So Good it will make you ... Slap Yo’ Mamma French Toast

Whipped Topping:
8 oz. of Softened Cream Cheese
1 Pint of heavy whipping cream
2 Teaspoons Real Vanilla
3 Tablespoons of Sugar

In Electric Mixer with Whisk attachment.
Whip cream cheese till soft, add vanilla and sugar, whip until mixed.
Add heavy whipping cream and whip on high until peaks form.

Carmel syrup:
1 part caramel topping
1 part maple syrup.

Egg wash:
6 eggs
½ cup of Milk
2 Teaspoons of Vanilla
2 Teaspoons of Cinnamon

Whisk until mixed.

Bread:
Use Kneaders Cinnamon Twist bread and slice 1 inch thick.

Soak bread in egg wash and place on a preheated 350 degree Flat Grill.
Cook until both sides are a golden brown
Top with Whip Cream and drizzle over caramel syrup.

Chicken Divan

1/4 c. butter

1/4 c. flour

2 c. milk

1/2 t. salt

dash cayenne

2 c. cheddar cheese

2 10 oz. pkg. frozen broccoli spears (cooked and drained)

4 chicken breasts (cooked and sliced)

Cook and slice chicken into strips. Cook and drain broccoli. Make White Sauce: In a small saucepan melt butter. Stir in flour, salt, and pepper. Stir in milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 min. more. Add 1 3/4 c. cheese and stir in. Arrange chicken and broccoli in baking dish and top with sauce and remaining cheese. Bake for 35 to 40 min. at 350.

Cinnamon Rolls

3/4 cup shortening
1 Tbsp. salt
1/2 cup sugar
2 eggs

Cream above ingredients well in a mixer. Then add:
1 1/2 cups hot water
4 1/2 cups flour
4 tsp. yeast

Mix all ingredients well. Sticky dough. Let sit 1 hour. Stir down. Shape into rolls or put in fridge until needed.

Filling:
1/4 cup butter
cinnamon
nutmeg
brown sugar

Cut evenly into 2 pieces. Roll out into rectangles about 1/4 inch thick. Spread with melted butter, sprinkle a little nutmeg. Add a layer of cinnamon and brown sugar, more or less to taste. Roll up the long way so the rolls are wider and have more layers. Use a piece of dental floss or string to pull into 8-9 slices per rectangle. Place in pan. Let rise 40-60 minutes, or until double in size. Bake at 350 for 25-35 minutes. Ice while still hot.

Icing:
1 cup powdered sugar
1/2 tsp. vanilla
2-4 tsp. milk until smooth

Mix together, adding more or less milk until it's the consistancy you want. Drizzle over hot cinammon rolls.

To bake from frozen:
Take lid off and place rolls back in bag. Let defrost/rise at room temp for about 5-7 hours or until doubled in size. These are great to defrost overnight and bake for breakfast. Cook at 350 for 25-35 minutes or until the center is cooked through and they are slightly golden brown on top. Cut a small corner of icing bag and squeeze to drizzle over hot rolls.

Baked Tilapia Parmesan

3 Tbsp. butter, melted
1/3 cup Italian bread crumbs
1/3 cup parmesan cheese
1/2 - 1 lb. tilapia fillets

Combine melted butter, bread crumbs, and cheese in a small bowl. Place fish in a single layer in a shallow baking dish. Sprinkle with the crumb mixture and bake at 450 for 10 minutes or until fish flakes when touched with a fork. The top will have a nice golden crust.

From frozen: If you don't want to deal with the smell of fish, don't worry about defrosting them. Take them out of plastic and top with crumb mixture. Place in oven. Add 10 to 15 minutes more cooking time.

Oven Fries
3-4 baking potatoes
1-2 Tbsp. olive oil
1/2 tsp. salt or onion salt (to taste)

Cut potatoes into strips for french fry sized pieces. Bring a large pot of water to a boil and blanch the fries for one minute. Drain and allow to cool. Freeze on a cookie sheet (flash freeze). Once frozen, transfer to ziplock bags. To cook, don't defrost. Add 1-2 Tbsp. olive oil straight to the bag and shake to coat potato strips with oil. Arrange potatoes in single layer on baking sheet. Bake at 450 for 20-30 minutes or until light brown and crisp. About halfway through cooking, use a spatula and flip potatoes. Continue cooking. Remove from oven and sprinkle with salt.

Cheddar Broccoli Soup

1 (16 oz.) pkg frozen broccoli - or fresh
6 carrots, sliced
4 stalks celery, sliced
1 medium onion, chopped
3 cubes butter or margarine
1 1/2 cups flour
10 cups water
10-12 chicken bouillon cubes (to taste)
1 (16 oz.) container Cheez Whiz or Velveeta cheese

Steam vegetables until almost tender. In a separate bowl, microwave butter until melted. Stir in flour and mix until smooth. In a large saucepan, dissolve bouillon cubes in boiling water. Add a cup of bouillon water to the butter/flour mixture and whisk together. Then add to boiling water and stir. Add drained vegetables to soup. Add Cheez Whiz or Velveeta cheese. Stir until melted.

Chicken Parmigiana

1 beaten egg + 1 TB water
1/2 C. Italian bread crumbs + 2 TB Parmesan cheese
1 lb. Chicken
1 C. Spaghetti Sauce
4 oz. mozzarella cheese

Dip chicken in egg mixture first, then bread w/bread crumbs. Bake 400 degrees for 15-20 minutes (until cooked through). Then top with sauce and cheese and bake another 5-10 minutes. Serve with noodles if desired.

Sour Cream Chili Bake

1 lb. Ground Beef

¼ C. Chopped Onion

1 can (16 oz.) Kidney Beans, Drained

1 can (15 oz.) Tomato Sauce

1 envelope Taco Seasoning mix

1 can of Corn, Drained

1 C. (4 oz.) Shredded Cheddar Cheese

3 ½ C. Fritos1 ¼ C. Sour Cream

Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning, corn, onion and ¾ C. cheese. Sprinkle 2 ½ cups Fritos in bottom of 8×8 baking dish. Cover with Chili. Bake at 350 degree for 20-25 minutes. Spread sour cream on top of chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer.

*Time Saving Tip* If you’re running short on time, you can use 2 cans of chili and a can of corn, drained for the middle part of the casserole.

Texas Beef Brisket and Cake

Season 1 3 ½ lb. brisket with meat tenderizer and bake in a pan at 350˚ covered with tin foil for six to eight hours. Shred with two forks and pour on Bull’s Eye original barbeque sauce to taste. Serve on rolls.


Grammie Doll’s Famous Moist Cake

INGREDIENTS
Cake:
2 cups sugar
2 cups flour
1 cup (2 cubes) margarine
1 cup water
4 Tbsp. cocoa
½ c. buttermilk
2 eggs slightly beaten
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla

Frosting:
1 stick butter
4 Tbsp. cocoa
4 Tbsp. milk
2 cups powdered sugar
1 tsp vanilla

DIRECTIONS
In a large bowl, blend sugar and flour. Put aside. In a medium saucepan melt margarine, water and cocoa. Pour over flour mixture. Stir in eggs and buttermilk. Stir in soda, cinnamon, and vanilla until well-blended.

Bake in a 9x13 pan greased with cooking spray at 350˚ for 20-25 minutes. Cool and spread on frosting.

Creamy Bacon Chicken

5-6 boneless skinless chicken breasts
3 oz. precooked bacon bits (not artificial)
1 can roasted garlic cr. of mushroom soup (I couldn't find that, so I substituted a can of golden mushroom soup and some garlic powder)
1 can cream of mushroom soup
1 cup sour cream
1/2 cup flour

Place chicken in crock pot. Mix all other ingredients together and pour over chicken. Cook on low for 6-8 hours. Serve over egg noodles.

December Meals

Pizza Braid - Ariane

Sour Cream Chili Bake - Britta

Japanese Chicken Curry - Julianne

Baked Tilapia Parmesan, Cinnamon Rolls - Julie

Texas Beef Brisket - Kimberly

Chicken Divan - Laurie

French Toast - Margaret

Cheddar Broccoli Soup - Melanie

Creamy Bacon Chicken - Naomi

Chicken Parmigiana - Tawnee