Carmelized French Toast

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale bread
4 tablespoons 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 F. 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 to 2 minutes.

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

Grandma Retta's Sugar Cookie & Frosting

Cookie:

Preheat oven to 400*

1 cup butter
2/3 cup sugar
1 egg
3 tsp vanilla
2 1/2 cup flour
1/2 tsp baking powder

Mix together, roll out, cut and bak for 6-10 minutes.
Makes about 24 cookies

Frosting:
1 cup butter
1 tsp extract (vanilla, almond, etc) (do not use vanilla extract if you wish to color the frosting)
4 cup powdered sugar
6 T heavy cream
food coloring drops, optional

Cream together the butter and extract.  Add in 1 cup powdered sugar at a time. Add 1 T of cream add a time until it reaches desired consistency.  Add in food coloring drops if desired.

"Holy Yum" Chicken

INGREDIENTS:

1 1/2 – 2 pounds boneless, skinless, chicken breasts

1/2 cup Dijon mustard

1/4 cup pure maple syrup 

1 tbsp. rice wine vinegar

1/4 tsp. salt

1/4 tsp. ground black pepper

1 tbsp. cornstarch

2 tsp. fresh rosemary for garnish

INSTRUCTIONS:

1. Preheat oven to 450 degrees. Line a 8×8″ oven-proof pan with 2 layers of tin foil.
   
2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
4. Bake, uncovered, for 40 minutes.
5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more.
7. Sprinkle rosemary on top before serving.
8. Serve with rice or potatoes or vegetables

Crockpot Chicken Parmesan

2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
milk
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

Spread the 1 TBSP of olive oil into the bottom of your crockpot.
Pour milk into separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the milk, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3.
Serve with your favorite pasta.