Lemon Basil Chicken with Vegetables

This recipe is from the Reynolds Brand Recipes

1 Reynolds® Oven Bag, Large Size

1/4 cup flour

1/4 cup fresh lemon juice

2 tablespoons each dried basil and rosemary, divided

2 teaspoons grated lemon peel, divided

1/2 teaspoons seasoned salt, divided

2 small red potatoes, quartered

2 teaspoons paprika

6 to 7 pound whole chicken

1 small zucchini, sliced 1-inch thick

1 small yellow squash, sliced 1-inch thick

1 small red bell pepper, cut in 8 pieces

PREHEAT oven to 350ºF.

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep. Add lemon juice, 1 tablespoon each basil and rosemary, 1 teaspoon lemon peel and 1/4 teaspoon seasoned salt to bag; squeeze bag to blend in flour.

ADD potatoes to oven bag. Turn bag to coat potatoes. Push potatoes to sides of bag. Combine remaining spices; spoon 2 teaspoons into chicken cavity. Sprinkle and rub remaining spices over entire chicken. Place chicken in bag in center of potatoes. Arrange zucchini, squash and bell pepper over potatoes.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

BAKE 1 1/4 to 1 1/2 hours or until meat thermometer inserted in thickest part of thigh reads 180ºF. To serve, remove chicken from oven bag. Stir sauce and serve over chicken and vegetables.

REYNOLDS KITCHENS TIP: To reduce fat and calories, remove skin from chicken before eating.

Number of Servings: 5-6

Roasted Potato Wedges

from: The Pioneer Woman

Ingredients

• Potatoes (number And Variety Of Your Choosing: Russets Work Well)
• ¼ cups (approximately) Olive Oil
• Salt To Taste
• Fresh Herbs, to taste
• Optional Ingredients
• 2 Tablespoons Melted Butter
• Garlic, Minced
• 2 Tablespoons (to 3 Tablespoons) Balsamic Vinegar
• Cayenne Pepper
• Paprika

Preparation Instructions

Preheat oven to 450 degrees

Wash potatoes.
Cut potatoes into wedges.
Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc.
Roast for 15 minutes.
Shake around. Stir.
Roast for another 20 minutes. Check ‘em. Keep cookin’ ‘em.
Take ‘em out. Check the seasoning. Add more if necessary.
Sprinkle with herbs.
Serve immediately.

16991E99-C63F-B0AD-6846-D4683A08BE60

1.02.28

Apple Chicken Salad with Rosemary Pecans

from: The Fresh Market

This salad is sooo tasty! We can't wait to have it again, and love that there are left-overs for lunch tomorrow!

Ingredients:

ROSEMARY PECANS

	2 tablespoons butter
	1 1/2 cups pecans
	1 teaspoon seasoned salt
	2 tablespoons fresh rosemary, chopped



APPLE CHICKEN SALAD

	2 tablespoons olive oil
	2 chicken breasts (approximately 1 pound)
	4 - 6 fresh thyme sprigs, chopped
	2 cups apple cider
	2 apples, cored and chopped (do not peel)
	1 cup celery, chopped
	1/3 cup golden raisins
	1 cup mayonnaise
	1 tablespoon sugar
	2 teaspoons rosemary, chopped
	1/2 teaspoon seasoned salt
	1 teaspoon salt
	1/2 teaspoon pepper
	bed of lettuce or flaky croissant, for serving

Preparation:

Preheat oven to 350º. Place butter on a pizza pan in the oven and allow to melt while oven preheats. Remove pizza pan from oven when butter is melted and spread pecans on the pan; stir to coat pecans with butter then sprinkle seasoned salt and rosemary over pecans. Bake 7 to 10 minutes in preheated oven; remove from oven, stir and let cool.

Meanwhile, heat olive oil in a large sauté pan over medium heat. Place chicken breasts in pan and sear 5 to 6 minutes on each side until golden brown. Add thyme and sauté for 1 minute. Pour in apple cider, bring to a boil then reduce heat to low; poach chicken for 15 to 20 minutes until cooked through (liquid will barely bubble while poaching but should not be boiling).

Remove chicken from pan, increase heat to high and boil liquid about 10 minutes until reduced to 1/2 cup; strain into a bowl and allow liquid to cool. Shred chicken after it has cooled.

Mix shredded chicken, apples, celery, raisins, mayonnaise, strained apple cider mixture, sugar, rosemary, seasoned salt, salt and pepper until well blended. Fold in 1/2 cup Rosemary Pecans.

Sprinkle remaining pecans on top of salad before serving and serve on a flaky croissant or over a bed of lettuce.

Baked Pasta

from: TLC Recipes

Baked Pasta with Ricotta

YIELD Makes 12 servings
See Cooking Videos

INGREDIENTS

1	package (16 ounces) uncooked rigatoni or penne pasta
1	container (15 ounces) ricotta cheese
2/3	cup grated Parmesan cheese
2	eggs, lightly beaten
1/2	teaspoon salt
1/8	teaspoon black pepper
2	jars (26 ounces each) marinara sauce, divided
3	cups (12 ounces) shredded mozzarella cheese, divided

PREPARATION:

1. Preheat oven to 375°F. Spray 13X9-inch baking pan with nonstick cooking spray.
2. Cook rigatoni according to package directions; drain. Meanwhile, beat ricotta, Parmesan, eggs, salt and pepper in medium bowl until well blended.
3. Spread 2 cups marinara sauce over bottom of prepared pan; spoon half of cooked pasta over sauce. Top with half of ricotta mixture and 1 cup mozzarella. Repeat layers of marinara sauce, pasta and ricotta mixture. Top with 1 cup mozzarella, remaining marinara sauce and 1 cup mozzarella.
4. Cover with foil; bake about 1 hour or until bubbly. Uncover and bake about 5 minutes more or until cheese is completely melted. Let stand 15 minutes before serving.

Spanish Rice

from: About.com

Ingredients:

• 1 1/2 cups rice
• 2 1/2 cups chicken broth
• 1 cup plain tomato sauce*
• 3 cloves finely chopped garlic *
• 1/4 of a medium onion*
• 2 tablespoons oil
• 4 heaping tablespoons of finely chopped parsley (optional)

Preparation:

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

*If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.

**A note from Mama**

I was looking for an easy Spanish/Mexican Rice recipe to pair with my Mom's Sour Cream Enchiladas. I needed to have all of the ingredients in the pantry, and this one fit the bill! I used diced tomatoes and garlic powder because I did not have the sauce and fresh garlic, but we all thought it turned out super tasty! It's a keeper.

Cuban Calzones

Recipe from Pillsbury

INGREDIENTS:

2	Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag)
1 1/2	teaspoons yellow mustard
1 1/2	teaspoons mayonnaise or salad dressing
2	oz sliced pork (from deli)
2	oz sliced ham (from deli)
4	round dill pickle slices, well drained
2	tablespoons shredded Swiss cheese
1	egg, beaten
1/2	teaspoon dried minced onion

User Rating:

DIRECTIONS:

1.	Heat oven to 350°F. Spray cookie sheet with cooking spray.
2.	Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Press and stretch each biscuit into 6-inch round.
3.	In small bowl, stir mustard and mayonnaise until smooth. Spread mustard mixture on each round to within 1/2 inch of edge. Arrange pork and ham slices over mustard mixture to within 1/2 inch of edge, folding if necessary. Top each round with two pickle slices; sprinkle with cheese. Brush egg around edge of biscuit rounds. Fold dough over filling; press edges with fork to seal. Brush with egg; sprinkle with onion.
4.	Bake 15 to 20 minutes or until golden brown.

Steak Tostadas with Avocados, Tomatoes & Olives

Recipe from Pampered Chef

Ingredients:
1 1/2 lb beef flank steak 2 tbsp olive oil, divided 2 tbsp Crushed Peppercorn & Garlic Rub 2 medium avocados 1 cup grape tomatoes 1 cup pitted kalamata olives		1 lemon 1/4 cup chopped fresh parsley 1/4 tsp salt 12 tostadas 3/4 cup (3 oz) cotija cheese, crumbled

Directions:
1.	Heat Grill Pan over medium-high heat 5 minutes. Brush both sides of steak with 1 tbsp of the oil and sprinkle with rub. Place steak into pan; top with Grill Press. Cook 4 minutes. Turn; top with press. Reduce heat to medium; cook an additional 4-6 minutes or until Digital Pocket Thermometer registers 140°F for medium-rare doneness. Remove steak from pan; tent with foil and let stand 5 minutes (temperature will rise to 145°F).
2.	Meanwhile, peel and dice avocados using Avocado Peeler. Cut tomatoes in half and coarsely chop olives using Santoku Knife. Zest lemon using Microplane® Adjustable Grater to measure 1 tsp zest. Juice lemon to measure 1 tbsp juice. Combine avocados, tomatoes, olives, zest, juice, parsley, salt and remaining 1 tbsp oil in Classic Batter Bowl; mix well.
3.	Thinly slice steak diagonally against the grain. Cut slices into 1-in. pieces. Divide steak evenly among tostadas; top with avocado mixture and cheese.
Yield: 6 servings Nutrients per serving: (2 tostadas): Calories 530, Total Fat 35 g, Saturated Fat 9 g, Cholesterol 50 mg, Carbohydrate 25 g, Protein 32 g, Sodium 1310 mg, Fiber 3 g Diabetic exchanges per serving: 1 1/2 starch, 4 medium-fat meat, 3 fat (1 1/2 carb) Cook’s Tips: To quickly cut the steak into pieces, carve diagonally against the grain into thin slices; without moving slices apart, cut lengthwise into 1-in. pieces. If desired, 3 garlic cloves, pressed, 1 tsp salt and 1 tsp coarsely ground black pepper can be substituted for the peppercorn rub.

Sparkling Sangria

Recipe from Betty Crocker
Prep: 20 min Total: 20 min Makes: 20 servings (1/2 cup each)

Add Spanish flair to your next gathering with this refreshing sangria, a blend of tangy citrus and sweet grape flavors--and a splash of liqueur.

Ingredients

2 limes

2 oranges

1 lemon

1/2 cup sugar

1/2 cup water

2 bottles (25.4 oz each) white Catawba grape juice

2 tablespoons orange-flavored liqueur or orange juice

2 cups sparkling water, chilled

Directions

1. Cut ends off fruit. In 2-quart saucepan, mix sugar and water; add ends of fruit. Heat to boiling; boil 3 minutes. Cool; discard ends. Cut remaining limes, oranges and lemon into thin slices.
2. In 3-quart non-metal container, mix sugar-water mixture, grape juice and liqueur. Add fruit slices; refrigerate. Just before serving, add sparkling water; stir gently.

Corn Chowder - crockpot

recipe from: recipezaar.com

SERVES 4 (change servings and units)

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

clear stars

Write a Review! (optional)

Ingredients

• 6 slices bacon, sliced
• 1/2 cup onion, chopped
• 2 cups potatoes, diced, peeled
• 20 ounces frozen whole kernel corn, broken apart
• 16 ounces cream-style corn
• 1 tablespoon sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1 cup water

Directions

1. In skillet or microwave, fry bacon until crisp; remove and reserve.

2. Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well.

3. Combine all ingredients in Crock pot. Stir well.

4. Cover and cook on LOW setting for 6 - 7 hours.

Broccoli Cheese Soup

recipe from Weight Watchers

This recipe is FAST n' EASY and tastes oh sooooo yummy!!! I just doubled the recipe, made it on the stove top earlier in the day and then had it warming in the crockpot until dinner time. It worked out perfectly! And would you believe it is a Weight Watcher recipe!? You won't believe it!

Broccoli Cheese Soup
Points: 4
Prep: 2 minutes
Cook: 8 minutes

1 (12oz) package fresh broccoli florets, coarsely chopped (I just used fresh broccoli steamed and chopped)
2 1/4 cups fat-free half-and-half
1/3 cup all-purpose flour
2 1/2 cups fat-free, less-sodium chicken broth
12 oz light processed cheese cubed (such as Velveeta light)

1. Place chopped broccoli in microwave safe bowl, and cover with plastic wrap. Microwave at HIGH 5 minutes or until tender.

2. While broccoli cooks, combine half-and-half and flour in pan stirring with a whisk. Cook over medium-high heat 5 minutes or until thick, stirring CONSTANTLY with whisk. Add chicken broth & cheese; cook over medium heat until cheese melts, stirring CONSTANTLY. Add broccoli and cook 2 minutes or until thoroughly heated.

Yields: 7 servings (serving size: about 1 cup).
Calories per serving: 194 (30% from fat)
Fat: 6.5g
Fiber:1.6g

Slow Cooker Witch's Brew

recipe from: A Year of Slow Cooking


This is a super easy hot beverage to whip up, and tastes like a lovely citrus cocktail. I'm sure you could put a shot or two of something in there if you are planning on serving adults.

The Ingredients.
serves 8-10


2 quarts apple juice
2 quarts pineapple juice (or thereabouts. the canned holds 1 quart, 14 oz)
1/4 teaspoon allspice
1 box (6 ounces) lime jello powder
5-6 whole star anise *
orange sherbet (to add before serving)

* I wouldn't go out of my way to purchase star anise if you don't already have it in the house. It looks neat floating in the pot (like little spiders), and provides a touch of a licorice taste, but not enough to justify the expense. If you really want a tad bit of licorice flavor, throw in a few jelly beans and call it a day.

The Directions.

You will need a 5.5 quart or larger slow cooker. If you only have a smaller one in the house, you'll need to cut down the juice quantities.

Pour in the juices, and add the allspice. Stir in the jello powder, and float the star anise (if using) on top. Cover and cook on low for about 5 hours, or on high for about 3. Serve with a scoop of orange sherbet---it will cool the beverage down enough for small children to enjoy right away, and creates a fun foamy slimy film---perfect for Halloween.

Slow Cooker Fall Favorites

recipe from: a year of slow cooking

a whole bunch of Fall Favorites that are bound to please the crowds!

Beverages

Holiday (non-alcoholic) Punch (although "Holiday" is in the title, I've been making this a lot. Wednesdays can totally be the new Holiday.)
Pumpkin Spice Latte (yummers)
Chai Tea Latte (I don't actually like this so much, but my mother-in-law loves it, and so do her friends.)

Appetizers

Brie with Balsamic Apricot Topping (just made this again on Saturday, and have been requested to make it on Thursday for my friend Jennifer's jewelry party. Oh! anyone want to buy jewelry? I think there might be an online form.)
Sundried Tomato Dip (one of the very first things I made during my challenge)
Cream Cheese, Sausage, and Rotel Dip (AKA Mommy Crack)
Pizza Fondue (liquid pizza)
Fancy Cheese Fondue

Main Courses

Apricot Chicken (the kids LOVE this)
Pomegranate Beef (from Karina's Kitchen, the Gluten Free Goddess. She is wonderful.)
Pizza Soup (because you need more liquid pizza)
Cowboy Stew (from Headless Mom)
Pasta Fagioli (copy cat(ish) from the Olive Garden. We eat this monthly.)
Coq au Vin (red wine for purple, white wine for not-purple)
Azorean Stew (from Sean at Hedonia)
Salsa Chicken and Black Bean Soup (I get the nicest thank you notes about this one)
Java Roast (doesn't taste like coffee. I promise.)
Chile Verde (I make this for guests. Often.)
Margarita Chicken (from Alanna, of Kitchen Parade)
Mongolian Beef (lots of ingredients, but totally worth it)
Korean Ribs (from Stefania, of City Mama)
Orange Apricot Pork Chops (a favorite with kids)
Cranberry Pork Tenderloin (my little buddy Austin's review is priceless on this one)
Asian Peanut Butter Pork (mmm. peanut butter.)
Sausage Vegetable Medley (we eat this an awful lot. super easy.)
Autumn Sausage Casserole (C. Beth reminded me to add this!)
Jamaican Pumpkin Soup (amazingly delicious)

Desserts

Cheesecake (I was crazily ecstatic at how this turned out. I think the neighbors could hear my squealing)
Crustless Pumpkin Pie (exactly what it sounds like!)
Apple Crisp (the people in the audience at GMA liked this)
Peach (or whatever fruit you'd like) Pie (I had canned peaches in the house)
Pumpkin Pie Dip (fondue-y)
5 Layer Brownies (use a small slow cooker for this, or your middle won't set)
Pound Cake (I can't believe I ate the whole thing)
Rice Krispies Treats (the kids can do this alone. while I nap. It's a good thing.)
Caramel Apples (great surprise as an after school snack)
Brownie-in-a-Mug (So. Much. Fun.)

White Hot Chocolate

Recipe courtesy Sandra Lee

Serves 6

Ingredients

• 1 cup white chocolate chips
• 1 cup heavy cream
• 4 cups half-and-half
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• Vanilla whipped topping, for garnish
• Candy cane, crushed or whole, for garnish

Directions

In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, vanilla extract and peppermint extract. Stir occasionally until heated through.

Pour into mugs and top with a dollop of vanilla whipped topping and a candy cane.

**A Note From Mama**

This hot chocolate looks like the perfect warm beverage for Christmas Eve or Christmas Morning! I can't wait to try it! Yummy!

Harvest Spiced White Hot Chocolate

(recipe from Gourmet Mom on the Go)

Harvest Spiced White Hot Chocolate
Drink Ingredients:
1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half (you can also substitute fat-free half and half and it’s good!)
1 teaspoon vanilla extract
½ tsp. ground cinnamon
½ tsp. ground nutmeg

Directions:
In a medium saucepan over medium heat, combine white chocolate chips, half and half, and heavy cream (or fat free half and half if you are cutting fat/calories). Stir often until white chocolate chips have completely melted. Stir in vanilla extract, cinnamon, and nutmeg. Stir occasionally until heated through. Pour into cups and top with a dallop of frozen Harvest Whipped Cream (recipe below).

Harvest Frozen Whipped Cream Ingredients:
1 c. heavy whipping cream
1 Tablespoon powdered sugar
½ c. candy corn, chopped
zest from one orange (optional)
orange food coloring (optional)

Directions:
The fabulous Bridget over at Bakeat350 put it into my head that I could freeze whipping cream for later use....I thought "PERFECT for hot drinks, it won't melt as fast!". Thanks, Bridget!:)
Put heavy cream and powdered sugar in a mixing bowl, beat on high speed for 2 minutes, until fluffy and firm. Add orange zest and a few drops orange food coloring (optional)Drop by spoonfuls on cookie sheet lined in wax paper. Sprinkle with candy corn and place in freezer. When frozen, you can remove them and keep in sealed container in freezer until ready to use. They will store for several weeks!

Easy Apple Turnovers

1 can Pillsbury (or any brand) biscuits
1 apple, cored and thinly sliced or diced (I kept the skin on and it worked fine)
1/4 cup brown sugar
2 T. white sugar + 1 t. cinnamon
.
- Roll or hand-press each biscuit to 1/2 inch thick. (the kids had fun helping with this step)
- Mix sliced/diced apples with brown sugar until evenly coated.
- Microwave the apples for 30-60 seconds to soften slightly.
- Spoon a small amount of apples onto half of each pressed biscuit.
- Cover the apple side of the biscuit with the other 1/2 and press seems together with your fingers. (another fun step for the kids - my kids didn't seal them enough, but it didn't seem to matter)
- Sprinkle tops of turnovers with cinnamon sugar mixture.
- Bake at 350 degrees for 15-20 minutes, until the biscuit is golden brown.

Hot Cocoa in a Jar

(from ChristmasCookies.com)

2 - 3 cups nonfat dry milk (the more the creamier)
1 cup sugar
1/2 cup cocoa
1/2 cup non-dairy creamer
1 dash of salt

candy cane, optional
miniature marshmallows, optional

Combine ingredients and mix well. Store in an airtight container. Yield 4 cups mix

To make Laura's Hot Cocoa Mix:

Add 3 to 4 tablespoons of mix to your favorite mug and fill with boiling water. Stir to blend. Add some marshmallows or cream.

Sometimes we like to add some miniature marshmallows to the mix and then fill a quart jar with the cocoa mix and miniature marshmallows combination. The marshmallows dry and get firm, but soften when hot water is added.

For gift giving, one year we used clean one-quart mayonnaise jars for the cocoa mix. On red paper, my son wrote the directions and added a cute poem. He cut it out with pinking shears and glued it onto the jar. We used regular canning lids and rings for the jars rather than the mayonnaise lids. Add a circle of holiday fabric, which has been trimmed with pinking shears and tie with some raffia or ribbon. You can also attach a peppermint stick or candy cane to top of the jar with the raffia or ribbon. This gift is always well received!

Gift Tag Ideas:

Wishing you a Warm and Wonderful Christmas!
Wishing you a Warm and Wonderful Holiday Season!

Snowman Soup
When the weather outside is frightful,
Snowman Soup can be delightful.
May it warm your spirit and your soul.
Let it Snow, Let it Snow, Let it Snow!
When you feel a chill or burrrrrr,
Use the peppermint stick to stir.
Add hot water and sip it slow.
Let it Snow, Let it Snow, Let it Snow.

Flavored Cocoa Variations

• Use flavored creamers such as Hazelnut, Irish Cream and French Vanilla and the others that are available.


• Some people like to add a package of
  Raspberry or Cherry unsweetened dry beverage mix (like Kool-Aid) to the cocoa mix. I think it makes it a bit tart-you will need to add more sugar. You might try only part of an
  envelope.


• Add one teaspoon of cinnamon to the cocoa mix


• My Favorite Mocha -- fill your mug with hot coffee instead of water. Yum!
  

Try the Single Cup/Trial Version of this recipe to see if you like it:
2 tablespoons nonfat dry milk
1 tablespoon sugar
1-1/2 teaspoons cocoa
1-1/2 teaspoons non-dairy creamer

Try a sugar-free version by substituting artificial sweetener equal to 1 tablespoon of sugar in this recipe.

Note: Copyright 2003 by Leslie Sausage Leslie Sausage is a freelance writer, mom and author of 100 Gift Mixes -- Cocoa, Coffee, Tea and Cappuccino, an e-cookbook with variety of wonderful hot beverage mixes. For creative, practical and fun ideas for your home, visit Frugal Homemaker http://www.frugalhomemaker.com

Super Easy Pumpkin Bread

(from Recipe Zaar)

SERVES 4 -6

• 1 1/2 cups flour
• 1 teaspoon salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup pumpkin puree
• 1/2 cup olive oil (can sub with canola or vegetable)
• 2 eggs, Beaten
• 1/4 cup water
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 cup walnuts (optional)

1. Preheat oven to 350°F.
2. Sift together flour, salt, sugar, and baking soda.
3. In a separate bowl combined pumpkin, oil, eggs, water, and spices.
4. Then, combined with dry ingredients but, do not mix too thoroughly. Stir in walnuts.
5. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
6. Makes one loaf. Can easily double the recipe.
7. If desired, you can use them in a muffin tin as well. They come out just as moist. If you use muffin tin bake for 20-25 minute.

**A note from Mama**

This bread would be super tasty with an icing as well! Something like this, perhaps....

(from Food Network)

Icing:

• 2 cups sifted confectioners' sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 3 tablespoons whipping cream, fresh orange juice or rum

Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum. Drizzle over bread and enjoy!

Baked French Toast Casserole with Maple Syrup

Recipe courtesy Paula Deen

6 to 8 servings

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Taco Pockets

I am using the leftover Taco Salad ingredients to make these.

hamburger (you can add taco seasoning to this, but I just add salsa to my salad later)
lettuce
tomatoes
cheese
sour cream
kidney beans
black olives
Dorothy Lynch dressing (or French Dressing)
salsa
corn (optional)

Pita Pockets

Carefully open pita and place all ingredients inside.

Taco Salad

I'm sure it seems funny to have a "recipe" for Taco Salad, but this is so I don't forget any ingredients when I'm running to the store!

hamburger (you can add taco seasoning to this, but I just add salsa to my salad later)
tortilla chips
lettuce
tomatoes
cheese
sour cream
kidney beans
black olives
Dorothy Lynch dressing (or French Dressing)
salsa
corn (optional)

**Lil Mama's Note**
I always have leftovers. This time I am going to try using the leftover ingredients to make nachos and Taco Pockets.