Overnight Baked Cinnamon French Toast

Overnight Baked Cinnamon French Toast
1 loaf crusty sourdough or French bread, cubed

8 eggs

2 c milk

1/2 c heavy whipping cream

1/2 c sugar

1/2 brown sugar

2 T vanilla

Topping:

1/2 c flour

1/2 c brown sugar

1 t cinnamon

1/4 t salt

1/4 t nutmeg

1/2 c cold butter, diced

1. Grease a 9x13 pan and spread bread out in the pan.

2. In a big bowl, whisk eggs, milk, cream, sugars, and vanilla; pour evenly over bread.

3. Cover the pan with foil and store in the fridge overnight.

4. In a medium bowl, combine the flour, brown sugar, cinnamon, salt, and nutmeg; cut in butter until the mixture looks like tiny pebbles. Store in a sealed bag or container in the fridge.

 

5. Preheat oven to 350*. Remove the casserole from the fridge and sprinkle topping on evenly.

6. Bake for 45 minutes for a soft, bread pudding-like texture, or for 60 minutes for a firmer texture.

Texas Sheet Cake

Texas Sheet Cake
CAKE

2 c flour

2 c sugar

1/2 t salt

1 c butter

1/4 c cocoa powder

1 c water

2 eggs

1 t baking soda

1 t vanilla

3/4 c buttermilk*

ICING

1/2 c butter

1/4 c cocoa powder

6 T milk

4 c powdered sugar, sifted

1 t vanilla

 

1. Preheat oven to 350*; grease a half sheet pan.

2. In a large bowl, combine flour, sugar, and salt; set aside. 

3. In a medium pot, combine butter, cocoa, and water; boil for 60 seconds.

4. Stir butter mixture into flour mixture until well-incorporated.

5. Add eggs, baking soda, vanilla, and buttermilk; mix well.

6. Pour batter into prepared pan and bake for 30-35 minutes.

7. After you pull the cake out, melt butter, cocoa, and milk in a large pot; bring to a boil over medium heat and then remove from heat.

8. Stir in powdered sugar & vanilla; mix well. Pour over warm cake and spread evenly.

*If you don't have buttermilk, put a splash of vinegar in your measuring cup and then fill to 3/4 cup; let sit for a few minutes and stir before use.

Buffalo Cauliflower

Buffalo Cauliflower

2/3 c flour (or almond flower - keto)

2 t garlic powder

1 t salt

2 heads cauliflower, chopped into florets

1 c buffalo sauce

2 T butter, melted

1. Preheat oven to 425* and line a baking sheet with foil or parchment paper.

2. In a medium bowl, mix flour, garlic powder, & salt; toss cauliflower bits in mixture.

3. Shake off excess flour mixture and place on baking sheet. Bake for 15 minutes.

4. Meanwhile, mix buffalo sauce and butter in a small bowl, and rinse and dry your flour bowl.

5. Place cauliflower in medium bowl, pour on buffalo sauce, and toss to coat.

6. Put cauliflower back on the baking sheet and bake for another 10 minutes. Serve with ranch or blue cheese dressing.

Pesto Feta Chicken Casserole

Pesto Chicken Casserole with Feta

3 chicken breasts

salt and pepper, to taste

2 T butter 

1/3 c pesto

2 cloves garlic, minced

1 c whipping cream

2 cans olives, drained and chopped

2 cans French-cut green beans, drained

8 oz feta cheese, cubed

 

1. Preheat oven to 400*.

2. Cut chicken into bite sized pieces and sprinkle with salt and pepper. Melt butter in a large pan and fry chicken, in batches, over medium-high heat until golden brown.

3. In a small bowl, combine pesto, garlic, & whipping cream.

4. In a 9x13 pan, place chicken, olives, & feta; pour in pesto mixture.

5. Bake for 20-30 minutes, until bubbly and edges are slightly browned.

Cheesecake - Pressure Cooker

Cheesecake - Pressure Cooker

Crust:

5 graham crackers, finely ground

A pinch sea salt

1 tablespoon brown sugar

2 T cup all-purpose flour

2 T butter, melted

Cheesecake:

2 T cornstarch

2 pinches salt

2/3 c sugar

2 blocks cream cheese, softened

1/2 c sour cream, room temperature

2 t vanilla

2 eggs, room temperature

1 c cold water

1. Preheat oven to 325* & line an 8" round pan with parchment paper.

2. Mix all crust ingredients and press into the bottom of the pan; bake for 15 minutes.

3. Meanwhile, mix cornstarch, salt, & sugar in a small bowl and set aside.

4. In a medium bowl, whip cream cheese; slowly add cornstarch mixture in two batches, until just combined both times, scraping down the sides of the bowl after each addition.

5. Add sour cream and vanilla; beat until just combined. Scrape bowl.

6. Add eggs, one at a time, until just combined (do not overmix). Scrape bowl and fold in a few times.

7. Pour batter into pan and tap on the counter a few times to bring air bubbles to the surface; pop them with a toothpick. Fold a long piece of foil in half longways twice - you'll use this as a sling for your pan.

8. Pour water into pressure cooker; lay foil sling over steamer rack, then place pan on top (pictured).

9. Cook on high pressure for 26 minutes, then naturally release. As you open the lid, try to avoid dripping condensation on your cheesecake; dab lightly with a paper towel if you do.

10. Cool to room temperature on a wire rack (or keep it in the pressure cooker); place in fridge for at least 4 hours (ideally overnight). {Warm the bottom of the pan to melt the buttery crust for easy removal}

Spaghetti - Pressure Cooker

Spaghetti - Pressure Cooker 
1 lb lean ground beef
1/2 t salt
1/2 t garlic powder
1/2 t onion powder
1/2 t Italian seasoning
1 lb spaghetti noodles, broken in half
1 - 24 oz jar spaghetti sauce
1 - 14.5 oz can diced tomatoes, drained
4 1/2 c water

1. Saute beef and seasonings in pressure cooker until cooked through; turn off pressure cooker and drain any grease.
2. Lay spaghetti over beef; add sauce, tomatoes, and water. If needed, push spaghetti down until it's completely covered with liquid.
3. Cook on high pressure for 8 minutes; quick release and stir well. Serve immediately.

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Marinade

1- 13.5 oz can coconut milk

3 T fish sauce

2 t curry powder

1 T brown sugar

3 T cilantro

2 t tumeric

2 t salt

pepper, to taste

4 chicken breasts, sliced into about 1" wide strips

up to 16 large bamboo skewers, soaked in cold water*

Peanut Sauce (makes about 1 cup)

2/3 c chicken broth

1/2 c peanut butter

2 T soy sauce

4 t honey

2 t Sriracha

2 t grated ginger

3 cloves garlic, minced

lime wedges, for garnish

3 T cilantro, for garnish

3 T chopped peanuts, for garnish

1. In a large bowl or gallon zipper bag, mix marinade ingredients. Add chicken and toss to coat. Refrigerate for at least 4 hours.

2. Preheat oven to 425*. Line two half sheet pans with foil and top with wire racks; lightly grease both.

3. Combine peanut sauce ingredients in a medium saucepan and whisk well. Bring to a boil, reduce to simmer and cook, stirring constantly until smooth, about 5 minutes. Set aside to cool to room temperature.

4. Skewer the chicken and lay skewers on wire racks. Cook for 20-24 minutes, rotating pans halfway through, until cooked through.

Serve with limes and peanut sauce, garnished with cilantro and peanuts. Basmati rice would be an excellent side.

*Or slice into chunks and cook in a 9x13 pan - same temperature & time. Liquid will separate, just soak up the water and serve.