Creme Brulee French Toast

We usually have this Easter morning but I think we might have it Christmas morning too.  This is super easy to put together the night before.  It bakes in 30 minutes so I don't know what we'll do for the last 23 minutes after we open presents.

Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (I've used other kinds, just don't do Wonder, fluffy stuff)
5 eggs
1 1/2 cups half and half (or mixture of milk and whipping cream)
1/4 teaspoon salt
1 teaspoon vanilla

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally.  Pour mixture onto large, greased jelly roll pan (18x13). Spread to cover surface.  Place 12 slices Texas toast bread in a single layer to cover pan.  Mix together eggs, cream, salt, and vanilla.  Spoon mixture over each piece of bread.  Cover and refrigerate overnight. Bake uncovered at 350 degrees. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). You can serve with syrup butter but I just use a small amount of plain syrup since the bread is super sticky, moist, and rich anyway.

Syrup Butter

1 1/2 cups butter
3 cups maple syrup

Melt together and serve over toast.

Bourbon Chicken - Updated

*which actually has no bourbon in it, but "Apple Juice Chicken" just doesn't sound good at all

*and yes, I stole this picture off of someone else's blog

2 lbs chicken, cooked and cubed chicken

In a small saucepan combine:

**UPDATE FROM ORIGINAL POST...You should really make a double batch of the sauce because there never seems to be enough of it. OKAY, CARRY ON**

1 garlic clove, crushed
1/4 tsp ground ginger
3/4 tsp paprika (substitute crushed red pepper if you like it really spicy)
1/4 cup apple juice
1/3 cup brown sugar
2 Tbsp ketchup
1 Tbsp white vinegar
1/2 cup water
1/3 cup soy sauce

Heat until dissolved. Pour over chicken and bring to a boil. Simmer 20 minutes. Serve over rice with vegetables on the side.

Brownie Trifle

1 pkg brownie mix
1 pkg (lg) instant chocolate pudding
9 Heath bars, crushed (or use toffee bits) (I don't use that many bars and bits are easier)
12 oz whipped topping

Bake brownies as directed, cool and crumble (chunk). Prepare pudding, do not cool.
Layer brownies, pudding, candy and whipped topping, using half in each layer. Chill.

Soft Gingersnaps

1 1/2 cups butter (do not substitute) softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups flour
3 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1/2 tsp salt
1/2 tsp nutmeg
Additional sugar for rolling in

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each egg. Beat in molasses. Combine flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg. Gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.

2. Roll into 1" balls, roll in sugar. Place 2" apart on ungreased baking sheets. Bake at 350 for 8-12 min or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.

Candy Coated Pecans

1 egg white
1/2 cup packed brown sugar
1 dash vanilla
4 cups pecans

1. Preheat oven to 275 degrees. Line cookie sheet with wax paper. Spray wax paper with cooking spray.
2. Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour nuts onto the prepared cookie sheet.
3. Bake until browned, approximately 10-15 minutes.

Caution: these are addicting.

Texas Cake

2 c. flour
2 c. sugar
1 c. margarine
1 tsp. soda
2 eggs
1 c. water
1/2 c. buttermilk
1 tsp vanilla

(add 1/4 c. cocoa for chocolate cake)

Mix flour and sugar in bowl. Cook margarine, water, (cocoa), bring to boil. Pour in flour and sugar, mix. Add remaining ingredients. Pour on greased cookie sheet.

Frosting:

Bring to boil:
1/2 c. margarine
6 T. milk
(1/4 c. cocoa if wanting chocolate frosting)

add:
1 tsp vanilla
3/4 bag powdered sugar til thick, beat til smooth.