New Found Love!!

This is our new found LOVE!! I was a little hesitant on trying it but I don't think I will ever be able to eat regular plain ol' French Toast again. You have to give this a try it is a hit!!! Thank you Paula Deen!!

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
  

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans (optional)
  
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden

Yummy Yummy Summer Recipe

Jello Strawberry Salad

2 lg pkg Strawberry Jello (Cook and Serve)
8 oz cool whip
Strawberries
3/4 cup water

Cook jello as directed with 3/4 cup water. Let sit over night (or at least 4-5 hours). Beat Jello w/beaters until well beaten. Add about 8 oz cool whip (the more cool whip the thinner it will be). Cut up strawberries (I like lots of strawberries, I used one of those Costco BIG containers of strawberries when I made it last time) and mix in.

ENJOY!!!

Calling all Chocolate Lovers

I just have to share another one of my favorite recipes. I got this recipe in college from one of my roommates (Thanks Jen!) and can't ever get enough of it. It is very similar to Chili's molten cake--the one that creates its own fudge sauce--but it is one big cake so it is much easier to share--and more to eat!!! ;-) The picture does not do it justice but I have no clue how to work Marsh's new camera and he is the photographer in the fam (sorry it is half eaten--we just couldn't resist!)

Fudge Cake

3/4 cup white sugar
1 cup flour
1/4 cup cocoa
2 tsp. baking powder
1/4 tsp salt
1/3 cup milk
1/3 cup melted butter
1 1/2 tsp vanilla

Topping:
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup cocoa
1 1/4 cup Hot water

Heat oven to 350. Mix first five ingredients. Add milk, melted butter and vanilla. Pat batter into pan. Mix topping ingredients and sprinkle over batter and pour hot water over the top. DO NOT STIR!

Bake 35 min. Let stand for 15 min. Serve with whipped topping or ice cream.

Enjoy

New Found Loves

One of my roommates from BYU-Idaho asked me a couple months ago to post a recipe because she was getting bored and remembered I had some good ones. Well, I found this AMAZING recipe that I just couldn't help but share (Sorry Jewels, it is a new one but I promise it is so good!!) Sorry I don't have pictures...

Tin Foil Chicken Fajitas

Prep time: 30 min (plus 1 hr for marinade to sit)
Cook time: 30 min
Servings: 6

Ingredients:
6 - skinless chicken breasts
3 - sweet onions
3 - green peppers
2 - limes
1/2 - bunch cliantro (original recipe calls for 1 bunch but seemed too much so if you like cilantro you can do the whole thing)
2 - jalapenos (usually do 1 1/2 since Marsh doesn't like heat)
2 - cloves garlic
1/4 cup water
1 cup shredded cheese
16 oz. Sour cream
Guacamole
1 dozen flour tortillas

Directions:

Marinade preparation:
In a Blender combine the water, juice from 2 limes, the bunch of cilantro stems and all, a 2 jalapeno peppers chopped and seeded. Blend until pureed.
Pour the contents into a 1 gallon freezer bag.
Add the chicken breasts and zip shut. Place in the refrigerator for at least an hour.

Packet preparation:
Slice the green peppers in two and remove the seeds. Rinse then slice into strips lengthwise.
Slice the onion into 1/2 inch rings and cut the rings in half.
Spray tinfoil w/Pam.
Remove chicken breast from marinade but do not rinse, just place as is onto tinfoil square.
Add green pepper and onion strips on top of chicken. Fold the foil packet.

Cooking:
Outdoors: Place aluminum foil packet on bed of prepare coals turn several times. Should be ready in 30 minutes.

At Home: Preheat oven to 350 degrees. Place packets on a cookie sheet. Bake 30 minutes.

When ready to eat, open foil packet and slice the chicken breast.
Place chicken, green peppers and onions into a flour tortilla
Add cheese, guacamole and sour cream to taste. Should make to or three fajitas per packet.

**If you don't like cilantro, we have also tried marinating the chicken in other sauces and it is amazing! **