Angie and Cindy's Company French Toast

Melt 1/2 C margarine or butter in a 9" x 13" pan. Add 1 cup brown sugar, spread evenly over the bottom of the pan. Sprinkle 1 tsp. of cinnamon over top of brown sugar.

Cover with 12 slices of bread. (I sprinkle cinnamon inbetween the stacked slices of two.) Beat 5 to 6 eggs well. Add 1/2 tsp. salt (I don't) and 1 and 1/2 cups milk. Pour over bread slices. Cover and refrigerate over night. Next day take out for 15 minutes to half and hour and bake at 350 degrees for 45 minutes to an hour - when a knife is inserted and comes out clean, it's done. Flip over to serve. Can add more margarine, sugar, or syrup.

* One other variation I do is slice up apples and lay them in the brown sugar topping at bottom.

Jeweled Cranberries

Our pal Elise shared her Grammy's Jeweled Cranberries recipe with us. Now it's our part of our traditional Thanksgiving meal.


Preheat oven to 300 degrees.
4 Cups cranberries, 1 and 1/4 Cups sugar, 1/2 Cup water


Wash cranberries. Put in a large casserole dish . Cover with sugar.
Make a
hole in middle of cranberry sugar mix and add water to the hole. Put
in
oven for one hour. Do NOT stir. Rmove from oven and let cool.
Store in
fridge until serving. Looks beautiful in a glass dish.

Apple Pudding or Apple Cake

I guess this recipe is classified as a pudding, but it's like cake. I cut some of the butter, I felt too guilty with this recipe, but it's very, very tasty!!!! As advised, you MUST make the sauce -- it makes the cake to die for.

Cream together:

3/4 cup sugar

1/4 cup butter

Add:

1 beaten egg

1 cup sifted flour

1 tsp. cinnamon

1 tsp. baking powder

Add:

1/4 cup walnuts -- which we don't due to food allergies

2 and 1/2 cups chopped apples

2 TBLSP hot water

1 tsp. vanilla

Bake in lightly greased 8 x 8 cake pan at 350 degrees for 45 - 50 minutes.

Caramel Sauce

1/2 cup butter (1 stick. I couldn't do it. I fished out a significant chunk and my sauce tasted just fine.)

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup whipping cream

1 tsp vanilla

Cook until thick. Serve warm over warm cake or drizzle plate with a "Z" of sauce and put cake on it. Top with more sauce.

Pasta Salad

I use the Skinny French recipe as the dressing for this. There is no formal recipe - but I choose whole wheat rotini noodles and boil according to directions, then in a collander - rinse noodles with cold water. Let drain for a few moments while chopping up some red or green pepper, red onion, cucumber, and any other seasonal veggie that your heart desires. I open up a small can of sliced black olives and rinse and drain. Toss all together with noodles and coat with the dressing. Top with some grated parmesan cheese and viola - pasta salad.

Skinny French Dressing

Due to food allergies, we make our own salad dressing. Here is one of our favorites - and it's healthier for you. I use this dressing as a base for healthy pasta salad too.

1 can Healthy Request Tomato soup, 1 Cup Splenda, 1 Cup canola oil, 1/c Cup vinegar, ground black pepper to taste

Mix well and store in container in fridge. I use some for Pasta Salad - then store in my Pampered Chef Mix and Measure container.

Cornbread Casserole

My Mom gave me this recipe after fixing it for Christmas this last year. The original recipe calls for more butter - but I've gotten by with a half stick vs a whole stick of butter.

1/2 stick of butter - melted, 2 eggs - slightly beaten, 1 can whole kernel corn - undrained, 1 can creamed corn, 1 pkg corn bread mix (we use Jiffy), 1 cup sour cream (I use light or nonfat), 1 red pepper - diced.

Preheat oven to 425 degrees. Combine ingredients together and pour in a greased 9" x 13" casserole dish and bake for 40 - 45 minutes or until knife comes out clean in the middle.

Pico de gallo

Ah, tomato season at the farmer's market!!! I don't have an official recipe with fractions, but am just offering what I do when making it. Here's a little definition of Pico de gallo.

First about 3 or 4 nice tomatoes, wash and chop them up and place them in a bowl. Rinse off some cilantro and chop that up. Chop and dice onion and green pepper. Add a couple shakes of Tobasco sauce to the mix and refridgerate. Sometimes I've added a splash of lime juice with it. You can also rinse and drain and add corn and black beans to jazz things up. Mmmm-mmmm good!