This is our new Christmas brunch Tradition. so yummy! But filling!
I started with this recipe found at allrecipes.com, but then made some changes based on reviews. Reduced the amount of eggs and bread, flipped it out of the pan and didn’t make a 2nd batch of caramel.
Oven Baked Caramel French Toast
1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1/2 cup chopped pecans
6-8 slices French or Italian-style bread
1 cup milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
Printable Recipe Card:
- In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
- Pour sauce into a 9×13 inch baking dish (I used an 11″ round stone baker) and sprinkle with pecans. Place bread on top of the sauce.
- Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. (I left it covered for the first 25 min of baking) Flip out onto platter to serve.
I had a Pampered Chef party in November and was able to get the Deep Dish Covered Baker at a fabulous price! I haven’t used it much, but tonight, I made this great recipe for Autumn Risotto with Chicken & Cranberries – YUMMM!!! Did I mention I made this in the Microwave!??
We loved it. And when I say “we”, I mean Chad & I. Maria doesn’t try much when she is tired. And Charlie only ate one bowl. (This kid is a machine eater lately, and only one bowl, is not even close to what he does with cereal or anything with cheese!)
OK. so here is the recipe, with my modifications. I did not add Almonds as it makes me all itchy. I used turkey instead of chicken, because I had some in the freezer from Thanksgiving. I did not have parsley, so did not use it. And used all chicken stock, instead of some wine. But if you like any or all of those things, then reference the original recipe. AND if you don’t have a Deep Dish Covered Baker, then I would suggest a nice glass dish with a top on it.
Autumn Risotto with Chicken & Cranberries
1 cup sweetened dried cranberries
2 cups hot water
1 medium onion
1 cup uncooked Arborio rice
1 tbsp olive oil
2 3/4 cups chicken stock
3/4 cup dry white wine such as Chardonnay
1/2 tsp each salt and coarsely ground black pepper
1/2 cup blanched slivered almonds
2 stalks celery
2 oz cream cheese
2 cups diced cooked chicken or turkey breasts
1/4 cup finely chopped fresh parsley (optional)
- Combine cranberries and hot water; set aside. Coarsely chop onion. Combine onion, rice and oil in Deep Covered Baker and stir. Microwave, uncovered, on HIGH 2-4 minutes or until onion is translucent. Add stock, wine, salt and black pepper; microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through.
- Meanwhile, toast almonds in Sauté Pan over medium heat 5-7 minutes or until golden brown, stirring frequently. Remove from heat. Slice celery. Cut cream cheese into cubes. Drain cranberries; set aside. Carefully remove baker from microwave. Add chicken and celery; stir. Microwave, covered, on HIGH 3-5 minutes or until rice is tender and risotto appears creamy.
- Carefully remove baker from microwave. Add cream cheese and almonds; stir until cheese is fully incorporated. Fold in cranberries. Garnish with parsley, if desired.
Yield: 6 servings (about 6½ cups)
Yummmm… this was delicious! I found this recipe via pinterest. Followed it pretty much exactly. I used sour cream instead of Greek yogurt (since I ordered my groceries delivered last week and the Greek yogurt choices were limited). I also used precooked chicken and made the rice 2 days before when I was prepping another meal. I then put it all together the night before. Yummy! The kids weren’t so sure about it, but I will keep trying! (oh, and I omitted the cilantro – I am not a fan…)
Cheesy Chicken and Rice Bake
2 whole Boneless, Skinless Chicken Breasts
4 cups Cooked Brown Rice
¾ cups Frozen Corn
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream)
4 ounces, fluid Can Green Chilis
½ cups Salsa
1 cup Low-fat Cheddar Cheese, Plus More For Topping
2 Tablespoons Fresh Cilantro For Garnish
Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
yum yum yum! I found this pin for a Hootenanny (an oven pancake) a few weeks ago. I’ve never heard it called a Hootenanny before, but I have heard it called a Pannekoeken. I googled the recipe and everything I found was pretty consistent, so here is how I made it. And it was good. Kind of tastes like a big popover! And so much easier than pancakes
1 stick butter
1 cup milk
1/4 tsp salt
1 cup flour
Preheat oven to 425 degrees. While oven is preheating, put stick of butter in 9×13″ pan and place in oven to melt. Whisk eggs, milk & salt together until frothy. Add flour.
Pour in pan with melted butter. Bake for 25-30 minutes. Serve with syrup or jam.
This one also came from a recipe exchange at work. Super yummy. A recipe I could serve to guests, and it’s so easy, they wouldn’t know it (except I’d tell them, because that’s what I do!)
Sundried Tomato Chicken
20 oz chicken breasts
4 oz jar of Sundried Tomato Pesto (found in 8 oz jar – at SuperTarget it’s in the pasta sauce section)
1/2 cup chicken stock
1/4 cup flour
1/8 tsp salt
1/4 tsp pepper
2 tbsp olive oil
Add flour, salt and pepper to large Ziploc bag. Add chicken to bag, shake to coat. Add oil to large skillet and heat. Add chicken and cook for 5-7 minutes on each side until brown. Add sundried tomato pesto and chicken stock to the pan. Cook until chicken is cooked.
Serve with: garlic mashed potatoes and grilled or roasted asparagus
I got this one at a recipe exchange at work. But by all the specific kitchen gadgets, I am fairly certain this is a Pampered Chef recipe. Yummy Recipe. Super easy. Super fast!!
Beef Enchilada Recipe
1 lb 95% lean ground beef
1 tbsp Southwestern Seasoning Mix
¼ tsp salt
1 can enchilada sauce
¼ cup water
½ cup medium thick and chucky salsa
12 yellow corn tortillas
¼ cup snipped fresh cilantro divided
1 cup shredded Colby & Monterey Jack cheese blended, divided
Sour Cream and lime wedges (optional)
- Combine beef, seasoning mix and salt in *10 inch skillet. Cook over medium – high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles using Mix N Chop. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.
- As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces using Pizza Cutter. Snip cilantro using Kitchen Shears
- Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.
- Microwave baker on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired.
Yield 6 servings
Easily cut a stack of tortillas using Pizza Cutter
If desired, 1 tbsp taco seasoning mix can be substituted for the Southwestern Seasoning Mix
For a variation in flavor, substitute ground turkey and green enchilada sauce for the beef and red enchilada sauce, if desired
For a spicier kick, hot salsa can be substituted for medium salsa, if desired
If yellow corn tortillas are not available white corn tortillas can be substituted
Sarah sent me this recipe and it is delicious! I think she got it from Hungry Girl…
I did add about a cup of chicken so that Chad would consider it a meal (and I had some in the freezer leftover from a deli rotisserie chicken)
Sassy Salsa Pumpkin Soup
(Serves 4 – calories: 162.5, fat: 0.75g, sodium: 1128mg, carbs: 13, fiber: 12g, sugars: 6.5g, protein: 10g = 3 Points)
Non-stick cooking spray
1 tbsp minced garlic
1 tbsp chili powder
1/2 tsp cumin
4 cups Fat Free broth (chicken or vegetable)
15 oz. can pure pumpkin
1 can black beans, drained and rinsed
1 cup corn
3/4 cup salsa (this is where you can add or reduce the spiciness)
Optional toppings: shredded reduced-fat or fat-free cheese, and reduced-fat or fat free sour cream
Spray pot with non-stick cooking spray and heat pan on medium. Add garlic, chili powder and cumin, and stir for one minute. Add broth to the spices, and bring to a simmer. Add pumpkin and mix well. Add the remaining ingredients and bring soup to a boil. Reduce heat and simmer for 10 minutes. This soup can be served with a sprinkle of cheese and a little fat free sour cream on top. Serves 4.