We made this and it turned out perfect. My kids now ask for it weekly!

Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen

Serves:
6 to 8 servings

Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Cook for 40 min.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Labels: cakes, Southern food

Ok..this is a typical midwest dinner that is super quick and easy for nights when I'm running late leaving from work.

Which is often.


You will need:
6 chicken thighs with skin on

Ok, let's stop there. I know, I know. SKIN! SATURATED FAT! ARTERIES HARDENING AS I TYPE!! It's not that bad, really. This is an old-school recipe. You don't go changing old-school recipes because, 1. They aren't as delish if you do and 2. You don't want dead relatives turning over in their graves.

Hey, no one is making you eat that skin. When it's time to serve, peel it off if you like.

Let's go on, shall we?

Olive oil. Did I mention I'm not really a stickler for measuring? You need enough olive oil to generously coat the bottom of a skillet big enough to hold six chicken thighs. You don't want the thighs swimming in the oil, but you need enough to sear the chicken.

Winter vegetables. I like carrots (baby peeled will do just fine, or if you have whole parent carrots, peel them and cut them into generous slices), parsnips (peeled and cut into generous slices), new potatoes (red or yellow, leave them whole, skin and all), one large onion cut into large chunks. You could add rutabega or maybe kholarabi, a little celery chopped into decent sized chunks. The idea is for the veggies to soften up during the process without becoming soggy and for the onion to caramelize. And keep in mind that your tougher vegetables (parsnips, rutabegas, etc...) will soften more slowly than baby carrots and potatoes. So, when chopping them up, try to take that into account. i.e. cut your tougher veggies smaller than the softer veggies.

White wine. I don't care what kind. I had some Sutter Home white zin in the fridge and that worked fine.

Chicken stock. About 14 oz (one can of Swanson, or if you have some homemade, use that!)

Salt, pepper and other herbs to taste. I like rosemary on my chicken, with a little dill and maybe some thyme. I don't like to overseason, however since I have three little kids. They don't like any one flavor to overpower the actual food itself.

Preheat the oven to 375 degrees. Add the olive oil to a large skillet and heat the oil until quite hot. Not smoking hot, but you want your chicken to sizzle the second you add it to the skillet. Season your chicken thighs on both sides with a little salt and pepper, and place them in the skillet. Brown both sides until that wonderful shade of golden yumminess.

Toss your cut up veggies in a 13x9 baking pan, pour chicken stock over the top of the vegetables and along with the white wine to taste. I usually add in about 2/3 to 3/4 of a cup. Place the seared chicken thighs on top of the vegetables, season to taste (here's where I sprinkle rosemary, a bit more salt and pepper and dill) and bake on the middle rack for about 45 minutes. Do not cover it!!

Is it done? Poke a piece of chicken and see if the juices run clear or use a meat thermometer and make sure it's heated in the thickest part of the thigh to 155.

Let it stand for a few minutes and serve with a good salad and some crusty Italian bread.

Mmm....winter food!!

Ingredients:
8 ounces semi-sweet chocolate, cut into small chunks
1 cup milk
1 1/2 cups heavy cream
1/4 cup (1/2 stick) unsalted butter
4 eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pinch salt
8 ounces croissants (about 3 large or 6 small)
1 cup (6 ounces) milk chocolate chips
Instructions:
Preheat oven to 225 degrees. Place the semisweet chocolate in a large mixing bowl and set aside. In a saucepan over medium heat, heat the milk, cream and butter until butter is melted. Add to the semisweet chocolate, cover with a plate and set aside for a few minutes, then whisk until smooth. In a small bowl, beat together the eggs, sugar, vanilla, cinnamon, nutmeg and salt. Beat a small amount of the warm chocolate mixture into the eggs, then whisk all of the egg mixture into the warm chocolate mixture. Break up the croissants and fold them into the custard mixture. Then fold in the milk chocolate chips. Pour into a buttered 2 1/2-quart baking dish (or 9-inch square pan). Bake until set, about 1 1/2 hours. Let rest at room temperature for 10 minutes; serve warm. Chill remainder as soon as possible. Leftovers can be reheated in a microwave oven.

Pizza Pasta Casserole Freezer Recipe
2 lbs ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded part-skim mozzarella cheese
8 oz sliced pepperoni
Cook spiral pasta noodles according to package instructions. While pasta is cookibg, in a large skillet over medium heat, brown ground beef and onion together ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9"x13" baking casseroles with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle each with cheese and top with pepperoni. Cool if needed, then cover and freeze.
To cook: Thaw casserole in fridge overnight. Bake at 350F for 35-40 minutes or until heated through.

CARAMEL APPLE CRISP
Ingredients:
1/2 cup all-purpose flour
1/2 cup sugar
1/2 tsp. Cinnamon
1/2 t. Apple pie spice (yes more cinnamon)
40-50 caramels, cut up into small pieces
9 cups baking apples, peeled and sliced (granny smith works well, make sure it is a tart apple)1/4 cup lemon juice
Combine flour, sugar, cinnamon and apple pie spice; add caramels and stir to coat. In a separate bowl, toss apples with lemon juice. Stir in caramel mixture and spread into a greased 13" X 9" baking pan. Add Topping.
Topping
1/4 granola
1/2 cup brown sugar
1/3 cup all-purpose flour
4 T cold butter
2/3 cup old fashioned oats
1/2 cup walnuts, chopped

Combine sugar and flour in small bowl; cut in butter until crumbly. Add oats, granola and walnuts; sprinkle over apples.
Bake at 350 degrees for 30 to 40 minutes, or until apples are tender. Makes a bunch.


I don't have a picture, because my camera was stolen a few months ago.. But this won second place at a fall festival..