I should have taken a picture before we ate but I didn’t think about it. Here are the recipes I mentioned yesterday.
Overnight Peach French Toast
1 cup packed brown sugar
1 stick butter
2 T. water
1 – 29 oz. can sliced peaches, drained
12 slices day old French bread, sliced 3/4″ thick
5 eggs
1-1/2 c. milk
1 tsp. vanilla
Ground cinnamon
Bring water, brown sugar and butter to a boil. Remove from heat and pour into a 9 x 13 greased baking dish. After the brown sugar/butter mixture has cooled a bit, add the sliced peaches. Place the bread slices on top.
Mix the eggs, milk and vanilla. Pour over the bread. Cover and place in the fridge overnight.
Remove from fridge and leave sitting on counter for 30 minutes. Sprinkle with ground cinnamon. Cover and bake at 350 for 20 minutes. Remove cover and bake an additional 30 – 35 minutes. Can be served with whipped cream and/or maple syrup.
Taco Soup
This is one of those recipes that I’ve adapted to our own tastes. We love frozen corn so I put more corn than most recipes call for. DH doesn’t like kidney beans so I use black beans. Also, with the ground meat, this sounds gross but I boil mine first, then drain it, let it cool, crumble it and brown it with a little oil. I like my ground meat in soups/stews to be real crumbly with no big chunks.
2 lb. ground meat, browned and drained
16 oz. frozen corn
2 cans black beans, drained and rinsed
1 can Rotel tomatoes
1 – 2 cans crushed tomatoes (depending on your preference)
1 can chicken broth
1 cup water
1 package Taco seasoning mix
1 package Ranch dressing mix
Dump everything in the crockpot and cook 8 – 10 hours on low. Add more water if necessary to get the consistency desired.
We serve it with grated cheese and tortilla chips. I add a spoonful of sour cream to my bowl also.
Judy L.