Click HERE for a link to Hayley’s favorite slow cooker ChexMix recipe!
BERRY FRENCH TOAST (Good Neighbor Kathy Keene)
- ½ cup flour
- 1-1/2 cups Half & Half
- ¼ cup sugar
- 2 tsp. vanilla
- ¼ tsp. salt
- 6 eggs
- 1 loaf (l lb) soft French bread, cubed (8 cups)
- 1-1/2 cups frozen unsweetened mixed berries
Grease bottom and sides of a 9×13 glass baking dish. Beat flour, half and half, sugar, vanilla, salt and eggs with wire whisk until smooth. Stir in bread and berries. Spoon into baking dish. Cover and refrigerate 1 hour or overnight. Bake in a 400º oven, uncovered, 25 to 35 minutes or until golden brown and a knife inserted in center comes out clean.
Berry Sauce:
- ½ cup sugar
- 1-1/2 tsp. cornstarch
- 2 T. orange juice
- 1 cup frozen unsweetened mixed berries
- 1-1/2 cups fresh strawberries, cut in half
Stir together sugar and cornstarch; add orange and 1 cup mixed berries. Heat to boiling over medium heat and cook 4 minutes until slightly thickened, stirring constantly. Just before serving, stir in strawberry halves and serve warm over the French toast. Serves 10.
KATHY KEENE’S SLOW COOKER MEATBALLS
- 1 large bag (2 lbs.) frozen meatballs (Homestyle, not Italian flavored)
- 1 (12 oz.) Heinz bottle chili sauce
- ¾ cup packed brown sugar
- 1 (14 oz.) can whole berry cranberry sauce
- 1 (14 oz.) can sauerkraut, rinsed and drained well
Put all ingredients into large crock pot. Cover and cook on Low heat setting for 4 to 5 hours.
