Pumpkin Pie French Toast Recipe
Make your little snack full of joy. This recipe is easy to cook, you spend just 20 minutes. It tastes well outside during the walk. Kinds will go crazy and ask for additive.
- 12 slices whole wheat sandwich bread
- 3 eggs
- 1/2 cup milk
- 3/4 cup canned pumpkin
- 1 tsp pumpkin pie spice
- Butter and syrup for serving
- Fresh fruit or smoothie as side
See full Directions on 5dollardinners.com
- 1 (8-ounce) block of cream cheese, softened
- 8 ounces white cheddar cheese, freshly grated
- 1/4 teaspoon nutmeg
- 1 heaping cup of fresh blueberries
- 1 loaf of french bread, sliced
- 2-3 tablespoons olive oil
- Preheat oven to 375 degrees F. Place two oven racks on the middle and lower level. Slice bread and place on a baking sheet, drizzling it with olive oil.
- In a bowl, mix cream cheese with grated cheddar and nutmeg. Fold in blueberries. Place in an oven-safe dish, then set on the top oven rack. Bake for 30-35 minutes, or until cheese is hot, golden and bubbly, and blueberries and bursting. At the 20 minute mark, place baking sheet with bread on the lower rack to toast, checking and tossing every 4-5 minutes. Serve immediately! With white wine, of course.
- ¾ cup (180 mL) boiling water
- 1 3-ounce box pineapple Jello gelatin
- ¼ cup (60 mL) cold water
- ½ cup (120 mL) vodka
- ¼ cup (60 mL) butterscotch schnapps
- ¼ cup (60 mL) Irish cream
- Maraschino Cherries
- Dissolve the gelatin into the boiling water in a large bowl.
- Measure and pour the schnapps, vodka, Irish cream, and cold water into the bowl. Thoroughly stir until well mixed. Allow the mixture to cool a little.
- Add a maraschino cherry in plastic shot cups.
- Carefully pour the Jello mixture over the cherries.
- Chill in the refrigerator to allow the mixture to fully set and harden.
Darkest Chocolate Crepe Cake
- ⅔ cup heavy cream
- 6 large egg whites
- 1⅔ cups sugar
- 1 ¾ cup (3 ½ sticks) unsalted butter, cut into pieces, softened
- 1 teaspoon pure vanilla extract
- ⅓ cup hazelnut cream (available at Liberty Heights Fresh)
- Pinch of salt
- Put cream into a bowl of an electric mixture fitted with a whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate.
- Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 5 minutes.
- Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff, (but not dry) peaks form, about five minutes. Make sure the bottom of the bowl has completely cooled before add the butter.
- Fit mixer with paddle attachment. With mixer on medium-low speed, add butter several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added. Add vanilla, hazelnut cream and salt; mix until mixture comes together, 3-5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.
- Spread about 2 tablespoons of the filling inbetween each layer of the crepes.
Cauliflower Crust Stromboli
- Cauliflower crust
- 1 small head cauliflower, cut into small florets
- 1 free-range organic egg, lightly beaten
- ½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
- ½ teaspoon fine grain sea salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 3 tablespoons tomato sauce
- ½ cup mozzarella cheese
- Ham, pepperoni, salami or any other meat of your choice
- Grated Parmesan cheese and dried oregano to taste
- Preheat oven to 450°F (220°C) and place a rack in the middle.
- Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
- In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
- Transfer cauliflower rice (3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
- Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to roll into a stromboli.
- Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.
- Spread cauliflower mixture onto the lined baking sheet and form into a large rectangle.
- Place in the oven and bake for exactly 10 minutes (no more, no less, 10 minutes).
- Remove from the oven and spread tomato sauce over most of the dough, leaving a 2-inch border on one side.
- Spread half of the mozzarella, then the meat (I used ham), then the remaining cheese.
- With a large spatula lift the longer sides of the crust and roll into stromboli shape (you may also use the parchment paper to help you do this!)
- Flip them seam down and tuck/fold the shorter side to close the stromboli.
- Cut slats in the top, and sprinkle with some grated Parmesan cheese and oregano.
- Return to the oven and bake for an additional 12 minutes.
- Wait a few minutes before you slice and serve.
- And beware of all that raging ooey gooey cheese. Right out of the oven it’s thermonuclear hot. So, watch yourself.
- Serve with extra sauce if you feel so inclined.
Raspberry Nectarine Pie
- Premade pie-crust
- 5-6 nectarines, pitted and sliced
- 2 cups raspberries
- ⅔ – 1 cup cups sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 2 tablespoons cornstarch
- 1 egg white
- coarse sparkling sugar
- Toss the nectarine slices and raspberries with ⅔ cups sugar in a large bowl. Cover with saran wrap and let sit for 30 minutes.
- Unroll the pie crust and drape it over a 9 inch pie pan. Freeze for about 30 minutes.
- Drain the fruit in a large colander, and toss with the lemon zest, lemon juice and cornstarch. Taste the fruit; if it’s still tart, add the additional sugar.
- Fill the crust with the fruit mixture.
- Roll out the other pie crust, and cut it into ¾” strips with a pizza cutter (I use the side of the crust box as a guide to ensure I have straight lines).
- Arrange the lattice top. Trim the excess dough around the edges- allowing a little overhang- then crimp the edges with your fingers (or use the tines of a fork to secure the edges).
- Brush the top with an egg white, then sprinkle with coarse sparkling sugar.
- Bake on the bottom rack of a preheated 425 degree oven for 25 minutes. Cover the edges with strips of aluminum foil, then reduce the heat to 375 degrees and bake for another 25-30 minutes.
- Allow the pie to cool for atleast two hours on a wire-rack before serving.
- Store at room temperature, loosely covered with saran wrap.
- 4 Boneless skinless Chicken Breasts
- 2 Cans 98% Fat Free Cream of Chicken Soup
- 1 Can 33% Less Sodium Chicken Broth
- ½ Large Onion Diced
- 1 TBSP Dried Parsley
- 4 Large Refrigerator Biscuits
- To your Crockpot add the Cream of Chicken Soups, Broth, Diced Onion, Parsley and mix it together well. Add in the Chicken and try to submerge it as much as possible. Set Crockpot to high and cook 4-6 hours or until the chicken is fully cooked (mine went about 4 hours).
- Cut your biscuits up into little chunks and place on top of the chicken mixture. Place lid on Crockpot and cook another 30-60 minutes until the biscuits are cooked through.
- ¾ C flour
- ¾ C sugar
- ¼ t salt
- 1 stick butter, soft
- 2 eggs
- juice from ½ lemon (about 1T)
- zest from ½ lemon (about 1t)
- In a large bowl combine the sugar, flourand salt. Add the softened butter.
- Whisk the eggs in another bowl and add the lemon juice,and zest.
- Combine the two and beat until smooth.
- Use the butter wrapper to grease the pan.Pour in the batter.Bake at 350 for 25 minutes.
- Mix the powdered sugar, lemon juice and zest. Spread on the cooled lemon brownies.
- Make a nice thin glaze.Cut into squares.
Chocolate Salted Caramel Pretzel Bark
- ½ bag of Mini Pretzels
- 1 cup butter (2 sticks)
- 1 cup brown sugar
- 1 cup milk chocolate chips
- 1 cup semi sweet chocolate chip
- fleur de sel or sea salt
- Preheat oven to 400 degrees.
- Arrange the pretzels in a single layer on a rimmed baking sheet lined with foil.
- Melt the butter with the brown sugar over low heat.
- When the mixture begins to boil continue cooking over low heat about 5 minutes until it thickens and forms a soft caramel.
- Pour the caramel evenly over the pretzels and place in the oven to bake for 5 minutes.
- While the pretzels are baking, place the milk chocolate and semi-sweet chocolate chips in a small sauce pan. Cook over very low heat until melted and smooth.
- Remove the pretzels from the oven.
- Pour the melted chocolate evenly over the pretzels and use a spatula to smooth.
- Sprinkle with fleur de sel.
- Place in the fridge to chill and harden for about 2 hours.
- Break into pieces and try your very best to resist eating the entire pan.
- About 3 cups cooked spaghetti squash
- 2 large garden tomatoes sliced
- Kosher Salt
- Garlic Powder, Onion Powder, Dried Basil, Dried Parsley for sprinkling
- 5oz of fancy shredded Mexican cheese blend (separated)
- Fresh Basil for Garnish
Preheat the oven to 350 degrees.
Spray a 11 x 9 casserole dish with non-stick spray.
Spread about 1 cup of spaghetti squash on the bottom.
Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices.
Top with 1.5 oz of cheese.
Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash.
Top with the last 2 oz of cheese and sprinkle with the spices one last time.
Bake for 30 minutes uncovered.
Top with some fresh cut basil and cut into 6 serving sizes about 3×3 inches each.
Just to recap the layers are…
squash tomatoes spices cheese squash tomatoes spices cheese squash cheese spices
The little bit of cheese in between each layer acts like a glue holding everthing together.