Recipes

RECIPES

Recipes I have found that sounds too yummy to forget or lose! So I'm posting them here. My problem with the www is there are so many sites to join to find that certain recipe for the special dinner or guests that I forget just where I saw it.  This is my way of not losing that special recipe.  I have so many fav's! Betty Crocker, Just a pinch recipes, Taste of Home, Allrecipes, well I could go on & on but you get the idea. I hope I'm not breaking any rules, if I find that I am I will delete this page. But I don't figure it's any worse then Pinning it on Pinterest. 



From: Just A Pinch Recipes

Blueberry Cream Cheese French Toast Casserole
Blueberry Cream Cheese French Toast Casserole Recipe

BTW, if you want some great recipes or have some you would love to share you really have to go to Just A Pinch Recipes dot com. Joining is easy and you'll love it!

Ingredients

FRENCH TOAST
12 slcbread, any kind or loaf of french bread
2 pkg8 oz - cream cheese, room temperature
1 cblueberries, fresh or frozen
12 lgeggs
1 to 2 cmilk, add a little at a time until milk is absorbed by bread
1/3 cmaple syrup or honey
BLUEBERRY SAUCE
1 csugar
2 Tbspcornstarch
1 cwater
1 cblueberries, fresh or frozen
1 Tbspbutter

Directions
 French Toast Casserole:
Spray 9 X 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish
2
 Cut up cream cheese into 1 in cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
3
 In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. Cover with foil and refrigerate overnight.
4
 Blueberry Sauce:
You can make this ahead of time and refrigerate, then warm up before serving.
5
 Stir together 1 cup sugar and 2 Tbls cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
6
 Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
7
 Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.
8
 The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered cassrole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
9
 While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
10
 Prep time:
30 min to put everything together
8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture.
Cook time: 1 hour
11
 Alternate Sauce, I call it cheating.
Take jam or preserves, what ever flavor of fruit you are using to make this. Put preserves in small sauce pan, add 1 Tbls cornstarch, mix until smooth, add additional fruit if desired. Warm in sauce pan until smooth and thickened. Serve over the french toast, ice cream or anything else you can think of.
12
 Apparently, some people are getting soggy results. Add milk a little at a time until milk is absorbed by bread, you don't want it to be soggy before you bake it. If its soggy before you bake it, it will be soggy after you bake it.



From: Betty Crocker

Slow Cooker Chicken Stew with Pepper and Pineapple


Slow Cooker Chicken Stew with Pepper and Pineapple

1      pound boneless skinless chicken breast, cut into 1 1/2-inch pieces
4      medium carrots, cut into 1-inch pieces
1/2   cup Progresso® chicken broth (from 32-ounce carton)
2      tablespoons finely chopped ginger-root or 1 teaspoon ground ginger
1      tablespoon packed brown sugar
2      tablespoons soy sauce
1/2    teaspoon ground allspice
1/2    teaspoon red pepper sauce
1      can (8 ounces) pineapple chunks in juice, drained and juice reserved
1      tablespoon cornstarch
1      medium bell pepper, cut into 1-inch pieces


  1. Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.
  2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.
  3. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
  4. Cover and cook on high heat setting about 15 minutes or until slightly thickened.

    Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Makes 4 servings


Slow Cooker Chicken Stew

Slow Cooker Chicken Stew

3
medium potatoes (about 1 lb), cut into 1 1/2-inch cubes
2
cups baby-cut carrots
1
package (8 oz) fresh whole mushrooms, each cut in half
2
packages (20 oz each) boneless skinless chicken thighs
1/2
teaspoon salt
1
teaspoon instant chopped onion
1/4
teaspoon garlic powder
1
tablespoon tomato paste
1
jar (18 oz) roasted chicken gravy
1/2
cup dry white wine or water
  1. In 4- to 5-quart slow cooker, toss potatoes, carrots and mushrooms. Arrange chicken on vegetable mixture. Sprinkle salt, onion and garlic powder over chicken. Stir tomato paste into jar of gravy. Pour gravy mixture and wine over all.
  2. Cover; cook on Low heat setting 8 to 10 hours.      Makes 6 servings (1 2/3 cups each)
Note: Chicken thighs and legs work better than chicken breasts in long-cooking recipes. They stay moist and juicy.



This gal can cook! And she likes cooking with Crock Pots.... my favorite way to cook!

The link above is her Blog with lot's and lot's of recipes!



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