Cranberry Chicken (crockpot)
This is a family favorite! It's a great crockpot recipe with just a few ingredients and super easy! Great for the holidays when everyone seems to be enjoying cranberry sauce!
INGREDIENTS:
4-6 skinless/boneless chicken breast
1 can WHOLE cranberry sauce
1 package dry onion soup mix
8oz Catalina dressing
DIRECTIONS:
Cut up chicken into 1 inch cubes and place into slow cooker. Add remaining ingredients to slow cooker and stir together with chicken. Cook on low for 6-7 hours. This is great served with white rice and green beans or broccoli. Hope you enjoy!!
Monday, October 19, 2009
French Toast Casserole
This is the French Toast Casserole that I make and always get asked for the recipe! This is the original recipe, however, I usually double it because the single recipe doesn't go far enough! I refrigerate the leftovers and then pop it in the microwave. I hope you enjoy!!
INGREDIENTS (casserole):
4 oz day-old French or Italian bread cut into 3/4 -inch cubes (about 4 cups)
1/3 cup golden raisins (I always add more)
1 package (3oz) cream cheese, cut into 1/4 inch cubes
3 eggs
1 1/2 cups milk
1/2 cup maple-flavored (best) or regular pancake syrup
1tsp nutmeg
1tsp cinnamon
TOPPING:
2 tbsp sugar
1 tsp ground cinnamon
DIRECTIONS:
Grease 11x7 (9x13 for doubled recipe) baking dish with non-stick spray. Put bread cubes in dish in even layer. Sprinkle the raisins and cream cheese evenly over the bread.
In bowl, beat eggs on medium speed until they're well blended. Add the milk, syrup, vanilla, nutmeg, and cinnamon; mix well. Pour the mixture over the bread evenly then cover and refrigerate at least 4 hours, or for best results, overnight!
Preheat oven to 350 degrees. Mix together sugar and cinnamon and sprinkle evenly over casserole. Bake, uncovered, 40-45 minutes (doubled recipes may take up to an hour, just keep checking). Casserole is done when puffed, golden brown, and knife comes out clean when inserted into the center. Cut into squares, top with extra syrup or powdered sugar, and ENJOY!!!!
This is always a BIG BIG hit!!!
INGREDIENTS (casserole):
4 oz day-old French or Italian bread cut into 3/4 -inch cubes (about 4 cups)
1/3 cup golden raisins (I always add more)
1 package (3oz) cream cheese, cut into 1/4 inch cubes
3 eggs
1 1/2 cups milk
1/2 cup maple-flavored (best) or regular pancake syrup
1tsp nutmeg
1tsp cinnamon
TOPPING:
2 tbsp sugar
1 tsp ground cinnamon
DIRECTIONS:
Grease 11x7 (9x13 for doubled recipe) baking dish with non-stick spray. Put bread cubes in dish in even layer. Sprinkle the raisins and cream cheese evenly over the bread.
In bowl, beat eggs on medium speed until they're well blended. Add the milk, syrup, vanilla, nutmeg, and cinnamon; mix well. Pour the mixture over the bread evenly then cover and refrigerate at least 4 hours, or for best results, overnight!
Preheat oven to 350 degrees. Mix together sugar and cinnamon and sprinkle evenly over casserole. Bake, uncovered, 40-45 minutes (doubled recipes may take up to an hour, just keep checking). Casserole is done when puffed, golden brown, and knife comes out clean when inserted into the center. Cut into squares, top with extra syrup or powdered sugar, and ENJOY!!!!
This is always a BIG BIG hit!!!
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