Strawberry Stuffed French Toast

Ingredients

Filling:

2 Tablespoons unsalted butter, softened and more for cooking the french toast

4 ounces cream cheese, softened

1 1/2 Tablespoons strawberry preserves or jam

1 cup diced strawberries

4 thick slices challah, French, or Italian bread

Powdered sugar, for dusting

    Egg Batter:

6 extra-large eggs

1 Tablespoon ground cinnamon

1/4 teaspoon nutmeg

2 Tablespoons sugar

1 teaspoon vanilla extract

1 cup whole milk

Breading:

1 1/2 cups crushed Cornflakes

1 cup sliced almonds (optional)

 

Instructions

 

In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined.

 

Add the strawberry preserves and mix until incorporated. Fold in the diced strawberries into the cream cheese mixture.

Cut bread into thick slices.

Make an incision on the crust side of the 4 pieces of bread about 3/4 of the way through. You're creating a pocket to stuff the cream cheese mixture into.

 

Gently spoon 1/4 of the cream cheese mixture into each of the 4 slices of bread

and gently close the pocket.

Refrigerate the stuffed slices while you prepare the batter and breading.

For the egg batter, add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium shallow bowl and mix well. Set aside.

Prepare the breading by adding the crushed cornflakes and almonds to a sheet pan.

Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Next, dip them into the cereal mixture.

 

Put a large skillet on medium-high heat and add a couple of tablespoons of butter. When the butter has melted add the stuffed bread slices and brown on each side for 2-3 minutes.

Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired. The french toast is pretty sweet on it's own so the toppings are more for visual appeal. Or if you just feel like being a little sweeter

Peach Applesauce

Ingredients

5 lbs. apples, cored, quartered **(skins on)**

2 lbs. peaches, pitted, sliced (skins on)

2-4 cups water

Directions

Combine fruit and water in a large stock pot and bring it to a boil over high heat

Reduce the heat to medium and stir occasionally while the sauce is simmering, uncover, for 25 minutes

Then run the fruit/applesauce through a food processor, skins and all

Then pour into a freezer safe container.

Can be frozen for months… Keeps in fridge for up to 8 weeks

**Note** Since I do not own a chinois or mesh sieve I had to use the processor… it worked great but the DH did not like the skin so next time I will peel some.

*** Can add any kind of fruit you would like… next time we will try the blueberries from Nonny’s garden***

French Dip Crescent Roll

Ingredients

2 packages (8ct) crescent rolls

1 pound deli roast beef, thinly sliced

4 ounces Swiss or Provolone cheese, cut in 16 equal sized pieces

optional: Au Jus for dipping

Directions

Unroll crescents onto a large cookie sheet

Place a slice of roast beef on top

and then add your cheese

Roll crescent starting from the wide end and ending with the narrow end

Bake at 375 for 11-13 minutes, until crescents are a golden brown

Enjoy plain or with some Au Jus

 

Chocolate Syrup

Ingredients:

2 cups granulated sugar

1 cup cocoa powder

dash salt

1 1/2 cups water

1 teaspoon vanilla

Directions

Stir together ingredients in a medium saucepan

Boil for 2-5 minutes, stirring rapidly until sauce begins to thicken

Enjoy in ice cold milk

Store in the fridge

Breakfast Ring

 

Ingredients:

1 can (8 count) crescent rolls

5 large eggs

1 cup shredded Colby-jack cheese

8 slices fully cooked bacon (can use precooked kind)

Directions:

Preheat oven to 375 F

Scramble eggs on stovetop

Lay out crescents on a parchment lined pizza pan

Add your cooked bacon

Add about 1/3 of your cheese

Add your eggs and a 1/3 more of your cheese

and fold crescent tips over to middle

Add the rest of your cheese to the top

Bake for 17 minutes or until crescents are done and golden brown

Enjoy

Cowboy Meatloaf and Potato Casserole

Ingredients:

1 package Ore-Ida Steam n Mash Garlic Seasoned Potatoes

1 pound ground lean meat

3/4 cup onion finely chopped

1/3 cup bread crumbs seasoned

1/4 cup Jack Daniel’s Barbecue Sauce, Honey Smokehouse

1 egg lightly beaten

2 teaspoon chili powder

3/4 teaspoon salt

2/3 cup evaporated milk

1 tablespoon butter

1 cup crumbled bacon (real)

1/4 cup crispy fried onions

2/3 cup Mexican blend cheese shredded

Directions:

Preheat oven to 375 F. Coat 9x9 baking dish with nonstick cooking spray.

In a large bowl, combine beef, onion, breadcrumbs, barbeque sauce, egg chili powder and salt until well mixed.

Remember this is the fun part so get your hands dirty and mix it well!!

Gently press into bottom of baking dish

Bake uncovered for 20-25 minutes, or until cooked through. Carefully pour off any excess fat if needed. Adjust oven to broil and place oven rack 6-8 inches from heat source.

Meanwhile microwave potatoes according to package instructions.

In a large bowl, mix together hot potatoes, milk and butter and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency.

Stir in bacon and fried onions.

Spread evenly on top of beef mixture and sprinkle with cheese.

Broil for 3-5 minutes, or until cheese is lightly browned.

Serve hot with additional barbecue sauce if desired.

Enjoy