{Overnight} Banana {or any Fruit} Stuffed French Toast

So these were good. They were a little more mushy than I like {Because I let them sit overnight in the fridge}, but so yummy. And I love that you can prep it the night before. It's easy and very versatile, so you could put any fruit in the middle!

Photo Credit to The Girl Who Ate Everything

1 cup mashed banana

1/2 teaspoon lemon juice

1 cup milk

2 tablespoons brown sugar

2 teaspoons vanilla

1 teaspoon cinnamon

1/4 teaspoon baking powder

4 large egg whites

1 loaf French bread

Cut into 1 1/2 inch slices. Make slit to form pocket. Stuff with mashed bananas mixed with lemon juice.

Arrange bread in 9x13 pan. Whisk milk, brown sugar, vanilla, cinnamon, baking powder, and eggs, then pour over bread. Chill for at least 45 minutes {or overnight}, turning bread pieces over halfway through marinating time.

When ready to cook, melt 1-2 tsp butter/margarine {I used coconut oil} in skillet over med heat. Cook each 3 min on each side. Serve with maple syrup.

Note: I bet you could leave these in the 9x13 pan and bake them. I would try baking at 375 for 25 minutes and add more time if you need!

Vanilla Banana Muffins

Thanks to Aunt Kate for these awesome muffins! They are delicious! I would love to try them with whole wheat flour, but they were actually very good this way. They were the perfect consistency for a muffin. Seriously perfect! And the muffin tops were amazing {as per usual}.

Photo Credit to Karry Hosford

Vanilla Banana Muffins
Makes about 36 muffins
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups sugar
1 cup butter/margarine
4 eggs
1 cup sour cream
4 teaspoons vanilla
1/2 cup vanilla yogurt
6 mashed bananas
Optional:
1 cup frozen blueberries, chocolate chips, nuts, etc!

Preheat oven to 400 degrees.
Mix dry ingredients and wet ingredients separately. Add them together and lightly combine. Grease muffin tins {or place paper muffin holders in a muffin tin}. Fill each one completely, until it looks like it's going to overflow…it won't! Bake for 13-15 minutes.

Recipe Source: Kate Kloberdanz via The Dorrity Family Cookbook

{Homemade} Gyoza

My dad served a mission in Japan and is, therefore, super picky about any Japanese food. He swears these are the most authentic gyoza he has ever had here in the states. I'm not sure how authentic they are, but I trust my dad. Plus they're delicious.

Photo Credit to No Recipes

{Homemade} Gyoza
2 pounds ground pork
1 head napa cabbage, shredded
1 package chives {jo tai}
3 teaspoon fresh minced ginger
salt
pepper
1 teaspoon sesame oil
1/4 cup soy sauce
gyoza skins

Mix pork-soy sauce in a large bowl. Place about 1/2 tablespoon meat mixture in each gyoza skin. Wet the edges of the skin and pinch it together to seal.
Fry until bottom of gyoza is brown, add water, then boil for 8-12 minutes.

Recipe Source: Brother Eyre

{Mom's} Sloppy Joes

This is the best sloppy joe recipe you'll ever try. Hands down. You don't need another one.

Photo Credit to Examiner

{Mom's} Sloppy Joes
1 pound ground beef
1 onion, chopped
1/2 can tomato soup
1/2 cup ketchup
1/2 can water
1/2 teaspoon chili powder
1/2 teaspoon salt
dash of pepper
1 tablespoon worcestershire sauce
1 tablespoon vinegar
buns
cheddar cheese

Brown ground beef with onion over medium high heat.
Meanwhile, mix the soup through vinegar to make the sauce.
Pour the sauce over the beef and simmer for ten minutes.
Serve on buns with cheese.

Recipe Source: Susan Warren

Marvelous Meatballs

I had some pretty awesome friends in high school. Their parents were almost as awesome as they were. I loved one especially. Susan Oyler. She was hilarious, loving, and probably the most kind person ever. I still see her at the 24th of July celebrations every year and she is so sweet. 

In high school she made these meatballs and I had to get the recipe. They are delicious! And now, it is my family's go to recipe for meatballs!

Photo Credit to Taste of Home

Marvelous Meatballs

1 pound ground beef

2 eggs, beaten

1 1/2 cups dry bread crumbs {I like to use Italian flavored}

1 teaspoon garlic powder

1 teaspoon onion salt

Sauce:

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 cup milk

1 tablespoon mayo

1 tablespoon sour cream

pasta or rice

Mix all ingredients for the meatballs thoroughly {I get in there with my hands!}. Form into balls and put into a greased 9x13 pan. Mix sauce and pour over meatballs. 

Bake at 350 for one hour.

Serve hot with pasta or rice.

Recipe Source: Susan Oyler

*Note: My favorite thing to do with the sauce is only use 1 can cream of mushroom soup {so it's basically halved}. Pour that on half of the meatballs, then use any red sauce {for me it's homemade spaghetti sauce} on the other half. I absolutely love mixing the two sauces!

{Mom's} Enchiladas

These are my mom's "famous" easy enchiladas. I love them because they're fast, easy, and delicious!

Photo Credit to McCormick

{Mom's} Enchiladas

1 package flour tortillas

1 1/2-2 pounds hamburger

1 onion, diced

Lawry's enchilada sauce packet

3 cups water

1 6 ounce can tomato paste

Preheat oven to 350.

Make sauce according to package directions. Put a little sauce on the bottom of a 9x13 pan.

Brown hamburger with onion. Put 3/4 of the rest of the sauce with the hamburger and mix well. Put mixture inside tortillas, roll, and put into the pan. Cover with the rest of the sauce, and cheese.

Bake for 30 minutes covered. Remove cover and bake for 10 more minutes.

Recipe Source: Susan Warren

Tater Tot Casserole

I feel a little silly putting this on my blog. It is definitely a typical "Mormon, casserole, 90's" dish. But I love it! I love tater tots too much to admit. So add some tomato/cream of mushroom soup…and I'm there. Plus it's easy.

Tater Tot Casserole
1 pound hamburger
1 onion, chopped
1 bag tater tots
1 can green beans, drained
1 can tomato soup
1 can cream of mushroom soup {optional}
1/2 cup cheese

Preheat oven to 350 and grease a 9x13 pan.
Heat large saucepan over medium high heat. Add hamburger and onion and brown. Add the soups and beans to the hamburger mixture and warm over low heat.
Place a layer of tater tots in the pan. Place hamburger mixture on top, then sprinkle with cheese.
Bake for 30 minutes and eat warm!

Recipe Source: Grandma Warren