Stuffed French Toast & Buttermilk Syrup

Stuffed French Toast:

Ingredients

8 oz. Cream Cheese

1 cup Powder Sugar

8 oz. Cool Whip

1 loaf Cinnamon Twist bread

5 Eggs

Directions

Beat cream cheese and powder sugar. Fold in cool whip. Crack eggs into 9x13 pan. Place spoonful of cream cheese mixture onto a piece of cinnamon bread. Place a second piece on top making a sandwich. Soak both sides of sandwich in the eggs. Cook the stuffed French toast on a greased griddle or frying pan.

Buttermilk Syrup:

Ingredients

1 cup Buttermilk

1 stick Butter

1 cup Sugar

½ tsp. Baking Soda

1 tsp. Vanilla

Directions

Boil buttermilk, butter, and sugar. Whisk in baking soda and vanilla. Serve hot on top of French Toast.

What I Made For Dinner: Cheeseburgers & Sides

Today we are just grilling burgers outside since it is such a lovely day.

Cheeseburgers:

Ingredients
1 1/2 lb ground beef (lean)
1 Tbsp Chili Powder
1 tsp paprika
1/2 tsp salt
1 tsp pepper
3 cloves Garlic, Chopped fine
1/2 bell pepper, Chopped fine
1/4 cup Onion, chopped fine

Mix all ingredients together and shape into patties. Place on a tray and refrigerate for 2-3 hours.
Grill and place cheese on 1 minute before finished cooking.

Sweet Potato Fries:

2 Large Sweet Potatoes, Peeled & sliced into fry shape
1 tsp Nutmeg
1/2 tsp Oregano
1/2 tsp cinnamon
1 Tbsp Brown Sugar
1 Tbsp Olive oil

combine all dry ingredients together in a bowl. In a seperate bowl place sweet potatoes & oil together. Toss. Add dry ingredients, toss.
Place on a baking sheet and bake at 400 degrees F until tender (about 20 min)

Grilled Sweet Corn:

4 Ears Sweet Corn
Butter

Boil corn until tender. Place on grill for 1 min to char the outside slightly. Glaze in butter & serve.

Fluffy Buttermilk Pancakes

Ingredients

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, lightly beaten

1 cup well-shaken buttermilk

Directions

Preheat oven to 200°F.

Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.

Heat a griddle or a large skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

Note: The batter will keep in refrigerator for three days. If needed, thin with buttermilk or water one tablespoon at a time.

What I Made for Dinner: Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions

Ingredients

4 medium sweet potatoes, peeled and cut into chunks

Salt

4 bone-in pork chops, 1-inch thick

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 large onions, yellow or red, thinly sliced

2 Gala or Golden Delicious apples, thinly sliced

2 tablespoons finely chopped fresh thyme leaves

1 lemon

4 tablespoons butter

2 tablespoons all-purpose flour

1 cup apple cider

2 cups chicken stock

Directions

In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.

Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.

Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.

Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with 1 cup stock. Add potatoes and mash, season with salt and pepper.

Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.

You can also find this recipe here.

Southern Peach Cobbler

Ingredients

4 cups peeled, sliced peaches

2 cups sugar, divided

1/2 cup water

8 tablespoons butter

1 1/2 cups self-rising flour

1 1/2 cups milk

Allspice, optional

Directions

Preheat oven to 350.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with allspice, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

What I Made for Dinner: Glazed Pork Chops

Ingredients

4 boneless pork loin chops (4 ounces each)

3/4 teaspoon rubbed sage

1/2 teaspoon salt

1 tablespoon canola oil

1 tablespoon all-purpose flour

1/2 cup reduced-sodium chicken broth

1 tablespoon cider vinegar

2 medium tart apples, thinly sliced

4 teaspoons brown sugar

Directions

Sprinkle pork chops with sage and salt. In a large skillet, brown chops in oil on both sides. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.

Stir flour into the pan drippings until blended. Gradually stir in broth and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.

Arrange apples over chops; sprinkle with brown sugar. Drizzle with broth mixture. Bake, uncovered, at 350° for 20-25 minutes or until a meat thermometer reads 160°. Yield: 4 servings.

What I Made For Dinner: I made some mashed potatoes & steamed green beans to go with this. YUMMY!