My Famous French Toast Souffle

This French Toast Souffle is always a crowd pleaser with children and adults. It's the perfect breakfast treat to serve for Mothers Day, Easter or any Occasion.

Ingredients:

1 Large Loaf of Sturdy White Bread

1 Package of Low fat Cream Cheese

8 Large Eggs

1.5 Cups Milk

2/3 Cup Half and Half Cream

1/2 Cups Maple Syrup

1/2 tsp Vanilla Extract

1/4 tsp Cinnamon

1/4 tsp Nutmeg

2 Tbsp Powdered Sugar

3/4 cups Maple Syrup

Prep Time: 15 Minutes

Baking Instructions:

Use a 13x9 Inch Pan (Greased-Spray or Butter)

Beat Softened Cream Cheese until Smooth, Add Eggs, Milk, Half and Half, 1/2 Cup Syrup and Vanilla (Mix until combined and smooth, cream cheese may still be slightly lumpy and that's alright).

Slice the loaf of bread into cubes and place in your greased pan. Pour Cream Cheese mixture over the bread cubes in the pan and soak all the bread (make sure all bread is saturated with mixture).

Cover and Refrigerate overnight.

Pre-Heat Over to 375 degrees and Bake Mixture for 50 minutes

Take out of oven, slice into desired servings squares and pour warm syrup over the entire souffle and then sprinkle powdered sugar on top.

Serve Hot with an Extra side of Warm Syrup and if desired extra Powdered Sugar to garnish.

Bon Appetite

~ Kim

Christmas Morning Souffle

This is a tradition we've had cooking in our family since we were kids. Mom's famous Christmas morning egg, cheese souffle.

Mushroom, Pepper, Asparagus, Tomato Quiche

Moms Awesome Chili

You know the old saying the "best way to a man's heart is through his stomach", well I find that to be very true.

Especially when the man is my 6 year old son. My little guy is a foodie, he loves to help me in the kitchen and is my biggest critic. If he doesn't like something he isn't shy about letting me know. What I really love is when I've made something so out of the ordinary that it makes him smile and has him asking for seconds. And when it comes to my chili this little man is all about getting as many helpings as possible.

Chili has never been something my son has been fond of, as a matter of fact until this year I haven't been able to get him to even taste chili. Once I made this slow cooker chili I had my little man "hooked".

We were at football party recently at my brothers house (note: my brother is an amazing cook) and when asked if my son had tried the chili he said "yes, but Mom it's no where near as good as your chili.... it's just not the same so I couldn't eat it")!! I LOVE This Boy :-)

Here is the recipe (quick and easy)

MOMS AWESOME CHILI "Best I've ever tasted"~

Ingredients:

~ 4 pounds ground beef

~ 2 medium onions, chopped

~ 1 green bell pepper chopped

~ 1 red or orange bell pepper chopped

~ 2 garlic cloves, minced

~ 3 (14 1/2-ounce) cans diced tomatoes (undrained)

~ 4 (8-ounce) cans of tomato sauce

~ 1 (6-ounce) can tomato paste

~ 1/4 cup chili powder

~ 1 tbsp sugar

~ 1 tsp salt

~ 1 tsp black pepper

~ 1/2 tsp paprika

~ 1/2 tsp ground red pepper

~ 1 bay leaf (this is a key ingredient for flavor)

~ 2 (16-ounce) cans of light red kidney beans (drained)

~ 2 (16-ounce) cans of cannelloni beans (drained)

Toppings: sour cream, shredded cheese (your choice), chopped green onion, sliced ripe black olives

Preparing the Ingredients:

~ Cook the ground beef in a large skillet until the meat is brown and no longer pink (drain the grease)

~ Remove the meat and place into the slow cooker (if you don't have a slow cooker this will work on the stove top with a pot as well)

~ In the same pan that your meat was cooked in; Saute your vegetables until soft (Onions will be clear or glossy)

~ Once the vegetables are cooked "saute" place them into the slow cooker with the ground beef

~ Add all other ingredients (Tomatoes, Beans, Chili Powder, Sugar, Paprika, Salt-Pepper, Bay Leaf, etc..) into the slow cooker and stir together

~ Place the slow cooker on high and cover/cook for 5-6 hours.

Serve with desired toppings. Makes approximately 15-18 cups.

Rosemary infused, strawberry jam topped Scones

Ingredients

Scones:

• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon finely chopped fresh rosemary leaves
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 cup heavy cream
• 1/3 cup strawberry jam

Glaze:

• 1/4 cup fresh lemon juice, from 1 large lemon
• 2 cups powdered sugar
• 1 to 2 tablespoons water
• Special equipment: a 3-inch heart-shaped cookie cutter

Preparing the Ingredients:

For the scones:

Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

For the glaze:

In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.

New England~ Hamptons Clam Chowder "Yum..Yum, Yum"

Standing Rib Roast

I love to make this standing rib roast recipe during the christmas season.

We have our version of 4 Christmases. Mom and Dad as you may know are divorced (have been since I was 12 years old). Now that me and my siblings have kids we've really taken to the idea of celebrating Christmas with both families (Mom gets her Christmas Eve Dinner and her day after Christmas Brunch and Dad gets his Christmas Dinner hosted by one of us).

This year I hosted Dads Christmas at my home and I decided to make Standing Rib Roast. It turned out AMAZING.... I made my special rub (Which I will share with you) and cooked it according to a tip a steak house chef gave me years ago (it's a secret but I'm willing to share it with you)!

Ingredients:

~ Rib Roast (Costco Warehouse always has a great selection)

~ Garlic (fresh)

~ Olive Oil extra virgin

~ Rosemary (3-4 sprigs)

~ Sea Salt or Kosher Salt

~ Fresh Ground Pepper

Preparing the Ingredients:

The Rub

In a food processor blend on high ~ Olive Oil, Rosemary, Salt, Pepper and Garlic

Roast

~ Take Roast out of package and pat dry with paper towel

~ Make small cuts in the meat to ensure the flavor of the rub penetrates into the meat

~ Once Rub is prepared take your hands and rub all over the roast making sure to get all open areas covered (top, bottom, all sides).

~ While you are preparing the meat; place your pan (no rack needed for this recipe) in a pre-heated over at 475 o degrees for at least 10 minutes

~ Once the pan is hot and your meat has been seasoned; place the meat directly into the hot pan so that the meat sears immediately

~ After 15 minutes; lower the heat in the oven to 350 o degrees and cook according to the lb of meat (1.5 hours+) ** See cooking chart below for cook times **