The Registry at Boscov’s is perfect for a wedding registry — but the benefits don’t stop there. Sure, you can add innovative kitchen products, utensils, gadgets, and more to the list, but they want to actually help you use the right products to create memorable meals and enjoyable appetizers for years to come. Boscov’s is a family owned business that truly makes its customers feel like a part of the family. And while you may already love what Boscov’s has to offer in-store, now they’ve added personal wedding registry consultants to every store to help make the process so much easier. Today we have the privilege of sharing some of Boscov’s family recipes along with expert recommendations on what kitchen items you’ll need to make these dishes. I can’t wait to try the stuffed French toast! It sounds delish. Check it out!
Easy Slow Cooker Potato Soup
From Registry Consultant Meghan (Lancaster, PA)
1 32oz. package frozen hash browns (shredded works best, but diced will work too)
1 can cream of chicken soup (or whatever cream based soup you like best)
5 cups chicken stock
½ yellow onion (diced)
1 8oz. package cream cheese (not fat free- it won’t melt properly)
Add shredded hash browns, diced onion, chicken stock and cream of chicken soup to slow cooker. Cook on low
for 3-4 hours, or until hash browns are tender.
Add entire package cream cheese to soup and allow to cook another 30 minutes- 1 hour.
Serve as is with favorite loaded potato toppings (shredded cheese, green onion, sour cream, bacon) or, if you
want a thicker soup, blend in a blender until smooth.
Stuffed French Toast
From the Boscov’s VIP Cookbook
8oz. package of cream cheese, softened
1 ½ tsp. vanilla extract, divided
½ cup walnuts
1 (1 lb.) loaf French bread
1 cup whipping cream
½ tsp. nutmeg
1 12oz. jar apricot preserves
½ cup orange juice
Beat cream cheese and 1 tsp. vanilla extract together until fluffy; stir in nuts and set aside. Cut bread into 1 ½ inch
slices, 10 to 14 depending upon the length of the loaf. Cut a pocket in the top of each slice, going about 2/3 of
the way down. Fill each pocket with about 1 ½ tsp. of the cheese mixture. Beat together eggs, whipping cream,
½ tsp. vanilla and nutmeg. Carefully dip the filled slices into the egg mixture, coating all sides. Cook on both
sides in a large fry pan or griddle until golden brown, turning once. Meanwhile in a small sauce pan, stir
together and heat apricot preserves and orange juice. Serve the apricot mixture drizzled over hot French toast
slices. Approximate preparation time is 20 to 30 minutes. Serves 4.
From Registry Consultant Marion (Meriden, CT)
1 pkg. boneless chicken breasts
4 tbsp. butter
1 shallot, chopped
1 tomato, sliced
Sliced Muenster cheese
4 cups white wine
Salt and pepper
In a large saucepan, melt butter and brown chicken on medium high. Once chicken is almost cooked, add
shallots. Cook shallots until tender. Add salt and pepper to chicken. Add wine and allow it to cook down.
When chicken is fully cooked, place sliced tomatoes on top of chicken, then add sliced cheese over tomatoes.
Drizzle sauce over chicken and cover to allow the cheese to melt.
This is a sponsored post from Boscov’s.