Overnight Creme Brule French Toast

 Layer the sugar mixture

 Then the bread..

 Then the egg mixture... cinnamon/sugar

 Then refrigerate and bake in the morning, sprinkle powdered sugar on top!

Overnight Creme Brule French Toast

Ingredient Checklist

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast
4 eggs

1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)

- Crack eggs & get them started (on low)

- Melt butter in microwave
- Add brown sugar & stir together

- Pour mixture into 9 x 13 pan
- Spread evenly to cover bottom of pan

- Add milk & vanilla to egg mixture
- *Add 1 Tablespoon powdered sugar to egg mixture*
- Spread even layer of Texas Toast on butter/sugar layer
- *I cut off the crusts...this is NOT necessary...

- After you have 1 even layer, ladle on 1/2 of egg mixture

- *Sprinkle brown sugar & cinnamon before next layer*
- Spread second layer of Texas Toast

- Ladle second half of egg mixture
- *Spread thin layer of butter* 

- *Sprinkle lightly with white sugar & cinnamon*
(I think the butter & sugar help give the final product a crusty top....I could easily be wrong....but it sure doesn't hurt the flavor....and since this recipe is far from figure friendly...then why not?)
- Refrigerate overnight

- Bake at 350 for 45 minutes
- Sprinkle with powdered sugar
- Top should be crusty, middle should be soft & moist, & bottom is just glorious!

- The recipe calls for eating it with warm maple syrup. I did not do this....it would be way too sweet....instead, I added the Tablespoon of powdered sugar in the egg mixture.
- I personally feel that eating it upside down is the way to go.....that way you don't waste any of the sticky bits of heaven on the plate

Extra Additions in red!

Bacon Wrapped Chilies Soaked Chicken Breast

Bacon wrapped Jalapeno soaked Chicken Breast... it was soo good

 Mix 1/4 cup cream cheese ( I used the tub kind) with a couple spoonfuls of a can of green chilies and 1 tablespoon of Chipotle Ranch Dressing..

 Spread mixture over top of chicken breast..

 Wrap with Bacon..

 Put on baking tray and bake for 35 minutes at 375.

Take out of the oven at 20 minutes and top with BBQ sauce spread lightly over the bacon..

Serve with Baked beans and whatever veggie you'd like!



BBQ & Bacon Wrapped Chicken Breast Soaked in Cream Cheese & Green Chilies


4 Boneless/Skinless Chicken Breasts
1lb of Thick Sliced Bacon (we got ours cut at a meat market)
1/4 cup of Cream Cheese (I used the kind in a tub)
3 Tablespoons of Green Chilies (used canned green chilies)
1 tablespoon of Chipotle Ranch Dressing
1/4 cup of BBQ sauce, I used Baby Rays... whatever is enough to cover the tops of the chicken

Clean Chicken, mix Cream cheese, Chipotle Ranch and chilies together, top chicken with generous layer of the cream cheese mixture, wrap chicken in Bacon, place on baking tray, bake for 35 minutes on 375.  Once chicken has baked for 20 minutes, pull out and top with BBQ sauce. Continue baking the rest of time.


I had a bunch of stuff left over from my 30th Bday and my dad begged me to use up this bacon, so I just thought what sounded good and this turned out to be a great concoction!

Smokey Eye Tutorial (Naked Palette)

As some of you may or may not know I started a YouTube Beauty Channel! I just thought I'd give ya'll the link just incase some of you who are interested in my cooking blog may also be interested in beauty and make up tutorials, you could come check it out if you wanted! Here is the link:

MrsLolalynn - YouTube Beauty Channel

Check it out and tell me what you think!

I will be soon posting new recipes to this blog, I have been on a major diet lately so that hasn't been good for this blog! I have almost 50lbs left to lose so it might be sparse over here! haha, but I still cook for my family so I will start posting some of those recipes soon! I just made bacon wrapped chicken that was stuffed with jalapeno cream cheese... I did taste it and it was good! :)  So stay tuned! :)

Adding Myself to Bloglovin!

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Kraft Fresh Take Chicken Packets!

So delicious, very easy, very fast!

 So I found this in my grocery store by the cheeses!

 Made potatoes with garlic roasted in the oven and zucchini with garlic roasted in a pan!

Perfect Meal!

Buy the packet and Follow the directions! So simple, 2 steps takes no time, all you need is the packet and chicken! :)

3-Cheese Mac & Cheese

Homemade quick dinner

 Mix up Mac & Cheese, pour panko bread crumbs over and bake for 20 mins!

 It was for the kids, hence the kids bowl!

Homemade Mac & Cheese

1lb of Elbow Macaroni

1/4 cup of Heavy Whipping cream

1/2 stick of butter

1/2 cup of cheddar cheese

1/2 cup of white cheddar cheese

1/4 cup of Monterey Jack Cheese

1/4 cup Panko Crumbs

Boil Macaroni, drain.  In a separate pan, melt butter and add in whipping cream, stir in cheeses, grease pan and mix macaroni with the cheese sauce, pour in pan, top with Panko, bake for 20 minutes! Yum!

Cornbread Skillet Bake

This was so so so delicious, I'm for sure adding it to the rotation...

 Brown meat, onion and red pepper

 mix up jiffy and add mexi corn and green chiles to it...

 put 1/2 the jiffy on bottom, layer with cheese

 then meat mixture

 cheese on top

 then rest of jiffy mix and cheese on top of that, bake in oven... yum

Mexican Cornbread Skillet

Recipe from Bunsinmyoven.com

For the filling:

• 1 lb ground beef
• 1 small onion, chopped (optional)
• 1 red bell pepper, chopped
• 2 small tomatoes, chopped (1/2 cup of salsa would be great if you prefer)
• 1/2 cup shredded cheddar cheese
• 1 cup monterey jack cheese
• 1 packet taco seasoning (or your own recipe for seasoning mix)
• drizzle of olive oil

Drizzle some olive oil in a large skillet and heat it over medium heat. Saute the onions and bell peppers for a few minutes and then add the ground beef, breaking it up into small pieces just as you would for tacos. Cook until no longer pink and then drain. Stir in the tomatoes and taco seasoning. Remove from the heat and get to work on the cornbread.

For the cornbread: ( I used jiffy and added mexi corn & green chilies to it)

• 1 3/4 cups cornmeal
• 1 cup all-purpose flour
• 2 eggs
• 2 1/3 cups milk (buttermilk, if you have it!)
• 1/2 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2/3 cup corn (frozen or canned work, fresh is best!)
• 1 small can green chiles
• butter, for greasing the skillet

Preheat the oven to 400 degrees and grease a cast iron skillet with butter. In a large bowl, combine the dry ingredients. In a separate bowl crack the eggs and stir in the milk. Pour wet ingredients into the dry ingredients and mix in the corn and green chiles. Mix well and let sit for 10 minutes to soften the cornmeal.

Pour half of the cornbread mixture into the bottom of your greased skillet. Spoon the meat mixture on top and cover with both cheeses. Spread on the remaining cornbread mixture. Bake for 30-40 minutes or until the cornbread is golden brown and cooked through.