The Revival of a Family Sunday ~ Breakfast through Dinner ~ Tasty Thursday blends into Favorite Ingredient Friday

We're changing up the menu plan a bit! The catch to dinner: My recipes, but the teenager has done all the menu planning (which she hated making choices - said it was hard work), shopping, prep work, cooking and clean-up. On the Menu: Toasted French Toast for breakfast and for dinner, Chicken Cordon Bleu, Garlic Smashers, Home Made Carrot Cake she made a gourmet meal that was quickly devoured! We used multi-grain and sourdough for the French toast and it was truly scrumptious.

TOASTED FRENCH TOAST ~ We hate soggy French Toast and this recipe conquers that.
8 slices thick white bread
1 1/4 cup milk
5 egg yolks
1/8 cup flour
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/4 teaspoon salt
1 tablespoon pure vanilla extract
  • Toast bread, but not browned.
  • Preheat griddle and coat with a small amount of butter.
  • Whisk together the egg yolks, milk, salt, vanilla, butter and cinnamon.
  • Whisk in flour until smooth.
  • Pour milk mixture into a baking dish.
  • Soak bread pieces for a few seconds on each side.
  • Grill for several minutes on each side until golden brown.
  • Serve with warm maple syrup.
4 boneless, skinless chicken breasts*
2 tablespoons butter, softened
4 thin slices cooked ham
4 thin slices swiss cheese***
1/2 pound bacon (8 slices)
2 jumbo eggs
1/2 cup milk
1/4 cup shredded Parmesan cheese
1/2 cup flour
3/4 cup bread crumbs
1 teaspoon thyme
1 teaspoon minced garlic, jar
1 teaspoon oregano
  • Flatten chicken breasts.
  • Spread butter evenly on the tops.
  • Smooth garlic evenly amongst the 4 breasts.
  • Sprinkle the thyme evenly between the four breasts.
  • Top with a slice of ham and then a slice of cheese.
  • Roll up tightly.
  • Wrap 2 slices of bacon around each one and secure with toothpicks.
  • Whisk together the eggs and milk in a shallow bowl. Place flour in another shallow bowl. Combine the bread crumbs, oregano and cheese in a 3rd shallow bowl.
  • Dip each chicken breast in the egg mixture first, then the flour, then the egg mixture again and the crumb mixture last.
  • Place on a greased cookie sheet.
  • Bake uncovered at 350 degrees for 45 minutes.
  • Don't forget to remove the toothpicks before serving.
*For really easy servings, I lay the bacon on the cookie sheet and cut the flattened breasts in half. On top of 1/2 of the bacon strip lay a chicken piece, top as directed and then lay the other chicken breast. Bring the other 1/2 of the bacon slice over the top and bake as directed. NO ROLLING AND NO TOOTHPICKS!
***I also use Muenster or Gruyere if that is what I have on hand.

2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts
  • Pour rum over raisins and set aside for at least an hour.
  • Preheat oven to 350 degrees.
  • Grease and flour 2-9 inch cake pans.
  • In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
  • In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
  • Add dry ingredients gradually until well blended.
  • Add carrots, pineapple and walnuts until well blended.
  • Drain raisins and fold in last.
  • Pour batter into prepared pans.
  • Bake 1 hour or until toothpick comes out clean.
  • Cool 10 minutes.
  • Invert cakes onto rack and cool completely.
*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.

16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar
  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.
final blog signature.


Barbara said...

Looks great! Did she have fun?

Mercedes said...

What a beautiful post with great pics! I have been making french toast a lot-I will have to try this so it isn's soggy! I love Chicken Cordon Bleu and the cake has gotta be good with cream cheese frosting-yummy!

Overwhelmed! said...

Yummy recipes!! Thanks for sharing. :)

forgetfulone said...

Thanks for leaving the title of that book on my journal! I'm going to look into that. It sounds promising.

Mississippi Songbird said...

I love Chicken Cordon Blue.. Cool. Thanks for sharing.. Have a great week.

SandyCarlson said...

Goodness. I just put on 5 lbs. reading that and imagine diving in and eating all of it! Great stuff, Tamy.

palmtreefanatic said...

looks like some tasty treats! Thanks for sharing! great pics!
Mines up! Happy thursday to you!

Jodi said...

She did a good job!! The recipes sound yummy!

Forgetfulone said...

Yay! I think I found the right recipe! I'm gonna give it a go! Thanks!

~3 Sides of Crazy~ said...

I hope you enjoy it as much as we do.