Great Fall Recipe – Stuffed French Toast

My guy loves French toast, and I like fruit with my breakfast.  So one morning I decided to make a small mess in my kitchen and try my hand at a stuffed French toast recipe.  That way, we both got what we loved!

Stuffed French Toast finished productWhat’s needed:

Loaf of French or Italian bread
Eggs
Milk
Butter
Package of Cream Cheese
Cinnamon
Nutmeg
Jam or fresh fruit, preferably of the same flavor (strawberries, blueberries, etc.)
More fresh fruit (strawberries, blueberries, etc.)

Now, let’s cook!

Start with the loaf of bread.  We used French.

Sliced Bread for Stuffed French ToastSlice the loaf into 2-inch pieces and then cut a deep slit across the top in the middle of each slice, forming a “pocket” of sorts.  Set the bread aside.

Ingredients for Stuffed French Toast fillingTake one package of softened cream cheese and add a few tablespoons of jam or fresh fruit.  I used Simply Fruit Strawberry Spreadable Fruit.  Mix in a pinch of sugar (maybe a teaspoon).  Stir until the cream cheese mixture looks a bit like strawberry yogurt.  Set aside.

Grilling Stuffed French Toast bread mixtureMix an egg (or two, your choice; I used two), about half a cup of milk, nutmeg, and cinnamon together.  Set the “egg bath” aside.  *Keep everything out because you may want to make more of this mixture, depending on how many pieces of French toast you’re grilling.

Grab a slice of bread and add about a tablespoon of the cream cheese filling to the pouch.  Add more if desired.  Pinch the opening closed by gently pressing the bread together.  This will help make less of a mess in the skillet.

Preheat the skillet on the stove, using medium to high heat.  While the skillet is heating up, dip the stuffed bread into the egg wash for about twenty to thirty seconds on each side.  I learned my guy likes it to absorb quite a bit of the “egg bath.”  Note: I only dipped one piece at a time and only fried one piece at a time.  I let my next piece soak while I grilled the other.

Add a little butter to the skillet to prevent the bread from sticking and fry the stuffed bread on each side until golden brown.

Remove from the heat and serve with the traditional syrup, fresh fruit, and powdered sugar.

Stuffed French Toast finished productIt really is delish!

Are you a stuffed French toast fan?  Have any fun breakfast recipes to share?  I’d love to hear from you!

Pinteresting – October’s Recipes

It’s time for this month’s Pinteresting post where I share a few Pinterest ideas I have borrowed from other users and share whether or not they work.

Today, we’re taking on a few of the recipes…

*****

Skillet EnchiladasRotel Chicken Enchilada Skillet

I made this dish the week that my family stayed with us.  I asked my nephew what types of food he and his brothers would like, because feeding nine is always cheaper at home, and Mexican made the list.  And since I can’t make my mom’s enchilada casserole as well as she can, I decided to try something new.

Enter Pinterest and the Rotel Chicken Enchilada Skillet recipe.

Man, I love this site.

All you need is:

No stick cooking spray
12 corn tortillas, torn/cut into bite size pieces
3 cups of shredded, cooked chicken (we used cans of white chunk chicken, drained)
1 – 10 ounce can of diced tomatoes and green chilies (Rotel!), undrained
1 – 10 ounce can of enchilada sauce (we used green)
1 – 8 ounce can of tomato sauce (we used garlic and lime tomatillo salsa instead)
1 cup shredded cheese

Spray the skillet or Dutch oven with cooking spray.  Add the tortilla pieces and chicken, mix well.  Cook over medium to high heat five or so minutes, stirring frequently.

Poor the undrained tomatoes and chilies, enchilada sauce, and other sauce over the chicken mixture and mix well.

Sprinkle half the cup of cheese over the mixture.  Cover and cook five minutes until hot, stirring occasionally.  Sprinkle the remaining half of cup of cheese on the top and serve.

It’s that simple!  And it’s pretty good.  Everyone gave it a thumbs up!

*****

Crock Pot Coconut Chicken CurryCrock Pot Coconut Curry Chicken

My guy LOVES Thai food.  LOVES.  But unfortunately, I’m not all that great at cooking it for him.  I have found one recipe of Tom Kha soup that he definitely liked but that’s really about it.  So when I found this Crock Pot Coconut Curry Chicken recipe, I decided to give it a go.  After all, it’s a crock pot recipe… and I can’t turn a good crock pot recipe away!

No stick cooking spray
2 frozen chicken breasts
1 bag of frozen stir-fry vegetables (we used two because we’re big veggie eaters)
1 – 13.5 ounce can of coconut milk
1 – 14.5 ounce can of petite diced tomatoes
1 tablespoon of curry (we used the red curry paste)
1 teaspoon of ground ginger
1 minced clove of garlic (we used two because we’re big on fresh garlic)
¼ teaspoon of cayenne pepper
1 cup of tomato sauce
1 tablespoon of sugar
1 tablespoon of cornstarch
salt/pepper

Spray the crock pot with the cooking spray.  The recipe says this is very important.  I thought it odd because of all my years cooking in the crock pot, this is the very first time I’ve had a recipe tell me to coat it with cooking spray.

Place the chicken at the bottom of the crock pot and pour the vegetables on top.

In a side bowl, mix the remaining ingredients, except the cornstarch, until smooth.  Pour over the veggies and chicken.

Cover and cook on high for three to four hours or low for five to six.

Ten minutes before serving, scoop out the chicken and cut into bite size chunks before putting it back into the crock pot.

Mix the tablespoon of cornstarch with three tablespoons of water.  Add the cornstarch/water mixture to the crock pot and stir.  Cook five more minutes.  *Use additional cornstarch mixture to reach the desired thickness.

Serve over rice.

I felt this recipe was missing something… maybe cashews… maybe pineapple… but definitely something.  Honestly, it was probably a spice.  But my guy really enjoyed it and we will make this one again.

*****

Your turn—have you tried any Pinterest recipes that you would like to share?  Did it taste as good as its picture looked?  I’d love to hear from you!

Original Pinterest recipes found on these sites:

http://www.ro-tel.com/recipes-Chicken-Enchilada-Skillet-2273.html?utm_source=pinterest

http://www.wifessionals.com/2012/10/coconut-curried-chicken-crockpot.html

And, feel free to follow me on Pinterest.

Fall Foods – Hot Dog Casserole

When I posted my Football Food recipes a few weeks ago, my dad thought I missed something.  And while I don’t consider today’s recipe a must have during our favorite pigskin games, it is the perfect fall food… Hot Dog Casserole.

Hot Dog Casserole
Hot Dog Casserole

Every time I post about having Hot Dog Casserole for dinner on Facebook (yes, food is very popular on social media), I have multiple people reach out wanting to know more.

So between my dad and everyone else intrigued by my mother’s recipe, today I am sharing it with the world.  Well, The Ooo Factor readers…

I have no idea where this recipe originated, but my mom has made it for as long as I can remember.  I wasn’t a HUGE fan of Hot Dog Casserole growing up; all I needed was a boiled hotdog on a mustard and ketchup covered bun.  What kid wants more than that?  But now as an adult, I find myself enjoying the White Family Classic at least three times a year—Memorial Day, Independence Day, and Labor Day—and the occasional fall evening.

So what is Hot Dog Casserole?

Boil however many hot dogs…
Heat chili with or without beans on the stove…
Meanwhile, pull out a large baking dish and prepare the buns with mustard, ketchup, and relish.

Getting the buns ready...
Gettin’ the buns ready…

Once the dogs are ready, place ‘em in the buns.

Ready for the fixin's...
Ready for the fixin’s…

Cover with chili, cheese, and chopped onion.

Ready for the oven...
Ready for the oven…

Bake at 350 for about 20-25 minutes or until the buns have reached your desired level of crunchiness.

The finished product... ready to eat!
The finished product… ready to eat!

Hot Dog Casserole is a Man’s Man Recipe. All the men in our family LOVE it.  I hope yours do too!

Do you make anything special once the weather cools down?  If so, please share!  I’d love to hear from you.

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