Saturday, January 21, 2012

French Toast Casserole

My friend made this and I had it this morning...it was divine!  So fluffy and yummy, I could have had it for all three meals.  I'm thinking, you could easily make this in the crock-pot or the dutch oven while camping.  Thanks Mel for sharing the recipe...though I really wasn't going to leave your house without it ;-).


ingredients:
1 loaf french bread, cut diagonally into 1" pieces
8 eggs lightly beaten
2 cups half & half
1 cup milk (or you can take the half & half and milk, and sub it out for 2 1/2 c milk and 1 can sweetened cond milk)
cinnamon, to taste
nutmeg, to taste

topping:
1 cup softened butter
1 cup chopped pecans (optional)
1 cup brown sugar

directions:
1.  Place cut bread in 9x13 baking dish.

2.  Mix remaining ingredients together.  Pour over bread and in between pieces.  Let sit in fridge overnight for at least a few hours.

3.  Cream together topping ingredients and spread on bread.

4.  Bake at 350 for 45 minutes. 

*Garnish with powdered sugar (optional) and serve with syrup or macerated berries.

Monday, January 16, 2012

Best Chocolate Chip Cookies

These cookies are delicious!  Chewy and soft.  It's hard to not eat the whole batch.  I honestly don't know how they are the day after they are made, as they are so yummy we gobbled them right up.  Stop looking for a great chocolate chip cookie recipe--this is it!

ingredients: (you can easily 1/2 this recipe)
1 1/2 cup butter, softened
1 1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
4 tsp. vanilla extract
4 cups flour
4 tsp. cornstarch
2 tsp. baking soda
1 tsp. salt
2 cups semi-sweet chocolate chips

directions:
1.  Preheat oven to 350.  Spray cookie sheet(s) with non-stick spray.

2.  In mixer, cream butter and sugars until light and fluffy.  Add eggs and vanilla.

3.  In large bowl, whisk together flour, cornstarch, baking soda and salt.  Gradually add in dry ingredients into mixer.

4.  Add in chocolate chips.

5.  Use a medium scoop to drop dough onto cookie sheet.  Bake for 8-10 minutes.  Place the cookie sheet on a cooling rack for 5 minutes.  Then remove cookies to cool further. 

Makes apx. 72 cookies (6 dozen).