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Bananas Foster French Toast

31 Aug

This recipe is amazing. It’s a recipe of multiple collaborations: Mr. Alton Brown, Ms. Leslie & myself. Dee-lish. Enough said.


1 cup half-and-half  (I only had whipping cream and it turned out super yummy)

3 large eggs

2 tablespoons honey

1/4 teaspoon salt

8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread

4 tablespoons butter

Ingredients for topping:

1 banana, sliced

1/2 cup rum (We used Bacardi Superior Puerto Rican Rum)

1 cup honey

1/4 cup whole walnuts

Dash of powdered sugar


In medium size mixing bowl, whisk together the half-and-half, eggs, 2 tablespoons of honey, and salt. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices.

While the bread is in the oven, get your medium skillet out for the fun part!

On a low-medium setting, lightly cook the banana slices. Add the honey. Heat to a low simmer. Add the rum (yum!). Constantly stir your mixture ensuring nothing more than a slight simmer. Finally, add the walnuts. Stir to combine and keep warm until ready for topping.

Once your french toast is cooled on the racks, plate with toast, topping, and a dash of powdered sugar. YUM!


Cheesey Chicken & Roasted Pepper Calzones

31 Aug

Hello friends! The original recipe that I found in my Pillsbury Complete Cookbook was entitled “Cheese & Roasted Pepper Calzones”; however, I modified it slightly… and it was kind of delicious. I added the following ingredients and created Andee’s “Cheesey Chicken & Roasted Pepper Calzones”: sun dried tomatoes and chicken.

This was my first time to make it, and both my husband and I enjoyed it. I hope you will, as well. Bon appetit, friend!


1 (10.2 oz) can large refrigerated buttermilk home-style biscuits

2 oz (1/2 cup) shredded Swiss cheese

2 oz (1/2 cup) shredded Cheddar cheese

1/4 cup grated Parmesan cheese

1/3 cup roasted red bell pepper, diced

1/4 cup sun dried tomatoes (from a jar), diced

2 chicken breasts



Herbs de Provence


Season chicken with Salt, Pepper, and Herbs de Provence. Cook chicken in large skillet until golden brown and cooked through. Set aside to cool. When cool enough to handle, cube chicken into bite size pieces.

Combine diced roasted red pepper, diced sun dried tomatoes, and cubed chicken in medium bowl.

Heat oven to 375 degrees. Separate dough into 5 biscuits. Press or roll each to form 5 1/2-inch round.

Sprinkle all cheeses evenly onto biscuits. Top each with chicken mixture. Fold half of biscuit over filling; seal edges. Press edges firmly with fork to seal. Cut 3 slits in top of each for steam to escape. Place on ungreased cookie sheet.

Bake at 375 degrees for 15 to 18 minutes or until deep golden brown.