French Toast and Coconut Syrup

French Toast

Submitted: Summer Thatcher

From: Alton Brown

This is my very favorite way to eat French Toast...the custard is to die for:)

1 c. half-and-half (or heavy cream)

3 eggs

2 TBS honey, warmed in microwave for 20 seconds

1/4 tsp. salt

8 (1/2 inch) slices day old or stale country loaf, brioche or challah bread***

4 TBS butter

In medium size mixing bowl, whisk together the half and half, eggs, honey and salt. You may do this the night before. WHen ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1-2 minutes.

Over medium-low heat, melt 1 TBS of butter in a 10" nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2-3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with syrup, whipped cream or fruit.

***I use french bread and I can use more like 10-15 slices, not 8.

Coconut Syrup

This stuff is A-MAZING! Even if you don't like coconut, you will probably still LOVE this. My 4-year old just kept saying WOW! YUM!! This is sooo good! It came from The Sisters Cafe.

7-8 TBS butter

3/4 c. buttermilk***

1 c. sugar

1/2 tsp. baking soda

1 tsp. coconut extract

Put butter, milk and sugar in saucepan. Put on medium heat and stir until butter melts and sugar dissolves. Bring to boil and boil for 1 minute. Remove from heat and add soda and coconut extract. It will bubble up; just continue to stir and give it a few minutes for the fizz to reduce before serving.

***I didn't have any buttermilk on hand, so I put 1 tsp. of lemon juice in a 1c. measuring cup and add milk the rest of the way. Wait for 5 minutes and BAM...buttermilk

Jenna's Mexican Chicken Chowder

Mexican Chicken Chowder

Submitted: Summer Thatcher

Whenever I make this everyone always asks for the recipe! It is one of a kind and so good you can't stop eating it!!

2 1/2 c. cooked, chopped chicken (about 3 chicken breasts)

A few handfuls of frozen sweet corn

1 can cream of potato soup

1 (4 oz.) can diced green chili peppers, un-drained

2 TBS snipped fresh cilantro

1 pkg. taco seasoning

3 c. chicken broth (2 cans)

8 oz. sour cream**

4 oz. Velveeta cheese (or if omitting the sour cream, add the whole pkg.)**

Rice

In a crock pot combine chicken, corn, cream of potato soup, chili peppers, cilantro and taco seasoning mix. Stir in chicken broth. Cover and cook on low heat for about 6 hours (or on high for 3-4 hours). Add Velveeta cheese 20 minutes before serving. Take out one cup of hot soup in another bowl and stir in the sour cream mixture. (If you don't like sour cream, you can omit this step and just add more Velveeta to the pot instead). Stir sour cream mixture into the crock pot until combined. Cover for 5 miutes. Add more cilantro to taste. Serve with chips. You can also cook up a pot of rice and add a few spoonfuls of it into your bowl of soup. It tastes great! Just make sure you don't add it to the whole crock pot, it gets soggy!

**I like to have 6 oz. Velveeta and about 6 oz. of sour cream

Secret Punch

Secret Punch

By: Summer Thatcher

1 Frozen Lemonade (yellow)

1 Frozen White Grape Juice

1 Frozen Bacardi Fuzzy Navel

1- 2 Liter Sprite

Mix all together with lots of ice. Add slices of Oranges, Lemons, Limes and Raspberries for prettiness:)

Baked Sweet Potato Fries

Baked Sweet Potato Fries

Submitted: Katrina Moody

Originated: Our Best Bites

2 medium-sized sweet potatoes*
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
fresh ground pepper (about 10 turns of a pepper mill)

*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Preheat oven to 425 degrees. Spray a cookie sheet lightly with cooking spray. (Do you need to spray it? Probably not. But I feel safer doing it!) Don't use a silpat, or parchment, or anything like that. You want them right on the cookie sheet.

Slice your sweet potatoes into french fry shape and size. I like mine to be 1/4", or maybe a tad bit bigger. Below is a picture of the steps I take to make the most out of the potato. It's pretty self-explanatory. Cutting them larger, like steak fries, will sometimes result in a big soggy mess, so stay small to get the best results.

Honey-Lime Dip for Sweet Potato Fries

6oz container plain, low-fat yogurt
1 T mayo (low cal is fine)
1/2 T honey
1/2 lime
1/4 t cumin
1/8 t oregano
1 t parsley
1/2 t granulated onion
3/4 t kosher salt

Mix honey and yogurt until combined and give it a big squeeze from the lime half. Add in spices and herbs and you have a dip.

Paula Deen's Corn Salad

Paula Deen's Corn Salad

By: Tara Tores

This stuff is good!! You really can't stop eating it!

2 (15 ounce) cans whole kernel corn, drained

2 cups grated cheddar cheese

1 cup mayonnaise

1 cup green pepper , chopped

1/2 cup red onion, chopped

1 (10 1/2 ounce) bag coarsely crushed Chili Cheese Fritos

Mix first 5 ingredients and chill. Stir in corn chips just before serving.

(I use the Mexican Fiesta blend grated cheese)

Tortilla Soup

Tortilla Soup

By: Patty Petty

4 c. chicken broth

1/2 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. oregano

1 can black beans, drained and rinsed

1 can corn, drained and rinsed

3 boneless chicken breasts, cooked and shredded

1/2-1 c. salsa

1 TBS cilantro

tortilla chips

shredded cheese

Mix all ingredients. Heat and serve. Top each serving with tortilla chips and cheese.

Serves 6

**When I make this I make these changes: add one can pinto beans, use only 2 chicken breasts.