Recipe Friday – Overnight Blueberry French Toast

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Hi all!!! Today I have an amazing recipe that is so good for breakfast. It’s simple and will be an amazing dish for a holiday brunch or just for an everyday weekend. Hope you enjoy it!!

 

 

Overnight Blueberry French Toast Ingredients

Directions

  1. Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes.
  2. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  3. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
  4. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
  5. Cover, and bake 30 minutes.
  6. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  7. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil.
  8. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst.
  9. Stir in the butter, and pour over the baked French toast

Recipe Friday – Pecan Sandies

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Hi all!! Hope your week has been amazing!! Here is a good sweet recipe that I tried and everyone enjoyed it. It’s good with coffee, tea or just by themselves. Hope you enjoy it as much as we did.

 

 

Ingredients

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture.
  5. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar.
  6. Place the cookies 2 inches apart onto ungreased cookie sheets.
  7. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Recipe Friday: Beef, Green Chili and Tomato Stew

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Ok I know it is not fall yet but maybe if I start posting cold weather recipes the temperatures might start cooling down…maybe? Well, we all know that won’t actually happen even though Fall technically starts tomorrow. This is  a great recipe for when it actually does start to cool off and want something to warm you from the inside out. Enjoy!

 

 

Beef, Green Chili and Tomato Stew

Ingredients

Directions

  1. In a Dutch oven, heat oil over medium heat until hot, but not smoking.
  2. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
  3. In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
  4. Stir in the garlic and cook for 1 more minute.
  5. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin, and Worcestershire sauce.
  6. Season with salt and pepper to taste.
  7. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Recipe Friday – Slow Cooker Beef Stew

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Hi all!! Hope your week was amazing! I thought considering fall is just around the corner, I would get our some of my fall recipes. I found this one and thought what better way to start fall cooking then to get out my slow cooker and fix some Beef Stew. I love how all the ingredients come together when they have been cooking all day in their juices. Then when serving have a nice piece of hot corn bread to go with it….yum!! Enjoy!!

 

 

Slow Cooker Beef Stew

Ingredients

Directions

  1. Place meat in slow cooker.
  2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
  3. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  4. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Recipe Friday – Avocado Fries

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Good Morning All!! If you like avocados here is a great recipe for them. I usually fry mine but then I found this recipe to bake them. It is a healthier version of an amazing treat. Enjoy!!

 

 

Baked Avocado Fries

Makes 2 to 4 servings

What You Need

Ingredients

  • 2 firm avocados
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 1/2 cups panko or regular breadcrumbs
  • Cooking spray

Instructions

  1. Arrange a rack in the middle of the oven and heat to 350°F.
  2. Prepare the ingredients for the breaded coating in 3 separate wide, shallow bowls.
  3. Whisk the flour, salt, and pepper in the first bowl, beat the eggs or place the aquafaba in the second bowl, and place the breadcrumbs in the third bowl.
  4. Arrange the bowls in an assembly line: flour mixture, eggs or aquafaba, then breadcrumbs.
  5. Place a baking sheet next to the bowl of breadcrumbs.
  6. Use a chef’s knife to halve the avocados, cutting from the stem end to the base.
  7. Remove and discard the pits. Cut each half into 6 (1/2-inch-wide) slices, and remove and discard the skin.
  8.  Working with 1 avocado slice at a time, coat in flour, then egg, and finally breadcrumbs.
  9. Start with coating it in the flour mixture, shaking off any excess.
  10. Dip the flour-coated avocado slice in egg, making sure the egg completely coats the slice.
  11.  Roll the avocado slice in the breadcrumbs. Make sure it is fully covered and well-coated.
  12.  Place the breaded avocado slice on the baking sheet.
  13. Repeat the process with all the slices, spacing them about 1-inch apart on the baking sheet.
  14. Spray the avocado fries with cooking spray.
  15. Transfer the baking sheet to the oven and bake until the fries are golden-brown, 20 to 25 minutes.
  16. Remove the baking sheet from the oven halfway through cooking and flip each avocado fry over with a flat spatula or tongs to ensure it cooks and browns evenly.
  17. Remove the baking sheet from the oven and let cool 2 to 3 minutes before serving.

Recipe Friday – Spicy Grilled Shrimp

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Hi everyone!! Hope your week has been great!! Here is a good weekend recipe to get out and fix on your grill. I love shrimp as I have said before in other recipes I have posted. So I though why not bring you another great shrimp recipes. It has a little kick but not enough to make it burn. Hope you enjoy it as much as we did 🙂

 

 

Spicy Grilled Shrimp

Ingredients

Directions

  1. Preheat grill for medium heat.
  2. In a small bowl, crush the garlic with the salt.
  3. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste.
  4. In a large bowl, toss shrimp with garlic paste until evenly coated.
  5. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque.
  6. Transfer to a serving dish, garnish with lemon wedges, and serve.

Recipe Friday – Spicy Garlic Lime Chicken

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Hi all!! I think I am over my sweet kick for a while. Thought I’d give you one with a little bit of a kick and a little bit of a twang 🙂 Hope yo enjoy it as much as we did!!

 

Spicy Garlic Lime Chicken

Ingredients

Directions

  1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley.
  2. Sprinkle spice mixture generously on both sides of chicken breasts.
  3. Heat butter and olive oil in a large heavy skillet over medium heat.
  4. Saute chicken until golden brown, about 6 minutes on each side.
  5. Sprinkle with 2 teaspoons garlic powder and lime juice.
  6. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Recipe Friday – Cranberry Date Bars

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Thought I would share another sweet recipe with you. I know too many sweets are not good for you but this recipe is actually a pretty good from a nutritional stand point. It is a wholesome energy packed bar that really does taste good. Enjoy!!

 

CRANBERRY DATE BARS

INGREDIENTS:

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1 package (8 ounces) chopped dates
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1-1/2 cups packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, melted

OPTIONAL GLAZE:

  • 1-1/3 cups confectioners’ sugar
  • 1 to 2 tablespoons orange juice
  • 1/4 teaspoon vanilla extract

DIRECTIONS:

  1. Preheat oven to 350°.
  2. Place cranberries, dates and water in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until berries pop, about 15 minutes, stirring occasionally.
  3. Remove from heat; stir in vanilla.
  4. Mix flour, oats, brown sugar, baking soda and salt; stir in melted butter.
  5. Press half of the mixture into an ungreased 13×9-in. pan. Bake 8 minutes.
  6. Spoon cranberry mixture over crust.
  7. Sprinkle with remaining oat mixture; pat down gently. Bake until golden brown, 25-30 minutes.
  8. Cool completely on a wire rack.
  9. Mix glaze ingredients.
  10. Drizzle over top.

Recipe Friday – Chicken Enchiladas

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Hi all!! Here’s another great recipe for Recipe Friday!!

There are a few dishes that can be fixed a few different ways. This one is no exception. I have fixed chicken enchiladas several different ways but seems like I keep coming back to this one. It is a really simple quick version and is an all around favorite. Enjoy!!

 

 

 

Chicken Enchiladas

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).
  3. Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well.
  4. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  5. Fill each flour tortilla with the chicken mixture and roll up.
  6. Place seam side down in the prepared baking dish.
  7. In a small bowl combine the reserved 3/4 of the sauce with the milk.
  8. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese.
  9. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

 

 

Recipe Friday – Soft Oatmeal Cookies

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Hi everyone!! Hope your week has been going great!! I thought I would dig up another cookie recipe for this week because who doesn’t love cookies? I know I do 🙂

This is great oatmeal cookie recipe that I have use a few times and always get good results with it. The best thing about this recipe is you can add nuts, raisins, or even chocolate chips to it. It’s really good base recipe to get creative with. Enjoy 🙂

 

 

 

Soft Oatmeal Cookies

Ingredients

Directions

  1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
  2. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  4. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.
  5. Flatten each cookie with a large fork dipped in sugar.
  6. Bake for 8 to 10 minutes in preheated oven.
  7. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.