Christmas French Toast - Colleen Parker

French toast:
Combine and beat
6 eggs
1 c milk
½ c sugar
¼ tsp baking powder
¼ tsp cinnamon
2 tsp vanilla
Dip 12 thick slices of bread in above mixture. Place bread slices on a cookie sheet, cover with saran wrap, and refrigerate overnight. Grill the bread in butter.
Syrup
1 c sugar
½ c light karo syrup
¼ c water
½ c heavy cream
½ tsp cinnamon
Combine and boil for 7 minutes

I only make this ONCE a year at Christmas, otherwise, my family would eat it every day.

Buttery Breadsticks

16 Rhodes dinner rolls

½ c parmesan cheese

½ cube butter (1/4 cup)

Schilling’s Salad Supreme

Thaw rolls until soft (about 1 hour when set out in a warm place and covered with plastic wrap). Melt ½ cube of butter. Stretch each roll to about 4 inches and roll it in melted butter until coated. Place rolls in a 9” x 13” pan. After all 16 dinner rolls are in the pan, sprinkle with Salad Supreme and grated Parmesan cheese. Cover with plastic wrap. Let rise until double in bulk. Bake at 350 degrees for 20 minutes.

Crockpot Chicken Fettuccini

Fettuccini, cooked according to package directions
2-3 chicken breasts
1/4 cup green onions, chopped
1 tsp. minced garlic
1 can stewed tomatoes, drained a little
1 tbsp. basil
1 cup heavy whipping cream
2 egg yolks
3/4 cup parmesan cheese

Place chicken in crockpot with green onions, garlic, tomatoes, and basil. Cover and cook on low in crock pot for 7-9 hours (or on high for 4 or 5 hours). When done, shred chicken. Stir in egg yolks, cream, and parmesan cheese. Cook on high for 30 minutes. Add cooked noodles to crockpot and mix just before serving.