French Toast Cups Recipe

It's almost fall and apple season is upon us!
Kicking off the season with French Toast Cups.

I love the ease of making French Toast Cups and not standing over a hot stove to make them!

Use any fruit you like, I love the smell of apples baking with cinnamon

These are great even the next day heated up so double the recipe for quick
breakfast treats for the kids! Just heat them up.

French Toast Cups


day old bread cut into pieces to fit cupcake tins
3 eggs
1 cup of coconut milk or regular whole milk
1/2 teaspoon cinnamon
1/4 teaspoon of vanilla extract
3 teaspoons sugar or 1 packet stevia
fruit of choice suggestions: sliced apples, sliced peaches, blueberries, berries of any kind, mango, cherries or sliced bananas
Butter or margarine
Syrup
Cupcake tin greased

Butter or oil spray your cupcake tin. Preheat oven to 350 degrees.
Add the bread pieces to fit each cupcake space. Place the fruit on top.
In a bowl whisk together 3 eggs, sugar, coconut milk, vanilla, cinnamon until well blended. 
Pour into each tin to cover the bread. Bake at 350 until browned.
Serve with warmed maple syrup. Makes 12.

Blueberry Cheesecake Sour Cream Bars

 

A delicious easy blueberry cheesecake sour cream bar. Everyone will love them!  

I just love the ease of making these simple bars. If you're looking for a great dessert to make for the upcoming events in your life, this is it. Feel free to use other fruits you like they all work fine! The best thing about them is everyone asks for the recipe because they are so over the top delicious. Make a double batch they won't last long!

Crust:
1 package cinnamon graham crackers
4 tablespoon melted butter
Mix together add to an oil sprayed 9 x 9 baking pan.

Batter:
1 - 8 ounce package cream cheese softened
1/2 cup sour cream
1/2  cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon grated lemon peel
Beat all ingredients until smooth and creamy around 4 minutes. Pour over crust.

Topping:
1 cup blueberries
2 tablespoon flour
1 teaspoon vanilla or lemon juice

Toss together and sprinkle evenly over the batter.

Bake at 350 until the middle is set around 45 minutes. Cool. Cut into squares.

Baked Pork Chop Marsala Recipe

This baked pork chop marsala recipe is fantastic! This is an easy meal to throw together and our family loves how the meat falls off the bone.

Wonderful side dishes like pasta, mashed potatoes both go great with the delicious juice this makes. Bakes all in one pan! This really impressed everyone as I am sure this dish will do the same when you make this for your family. Home style cooking can be very scary to tackle sometimes but hopefully with my simple instructions you will feel it always worth the efforts.

 Thanks for stopping by, Ciao Claudia

Baked Pork Chop Marsala Recipe

4 Bone In Thick Pork Chops
Fresh sliced Mushrooms I used 8 ounces
Flour
Marsala Wine
Water
Garlic cloves
Parsley
Salt Pepper and Cayenne

Directions:

In a large dutch oven add 3 tablespoons olive oil and heat to medium. Shake the pork chops in a zip lock bag with around 1/4 cup flour, 1/2 teaspoon each of salt, pepper,  pinch cayenne pepper and  around 1 teaspoon of granulated garlic. Saute in hot oil until browned on both side.

Keeping in the same pan, add around 1/2 chicken or beef broth (or use water) and 1/2 cup Marsala wine to the bottom of the pot. Place 1 whole cleaned clove of garlic in the wine.  Add the sliced mushrooms.

Place pan into a 350 degree preheated oven (with lid on) for around 1 hour. Test to see if they chops are fork tender. If not continue baking for a few more minutes. These fall apart when slow cooked in the oven.

Serve with, pasta of choice, mashed potatoes, baked apples,  sweet potatoes baked with cinnamon brown sugar and butter, corn on the cob and some garlic bread, are a few suggestions.