Upside-Down Orange French Toast

INGREDIENTS:
1/2 cup butter, melted
1/2 cup sugar
1/4 cup pecans
2 Tablespoons grated orange peel
2 teaspoons ground cinnamon
12 slices French bread (3/4 inch thick)
4 oz cream cheese, cubed
8 eggs
1 cup orange juice

DIRECTIONS:
1 - Place butter in a 13in X 9 in baking dish. Combine the sugar, pecans, orange peel and cinnamon.  Sprinkle over butter.
2 - Arrange bread in dish and dot each slice with cream cheese.
3 - In a large bowl, whisk the eggs and orange juice, then pour over bread.  Cover and refrigerate overnight.
4 - Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 325 degrees for 25-30 minutes or until a knife inserted near the middle comes out clean.
5 - To serve, invert slices onto plates.

THOUGHTS:
Another wonderful recipe from Taste of Home magazine.  I had held on to this recipe over a year waiting for an opportunity to make breakfast for a large group.  I shouldn't have waited.  I could eat all six servings in one sitting.  A good idea?  Of course not, but I could do it without a second thought.

Cappucino Brownies

INGREDIENTS:
8 oz bittersweet chocolate, chopped (or just use chips)
3/4 cup butter, cut up
2 Tablespoons instant coffee granules
1 Tablespoon hot water
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 teaspoon salt
1 cup chopped walnuts
Topping:
1 package cream cheese, softened
6 Tablespoons butter, softened
1 1/2 cups confectioner's sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Glaze:
4 teaspoons instant coffee granules
1 Tablespoon hot water
5 oz bittersweet chocolate, chopped (or just use chips)
2 Tablespoons butter
1/2 cup heavy whipping cream

DIRECTIONS:
1 - Preheat oven to 350 degrees. In a microwave, melt chocolate and butter, stir until smooth and cool slightly.
2 - Dissolve coffee granules in hot water.
3 - In a large bowl, beat eggs and sugar.  Stir in vanilla, chocolate mixture, and coffee mixture.
4 - In a separate bowl, combine flour and salt; gradually add to chocolate mixture until blended.  Fold in walnuts.
5 - Transfer brownie batter to a greased and floured 13in by 9 in baking pan.  Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool completely on a wire rack.
6 - For topping, in a large bowl, beat cream cheese and butter until blended. Add confectioners' sugar, cinnamon, and vanilla; beat on low speed until combined. Spread over brownies.  Refrigerate until firm, about 1 hour.
7 - For glaze, dissolve coffee granules in hot water. In a microwave, melt chocolate and butter; cool slightly. Stir in cream and coffee mixture. Spread over cream cheese layer. Let stand until set. Cover and freeze for up to 1 month.

THOUGHTS:
Thanks to Taste of Home magazine (October 2011) for this gem.  Takes a bit of time, but well worth it! Hint from Taste of Home:  Thaw frozen brownies at room temperature, cut into bars, then refrigerate leftovers.

Breaded Pork Chops

INGREDIENTS:
1/3 cup Italian bread crumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon dried basil
1/2 teaspoon cardamom
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
1 egg, lightly beaten
3 boneless pork chops

DIRECTIONS:
1 - Pre-heat oven to 375 degrees. Mix together first 8 ingredients in a shallow bowl.  In another bowl, place the flour and in a third, the egg.
2 - Dip each pork chop in the flour, then the egg, then the crumb mixture
3 - Heat 1 1/2 Tablespoons olive oil over medium-high heat in a pan.  Saute the pork chops for about 1-2 minute per side. Move skillet to oven and bake until internal temperature reaches 145 degrees.


THOUGHTS:
Easy and cheap dinner.  Quite tasty with some cous cous and broccoli.

Chicken Enchiladas

INGREDIENTS:
1/4 cup butter
1/4 cup all purpose flour
4 cups water
3 Tablespoons chili powder
1 teaspoon garlic salt
1 rotisserie chicken
1 small can refried beans
1 can sweet corn
1 package shredded cheese, Mexican mix
4 large tortillas

DIRECTIONS:
1 - Preheat oven to 350 degrees
2 - In a medium saucepan, melt butter.  Stir in the flour until smooth.  Add water and bring to a boil.  Let boil approximately 1 minute.
3 - Add chili powder and garlic salt.  Bring to a boil.  Reduce heat and simmer approximately 10 minutes, uncovered and allow sauce to slightly thicken.
4 - Assemble each enchilada by spreading refried beans in the center of the tortilla and topping the refried beans with shredded chicken, corn (approximately 1 Tablespoon), and shredded cheese.
5 - Spread 1/4 of the sauce in the bottom of a greased square casserole dish.  Place each enchilada, seam down, in the casserole dish.
6 - Pour the remaining sauce over the top of the enchiladas and top with more shredded cheese.
7 - Bake uncovered for 20-25 minutes or until cheese on the top of the enchiladas is melted.

THOUGHTS:
So so so delicious.  Is rotisserie chicken ever bad?

Olympiade!

INGREDIENTS:
1 part Gin
1 part Club Soda
3 parts Limeaide

DIRECTIONS:
1 - Fill a glass with ice
2 - Add all ingredients
3 - Stir and serve

THOUGHTS:
This should probably be garnished with limes, but who has time for that?