Creme Brulee French Toast

I found this recipe when I was looking for something interesting for breakfast. Rob and I love this recipe! We usually only make this when we have house guests, since the recipe makes 6 servings. Everyone that has tried this at our house said they really liked it. It is also great to make when you have guests because you make it the night before and then just bake it in the morning. I can't say enough good things about this recipe....you just have to try it! Yummy!

Creme Brulee French Toast

Ingredients

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 French bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
• 1/4 teaspoon salt

Directions

1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Texas Hash

I love making casseroles because for the 2 of us it means many meals. We usually cut the leftovers into single serve portions, put them in plastic storage containers and freeze them to eat later. This casserole is great for that because it reheats great and still tastes amazing. It gives us healthy meals to take to work for lunch.We have made this casserole many times and it always tastes great and is pretty easy to make as well.

Texas Hash

• 1 to 1 1/2 lb ground beef
• 3 large onions, sliced
• 1 clove garlic, minced
• 1 green bell pepper, seeded, chopped
• 1 can diced tomatoes with juice
• 1/2 cup uncooked long-grain rice
• t teaspoon chili powder
• 1 to 2 tsp. salt
• 1/2 tsp pepper

1. Preheat oven to 350 degrees F
2. Lightly grease a 2-quart casserole dish
3. Brown beef and onions in a large skillet over medium-high heat
4. When onions are translucent, add garlic and green pepper; cook until green pepper is softened
5. Remove from heat; stir in remaining ingredients
6.  Transfer mixture to the casserole dish; cover with foil or a lid and bake for 45 mins. Remove cover and bake 15 mins. longer. (Rob likes to cover the casserole with shredded sharp cheddar cheese once the cover is removed. This is optional and wasn't part of the original recipe.)

Basil and Pesto Hummus

For some reason I can't ever get Hummus to turn out as creamy as it is when we buy it in the store. That being said this recipe is a good recipe and it adds a lot of flavor to the hummus. We made it when we had our neighbors over and they said they thought it was good. I loved that I could use basil from my herb garden for this recipe, but I'm still not sold on homemade hummus. 

Basil and Pesto Hummus

Ingredients

• 1 (16 ounce) garbanzo beans (chickpeas), drained and rinsed
• 1/2 cup basil leaves
• 1 clove garlic
• 1 tablespoon olive oil
• 1/2 teaspoon balsamic vinegar
• 1/2 teaspoon soy sauce
• salt and ground black pepper to taste

Directions

1. Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper.

Classic Potato Salad

 

Rob and I love potato salad. It is an easy side dish to make, its inexpensive, and goes with just about everything. We usually pair it with hot dogs or hamburgers. There are many recipes out there for potato salad and everyone seems to have their own way to make potato salad. I wanted to post this recipe on a day that I really wanted to celebrate summer and today seemed like a great day. Enjoy!

Classic Potato Salad

Ingredients:

• 8 medium potatoes, cooked and diced
• 1 1/2 cups mayonnaise
• 2 tablespoons cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 celery ribs, sliced
• 1 cup onion, minced
• 5 hard-boiled eggs (optional)
• paprika (optional)

Directions:

1. Peel and dice potatoes. 
2. Bring a large pot of water to a boil.
3. Boil peeled and diced potatoes in salted water until done. Cook until tender but still firm, about 15 minutes. Cool by running under cold water.
4. Place diced potatoes in large bowl.
5. Mix mayonnaise, cider vinegar, mustard, salt, and pepper in another bowl.
6. Add to potatoes.
7.  Add celery and onions and mix well.
8. Slice hard boiled eggs and place on top. (optional)
9. Sprinkle a little paprika on top. (optional)