French Toast

1 loaf homemade bread, 1 day old
6 eggs
1/2 c milk
1 t vanilla
1/4 t cinnamon
4 T oil, canola or vegetable
4 T butter

Heat 1 T oil and 1 T butter in medium cast iron skillet over medium low heat. Combine eggs, milk, vanilla, and cinnamon in large, flat bottom container. Slice bread into 1/2 inch slices and place in egg mixture, 2 pieces at a time. Soak bread 30 seconds per side. Place in preheated skillet and cook until golden brown. Repeat with remaining bread, adding oil to skillet as needed. Serves 6.


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Spiced Hot Cider

4 c unfiltered apple cider
2 c orange juice
2 c pineapple juice
1 T lemon juice
2 cinnamon sticks
6-8 whole cloves

Place all ingredients in large saucepan and warm over medium heat until hot and steamy.

Grilled Chicken with Citrus Marinade

2 T olive oil
1 c orange juice
1/2 c lemon juice
4 garlic cloves, minced
2 T fresh rosemary, minced
2 t kosher salt
4 boneless skinless chicken breasts

Whisk olive oil, orange juice, lemon juice, garlic and rosemary in a large bowl. Stir in salt. Add chicken breasts, turn chicken to coat. Cover and chill 30 minutes to 2 hours.

Heat a gas grill to medium. Remove chicken breasts from marinade, set marinade aside. Place chicken breasts on grill. Cover and grill, about 20 minutes. Turn chicken over and continue grilling until cooked through, about 10 minutes more.

While chicken is cooking, bring marinade to a boil in a small saucepan and cook until reduced to glaze consistency (about 1/3 cup). Serve chicken with citrus glaze.

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No Bake Cheesecake ~ adapted from Martha Stewart

2 packages (20 sheets) graham crackers
11 T (1 3/8 sticks) butter, melted
1 T sugar
2~8 oz packages cream cheese, softened
1~14 oz can sweetened condensed milk
1/4 c lemon juice
1 t vanilla extract

Place graham crackers in food processor and pulse until finely ground. Add sugar, pulse to combine. Drizzle butter into food processor slowly, pulse until well combined. Press crumb mixture into a 9-inch springform pan, spreading 1 1/2 to 2 inches up side; press flat. Chill crust in freezer at least 10 minutes.

In bowl of stand mixer set at medium-high speed, beat cream cheese until fluffy. Add condensed milk a little at a time, scraping sides of bowl as necessary. Beat in lemon juice and vanilla.

Pour filling into crust, cover with plastic wrap and refrigerate until firm, 2 1/2 to 3 hours. Unclasp sides of pan, and remove cheesecake. Serves 12.

Creamy Chicken Enchiladas

14 oz can reduced sodium cream of chicken soup
16 oz sour cream
4 oz can green chiles, chopped
1 pound Monterey Jack cheese, shredded
8 flour tortillas, burrito size
1 Rotisserie chicken, shredded

Preheat oven to 350. Combine chicken soup, sour cream and green chiles in large bowl. Spray 9x13 pan with cooking spray, place one tortilla in pan. Add approximately one eighth shredded chicken across center of tortilla. Spread 1/8 c chicken soup mixture over chicken, add 1/4 c shredded cheese. Roll tortilla in own and tuck against short side. Repeat with remaining ingredients, reserving 1 c chicken soup mixture and 1 c shredded cheese to spread over top of enchiladas.

Bake uncovered 25 to 30 minutes or until cheese is melted. Serves 8.

Chef's Note: To make ahead, cover baking dish tightly and refrigerate up to one week. Bake as directed.


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