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)

Ingredients

• 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

Preparation

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

Calories:

314 (21% from fat)

Fat:

7.2g (sat 3.2g,mono 2.8g,poly 0.6g)

Protein:

6.2g

Carbohydrate:

57.4g

Fiber:

1.1g

Cholesterol:

57mg

Iron:

1.6mg

Sodium:

360mg

Calcium:

128mg

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)

DIRECTIONS
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.

Enjoy!!!

Stuffed Pizza Rolls

from Our Best Bites

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!

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!

Lemon Cream-Sauced Pasta with Asparagus and Squash

from Better Homes and Gardens

8 ounces dried mafalda or rotini (i used wheat noodles in case you're wondering about the picture)

2 cups asparagus cut into 2 inch pieces

8 baby sunburst squash and/or pattypan squash, halved (4 ounces), or one medium zucchini or yellow summer squash cut into pieces

2 cloves garlic, minced

1 tablespoon butter or margarine (i used olive oil)

1/2 cup whipping cream

2 teaspoons finely shredded lemon peel

(i also added chicken)

1. cook pasta according to package directions. drain, keep warm.

2 meanwhile, in a large skillet cook asparagus, squash, and garlic in hot butter for 2-3 min or until vegetables are crisp-tender, stirring frequently. remove vegetables from skillet with a slotted spoon; add to pasta.

3. combine whipping cream and lemon peel in skillet; bring to boiling. boil for 2-3 min. or until reduced to 1/3 cup. to serve, pour cream mixture over pasta mixture; stir gently to coat.

makes 4 servings: 256 calories per serving

Sweet and Sour Salad Dressing

Yum! This dressing is good on green salads with pears, grapes, strawberries, kiwi, pomegranate seed, pecans, blue cheese crumbled on top (or my Grandma and I prefer Feta cheese)

Dressing:
Mix together the following and put in fridge:

2/3 cup oil
6 Tb sugar
2 TB sour cream
2 tsp. Dijon Mustard
1/4 C. Rice vinegar

This salad has grapes, strawberries, apples and feta cheese with a little bit of dressing.