French French Toast

otherwise known as french toast made with french bread

French Bread, sliced
Eggs
Milk or Cream
Cinnamon
Nutmeg
Cloves
Sugar

Optional:
Fresh Strawberries, cut
Whipped Cream
Buttermilk Syrup

Whip eggs in bowl with a splash of milk or cream, a sprinkle of cinnamon, cloves and nutmeg.
Dip sliced bread into egg mixture until covered but not soggy. Cook in buttered skillet until both sides are browned. While still warm, sprinkle with sugar (sugar will melt slightly and cool giving it an extra crunch). Serve warm with strawberries and whipped cream or buttermilk syrup...or both.

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Baked Zucchini

This is one of those recipes where you just eye the amount of ingredients based on how much you have or want to make. It's easy and so yummy!

Zucchini
Onion
Tomatoes (canned or fresh)
Garlic
Cheese
Salt and Pepper to taste

Sautee the zucchini, garlic and onion until the zucchini is tender. Add tomatoes, sautee a minute or two longer until they are soft. Salt and pepper if needed. Top with cheese and bake at 350° until cheese is melted.

This dish is great as a side for anything. Sometimes we'll use spicy canned tomatoes and use it as fajita vegetables. Enjoy!

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Gingerbread Waffles - from Family Fun Magazine

Ingredients

• 4 eggs
• 1/3 cup sugar
• 1 cup molasses
• 1 cup buttermilk
• 3 cups flour
• 2 teaspoons ground ginger
• 1 1/4 teaspoons cinnamon

• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 cup unsalted butter, melted
• Whipped cream and fruit, optional

Instructions

1. With an electric mixer, beat the eggs until they're light and fluffy, about 2 minutes. Add the sugar, molasses, and buttermilk and mix until blended, about 1 minute more.

2. In a separate bowl, sift together the flour, spices, salt, baking soda, and baking powder. Add the dry ingredients to the egg mixture and stir until smooth. Stir in the butter.

3. Cover and refrigerate the batter overnight or cook immediately in a waffle iron until golden brown, 2 to 4 minutes. Serve with whipped cream and fruit, if you like. Makes 14.

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Asian Cucumber Salad

This recipe was given to me by a girl in my ceramics class- she was from Japan and she made some yummy food.

Chopped or sliced unpeeled cucumber
Sesame seed oil
Fresh chopped garlic
Fine chopped red peppers, or pepper flakes
Salt
Vinegar (if desired)

Salt the cucumbers and allow to drain excess water,
Then add other ingredients and mix.

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frog eye salad

1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut

In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

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orange flavored chicken

online recipe- so good- my kids love it!
1 1/2 pound chicken breast meat
***MARINADE***
• 1 1/2 egg white
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon sugar
***ORANGE SAUCE***
• 1 1/2 cup water
• 3/4 cup ketchup
• 3/4 cup sugar
• 0.188 cup vinegar
• 1 1/2 tablespoon soy sauce
• 6 teaspoons cornstarch
• 3 teaspoons sesame oil
• 3 tablespoons vegetable oil
• 1 1/2 tablespoon grated orange peel (wash orange well before removing peel with a grater)
• 3 tablespoons chopped scallion (white part only)
***TO FINISH***
• 6 cups vegetable oil
• 1 1/2 cup cornstarch (in a plastic baggie)
Directions:
Cut chicken breast into 1/2-inch cubes; set aside.

Orange flavored chicken continued
Make marinade: Combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly ixed. Add chicken cubes to marinade and stir to coat well.
Make orange sauce: In a bowl, combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat.
Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
To finish: Preheat 4 cups oil to 350-375 degrees. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch.
Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately. Serve with steamed rice.

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Peanut butter sandwich cookies

Prep Time: 35 min
Inactive Prep Time: 30 min
Cook Time: 20 min
Serves:20 to 24 sandwich cookies
1 stick butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon pure vanilla extract
1 egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup quick oats
nutella or melted chocolate mixed with pb.
Preheat oven to 350 degrees F.
Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined.
Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool.
When the cookies are completely cool, put a teaspoonful the nutella or chocolate pb mixture or simply just some peanut butter and strawberry jelly, into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.

Recipe from foodnetwork.com

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Blender Whole Wheat Waffles

1 Cup Whole wheat
1 cup milk (plus extra if needed)
½ stick butter
2 eggs
4 tsp baking powder
vanilla and honey to add flavor

Blend wheat and milk for about 5 minutes or more until smooth.

Add all other ingredients and blend until mixed

Bake in waffle iron.

Skip the syrup and top with fresh fruit and yogurt.

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Monkey Bread

1 Package frozen dinner rolls (22-24)
1 Dry Package of butter scotch or vanilla pudding (NOT INSTANT)
½ cup brown sugar
1 Tablespoon cinnamon
1 cube butter or margarine (diced)
Chopped walnuts or pecans (optional)

Spray bunt pan with cooking spray. Place frozen rolls in the bottom of the pan. Sprinkle with all ingredients. Cover and let rise overnight. Bake in 350 F oven for about 30 min or until golden brown. Remove from oven and let rest for 1 min. Dump onto serving plate.

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Black Bean, Corn and Avocado Salsa

1 can chopped tomatoes
1 can sweet corn
1 can black beans
½ small purple onion chopped finely
2 avocados diced
Fresh cilantro to taste
1 large fresh tomato
1 packet good seasons Italian salad dressing mix.
Squirt of lemon or lime

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