Apple Raisin French Toast

 

Remember my Apple Raisin Bread?  This morning I decided to get a loaf  out of the freezer and slice it up to make French toast.  Not any French toast.  The kind of French toast my Mom made when I was growing up.  There was no baked French toast with custard at my house.  She would get out her largest skillet and slice some homemade bread and fry it up.  Nice thick slices with lots of butter and maple syrup.  So, that’s what we have here.  My Apple Raisin Bread, sliced thick and fried up in my Mom’s old cast iron skillet.  Still the same as I remember. Buttery and sweet and delicious!

Apple Raisin French Toast

3 thick slices of my Apple Raisin bread (type apple raisin bread in the search box)

2 tablespoons butter

2 eggs

1/2 teaspoon of vanilla
1 teaspoon of cinnamon
Real maple syrup, warmed 

Whisk eggs until well blended. Add vanilla and pour into a shallow bowl. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture.

Melt butter in a large skillet or flat griddle on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Sprinkle with cinnamon and fry until brown on both sides, flipping the bread when necessary. Serve hot with butter and maple syrup.

 

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Loaded Sweet Apple Rings

 

 

 

 

 

 

 

 

 

 

Now and then you decide to eat a little lighter and healthier. So you try to come up with ideas that work but don’t scream out the word DIET.  Still has to be good enough that you want a snack for breakfast or afternoon before dinner or while watching TV.

I love this snack.  Not only are they sweet and delicious, they fill you up and keep you full all day.  Apples are good… they’re healthy.  So is peanut butter right?  Lots of protein?  And coconut…isn’t that a vegetable?  Could be if it works.  And we have to have something from the dairy group…. maybe some milk chocolate?  

 

 

 

 

 

 

 

 

 

 

 

So here is my version of a healthy snack from the four food groups  and I love them!  I like them more than any cookie I’ve ever made.  These are absolutely delicious and full of fiber which makes them so filling.  Try them. You’ll think twice about making cookies!

Loaded Sweet Apple Rings

2 medium red delicious apples

1/2 cup chunky peanut butter

1/4 cup shredded sweetened coconut

1/4 cup white chocolate chips

1/2 cup chocolate chips

Core your apples so that you have perfect apple rings…all seeds removed.  You can core before the apple is sliced or afterwards.

 

 

 

 

 

 

 

 

 

 

 

Slice your apple into rings (as thin or thick as you want them). Pat them dry with a paper towel. 

 

 

 

 

 

 

 

 

 

 

 

Spread chunky peanut butter evenly over apple slices. Top with a sprinkling of the white chocolate chips. Sprinkle some coconut over the apple slices. Add on some white chocolate chips. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve immediately and enjoy!

 

 

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Ham and Cheese Breakfast Casserole

 

Seriously. You just can’t get any easier than this.  I enjoy making breakfast for friends and family. But who likes to be stuck in the kitchen cracking eggs and frying bacon when everyone else is enjoying each other's company?  So I figured out a way to put breakfast together in 5 minutes and go visit while it bakes in the oven. Sometimes I make this the night before and just pop it in the oven in the morning. So good. So easy.  Really, gather up your store ingredients and you’ll be sitting down to breakfast in no time.

 

Ham and Cheese Breakfast Casserole

1 pkg refrigerated hashbrowns (I use Simply Potatoes)
8 slices of bacon, cooked and crumbled 

1 package pre-diced ham 

2 cups (16 ounces) shredded cheddar cheese or Colby blend 
1/2 teaspoon salt 

½ teaspoon pepper 
8 eggs
2 cups whole milk

Preheat oven to 350 degrees and lightly grease a 9 x 13 inch baking dish. Pour hash browns into baking dish and spread to all corners. Top with diced ham.  Then sprinkle bacon on top of the ham. 

Cover  the entire top with cheese.

Whisk eggs with milk until well blended.  Add salt and pepper. Pour over casserole.  

Bake at 350 degrees for about 45-50 minutes until eggs are set or until a knife inserted in the center comes out clean. 

 

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