Easy-As-Pie French Toast Batter

This recipe is great. because you now have quick-fix french toast every morning for a week, or less if you share. This is modified from a very popular restaurant recipe.

4 eggs
2/3 cup whole milk
1 teaspoon vanilla
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
(bread)
(oil or cooking spray)

1. Blend eggs, milk, vanilla, sugar, salt, and cinnamon. (Store in fridge for up to 1 week.)
2. Dip bread in batter for 30 seconds on either side. Scrape off excess batter.
3. Grill over medium heat on greased skillet until browned.

Suggestions: Serve hot, with maple syrup, chocolate syrup, powdered sugar, and whipped butter.

Hot Chocolate Syrup

Things that make you go mmm... This is the makings of the hot chocolate of the gods. Plus, this will make you enough for the month--or the week if you dare to share. After all, it is a bonified, modified "Grandma's Secret Hot Chocolate Recipe." Dare you take the time to make such a sinfully sweet treat? Yes, yes you do.

1 cup unsweetened cocoa powder
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
(x cups whole milk)

1. In a medium size pot, wisk together cocoa, sugar, salt, vanilla, and 2 cups water.
2. Place on medium-high heat and bring to simmer.
3. Wisk every 30 seconds for about 5 minutes, or until mixture thickens to a syrup. Adjust heat as needed to avoid boiling.
4. Pour into sealed container. (Store in fridge for up to 1 month.)
5. Stir in about 2 tablespoons syrup per cup whole milk. Microwave 1-2 minutes and stir.

* Suggestions: Serve hot chocolate with marshmallows, whip cream, and chocolate pieces. Cream is highly recommended.

Homemade Chicken Noodle Soup

Tasty and warm for those winter days...

2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1 small potato, diced
1 teaspoon thyme
1 teaspoon poultry seasoning
4 (14 ounce) cans chicken broth
2 teaspoons chicken bouillon
4 ounces egg noodles
2 cups cooked chicken
parsley

1. Melt butter in large pot. Saute the celery, carrot and onion for 2 minutes.
2. Add potato, thyme, poultry seasoning, chicken broth and boullion. Bring to a boil.
3. Add noodles and chicken and cook on low for 20 minutes.
4. Sprinkle with parseley.

Taco Soup

Quick to prepare, this taco soup is a favorite among friends.

1 can pinto beans (16 oz)
1 can white/kidney beans (16 oz)
1 can niblet corn (11 oz)
1 can Rotel tomatoes & chilies (11 oz)
1 can diced tomatoes (28 oz)
1 cans 'mexican style' stewed tomatoes
1 cans diced green chilis (4 oz)
1 envelope taco seasoning mix (1 1/4 oz)
1 envelope hidden valley ranch dressing mix (1 oz)
1 can chopped black olives
1 lb ground beef or chicken

1. Cook meat and drain. (With ground beef, cook with onions, salt, and pepper.) Shred if needed.
2. Add all ingredients to crock pot, including can juice.
3. Stir and Cook on low for 7 hours.

Suggestions: Try White Northern beans for white beans. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

Bourbon Chicken

A classic cajun dish served at home. Adapted from Stove Top Bourbon Chicken.

2 boneless chicken breasts
3 cups Mahatma Jasmine Rice
1 tsp salt
4 tbsp butter
2 tablespoon olive oil

Sauce:
1/4 cup cider vinegar (maybe half of that)
1/4 cup apple juice (?)
1 tsp cornstarch
1/2 cup brown sugar
2 tbsp soy sauce
2 tsp ground ginger
1 tsp garlic powder
2 tsp onion powder

1. Bring 2 cups water to a boil and add rice, butter, and salt. Cook for 15 minutes or until rice absorbs all the water.
2. Combine all ingredients for sauce in a bowl and mix until smooth.
3. Cut chicken into bite-sized chunks and coat in olive oil. Fry in large skillet until lightly browned. (about 8-10 min, turning once mid-cycle)
4. Stir in sauce and bring to a hard boil.
5. Stir in frozen stir-fry vegetables and simmer over low heat for 20 minutes.
6. Serve over hot rice.

Potato Soup

Just like Panera's. From Panera's Cream Cheese Potato Soup.

4 cups chicken broth
6 medium potatoes, cubed
1/4 cup onions, minced
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese

1. Boil broth, potatoes, onion, and spices over medium high heat until potatoes are tender. (20 min)
3. Smash several of the potatoes to release their starch for thickening.
4. Cut cream cheese into chucks and add to soup.
5. Cook over low heat until cheese melts, stirring frequently.

Suggestions: I didn't have seasoning salt, so I looked up Judi's Seasoning Salt, which inspired a mixture of salt, garlic powder, Mrs. Dash Southwest Chipotle seasoning, and a dash of sugar. Worked just fine, tasted like seasoning salt. ^_^

Loaded Potato Soup

This potato soup is good. Adapted from Potato Soup.

6-8 potatoes, medium-sized
1/4 cup butter
1/2 cup flour
6 cups milk
2 cups cheddar cheese
1/2 cup real bacon bits
3 tsp chicken bouillon
1 tsp salt
1/2 tsp pepper

1. Cube and boil potatoes until cooked, about 20 minutes.
2. Drain and mush potatoes slightly so that they are still chunky, not mushy.
3. Melt butter in pan and add flour. Cook on low heat and stir for one minute.
4. Add half the milk and stir until smooth. Add remaining milk.
5. Cook on medium-high heat until boiling, stirring constantly to avoid scorching.
6. After boiling, turn off heat and stir in potatoes, bacon, cheese, and spices.

Suggestions: Mixing in veggies chopped small, like broccoli, peas, or carrots, tastes great! I added 1/2 of a stir-fry bag to mine. Just add them in frozen and they will thaw in a few minutes, tasting so fresh. ^_^