Cereal Coated French Toast

We saw this offered when we were on a cruise, but decided to try and make it at home instead. My grand kids loved it!!!

 

Cereal Coated French Toast

Makes 4 Slices

 

1 1/2 -2 cups crushed cereal of your choice, I used Fruity Pebbles

3 eggs

1 tablespoon milk

1/2 teaspoon vanilla

4 slices bread

 

Preheat skillet over medium-low heat

Place crushed cereal in a flat bottom bowl, reserve half in another bowl

Whisk eggs, milk and vanilla in another bowl

Dip bread into egg mixture and flip

Let excess egg mixture dip off

Place bread into crushed cereal

Pour reserved crushed cereal on top of bread and gently press into bread

Carefully flip bread in cereal, spoon cereal onto top and sides if needed and gently press into bread

Place cereal coated bread onto skillet

Let cook for about 4 minutes per side

Serve with butter and syrup

 

BBQ Pork Ribs

These came out real good. Not as good as my moms, but maybe someday I can get close to her recipe.

 

BBQ Pork Ribs

 

Boneless Pork Ribs

1 Tablespoon Garlic Powder

1 teaspoon Black Pepper

2 Tablespoons Salt

BBQ Sauce of your choice

 

Place ribs in a large pot with enough water to cover

Season with garlic powder, black pepper and salt

Bring water to a soft boil and cook until ribs are tender.  Mine took about 30-40 minutes.  Check tenderness by inserting a fork or sharp knife into rib

Remove ribs from pot

Place ribs into a baking pan

Pour BBQ sauce over ribs

Cover pan with foil

Bake in a preheated 325 degree oven for 45 minutes

Add more sauce halfway into baking

Enjoy with your favorite side dishes

Slow Cooker Chicken Pepperoni

You probably have everything you need to put this dish together. It’s so easy to make and tastes great!

 

Slow Cooker Chicken Pepperoni

Serves 4

 

4 boneless, skinless chicken breasts

Ranch Dressing Mix

1 (14 ounce) jar spaghetti sauce

12 slices sandwich pepperoni

1/2 (16 ounce) package cooked spaghetti

4 slices mozzarella cheese

Parmesan Cheese

 

Add a thin layer of sauce to the bottom of the crock pot

Season chicken breasts with ranch dressing

Layer chicken breasts with pepperoni, cheese, sauce and any other toppings you like

Cook on Low until chicken is cooked through, 3-4 hours

Divide spaghetti among serving plates

Top spaghetti with chicken mixture

Sprinkle with Parmesan cheese

Enjoy with Caesar salad and garlic bread

 

* You can add any additional toppings like sliced black olives, diced garlic or any other favorite pizza toppings you may enjoy

Irish Soda Bread

This recipe is for 2 breads because my grandson will eat one by himself!

 

Irish Soda Bread

Makes 2 Breads

 

4 cups all-purpose flour

1/4 cup white sugar

1 teaspoon baking soda

2 teaspoon baking powder

1 teaspoon salt

 

2 eggs

1 1/4 cup buttermilk

1/4 cup vegetable oil

 

1 cup raisins/craisons

 

Preheat oven to 350 degrees

Grease a baking sheet, or line with parchment paper

In a large bowl, stir together the flour, sugar, baking soda, baking powder, and salt

In another bowl, whisk together eggs, buttermilk, and vegetable oil

Make a well in the center of the flour mixture, and pour in the buttermilk mixture

Add the raisins, and stir a few times, just until the ingredients come together into a soft dough

Turn the dough out onto a floured surface, and with floured hands shape dough into a ball

Divide dough in half

Place the dough balls on the prepared baking sheet, and cut a large cross in the top of each one with a sharp knife

Place the baking sheet on a middle rack of the preheated oven, and bake until golden brown, 30 to 40 minutes

* I have the worst time kneading out dough.  For this recipe, I added everything from the bowls into my Kitchen Aid mixer and let that do the work.

Chicken Wellington

The name was a bit intimidating, but it was easier to make than I thought.  Hardest part for me was rolling it up in the dough.

I made a small salad to go with it and it s a good thing because it was very filling!

 

Chicken Wellington

Makes 4

2 tablespoons butter

1/2 cup onion, chopped fine

1 clove garlic, chopped

1 cup fresh spinach

1 tablespoon olive oil

4 skinless, boneless chicken breast halves, thinly sliced

2 teaspoons Creole seasoning

2 sheets frozen puff pastry, thawed

1 egg yolk, beaten

4 ounces Brie cheese, cut into slices

 

Preheat oven to 400 degrees

Melt 2 tablespoons butter in a skillet over medium heat

Sauté onion, garlic and spinach in butter for 5 minutes

Remove from heat, and let cool

Heat olive oil in same skillet over medium heat

Season chicken breasts with Creole seasoning, cook until evenly browned, about 2 minutes per side

Transfer to a plate to cool

Cut each puff pastry sheet in half

Place 1 sliced chicken breast on each half; top with spoonful of onion, garlic, spinach mixture and Brie cheese slice

Fold top and bottom of pastry over chicken

Press pastry seams together with your fingers to seal; place seam-side down on prepared baking pan

Brush with egg yolk

Cook in the preheated oven until pastry is golden brown, about 15 to 20 minutes

An instant-read thermometer inserted into the center of chicken should read at least 165 degrees

Mediterranean Pesto Flatbread

Korbyn enjoyed making this with me but was not ready to try it yet, and that’s ok, maybe next time.  Be sure to check out his proud picture in my blog.

This makes a great snack or light lunch

 

Mediterranean Pesto Flatbread

Makes 3

 

1 tablespoon Pesto for each flatbread

3 (6 inch) whole wheat flatbreads

1 cup spinach, rinsed and chopped

3 Garlic cloves, chopped

1/4 cup tomatoes, chopped

1/4 cup Kalamata olives, chopped

3 tablespoons onion, chopped

6 Sun Dried Tomatoes, chopped

6 tablespoons crumbled feta cheese

6 tablespoons grated Parmesan cheese

Pepper and oregano to taste

Olive oil and balsamic vinegar to taste

 

Preheat the oven to 350 degrees

Spread pesto on one side of each flatbread

Place flatbreads pesto-side up on a baking sheet

Top flatbread with spinach, garlic, tomatoes, kalamata olives, onion, sun dried tomatoes, feta cheese, and Parmesan cheese

Season with pepper and oregano

Bake until flatbreads are crisp, about 12 minutes, turning half way through

Cut into quarters

Drizzle with olive oil and balsamic then serve