OUR JULY MEETING IS CANCELED!
We will not be having our blue ribbon bake off this month. Too many of us will be out of town. Stayed tuned for more information regarding next months meeting! See you in August...until then, keep cooking.
Friday, July 18, 2008
Monday, July 7, 2008
Baked French Toast Casserole
This recipe is from Katie Jensen courtesy of Paula Deen! We make this for breakfast every General Conference weekend and serve it with fresh berries and sausage.
1 loaf French bread (I use the thick sliced San Fransisco brand)
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
Maple syrup
Slice French bread into 20 slices, 1-inch each. 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. Serve with maple syrup.
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.
1 loaf French bread (I use the thick sliced San Fransisco brand)
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
Maple syrup
Slice French bread into 20 slices, 1-inch each. 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. Serve with maple syrup.
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.
Monday, June 30, 2008
Apple Puff Pancake
6 eggs
1.5 cups milk
1 cup flour
4 T. sugar
1 t. vanilla
1/2 t. cinnamon
1 stick butter
2-3 apples
1/4 - 1/2 cup brown sugar
Heat oven to 425 degrees. Melt butter and pour into a 9 x 13 pan. Peel and slice apples and arrange in rows on top of butter. Blend remaining ingredients except flour in a mixing bowl. Add the flour gradually until combined. Slowly pour egg batter over apples and butter. Sprinkle with brown sugar. Bake for 20 minutes. Enjoy!
Monday, June 23, 2008
Don't Miss Out!!
Cooking Group is tomorrow (Tuesday) at Kyra's House. The theme is "Breakfast for Dinner" and it should be good! Come hungry and bring something yummy to share. Please call Lindsay with any questions. We look forward to seeing you all there!
Tuesday, June 17, 2008
Chicken & Broccoli Alfredo
This recipe is from the kitchen of Katie Jensen.
8 oz. linguine (1/2 of 16oz. pkg.)
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 garlic clove, finely chopped (optional)
1 lb. skinless, boneless chicken breasts, cut into 1" pieces)
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. black pepper
Prepare linguine according to package directions in a 3-qt. saucepan. Add broccoli during the last 4 minutes of cooking time. (When ready to add pasta to the chicken mixture, make sure you drain linguine and broccoli well in a colander.) At about the time you add the broccoli to the pasta, heat butter in a 10" skillet over medium-high heat. Add garlic if you like. Add chicken and cook until browned stirring often. Add soup, milk, cheese, and pepper. Stir in linguine & broccoli. Cook until mixture is hot and bubbling. Pour onto a serving platter and enjoy!
Option: Shrimp & Broccoli Alfredo
Substitute 1 lb. fresh extra large shrimp, shelled and deveined, for the chicken. Cook until shrimp turn pink.
8 oz. linguine (1/2 of 16oz. pkg.)1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 garlic clove, finely chopped (optional)
1 lb. skinless, boneless chicken breasts, cut into 1" pieces)
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. black pepper
Prepare linguine according to package directions in a 3-qt. saucepan. Add broccoli during the last 4 minutes of cooking time. (When ready to add pasta to the chicken mixture, make sure you drain linguine and broccoli well in a colander.) At about the time you add the broccoli to the pasta, heat butter in a 10" skillet over medium-high heat. Add garlic if you like. Add chicken and cook until browned stirring often. Add soup, milk, cheese, and pepper. Stir in linguine & broccoli. Cook until mixture is hot and bubbling. Pour onto a serving platter and enjoy!
Option: Shrimp & Broccoli Alfredo
Substitute 1 lb. fresh extra large shrimp, shelled and deveined, for the chicken. Cook until shrimp turn pink.
Beef Stew
This yummy stew is from Danielle Barrett!
1 can golden mushroom soup
1 can cream mushroom soup
1 can cream celery soup
1 Package lipton onion soup mix
2 bay leaves
Stew meat (2 pounds, depending on how much meat the family likes)
4 Clean and diced Potatoes
1 cup baby carrots
2 cans of water
In an oven proof stew pot brown meat in a little oil till golden. Add remaining ingredients and cook at 300 degrees for 6 hours or in a crock pot on low for about 6 hours. This delicious stew makes for an easy Sunday dinner! Serve with dinner rolls or homemade cheesy biscuits. Yummy!
1 can golden mushroom soup
1 can cream mushroom soup
1 can cream celery soup
1 Package lipton onion soup mix
2 bay leaves
Stew meat (2 pounds, depending on how much meat the family likes)
4 Clean and diced Potatoes
1 cup baby carrots
2 cans of water
In an oven proof stew pot brown meat in a little oil till golden. Add remaining ingredients and cook at 300 degrees for 6 hours or in a crock pot on low for about 6 hours. This delicious stew makes for an easy Sunday dinner! Serve with dinner rolls or homemade cheesy biscuits. Yummy!
Red Chile Enchiladas
Another spicy recipe from the kitchen of Rachelle Kunkel!
1 can Rosarita's Enchilada Sauce
3 cloves of garlic, minced
1/2-1 chile in adobo sauce + about 1 T of adobo sauce
1.5-2 lbs ground meat (I use ground turkey, or shredded rotissery chicken)
1 onion, chopped
salt & pepper to taste
16 corn tortillas toasted on the stove top w/ a tiny bit of oil or warmed in the microwave in a towel
1 1/2 c shredded cheddar cheese
1/2 c sour cream
cilantro
Warm enchilada sauce over low heat with 2 cloves chopped garlic & chile in adobo & adobo sauce. In a skillet brown meat, add onion & remaining clove of garlic, and season with salt & pepper. Warm tortillas. Stir in 1/2 c sour cream to sauce & remove from heat. Fill tortillas & roll (seam side down): meat mixture, sauce, cheese. Pour remaining sauce over tortillas, top with cheese. Bake @ 350 degrees for 15-20 min. or under broiler until cheese is melted. Garnish with chopped cilantro. Great for make ahead and heat later!
1 can Rosarita's Enchilada Sauce
3 cloves of garlic, minced
1/2-1 chile in adobo sauce + about 1 T of adobo sauce
1.5-2 lbs ground meat (I use ground turkey, or shredded rotissery chicken)
1 onion, chopped
salt & pepper to taste
16 corn tortillas toasted on the stove top w/ a tiny bit of oil or warmed in the microwave in a towel
1 1/2 c shredded cheddar cheese
1/2 c sour cream
cilantro
Warm enchilada sauce over low heat with 2 cloves chopped garlic & chile in adobo & adobo sauce. In a skillet brown meat, add onion & remaining clove of garlic, and season with salt & pepper. Warm tortillas. Stir in 1/2 c sour cream to sauce & remove from heat. Fill tortillas & roll (seam side down): meat mixture, sauce, cheese. Pour remaining sauce over tortillas, top with cheese. Bake @ 350 degrees for 15-20 min. or under broiler until cheese is melted. Garnish with chopped cilantro. Great for make ahead and heat later!
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