Overnight Cinnamon Roll French Toast Bake

Ingredients

1 can (12.4 oz) any brand of refrigerated cinnamon rolls with icing

4 eggs 

3/4 cup half-and-half

1/4 cup light or dark corn syrup 

2 teaspoons vanilla

4 tablespoons butter 

Steps

• 1

  Bake and ice cinnamon rolls as directed on can.
• 2

  Meanwhile, spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, beat eggs, half-and-half, corn syrup and vanilla.
• 3

  With serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing. Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly.
• 4

  Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight.
• 5

  To serve, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and golden brown. If toast puffs up too high during baking, pierce with sharp knife so toast falls. Cool 2 to 4 minutes before serving. Top each serving with small pat of butter.

Grilled Beer Chicken

Ingredients

• 8 chicken breasts or 8 cut up chicken parts
• 1/3 cup butter, melted
• 1 1/2 cups lemon juice
• 1 can beer
• 1 teaspoon garlic salt or 2 -3 cloves minced fresh garlic
• 1 teaspoon lemon pepper

Directions

1. Combine butter, beer, lemon juice, garlic and lemon pepper.
2. Pour over chicken pieces, and cover; store in refrigerator 4-6 hours to marinate.
3. On a grill, barbecue pieces, brushing sauce over chicken as you turn them.
4. Grill about 15-20 mins per side.

Copycat Cheesecake Factory's Avocado Egg Rolls

Ingredients

dipping sauce

• 3 -4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon tamarind pulp
• 1/2 cup honey
• 1 pinch powdered saffron
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

egg rolls

• 1 large avocado, peeled, pitted, & diced
• 2 tablespoons sun-dried tomatoes packed in oil, chopped
• 1 tablespoon minced red onion
• 1/2 teaspoon fresh cilantro, chopped
• 1 pinch salt
• 3 egg roll wraps
• 1 egg, beaten

Directions

1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.
6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
7. Distribute filling evenly onto center of each egg roll wrapper.
8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
10. Repeat with remaining wrappers.
11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
12. Drain on brown paper bags.
13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
14. ENJOY!

Flounder Stuffed With Shrimp and Crabmeat

Ingredients

Stuffing

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small onion, chopped fine
• 2 garlic cloves, minced
• 2 stalks celery, chopped fine
• 1/2 red bell pepper, chopped fine
• 4 ounces shrimp, chopped fine ( 1/2 cup)
• 1/2 teaspoon salt ( to taste)
• 1 teaspoon Old Bay Seasoning, to taste or 1/2 teaspoon cayenne
• 6 ounces lump crabmeat ( or more if desired)
• 3 -4 tablespoons Italian seasoned breadcrumbs, more as needed

Fish

• 1 lb flounder ( 8 large fillets)
• 4 tablespoons butter, melted
• 3 tablespoons lemon juice
• kosher salt, to taste
• black pepper, to taste
• 2 teaspoons paprika
• 1 lemon, cut into wedges for garnish

Directions

1. Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
2. Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.

3. Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
4. Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.
5. Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.

Ritz Cracker Chicken Casserole

Ingredients

1/4 cup butter 

3 cups small fresh broccoli florets (from 12-oz package)

1/2 cup chopped onion

1 tablespoon finely chopped garlic

1 cup  chicken broth (from 32-oz carton)

2 teaspoons Dijon mustard

1 container (8 oz) chive & onion cream cheese spread 

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups chopped deli rotisserie chicken 

1 package (10 oz) frozen white rice, cooked as directed on package (about 1 1/2 cups)

2cups coarsely crushed Ritz crackers (about 34 crackers) 

Chopped fresh chives, if desired

Steps

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. 
• In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Add broccoli and onion; cook and stir 3 to 4 minutes or until crisp-tender. Stir in garlic; cook 30 to 60 seconds or until garlic is fragrant. 

  Stir in chicken broth, mustard, cream cheese spread, salt and pepper. Cook and stir 3 to 5 minutes or until mixture is smooth. Stir in chicken and rice; transfer to baking dish.

  In small microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in crackers; sprinkle on top of casserole. Bake 20 to 25 minutes or until bubbly around edges and heated through. Garnish with chives.  

  
  

  
  

Watermelon Margarita Pop

Ingredients

• 6 limes
• 4 cups chopped seedless watermelon
• 3/4 cup tequila
• 1/2 cup sugar
• 12 (3 or 5-oz.) paper cups
• 12 wooden Popsicle sticks

How to Make It

1. Grate zest from 1 lime to equal 1 tsp. Squeeze juice from limes to equal 1/2 cup. Process lime juice and watermelon in a blender until smooth. Pour through a fine wire-mesh strainer into a large measuring cup, discarding solids. Stir in tequila, sugar, and 1 tsp. lime zest, stirring until sugar dissolves. Pour mixture into paper cups.
   
2. Cover each cup with aluminum foil; make a small slit in center, and insert 1 Popsicle sticks into each cup. Freeze 8 hours or until firm.

Cider Vinegar Barbecue Sauce

Ingredients

• 1 1/2 cups cider vinegar
• 3/4 cup spicy brown mustard
• 1/2 cup ketchup
• 1/3 cup light brown sugar, packed
• 3 garlic cloves, mashed into paste
• 1 teaspoon salt
• 2 teaspoons cayenne
• 1 teaspoon black pepper

Directions

1. Mix all ingredients in saucepan over med. heat.
2. Simmer 8-10 minute or until sugar is fully dissolved.