Friday's Four New Recipes

Better late than never, right?


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!

"Monkey Brains"

I also tried 4 new recipes this week.


Texas-Style Cinnamon French Toast
3 eggs
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.

We also tried this breakfast recipe for dinner.
Ham'n Taters Breakfast Casserole in the Crock pot.
ngredients:

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

Preparation:
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.
 

It was strange and I won't ever make it again....but for those of you who want to try something different, go ahead! I thought it would be good because I love tater tots and ham, egg and cheese...but something just wasn't right.

I also tried this Chicken Enchiladas with a twist recipe! DELISH!
Ingredients:

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

Preparation:
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.

P.S. THE CHEESE GRATER IS NOT MY FRIEND! I have cut chunks out of my fingers because of this wretched thing! Maybe it's the user but it happens every time...I should be banned from using the grater.

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!