Stuffed French Toast

Looking for a delicious breakfast to make for general conference weekend that won't mean slaving in the kitchen all morning?  Look no further!

One of my favorite breakfasts ever is french toast.  This stuffed french toast recipe takes a really good thing and makes it extraordinary.  This is a great breakfast to serve to guests, because it's not difficult or expensive to make, but it looks fancy and it tastes soooooooooooooooo delicious!

Just look at this beautiful picture that I stole from the Tasty Kitchen website:

Yes, that is pretty much exactly how mine look, too!  It's not one of those scrumptious looking photos that are impossible to duplicate in real life.  :)

I found this recipe on the Tasty Kitchen website.  You can click HERE to see step-by-step instructions with pictures.

Ingredients:

• 1 loaf French or Italian Bread 
• 6 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit) I used my homemade strawberry jam
• 1/2 cup fresh fruit (optional) I used 1/2 cup of sliced strawberries, mixed with a little sugar
• 8 oz. cream cheese, at room temperature 
• 2 whole eggs 
• 1 Tablespoon cinnamon 
• ½ cup skim milk 
• 2 Tablespoons butter

Heat skillet or electric griddle to 325 to 350 degrees. Cut french bread into 2-3 inch wide slices. You should get about six pieces from a loaf of French or Italian bred, minus the end pieces.  Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into. In a bowl, place the room temperature cream cheese and fruit spread of your choice. Combine well. In a separate bowl, break 2 eggs; add cinnamon and milk and combine well. Now, take the fruit and cream cheese mixture and stuff into the ‘pockets’ of your french bread slices. If using fresh fruit, stuff a couple Tablespoons in as pocket as well.  Place on a plate or baking sheet. Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. When done stuffing each piece of bread, completely dip each piece in the egg mixture for about 20 seconds on each side.. Make sure all sides are covered. Fry each piece immediately after dipping.  In other words, don't dip until you're ready to put it on a hot skillet; it'll get too soggy!  Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through. When done cooking, serve immediately.

I always reserve a few sliced strawberries to place on top with some slivered almonds.  Then I dust the tops with powdered sugar, as shown in the picture.  They look so pretty!  Finally, my favorite syrup to serve with stuffed french toast is my homemade syrup I use for pumpkin waffles.  You can find the recipe here.  I think this syrup is the perfect flavor to compliment the french toast and leave your family and/or guests raving!  Enjoy!!

English Muffin Breakfast Pizzas

I am always on the lookout for new breakfast ideas.  I like to send Gerald to work and Katelee to school most mornings with a hot meal in their stomachs, but mornings can be crazy.  So I love it when I find more quick and easy breakfast recipes to add to our usual line up.

This recipe we tried last week, and we LOVED them.  I found this recipe on from Our Best Bites, and like everything they do, it's WONDERFUL!

Ingredients:

• 6 whole wheat English muffins at room temperature 
• 4 eggs, at room temperature 
• 2 tablespoons milk 
• 1/4 tsp. kosher salt 
• About 10 dashes Tabasco sauce (I didn't have this on hand, and so didn't use it.  I'm sure it would add some kick, but they were still yummy without it!)
• 12 thin deli slices of ham or 10-12 slices of cooked bacon, crumbled 
• 3/4-1 c. shredded cheddar or pepper jack cheese 
• Optional: Chopped vegetables like green onions, tomatoes, sliced olives, mushrooms, green peppers, etc. 

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray liberally with non-stick cooking spray or brush with oil or melted butter. Set aside. In a pie plate, whisk together the eggs, milk, salt, and Tabasco sauce. Gently pull apart each English muffin and soak each side (like you would for French toast) in the egg mixture–you want the egg mixture to soak into the bread, but you don’t want the English muffin to be completely falling apart. Place the muffin, cut side up, on the baking sheet. If using ham, slice the ham into thin strips and then place on top of the English muffins. If using bacon, just sprinkle the crumbled bacon on top. Add any additional desired toppings and then sprinkle with shredded cheese. Bake for 15 minutes and serve immediately.

THIS IS THE BEST PART!!  You can make these and FREEZE them for another busy morning.  AWESOME! 

FREEZER INSTRUCTIONS: After baking, loosen them from the baking sheet with a spatula and then allow them to cool completely. Transfer the baking sheet to the freezer. When the pizzas are solid, transfer them to a large Ziploc freezer bag. To reheat, place on a plate and microwave for 1 1/2 minutes at a time until the pizza is heated through (actual time will depend on how powerful your microwave is).

Spinach Tomato Tortellini

Believe it or not, this time this is not a Grandma Klingler recipe.  Before you get all disappointed, however, this meal comes HIGHLY recommended to me from two of my friends who happen to be amazing cooks.  I can't wait to try it!  The recipe is from All Recipes, and here is the link in case you want to view the picture and/or comments.

Ingredients

• 1 (16 ounce) package cheese tortellini 
• 1 (14.5 ounce) can diced tomatoes with garlic and onion 
• 1 cup chopped fresh spinach 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 1/2 teaspoons dried basil 
• 1 teaspoon minced garlic 
• 2 tablespoons all-purpose flour 
• 3/4 cup milk 
• 3/4 cup heavy cream 
• 1/4 cup grated Parmesan cheese 

Directions

Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

OH. MY. YUMMINESS.

Grandma's Sausage Dip

Grandma says, "Every time I make this I get requests for this recipe!"

• 1 lb. sausage
• 2 cans chopped green chilies
• 1 lb. sour cream
• 8 oz. cream cheese
• 1 green pepper, chopped
• 1 med. onion, diced 
• 3 med. tomatoes, chopped

Cook sausage, onion and green pepper.  Stir in green chilies, cream cheese, and sour cream. Heat through. Pour into small crock pot and put on low heat to serve. (It's better if served warm). Just before serving stir in the tomatoes.  Pour a big bowl of nacho chips and get ready to enjoy a real treat!

YUM!  Sounds great for football season!

Chicken Cordon Bleu Casserole

Aunt Dori recommended this on facebook as a GREAT meal her kids love that she found on pinterest.  We tried it and love it too!

Source: organizeyourstuffnow.com via Dori on Pinterest

Coat 9 x 13 inch baking dish with cooking spray. Spread 2 cups cooked rice in bottom of baking dish. Arrange 3 cups cooked chicken pieces over top of rice. Layer 6 slices of Swiss cheese on top of chicken. Then layer 10 slices of cut-up ham on top of the Swiss cheese. Mix 2 cans cream of chicken soup, 1/2 cup milk, and 1/2 cup sour cream together. Spread on top of ham. Crush 10 saltine crackers then add 1/2 teaspoon paprika, 1/4 teaspoon garlic salt, and 1/2 teaspoon parsley and mix together. Sprinkle on top of soup mixture. Bake at 350 degrees for 30 minutes. Enjoy!

Frosted Banana Bars

This cake-like dessert was my personal favorite at the reunion.  It is SO addicting!

• 1/2 c. butter, softened 
• 1 1/2 c. sugar 
• 2 eggs 
• 1 c. sour cream 
• 1 tsp. vanilla 
• 2 c. flour 
• 1 tsp. baking soda 
• 1/4 tsp. salt 
• 2 medium ripe bananas, mashed 

 In mixing bowl cream butter, eggs and sugar. Add sour cream and vanilla. Combine flour, baking soda and salt. Gradually add to the creamed mixture. Stir in bananas. Spread into greased and floured 9x12, baking pan. Bake at 350 degrees for 20-25 min. or until toothpick comes out clean. Cool.

Frosting

• 1 8 oz. package cream cheese, softened 
• 1/2 c. butter, softened 
• 2 tp. vanilla 
• 3 3/4 to 4 c. powdered sugar 

In a mixing bowl beat cream cheese, butter, and vanilla. Gradually beat in enough powdered sugar to achieve desired consistency. Frost cake and store in refrigerator.

Lemon Poppy Seed Cake

Here is a scrumptious dessert from Grandma Klingler!

• 1 yellow cake mix 
• 1 small package INSTANT lemon pudding 
• 1/3 c. flour 
• 1/3 c. oil 
• 1 1/4 c. water 
• 4 eggs 
• 3 to 4 Tbs. Poppy Seeds 

Mix together. Spray bundt pan with cooking spray. Pour batter into pan. Bake at 350 degrees for 45 min or until toothpick comes out clean. Take out and let sit for a few min. before dumping out onto a cake plate. Poke holes in top with a toothpick. Pour glaze on top of cake.

Glaze

• 1 1/2 c. powdered sugar 
• 3 Tbs. Lemon juice 

Mix and pour over top of cake.

Chicken and Apples Salad with Honey-Lime Dressing

Another great salad from Grandma Klingler!

Chicken and Apple salad
 

• 2 lbs. Chicken tenders                 
• 1 (7 oz.) round Gouda cheese (I have also used Mozzarella)     
• 1/2 c. celery diced          
• 1/2 c. seedless grapes, halved  
• 2 tart apples, cored and cubed    
• 1 (8 oz.) bowtie pasta, cooked and cooled                              
• 1 can pineapple tidbits    
• 2/3 c sliced almonds

Honey-Lime Dressing

• 1 c. Mayonnaise      
• 1/4 c. sour cream        
• 3 Tbs. lime juice      
• 3 Tbs. honey   
• 1 Tbs. popy seeds

Combine all ingredients. Stir in honey-lime dressing. Garnish with lemon twists and avocado slices.  (Note: for best results add dressing just before serving.)

Outback Wedge Salad

Grandma says, "This is one of my favorite salads! I haven't made it yet, but looked up the recipe after going to dinner at "Out Back"  last week."


For the Blue Cheese Dressing 

• 1/2 cup mayonnaise 
• 1/2 cup sour cream 
• 1/2 cup buttermilk 
• 1 tablespoon white wine vinegar 
• 2 teaspoons Worcestershire sauce 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon dry mustard 
• 1 teaspoon black pepper 
• 1/2 teaspoon salt 
• 2 teaspoons sugar 
• 6 ounces crumbled blue cheese 

In a large bowl, combine mayonnaise, sour cream, and buttermilk. Mix well. Next, thoroughly mix in the remainder of the ingredients. Afterwards, refrigerate the dressing for up to 24 hours before serving for best flavor.

For the Salad 

• 1 head iceberg lettuce, cut into 4 equal wedges 
• 1 cup grape tomatoes, halved (blah, yuck...left these out :) Ha ha!  Really, grandma?  Grape tomatoes are delicious! ;)
• 1/2 cup chopped red onion 
• 8 slices bacon, cooked and crumbled 
• 1/2 cup balsamic vinegar 
• 6 ounces crumbled blue cheese 
• Black pepper to taste 

First, you need to cook the balsamic vinegar into a glaze. Heat the balsamic vinegar in a saucepan on medium heat. Cook until reduced by half, then remove from heat and allow to cool. Meanwhile, place the iceberg lettuce wedge on a serving dish. Then liberally pour blue cheese dressing over top of wedges. Next, top with halved tomatoes, chopped onion, crumbled blue cheese, and crumbled bacon. Drizzle a little of the balsamic glaze on top of the wedge, and sprinkle with black pepper. Eat immediately or it will go soggy!
 
Grandma's Note *Another of my favorite salads was served at Taylor's Christmas Bridal Shower in St. George and when I asked for the recipe her aunt told me where to find this great cookbook at Thi Pans. It has lots of wonderful recipes. "The Gathering of Friends" Volume One by Michele Huxtable & Alyse Christensen.  That is where this recipe comes from.

Grandma Klingler's Chocolate Chip Cookies

• 2 C butter 
• 2 C Brown sugar 
• 2 C White sugar 
• 4 eggs 

Cream all together

• 2 tsp baking soda 
• 2 tsp baking powder 
• 1 tsp salt 
• 2 tsp vanilla 

Mix well into sugar mixture. Then stir in:

• 5 to 6 cups of flour, until right consistency for cookie dough. 
• Chocolate chips and nuts 

Drop by teaspoons onto cookie sheet. Bake for 11 min. at 350 degrees.

Grandma Klingler's Enchiladas

I wasn't there for this meal, so I can't wait to try them myself sometime soon!

• 2 cans Cream of Chicken Soup 
• 2 cups sour cream 
• 1 (7 oz) can diced green chilies 
• 1 can sliced olives 
• 4 to 6 green onions 
•  4 chicken breasts, cooked and cubed 
• 1 dz. small size flour tortillias 
•  3/4 lb. Montery Jack Cheese 
• 3/4 lb. Cheddar cheese *I used all medium Cheddar Cheese 

Mix first 4 ingredients together. Take 1 1/2 cups out and set aside for topping. Add most of the cheese and the chicken to the remaining sauce mixture. Spray baking dish with cooking spray, spread some of the soup mixture on the bottom. Fill tortillas with chicken, soup mixture, roll and lay in dish. Spread remaining sauce over top of enchiladas. Cover with cheese and garnish with green onions. Bake at 350 degrees for 45 min.

Grandma's Buttermilk Caramel Pancake Syrup

Caramel? Buttermilk? Syrup?  How can this not be heavenly?  Oooo this was TASTY!

Ingredients:

• 1/2 C. Buttermilk 
• 1/3 C. brown sugar 
• 1/3 C. white sugar 
• 2 TBS. butter 
• 1/3 tsp. baking soda 
• 1/3 tsp. vanilla 

Directions:

Bring first four ingredients to a boil, constantly stirring for 1 minute. Remove from heat, whisk in soda and vanilla. The syrup will bubble up and then thicken as it cools.

Note: For a vanilla or white syrup use all white sugar. Both are delicious.

Grandma Klingler's Berry Cream Salad

While at the family reunion in Idaho this summer, Grandma Klingler wowed us all with one delicious, irresistible recipe after another!  When she asked if she could add some of them to our family recipe blog, my response was naturally . . . ABSOLUTELY!  There are several, so I will post one a day for the next week for your culinary enjoyment.

MMMMM....  This sweet summer salad was a favorite with everyone.  I will definitely be making this one soon!

Ingredients

• Package of frozen fruit of your choice (blueberries, raspberries or mixture) 
• Tub of cool whip (size depends on size of salad you want to make)
• One small carton of berry yogurt 
• 1 package cheese cake pudding mix

Stir yogurt and pudding mix together, add cool whip and stir gently. Stir in the frozen fruit. (I have also used fresh strawberries and raspberries).  Let set in fridge for 15 to 20 minutes to allow fruit to thaw and flavor to blend. Serve.

Ranch Chicken Pasta

My friend Tiffany taught me about this meal idea, and it has become one of my favorites for a quick night dinner!

Ingredients:

• Bite-sized pasta noodles of your choice
• Chicken
• Ranch dressing
• Vegetables of your choice (optional) I love peas and mushrooms the best, and have also liked peppers, carrots, onions, green onions . . . whatever you have on hand!
• If desired, cooked bacon, crumbled, is also really yummy!

Directions:

Cook the pasta according to the box directions and drain.  Cook the chicken and cut into bite-sized pieces.  Toss in a bowl with ranch dressing and vegetables if desired until everything is coated well.  Serve with crusty bread - yum!  This tastes great on a hot day served cold as well!