OAMC Monday

Thought I would take a few minutes to post a few recipes that are favorites from www.30daygourmet.com

French Toast Casserole - serves 12

1 pound french bread loaf
8 oz. cream cheese
1/2 C. sugar, divided
1/2 t. vanilla
1/2 C. pecans, chopped, optional
4 egg
2 C. milk
1 t. cinnamon
2 T. butter, melted

Assembly Directions: Cut bread into one inch cubes (about 14 cups). Place half of the bread cubes in a greased 9x13 inch-baking pan. Place the cream cheese in a microwaveable bowl or measuring cup. Cover the container with plastic wrap and cook on 100% power for 30 seconds. Stir it with a spoon, cover again and cook another 2 minutes. It should be completely melted. Stir half of the sugar and all of the extract into the cream cheese. Spoon the cream cheese mixture over the bread cubes (it will not completely cover them). Sprinkle the nuts over the cream cheese layer. Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon, and melted butter together. The egg and milk mixture will make about 3 cups for each recipe.

Freezing Directions:Pour the egg and milk mixture over the bread cubes. Slide the pan into a labeled two-gallon freezer bag, seal and freeze.

Serving Directions:Thaw the casserole completely. Bake at 350 degrees for 35 minutes or until browned. Allow to sit at room temperature for 5 minutes or so before cutting.Serve with warm syrup or purchased or homemade fruit toppings.

Home Made Fruit Syrup

1 2/3 C. Fruit, canned, frozen, or fresh (drained of liquid)
1 C. sugar
1 C. corn syrup or honey
1/2 t. vanilla or almond extract

Assembly Directions: Chop fruit into pieces no more than 1/2 inch square. Combine fruit, sugar and corn syrup or honey in a saucepan. Bring to a boil stirring occasionally. Reduce heat to a simmer and cook for 10 to 15 minutes. Remove the sauce from heat and stir in the extract. Serve warm over the French Toast Casserole (also good over pancakes, ice cream, waffles, ice cream, pound cake, ice cream, etc.)

Jenni's Note: This has a become a Christmas morning tradition as I make the topping the night before and nuke it while the casserole is sitting for the required 5 minutes - I throw the casserole in the oven just before we start unwrapping presents and it/we are generally both finished about the same time!

The following is a recipe I got from http://snider.mardox.com/OAMC.htm

Roast Sticky Chicken (from busy cooks)Servings: 6

Spice Mix for 1 Chicken
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken -- as big as you can find
1 cup chopped onion (I never use the onion and it is still delish!)

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

To Freeze.. This can be frozen with just the spice rub on before cooking, but I prefer to make several of these and cook them completely and freeze fully cooked. Simply bag and freeze. Warm in the microwave before serving.

Jenni's note: This chicken just falls off the bone! I throw this in the oven just before we run out the door to church and by the time we get home it has got some good juice going and I just bast from there - never fails - delicious, juicy chicken!

Anyways, I hope you enjoy these recipes - let me know what you think as you try them!