I was offered a great buy on some fresh Maine shrimp right off the boat, but I probably should have realized that it would not be neatly packaged in plastic non messy containers.
I honestly do not know what possesses me? Every time I drive by someone selling fresh Maine shrimp it’s almost like my car is automatically programmed to stop at every shrimp truck along side of the road, and the worst part about the whole thing is I absolutely hate peeling shrimp especially after the winter 2009 shrimp fiasco.
It all started when my best friend stopped by and said that one of the local lobstermen had a bunch of shrimp down at the town pier so I thought it would be a great idea to get 50 pounds of it and freeze it for a lot of Maine shrimp recipes (it could have been a 100 for all I know it sure seemed like it) and at the time before seeing how much shrimp 50 pounds was it really sounded like a great idea. That was until it was driven into my driveway in the back of a pickup truck and there were piles of shrimp in a large lobster tote or two and they were spilling all over the sides of the totes. I think it was at that moment I realized I may have gotten myself in a little over my head. So as usual I now was faced with peeling this entire ton of shrimp for the rest of the weekend and of course I first had to go to the grocery store and buy tons of freezer bags.
I know I shouldn’t have been surprised when as soon as I carried the first big container of the shrimp into the kitchen so I could start peeling it that is when everyone scattered but not before the usual and bellowed unwanted unwanted comments like how they smelled, looked gross and I will never eat any of those! The only company I had for the next two days that it took me to peel this shrimp was the cat who kept howling for the shrimp. Our cat is definitely a Maine coon cat and absolutely loves seafood. You can take a pack of scallops from the freezer and as soon as you remove one scallop she is all over it. I admit I actually have to make her her own appetizer bowl of cut up raw scallops just so she will leave me alone.
After standing in the kitchen for what seemed like months just peeling all of these shrimp I swore I would never ever do this again. But in the end after awhile I forgot about what a long and tedious process it was when I was finally enjoying different recipes with fresh Maine Shrimp. The sad part to this story is the following summer a breaker tripped in my basement that ran to the electricity in the garage where I keep a small chest freezer and of course this is where I had stored all of the shrimp I had peeled and of course I didn’t know it was tripped for a couple of days yuck and I lost the last half of the shrimp
SO now when I get the urge to have some shrimp and I pull off the side of the road I try to keep it to just four or five pounds at a time because I never want to repeat the winter of 2009 fiasco again.
First things first just because it’s winter there is no reason you can’t enjoy a nice pitcher of frozen Strawberry Daiquiri’s. I just turn up the heat a bit ((then turn it down because these will taste so good you’ll forget its winter!)Throw on a pair of shorts and a t-shirt, kick back and dream of summer coming soon also while you’re nibbling on a nice shrimp cocktail!
6 cups ice
½ cup white sugar
4 ounces frozen strawberries 1/8 cup lime juice
½ cup of lemon juice
¾ cup rum
¼ cup lemon lime flavored carbonated drink
In your blender combine the ice and strawberries. Add your lime juice, lemon juice, rum and lemon-lime drink blend until smooth and serve!
Maine Shrimp in Wine Sauce
1 pound fresh Maine shrimp cooked, peeled and cleaned
¾ cups minced onion
¾ cup sliced mushrooms
¼ cup melted butter
3 tablespoons flour
1 cup chicken broth
½ sour cream
¼ cup dry white wine
Cook your onion and mushrooms in butter until tender. Whisk in your flour. Add chicken broth and cook until thick, stirring constantly. Add in your sour cream, wine and shrimp. Stir and heat. Serve over your favorite rice.
Easy but Delicious Maine Shrimp Scampi
1 pound linguine
3 tablespoons extra virgin olive oil
3 tablespoons butter
2 tablespoons minced garlic
½ tablespoon garlic salt
½ tablespoon crushed red pepper flakes (if you like it spicier add more to taste)
Kosher salt (or sea salt) and fresh ground pepper to taste
2/3 cup dry white wine
1 and ½ lemons
½ cup chopped chives
Cook your past ala dente according to directions on box. Reserve ½ cup of the pasta water before draining.
While your water is coming to a boil, sauté garlic and red pepper flakes in 2 tablespoons butter and 2 tablespoons of oil with a dash of salt and pepper on low for 2 to 3 minutes in a large pan. Add your white wine and juice of I lemon and bring to a simmer.
Add remaining butter, oil and shrimp. Sauté for 3 minutes until shrimp just firm up and change color do not over cook. Add your pasta water, ¼ cup chives to pan and toss with your tongs.
Squeeze remaining lemon juice season to taste to with remaining chives and serve.
Happy Valentines Day ♥ Cozy up with a Lee Hollis Mystery
Happy Valentines Day! Once again the holiday that brings smiles to some and tears to others. I’m actually pretty middle of the road about this holiday. But some people really get all worked up if they don’t have a date or a special someone to spend the holiday with. I actually had a friend once who took to her bed on Valentines Day and was completely miserable. I never understood it as I sat at her bedside and talked to her while eating a whole pizza. I don’t think I was stuffing myself because I didn’t have a date either?
I really don’t see the difference between Valentines Day and any other day because if you have someone special in your life you spend practically every day of the year with them so wouldn’t it be nice on Valentines day if you got the day off? Then there would be no pressure to buy that perfect gift, plan that special evening, wouldn’t that be a relief?
I’m sure lots of people won’t agree with me and I must admit when I was young and in school I remember how important it was to get cards in the valentine box that you decorated in class to be able to see how many you got and who gave you the biggest one or the one that had the most sparkles.
I guess it’s just one of those holidays that will always make some people smile or hearts will be broken!
For me food always makes me smile so for this weeks recipes we have some for those of you who want to make something special for your special someone, family members, co-workers or friends.
But as usual A drink will be a nice way to start setting the mood for the Valentine evening and I’m sure for some of us we might as well do it up right so either way if your out on a date or home alone at least we’re going to feel good.
Long Island Ice Tea
1 ounce vodka
1 ounce Tequila (your favorite)
1 part rum
1 part gin
1 part triple sec
1 ½ parts sweet and sour mix
1 splash coke
Get a glass and fill with ice, pour all ingredients in the glass then pour into a shaker and shake up pour back into the glass garnish with lemon and enjoy!
Edie Dubois was nice enough to give me this next recipe and it will be a great one to make for a Valentine Treat for kids and adults.
Rocky Road Wedges
1 Cup butter, little less if you prefer
1 Cup firmly packed brown sugar
1 3/4 Cup flour
1/4 Cup unsweetened cocoa powder
1 tsp. baking soda
1 Cup semisweet chocolate chips
1 Cup peanut butter chips
1 Cup almonds, coarsely chopped
1 Cup mini marshmallows
Preheat oven to 350
Cream butter and sugar in large bowl until fluffy. Beat in eggs. Combine flour, cocoa powder, baking soda and salt in bowl. Stir dry ingredients into butter mixture. Mix in the chips and almonds.
Divide dough in half. On back of ungreased baking sheet, pat each half into 8 inch round. Bake until cookies are set but centers are still soft, about fifteen minutes. Sprinkle each round with 1/2 Cup chocolate chips and 1/2 Cup marshmallows. Bake until they are softened about 3 minutes. Cool for 5 minutes, cut each round into 12 wedges. Slide wedges off sheet and cool completely on rack. Top wedges with ICE CREAM!
For the Kids – Pizza Hearts
Buy pre-made dough or use your favorite dough recipe
Pre-heat oven to 400 degrees
Roll out dough on floured surface to you liking, thin, medium or thick.
Use a large heart cookie cutter and cut out heats and place on pizza baking stone or baking pan. Top with your favorite sauce, toppings and cheese. Place in oven for 10 minutes or until cheese is melted. These pizzas can cook a little faster then a large pizza so it’s good to keep your eye on it.
For the Adults – Chris Daughtery sent this vegetarian recipe and it sound delicious.
Sweet potato and pear gratin
Surprising and delicious side dish served hot or warm
¼ cup orange juice
¼ cup lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
2 Tablespoons brown sugar
2 medium sweet potatoes, peeled or unpeeled
2 ripe pears, peeled or unpeeled your choice
¼ c. freshly grated Parmesan cheese
¼ c. dried bread crumbs
Pinch of freshly ground black pepper
1. Preheat the oven to 375˚ F.
2. In a large bowl, combine orange and lemon juices, cinnamon, allspice, and brown sugar.
3. Cut the sweet potatoes and pears in half and remove the cores from the pears. Slice them 1/3” thick and arrange in a single layer of alternating slices in a gratin pan or wide casserole dish. Pour juice mixture evenly over the top.
4. Combine the cheese, bread crumbs and pepper. Sprinkle over the sweet potatoes and pears.
5. Cover with a lid or aluminum foil and bake for 40 minutes or until the sweet potatoes are soft.
6. Remove lid or foil and raise the oven temperature to 450˚ F. Bake an additional 5 to 10 minutes, until the crumb topping is lightly browned and most of the liquid has evaporated. Be careful not to burn.
It’s here, it’s here the first week of school! School clothes check, school supplies check. I’m excited to have my house some what back to myself when I go home for lunch. To be honest I think I bought all of the school supplies at the beginning of the summer to prepare for this moment.
But the three things I don’t look forward to is trying to get my son out of bed, then he inevitably misses the bus constantly and packing lunches. I know he’s old enough to pack his own but who in my honest opinion can eat a peanut butter sandwich five days a week the entire school year? So I like to try out some different things but not with much success so I thought at least maybe someone else could use the ideas.
I have to admit I wish my son would eat the lunches that the schools provide. What a difference from when I was a kid to today with all of the fresh produce brought into the lunch rooms, salad bars, fruit and more baked instead of fried, whole wheat and so much more.
One of my daughters was pretty picky but she would eat most of the school lunches but by other daughter was the self proclaimed lunchroom queen and would eat anything put in front of her and would proudly come home and announce that she had three sloppy Joes or four desserts or two veggie sub sandwiches as I just looked at her in shock as she stated that everyone knew if they didn’t like it she would eat it. What a claim to fame! All I could do is sigh and hope that none of the teachers at school thought I was starving the poor girl, well at least she was eating.
One other thing I’ve really been noticing after years of attending sporting events in and out of school gyms is how they have started selling bags of carrot sticks, celery or what have you with containers of ranch dressing. And when I first started seeing this while munching on my popcorn and my pack of Rolo candies I thought to myself “well that’s never going to work” But to my surprise you wouldn’t believe how many of the kids and young ones too are walking around with their bag of cut up veggies and dip. It’s really great to see them choosing this over the sweets. I’m trying not to adopt the attitude of more for me and follow their lead by getting some of the veggies!
I’m not a morning person either but a lot of wraps for the lunchbox are better prepared the night before and chilled in the fridge so once again I’m going to try and change my son’s ways or at least work hard on it this year. I guess it’s never too late!
First though to celebrate the beginning of yet another school year a nice cocktail should do the trick.
1.5 oz Sky Citrus
.25 oz Zen Green Tea
.25 oz Sky Midori
1 oz pineapple juice
1 oz grapefruit juice
Build all ingredients into a glass and garnish with an orange cherry flag.
Lunchbox Chicken and Vegetables
¼ cup soy sauce
¼ cup tomato sauce
1 tbls honey
12 chicken drumettes
1 cup snap peas
1 large carrot, cut into stick
2 celery stalks, cut into sticks
Preheat oven to 375 degrees, line baking tray with foil.
1.Combine soy sauce, tomato sauce and honey in bowl. Add chicken and stir to coat. Place chicken in a single layer on baking sheet. Bake turning twice for 30 minutes or until golden and cooked through remove from oven and cool.
2. Place peas in a small heatproof bowl. Cover with boiling water, Stand for 3 minutes, drain and rinse under cold water.
4. Next morning pack chicken and vegetables in lunchboxes with your childs favorite low fat dipping sauce.
(Makes 4 servings)
2 cups small pasta (fun shapes if desired)
1 Tbls Extra virgin olive oil
½ cup onion finely chopped
2 cloves garlic finely chopped
14 cherry tomatos dices small
¼ cup water ¼ cup frozen peas
¼ cup frozen corn
1 Tbls fresh basil, finely chopped
½ cup Mozzarella cheese, cut into small cubes
Salt and pepper to taste
Boil dried past for about 10 or until al dente. Pasta should be slightly firm. In a small sauce pan, sauté olive oil, onions, and garlic on medium heat for 3 minutes. Add cheery tomatoes, frozen peas, corn and water. Sauté 3 minutes, or until tender. Mix in cooked drained pasta. Let cool. Toss in fresh basil, mozzarella, salt and pepper to taste. Put in containers with lids and let them enjoy!
This next recipe could be a simple yummy lunchbox dessert dessert!
4 navel oranges
2 tablespoons orange juice
2 tablespoons lemon juice
1 tablespoon sugar
1/4 teaspoon ground cinnamon
With a sharp knife, remove rind and white pith from oranges. Cut each orange into 5 or 6 slices and arrange in 4 containers with lids. Whisk together orange juice and lemon juice, sugar and cinnamon. Spoon over the orange slices. Close refridgerate until time to pack in lunch box.
(To keep cool you can place one of those small frozen lunch box ice packs in lunch box).
In addition to watching the Food Network, talking about food and eating food, I love to watch the home improvement shows and do-it-yourself projects to get ideas on what to do inside my home. Those who know me are chuckling at this point, or a few are outright laughing, because they know of my projects that are still unfinished.
Last weekend, after putting it off for weeks, I decided it was time to completely clean and organize my bedroom. I only have one small closet, small wardrobe and a dresser. After a breakfast of blueberry pancakes and bacon – remember, you must fortify yourself before a large project – I grabbed my trusty contractor bags and decided to start on the closet. How hard could that be?
I threw out things I hadn’t worn for years, and added another rod for the clothes, among other things. After two hours I hadn’t finished and was making a list of storage bins I needed, when I turned my head and shrieked in horror! I was looking under my bed – when did all that stuff get there? I tried finding my phone to call 911 to come and get me out of the room, but I knew I was probably being a tad dramatic; so instead I got up, collapsed on the bed which was covered with clothes, and stared at the ceiling trying to decide what to do.
As usual, I found myself in the kitchen making a batch of brownies, a macaroni salad for dinner and, a meal to eat right then. So I was completely out of the mood for finishing my cleaning project. It was, I decided, time for that refreshing beverage and a good home improvement show.
Now it’s time for a cocktail to get you in the mood to enjoy these delicious pork chop recipes.
Beam me up Cocktail
1 oz. Jim Beam bourbon
1 oz. Amaretto almond liqueur
6 oz. Coke
Fill cocktail glass with ice. Add Jim Beam and Amaretto, then add Coke. Stir.
Pork Chop Salad
4 cooked pork chops, sliced
8 cups mixed greens
2 nectarines cut into 12 wedges each
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablespoon salad oil
2 tablespoons slivered, toasted almonds
Salt & black pepper
Honey balsamic vinaigrette
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
3/8 cup salad oil
For the vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for 1 minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado sliced in wedges, 1/2 nectarine sliced in wedges, and 1/4 of the grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.
Cheers! Lee Hollis
Well it finally happened last weekend after I got up in the morning I just happened to be looking out the window when I noticed that it seemed that all of the cars going by my house were slowing down as they went by. So I went outside to investigate and noticed my garage door was up and it is really in need of a good cleaning there is so much junk piled in there from last summer and stuff I’ve been tossing in over the winter
Then it dawned on me after seeing all the stuff in the garage they thought I was having a yard sale! I probably should have just stuck a sign out there right then and there to save me the trouble of having one later. I should have invited everyone into the garage and have them name their price. But of course that’s not what I did. Instead I’ve been trying to get motivated to clean out the garage, cellar and house to have a yard sale but I find them to be very frustrating even though you can make some money by having one. So this coming weekend I’m going to begin by hauling everything I don’t use, need, taking up space etc. and set a target date of the end May or first week of June. Obviously I don’t like to get ahead of myself so I’ll give myself a little time to get it all together. I’ll keep everyone posted on my progress and the exact date so you all can come and help me unload my junk I mean collectibles! So now since I’ll be busy getting this together I’ll need some nice meals to keep me going!
I finally have a new grill and have been trying to cook on it more. It really feels like summer is coming when you can grill more outside. I try in the winter but sometimes it’s just too darn cold and my old grill blew out with any tiny gust of wind. So now with the nicer weather it’s been fun trying some new and old recipes which I’m going to share this week but as usual I’ll need a really good cocktail to get me through these next few weeks to keep me relaxed while getting ready for my yard sale! You can also invite some friends over and try this really great punch that you can make ahead and serve at a Barbeque.
Cosmopolitan Punch Recipe
3 cups vodka, I like the orange flavored vodka such as Absolute Mandarin
1 1/2 cups Cointreau
1 1/2 cups cranberry juice
3/4 cup fresh lime juice
1/2 cup water
Mix and chill your punch in the refrigerator several hours before you will need it. When you’re ready, just ladle in to your glasses and garnish with a lime and enjoy!
Easy Chicken Shish-Kabobs
1 Package chicken breast (or more or less depending on how many you’re feeding)
Your favorite vegetables: Onions, tomatoes, green peppers, mushrooms, pineapple and more.
A really easy marinade is about a half bottle of Italian dressing, 2 tbls minced garlic, 2 tbls honey mix together.
Cut up chicken in chucks put on dish pour the marinade over the top, cover and refrigerate overnight. Cut up your veggies alternate them with the chicken on your skewers. Grill until chicken is done and enjoy!
Hello to all! I wanted to say to you all how much your kind comments mean! It’s great to hear from you and I am so happy that you are enjoying the Haley Powell Food and Cocktail Mysteries. Just a note “Death of A Country Fried Redneck” is scheduled for release this Nov. 13 so mark your calendars for another wild adventure with Haley and don’t forget to enjoy a cocktail and recipe found below! xo Lee Hollis
White vs. Wheat
I love pasta in every shape and texture, with any type of sauce – olive oil, garlic, red sauce, white sauce, everything. But as hard as I’ve tried, I’m having a hard time making the switch from what I call “regular” pasta to whole wheat.
I went out quite awhile back and bought a few different shapes of whole wheat pasta with all the good intentions of turning over a new leaf and switching everyone over to the healthier way of eating pasta. But with my kids I have to trick, conceal, beg, cajole and actually resort to the (when they were younger) just-try-one-bite method.
My youngest is one of those who does not like to try anything new at all. He grew up on chicken, applesauce, oatmeal, peanutbutter toast and lots plain pasta shells. Also, to my absolute horror, while the other two and I will try any kind of homemade macaroni and cheese – because nothing is better than throwing every kind of cheese into them, the more the better – he only like the boxed generic brand of mac and cheese from the grocery store, and still does.
So with whole wheat pasta, I knew my hardest challenge would be finding pasta recipes that would at least get tasted. I started out with fettuccine and made my homemade fettuccine sauce. I was actually giving myself a pat on the back for this one because I figured the white cheese sauce would cover the pasta pretty well. It would be a done deal! I had everything worked out.
Number one: I asked if he minded watching a movie while he ate – that was so he wouldn’t be paying attention to what was on his plate. He’d glance and see it was fettuccine; and to ensure he didn’t look closely, I implemented number two – I dimmed the lights. OK, I actually turned them off. What better way to watch a movie? And number three: I completely lulled him with a loaf of his favorite bread that I make.
So all was in place and I got everything together with a little extra sauce to cover any brown showing on the whole wheat pasta. I gave him his plate and all was going well as I pretended not to be watching him eat. He twirled the fettuccine on his fork was bringing it up to his mouth (I actually was holding my breath) … and then it happened
My daughter burst into the kitchen, apparently looked at the pasta in the pan, and bellowed (why she can’t just ask in an indoor voice, I don’t know) “Why is the pasta brown?!”
Well, you can see where this is going. My son stopped, stared at the pasta, scraped at the sauce, put the fork down, and asked, “What is this?” At that moment I just gave up, stalked into the kitchen, threw my daughter a glare, and started to concoct a cocktail for this week – which I thoroughly enjoyed.
I’m sure you will too!
1.5 ounces blueberry-flavored vodka
1 ounce cranberry juice
1 ounce tonic or soda
Squeeze of lime
Shake and strain all ingredients into a chilled martini glass. For summer guests throw 3 or 4 fresh blueberries in for fun.
Here’s a pasta recipe that I love.
Gemelli Pasta with Asparagus and Pancetta
1 pound thin asparagus trimmed & cut into 2-inch pieces
1 pound gemelli pasta
3 Tbsp. extra virgin olive oil
4 ounces pancetta, sliced into thin strips (make sure they’re separated)
1 red bell pepper, cut into strips
Freshly ground pepper, to taste
1/2 cup freshly grated or shaved Parmigiano-Reggiano cheese
Bring a large pot of salted water to a boil. Add asparagus and blanche for one minute, or until bright green. Scoop asparagus from water with handheld strainer and refresh under cold water.
Bring water back to boil add and cook pasta according to directions until al dente.
While your pasta cooks, heat oil in large deep skillet over medium heat. Add pancetta and cook, stirring frequently, until crisp and most of the fat has been rendered – about 7 minutes.
Add asparagus and bell pepper. Cook for 1 to 2 minutes. Tossing everything until asparagus and pepper is crisp and tender. Remove from the heat.
Drain pasta and reserve one-half cup of the cooking water. Add the pasta to the skillet with freshly ground pepper. Mix until combined. Add water and cheese.
Serve immediately with extra cheese. I love this.
I love Easter because it reminds me of Springtime with all of the pastel colors on the soft fluffy stuffed Easter toys, Easter eggs and the baskets all decorated in such pretty colors. Seeing all of the cute Easter dresses for little girls that are in the stores makes me feel like Spring is almost here. I also used to love to take my kids to the big Easter egg hunt at the school when they were little. Easter is my kids’ absolute favorite holiday after Christmas and it’s all because we made one big fatal error a long time ago at my house on Easter which changed Easter morning as we knew it forever. I started hiding money eggs. I thought this was a good way for them to have some spending money in the spring or get something they wanted or needed. So the first year after they raced around the house collecting eggs my oldest daughter decided to share with her little brother and gave him all of the eggs that didn’t rattle with the change inside of them and wasn’t she upset when he had dollar bills. So after that the fierce competition began! Now this has gone on for quite a few years and even though they are almost all grown up I asked them if we should stop the egg hunt; it was a definite “no.” They know easy money when they see it. But last year – and I’m truly serious when I say this – they actually limbered up and stretched before they went to find the money eggs and as they started looking for them I just stood in horror watching everything in the house rattle, rumble and shake.
When I finally came to my senses, I was, as usual, bellowing at the top of my lungs. “Don’t break my grandmother’s dishes!” “You’re going to drop the refrigerator on the dog!” “No, not in the washing machine – it’s running!” All I could do was just flop in a chair and wait for it to be over. It is really truly amazing to see grown children pushing and shoving each other out of the way and one of them leaping right over the coffee table, all for one lonely egg on the windowsill. So with that said I’ll be filling money eggs again this spcoming Easter, rearranging the furniture for a more raceway atmosphere, and putting all of my favorite knick knacks, my grandmother’s china and anything else I hold dear someplace safe.
I think this year I’ll stay right out of the way while sipping on a refreshing beverage.
The Easter Bunny
1 1/2 oz. dark crème de cacao
1/2 oz vodka
1 tsp. chocolate syrup
1 tsp. cherry brandy
Shake the crème de cacao and vodka with ice; strain over ice in an old fashioned size glass and top with the chocolate syrup and cherry brandy. Happy Easter Lee Hollis
Today is the official release date for “Death of a Kitchen Diva”! and I couldn’t be more excited. Of course a small celebration should be had so I think after a brunch of the delicious recipe below I will then top off the evening with a couple of my new favorite shots!
I’ve have never really been a fan of apples but a while back a friend of mine talked me into to trying a couple of apple delights and let me tell you I have never looked back and have been whipping up batches of both for friends and my self.
I’m sharing these with you and I hope you will share with your friends and family and enjoy them as much as I did. Of course one can never ever go wrong with a Washington Apple Shot.
Washington Apple (Shot)
Pour Crown Royal Canadian whisky, sour apple pucker and cranberry juice into a cocktail shaker. Shake and strain into a shot glass. Add a splash of 7-Up if desired, and serve.
Caramel Apple French Toast
Melt 1/2c. butter; 1 c. brown sugar and 2 tbsp clear karo syrup until clear
Pour into pam sprayed 9 by 13 baking dish. Peel 3 granny smith (or whatever I guess) apples, cut into 1/4 inch slices, lay in flat rows. Sprinkle dried cranberries and toasted walnuts amongst the apples to your taste.
Cut a loaf of French bread into 1 inch slices and lay on top of apples (9-12 slices)
Pour over top combination of:
5 beaten eggs
1 cup of milk
2 tsp of vanilla
Cover and Refrigerate over night.
Bake at 350 for 40 minutes (until top browns but not wiggly – it really says that ) Serve in squares with a dollop of vanilla yogurt and slices of apple.