Tuesday, November 30, 2010

Overnight Caramel French Toast

I'm storing this recipe here until I have time to try it. Looks yummy, right?
Found on Cooking Light

Yield: 10 servings (serving size: 1 piece)


  • 1 cup packed light brown sugar
  • 1/2 cup light-colored corn syrup
  • 1/4 cup butter
  • Cooking spray
  • 10 (1-ounce) slices French bread (soft bread such as Pepperidge Farm)
  • 2 1/2 cups 1% low-fat milk
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon


Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in a single layer over syrup in dish.

Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350°.

Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.

Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.

Nutritional Information

314 (21% from fat)
7.2g (sat 3.2g,mono 2.8g,poly 0.6g)

Thursday, November 18, 2010

Veggie Sandwich

1/4 cup mayonnaise
3 cloves garlic, minced

1 tablespoon lemon juice

1 sliced red bell peppers

1 small zucchini, sliced

1 red onion, sliced

1 small yellow squash, sliced

Olive Oil

Kosher Salt & Pepper

1 French Baguette

1 pkg Sun Dried Tomato Feta (crumbled)
    Pre-heat oven to 375 degrees.
    Mix mayo, garlic & lemon juice. Set aside in refrigerator.
    Combine all veggies on a cookie sheet and drizzle with olive oil, salt & pepper. Toss to coat.
    Bake for 15-20 minutes until tender.
    Turn on broiler. Broil on high for 3-5 minutes. Remove from oven.
    Slice baguette in half length-wise.
    Spread mayo mixture on both sides of bread & top with feta.
    Place in broiler for 2-4 minutes.
    Top one side of baguette with grilled veggies.
    Place other side of baguette on top.

    Saturday, November 6, 2010

    Stuffed Pizza Rolls

    We had a RS activity about meal planning, and this one has been by far the favorite with my family above all the other recipes I've tried from that night.

    1 roll refrigerated pizza dough (or make your own)
    Marinara/pizza sauce
    2 T grated Parmesan cheese
    1 T olive oil or melted butter
    1/2 t garlic powder
    1 t dried Italian seasoning
    Mozzarella cheese
    Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

    Preheat the oven to package directions. Roll out your dough to about 12x8". Cut dough with a pizza slicer to 24 squares. Place desired toppings on each square. (Note that you're not placing the sauce in the dough, it's for dipping afterward.)

    Wrap the dough up around the toppings, sealing it so it is all enclosed. Place seam side down in a lightly sprayed pan. Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

    Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.
    Serve warm with warmed marinara sauce on the side for dipping.

    These were sooo delicious!

    Tuesday, November 2, 2010

    Gooey Caramel Popcorn

    1 c. light Karo syrup
    5 T. Butter
    8 quarts popped popcorn (approx. 4 bags)
    2 1/2 C packed brown sugar
    1 can Eagle Brand condensed milk
    1/2 tsp. Vanilla

    Pop your popcorn and pick out the un-popped kernels. Set aside.

    In medium sauce pan combine syrup, butter, brown sugar and condensed milk. Bring to a boil, stirring constantly. Simmer a full ten minutes stirring constantly.

    Remove from heat and stir in vanilla.

    Pour over prepared popcorn.

    This makes a lot of popcorn, so I divide the popcorn up into a couple different bowls so that I don't make such a big mess when mixing the caramel in. I also use a silicone spatula to mix.

    It's delicious!