Oven French Toast

This overnight French Toast casserole is great for brunch, company or just a change of pace on the weekends.  Prep it the night before for a great start to your morning!

 Ingredients

french toast
1 loaf French bread cut into 1″ slices (or about 12 slices white sandwich bread)
6 large eggs
1 1/2 cups milk
1 1/2 cups half and half
1 tsp. vanilla
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 cup ground pecans (optional)
1 stick unsalted butter (at room temp.)
1 cup brown sugar
1 Tbsp corn syrup

 

Directions

1. Butter a 9″ x 11″ baking dish and fill it with bread slices so it is completely covered and filled to the top1.

1. Mix eggs, milk, half and half, vanilla, nutmeg and cinnamon.  Pour mixture over bread.  Cover and refrigerate overnight.

3. In the morning…mix butter, brown sugar, corn syrup and pecans (if desired) and spread evenly over bread.

4. Bake at 350 degrees until puffed and golden – about 40 minutes.

 

 

 

Crab Cake Bites

These crab cake bite appetizers are sure to be a hit at your next gathering.  They have all the great taste of regular crab cakes but are easy to pick up and easy to make – right in a mini muffin pan.  Your guests are sure to be impressed!

Ingredients

6 oz. lump crabmeat1480549629-crab-cake-bites-pinterest-2
6 oz. cream cheese, softened to room temp.
1 egg, lightly beaten
2/3 cup grated Parmesan cheese, divided
1 tsp sour cream
1 tsp Old Bay
1 tsp lemon juice
1 tsp lemon zest
pinch cayenne pepper
1 Tbsp chopped chives
kosher salt
black pepper
 
6 Tbsp melted butter
1 cup Panko bread crumbs
 
Directions

1. Preheat oven to 350 degrees F. Grease a 24-cup mini muffin pan with nonstick cooking spray.

2. Combine crab meat, cream cheese, egg, ⅓ c Parmesan,  sour cream, Old Bay, lemon juice, lemon zest, cayenne pepper and chives in a large bowl. Season with salt and pepper and stir until evenly combined.

3. In a separate bowl, combine remaining cheese, bread crumbs and melted butter. Divide mixture between muffin pan cups and press around the edges of cup to make a crust.

4. Spoon the crab mixture into each cup and bake for 20-25 minutes until the edges begin to turn golden brown.

Serve crab cake bites warm or at room temperature.

 Recipe from www.Delish.com

 

 

Red Velvet Brownies

Delicious red velvet heart shaped brownies for Valentine’s Day or any day!

Ingredients

1/2 Cup Unsweetened Cocoa
2/3 Cup All Purpose Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1 Cup Sugar
1/2 Cup Butter – melted
2 Large Eggs
1 teaspoon White Vinegar
1 teaspoon Red Food Coloring

 

Directions

Preheat oven to 350°F

Line 8×8 baking dish with parchment paper and set aside.

Mix cocoa, flour, baking powder and salt in one bowl.

Using hand mixer; combine sugar and melted butter in another.

Add eggs, vinegar and food coloring. Mix.

Slowly mix in dry ingredients.

Pour the batter into the pan and smooth it out.

Bake for 30-35 minutes or until a toothpick an be inserted and removed clean.

Allow brownies to cool.

Remove brownies by lifting the parchment paper out of baking dish.  Cut brownies into heart shapes using cookie cutters.

Drizzle melted white chocolate over top and top with red sprinkles or other festive decorations.

 

S’mores for Indoors: Skillet S’mores Dip

S’mores by a campfire are one of the best summertime treats, but who says they can’t be enjoyed in winter too? Now you can have S’mores for Indoors with this Skillet S’mores Dip recipe.

 

smores dipIngredients

1 1/2 cups semi-sweet chocolate chips

1 Tbsp butter

12-15 regular size marshmallows

Graham crackers for dipping

 

Directions

  • Place an 8-inch cast iron skillet on middle rack of oven. Preheat oven to 450°F with skillet inside.
  • Once preheated, remove hot skillet from the oven and place on stovetop. (do not turn burner on)
  • Place 1 Tbsp of butter in the skillet and swirl to coat the bottom and sides. Layer chocolate chips evenly around the skillet.
  • Carefully arrange marshmallow on top of chocolate chips, covering the chocolate completely.
  • Bake for 5 to 7 minutes or until marshmallows are toasted to your preference (watch closely!).
  • Allow to cool for 5 minutes.
  • Serve immediately with graham cracker squares for dipping.

*Courtesy of www.fivehearthome.com

Virtual Christmas Cookie Exchange

Welcome to our Virtual Christmas Cookie Exchange - a collection of  favorite cookie recipes from friends and family in our community. There are simple recipes to make with your kids and more complex (but delicious!) favorites that have been passed down for generations. Some are classic Christmas cookies and others are just great recipes for any time of year.

Click on the links below for a full, printable version of each recipe with photos.   

Anise Knots Cookies (Mary Maffei)mnm cookir

Chocolate Gooey Butter Cookies (Courtney Gabriel)

Chocolate Cracker Cookies  (Liz Fritz)

Chocolate Kiss Peanut Butter Cookies  (Liz Whalen)

Classic Sugar Cookies  (Melissa Livezey)

Crispy Salted Oatmeal White Chocolate Cookies (Jennifer MacHenry)

Easy Betty Crocker Chocolate Chip Cookies  (Rosalie Gabriel)

Gingerbread Men  (Liz Whalen)

Mandel Bread (similar to Biscotti)  (Angel Marinucci)pecan tassies

Lemon Squares (Lyn  Cech)

Molasses Spice Kisses (Jennifer Lewis)

Mom Mom’s Swedish Butter Christmas Cookies  (for cookie press) (Sylvia Petrillo)

Mrs. Fields Blue Ribbon Chocolate Chip  (Rosalie Gabriel)

Nutella Cookies (Angel Marinucci)

OREO Truffles  (Jennifer MacHenry)

Peanut Butter Fingers  (Florence Stewart)

Peanut Butter M&M Cookies (Leanne Bauman)

Pecan Tassies (Marcella Miccolis)russian

Russian Tea Cakes  I (Theresa Weiss)

Russian Tea Cakes II (Karen Williams)

Snickerdoodles  (Marisa Miloszewski)

Spice Cookies (Marcella Miccolis)

Split Seconds  (Sue Miloszewski)

Surprise Cookies (Colleen Fossett)

Vanilla Cristies (Robin Scipione)

Perfect Pumpkin Bread

Nothing says October like Pumpkin flavored treats…from pumpkin lattes to pumpkin pie.  When combined with spices like cinnamon and cloves, pumpkin also makes delicious muffins and bread.  This recipe for “Mom-mom’s Pumpkin Bread” is by far the best we’ve ever tried so the least we can do is share!

Mom-mom’s Pumpkin BreadPerfect Pumpkin Bread

Ingredients

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 lb can Libby’s pumpkin
 2/3 cup water
3 1/3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 tsp cloves
2/3 cup chopped walnuts
 
Directions:

Preheat oven to 350 degrees
Grease two loaf pans
Cream shortening and sugar
Add eggs, pumpkin and water
Combine dry ingredients
Blend wet and dry ingredients together
Add walnuts
Bake approx 50 minutes until cooked through in center
 
Enjoy!
 
 
 

Easiest Ever Chili Cheese Dip

Just in time for Football season, here’s a fan favorite that can be thrown together in minutes if friends drop by to watch the game.  Good thing it’s so easy – it’s been known to disappear as fast as you can make it.

 

Chili Cheese Dip

Ingredients

1 8 oz bar of cream cheeseChili Cheese Dip
1 can Hormel® Chili with Beans
1 cup shredded cheese (Mexican or cheddar)
Tortilla chips

 

Directions

Spread 1 bar of cream cheese in a round pie plate.

Cover with  1 can of chili with beans and 1 cup shredded cheese.

Microwave 5 minutes or until cheese is melted.

Serve with chips

 

 

 

 

PBJ in a Whole New Way

As summer comes to an end, Mullica Hill moms are bracing themselves for the return to school…lunches!

Does your son or daughter love eating PBJ?

Every. Single. Day?

You may pride yourself on making one of these sandwiches in 30 seconds flat with, your eyes closed, but moms and kids alike need a break from the monotony.  Why not mix it up with one of these new twists on the old standby?  Pictures are self-explanatory so no recipes included… C’mon, you guys are pros, right?

PBJ Sushi

PBJ Sushi

 

PBJ on Graham Crackers

PBJ on Graham Crackers

PBJ Hot Dog

PBJ Hot Dog

PBJ Kabob

PBJ Kabob

 

 

Chicken Saltimbocca

Chcken SaltimboccaNot sure what to have for dinner? Try this recipe for Chicken Saltimbocca. Assembly is easy. And, with the inclusion of prosciutto, spinach and parmesan cheese atop each cutlet, it is sure to turn your ordinary sautéed chicken breast into a real winner of a dinner!

Chicken Saltimbocca

Ingredients

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

 Cooking Directions

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Recipe courtesy of Giada De Laurentiis

Baking for Kids: Blueberry Muffins

This kid-friendly recipe for Blueberry muffins is the perfect activity for a summer day –  especially after picking your own blueberries at one of our local farms.

Kids 7 and up can handle this easy recipe on their own, with a little supervision (and of course someone to put them in and out of the oven.)  It’s also a great way to practice those fractions over summer break!

Kid-Friendly Blueberry Muffins

IngredientsKids Bakibng Blueberry Muffins

  • 2 cups fresh blueberries
  • 3 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 4 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, melted
  • 1 1/4 cups milk
  • 2 large eggs, lightly beaten

Directions:

1. Preheat oven to 400 degrees,  Grease or line twelve muffin cups.

2. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.

3. In a medium bowl, whisk together the melted butter, milk and egg.

4. Combine the butter mixture and dry ingredients and mix lightly until moistened.  Fold in the blueberries.

5. Spoon mixture evenly into the muffin cups.  Bake 25 minutes. Place on wire racks to cool.