Restyled French Toast

Not all French toast is the same, nor is it strictly a breakfast food.  Mine is surely a wonderful adventure for almost any meal, so give this a try; serve it with coffee or pair it with wine:  Take day old baguette  (or equivilant) and slice in nice round cuts, less than 1/2 inch thick (two loaves work, if any escape the first meal, you can refrigerate the rest for the next meal or snack).  Place all these slices in a huge bowl.  Next comes the batter:  In a huge bowl, (the amounts will vary according to the amount of French toast we are making – so use your own judgement – ) drop in 6 eggs, 1/4 cup of half n half, a big splash of vanilla, 1/4 + + cup on orange juice, many shakes of cinnimum and less shakes of nutmeg.  Now the essence of the frying:  Using a large skillet, get it very hot adding a tiny amount of olive oil, having already added a small tab of butter.  Spread this evenly around the pan.  Drop a very FEW slices into the batter and immediately remove and drain on the edge of the bowl, removing all excess batter, then fill up the pan with as many as you can, without overcrowding. After a moment or two, press each down firmly in the pan with a flat spatula.  Peek, is the down side brown yet?  Just before flipping, squirt a small amount of honey on each and a quick sprinkle of cinnimum, then flip.  Same procedure.  Press, squirt, sprinkle.  When both sides are nicely browned and slightly crisp, place on a cookie sheet in the oven so they stay warm.  Before the next batch, always stir up the batter.  This should be a constant step so that it stays mixed throughout the drenching. The serving:  With a pile filling up the cookie sheet, gather your plates, etc.  Place at least 6/8 slices on the plate and serve with two over easy eggs on top.  Forward all your thank you(s) to this station!

Robin’s Amazing Oatmeal Macaroons!

You won’t mind the pre-cook preparation for these amazing macaroons! As a healthier alternative to cookies, you can indulge in these sweet treats without the feeling of guilt! Although it has a two day prep to finish period, it is definitely worth the wait! Robin brought these into the office and everyone was extremely pleased with the deliciously sweet flavor.

Day before baking:

Ingredients – 4 cups oatmeal, 2 cups brown sugar, 1 cup vegetable oil

Preparation: Mix together and let stand overnight.

Day of Baking:

Ingredients – 2 eggs (well-beaten), ½ tsp salt, 1 cup chopped walnuts, 1 tsp almond extract

Preparation: Add to the mixture from the day before, and mix them all together. Pre-heat oven to 350 degrees. Drop on greased cookie sheet. Bake for about 17-18 minutes or until medium brown. Let cool and enjoy!!

Enjoy These Christmas Recipe Ideas!

Christmas Recipe Ideas for all courses!

DRINK: Eggnog

 

 

Ingredients:  

• 2 Egg Yolks
• ¼ Cup white sugar
• 1 Pinch Salt
• 2 Cups Milk
• 2 Tablespoons Rum
• ½ Cup Heavy Whipping Cream
• 1 Pinch Ground Nutmeg

Directions:

In the top of a double boiler, whisk together the egg yolks, sugar, and salt. Add milk and mix well.

Stir frequently and cook over hot water until mixture thickens to coat a metal spoon.

Mix in rum and chill

Beat whipping cream until stiff peaks form fold into chilled egg mixture, pour into glasses and top with freshly grated nutmeg

APPETIZER: Chocolate Chip Cheese Ball

 

 

Ingredients:

• 1 (8oz) Package cream cheese, softened
• ½ Cup butter, softened
• ¾ Cup confectioners’ sugar
• 2 tbs. brown sugar
• ¼ tsp. vanilla extract
• ¾ cup miniature semi-sweet chocolate chips
• ¾ cup finely chopped pecans

Directions:

In medium bowl beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

Shape chilled cream cheese mixture into a ball. Wrap with plastic and chill in the refrigerator for 1 hour.

Roll the cheese ball in finely chopped pecans before serving.

MAIN DISH: Apricot Brown Sugar Ham

 

 

Ingredients:

• 1 (10lb) fully-cooked spiral cut ham
• 2/3 Cup brown sugar
•  1/3 Cup apricot jam
•  1 tsp. dry mustard powder

Directions:

Pre-heat the oven to 275 degrees.

Place the ham cut side down onto a sheet of aluminum foil. Mix together brown sugar, apricot ham and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.

Roast for 2 hours the oven. Apply remaining glaze 20 minutes before the ham is done.

DESSERT: Santa’s Favorite Cake

 

 

Ingredients:

• 1 (18.25oz) package white cake mix
• 3 egg whites
• 1 1/3 cups buttermilk
• 2 tablespoons vegetable oil
• 1 (9oz) package yellow cake mix
• ½ cup buttermilk
• 1 egg
• 1 ½ tbs. unsweetened cocoa powder
• 2 tbs. red food coloring
• 1 tsp. cider vinegar
• 1 (8oz) package cream cheese, softened
• 1 cup margarine, softened
• 2 (16oz) confectioners’ sugar
• 2 tsp. Peppermint extract

Directions:

Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans.

In a large bowl combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tbs. vegetable oil. Mix with electric mixer for 2 minutes on high. In a separate bowl combine yellow cake mix, ½ cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Beat with electric mixer 2 minutes on high.

Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with knife.

Bake in oven for 22-25 minutes. Let cool.

In large bowl, beat cream cheese and margarine until smooth. Gradually blend sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers and top the sides of the cake.

 

*All recipes on list are from allrecipes.com. Enjoy!*

Delicious Holiday Food Recipes!

Looking for new and exciting Holiday food recipes? Here’s a mouth-watering selection of side dishes, and desserts to enjoy on Thanksgiving. Also, we’ve included some ideas for what to do with all of your leftovers after turkey day!

Side Dish – Cheddar Cheese Stuffed Acorn Squash: 

2 acorn squash, halved and seeded 1/2 cup water, divided 1-1/2 cups chopped red tomato, 1/4 cup finely chopped sweet white onion, 2 T. chopped fresh sage or 1/2 tsp. dried sage, 1/2 tsp. salt, 1/8 tsp. pepper, 1 cup shredded cheddar cheese, divided

Preparation
In a greased, shallow baking dish, place the squash halves cut side up. Pour 1/4 cup water in the bottom of the pan. Mix the chopped tomatoes and chopped onions together. Add the sage, salt and pepper and mix well. Divide the mixture in half. Spoon one half of the mixture into the squash, divided evenly among the 4 halves. Spoon half of the cheddar cheese into the squash, over the tomato, evenly dividing 1/2 cup of the cheese among the 4 halves. Spoon the remaining tomato mixture into the squash, over the cheese, divided evenly among the 4 halves. Spoon 1 tbs of water over each filled squash half. Loosely cover the baking dish with aluminum foil. Bake in a preheated oven at 400° for about 1 hour or until the squash is tender. (Pierce the squash with a fork to check.) Divide the remaining shredded cheese in 4 portions and sprinkle it on top of the baked, stuffed squash halves. Bake for 5 more minutes or until the cheese is melted.

Dessert: Pumpkin Cake

2 cups white sugar, 1 1/4 cups vegetable oil, 1 teaspoon vanilla extract , 2 cups canned pumpkin, 4 eggs , 2 cups all-purpose flour, 3 teaspoons baking powder, 2 teaspoons baking soda, 1/4 teaspoon salt, 2 teaspoons ground cinnamon, 1 cup chopped walnuts (optional)

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Leftovers: Turkey Casserole

3 cups Honeysuckle White Whole Turkey, cooked, cubed, 1 package frozen mixed vegetables, 1 (10 1/2-ounce) can cream of chicken soup, 1 (10 1/2-ounce) can cream of celery soup, 1 (10-count) can refrigerator biscuits

Preparation

Combine both cans of soup in a bowl with one can of water. Thaw the vegetables in the microwave. Place the turkey in a casserole pan with half of the soup mixture. Add the vegetable mixture and cover with the remaining soup mixture. Bake at 350°F until hot and bubbly. Place the individual biscuits on top of the casserole and bake until the biscuits are done.

Enjoy!

Pictures and recipes from allrecipes.com

Balancing the body with Kombucha Tea

WHAT IS KOMBUCHA TEA?
It is a sweet-sour, fermented, acidic, slightly carbonated beverage, which has been described as either a wine that tastes like a delicious tea or an unusual tea that tastes like a rare wine.

There are claims that Kombucha tea is a “fountain of youth elixir” used in China for thousands of years. It is purported to be a ancient tonic created by growing a so-called Manchurian mushroom on sweetened tea. The history and lore surrounding Kombucha imply an element of magic. Used in China for centuries during sacred rites of atonement, received, passed down, and transported all over the world, there is a ritual and tradition in the telling and the making of Kombucha tea that imbue it with an alchemy of mystery and power. The mystical aspect of Kombucha tends to attract and convert many people in search of perfect health and longevity.

Wha Are Some Of The Reported Health Effects Attributed To Kombucha Tea?

Restores hair color Thickens hair Dissolves gallstones Increases energy Lengthens lifespan Arterioscrosis/softens veins Speeds healing Lowers cholesterol Lowers blood pressure Increases blood circulation Eliminates wrinkles/skin humectant Improves menopausal symptoms Strengthens leg muscles Chickenpox /herpes zoster remedy Colitis/improves digestion/ nervous stomach Poultice for wounds/ulcers Cleanses gallbladder Lessens anxiety Levels glucose Protects teeth from cavities Activates glandular system

Although it is quite tart, if you like apple cider, you will surely enjoy this healthful beverage!! Enjoy!

Two Bowl Chili Recipe

“Five alarm” or mild, nothing satisfies like a bowl of piping hot chili. Chili can be made from almost any meat. Beef, turkey, or wild game, chili warms from the inside and sticks to your ribs. This recipe is easy to make, freezes great, and gets better with each reheating.

Preparing this one pot wonder is easy and fun, just follow these simple steps and a hearty meal will be waiting for you after a cold day afield. A good chili shouldn’t be loaded up with too many ingredients, keep it simple. Chili needs to cook a LONG time! The best gauge will be your celery, when it dissolves, the chili is ready. Cut and chop all your ingredients before starting to cook. You can use your meat either ground or cubed. I prefer the taste of cubed but my family favors the ground meat version, both are good but each has a distinctive palate. Chili is a great way to finish off frozen meat that you may have left in the freezer just a little too long.

3 lbs of meat..It’s not worth making less; just freeze what you don’t eat
2 sweet onions…diced…they will cook down to nothing
Celery…sliced, ½ as much as the onions
any commercial chili spice package..One package per pound
(you can mix you own spices but it’s so much easier this way)
a dash of your favorite hot sauce, make it spicier at the table, not in the pot
one can whole tomatoes, crush them in your hand and drop in
8 oz tomato soup, NOT concentrate
one can dark kidney beans

in a large deep pot, brown the meat on high temperature, stir in the onions
stir often as you add each ingredient. Wait a minute or so between each item.
add everything in the above order!
next comes the celery, stir in the spice, then add a little hot sauce
crush in the tomatoes one at a time, then mix in the soup, finally add the beans.

Bring to a boil, reduce to a simmer and cook for several hours, stirring often. Ladle into a bowl and top with shredded cheddar cheese. We always put several hot sauce varieties on the table so each person can find their personal spice groove.

My god friend and favorite butcher Mike Zambardino named it “two” bowl chili because as he says, “ Nobody can eat just one bowl.”