Baked French Toast

This summer my sisters and I had a girls get-a-way. It was so much fun and the food was to.die.for!

My sister Christy made us this Baked French Toast for breakfast one morning. Mmmm....

2 TBS corn syrup

1/2 cup butter

1 cup Brown sugar

1 loaf bread (cube if desired)

5 eggs

1 1/2 cup milk

1 tsp vanilla

1/4 tsp salt

Melt corn syrup, butter, sugar in pan until sugar dissolves. Pour into greased 8x10 pan. Put bread on top. In bowl mix eggs, milk, vanilla and salt. Pour over bread. (drizzle it slowly to be sure and cover each pieceof bread) Cover and Refrigerate overnight. Bake in 350 degree oven for 45 minutes. (Remove tin foil after about 15 minutes) Turn upside down on a serving plate. Enjoy!!

Crock-pot Tostado Recipe

My Sister Christine gave me this recipe. It is so easy and everybody loved it.

It is for tostado shells which I did not have so I made some Navajo tacos.

You could use this recipe for tacos or nachos or even just a bean dip- anything Mexican. It was yummy!

Tostadas:

1 lb. ground beef, browned

2 cans refried beans

1 envelope dry taco seasoning mix8-oz. can tomato sauce

1/2 cup water10 tostada shells

1 1/2 cups shredded lettuce2 tomatoes, diced

1/2 lb. shredded cheddar cheese1 can sliced black olives

1 pint sour cream, guacamole, salsa ect...

1. Combine ground beef, refried beans, taco seasoning mix, tomato sauce, and water in slow cooker.

2. Cover, Cook on Low 6 hours.

3. Crisp tostada shells.

4. Spread hot mixture on tostada shells.

Top with remaining ingredients

this makes a lot and we had some left overs. I was able to make burritos later in the week.

I just filled tortialla's with the meat mixtures topped with sour cream and cheese and rolled in up like a burrito. Topped with a little more sour cream and some cheddar cheese.

I had lettuce, salsa and olives out for toppings.
It was a big hit. I love it....two easy meals that everyone enjoyed!

Crock-pot Breakfast Casserole

My Aunt Mary submitted this yummy breakfast casserole. It was so easy and very delicious.

*Watch this as it gets into the last couple of hours. Mine cooked in 7 hours.*
Crock Pot Morning Casserole
1 bag (32 oz.) frozen hash brown potatoes1 lb. sausages, cooked and drained or 3 lb. cooked ham, cubed1 medium diced onion or dried onions2 C. shredded cheddar or Monterey Jack cheese1 dozen eggs1 C. milk1 t. salt1 t. pepper (more or less to taste)

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of sausage or ham then onions, and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crock pot mixture, cover and turn on low. Cook for 10-12 hours.

My sister Kathy sent me recipe for a whole chicken. I could not believe how easy it was and the chicken was so juicy. Best of all I was able to get three seperate meals out of the chicken, plus enough chicken broth for two seperate meals.
Here's how she makes it.
Rinse chicken place in crockpot sprayed w/nonstick spray. You don't need any liquid. Then sprinkle your favorite spices(garlic & paprika). Place lid on crock, set on low and walk away for about 7 hours.
Remove chicken from the crock pot cut and serve.
DO NOT Dump the liquid in the crock pot.

If you don't want to serve the chicken for dinner, allow the chicken to cool and then remove the meat from the bones.
You can use meat like you would any other cooked chicken in a variety of recipes. Once you have removed all the meat from bones, put the bones back in the crock pot and add about five cups of water .
I also put the skin back in the crock pot since my kids won't eat it.
Set the crock pot on the low setting and cover.
Leave overnight.
In the morning you will have a crock pot full of bones and chicken broth and your house will smell like Boston Market for the next day or two.
Strain out the bones and you homemade chicken broth.
I store my broth in large yogurt containers. I got about 50 oz. of broth from one chicken.
After you put broth in container, place in fridge to cool. When broth has totally cooled a layer of fat will be on the top.
Scrape of fat with a spoon and broth is ready to be used or can be stored for up to
6 mo. in freezer.
I put the broth in some empty salsa jars I had.

My family had chicken and potatos the first night and then I made chicken enchiladas and poppy seed chicken with the extra chicken along with a chicken pot pie which used up some of the broth. It was so yummy and excited to see the chicken go such a long way. Thank you Kathy!!! My entire family loved it!

Calling All Cooks!!!

We were sick last week and I was craving a yummy easy stew so I got online and found this one. It was done in the crock-pot and super easy. The kids all loved it and it was just the comfort food I was looking for

Well...It got me thinking about how much I LOVE a good easy crock-pot recipe. I want to try and gather more crock-pot recipes especially since it is only going to be getting hotter and HOTTER here in AZ and any chance I can cook with out heating up the house sounds really good to me. I thought it would be fun to try and collect some more recipes and start a blog focused on easy delious meals. I will also focus on freezer meals and food storage ideas as well. If you have any recipes or tips and ideas you'd like to share please email them to me and I will do a blog post about it. I'm excited, I think this will be fun.

Here's the Stew recipe:
Slow-Cooker Beef Stew
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped (of course I left this out!)
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 6-8 hours. (mine was done in about 5, but my crock-pot must get really hot! Just check it every so often and when the veggies are soft, it's done.)