Oven Pancakes

That is what Jeff and his family call them, apparently in Tara's house these are called German Pancakes. Either way, super great, full of butter and fabulously easy.

1 cup milk
2/3 cup flour
2 Tbs sugar
1/2 tsp salt
2 eggs

Put 1/4 cup butter in 9 inch pie pan. Place in preheated oven at 400 degrees until melted. Pour in batter (aka above items mixed together) and bake for 35 minutes until fluffy and golden Serve with lemon juice and powdered sugar, syrup or jam.

My mother in law doubles the recipe and puts it in a 9 by 13 pan. Also, it didn't take 35 minutes, it only took me about 18-20 minutes.

Mexican Chicken

2 lbs. fresh or frozen boneless, skinless chicken tenderloins or breasts
1/2 cup chopped onion
2-3 garlic cloves
1 jar (16oz) salsa
1 can (2oz) sliced black olives
Sliced Monterrey Jack Cheese

Place chicken into freezer bag and store in freezer while prepping other ingredients. Chop onion using Good Chopper. Press garlic using Garlic Press. Open Salsa using Jar Opener. Open can of olives using smooth-edge can opener and drain using can strainer. Add ingredients to freezer bag, except cheese. Coat chicken well,squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered at 400 degrees for 45 minutes(30 minutes for tenderloins) Using Deluxe Cheese Grater, grate cheese onto chicken and bake 10 minutes. Serve with corn bread, along with rice and steamed vegetables cooked in Rice Cooker.

Mushroom Chicken

2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
4 slices bacon
1 can cream of mushroom soup
1 cup milk
2 T. lemon juice
2 T. Worcestershire sauce
8 oz fresh mushrooms
2-3 garlic cloves
Parmesan Cheese
Fresh tomatoes
Fresh mozzarella cheese

Place chicken into freezer bag and store in freezer while prepping other ingredients. Cook bacon in 8" saute pan using chef's tongs; crumble and set aside. Open soup can using smooth-edge can opener. Measure milk using Measure-all cup. Slice mushrooms with egg slicer plus. Press garlic using garlic press. Juice lemon using citrus press. Measure Worcestershire sauce using adjustable measuring spoon. Add ingredients to freezer bag, except cheese. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in stoneware rectangular baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe cheese grater, grate cheese onto chicken AFTER baking and serve. Slice fresh tomatoes using Utility knife and fresh Mozzarella cheese using egg slicer plus and serve with mixed green salad.

Parmesan Pull Apart Bread

2 T. butter
2 cloves garlic
1-2 tsp. Italian Seasoning
shredded Parmesan cheese
1 package grands biscuits

Using the 8" saute pan melt butter, add garlic pressed with garlic bread, and Italian seasoning. Open grands biscuits and quarter all biscuits. Only 4 whole biscuits(cut up) will fit in the pan at one time. Coat biscuits well. Place in 375 degree oven and bake for 10-11 minutes. Sprinkle Parmesan cheese on top and cook for an additional 2 minutes.

Also a Pampered Chef recipe

Garlic Chicken

1 whole chicken, cleaned. (about 4 to 5 pounds)
Season with pressed garlic inside and out.
Sprinkle Italian Seasoning on the outside.
Place in Deep Covered Baker. Place in microwave for 30 minutes. Microwave must be 13”x13”x7” with a minimum of 1,000 watts.
OR place in oven for 1 hour at 375*. Uncover and cook an additional 25-30 minutes.

I had a Pampered Chef show recently at my house. This chicken was served. Easy to do.

Caramel French Toast

I got this recipe from the Storyteller's Cafe in Disney's Grand Californian Hotel and Spa. I kind of tweeked it but not much. The carmel sauce for this recipe is what I use for ice cream.

Vanilla Sauce:
4 egg yolks
4 Tbs sugar
1 Vanilla been split & scraped
1/2 tsp. vanilla extract
Whisk together the yolks and sugar in a small bowl. In a saucepan, bring the milk and vanilla bean & extract to a low boil, then remove from heat. Add a little heated milk to the egg mixture to temper it, then add the tempered egg mixture to the heated milk. Simmer over medium heat for a few minutes, stirring constantly, until lightly thickened, but do not boil. Transfer to a bowl and set aside in an ice bath.

Caramel Sauce:
8 Tbs butter
1 cup brown sugar
1 1/2 cup heavy cream
Melt butter in a saucepan over medium heat. Add brown sugar and mix well. Add cream and bring to a simmer. Keep warm until needed

French Toast:
1/2 cup milk
2 eggs
1/2 tsp vanilla
1/2 tsp cinnamon
8 slices of texas style bread (I prefer French Toast bread, it is Texas style (thick) but it has vanilla and cinnamon already in the bread.
Mix first four ingredients. Dip bread in egg mixture and cook on griddle. This step can be replaced with your favorite french toast recipe.

This is how you assemble this delicious breakfast. Place one slice of french toast on your plate top with vanilla sauce, top with second piece of french toast. And for the creme de la creme, smother with the caramel sauce. Continue with remaining pieces of french toast.

This is wonderful to serve with strawberries to dip in the sauce left on your plate.

Banana EggNog

This is a family tradition. I only wish I could stay away from it all year, but I crave it!

3 eggs
3 cups milk, divided
3 TBS of sugar
3/4 tsp. vanilla
1/2 tsp. lemon extract
1/4 tsp. salt
1-2 bananas depending on your preference (I love it with 2)
5-6 ice cubes

In a blender measure in one cup of milk, add eggs, sugar vanilla, lemon extract and salt. Mix well, add bananas and mix again. Finally add icecubes, mix until smooth. Poor into a pictcher and add final two cups of milk mix together. This serves about 3 people if you really like the stuff. My kids only drink about 1/2 cup each so this makes enough for my whole family.