Texas French Toast Casserole

1/2 a loaf of Texas Toast 
5 large eggs
3/4 cup soy milk
1 tablespoon vanilla extract
2 tablespoons of Agave
2 teaspoons Saigon Cinnamon 
2 tablespoons melted better
Powder Sugar to sprinkle on top or Syrup
Pam

In a 8x8 in casserole dish Pam the sides and bottom.
Tear or chop bread into bite size pieces, and place them in the casserole dish.
In a medium mixing bowl mix, eggs, soy milk, vanilla, cinnamon, and agave.

Pour over the bread.
Cover and refrigerate or bake that day.
Take dish out the next morning uncover and place it in the oven, turn oven on to 350°.
Cook covered for 25 if it hasn't been refrigerated to 35 minutes if it has been refrigerated.

Remove cover and cook an additional 5 minutes. 

Remove from oven.
Melt butter in microwave and pour over the top of casserole.
Sprinkle with powder sugar, or syrup and serve.

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Mac&Cheese

1 lb elbow macaroni
8 oz cottage cheese
1 can cream of chicken soup
1 lb shredded mild cheddar cheese
1/4 cup butter
1 lb cooked chicken chopped

1. Cook pasta per box instructions.
2. While pasta is cooking mix cottage cheese, chicken soup, and chopped chicken in a large bowl.
3. Drain pasta.
4. Preheat oven to 350°
5. Mix butter and cheese with drained pasta.
6. Fold pasta in with cottage cheese, soup and chicken.
7. Pour pasta into a large greased casserole dish with lid.
8. Bake for 1 hour.

Libby and I made this together and this is Libby's favorite dish. So before she goes off to college I wanted to teacher this to her. Quality time, and learning something that can be used later.

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Rotisserie Chicken Quesadilla

1 Rotisserie Chicken cooled and shredded
1 (12 pack) corn tortillas or flour tortillas
1 packet Taco Seasoning
1 shredded Mexican cheese
4 teaspoons water
1 tablespoon butter


In a medium frying pan heat water and chicken.
When chicken is warm, to hot add the taco seasoning, then remove from the heat.
Warm a griddle up to 250° to 300°.
Heat butter on griddle.
Take the corn tortilla and place it on the hot melted butter on the griddle then add a small hand full of cheese.
On top of the cheese add about 1/4 cut of chicken.
Then on top of the chicken add another small hand full of cheese on top.
Then place another tortilla on top the cheese, making a Quesadilla .
Let it cook till the cheese starts to melt and tortilla starts to brown about 3 minutes.
Then flip over and do the same.
Remove from griddle and let cool about 2 minutes, then cut into four triangles.
These are great served with my guacamole recipe.

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Pepperoni Pasta Salad

(1) 12 oz box Veggie Pasta
1 packet Italian seasoning
3 tablespoons olive oil
2 tablespoons water
1 tomatoes sliced (or a hand full of cherry tomatoes cut in half)
8 oz pepperoni slices
1  red bell pepper
(1) 4 oz can chopped black olives (optional)

Grill pepper till browned on all sides, let cool then chop into fine pieces.
Chop pepperoni into fine pieces.
Chop tomato.
Cook pasta per box instructions. When pasta is done cooking rinse with cold water to stop it from cooking any further. Then set the pasta in fringe to chill further.
Whisk together Italian seasoning with, olive oil and water in a small bowl.
Take pasta from fridge and mix, peppers, olives, tomatoes, pepperoni, and Italian seasoning in with the pasta.
Return to fridge and chill till ready to serve.

It's been so hot here in California so we have had to switch to summer time foods. I hope you enjoy this and if you have any ideas let me know.

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Ratatouille

(1) 6 oz can tomato paste
1 black zucchini

1 zucchini green

1 yellow summer squash

1 onion

1 yellow bell pepper

1 red bell pepper

4 cloves garlic
1/4 cup vegetable stock

1 tablespoon olive oil

1 piece parchment 

Fresh shaved Parmesan Cheese

garlic salt or salt and pepper

Preheat oven to 375°.

With a Slice-O-Matic set on thinnest setting, or with a very sharp knife slice the zucchinis, and summer quash, into round disk shapes. 
Making sure to trim the ends, chop them up, and save them for later.

In a sauce pan heat the can of tomato paste, a teaspoon of olive oil, onion, peppers, garlic, stock, and vegetable scrapes till wilted. Let cool slightly, then blend in blender till mixture is smooth.

Spread sauce on the bottom of your 8 in round baking dish.

Then alternating slices concentrically from the outer edge working you way inward, overlap them slightly so you can see a bit of the other vegetable. 

Drizzle with remaining olive oil and sprinkle with salt and paper or garlic salt.

Cover dish with parchment paper cut to fit inside baking dish.

Bake in oven till vegetables are tender, about 35 minutes.

Sever with a sprinkle of shaved Parmesan cheese, and a baguette. You'll feel like your in the movie.

My kids love the movie Ratatouille, but not some of the ingredients Disney has for their Ratatouille recipe. So on a night when they didn't have much homework, and we could experiment, we came up with this recipe.

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Alfredo Pepperoni Pizza Stuffed Chicken

4 Chicken breasts
1/2  cup chopped Pepperoni
2 cups shredded Mozzarella cheese
1/2 cup Parmesan cheese
1 jar Alfredo sauce

Preheat oven to 375°
Slice a pocket into the chicken making sure to keep 3 sides intact.
Stuff each breast with pepperoni and cheese.
Seal with toothpicks if needed.
Pam your 13x9 baking dish and set each breast slit side up.
Pour HALF of your Alfredo sauce over the chicken just enough to cover.
Bake covered with aluminum foil, for about 45 min.
Pour remaining Alfredo sauce on top of chicken and top with Parmesan cheese.
Remove cover and cook 15 to 20 minutes until chicken temperature reaches 165°

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Manicotti Lasagna

Ingredients;
16 oz Ricotta cheese
(1) 8.8 oz bag Rana ready-made Lasagna sheets (they were $0.99 a package)
5 oz freshly shaved Parmesan cheese
5 oz Mozzarella cheese
1 egg
24 oz your favorite pasta sauce or, what I used, my homemade pizza sauce
1/2 cup frozen or fresh chopped spinach

Preheat oven to 350°
If you are using frozen spinach, thaw it out and drain it of liquid.
Mix: Ricotta cheese, egg, and spinach, as well as HALF of the Parmesan cheese and HALF of the Mozzarella (the rest will be used later).
Spray Pam in a 4x4 or 4x5 baking dish; you'll want a tight fit so nothing moves around.
Then we start the layering process: a thin layer of sauce on the bottom of the dish, then a sheet of lasagna, then the Manicotti spread we just made, then another layer of sauce right on top of the Manicotti spread. Spread the sauce around, then another sheet of lasagna and just keep layering.
You should run out of the Manicotti spread by the 5th layer.
On the last sheet of Lasagna, pour the remaining sauce and then spread the remaining Parmesan and Mozzarella cheese on top.
Spray a sheet of tin foil with Pam, and place it over your dish, but not tight otherwise all your cheese will end up on the foil.
Cook for 1 hour.

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