Recipe: French Toast Roll Ups
Change up your weekend breakfast and surprise the family with these yummy French Toast Roll Ups! The Girl Who Ate Everything has step-by-step picture directions of the recipe if you want to check it out.
Ingredients:
- slices of white sandwich bread;
- rolling pin
- some softened cream cheese
- cut up strawberries
- Nutella
- eggs (for making the french toast, so number will vary)
- 3 Tbls milk
- 1/3 cup granulated sugar
- 1 heaping teaspoon of ground cinnamon
- butter (to grease the pan)
Directions:
- Cut the crust from each slice of bread and flatten it out with a rolling pin.
- Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
- In a shallow bowl whisk the eggs and milk until well combined.
- In a separate shallow bowl mix the sugar with the cinnamon.
- Heat a skillet set over medium heat and melt a tablespoon of butter.
- Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
- Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they’re perfectly good all by themselves.
Recipe: Slow Cooker French Toast Casserole
Doesn’t this Slow Cooker French Toast Casserole by Rachel Ray look AMAZING? It’s simple, too. Be sure to PIN IT and/or share it to your Facebook page so you don’t lose it!
Ingredients:
- 1 loaf white bread, cut into 1-inch cubes
- 8 eggs
- 1 1/2 cups milk
- 1/2 cup cream
- 1/4 cup maple syrup
- Zest of 1 orange
- 1/2 cup toasted walnuts
- 3 tablespoons butter, cut into cubes
- Nonstick cooking spray
- Maple syrup and bananas, for serving (Optional: butter or margarine for taste)
Directions:
- Preheat oven to 400ºF.
- Place bread cubes on a baking sheet and toast in the oven for 8-10 minutes or until golden brown. Remove from oven and allow to cool.
- In a large bowl, whisk together eggs, milk, cream, maple syrup and orange zest. Add the toasted bread cubes into the egg mixture. Add in walnuts and combine.
- Line the crock of a slow cooker with aluminum foil then spray with a nonstick cooking spray. Pour the bread and egg mixture into the slow cooker and dot the top with the cubed butter.
- Set the slow cooker to cook on high for 3 hours or set to low for 5 hours.
- Serve French Toast topped with maple syrup, sliced bananas, and more walnuts and butter if desired.
Recipe: Homemade Nutella (Even Better Than Packaged!)
If you love Nutella and want to try to make it yourself? The recipe below by Brown Eyed Baker is amazingly somehow better than the Nutella you buy at the store!
Recipe makes: 1½ cups Prep time: 15 minutes Cook time: 15 minutes
Ingredients:
- 2 cups (or 8 ounces) hazelnuts
- 1 cup powdered sugar
- ⅓ cup Dutch-processed cocoa powder
- 2 tablespoons hazelnut oil
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Directions:
1. Preheat oven to 375* F. Spread the hazelnuts out on a single layer on a rimmed baking sheet and roast until dark brown and fragrant, 12 to 15 minutes, rotating the baking sheet halfway through baking. Keep a close eye on them, as they can go from perfect roasted to burnt in a short amount of time. Transfer the hazelnuts to a medium-sized bowl.
2. Once the hazelnuts are cool enough to handle, place a second bowl upside-down on top of the bowl with the hazelnuts. Shake vigorously for about 30 seconds to remove the skins of the hazelnuts. It may take a few times to get all of the skins off; each time, remove the hazelnuts that have lost their skin to the bowl of a food processor, then continue shaking.
3. Process the hazelnuts in a food processor until their oil is released and they form a smooth, loose paste, 2 to 5 minutes, scraping down the bowl often.
4. Add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and process until fully incorporated, scraping the bowl as needed, about 2 minutes. The mixture will loosen and become glossy. Transfer the spread to a jar with a tight-fitting lid or an airtight container. You can store it in the refrigerator or at room temperature for up to 1 month.
Recipe: No-Bake GF Chocolate Chip Cheesecake Dip
I’m warning you: If you make this, hide it from the kids and your husband. Hide in the bathroom and eat it. I’m only warning you because it’s so good, and you won’t want to share it. If you are the giving type, this Chocolate Chip Cheesecake Dip recipe is perfect for a family get-together or work potluck. Oh, and it’s gluten-free!
Thanks to New to Veggie World for sharing the recipe. Check her website out for more addicting recipes!
Ingredients:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- 1 cup miniature chocolate chips
- Graham cracker sticks or teddy grahams (if you are GF, choose a GF variety)
Directions:
- In a small bowl, beat together cream cheese and butter until smooth.
- Add sugars and vanilla.
- Stir in chocolate chips.
- Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.
Recipe: Easy Jello Rainbow Cookies
These Jell-O rainbow cookies are such a hit with kids! The cookie will take and become the flavor and color of the Jell-O you choose. Fun as a party snack and would be great for a party favor, too! Here is the super simple recipe.
Ingredients:
- 3/4 c butter
- 1/2 c sugar
- pack of any flavor Jell-o or store brand gelatin
- 2 eggs
- 1 tsp vanilla
- 2 1/2 c flour
- 1 tsp baking soda
- 1 tsp salt
Directions:
- Preheat oven to 350° F.
- Mix together the butter, sugar, gelatin powder and eggs until creamy.
- Mix in rest of ingredients until fully blended.
- Roll dough into balls, place on a greased cookie sheet, and flatten balls with a fork.
- Bake for 6-8 min and enjoy!