1 box lemon cake mix
water, oil and eggs as called for on cake mix package
1 can (6oz.) frozen lemonade concentrate, thawed
3/4 c. powdered sugar
Cool Whip
Preheat oven to 350. Prepare and bake cake as directed on package for 13x9 pan. Cool 15 min. Stir together lemonade concentrate and powdered sugar. Poke top of cake every 1/2 inch. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate at least 2 hours or until chilled. Spread Cool Whip over top of cake. Sprinkle with yellow sugar, if desired. Cover loosely and refrigerate.
Overnight Christmas Blueberry-Pecan French Toast
Ingredients:
nonstick spray
1 baguette, cut into 20 one inch slices
6 eggs
3 cups of milk
1 cup brown sugar
vanilla to taste
nutmeg to taste
1 cup pecans, toasted
2 cups blueberries, fresh or frozen
Preparation:
Coat a 9 x 13-inch baking pan with the nonstick spray and arrange the baguette slices in a single layer in the dish. In a large bowl, whisk together eggs, milk, three-fourths of the brown sugar, vanilla and nutmeg. Pour the mixture evenly over the bread.
Cover and chill the mixture overnight. There will appear to be a lot of moisture when the mixture goes into the refrigerator, but it will all soak into the bread by morning.
Just before baking, sprinkle the remaining one-quarter cup brown sugar, pecans and blueberries over the bread. Bake the dish in a 350 degree oven for 45 minutes to one hour (the recipe says 30 minutes, but I found that it takes longer, so check at 30 and be sure to have allowed for 45 minutes to 1 hour) or until golden and bubbling. Serve with maple syrup. For an added treat, heat the syrup with blueberries and have blueberry-flavored syrup.
Enjoy!
I love this recipe because you do the preparation beforehand and only need to pop in into the oven on Christmas morning 45 minutes to an hour before you'd like to serve it. I like to also serve fresh fruit with this "french toast," which can be washed and prepared on a dish in advance to save you the trouble on Christmas morning. I also like to serve fresh muffins - various kinds along with the fruit and "french toast." You may also use a whole grain type baguette in this recipe for added nutrition. You can put this dish in the oven Christmas morning, set the timer and go open your presents! So EASY - that's the idea - keep it simple and enjoy your loved ones!
nonstick spray
1 baguette, cut into 20 one inch slices
6 eggs
3 cups of milk
1 cup brown sugar
vanilla to taste
nutmeg to taste
1 cup pecans, toasted
2 cups blueberries, fresh or frozen
Preparation:
Coat a 9 x 13-inch baking pan with the nonstick spray and arrange the baguette slices in a single layer in the dish. In a large bowl, whisk together eggs, milk, three-fourths of the brown sugar, vanilla and nutmeg. Pour the mixture evenly over the bread.
Cover and chill the mixture overnight. There will appear to be a lot of moisture when the mixture goes into the refrigerator, but it will all soak into the bread by morning.
Just before baking, sprinkle the remaining one-quarter cup brown sugar, pecans and blueberries over the bread. Bake the dish in a 350 degree oven for 45 minutes to one hour (the recipe says 30 minutes, but I found that it takes longer, so check at 30 and be sure to have allowed for 45 minutes to 1 hour) or until golden and bubbling. Serve with maple syrup. For an added treat, heat the syrup with blueberries and have blueberry-flavored syrup.
Enjoy!
I love this recipe because you do the preparation beforehand and only need to pop in into the oven on Christmas morning 45 minutes to an hour before you'd like to serve it. I like to also serve fresh fruit with this "french toast," which can be washed and prepared on a dish in advance to save you the trouble on Christmas morning. I also like to serve fresh muffins - various kinds along with the fruit and "french toast." You may also use a whole grain type baguette in this recipe for added nutrition. You can put this dish in the oven Christmas morning, set the timer and go open your presents! So EASY - that's the idea - keep it simple and enjoy your loved ones!
New Orleans Red Beans & Rice
For best results, slow cook this traditional New Orleans Monday meal for a full night and day, after pre-soaking the beans. This will produce the authentic Cajun softened-beans-and-gravy dish. Cooking for just the day is good too; you will have more of a soupy bean pour-over for your rice.
1 lb. dried red kidney beans
1 lb. spicy smoked sausage
2 T. oil
1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped (3/4 cup)
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1 tsp. dried thyme
2 bay leaves
1/2 tsp. cayenne
6-8 C. water or chicken broth
Rinse beans and soak overnight. Drain before using.
Saute sausage in oil until slightly browned, about 3 minutes. Remove sausage and set aside.
Add onion, green pepper, and celery to skillet and cook until softened and fragrant, about 3 minutes. Add garlic and cook for 1 minute more. Season with salt, pepper, oregano, thyme, and cayenne; stir and cook 1 minute. Add sausage and beans and stir to combine.
Pour sausage/bean mixture into slow cooker. Add bay leaves and water/broth (water should cover beans by at least 1/2 inch). Cover and cook on high for 2 hours, then on low for 12 hours. Remove bay leaves before serving over cooked rice.
1 lb. dried red kidney beans
1 lb. spicy smoked sausage
2 T. oil
1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped (3/4 cup)
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1 tsp. dried thyme
2 bay leaves
1/2 tsp. cayenne
6-8 C. water or chicken broth
Rinse beans and soak overnight. Drain before using.
Saute sausage in oil until slightly browned, about 3 minutes. Remove sausage and set aside.
Add onion, green pepper, and celery to skillet and cook until softened and fragrant, about 3 minutes. Add garlic and cook for 1 minute more. Season with salt, pepper, oregano, thyme, and cayenne; stir and cook 1 minute. Add sausage and beans and stir to combine.
Pour sausage/bean mixture into slow cooker. Add bay leaves and water/broth (water should cover beans by at least 1/2 inch). Cover and cook on high for 2 hours, then on low for 12 hours. Remove bay leaves before serving over cooked rice.
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