Bananas Foster French Toast - Stack Cooker

I just got the english version of the Tupperware Stack Cooker new cookbook!! They sent me the French version w/ my new persimmon stack cooker... If you want a French version cookbook, let me know- it is for sale!

This kit is on sale in September for $84.50 - retails for over $160!! You can get yours here - www.my2.tupperware.com/homemadebybillie

Now, I have 4 bananas that are getting spotty & need to be used. Looks like I am going to make up some Bananas Foster French Toast for dinner tonight! I am avoiding leftovers...

Banana Foster French Toast

10 slices cinnamon swirl bread, trimmed of crusts

8 eggs

1 c milk

1 tsp Tupperware Simple Indulgence Cinnamon Vanilla Seasoning Blend

1 c maple syrup, divided

1 c pecans

1tsp rum extract, optional

3 ripe bananas, sliced

Cut bread into bite sized cubes and arrange in the bottom of the TW Stack Cooker 1 3/4qt casserole. Set aside. In a med bowl, whisk together eggs, milk, seasoning blend & 1/2 c maple syrup. Pour evenly over all the bread. 

Allow bread to soak at least 20 minutes or overnight in the refrigerator. Place pecans in base of chop n' prep Chef. Cover & pull cord 3-4 times to chop. Place pecans in 3/4 qt casserole & microwave on high for 2 minutes. Transfer to a bowl & set aside. Cover the 1 3/4qt casserole & microwave on high for 8-10 minutes or until the custard is set. 

Place remaining maple syrup in micro pitcher and microwave on high 1 minute. Stir in rum extract if desired. Sprinkle bananas & pecans on top of casserole, and drizzle with 1/4 c of maple rum syrup. Serve w/ remaining syrup on the side. 

Calories: 430; total fat 18g; chol 190 mg; sugar 36g; fiber 5g; protein 13g; sodium 230mg; 

Bean Pot Conversion: 

Prepare according to instructions, just using bean pot instead of stack cooker

chili & cornbread

Heather's Family Chili

2 lbs. ground beef, cooked and drained 

1 small onion, chopped

3 Tbsp. chili powder 

1 Tbsp. cumin 

1 8 oz. can tomato sauce 1 8 oz. can diced tomatoes

2 cans kidney beans salt and pepper to taste

Brown ground beef with chopped onion mixed in and drain well. Add all other ingredients and mix well in the Bean Pot.

Baking options: Bake in a 250 degree oven for 3 - 4 hours. 

Bake in a 350 degree oven for 1 - 2 hours.

Buttermilk Cornbread

1 1⁄2 cups corn meal 

1⁄2 cup all-purpose flour

1 1⁄2 cups buttermilk 

1⁄4 cup Vegetable oil

2 teaspoons baking powder 

1 teaspoon sugar 

1 teaspoon salt

1⁄2 teaspoon baking soda 2 eggs

Mix together in bean pot. Place in 350 degree oven for 30 minutes

Bean Pot French Toast!! YUMMY!

I work with a great bunch of designers & we often share our recipes. Thanks Cindy!


BEAN POT FRENCH TOAST 
Ingredients Thanks Cindy Mutrux

•20 slices French bread (1 inch thick)
•1 can (21 ounces) apple pie filling
•8 eggs, lightly beaten
•2 cups 2% milk
•2 teaspoons vanilla extract
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg
•TOPPING:
•1 cup packed brown sugar
•1/2 cup cold butter, cubed
•1 cup chopped pecans
•2 tablespoons corn syrup

Directions
•Arrange 10 slices of bread in a greased Bean Pot. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight or put it in the oven right away.
• Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
• Bake,at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.
Remember: When taking your Bean Pot out of refrigerator, DO NOT put it in a HOT Oven. Let the Oven and Bean Pot heat up together. This is great for those of us who forget to pre-heat.

Zucchini - Quick bread, yeast bread & some muffins

Happy weekend! It has been a long week - Cooper out of town, kids happy, grumpy, happy, grumpy... Just got back from doc to find out Gracie has a sore throat. That explains why today has been outrageous from start till now. I think they know I have a list full of things to do today. 


I was up at 530 & tried to grate my way thru a whole zucchini, but still have 1/3 of it to go - & it wasn't even a big zucchini. However, I found 2 new recipes that are awesome! One is a bread machine wheat bread & the other is a savory muffin. 


I will start w/ the quick bread - it is from my cousin's Project Graduation Cookbook Seniors 2002 (Still have it Morgan!) And this recipe is actually from one of their childhood friends - Jonathon.


Zucchini Bread
3 eggs
1 c oil
2 c sugar
2 c grated zucchini
2 tsp vanilla
2 c flour
1 tsp salt
2 tsp cinnamon
1 tsp soda
1 c nuts


Beat eggs, oil & sugar. Add all other items. Grease loaf pans. Makes 2 loaves. Bake for 1 hr at 325 degrees. 




Zucchini Wheat Bread


So, I was totally thinking quick bread recipe. It was 530am so I didn't really register yeast - duh... It is a soft wheat bread - I could barely see the zucchini. Josey loved it - he ate a whole slice himself. But he hasn't seen a piece of bread or cracker that he didn't like. 


Use this in your bread machine. My machine takes liquids first, then dry ingredients. But do as your machine requires. 


2 tsp or 1/2 pkg yeast
1 c bread flour
1 c whole wheat flour
2 T wheat germ
1 t grated orange rind
2 T honey
1 tsp salt
 2 T margarine or butter
1/2 c shredded zucchini
3/4 c water


Add all ingredients to the machine as required. Choose either regular or light crust. Push start. How simple is that!! :D






Now, on to the savory muffins - This is from the Taste of Home 2007 cookbook I got a long time ago from Sam's Club. I don't use it much, but pull it out every so often...


Baby Basil-Zucchini Muffins


2 1/2 c flour
1/4 c sugar
3 TB minced fresh basil or 1 TB dried basil
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 eggs
3/4 c milk
2/3 c veg oil
2 c finely shredded peeled (oops missed that), zucchini, squeezed dry
1/2 c grated Parmesan cheese


In a large bowl, combine the flour, sugar, basil, baking powder, salt & baking soda. Beat the eggs, milk & oil. Stir into dry ingredients just till moistened. Fold in zucchini. 


Fill greased mini muffin cups 2/3 cull. Sprinkle w/ cheese. Bake at 400 degrees for 12-15 till done in middle. Cool 5 min before removing to wire rack. Serve warm. 


yield 4 1/2 dozen






Well, Cooper & I have a weekend w/o the kids planned so I need to get ready for Girls Night Out, pack stuff for the kids, pack our stuff, find time to shower (it is nasty hot out there today), and who knows what else is on my list!! 


Take care & have a great weekend. 

What to do w/ Zucchini...

Oh, to be home again! Everyone loves vacation, but we came back exhausted. We spent double our budget when we purchased our bed a couple years ago & it was the best purchase of the century! We love it. It was so nice to sleep in our own bed last night. Plus kids slept in till 730am! 


Who has zucchini running out their ears... We do! Well, except for this morning because yesterday my dear FIL cleaned out the garden of squash & zucchini & took it to the Food Bank, which is just down the street. I found 2 perfect sized zuc this morning & will make them for dinner. 


As my SIL decided the family needed a new upright freezer, Cooper cleaned out the chest freezer, leaving me w/ several packages of shredded zucchini from last year. I babysit for a 9 yr old girl during the summers & M LOVES zucchini bread. We took her to Branson with us on Sunday & the first thing she said was - when we get back can we make zucchini bread??


So, I made a recipe out of A Matter of Thyme cookbook & it was ok, took a huge amount of brown sugar. Today I grabbed my Fix It & Enjoy It Healthy Cookbook for some reason. I was amazed there are a ton of zuc recipes! One was a Zucchini Bread w/ Cranberries - I love dried cranberries!


It is in the oven. I will take a pic in a few minutes. And I doubled it cause the baggie of zuc gave me just about a cup of zuc.


Zucchini Bread w/ Cranberries


1/2 c sugar
1/2 c zucchini, shredded
1/3 c skim milk (sorry, used 2%)
1 TB corn oil (sorry, used canola)
egg substitute equivalent to 1 egg or 2 egg whites
1 c whole wheat flour (since I double the recipe, I used 1 c whole wheat & 1 c regular)
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 c dried cranberries


Preheat oven to 400 deg. 


In a large bowl, combine sugar, zucchini, milk, oil, & egg substitute. Mix well.


In a separate bowl, combine dry ingredients. Fold in dried cranberries.


Spoon into bread pan that has been sprayed w/ non stick spray. 


Bake at 400 degrees for 12-19 min (mine took closer to 35 min). 


8 servings


Per serving - calories 148; Protein 3g; carb 30g; sodium 80; fiber 2g


After the baking - I would go easier on the cloves. It is a great tasting recipe! I will definitely be making it again. One loaf is already gone. 

On another thought - the Petite Casseroles are becoming more & more my fav piece of stoneware. Gracie who will eat eggs, but not often, ate her eggs, plus part of her brother's eggs this morning. I used 2 eggs, 2 TB milk & microwaved w/ lid on about 1 min 30 sec. Not only were they perfectly cooked, but they were gorgeous! 


Well, time to go find something to go w/ our pork chops for dinner. 


Cook w/ you later
billie