Baked Apple French Toast

Thanksgiving is right around the corner, and while we look forward to spending time with friends and family, food preparation can consume much of our day, especially if guests are staying overnight or even for a few days. Not to worry though, because we’ve found an early-morning breakfast delight that will save you time and awaken your guests with the sweet smell of an autumn holiday.

KC’s Baked Apple French Toast
Serving Size – 4 to 6

1 can (21 ounces) apple pie filling
3 eggs
1 cup milk
1 teaspoon vanilla extract
10 slices day-old French bread (1/2 inch thick)
2 tablespoons butter or margarine, melted
1 tablespoon sugar
1/8 teaspoon ground cinnamon

Spoon pie filling into a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, beat eggs, milk and vanilla. Dip bread slices in egg mixture for 1 minute. Arrange 2 rows of bread on top of pie filling, overlapping slices slightly. Brush bread with melted butter. Sprinkle with sugar and cinnamon. Bake, uncovered, at 350 for 30-35 minutes or until lightly browned. Serve fruit side up.

KC’s Beverage Selection
Serving Size – 1

1 mug of steaming hot tea or coffee of your choice or
1 – 4 ounce glass of milk

Happy Eating!

©Copyright 2014 Scott Rhoades/Ivory Hill Studios

Pumpkin Cranberry Bread

Are you tired of the traditional Christmas cookies and pies? Looking for a new and savory dessert to add to your holiday menu? Want to bring something different to that holiday party? Here’s one we recently put to the test and we think you’ll agree – it’s a winner!

Pumpkin Cranberry Bread

Serving Size – Makes 2 loaves


3 Cups – All-Purpose Flour

1 Tablespoon Plus 2 Teaspoons – Pumpkin Pie Spice

2 Teaspoons – Baking Soda

1 1/2 Teaspoons – Salt

3 Cups – Granulated Sugar

1 Can (15 oz) – Pumpkin Filling

4 Large Eggs

1 Cup – Vegetable Oil

1/2 Cup – Orange Juice or Water

1 Cup – Sweetened Dried, Fresh or Frozen Cranberries


Preheat oven to 350F.

Grease and flour TWO 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda, and salt in large bowl.

Combine sugar, pumpkin, eggs, vegetable oil, and orange juice in large mixer bowl; Beat until blended.

Add pumpkin mixture to flour mixture; Stir just until moistened.

Fold in cranberries.

Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted into center comes out clean.

Cool in pans on wire racks for 10 minutes; Remove to wire racks to cool completely.


©Copyright 2013 Scott Rhoades/Ivory Hill Studios

Warm Autumn Chili and Cornbread Combo

Temperatures are dropping and your appetite is rising, so how in the world do we tackle those hearty hunger pains and keep warm at the same time? Whether you’ve spent the day working in the crisp outdoors or your planning on tailgating at your favorite college or professional football game, here’s a winning combination guaranteed to satisfy your palate and warm your bones!

KC’s Chili

Serving Size – 12

1 1/2 lbs. Hamburger, Browned

1 Can of Tomato Juice (46 Ounce)

2 Small Cans of Tomato Paste

1 Can of Tomato Sauce

2 Cans of Diced Tomatoes

1 Can Tomato Soup

1/4 Cup Brown Sugar

1 Green Pepper, Chopped

1 Onion, Chopped

3 Tablespoons of Chili Powder or to Taste

1 Can Baked Beans

1 Can Kidney Beans

1 Teaspoon Garlic Powder

Salt and Pepper to Taste

Combine all ingredients in a large soup pot; Simmer until vegetables are tender. Stir occasionally


Combine all ingredients in slow cooker; Low setting for 6 hours

KC’s Cornbread

Serving Size – 6

1 Pack of Martha White Sweet Yellow Cornbread & Muffin Mix (7 Ounce)

Heat oven to 400 Degrees F

8 Inch Ovenproof Skillet or Square Pan. Grease with shortening or spray with no-stick cooking spray, then place in oven for 7 to 8 minutes or until hot

1/2 Cup of Milk

1 Egg, Beaten

Combine cornbread mix, milk and egg in small mixing bowl; stir until smooth; pour into hot skillet or pan

Bake at 400 degrees F for 17 to 22 minutes or until golden brown

KC’s Beverage Selection

Serving Size – 1

8 Ounce Glass of Warm, Spiced Apple Cider

Cool Summer Salad Combo

Are you looking to avoid the preparation of large, warm meals during these brutally hot and humid summer days? You’re not alone! Firing up the oven on afternoons such as these is a recipe for disaster as temperatures rise and appetites wane. Keeping adequately hydrated and nourished can evolve into a dilemma as we seek to trade off the excess heat, so here’s a favorite combo we think you’ll find light and refreshing on the warmest of days!

KC’s Chicken Salad Sandwich

Serving Size – 2

2 Cups of Freshly Cooked Chicken (Can be Substituted With Canned Chicken To Avoid Heat)

1 to 11/2 Tbsp of Mayonnaise or Miracle Whip

1 Stalk Freshly Chopped Celery

Onion and/or Garlic Powder To Taste

Salt and Pepper To Taste

Mix Well

Served on Bread of Choice and Topped With Lettuce and Tomato

KC’s Cucumber Salad

Serving Size – 2

1 Medium Freshly Sliced Cucumber

1/2 Small Freshly Sliced Onion

*1 Small Tomato, Small Wedges (Add Just Before Serving)

1 Tbsp of Mayonnaise or Miracle Whip

1 Tsp of Vinegar

Salt and Pepper To Taste

Chill Before Serving


KC’s Beverage Selections

Serving Size – 1

1 – 8 Ounce Glass of Iced Tea or Mint Iced Tea OR

1 – 8 Ounce Glass of Water Served With a Wedge of Lemon or Lime.