Make Ahead French Toast Bake

This is perfect for a family breakfast or brunch ~
It is similar to bread pudding and three
generations of family all enjoyed it.

Ingredients: 

1 tablespoon butter

12 to 13 slices of brioche bread**

8 ounces cream cheese at room temperature

1/4 cup of powdered sugar

1 teaspoon pure vanilla extract

8 eggs

1 teaspoon cinnamon

1 cup whole or 2% milk

1/2 cup pure maple syrup

1 teaspoon pure vanilla extract

Garnishes:

maple syrup (optional)

whipped cream (optional)

Method:

Place the bread on a wire rack and allow to dry a bit. Use the butter to grease the sides and bottom of a 9x13 inch pan or 10 cup baking dish and set aside.

Cut the bread into cubes and layer half of the cubes in the prepared pan. 

Use an electric mixer to blend together the cream cheese, powdered sugar and vanilla. Place spoonfuls of the cream cheese mixture on top of the bread in the pan.

Top with the remainder of the bread cubes.

Beat together the eggs, cinnamon, milk, syrup and vanilla. Pour the mixture over all of the ingredients in the pan.

Cover and refrigerate for 4 hours or overnight.

Preheat oven to 350*. Cover the casserole with foil and bake for 30 minutes. Remove the foil and continue cooking for another 20 minutes.

Allow to rest for 5 minutes before cutting. If desired, garnish with whipped cream and serve with syrup. Makes 12 servings. 

Store leftovers in the refrigerator for up to 4 days. 

**I use brioche bread, but King's Hawaiian, sourdough or other white breads may be used.

Note: This is a simple breakfast that I like to serve on holidays or when we have a lot of family visiting ~ Definitely a crowd pleaser!

Easy (& Perfect) Baked Potato Skin Appetizers (Or Side Dish)

This appetizer is tasty and so simple to make! 

Ingredients:

6 small to medium russet potatoes*

3 tablespoons butter

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup finely grated cheddar cheese

1/2 cup finely grated Monterey jack or pepper jack cheese

4 slices crisp bakon, chopped

3 green onions (just the green parts), or chives finely sliced

1/4 cup sour cream (optional)

Method:

Preheat oven to 375*

Scrub, rinse and dry the potatoes. Poke each potato several times with a fork.

Bake the potatoes for 1 hour or until tender inside and cooked through. Allow to cool before handling.

Once cooled, cut the potatoes in half lengthwise. Use a spoon to scoop out the cooked potato, leaving 1/4 inch of potato around the sides and bottom of the potato skins.**

Preheat oven to 450*.  Line a baking sheet with aluminum foil and set aside.

Melt the butter and stir in the garlic and onion powders. Brush the butter mixture onto the inside and outside of each potato skin. Place the buttered skins onto the prepared baking sheet. Bake for 10 minutes. Turn the skins over and bake for an additional 10 minutes.

Divide the cheeses and bacon evenly between the inside of each potato half.  Return to the oven for an additional 5 minutes or until the cheeses are melted.

If desired, garnish with green onions and sour cream. Makes 6 servings.Store leftovers (if there are any) in an airtight container in the refridgerator. Reheat in the oven or a microwave.

*Russet potatoes are the best to use because they produce the crispiest skins.

**Fry the cooked potato or use to make mashed potatoes.

Notes:

My family loved these so much that I doubled the recipe. 

They like these potato skins as appetizers and as a main course topped with chili (without beans) or sloppy joe meat.

The Best S'mores Cookies

These fun & tasty cookies were a big hit with
both kids & adults over the 4th of July weekend. 

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

1 1/2 cups granulated sugar

1/2 cup packed brown sugar

2 eggs

2 teaspoons pure vanilla extract

2 cups all purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semi sweet chocolate chunks

1 cup mini marshmallows

6 regular size Hershey bars broken into segments

1/2 cup graham cracker crumbs

Method:

In a large bowl, with an electric mixer on medium speed, cream together the butter and sugars until they are light and fluffy.

Add the eggs and vanilla and mix until well combined.

Sift together the flour, cocoa, soda and salt. Add to the creamed ingredients. Mix on low speed until all of the dry ingredients are blended in. 

Fold in the chocolate chunks. Cover the bowl with pastic wrap and refrigerate for 30 minutes or langer.

Preheat oven to 350*. Line baking sheets with parchment paper.

Scoop 2 tablespoons of cookie dough and form into balls. Place the balls 2 inches apart on the prepared baking pans. Press 3 or 4 marshmallows on top of each dough ball.

Bake for 9 to 10 minutes. Remove from the oven and immediately press a Hershey segment on top of each cookie. Sprinkle with graham cracker crumbs.

Allow to cool on the pan for 5 minutes and then transfer to a metal rack to finish cooling. 

Store in the refrigerator in airtight containers with waxed paper between layers of cookies. Makes 5 1/2 dozen. (66 cookies) 

Notes:

Before layering the cookies in storage containers, i returned them to baking sheets and placed them in the refrigerator long enough for the Hershey bars on top to set.

These cookies are delicious warm or chilled, but my family especially liked them after they were chilled.

Easy Blended Mock Margarita Slushies 🍹

This is a refreshing and pretty drink
that both adults and kids can enjoy.

Ingredients:

1/2 cup water*

1/2 cup sugar*

coarse sea salt, Kosher salt or sugar

1/2 cup lime juice*

3/4 cup orange juice

2/3 cup pineaplle or ruby red grapefruit juice**

1 tablespoon grenadine syrup (optional)

4 cups ice cubes

lime and/or orange slices (optional)

straws***

Method:

Add the water and sugar to a small saucepan. Stir to mix and bring to a boil over medium heat. Simmer over low heat for 5 minutes. Remove from the heat and set aside to cool.

To create a rim on each glass, dip the sipping edge into a bowl of water. Dip the wetted glassess in another bowl of salt or sugar. Set aside the rimmed glasses.

Add the juices, cooled sugar mixture and if desired, the grenadine to a large blender container. Add the ice and process until everything is blended and slushy.

Divide the slushy evenly between 6 to 10 salt or sugar rimmed glasses. Add a straw to each glass and if desired, garnish with a lime and/or orange slice.

Makes 6 to 10 servings depending on the size of the glasses that are used.

*A 6 ounce can of limeade may be sustituted for the water, sugar and lime juice.

**Some people prefer the flavor of pineapple juice and some prefer the tartness of grapefruit juice. One large grapefruit provides 2/3 cup liquid when juiced.

***I cut regular sized straws in half to make the perfect size straws for the cocktail glasses.

Notes:

I made the simple sugar syrup ahead of time and stored in the refrigerator until it was time to blend the margaritas.

I purchase lemons and limes by the bag. I freeze the zest and juice so that I always have those ingredients on hand as needed.

 

Roasted Red Pepper Antipasto Cheese Spread Appetizer (Simple Gourmet)

This festive, tasty & creamy cheese spread is simple to make
and  perfect to serve at parties & holiday gatherings.

Ingredients:

8 iunces gream cheese, at room temperature

1/4 teaspoon garlic powder

1/4 teaspoon Italian seasoning

1/2 cup chopped roasted red bell pepper

1/4 cup chopped green olives

1/4 cup chopped black olives

1/2 cup chopped artichoke hearts**

1/4 cup grated parmesan cheese

3 tablespoons chopped cilantro or parsley

fresh thyme or rosemary sprigs (optional)

Method:

Add the cream cheese, garlic powder, Italian seasoning, roasted pepper, olives and artichoke hearts to a medium/large bowl. Mix with an electric mixer on low speed until all of the ingredients are evenly mixed.

Cover and chill the mixture for 1 hour.

Sprinkle the cilantro on a piece of waxed paper. Transfer the cheese mixture on top of the cilantro sprinkled waxed paper and form into a "loaf" or "log". 

Wrap the waxed paper around the loaf, pressing the cilantro into the sides of the cheese. Return to the refrigerator and chill one hour or overnight.

Unwrap and transfer to a serving platter. If desired, garnish with fresh thyme or rosemary springs. Serve with crackers, vegetables and or sliced baguettes. Serves 10.

**I used canned artichoke hearts, Canned or marinated artichoke hearts may be used.

Notes: 

This delicious and creamy appetizer is very simple to make. 

Even people who won't normally eat olives liked this vegetable filled cheese log appetizer. 🥰

Easy Barbecue Marinade For Baked Or Grilled Chicken

This is a tasty and easy meal that can be
prepped the same day and up to 3months
in advance. The cooking time is quick ~
just 10 to 15 minutes!

Ingredients:

3 pounds boneless, skinless chicken breasts

1/2 cup avocado oil

1/2 cup of your favorite barbecue sauce

2 teaspoons chili powder

1 teaspoon smoked paprika

4 cloves garlic, minced or pressed

1/2 teaspoon salt

1/2 teaspoon black pepper

Method:

Cut each chicken breast in half lengthwise. Place in a ziploc bag.

Mix together the remaining ingredients and pour over the chicken. Refrigerate for at least 30 minutes, or freeze for up to 3 months.

When ready to cook, allow to thaw in the refrigerator overnight.

To Bake: Preheat oven to 400*. Place the chicken and marinade in a lightly greased a baking dish. Bake for 20 to 30 minutes or until the chicked is cooked through. (160*)

To Grill: Heat grill to 400*. Grill on all sides for 10 to 15 minutes or until cooked through to 160*.

Makes 6 servings.

Note: I prepped this chicken & marinade and stored in the freezer. The day before grilling, I transfered the frozen chicken to the refrigerator to defrost. I use and indoor grill with a lid to cook the chicken. 

Easy Pineapple Baked or Grilled Chicken 🍍

This simple recipe resulted in a delicious
& moist (and healthy) grilled chicken!

Ingredients:

3 pounds boneless, skinless, chicken

1/2 cup pineapple juice

1/4 cup soy sauce or coconut aminos

6 to 8 cloves (2 tablespoons) garlic, minced or pressed

2 tablespoons avocado oil

2 teaspoons onion powder

2 teaspoons ground ginger

1 teaspoon black pepper

Method:

Cut each chicken breast into 3 long pieces. Place in a ziploc bag.

Mix together the remaining ingredients and pour over the chicken. Refrigerate for at least 30 minutes, or freeze for up to 3 months.

When ready to cook, allow to thaw in the refrigerator overnight.

To Bake: Preheat oven to 400*. Place the chicken and marinade in a lightly greased a baking dish. Bake for 20 to 30 minutes or until the chicked is cooked through. (160*)

To Grill: Heat grill to 400*. Grill on all sides for 10 to 15 minutes or until cooked through to 160*.

Makes 6 servings. 

Notes:

I placed this chicken in marinade and stored it in the freezer until the day before grilling. I cooked the chicken on an indoor grill. In between turning the chicken pieces to grill all sides, I kept the cover/lid closed.

I grilled two types of marinated chicken for a family dinner. Both were delicious, but this pineapple chicken was the best!  🍍