Rockerchic's Rockin' French Toast!

Here is my family's Favorite French Toast!

You can make this recipe out of ANY kind of sliced bread: White, Wheat, Whole Grain... But Raisin Cinnamon Swirl is my favorite!

Ingredients:

Bread Slices... two or three slices for each person your cooking for

Eggs

Canned Evaporated Milk

Sugar (or splenda)

Cinnamon

Pumpkin Pie Spice

Nutmeg


Optional toppings:
Powdered Sugar, Butter, Maple or Fruit Syrup, Honey...

Ok...

Mix all the ingredients in a shallow bowl. You'll want to use the measurement of one egg to two slices of bread.

Only add one teaspoon of canned milk for every egg you add...

Spices and sugar are to be added as you prefer, some people like subtle spices... But I overload mine!

After mixing that all up good, then you heat your pan... and use pam or butter (I use pam) to keep it from sticking... Only put it on med. low heat.

Soak each peice of bread in the mixture... coating each side...

Cook in the frying pan until done on each side and the middle of the bread is cooked throughly, it will be just a little stiff...

Then serve with breakfast meats, fruit, and cheese....

I hope your family loves it as much as my family does!!!

Baby Shower Raspberry Dip

Baby Shower Raspberry Dip

INGREDIENTS

• 1 cup sour cream
• 1 (8 ounce) package Neufchatel cheese, softened
• 1/2 cup white sugar
• 1 tablespoon raspberry extract
• 1/2 cup fresh raspberries

DIRECTIONS

1. In a medium bowl, place the sour cream, Neufchatel cheese, white sugar and raspberry extract. With an electric mixer, blend until smooth. Chill in the refrigerator approximately 30 minutes. Garnish with fresh raspberries to serve

Patriotic Party Pretzels! YUM!

Ingredients:

• 8 squares (1 ounce each) white baking chocolate
• 1 package (10 ounces) pretzel rods
• Colored candy stars or sprinkles

Directions:

Place chocolate in a microwave-safe bowl; heat until melted. Dip each pretzel rod about halfway into chocolate; sprinkle with stars. Place on waxed paper to dry. Yield: about 2 dozen.

Sugar Cookies by LevityinBrevity

Ingredients:
1 cup sugar
1 cup butter -- softened
3 ounces cream cheese -- softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

Directions:

In a large bowl combine the sugar, butter or margarine, cream cheese, salt, almond extract, vanilla and egg yolk. Blend well. Stir in the flour and mix until well blended. Chill the dough overnight. This is very important the dough is too sticky to roll out unless well chilled. Preheat oven to 375 degrees F. On a lightly floured surface roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready for it. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar. Bake at 375 degrees F for 7 to 10 minutes or until light and golden brown. Cool cookies completely before frosting.

Chocolate Crinkles by LevityinBrevity

Chocolate crinkles.
These delicious easy mix cookies taste like sugar coated brownie bites. makes 48

INGREDIENTS:

* 3 eggs
* 1 1/2 cups granulated sugar
* 4 ounces unsweetened chocolate, melted
* 1/2 cup vegetable oil
* 2 teaspoons baking powder
* 2 teaspoons vanilla
* 2 cups all-purpose flour
* sifted confectioners' sugar

PREPARATION:
In a large mixing bowl, using an electric mixer, beat eggs, sugar, chocolate, oil, baking powder, and vanilla until blended. Beat in as much of the flour with the mixer as possible, then stir in the remaining flour. Cover and chill the cookie dough for 2 hours.

Shape dough into 1-inch balls. Roll in sifted confectioners' sugar, coating well. Place balls of cookie dough about 1 inch apart on ungreased cookie sheets and bake in a 375° oven for 8 to 10 minutes, until crackled in appearence. Transfer cookies to a wire rack to cool. Sprinkle with more confectioners' sugar if desired.
Makes about 48 cookies.

Perfect Popcorn by Pink Marshmallow

Perfect Popcorn

• 3 Tbsp canola or peanut oil
• 1/3 cup of high quality popcorn kernels
• 1 3-quart covered saucepan
• 2 Tbsp or more (to taste) of butter
• Salt to taste

How to:

Heat the oil in a 3-quart saucepan on medium high heat
Put 3 or 4 popcorn kernels into the oil and cover the pan
When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns. If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Salt to taste.

Makes 2 quarts, a nice amount for two people, or for one hungry one.

Cozy Cabin Meatloaf

Cozy Cabin Meatloaf
(sorry I don't measure)

1 lb ground beef sirloin
1 egg
1/4-1/2 cup ketchup
worcestshire sauce about 1 tblsp
garlic, salt, pepper, ital seasoning
ital. bread crumbs
parm cheese (green can)
finely chopped onions
mix together

place in baking dish an dflatten out

put deli sliced ham and mozzarella cheese inside and then fold up into a lof, making sure no ham or cheese is exposed

bake at 350* for 45 mins- 1 hour

Top with one large can of tomato sauce, parsley flakes and more mozzarella cheese. Put back in oven until cheese it melted.

Cozy Cabin Parmigiana

Cozy Cabin Chicken Parmigiana


I TOOK TWO CHICKEN BREASTS AND CUT THEM IN HALF. SEASONED WITH SALT, PEPPER AND GARLIC POWDER.

I DIPPED THEM IN A MIXTURE OF FLOUR, ITALIAN BREADCRUMBS AND PARMESAN CHEESE

THEN EGG

THEN AGAIN IN THE FLOUR, ITALIAN BREADCRUMS AND PARMESAN CHEESE MIXTURE.

I FRIED IN OIL UNTIL GOLDEN BROWN ON EACH SIDE (DO NOT COOK AT THIS POINT..JUST BROWN THEM)

I TOOK A JAR OF 4 CHEESE SPAGHETTI SAUCE AND PUT SOME ON THE BOTTOM OF A BAKING DISH.

I PLACED THE CHICKEN BREASTS ON TOP OF THE SAUCE AND THEN COVERED THEM WITH THE REST OF THE SPAGHETTI SAUCE.

I COVERED THE BAKING DISH WITH FOIL AND BAKED TIL DONE...APPROX 30-40 MINUTES. 350*

I THEN TOPPED EACH CHICKEN BREASTS WITH MOZZARELLA, PARMESAN AND PROVOLONE CHEESE. (I THREW ON SOME LEFTOVER CHEDDAR AS WELL) AND THEN PLACED UNDER THE BROILER TIL CHEESE WAS BUBBLY MELTY YUMMY.

I SERVED WITH ANGEL HAIR PASTA AND A GREEN SALAD.

Almond Danish Swirls by CozyCabinMom

Almond Danish Swirls

Ingredients: 6 ounce cream cheese, softened 1 teaspoon almond extract 1/2 cup confectioners' sugar 1/2 cup slivered almonds, chopped fine 2 8-ounce cans refrigerated crescent dinner rolls 1 egg white 1 teaspoon water

Directions:

Glaze: 1/2 cup confectioners' sugar 4 teaspoons milk 1/2 teaspoon almond extract In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7-by-4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4 inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes. Preheat the oven to 350 degrees while the rolls are chilling. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2 inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown. While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls. Yields: 32 swirls Prep time: 15-20 minutes Inactive prep time: 33 minutes Cook time: 18-20 minutes Ease of preparation: moderate

Easy Cream Cheese Danish by Cozy Cabin Mom

Easy Cream Cheese Danish

INGREDIENTS

• 2 (10 ounce) cans refrigerated crescent roll dough
• 2 (8 ounce) packages cream cheese, diced
• 3/4 cup white sugar
• 1 1/2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 2 teaspoons sour cream
• 1 cup confectioners' sugar
• 1 tablespoon milk
• 1 tablespoon butter, softened

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
3. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
4. Bake in preheated oven for 20 to 30 minutes.
5. In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

Pumpkin Pancake or Waffle Recipe by rockerchic.etsy!

BTW, These are the bomb with organic blueberry syrup! I'll include a recipe for orange syrup to put on them too!

Makes 10 waffles or 15 pancakes.

What you need:

2 cups all-purpose flour (or whole wheat flour)

2 tablespoon brown sugar

1 tablespoon baking powder

1/2 teaspon salt

1/2 teaspoon pumpkn pie spice (or more)

1 1/2 cups fat-free milk (or soy milk)

1 cup canned pumpkin (actually 1/2 the can)

1/2 cup refigerated or frozen egg product, thawed (I used 2 organic eggs)

2 tablespoons cooking oil (or pam)

1 recipe orange syrup (optional)

1 orange, peeled, sectioned (optional)

What you do:

Mix all the ingredients together (except oranges, and syrup). Stir well. Make sure batter is correct consistency. If you want waffles batter should be thick enough. If you want pancakes add liquid (milk, or water) to make thinner. Then cook like regular pancakes or waffles.

I made the pancake version (b/c I don't have a waffle-maker), and they turned out really good! Even the baby ate them.

Orange syrup:

In a small saucepan stir together 1 cup orange juice, 2 tablespoons honey, 2 1/2 teaspoons cornstarch, and 1/4 teaspoon ground cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve warm. Makes about 1 cup.

I didn't make the orange syrup so lemme know if you guys like them!

Cantonese BBQPork by busylittleelf.etsy!

Cantonese BBQ Pork

1/4 cup light soy sauce

1/4 cup dark soy sauce

1/4 cup honey

1/3 cup sugar

1 teaspoon salt

2 tablespoons dry sherry

3 tablespoons hoisin sauce

1 teaspoon ginger paste

1/2 teaspoon five spice powder

4 pound pork tenderloin

For Honey Glaze:

3 tablespoons honey

2 teaspoons soy sauce

1 teaspoon Asian sesame oil

In a small saucepan, combine the light and dark soy sauces, honey, sugar, salt, sherry, hoisin sauce, ginger, and the five-spice powder. Heat, stirring, until the sugar dissolves. Remove from the heat and let cool.

Cut the pork into strips about 2 inches wide, 7 inches long and 1 1/2 inches thick. Place in a lock-top plastic bag, add the marinade and seal closed. Massage to coat the meat fully with the marinade. Refrigerate overnight or for up to 3 days( I always marinate for the full 3 days). Bring to room temperature before roasting.

Preheat the oven to 450 degrees F.

Pour boiling water into a roasting pan to a depth of 1/2 inch. Rest a cooling rack slightly larger than the pan on top of it. Drain the pork and set the strips across the rack. Roast for 15 minutes. Turn the strips over and roast until browned and firm to the touch, about 15 minutes longer.( as long as your strips are 2x7x1 1/2, it really only takes this long)

FOR HONEY GLAZE: In a small bowl, mix together the honey, soy sauce and sesame oil, stirring well. Brush the strips with the glaze and roast until the edges begin to char, about 1 minute longer. Remove from the oven, cover and let rest for 15 minutes, then cut the strips across the grain into thin slices. Serve warm or cold.