Eggnog French toast

This last weekend I had my siblings over for a morning Christmas party. We made a delicious breakfast with Hot Chocolate, sausage, Monkey Bread (which I will post later) and this delicious Eggnog French Toast. I love experimenting with recipes when they come over, because then I get the opinion of 12 people on the recipe. Well everyone gave this recipe a two thumbs up. So sorry about no picture, but I forgot to take one. My kids didn't care for it only because I used a loaf of french bread instead of regular bread, which they are picky when it comes to bread. But you could swap the french bread for regular bread.

courtesy of Allrecipes.com

2 eggs, beaten slightly 1 1/2 cups eggnog 1 1/2 tablespoons ground cinnamon

1 teaspoon pumpkin pie spice 1 loaf French bread, sliced

Directions:

1.	Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
2.	Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
3.	Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
4.	Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

Bacon Wrapped Apple BBQ Chicken

courtesy of whatsonmymenu.blogspot.com

Here is a delicious, easy slow cooker meal. I love finding more options to put in my crockpot. Joe LOVED it. It tasted great served with baked potatoes and green beans.

Ingredients:
1/2 c barbecue sauce
2-3 apples, grated (I used 3)
juice of 1 lemon (about 1/4 cup)
4 boneless, skinless chicken breasts, cut in half
6-8 slices bacon
salt and pepper

Directions:
-In a small bowl, combine bbq sauce, grated apple and lemon juice.
-Wrap 1-2 pieces of bacon around each chicken breast half. Place wrapped chicken in slow cooker and top with bbq-sauce mixture.
-Set slow cooker to low and cook for 8 hours.

Cranberry-Pineapple Minis

courtesy of kraftfoods.com

I made these great jello sides to go with our roast on Sunday. They were really tasty, it was like a mini fruit salad. I also loved the idea of another way to use Cranberry sauce and jello. They were also kid pleasers.

1 can (20 oz.) DOLE Crushed Pineapple, in juice

1 pkg. (6 oz. ) JELL-O Raspberry Flavor Gelatin

1 can (16 oz.) whole berry cranberry sauce

2/3 cup chopped PLANTERS Walnuts, optional

1 Apple, chopped

DRAIN pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Add to gelatin mixes in large bowl; stir 2 min. until completely dissolved.

STIR in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.

REFRIGERATE 2-1/2 hours or until firm. Remove desserts from liners before serving.

Honey-Glazed Cinnamon Donuts

These were delicious. They didn't last more then a day. And Ethan kept sneaking seconds, thirds of them. I was a little worried about the molasses but, the flavors blend perfectly and they were really easy to make. Not bad for a healthier donut. Note that you need to have a mini-bundt pan to make these. I found mine at Walmart for $10 by the other muffin tins.

courtesy of eatingwell.com

• 1 3/4 cups all-purpose flour
• 2 tablespoons plus 3/4 cup granulated sugar, divided
• 2 tablespoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1/2 cup dark molasses
• 3 large egg whites
• 3 tablespoons canola oil
• 1 1/2 cups confectioners' sugar, sifted
• 2 tablespoons honey
• Approximately 1 tablespoon hot water

Preparation

1. Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.)
2. Whisk flour, the remaining 3/4 cup granulated sugar, cinnamon, baking powder, baking soda and salt in a large mixing bowl. Make a well in the dry ingredients and set aside. Whisk buttermilk, molasses, egg whites and oil in another bowl. Fold the buttermilk mixture into the dry ingredients with a rubber spatula just until blended.
3. Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surfaces. Bake until the tops spring back when touched lightly, 8 to 10 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)
4. Whisk confectioners’ sugar and honey in a bowl with enough hot water to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.)