Peach French Toast

This breakfast was so good I used it for dinner one night!

Peach French Toast

Susie Theodorou, Real Simple, JULY 2005


Makes 4 servings


  • 4 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • 2 ripe yellow peaches, cut into 1/2-inch pieces
  • 2 tablespoons plus 3/4 cup heavy cream
  • 8 slices white or sourdough bread or brioche
  • 3 large eggs
  • 1/8 teaspoon ground cinnamon
  • Confectioners' sugar


In a large skillet, over medium-low heat, melt 2 tablespoons of the butter until it foams. Add the brown sugar and stir for 30 seconds. Add the peaches, raise heat to medium-high, and cook, stirring frequently, for 3 minutes. Stir in 2 tablespoons of the cream and simmer for 2 minutes. Transfer to a bowl.

Heat oven to 200° F. Place 4 slices of the bread on a cutting board. Divide the peach mixture evenly among the slices, leaving a 1/2-inch border on all sides. Top with another slice of bread and press gently. In a shallow bowl, beat the eggs and cinnamon. Working in batches, soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tablespoon of the butter in a large skillet over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with the remaining butter and sandwiches. Beat the remaining cream until soft peaks form. Halve each sandwich on the diagonal, sprinkle with the confectioners' sugar, and serve with the whipped cream.

Tip: If you're using day-old bread to make the French toast, trim the crusts, which may have become tough.

Nutritional Information:

Calories: 504.5 (64% from fat)
Fat: 36.12g (sat 20.71g)
Protein: 10.17mg
Carbohydrate: 36.2g
Fiber: 1.97g
Cholesterol: 260.05mg
Iron: 2.81mg
Sodium: 416.11mg
Calcium: 140.25mg

Tacos al Carbon

This has been a favorite since the first time I made it - it has quite a kick, so it's not for those who prefer milder dishes. I prefer mine with cheese rather than sour cream, and I use Red Leicester.

Tacos al Carbon

Julianna Grimes Bottcher, Cooking Light, OCTOBER 2005 (via

Although "al carbon" means to cook over charcoal, bring this dish indoors by sautéing steak, onions, and peppers to make a one-pan taco filling reminiscent of fajitas. The piquant flavors of lime and garlic in the dressing enhance almost anything, so feel free to substitute chicken, lamb, or shrimp for the beef.


4 servings (serving size: 2 tacos)


  • Cooking spray
  • 1 1/2 cups thinly sliced red bell pepper (about 1 medium)
  • 1 1/2 cups thinly sliced onion (about 1 medium)
  • 1 (1-pound) flank steak, trimmed and thinly sliced
  • 1 tablespoon chili powder
  • 1 tablespoon fresh lime juice
  • 2 1/2 teaspoons olive oil
  • 3/4 teaspoon salt
  • 8 garlic cloves, minced
  • 8 (6-inch) corn tortillas
  • 3 tablespoons chopped fresh cilantro
  • 6 tablespoons fat-free sour cream


Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and sauté 10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm.

Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to pepper mixture. Add chili powder, juice, oil, salt, and garlic to bowl; toss to coat.

Heat tortillas according to package directions. Spoon steak mixture evenly over 8 tortillas. Top each taco with about 1 teaspoon cilantro and 2 1/4 teaspoons sour cream.

Nutritional Information

Calories: 371 (32% from fat)
Fat: 13.1g (sat 3.8g,mono 5.7g,poly 1.7g)
Protein: 29g
Carbohydrate: 36g
Fiber: 4g
Cholesterol: 49mg
Iron: 2.9mg
Sodium: 608mg
Calcium: 164mg

Egg Salad Sandwiches

I made this today, with good reviews from everyone who tried it. When I made it, I used multigrain bread instead of white, roughly chopped the eggs instead of grating them, and used Masterfoods Italian Herbs instead of the salad seasoning.

Egg Salad Sandwiches
(via, originally published in Southern Living)

*Freezing bread slices 10 to 15 minutes or until firm makes it easier to cut the sandwiches into small pieces.


Makes about 44 finger sandwiches


  • 5 large hard-cooked eggs, grated
  • 2 tablespoons finely chopped celery
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon grated onion
  • 3/4 teaspoon dried salad seasoning
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground black pepper
  • 22 thin white sandwich bread slices


Combine first 11 ingredients in a bowl until blended. Cover and chill 3 hours.

Spread 2 tablespoons egg mixture evenly on 1 side of 11 bread slices. Top with remaining 11 bread slices. Cut each sandwich into 4 finger sandwiches.


So far, none of these recipes posted here will be my own creations - someday, I hope, but not yet. They are always family recipes, or something that has been published elsewhere. I will do my best to give credit where credit is due and post my source whenever I know it. I have also included some of my favorite food and cooking related websites in my link list for your perusal.

PS - I also make no claim to these recipes being particularly "good for you." I'm more of the school that I eat what I like and work it off later ;)


Hello! Welcome to my cooking blog. I decided to start this blog because I am continually sharing recipes with friends and family, and thought it would be great to have my recipes all in one easily-accessible place.

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