Hawaiian Grilled Chicken

We have been enjoying some more summer grillin'!! Here is a new recipe I came across over at The Girl Who Ate Everything...she has some GREAT recipes!!! And this one was FANTASTIC!!!! We all ate it up, not a single leftover!! We paired it with some rice, and grilled veggies. Yum yum!! Hope you are all having a great summer!!!!



Hawaiian Grilled Chicken
submitted by Camille
(from The Girl Who Ate Everything)

3 pounds of boneless skinless chicken thighs

2 cups soy sauce (the soy sauce and water just needs to be a 1:1 ratio)

2 cups water

1 1/2 cups brown sugar
1 bunch of green onions, chopped (reserve some for garnish)
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk

Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 4 hours or overnight to make sure the flavor gets infused (I marinaded it over night, and the flavors were amazing!!!).

Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.

Not Yo' Mama's Banana Pudding

My hubby went to a baptism where afterwards they served this dessert up. He absolutely loves banana pudding and banana cream pie. After one bite of this he knew he had to find out what it was so I could make it for him. After asking around he found out it was a recipe from Paula Deen called Not Yo' mama's Banana Pudding. He asked me to please make it for him for Fathers Day, so I did. And it was De. Li. Sious.! I am not a big fan of banana type desserts except for banana bread. I guess I can add one more to the list. :)

Not Yo' Mama's Banana Pudding
submitted by Michelle
(from Paula Deen)

• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.



SO VERY GOOD!

Stuffed French Toast



Oh wow. Was this ever GOOD! I love breakfast foods, and this french toast recipe was a winner for the whole family.



Stuffed French Toast

submitted by Michelle

(from The Tasty Kitchen)

• 1 loaf French Bread (I used just used a loaf of Potato Bread and put two slices together and it came out just fine)
• 3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
• ½ packages Cream Cheese (4 Oz), At Room Temperature
• 2 whole Eggs
• 1 Tablespoon Cinnamon
• ½ cups Skim Milk
• 2 Tablespoons Butter

Heat skillet or electric griddle to 325 to 350 degrees.
(I skipped this step and just used two slices of bread)Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. Combine well.
In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.