Light Peach French Toast

So my next two recipes are for Christmas. I'm bringing the Light Peach French Toast to my parents for Christmas morning brunch and the Tiramisu Layer Cake will be going to our friend's Christmas dinner. I'll post pictures once they've been made {my pictures will replace preview picture}.

Light Peach French Toast

*Start this the night before you plan to serve it, as it must be refrigerated overnight.

1½ hours | 25 min prep

SERVES 8

• 2 (1 lb) bags frozen peach slices (unsweetened, not in syrup)
• 1/2 cup Splenda
• 2 tablespoons cornstarch
• 16 ounces whole grain cinnamon-raisin bread
• 1 1/2 cups Eggbeaters
• 1 1/2 cups skim milk
• 1 tablespoon vanilla extract
• 2 teaspoons cinnamon

1. Combine the frozen peaches, 1/2 cup water, Splenda and cornstarch in a saucepan and cook over low to medium heat, stirring often, until mixture is thickened and bubbly.
2. Lightly coat a 9X13 inch baking dish with cooking spray (Pam).
3. Put half the peach sauce in a storage container and refrigerate it.
4. Cover the bottom of the baking dish with the other half and scatter the bread cubes on top.
5. In a medium bowl, whisk the Egg Beaters, milk, vanilla and cinnamon.
6. Pour the egg mixture over the bread cubes evenly.
7. Tamp down the bread cubes with a spatula to thoroughly soak each piece in the egg mixture.
8. Cover the baking dish with foil and refrigerate overnight.
9. The next morning, slide the dish into a cold oven with the foil on; turn oven on to 350 degrees.
10. After baking for 25 minutes, remove the foil and bake for 20 more minutes.
11. While the casserole is baking. warm up the other half of the peach sauce in the microwave or in a saucepan on the stove.
12. Let the casserole stand for 5 minutes before serving.
13. Top each serving with a generous spoonful of warm peach sauce and serve.

Tiramisu Layer Cake

Tiramisu Layer Cake

Ingredients

Cake:

• 1 (18.25 ounce) package moist white cake mix
• 2 teaspoon instant coffee powder
• 1/4 cup coffee
• 1 tablespoon coffee flavored liqueur.

Filling:

• 2 (8 ounce) container mascarpone cheese
• 1 cup confectioners' sugar
• 4 tablespoons coffee flavored liqueur

FROSTING:

• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur

GARNISH:

• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide the batter by a third. Pour 1/3 of the batter into a pan and stir instant coffee into remaining batter; pour into remaining two pans.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1 cup confectioners' sugar and 4 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

So I decided to use the rest of these Reese cups I had laying around and use them in a cookie. I just used a Betty Crocker peanut butter cookie mix {it created 12 large cookies}. I pressed a large Reese cup in it AFTER it had cooked, but right after it had been taken out of the oven. Let cool for a few minutes and transfer to a plate and put in the refrigerator.

Julia Child's Quote

Found a quote I really like by Julia Child:
“I wouldn't keep him around long if I didn't feed him well.”


My new goal is to try and photograph all the dishes I make and post on here - hopefully I follow through! {It's definitely easier to cook something if you know what it's supposed to turn out to look like.}

Chicken Parmesan Review and Peanut Butter Pie

The Chicken Parmesan was amazing. {At least my husband gave it 2 thumbs up and said it tasted like Old Spaghetti Factory, but cheaper since we made it at home.} The sauce tasted so much better cooked in an oven with the chicken than if you had cooked it over the stove top by itself {maybe because it had pieces of cheese in it :) }. I used little tenderloin chicken peices because that is what I had on hand. Either way it would be good. It might have been better because you get more of the outside crunch. Another thing I may add is 1/2 cup of Parmesan cheese to the bread crumb mixture. This may give it more flavor and add more crunch {although it was pretty crunchy since I used to the Panko bread crumbs instead of regular... highly recommend using that.}

Peanut Butter Pie

I got this recipe off a website but tweaked it a bit and made it into a pie instead of brownies {since I am more of a pie girl and not a brownie girl ~ But you can layer the filling over brownies instead of a pie crust if you prefer.} I'm also sure you could make this a lightened version, which I have not tried and may have to - substituting the peanut butter for reduced fat and butter for reduced fat margarine and the cream for skim milk or 2%. {I'll let you know how it is since I have all of these ingredients in my pantry/refrigerator}. The first time I made this I used the ingredients listed below... and let me tell you, it was gone in 20 minutes. {I'll post pictures as soon as I make the lightened version}.

Filling
1 1/2 cups powdered sugar
1/2 cup creamy peanut butter
1/4 cup butter, softened
3 tablespoons half and half {or cream, whatever you have on hand}

Glaze
1 ounce semi-sweet chocolate
1 tablespoon butter or margarine

Crust {or you can buy a ready made chocolate graham cracker crust}
1 1/2 cups crushed chocolate graham cracker
1/4 cup sugar
5 tablespoons melted butter {or margarine}

Directions

Crust

1. Slowly add the powdered sugar until incorporated and then add the half in half/cream.
2. Pour into pie crust and smooth out the top.

Glaze

1. In a microwave safe bowl combine the ingredients for the glaze {1 ounce semi-sweet chocolate and 1 tablespoon butter/margarine}.
2. Mix thoroughly.
3. Pour glaze mixture in a zip lock bag.
4. Cut a small hole in the corner {using it as a pastry piper}and use this to create a design on the top {lines/swirls/etc}.
5. Smooth the top and and put in refrigerator covered for at least 1 hour before serving. Let it sit for 5-10 minutes before serving.

Pot Roast and Chicken Parmesan

Here are a few of my favorite meals to make.

Pot Roast

2 lb roast
4 baby carrots, chopped
1 small onion, chopped in quarters
1 14 oz can cream of mushroom soup
1 14 oz can beef broth
1/2 package onion soup mix

1. Place carrots and onions on the bottom of the crock pot.
2. Place roast on top. (It can be frozen or thawed. If frozen, increase cooking time by 2 hours).
3. Whisk cream of mushroom soup, beef broth and onion soup mix together and pour over the roast.
4. Place in a crock pot and set on low for 8-10 hours or high for 4-6 hours.

Chicken Parmesan {Haven't made this, but came up with a simple recipe. I'll let you know how it turns out tomorrow.}

1 lb chicken breast
1 jar Prego spaghetti sauce
1/4 cup Parmesan cheese {reserve 2 tablespoons for the topping and the rest to add to the bread mixture}
1 cup Mozzarella cheese
4 tablespoons Vegetable oil
1 eggs
1/2 cup skim milk
1 cup Panko bread crumbs
1 tablespoon Italian seasoning
1 box spaghetti

1. Rinse and pat dry chicken breast. Butterfly each breast by cutting each in half. Place each chicken breast between plastic wrap and pound with a mallet to make thin.
2. In a bowl mix the eggs and milk together.
   
3. In a separate dish mix the bread crumbs, Italian seasonings and Parmesan cheese together.
   
4. Heat a large pan/skillet with 2 tablespoons of oil to medium high heat.
5. Coat each chicken breast in the egg mixture and then coat with bread crumbs. Place in pan with heated oil. Cook chicken breast so the outside is crispy and the inside is cooked through. Set aside.
6. Spray a 9"x13" glass dish with Pam. Pour the spaghetti sauce in the bottom of the dish. Place chicken breast on top {leaving the tops of the chicken breasts clear of sauce}. Top chicken breast with Mozzarella and Parmesan Cheese.
7. Bake at 350 degrees for 15 minutes. (You can broil the top for ~3-5 minutes to get the cheese melted)
   
8. While the chicken is cooking, boil spaghetti noodles as directed and serve with the Chicken Parmesan.
9. Enjoy!
   

Chicken Noodle Soup and Macaroni and Cheese

So I thought the first post I would ever make [shocking I know] would be to post a few recipes that I have made over the past week that I find amazing.

Chicken Noodle Soup {thicker than most}

10 min prep | 30 min

Serves 4 , 1 1/2 cups

4 tablespoons of butter (you can make it 2 if you'd like)
2 grated and chopped carrots
1 small onion
1/2 tsp salt
1/2 tsp pepper
1/2 tsp parsley
32 oz chicken broth
1 lb chicken breast, chopped (raw)
14 oz cream of chicken soup
1 medium sized noodles

1. In a cast iron pot (or large pot if you don't have one) melt the butter.
2. Once butter has completely melted, add the chopped onion and carrots.
3. Simmer until the onion is caramelized and softened.
4. Add salt, pepper and parsley (I used about a 1/2 teaspoon of each).
5. Simmer for about 3 more minutes and add the chicken broth.
6. Bring to a boil and add the chicken.
7. Boil for about 5 minutes and then add the Cream of Chicken Soup.
8. Stir until smooth; turn down to a simmer.
9. Add the noodles and simmer for another 10 minutes.
10. (As noted above, if you like your soup more "soupy" then boil the noodles separately or omit the cream of chicken soup).

Macaroni and Cheese

10 min prep | 40 min

Serves 6

16 oz macaroni
1 stick of butter
1/2 cup flour
1/2 tsp salt
1/2 tsp pepper
3 1/2 cups skim milk
1 lb Velveeta cheese
1/4 cup bread crumbs

1. Boil the macaroni, spray a 9x13 or 8x8 baking dish and place cooked macaroni.
2. Melt the butter in a large pot. Once melted add the flour, salt and pepper. Stir until smooth.
3. Add the milk. Stir until combined. Bring to a boil for 1 minute and take off the heat.
4. Add the Velveeta cheese and stir until completely smooth.
5. Pour over the macaroni and stir a little.
6. Top with bread crumbs.
7. Bake for 35-40 minutes at 350 degrees. (I broil it for the last 5 minutes to get a crunchy top).