Sunday, January 27, 2013

French Toast Casserole

I made this for my parents over the holidays. 

 It was a big hit. 

 I made it on Christmas Eve and served it for Christmas Breakfast.  

Fast, easy and delicious...

French Toast Casserole

1 tablespoon unsalted butter, at room temperature
1 loaf French bread, cut into 18 to 20, 1 inch thick slices
6 large eggs
1 cup eggnog
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of kosher salt


8 tablespoons unsalted butter, at room temp.
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoon light corn syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Grease a 13 x 9 inch baking dish (metal, not glass),  Arrange the bread slices in the dish in 2 overlapping rows.

Whisk together eggs, eggnog, milk, sugar, vanilla extract, cinnamon, nutmeg and salt.  Pour the egg mixture over the bread slices, making sure the bread is covered well.  Cover and refrigerate overnight.

Preheat oven to 350.
Remove dish from frig.

Combine all topping ingred.  Sprinkle over top of the french toast casserole.

Bake 30 - 40 minutes until lightly browned.  Remove from oven.  Serve with maple syrup and powdered sugar.

Monday, January 14, 2013

Dark Chocolate Cake!

Dark Chocolate Cake! 

 This is so easy and oh so good!!!!!  

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Special Dark Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup very hot strong coffee

Heat over to 350.  Grease and flour two 9 inch pans.

Stir together sugar, flour cocoa,baking powder, baking soda, and salt.  Add eggs, milk, oil and vanilla.  Beat on medium speed of electric mixer 2 minutes.  Stir in hot coffee (batter will be thin).  Pour batter into prepared pans.

Bake for 30 - 35 minutes

I doubled the frosting

1/2 cup soft butter
3 cups powdered sugar
2/3 cup Hershey's Special Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat soften butter until fluffy.  Add sugar, and cocoa alternately with milk.  Beat well.  Add vanilla extract.

I hope you enjoy this cake.  It is sure to fix your chocolate cravings.  

Tuesday, January 1, 2013


It has been over a month since I posted....and I have no excuses.... busy holiday with family and friends.   

2013 is here and I am ready for a new adventure.

Tonight for dinner we had:

Pork Tenderloin
Black I's
Butter Beans (for me because I do not like black i's)
Mashed Potatoes

Carrot Cake! Yum

The Pork Tenderloin is marinated for about 4 - 6 hours and cooked in my Pampered Chef crock for about 1 - 1/2 hours.  Its was so moist and tender.

I always cook my Black i's with country ham and onions, 
my hubby loves them.....

I cook cornbread so much I really don't use a recipe, but I love, love, love my Martha White Cornmeal.  I do not use a mix.

Now the Carrot Cake, oh my!!!! 
It was my mother's recipe and she made this for me on my birthday every year.  I love that cake and it has vegetable's in it so it has to be healthy.....LOL

Pork Tenderloin

1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
Juice of 1 lemon
2 tablespoon Worcestershire Sauce
2 tablespoons parsley flakes
2 tsp. dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 2 - 3 lb. Pork Tenderloin

Combine all marinade ingred. Place pork and marinade in a Ziploc bag and marinate for 4 - 6 hours.

Bake in a 350 oven for 1 - 1/2 hours or until meat reaches 160 degrees.

Rest meat for 15 minutes.

Save pan drippings and combine with
1/2 cup chicken broth
1 tsp. butter

Boil over medium heat and pour over shredded pork.

Carrot Cake

2 cups flour
2 cups sugar
1 1/2 cups wesson oil
2 tsp. baking soda
1 tsp. salt
3 cups grated carrots
1 1/2 tsp. cinnamon
4 eggs
1 cup nuts

Sift dry ingred. together.  Blend oil and sugar - add eggs - add carrots and nuts - add dry ingredients and mix well.

Bake at 325 for approx. 25 minutes.  3 - 8 inch greased and floured pans.

I double the icing

1 8 oz. cream cheese (room temp)
1 stick butter (room temp)
1 pound 10-X sugar
1 tsp. vanilla
1 cup nuts

Cream butter and cream cheese.  Add vanilla, Sift sugar into this and mix well.  Add nuts.