"Of all the rights of women, the greatest is to be a mother". ~Lin Yutang

Monday, June 21, 2010

Stuffed French Toast


1 Loaf firm Itailian-style bread

12 smoked bacon strips, cooked

6 slices Cheddar Cheese (each about 2 inches square at room temp)

3 eggs

6 tablespoons milk

1/4 teaspoon salt

5 tablespoons of butter or margerine


1. Slice off 1 end from the loaf of bread. To form bread pockets, use a serrated bread knife to cut a slit in bread.

2. Continue cutting pockets and slices into the loaf.

3. Wrap 2 slices around 1 cheddar, making sure the cheese is completely covered; insert into the pocket of 1 bread slice. Repeat with remaining bacon, cheese and bread pocket.

4. Preheat oven to 500 F, (260 C)

5. In medium bowl, beat together eggs and milk until will blended. Pour half of the egg mixture into a 13 x 19 x 2-inch baking pan. Place 6 of the bread slices in the egg mixture. Turn slices and let stand until egg mixture is absorbed. Place on heavily buttered baking sheet. Repeat with remaining egg mixture and bread slices.

6. Bake for 6 minutes. Turn slices. Spread with butter, if desired. Continue baking until golden brown, about 3-4 minutes. Serve immediately or freeze for later use.

To freeze: Cool toast slices on wire rack. Return to baking sheets. Freeze in single layer 1-2 hours. Wrap in individual-serving portions or stack slices and wrap. Return to freezer. Store up to 1 month.

To serve frozen toast: Reheat single servings in toaster or place unwrapped slices on ungreased baking sheets and bake in preheated 375 F (190 C) oven until hot, about 8-10 minutes.

Recipe courtesy of Hope Ellard, owner of Simply Southern Catering

Slow Cooker Chicken Taco Soup

The following recipe is a Presson family favorite. Thanks for sharing! Can't wait to try this one out!!!

1 chopped onion
1 - 16oz. can undrained chili beans
1 - 15oz. can rinsed black beans
1 - 15 oz. can drained whole kernel corn
1 - 8oz. can of tomato sauce
1 - 12 oz. can of chicken broth(sometimes I add more than this)
2 - 10 oz. cans of Rotel
1 package of Taco Seasoning
3 whole, boneless, skinless chicken breasts
Add first 7 ingredients to crock pot and stir. Add Taco Seasoning and stir until thourghly blended.
Lay raw chicken breast on top of mixture. Press slightly until just covered by soup ingredients.
Set for low heat, cover and cook for 5 hours. Remove chicken breast and shred when cool enough to touch. Add chicken back to pot and stir.
Cook on low 2 more hours.
I garnish with crushed tortilla chips, sour cream, grated cheese, chopped FRESH cilantro, and squeezed lime.

Saturday, June 19, 2010

Herbed Turkey Breast with Orange Sauce

Makes 4-6 servings


1 large onion, chopped

3 cloves garlic, minced

1 tsp. dried rosemary

1/2 tsp. black pepper

1 boneless skinless turkey breasts
(2-3 lbs.)

1 1/2 cups orange juice


1. Place onion in slow-cooker. Combine garlic, rosemary and pepper in small bowl; set aside.

2. Cut slices about three fouths of the way through turkey at 2-inch intervals. Rub garlic mixture between slices. Place turkey, cut side up, in slow-cooker. Pour orange juice over turkey. Cover; cook on LOW 7-8 hrs.

3. Serve sliced turkey with orange sauce.

TIP: Don't peek! The slow-cooker can take as long as 30 minutes to regain heat lost when the cover is removed. Only remove cover when instructed to do so by the recipe.

Caribbean Shrimp with Rice

Makes 4 servings.


1 package (12 ounces) frozen shrimp, thawed

1/2 cup fat-free reduced-sodium chicken broth

1 clove garlic, minced

1 tsp. chili powder

1/2 tsp. salt

1/2 tsp. dried oregano

1 cup asparagus, chopped

1/2 cup diced tomatoes

2 cups cooked long-grain white rice


1. Combine shrimp, broth, garlic, chili powder, salt, and oregano in slow-cooker. Cover; cook on LOW for 2 hours.

2. Add asparagus and tomatoes. Cover; cook on LOW for 5 minutes. Stir in rice. Cover; cook on LOW for five minutes longer, or until rice is heated through.

South Carolina BBQ Pork Sliders

Serves 8; Preparation time: 15 mins.; Total time: about 8 to 10 hrs on low


1 slow-cooker liner

1/4 cup packed brown sugar

2 Tbsp. each paprika and dried minced onion

1 1/2 tsp. salt-free chili powder

1 1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. allspice (optional)

4 lb. bone-in pork shoulder roast

3/4 cup sliced scallions

24 small dinner rolls, split

Accompaniments: hot pepper sauce, coleslaw


1. Line a 4-qt. or larger slow-cooker with liner. Mix 1 Tbsp. of the brown sugar, the paprika, minced onion, chili powder, salt, garlic powder, and allspice. Sprinkle 1 Tbsp. into bottom of slow-cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow-cooker; stir to mix. Add pork.

2. Cover and cook on low 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow-cooker; add scallions and toss to coat.

3. Put about 1/4 cup onto each bun bottom. Top with bun tops.