Monday, December 31, 2012

Copycat Kneaders Raspberry Overnight French Toast

Do you love Christmas morning breakfast like I do?!  Do you love making it ahead of time so you can enjoy your morning with your family instead of slaving away in the kitchen?  This recipe is for you!  We have our traditional breakfast that I love to have, but why not add in one more thing to mix it up a bit?  Try this one're family will love you even more than they already do!

I love the idea of the coffee creamer in this recipe, and that you can try different ones to obtain different flavors for different times of the year.  Use your imagination!

Overnight Baked Raspberry White Chocolate French Toast

12 (1 inch thick) slices of day old french bread or Texas toast cut into 1 inch cubes
5 eggs
2¼ cup milk
½ cup raspberry white chocolate liquid coffee creamer (International Delight brand)
¾ cup brown sugar
1 tsp vanilla
1 tsp cinnamon

For the Syrup:

½ cup butter
¾ cup raspberry white chocolate liquid coffee creamer
1 cup sugar
fresh or frozen raspberries (thawed) for garnish

Spray a 9 x 13 inch baking dish with non stick cooking spray. 

Spread bread cubes even in the dish.
In a large bowl, whisk together the eggs, milk, ½ cup creamer, brown sugar, vanilla, and cinnamon.
Pour the egg mixture evenly over the bread cubes. Try to make sure all the bread cubes get the egg mixture on them.
Cover at refrigerate overnight or for at least 8 hours.

Bake in a 350 degree oven for 40-45 minutes or until set. You can test if it is done by inserting a knife in the center of the dish. If the knife comes out clean it is done. Cut into squares.

For the syrup, place the butter, ¾ cups creamer and sugar in a sauce pan.

Cook over medium heat until boiling and sugar is dissolved. Remove from heat.

Serve syrup over french toast squares with raspberries if desired.

Recipe Source:  Real Mom Kitchen


Wednesday, December 19, 2012

Christmas Goodie Plates

How's the Christmas plans coming for everyone?!  If you need a last minute gift to take to someone, why not send them a yummy festive treat?!  Here are a list of a few of my favorite holiday treats I have made the last few years (click link to go to recipe)

Tuesday, December 18, 2012

Loaded Baked Potato Dip

I love Christmas parties...and mostly for the appetizers/finger foods!  I tried a new appetizer this week that I can't keep my hands off of (literally).  It is a great salty snack and would be yummy at any Christmas party, New Year's Eve get-together, or bowl party!  It's as simple as 4 ingredients, and you gotta love that.  Simplicity at its finest :) 

Need other appetizer ideas?  How about some Cranberry Salsa, or some Creamy Hot Sausage Dip?  Or there is always Broccoli Bread Dip or Bacon Wrapped Water Chestnuts.  With all these yummy options, how will you ever decide what to take to your next party? :)

Loaded Baked Potato Dip

16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives

Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.

Recipe Source: Brown Eyed Baker

Thursday, December 13, 2012

Andes Mint Chocolate Chip Fudge

I was searching through my files and I realized I have never posted a fudge recipe!  I assure you that I love fudge and have no clue how this travesty has happened.  I am determined to fix this!  

And so, for my first fudge recipe :)  I love the combination of chocolate and mint...almost as much as I love chocolate with peanut butter!  This fudge is super simple to make, just a simple fudge base and a minty center, topped off with Andes Mints and mini chocolate chips.  So yummy...just like biting into an extra thick Andes Mint!  Enjoy :)

Andes Mint Chocolate Chip Fudge

makes 42-48 small squares

2 cups semi-sweet chocolate chips, divided
1 14 oz can sweetened condensed milk, divided (I used fat free)
1 cup white chocolate baking chips
1 teaspoons peppermint extract (or more, go by your taste preference)
2 drops green food coloring
1 tsp shortening
1/2 cup mini chocolate chips and/or Andes Creme De Menth Baking Chips
Line an 8×8 baking pan with parchment paper.  Spray paper with non-stick spray and set aside.

In a small saucepan over low heat, melt 1 cup chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.

In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring.  Spread mint layer over chilled chocolate layer.  Chill for 5-10 minutes as you make the final layer.

Melt remaining 1 cup of chocolate chips with 1 tsp shortening in the microwave in 30 second increments.  Stir until completely smooth.  Spread over chilled mint layer.  Top with mini chocolate chips and/or Andes baking chips.  Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).

Cut into squares.  Store in an airtight container in the refrigerator up to two weeks.  Fudge will freeze and thaw well.

Recipe Source:  Sally's Baking Addiction

Wednesday, December 12, 2012

Oreo Peppermint Truffle I'm on a little obsessed with truffles lately!  They are a cute way to fill up your Christmas goody plate and everyone loves them :)

The ladies at my hubby's office said that these have been their favorite thus far that I have brought in this year.  I would have to agree!  Chocolate and peppermint is one of those combos that just reminds everyone of Christmas.  Make these...they are easy, and they are loved by all!

Oreo Peppermint Truffles

1 (1lb) pkg Oreo cookies
8 ounces cream cheese
(16 ounce) package baking chocolate (I used white almond bark)
2-3 peppermint candy canes, crushed
vegetable shortening (per instructions on almond bark...mine said 1 Tbsp)

Place Oreos in the food processor & pulse until roughly chopped.  Add cream cheese and process until completely combined.Line baking pan with parchment paper.  Roll into ball and place on paper.  Place in freezer until firm (15 or 20 minutes is plenty).Melt chocolate according to directions on package (add the shortening suggested for dipping).  Dip balls into chocolate to cover completely (I used a toothpick), place back on paper.  Quickly sprinkle with crushed candy canes.Let chocolate set and serve.  Keep refrigerated.