French Toast Casserole

 INGREDIENTS

For the casserole:

• 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread)
• 1/2 cup (45g) chopped pecans
• 5 large eggs
• 1 1/2 cups whole milk
• 1/4 cup (50g) granulated sugar
• Zest from one medium orange (optional)
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt

For the topping:

• 4 tablespoons unsalted butter, melted
• 3 tablespoons (40g) dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

Optional toppings for serving:

• Dried cranberries
• Powdered sugar
• Maple syrup
• 
  

1 Preheat the oven to 375F (190C). Place an oven rack in the center position.

2 Slice the bread into 1-inch slices and then cut them into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on.

3 Layer the bread and pecans in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans.

4 Prepare and add the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.)

At this point, the casserole can be baked right away, or covered and refrigerated overnight.

5 Drizzle with topping: In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks.

6 Bake the casserole for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier.

7 Remove the casserole from the oven and let it cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table.

Italian Sliders

 

• 12 buns, a tray of buns
• 6 - 8 ham slices
• 6 - 8 salami slices
• 6 - 8 mortadella slices
• 12 - 18 provolone slices
• 2-3 tbsp grainy mustard
• 1/4 c butter
• 1 tbsp minced garlic
• as desired, parsley

1. Preheat oven to 350
2. Cut the tray of buns horizontally
3. Fit the bottom buns (still attached to eachother) onto, or into a baking sheet or pan
4. Spread with the mustard
5. Begin layering the pieces of mortadella, then slices of cheese, then the salami, then the cheese, etc.
6. When all layers are done, replace the top layer of the buns.
7. Melt the butter and add the garlic and parsley. Brush onto the top of the buns
8. Bake in the oven for approximately 12 - 15 minutes or until the cheese has melted and the tops of the buns are browned.
9. Remove and let rest for 10 minutes, then cut and serve!
10. Enjoy!

https://thesaltypot.com/simple-super-easy-italian-slider-recipe/

Titus 2 Chocolate Chip Cookies

The Best Chocolate Chip Cookie

Yields: 20-22 cookies

3/4 cup butter (room temperature)
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg (room temperature)
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips

Heat oven to 350°. Beat room temperature butter for 1 min. Then add brown sugar and cream with butter until light and fluffy. Then add milk and vanilla. Beat at medium speed until well blended. Beat in egg. Combine flour, salt, and baking soda in a separate bowl and then mix into butter-sugar mixture until just blended. Stir in chocolate chips. Drop dough by spoonfuls onto ungreased cookie sheets.

Bake 7-12 minutes until the desired doneness. Cool on cookie sheets for 2 minutes before removing to cooling racks. Enjoy!

Fellowship Salad

from Titus 2 - Maxwell Fam

Teri’s Favorite Salad

1 head iceberg lettuce
1 head romaine lettuce
1/2 to 3/4 12 ounce package frozen baby peas (uncooked)
6 hard boiled eggs
1 lb. bacon (crisp/crumbled)
1 small bunch green onions
2 small packages Hidden Valley Ranch Dressing*
2 cups sour cream
1 1/2 cups mayonnaise
*We like to buy Hidden Valley Ranch Dressing Mix in a container at SAMS or Costco. You’ll still use the sour cream and mayonnaise, but it’s much more cost effective to buy a container of the dry mix instead of packets.
Ahead of time: Cook bacon and crumble into small pieces. Hard boil eggs and then peel and cut.

Wash both kinds of lettuce and chop into edible sizes. Put in two bowls. Wash green onions and chop into small pieces. Put bacon, eggs, green onions, and peas in separate bowls next to the lettuce.

Mix Hidden Valley Dressing, sour cream, and mayonnaise together and set aside.

Grab a 9×13 size pan or tupperware container. You’re going to make a total of 2 layers, with the dressing on the very top.

Spread the lettuce evenly across the bottom. Sprinkle one half peas, eggs, bacon, and green onions evenly on top of lettuce. Then, layer the last half of lettuce, and again follow up with the remaining peas, eggs, bacon, and green onions. Next, carefully spread the dressing over the top. It will be thick. Refrigerate preferably for a day before serving. Enjoy!

“It is a good thing to give thanks unto the LORD,
and to sing praises unto thy name, O most High.”
Psalm 91:1

Oreo Muddy Buddies

Crush 8 cookies in the food processor until fine.

Now you do 2 separate mixes - 1 for white chocolate and 1 for milk chocolate.

In 2 (gallon size) ziploc bags - 1/2 cup powdered sugar, 1/4 cup cookie powder each.

In 2 separate large bowls put 2 1/2 cups chex cereal each.

Melt 5 oz. white chocolate chips with 1/2 tsp shortening in 1 bowl and 5 oz. milk chocolate chips with 1/2 tsp shortening in another. Melt 30 seconds at a time until melted.

Stir the milk chocolate into 1 bowl of cereal until well coated and the white chocolate in the 2nd bowl.

Mix the coated cereal with the sugar mix in the ziploc bags then mix together in 1 big bowl.

Add some crushed (crushed so you have chunks - don't do it in the food processor) cookies and serve.

Layered Salad

First Layer
1/2 head lettuce, shredded
6 boiled eggs, chopped
1/2 lb cooked bacon, crumbled

Second Layer
1/2 head lettuce, shredded
15 oz frozen peas, cooked and drained then cooled
1 small onion, chopped

Third Layer
2 cups mayo
16 oz (2 cups) sour cream
2 cups shredded cheddar cheese

Spread layers in a 9x13 pan; top with the cheddar cheese. Chill in fridge at least 2 hours.

(from page 68 "A Love That Multiplies")
1 change - I never use canned peas I don't like the taste - only frozen peas for me!

Grace's Darn Tomato Soup Cake

There was a soap opera called "Passions" that I used to watch and this character named Grace was forever making this tomato soup cake. Evil characters would refer to it i.e. "Grace's 'darn' tomato soup cake". I've been making it ever since. 

1/2 cup solid shortening
1 cup sugar
1 tsp baking soda
1 10.5oz. can tomato soup
(1 cup of raisins if you don't believe that raisins have their time and place)
1.5 cups flour
1 tsp baking powder
1.5 tsp ground nutmeg
2.5 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground cloves

Preheat oven to 375°. Grease a 10" square pan.

Cream the shortening and sugar in a large bowl.
Stir in the soup (undiluted) and then mix in the rest of the ingredients one at a time. Cream well after each addition.

Pour the batter into the prepared pan and bake for 45 minutes.

When cake is done remove from oven and loosen edges with a knife.
Turn onto cake rack and let cool.
Prepare icing and frost the cake.

Conversation Cake Icing...
1 3oz package cream cheese
1 tsp vanilla
1 cup powdered sugar
1/4 cup chopped nuts for garnish

Place the cream cheese in a small bowl and let it soften at room temperature.
Add the vanilla and sugar. Mix well.
Spread icing on cooled cake and sprinkle with chopped nuts.