Big French Toast

Growing up, we always had big french toast when we were camping, and for some reason it never occurred to me, before today, that I could make it at home as well! I am on Spring Break, so that means sleeping in and actually having time in the mornings for yummy breakfasts. This has always been one of my very favorite breakfasts, and it is the perfect solution for the leftover, dry french bread I usually have laying around after making this or this. My husband, the poor soul, had never had this breakfast until today, and he was a fan! He said, "It almost tastes like a scone!" Which is equal to "This is amazing and wonderful and I hope you make it every day because it is the best thing EVER and you are an amazing wife and cook and I love you."

Or something like that...

I will warn you...if you are looking for a healthy breakfast choice, this is not it. But I figure if I have wheat toast and peanut butter for breakfast 5 days a week, a little big french toast every now and then won't kill me.

Alright, enough of the intro. On to the recipe!

image from here

What you'll need:

french bread

oil--the amount depends on your pan (more on that in the instructions)

1 1/3 C flour

1 C milk--more as needed to thin it

1/2 tsp. salt

1 tsp. baking powder

2 Tbsp. sugar

2 eggs

1 tsp. vanilla

Combine all ingredients in a mixing bowl, and whisk together. My batter was pretty thick, so I added milk until it was about the consistency of pancake batter. Meanwhile, heat oil in a frying pan (I tried to do it on a griddle and the oil just ran out of the drain. Duh. Not my brightest moment). You'll want about 1/4 inch of oil in the bottom of your pan. Cut french bread into 1 inch slices, coat completely in batter, and fry in oil until golden brown on both sides. FYI-I made 5 slices of this, and I had oodles of batter left over. I will probably half it next time I make it.

Top with butter, syrup, powdered sugar, fruit, or a combination of a few! Mmm. I think we might have this again tomorrow!

Breadsticks

These are a serious staple at our house. As in..we eat them at least once a week, but usually more. Usually when you think breasticks, you think Italian food, right? You don't? Shame on you, then! Well anyway, these breadsticks are not just for Italian food. They go with anything. Honestly. I learned about these beauties from my fabulours in-laws. The first time I had them I was hooked. And when I found out how to make them? Well that right there sealed the deal. Talk about 100% easy, fast, and totally doable!

What you need:

Frozen Rhodes rolls--You can make 1 or 20 or 1000. It is up to you!

Melted butter--no measurment. It depends on how many you're making.

(For my SIL who says saying 'no measurement' is not helpful, for 5-6 rolls/breadsticks I use about 1 Tbsp. butter)

Salad Supreme

Now you're thinking, Hold the phone, lady! Salad Supreme? #1- What is that?! #2- Isn't that for salad? I know. I kind of thought the same thing. It sounded a little like something my gma would add to soggy leftovers. But it is better than that! Salad Supreme does not get the credit in the spice aisle that it deserves!

Okay. I've calmed down. Want to hear the rest of the recipe?

Set rolls out to thaw (as package directs. They actually don't even need to raise completely.), and then stretch and twist each end in opposite directions (so that it looks spiraled)

 Notice the melted butter already splattered on the cookie sheet? That is so you can roll the dough in the butter immediately after twisting it. Once you've stretched and twisted and then rolled it in the butter, line each roll/breadstick up on the pan and then sprinkle generously with Salad Supreme. Don't skimp on the SS!

 Next, bake at 350* for 12ish minutes. Mine usually take closer to 15-17, but I start checking them at 12 to make sure they don't burn. When they are golden brown, remove from the over and serve!

Ta-da!

Okay. The instructions might seem confusing or weird. Please leave a comment and let me know if they do! I make them all the time, so it makes sense to me. But if it is confusing to anyone else, don't hesitate to ask. I promise! You don't want to miss out on these delishies!

Also, if you have an allergy to Salad Supreme or something, you can do garlic powder or grated parmesan cheese instead. Either way, they will turn out yummy. I don't think it's possible to mess these babies up!

Easy Parmesan Rolls

My sister-in-law, Adrienne, brought these to a Golding family party and I just HAD to have the recipe. She kind of chuckled at first, then she told me there isn't really a recipe just a few simple steps. So, here ya go!

Rhodes frozen rolls (however many you need)
melted butter
grated Parmesan cheese (the powdery kind)

**Roll your frozen rolls into the melted butter and then in the Parmesan cheese (today I sprinkled in a little garlic salt to add more flavor!). Place in a grease (Pammed) baking dish and cover with Pammed saran wrap.

Let raise.

Bake as per directions on the bag. (Raise 3-4 hours. Bake at 350 for 20 minutes)
Delish!

Easy Homemade French Bread

If you love some warm bread with your dinner then this is the recipe for you. If you own a stand mixer (like a Kitchen Aide) then this recipe is most definitely for you!! It goes really fast and you are left with two yummy yummy loaves to enjoy.

2 1/2 C. warm water
3 T. sugar
2 T. yeast (I use the instant kind)
1 T. salt
5 T. oil
6 C. flour

If you aren't using instant yeast then add it to the warm water and 1/2 of the sugar. Let it sit for 5-10 minutes until it starts to grow and then add it to the other ingredients. If you use instant yeast then you can just thrown it all in the bowl at the same time. After you have it mixed well (either with the mixer or by hand) let it rest for 10 minutes. Stir it a bit and let it rest again. Do this 5 times all together with 10 minutes in between each time. When you are done divide it in half and roll each half out in a flat rectangle. Don't forget to lightly flour your counter first!Roll them each up starting with the longer side. Place seam side down on a cookie sheet sprayed with Pam.

Cut 3 slits in the top of each and brush with egg white. This will help it to brown up all nice and gorgeous! Let them raise for 30 minutes. Place in a pre-heated over at 400 degrees. Bake for 30 minutes and you are done. Ready for heaven??

So I am sorry that they don't look as pretty as they could but believe me you are NOT going to care. Oh. My. It is just that good. Give it a try the next time you make yummy soup for dinner. And if you have never made bread and are a little tiny bit scared....Don't be. This is a great way to start out your bread making career. Go on!

Parmesan Pull Apart Rolls

My friend Hollie introduced me to these delectable rolls (I changed them just a bit) and now they're a family favorite!

16-18 Rhodes frozen dinner rolls
6 Tbs. butter
1/2 c. grated Parmesan cheese
2 Tbs. Italian Seasoning
3 garlic cloves

**Melt butter in a large sauce pan.
**Stir in Parmesan, Italian seasoning & pressed garlic cloves.
**Put frozen rolls into the mixture and stir around, coating them all well.
**Pour into a Pammed bundt cake pan and cover with saran wrap (I Pam that too!).
**Let them raise (I would say 4ish hours but mine always seem to take way longer than that. I usually get them in the pan about 10 a.m. if we're going to have dinner at 5 that night, but then my kitchen isn't super warm either).
**Bake at 350* for 20-25 minutes.
**Turn them upside down onto a plate so they are easy to pull apart.
(I put a few too many in so we had a little overflow. :D)

**DEVOUR!

Cheesy Bread

The annual Braithwaite Pig Out/Camp Out begins every year with a big ol' spaghetti dinner that wouldn't be complete without all of our favorite cheesy bread. I made this tonight, so I thought I'd share the recipe with you. Mmmmm.....

In a bowl, combine and stir together:
1/2 c. butter
1/2 c. mayo
1/2 can diced green chilies
1 garlic clove
1 C. grated Monterey Jack cheese
(I halved this recipe for my little family and it made 6 slices of bread and I probably could have made another 1 or 2)

*Spread on sliced french bread.
*Broil for 3-5 minutes until cheese spread is bubbly and bread is starting to brown.
YUM!