French Toast - 2 different ways

FISHY FAVORITE FRENCH TOAST

Mix together:
eggs
add a teaspoon or so of vanilla
a few dashes of cinnamon
a few long splashes of milk

After you cook the french toast place the french toast in a single layer on a cookie sheet. Put in a 375-400 degree oven for 3 minutes and flip them over and cook for another 3 minutes

Top with syrup, fresh strawberries and powered sugar.



SPECIAL FRENCH TOAST

Mix together:
eggs
teaspoon of vanilla
a few splashes of milk
zest from one large orange
1/2 cup or more of orange juice

Honey Orange Butter:
Mix equal parts of honey and softened butter. Add fresh orange zest and refrigerate.

Roline's Broiled Salmon & Roasted Red Potatoes & Asparagus

I got this recipe from Roline Artist years ago at Enrichment Night. She serves this Salmon anytime she has company. This is one of the Fish Head's favorite meals!

I buy the large salmon filets from Costco. Cut into individual pieces and salt and pepper.

Place "pretty side" down on a sprayed broiling pan.
Broil for 4 minutes.
Carefully turn over.
Spread a very thin layer of mayo on each filet.
Sprinkle a spoonful of capers on each filet.
Broil for 1-2 minutes longer.

I usually make Roasted Red Potatoes and Asparagus with the salmon.



Clean and cut up red potatoes. Toss in olive oil, salt and pepper on a large cookie sheet. Arrange in a single layer and bake at 425-degrees for 15 minutes. Turn over the potatoes and scoot them to 1/2 the sheet. Wash and trip fresh asparagus. Toss in olive oil, salt and pepper and add to the other half of the cookie sheet (trying to lay in a single layer). Finish baking for 20 minutes or until tender.

Funeral Potatoes

32 oz bag of frozen shredded hash browns
2 cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese
1/2 cup melted butter or margarine
2 cups finely crushed Corn Flakes
2 Tbs butter or margarine melted

Saute for 5-8 minutes:
1 chopped white or yellow onion
1 red, 1 yellow and 1 green bell pepper diced


OR use the following recipe (family preferred this recipe)
2 bags diced potatoes with onions and peppers
2 cans cream mush soup
1 can cream of chic soup (or 1 can cream and much and 2 cans cream of chic)

1 can cheese soup
16 oz sour cream
about 3 cups shredded cheddar cheese
salt
McCormick's Steak Seasoning





DIRECTIONS:

Grease 9x13 baking dish and preheat oven to 350
In large bowl combine soups, sour cream, cheese, sauteed onions and peppers, and the 1/2 cup of melted butter.
Gently fold hash browns into mixture.
Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 45 minutes to 1 hour.

Sausage, Tomatoes & Cream Pasta

Thanks Linda for our new favorite pasta recipe!

1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes - optional
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped OR I just used crushed tomatoes or tomato sauce
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Want HOT CRUNCHY BREAD?
Linda has this great tip for always having hot, crunchy bread ready. Buy the sourdough loaves of bread from Costco - they come two to a package in their bakery. Then stick in them in freezer - you don't need to rewrap it. Just freeze it as is. Then when you need a loaf of crunchy bread for dinner take one loaf of bread out of the freezer and set on the counter. Heat your oven to 350-degrees. When it is heated place loaf in oven for about 20 minutes or so. And before you know - hot, crunchy and yummy bread - even better than a restaurants! It turns you into a bread snob for sure!

Taylor's Yummy BBQ Ribs

Teresa Taylor let me borrow her yummy BBQ Rib recipe and great photos to share with you! These will quickly become your favorite way to make BBQ RIBS! Thanks Teresa!

Here's how it's done......

Sprinkle salt, pepper, and garlic powder all over your pork baby back ribs on a cookie sheet.

Stick it in the oven set at HIGH BROIL for however long it takes to get this nice golden crust. Maybe 10 minutes or so, depending on how high your oven rack it set. I think mine was set too low and it took a bit longer than normal.

Cut the ribs into pieces and stuff it into your crock pot, layering with your favorite bbq sauce. Our's is Sweet Baby Rays. My crock pot barely fits 3 full racks. As it cooks, they shrink a bit and the lid fits better. Just mess it with til you can get a good seal going.

After about 5-6 hours on low, you've got steaming hot ribs with meat fallin off the bone!

BBQ Chicken Sandwiches

Looking for a really yummy and easy dinner recipe? I've got it for you!

In a crockpot add:
6-8 chicken breasts (without bones)
1 bottle of BBQ sauce
1 yellow onion (sliced or cut chunky)

Don't forget to season your chicken with salt and pepper.

Put on the lid and let it cook on high 4-6 hours or on low all day long until the chicken can easily be pulled apart by a fork. This recipe makes a ton of food and the kids love it the next day for school lunches too. Give it a try. I made it again for dinner tonight and my family was SOOOO happy. I should give proper credit for this recipe - I got it from Carie Clark who originally got it from Chris Cooper. Chris had told me about this recipe a while ago and I had forgotten about it - her family likes to eat it on Sundays with sliced cheese and pickles.