Peach Baked French Toast

Per Shelley's request! This breakfast/brunch is great when expecting company as you can easily put it together beforehand and then bake it the morning of. Delicious!

1 cup brown sugar

1/2 cup butter

2 T. water

1 29 oz. can peaches (sliced, drained)

Cinnamon bread (divine with the cinnamon swirl bread from Great Harvest) or French bread

5 eggs

1 1/2 cup milk

1 T. vanilla

cinnamon for sprinkling if using French bread

Bring sugar, water, and butter to a boil and simmer for about 5-7 minutes. Pour in bottom of 9x13 glass pan. Pour sliced peaches on top of brown sugar mixture. Slice bread about one inch thick and place the bread on top, completely covering the peaches. Mix eggs, milk, and vanilla, and pour over all the other ingredients in the pan. Make sure there is no dry surface on the bread. If using French bread rather than cinnamon bread, then sprinkle with cinnamon (to taste) and cover with tin foil and refrigerate over night. 

Remove 30 minutes before baking. Bake for 20 minutes covered at 350, then take off cover and bake for additional 25-30, until golden brown. Serve with whipped cream, syrup, and berries, if desired.

Peanut Butter Cake

 

This is a delicious peanut butter cake.  I like it topped with Phish Food and banana chip ice cream!  I haven't perfected it yet.  But, if I keep practising we will all get fat over here.  So, I turn it over to you to see if you can help me figure it out.  The comments suggested to increase the peanut butter in the cake (which was originally listed at 1/2 C).  The cake is delicious with 3/4 C peanut butter, but the cake is very crumbly (not sure if this is bc of the extra peanut butter or not).  The frosting cools like fudge, so the frosting needs to be hot when you frost the cake.  The frosting is sticky so I have had trouble frosting the crumbly cake with sticky frosting.  Maybe my frosting wasn't hot enough.  It does taste great though!

INGREDIENTS:

Cake: 2 cups all-purpose flour 2 cups white sugar 1 teaspoon baking soda 1/2 cup milk 2 eggs 1 teaspoon vanilla extract 1 cup water 1/2 cup butter

1/2 cup vegetable oil 3/4 cup peanut butter Icing: 1/2 cup butter 1/2 cup peanut butter 1/3 cup milk 1 teaspoon vanilla extract 4 3/4 cups confectioners' sugar

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2.	Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
3.	Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
4.	Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
5.	Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

Vegetable Lasagna

• From cooking Light
• 
  
• Ingredients:
• 
  
• 1 teaspoon olive oil
• 3/4 cup sliced mushrooms
• 3/4 cup chopped zucchini
• 1/2 cup sliced carrot
• 1/2 cup chopped red bell pepper
• 1/2 cup thinly sliced red onion
• 1 (26-ounce) bottle fat-free tomato basil pasta sauce
• 2 tablespoons commerical pesto
• 1 (15-ounce) carton part-skim ricotta cheese
• Cooking spray
• 6 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half
• 3/4 cup (3 ounce) shredded part-skim mozzarella cheese

Prep:

Preheat oven to 375º.

Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.

Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.

Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

Notes: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed. For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. If you're making for a gift, deliver uncooked with baking instructions.

Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette

From Mel's kitchen cafe

INGREDIENTS

Dressing:
• 1 cup canola oil
• 1/3 – 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
• 1/3 cup rice vinegar
• 1/3 cup cider vinegar
• 6 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Salad:
• 16 oz. bow tie pasta, cooked al dente, drained and cooled
• 1 bag fresh spinach (9 – 10 oz)
• 6 oz. craisins
• 2 (11 oz.) cans mandarin oranges, drained
• 1 (8 oz.) can water chestnuts, drained and slivered
• 1/2 cup chopped fresh parsley
• 4 green onions, thinly sliced (white and green parts)
• 1/4 cup sesame seeds, toasted
• 6 oz. honey roasted peanuts
• 2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

DIRECTIONS

1. In a blender, combine all the dressing ingredients and blend until well combined and smooth.
2. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour (Judy has left this step out many times with still great results).
3. Combine the remaining salad ingredients in a large bowl.
4. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

Tricia’s Amazing Breadsticks

1 cup warm water

2 tsp. yeast

1 heaping Tbsp. sugar

½ tsp. salt

2 ½ cups flour

¼ cup butter

parmesan cheese

garlic salt

Dissolve yeast and sugar in water.  Add slat and flour.  Knead until ingredients are mixed well.  Raise for 30 minutes.  Preheat oven to 375. Melt butter in 9x13 pan in oven while preheating. Roll out in the shape of a 9x13 pan (actually just a tad smaller because strips will stretch as you dip them in the butter), cut down the middle lengthwise and cut in strips widthwise.  Add breadsticks to pan one at a time first dipping one side in melted butter and than flipping it, so the buttered side is now on top. When all the dough is in the pan, sprinkle buttered breadsticks with parmesan cheese and garlic salt.  Bake for 15-20 minutes.

Chicken and Wild Rice Soup

Everybody loves this soup! Warm, hearty and delicious!

Thank you Savoring the Season's Our Best Bites

Chicken and Wild Rice Soup

Serves 10-12

5 tablespoons butter, divided

1 onion, chopped

4 cloves garlic, minced or pressed

1 cup chopped carrots (about 2 medium)

2 cups roughly chopped portabella or baby bella mushrooms

2 stalks celery, chopped

½ tsp poultry seasoning

1 (12-ounce) jar marinated artichoke hearts, drained and chopped

8 cups chicken broth or 8 cups water plus 2 tablespoons and 2 teaspoons chicken base

1 cup wild rice

2 (6-ounce) boneless, skinless chicken breasts, cooked an cubed (can also be left over rotisserie chicken)

½ tsp kosher salt

¼ tsp freshly ground black pepper

½ cup flour

2 cups milk

1.     Melt 1 tablespoon butter in a large stockpot over medium heat.  Add onion, garlic, carrots, mushrooms, celery and poultry seasoning and sauté until onion is translucent, about 5 minutes.  Add artichoke hearts and chicken broth and bring to a boil over high heat.  Add rice and chicken, reduce heat, cover, and simmer 50-60 minutes or until rice is tender.  When rice is tender, remove from heat and add sat and pepper.

2.     When the soup has about 10 minutes left, melt remaining 4 tablespoons butter in a small saucepan over medium-low heat  Whisk in flour to make a roux.  Slowly add milk, about ½ cup at a time, whisking constantly to remove lumps, until smooth and thickened to the consistency of thin pudding.  Slowly whisk milk mixture into the soup and stir until combined.  Simmer 4-5 minutes, until slightly thickened.

Butternut Squash Soup

You can cook it as the recipe directs, or roast the squash in the oven, and add it during the simmer process. Personally, I think peeling a squash and cutting it is a pain.


Ingredients:

1 Butternut squash, about 2 pounds

2 tablespoons peanut oil

1 cup chopped onion

1 1/2 teaspoons chopped garlic

1/2 cup thinly sliced carrot

1/2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoon finely minced jalapeno pepper

2 cups chicken stock

1/4 cup heavy cream
4 oz. cream cheese

Dash of Cayenne Pepper

Directions

Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream, cream cheese and cayenne pepper and adjust the seasonings.