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Monday, January 30, 2012

What's Cookin' in the Parsonage?

One fun thing about the weekend is having a little more time for breakfast.  One of my favorite breakfast foods is French Toast.  On Saturday I made a Banana Stuffed French Toast.  I love the warm bananas that are tucked inside the egg-dipped bread! This is so simple, yet so yummy!  Here's how I make it:

Slice a 2" or 2 1/2 " thick piece of French bread, then slice it in half, but not all the way through.  This is the opening for the banana slices.  Stuff as many slices of banana in there as will fit.

In a deep dish, mix egg and milk and whisk together.  To the milk/egg mixture, add cinnamon and vanilla to taste.  Dip bread slices into milk, then place in a hot skillet with a tablespoon or two of Crisco.  Brown on each side until toasted.

Dust with powdered sugar.  Serve with warm syrup.


For our Sunday dinner I made Imperial Chicken.  I got the ingredients prepped the night before, then assembled it and placed in the oven on the timer.  This is super fast and soooo good.


Imperial Chicken

4 boneless chicken breasts
2 cups Pepperidge farm Italian bread crumbs
1 cup Parmesan cheese
1 tsp each of salt,pepper and garlic powder
1 stick butter, melted
2 T lemon juice

Place chicken breasts in salt water and refrigerate overnight. In one bowl, mix lemon juice and melted butter that has cooled.  In another bowl mix bread crumbs, cheese, salt, pepper and garlic.  Drain chicken.  Dip chicken in butter mixture and in bread crumb mixture, and roll - jelly roll style and bake in 350 degree oven for 1 hour.  (You could bake these without rolling them up; they will take less time that way!)

Chicken breasts should be split before dipping and rolling.


Ready for the oven
I served the chicken with twice baked mashed potatoes, frozen veggies, popovers, and fresh fruit.


Love these popovers! I made them before church and warmed them in the oven when we got home so they'd be crispy.



We had guests over after church last night and I served Taco soup, tortilla chips and crackers, and my favorite brownie - Hershey's Deep dish Brownie.  These are moist and chocolaty.  When I get hungry for something chocolate, these always come to mind. 

Hershey's Deep Dish Brownie

3/4 C butter or margarine, melted
1 1/2 C sugar
1 1/2 tsp vanilla
3 eggs
3/4 C flour
1/2 C Hershey's cocoa
1/2 tsp baking powder
1/2 tsp salt

Blend melted butter or margarine, sugar and vanilla in a mixing bowl.  Add eggs; beat well with spoon.  Combine flour, cocoa, baking powder, and salt; gradually add to egg mixture until well blended.  Spread in greased 8" square pan.  Bake at 350 degrees for 30 minutes or until brownie begins to pull away from edges of pan.  Cool ; cut into squares. 

What kind of things were cooking in your kitchen this past week or weekend? 



P.S.  Tonight's Ladies' Bible study at BCBC will be a blessing; I hope you're planning on attending!  The lesson covers worry.  Wow!  It's so helpful and practical (and convicting!).  The second half of our meeting is "Dinner? Is it possible?"  We will hear from the dietitian from Franklin Woods Hospital how very possible dinner can be!  I'll be looking for you there!

2 comments:

Whitney said...

I scored a delicious sirloin roast on sale at Ingles last week. It was fall-apart tender! We had mashed potatoes, gravy, corn (I tried the Pictsweet you use, yum!) and rolls.

Delicious Sunday lunch!

Denise said...

Mmmmmm, nothing like a tender roast for Sunday dinner! Sorry I missed it!