Fluffy French Toast

Recipe given to Candice by Suzanne P.

4 eggs
2 c. milk
2 tsp. vanilla
3 c. Bisquick
4 tsp. sugar
Cinnamon to taste, optional
1 loaf Texas Toast
Crisco, for frying

Beat together eggs, milk, and vanilla. Add Bisquick, sugar, and cinnamon. Stir until smooth. Melt Crisco in a heavy frying pan until at least ½ inch deep. Dip toast slices in batter and deep fry until golden brown on both sides. Place on a rack or paper towels to drain. Serve with powdered sugar, syrup, fruit, etc. Enjoy!

Mock Turkey-Pomodoro

Bread of choice
Cranberry jalepeno jelly
Thinly sliced Turkey Deli Meat
Thinly sliced cucumbers
Havarti Cheese slices
Roman Lettuce
Roasted tomatoes - found in grocery store deli's, ie. Harmon's.

Black Bean Salsa

1 can black beans, rinsed and drained
1 c. frozen corn, thawed
2 tomatoes, chopped
½ onion, chopped
2 limes, juiced
cilantro, chopped to taste
1 pkt. Italian dressing mix
¼ c. oil
2 Tbsp. water
¼ c. vinegar

Combine all ingredients. Serve with tortilla chips.

Candice's Sticky Bun Bites

12 Rhodes rolls, microwave thaw for 1 min. 15 sec. (turn halfway through), cut into 48 pieces
6 Tbsp. butter, melted
¾ c. brown sugar, unpacked
2 tsp. cinnamon

Melt butter, set aside. Combine brown sugar and cinnamon, set aside.
Prepare caramel sauce.

Caramel Sauce:
1 c. brown sugar, packed
½ c. butter
¼ c. Karo syrup
1 c. pecans, chopped (optional)
Bring sugar and butter to a boil. Immediately remove from heat and add Karo syrup. Pour into an ungreased 9x13 baking dish. Sprinkle on pecans. Set aside.

Dip each piece of roll dough in melted butter and roll in cinnamon/sugar mixture. Place in baking dish on top of caramel. Cover with plastic wrap and let rise in a warm place for 30 minutes. Remove plastic wrap and bake at 350 degrees for 20 minutes. Invert onto a serving platter and let sit for a minute to let the caramel sauce drip over rolls. Serve warm.

Parmesan Chicken

4 boneless, skinless chicken breasts, sliced in half horizontally to make 8 thin pieces
3/4 c. mayonnaise
6 Tbsp. grated Parmesan cheese
2 c. Panko

Prepare chicken pieces. Combine mayo and Parmesan. Spread each piece of chicken with the mayo/cheese mixture (like you're frosting a cookie). Dip in Panko and place on a greased cookie sheet. Bake at 375 degrees for 30 minutes.

Stuffed Jalapenos

9-10 large jalapenos
8 oz. cream cheese, softened
1/4 c. shredded Parmesan cheese
1 Tbsp. dry Hidden Valley Ranch salad dressing seasoning
9 slices of bacon, cut in half

Slice jalapenos in half lengthwise. Using a spoon, remove seeds and ribs, set aside. Combine cream cheese, Parmesan cheese, and ranch seasoning. Fill each jalapeno half with cream cheese mixture. Wrap each jalapeno with a half slice of bacon. Bake at 400 degrees for 45 minutes.
* If you would prefer to not have bacon, sprinkle the tops with a little Panko bread crumbs instead.

Beef Croquettes

This is a traditional Dutch Christmas dish that my husband craves this time of year.
I cook a 2-3 pound chuck roast in the crock pot on low for 8 hours to get the meat. Save 1 cup of beef broth for the sauce. Put left over pot roast in your food processor and shred until you have 4 cups. I had about 2 cups of leftover meat that bulked up to 4 cups processed.
Sauce:
1/4 c. butter
1/4 c. flour
1 c. beef broth
Melt butter in a saucepan over medium heat. Whisk in flour. Continue to cook, stirring, for a minute or two to combine the butter and flour. Whisk in beef broth and cook, stirring continually, until thickened into a paste. When thick, combine with beef and mix until it is all combined and the consistency of cookie dough. Spread in a 1/2 inch thick layer on a cookie sheet and sprinkle with the seasonings you like. We like to use a little ground nutmeg, black pepper, onion powder and garlic salt. Cover and refrigerate for several hours or overnight. Shape into logs, about 1/4 c. each. Dip in a beaten egg and then roll in bread crumbs, we prefer Panko. Deep fry. Enjoy!