We’re changing up the menu plan a bit! The catch to dinner: My recipes, but the teenager has done all the menu planning (which she hated making choices – said it was hard work), shopping, prep work, cooking and clean-up. On the Menu: Toasted French Toast for breakfast and for dinner, Chicken Cordon Bleu, Garlic Smashers, Home Made Carrot Cake she made a gourmet meal that was quickly devoured! We used multi-grain and sourdough for the French toast and it was truly scrumptious.

TOASTED FRENCH TOAST ~ We hate soggy French Toast and this recipe conquers that.
8 slices thick white bread
1 1/4 cup milk
5 egg yolks
1/8 cup flour
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/4 teaspoon salt
1 tablespoon pure vanilla extract

• Toast bread, but not browned.
• Preheat griddle and coat with a small amount of butter.
• Whisk together the egg yolks, milk, salt, vanilla, butter and cinnamon.
• Whisk in flour until smooth.
• Pour milk mixture into a baking dish.
• Soak bread pieces for a few seconds on each side.
• Grill for several minutes on each side until golden brown.
• Serve with warm maple syrup.

CHICKEN CORDON BLEU
4 boneless, skinless chicken breasts*
2 tablespoons butter, softened
4 thin slices cooked ham
4 thin slices swiss cheese***
1/2 pound bacon (8 slices)
2 jumbo eggs
1/2 cup milk
1/4 cup shredded Parmesan cheese
1/2 cup flour
3/4 cup bread crumbs
1 teaspoon thyme
1 teaspoon minced garlic, jar
1 teaspoon oregano

• Flatten chicken breasts.
• Spread butter evenly on the tops.
• Smooth garlic evenly amongst the 4 breasts.
• Sprinkle the thyme evenly between the four breasts.
• Top with a slice of ham and then a slice of cheese.
• Roll up tightly.
• Wrap 2 slices of bacon around each one and secure with toothpicks.
• Whisk together the eggs and milk in a shallow bowl. Place flour in another shallow bowl. Combine the bread crumbs, oregano and cheese in a 3rd shallow bowl.
• Dip each chicken breast in the egg mixture first, then the flour, then the egg mixture again and the crumb mixture last.
• Place on a greased cookie sheet.
• Bake uncovered at 350 degrees for 45 minutes.
• Don’t forget to remove the toothpicks before serving.

***I also use Muenster or Gruyere if that is what I have on hand.

SCRUMPTIOUS CARROT CAKE with CREAM CHEESE FROSTING
CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts

• Pour rum over raisins and set aside for at least an hour.
• Preheat oven to 350 degrees.
• Grease and flour 2-9 inch cake pans.
• In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
• In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
• Add dry ingredients gradually until well blended.
• Add carrots, pineapple and walnuts until well blended.
• Drain raisins and fold in last.
• Pour batter into prepared pans.
• Bake 1 hour or until toothpick comes out clean.
• Cool 10 minutes.
• Invert cakes onto rack and cool completely.

*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar

• In a medium bowl beat cream cheese and butter until smooth.
• Add lemon juice and vanilla. Beat until blended.
• Add powdered sugar gradually until well blended and smooth.
• Ice first layer and then add 2nd cake top and ice again including sides of cake.
• Refrigerate 1 hour to set icing before serving.