Praline French Toast

Simply Scrumptious...
French Toast
1 loaf French bread (sliced on the bias)
8 lg. eggs
2 C. cream
1 C. milk
2 TBL. Splenda
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash salt
Praline topping & sugar-free maple syrup

Slice French bread into 20 1-inch slices. Place bread slices in a generously buttered 9x13 glass dish, slanted in two rows overplapping in the middle. In lg. bowl, comgine eggs, cream, milk, Splenda, vanilla, cinnamon, nutmeg, & salt. Beat with a wire whisk until blended, but not too bubbly. Pour mixture over the bread slices, making sure all are covered with the mixture. Spoon some of the mixture in between the slices. Cover with foil & refrigerate overnight.

The next day, preheat oven to 350 degrees.

Praline Topping
2 sticks butter, room temperature
1 C. Splenda brown sugar blend
1 C. chopped pecans
2 TBL. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Combine ingredients in a med. bowl & blend well. Spread evenly over the bread & bake for 40 min., until puffed & lightly golden. Serve with sugar-free maple syrup.

Firecrackers

What a easy recipe for Summer...

1/2 lb. mini carrots
1 C. water
1 C. Splenda
1 1/2 C. cider vinegar
1 tsp. onion powder
1/2 tsp. mustard seeds
1 1/2 tsp. kosher salt
1 tsp. chili flakes

Place carrots in a spring-top glass jar. Bring the ingredients to a boil in a saucepan. Boil for 4 minutes. Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

Original recipe courtesy Alton Brown, Food Network. (He uses sugar in place of Splenda & adds 2 dried chilies to the jar).

Festive Holiday Treats #2

Elegant Raspberry Milanos

2 pkgs. Pepperidge Farm Milano Raspberry Cookies
White chocolate melting wafers
Colored sprinkles (Jimmies, sugar, & Non-Pareils)

Dress up Milano Raspberry Cookies. Melt white chocolate in a Wilton Chocolate Pro Electric Melting Pot; mixing well as chocolate melts. Remove cookies from pkg. & place evenly spread apart on a parchment lined cookie sheet. Dip cookies half way into melted chocolate; then dip into paper cupcake liners filled with colored sprinkles. After dipping into sprinkles, lay finished cookie on parchment paper until dry. Once cookies are dry, place each cookie into a cupcake liner, & fill a decorative tray. White colored sprinkles & red colored sprinkles are great; they work well for both Christmas & Valentine's Day!

Festive Holiday Treats #1

Snowy Snack Mix

5 C. Frosted Cheerios
1 (11 oz.) pkg. Ghirardelli classic white chips
1 C. white-colored M&Ms
1 1/4 C. yogurt-covered raisins
1 C. coconut flavored Jelly Belly jelly beans
1 (12 oz.) container yogurt-covered pretzels
1 (10.5 oz.) pkg. mini marshmallows

In a large bowl, combine ingredients in order. Lightly toss. Evenly divide mixture among silver cupcake liners.

Italian Herb Chicken - November Recipe

Easy tasty Saturday Slow-Cooker meal to fix, go shopping, & have dinner ready when you get back!

4 or 5 lg. boneless skinless frozen chicken breasts
1 McCormick Slow Cookers Italian Herb Chicken Seasoning packet
1 (14.5 oz.) can Italian stewed tomatoes
1 (14.5 oz.) can diced tomatoes
1 (6 oz.) can tomato paste
3 or 4 fresh carrots, sliced

Add frozen chicken breasts to Slow-Cooker. Mix Seasoning, tomatoes, & tomato paste until blended. Pour over chicken. Add sliced carrots, stir, cover Slow-Cooker, & cook on high for 4 hrs. Stir sauce before serving.

Creamy Italian Chicken - October Recipe

Super good Sunday Crock-Pot meal with leftovers for Monday evening!

4 or 5 lg. boneless skinless frozen chicken breasts
1 Kraft Good Seasons Italian seasoning dry packet
1/4 C. water
1/4 C. butter, melted
1 can Campbell's Healthy Request Cream of Chicken Soup
1 (8 oz.) pkg. softened cream cheese OR tub of whipped cream cheese spread
1/2 C. grated Parmesan/Romano cheese (shaker container)

Add frozen chicken breasts to Crock-Pot. Mix Italian seasoning packet, water, & melted butter until blended; pour over top of chicken. Cover Crock-Pot & cook on high for 4 hrs. Mix soup, cream cheese, & Parmesan/Romano cheese until smooth & well blended. Add to slow-cooker & cook 30 min. to an hour, stirring occasionally until hot & smooth. Serve over hot cooked rice, pasta, or mashed potatoes.

Greek Mini Baklavas - September Recipe

Easy & super delicious!

24 mini Phyllo shells (frozen food section)
1/2 C. walnuts
1/2 C. almonds
1/4 tsp. salt
1/2 tsp. cinnamon
1 TBL. butter, melted
2 TBL. sugar
Zest of 1/2 orange
1/4 C. water
1 1/2 TBL. sugar
3 TBL. honey
1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Place mini Phyllo shells into wells of mini muffin pan & cook them for 5 min. Add nuts, salt, cinnamon, melted butter, 2 TBL. sugar, & orange zest to food processor & pulse until consistency is like coarse crumbs. Add 1 tsp. nut mixture to each mini shell & bake for 8 to 10 min.

In the meantime, make the syrup. In sm. saucepan over med. heat, add water, 1 1/2 TBL. sugar, honey, & vanilla. Bring to a boil & simmer for 7 to 8 min. or until the syrup reduces & thickens.

Once the mini Baklavas are out of the oven, pour 1 tsp. of the prepared syrup over each one & allow to soak in, then repeat with another tsp. Allow them to cool on the counter for 30 min., then cool in the fridge for at least 2 hrs. Remove Greek Mini Baklavas from pan with mini silicon spatula & place into mini paper liners.

Marinated Shish Kabobs - July Recipe

1 (1.12 oz.) pkg. McCormick Meat Marinade Mix
1 to 3 lbs. sirloin, cubed (1-inch)
1 med. orange bell pepper, cubed
1 med. yellow bell pepper, cubed
1 med. baby zucchini, cubed
cherry tomatoes
pineapple chunks
sweet red onion, cubed (optional)

Combine pkg. mix with 1/4 C. oil, 2 TBL. apple cider vinegar, & 1 TBL. water in shallow glass dish. Add meat & marinate 1 hr. or more, turning several times. Remove meat from marinade. Add and alternate meat, veggies, & pineapple chunks on wooden shish kabob sticks (that have been pre-soaked in water for 30 min.). Grill & serve. Note: sirloin can be reduced & kielbasa added.

Fiesta Bean Dip - June Recipe

Ole' - have a party with this fabulous dip!

2 cans Rosarita no-fat refried beans w/zesty salsa
2 (8 oz.) pkgs. Avomex classic guacamole dip
1 container sour cream
2 (8 oz.) pkgs. fiesta blend fancy shredded cheese

Place refried beans in bottom of glass dish. Add guacamole dip, smooth over bean layer. Spread sour cream over guacamole layer. Sprinkle shredded cheese over top, repeat layers. Refrigerate overnight. Serve with white corn tortilla chips, Baked Tostitos Scoops, or Frito Scoops.

California Olive Beef Dip - May Recipe

This is a terrific midnight snack!

3 (8 oz.) pkgs. 1/3 less fat cream cheese
1 tsp. Worcestershire sauce
3 tsp. dried minced onions
1 (4.25 oz.) can chopped ripe black olives
2 (2.25 oz.) jars Armour sliced dried beef

In lg. mixing bowl, beat together first four ingredients. Slice & chop dried beef into small pieces, add to cream cheese mixture, & mix well. Place into two glass dishes, packed firm. Chill & serve with Wheat Thins or Pork Rinds.

Rocky Road Fudge Bars - April Recipe

These bars are a lot of work, but so worth it!

Base
1/2 C. margarine
1 oz. (square) unsweetened chocolate
1 C. flour
1 C. sugar
1 tsp. baking powder
1 tsp. vanilla
2 eggs
3/4 C. chopped nuts

Filling
8 oz. cream cheese (reserving 2 oz. for frosting)
1/4 C. margarine
1/2 C. sugar
1 C. milk chocolate chips
2 TBL. flour
1/2 tsp. vanilla
1 egg
1/4 C. chopped nuts

Frosting
2 C. mini marshmallows
1/4 C. margarine
1/4 C. milk
1 oz. unsweetened chocolate
3 C. powdered sugar, sifted
1 tsp. vanilla

Heat oven to 350 degrees. Grease & flour 13x9 pan or line with parchment paper. In lg. saucepan over low heat, melt 1/2 C. margarine & 1 oz. chocolate, stirring consistent until well blended. Lightly spoon flour into measuring cup, level off cup. Add 1 C. flour & rest of base ingredients, mix well, spread in pan. Combine filling ingredients except chocolate chips & nuts. Beat until fluffy, stir in nuts, spread over chocolate & sprinkle with chocolate chips. Bake 25 to 35 min. Sprinkle mini marshmallows over top & bake 2 min. In pan melt margarine & chocolate, add cream cheese. Remove from heat & stir in powdered sugar. Pan frosting over marshmallows & swirl.

Mocha Munchies - March Recipe

What a perfect time to pick up Girl Scouts Trefoils Cookies to use in this wonderful recipe.

2 C. crushed shortbread cookies
1 1/4 C. powdered sugar
1 C. finely chopped pecans
2 TBL. unsweetened cocoa powder
1 1/2 tsp. instant decaffeninated coffee crystals
3/4 tsp. ground cinnamon
4 to 5 TBL. water
1/2 C. powdered sugar

Combine crushed cookies, 1 1/4 C. powdered sugar, nuts, cocoa powder, coffee crystals, & cinnamon. Add water, just enough to moisten. Form mixture into 1 1/4-inch balls. Roll balls generously in the 1/2 C. powdered sugar. Place balls on waxed paper, let stand until dry (1 hr.). Before serving, roll balls again in powdered sugar.

Love Bug - February Recipe

Make these for your Valentine, they are soft and so good!!

Sugar Cookies

1 1/2 C. powdered sugar

1 C. butter (room temperature)

1 egg

1 tsp. vanilla

1/2 tsp. lemon juice

2 1/2 C. flour

1 tsp. baking soda

1 tsp. cream of tarter

Combine powdered sugar & butter in mixer until light & fluffy. Add egg, vanilla, & lemon juice until combined. Add remaining three ingredients, slowly until dough comes together. Turn out the dough onto a floured surface. Roll out to 1/4-inch thick. Cut out with cookie cutters & place on non-stick cookie sheets at least 1-inch apart. Bake 7 to 8 minutes at 375 degrees (DO NOT let brown). Let cookies cool before decorating.

Cream Cheese Frosting

1 pkg. cream cheese (room temperature)

1 cube butter (room temperature)

2 tsp. vanilla

1 box powdered sugar

Food coloring (select color)

Combine cream cheese & butter in mixer until smooth. Add vanilla, slowly add powdered sugar until mixed. Add food coloring, mix until color is well blended. Frost cooled cookies. ENJOY!!