WHAT’S FOR SUNDAY BRUNCH? Raspberry Stuffed French Toast w/ Frosted Cereal Crust

I made this as a trial recipe yesterday thinking I would have to tweak it a few times. My husband ate my trial in about 1 minute and left nothing over.  I guess no tweaking needed.  Super delicious!  Sweet, tart, creamy and crunchy all in one bite!  This recipe is a little time consuming but really yummy for a special breakfast treat!  I hope you’ll give it a try. 

Ingredients:

2 Eggs

1/2 Cup Milk

Frosted Cereal, crushed

Sliced Bread (any type)

1/2 Cup Frozen Raspberries, thawed and mashed (plus a few whole for garnish)

1/2 Cup Cream Cheese

1/4 Cup Powdered Sugar (plus extra for dusting)

3-4 Tablespoons Butter for frying

Preparation:

In a flat. shallow bowl whisk eggs and milk, set aside.  Place Frosted Cereal in a Ziplock bag, seal and crush using a rolling pin.  Pour crushed cereal into another flat, shallow bowl, set aside.

Combine mashed raspberries, cream cheese and powdered sugar.  Mix until fully incorporated.

Spread raspberry mixture on one slice of bread and top with second slice of bread.  Take "sandwich" and soak in egg mixture, turning to get both sides wet.  Then place in crush cereal to coat completely.  Flip and coat 2nd side in crushed cereal.

In a large frying pan over medium heat melt 1-2 tablespoons of butter.  Add stuffed french toast and fry for about 2 minutes making sure to brown but not burn your french toast.  This will go very quickly and the frosted cereal can burn easily so do not walk away.  Once browned on one side, add a little more butter and flip to brown 2nd side of bread.

Transfer to plate, sprinkle with a few whole raspberries and a dusting of powered sugar and serve immediately.

Stuffed Pepper Casserole

A spin on the traditional Stuffed Peppers.  My kids have been begging me to make Stuffed Peppers for them all week.  I only had 2 green peppers in the house so I decided to tweak my recipe a bit and make this into a casserole!  It was a huge hit, no leftovers anywhere to be found.

Ingredients:

2 peppers (any color) chopped
1/2 lb  cooked brown rice
1 lb ground beef
1/2 chopped onion
2 cloves of garlic, minced
1 tablespoon of ground ginger
1/4 cup soy sauce
1/2 cup water
1-6 oz can of tomato paste
1/2 can (6-8 oz) jellied cranberry sauce
Salt and Pepper to taste
1/4 cup of grated parmesan cheese
3/4 cup of shredded mozzarella cheese


Preparation:

In a large skillet brown ground beef until cooked through.  Drain oil and set meat aside.  Wipe out the skillet.  Heat oil in skillet and add onion, garlic, ginger sauté for one minute.  Add beef back in and combine with onion mixture.  Add tomato paste, water soy sauce and cranberry sauce and stir and cook for about 10 minutes until cranberry sauce is melted and evenly combined.  (If mixture is too thick, add a little more water).

Now to assemble the casserole:

Grease a 9x9 or similar size baking dish about 9x9 with non stick cooking spray.  Add raw chopped pepper at the bottom of the dish.

Next layer your brown rice.  I used the frozen brown rice from Trader Joes.  This makes it so easy.  Just open the frozen rice and dump in!

Now you can add your meat/sauce mixture on top of the rice.

Cover the casserole with aluminum foil and place in a preheated 375 degree oven for 30-40 minutes.

Remove from oven, uncover and sprinkle on parmesan cheese and mozzarella cheese.  Place back in the oven uncovered for 10-15 min until cheese is melted and browned.  (I took mine a little too far and my cheese is too dark, next time I won't get distracted LOL)

The BEST Hamantashen

Happy Purim!

We all just love Hamantashen and we only make this to enjoy once a year during the Jewish Holiday Purim.   These are delicious little trangle shaped pastries filled with anything you like.  The most traditional fillings are Prune, Poppy Seed and Apricot jam but anything really goes!  So fill them with any topping you like!  Favorites in my house are Strawberry, Raspberry and Fig jam and as you can imagine Nutella is a big hit!

When we were still living in NJ we would go every year to our Chabad's Hamantash Bake and this is the BEST recipe from our Rabbi's wife, Malky.  If you still haven't found the perfect Hamantashen recipe, look no further!  You will not be disappointed.

I'm excited for the kids to make this with me again this year!

Ingredients:

3 Eggs
1 Cup Granulated Sugar
3/4 Oil (vegetable or canola)
1/4 Cup Orange Juice
3 Teaspoons Pure Vanilla
3 Teaspoons baking powder
5-5 1/2 Cups Flour

Preparation:

In a large bowl beat eggs and sugar together until combined.  Add oil, vanilla and orange juice and mix until incorporated.  Next add baking powder and just enough flour until you form a dough that is not sticky.  Keep extra flour on hand and you can always add more if needed.   (dough can be made ahead, formed into a flat disc, wrapped in plastic wrap and refrigerated for up to 24 hours if needed)

On a floured surface, using a floured rolling pin, roll out dough to about 1/4 inch thickness.  Use a circle cookie cutter or you can kick it "Old School" like I do and use the top of a glass to cut out as many circles as you can from your dough.

To form your Hamantashen place about 1/2 teaspoon of your filling in the center of your circle of dough and pinch or fold your dough into a triangle.  Please see diagram below:

Bake at 350 F for about 10 minutes until the dough is slightly brown on the bottom of pastry.

*Flavors show: Fig, Apricot, Strawberry, Lemon and Chocolate.

How to Fold a Hamantashen:

Shrimp Scampi

This is a HUGE childhood memory for me and my sisters.  Our Mom would make Shrimp Scampi on very rare occasions and we would all look forward to it each time!  This recipe is so simple.  It's all made in a baking dish in the oven.  We have tried many different variations of this recipe but the classic original recipe has stood the test of time!  

Ingredients:

2 lb of raw large shrimp, shelled and deveined
3 cloves of garlic, minced
2 Tablespoons Lemon Zest
3 Tablespoons Fresh Lemon juice
3 Tablespoons Fresh parsley, chopped
1/2 lb Butter (1 cup or 2 sticks)
1/2 teaspoon Salt

Cooked Pasta Aldente (any type you like)


Preparation:

Preheat oven to 400 F.  Melt butter in 5x7 baking dish in the oven.  Add garlic and salt to melted butter in the baking dish.  Arrange shrimp in bottom of baking dish in a single layer and bake for 5 minutes.  Remove from oven.  Turn shrimp over and sprinkle with lemon zest and lemon juice.  Place back into oven for an additional 8-10 minutes.

Place cooked pasta on a large platter, arrange shrimp on top of pasta, pour remaining garlic butter over the top and sprinkle with chopped parsley.  Serve immediately!

WELCOME BACK

Wow it's Been A Long Time!

I can not believe it's been 2 1/2 years since we last posted on this blog!  So much has happened in this time.  Life just got away from us.   We're hoping to start this blog back up again with this new year 2019!  I (Ellen) have just moved to the West Coast (Southern California) and all my sisters are still on the East Coast in NY and NJ.  I miss them like crazy but this might be a great way for us to always stay connected.  

I hope you all come back and share our Everyday Sister's Recipes with us!

xoxo

Ellen, Nancy, Karen and Susan

EVERYDAY SISTERS