Rustic Croutons

These taste so yummy over a Caesar salad. They are the best croutons ever!


2 T. unsalted butter, melted
1/3 cup extra-virgin olive oil
1 loaf (10 ounces) rustic italian bread, cut or ripped into 3/4-in pieces (I used Costco's French baguettes)
1 tsp. salt (I used less, about 3/4 tsp, so add to taste)
1/2 tsp. pepper
1 tsp. minced garlic
(other ingredients that can be added are parmesan cheese and Italian seasonings)

Combine butter, olive oil, pepper and garlic. Drizzle over bread crumbs and toss until coated. Sprinkle with salt and toss until coated. Spread bread in a single layer on an 11 x 17 baking sheet. Bake at 375 for 20 minutes until golden brown.

The croutons are really good if they still have a little bit of a chewy texture after they have been baked. However, if you want to store some for later, be sure to bake until really crispy. You can also pop them back into the oven for 10 minutes or so before serving to crisp them back up. The chewy ones don't store well and end up tasting stale.

Stuffed Strawberry French Toast

An Easter brunch family tradition!

Texas Toast:
Cook it how you normally would cook french toast (we use, eggs, milk, vanilla, cinnamon and nutmeg).

Cream Cheese Filling:
 1 cup cream cheese (any kind, normal or low fat, whatever works), an 8 oz pkg
 1/2 cup powdered sugar
1 tsp. vanilla
1 tsp. (or more if you want) cinnamon

  Mix with a hand mixer. Spread a thin layer on each side of the toast. Put sliced strawberries in side and sandwich it together. Top with syrup & enjoy!





 Cinnamon Syrup:
1/4 cup water
1/4 cup corn syrup
3/4 cup brown sugar
1/4 tsp. cinnamon
1/4 cup butter
  Boil 1 minute and serve. Store in fridge.

Potato Tortilla Soup

2 cans cream of potato soup
2 cans cream of chicken soup
1 can evaporated milk
1 can mexi corn
1 can green chili's (it still tastes good if you forget and leave it out)
grilled chicken, in taco seasoning, cut into strips OR canned chicken or whatever is easiest.
If you don't cook the chicken with the taco season (like if you're cooking with canned chicken), I just add taco seasoning to the whole soup.
1-2 cups shredded cheddar or Mexican style cheese

3-6 flour tortillas OR tortilla chips 

Throw everything into a crockpot or pot on the stove, it just needs time to heat up and melt the cheese. 2 hours in a crockpot is probably good, less if on the stove. Add the tortilla strips towards the end, so they don't get soggy. We like to dip tortilla chips in it, we like the crunch. Either way is yummy!