It's a Keeper.

We found that we really like this one. It is from one of Mine and Dusty's favorite recipe blogs. I was worried that it would be a really soggy bread pudding but was pleasantly surprised that it was just delicious. YUM!!


Overnight Baked French Toast
Recipe by Our Best Bites

8 eggs
2 cups half and half (one pint)
1 cup milk (whatever kind you have on hand)
6 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (a little less if using table salt)
1 tablespoon vanilla extract
1 lb loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)

Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter

For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream

Crack eggs into large mixing bowl and whisk to combine.  Whisk in half and half and milk.  Add brown sugar, cinnamon, salt and vanilla.  Set aside.

Use softened butter to butter bottom and sides of a 9×13 baking dish.  Cut bread into  1 inch chunks and place in dish.  Whisk egg mixture one more time and then pour evenly over bread.  Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture.  Spread out evenly, cover dish, and place in fridge overnight.

To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine.  Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly.  Cover and place in fridge until morning.

When ready to bake preheat oven to 350 degrees.  Remove plastic from dish and sprinkle topping evenly over top.  Bake for 40-50 minutes or until top is golden brown.  You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.

*Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes.  I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45.  Keep an eye on it and let me know how long yours takes to bake!
Let cool for 5-10 minutes before cutting into squares.  Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

Pumpkin Bisque

My whole family loves this one. This is one reason we cook and freeze pumpkin in the fall, so we can enjoy this anytime of the year. We have always eaten this warm.

 

Pumpkin Bisque

 

1/4 cup finely chopped onion

2 tablespoons butter

2 cups pumpkin

2/3 cup sour cream

4 cups chicken broth

2 cups light cream

1/2 cup packed brown sugar

1/2 teaspoon salt

     Sour cream for garnishing

     Chives for garnishing

 

Sauté onion in butter. Set aside. In bowl combine pumpkin, sour cream, chicken broth, cream, brown sugar, and salt. Beat mixture until smooth. Add onions and butter. Cover and chill. When ready to serve, garnish with dollops of additional sour cream and chives. If serving hot, warm slowly over low heat. Do not boil. Makes 6-8 servings.

Easy White Bread (bread machine)

I found this recipe when I was searching for a bread that I could cook while at church.My bread maker took about 3.5 hours. My family loved it. It is fluffy and was easy to make.

1 cup warm water (110 degrees F) 
3 tablespoons white sugar
1 1/2 teaspoons salt 
3 tablespoons vegetable oil
3 cups bread flour  
2 1/4 teaspoons active dry yeast

Directions:

1. Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.
2. Bake on White Bread setting. Cool on wire rack before slicing.

recipe from: http://allrecipes.com

Chocolate Chip Cookies

One of my favorite cookies. I like it best with mini chocolate chips and sometimes peanut butter chips. Set oven at 350° bake 8-10 minutes.

1 cup brown sugar
3/4 cup sugar
1 cup softened margarine (or Crisco)
1 Tbs. vanilla
2 eggs
3 1/3 cup flour
3/4 tsp. baking soda
3/4 tsp salt
1 cup chocolate chips

Directions:

1. Cream together brown sugar, sugar, margarine, vanilla, and eggs.
   
2. Add dry ingredients. Stir in chocolate chips.
   
3. On ungreased cookie sheet bake at 350° for 8-10 minutes.

Peanut Butter Crunchy Bars

My co-worker Ramona shared this recipe and it reminded me of the PB treats that schools serve.

Peanut Butter Crunchy Bars

2 cubes of butter (must be butter, no margarine,etc)

3 c. peanut butter  (creamy works best)

4 1/2 c. powdered sugar

5 1/2 c. rice crispies (can use gluten free)

3 bags of Ghirardelli milk chocolate chips

• soften (not melt) butter
• mix butter and peanut butter
• add sugar--mix
• add rice crispies--mix
• press in pan (13 x 18 in--like jelly roll pan) OR 1/2 the recipe will make a 8x13 pan
• melt chocolate--spread on top
• refrigerate--2 min. should be enough to set

Tuna Noodle Casserole

1 Box of Mac & Cheese (sometimes I add 1/2 cup more noodles to make larger)
1 can Cream of Mushroom Soup
1 cup Milk
1 can Tuna fish
4-6 Velveeta slices
Paprika to taste

Cook macaroni noodles to desired doneness and drain. Mix together cream soup, cheese packet from mac & cheese, and milk. Place noodles in casserole dish and stir in creamy mixture and tuna. Top with slices of Velveeta and sprinkle with paprika. Microwave for 10 minutes OR bake at 350 for 30minutes.

I like peas in mine, but the kids don't so I cook that separate and mix together on my plate.

Goop

This is a recipe that Aunt DeAnn makes that the kids love.

1 Cup of each: Peanut Butter
                        Sugar
                        Karo syrup
8 Cups any cereal(s)
 Can also add: M&M's, marshmallows, coconut, nuts, etc.

Boil and dissolve PB, sugar, and Karo syrup and pour over cereal mixture. Stir together and enjoy!