Sunday, September 2, 2018

Banana Peanut Butter French Toast (Kristi Original)

I saw banana french toast listed at the state fair, so I thought I'd give it a try. They turned out AMAZING! If you don't like peanut butter or if you have allergies, this would still be amazing. 

White Bread (I used Sarah Lee Artisan White)
Eggs (4-5)
Milk (Splash/Dump) 1/4 Cup
Vanilla (Splash/Dump) 2 tsp to 1/2 Tbsp
Maple Syrup (Drizzle) 1 TBSP
1/2 -1 Very Smashed Ripe Banana
Peanut Butter (1 TBSP)
Cinnamon (Dump - 2 tsp)

Mix all the ingredients together. Dunk each slice of bread fully into the batter. Then grill the bread until it is fully cooked. Top with butter and syrup and enjoy. Yum!

Broccoli Cheese Sauce (Kristi Original)

Growing up my mom would make Velveeta cheese sauce, steamed broccoli and toast. We would put the broccoli on the toast and top it with cheese sauce. Since I hated broccoli I thought it was awful. I thought it would be better with just the cheese on bread. That got me thinking about a new way to do this so my kids might eat it. So I decided to be sneaky blend the broccoli INTO the cheese sauce so my kids would eat it. It turns out I loved it. However the kids still refused to try it. I think if you made it without the garlic, kids could really enjoy this. However I loved the garlic. This cheese sauce tasted great on pasta, as a dip for chips or on toast. 

1/4-1/3 Log of Velveeta cut into cubes
1 Bag of frozen broccoli
1/4? cup of Milk
1 Clove of Crushed Garlic
1-3 slice Fresh Mushrooms
Salt to taste

1 to 1/2 slice of onion finally sliced
1 Jalapeno finely chopped

1. Cook the broccoli according to the instructions. (I used steam in the bag in the microwave).
2. Add the broccoli and the rest of the ingredients to the blender. 
3. Blend the the mixture until it is smooth. (Add more milk if the blender isn't bending, it may need more liquid)

This sauce taste great over pasta, as a cheese dip for chips or veggies, over cooked veggies or on toast. 

Creamy Taco Dip - Crack Dip (Kristi Original)

My husband and I bought a taco dip at a local grocery story. We couldn't stop eating it, so my husband named it the 'Crack Dip'. I decided to try to make the dip at home and I think I got it. I have 2 versions. Mild and Spicy. I'll have to fine tune the measurements later because I started with 1 cup of sour cream and 1/2 cup of Mayo and added an envelop of Taco Seasoning and it was WAY too much. So I had to add 16 oz of sour cream, a little bit of Mayo and Miracle Whip to mellow the flavor out. But I did save the dip and it is awesome!

Ingredients for the MILD dip
Sour Cream
(Miracle Whip if you add too much seasoning and it's too salty)
Shredded Cheddar
Taco Seasoning to taste (I used a pack, don't use the whole pack unless you want A LOT of dip. See my note above)

Mix and chill for 1 hour.

Ingredients for the HOT dip
Mix the above ingredients but add..
1/2 to 1 slice of onion finely chopped
1 Jalapeno finely chopped