Overnight french cheese toast

**My son is 48 and I've been making this since he was 8.

4 slices bread or french toast and cut to fit in a grease rectangular pyrex dish *Make sure they fit side by side.

Halve the recipe and fit into a square pyrex dish

2 eggs beaten with 1/2 cup milk
1/4 tsp dry mustard **I used regular mustard
1/2 tsp salt
2 cups grated cheddar sharp cheese I use WalMarts finely preshredded

Mix all of the above and pour evenly over the bread.
Cover, refrigerate overnight.
Let sit on counter to remove some of the chill before baking.
Bake 400 for 10 minutes. Bake uncovered

Glenda, that sounds good and easy. I like dry mustard in recipes and sometimes throw a little in stuff for the flavor. I have to say I was shocked (really shocked, I tell you) that you used preshredded cheese. You're the "preacher" of "shred your own" . ;--) It's really good that it only takes 10 minutes.

The preacher, patti, when it comes to using shredded cheese in the pineapple casserle, cause pkged doesn't melt.

Preshredded for the toast does work. I used to shred my own for the toast, YES :o)

I have had Glenda's Cheesy French Toast and it is wonderful!!!
Here is my crockpot version of Chicken packets
One chicken breast per person
Italian Dressing
Lemon or Lime juice
2 onions sliced into rings
2 bell pepper sliced into strips
A bunch of spices til the chicken looks like it has been rolled in a spice dirt..
1 stick of Butter
Place all in the crockpot and turn it on low for 8 hours.. Use the "drippings" to go on boiled red potatoes, so you aren't adding butter to your potatoes..

I have been finding recipes for the low carb real food meal plans we are going to try and I found this one I will have to try.
Ingredients:

1 8 oz carton sour cream
1 cup mayonnaise
1/2 pound bacon, cooked crisp
1 medium tomato, chopped
2 green onions, chopped
1 Tablespoon dry ranch dressing mix (optional, but recommended)
lettuce leaves

Directions:
Stir together sour cream, mayonnaise, crumbled bacon, dry ranch mix, and tomato in a medium bowl.
Cover and chill well. To serve: Transfer to a lettuce lined bowl and garnish with green onions, additional crisp cooked bacon and chopped tomatoes. Serve with vegetable dippers. (I used celery and cucumber slices...fantastic!)

Here is a link that might be useful: Blt dip

This recipe is sooo good. It takes a while to do the prep work, but it is so worth the time and effort. I served it over rice. Again, I'm using the slow-cooker and this is one of the best things I've ever made in it.

Beef Stew (Williams-Sonoma)

4 oz. bacon, chopped
3 Tbsp. flour (I needed about 4-5)
1 tsp. salt, plus more to taste
1/2 tsp. fresh ground pepper
3 lb. boneless beef chuck, trimmed of excess fat and cut in chunks
3/4 lb. fresh cremini mushrooms, halved if large (I used baby Bellas)
1/2 lb. baby carrots
1/2 lb. frozen pearl onions (next time I'll use the whole bag)
3 garlic cloves, minced
1 c. dry red wine
1 c. beef broth
2 Tbsp. tomato paste
1 Tbsp. minced fresh rosemary (I forgot to add this)

In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp. Transfer to paper towels to drain. Pour off the drippings into a small heatproof bowl leaving about 1 Tbsp. drippings in the pan. Set the pan, reserved drippings and bacon aside.

In a plastic bag, combine flour, salt and pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef, adding the reserved drippings if needed. Scatter mushrooms, carrots, onions and garlic on top of meat.

Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and meat. Cover and cook on HI for 4-6 hours or LO for 8-9 hours. The beef should be very tender. Stir in the bacon and rosemary. Cook, uncovered on HI for 10 minutes more to thicken the sauce slightly. Season with salt and pepper to taste. Serves 6.

Made this Christmas Eve for DS and his new lady. Had it after we returned frpm church service. Served with fresh citrus fruit.,

Openfaced meatball sandwich

1 tablespoon olive oil
1 small sweet onion, diced
1 garlic clove, crushed
1 (26-ounce) jar spaghetti sauce
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 (32-ounce) package frozen cooked Italian-style meatballs
6 slices garlic-butter Texas toast
1 cup shredded Parmesan cheese
2 cups (8 ounces) shredded mozzarella cheese

Heat oil in a large skillet over medium-high heat; add onion, and garlic, and saute 3 minutes.

Stir in spaghetti sauce, basil, and frozen meatballs; cook 25 minutes or until thoroughly heated, stirring often.

Prepare Texas toast according to package directions. Spoon meatball mixture evenly over toast; top evenly with cheeses and return to oven for 5 minutes or until cheese is melted. Serve immediately.

Raven, Harry was on Atkins years ago and I have a whole binder of low-carb recipes. Not all of them have carb counts however. After a while, you just kind of know what's low.

BTW, crushed pork rinds make a great coating for pork chops and a good binder for meat loaf.. They are also a good crunchy, salty snack. In the mountains, there was a guy at the flea market that made his own right there. They were delicious!

Here's a low-carb salad:

Bacon Salad (1.3 carbs per serving)

1 full head of romaine lettuce, chopped
1 lb. bacon, cooked and crumbled
2 Tbsp. bacon grease
1 c.. mayo
1/4-1/2 c. parmesan, shredded (not the stuff in the green can)
1 Tbsp. white wine vinegar
1/4 c. scallions, chopped fine

While cooking the bacon, prepare greens in a bowl with scallions and parmesan. After the bacon is done, mix the grease with vinegar and mayo. Mix well and add to salad bowl. Stir until all ingredients are mixed well. You may add a little pepper if you like. Forgo the salt--you have a ton of it in the bacon and cheese. Serve immediately. Serves 8.

This sauce was really good and would work well with chicken, too. I only used one pound of fish so I had tons of sauce.

Tilapiia Puxa Vide (Cheeky Kitchen)

1 red bell pepper
1/2 onion
1 Jalapeno, seeded
4 cloves garlic
1 Tbsp. olive oil
1 (13.5 oz.) can coconut milk
2 (15 oz. ea.) cans fire roasted diced tomatoes (Hunts)
2 Tbsp. honey (I added more to cut the heat)
Juice of one lime (I omitted)
2 lbs. tilapia
1/2 c. chopped cilantro
Rice for serving

Pulse together the red pepper, onion, jalapeno and garlic until finely chopped. Add the onion mixture to a sauté pan coated with olive oil. Cook until soft, about 5 minutes. Add the coconut milk, tomatoes and honey to the pan.

Bring the mixture to a boil. reduce heat and let simmer until thickened, about 10 minutes. Add lime juice and check seasonings. Add the tilapia to the pan and cover with the sauce. Bake in a preheated 350 oven 20-22 minutes. It is done when the fish is easily flaked with a fork.

Grits and Greens **I added what I did

3 cups milk
1 cup water**** Use chicken stock skip the bullion cubes
1 chicken bouillon cube
1 cup "quick" grits
1 1/2 cup freshly grated Parmesan cheese
1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens
***Use GLORY CANNED SEASON TURNIP GREENS
1 Tbsp. bacon drippings (or oil or butter)**** don't need
*****substitute several slices of bacon, cooked and crumbled
salt and pepper to taste

In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching.

When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat.

Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well****; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.

Pour into casserole dish Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands.

This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes.

PRETTY DARNED GOOD CHEESE BISCUITS

8 ounces grated sharp cheddar cheese (about two cups)...do not use packaged shredded cheese

1 cup butter, melted

1 cup sour cream

2 cups all purpose flour

3 tsp. baking powder

1 tsp. salt

Preheat oven to 425ðF

Combine the dry ingredients, then add everything else. A wooden spoon is great. Spoon into mini muffin pans one TB. at a time and bake for about ten minutes or until golden brown.

Cool on racks before removing from pans. Makes about three dozen delicious biscuits. Makes fabulous mini ham biscuit hor dourves with a sweet or spicy condiment.

SALMON DEVILED EGGS

6 large hard boiled eggs, cooled and peeled

1/2 cup good mayo

1/4 cup smoked salmon, finely chopped plus extra for garnish

1 TB fresh dill, chopped plus extra for garnish

3/4 TB hot sauce (I use Tobasco)

1/8 tsp. salt (sea or kosher)

Cut eggs lengthwise and remove yolks to a bowl. Stir in mayo, salmon, hot sauce, salt and dill. Use a spoon or pastry bag with rosette tip to fill the egg white halves. Garnish with small piece of salmon or sprig of dill. Chill.

SURPRISE PIE

1 cup graham cracker crumbs

1 cup sugar

1/2 cup chopped pecans, walnuts, or peanuts

1 tsp. baking powder

3 egg yolks

3 egg whites, beaten until stiff peaks form

Preheat oven to 325ðF. Grease one nine inch pie pan.

Mix the dry ingredients until well combined. Add egg yolks. Fold in the egg whites, pour into prepared pie pan. Bake for twenty five minutes. This pie will make its own crust.

Serve with fresh whipped cream or vanilla ice cream.

Thanks Patti, I would never have thought of using the pork rinds that way. When I was in Louisiana for Christmas I went to the meat market they make fresh pork cracklins there and they are some of the best I have had, I bought several packages. They are very small packages and the price is something like $11 a pound. I still have some, I am treasuring them.

I see that stew does not have potatoes in it. I might have to try a version.
Thanks for the recipe!

Golden French Toast

My daughters make this, I have not tried it yet.

1 loaf white bread, cubed and divided.
8 oz. pkg. cream cheese, softened and cubed
10 eggs, beaten
1 1/2 c. half and half
1/2 cup butter, melted
1/4 c. maple syrup

Layer half the bread in a greased 13 x 9 baking pan. Top with cream cheese. Place remaining bread over the top, set aside. Beat eggs, half and half, butter and syrup, pour over the bread. Refrigerate overnight. Bake at 350 degrees for 40 to 50 minutes.

Sue

This recipe was in a cookbook I gave them for Christmas. They usually half the recipe.

I haven't made this recipe yet. Just waiting for a reason to buy all that chocolate :-) I think it would be good with some raisins thrown in, too. Or even better, make it with pecans and raisins. Woo hoo!

Crock Pot Chocolate Covered Peanuts (Fake Ginger)

2 lb. white almond bark
4 oz. German chocolate bar
12 oz. bag semisweet chocolate chips
24 oz. dry roasted peanuts

Add all ingredients to slow cooker. Let cook on low for 1 hour without messing with it. After an hour, stir to combine everything. Allow to cook another hour, stirring every 15 minutes. Drop spoonsful of the candy onto wax paper and allow to cool completely.

I made these a couple of weeks ago using boneless breasts. They were delicious.

Double-Crunch Honey Garlic Pork Chops (NLRock blog)

6 center-loin pork chops, well trimmed
1 cup flour
2 tsp salt
1 tsp pepper
1 1/2 tsp ground ginger
1 tbsp nutmeg
1 tsp ground sage (I omitted this, as sage is so strong to me)
1 tbsp paprika
1/2 tsp cayenne
2 eggs
4 tbsp water

Combine flour and spices; whisk eggs and water. Season pork chops with salt and pepper, dip in flour mixture. Dip into egg wash then again in flour, pressing onto the meat.

Heat a cast iron skillet over medium-low heat with about 1/2" canola oil. Fry gently 4-5 minutes on each side, being careful not to brown too quickly before they are fully cooked.

Drain on a wire rack and serve with Honey Garlic Sauce

Honey Garlic Sauce

2 tbsp olive oil
3-4 garlic cloves, minced
1 cup honey
1/4 cup soy sauce
1 tsp pepper

Heat garlic in olive oil until fragrant and softened; without browning. Add honey, soy sauce and pepper and simmer 5-10 minutes.

**watch carefully as it can quickly foam over the top**

I want to try this one very soon. There was a suggestion to serve it on a bed of shredded lettuce or spinach leaves.

GEORGE STELLA'S EASY CHEESY CHILI CHICKEN
2 tablespoons olive oil
2 tablespoons cilantro
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons salt
1 clove garlic, chopped
1/2 teaspoon pepper
1/8 teaspoon cayenne
4-5 boneless chicken breasts
1/4 cup green pepper, julienned
2 tablespoons red onion, diced
1/4 cup Roma tomato, diced (about 1/2 small)
4 ounces colby-jack cheese, shredded

Stir together the first 8 ingredients in a medium bowl. It will be a thick paste. Add the chicken and rub the seasoning mixture all over the meat until coated evenly. Place the chicken on a foil-lined baking sheet. Arrange the vegetables over the chicken. Bake at 400ú 20 minutes or until the chicken is just done. Do not overcook. Top with the cheese and return to oven until melted, about 5 minutes.

Makes 4-5 servings
Do not freeze

Per 1/4 Recipe: 321 Calories; 18g Fat; 35g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/5 Recipe: 283 Calories; 15g Fat; 33g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Creamy mushroom chicken in the crock pot

Ingredients:

4 frozen chicken breasts
1 8 oz can of mushrooms - pieces and stems, DRAINED
1 can of condensed Campbell's Cream of Chicken & Mushroom Soup
8 oz cream cheese, cubed

Directions:
Now this is hard - ready?

Throw it all in crock pot - yes - frozen chicken. Turn to high, and leave it for 6 hours!
4 Servings Amount Per Serving
Calories 522.0
Total Fat 26.8 g
Saturated Fat 14.5 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 6.3 g
Cholesterol 205.5 mg
Sodium 1,014.7 mg
Potassium 704.8 mg
Total Carbohydrate 8.0 g
Dietary Fiber 3.6 g
Sugars 0.5 g
Protein 62.4 g
http://www.deliciously-thin.com/creamy-mushroom-chicken-recipe.html

This post was edited by ravencajun on Thu, Jan 23, 14 at 15:14

ravencajun: Both of the chicken recipes sound very good. I've copied/pasted into my recipe files.

Shirley

I don't remember if I've ever posted this, but if I didn't it's my bad. This rice is great!

Mexican Sour Cream Rice (And a Cookie for Dessert blog)

1 c. uncooked long grain white rice
1 (14 oz.). can chicken broth
1 c. sour cream
1 (4 oz.) can diced green chili peppers
1 (8.75 o.) can whole kernel corn, drained (I omitted)
1/3 c. finely chopped fresh cilantro
Salt and pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover and simmer 20 minutes. Preheat oven to 350 degrees (175C). Lightly grease a 1-1/2 qt. casserole dish.

In the pot with the cooked rice, mix the sour cream, green chili peppers, corn, cilantro and 1/2 the cheese. Season with salt and pepper; pour into casserole and top with remaining cheese. Bake uncovered for 30 minutes or until bubbly and cheese is barely brown.

Haven't made these in forever and ever but they were so easy and so good. My opinion :o)

Easy peasy biscuits

Basic 3 Ingredient Drop Biscuits
.

Ingredients
ý cup Duke's or Hellman's Mayonnaise
1 cup milk
2 cups self-rising flour

Preheat oven to 400ðF. Combine mayonnaise and milk, then add flour and stir until incorporated. Divide dough into 12 biscuits and place on a greased baking sheet about 2 inches apart. Bake 10-15 minutes or until golden brown.

In planning meals, the hardest part for me is the side dishes. I get tired of the same old potatoes and something green. I need to remember this recipe next time I'm in a rut.

Creamy Orzo w/Asparagus

1 c. orzo
1 c. asparagus, cut into 1" pieces
1 Tbsp. butter
1/4 to 1/2 c. cream
1/4 c. grated Parmesan cheese
Salt and pepper to taste

Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After it has been cooking about 5 minutes, add the asparagus and cook together until tender. Drain and return to pot. Add the cheese and butter and stir until melted. Slowly add cream to mixture while stirring until you reach your desired consistency. Season with salt and pepper.

So easy, so good!

Chocolate sour cream cake
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 egg
Instructions
1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2.In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish.
3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool, then cut into squares.

Top with whipped cream, frosting of choice, or dust with confectionate sugar.

Glenda, I had to c/p that cake. How easy is it to dump everything in one bowl? Plus, it sounds very moist with the sour cream and egg. Thanks!

I've made it three times, and it is such a moist delicious cake, it really does not need frosting, etc.

I did dust it with powdered sugar after it completely cooled, but it's such a moist cake the sugar dissolved.

Just cut into squares and eat! Or serve with a scoop of vanilla ice cream on the side. That's what I did.

I don't have any recipes handy to share, but some of these sound really good! Thanks for posting them.

Patti, read the ingredients on the bag of tater tots before you use them to make sure there is no flour/wheat in them. Sometimes there is some used as a binder or even a coating on them.

Tami

Tami, thanks for telling me about the tater tots. I wouldn't have looked, I bet. I can't make it anyway since DGD doesn't eat dairy either! Her choices, not a health reason, so it wouldn't hurt her.

You are welcome Patti. I am thinking about trying gluten free. I have been watching a couple of gluten free sites on face book for ideas.

LOL! DH just saw the tater tot recipe. Guess what we are having for dinner?! It's 3:44, he has to go get the tater tots, and the chicken is frozen! LOL

Tami

Sauerkraut Balls
8 slices bacon
ý cup finely chopped onion
1 clove garlic, minces -----we leave this out
1 can (16 oz.) sauerkraut drained
ý cup mashed potatoes
1 Tablespoon parsley
1 ý cup finely crushed corn flakes
2 eggs beaten
Oil

Fry bacon in large skillet crisp, drain &n crumble. Pour off all but 2 T. fat. Add onions & garlic to fat in skillet. Cook & stir until onion is tender.
Remove from heat, stir in bacon, sauerkraut, mashed potatoes & parsley.
Drop by rounded teaspoonful onto waxed paper lined baking sheet. Gently form ball shapes. Cover with waxed paper or plastic wrap, refrigerate until firm or overnight.
Dip sauerkraut balls in eggs. Roll in crushed corn flakes. Heat oil to 375ð, fry until golden brown about ý minute. Drain on paper towels. Serve hot. Can be fried 24 hours in advance & reheat in 400ð oven about 10 minutes.

We fry, cool, and freeze.

This is my MIL's recipe for Sauerkraut Balls. We don't put the garlic in them.

The Cheesy Bacon Chicken Tater Tot Bake is in the crockpot, smaller version, and with frozen hash browns instead of tater tots. The convenience store was out of tater tots. Note: My 3 quart crock pot is full to the top with only 2 chicken breasts, and not all of the cheese.

We will be eating at 8:00! Oh well, I will be snacking in the mean time!

Tami

Dinner was very good. I didn't have any pepper jack cheese, so I just used cheddar. And it would have been better with tater tots, instead of the hash browns, but very good. I will make it again. We just finished.

Tami