Warm french toast is always welcomed on our table at breakfast and I like to find recipes that change things up a bit ;-) I took this photo as these were warm from the pan, but forgot to take more when they were all pretty with powdered sugar and maple syrup, lol. They didn't last long so luckily I was able to get this picture at least.
Peaches and Cream French Toast
1/3 cup peach preserves
8 oz. cream cheese softened
16 oz. loaf French bread, cut into 8 diagonal slices
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Optional: Powdered sugar or maple syrup
Cut a pocket into each slice by cutting from top of bread till almost the bottom (do not cut all the way through) Cut each slice fairly thick
Combine cream cheese and preserves in a small bowl. Spoon mixture evenly into the pockets.
Beat eggs, milk, vanilla and cinnamon in another bowl until well combined. Dip stuffed bread slices in egg mixture. Spray griddle or large pan on stove with non stick spray and cook until golden brown, about 2 minutes or so. Turn once. Add your favorite toppings and enjoy!
This hamburger-noodle bake was a big hit for dinner and so easy to prepare.
1 lb ground beef (I used turkey)
1/2 cup chopped onion
2 8 oz. cans tomato sauce
1 tablespoon sugar
3/4 teaspoon garlic salt
1/4 teaspoon pepper
4 cups cooked medium egg noodles
1 cup cottage cheese
8 oz. cream cheese package softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
Cook meat and onion in a skillet over medium-high heat, stirring until meat is done, then drain. Stir in tomato sauce, sugar, garlic salt and pepper, heat thoroughly then remove from heat. Gently combine noodles, cottage cheese, cream cheese and sour cream. Spread half of noodle mixture into lightly greased 11x7 baking dish. Layer with meat mixture. Sprinkle with Parmesan cheese and bake at 350 degrees for 30 minutes. Enjoy!
1 3/4 cups flour
1/2 cup sugar
1 tablespoon lemon zest
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely shredded zucchini (I like to chop mine into tiny pieces for little chunks)
2 large eggs, lightly beaten
1/2 cup salted butter, melted
1/2 cup whole buttermilk
1 teaspoon lemon extract
Lemon glaze (see below)
Preheat oven to 400 degrees
Spray 2 mini muffin tins (24) with baking spray and set aside.
In large bowl combine flour, sugar, lemon zest, baking powder, baking soda, salt. Whisk well and set aside. place zucchini in a dish towel wring out any excess water and set aside.
In medium bowl combine eggs, melted butter, buttermilk, lemon extract, and zucchini stirring until blended. Add to flour mixture, stirring until just incorporated. Over mixing will make muffins tough.
Scoop into muffin tins and bake till edges are golden brown about 8 minutes. Remove to wire rack to cool.
Finish with adding lemon glaze and returning to wire rack to cool and set.
1 cup confectioners sugar
2 tablespoons fresh lemon juice
In small bowl, combine sugar and lemon juice whisking till smooth
This recipe was another success and so delicious! Since I have plenty of fresh tomatoes and basil from our garden this was the perfect choice and there were no leftovers :-)
9 inch unbaked pie crust
1 cup shredded mozzarella cheese divided
4 tomatoes, seeded and chopped
1 onion chopped
10 to 12 fresh basil leaves chopped
1 cup shredded cheddar cheese
1 cup mayonnaise
1/2 cup Parmesan cheese
Prick bottom of pie crust several times with a fork and bake at 425 degrees for about 10 minutes
Sprinkle bottom of crust with 1/4 cup mozzarella cheese. Layer with half of tomatoes, onion and basil, repeat layers. combine 3/4 cup mozzarella cheese, cheddar cheese and mayonnaise. Spread mixture over top of pie and sprinkle with Parmesan cheese. Bake at 350 degrees on bottom rack of oven for 35 to 40 minutes. Let stand for 15 minutes before cutting and enjoy!
Happy, Happy Friday!!!