Chocolate Hazelnut French Toast Sandwiches

Rainy Sunday mornings call for a sweet breakfast treat! These French toast sandwiches have a chocolatey surprise inside and are such a big hit for kids.


2 cups sliced fresh strawberries
3 Tbsp granulated sugar, divided
1 1/4 cups milk
3 large eggs
9 tablespoons chocolate hazelnut spread
12 slices of Texas toast or French bread
Cooking spray
2 tsp powdered sugar

1. Combine strawberries and 1 tbsp granulated sugar in a small bowl. Let stand while preparing French toast, stirring occasionally to release juice.

2. Combine milk, 2tbsp granulated sugar, and eggs in shallow dish, stirring occasionally with a whisk.

3. Spread 1 1/2 tbsp chocolate hazelnut spread on each of the 6 bread slices; top with remaining 6 slices, pressing gently. Working with 1 sandwich at a time, dip sandwich in milk mixture and then transfer to a large plate. Repeat procedure with 2 more sandwiches.

4. Heat a large nonstick skillet over medium-high heat. Coat dipped sandwiches with cooking spray. Add sandwiches to pan; cook 1 to 2 minutes on each side or until browned. Remove from pan; keep warm.

5. While first 3 sandwiches cook, repeat soaking procedure with 3 remaining sandwiches. Add 3 remaining sandwiches to pan; cook 1 to 2 minutes on each side or until browned. Dust sandwiches evenly with powdered sugar and top evenly with sugared strawberries.

Recipe from Taste of Home 

Skillet Roasted Lemon Rosemary Chicken and Potatoes


We've had two snowstorms within the past month and bone chilling temperatures. Today however, we were teased with the belief that Spring was approaching as temps reached 70 degrees. For the first time in what feels like forever, I was able to open all my windows, turn on the ceiling fans, and air out some of this Winter crud that has been filling the atmosphere with sickness. I had been wanting to try this recipe from Taste of Home's Cast Iron Cookbook and today was the perfect day for a zesty, summer, dish. Not only was this DELICIOUS, but it was also super easy!


1 Tbsp olive oil, divided
1 medium lemon, thinly sliced
4 garlic cloves, minced and divided
1/4 tsp grated lemon peel
1/2 tsp salt, divided
1/4 tsp pepper, divided
8 boneless skinless chicken thighs
1/4 tsp dried rosemary, crushed
1 lb. fingerling potatoes, halved lengthwise
8 cherry tomatoes
Minced fresh parsley, optional

1. Preheat oven to 450 degrees. Grease a 10-in cast iron or other oven proof skillet with 1tsp oil. Arrange lemon slices in a single layer in skillet.

2. Combine 1 tsp. oil, 2 minced garlic cloves, lemon peel, 1/4 tsp salt and 1/8 tsp pepper; rub over chicken and place over lemon.

3. In a large bowl, combine the rosemary and the remaining oil, garlic, salt, and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced fresh parsley before serving.