Decadent French Toast Souffle

Decadent French Toast Soufflé
1/2 pound Croissants (2 -3, I use 4 - 5 because I like it a bit more breadlike)
1/2 C Butter, at room temp.
6 oz. package cream cheese, at room temp
.3/4 C Pure Maple Syrup (not the Log Cabin kind)
10 Large Eggs
3 C Half and Half
1 teaspoon ground cinnamon (I just sprinkle over generously from the bottle)
raspberries for garnish
1. Tear Croissants into 1/4-inch chunks. Place on the bottom of a 2 1/2 Qt. baking dish2. In a food processor, combine cheese, 1/2 C butter, and 1/4 C Maple Syrup, whirl until blended. (Or if you don't have a food processor, beat with a mixer until smoothly blended). Cover Croissants with the mixture3. In a separate bowl, beat the eggs and then blend in 1/2 C Maple Syrup and Half & Half. Pour Over Croissant and Cream Cheese. Sprinkle top with cinnamon. Cover and chill at least 8 hours or up to 1 day.4. Bake uncovered, in a 350 degrees oven approx. 50 - 60 minutes - until it is richly browned and center barely jiggles.5. Garnish with berries.

Mexican Wedding Cakes

I love to make these at Christmas time. Unfortunately I end up eating more than I give away but here's the recipe for you to enjoy.

1 cup pecan halves
1 cup flour
1/4 c sugar
1/4 tsp. cinnamon
1/2 c (1 stick) salted butter
1/2 c powdered sugar

In food processor or blender, pulse pecans, flour, sugar, and cinnamon until resembles course meal; add butter and pulse until a dough forms. If using a blender you might have to finish blending by hand. Put dough in a bowl, flatten down, and wrap in plastic wrap. Refrigerate for 60 minutes.

Preheat oven to 325. Pinch off 1 TB of dough and roll into a ball. Place balls on 2 ungreased cookie sheets. Bake, switching sheets from top to bottom halfway through cooking time. Cook for 22-25 minutes until golden around edges.

Cool 5 minutes on sheets; transfer to a rack to cool completely(5 minutes). Place powdered sugar in bowl. Roll cookie until completely covered by powdered sugar and tap off excess sugar.

Lemon Bars

Crust:
1/2 cup softened butter
1/2 cup powdered sugar
1 cup flour
Mix the above ingredients together and press into an 8x8 pan. Bake at 325 for 15 min.

Topping:
2 eggs
1 cup sugar
2 T. flour
2-4 T. lemon juice
Mix the above ingredients together in a blender. Pour onto crust and bake 15 more min. Sprinkle with powdered sugar.

Santa's Surprises

2 sticks salted butter, softened
1 c. creamy peanut butter
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 13oz. pkg. Snickers miniatures
1 11oz. pkg. Dove brand milk chocolate

Combine the butter,peanut butter, and sugar using a mixer at medium to low speed until light and fluffy. Slowly add eggs and vanilla until well combined. Mix in flour, salt, and baking soda. Cover and chill dough for 3 hours. Unwrap all Snickers mini's. Remove dough from refrigerator. Divide into 1 TB. pieces and flatten. Place a Snickers in the cneter of each piece of dough. Form the dough into a ball around each Snickers piece. Place on a greased cookie sheet and bake at 325 degrees for 10 to 12 minutes. Let cookies cool on baking rack. Drizzle melted Dove chocolate over each cookie. Enjoy!

La La's Chocolate Chip Treasures

THANK YOU Jill!!! One of my closest friends is always worried about how she can help me with Lauren's food allergies. She's had several food issues in her home so she totally understands. She came up with this recipe for me and I LOVE IT! I thought I'd share for anyone else with wheat allergies.

3 cups ground quick oats (about 4 cups oats before grinding.)
2 tsp baking powder
1/2 tsp. salt
1/2 cup softened butter
1 can sweetened condensed milk
1/2 to 3/4 of a 12 oz bag of chocolate chips

1. Mix dry ingredients in small bowl (I just used the blender where I had ground the oats)
2. Mix butter and milk in mixing bowl until smooth.
3. Stir in dry ingredients and mix well. Batter will be thick and heavy. Stir in Chocolate Chips.
4. Drop by teaspoon onto ungreased cookie sheet.
5. Bake at 375 for 9-11 min.YUM!

PS Her daughter calls Lauren La La!

Rolls

Rolls (small batch)

2 c. very warm water
1/2 Tbsp. sugar (helps the yeast work faster)
2 Tbs. Yeast

Allow yeast to soften, then add the following:

1 Tbs. Salt (not a full tablespoon)
1/4 c. Margarine, softened
1 egg
1/4 c. sugar
2-3 c. flour

Beat all of this together until smooth then add more flour until dough is a soft consistency--not too sticky, but not tough (Usually about a total of 5-6 cups of flour but it depends on the flour)

Cover and let rise until it has doubled in size (up to 1 hour.) Form rolls and allow to rise again until doubled in size. Bake in a 350* for about 25 to 30 minutes.


Rolls (makes a large pan)

1 qt. very warm water
1 Tbsp. sugar (helps the yeast work faster)
3 Tbs. Yeast

Allow yeast to soften, then add the following:

2 Tbs. Salt (not quite full)
1/2 c. margarine, softened
2 eggs
1/2 c. sugar
4-5 c. flour

Beat all of this together until smooth then add more flour until dough is a soft consistency--not too sticky, but not tough (Usually about a total of 10-12 cups of flour but it depends on the flour)

Cover and let rise until it has doubled in size (up to 1 hour.) Form rolls and allow to rise again until doubled in size. Bake in a 350* for about 25 to 30 minutes.

Baked Potato Soup

Best ever Potato soup

Ingredients
4 medium potatoes (4 cups chopped) *more if you like extra chunk in your soup*
3 Tbsp. Butter
1 C. Diced onion
2 Tbsp. Flour
4 C. Chicken stock
2 C. Water
1/4 C. Cornstarch
1 ½ C. Instant mashed potatoes
1 tsp. Salt
3/4 tsp. Pepper
½ tsp. Basil
1/8 tsp. Thyme
1 C. Half & Half

Garnish, optional
½ C. Shredded cheddar cheese
1/4 C. Crumbled cooked bacon
2 green onions

Directions
Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked, remove and let cool. *Tip* This can be done ahead to save time.

In a large pot melt butter and saute’ onions until light brown. Add the flour to the onions and stir to make a roux.

Add stock, water, cornstarch, mashed potato flakes, and spices to pot and bring to a boil. Reduce heat and simmer for 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skins. Chop baked potatoes to make chunks about ½ inch in size.

Add potato and half & half to saucepan, bring soup back to a boil. Reduce heat and simmer soup for another 15 minutes or until desired thickness.

Serve with choice of garnish condiments.

3 Things Pumpkin Cookies

One Box Spice Cake Mix
One 15oz can pumpkin
One Bag Chocolate Chips


Preheat oven to temp. on the cake mix (about 350)
Mix 3 things in med. bowl
Use spoon to put desired amount on cookie sheet
Bake about 10-15 minutes.
That's it. No Eggs, No Oil, No Fuss!

Chicken Cordon Bleu

Ingredients
4 chicken breasts
4 slices swiss cheese
4 slices ham
3 tablespoons flour
1 teaspoon paprika
4 tablespoons butter
1/2 cup chicken broth
1 chicken bouillon cube
1 tablespoon cornstarch
1 cup whipping cream

Directions
1 Pound chicken breasts.
2 Place a cheese and ham slice on each breast within 1/2 in. of edge.
3 Fold edges of chicken over filling and secure with tooth picks.
4 Mix flour and paprika and coat chicken.
5 Heat butter in skillet and cook chicken until browned on all sides.
6 Add broth and bouillon.
7 Reduce heat to low, cover and simmer 30 minutes.
8 Remove tooth picks and transfer breasts to warm platter.
9 Blend cornstarch with cream and whisk slowly into skillet.
10 Cook, stirring until thickened and pour over chicken.

Serve over rice.

Homeade Oreos

(picture from someone else)

I think most people have this recipe but it's a family favorite, so in case you don't, you'll want it! Very easy recipe!

Cookie
1 box Devils Food Cake Mix
3/4 cup shortening
2 eggs

Mix well and roll into balls and bake for 8 - 10 minutes at 350. Let cool completely before trying to add frosting or else the frosting will just melt out!

(I usually use cream cheese frosting from betty crocker) OR you can make your own.

Frosting
1 8oz cream cheese softened
1 stick butter softened
3-3 1/2 cups powdered sugar
1 tsp vanilla

Food coloring (optional of course)

Mix cream cheese and butter together. Add in powdered sugar until you get desired consistency.

Match up 2 cookies that are the same size. Add some frosting in the middle.

All done and SO good!

Pumpkin Cookies

I made these the other day and they were a hit. You know it's a good sign when people ask for the recipe!

1/2 c sugar
1/2 c brown sugar
1 c butter, softened
1 c pumpkin
1 tsp vanilla
1 egg
2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
3/4 nuts(optional)

Preheat oven to 350. Combine sugar and butter. Add pumpkin,vanilla, and egg. Add flour, baking powder+soda, and spices. Add nuts. Spoon Tablesoon portions on a ungreased cookie sheet. Cook for 12 minutes. Enjoy!

Aztec Tortilla Soup

Here's one of my favorite soup recipes.

Aztec Tortilla Soup (Courtesy of my Aunt Marie)

3 TB EVOO
1/2 med onion chopped
1 clove garlic minced
45 oz chicken broth
1 medium butternut squash cubed in edible size
10 oz frozen corn

Toppings:
1 avocado cut-up, sunflower seeds, monterey jack or mozzarella cheese, tortilla chips.

In pot or oversized skillet, place EVOO. Add onion and garlic until soft. Add broth and squash. Bring to a boil;cover and simmer until squash is tender(15 minutes). Add corn and cook for 5 min more. Divide soup in bowls and add toppings. Yummy!

Quick Sweet Cucumber Pickles

What a fun find this was. I had forgotten it was in my recipe box. This is my husband's Grandma's recipe and they are yummy! She has been gone several years now so I am thankful to have this. : )

Lemonade Chicken

4 boneless, skinless chicken breasts

6 oz frozen lemonade, thawed (1/2 can concentrate)

3 tablespoons brown sugar

1 tablespoon vinegar

1/4 cup ketchup

Place chicken in greased slow cooker (I usually use only 2 chicken breast, but still the same amount of everything else.)  Stir lemonade concentrate, brown sugar, vinegar, and ketchup together.  Mix well.  Pour over chicken.  Cover and cook on high heat 3-4 hours or on low heat 6-8 hours.  A half hour before done, use two forks and shred the chicken.  Add more water to make more juice or to make the juice not so sour.  Cook for 15- 30 minutes more and serve over rice.

Berry Delight

Ingredients:

1 1/2 Cup graham cracker crumbs
1/3 cup melted butter
8 oz. cream cheese
1/2 cup sugar
2 tbs milk
3 1/2 cup cool whip (12 oz)
2 pints strawberries (and/or bananas)
2 pkgs 4 serving size vanilla instant pudding
3 1/2 cups cold milk

Crust:
Mix graham cracker crumbs, 1/4 c. sugar,
1/3 c melted butter press together in 9x13 pan


Beat cream cheese, 1/4 cup sugar, 2TBS milk until smooth,
add 1/2 of the cool whip-stir and pour over crust. Layer berries & Banana's.

Mix 3 1/2 C milk and pudding. Layer over berries & banana's.
Add rest of cool whip over top Chill at least 1 hour.

Enjoy this light and refreshing dessert on a warm summer day!

dessert

Karens Caramel Bars
Crust:
2 c. flour
1 c. packed br. sugar
1 stick butter
Mix all, pat into 9 x 13 pan
layer 1 c. chopped pecans on crust
topping:
2/3 C butter
1/2 C brown sugar
boil this together, 1 minute, pour over crust & pecans
Bake 18-20 min, til all bubbly.
Take out of oven, evenly distribute 1 c. choc chips, smooth them, when they are melted.

New and Improved

I finally got around to figuring out how to put labels on the side of the blog. As you can see, I have organized all the recipes into different categories. This should make it easier to locate a specific recipe you are looking for!

I was hoping everyone could post a couple of their all time favorite recipes or recipes they discovered over the holiday season. Thanks!!!!

Angel Biscuits

From Karen

1 pkg dry yeast
1/2 c warm water
5 c. flour
1/4 c sugar
1 tsp bak. powder
1 tsp bak soda
1 tsp salt
1/2 c. veg. shortening
2 c low fat buttermilk (or sour milk)
dissovle yeast in 1/2 c warm water, let stand 5 min
lightly spoon flour into dry measure cups. Combine next 4 ingred. (thru salt)
Cut in shortening, til it resembles cornmeal...add yeast mixture, and buttermilk
stir til all is moist...let chill, covered for 1 hr.
Preheat oven to 450
Turn dough out onto heavily floured board. Roll to 1/2 inch thickness. Cut with 21/2 inch cutter
Put onto lightly greased cookie sheet, brush melted butter on biscuit tops...let sit a few minutes,
bake at 450 about 12 mins. 2 dozen

Karen's Minestrone Soup

Minestrone Soup
1# ground beef, leanest (I had some stew meat, I used)
1# Italian sweet sausage
1 chopped onion
garlic to taste
1 tsp Italian seasoning

2 large cans chicken broth
1 can red beans. drain
1 can white canelli beans...mash with a fork
1 can yellow corn
1 can chopped tomatoes, with jalapeno pepper in it (juice too)
1 small can tomato paste
1 lg package Italian Green Beans, frozen
1/2 package bow ties shaped pasta
I also use sauteed mushrooms...optional...
Brown and crumble the meat. Add chopped onion and mushrooms to skillet, along with garlic, italian seasoning
Put all that into a huge soup pot, start adding the canned stuff. Cook it for 20-30 mins. on simmer. Add the pasta
and Italian Green beans at the end. Let it set for half hour... If you have too little broth, add another can of chicken broth
If you don't like the spicy flavor, use chopped tomatoes, no peppers!

Lion House Sweet & Sour Meatballs

MEATBALLS:
1-1 1/4 lbs. lean ground beef
3/4 c. rolled oats(not quick)
2 eggs, slightly beaten
1/2 c. finely chopped onion
1/2 c. milk
1 t. salt
1 t. worcestershire sauce
pepper

Combine ingredients. Mix well. Form into 12 balls, each about 2 inches. Place in 9 x 13 casserole dish.

SAUCE:
1 c. brown sugar
1/2 c. apple cider vinegar (not white vinegar)
2 t. prepared mustard
1/2 c. barbecue sauce
2 t. worcestershire sauce

Combine ingredients & blend thoroughly. Heat in sauce pan to a boil and pour over meatballs. Bake at 350 for 30 minutes. Serve over rice or mashed potatoes.