Caramel Soaked French Toast

1 1/2 cups brown sugar
3/4 cup butter or margarine
1/4 cup plus 2 Tbs. light corn syrup
10 (1 3/4 inch thick) slices of French Bread
4 large eggs, beaten
2 1/2 cups milk (or Half & Half)
1 Tbs. salt
3 Tbs. Sugar
1 1/2 tsp. Cinnamon
1/4 cup butter or margarine, melted

Lightly grease a 13x9x2 inch baking dish.

Combine 1st three ingredients in a medium saucepan. Cook over medium heat, stirring constantly 5 minutes or until mixture is bubbly. Pour mixture evenly into greased baking dish. Arrange bread slices over the syrup, cutting if necessary, to make fit.

Combine eggs, milk and salt; stir well. Gradually pour mixture over bread slices. Cover and chill overnight.

In the morning, preheat oven to 350. Combine 3 Tbs sugar with cinnamon and stir well. Sprinkle evenly over soaked bread. Drizzle 1/4 cup of melted butter over bread.

Bake, uncovered, at 350 for 40-45 minutes or until golden brown and bubbly. Serve immediately.

10 Servings

*Perfect for Christmas Morning!!!

Quick Quiche

1 10-inch pie crust (pre-made in the refrigerated section)
2 cups grated Swiss Cheese
1 heaping Tbs. flour
4 eggs
2 cups Half & Half
1/4 tsp. (optional)
2 tbs butter

*10 oz frozen chopped spinach
OR
*1 chopped Green Pepper and 1 package of sausage

Preheat oven to 375.
If making the spinach quiche, cook according to package directions.
If making sausage/green pepper, brown the sausage and add pepper to pan as you chop it.

Spread pie crust into 9-inch pie plate. Add cheese to dish and then top with flour. Top with either spinach or sausage mixture.

In a separate bowl, lightly beat eggs together with fork and then mix in Half & Half. Pour egg mixture over cheese and toppings in pie plate.

Add salt, if desired. (I do not add salt to the sausage quiche. I do add to the spinach, as well as some fresh ground pepper.)

Top with sliced butter and cook for 45-60 minutes.

Easily made ahead and can be re-heated.

*You can top the spinach quiche with a sliced tomoato, if desired. Add salt and pepper to the top of the tomato to taste.

*Good for a brunch, or for dinner with a nice salad.

Toasted Almond Party Spread

1 8-oz package cream cheese, softened
6 oz. grated Swiss Cheese
1/4 cup mayonnaise
2 Tbs. chopped green onion
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1/3 cup toasted almond almonds, plus more for garnish

Preheat over to 350 degrees.
Combine all ingredients and mix well. Spread into 9 inch pie plate.
Bake for 15 minutes, stirring after 8 minutes.
Garnish with additional toasted almonds.

Serve with assorted crackers or sliced French Bread, toasted in oven at 400 for about 8 minutes.

Ultimate Party Meatballs

1 14-oz can Ocean Spray Jellied Cranberry Sauce
1 12-oz jar Heinz Chili Sauce
1 2-lb bag frozen, pre-cooked, cocktail-size meatballs

Combine sauces in a large saucepan. Cook over medium-low heat, stirring with whisk until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

Makes 30 appetizer servings.

*Crock-Pot prep: Follow directions above heating meatballs for 5-10 minutes and then transfer to Crock-Pot. Heat on High for 45 minutes to 1 hour, reducing heat to low.

Mock Tacos

2 lbs Ground Beef
1 Onion, chopped
2 cloves garlic
2 small (6 oz) cans of Tomato Paste
1 big (28 oz) can of Tomato Sauce
4 small cans of water
2 tsp Oregano
2 tsp Accent
2 tsp Ground Cumin
1 1/2 tsp Chili Powder
3 tsp Brown Sugar
1 1/2 tsp Salt
1/2 tsp black pepper
1/2 tsp red/cayenne pepper
1 cup uncooked rice

Brown meat, onion and garlic. Add remaining ingredients and simmer for 5 minutes. Transfer mixture to crock pot and cook on low for approximately 3 hours.

Serve over Doritos with the following suggested toppings:
Lettuce
Tomato
Onion
Olives
Sour Cream
Salsa
Guacamole

Dad's Flank Steak Marinade

1 cup Soy Sauce
1/2 cup Pineapple Juice
1/2 cup Brown Sugar
1/2 cup White Vinegar
2 te Salt*
1/2 te Garlic Powder

Bring above ingredients to a boil. Marinate at least 4 hours in refrigerator.
* I often omit the salt or cut it in half - the soy sauce and vinegar provide enough salt.

Notes:
The recipe is easily doubled.
Often I will make extra and throw it in a gallon freezer bag with a flank steak and freeze for a later date. Just bring the steak out of the freezer and let it thaw all day before throwing it on the grill.

Linguine with Tomatoes & Brie

Sooooooo great in the summer when you have lots of good tomatoes and fresh basil growing in the garden! Very easy to serve for company because the prep work is done a few hours ahead of time...

4 large tomatoes, cut roughly in 1/2 inch cubes
1/2 pound Brie, rind removed, torn in pieces
1/2 cup fresh Basil, cut in strips
1-2 garlic cloves, minced
1/2 cup Olive Oil
1/4 tsp. Salt
1/4 tsp fresh ground Pepper
3/4 - 1 pound linguine

At least 2 HOURS before serving, combine tomatoes, brie, basil, garlic, olive oil, salt & pepper in a large serving bowl. Set aside, covered, at room temperature.

When you are getting ready to serve, bring water to a boil. Cook linguine according to package directions.

Drain pasta and immediately toss with tomato mixture. Serve at once. Top with fresh ground pepper and parmesan cheese.

Serve with salad, some good bread and red wine.

** Options...
Add medium-sized, peeled & deveined shrimp to the boiling pasta water during the last 5-7 minutes of cooking.
Can easily be doubled for company.
Can be used as a side dish as well.
Flavored linguine noodles add a good punch to the dish.