Baked French Toast

Let me start by saying this is NOT my original creation.  I'm reposting it here for convenience because every time I make it, someone asks me how to make it.  The original recipe can be found at Morman Mavens in the Kitchen.  They, by the way, have a ton of other A-MAZ-ING recipes on their blog that I often resort to.  

A few notes about this recipe:

~The original recipe calls for a loaf of sour dough bread.  This option works great, but I really prefer french toast bread.  It is really important to use a dense bread, or you will have a soggy mess on your hands.  Challah bread is also a great choice.

~Do not try to make the topping with margarine.  Also, do not try to mix the butter into the topping mixture with a fork or a spoon.  Use a pastry cutter cut the butter into the dry mix, or you'll have a glob of butter mix instead of a "pebble" consistency topping.

~IF you end up with a butter glob when you make the topping, you can spoon it in small globs on top or try to spread it.  It's not optimal, but it works.

~For best results, prep this the night before you want to bake it.  This gives the bread a chance to absorb the egg.   

~I take no responsibility for the weight you will gain from this dish. 

Ingredients:
1 loaf dense bread (I used French Toast Bread purchased at Walmart)
8 eggs
2 cups milk (I used 2%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces

Directions
 1.  Grease a deep 9x13 pan (I used a lasagna pan).  Tear bread into small chunks and place evenly in the pan.

2.  Mix together the eggs, milk, cream, sugar, and vanilla in a large mixing bowl.  Pour evenly over bread.  Cover tightly with plastic wrap and store in the fridge overnight.

3.  Combine flour, brown sugar, cinnamon, and salt in a medium mixing bowl.  Cut the butter into the dry mixture with a pastry cutter until it all looks nice and crumbly (pebble size works best).  Place crumb mixture in a ziploc bag and place in refrigerator.

4.  When ready to bake, take pan and bag out of fridge.  Remove plastic wrap from pan and evenly sprinkle the crumb mixture over the top.  Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft).

5.  Serve hot with syrup or sugar glaze (see Morman Maven recipe link for the sugar glaze - we prefer syrup). 

Final notes:
~  Microwave leftovers are just as good as the original!
~  We just scoop ours out, but you could feasibly portion control by cutting even slices... we don't do portion control in our house.
~ If you don't have a pastry cutter (we don't), there is a method to cut the butter with two knives motioning in opposite directions.  You can see this method here.

Chicken Cutlet Curry

On my very last TDY trip to Okinawa, Japan, I became slightly addicted to CoCo Ichibanya Curry House chicken cutlet curry (Level 2) scarfing down three servings in a matter of 4 days. Every time I ate it, it left me wanting more.  Sure enough, within 24 hours of being back home, I wanted Chicken Cutlet Curry.  I found myself aimlessly wandering Google, at 1 am, in search for a recipe for the addicting meal.  I came across several and finally just picked one (the easiest) and decided I would try to cook it.  So, for my birthday dinner, I cooked the following recipe for my family.  They all loved it.  We made a spicier version for Dave, Kaleb and I and then a mild version for the younger boys.  It is not CoCo Curry's, but it definitely satisfied my craving and introduced a new flavor to the whole family.

The recipe below is how our family cooked this meal.  The original recipe can be found at grouprecipes.com.

Ingredients

5 servings short grain white rice, cooked and kept warm
2T of butter or olive oil
5 boneless, skinless chicken breasts
2 cups fine breadcrumbs
3 eggs, beaten
1 block S&B Golden® curry sauce mix(med/hot)*
12oz sliced fresh mushrooms
salt, pepper and cayenne
2T peanut oil

Directions
1. In large stir fry pan melt butter. 

2. Add mushrooms and saute about 5 minutes.
3. Add water and entire brick of curry sauce mix to mushrooms.
4. Let simmer on high to thicken, stirring occasionally while preparing chicken (add cayenne to adjust heat level)
5. Pound chicken breasts out to about 1/2 inch thickness. Season with salt and pepper.
6. In pie plate, combine breadcrumbs with salt, pepper and other desired seasonings(ie garlic or onion powder, cayenne, parsley, etc)
7. Dredge chicken in egg then in breadcrumbs until evenly coated.
8. Cook chicken in large skillet with peanut oil.
9. Cook about 5 minute each side, until chicken is cooked through.
10. To serve, place serving of rice on plate, top with sliced chicken breast, then top with sauce. 

* For a mild version of this recipe use the mild S&B Golden® curry sauce mix.

** We made TWO batches of the curry sauce to suit everyone's taste. The above recipe only calls for one batch. 

*** The recipe called for about a 1/2 cup of shredded pepper jack cheese on top of the chicken breast before adding the sauce, but I forgot this and nobody noticed.  I plan to try this next time!

Slow Cooker Texas Pulled Pork

Ingredients listed are how our family made this.  Original recipe can be found at allrecipe.com

Ingredients

1 teaspoon vegetable oil

1 (4 pound) pork shoulder roast

2 cups barbeque sauce

1/2 cup apple cider vinegar

1/2 cup chicken broth

1/2 cup light brown sugar

1 tablespoon prepared yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

2 large cloves garlic, crushed

8 hamburger buns, split

Directions

1.  Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker

2.  Mix together in medium bowl - the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, chili powder, and garlic. Poor mixture over pork roast.

3.  Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours (or on low 8-10 hours).

4.  Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. 

5.   Spoon pork into the buns.

Easy Cheesy Chicken

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• Ingredients listed are how our family made this.  Original recipe can be found at allrecipe.com
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• Ingredients
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• 6 boneless, skinless chicken breasts
• salt and pepper
• garlic powder
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 (10.75 oz) can condensed cheddar soup
• 1 (8 oz) container of sour cream
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• Directions

1. Rinse chicken and pat dry.  Sprinkle with salt, pepper and garlic powder.  Place in slow cooker.
2. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cheddar soup.  Pour over chicken in slow cooker.
3. Cook on LOW for 6 to 8 hours.  Stir in sour cream about 10 minutes before serving.
4. Serve with pasta, mashed potatoes, egg noodles or rice and a salad or vegetable.

Cheesy Italian Tortellini

• Ingredients listed are how our family made this.  Original recipe can be found at Safeway.com
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• Ingredients
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• 1 pound of lean ground beef
• 1 package of Johnsonville's Sweet Italian Sausage (casings removed)
• 2 (16 oz) jars of marinara sauce
• 1 package of sliced mushrooms
• 1 (14.5 oz) can of Italian-style diced tomatoes, undrained
• 2 (9oz) packages of refrigerated or fresh cheese tortellini
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
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  Directions

1. Crumble ground beef and Italian Sausage into a large skillet.  Cook over medium-high heat until browned.  Drain.
2. Combine ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker.  Cover and cook on LOW heat for 7 to 8 hours.
3. Stir in tortellini and sprinkle mozzarella and cheddar cheese over the top.  Cover and cook for an additional 15 minutes on LOW or until tortellini is tender.

**This meal was prepared for my clan of 6 (Eli doesn't eat solids yet), with the intent of having leftovers.  For a smaller portion, cut all ingredients in half.

**For a make ahead, prepare all ingredients for sauce mixture and vacuum seal in a bag.  Toss in slow cooker on the day of.

Creamy Chicken and Chile Enchiladas

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• 
  
• Ingredients
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• 3 chicken breasts cubed
• 1 container of Philly Santa Fe Blend Cooking Cream 
• 1 package/box of taco rice
• 1 - 5oz Can of chopped green chiles
• 10 - 6 inch flour tortillas
• 2 - 10oz cans of green chile enchilada sauce (we use Old El Paso)
• 1 cup of shredded cheddar or Mexican blend cheese
• sour cream, salsa, tomato, guacamole, lettuce, scallions (optional)
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  Directions

1. Heat oven to 400 degrees F.  Spray 13x9-inch glass baking dish with cooking spray.
2. Cook Taco Rice according to instructions; layer in the bottom of the glass baking dish.
3. Cook chicken over medium-high heat in skillet until no longer pink in the center.  Sir in cooking cream and chiles; reduce heat to medium.  Cook and stir until cooking cream is melted (approx 6 min). 
4. Spoon 1-2 tablespoons of shredded cheese on each tortilla; sppon chicken filling on top of cheese and roll tortilla and place seam-side down.  
5. Poor enchilada sauce on top and sprinkle with remainder of shredded cheese.  Bake 15-20 minutes or until hot and cheese is melted. 
6. Top with tomatoes, lettuce, guacamole, salsa, scallions or sour cream if desired.

**for a make ahead, prepare and freeze.  Thaw in refrigerator over night and cook for 30-40 minutes.  

Slow Cooker Cabbage Rolls

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• 
  
• Ingredients listed are how our family made this.  Original recipe can be found at allrecipe.com
• 
  
• Ingredients
• 
  
• 12 leaves cabbage (two large heads)**
• 1 cup cooked white rice
• 1 egg, beaten
• 1/4 cup milk
• 1 pound extra-lean ground beef
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 (8 ounce) can tomato sauce
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce

Directions

1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2. In large bowl, combine 1 cup cooked rice, egg, garlic powder, milk, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4. Cover, and cook on Low 8 to 9 hours.

**steaming the entire head of cabbage will make the leaves easier to work with and pull apart

**for a make ahead, prepare rolls and seal in vacuum seal bag; put sauce mix in a separate bag and store both bags in freezer.  

Slow Cooker Italian Sausage Subs

Ingredients listed are how our family made this.  Original recipe can be found at allrecipe.com


Ingredients
2 (19 ounce) packages Bob Evans® Italian Sausage (any good italian sausage will do)
1 red pepper, sliced
1 green pepper, sliced
1 (26 ounce) jar tomato pasta sauce
10 sub buns
10 slices provolone or mozzerlla cheese

Directions
In nonstick skillet over medium heat, cook sausage until brown. Place in slow cooker. Add peppers . Top with pasta sauce. Cover and cook on low 4 to 6 hours until sausage is fully cooked. Place sausage in buns; top with peppers, pasta sauce and cheese

Shepherd's Pie

Ingredients listed are how our family made this.  Original recipe can be found at allrecipe.com

This recipe can be made ahead of time and stored in fridge.  Another family favorite and one I can make ahead of time for Dave when I have to travel!

For a healthier version, try fresh vegetables, homemade mashed potatoes and ground turkey instead of listed ingredients.

Ingredients
4 pouches of Betty Crocker Roasted Garlic Mashed Potatoes
1/2 cup shredded Cheddar cheese
salt and pepper to taste
1 10oz bag of frozen mixed vegetables
1 tablespoon canola oil
2 pounds lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
1 cup of water
1 packet of brown gravy mix
1/4 cup of Worcestershire sauce

Directions

• Prepare mashed potatoes according to directions. Mix in 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add vegetables and cook until tender but still firm, about 10 minutes. Drain and set aside. Preheat oven to 375 degrees F (190 degrees C.)
• Heat oil in a large frying pan. Add ground beef and Worcestershire sauce; cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, water and brown gravy mix. Stir and bring to a boil, reduce heat and simmer for 5 minutes.
• Spread the ground beef in an even layer on the bottom of a 3 quart casserole dish. Next, spread a layer of vegetables. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• Bake in the preheated oven for 20 minutes, or until golden brown

Shredded Steak Sandwiches

Ingredients listed are how our family made this.  Original recipe can be found at allrecipe.com

Ingredients

3 pounds boneless beef round steak, cut into large pieces

1 1/2 cups ketchup

1/2 cup water

1/3 cup lemon juice

1/3 cup Worcestershire sauce

3 tablespoons brown sugar

3 tablespoons cider vinegar

2 teaspoons salt

2 teaspoons prepared mustard

1 1/2 teaspoons paprika

1 teaspoon chili powder

1/2 teaspoon pepper

1/8 teaspoon Cholulu Hot Suace

12 sandwich rolls, split

Directions

Place meat in a 5-qt. slow cooker. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chill powder, pepper and Cholulu hot sauce. Pour over meat. Cover and cook on high for 6-8 hours.

Remove meat; cool slightly. Shred with a fork. Return to the sauce and heat through. Serve on rolls.

We've eaten this twice now and it has become a family favorite!!