Paula Deen's Praline French Toast Casserole Recipe #117106

Nutrition Facts
Serving Size 1 (231g) Recipe makes 8 servings
Calories 697
Calories from Fat 381		(54%)
Amount Per Serving		%DV
	Total Fat 42.4g	65%
	Saturated Fat 14.0g	70%
	Monounsaturated Fat 17.8g
	Polyunsaturated Fat 7.7g
	Trans Fat 0.0g
Cholesterol 258mg		86%
Sodium 395mg		16%
Potassium 433mg		12%
Total Carbohydrate 71.2g		23%
	Dietary Fiber 3.4g	13%
	Sugars 48.9g
Protein 12.6g		25%
Vitamin A 773mcg		15%
Vitamin B6 0.2mg		9%
Vitamin B12 0.8mcg		13%
Vitamin C 0mg		1%
Vitamin E 2mcg		6%
Calcium 190mg		19%
Iron 3mg		20%
detailed view... how is this calculated

by Barb Gertz

1½ hours | 30 min prep

SERVES 8

• 8 eggs
• 1 1/2 cups half-and-half
• 1/3 cup maple syrup
• 1/3 cup light brown sugar, packed
• 10-12 slices soft bread, 1 inch thick

Topping

• 1/2 cup butter
• 1/2 cup light brown sugar, packed
• 2/3 cup maple syrup
• 2 cups pecans, chopped

1. Generously butter a 13 X 9 inch casserole dish;.
2. Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
3. Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
4. Preheat oven to 350 degrees; remove the casserole from refrigerator.
5. Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
6. Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.

Twenty Minute Chicken

Twenty Minute Chicken

Rated: Submitted By: CELIADAYAGI Prep Time: 5 Minutes Cook Time: 15 Minutes Ready In: 20 Minutes Servings: 6

"A quick and tasty chicken dish, cooked first on the stove with onions and mushrooms, then popped into the oven for a few minutes to melt cheese on top."

Ingredients:

3 boneless, skinless chicken breast halves 1/2 large onion, chopped 2 (10 ounce) packages sliced fresh button mushrooms

1/4 cup olive oil salt and freshly ground black pepper to taste 1 clove garlic, chopped (optional) 1 cup shredded mozzarella cheese

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C). Wash chicken breasts, pat dry with paper towels, and cut each breast in half.
2.	Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear chicken briefly, turning until no longer pink, about 5 minutes.
3.	Meanwhile, in another large skillet, heat 2 tablespoons oil over medium-high heat. Stir in mushrooms, onions, and garlic, if using; cook until they are nice and soft, about 5 minutes.
4.	Pour contents of both skillets into a baking dish, sprinkle cheese over the top, and bake about 5 minutes. I made this a little differently in that I cooked the mushrooms, onions and garlic first and then used the same pan to brown the chicken which gave the chicken some of the garlic flavor.

Stuffed Red Peppers

3 large red peppers cut in half long ways
2 cups cooked rice, I used jasmine rice
1 pound browned ground beef
1/2 jar spaghetti sauce
1/2 jar salsa

Blanch the peppers in boiling water for two or three minutes.
Combine rice, ground beef, spaghetti sauce and salsa and spoon into the peppers.  Bake at 350 degrees for 45 minutes.

These are DELICIOUS!

Nutty Broccoli Slaw

Nutrition Facts

• One serving:(3/4 cup)
• Calories:206
• Fat:15 g
• Saturated Fat:2 g
• Cholesterol:0 mg
• Sodium:248 mg
• Carbohydrate:16 g
• Fiber:3 g
• Protein:

INGREDIENTS

• 1 package (3 ounces) chicken ramen noodles
  
• 1 package (16 ounces) broccoli coleslaw mix
  
• 2 cups sliced green onions (about 2 bunches)
  
• 1-1/2 cups broccoli florets
  
• 1 can (6 ounces) ripe olives, drained and halved
  
• 1 cup sunflower kernels, toasted
  
• 1/2 cup slivered almonds, toasted
  
• 1/2 cup sugar
  
• 1/2 cup cider vinegar
  
• 1/2 cup olive oil
  
  

DIRECTIONS

Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.
In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 16 servings.

Printed from tasteofhome.com Jul 3, 2009

Copyright Reiman Media Group, Inc © 2009

Broccoli Salad

Fresh Broccoli Salad

Rated: Submitted By: Nora Photo By: Karen Freeman, Texas Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 9

" This salad has bite and crunch and sweetness. Broccoli, crumbled bacon, raisins and nuts, with a smattering of red onion. The dressing is mayonnaise based, with sugar and vinegar adding a sweet and sour dimension. Serves eight."

Ingredients:

2 heads fresh broccoli 1 red onion 1/2 pound bacon 3/4 cup raisins

3/4 cup cheese, cubed (I use cheddar) 1 cup mayonnaise 1/2 cup white sugar 2 tablespoons white wine vinegar

Directions:

1.	Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2.	Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3.	To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 3/24/2009

Banana Split Dessert

Banana Split Dessert
This is a great summer dessert


Crust
2 Cups graham crackers
1 stick butter

Filling
2 cups powdered sugar
2 sticks butter (do not use tub butter, mixture will not whip up)
2 eggs

Topping
2-3 bananas
1 can crushed pineapples
1 large container of Cool Whip
Chopped peanuts sprinkled on Cool Whip
1 Jar of maraschino Cherries


In a 9X13 pan mix 2 cups graham crackers and 1 stick butter. Press in bottom of pan. In a bowl mix powdered sugar, stick butter, and eggs with electric mixer about 20 minutes. Spread this on the graham cracker crust. Slice banana and spoon pineapples on mixture. I always drain the pineapples a little before I put them on the mixture. Cover with Cool Whip. Dot with maraschino cherries and sprinkle with chopped nuts. Cool in refrigerator overnight for best results before serving. This dessert is only good for a couple of days. Enjoy !!!!!

Given to me by Judy Fitzgerald

Strawberry Pretzel Dessert

February 28, 2003

Strawberry Pretzel Dessert

2 cups crushed pretzels

3 Tablespoons sugar

¾ cup melted butter

1 Small container of Cool Whip

8 oz container of cream cheese

1 cup sugar

Large box of Strawberry Jell-O

16 oz. of strawberries

Mix crushed pretzels, 3 Tbsp. of sugar and butter together and press in a 9X13 pan. Bake 7 minutes at 400 cool. Mix cream cheese, 1cup sugar and cool whip with mixer for about 5 minutes. Put over cooled pretzel mix. Mix Jell-O with 2 cups boiling water add strawberries, put in refrigerator till almost set. Pour over Cool Whip mixture, let sit overnight. Enjoy !!!

given to me by Judy Fitzgerald