Magleby's Fresh French Toast

I love eating out for breakfast at Magelby's Fresh. My favorite is the french toast. Okay, I also love their breakfast burrito. Mmmmm. So I wanted to make the french toast. After testing it several times (it was a trial, but someone had to do it), I decided that the trick wasn't in the actual french toast but in the syrup and fruit & cream.

Also, since I am often alone for dinner, I LOVE making breakfast for dinner. If I didn't have kids, I'd just wait for Matt to come home and we could make something together. But no, it's breakfast for dinner. So here is what I did:

Made french toast. I usually do a mixture of 50% eggs to 50% milk. And then I cooked it.

Next I followed the below recipe for the syrup:

Buttermilk Syrup
1 cube butter
1 cup sugar
1 cup buttermilk
1 Tbsp. vanilla
1 Tbsp. corn syrup
1/2 tsp. baking soda
Bring first five ingredients to a boil. Remove from heat immediately and add Baking Soda. To avoid boil over I use a fairly deep, heavy pan.

Then I made homemade cream and fruit. I used powdered sugar in the cream because I ran out of regular sugar. And I used frozen fruit because my kids ate all the fresh stuff.

But it tasted the same. Of course, sometimes it isn't a matter of whether or not I can do it, but whether or not I want to cook that day.

This would be great for large parties.

**Note: This met with rave reviews. My french toast haters are now asking for it every day. And Matt loved it too. This was a MEGA hit at our house.

Pepperoncini Beef Sandwiches

This is from Our Best Bites. Which I'm a huge fan of. This one interested me because I love pepperoncini's. It was good. Reminded me of Corned Beef Sandwiches.

Pepperoncini Beef Sandwiches
Recipe adapted by Our Best Bites from Allrecipes

1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.

For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

Mexican Mess

The first time I heard of this dish, I was over at a friend house as a kid. I remember trying it and thinking it was tasty. I've been wanting to make this again, just to see if it was as good as I remembered. And I liked it. It tasted like a taco.

I don't love how this recipe is written. It has very generic details so I'm going to tell you what I actually ended up using.

Layer in a 9x13 pan (sprayed with Pam) the following:

1 lg. can refried beans (I used: 2 regular cans)

1 1/2 lbs. hamburger, browned and drained (I used: 1 lb. ground turkey)

1 (7-oz.) can diced green chilies (I bought 2 (4-oz.) cans. I used one can.)

3 cups shredded cheese (I used Colby Jack.)

1 bottle taco sauce (I bought a large bottle and used half of it.)

--Cook above ingredients for 15 minutes at 400 degrees.

Garnish with:

chopped green onions (I omitted)

chopped olives (I omitted)

tomatoes

guacamole

sour cream

I added: shredded lettuce

Eat with tortilla chips.