Banana French Toast
Prep Time: 10 minutes
Cook Time: 10 minutes

1 Cup half and half or milk
2 Eggs
2 TBSP maple syrup
1/8 tsp salt
8 Slices Texas Toast(or your favorite bread)
4 TBSP butter
4 Bananas, thinly sliced
GARNISH: Ground cinnamon and maple syrup

In a shallow bowl whisk together half and half, eggs, maple syrup and salt.

Dip bread in egg mixture. Let each side soak 30 seconds. Transfer bread to a baking sheet and let stand 1-2 minutes

Melt butter in large frypan over medium heat. Add bread slices and cook 2-3 minutes per side. Remove from frypan and keep warm. Repeat with remaining bread.

Garnish French toast with banana slices, cinnamon and maple syrup

Cucumber Dip
Prep Time: 10 minutes
Other Time: 1 hour

1 Large cucumber
1 8oz package of cream cheese(softened)
1/2 Cup mayo
2 TBSP finely chopped onion
1 TBSP lemon juice
1/4 tsp garlic powder

Peel cucumber if desired, then finely chop.

In a medium bowl combine cucumber, cream cheese, mayo, onion, lemon juice and garlic powder. Cover and chill minimum of 1 hour.

Serve with crackers, pita bread or cocktail bread, chips or an assortment of fresh vegetables.
Wine Pairing: Pinot Grigio, Reisling or Pinot Noir. Beer Pairing: Lager, Pilsner, Stout or Porter

Shrimp Fried Rice
Prep Time: 20 minutes
Cook Time: 10 minutes

1 1/2 Cups uncooked white rice(I use brown rice)
3 Cups water
4 TBSP olive oil(EVOO)
1 Cup fresh bean sprouts
1/2 Cup chopped onion
1 1/2 Cups cooked medium shrimp, peeled and deveined
without tail
1/4 Cup chopped green onion
2 Eggs beaten
1 tsp salt
1/4 tsp fresh ground pepper
4 TBSP soy sauce
1/4 tsp sesame oil
GARNISH: Green onion stems and sesame seeds.

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool. (you can substitute minute rice, or I like the Uncle Ben's brown rice in the pouch for a quicker way to go)

Heat a large skillet or wok for 2 minutes and when hot add EVOO, bean sprouts and onions. Cook for 3 minutes, mixing well.

Mix in cooled rice and shrimp and cook for another 3 minutes, stirring constantly.

Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook another 4 minutes, stirring continuously until eggs are cooked and everything is blended evenly. Garnish with green onion stems and sesame seeds. Wine Pairing: Chenin Blanc, Gewurztraminer or Zinfandel. Beer Pairing: Amber Ale

Another Guest Recipe......

The stuffed mushroom recipe was submitted by Kristyn McDonald, and was actually another of the appetizers we had at the crawfish boil. I can tell you that she actually doubled the recipe and had enough mix for over 100 mushroom caps. I must also tell you that they were pretty amazing and I definitely ate my share of them and more.

Crab Stuffed Mushrooms
Prep Time: 25 minutes
Cook Time: 35 minutes

20 Each large white mushrooms(1-2 inches in diameter)
 3 TBSP chicken stock
6oz Crabmeat-DRAINED(reserve liquid)
1 Cup shredded cheddar cheese
3/4 Cup Italian style breadcrumbs
1 Cup whipped cream cheese
1 Cup sour cream
2 tsp minced garlic

PREHEAT OVEN  TO 350 DEGREES

Clean mushrooms by wiping them with a damp cloth. Lightly coat a 13x9 baking dish with nonstick cooking  spray. Remove stems from mushrooms and finely chop half the stems(discard remaining stems) and set aside.

Place mushroom caps in a large pan over medium-high heat with enough water to cover them. Add chicken broth and bring to a boil. Reduce heat and simmer, covered for 15 minutes or until tender. Drain off water.

In a large bowl combine crabmeat, mushroom stems, 1/2 cup cheddar cheese, breadcrumbs, cream cheese, sour cream and garlic. Add 3 TBSP of the reserved crab liquid and mix well.

Shape into 20 1 1/2 inch balls. Place one crab ball into each mushroom and place in baking dish fill side up. Sprinkle with remaining cheddar cheese. Bake 20 minutes or until cheese melts and mushrooms are heated through. Wine Pairing: Pinot Grigio, Shriraz/Syrah or Pinot Noir. Beer Pairing: Amber Ale or Porter.


Recipe contributed by: Kristyn McDonald

Arizona Renaissance Festival

Almost missed this one......this is the last weekend of the Renaissance Festival for the year. Go on out and enjoy a day in the sun with lots of free entertainment and shows. It's a great way to spend a day with the family. If you go look me up I will probably be there.

Arizona Renaissance Festival
12601 East U.S. 60 Highway
Apache Junction, AZ. 85218

Ticket prices: Adults $22, Kids $12, 5-12(under 5 are free) Seniors $19(60 and over). Make sure to checkout Fry's Food Stores for discount coupons. Parking Is Free. Some of the shows are not suitable for the children.
Open 10am-6pm on Sat & Sun, rain or shine.

Family favorite.......

The enchilada recipe listed below is a family favorite of mine and the rest of my family. It seems every time family is in town this is the one dish they all want to have. It's a very simple dish to make and most of us usually have about 90% of the ingredients on hand to begin with so we only need to pick up a couple items from the store to finish it with. Enjoy!!!