Apple Butter Stuffed French Toast

Apple Butter Stuffed French Toast at The Happy Housewife
By contributing writer Andrea Green

French toast is one of my favorite breakfasts to make. Adding apple butter to make Apple Butter Stuffed French Toast makes this French toast taste just like fall.

My oldest daughter does not like eggs. French toast is my way of sneaking an egg in because it seems that after having an egg at breakfast, they don’t get hungry again as quickly. Have you found that?

When you stuff your french toast with apple butter, you don’t need to add any maple syrup on top. I did shake a little powdered sugar over the top to make it look pretty. But trust me, it is plenty sweet without it.

You’ll get an extra boost of fall flavor by adding apple pie spice to the egg batter. If you don’t have any on hand, it is easy to mix up a batch of homemade apple pie spice. Or, to be really simple, just add some cinnamon.

I like to use whole sweeteners in my recipes, so I use maple syrup in the batter. Feel free to substitute sugar if that’s what you have on hand.

Apple Butter Stuffed French Toast
 
Ingredients
  • 1 cup milk
  • 4 eggs, lightly beaten
  • 1 tablespoon maple syrup (may substitute sugar)
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple pie spice
  • 8 slices bread
  • 2 tablespoons butter, divided
  • ¼ cup apple butter
Instructions
  1. In a shallow bowl or pie plate, whisk together milk, eggs, maple syrup, vanilla and apple pie spice.
  2. Place 4 slices bread in egg mixture and allow to sit for 1 minute before turning over and soaking the second side for 1 minute.
  3. Melt 1 tablespoon butter in a skillet over medium heat.
  4. Add soaked bread and cook until golden brown, about 4 minutes per side.
  5. Remove bread and cover to keep warm. Repeat with remaining 4 pieces of bread.
  6. Spread 4 slices of bread with apple butter then top with remaining 4 pieces. Serve warm.

Are you a french toast fan?

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Roasted Cherry Tomatoes with Balsamic Reduction

Roasted Cherry Tomatoes with Balsamic Reduction at The Happy HousewifeBy contributing writer Andrea Green

I went to a BBQ recently where my friend Tiffany made these oven roasted cherry tomatoes with balsamic reduction. Everyone at the party enjoyed them so much, we all went home with the recipe.

These tomatoes are the perfect blend of sweet and tart. The roasting brings out the sweet flavors of the cherry tomatoes, then you toss them with tangy balsamic reduction.

When Tiffany gave me this recipe, she asked me if I knew how to make balsamic reduction. I replied, “Don’t you just buy it?”

Because balsamic reduction sounds fancy, I assumed it would be a lot of work to make. On the contrary! Balsamic reduction is actually quite easy to make and the results are both delicious and impressive. One thing to remember: you may want to open a window while cooking the vinegar since the smell is overpowering.

Serve these at your next BBQ as a side dish to chicken, fish, or beef. It is also wonderful mixed into quinoa for the vegetarians in your life.

 

Oven Roasted Cherry Tomatoes with Balsamic Reduction
Author: 
Recipe type: Side Dish
 
Ingredients
Balsamic Reduction
  • 1 cup balsamic vinegar
  • 1 tablespoon honey
Oven Roasted Cherry Tomatoes
  • 1½ pounds cherry tomatoes
  • 1 tablespoon olive oil
Instructions
Balsamic Reduction
  1. In a small saucepan, heat the vinegar and honey over medium heat. Allow to cook until reduced to ½ cup. This should take approximately 15 to 20 minutes.
Oven Roasted Cherry Tomatoes
  1. Preheat oven to 350.
  2. Place tomatoes on a large baking sheet. Toss with olive oil.
  3. Roast for 45 to 60 minutes or until tomatoes have shriveled and collapsed.
  4. Toss with the prepared balsamic reduction and serve.

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Chile Relleno Appetizer Squares

Chile_Relleno_Appetizer_SquaresBy contributing writer Andrea Green

We are quickly approaching my favorite time of year—hatch green chile roasting time! Hatch green chiles are a popular southwestern crop. Late summer into fall, local farmer’s markets are full of vendors selling roasted chiles.

Once hatch green chile roasting time hits, these chile relleno appetizer squares start showing up at potlucks and BBQs here in the southwest. The squares are full of flavor without any heat. So don’t worry about serving anything too spicy to your guests or sensitive kiddos.

If you don’t live where Hatch green chiles are grown, you just need to pop into your grocery store, head down the Mexican food aisle, and pick up a 4-ounce can of green chiles. You will still get the great flavor of green chile in your dish.

I did snap a picture of the squares before they go in the oven because once you pour the eggs over, you might find yourself wondering, “Are there really enough eggs for this recipe?” Don’t worry, the six eggs won’t cover the cheesy layers, but there are enough of them to make the squares hold together.

Chiles-Rellenos Uncooked

Chile Relleno Appetizer Squares
Recipe type: Snacks
 
Ingredients
  • 4 cups shredded Monterey Jack cheese
  • 1 can chopped green chiles or ¼ cup chopped roasted Hatch green chiles
  • 1 cup frozen corn
  • 6 eggs, beaten
Instructions
  1. Preheat oven to 300 degrees.
  2. Layer 2 cups cheese in the bottom of a lightly greased 12x8x2 inch baking dish.
  3. Layer chiles and corn. Top with remaining cheese.
  4. Pour beaten eggs over layers.
  5. Bake for 45 minutes or until the center is firm.
  6. Cut into appetizer sized squares and serve.

If you are looking to send these squares over the top, pipe a bit of guacamole on each one. Yum!

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How to Make Brown Sugar from White Sugar

How to Make Brown Sugar from White Sugar | The Happy HousewifeBy contributing writer Andrea Green

Did you know it is quick and easy to make brown sugar from white sugar?

This is a recipe you will want to bookmark, pin, or print out. That way, when you find yourself in the middle of making something like Baked Banana Split Oatmeal, and you go to get the brown sugar only to find that  (horrors!) you are out, you can make your own.

There are only two ingredients needed to make brown sugar: white sugar and molasses. How much molasses you add to the white sugar determines whether you have light brown sugar or dark brown sugar.

Although you can interchange light and dark brown sugar in a recipe, they do taste different, and it will effect the outcome of the taste of your recipe.

If you have a food processor, that is what I used to make my brown sugar from white sugar. However, this can also be made using a mixer. Either of them will work to thoroughly incorporate the molasses into the sugar.

How to Make Brown Sugar From White Sugar
 
Ingredients
  • 1 cup white sugar
  • 1½ tablespoons to 4 tablespoons molasses
Instructions
For Light Brown Sugar
  1. To one cup white sugar add 1½ tablespoons molasses and add to the work bowl of a food processor. Pulse the sugar several times. Scrape down sides and pulse until the molasses is well incorporated.
For Dark Brown Sugar
  1. To one cup white sugar add 4 tablespoons molasses and add to the work bowl of a food processor. Pulse the sugar several times. Scrape down sides and pulse until the molasses is well incorporated.
Notes
A blender can be used instead of a food processor.

 

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