If you’re like me, you’ve always loved the idea of having a monkey–at least until you realize that they throw their feces at you. When you finally gave up on that idea as a 10-year old (or a 27-year old), you thought you’d never get close to a monkey again. But that was before you stumbled upon Crazy Monkey Toast.
Don’t ask me why it’s called that–I didn’t come up with the name. But I did come up with the recipe. Use this short recipe with the Killer Caramel Sauce recipe, and you’re ready for a devastating brunch.
- 6 pieces of sliced bread (slightly stale is best; it absorbs the egg better. Also, Portuguese sweet bread is ideal.)
- 2 eggs, beaten
- 1 banana, sliced
- Dash of powdered sugar
Preheat a skillet to medium heat. Dig the bread in the egg mixer, covering both sides. Coat the pan with non-stick spray and cook on both sides for 2-4 minutes or until lightly browned. Place sliced bananas on top of the the toast and drizzle with warm Killer Caramel Sauce. Add a sprinkle of powdered sugar for appearance’s sake, and enjoy.
Whether you pronounce it CARE-uh-mell or CAR-mull, one thing is sure–you’ll describe this sauce as KILL-UR. That’s because it’s really good on ice cream, pancakes, or even in coffee. You pick your poison, and this recipe will do the killing.
1 stick butter
2 cups brown sugar
3/4 cup half and half
1 tsp. vanilla
1 tsp. salt
Simmer all but the vanilla together until the mixture begins to bubble (5-7 minutes), then add vanilla after removing it from heat. Serve warm, drizzled over anything that will stand still.
- 7 whole graham crackers (1 cup finely crushed)
- 1/4 cup powdered sugar
- 6 tablespoons melted butter
- 4 regular-size Hershey’s chocolate bars
- 12 large marshmallows
Preheat the oven to 350 degrees F. Finely crush graham crackers into crumbs in a ziploc bag. (Using a rolling pin can be helpful here.) Combine crumbs, powdered sugar, and butter in a small bowl. Drop the graham cracker crust into a mini muffin pan and press down the center to form a shallow cup. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. Cut marshmallows in half crosswise. Bake until mashmallows puff up (about 2 minutes). Remove from oven and allow to cool. Melt the remaining chocolate in the microwave and spoon it onto the cups (or dip cooled cups in it). Serve warm.
If you’re looking for an amazing bowl of soup, you’ll fancy this Mexican feast. This recipe from the Pioneer Woman is not exactly simple, but it is very good.
To make things a little easier on yourself, boil the chicken breasts, shred them, and then season them. That will cut out the oven mess and still leave your chicken moist and flavorful.
I know what you’re thinking: I can’t make a quiche. I understand where you’re coming from. I too have seen those baby quiches on appetizer platters and thought, “I wish I could birth a cute little quiche.” Well, I’ve got good news for you: baby quiches are a lie. That’s right–they are not actually babies, just smaller versions of the real thing. That’s great news for you because it means you don’t have to find two quiches of opposite sexes and convince them to copulate. You can make a quiche all by yourself.
6 oz. bacon, cut into small (dime-sized) pieces
1/2 onion, diced
6 oz. shredded Cheddar cheese
1 deep dish pie crust (frozen)
1 cup half-and-half (or 1/2 cup milk, 1/2 cup cream)
Preheat your oven to 400 degrees. Fry your chopped bacon and onions together until the bacon is cooked through and begins to brown. Drain, and mix the bacon/onion concoction together with your shredded cheese. Baste the pie crust with mustard, then add your mixture. Beat your eggs, and mix in the half-and-half. Pour the blended mixture into the pie crust, stirring it into the meat and cheese mixture gently. Bake for 15 minutes at 400 degrees, then reduce heat to 350 and cook for an additional 35 minutes (or until egg mixture begins to brown). Enjoy!
Adapted from allrecipes.com.
This recipe is the opposite of simple, but it is the epitome of blow-your-mind delicious.
Here’s an amazing recipe that we make all the time. It calls for a lot of ingredients (placing it in the Uncommon category), but after you’ve made it once, it’s a breeze. No sweat if you don’t have everything it calls for either. I’ve never used sesame oil or bean sprouts, and I generally just replace green onions with sweet onions. Enjoy!