Overnight Apple Cinnamon French Toast

This recipe is delicious! It is very sweet so be prepared for that. I don't really think it counts as a breakfast/brunch meal. I think it should be served as dessert. With a spoonful of whipped cream on top it's a perfect dessert!

adapted from allrecipes.com, submitted by CALJAKE

Ingredients
1/2 cup butter, melted
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 1/2 (21 ounce) cans apple pie filling
8-9 large slices white bread
6 eggs
1 cup milk

1/2 c cream
1 teaspoon vanilla extract
1/2 cup maple syrup

Directions

Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon. Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. 

In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.

In the morning, preheat oven to 350 degrees F (175 degrees C). Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 75-90 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the french toast. Broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the squares as you serve them so the apple filling is on top. 

Husband rating: 4.5 stars

Boys say: thumbs up

Ginger Sesame Pork

lightly adapted from simplyrecipes.com

• 1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin
• 1 inch piece peeled ginger root, finely grated
• 3 cloves garlic, peeled and chopped (or 1.5 tsp minced garlic)
• 1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
• 2 teaspoons brown sugar
• 1/3 cup minced green onions
• 2 Tbsp seasoned rice vinegar
• 2 Tbsp olive oil
• 1/2 teaspoon toasted sesame oil

1 Put the ginger and garlic in a bowl. Add the soy sauce, brown sugar, green onions, seasoned rice wine vinegar, olive oil and sesame oil. Stir to combine. 

2 Place pork tenderloin into a marinating bag or bowl and cover with the marinade. Marinate for an hour.

3 Preheat oven to 400 degrees. Pour 1 tbsp of extra virgin olive oil in a large oven safe pan. Over medium-high heat heat oil then add the meat (reserve the marinade in the bag or bowl). Brown meat on all sides. Remove the pan from the stove. Pour in the marinade and place the pan in the preheated oven. Cook for 10-40 minutes, depending on the thickness of your meat. Internal temperature should be 140 degrees.  

4 Let rest about 10 minutes before slicing.

The pork I had on hand was a pork sirloin roast. I cut that into smaller pieces and it worked out. But I did need to cook it for longer than a smaller tenderloin. That is why I put the huge 30 minute window for cooking the meat. It really depends on the cut and thickness of the meat you have.

Husband rating: 4.5 stars

Boys say: thumbs up

Caramelized Baked Chicken

adapted from allrecipes.com, submitted by Sandy

3 pounds chicken wings, thighs or boneless, skinless chicken breast halves
1 tablespoons olive oil
1/2 cup soy sauce*
3/4 cup ketchup
3/4 cup honey
2 tsp minced garlic
dash crushed red pepper flakes

Preheat oven to 375 degrees F for meat with bone in. For boneless chicken breasts preheat oven to 350 degrees.

Place chicken in a 9x13 inch baking dish. In a saucepan mix together the oil, soy sauce, ketchup, honey, garlic and red pepper flakes. Simmer for 8 minutes. Pour over the chicken.

For wings or thighs bake in preheated oven for one hour, or until sauce is caramelized. For chicken breasts bake for about 40 minutes.

Husband rating: 4 stars

Boys say: thumbs up (even my pickiest eater loved this-score one for mom!)

*for gluten free version substitute gluten free soy sauce

Sweet Chili Lime Chicken

I made this for company last week. When company is over I often forget to take a picture! Since we liked this recipe I'll be making it again soon and taking pictures for the blog!

with a few changes from allrecipes.com, submitted by Grumpy's Honeybunch

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into thin strips
1 tsp minced garlic
6 tablespoons soy sauce*
6 tablespoons brown sugar
1/2 teaspoon red pepper flakes, or more to taste
1 lime, juiced and zested
1/3 cup chopped cilantro or green onions
4 wedges lime for garnish

Heat olive oil in a large skillet over medium heat; cook and stir chicken breast strips in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Remove chicken from skillet.

Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. 

Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often. Serve over rice or couscous and garnish with cilantro or green onions and lime wedge.

*Substitute gluten free soy sauce to make this a gluten free dinner.

Husband rating: 4 stars

Boys say: thumbs up

Christmas Story Time

Tonight my six-year-old sat in my lap with a soft blanket tucked under his arms. We read one of our favorite Christmas stories before he went to bed. It's been a long day of checking off items on my very long to-do list for the holidays, but that moment, my friends, is what the best memories are all about. A few moments of cuddling up with a child and a good book go a long way for a happy life.

So if your collection of Christmas stories is looking a little slim this year check out a few of these fun books. And don't forget to take time for reading them with the little ones in your life.

As you might guess from the title, Mooseltoe is a cleverly worded story about a Moose who wants to make Christmas perfect. He almost does it but forgets one very important thing. You will smile when you see what lengths Moose goes to to make Christmas almost perfect for his family. 

This story is appropriate for any age, but considering some of the large words used I think starting in 2nd-3rd grade children will really understand more of the story and why it's so funny.

By Margie Palatini

Illustrated by Henry Cole

New this year is Olaf's Night Before Christmas. I recently read this book to a group of five-year-olds. They were captivated by the story. It's a mix of the poem we all know with the new characters we now love. 

By Jessica Julius

Illustrated by Olga T. Mosqueda

Russell's Christmas Magic begins with a nod to the favorite poem, T'was the Night Before Christmas, but then sends Russell on his own adventure with Santa that is different from the poem. The story is fun but I think it's the illustrations that keep me coming back year after year. 

By Rob Scotton

These snowmen have such great adventures! We love the story, the illustrations, looking for the hidden objects...we love it all!

By Caralyn Buehner

Illustrated by Mark Buehner

We love Duck and all the funny things he does on the farm. This Christmas, Duck runs into trouble when he tries to be like Santa. The farm animals want to help but it's Santa that saves the day. I think this book will appeal to children 2-8 years old.

By Doreen Cronin and Betsy Lewin

Potato and Zucchini Side Dish

I wasn't sure how this recipe would turn out. Potatoes, zucchinis and a pepper? It had never crossed my mind to put those things together! It's good to try new things! This is an easy tasty recipe.

adapted from allrecipes.com, submitted by Jana

Ingredients

2 medium zucchini, quartered and cut into large pieces
2-3 medium potatoes, cut into small chunks
1 medium red, orange or yellow bell pepper, seeded and chopped
2 cloves of garlic, minced
1-2 tbsp olive oil
paprika to taste
salt to taste
ground black pepper to taste

Directions for baking

Preheat oven to 400 degrees F (200 degrees C).
In a baking pan toss together the zucchini, potatoes, bell pepper, garlic, olive oil. Season with paprika, salt, and pepper.
Bake 45 minutes to 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Directions for cooking in a skillet

Drizzle olive oil in pan and heat for a minute over medium-high heat. Add potatoes and cook, stirring often, for 10 minutes. Reduce the heat to medium. Add the zucchini, bell pepper, garlic, salt, pepper and paprika. Stir often for 10-15 minutes or until potatoes and zucchini reach desired tenderness.

My rating: 4 stars

Boys say: thumbs up

Gingerbread Pancakes

Considering the season I thought gingerbread pancakes sounded like a great idea. We decorated a gingerbread house but didn't actually eat any gingerbread! This was the perfect treat for our Sunday brunch.

adapted from allrecipes.com, submitted by CKINCAID1

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground dried ginger
2 teaspoon ground cinnamon
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup molasses
• 1 cup water

Directions

1. Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
2. 
   
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Husband rating: 4.5 stars

Boys say: thumbs up