Recipes from the Blessing

For all the Family & Friends who asked for the recipes from Sunday my sister put it on her blog and I thought that was a good idea so I stole it. So here they are; Thanks for coming and sharing the special day with us. Enjoy!

Quiche

Pie crust
3 beaten eggs
1 1/2 cups milk
1/4 cup onion
1/4 tsp salt
1/4 tsp pepper
3/4 cup ham, bacon, sausage
3/4 cup spinach
1 1/2 cups swiss, cheddar, or mozzarella cheese
1 TBSP flour

Directions:
Preheat oven to 350. Place meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine all ingredients and stir well. Prick holes in a pie crust with a fork and pour mixture into pie crust. Bake for 45-60 minutes, or until toothpick comes out clean. Let stand 10 minutes before serving.

Butter Syrup

½ cup buttermilk

½ cup butter

1 cup sugar

Melt

½ tsp baking soda

½ tsp coconut extract

Paula Deen’s Pecan Praline Baked French Toast

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Recipe type: Breakfast, Brunch

Source: Food Network

Serves: 6-8

Weight Watchers Info: Don’t bother if you can’t splurge

Ingredients

• French Toast
• Ingredients
• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup
• Praline Topping
• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Instructions

1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
2. The next day, preheat oven to 350 degrees F.
3. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.