Overnight Cinnamon French Toast

If you are looking for something new to try with your Cinnaburst Bread.  Try our new family favorite.

Overnight Cinnamon French Toast

1 loaf Cinnaburst Bread
2 tablespoons butter
8 eggs
3 cups milk
2 tablespoons brown sugar
3/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon

Cube your loaf of Cinnaburst Bread and put into a greased 9 x 13 pan.  In a separate bowl mix all other ingredients together and pour over your bread.  Cut up the 2 tablespoons butter into small pieces and sprinkle over the top.  Refrigerate over night, or at least 4 hours.  Bake at 350 degrees for 45 - 50 minutes.  Serve with your favorite syrup over the top.

Creamy Chicken Stew

Creamy Chicken Stew

1/2 c. butter
1 medium onion, sliced and separated into rings
1 lb. boneless skinless chicken breast, cut into strips
1 1/2 c. baby carrots
6 medium potatoes, peeled and quartered
1 c. whipping cream
1 tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper

In a large pot, saute onion in butter until tender.  Remove with slotted spoon and set aside.  In the same pan, brown chicken.  Return onion to pan; add potatoes and carrots.  Cover and cook over medium-low heat for 30 minutes or until vegetables are tender.  Stir in cream, parsley, salt, and pepper.  Reduce heat.  Simmer, uncovered until slightly thickened.

This recipe was found at Real Mom Kitchen.

Produce Ordered for Sept. 17

The following produce was ordered for this week:

Bananas, Peaches, Gala Apples, Strawberries, Cantaloupe, Limes, Garlic, Romaine Lettuce, Mini Carrots, Cauliflower, Corn & Green Onions

Peaches & Cream French Toast

Peaches & Cream French Toast

1/2 c. butter
1 c. brown sugar
2 tbsp. water
peaches, peeled and sliced (Can used canned as well.)
1 french bread or texas toast, cubed
8 oz. cream cheese, cut into small pieces
12 eggs
1 1/2 c. half-n-half
1 tsp. vanilla

Heat butter, sugar, and water in sauce pan until bubbly.  Pour into a 9 x 13 inch casserole dish.  Scatter peach slices over caramel sauce.  Top with bread cubes then pieces of cream cheese.  Place eggs, half-n-half, and vanilla in blender; blend to combine.  Pour egg mixture over bread and cream cheese.  Cover & refrigerate at least an hour but preferably overnight.  Bake, uncovered, in 350 degree oven for 50 - 60 minutes.  Cut and serve warm.  If you tip it upside down on the dish when you serve it the caramel sauce runs down and coats it all like a syrup, but we also like to add buttermilk syrup to the top of ours!

Produce Ordered for March 19th

The following produce was ordered for this week:

Bananas, Apples, Green Grapes, Oranges, Mangos, Grapefruit, Avocados, Mini Carrots, Broccoli, Red Leaf Lettuce, Tomatoes, Celery, & Cucumber

Crisp Buffalo Chicken Tacos

Crisp Buffalo Chicken Tacos

4 - 6 chicken breasts

1/2 - 1 c. franks buffalo hot sauce

salt & pepper

Place the chicken in a crock pot and season with salt and pepper.  Pour a generous amount of Frank's sauce over the chicken.  Cook on low or medium heat for 4 - 6 hours, or until chicken shreds easily.  When ready to serve tacos, remove the chicken from the juices and shred into large pieces.  If you like more spice, add extra Frank's sauce to the shredded chicken.

For the Tacos:

Corn Tortillas

Shredded Cheddar Cheese

Shredded Lettuce

Diced Tomatoes

Green Onions, sliced

Crumbled blue cheese

1 avocado, diced

1/2 c. celery

Ranch or Blue cheese dressing

When ready to serve the tacos, place several corn tortillas on an electric grill.  Place a small handful of shredded cheese onto each tortilla.  Turn the grill to medium heat and add several spoonfuls of shredded chicken on top of the cheese.  As the tortilla is cooking and the cheese is melting, add the other items to the top of the taco.  when tortillas are crispy, remove them from the grill and drizzle with ranch or blue cheese dressing.  Serve warm off the grill.

Produce Ordered for March 5th

The following produce was ordered for this week:

Bananas, Pears, Plums, Blackberries, Oranges, Nectarines, Red Potatoes, Carrots, Asparagus, Cauliflower, Green Onions, & Cabbage