September Potluck Club

It's ALIVE!  Yes, the potluck club blog is back in business.  Please excuse my long absence, I've been a very naughty blogger.  We started the 2011-2012 HOSC season with a September potluck club meeting at my house.  I opted for no theme and let everyone choose willy-nilly.  We had a fun time and ate some delicious food.

Overnight French Toast

prepared by Jenn H.

• 1 1/2 cups firmly packed brown sugar
• 3/4 cup butter
• 1/4 cup plus 2 Tablespoons light corn syrup
• 1 - 10 oz loaf  French bread - sliced into 1-1/2-inch thick slices
• 4 large eggs
• 2-1/2 cups milk
• 1 Tablespoon vanilla extract
• 1/4 teaspoon salt
• 3 Tablespoons granulated sugar
• 1 1/2 teaspoons  ground cinnamon
• 1/4 cup butter - melted

Stir together first 3 ingredients in a medium saucepan over medium heat, cook stirring constantly, 5 minutes or until mixture is bubbly. Pour mixture evenly into a lightly greased 13 x 9 baking dish. Arrange bread slices over syrup.

Whisk together eggs, milk, vanilla, and salt; gradually pour over bread slices using all of the egg mixture (may seem like too much, but it isn’t). Cover and chill at least 8 hours or overnight.

Stir together granulated sugar and cinnamon; sprinkle evenly over bread. Drizzle evenly with 1/4 cup melted butter.  Bake at 350º for 45 to 50 minutes or until golden and bubbly. Let stand 10 minutes before serving. 

Serve with bacon or sausage to complement the sweet flavor and custard-like texture. No need for additional syrup as this recipe makes its own.

Chunky Vegetarian Chili

prepared by Kristin

Pumpkin Chocolate Chip Cookies

prepared by Kristin

NOTE: Kristin added 1 additional tsp of nutmeg.

Tortilla Soup

Tortilla Soup
Tiffany O'Sheal
1 can fat free refried beans (16 oz)
1 can black beans (15 oz) rinsed and drained
1 can chicken broth (14 oz) (can also use water and bouillon)
1 1/2 c. frozen corn (can use canned)
3/4 c. chunky salsa (can use any spicyness, depending on what you like, I used Medium)
3/4 c. cubed chicken breasts
1/2 c. water
2 c. shredded cheese, divided

Bring beans, broth, corn, salsa, chicken, and water to a boil. Add 1 c. cheese. Cook until melted. Top with cheese, sour cream, and corn tortilla chips. This is something you could easily cook in a crock pot as well!

I was going to bring this soup to Cooking Club...in fact...I was on my way there when a car slammed on brakes in front of me and I had to choose whether to save my soup or save the car...well, I chose the car...sorry! :) So the soup ended up on the floor of my car...so I'll bring it for January!

Melissa's Crockpot Beef Stew Recipe

Hey guys,
This is a variation on a recipe I sort of made up, but it's a great comfort food, keeping me warm in the fall, when it slowly gets colder outside. :)

Beef Stew
Melissa G

NOTE: This recipe uses a large crockpot. If a small crockpot is desired, roughly half the ingredients will do.

27 oz. of canned beef (this, the beef, came from my husband's grandpa, who is a farmer, so you might not find this exact amount in stores, but something close to it would work)
1 tree of broccoli (I don't know the correct terminology here, sorry about that! :-D)
2 potatoes, chopped
1 carrot, chopped
1 sm. tomato, chopped
2-14 oz. cans beef broth
1-14 1/2 oz. can green beans
1-15.25 oz. can whole kernel sweet corn
1 can of water (using corn can)

Mix all ingredients, adding or removing vegetables to taste. Cook on low for 8 hours, or set crockpot on high for 4 hours, stirring about once an hour.