Crock pot creamy banana french toast

CROCK POT CREAMY BANANA FRENCH TOAST

PREP TIME

10 mins

COOK TIME

4 hours

TOTAL TIME

4 hours 10 mins

Full of amazing flavors, this French Toast is loaded with bananas and it's baked in the Crock Pot.

Author: Katerina Petrovska

Recipe type: Breakfast

Cuisine: French

Serves: Serves 4 to 6

INGREDIENTS

• 1 (10-inch) French baguette, cut into 1-inch slices
• 4-ounces cream cheese, room temperature
• 3 to 4 bananas, sliced into rounds
• 2 tablespoons light brown sugar
• ½ cup chopped walnuts or pecans
• 3 eggs
• ¼ cup skim milk
• ⅓ cup honey
• 1 teaspoon ground cinnamon
• pinch of nutmeg
• ½ tablespoon pure vanilla extract
• 2 tablespoons butter cut into thin slices
• Honey, optional

INSTRUCTIONS

1. Lightly grease a 6.5-quart (or larger) crock pot with cooking spray.
2. Spread cream cheese on both sides of all bread slices and arrange slices in a single layer on the bottom of the crock pot.
3. Layer banana slices over the bread slices. and sprinkle with brown sugar and nuts.
4. Arrange butter slices over the top and set aside.
5. In a mixing bowl, lightly beat eggs using a whisk or egg beaters.
6. Add milk, honey, cinnamon , nutmeg and vanilla extract; whisk until thoroughly combined.
7. Pour egg mixture over bread.
8. The liquid should not cover the bread slices, but it should come up about three-quarters of the way up. If it's less than that, add more liquid.
9. Cook on LOW for 3 to 4 hours or on HIGH for 2 to 2.5 hours.
10. Remove lid and, if not using immediately, set the dial to "warm".
11. Transfer to plates, drizzle with honey and serve.

NUTRITION INFORMATION

Serving size: 171 grams (6 ounces) Calories: 388 Fat: 19.7 Carbohydrates: 42.6

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http://diethood.com/crock-pot-creamy-banana-french-toast/

Betty Corcker 2 ingredient soda pop cupcakes

Ingredients

1 box Betty Crocker™ SuperMoist™ white cake mix

1 can (12 oz) carbonated beverage of choice (best with a fruit flavored soda

Directions

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat dry cake mix and carbonated beverage with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping side of bowl. Divide batter among cups.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack to cool completely, about 1 hour. If desired, frost with Betty Crocker™ frosting.

bettycrocker.com

Crockpot bbq

Source: Stephanie Ertel

Recipe type: Crockpot

Prep time:  5 mins

Cook time:  21 hours

Total time:  21 hours 5 mins

Serves: 10-12

 

Ingredients

• 3-4 lb boston butt pork
• ½ cup water
• salt and pepper
• 1½ cup BBQ Sauce

Instructions

1. Season your pork all over with salt and pepper (use as much or as little as you desire).
2. Place pork in crockpot and add ½ cup water.
3. Place lid on slow cooker and set to low.
4. Let cook for 20 hours (I put mine in the crockpot around 8pm).
5. Remove pork from crockpot to a large plate.
6. Reserve juice from crockpot in a bowl.
7. Shred pork and place back in the crockpot.
8. Mix BBQ sauce and ½ cup of juice; pour over shredded pork and mix (add more BBQ sauce and juice if not enough).
9. Place lid back on and cook on low for another hour.
10. Stir and serve on buns with additional BBQ sauce if desired.

Easy fruit salad

Source: Stephanie Ertel

Recipe type: dessert

Prep time:  5 mins

Total time:  5 mins

Serves: 12-24

 

Ingredients

• 6 cups of cut-up fruit (assortment of what you like) or fruit platter
• 1 box of vanilla pudding mix (size 5.7oz)
• 1 cup pineapple juice

Instructions

1. Place cut up fruit in a large bowl.
2. Sprinkle pudding mix over the top of the fruit.
3. Pour pineapple juice over the top.
4. Gently toss everything together until combined (the mixture will be gritty).
5. Cover the bowl with a lid or saran wrap and place in the fridge.
6. Let the fruit salad sit in the fridge for at least 30 minutes or longer (overnight is best).
7. After 30 minutes stir fruit salad and serve or cover up and place in fridge until ready to serve.

Notes

You can make this fruit salad the day before and keep cold in the fridge until ready to serve!

Graduation Caps

Source: Originally published as Graduation Caps in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p213

Recipe type: Dessert

 

Ingredients

• 24 miniature peanut butter cups
• 1 tube (6 ounces) decorating frosting in color of your choice
• 24 After Eight thin mints
• 24 milk chocolate M&M's in color of your choice or 24 semisweet chocolate chips

Instructions

1. Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop. Yield: 2 dozen.

Carrot Cookies with Orange cream frosting

1 c. unsalted butter, softened

1 c. sugar

1 egg

*1 c. Beech-Nut baby food carrots (about 2 1/2 4.25 oz. jars)

1 tsp. vanilla

1/4 tsp. almond extract

2 1/4 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt 

*I used Beech-Nut Just Carrots.  This brand does not add water to the carrots.  If you can't find this brand, then try cooking fresh carrots and mashing them. 

Orange Cream Cheese Icing

1/2 c. unsalted butter, room temperature

4 oz. cream cheese, room temperature

grated zest of 1 orange 

1/2 tsp. vanilla

pinch of salt

3 1/2 c. powdered sugar

1-3 Tbl. fresh orange juice

Cream together butter and sugar until light and fluffy.  Mix in the egg and then the carrots, vanilla and almond extract.  Add the flour, baking powder and salt and mix until just combined.  Cover bowl with plastic wrap and refrigerate for at least 30 minutes.  When chilling time is over, drop spoonfuls of dough onto a lightly greased cookie sheet, about 3/4 - 1 Tablespoon dough per cookie.  Bake at 350 degrees for 10 minutes.  Remove to a wire rack and cook completely.  Top with frosting.      

Orange Cream Cheese Icing:  Cream together butter, cream cheese, orange zest, vanilla and a pinch of salt.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar, adding orange juice as you go to reach desired creamy frosting consistency.

eatcakefordinner.net

Frozen fruit cream

4 Ingredient Ice Cream
Ingredients:
• 2 bananas, cut into 1-inch slices(frozen)
• ½ cup frozen strawberries, sliced
• 2 Tbsp Almond Milk
• ½ tsp vanilla
Instructions
1. Place banana slices on a plate, separating each slice. Place slices in freezer for 2 hours (overnight is best!).
2. Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream.
3. Add almond milk(more or less for desired texture)and vanilla and blend until smooth and well-mixed.
4. Transfer ice cream to a freezer container and freeze until solid.(dont have to wait if fruit is frozen, it is like soft serve ice cream)
5. Scoop with ice cream scoop and serve.
You can really use any frozen fruit to make this