Crop Weekend - Recipes!

We are finally caught up after spending 3 fabulous days with 50 of our scrappy friends for National Scrapbook Weekend!  It was such a fun weekend - lots of laughs, beautiful creations, and so much food, we didn't know what to do with it all!

We had many requests for recipes and thought it would be easiest to post it here.

Enjoy!

CREME BRULEE FRENCH TOAST (from Allrecipes.com)

INGREDIENTS:

1/2 cup unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup 6 (1-inch thick) slices French bread 5 eggs

1 1/2 cups half-and-half cream 1 teaspoon vanilla extract 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®) 1/4 teaspoon salt

DIRECTIONS:

1.	Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
2.	Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
3.	Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
4.	Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned. At the crop, we don't use the Grand Marnier, but Ivy says it's even yummier with it! MONKEY BREAD (from Best Of Bridge) INGREDIENTS 20 frozen dough rolls (or 1 frozen bread loaf, thawed (approx. 1 hour) until sliceable and cut into 12 pieces 1 cup brown sugar 1/4 cup vanilla instant pudding 1-2 Tbsp. cinnamon 3/4 cup raisins (optional) 1/4-1/2 cup melted butter Instructions: Before you put the cat out and turn off the lights, grease a 10″ bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight! In the morning, preheat oven to 350 F. and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate. OLIVE GARDEN COPYCAT ZUPPA TOSCANA (from food.com) Ingredients 1 lb Italian sausage ( I like mild sausage) 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices 1 large onion, chopped 1/4 cup bacon bits (optional) 2 garlic cloves, minced 2 cups kale or 2 cups swiss chard, chopped 2 (8 ounce) cans chicken broth 1 quart water 1 cup heavy whipping cream Directions Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in the pot. Cook on medium heat until potatoes are done. Add bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve. SPINACH SALAD DRESSING (family recipe) 1/2 cup sugar 1/3 cup oil 1/4 cup white vinegar 1 Tablespoon Worchestershire Sauce 2 teaspoons smoked paprika chopped red onion Throw everything into a container and shake until mixed.  Pour over spinach and desired fruits.  Add 2 Tablespoons of sesame seeds and poppy seeds (which we forgot to do at the crop!)