Monday, August 30, 2010

Easy French Toast Sticks

I know this isn't the best picture, and when you read the ingredients you will think, "What?", but seriously these are very surprising! A friend introduced them to me and I was so surprised when I tasted them. They are really tasty, extremely easy, and healthy too. My friend got them out of a Weight Watchers cookbook. I modified for my family, but I'll put the Weight Watcher directions too in case you are counting points.
They are so easy that I've already used them twice for school morning breakfasts and this is only our second week! My kids love them.

Easy French Toast Sticks

2 hot dog buns
4 eggs (weight watchers called for 1/3 cup fat free liquid egg substitue)
1 tsp Coffee mate Sugar Free French Vanilla powdered creamer (I used Hazelnut powdered creamer)
2 dashes cinnamon

Syrup for dipping

Split buns in half and cut halves into fourths, leaving you with 16 chunks of bread.
In a small bowl, dissolve powdered creamer in 1 tablespoon warm water. Add eggs and 1 dash cinnamon, stirring until mixed well.
Bring a large pan sprayed with nonstick spray to medium high heat. Dip bread pieces in egg mixture, covering them completely. Place them in the pan and cook for 3 to 5 minutes, flipping occasionally to cook all sides.
Remove from heat. Sprinkle with another dash of cinnamon, and serve warm.

Monday, August 23, 2010

Peanut Butter Pretzel Truffles

What can be more heavenly than creamy peanut butter, salty pretzels, and rich chocolate? Ummm, yum! I saw these floating around the internet awhile back and I knew I had to give them a try. They are really easy, and make the perfect cute little gift or care plate for those that you love. Try them! You won't be disappointed.

Peanut Butter Pretzel Truffles

1/2 cup natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted

Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.

Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Tuesday, August 17, 2010

Mom's Easy Waffles

I love waffles... really, who doesn't? When they are a little crisp and have a fruit topping, it's pure heaven for me. Any recipe that comes from my mom is golden. It could be the memories, but I think really she is just an amazing cook. I admire her because she lived through the no internet era... back when there was no internet to look things up and she stored all the recipes in her head. I'm so glad that I have the internet to pour over recipes and pictures. What would I do without it?
These waffles are very easy, and very delicious.
For the topping, I just sliced some strawberries and let them simmer in a pot with sugar.... mmmm

Mom's Easy Waffles

  • 2 eggs
  • 2 cups all-purpose flour
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 2 tablespoons white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Preheat waffle iron. Beat eggs in large bowl until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla. Stir just until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Monday, August 2, 2010

Crockpot French Chicken

This is such a hearty, warm, feel good meal. It's perfect for a nice Sunday dinner and fancy enough to share with friends. It definitely is delicious! I love finding good crockpot recipes. They are so easy!

Crockpot French Chicken - adapted from Lick the Bowl Good

5 slices thick-cut bacon
2 cups frozen pearl onions, thawed (or 1 medium onion, chopped)
1 cup sliced button mushrooms
2 large carrots, peeled and chopped into 1 inch pieces
4 cloves garlic, minced
1 teaspoon dried thyme leaves
1/4 teaspoon black pepper
4 boneless skinless chicken breasts, cut into halves
1/2 apple juice
1 cup chicken broth
1/4 cup tomato paste
3 tablespoons all-purpose flour

Cook bacon in medium skillet over medium heat. Drain and crumble. Season chicken with salt and pepper. Layer ingredients in slow cooker in the following order: onions, bacon, carrots, mushrooms, garlic, thyme, pepper, chicken, juice, and broth. Cover and cook on High for 4 hours.

Remove chicken and vegetables to a plate. Ladle 1/2 cup cooking liquid into small bowl; allow to cool slightly. Turn slow cooker to High; cover. Mix reserved liquid, tomato paste and flour until smooth. Return sauce mixture to slow cooker and stir. Add the chicken and veggies back to the sauce being sure that everything gets covered in sauce. Cover and cook for an additional 15 minutes or until thickened.

Serve over mashed potatoes.