Cover chicken with water, add salt and boil until cooked. Shred once cooled. Save broth.
Prepare cream of mushroom as indicated using broth. Add the salsa and chicken and stirr. Remove from heat and add 1 cups of cheese. Taste for salt, but you probably won't need any.
Fill the tortillas with about 2 spoons of the chicken mixture and roll. Place in pan. Top with enchilada sauce and remaining cheese. Bake at 350 until cheese is melted.
And last but not least....Hibachi Chicken!
Click here for the recipe!
It was so yummy!
Next week, I will feature my mother-in-law's Eclair Cake!!!!
Happy Easter Everyone! He is Risen, He is Risen indeed!