Stuffed French Toast

12 slices of Italian bread
1/2 cup butter, cubed
1 cup packed brown sugar
2 Tablespoons corn syrup
2 large tart apples, peeled and thinly sliced
1 cup chopped pecans
6 eggs
1 1/2 cups milk
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 cup salt
1 teaspoon vanilla extract
In a small saucepan, combine the brown sugar, butter and corn syrup.  Cook over medium heat until thickened, stirring occasionally.  Pour mixture into a greased 9/13 baking dish.  Top with half the pecans, a single layer of bread and the rest of the pecans.  Arrange the apples and place remaining bread over the top.

In a large bowl whisk the eggs, milk, cinnamon, nutmeg and salt.  Add vanilla and mix well.  Pour over bread.  Cover the pan and refrigerate overnight.

When read to bake, preheat oven to 350 degrees.  Bake uncovered for 35-40 minutes or until lightly browned.  Let stand 5 minutes and then invert the pan onto a large platter.

While baking make the Caramel Sauce
1/2 cup brown sugar
1/4 cup butter, cubed
1 Tablespoon light corn syrup
Combine the sauce ingredients and stir over medium heat until thickened.  Serve with the French Toast.

Make Ahead Breakfast Casserole

I have not tried this yet.  I want the recipe so I can try it when I get home.  It looks like a keeper from reading through it.

1 pound ground sausage
6 Tablespoons butter
6 slices bread - no crusts
1 1/2 cups shredded cheddar type cheese
5 eggs
2 cups whole milk or half-and-half
1 teaspoon salt

Sautee sausage until no longer pink and drain well.  Melt butter and pour into a 9x13 inch baking dish.  Tear bread or cut into cubes.  Sprinkle the small pieces of bread evenly over the butter.  Sprinkle sausage over the bread.  Sprinkle cheese over the sausage.  Beat eggs with milk and add salt.  Beat until the eggs are frothy, then pour that mixture over cheese - making sure all the other ingredients are covered.  Cover and chill for at least 8 hours or overnight.  Bake at 350 degrees for 50 minutes or until set.  Serves 5-6 people.

Egg Sandwiches

This serves 2 but can easily be expanded.  I would look at it as a guide to create whatever you want.

1 Tablespoon butter
2 eggs
2 slices of cheese (whatever kind you want.  I would think Swiss our Gouda would be wonderful on this).
2 English Muffins
4 slices of bacon, cooked and well drained or 2 slice of thinly sliced ham

Melt butter into saucepan and crack the eggs into it.  When eggs are almost cooked to over-hard, add a slice of cheese to each egg and let melt.  Toast English Muffins.  Place the fried egg on the bottom half of each muffin.  Top with bacon or ham and press the top of the muffin on the sandwich.  Hot sauce or ketchup can be added if desired.  Great 'on the go' breakfast.

Red Velvet Chocolate Chip Pancakes

I have 2 granddaughters that love Red Velvet cake.  Here is fun breakfast version.

Pancakes:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
6 Tablespoons sugar
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1/2 cup sour cream
2 teaspoons red food coloring
2 teaspoons vanilla extract
3/4 cup chocolate chips

Combine flour, baking powder, baking soda, sugar, cocoa powder and salt in large bowl.  In a smaller separate bowl whisk together eggs, buttermilk, sour cream, food coloring and vanilla.  Add wet to dry ingredients and mix  until just combined.  Fold in chocolate chips.  Pour 1/4 cup of batter on to a lightly greased griddle to form pancakes.  Cook until bubbles form then flip pancakes.  Cook 2 or 3 minutes more.  Serve with whipped cream, plain yogurt or ice cream.  Some like it with just plain butter.  I know one family that serves it with chocolate sauce but that seems overkill to me.

Salmon Foil packets

Clyde and I try to have salmon once a week.  It is very fresh here and we enjoy our meal prepared this way.

Salmon Packets
Spray a piece of aluminum foil with cooking spray.  You need one square of foil for each packet.  Place 1/2-3/4 cup cooked rice in the middle of the foil.  Pour 2 tablespoons of chicken broth on the rice.  Place the salmon on the rice and sprinkle with lemon pepper.  Slice a lemon and place slices down the salmon.  Seal up the edges on the foil and back for 30 minutes at 375 degrees.

Banana Bread

This is a simple and delicious recipe that I developed here in Denmark.  It is requested often.

Banana Bread/ Or/ Banan Kuge (banana cake as called by the Danes)
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter
1/3 cup sugar
2 large eggs
2-3 large bananas, mashed
1/4 cup milk
Mix the ingredients together with an electric mixer until smooth.  Pour into 1 or 2 prepared loaf pans and bake 55-60 minutes for normal ovens or 30-35 for convection ovens.  Let cool in pan for 5 minutes and set out to completely cool on a cooling rack.

Walnut Chocolate Balls

This is a candy that Elisabeth Bloch made for us last Christmas when she was our Christmas Elf.  We really enjoyed these not overly sweet candies.  Elisabeth has become a wonderful friend to us here in Denmark.

Walnut Chocolates
8 ounces walnuts - as fresh as possible
4 ounces real maple syrup
40 halves
8 ounces dark dipping chocolate

Grind the nuts up in a nut grinder until you have pile of coarse nuts.  Mix with the maple syrup in  a saucepan on very low heat.  Mix thoroughly until you have a cohesive mass.  Let cool completely.  Roll the walnut marzipan  into 40 balls.  Melt the chocolate and cover the balls completely with chocolate.  While the chocolate is still warm, place one whole walnut on each candy.  A great Christmas gift.

Raspberry Sandwich cookies

Elisabeth Bloch is a wonderful cook.  Here is her cookie recipe (I hope I converted it correctly.)  These are a wonderful shortbread cookie that is not too sweet.

Raspberry Sandwich Cookies
The seeds from a vanilla bean or 1/2 teaspoon vanilla extract
1/3 cup confectioner's sugar
1 1/2 sticks butter
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 - 1/3 cup water
Mix together and refrigerate for at least 1/2 hour
Roll out 1/4 inch thick.  Cut into even rectangles (or any shape you like but you need matching sides).
Bake at 375 degrees for 8 minutes.

When the cookie is cooled, spread a thin layer of raspberry jam on one cookie and top with another cookie.  Make a thin glaze of confectioner's sugar and a bit of milk and spread over the top cookie.  Let it set and enjoy.  (You can make icing for the top of these but a glaze won't be as sticky)

Mexican Hot Dish

I am in a quandary right now.  Clyde and I feel so awful that walking to the store is out of the question.  I happened to have some frozen meatballs, salsa, Mexican seasonings and cheese.  I made up a pot of rice and threw all of this on it.  It was a wonderful combination and kind of comfort food.  I kept eating it and having it remind me of something similar I had in Texas.  Here it is:

Mexican Hot Dish
12 meatballs or as many as you want to serve,  (It was 6 for Clyde and me.  You will have to adjust the seasonings to your measurements and taste).
1/2 cup salsa
1 teaspoon chili powder
1/4 teaspoon cumin
1/2 cup cubed cheese (I used cheddar and gouda)

Bake the meatballs at 350 for 10-15 minutes or until cooked through. Remove them from the oven and cut them in half.  Mix together the salsa, chili powder, cumin and cubed cheese.  Pour over meatballs.  Add 1/4 cup water and toss together.  Bake in the 350 degree oven for 15-20 minutes or until the cheese is melted.  Stir together and serve over cooked rice or on tortillas. 

We ate this with vegetable sticks, grapes and oranges.  It was a very satisfying meal.  I could even taste it!

Red Velvet Punch

I think I read this in novel where recipes are included.  I can't remember but it looks like something worthy of saving.

Red Velvet Punch
2 quarts cranberry juice
6 ounces orange juice concentrate
2 cups grape juice, preferably white or red but any color with do
2 cups lemon juice
3 cups pineapple juice
1-2 quarts ginger ale or Sprite

Pour all ingredients over crushed ice or an ice ring.  Enjoy!

Pat Pfiester's Gooey Cake

Yesterday, we went over the Pat Pfiester's home to have dinner with the family.  Pat made the best dessert and I didn't want to lose it.  Her family calls it Ooey Gooey Cake.

Gooey Cake
1 box yellow cake mix
1/2 cup margarine, melted
2 eggs

Mix together and pat into a 9x13 inch pan.

16 ounces powdered sugar
8 ounces cream cheese, softened

Mix this together and pour over cake/crust mixture.  Bake at 350 degrees for about 30 minutes.  It should be a pale golden color for the full gooey affect. 

You can put this in a smaller pan, but you need to bake it a bit longer - closer to 40 minutes.   This cake is a quick and easy dessert.  It is definitely a favorite of the Pfiester clan.  Some ate it alone, others ate it with ice cream.  I loved it just plain, as does Carianne.  You can cut the pieces into 1 1/2 inch pieces and serve as a bar cookie or a bit larger as a dessert.  Carianne's and my favorite way is warm - straight out the oven.  The rest of the family likes it room temperature.

I imagine that any flavor box mix would be wonderful with this.  You are really only hampered by your imagination.

Almond Joy Pie

Andy wanted me to try this. I have not yet, but don't want to lose it. It looks good...

Almond Joy Pie
Pie Filling Ingredients:
4 tbsp butter, melted
1 egg, beaten
1 tbsp all purpose flour
½ cup granulated sugar
1 ½ cups shredded sweetened coconut
¾ cup whole milk
1 tsp vanilla bean paste (extract will work)

Crust & Topping:
1 (6 oz) Chocolate Oreo Pie Crust
Ghiradelli Milk Chocolate Chips, melted
½ cup whole roasted almonds

Whisk the pie ingredients together: melted butter, egg, flour, sugar, coconut, vanilla paste and milk together.
Spread ¼ cup almonds on the bottom of the pie crust, cover with ½ of the melted milk chocolate.

Place in the freezer for 5 minutes to set up. After the chocolate sets up a little bit, pour in the pie filling.
Bake at 350 degrees for 40-45 minutes or until set. The top will be golden brown.
Allow to cool.
Scatter remaining ¼ cup almonds on the top of the cooled pie; pour melted chocolate over the almonds. Put in fridge for the chocolate to set up. Enjoy!
Sometimes you feel like a nut, sometimes you don’t? No problem.
To make a Mounds Pie: Leave out the almonds and use dark chocolate instead.

Best served at room temperature! If you'd like to eat it chilled, combine 3 tbsp of room temperature heavy whipping cream to the melted chocolate mixture before filling and topping the pie.

Impossibly Easy Mini Cheeseburger Pies

I have a Betty Crocker Calendar with recipes on it.  I have made these but with a breakfast twist.  This just looked like a fun, kid-friendly recipe.

Mini Cheeseburger Pies
Burger Mixture
1 pound lean ground beef
1 Tablespoon Worcestershire Sauce
1 Tablespoon dried minced onion
1 teaspoon garlic salt
1 cup (4ounces) shredded cheese

Baking Mixture
1/2 cup milk
1/2 cup Bisquick
2 eggs

Garnishes
mini kosher dill pickles
diced tomato
ketchup and or mustard
shredded lettuce

Heat oven to 375 degrees.  Spray 12 regular muffin cups with cooking spray.

In a skillet, cook beef and onion over medium heat until beef is no longer pink and beef is thoroughly cooked (about 7 minutes).  Cool 5 minutes and stir in Worcestershire sauce, garlic salt and cheese.

In a medium bowl, stir baking mixture ingredients with a whisk or a fork until well blended.  Spoon one scant Tablespoon in each muffin cup.  Top with 1/4 cup of beef mixture.  Spoon one scant Tablespoon more over top of the beef mixture.

Bake 30 minutes or until toothpick inserted comes out clean.  Muffin tops should be golden brown.  Cool 5 minutes.  With a thin knife, loosen the muffins from the cups.  Place on a cooling rack and cool for 10 minutes.  Serve with garnishes and enjoy.

Chili Cheese Dip

1/2 pound Velveeta cheese
1 can mild chopped green chili's
1 Tablespoon Taco seasoning
1/2 cup fat free sour cream
Tortilla chips
Melt cheese in a microwaveable bowl, stirring every 2 minutes, until melted.  Stir in the chili's and Taco seasoning.  Add the sour cream and mix well.  Serve warm or at room temperature with vegetables and tortilla chips.

Sour Cream Dip for Fruit

2 Tablespoons brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon salt
1 cup fat free sour cream or plain yogurt
1/2 teaspoon vanilla extract

Blend well.  Refrigerate for at least 4 hours.  Serve with fresh fruit.

Perfect Boiled Eggs

Put the amount of eggs you want in a pot.  Bring to a boil, then let them sit in the water, covered by water and a lid, for 12 minutes.  You will have perfectly boiled eggs. 

Note:  I have only done this at sea-level.  I have yet to try it in high altitude.

Streusel Topped Blueberry Muffins

A couple of weeks ago, I blogged about the memories these muffins brought to me as I ate one.  Here is the recipe for that memory.

Streusel Topped Blueberry Muffins
Streusel Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 Tablespoons cold butter

Muffins:
3/4 cup milk
1/4 cup vegetable oil
1 egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries (fresh, canned & drained or frozen)

Heat oven to 400 degrees.  Line 12 regular sized muffin cups with paper baking cups or spray the bottoms of the cups with cooking spray.  I find it a good idea to spray the bottom of the paper cups too.  It makes for easier eating in the long run.

In medium bowl, stir in the streusel topping ingredients and cut in the butter, using a pastry blender or 2 forks, until mixture is crumbly.  Set aside.

In a large bowl, beat milk, oil and egg with wire whisk until well blended.  Add 2 cups flour, the granulated sugar, baking powder and salt all at once.  With a spoon, stir just until flour is moistened (batter will be lumpy).  Gently fold in blueberries.  Divide batter evenly among the muffin cups.  Sprinkle each with a scant Tablespoon full of streusel topping.

Bake 20-25 minutes or until golden brown.  If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack.  If muffins are baked in a sprayed pan, leave in for 5 minutes, then remove from pan to cooling rack.  Serve warm or cooled.

Note: These can be baked in a mini-muffin tin but should only be baked for 10-15 minutes.  Enjoy!

Fried Okra

Every once in a while, Clyde craves fried okra.  Since it is impossible to be had here, his sister, Sara Warne gave me a fun recipe.  It is easy and doesn't stink your house up with fried oil because you shallow fry them.

Fried Okra
10 ounces frozen okra, thawed or fresh okra - sliced into circles.
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cornmeal
1 Tablespoon flour
4 Tablespoons peanut or vegetable oil

On a plate (I used a zip-lock plastic bag because I could throw it away after) spread out okra and season with salt and pepper (I just tossed the salt and pepper in the bag).  Mix the cornmeal and flour together.  Toss the cornmeal/flour mixture in the bag with the okra.  Pour into a colander with fairly large holes and sift the excess off.  In a fry pan, cover the bottom of the pan with vegetable oil (should be about 4 Tablespoons).  Bring the oil up to heat - just until it starts to shimmer (I put it on med-high).  In small batches, cook the okra until dark golden brown (but not burned) about 5 minutes with a stir in the  middle of the time (it might take a bit longer).  Drain on a paper plate with paper towels.  When all of the batches are finished, serve with a sprinkling of coarse salt over the top.  This enough for Clyde or a 3 people.
Note: the darker brown you can get it - the crunchier they will be.  Just drain the okra on the paper towels for a minute then spread them out on a baking sheet in a warm oven to keep until all are finished.  This will help keep their crunch.

Texas Trash Warm Bean Dip

I love warm bean dip but I don't like that you have to have a crockpot or electric pan to do it in.  This cools quickly but it also goes quickly.  I actually serve it as a side dish on occasion.  It is so rich and good.  I also use spicy refried beans (because that is all we every buy) but any kind will do.

Texas Trash Warm Bean Dip
Preheat oven to 350 degrees
1 8-ounce package cream cheese, softened
1 cup sour cream
Mix together well and add
2 cans refried beans
1 packet taco seasoning or (1 + 1 teaspoon of bulk seasoning)
Combine well
Spray a 9x13 pan well.  Pour the mixture and spread to fill the bottom of the pan.  Add:
4 cups shredded Mexican cheese or 2 cups Cheddar and 2 cups Monterey Jack, shredded and combined
Spread over the top of the bean mixture.  Bake at 350 degrees for 25-30 or until the cheese is bubbly but not too brown on top.  Serve warm with tortilla chips and vegetable sticks.

Note:  I  have found I prefer fajita seasoning to taco seasoning on almost everything - so I use that.  I also have another seasoning that I have called 'Texas Red' that I use instead of taco seasoning too.  In other words - whatever Texas flavor you want in your dish - use it.  It is up to your palate how spicy or mild you want to go.

Bread Soup Bowls

I have been trying to 'PIN' this recipe for 3 days but it won't let me.  I don't want to lose it so I am putting it here where I have it.

Bread Soup Bowls
Makes 3 bowls
1 loaf frozen bread dough
1 egg, beaten

Cut loaf into 3 equal pieces.  Form each third into a ball.  Place on a large sprayed baking sheet.  Brush with beaten egg.  Cover with sprayed plastic wrap.  Let rise in a warm place until double in size.  Remove the plastic wrap and bake at 350 degrees for 25 minutes or until golden brown.  Cool and slice off the top.  Hollow out bread from bowl (leave at least 1/2 inch around the sides - more if disired).   Fill with favorite chili, soup or dip. Serve and enjoy.  (The bread you pull out of the inside can be used to make croutons or breadcrumbs.  I just eat it.)