French Toast Bake

This is amazing, easy, and delicious. It is sweet, like sugary sweet, no syrup is required, but hey if you have an uber sweet tooth go at at. I bet your dentist will love you for it ha!

Now the original recipe can be found here: http://sheldonrachel.blogspot.com. I will be writing what I did to it. It was a huge hit with adults, and children too. Think of it as an upside down french toast bake, since the sugary topping is actually on the bottom of the pan.

Ingredients:
1/2 C melted butter, 1 stick
1 C brown sugar
1 loaf of Texas toast (thickly sliced toast), I cut crusts off
4 eggs
1 1/2 C milk
1 tsp vanilla, if you believe in measuring vanilla
Cinnamon
9x13 pan

Method:
1. Melt butter on stove top, and add brown sugar, stir until well mixed. You can do this in the microwave
2. Pour buttery sugar mixture into 9x13 pan, spread evenly as possible
3. Beat eggs, milk, and vanilla (can add a dash of cinnamon if you like)
4. Lay single layer of bread in pan
5. Spoon half of egg mixture onto bread
6. Can sprinkle a light layer of cinnamon... I like cinnamon
7. Add the second layer of bread
8. Spoon remaining egg mixture over bread
9. Add more cinnamon, yup I really like cinnamon
10. Cover, and place in fridge up to 24hrs but minimum 1hr.
11. Remove from fridge while you preheat oven to 350F
12. Bake 30mins covered
13. Bake uncovered for 15mins, I would do 20mins next time.
14. Serve warm, with syrup if you have an extra sweet tooth.

If your family loves french toast, or pancakes they will love this. My pan made 14 small size pieces, but I had a lot of other breakfast foods being served too.

Crockery Pot Breakfast?!

I love my crockery pot, it's easy, it's good, and most importantly it's a time saver. You need to save time when you have two adorable active children (2 + 4 years old), a baby on the way, and a ton of volunteer work. Let's just say I would cry if my crock pot broke, compared to my electric mixer (yes it just broke).

I have spied many breakfast crock pot recipes, and have heard just as many horror stories on how they turned out. I finally saw on one pinterest (you vixen of a site), it lured me in with it's good looks, and I had to try it. Ok to be fair I tried it for the Wednesday evening bible study that I cook the dinner meal for. I figured if it turns out bad, my family won't have to suffer alone with it. Bad, sneaky, smart.. or all of the above haha?!

Anyways the original recipe comes from http://www.allkindsofyumm.com. After all I am not a carrot stealin' bunny or anything. 

Ingredients:

1 bag of frozen hash browns. I used the diced kind. Why? That is what the store had, and that I could reach on the top shelf in the freezer. I have short arms and a big round baby belly, if I can reach it I will buy it! You can use peeled, and diced (about kidney bean size) or shredded potatoes

1 dozen eggs

1 cup milk

1lb breakfast sausage, I used maple, it just tastes good. Adds a great flavour to the mixture

Salt / Pepper, to your tasting

Any other seasonings you like with your eggs. (I added a dash of garlic, and some onion)

4C shredded cheese, whatever you like

*Original recipe called for 1 tbsp ground, dry mustard. I didn't have it so I didn't use it

Method:

1. I took the hash browns out of the freezer about an hour before they went into the crock pot. They were a frozen solid brick, and you have to be able to stir/mix all ingredients

2. Add hash browns (or diced / shredded potatoes) to greased crock pot 

3. Cook sausage, if adding diced onion cook now, drain off grease

4. Beat dozen eggs, milk, and seasonings all together

5. Add cooked sausage to crock pot

6. Add all cheese

7. Stir / mix

8. Add egg mixture, stir to coat ingredients 

9. Now put the lid on, turn to low, and cook on low for 8 - 10 hours. I cooked for 9hrs.

I use a 6-quart oval crock pot with removable, dishwasher safe stoneware with locking lid for transporting. Yes I am fancy. This mixture will go up to about the half way point. I didn't think it would be enough, but glad I didn't double the recipe. The eggs cook, shocking I know, and fluff up the mixture. Once cooked it is just a few inches below the top of the crock pot. It will be a lot of food for your family, and filling.

Honesty time: I didn't have that much faith in this. I know bad right?!  I kept spying the crock pot mixture (through the lid, dear gawd don't open it), and though at 6 through 8 hours of cooking no way this is going to turn out. I was wrong, I admit it, contrary to belief I do admit when I am wrong haha. It was delicious. It fed about 7 adults, and a handful of kids, with some leftovers. I love me some leftovers. I did also make a french toast bake, worlds easiest (or laziest) biscuits, sausage and "gravy" (cream cheese), no-bake chocolate peanut butter oat bars, had fresh fruit, and items for toast. Yes I make enough food to feed a small army, or a hungry bible study group.

Make this, I dare you to not like it. 

Indian Inspired Baked Chicken

We love Indian, and Indian inspired food..

4 skinless chicken thighs
2 TSP smoked paprika
4 TBSP chili powder
6 TBSP ginger
2 TSP salt
2 TSP cumin
2 TSP curry
4 TBSP minced garlic
juice of two lemons
4 TBSP oil
Other spices you can add: 4 tsp tumeric, 1 medium diced white onion
You can also adjust the spices to your liking, that is the fun part of cooking!!

Put all spices together in bowl, add lemon juice, and oil, mix well
Toss chicken thighs in large ziploc bag, pour in sauce
Massage sauce to cover chicken
Marinate over night, or for at least 2 hrs

Preheat oven to 350
While preheating remove chicken from fridge, so it can get to almost room temperature
Dump chicken, and sauce in an 8x8 casserole dish, or on a foiled sheet pan
Bake for 1hr or until juices run clear

Great to have with rice, veggies, and naan

Honey Oat Bread

I am  not a bread maker, seriously. I have bread issues. I cannot think of a time when an attempted loaf of bread came out of the oven great. Yes I have successfully created some "quick breads", but that really isn't the same. This one is a hands on, let rise 2xs, knead, pound, etc., a real bread experience. Best, a bread that I have successfully made, and will make again! Promise that if I can do it, you can do it to!

Ingredients:
2 C boiling water
1 C rolled oats
1/2 C honey
2 TBSP butter
2 TSP salt
1 0.25 OZ package of active dry yeast (or 2 1/2 TSP)
1/2 C warm water (110F)
4 C flour
Topping:
2 TBSP warmed honey (or you can use butter)
2 TBSP rolled oats (optional)

Method:
In a large mixing bowl, combine boiling water, oats, 1/2 C honey, butter, and salt. Let stand for 1 hr.
In a small bowl, dissolve yeast in warm water. Let stand about 10 mins.
Pour yeast mixture in oat mixture.
Add 2 C of flour; mix well.
Still remanding four, 1/2 C at a time, mixing well after each addition.
When the dough has pulled together, turn onto lightly floured surface.
Knead until smooth and elastic, around 15-20 mins.
Lightly oil a large  bowl, place dough in bowl, turn to coat with oil.
Cover with damp cloth, let rise on counter until doubled in size, about 1 hr.
Punch dough, and turn onto lightly floured surface.
Divide the dough into two equal loaves.
Place into two lightly greased 9x5 inch loaf pans.
Cover with a damp cloth,and let rise for about 40 minutes.
Preheat oven to 350F.
Bake for 30mins or until top is golden, mine baked for 25 mins.
Remove loaves from pans, place on cooling rack.
Brush tops with the warmed honey (or butter), and sprinkle with oats, if desired.
Cool completely before slicing.

Creamy Cheesy Veggie Noodle Bake

Since I just finished making my own condensed cream of chicken soup (dry) mix, I had to try it out. I decided to try it out casserole style, and it is a winner for sure. If you like really creamy noodle casseroles, you might want to double the sauce.

16oz macaroni, cooked
Cream of Something Soup (chicken), thickened see: http://nomnomwarrior.blogspot.com/2012/08/condensed-cream-of-whatever-soup.html
Shredded cheese, as much or little as you like, I did around 2 cups
A bag of mixed frozen veggies, defrosted
Optional: you can add in diced chicken, bacon, or whatever else you like.

Combine all ingredients, and mix well
Pour into 9x13 casserole dish, cove
Bake at 350 for 30mins

Condensed Cream of Whatever Soup

I have discovered I hate buying cream of chicken soup for our recipes. It's always a dollar something for a small can, a tad more if you go for low sodium. I have found a recipe where you can make your own condensed cream of soup, it is a dry mix, perfect for storing. Best of all it is easy, cheap, good, and you know what you are putting into it!!

1 C non-fat powdered (dried) milk
3/4 C corn startch
1/4 C boullion, crushed if using cubes. Can use chicken, beef, veggie, whatever you like
4 TBSP dried minced onion
About 1 TSP of whatever other seasonings you like (basil, thyme, garlic, paprika, pepper, etc.)

Put all ingreidients in a bowl, mx well, and place in airtight container
Add label 1/3 C powder to 1 1/4 C water, heat on stove until thick
This is the equivalent to one can of condensed soup (about the 10.75oz size)

Chicken in Spicy Yogurt Sauce

Very fragrant, and saucy!  I think best served on a bed of rice, however mashed potatoes would be delightful as well.


4 chicken thighs, skinless
1 cup plain yogurt
2 tbsp fresh cilantro, parsley (we used celery leaves.. don't judge worked out great)
1 tbsp curry powder
2 cloves garlic, minced
1 tsp ground ginger
1 tsp paprika
2 tsp lime or lemon juice
1/2 tsp salt
2 tbsp butter (for pan)


Rinse chicken, pat dry.
Lightly score chicken (shallow cuts in chicken)
Place chicken in large plastic bag (ziploc)
Mix all other ingredients together (minus butter)
Pour over chicken
Mush sauce all around chicken 
Refrigerate up to 24hrs, turning bag occasionally


Heat pan to medium heat and melt butter
Add chicken and all sauce
Bring to boil, then simmer with lid on for 45-50mins 
Once chicken is cooked, remove
Boil sauce for 5mins to thicken.
Enjoy!