Overnight French Toast Casserole

1/4 c. butter, melted
3/4 c. packed light brown sugar
1 loaf French bread
8 eggs, slightly beaten
1 cup whole milk
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup pecans, measured then chopped
1/8 teaspoon salt
(optional) maple syrup and powdered sugar for topping

In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.

Tear bread into bite-size chunks, place in the baking dish. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread chunks, sprinkle with pecans. Cover tightly with foil and place in the refrigerator for 4-12 hours.

In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees. Bake casserole, covered for 30-35 minutes, remove foil and bake for 10-15 minutes more, checking to make sure casserole is no longer soggy. If top starts browning too quickly place a foil loosely over the top of the casserole.

Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.

adapted from: Tablespoon.com

Broccoli & Chicken Casserole

2 heads fresh broccoli, steamed
1/4 c. butter
6 T. flour
salt & pepper to taste
2 c. chicken broth
1/2 c. whipping cream
1 whole chicken, cooked & deboned
1/2 c. grated Parmesan cheese

Melt butter, blend in flour, salt & pepper. Add chicken broth and cook until mixture thickens. Stir in cream.

Place 1/2 broccoli & 1/2 chicken in a 9x13 pan, pour half of the sauce over. Place remaining broccoli & chicken in pan. Add cheese to remaining sauce and pour over over the casserole. Sprinkle with more cheese.

Bake at 350 for 25-30 minutes.

from: Preston family favorites

PW Taco Pizza

Pizza Dough, prepared (1/2 recipe)
1 can (14 Ounce) Black Beans
1 t. Taco Seasoning
Corn Tortilla Strips (salad topping)
1 c. Grated Sharp Cheddar
1 c. Grated Monterey Jack Cheese
1 head Green Leaf Lettuce, Sliced/shredded Thin
2 whole Ripe Tomatoes, Diced
½ c. Cilantro Leaves
¼ c. Sour Cream
3 T. Taco Sauce (more To Taste)

Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.

Pour black beans into a saucepan. Add seasonings to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans). Set aside.

With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of refried beans all over pizza crust. Sprinkle mixed grated cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.

Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.

Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.

Sprinkle with tortilla strips. Cut into squares and serve immediately with good quality salsa.

adapted from: Pioneer Woman

Lunch Lady Brownies

1 cup unsalted butter, melted
1/2 cup cocoa
2 cups all-purpose flour
2 cups sugar
4 eggs
4 teaspoons vanilla
1 cup chopped nuts (optional)

Directions:
Preheat oven to 350 degrees.
Using a mixer, blend melted butter and cocoa until smooth. Add flour and sugar; beat together. Mix in eggs and vanilla (and nuts if you are using them) and mix until combined (be sure not to over mix).
Pour batter into a greased 9x13" baking pan. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean (I am in a high altitude location- I have heard that for lower altitude, you may need to bake for just a little longer).
Let the brownies cool for about 10-20 minutes and then frost while still warm.

Frosting:
1/4 cup unsalted butter, softened
1/4 cup milk
1/4 cup cocoa
3 cups powdered sugar
dash of salt

Mix all ingredients together and frost as desired.

From: Six Sisters Stuff

Chicken Tortilla Soup

2 T. vegetable oil
1 small onion, diced
2 T. minced garlic
1/2 can diced green chiles (we like mild)
6 cups chicken broth
2 t. chili powder
1 t. cumin
1 can diced tomatoes (optional)
1 can black beans, rinsed and drained (optional)
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt & pepper
1 c. fresh cilantro, roughly chopped
Tortilla chips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and cook for another minute. Pour the chicken broth, spices, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

adapted from: food network