Cinnamon Baked French Toast

Ingredients

2 cans (12.4oz ea.) Pillsbury Flaky Cinnamon Rolls

1/4 C butter, melted

2 eggs

1/2 C heavy whipping cream

2 tbsp. flour

3 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. vanilla extract

1/2 C finely chopped pecans (optional)

Icing from Cinnamon rolls

Powdered Sugar or maple syrup, if desired

Directions

1) Melt butter and coat a 9x12 baking dish with the melted butter. (there will be extra, that's ok).

2) In a bowl, beat together eggs, cream, flour, cinnamon, nutmeg and vanilla.

3) Open canned cinnamon rolls, slice each roll like a pizza, into eighths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat. Then pour the pieces, coated in egg mixture, into the greased baking dish and spread out evenly. Any remaining egg mixture, you can pour over the top of areas that look dry. Sprinkle with pecans (f using).

4) Bake at 350 degrees for 15-18 minutes or until light golden brown.

5) Remove French toast bake from oven. Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over cinnamon roll pieces. Sprinkle with powdered sugar or top with maple syrup if desired. Serve warm.

Prep: 5 minutes

Cook: 20 minutes

Serves: 6-8

Brown Sugar Glazed Red Potatoes

Ingredients

4-6 Red potatoes - cubed

1/2 C. water

1 1/2 tbsp. butter

1 1/2 tbsp. brown sugar

parsley (or your favorite spice)

garlic salt

pepper  (to taste)

Directions

1) Bring red potatoes, water, butter & brown sugar to a boil in a pan over medium-high heat.

2) Turn to low & simmer for about 6 minutes.

3) Turn back to high & cook until all the water is evaporated & potatoes are tender - about 10-15 minutes.

4) Remove from heat. Salt & pepper (to taste) & sprinkle with parsley (or spice of your choice).

Prep: 5 minutes

Cook: 15 minutes

Serves: 4-6

Honey Glazed Chicken

Ingredients

1/4 C Honey

2 tbsp. soy sauce

1/8 tsp red pepper flakes

1 1/2 tbsp. olive oil

2 skinless, boneless breast halves, cut into bite-size pieces

Directions

1) Whisk honey, soy sauce and red pepper flakes in a bowl.

2) Heat olive oil in skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Prep: 10 minutes

Cook: 10 minutes

Serves: 4-6

Brown Sugar Bacon Wrapped Chicken

Ingredients

2 tbsp. chili powder

1 tsp. cumin

1/2 tsp. garlic powder

1/4 tsp. salt

1/8 tsp. pepper

1 1/3 C brown sugar

1 1/2 lbs boneless chicken breasts, cut into tenders

bacon, cut in half

Directions

1) Preheat oven to 350 degrees. Generously spray a baking pan with cooking spray and set aside.

2) In a bowl, mix together the chili powder, cumin, garlic powder, salt and pepper. Stir to combine.

3) In another bowl, pour the brown sugar.

4) Roll chicken pieces in chili powder mixture.

5) Next, secure a piece of bacon around the chicken, using a toothpick (if needed).

6) Now roll in the brown sugar until well covered.

7) Place on the prepared baking pan. Bake for about 30 minutes or until cooked through.

8) If you like the bacon crispier, place under broiler for a few minutes until bacon is brown and crispy. Enjoy!

Prep: 15 minutes

Cook: 30 minutes

Serves: 4-6

Honey Garlic Crunch Chicken Tenders

Ingredients

3 boneless skinless chicken breasts, sliced into 5-6 slices each

2 C. flour

1/2 C Panko Bread Crumbs

1/2 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

1/2 tsp. seasoning salt

1/2 tsp. black pepper

3 eggs

3 tbsp. water

1 1/2 tbsp. oil

oil for frying

green onions

Sauce

1/2 C honey

4 tbsp. soy sauce

4 large garlic cloves, crushed

1 tbsp. finely diced ginger

1/2 tsp chili flakes

1/3 C water

Directions

1) Preheat oil to 375 degrees.

Sauce:

1) Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 15 minutes.

Chicken:

1) In a bowl combine flour, Panko bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, 3 tbsp. water and 1 1/2 tbsp. oil.

2) Working with half the flour mixture at a time dip each piece of chicken in the egg mixture and then the flour. Dip it into the egg a second time and then the flour again to double coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and continue until all chicken is coated.

3) Fry chicken in small batches until crispy and cooked through, about 5-6 minutes. Drain on paper towels.

4) Place cooked chicken in a large bowl, pour warm sauce over and toss well to coat.

5) Top with green onions if desired and serve immediately.

Serves: 4-6

Prep: 20 minutes

Cook: 15 minutes

Depending on how much chicken you decide to make will depend on the prep and cooking time. The  more you make the longer it will take. But this is a really good and tasty recipe. And the kids loved it.