Nutella French Toast with Strawberries

Ingredients

1 cup sliced strawberries
2 teaspoons sugar
Juice of half a lemon
4 slices of bread (I used Italian)

About 1/2 cup Nutella
1 large egg
3/4 cup milk
2 tablespoons melted butter
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
butter (for the pan)
Powdered sugar for serving

Directions

1. Combine the strawberries, sugar and lemon juice in a bowl. Toss to coat and set aside to macerate at room temperature.

2. Spread desired amount of Nutella over 2 slices of bread. Top each with the remaining bread. Heat a large skillet over medium heat.

3. In a shallow dish or pie plate, whisk together the egg and milk. Whisk in the melted butter, vanilla, cinnamon and salt. Add 1 tablespoon of butter to the heated skillet and swirl to coat.

4. Dip each sandwich into the egg mixture, soaking for 30 to 40 seconds per side. Add the slices to the pan in a single layer, taking care not to crowd the skillet. Cook for 1-2 minutes, until light golden brown. Flip and continue cooking an additional 1-2 minutes. Add more butter as needed.

5. Transfer to a plate, dust with powdered sugar, then top with strawberries. Serve immediately.

Mexican Fresh Tossed Salad

Ingrediants:

Lettuce

Tomato

Cilantro

Lime

any other veggie you want

Directions:

Dice the tomato and mix it with the washed salad, cilantro and your choiced veggie. Squeeze a lime over the top.

Hot Cocoa

• 
  
  1/3 cup unsweetened cocoa powder
• 3/4 cup white sugar
• 1 pinch salt
• 1/3 cup boiling water

• 3 1/2 cups milk
• 3/4 teaspoon vanilla extract
• 1/2 cup half-and-half cream

Directions

1. Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Red, White, And Blue

Yummmmmmm.... Well it's the 11th anniversary of 9/11 so I'm putting up the recipe for a red, white, and blue treat! Enjoy!

Strawberry Goodies!

Strawberries

Whipped cream or yogurt

blueberries

1) Wash the strawberries and cut out the stem. Make a hole in the top

2) Add whipped cream into the strawberries

3) put a blueberry on top!

*Dip in chocolate for extra goodness!

Bite Sized Truffles

1. Bitter sweet chocolate about 230 grams. Make sure you use semi sweet or bitter sweet chocolates.

2. Doubled cream about 120ml

3. Unsalted butter about 2 tablespoon or 28 grams

4. A sauce pan

5. A bowl to mix

6. A small spoon to scope out the chocolate

7. Unsweetened Coco powder to dust

8. Powered nuts to dust

d.Process:

1. Get the ingredients ready

Keep all your ingredients ready. One thing that you need to remember is to purchase good quality chocolate. The better the chocolate, the better will your chocolate truffles taste.

2. Start with melting the cream and the butter

In a sauce pan add the doubled cream and the unsalted butter. Place the sauce pan on a medium high flame and bring the cream and the butter to a boil. Make sure you keep stirring the mixture till the butter melts in the sauce pan.

3. Pour the melted butter and cream on top of the chocolate

Before the cream boils take it off the flame and pour the mixture on top of the finely chopped chocolate. Let the cream settle on top of the chocolate for about 30 seconds to a minute.

4. Stir the mixture and get it ready

Make sure that air bubbles aren't formed as you stir the mixture. It is possible that the chocolate does not melt completely. Just to make sure that the chocolate melts completely, microwave the mixture for about 25 to 30 seconds. Once the chocolate melts, add your favorite alcohol or your favorite flavor to the mixed chocolate and refrigerate the chocolate for a few hours till it is firm.

5. Scoop and dust the chocolate

Once the chocolate is firm, take it out of the refrigerator. With the help of a spoon, scoop out the chocolate from the bowl. Place the scooped chocolate on your palm and mold them into rough balls. To coat the balls, you can use the unsweetened coco powder. Place the ball on the coco powder and roll it around, till it is completed covered with coco dust. You can also dust these amazing chocolate balls with nuts.You can use pistachio, almonds or cashew nuts, anything you like.

A Grab and Go!

Ham and Swiss Twists

1 Package refrigerated pizza dough
6 thin slices of swiss cheese
6 thin slices of smoked ham
Black Pepper

Preheat oven to 400 degrees

1 Line Baking sheets with parchment paper

2 Unroll dough on cutting board or clean work surface; press into 16x12 inch rectangle. arrange cheese slices over half of dough, cutting slices to fit as necessary. Top with ham slices; sprinkle with pepper. Fold remaining half of dough over ham and cheese layers

3  Cut dough into 1/2 inch strips (8 inches long). Twist strips several times; place on prepared baking sheets. Bake about 14 minutes or until golden brown

Makes about 22 twists

Tip: For extra flavor, spread honey or mustard over dough before layering with cheese and ham.

A Fantastic Snack and Quick Dinner!

Pizza Biscuits
2 1/2 cups baking mix
1 cup sour cream
1 cup grated cheddar
1/2 cup chopped cooked ham

preheat oven to 400 degrees

1) In mixing bowl, combine baking mix, sour cream, cheese, and ham; stir together to form a soft dough

2) Turn dough out onto lightly floured work surface and pat into 3/4 inch thick layer. Cut out biscuits with a cutter. Place on baking sheet.

3) Bake for 12 to 15 minutes or until golden brown; serve hot

Makes 12 biscuits

Yum!!!

Mini Chocolate Pies
*do not use instant pudding

1 package (4-serving size) vanilla cook & serve pudding and pie filling mix
1 cup Chocolate Chips
1 package (4 ounces) single serve graham cracker crusts (6 crusts)
Whipped Cream (optional)

1 Prepare pudding and pie filling mix as directed on package; remove from heat. Immediately add 1 cup small chocolate chips; stir until melted. Cool 5 minutes, stirring occasionally

2 Pour filling into crusts; press plastic wrap directly onto surface. Refrigerate several hours or until firm. ADD ON THE WHIPPED CREAM!!!!! WHOOOO!!!! Oh yea.... and some more chocolate chips.... ;)

The Homemade version!

BBQ Orange Wings
Prep Time: 5 minutes Cook Time: 1 hour

8 TYSON Individually Frozen Chicken Wings
1/2 cup bottled bbq sauce
1/2 cup orange marmalade or plum or pineapple perserves
Salt
Black Pepper

1 Preheat Oven to 400 degrees. Line 13x9-inch baking pan with foil spray with nonstick cooking spray. Wash Hands. Arrange frozen wings in single layer on the pan. Wash hands. Combine bbq sauce and preserves; reserve half of mixture to serve with the wings

2 Bake wings 20 minutes; drain and discard juices. sprinkle wings with salt and pepper. Turn over wings and baste with sauce. Bake 15 to 20 minutes more or until internal juices of chicken run clear. (Meat thermometer 180 degrees)

3 Heat reserved sauce and serve with wings. Refrigerate extra wings immediately.

Makes 4 servings

The Italian Stuff! ;)

Pesto-Parmesan Twists
1 loaf (1 pound) frozen bread dough, thawed
1/4 cup pesto
2/3 cup grated Parmesan cheese, divided
1 tablespoon olive oil

1) Line baking sheets with parchment paper. Roll out dough on lightly floured
surface into 20x10- inch rectangle
2) Spread pesto evenly over half of dough; sprinkle with Parmesan. Fold remaining half of dough over filling, forming 10 inch square. Roll square into 12x10 inch rectangle. Cut into 12 (1 inch) strips with sharp knife. Cut strips in half cross wise to form 24 strips total.
3)twist each strip several times; place on prepared baking sheets. Cover with plastic wrap; let rise in warm place for 20 minutes. Preheat oven to 350 degrees.
4) Brush breadsticks with oil; sprinkle more parmesan. Bake 16 to 18 minutes or until golden brown.

Makes 24 breadsticks