coconut milk french toast. (8 slices)
. ⅔ cup packed light brown sugar
. 3 Tbs unsalted butter
. 3 Tbs light maple syrup
. 13.5 ounce can light coconut milk
. 3 large eggs
. 1 tsp vanilla extract
. ¼ tsp salt
. 8 slices French bread
. heat sugar, butter and maple syrup over medium heat until ingredients dissolve (about 5 minutes). Stir constantly.
. Pour the sugar mixture into the bottom of the pan, spread it evenly. Set aside.
. In a large bowl, combine the coconut milk, eggs, vanilla and salt.
. mix until well combined and dip each bread slice into the egg mixture
. arrange the slices over the sugar mixture in baking dish.
. Pour the remaining egg mixture over the bread slices. Cover and refrigerate overnight.
. Preheat oven to 180 degrees Celcius and bake the french toast casserole for 30 to 35 minutes.
Inspired by: http://www.bakedbyanintrovert.com/
. Olive oil
. 1/2 cup buttermilk
. 1 cup Italian-style bread crumbs
. 1 package refrigerated cheese ravioli (about 24 ravioli)
. 1/4 cup freshly grated Parmesan cheese
. 1 cup salsa sauce, heated, for dipping
. Put the buttermilk and the breadcrumbs in separate bowls.
. Dip the ravioli in the buttermilk to coat completely, allowing the excess buttermilk to drip back into the bowl.
. Dredge the ravioli in the bread crumbs. Place the ravioli on a baking sheet, while you coat the remaining ravioli.
. Heat 2 inches of olive oil in a skillet over medium heat.
. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown (about 3 minutes)
. Drain on a piece of paper towel to remove excess oil.
. Sprinkle the fried ravioli with Parmesan cheese and serve with a bowl of salsa sauce for dipping
inspired by: http://whowantsdinner.blogspot.co.nz/
Bacon & Cheese ball.
. 1 package cream cheese, softened
. 2 tablespoons milk
. 2 cups shredded sharp cheddar cheese
. 1/4 cup crumbled blue cheese
. 1/2 teaspoon garlic powder
. 1/4 teaspoon pepper
. Pinch of salt
. 1/4 cup minced onions
. 1/2 cup finely chopped peacans
. 10 slices chopped and cooked bacon
. 3 tablespoons fresh parsley
. Crackers, for serving
. In a large bowl with an electric mixer, mix cream cheese, milk, cheddar, blue cheese, salt and pepper until well combined.
. Add onions, half of the chopped pecans, and half of the crumbled bacon and mix well.
. Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly. Refrigerate for at least one hour, or until mixture is firm enough to handle.
. Combine the remaining bacon, remaining pecans, parsley in a shallow dish or pie plate. Roll the cheeseball in the bacon/nut mixture until evenly coated.
. Serve with a variety of crackers.
inspired by: http://www.letsdishrecipes.com/