Caramel Apple French Toast Strata

This is one of the best french toast casseroles I've ever had.  It's fairly versatile, too, which is nice.  I usually make two pans, one with apples, and one without.  Even with two pans, there are rarely leftovers. 

This is a good one for a breakfast potluck, too. 

Caramel Apple French Toast Strata

1 loaf French bread, cubed

2-4 oz cream cheese, cubed (according to preference... the original recipe called for 8oz, but I use much less)

2 apples, sliced

½-1 cup sliced almonds

6 eggs

1 cup milk

1 Tablespoon cinnamon

¾ cup butter

¾ cup brown sugar

2 Tablespoons corn syrup

Place half bread cubes into a greased 9x13 baking dish.  Cover with cream cheese cubes evenly.  Sprinkle with apple slices.  Top with remaining bread cubes and almonds.  Beat eggs, milk and cinnamon; pour over bread mixture.  (If making ahead of time cover and refrigerate overnight).  Make syrup by combining butter, brown sugar and corn syrup in saucepan and bring to a boil.  Pour over the top of the mixture.  Bake at 350 degrees F. for 35 minutes.  Sprinkle with powdered sugar and serve with syrup.

Cheese and Rosemary Breadsticks

These have such a yummy flavor, that I love making them.  It's worth it to get the Gruyere.  You can always freeze it for later use.  I like dipping these in marinara.

Cheese and Rosemary Breadsticks

¼ cup grated Parmesan

1/3 cup grated Gruyere

1 teaspoon chopped fresh rosemary leaves

1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)

Finely ground sea salt, optional

  

Preheat the oven to 350°. 

Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Recipe courtesy Giada De Laurentiis

Pineapple Strawberry Punch

This is one of my favorite punches to make.  I'm not really a big punch person though, so I suppose it would be more accurate to say that this is the only punch I make.  It's simple, it's sweet, and even though I'm not a huge fan of pineapple, I actually kind of like this.  I got it from a very sweet lady at church who shared it with us at a luncheon, and I begged her to give me the recipe.  My only change is that I don't puree the strawberries.  I like them intact.

Pineapple Strawberry Punch

2 packages (10 oz. each) frozen sweetened sliced strawberries, thawed

1 can (46 oz.) pineapple juice, chilled

4 cups lemon-lime soda, chilled

                In a food processor or blender, puree the strawberries.  Pour into a large punch bowl.  Stir in the pineapple juice and soda.  Serve immediately.

YIELD:  ABOUT 12 SERVINGS (3 QUARTS)

Marinara

This recipe is one of my favorites, for a variety of reasons.  I love going to Maggiano's, as they have some absolutely amazing food.  My pocketbook doesn't allow me to go as often as I'd like, but I do make an effort.  Their marinara sauce is so good, I would drink it with a straw.  After having it a few times, I set out on a mission to make it myself.  After a few tries, I came up with something almost exactly like what they make at the restaurant.  I had the opportunity to speak with one of their very talented head chefs, and he confirmed that I was almost dead on.  The only difference is they use fresh basil as their only herb, and I use dried Italian Seasoning.  In any case, it tastes great either way.  This is another recipe I hope to use in my canner some day.


Shana's Marinara Sauce

2 Vidalia onions, finely diced

4-6 cloves garlic, minced or pressed through a garlic press

2 tablespoons olive oil

2 tablespoons butter

1 ½ tablespoons Italian seasoning

1 teaspoon sea salt

½ teaspoon black pepper

2 28 ounce cans whole peeled plum tomatoes

1 15 ounce can tomato sauce

1 -2 tablespoons sugar

Melt the butter with the olive oil in a large pot.  Stir in the onions and garlic, and sauté until the onions are very soft.  Add the Italian seasoning, salt and pepper and stir well; simmer for 3-4 minutes.  Stir in the tomatoes, paste and sauce, and sugar.  Simmer on low for about an hour, stirring occasionally.  Run through a blender in batches.

Shana's Chili

Now, this here is MY chili recipe.  Based off of several other recipes, but it's mine.  All mine.  And I love it.  If you love hearty chili, this is it.  You could probably make it spicier if you're one of those people who love really spicy foods, but this is just good old, yummy chili.

The beauty of it, is that it's so forgiving, and very versatile.  You have a good amount of wiggle room as far as measuring goes, so it's pretty easy to work with.  You can do it in the crock pot or on the stove top.  One of these days, I plan on canning it, too.  I'll let you know how that turns out.

So, here it is.

Shana’s Chili

1-2 pounds ground beef

2 chopped onions (white or vidalia)

5-6 cups finely diced celery

3/4 cup diced green pepper

2-3 cups tomato juice

1 can (28 oz) red beans, drained

1 can (28 oz) diced tomatoes

1 can (15 oz) diced tomatoes (optional, I add it because I like a lot of tomatoes)

2 packages McCormick’s Chili seasoning

Brown ground beef, onion, celery and green pepper in a large skillet and drain.

Return beef to the pot, and add remaining ingredients.

Cover and bring to a boil. Lower to a simmer and cook 1-2 hours, stirring every 15 minutes.   

This recipe also works well in the crockpot on low, stirring every so often.  Just cook the meat first, and then toss everything in the crock.

Homemade Soft Butter Spread

I used to be a big fan of Country Crock.  Yes, I admit.  I loved that plasticy, fake butter taste.  Don't ask me why.  Eventually, I realized it actually was plastic, and switched over to real butter.  But the problem with butter, is that it's a bit flat tasting, especially when you're so used to fake plastic butter.

I found this recipe, and gave it a try.  I am hooked.  I love it.  It stays pretty solid in the fridge, but softens very quickly once you take it out for a bit.  I used to keep it in a sturdy glass container, until I realized the kids were banging the butter knife on it and chipping away at the glass (so that's why I was crunching glass the one day.....).  So, I need to find a better butter container.  Soon.  I miss my soft butter.

I have tried using coconut oil in place of the canola oil..... It tasted ok, but didn't behave quite the same.  It wasn't as soft right out of the fridge (it hardens at a pretty low temperature), and got almost too soft when it did soften up.  If you really want to use it, it is workable, but it will behave a little different.  I am fine with canola for now. 

Tasty Kitchen: Cornbread and Fluffy Honey Butter

This recipe is now my go-to recipe for cornbread. I have tried various recipes over the years, but this one is definitely the best by far. It is a Yankee cornbread, for all you silly southerners who don't like sugar in your cornbread. This is sweet, moist, cakey, and heaven on a plate.

With my family, I double this recipe. Every. Single. Time. If I didn't, the masses would probably start gnawing on chair legs or something, so I try to keep them happy. I don't usually make the honey butter, but I have, and it is good. I prefer a big pat of homemade butter spread (I'll post about that one next), and a big spoonful of pure honey. I eat it with a fork, just like it was cake.

If you love a good Northern cornbread, this is it. This is what you have been searching for all your life. Make it with a big, yummy batch of chili (that recipe will be coming soon enough), and you will love me forever. I promise.