Creme Brulee French Toast with Syrup

Creme Brulee French Toast
Ingredients:
1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra-thick slices)
5 eggs
1 1/2 cups half-and half-cream
1/2 teaspoon salt
1 teaspoon vanilla

Instructions:
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together Eggs, cream, salt, and vanilla . Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350F. for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). Serve with Syrup.
Makes 12 servings.

Buttermilk Syrup
Ingredients:
1 cup sugar
1/2 cube real butter
1/2 tsp. soda
1/2 cup buttermilk
1 tsp karo syrup
1 tsp vanilla
Method:
Mix all ingredients except vanilla and heat in saucepan to boiling. Boil 5 minutes stirring constantly. Remove from heat and add vanilla.

This is rich and yummy.

Mini Portabello Burgers

Ok so Dave and I found a recipe and changed to make it our own.

12 medium portobello mushrooms

2 yellow squash

2 zucchini

1 medium onion

Sea salt

oregano

Season All

9 ounces Swiss Cheese

12 mini brioche buns or dinner rolls

sesame oil

1/2 teaspoon of sesame seeds

Take stems off of the portobellos. Slice the squash & zucchini into 1/4 in thick rounds or in strips if you prefer Drizzle canola oil on them. Season to your taste with Season all on zucchini and Sea Salt and oregano on yellow squash. We just put the oil on the mushrooms. Grill vegetables till cooked and grill marks are on them. Brush Sesame oil (Dave put a little butter too) on tops of buns and sprinkle sesame seeds ontop. Put in oven until outside is just crispy at 375 for 4 min. Assemble burger and melt cheese under broiler. So good. The vegetables are so flavorful that you dont need any dressing at all!

Salsa

This is my mother in laws recipe. I hate store bought salsa now. I love this recipe.

15 large tomatoes (15 or 16 cups)
3 medium onions
3 green peppers
3 hot jalapenos & 2 mild jalapenos
2 cloves garlic
1 1/2 tablespoons salt
1/2 cup sugar
1/2 cup cider vinegar

Chope it all up and put in big pot. Bring to boil for 15 min. Mix seperate 1/2 cup corn starch and salsa juice so that you dont get corn starch clumps in your salsa. Add to salsa and cook for 10 min. Bottle them and process for 30 min.

I really liked it chunky but it goes way to fast. If you want it to last longer then cut up fine or use in your food processor.

Note: For those that have never canned. Make sure your bottles are hot and the lids and that nothing is on the mouth of the jar when you put the lid on (wipe with damp cloth) & that your jars and lids are steralized.

Carrie's chocolate chip cookies

2 1/2 cups of all purpose flour
1/2 teaspoon of baking soda
1/4 teaspoon salt
1 cup of (Packed) Brown sugar
1/2 cup of granualted sugar
2 sticks (1cup) of salted Butter (not cold but softened.)(I just stick it out an hour before I make the cookies, the microwave melts the inside too fast)

2 large eggs
2 teaspoons of Vanilla Exract
12 ounces of semisweet chocolate chips(about 2 cups)

Preheat the oven to 350
In a large bowl or kitchen aid
blend the sugars on medium speed till they are totally mixed.
Then add the softened 2 sticks of butter and mix to form a grainy paste
scrape the sides of the bowl and add the eggs and then the vanilla extract. DO
not over mix the eggs. Just until they are blended in

Add the flour cup by cup and baking soda and salt.
Do Not Overmix.

I like to make larger cookies so I double the tablespoon to more like 2 tablespoons per cookie. I cook six at a time but you can cook more if you want. Cook them for only 10 minutes. They might look underdone but they aren't. When they cool you have a deliciously chewy yummy chocolate chip cookie. Enjoy. If you don't like them chewy and soft you can cook them for longer if you want. (Some people like them harder to go with milk)

Mom's Famous Cinnamon Rolls

1)add 1 Cup of warm water
Tsp of sugar
2 packages of yeast
Put in glass Jar

2)1 cup of really hot water in bread maker bowl
Palm of salt(Tbsp)
1/2 cup of sugar
Cube of butter

Turn on mixer to mix. and cover.

When yeast has risen
add 1-cup of flour (to the mixture in the mixer bowl.)
add jar of yeast mix to bowl and another cup of flour keep mixing
keep adding a cup of flour till the sides of the bowl cleans(6-7 cups total)
make a good dough ball ( Knead in bowl or by hand for 10 minutes)

I like to use the press and seal to cover the bowl because it allows
the dough to really get warm and rise better.But you can just cover
it if you want to with towel or something. Raise until double in size.

Roll out dough ( Mom says to let dough still be 1/2 inch in size)
don't thin it out too much!
Smear with butter
cinnamon first
crumble brown sugar everywhere

Roll up &Grease your pan. Flour it too!

Cut the Cinnamon rolls to desired thickness.
Use string or non flavored dental floss.

line them next together In pan. Raise for 40 min to 1 hour.

Can put oven on 200 and turn off and Put cloth under the pan and cover the Cinnamon rolls with seal. And raise them.

Cook Cinnamon rolls 30 minutes @350

Frosting: Cube butter. Small amount of vanilla and small amount of evaporated milk.
Add powdered sugar till desired thickness. (Taste testing is the best then you can
achieve how you want it to taste because some people like more vanilla... some like
it thicker and some like it more like a glaze!) I hope you enjoy cause I sure am!

Chex Candy Mix

Mix:
5 cups Chex
6 cups golden grams
7 oz. shredded coconut
1 cup cashew slivers
Boil for 2 minutes:
3/4 cup margarine
1 cup sugar
1 cup Karo syrup
Pour over dry mix and stir until coated.
This is so yummy!
I just got this recipe from our friends Lance and Niki and can't wait to make it.

Navy Bean Soup

1 lb navy beans
1-2 lbs ham and bone
1 tsp celery salt
1 c. onion-diced
4 quarts water

Soak beans overnight. Bring water to a boil and add all ingredients. Cook over low heat for 1-2 hours. Remove ham bone

Broccoli Chicken

4 chicken breasts, baked or boiled, then chopped
3 c. broccoli-raw
1 c. shredded cheese
1/2 c. bread or cracker crumbs
1/2 c. mayo
1 can cream of chicken soup
1 tbsp lemon juice
paprika; salt and pepper to taste

In a 2 qt casserole dish, layer broccoli, chicken and cheese. Repeat 1 or 2 times. Season with paprika, salt and pepper. Combine the mayo, soup and lemon juice in a separate bowl. Pour the mixture over the top layers. Sprinkle with crumbs, bake at 350 degrees for 30 min.

Muddy Buddies

1/2 c. peanut butter
1/2 c. butter
1 tsp. vanilla
bag of chocolate chips
melt in pan
When melted pour over Chex cereal
let cool and then add powdered sugar to mix until covered and enjoy

Good idea

Good idea! Also, if you click on the name of the recipe on the side bar, you can see everyone's comments that have already been left!

I want to know if these are recipes you have all tried and if so comment on them. Nena

Smokey Ham and Chedddar Bites

Ingredients:
2 cups baking mix (like Bisquick) ¾ cup finely chopped, fully cooked smoked ham 1 cup shredded Cheddar ½ cup finely chopped onion ½ cup grated parmesan cheese ¼ cup sour cream 2 T. snipped parsley ½ t. salt 2 cloves garlic, pressed or crushed 2/3 cup milk 1 egg
Preheat oven to 350 degrees. Grease 13x9 casserole dish and set aside. Mix all ingredients; spread in pan. Bake until golden brown, about 25-30 minutes. Cut into preferred size and serve warm with spread with softened cream cheese.
Ingredients: Healthy Herbed Cream Cheese
2 T. each finely chopped fresh basil, fresh dill and fresh chives 8 oz. pkg of light cream cheese 2 T. softened butter
Using food processor, pulse once or twice until all herbs are blended together. Add cream cheese and butter, pulsing until combined well. Scrape down sides of processor as needed. Store in refrigerator, covered tightly, for at least 2 hours. Serve softened to room temperature. Can add small amounts of chopped olives, garlic, even roasted red peppers!

Root Beer Float Cakes

Cake Ingredients
2 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt
Root Beer Glaze
4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer
3 Tbs. vegetable oil

You will also need some extra root beer (again 1 Tbs. per cupcake)You will also need some basic Vanilla buttercream ( there are many recipes online to try J)
Directions
1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups... trust me.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer over each cupcake. Wait to soak in.
13. Once the root beer has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.
Makes 2 dozen cupcakes

Zucchini Bread

1 c. oil (use ¾ c. oil and the rest water)
1 ½ c. sugar
2 c. shredded zucchini
3 eggs
2 tbsp vanilla
3 c. flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 c chopped nuts (opt.)

Mix all ingredients, put into 2 greased loaf pans. Cook at 350 degrees for 45-60 min.

Pumpkin Bread

4 eggs
1 c. oil
1/2 c. water
1 small can pumpkin
3 c. sugar
2 ½ c. flour
2 tsp baking soda
1 tsp salt
1 ½ tsp nutmeg
1 ½ tsp allspice

Mix eggs, oil, water and pumpkin. Add remaining ingredients and mix well. Grease and flour 2 loaf pans. Bake at 350 degrees for 1 hr.

Cereal Candy

Ingredients:
3 cubes butter
2 cups sugar
2 cups Karo syrup
Boil the above ingredients for 3 minutes then pour over1 large box Corn Chex
1 large box Rice Chex
1/2 box Cinnamon Toast Crunch
3 to 4 cups Pretzels
Optional Ad-ins to taste:
Craisins
Coconut
Sunflower Seeds
Favorite Cereal
Nuts

Sesame Chicken Skillet

Ingredients:
4 1/2 cups cooked brown rice
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper, optional
3/4 pound boneless skinless chicken*
2 tablespoons sesame oil
1 tablespoon finely minced garlic
8 ounces fresh mushrooms, sliced**
1-1 1/2 cups chicken broth
3/4 cup Sesame Ginger dressing***
1 tablespoon toasted sesame seeds
Method:
Prepare brown rice according to package directions for 6 servings.
Combine four, salt, and pepper in gallon zipper plastic bag. Slice chicken breast into 1/4-inch thick slices. Place chicken in plastic bag, close tightly and toss to coat chicken with flour mixture.
Heat non-stick skillet, add sesame oil and garlic. Add chicken and fry until browned (avoid too frequent stirring). Add a little chicken broth, as needed to keep chicken from burning. Place mushrooms on top of chicken; add 1/4 cup chicken broth, reduce heat to low, cover and cook 10-15 minutes. Add additional chicken broth, as needed to keep chicken from burning dry; stir occasionally. Flour on chicken will thicken juices during cooking. Stir in 1-3 tablespoons additional broth to create desired consistency. Stir in Sesame Ginger dressing. Serve hot over cooked rice. Sprinkle with toasted sesame seeds. Serves 6
NOTES: * Placing chicken in freezer for 30-40 minutes prior to using makes slicing easier. ** May substitute 1 can (4 oz.) canned sliced mushrooms; drain before using *** Sesame Ginger dressing may be found in the refrigerated salad dressing section of your local grocery store (usually next to the fresh produce).

Peppers & Sausage

1 pkg Hillshire Farms turkey kielbasa or sausage (fully cooked)
1 green pepper
1 small onion, sliced
1 large can of stewed tomatoes or 2 small ones
Worcestershire sauce
Ketchup
3 or 4 potatoes

Boil and cube potatoes, set aside. Simmer in a skillet tomatoes, onions, peppers and sausage. Then add potatoes. Add ketchup and Worcestershire sauce to taste.

Nutty Cream Pie Crust

12 pecan shortbread cookies, broken into pieces
4 Nature Valley pecan crunch crunchy granola bars (2 pouches from 8.9 oz box), crushed (3/4 cup)
1/3 cup butter, melted

In food processor or blender, process cookies and granola bars with on-and -off motions until fine crumbs form; pour into medium bowl. Stir in melted butter with fork until well mixed. Press mixture in bottom and up side of ungreased 9- or 8- inch pie plate. Place in freezer just until firm, about 10 minutes.

Fill with your favorite pie filling

Italian Chicken *EASY!*

Marinade chicken breasts for 2 hours in your favorite Italian dressing.
Coat with grated Parmesan cheese.
Bake @350 for 30 minutes
Makes a yummy cheesy crust!