Hazelnut French Toast with Cherry Compote

Ingredients:

1 Loaf of Bread (I use whole wheat)

4 large eggs

1 16 oz bottle Coffee Mate Hazelnut Biscotti Creamer

1 Tbs ground cinnamon

1 lb Cherries, pitted

Directions:

Pit the cherries and place them in the blender or food processor. Blend until mostly smooth (it will be a little chunky). Set aside.

Pre-heat a griddle to 350 degrees (or over medium heat if using the stove top).

In a large, wide bowl, beat together the eggs, creamer, and cinnamon. Once the griddle is hot, dip each slice of bread into the egg mixture, turning to coat. Place on the griddle. Repeat for as many slices as will fit. Cook them until golden brown on first side (about 4 minutes) and flip to second side.

Once finished cooking, serve them with a dollop of cherry compote on top.

Serves about 8 (2 slices each)

To see what I spent on this recipe, visit my other blog here.

Pasta and Chicken in a Chive Cream Sauce with Cherries and Pecans

It looks like dessert doesn't it. And it probably sounds a little odd, but trust me it's yummy! The tangy / sweet cherries cut through the rich sauce and the nuts add a nice crunch.

Ingredients:

2 boneless, skinless chicken breasts, thinly sliced
10 oz Farafalle (bow tie) pasta
8 oz Onion & Chive cream cheese
1/2 cup milk
1/2 pound cherries, pitted and quartered
1/4 cup chopped pecans
salt and pepper
1 Tbs vegetable oil


Directions:

Fill a large pot with water and place over high heat. Once it comes to a boil, salt the water and cook the pasta according to package directions.

While the water is coming up to a boil, heat a large skillet over medium heat. Thinly slice the chicken breasts. Add them to the pan and salt and pepper them. Cook until done, about 5 minutes. Remove from pan, set aside.

Add milk to large skillet that the chicken was in. Once the milk is bubbling, whisk in the cream cheese until smooth. Lower heat to med-low and simmer for a couple minutes, to thicken the sauce. Season with pepper.

While the pasta is cooking and the sauce is simmering, pit and quarter the cherries.

Once the pasta is done, drain it and add it to the skillet with the sauce. Add the chicken and stir until coated in the sauce. Serve with nuts and cherries on top.


Serves 4


To see what I spent on this recipe and the story behind it, visit my other blog here.

I'm participating in 5dollardinners.com $5 dinner challenge.

Watermelon Cherry Smoothies

Ingredients:

1/4 seedless watermelon

1/2 lb cherries, stemmed and seeded

1 cup vanilla yogurt

Directions:

Add all ingredients to blender, blend and enjoy!