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Caramel Pecan French Toast
The syrup bakes right in with this delightful overnight french toast recipe. Yummy best describes this overnight Caramel French Toast recipe I made for Easter morning. My niece stopped overnight on her way to the Gulf with her husband and kids. This was good enough that I got invited along by the kids which made me feel really good. Caramel Pecan French Toast Author: Mary Ellen Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 6 1 cup firmly packed brown sugar 1/2 cup butter 2 tablespoons light corn syrup 4 tablespoons cream 12 slices Texas toast 1 1/2 cups milk 6 eggs, slightly beaten 1 teaspoon vanilla 1/8 teaspoon salt 1/2 cup pecans - optional 1 cup firmly packed brown sugar 1/2 cup butter 2 tablespoons light corn syrup 4 tablespoons cream 12 slices Texas toast 1 1/2 cups milk 6 eggs, slightly beaten 1 teaspoon vanilla 1/8 teaspoon salt 1/2 cup pecans - optional In 1-quart saucepan combine brown sugar, butter, cream and corn syrup. Bring to a full boil; reduce heat to medium and simmer until thickened (2 to 3 minutes). Pour mixture into greased 13x9-inch baking pan. Sprinkle with pecans if using Place 6 slices bread over mixture; top with remaining bread. In large bowl combine milk, eggs, vanilla and salt; mix well. Pour over bread. Cover; refrigerate overnight. Heat oven to 350 degrees. Remove cover. Bake for 40 to 50 minutes or until light brown and knife inserted in center comes out clean. Invert slices onto serving plates. That's My Home French Toast Recipes In 1-quart saucepan combine brown sugar, butter, cream and corn syrup. Bring to a full boil; reduce heat to medium and simmer until thickened (2 to 3 minutes). Pour mixture into greased 13x9-inch baking pan. Sprinkle with pecans if using Place 6 slices bread over mixture; top with remaining bread. In large bowl combine milk, eggs, vanilla and salt; mix well. Pour over bread. Cover; refrigerate overnight. Heat oven to 350 degrees. Remove cover. Bake for 40 to 50 minutes or until light brown and knife inserted in center comes out clean. Invert slices onto serving plates. That's My Home French Toast Recipes Maybe you’d like to try our ? Strawberry Hasselback French Toast Peaches and Cheesecake Baked French Toast Pecan Waffles Blueberry French Toast Enjoy!
Strawberry Trifle
Strawberry Trifle Dessert is layers of twinkies, pudding, sliced strawberries and topped with creamy cool whip. Strawberry Trifle Dessert Trifles are fun to make and the possibilities are endless. All a trifle is, is layers of cake, jams, fruits, pudding and whipped cream.It takes about 20 minutes to make this and gets better after it has sat in the refrigerator a few hours for the flavors to meld together. I finally bought my first box of Hostess Twinkies since they got bought out and I made this amazing strawberry trifle with them. That is after I ate 1 package of twinkies. Hostess twinkies bring back memories of my grandfather. He had a real obsession with them. Everyday I could after school I would go to his house and he would give me just enough money for a package of twinkies for him and a 5 cent coke for me and a friend. We would go downtown and go to the pharmacy and have a coke and then go to the corner party store for his twinkies. Strawberry Trifle Author: Mary Ellen Prep time: 20 mins Total time: 20 mins Serves: Serves 8 4 packages twinkies - (8 total twinkies) 2 small packages sugar free vanilla pudding 1 1/2 cups milk 1 can sweetened condensed milk 1 package cool whip handful toasted almonds - optional 1 quart strawberries 4 packages twinkies - (8 total twinkies) 2 small packages sugar free vanilla pudding 1 1/2 cups milk 1 can sweetened condensed milk 1 package cool whip handful toasted almonds - optional 1 quart strawberries Add the pudding mix, milk and condensed sweetened milk to a bowl. Whisk it together. Let is set several minutes until it starts to thicken. Fold in half of the cool whip. Wash and slice the strawberries into a bowl. Cut the twinkies into 8 pieces. Place half of them on the bottom of the trifle bowl. Place half of the strawberries over the twinkies. Spread half of the pudding mixture over the strawberries. Add the remaining twinkies. Press down on them lightly. Add the remaining strawberries and then the pudding. Spread the remaining cool whip on top. Sprinkle with the almonds if using. Cover and refrigerate until ready to serve. Add the pudding mix, milk and condensed sweetened milk to a bowl. Whisk it together. Let is set several minutes until it starts to thicken. Fold in half of the cool whip. Wash and slice the strawberries into a bowl. Cut the twinkies into 8 pieces. Place half of them on the bottom of the trifle bowl. Place half of the strawberries over the twinkies. Spread half of the pudding mixture over the strawberries. Add the remaining twinkies. Press down on them lightly. Add the remaining strawberries and then the pudding. Spread the remaining cool whip on top. Sprinkle with the almonds if using. Cover and refrigerate until ready to serve. Strawberry Ice Cream Strawberry Cheesecake Pops Frozen Strawberry Cream Pie
Banana Pecan Coffee Cake
 Banana Pecan Coffee Cake This is the moistest Banana Pecan Coffee Cake you might ever make. I never thought I’d find anything that topped the banana bread I have made since I was about 10 years old. It was one of the recipes my mom first let me make by myself. I used to hang out in her kitchen and watch everything she did. I have loved baking for as long as I can remember. This is as easy to make as that banana bread was I first learned. I love the sugared pecan topping it has. I thought the sugar would caramelize, instead it was just a crunchy topping. 5.0 from 1 reviews Banana Pecan Coffee Cake Author: Mary Ellen Recipe type: Quick Bread Coffee Cake, Bread Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: Serves 8 3 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 1 cup sugar 1/2 cup packed light brown sugar 3 large eggs 3 medium ripe bananas, mashed 8 ounces sour cream 3 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 1 cup sugar 1/2 cup packed light brown sugar 3 large eggs 3 medium ripe bananas, mashed 8 ounces sour cream 1/2 cup chopped pecans 2 tablespoons sugar 1/2 cup chopped pecans 2 tablespoons sugar Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle in the 2 tablespoons sugar and the 1/2 cup pecans. Mix together the flour, baking powder, baking soda and salt, set aside. In a mixer bowl add the butter, sugar and brown sugar. Cream together for about 3 minutes. Add the eggs one at a time and beat until thoroughly incorporated. Add the sour cream and bananas, mix until incorporated. Add the flour mixture that was set aside. Beat until it is thoroughly incorporated. Pour the batter into the prepared pan. Bake 40 to 45 minutes, or until a pick inserted into the center comes out clean. Remove from pan and cool on a wire rack. Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle in the 2 tablespoons sugar and the 1/2 cup pecans. Mix together the flour, baking powder, baking soda and salt, set aside. In a mixer bowl add the butter, sugar and brown sugar. Cream together for about 3 minutes. Add the eggs one at a time and beat until thoroughly incorporated. Add the sour cream and bananas, mix until incorporated. Add the flour mixture that was set aside. Beat until it is thoroughly incorporated. Pour the batter into the prepared pan. Bake 40 to 45 minutes, or until a pick inserted into the center comes out clean. Remove from pan and cool on a wire rack. Maybe you’d like to try our recipe for? BLUEBERRY COFFEECAKE – this is amazingly good! CINNAMON ROLL SWIRL CAKE LEMON CHEESECAKE COFFEE CAKE Pin It!
Apple Pie Jam
Apple Pie Jam tastes like apple pie on a spoon. This apple pie jam tastes like apple pie on a spoon, it’s full of apple and cinnamon. It’s perfect on toast or hot biscuits in the morning. I even have a plan to use it with a cookie recipe I am working on. I used both Granny Smith apples and Rome’s in the jam. I wanted an apple that would fall apart and cook down and another that would hold it’s shape like the granny smith’s do. These two worked really well together and made a great tasting jam. Apple Pie Jam Author: Mary Ellen Recipe type: Jam, Canning Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Serves: 5 - 6 pints 6 cups apples chopped and peeled 1 cup water 1 package pectin 2 tablespoons butter 4 cup sugar 1 cup brown sugar 2 teaspoons cinnamon 1/4 teaspoon ginger 1/4 teaspoon cloves 6 cups apples chopped and peeled 1 cup water 1 package pectin 2 tablespoons butter 4 cup sugar 1 cup brown sugar 2 teaspoons cinnamon 1/4 teaspoon ginger 1/4 teaspoon cloves Wash and sterilize your jars and lids. Keep jars hot until ready for use. Bring a large pot of water to a boil to water bath the jam after making. The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on. Add the apples and water and bring to a boil. Add the pectin and butter. Bring to a full rolling boil and add sugars and spices. Bring back to a full rolling boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Put the jam into the jars. Wipe the top edges of the jars to make sure they are clean. Add the lid and ring, Tighten. Place jars in water bath. Put lid on pan after making sure jars are covered. Leave jars in bath for 10 minutes in boiling water. Remove from water and place on a towel. Lids should start to pop in a few minutes. If one doesn't refrigerate that jar or redo using a new lid. If the tops of the jars are clean and dry when you add the lids they should seal. Wash and sterilize your jars and lids. Keep jars hot until ready for use. Bring a large pot of water to a boil to water bath the jam after making. The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on. Add the apples and water and bring to a boil. Add the pectin and butter. Bring to a full rolling boil and add sugars and spices. Bring back to a full rolling boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Put the jam into the jars. Wipe the top edges of the jars to make sure they are clean. Add the lid and ring, Tighten. Place jars in water bath. Put lid on pan after making sure jars are covered. Leave jars in bath for 10 minutes in boiling water. Remove from water and place on a towel. Lids should start to pop in a few minutes. If one doesn't refrigerate that jar or redo using a new lid. If the tops of the jars are clean and dry when you add the lids they should seal. How about trying our Pumpkin Butter? Blueberry Grand Marnier Jam Peach Jalapeno Jam Pin It!
Refrigerator Pickles
Cucumbers, peppers, onions and garlic in a vinegar brine, refrigerate 3 days for pickles. Yesterday at Aldi’s they had a great buy on cucumbers so I decided to get a few to do some refrigerator pickles. They also had big bags of sweet peppers for 99 cents so I included them in my jars also along with sweet onions and garlic. Before I could proceed with my plan I had to pay for them first and that’s when the problem started. I opened up my purse to get my debit card out and discovered my billfold was missing. A few notes on this recipe, I used large cucumbers, 1 each cut into 3 sections before cutting into spears. I did not peel my cucumbers, but washed them the best I could to get that darn wax off of them. As big as these cucumbers were they did not have a lot of seeds, but I did cut most of the seeds out just because I could. I like the pickles better this way. Day 2 Refrigerator Pickles Refrigerator Pickles Author: Mary Ellen Prep time: 25 mins Cook time: 5 mins Total time: 30 mins Serves: 2 quarts 2 cucumbers (mine were very big) 1 sweet onion 8 mini sweet peppers 4 garlic cloves 2 cups cider vinegar 2 cups water 1 tablespoon kosher salt (or salt without iodine) 2 tablespoons pickling spice 1 tablespoon sugar 2 cucumbers (mine were very big) 1 sweet onion 8 mini sweet peppers 4 garlic cloves 2 cups cider vinegar 2 cups water 1 tablespoon kosher salt (or salt without iodine) 2 tablespoons pickling spice 1 tablespoon sugar In a pan, heat the water, cider vinegar, sugar, salt and garlic. Cut up vegetables and pack them into clean, sterilized jars. Add 1 tablespoon of pickling spices to each jar as you are filling them so that the spices are throughout the jar. Pour the hot vinegar solution over the vegetables. Put the lid on. Let set on the counter until they cool, then refrigerate. Let refrigerate for 3 days before eating. www.thatsmyhome.com In a pan, heat the water, cider vinegar, sugar, salt and garlic. Cut up vegetables and pack them into clean, sterilized jars. Add 1 tablespoon of pickling spices to each jar as you are filling them so that the spices are throughout the jar. Pour the hot vinegar solution over the vegetables. Put the lid on. Let set on the counter until they cool, then refrigerate. Let refrigerate for 3 days before eating. www.thatsmyhome.com Maybe you’d like to try? Burrata with Sweet Pepper Relish Apple Pie Jam Bread and Butter Pickles Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Bread and Butter Pickles
Old family recipe for bread and butter pickles, my great grandmother passed this down and I still make them today. This is one of my great grandmothers recipes and I know that someone in our family has been making this recipe since at least the 1930’s. Now here is the interesting part, no one has ever changed it, not even me and I usually change everything. Some tips when making these pickles Do not pare the cucumbers, leave the skins on Do not use a salt with Iodine in it Make sure the cucumber slices stay very cold during the resting period Use a knife after filling the jars to remove air bubbles Wipe clean the tops of the jars before putting on the lids Process as directed 5.0 from 1 reviews Bread and Butter Pickles Author: Mary Ellen Prep time: 30 mins Cook time: 15 mins Total time: 45 mins Serves: 4 quarts 4 quarts sliced cucumbers 6 white medium onions peeled and cut in thin slices 1/3 C. coarse salt Syrup: 3 C. sugar 1 1/2 t. turmeric 1 1/2 t. celery seed 2 T. mustard seed 3 C. white vinegar 4 quarts sliced cucumbers 6 white medium onions peeled and cut in thin slices 1/3 C. coarse salt Syrup: 3 C. sugar 1 1/2 t. turmeric 1 1/2 t. celery seed 2 T. mustard seed 3 C. white vinegar Do not pare cucumbers, just wash them and cut them in thin slices. I use a crock for these, while preparing. Mix cucumbers, onion and add salt. Cover with ice. Let set overnight. You may have to add more ice. You want them to stay very cold. When ready to prepare, rinse them very well. Combine syrup ingredients and bring to a boil. When sugar is dissolved, add cucumbers. Heat to boiling. Pack into hot, sterilized jars. Remove air bubbles. Process for 10 minutes in a hot water bath. Do not pare cucumbers, just wash them and cut them in thin slices. I use a crock for these, while preparing. Mix cucumbers, onion and add salt. Cover with ice. Let set overnight. You may have to add more ice. You want them to stay very cold. When ready to prepare, rinse them very well. Combine syrup ingredients and bring to a boil. When sugar is dissolved, add cucumbers. Heat to boiling. Pack into hot, sterilized jars. Remove air bubbles. Process for 10 minutes in a hot water bath. Maybe you’d like to try? Apple Pie Jam Sweet Pepper Relish Refrigerator Pickles Follow me on Pinterest
Aunt Barbie’s Rice Pilaf
 Aunt Barbie’s Rice Pilaf The rice is what the pork chops are on. I didn’t think to take a picture with just the rice, I will add one soon. If you are looking for this recipe now, you can find it here. This is my Aunt Barbie’s recipe for rice pilaf. I don’t know when she first started making it but I don’t remember a holiday dinner without it. My aunt and uncle owned a restaurant and it was also served there for years as a side dish. It is easy to make and tastes great! It also freezes well. She got so she would brown the rice and spaghetti in a pan that could go in the oven. My mom and I bought her a Le Creuset pan way back when they first started being sold here. It became her rice pilaf pan, going from stovetop to oven. Then after she added the chicken stock she would put it in the oven for an hour. Aunt Barbie’s Rice Pilaf Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Side dish Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: Serves 6 1 1/2 C. Uncle Ben's converted rice 3 T. butter vermicelli (about 70 pieces or the thickness of your thumb around) 3 1/3 C. chicken broth (can be part water) salt 1 1/2 C. Uncle Ben's converted rice 3 T. butter vermicelli (about 70 pieces or the thickness of your thumb around) 3 1/3 C. chicken broth (can be part water) salt Brown rice and vermicelli in a 5 qt. pan, until golden brown. Add chicken stock and salt to taste. Cover and simmer for 20-25 minutes until rice is tender. Brown rice and vermicelli in a 5 qt. pan, until golden brown. Add chicken stock and salt to taste. Cover and simmer for 20-25 minutes until rice is tender. Maybe you’d like something else? Cranberry Pecan Wild Rice Chicken Broccoli and Rice Casserole Chicken with Brown Rice and Mushrooms Pin It!
Pesto Potatoes
 Pesto Potatoes I made these potatoes last night to go with a meatloaf dinner I was making. I love mashed potatoes with meatloaf and these flavored mashed potatoes are perfect with it. I am one of those people who either wants gravy on my mashed potatoes or a flavored mashed potato like this one fits the bill. I didn’t even miss not having gravy. These are easy to make as you are going to just make your regular mashed potatoes and then I added fresh basil, parsley, garlic and a little Gruyere cheese along with the milk and butter I would normally use. Do you know one of the secrets to fluffy, mashed potatoes? I learned that after my potatoes are cooked and drained that if I put the pot back on the stove over really low heat to dry them it makes a huge difference. It only takes a minute or two but the trick is to remove the excess water left on the potatoes. Proceed with your recipe as you normally would at this point. Pesto Potatoes Author: Mary Ellen Recipe type: Side Dish, Vegetable Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 6 6 - 8 potatoes salt 1/2 cup milk - approximately 4 oz. gruyere cheese handful fresh basil (about 1/4 cup) handful fresh parsley (about 1/4 cup) 2 garlic cloves minced 1 tablespoon butter or olive oil salt and pepper 6 - 8 potatoes salt 1/2 cup milk - approximately 4 oz. gruyere cheese handful fresh basil (about 1/4 cup) handful fresh parsley (about 1/4 cup) 2 garlic cloves minced 1 tablespoon butter or olive oil salt and pepper Peel and cut potatoes in half. Cover with water and bring to a boil. Cook over medium heat until the potatoes are tender. Drain well. Put back in pan and put over the heat for a minute more to kind of dry the potatoes. Mash the potatoes using an electric mixer. Add enough milk to make the potatoes light and fluffy. In a food processor, grate the gruyere cheese, throw into the mashed potatoes. Add the butter and let it melt. Add the garlic, parsley and basil to the food processor and process it until it is evenly chopped into small pieces. Add it all immediately to the mashed potatoes. Mix everything in to thoroughly combine. Put the mixture into a greased ovenproof serving bowl. Bake at 350 degrees for 15 minutes. Peel and cut potatoes in half. Cover with water and bring to a boil. Cook over medium heat until the potatoes are tender. Drain well. Put back in pan and put over the heat for a minute more to kind of dry the potatoes. Mash the potatoes using an electric mixer. Add enough milk to make the potatoes light and fluffy. In a food processor, grate the gruyere cheese, throw into the mashed potatoes. Add the butter and let it melt. Add the garlic, parsley and basil to the food processor and process it until it is evenly chopped into small pieces. Add it all immediately to the mashed potatoes. Mix everything in to thoroughly combine. Put the mixture into a greased ovenproof serving bowl. Bake at 350 degrees for 15 minutes. Maybe you’d like to try our recipe for? Mom’s Scalloped Potatoes Baked Stuffed Greek Potatoes Pesto Grilled Potatoes Pin It!
Side Dishes Archives - Page 2 of 4 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Side Dishes Archives - Page 4 of 4 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search