The Best Oven Baked French Toast Recipe

This is the perfect recipe to make for the holidays- Christmas, Boxing Day or even New Year's Day!

It's perfect for a crowd and super easy for hosting as you make it the night before and then just bake the morning of your gathering.

challah bread baked french toast recipe

 

What you need:

7 eggs
2 to 2 1/4 cups milk (if you use more bread, add the extra 1/4 milk)
2 1/2 tsp cinnamon
12 – 18 slices Challah bread*, crusts removed (2 loaves usually)
½ cup butter, melted
½  cup brown sugar

What you do:

Lightly butter 9 X 13 pan.

Combine eggs, milk and cinnamon.

Dip bread in egg mixture, coating both sides, and layer in pan.  Pour the rest of the egg mixture on top.

Stir together butter and brown sugar and drizzle over top.

Cover with foil and refrigerate overnight.

The next morning, bring to room temperature, preheat oven to 400 F and remove foil.  Bake for 30-35 minutes or until top is golden and custard has set.

baked french toast recipe

 

*Another name for Challah bread is egg bread.

submitted by momstown Oakville

Posted by momstown team on 12/24/2012 - 10:55
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Pineapple Orgasm No-Bake Dessert

Some people might call this Pineapple "Delight" but in all seriousness, it is worthy of a much better name!!!

 

My mom makes this dessert throughout the summer for her guests, and they keep coming back for more and more!!

 

pineapple orgasm recipe

 

 

Instructions:

1.  Make a crust of 1½ cups of graham cracker crumbs and just a bit less than ½ cup of butter.

 

2.  Put it in a springform pan, so it is easy to serve. (A square or rectangular pan would work too.) Chill.

 

3.  Cream ½ cup of softened butter. Then mix with 2 unbeaten eggs and 1½ cups of icing sugar. Spread on top of the crust and chill again until firm.

 

4.  Whip 250ml of whipping cream and fold in 1 can of drained crushed pineapple.

 

5. Add to the top and chill.

 

Enjoy!

Posted by momstown team on 12/19/2012 - 14:34
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Make Your Own Candy Cane Sleighs


I'll be adding these adorable candy cane sleighs to our Christmas table. 

 

It is easier to assemble these if you have an extra set of hands. You can do them yourself but it is a bit trickier. You can add these to any table as is or package them up in clear plastic gift bags to add to a present or to give away as a gift. These candy cane sleighs are also great additions to the front lawn of your gingerbread house!

 

candy cane treats for kids

 

 

What You Need:


-Mini candy canes
-Snack size (mini) Mars bars
-Any flavour teddy cracker
-Icing or melted chocolate


How to assemble your Candy Cane Sleighs:


1.  Cut the Mars bars in half.
2.  If you are using chocolate, melt a small amount in the microwave and then put it into a ziploc bag and cut the tip off (creating a piping bag)
3.  If you are using icing, put a small amount into a ziploc bag and cut the tip off (creating a piping bag)
4. Using either the chocolate or the icing, put some on the straight ends of two candy canes and then press one half of a Mars bar and hold.
5. Put the teddy cracker against the Mars bar (the caramel will keep it in place) and put the other half of the chocolate bar in place.  Hold for a few seconds to let it set.


Submitted by momstown Oakville

Posted by momstown team on 12/17/2012 - 13:03
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5 Steps to Healthier Family Meals plus recipe

Submitted by: Laura Cipullo, RD, CDE, CEDS and Mom

With the New Year, come new resolutions for nutrition and health!! Set realistic behaviors to change. Make sure they are positive in message, measurable and specific. As you role model these new behaviors your children will learn healthy habits as well. Choose three to five behavior modifications to work on.

 

Consider these nutritious options below:

 

1. I will make a vegetarian dish every Monday for “Meatless Mondays”.
2. I will drink water with my dinner meal, five times a week Monday through Friday (no more soda).
3. I will bake for my children every two weeks using whole-wheat pastry flour and half the amount of sugar.
4. I will make 3 family meals a week on Sunday, Monday and Thursdays.
5. I will try one new healthy recipe bimonthly for Sunday dinners.

 

Having the recipes to try, or the calendar marked will make these new behaviors more likely to occur and become habits. To help you achieve your nutritious resolutions, try this healthy chicken recipe. It is perfect for a Sunday family meal.

 

Chipotle-Glazed Roasted Chicken with Butternut Squash

chipotle glazed chicken

 

Serves 6
4 1/2 cups butternut squash, peeled and cut into 1-inch pieces
2 1/2 tablespoons olive oil
4 chipotle chilies in adobo sauce, minced
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
28 oz skinless chicken breasts, rinsed and patted dry
Chopped cilantro, for garnish

 

1. Preheat the oven to 400 degrees. In a medium bowl, toss the squash in the olive oil and scatter on the bottom of a roasting pan. Roast for 25 minutes.

 

2. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast.

 

3. Place the chicken breasts on top of the squash and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.

 

374 calories, 15.8g fat, 3.6g saturated, 18.7g carbs, 2.3g fiber, 39.5g protein, 8.1g sugar- 9 Weight Watchers points

photo credit: lifewiththelushers.com 

Posted by Mom Dishes it Out on 12/17/2012 - 11:34
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Perfect Turkey Tips and Side Dishes for Christmas and Thanksgiving

Nothing makes a great Christmas or Thanksgiving than a PERFECT turkey dinner surrounded by family and friends! 

 

how to cook the perfect turkey

 

We have searched the web looking for the BEST tips to help you impress your loved ones and become the turkey goddess in your family!

 

1.  To prepare the turkey for roasting in the oven, first remove the giblets (and save for gravy or stuffing). Next, rinse the bird inside and out and pat dry with paper towels.

2. If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.

3. Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).

4. Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.

5. Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.

6. The turkey is done when the internal temperature reaches 165 degrees F (75 degrees C) at the thigh.

7.  For carving tips, try allrecipes.com

8.  Have you every tried to brine your turkey?  Here is a fabulous recipe.

 

Here is an awesome video from allrecipes.com that shows you step by step how to make this the best turkey ever!

 

 

Don't forget the supporting cast of dishes...we have some of the best recipes to help complete your turkey feast!

 

Best Gravy Recipes

Make Ahead Mashed Potatoes

10 Ways to use leftover cranberry

 

Left over turkey?  Here are some great ways to use them in other turkey recipes.

 

Posted by momstown team on 12/12/2012 - 17:15
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Easy dessert ideas for the holidays from Kraft - perfect for gift-giving

Two momstown mamas had a blast in the kitchen - testing out some great Kraft recipes for the holidays! When it comes to holiday baking, Kraft has easy and quick recipes that even a novice baker can accomplish. And baking makes a great homemade gift - we got to try out some great ways to wrap up the yummy treats to share with friends and family.

 

kraft baking ideasDon't we look professional?

 

We made three recipes for a variety of treats to sample and to give. Christy's holding the Chocolate, Caramel and Oatmeal bars - rich and delicious (our families loved these!).

 

kraft baking ideasAlly made the salted chocolate-covered caramels - don't they look pretty in the silver box?

 

kraft baking ideasAnd the Crunch "bars" were Christy's grande finale - topped with walnuts and chocolate.

 

We were so pleased with how well our baking tasted and looked, thanks to the great gifting ideas provided by Kraft!

 

Give a homemade gift this season with more great holiday baking ideas that make special gifts.

Posted by momstown team on 12/11/2012 - 15:18
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Kraft Salted Chocolate-Covered Caramels

Kraft Salted Chocolate Covered CaramelsIf you're looking for a yummy treat for the holidays, it truly doesn't get any easier than this. Melt, dip, sprinkle - enjoy! A great treat to give as a holiday gift - or just enjoy for yourself!


prep time:  20 min
total time:  20 min
makes 8 servings, 4 caramels (40 g) each


Ingredients:
1 pkg. (269 g) Kraft Caramels
5 squares Baker's Premium 70% Cacao Dark Chocolate, melted
1 Tbsp. sea salt


Directions:

  • INSERT toothpick into 1 caramel; dip in chocolate. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
  • SPRINKLE immediately with salt. Let stand until chocolate is firm.
  • kraft kitchens tips

 

Cooking Know-How
Use a small off-set metal spatula to easily slide the dipped caramels onto the prepared baking sheet.

 

Note: To firm up the melted chocolate more quickly, refrigerate until firm.

Posted by momstown team on 12/10/2012 - 17:48
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Kraft Chocolate, Caramel & Oatmeal Bars

Kraft Chocolate, Caramel & Oatmeal BarsAfter making these treats for a recent holiday event, we can honestly say that even licking the bowl is delicious! Chocolately goodness, mixed with yummy caramel treats - you'll be the hit of any cookie/treat exchange!


prep time:  20 min
total time:  55 min
makes 24 servings, 1 bar (44 g) each

Ingredients:
24 Kraft Caramels
1/2 cup canned evaporated milk
1 cup flour
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup cold butter, cut up
1 cup Baker's Semi-Sweet Chocolate Chips
1/2 cup chopped pecans


Directions:

  • HEAT oven to 350ºF.
  • LINE 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook caramels and milk in saucepan on low heat 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring frequently. Remove from heat.
  • MIX flour, oats, sugar, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until crumbly; press half onto bottom of prepared pan. Bake 10 min.; top with chocolate chips and nuts. Drizzle with caramel sauce; sprinkle with remaining crumb mixture.
  • BAKE 20 to 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

 

Kraft Kitchen Tips:

Substitute
Substitute walnuts for the pecans.

 

Use Your Microwave
To prepare caramel sauce in the microwave, place caramels in microwaveable bowl. Add evaporated milk. Microwave on MEDIUM 5 min. or until caramels are completely melted and sauce is well blended, stirring after 3 min.

 

*Recipe courtesy of Kraft Canada

 

Posted by momstown team on 12/10/2012 - 17:40
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Kraft Crunch "Bars"

Kraft Crunch BarsLooking for a quick & yummy treat to satisfy your sweet tooth? You'll love these Crunch "Bars", courtesy of Kraft Canada. Quick, easy & yummy - what more do you need?


prep time:  35 min
total time:  35 min
makes:  16 servings, 1 "bar" (40 g) each

 

Ingredients:
1/2 cup butter
1/2 cup packed brown sugar
35 Premium Plus Crackers
1 pkg. (8 squares) Baker's Semi-Sweet Chocolate, coarsely chopped
1 cup walnut pieces, toasted, finely chopped



Directions:

  • HEAT oven to 400°F.
  • COOK butter and sugar in saucepan on medium-high heat 5 min. or until butter is melted and mixture is well blended, stirring occasionally. Bring to boil; cook 3 min. without stirring. Meanwhile, arrange crackers in single layer in foil-lined 17x11-1/2x3/4-inch pan.
  • SPREAD sugar mixture onto crackers.
  • BAKE 7 min. Immediately sprinkle with chocolate. Let stand 5 min. or until chocolate is melted; spread to cover crackers. Top with nuts; cool completely. Break into pieces.

 

*Recipe courtesy of Kraft Canada

 

Posted by momstown team on 12/10/2012 - 17:38
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Classic Ginger Snaps Recipe

momstown Mississauga had a cookie exchange this week to help our moms save time during the busy holiday season!  For tips on hosting your own cookie exchange- click here!

 

Ginger is a spice that makes you think of the holidays. Every good cookie plate has some type of ginger flavour element this time of year. These cookies are easy to prep, and they freeze well. If you halve the recipe you can easily freeze it in plastic wrap. It will be ready to bake quickly for those last minute holiday guests.

chew ginger snaps
 

Ingredients

3/4 cup room temperature unsalted butter
1 cup granulated sugar
1 egg
1/4 cup light cane syrup (Lyles brand is best)
1/4 cup finely chopped crystallized ginger
2 cups cups all-purpose flour
1 tbsp ground ginger
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt 1/4
1/2 cup turbinado sugar (the large crystals in this sugar give the cookies that sparkle)

 

Directions:

In large bowl, beat butter with granulated sugar until fluffy; beat in egg and syrup. Stir in crystallized ginger.

In a separate bowl, sift together flour, ground ginger, baking soda, cinnamon, cloves and salt.
Stir into butter mixture in 2 or 3 additions. Refrigerate until firm, 1-2 hours.

Place turbinado sugar in a bowl. Make balls from rounded 1 tsps of dough, then roll in the sugar to coat completely.

Bake 2.5cm apart on the parchment or silpat lined baking sheet. Lining the pan is an important step as the sugar on the bottoms harden to create a crunch, but it can burn if placed directly on the pan.

Bake in 350°F (180°C) oven until browned on edges, 12 to 14 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. Freeze in ziplock bags, or an airtight container for up to 1 month. As if they will last that long!

 

ginger snaps recipe

 

Submitted by momstown Mississauga

 

Posted by momstown team on 12/10/2012 - 14:14
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