Baked Texas French Toast

INGREDIENTS

  • 1/2 cup melted butter (1 stick)
  • 1 cup packed light brown sugar
  • 1 entire loaf (1 lb, 12 oz) Texas Toast (Not frozen. Don’t use other breads.)
  • 4 large eggs
  • 1 1/2 cup whole milk
  • 1 TB vanilla extract
  • 2 TB light brown sugar, mixed with 2 tsp cinnamon
  • Powdered sugar for sprinkling
  • Real maple syrup for serving, if desired

 

INSTRUCTIONS

  1. Put butter in a microwave safe bowl and microwave in 20-second increments, stirring in between, until melted. Add 1 cup brown sugar and stir until well incorporated Pour into the bottom of a greased 9×13 pan, spreading mixture evenly.
  2. Beat eggs, milk, and vanilla until incorporated. Set aside.
  3. Lay a single layer of Texas Toast in the pan, cutting pieces to fit if needed. Spoon 1 cup of egg mixture evenly over bread. Sprinkle with half of the brown sugar/cinnamon mixture. Repeat with the second layer, using up the rest of egg mixture over that layer, and ending with a sprinkling of brown sugar/cinnamon mixture. Try to get the custard evenly soaked into the bread slices.
  4. Cover tightly and chill overnight in the fridge.
  5. Bake at 350F for 40-45 minutes on the lower middle rack — covered for the first 30 minutes, and uncovered after that. Sprinkle with powdered sugar. Be sure to scrape up all the bottom sticky goodness. If desired, serve with pure maple syrup.

Lemon & Garlic Chicken Thighs

Ingredients

  • 2 pounds bone-in chicken thighs, with skin
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon brown sugar
  • 4 cloves garlic, minced
  • Lemon wedges, for serving

INSTRUCTIONS

  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. Rinse the chicken and pat dry. Season the chicken thighs with salt and pepper to taste.
  3. In a large bowl, combine the olive oil, lemon juice, brown sugar and garlic. Add the chicken to the marinade and toss.
  4. Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over and bake for another 10 minutes, or until cooked through.
  5. Serve with lemon wedges.

 

Recipe from foodandwine.com

 

Beef and Broccoli with Rice

INGREDIENTS

Marinade:
  • 2 lbs | 1 kg beef tenderloin, thinly sliced
  • 2 tablespoons water
  • 1 tablespoon soy sauce*
  • 1 tablespoon Shaoxing (Chinese) wine**
  • 2 tablespoons cornstarch (corn flour)
Sauce:
  • 1/2 cup low sodium soy sauce (important. See Notes)*
  • 2/3 cup water
  • 1/3 cup brown sugar (or coconut sugar)
  • 2 tablespoons hoisin sauce (optional BUT adds incredible flavor)
  • 1 tablespoon oyster sauce
  • 3/4 tablespoon ground white pepper (or 1-2 teaspoons red chili powder)
Stir Fry:
  • 1/4 cup oil
  • 1 teaspoon sesame oil
  • 8 cloves (or 4 tablespoons) garlic, minced
  • 1/2 tablespoon minced ginger
  • 1 Broccoli, cut into florets
  • 4 green onion/scallion stems, thinly sliced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (corn flour)

INSTRUCTIONS

 

  1. Whisk marinade ingredients together until well combined. Marinate the beef slices for 30 minutes to an hour (The more marinading, the more tender the meat will be).
  2. While beef is marinating, whisk together the sauce ingredients until well combined. Set aside and prepare vegetables.
  3. Heat up a wok over medium heat with the 1/4 cup of oil. When oil is hot, stir-fry the marinated beef in batches of four (don’t crowd the wok) until they are just crisp on the edges (about 2 minutes. They cook FAST in the hot oil. Don’t have the oil on high heat or it will spit and spatter all over you and your stove). Remove the meat, leaving as much oil in the wok, and set aside.
  4. Heat up the sesame oil in the wok with any remaining oil, and stir-fry the garlic and ginger until fragrant. Add the vegetables and stir-fry until they are vibrant in color and just tender.
  5. Add the beef back into the wok with the prepared sauce. Simmer in the sauce until the beef slices are cooked through (about 2 minutes); add the con starch mixture and the sliced green onions. Cook for a further minute or until the sauce thickens while stirring quickly.
  6. Garnish with extra green onion slices and serve immediately over rice or steamed vegetables.

 

Notes from cafedelites.com…

 

*I used normal soy sauce in the beef marinade, BUT found low sodium soy sauce tasted A LOT better for the sauce. We found normal soy in the sauce was too salty.
**If you can’t find Shaoxing wine, use a Rice Wine Vinegar; White or Apple Cider Vinegar instead.

Pumpkin Chocolate Chip Cookies

INGREDIENTS

  • 1 cup pumpkin (canned)
  • 1 cup white sugar
  • 1/2 cup vegetable oil (can sub with canola oil)
  • 1 egg
  • 1 tbsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 teaspoon pumpkin spice (add an extra 1/2 teaspoon if you like spice)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp milk
  • 2 cups chocolate chips

INSTRUCTIONS

  1. Pre-heat oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside.

  2. Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Mix until smooth.

  3. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir until combined.

  4. Add chocolate chips and stir until combined.

  5. Drop cookies on by the spoonful about 2 inches apart. Add a few extra chocolate chips to the tops if desired. Bake for 10-11 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.

    RECIPE FROM IHEARTNAPTIME.NET

Ghost Kabobs

INGREDIENTS

  • Marshmallows
  • Strawberries
  • Melon (cut into cubes)
  • Kabob Skewers
  • Food colouring marker

INSTRUCTIONS

1. For the marshmallows, use a black food colouring marker to draw a ghostly face onto each marshmallow. (This is a great task for older kids to help with!)  Let the marshmallows dry for a few minutes before using.

2. Wash and cut the fruit into bite-sized pieces.  Add a strawberry, piece of melon and then a ghost marshmallow to the skewer.  Repeat the pattern until you are at the top.

 

 

Eyeball Deviled Eggs

Ingredients

  • 12 eggs
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon mayonnaise
  • 1 pinch celery salt
  • 1 tablespoon prepared yellow mustard
  • 2 drops green food colouring, or as needed
  • 1 (6 ounces) can be sliced black olives, drained

INSTRUCTIONS

  1. Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
  2. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food colouring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the centre of the eye. Dab a tiny bit of mayonnaise in the centre of the olive as a finishing touch.

 

Recipe from allrecipes.com

Pumpkin Roll

INGREDIENTS:

  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • 2/3 cup pure pumpkin puree

For the Filling

  • 1 (8 ounces) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  1. Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a large bowl with an electric mixer, beat eggs, vanilla, and sugar until thick.
  4. Add in pumpkin and mix to combine.
  5. Stir in flour mixture.
  6. Spread batter evenly into prepared pan.
  7. Bake for 13 to 15 minutes or until the top of cake springs back when touched.
  8. Immediately loosen and turn cake onto prepared towel. Carefully peel off the paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  9. In a medium bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth.
  10. Carefully unroll cake; remove towel.
  11. Spread cream cheese mixture over cake. Reroll cake.
  12. Wrap in plastic wrap and refrigerate at least one hour.

Special note:

  • Store prepared Pumpkin Roll in the refrigerator for up to 5 days. You can also wrap tightly in a layer of plastic wrap and then foil and store in the freezer for up to one month. Remove frozen Pumpkin Roll to room temperature one hour before serving.

Recipe from mybakingaddiction.com

Home Made Macaroni and Cheese

INGREDIENTS

  • 1(16 ounces) box rigatoni pasta
  • 8ounces sharp cheddar cheese, shredded
  • 8ounces Monterey jack cheese, shredded
  • 4ounces parmesan cheese, grated
  • 2cups heavy cream
  • salt and pepper

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Prepare rigatoni noodles according to package directions, but add a good bit of salt to the water. Once cooked, drain but do not rinse the pasta.
  3. Transfer pasta to a large mixing bowl. Add half the cheddar, Monterey jack and parmesan cheeses, as well as the heavy cream. Stir well to combine, season with pepper to taste.
  4. Transfer the mixture to a 9″x13″ casserole dish. Sprinkle the remaining cheeses on top and bake for 30 minutes until golden brown and bubbly.

Perfecting the Pancake

Pancakes are not the easiest thing to make.

Here are a few tips on how to make them

INGREDIENTS

  • 2 large eggs
  • 1 1/4 cups whole milk
  • 4 tablespoons melted butter
  • 1/4 teaspoon salt
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar

INSTRUCTIONS

  1. Mix flour, baking powder, salt, and sugar: In a medium-size mixing bowl, whisk together all your dry ingredients
  2. Mix milk, eggs, and melted butter: In a separate bowl, whisk together all of the wet ingredients until the egg is broken up.
  3. Combine the wet and dry: Add the wet ingredients to the dry ingredients. Gently stir them together until you stop seeing flour. Be careful not to over mix, that will make the batter tough. Leave a few lumps for tender pancakes.
  4. Preheat the pan: Place your pan over a medium-high flame and let the surface get hot. It’ hot enough when you sprinkle a few droplets of water over the surface and they evaporate.
  5. Oil the pan: Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
  6. Prepare the sacrifice: It is one of the great unsolved mysteries of the universe that the first pancake is always a disaster. Accept it and move on to pancake number 2.
  7. For each pancake, gently pour 1/2 cup of batter into the pan, using a ladle or a measuring cup. Use the back of a spoon to spread the batter into a circle.
  8. Wait: Watch the pancakes carefully. Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.

 

Recipe from food republic .com

French Dip and Homeade Au Jus

INGREDIENTS

  • 6 hoagie rolls
  • 1-2 lbs cooked roast beef 
  • 1 1/2 cups beef stock plus more as needed
  • 1 tsp low sodium soy sauce plus more as needed
  • 2-4 tbsp unsalted butter
  • 6-8 thin slices provolone cheese

INSTRUCTIONS

INSTRUCTIONS
  1. Heat oven broiler to high.
  2. Using drippings from roast beef pan, spoon out most of the oil, if applicable. Place roasting pan over medium-high heat on stove top. Add beef stock and soy sauce to the pan and, using a wooden (or non-abrasive) spoon, scrape off browned bits from the pan. Bring to a simmer and cook until reduced by half, about 8-10 minutes. If the sauce is too salty, add more beef broth. If not salty enough, add more soy sauce, as needed, until it reaches desired flavor.
  3. Slice hoagie rolls in half, lengthwise. Spread a thin layer of butter over each half (top and bottom) of the roll. Place rolls, butter side up, on a baking sheet lined with aluminum foil. Place bread under the broiler and broil until butter is melted and bread starts to turn golden brown. Careful not to let bread burn. Once golden brown, remove from oven. Take the “tops” off the baking sheet and set aside. Leave the “bottoms” on the baking sheet for later. Keep broiler on.
  4. Slice roast beef into very, very thin slices. Place slices in hot Au Jus on the stove and cook for 1 minute. Using tongs or a fork, carefully remove roast beef slices and layer on each “bottom” half of the sandwich with the desired amount. Top each with a slice of provolone cheese and replace under the broiler until cheese is melted about 1-2 minutes.
  5. Remove from broiler and place the “top” half on each sandwich. Slice each french dip in half and serve alongside a small cup of Au Jus (and a dab of horseradish, if desired) for dipping.

Adapted from the  website asweetpeachef.com >>