Tabbouleh with Baked Pita Chips Recipe

New! Cinnamon Baked French Toast Recipe

Oh my goodness, if you want to make the best french toast casserole, here's your recipe. I got the original  recipe from a good friend who made this for us during a visit to her house. It's a variation of Pillsbury's Cinnamon Baked French Toast recipe using canned Pillsbury Cinnamon Rolls. I added extra cinnamon, nutmeg and sugar; and reduced the eggs so it didn't get soggy of overly fluffy. Per my friend's recommendation, I left off the maple syrup because it's plenty sweet enough without it. That's all there is to this easy french toast casserole -- great for overnight guests or as a family treat.

New recipe — now even better!

I recently (Dec. 2013) made some updates to this recipe to make it even better. It's now less fluffy and eggy and more moist and gooey. Also, a slightly shorter cook time. Let me know what you think of the new taste.

Ingredients

2 cans (12.4 oz each) Pillsbury flaky cinnamon rolls
1/2 cup butter, melted
1/4 cup sugar
2 eggs
1/2 cup heavy whipping cream (half & half works too)
3 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla extract
1/2 cup finely chopped pecans
Icing from cinnamon rolls
Powdered sugar, if desired

Directions
1. In a large glass bowl, melt butter then together with sugar. 

2. Beat in eggs, cream, cinnamon, nutmeg and vanilla.

3. Open canned cinnamon rolls, slice each  cinnamon roll into eighths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat.Then pour the pieces, coated in egg mixture, into a greased 9x12 casserole dish and spread out evenly. Any remaining egg mixture, you can brush over top of areas that look like they might get dry.

4. Sprinkle with pecans and then bake on 350˚ on a low rack for 35-40 minutes.

5. Remove bake from oven. Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over bake. Sprinkle with powdered sugar if desired.

Serves: 6-8

*If you like this recipe, you'll love our Cinnamon Apple Strudel Bake, also using Pillsbury cinnamon rolls!

Best Ever Fresh Spinach Dip Recipe

Three reasons why this recipe is awesome:

1. It's made with fresh, not dried spinach

2. There are only four ingredients

3. There's only one step to make it.

Plus, it's addictingly delicious!

If you're thinking about serving this at your next party, you truly might as well double this recipe because this spinach dip will be gone in minutes. Trust me. I'm super excited to finally know how to make this. I've sampled this a few different times now at my friend's house. She always makes a giant bowl of it and it's always practically licked clean within the first 20 minutes. And for about 10 minutes after that, you see people wandering over looking for more spinach dip, then reluctantly looking around to see what else there is when they realize the bowl is empty. You catch my drift here? This stuff is amazing. And so is my friend, not just because she gave me this recipe but I mean that certainly bumped her up a few more notches in my book. ;)

Ingredients
1 (6oz) bag baby spinach leaves
1 (15.5oz) jar of your favorite salsa
1 (8oz) package cream cheese
1 tbsp minced garlic

Directions
1. Put salsa, cream cheese, garlic and spinach leaves into a blender and blend until completely smooth.

2. Serve right away with tortilla chips or chill until ready to serve.

Spicy Thai Roasted Red Pepper Soup Recipe

The simple spicy sweetness gives this soup a complex flavor with very few ingredients. This soup is amazing over rice or with some crusty bread — perfect for a crisp fall day.

Ingredients
2 (12oz) jars roasted red peppers
1 large onion, chopped
1 small jalapeño, deseeded and chopped
2 tsp minced garlic
1/4 teaspoon cayenne pepper
1/4 tsp coriander
1/4 tsp ginger
1 tsp salt
1 tbsp sugar
1 (14.5oz) can tomatoes
1 (13.5oz) can coconut milk


Directions
1. In your Crock-pot, add roasted red peppers (do not drain), onion, garlic, jalapeño, tomatoes (do not drain), coconut milk, sugar, salt, cayenne pepper, coriander, ginger and water. Simmer on low for 4 hours.

2. Strain out solids by pouring soup through a strainer into a bowl. Purée solids in a food processor or blender. Return to Crock-pot then spoon into bowls and serve warm.

Peaches and Cream Carrot Bread

Yesterday my mother-in-law gave me a bag full of fresh-picked peaches, ripe and ready to eat. I wanted to make something with them out of stuff I had on hand. With my littlest one being sick this past weekend, I didn't feel up to a trip to the store for special ingredietns. That and my grocery budget doesn't replenish until the 1st of next month. So... since I pretty much always have enough stuff to whip up some bread, that's what I decided to do. I love spiced breads with veggies hidden inside. They are so much healthier than donuts, danishes, etc. yet still satisfy that sweet tooth. I think you're going to love this recipe. It's a great way to use up peaches that are on their last day.

Ingredients
3 cups flour
2 tsp baking soda
1 tsp salt
2 tsp baking power
2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup chopped pecans
3 eggs
1 1/2 cups sugar
1 cup cooking oil
2 tsp vanilla
2 cups diced fresh peaches

1/2 cup heavy cream

1 cup fresh shredded carrots


Directions
1. In a small bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and pecans.

2. In a large bowl beat eggs, add sugar, oil and vanilla. Mix well.

3. Fold in peaches, cream and carrots.  Add dry ingredients until thoroughly moistened.

4. Pour into 2 greased loaf pans. Bake at 350˚ for 1hr.

Yield: 2 loaves

You might also like my Pineapple Zucchini Bread and my Chocolate Chip Banana Bread.

Strawberry Rhubarb Pie Recipe

It's year two of garden-fresh rhubarb. Unfortunately, we got a whole lot of nothing from our strawberry plants again this year but I'm guessing they just aren't getting enough sun. Thankfully, Walmart's produce didn't look look as bad as it normally does so I got a big box of strawberries because we have enough rhubarb for at least two more pies this year (We just have one rhubarb plant). Since rhubarb is really hard to find at stores around here, I guess I'm happy that the rhubarb does fine in the shade even if the strawberries aren't producing because I can always buy those. Still fresh-picked strawberries are so much better, especially if you grow them yourself! Ah well, maybe next year we'll try a sunnier spot.

So, if you've never had rhubarb pie before you are in for a treat! I've found people either love it or hate it. It's got a sweet-tart taste. I'm not a big pie person because they tend to be overly sweet so this is right up my alley. I like the strawberries mixed with the rhubarb to give it some added flavor. I tried an all-rhubarb pie last year and thought it was kinda gross personally but some people said they did like it. Well, let me know what you think! It's very easy to make, even the lattice crust surprisingly. Here's how:

Ingredients
1 cup sugar
1/2 cup flour
2 tbs tapioca
2 1/2 cups chopped rhubarb
3 1/2 cups chopped strawberries
Juice from 1/2 lemon
2 tbsp butter
2 pie crusts
1 egg yolk

Directions
1. Mix together sugar, flour and tapioca. Add rhubarb and strawberries; toss to coat. Add lemon juice and toss.

2. Place one pie crust in bottom of a shallow pie pan and add strawberry rhubarb mixture.

3. Dart with butter.

4. Add lattice top and brush on egg yolk to coat evenly. How to make a lattice pie crust.

5. Loosely cover with foil and bake at 400˚ for 25 minutes. Remove foil and bake an additional 15 minutes or until top is golden brown.

6. Let cool then serve.

Serves 6-8

Butternut Squash Ravioli with Brown Butter Sage Sauce

So, I've been trying different brown butter sauces for awhile now and can't say I'm overly impressed with any of them. Are they all kinda blah tasting or is it just me? After some experimentation of combining recipes I've collected, I finally came up with the best brown butter sage sauce recipe I've made to date. I do cheat and use fresh, packaged ravioli but you can of course get ambitious and make your own ravioli, too. I love this recipe because it's got a refreshingly different flavor yet it's easy enough to throw together on a weeknight.

Ingredients
1 package fresh butternut squash ravioli

Sauce
4 tablespoons butter
1/4 tsp salt

1/2 onion, diced

1 tsp minced garlic

1/2 lemon, juiced
1 tsp sage
1/4 tsp black pepper

Toppings

1/4 cup shredded Parmigiano-Reggiano 

1/4 cup pine nuts

Directions

1. Begin cooking ravioli as directed. Toast pine nuts until light golden brown.

2. Melt butter over medium-low heat. Add garlic, salt and onions. Sauté onions until translucent. Keep an eye on the butter and remove from heat when little brown specs appear throughout.

3.  Pour brown butter sauce in a large bowl and add lemon juice, sage, and black pepper.

4. Add pasta and Parmigiano-Reggiano and toss to coat.

5. Top with toasted pine nuts and serve.

Serves: 2-4

Baked Corn & Pimento Casserole Recipe

I got this recipe from a lovely woman I work with. Every year she and her hubby host a picnic at her house and the food is always off the hook. She actually takes the day of the party off in order to prep the 10+ homemade dishes she serves up. It is really a treat. Not to mention her house is amazing with fresh herbs growing in the wooded backyard along with fountains, comfortable seating, great music piped in, a fire pit, grill and probably one of every species of bird that's in the area because she even has an awesome variety of bird food readily available. Anyway, lucky for me and you, she's very willing to share her recipes. Two of my favorite dishes of hers are this hominy casserole bake and her orzo salad with honey vinaigrette dressing. I promise neither will disappoint. 

All ingredients that store well
so it's an easy last-minute dish

Ingredients
1 package Jiffy cornbread mix
1 stick butter
1 onion, chopped
8 oz. sour cream
1 can corn, drained
1 can creamed corn
1 can chopped green chilies
1 jar pimentos, drained
1/2 tsp cayenne pepper

Directions
1. Melt butter and sauté onion until soft.

2. Combine all ingredients. Mix well and pour into greased casserole pan.

3. Bake at 350 F for 55 to 60 minutes or until crusty and golden brown on top and not wobbly when shaken. Serve warm.

Serves: 6-8

If you love hominy, check out my Hominy Breakfast Casserole recipe.

Pineapple Zucchini Bread Recipe

This is an amazing zucchini bread recipe I got from a lady named Helen Brookman who lovingly passed along her recipes, with the help of the Hospice of The Rapidan. My mom handed the recipe on to me with a few of her own touches. Everyone says this is the best zucchini bread they've ever had. It really is very good and I think what makes it is the pineapples and, believe it or not, the salt. Enjoy!

Ingredients
3 cups flour
2 tsp baking soda
1 tsp salt
2 tsp baking power
2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup chopped pecans
3 eggs
1 1/2 cups sugar
1 cup cooking oil
2 tsp vanilla
3 cups shredded zucchini
1 8oz. can crushed pineapples

Directions
1. In a small bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and pecans.

2. In a large bowl beat eggs, add sugar, oil and vanilla. Mix well. Stir in zucchini and pineapple, stir in dry ingredients until moistened.

3. Spoon into 2 greased loaf pans. Bake at 325˚ for 1hr 15 mins.

Yield: 2 loaves

You might also like my Peaches and Cream Carrot Bread and my Chocolate Chip Banana Bread.

Homemade Hummus Recipe

It's so easy to make hummus and ends up being about half the price you'd pay to buy it ready-made. You can freeze hummus so make a bunch and stow it away to use as a quick appetizer or a midnight snack. This recipe is a great base to which you can add whatever your heart desires. I actually just like it plain too.

Ingredients
2 (15.5oz) cans chick peas, juice reserved
1/2 cup chick pea juice
2 tbsp olive oil
2 tbsp minced garlic
1 tsp fine sea salt
1/4 cup tahini paste
1/4 cup lemon juice

Add-in Ideas
Roasted Red Peppers
Black Olives
Pine nuts
Red Peppers
Jalapeños
Black Beans

Directions
1. Drain chick peas, reserving 1/2 cup of juices.

2. Combine all ingredients in a blender or food processor and purée until smooth.

3. Serve chilled with toasted pita slices, cucumbers, green peppers or use as a spread on sandwiches.

If you love hummus, try my Greek Veggie Pita Sandwich Recipe — it'll rock your socks!

Serves: 10-12

Orzo Salad w/ Honey Vinaigrette Dressing Recipe

Holy wow! This is the most delicious take on pasta salad that has ever touched my lips. The recipe came from a coworker who put her own spin on Giadia's Orzo salad recipe from Foodnetwork. The only change I made to her version is in the measurements since I wanted a little less oil and I substituted grape seed oil for the olive oil since my hubby can't have olive oil (poor guy). I often use grape seed oil as an olive oil substitute since the flavor is nicer than regular cooking oil.

Ingredients
6 cups chicken broth*
3 cups orzo
6 roma tomatoes, diced
1 red onion, thinly sliced
1/4 cup fresh basil leaves, chopped
1/4 cup fresh mint leaves, chopped
2 cucumbers, quartered and sliced
1 tbsp cooking oil

Dressing
1 cup red wine vinegar

1 cup grape seed oil

1/4 cup fresh lemon juice
2 tsp honey
2 tsp salt
3/4 teaspoon pepper

An adaptation of Giadia's Orzo salad recipe.

* Vegetarians use vegetable broth

Directions
1. In a large, covered, non-stick pot, bring chicken broth and cooking oil to a boil. Add orzo and reduce to a low boil; partially cover. Cook, stirring frequently, for 7 minutes. Move orzo to a large bowl and set aside to cool.

2. Prepare the dressing by placing all of the ingredients in a mason jar, tighten the lid, then shake.

3. When orzo has fully cooled, add tomatoes, onions, basil, mint, cucumbers and 3/4 of the dressing. Toss. Chill for at least 3 hours, preferably overnight.

4. Toss in remaining dressing about 1 hour prior to serving.

Serves: 10-12

Herbed Cucumber & Tomato Salad Recipe

Ingredients
2 cucumbers, diced
4 roma tomatoes, diced
1/2 small onion, thinly sliced
1 tsp fresh parsley
1 tsp fresh mint
1 tsp fresh basil
1 tbsp grape seed oil
1 tbsp apple cider vinegar
1 tbsp honey
1 tbsp lemon juice
Salt & pepper to taste

Directions
1. Mix together oil, vinegar, honey, lemon juice, salt and pepper to make dressing.

2. Combine remaining ingredients in a bowl and toss with dressing.

Serves: 4-6

Cinnamon Cream Cheese Bake

Cinnamon, cream cheese, pastry, oh my! This dessert recipe is seriously easy and oh, so deliciousioso. Let's just get right to it, shall we? Here's how to make this tasty treat:

Ingredients
1 can pillsbury crescent rolls
1 (8oz) package cream cheese
1/2 cup sugar
1 egg white
1 tsp vanilla extract
1/2 tsp lemon juice
2 tbsp butter, melted
1 1/2 tbsp sugar
1 tsp cinnamon

Directions
1. Line an 8x8" glass baking dish with half the crescent roll dough.

2. Beat together softened cream cheese, vanilla, lemon, egg and 1/2 cup sugar.

3. Spread cream cheese mixture over top crescent roll dough.

4. Top with remaining half of crescent roll dough. Pinch together seams and around edge to seal.

5. Melt butter and pour over top.

6. Mix together 1 1/2 tbsp sugar and cinnamon and sprinkle evenly over top.

7. Bake at 350˚ for 25-30 minutes.

Serves: 4-6

Greek Veggie Pita Sandwich Recipe

I love eating out but I don't love the hurtin' it puts on my wallet. So, I always try to recreate my favorite restaurant dishes in order to make them at home. This is a recreation of a veggie pita sandwich, served at one of my favorite local lunch spots, that I could probably eat everyday! It's so good and it's actually healthy, too. Woot! It's really pretty simple to make. Best part? No cooking required. Perfect for summer lunchin'. Here's what you need and how to do it:

Ingredients
1 sandwich pita

Hummus

Red onions
Cucumber
Romaine lettuce
Tomatoes, diced
Feta cheese
Sliced black olives

Greek dressing 

Directions
1. Thinly slice & dice red onions. Quarter and slice cucumbers. Chop romaine. Dice tomatoes.

2. Spread hummus on the insides of the pita slices.*

3. Top each pita slice with lettuce, tomatoes, onions, cucumbers, feta, black olives and greek dressing.

*I use a sandwich pita which is a pita in the shape of a bun so you have a top and bottom. So with one sandwich pita, I can make two open-faced sandwiches. If you prefer to use a more typical pocket pita, you can simple line the insides with hummus and stuff the ingredients in the pocket vs. making an open-faced sandwich. Either way — delicious. Servings: 1-2

Hummus Avocado Wrap

Ingredients
4 large flour tortillas
2 cups romaine lettuce
1 avocado, diced
1 red bell pepper, diced

4 tbsp feta cheese

4 tbsp hummus

1 small red onion, quartered and thinly sliced

2 tbsp fresh lemon juice

Directions
1. Mix together mayonaise and lemon juice.
2. Heat tortillas in microwave for 15-20 seconds.
3. Spread hummus on each tortilla.
4. Arrange romaine lettuce on top of each tortilla, then avocado slices, bell pepper, onions and feta cheese. Drizzle lemon juice evenly over each tortilla.
5. Roll tortillas up tightly and serve Servings: 4

Eggless Banana Bread

Here another excellent eggless recipe from my friend and awesome mom, Heather. Her son is allergic to eggs so she's been cooking up all sorts of recipes without eggs so he doesn't have to feel left out. Told you she was awesome!

1/2 cup shortening
1/2 cup sugar 
1/4 cup brown sugar
1 1/2 cup flour
1 tsp salt
1tsp baking soda

1/4 tsp nutmeg

1 tsp cinnamon
2 large or 3 small very ripe bananas
1/2 tsp vanilla extract
1/4 cup chopped walnuts 

1. In large bowl mix shortening, sugar and brown sugar.

2. Whisk together flour, salt, baking soda, nutmeg and cinnamon.

3. Mash bananas and mix in vanilla extract. Add nuts.

4. Spoon into greased baking dish; bake at 325˚ for 1hr. Serve cooled topped with butter.


Yield: 1 loaf

Summer Sunset Bagel Sandwich Recipe

I'm in love with this homemade lemon garlic mayo sauce I discovered awhile back. It makes anything taste amazing! Particularly when paired with feta cheese. Here's a great lunch recipe you can make in a big batch, refrigerate and eat throughout the week for lunch or serve as an appetizer. (I eat it for dinner too!)

Ingredients
2 jalapeño bagels (or any kind you like)
1 jar roasted red peppers
1/2 onion, sliced
1 large summer squash
4 tbsp crumbled feta cheese
2 tbpn butter
2 tbsp cooking oil
2 tbsp garlic mayo sauce

Directions
1. Saute squash in butter and oil, add onions then roasted red peppers. Cook over medium heat, stirring frequently for about 12-15 minutes or until squash and onions are thoroughly cooked. Roasted red peppers just need to be heated.

2. Toast the bagel slices then spread with garlic mayo sauce. Sprinkle 1 tbsp feta cheese on each slice of bagel.

3. Top with summer squash medley and enjoy!

Yield: 4 open-faced bagel sandwiches

Baked Chocolate Chip Pancakes Recipe

Since my cinnamon french toast bake is by far the most loved recipe on this site, I have been mulling over why that recipe is so popular and have basically come to a few conclusions: First, it's sweet and delicious. Second, it's fast and super easy to make. Finally, you can make a bunch of it with minimal effort and few ingredients so it's great for when you have overnight guests or a large family to feed. And so, here is another recipe that may be right up your alley — Baked Chocolate Chip Pancakes. I have to give credit to the recipe that inspired this one, which you can find here. Here's how to make my version of this sweet, easy, homemade breakfast:

Ingredients

Spread out chocolate chips
evenly on top

3/4 cup milk
3/4 cup sour cream
4 tbsp butter, divide
1 egg
2 tbsp sugar
1/4 tsp vanilla extract
1 cup flour
4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips

Directions
1. Preheat oven to 350˚. Grease the bottom and side of a 9x12 pan with 1 tbsp of butter.

2. Whisk together milk, sour cream, remaining butter, vanilla and egg then beat in sugar. In a separate bowl, mix together flour, baking powder and salt, then slowly add dry ingredients to egg mixture.

3. Pour batter into the greased baking pan and spread out evenly.

4. Sprinkle chocolate chips on top of the batter and bake for 22-25 minutes or until golden brown on top.

5. Cut and serve topped with butter and maple syrup.

Things you may need to make this:
  

Easy Apple Strudel Dessert Recipe

I first tried a variation of this easy apple strudel recipe at a MOPs get together. My friend Stacy had made it for dessert and it was amazing! She kindly offered up the recipe and as I was reading it over, I realized how similar it was to my Cinnamon Baked French Toast recipe that's been a big hit. So, I decided to combine the two recipes, plus a third I found online using citrus soda and... voilà! Here you have it... a really simple apple strudel recipe using Pillsbury cinnamon rolls. Super easy and addictingly delish.

Ingredients

3 large granny smith apples

2 cans (13 oz each) Pillsbury flaky cinnamon rolls
1 cup butter, melted
1/2 cup sugar
1 tsp vanilla extract
2 tsp cinnamon
1 cup citrus soda (you may substitute with 1 cup water + 1/2 cup sugar)
Icing from cinnamon rolls
Powdered sugar, if desired

Directions
1. Peel and core apples. Slice into quarters. (I use this Pampered Chef apple peeler)

2. Open canned cinnamon rolls, slice into eighths. Place cinnamon roll and apple pieces into 9x12 baking dish and spread out evenly. (For softer cooked apples, layer apple slices first then top with cinnamon roll pieces.)

3. Melt butter then stir in sugar, vanilla and cinnamon. Pour mixture evenly over cinnamon roll and apple pieces, then pour citrus soda evenly over top.

4. Bake at 350˚ for 45 minutes.

5. Remove apple strudel from oven. Warm icing from cinnamon rolls in microwave for 30 seconds; pour over strudel. Sprinkle with powdered sugar if desired.

Serves: 6-8

Things you may need to make this easy apple dessert recipe:

  

Simple Homemade Coleslaw Dressing Recipe

Get ready to ditch jarred dressing because you can actually make your own homemade coleslaw dressing with just mayonnaise, vinegar and sugar. It's so much better than jarred dressings! This simple recipe is really all you need to bring out the natural flavors of the vegetables. In fact the vegetables bring out the flavor in the dressing and vice versa, so make sure to include the green peppers. In my opinion, that's what really makes this coleslaw awesome — the combination of these specific vegetables and the homemade dressing. So if you're using prepackaged coleslaw mix, make sure to add diced green peppers and onions.

My favorite way to eat coleslaw is with seasoned or waffle fries. I take my fries and dip them in the coleslaw and oh my goodness... my mouth is seriously watering right now just typing this. You just gotta try it. It's kinda like the fries dipped in a chocolate milkshake thing but ever so slightly more healthy.

Ingredients
1 bag baby carrots, finely shredded
3 green peppers, finely chopped
1 head cabbage, shredded
1/2 onion, finely chopped

Dressing
1/4 cup mayonnaise
4 tbsp vinegar
4 tbsp sugar
salt & pepper to taste

Directions
1. Finely chop or shred carrots, peppers and cabbage in a food processor (the ninja master prep works the best for this recipe).

2. Stir in mayonnaise, vinegar, sugar, salt and pepper. Chill for at least an hour. Toss and serve.

Serves: 10-12

Dinner idea:  Bacon-barbecued chicken, coleslaw (with homemade dressing) and baked beans... mmmm mmm!!