Trevino French Toast

Ingredients:

1 Round Crusty Ranch Style Bread
1 stick of butter
1 cup brown sugar
2 tbs corn syrup
5 eggs
1 1/2 cup half and half
1 tbsp vanilla
1/4 tsp salt

Directions:

Cut bread into 1 inch slices and carefully remove the crust.

In a medium sauce pan melt butter, sugar and corn syrup until it makes a carmel (runny). Pour it into a greased 9X13 pan. Carefully arrange the bread in a single layer. You might have to break up the bread to make sure it all fits perfectly.

In a small pitcher combine the eggs, half and half, vanilla and salt. Wisk together and pour over top of bread to coat completely making sure all the bread has been drizzled with it.

Sprinkle with cinnamon over top. Cover and refrigerate over night.

Bring to room temperature, about 1 hour. Bake, uncovered, at 350 for 35-40 minutes until slightly golden brown.

Source: Amy Trevino
Note: This recipe originally calls for Grand Mange, but I used extra vanilla. I also just used egg beaters and it worked just fine. It would be so delicious with chopped nuts added to the carmel sauce before adding the bread. YUM!!! I served this with fresh berries, bacon and a smoothie.

Easy Pasta Bake

Ingredients:

1 lbs bow tie pasta, cooked and drained
1 chicken cooked and cubed
1 cup frozen peas
1 cup frozen corn
1 can cream of chicken soup
1/2 cup milk
2/3 cup shredded cheddar cheese
1/2 cup Parmesan cheese
2/3 tbsp garlic powder
salt and pepper to taste

Directions:

In a large bowl combine chicken, peas, corn, cream of chicken soup, milk, 1/3 cheddar cheese, Parmesan cheese, garlic, salt and pepper. Slowly add the milk to get a pancake batter consistency (you may need to add more or less milk). When the 'sauce' is well mixed add the cooked pasta and coat thoroughly. Place in a greased 9X13 dish and top with remaining cheddar cheese. Bake at 350 for 30-40 minutes uncovered.

Source: Me
Note: I like to serve this with a salad and a roll. Easy and tasty.

Crownies

A perfect combination of cookies and brownies, hence the name 'Crownies'.

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Chocolate Chips (Nestle)

1 box Fudge Brownie Mix

Directions:

Cookie directions: COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in Chocolate Chips. Set aside.

Make Brownies as directed on the box. Place in a greased 9X13 pan.

Drop cookie dough by rounded tablespoon onto the brownie batter, about 24 total.

Bake Crownies at 350 for 25-30 minutes or until slightly golden brown. Let cool and enjoy!

Source: Bakerella and Nestle Toll House Cookie Recipe
Note: You can also use a cookie dough mix, simply follow the directions. However, I think these cookies from scratch are way better. You will have a lot of cookie dough left over just make cookie rounds and freeze them for a quick cook next time you are in the mood for a yummy treat.

Lollipops

Ingredients:

2 cups Sugar
2/3 cup Lite Karo Syrup
1 cup water
1 1/2 tsp. flavoring
food coloring

Directions:

Prepare molds by placing them on parchment paper with lollipop stick in them. Lightly spray with non-stick spray.

Combine the sugar, syrup and water in a medium sauce pan and place over medium high heat. Stir until the sugar dissolves and have your candy thermometer ready. The thermometer will read “Hard Crack” (or 300 degrees) when you know to turn off the heat and remove the pan from the heat. When the liquid is ready, add 1 1/2 tsp. flavoring and food coloring. It will fizz a little and smell strong, but it is perfect for the suckers.

Pour the lollipop liquid into the molds. The strings that are left will harden and break off. Allow the lollipops to set for about 10-15 minutes. Test them by trying to pop them out.


Source: Make and Takes
Note: Be sure to get the molds to lay flat to avoid spillage. For easy pouring I spray non-stick spray in a 2 cups glass measuring cup, the spout helps to pour evenly and carefully. Only make one flavor per batch, splitting them is not recommended. I like to wrap these in lollipop bags with a twisty tie. Super YUM!

Oven Roasted Veggies Revamped

Ingredients:

3 tbs. Olive Oil
Left over Oven Roasted Veggies
1 lb frozen shrimp, peeled and de-veined
2 garlic cloves minced
1/4 cup Prego Sauce
salt and lemon pepper to taste
shredded Parmesan cheese


Directions:

In a large skillet, set on medium high heat add olive oil. Add left over veggies and saute until lightly browned and heated through. Add garlic and stir. Add shrimp and season to taste. Cook until the all shrimp is pink and has curled into itself. Add Prego sauce and Parmesan cheese, stirring to coat all veggies and shrimp with the sauce. Serve immediately and enjoy!


Source: ME!
Note: This would be delicious over pasta and garlic or rosemary bread.

Vegetable Quiche Cups

Ingredients:

1 package frozen chopped spinach
3/4 cup egg beaters
3/4 cup shredded string cheese
1/4 cup diced red bell pepper
1/4 cup diced onion
salt and pepper

Directions:

Line a muffin pan with foil baking cups and spray cups with Pam.

Combine eggs, cheese, spinach, pepper and onions in a bowl and mix well. Divide evenly into muffin cups. Bake at 350 for 20 minutes, until knife inserted in the center comes out clean.

Source: South Beach Diet Cookbook
Note: Cups may be frozen and reheated in the microwave. SO YUM!

Oven Roasted Vegetables

Ingredients:

1 medium zucchini, cut into bite size pieces
1 medium summer squash, cut into bite-size pieces
1 medium green bell pepper, cut into bite-size pieces
1 medium butternut squash, pealed and cut into bite-size pieces
1 lb. fresh asparagus, cut into bite-size pieces
1 red onion, cut into 8th
3 tbsp extra-virgin olive oil
1 tsp salt
freshly ground pepper


Directions:

Heat over to 450 degrees. Place zucchini, squashes, pepper, asparagus and onion in a 9X13 pan. Toss with olive oil, salt and pepper to taste. Mix until the veggies are well coated with oil. Evenly spread out in pan. Roast veggies for 30 minutes, stirring occasionally, until veggies are slightly browned and tender.

Source: South Beach Diet Book
Note: Although the recipe doesn't call for butternut squash it really adds a nice sweetness to the dish. I also like to add other seasonings like oregano, garlic and thyme.