Pumpkin Spice French Toast

So I was laying in bed one night and I was thinking about what I would make for breakfast the next day. I love eating breakfast, but I feel like there are not enough options for breakfast some times. Pancakes, waffles, muffins, eggs, blah blah blah! Then I remembered french toast. I'm not really a french toast lover, but hey, if the kids eat it I am happy. Suddenly I had a light bulb moment. What if you could make french toast that tasted like pumpkin pie? Well I gave it a shot and Simon and I thought it was good enough for the blog. It is not an over powering pumpkin taste, more like a hint... a secret if you will. So after this long novel, here it is folks... Pumpkin spice french toast!


2 eggs
1/4 cup pumpkin
1/4 cup heavy cream
1 TBS sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves

Whisk eggs in shallow dish then add cream and pumpkin whisking until combined. Add spices and whisk together. Dip both sides of bread into mixture (don't let it sit or it will be soggy). Cook in frying pan.

Salisbury Steak

I have always really liked salisbury Steak, but have never found a recipe that I loved. I decided to make one up on my own. I was nervous, but it turned out great. I ate the left overs a few days later and I think it was even better then the first time. Simon even told me that it was "really good" which he never really says. Hope you enjoy it too!


Meat

1 lb. Ground beef
1 TBS dried onion
8 ritz crackers (crunched up)
1 egg
salt
pepper
1 tsp poultry seasoning
1/2 tsp garlic powder
1 TBS BBQ sauce

Mix everything up with your hands and then form into 6 patties.


Sauce

1 TBS oil
2 TBS flour
2 tsp dried onion
1 can cream of mushroom soup
1/4 cup beef broth
1/4 cup soy sauce
1 1/2 cups milk

In a bowl mix onion, soup, broth, soy sauce and milk. Cook patties in large skillet. When they are done drain off grease and remove from pan. Add oil to drippings. Whisk in the flour. Pour in the soup mixture and whisk to desired thickness. Return steaks to pan with gravy. I served them with mashed potatoes.

Grilled Lemon Chicken

This chicken is seriously some of the best chicken I have ever had.  All the flavors of the marinade work together to create a wonderfully flavorful main dish you will savor with every bite.  My only caution to you is if you are using the grill, cook it on a very low heat so the meat doesn't get charred.  It is so much better when the chicken is tender and not overly crispy on the outside.  As you can see, ours was a little too done this time.

5-6 chicken breasts, sliced into large strips
Juice of 1 Lemon
3 T. Olive Oil
2 Cloves of Garlic, pressed
1 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Oregano


Combine all ingredients in a ziplock freezer bag and marinade overnight.  Grill or cook in a frying pan until juices run clear. 

 

Apple Bran Muffins

I was skeptical about these muffins.  Dry milk and bran flakes with apples?  It seemed odd.  I was wrong, boy was I wrong!  These are delicious, filling and healthy for you.  The hint of nutmeg was a very nice addition to the flavor of these muffins.  Next time I will add another apple because I like mine absolutely packed.

1 C. Flour
1/2 C. Brown Sugar, packed
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1 Medium Tart Apple, peeled and chopped small (I will use 2 next time)
3/4 C. Water
1/2 C. Dry Milk
1/4 C. Oil
1 Large Egg
2 C. Bran Flakes

Preheat oven to 400 degrees.  Grease or line a 12 cup muffin tin.  Combine all dry ingredients and mix well.  Add wet ingredients, including apple and mix batter until well combined.  Use a 1/4 cup measuring cup to divide batter evenly into each muffin cup.  Bake for 13-15 minutes.  Don't over bake, the tops don't get very dark.  Serve warm with a little bit of butter on each muffin.
 

Breakfast Pie

I love this breakfast. I like to make it the night before and bake it in the morning. I have made this with and without a crust. Both are great!


9 inch pie crust
8 slices bacon (cooked and crumbled)
2 cups cubed potatoes
2 TBS onion
1 cup cheddar cheese
1 TBS flour
3 eggs
12oz can evaporated milk
salt
pepper


Cook potatoes and onion in bacon grease until tender then add bacon. Toss cheese and flour together. In pie crust layer half the potato mixture followed by half the cheese. Repeat. Mix eggs, milk, salt and pepper. Pour into pie. Bake at 450 for 15 minutes, then reduce heat to 350 additional 30 minutes.

Garlic Steak Rub and Cheddar Roasted Potatoes

Whenever I ask my husband what we should have for dinner he gives the same answer- Steak.  It has become a joke but it truly is his favorite meal.  He is a steak and potatoes kind of guy.  So the other night when I was preparing a special dinner for him the menu was a no-brainer!  I used this simple home made garlic rub on the steaks.  It turned out beautifully.  I discovered the recipe for these yummy potatoes several years ago.  I should have doubled the recipe, my kids couldn't stop eating them!

Garlic Rub:
2T. Olive Oil
2 tsp. Salt
1 1/2 tsp. Pepper
4 Garlic Cloves, pressed

Make sure steaks are at room temperature, thawed completely.  Combine all ingredients in a small bowl and brush the steaks on all sides with a basting brush.  Let the steaks marinade at room temperature for 30 minutes before grilling them. This is enough marinade for 5 large steaks.

Cheddar Roasted Potatoes:
4 Large Russet Potatoes, washed
3 T. Butter, melted
1 1/2 tsp. Salt
1/4 tsp. Pepper
1 C. Grated Cheddar Cheese
2 tsp. Dried Parsley
3/4 C. Half and Half

Preheat oven to 400 degrees.  Spray a 9 x13 pan with cooking spray.  Slice potatoes into thin lengthwise strips like french fries.  Transfer potatoes to prepared pan and drizzle the butter over top.  Sprinkle with salt, pepper, parsley and cheese.  Pour half and half over top.  Cover tightly with aluminum foil and bake for 1 hour.

Mandarin Pecan Salad with Asian Dressing

This salad was unique and delicious!  I loved the asian vinegrette dressing combined with the candied pecans and the oranges.  If you have never used fresh ginger you have got to try it.  You just break off a piece from the large root at the store.  It costs about 30-50 cents and you can't beat the additional flavor it packs when you add it to an asian dish. 

1 head Romaine Lettuce, chopped
1/2-3/4 C. Pecans
1/4 C. Sugar
1 15 oz. Can Mandarin Oranges, well drained
4 green onions, chopped fine
2 stalks of celery, sliced thin

In a small frying pan combine pecans and sugar.  Cook on med. high heat for about 5 minutes, stirring constantly, until all sugar is absorbed.  Take off burner and stir every once in a while while they cool so they don't stick together.  Combine lettuce, celery and onions and mix well.  Just before serving add pecans and oranges.  

Dressing:
2 Small Cloves Garlic, pressed
1 T. Fresh Ginger, chopped fine
1/4 C. Olive Oil
2 T. Sesame Oil
3 T. Rice Vinegar
1/4 C. Soy Sauce
1 1/2 T. Honey
1/8 C. Water

Combine all ingredients and mix well.  Microwave 1 minute to melt honey.  Shake or stir dressing again and then refrigerate until serving.  Shake well before serving.

Focaccia Bread

This bread is very good and different from your normal homemade bread. Great with pasta or to dip in olive oil and balsamic vinegar. Very easy too!


1/2 teaspoon honey
3 tablespoons olive oil
2/3 cup warm water
2 cups all-purpose flour
1/2 teaspoon salt
2 tsp yeast

Place ingredients in bread machine in the order shown and select dough setting. When dough is done roll out on floured surface into a circular shape. Place on baking sheet and let rise double in size or about 40 minutes. Using your finger place dimples randomly on the surface of the bread. Drizzle 1 TBS of olive oil on top. Bake @ 400 for 15 minutes.

Baked Potato Soup

I had no idea what to make for dinner tonight. I wanted to get something into the crock pot while I had some time early this afternoon. I decided to use some potatoes from the freezer that I had baked and chopped up about a month ago. I just put this together with (of course) just some stuff I had on hand. Turned out pretty good. Though I must say that I would have preferred using green onion rather than yellow. Just a side note.


6-8 red potatoes (baked, peeled, and chopped)
half of an onion (diced)
6 bacon slices (cooked and crumbled)
3 tsp chicken bullion
1/2 tsp salt
1/2 tsp pepper
1 TBS parsley
1 cup heavy cream

Put everything except the cream into your crock pot. Pour in just enough water to cover potatoes. Cook on low about 5 hours. Pour in cream and cook 1 hour longer. Top with cheese.

Perfect Baking Powder Biscuits

I used to think that the only way to get perfect biscuits was to buy Pillsbury Grands from the store. When I came across this recipe a while back I resolved never to buy store bought biscuits again.  These biscuits are perfectly flaky, bake up nice and high and have the perfect level of sweetness for a biscuit.  Whether you are making biscuits and gravy or eating them with butter and jam like we did this morning, you won't be disappointed.

2 C. Flour
1 T. Baking Powder
1 tsp. Salt
1 T. Sugar
1/3 C. Butter
About 1 C. Milk

Heat oven to 425 degrees.  Mix together dry ingredients then cut in butter with a pastry blender or two knives until crumbly and fine.  Add milk gradually and mix until it forms a soft, moist dough.  You may need a little less than a cup or a little more, just add it until it is the right consistency.  Roll to about 1" thickness on a lightly floured surface.  Cut with a round cookie cutter or the top of a glass.  Place on an ungreased cookie sheet and bake about 12 minutes or until biscuits are very lightly browned.  Makes about 12 biscuits.

Cheesy Broccoli and Rice

This recipe would work for a main dish or side dish.  Last night we had it for dinner.  I love all in one meals where the vegetable is packed right into the casserole.  I also love that this dinner was meatless but if you wanted to add shredded chicken that would also work in this recipe.  The crunchy, flavorful crumb mixture used on top of the casserole was such a nice touch.  It was a big hit and I will certainly make it again.

2 T. Butter or Olive Oil
1 small onion, chopped small
Broccoli (I used two heads of fresh but you could probably use frozen)
1 1/4 C. Rice
4 C. Chicken Broth
1 1/2 C. Half and Half
1 tsp. Salt
1/4 tsp. Pepper
2 C. Cheddar Cheese, shredded
1/8 tsp. Cayenne Pepper

Topping:
3 slices Sandwich Bread, crumbled
3/4 C. Grated Parmesan
1/4 C. Butter Melted
1 clove Garlic, pressed

Heat a skillet on med. high heat and add oil (or butter).  Saute broccoli until crisp tender, about 4 minutes or so.  Remove broccoli from pan.  Add onion and rice to pan and saute until rice is golden brown and onion is translucent.  Add broth, half and half, salt and pepper to pan and reduce heat to medium low.  Cook uncovered for 25 minutes, stirring frequently, until rice is done.  When rice is done the mixture will still be kind of creamy. Add cayenne pepper, broccoli, and cheese and mix until everything is well distributed.  Heat oven to 400 degrees.  Transfer rice mixture to a greased 9x13 pan.  Mix bread crumbs, parmesan, butter, and garlic together in a small bowl then sprinkle over top of casserole.  Bake 15 minutes to melt cheese and brown the topping.  

French Bread Chicken Pizza

Okay, let's be real here.  Who feels like cooking on Saturdays?  Not me.  So, when my daughter came up and asked "what's for dinner" and quickly added "I don't want a snack kind of dinner" I knew I was in trouble.  By snack dinner she was referring to my usual Saturday night menu of cinnamon toast and canned fruit or macaroni and cheese (which we had last night).  I was racking my brain for an idea when I remembered this awesome meal that takes no time at all to prepare, especially if you have canned chicken on hand.  It is a family favorite and especially popular with kids most likely because of it's melt-y, cheese-y qualities.  Dinner dilemma solved. 

1 loaf French Bread (I usually buy a couple at a time and freeze them)
2 C. Shredded Chicken Breast (or 2 cans chicken)
2 Green Onions, sliced very thin
2 Cups Shredded Cheese
1/2 C. Sour Cream
1/2 C. Mayo
2 T. Dried Parsley
1/2 tsp. Garlic Powder
Salt and Pepper to taste

Preheat oven to 350 degrees.  Cut french bread in half lengthwise.  Mix together all other ingredients and spread mixture over both halves of bread.  Place both halves on a cookie sheet and bake 20 minutes or until cheese is melted and bubbly.  Remove from oven and allow to cool for 5 minutes, then slice and serve. 

Honey Lemon Chicken

I got this recipe from a friend of mine and I love it! It is so easy, but tastes like it took time. We normally pair this with rice, but today I made Andrea's honey roasted potatoes and they were a great match. This is such a great recipe! I hope you all enjoy it!!


1/3 cup flour
1/2 tsp garlic powder
3 pounds of boneless skinless chicken breasts

Sauce
6 TBS butter
2 TBS honey
3TBS lemon juice
2 TBS soy sauce
1/2 ts. ginger

Mix flour and garlic in a bowl and dip chicken in it. Place chicken in a greased 9x13 in dish. In a sauce pan heat sauce ingredients together until melted. Pour over chicken and bake @350 for 30 minutes.

Barley Burger Stew

This recipe came from a book I received from my mom when I was first married. It is called "Cooking for Two". I really enjoy the flavor of this stew.

1/2 pound ground beef

1/2 cup chopped onion

1/4 cup chopped celery

2 1/4 cups tomato juice

1/2 cup water

1 t salt

1 to 1 1/2 teaspoons chili powder

1/4 teaspoon pepper

1/4 cup uncooked barley

In 3-quart saucepan, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer until barley is done and stew is desired consistency, about 1 hour.

This recipe makes 2 servings. Double as needed.

Salmon Potato Salad

I made this one up! I had one piece of frozen salmon left in the freezer and came up with a way to use it.

3 pounds of baby red potatoes

4 oz of salmon

1 sweet bell pepper chopped

1 cup of frozen corn

2 green onions sliced

2 T of vegenaise (can use mayo)

2 T pickle juice

1/2 t salt

Squeeze lemon juice on to salmon then sprinkle with salt. Broil salmon until cooked through.

Cut potatoes into bite size pieces, put just enough water into a pan to cook the potatoes. Cook potatoes until almost done, then add the bell pepper and corn and cook two minutes. Drain the vegetables, and mix all ingredients together in a large bowl.

Grandpa's Meatloaf with Honey Roasted Potatoes

My grandpa has a lot of talent with traditional comfort foods.  His meatloaf is the only recipe I would ever consider using.  This time I paired it with a recipe I have been anxious to try- honey roasted potatoes.  They were so good and so different.  The tangy mustard flavor combined with the honey and onion was so good.  I put them under my broiler for a few minutes at the end to crisp them up a bit.

Grandpa's Meatloaf:
2 lbs. Ground Beef
2 C. Bread Crumbs (I just crumble the ends of a loaf of bread into very fine pieces.)
2 beaten eggs
1 tsp. Salt
1/2 tsp. Sage
2 C. Chopped Onion
1/4 tsp. Nutmeg
1/4 C. Ketsup
1 tsp. Prepared Mustard
2 T. Brown Sugar
1 tsp. Pepper

Mix all ingredients together and transfer to a greased pan.  Bake at 375 degrees for 50 minutes.  Spread additional ketsup on top before serving.


Honey Roasted Potatoes:
1 lb. Small Red Potatoes, quartered (I used russet but red potatoes would be even better)
2 T. Chopped Onion (or 1 T. onion powder)
2 T. Butter, melted
1 T. Honey
1 tsp. Dry Mustard
Salt and Pepper to taste
1 tsp. Dried Parsley

Preheat oven to 375 degrees.  Spray a 9x13 pan with cooking spray.  Place potatoes in prepared pan in a single layer.  Sprinkle onion (or onion powder) over top.  Mix together all other ingredients and drizzle over top of potatoes.  Bake for 40-50 minutes depending on size of potatoes.  Use a spatula to turn potatoes 3 times during the baking time to re-coat potatoes with honey mixture.  If you like your potatoes crispy, turn on your broiler at the end of the baking time for 3-5 minutes, watching carefully so potatoes don't burn.  Makes 4 servings.

Dutch Apple Oatmeal Muffins

I have felt deprived lately.  I haven't had a chance to make muffins for breakfast in a couple of weeks and we were missing each other.  Today when I bit into these babies...heaven.  This is a pampered chef recipe and frankly every recipe I try from them is wonderful.  Chunks of apple, swirls of cinnamon and nutmeg, chewy streusel topping...well, it was a good morning here today.

1 1/2 C. Flour
1 C. Quick Oats
3/4 C. Packed Brown Sugar
1 T. Baking Powder
1/4 tsp. Salt
1/4 tsp. Nutmeg
1/2 tsp. Cinnamon
1 C. Chopped Apple (I did 1 1/2 gala apples)
1 C. Milk
1/4 C. Butter, melted
1 Egg

Heat oven to 425 degrees.  Grease a 12 cup muffin tin or line with paper liners. Combine flour, oats, brown sugar, salt, nutmeg, cinnamon and baking powder together and mix until well combined.  Add milk, butter, and egg and mix.  Add apple and fold in with a spatula.  Distribute batter evenly among the 12 muffin cups.  Mix together ingredients for streusel topping, it will be crumbly and stick together because of the melted butter.  Put about a teaspoon full of topping on each muffin before baking.  Bake for 15-18 minutes.  These muffins are great warm or cold with a little bit of butter spread on them.  Mmmm...

Streusel Topping
1/4 C. Flour
1/4 C. Oats
1/4 C. Brown Sugar
3 T. Butter, melted