This recipe comes from the THE CROCKIN' GIRLS SLOW COOKIN' COMPANION. When I saw it I was totally intrigued. I never thought of making pizza in the crock pot but I'm always open to trying something new. I think it would be fun to do this with the kids.
CROCKIN' GIRLS PIZZA
1 can refrigerated pizza dough
1 to 2 cups pizza sauce
1 to 2 cups mozzarella cheese
1 pkg. Canadian bacon
1 red onion, diced
1 small can pineapple chunks, drained
1 small can black olives, drained
Spray slow cooker with cooking spray. Place dough in the bottom of the slow cooker, letting it come up the sides about 1 inch. Place sauce on dough; add the cheese and toppings. Cover and cook on HIGH for about 2 hours.
** The illustrations show them using a large oval crockpot.
Wednesday, April 23, 2014
TUESDAY'S TREAT
I found this recipe yesterday and can't wait to try it. I really like the fact that they are individual muffin-size treats and that you can use refrigerated cookie dough.
MINI KEY LIME AND COCONUT PIES
1 tube (16 1/2 oz.) refrigerated sugar cookie dough
1 can (14oz.) sweetened condensed milk
1/2 c. key lime juice
3 egg yolks
2 tsp. grated lime peel
1/2 c. heavy whipping cream
1/4 c. confectioner's sugar
1/4 tsp. vanilla extract
1/8 tsp. coconut extract
1/4 c. flaked coconut, toasted
Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2 up the sides of greased muffin cups. Bake at 350 for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime peel. Spoon into hot crusts. Bake 7-9 minutes longer or until the filling is set. Cool completely in pans on wire racks. Cover and refrigerate until serving.
Just before serving, in a small bowl, beat until soft peaks form. Remove pies from the muffin cups. Top with whipped cream and sprinkle with coconut.
MINI KEY LIME AND COCONUT PIES
1 tube (16 1/2 oz.) refrigerated sugar cookie dough
1 can (14oz.) sweetened condensed milk
1/2 c. key lime juice
3 egg yolks
2 tsp. grated lime peel
1/2 c. heavy whipping cream
1/4 c. confectioner's sugar
1/4 tsp. vanilla extract
1/8 tsp. coconut extract
1/4 c. flaked coconut, toasted
Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2 up the sides of greased muffin cups. Bake at 350 for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime peel. Spoon into hot crusts. Bake 7-9 minutes longer or until the filling is set. Cool completely in pans on wire racks. Cover and refrigerate until serving.
Just before serving, in a small bowl, beat until soft peaks form. Remove pies from the muffin cups. Top with whipped cream and sprinkle with coconut.
Monday, April 21, 2014
MEATLESS MONDAY
This casserole is super easy, fast, and of course, delicious. There is no specific ingredient list for this dish; pretty much anything you have on hand can be substituted.
TORTILLA CASSEROLE
Tortillas-4
Onion-1 small
Green bell pepper- 1 medium, chopped
Jalepeno-2 small
Black beans-2 cans(drained and rinsed)
Corn-1 can
Picante/Taco sauce-1 cup
Salsa-1 cup
Cumin-1/2 tsp.
Mexican cheese-2 cups
Oil-1 tbsp.
Preheat oven to 350
Heat oil in a skillet and saute onions and bell peppers.
After a few minutes add the salsa, cumin, and sauce and stir to combine. Simmer for about 5 minutes.
Add the beans, corn, chopped jalapenos and stir until incorporated.
Remove the mixture from the heat. Divide the mixture into 3 portions.
Now layer the tortillas and mixture together.
Spread 1 portion of the mixture in a baking dish.
Cover 2 tortillas over the mixture
Top with cheese
Spread another portion of the mixture on top of the cheese.
Cover with 2 tortillas.
Spread the remaining portion over the tortillas.
Cover the baking dish with foil and bake in the oven for 30 minutes.
Remove the dish from the oven and sprinkle cheese on top of the casserole and cover the foil back and place in the oven for 2 minutes to melt the cheese.
Remove and let stand for a few minutes.
Cut the casserole and serve with a scoop of sour cream and salsa.
TORTILLA CASSEROLE
Tortillas-4
Onion-1 small
Green bell pepper- 1 medium, chopped
Jalepeno-2 small
Black beans-2 cans(drained and rinsed)
Corn-1 can
Picante/Taco sauce-1 cup
Salsa-1 cup
Cumin-1/2 tsp.
Mexican cheese-2 cups
Oil-1 tbsp.
Preheat oven to 350
Heat oil in a skillet and saute onions and bell peppers.
After a few minutes add the salsa, cumin, and sauce and stir to combine. Simmer for about 5 minutes.
Add the beans, corn, chopped jalapenos and stir until incorporated.
Remove the mixture from the heat. Divide the mixture into 3 portions.
Now layer the tortillas and mixture together.
Spread 1 portion of the mixture in a baking dish.
Cover 2 tortillas over the mixture
Top with cheese
Spread another portion of the mixture on top of the cheese.
Cover with 2 tortillas.
Spread the remaining portion over the tortillas.
Cover the baking dish with foil and bake in the oven for 30 minutes.
Remove the dish from the oven and sprinkle cheese on top of the casserole and cover the foil back and place in the oven for 2 minutes to melt the cheese.
Remove and let stand for a few minutes.
Cut the casserole and serve with a scoop of sour cream and salsa.
SEAFOOD SUNDAY
A quick pan-fry adds a crispy coating to flavorful and light halibut fillets. This fish recipe mimics fried flavor without the added fat. It comes from COOKING LIGHT.
GARLIC AND OVEN-FRIED HALIBUT
1 c. panko (Japanese bread crumbs)
1 tbsp. chopped, fresh basil
1 tbsp. chopped, fresh flat-leaf parsley
1/2 tsp. onion powder
1 large garlic clove, minced
2 large egg whites. lightly beaten
1 large egg, lightly beaten
2 tbsp. all-purpose flour
6 (6oz) halibut fillets
3/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil, divided
cooking spray
Preheat oven to 450.
Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish.. Place flour in a shallow dish.Dip in egg mixture; dredge in panko mixture.
Heat 1 tbsp. oil in a large non-stick skillet over medium-high heat. Add 3 fish fillets. Cook 2 1/2 minutes on each side until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tbsp. oil and remaining fish. Bake at 450 for 6 minutes or until fish flakes easily when tested with a fork.
GARLIC AND OVEN-FRIED HALIBUT
1 c. panko (Japanese bread crumbs)
1 tbsp. chopped, fresh basil
1 tbsp. chopped, fresh flat-leaf parsley
1/2 tsp. onion powder
1 large garlic clove, minced
2 large egg whites. lightly beaten
1 large egg, lightly beaten
2 tbsp. all-purpose flour
6 (6oz) halibut fillets
3/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil, divided
cooking spray
Preheat oven to 450.
Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish.. Place flour in a shallow dish.Dip in egg mixture; dredge in panko mixture.
Heat 1 tbsp. oil in a large non-stick skillet over medium-high heat. Add 3 fish fillets. Cook 2 1/2 minutes on each side until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tbsp. oil and remaining fish. Bake at 450 for 6 minutes or until fish flakes easily when tested with a fork.
Saturday, April 19, 2014
SOUPER SATURDAY
Change up your traditional chicken soup by adding white kidney beans. It's also a great way to use up leftover chicken. The recipe comes from TASTE OF HOME.
TUSCAN CHICKEN SOUP
1 small onion, chopped
1 small carrot, sliced
1 tbsp. olive oil
2 cans (14 1/2 oz.) chicken broth broth
1 c. water
3/4 tsp. salt
1/4 tsp. pepper
1 can white kidney or cannelini beans, rinsed and drained
2/3 c. cooked small spiral pasta
3c. thinly sliced fresh escarole or spinach
2 c. shredded cooked chicken
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to boil. Stir in beans and pasta; return to a boil.
Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.
YIELD: 4 servings
TUSCAN CHICKEN SOUP
1 small onion, chopped
1 small carrot, sliced
1 tbsp. olive oil
2 cans (14 1/2 oz.) chicken broth broth
1 c. water
3/4 tsp. salt
1/4 tsp. pepper
1 can white kidney or cannelini beans, rinsed and drained
2/3 c. cooked small spiral pasta
3c. thinly sliced fresh escarole or spinach
2 c. shredded cooked chicken
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to boil. Stir in beans and pasta; return to a boil.
Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.
YIELD: 4 servings
Friday, April 18, 2014
FRIDAY'S FAMILY FAVORITE
Boneless chicken thighs are so versatile that I find myself using them in all kinds of recipes. Today's recipe is from COOKING LIGHT and is simple and delicious.
SAVORY PAN-FRIED CHICKEN WITH HOT SAUCE
8 (3oz) skinless, boneless chicken thighs
1 large egg, lightly beaten
1.5 oz. all-purpose flour (1/3 cup)
1/2 tsp. kosher salt, divided
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. freshly ground black pepper
1/2 tsp. ground red pepper
1 1/2 tbsp. canola oil
1 1/2 tbsp. hot sauce
Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4 tsp. salt, garlic powder, and next 3 ingredients (through red pepper) in shallow dish; dredge chicken in flour mixture. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until browned and done. Drain chicken on a plate lined with paper towels. Sprinkle with 1/4 tsp. salt; top with hot sauce.
SAVORY PAN-FRIED CHICKEN WITH HOT SAUCE
8 (3oz) skinless, boneless chicken thighs
1 large egg, lightly beaten
1.5 oz. all-purpose flour (1/3 cup)
1/2 tsp. kosher salt, divided
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. freshly ground black pepper
1/2 tsp. ground red pepper
1 1/2 tbsp. canola oil
1 1/2 tbsp. hot sauce
Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4 tsp. salt, garlic powder, and next 3 ingredients (through red pepper) in shallow dish; dredge chicken in flour mixture. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until browned and done. Drain chicken on a plate lined with paper towels. Sprinkle with 1/4 tsp. salt; top with hot sauce.
Thursday, April 17, 2014
THIRSTY THURSDAY
It won't be long until fresh strawberries are in. This recipe is in the current issue of COOKING WITH PAULA DEEN which includes a number of recipes featuring fresh strawberries.
STRAWBERRY LEMONADE
6 cups water,divided
2 1/2 c. chopped, fresh strawberries
2 c. sugar
1 1/2 c. fresh lemon juice (about 11 lemons)
Garnish-lemon slices
In a large saucepan, bring 3 cups water, strawberries, and sugar to a boil over medium heat, stirring until sugar dissolves. Reduce heat, and simmer for 10 minutes. Set aside, and let cool completely.
Strain mixture into a pitcher discarding solids. Stir in lemon juice and remaining 3 c. water. Refrigerate until chilled. Serve over ice and garnish with lemon, if desired.
STRAWBERRY LEMONADE
6 cups water,divided
2 1/2 c. chopped, fresh strawberries
2 c. sugar
1 1/2 c. fresh lemon juice (about 11 lemons)
Garnish-lemon slices
In a large saucepan, bring 3 cups water, strawberries, and sugar to a boil over medium heat, stirring until sugar dissolves. Reduce heat, and simmer for 10 minutes. Set aside, and let cool completely.
Strain mixture into a pitcher discarding solids. Stir in lemon juice and remaining 3 c. water. Refrigerate until chilled. Serve over ice and garnish with lemon, if desired.
CROCKPOT WEDNESDAY
Beef and noodles is a comfort food. This recipe is easy and add a salad or slaw and you have a yummy meal.
LITTLE MEATS AND GRAVY
2 lbs. chuck or stew beef cut into 1/2 inch pieces
1 pkg. onion soup mix
2 cans low-sodium cream of chicken soup
2 soup cans water
cooked noodles, rice, or potatoes for serving
Combine all ingredients in the slow-cooker; stir. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Thicken if desired, and serve over noodles, rice, or potatoes.
LITTLE MEATS AND GRAVY
2 lbs. chuck or stew beef cut into 1/2 inch pieces
1 pkg. onion soup mix
2 cans low-sodium cream of chicken soup
2 soup cans water
cooked noodles, rice, or potatoes for serving
Combine all ingredients in the slow-cooker; stir. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Thicken if desired, and serve over noodles, rice, or potatoes.
Tuesday, April 15, 2014
TUESDAY'S TREAT
Need a quick dessert? Try these yummy cookie bites. For a pretty look use an icing bag to pipe the filling in and top with mini M&M's.
CREAM CHEESE COOKIE CUPS
1 tube refrigerated chocolate chip cookie dough (18oz.)
4 oz. cream cheese softened
2 tbsp. butter, softened
1/2 tsp. vanilla extract
1 1/4 c. confectioner's sugar
Cut cookie dough in half (save one portion for another use.) With floured hands, press about 1 tbsp. of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350 for 8-10 minutes or until lightly browned.
Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioner's sugar. Spoon into cookie cups. Store in the refrigerator.
Yield: 1 dozen
CREAM CHEESE COOKIE CUPS
1 tube refrigerated chocolate chip cookie dough (18oz.)
4 oz. cream cheese softened
2 tbsp. butter, softened
1/2 tsp. vanilla extract
1 1/4 c. confectioner's sugar
Cut cookie dough in half (save one portion for another use.) With floured hands, press about 1 tbsp. of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350 for 8-10 minutes or until lightly browned.
Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioner's sugar. Spoon into cookie cups. Store in the refrigerator.
Yield: 1 dozen
Monday, April 7, 2014
MEATLESS MONDAY
This version of squash-rice casserole features zucchini instead of the traditional yellow squash. Cook the rice while the zucchini and onion are simmering. The recipe is from THE COOKING LIGHT COOKBOOK.
SQUASH-RICE CASSEROLE
8 c. sliced zucchini (about 2 1/2 pounds)
1 c. chopped onion
1/2 c. fat-free, less-sodium chicken broth
2 c. cooked rice
1 c. fat-free sour cream
1 c. (4oz.) shredded reduced-fat sharp cheddar cheese
1/4 c. (1oz.) grated fresh Parmesan cheese, divided
1/4 c. Italian-seasoned bread crumbs
1 tsp. salt
1/4 tsp. pepper
2 large eggs, lightly beaten
cooking spray
Preheat oven to 350.
Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, Cheddar cheese, 2 tbsp. Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir. Spoon into a 13x9 inch baking dish coated with cooking spray; sprinkle with 2 tbsp. Parmesan cheese. Bake at 350 for 30 minutes or until bubbly.
Preheat broiler.
Broil 1 minute or until lightly browned.
SQUASH-RICE CASSEROLE
8 c. sliced zucchini (about 2 1/2 pounds)
1 c. chopped onion
1/2 c. fat-free, less-sodium chicken broth
2 c. cooked rice
1 c. fat-free sour cream
1 c. (4oz.) shredded reduced-fat sharp cheddar cheese
1/4 c. (1oz.) grated fresh Parmesan cheese, divided
1/4 c. Italian-seasoned bread crumbs
1 tsp. salt
1/4 tsp. pepper
2 large eggs, lightly beaten
cooking spray
Preheat oven to 350.
Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, Cheddar cheese, 2 tbsp. Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir. Spoon into a 13x9 inch baking dish coated with cooking spray; sprinkle with 2 tbsp. Parmesan cheese. Bake at 350 for 30 minutes or until bubbly.
Preheat broiler.
Broil 1 minute or until lightly browned.
Sunday, April 6, 2014
SEAFOOD SUNDAY
The catfish marries well with the juicy tomatoes and fresh cilantro in the Sunshot Salsa. The recipes come from TUPELO HONEY CAFE'S COOKBOOK(thanks Pat!).
BLACKENED CATFISH WITH SUNSHOT SALSA
2 tbsp. canola oil
4 (8oz) boneless catfish fillets
4 tbsp. blackening spice (see below)
2 c. sunshot salsa (see below)
Cover the bottom of a cast-iron skillet with the canola oil and place over high heat. Dredge the catfish fillets in the blackening spice until thoroughly coated. Cook the fish in the hot oil for 4-5 minutes on each side, until the fish is a rich, blackened red color. Serve with generous amounts of salsa.
BLACKENING SPICE
1 tbsp. sugar
1 tbsp, sea salt
1 tsp. freshly ground black pepper
1 tsp. cayenne pepper
1 tbsp. smoked paprika
1 tsp. powdered onion
1 tsp. powdered garlic
1 tsp. dried thyme
1/2 tsp. dried oregano
Combine all the ingredients in a large bowl and use as blackening spices for poultry, fish, or beef.
SUNSHOT SALSA
1 c. diced tomato (about 1 large tomato)
1 c. peeled, seeded, and diced cucumber (about 1 large cucumber)
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1/2 c. diced red onion
1 small jalepeno pepper, seeded and minced
Juice of 1 lime
2 tsp. minced fresh cilantro
1/2-1 tsp. green hot pepper sauce, depending on your love for spiciness.
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
Combine all ingredients in a large bowl. Cover and let rest 1 hour to allow flavors to combine. This salsa can be refrigerated in an airtight container for 3-5 days.
BLACKENED CATFISH WITH SUNSHOT SALSA
2 tbsp. canola oil
4 (8oz) boneless catfish fillets
4 tbsp. blackening spice (see below)
2 c. sunshot salsa (see below)
Cover the bottom of a cast-iron skillet with the canola oil and place over high heat. Dredge the catfish fillets in the blackening spice until thoroughly coated. Cook the fish in the hot oil for 4-5 minutes on each side, until the fish is a rich, blackened red color. Serve with generous amounts of salsa.
BLACKENING SPICE
1 tbsp. sugar
1 tbsp, sea salt
1 tsp. freshly ground black pepper
1 tsp. cayenne pepper
1 tbsp. smoked paprika
1 tsp. powdered onion
1 tsp. powdered garlic
1 tsp. dried thyme
1/2 tsp. dried oregano
Combine all the ingredients in a large bowl and use as blackening spices for poultry, fish, or beef.
SUNSHOT SALSA
1 c. diced tomato (about 1 large tomato)
1 c. peeled, seeded, and diced cucumber (about 1 large cucumber)
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1/2 c. diced red onion
1 small jalepeno pepper, seeded and minced
Juice of 1 lime
2 tsp. minced fresh cilantro
1/2-1 tsp. green hot pepper sauce, depending on your love for spiciness.
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
Combine all ingredients in a large bowl. Cover and let rest 1 hour to allow flavors to combine. This salsa can be refrigerated in an airtight container for 3-5 days.
SOUPER SATURDAY
There are many variations of this Creole specialty, but they typically begin with a roux (flour browned in fat) and are often thickened with okra. This quick and easy recipe takes only 27 minutes from start to finish. It comes from THE COOKING LIGHT COOKBOOK (thanks Amy!).
SAUSAGE AND CHICKEN GUMBO
1 (3 1/2 oz) bag boil-in-bag rice
2 tbsp. all-purpose flour
1 tbsp. canola oil
1 c. frozen chopped onion
1 c. frozen, chopped green bell pepper
1 c. frozen cut okra
1 c. chopped celery
1 tsp. bottled minced garlic
1/2 tsp dried thyme
1/4 tsp. ground red pepper
2 c. chopped roasted skinless boneless chicken breasts (about 2 breasts)
8 oz. turkey kielbasa, cut into 1 inch pieces
1 (4.5 oz) can diced tomatoes with peppers and onions
1 (14oz.) can fat-free, less-sodium chicken broth
Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine flour and oil in a Dutch oven; saute over medium-high heat 3 minutes. Add onion and next 6 ingredients; cook 3 minutes or until tender, stirring frequently.
Stir in chicken, kielbasa, tomatoes, and broth; cook 6 minutes or until heated. Serve over rice.
SAUSAGE AND CHICKEN GUMBO
1 (3 1/2 oz) bag boil-in-bag rice
2 tbsp. all-purpose flour
1 tbsp. canola oil
1 c. frozen chopped onion
1 c. frozen, chopped green bell pepper
1 c. frozen cut okra
1 c. chopped celery
1 tsp. bottled minced garlic
1/2 tsp dried thyme
1/4 tsp. ground red pepper
2 c. chopped roasted skinless boneless chicken breasts (about 2 breasts)
8 oz. turkey kielbasa, cut into 1 inch pieces
1 (4.5 oz) can diced tomatoes with peppers and onions
1 (14oz.) can fat-free, less-sodium chicken broth
Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine flour and oil in a Dutch oven; saute over medium-high heat 3 minutes. Add onion and next 6 ingredients; cook 3 minutes or until tender, stirring frequently.
Stir in chicken, kielbasa, tomatoes, and broth; cook 6 minutes or until heated. Serve over rice.
Friday, April 4, 2014
FRIDAY'S FAMILY FAVORITE
French toast is a "Saturday morning delicacy" and today's recipe is certainly not your humdrum version. It comes from THE NASHVILLE CHEF'S TABLE cookbook and is served at Puckett's. We have eaten at the Pucketts in Leiper's Fork (my favorite) and the Pucketts in Franklin and were not disappointed at either location.
PUCKETT'S KING'S FRENCH TOAST
**after you read the recipe you'll know which "king" it refers to.
4 eggs
1 c. heavy cream
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. peanut butter
8 slices sourdough or egg bread/challah
4 bananas
1/4 c. butter
Powdered sugar, to sprinkle
Beat eggs in a mixing bowl. Whisk in heavy cream, cinnamon, and nutmeg.
Spread peanut butter across bread. Cut bananas in half and again lengthwise. Place bananas across 4 of the slices of bread, then top with the rest of the bread to make 4 sandwiches.
Dip the entire sandwich into egg and heavy cream mixture.
Butter a griddle pan or skillet on medium heat. Place sandwich onto the buttered surface. Once the sandwich begins to crisp, flip. Brown both sides to desired crispness.
Cut sandwich in half and sprinkle with powdered sugar.
BTW don't even think about the calorie count!
PUCKETT'S KING'S FRENCH TOAST
**after you read the recipe you'll know which "king" it refers to.
4 eggs
1 c. heavy cream
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. peanut butter
8 slices sourdough or egg bread/challah
4 bananas
1/4 c. butter
Powdered sugar, to sprinkle
Beat eggs in a mixing bowl. Whisk in heavy cream, cinnamon, and nutmeg.
Spread peanut butter across bread. Cut bananas in half and again lengthwise. Place bananas across 4 of the slices of bread, then top with the rest of the bread to make 4 sandwiches.
Dip the entire sandwich into egg and heavy cream mixture.
Butter a griddle pan or skillet on medium heat. Place sandwich onto the buttered surface. Once the sandwich begins to crisp, flip. Brown both sides to desired crispness.
Cut sandwich in half and sprinkle with powdered sugar.
BTW don't even think about the calorie count!
THIRSTY THURSDAY
I received an excellent cookbook this past Christmas EXTRAORDINARY RECIPES FROM MUSIC CITY-NASHVILLE CHEF'S TABLE. (Thanks Anna!) Needless to say I LOVE cookbooks, especially those with stories and pictures and narrative. This one has all of the above. Today's recipe is a favorite at 8TH AND ROAST, a Nashville coffee and pastry shop on 8th avenue south in the Antiques district. I haven't visited there yet, but it is on the LONG list of amazing eateries in Nashville I'd like to visit.
VANILLA BEAN CAFE AU LAIT
1/4 tsp. vanilla bean paste *Vanilla bean paste is recommended over vanilla extract because of the alcohol taste that is released from the liquid when it is added to hot coffee
1 tbsp. sweetened condensed milk
6 oz. milk (can be regular or milk substitute such as Almond milk.
6 oz. fresh-brewed coffee
sprinkle of cinnamon
Mix the vanilla bean paste and sweetened condensed milk in your mug. Warm milk on the stove to approximately 140 degrees F. This will be steamy milk, but be careful not to scald. Add brewed coffee to your mug and stir to mix. Add warm milk to mug.
Garnish with a sprinkle of cinnamon. There are many versions of this drink; we also love substituting caramel, agave syrup, or honey for the vanilla bean paste.
MAKES 1 DRINK
VANILLA BEAN CAFE AU LAIT
1/4 tsp. vanilla bean paste *Vanilla bean paste is recommended over vanilla extract because of the alcohol taste that is released from the liquid when it is added to hot coffee
1 tbsp. sweetened condensed milk
6 oz. milk (can be regular or milk substitute such as Almond milk.
6 oz. fresh-brewed coffee
sprinkle of cinnamon
Mix the vanilla bean paste and sweetened condensed milk in your mug. Warm milk on the stove to approximately 140 degrees F. This will be steamy milk, but be careful not to scald. Add brewed coffee to your mug and stir to mix. Add warm milk to mug.
Garnish with a sprinkle of cinnamon. There are many versions of this drink; we also love substituting caramel, agave syrup, or honey for the vanilla bean paste.
MAKES 1 DRINK
CROCKPOT WEDNESDAY
Usually I'm posting recipes for meals in the crock pot but when I saw the picture with this recipe my "chocoholic persona" took over! So today it's a crock pot dessert that is a chocolate lover's dream. it comes from THE CROCKIN' GIRLS SLOW COOKIN' COMPANION.
HOT FUDGE CAKE
1 c. packed brown sugar
1 c. flour
3 tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. melted butter
1/2 tsp. vanilla
TOPPING:
3/4 c. packed brown sugar
1/4 c. unsweetened cocoa powder
1 3/4 c. boiling water
Mix together brown sugar, flour, cocoa powder, baking powder, and salt. Add milk, melted butter, and vanilla. Spread in the bottom of a slow-cooker. For topping, mix brown sugar and cocoa powder; sprinkle on top. Pour boiling water on top. DO NOT STIR. Cover and cook on HIGH for 2 1/2 hours or until a toothpick inserted in the center comes out clean. Serve warm with your choice of topping. Can be doubled; if so, cook on HIGH for 3 hours.
HOT FUDGE CAKE
1 c. packed brown sugar
1 c. flour
3 tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. melted butter
1/2 tsp. vanilla
TOPPING:
3/4 c. packed brown sugar
1/4 c. unsweetened cocoa powder
1 3/4 c. boiling water
Mix together brown sugar, flour, cocoa powder, baking powder, and salt. Add milk, melted butter, and vanilla. Spread in the bottom of a slow-cooker. For topping, mix brown sugar and cocoa powder; sprinkle on top. Pour boiling water on top. DO NOT STIR. Cover and cook on HIGH for 2 1/2 hours or until a toothpick inserted in the center comes out clean. Serve warm with your choice of topping. Can be doubled; if so, cook on HIGH for 3 hours.
Tuesday, April 1, 2014
TUESDAY'S TREAT
I have a very good recipe for lemon bars that I have used many times. But today's recipe just adds an extra crunch to the lemon bars with the addition of macadamia nuts. I found this one in TASTE OF HOME.
MACADAMIA LEMON BARS
1 c. all-purpose flour
1/4 c. confectioners' sugar
1/2 c. butter, melted
1/4 c. chopped macadamia nuts
FILLING:
1 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
2 tbsp. lemon juice
2 tsp. grated lemon peel
2 tbsp. chopped macadamia nuts
confectioners' sugar
Preheat oven to 350. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 inch up the sides of a greased 8 inch square baking dish. Bake 15-20 minutes or until light brown.
Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and lemon peel until blended.
Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.
MACADAMIA LEMON BARS
1 c. all-purpose flour
1/4 c. confectioners' sugar
1/2 c. butter, melted
1/4 c. chopped macadamia nuts
FILLING:
1 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
2 tbsp. lemon juice
2 tsp. grated lemon peel
2 tbsp. chopped macadamia nuts
confectioners' sugar
Preheat oven to 350. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 inch up the sides of a greased 8 inch square baking dish. Bake 15-20 minutes or until light brown.
Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and lemon peel until blended.
Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.
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