over night peaches and cream french toast

Photo:myrecipes.com

There is nothing better than peaches and cream together.But with french toast it is gonna be ever more amaazing. This is perfect for brunch.

1 8-oz. loaf French bread, sliced
8 large eggs
2 cups whole milk
1/4 cup sugar
1 teaspoon vanilla extract
2 15-oz. cans sliced peaches packed in juice, drained
1/2 cup packed dark brown sugar
1/2 teaspoon cinnamon
1/2 cup heavy cream
Preparation

1. Butter a 9-by-13-inch baking dish. Arrange bread in a tight, flat layer in dish.
2. In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.
3. Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Pour cream into a small pan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving

Recipe come from pinterest

Mini frittatas

I seen this recipe in a family fun magazine and thought it would be the perfect breakfast or dinner.

Ingredients

4 large eggs
1/4 cup half-and-half
1/2 teaspoon salt

Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)
Grated Parmesan cheese (optional)

Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray.

Mini Frittatas - Step 2 Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.

Mini Frittatas - Step 3 Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like.

Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.) Makes 6 mini frittatas.

Bacon-Cheese Pull-Aparts

Photo comes from pillsbury


This dish is perfect for those mornings that you don't feel like standing over the stove forever making breakfast. Just throw all the stuff in and relax while it bakes away in the oven.This recipe came from one of my pillsbury cookbooks.

1
egg
2
tablespoons milk
1
(16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1
(2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3
oz. (3/4 cup) shredded Cheddar cheese
1/4
cup finely chopped green onions (4 medium)



1 Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth. 2 Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer. 3 Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

Oven Omelette

I love omelettes but i am am not very good at flipping them in a pan so i cheat and make this recipe. It is perfect for brunch,breakfast or dinner ! The best part is you can make it to your families liking.

10 eggs beaten
1 tsp pepper
1 tsp garlic salt
1/2 bell pepper diced
1/2 pkg thick cut bacon - crumbled and cooked.Make sure to drain the grease off
1 pkg link sausage cooked and cut into slices - again make sure to drain grease off
2 cups shredded cheese of your choice

Mix all ingredients and place in a greased 9x13 glass baking dish. Bake @ 350 for 60 mins.

After its baked i like to put a dollop of sour cream and salsa on my piece. Another thing you can do is add diced ham and chopped onions or green onions.

Homemade pancake mix

Whenever i make pancakes i always find it easier just to use a store bought mix. But i came across this recipe over on old house kitchen and I cannot wait to give these pancakes a try !

Mix:
2 1/2 cups flour
4 tsp. baking powder
4 T. sugar
1/2 tsp. salt



Pancakes:
3 cups mix
2 eggs
2 T. butter (melted)
2 cups milk

Chunky monkey pancakes

These pancakes are so yummy ! I love to put peanut butter and syrup on mine.

2 eggs
1 1/2 cups Gold Medal® all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 large banana, chopped
1/2 cup miniature semisweet chocolate chips
Maple syrup, if desired



1. Heat griddle to 375° or heat skillet over medium-high heat; grease with shortening if necessary (or spray with cooking spray before heating).
2. Beat eggs in large bowl with wire whisk until lightly beaten. Beat in remaining ingredients except banana, chocolate chips and syrup just until smooth. Stir in banana and chocolate chips.
3. For each pancake, pour batter by slightly less than 1/2 cupfuls onto hot griddle. Cook about 1 1/2 minutes or until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.

Stuffed french toast

If you love sweet breakfast food you will love this french toast!

Batter:

2 eggs

1 cup milk

1/2 cup sugar

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract



Filling:

1 1/2 cups cream cheese

1/4 cup dark chocolate chips

1/2 cup medium-diced banana

1/8 cup orange juice

1/4 cup sugar

1 teaspoon pure vanilla extract

Butter, as needed

4 (2-inch thick) pieces challah bread

Vanilla ice cream, for serving, optional

Fresh berries, for serving, optional



Batter:

Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.



Filling:

Fold all ingredients together in a bowl until well incorporated but not completely smooth.

French Toast:

Preheat oven to 350 degrees F.



Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.



Cut each French toast in half and serve with warm syrup if desired

country ham and cheese omlete

* 1 (1/2-ounce) breakfast slice country ham
* 3 eggs
* Pinch salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon cayenne pepper
* 2 tablespoons heavy cream
* 2 teaspoons unsalted butter
* 1 tablespoon chopped green onions, plus extra for garnish
* 2 tablespoons shredded mild Cheddar

Directions

Heat county ham in a small skillet over medium heat just until browned, 1 to 2 minutes per side. Remove from the heat, dice into small pieces, and set aside.

In a medium bowl, whisk together the eggs, salt, pepper, cayenne, and heavy cream until well blended and frothy.

In an 8-inch, nonstick skillet, melt the butter over medium-high heat. Add the egg mixture and stir lightly until just set on the bottom, about 30 seconds. Sprinkle the ham and green onions across the omelet, and continue to cook for an additional 30 seconds to 1 minute, shaking the pan to loosen the eggs around the edges.

When the eggs are nearly completely set but still slightly soft, sprinkle the cheese over the top of the omelet. Hold the pan in 1 hand, and with a flick of the wrist, flip, and fold 1 1/3 of the omelet toward the center. Turn out onto a plate, folding the omelet onto itself into thirds. Garnish with additional chopped green onions if desired and serve immediately.

Quick Donuts

This donuts are very quick and tasty and are cheap to make! I love to make them for a nice treat in the morning with coffee.

1 tube pillsbury biscuits
oil for frying
1 cup powdered sugar
or
1 cup granulated sugar with 1 tsp cinnamon

Punch a hole in the center of each biscuit( I use a pop bottle to punch the hole) Fry in the hot oil until donut puffs up and is golden brown. turn over and fry the other side. Drain on a paper towel. In a paper sack put your choice of coating. Drop donuts in the bag and shake to coat. Serve warm

praline french toast casserole

This yummy breakfast recipe comes from Paula Deen. She is an amazing cook ! This french toast is sure to be a hit the next time you want to make a nice breakfast.

Praline French Toast Casserole
8 eggs
1 1/2 cups half-n-half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10-12 slices soft bread, 1 inch thick

topping:
1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans

1. Generously butter a 13x9 inch casserole dish.( be sure to really butter the pan )
2. Mix the eggs, half-n-half, maple syrup, and sugar in a bowl. Place the bread slices in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator.
3. Preheat the oven to 350. Remove the casserole from the fridge.
4. Make the topping: Melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45-55 minutes. Allow to sit for 10 minutes before serving. (you may want to put a pan under the casserole dish to catch anything that drips over.
5. Serves 8

Homemade granola bars

This is the Barefoot Contessa's recipe for granola bars. They are very tasty and easy to make.They are worth the effort to make!

Ingredients


* 2 cups old-fashioned oatmeal
* 1 cup sliced almonds
* 1 cup shredded coconut, loosely packed
* 1/2 cup toasted wheat germ
* 3 tablespoons unsalted butter
* 2/3 cup honey
* 1/4 cup light brown sugar, lightly packed
* 1 1/2 teaspoons pure vanilla extract
* 1/4 teaspoon kosher salt
* 1/2 cup chopped pitted dates
* 1/2 cup chopped dried apricots
* 1/2 cup dried cranberries

Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Chocolate chip pancakes

These are so yummy!

1 ¾ c All Purpose Flour

3 1/2 t Baking Powder

¾ t Kosher salt

3 T Granulated sugar

1 1/4 c Milk

1 large Egg

1 t Real Vanilla Extract

3/4 cup semi-sweet chocolate chips

4 T butter

In a medium size bowl combine the dry ingredients. Make a well in the center and add in the egg, milk, and vanilla extract. Mix until smooth, being sure not to overmix, this will toughen the pancakes. Fold in chocolate chips. Set aside and allow the batter to sit for 15 minutes. This will make your pancakes fluffier.

Preheat your frying pan to medium heat. You’ll know it’s hot enough when a drop of water skips along the surface. Melt a bit of butter on the pan. Using a ladle drop about 1/3 cup batter onto your buttered pan for each pancake. When you see bubbles all over the top of the pancake, it’s time to flip. Flip only once and don’t press down on your pancake or they won’t be light and fluffy. When the second side is browned pull them off and keep them warm under some tinfoil on a plate.

Cinna-Buns

Got this recipe from the southern plate. They sound so yummy!


* 1 loaf frozen white bread dough (such as Rhode’s)

Filling:

* 1/4 C butter or margarine, softened
* 1 C brown sugar, packed
* 3 T ground cinnamon

Icing:

* 3 ounce cream cheese, softened
* 1/4 C butter or margarine, softened
* 1 1/2 C confectioner’s sugar
* 1/2 tsp vanilla (optional, I usually just leave it out)

Place loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches by sixteen inches. Spread 1/4 C margarine over dough.

In small bowl mix together brown sugar and 3 T cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal (see photos). Carefully roll up cinnamon roll into a log and press lightly to seal. Slice into one inch slices with serrated knife. Place in greased 9×13 inch pan and cover with cling wrap. Place in warm spot and allow to rise until doubled in size. Remove cling wrap and bake at 400 for about 15 minutes, or until done.

Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.

Peanut butter granola bars

Ingredients

* Vegetable cooking spray
* 1 egg white
* 1/2 cup chunky peanut butter
* 1/3 cup brown sugar
* 1/4 cup honey
* 1/2 cup (1-stick) unsalted butter, melted
* 2 cups old fashioned oats
* 1/4 cup slivered almonds, toasted, *see Cook's Note
* 1/3 cup miniature chocolate chips

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.

*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.

Cinnamon-Honey Butter

This is really tasty on pancakes or waffles. This is a Paula Deen recipe.

1/2 c softened butter
2 tbls honey
1/2 tsp ground cinnamon

Mix all ingredients in a small bow and store in fridge in an air tight container.

Apple oatmeal

This is great for brunches or an easy breakfast on the weekends.

2 cups milk
2 tbsp honey
1 tbsp real butter - no butter substitute
1/4 tsp salt
1/2 tsp cinnamon
1 cup chopped apples
1/2 c chopped walnuts
2 tbsp brown sugar

Mix together all ingredients in a greased slow cooker. Cover and cook on low 5-6 hours. Serve with milk ! You can also add raisin for a great taste.