Overnight French Toast Casserole

1 loaf (1 lb.) French bread, cut into 1 in. cubes {I used a loaf of raisin cinnamon bread.}
8 eggs, lightly beaten
3 c. milk
4 teaspoons sugar
1 tsp. vanilla extract {or almond extract in place of}
3/4 tsp. salt

Place bread cubes in a greased 13 x 19 in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from fridge 30 min. before baking. Sprinkle cinnamon/sugar over all. Bake at 350 degrees for 45-50 minutes; covering the last 20 min. of baking. Bake until a knife inserted near the center comes out clean. Let stand 5 min. Serve with maple syrup if desired and/or sour cream. (we used Greek yogurt.)

Skillet Potatoes

2 Tbsp. butter

1/4 of a medium onion, chopped

1/2 of a bed pepper, diced

1 garlic clove, pressed

3 large potatoes, diced with skin on

1 tsp. salt

1 tsp. pepper

 Heat butter in a large, heavy, nonstick skillet or electric skillet over medium heat.
 Add potatoes with salt and pepper. Cover cooking for 8 minutes.  Add the red pepper, 
onion and garlic and cook for 1 minute longer.  Cover and cook for about 8 minutes, 
or until potatoes are just tender. Uncover and increase heat to medium-high. Continue 
cooking for about 8 to 10 minutes, turning occasionally, until nicely browned.
Serves 4 to 6

Double Layer Pumpkin Cheesecake

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 
  
• Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. 
• 
  
• recipe found: allrecipes (the original recipe calls for whipped topping)
• I've made this twice now and our family loves it!!

Fried Chicken

• 
  
• 4 cups buttermilk  
• 1/3 cup fine sea salt 
• 2 tsp. dried oregano 
• 2 tsp. dried thyme 
• 2 tsp. dried rosemary 
• 2 tsp. dried sage  
• 1 tsp. granulated garlic 
• 1/2 tsp. cayenne pepper 
• 1 whole chicken (about 3 1/2 lbs.) 
• Canola oil for deep-frying  
• 1 1/3 cups all-purpose flour  
• 1 tsp. baking powder 
• 1/2 tsp. freshly ground black pepper 

Directions:

To make the buttermilk brine, in a large bowl, whisk together the buttermilk and 1/3 cup salt. In a mortar, using a pestle, crush together the oregano, thyme, rosemary and sage (or pulse in a spice grinder) until finely ground. Whisk the ground herbs, garlic and cayenne pepper into the buttermilk mixture. Cut the chicken into 2 thighs, 2 drumsticks, 2 wings and 2 breast halves, reserving the back and giblets for another use. Cut each breast half crosswise to make 4 breast portions, for a total of 10 chicken pieces. Add to the buttermilk brine, making sure that the chicken is submerged. (If it isn’t, transfer everything to a smaller bowl.) Cover and refrigerate for at least 4 hours or up to 6 hours.

Heat oven to 425 degrees. Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer. Set a large wire rack on a rimmed baking sheet and place near the stove. Have ready a second rimmed baking sheet. While the oil is heating, in a large bowl, whisk together the flour, baking powder and 1/2 teaspoon black pepper. Remove half of the chicken from the buttermilk brine, letting the excess brine drip back into the bowl. Add the chicken to the flour mixture and toss to coat evenly, then transfer to the second baking sheet.

When the oil is ready, in batches to avoid crowding, carefully slip the chicken pieces into the hot oil. The temperature will drop, but adjust the heat to keep the oil bubbling steadily at about 325°F. Deep-fry the chicken pieces, turning them occasionally with tongs, until they are golden brown on the outside. (about 6 minutes) Using a wire skimmer, transfer the chicken to a baking dish. Repeat with the remaining chicken. Place in 425 degree oven for about 25 minutes or until thickest part of chicken is no longer pink. Serves 4. 

Adapted by me from original recipe found at Williams Sonoma.

This has been our family favorite for about 10+ years now.

White Chicken Chili

             2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch cubes

             1 large onion, chopped

             1 T. garlic powder

             2 T. vegetable oil

             4 - 15oz. cans great northern beans, rinsed and drained

             2 - 14.5oz. cans chicken broth

             2 - 4oz. cans chopped green chilis

             1 t. salt

             2 t. ground cumin

             2 t. dried oregano

             1 t. pepper

             1/2 t. cayenne pepper

             2 cups (16oz.) sour cream

             1 cup half and half cream

In large (6 qt.) dutch oven pot, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilis, and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Remove from heat; stir in sour cream and half and half.  Serve immediately or keep warm in crock pot.


(Thursday night dinner for the football team as picked by our oldest.)

Amish Pumpkin Bread

Amish Pumpkin Bread

3 cups sugar

1 cup vegetable oil

4 eggs (beaten)

2 cups pumpkin

3 1/2 cups flour

2 teaspoons baking soda

2 teaspoons salt

1/2 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon nutmeg

2/3 cup water

Mix sugar, oil and eggs together; add pumpkin.  Add dry ingredients alternately with water stirring just until mixed.

Pour into two 9 x 5 inch greased loaf pans.

Bake at 350 for one hours or until done.

Really THE best!! From my friend Jen at Wanting to be...

Creamy Chicken Enchiladas

1 medium onion, chopped

1 Tbsp. butter

2 (4oz. cans) diced green chiles

3 1/2 c. cooked, shredded chicken

16 oz. cream cheese

12 flour tortillas (8 in.)

4 c. shredded colby jack cheese (or more if you like, I've also used none)

1 c. heavy cream

7 oz. salsa verde; reserving 1/4 c.

Preheat oven to 350 degrees. In a large skillet over medium high heat saute the butter. Add chopped onion and cook stirring for about 5 minutes. Add the green chiles, salsa and cream cheese. Stir until cream cheese is melted. Mix in shredded chicken. Warm tortillas for a few seconds in the microwave to handle more easily. Fill each tortilla with 3 heaping Tbsp. of filling. Sprinkle to cover with cheese. Roll and place tortilla seam side down in buttered 9X13 casserole. Sprinkle tortillas with remaining cheese, 1/4 c. of salsa verde and drizzle with cream.

Bake at 350 degrees for 30 minutes or until lightly browned.

Adapted by me from Notably Nashville.

A family favorite. 

I made 6 for dinner and froze the other 6 rolled and in a casserole.

If frozen, do not thaw before cooking.