Stuffed French Toast

Stuffed French Toast

 You’ll need:

Loaf of French bread, eggs, milk, butter, cream cheese, cinnamon & jam or fruit (or both).

1.       Slice a loaf of bread in 2-inch pieces. You should get about 6-8 pieces all together, not including the ends. Using a paring knife, cut a deep slit across the top in the middle of each slice, approximately 4 inches long. This will form your “pocket".  Set the bread aside.

2.       Slice the strawberries and add a little sugar and mix it in. Set them aside.

3.       Next, add jam to the cream cheese and mix both of them until well combined.  I used 8oz. cream cheese and a few big scoops of jam.

4.      Grab a slice of bread and add 1-2 tablespoons of the cream cheese mixture. Do the same thing with the fruit.  If you can, close the opening by gently pressing the bread together. This will make frying them easier and less messy. Set the filled slices aside.

5.      Now it’s time to make the "egg bath". Mix about 4 eggs, milk and cinnamon together until well mixed. Turn the stove top on to medium-high to preheat the skillet, or about 350 degrees. While your skillet is heating up, dip sliced bread in the egg mixture on both sides.

6.      Add a little butter to the surface of skillet or just use non-stick spray like I do.  Fry each slice for about 3 minutes per side or until golden brown. Remove from heat, sprinkle with powdered sugar and serve.

Cheesy Chicken Ranch Casserole

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. dry ranch dressing mix (not the dip blend)
2 cans cooked chicken
1/8 tsp pepper
8 oz. penne pasta

1 1/2 to 2 C cheddar cheese, grated

1 1/2 to 2 C mozzarella cheese, grated

Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly.  Mix all ingredients and sauce together and pour into a in well-greased 9×13 pan. Bake at 350 for 15-25 minutes or until hot and bubbly. Let cool 10 minutes before serving.

 

I got this recipe from Pinterest and changed it up a bit!

Banana Split Pie

Banana Split Pie

2 cups crushed graham crackers
1 stick butter, melted
2 sticks butter, room temperature
2 cups powdered sugar
1/2 cup EggBeaters (these are homogenized eggs, or you could just use 2 eggs)
1 tsp. vanilla
5 bananas
8 oz. Cool Whip
Toppings of your choice

1.  Combine graham cracker crumbs wiht melted butter and toss until fully coated.  Press into a 9x13 pan (or two smaller pans).
2.  Beat the room temperature butter and sugar with electric mixer until smooth.  Add eggs and vanilla.  Beat at least 6 minutes, until thick and smooth.
3.  Gently spread the buttercream mixture over the graham cracker crust.
4.  Slice bananas long-ways and press into butter cream.
5.  Top with Cool Whip, then add toppings.  Refrigerate at least 3 hours, until ready to serve.

You can use any toppings you would like!  I used chopped peanuts, marshmallows, chocolate sundae sauce and caramel sundae sauce.  It would be yummy to add chopped candy bars, too!

Creamy Coconut Cupcakes

If you haven't noticed by the design on this page, I am slightly obsessed with cupcakes.  This is by far the best cupcake recipe I've ever tried!!!  I made these for my cousin's baby shower and they were a big hit.

Cupcakes
1 cup sugar
1/2 cup butter
2 eggs
1 tsp. vanilla
1 & 1/2 cups flour
1 teaspoon baking powder
1/4 cup milk
1/4 cup heavy cream
3/4 cup shredded coconut

Frosting
1 stick of soft butter
16 oz. cream cheese
2 lbs. powdered sugar
1 tsp. vanilla
4 oz. coconut cream instant Jell-O pudding

Cupcakes:  Cream butter, sugar and eggs until fluffy.  Add vanilla.  Mix.
Combine dry ingredients in a bowl.  Add half of that mixture to your first mixture. Stir.  Add milk and cream.  Add remaining dry mixture.  Fold shredded coconut in.  Bake 20-25 minutes at 350*.  Cool.

Frosting:  Cream the butter and cream cheese.  Slowly add powdered sugar.  Mix.  Add pudding mix.  Frost cupcakes and top with toasted coconut.

Peanut Butter Pretzel Truffles

1/2 cup peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted

Combine peanut butter and pretzels.  Chill in freezer for 15 minutes.
Roll into small balls.  Freeze until very firm {about an hour}.
Roll in melted chocolate.  Sprinkle with pretzel pieces.
Refrigerate 45 minutes to keep chocolate from melting.

Chocolate Chip Pancakes

I am a pancake connoisseur.

These are hands down the BEST pancakes I have ever had!  I prefer mine with chocolate chips, but you can easily omit them if you'd like.  If you make these, I would love to hear what you think of them!

1 cup flour
1/8 cup sugar
1 TBSP. baking powder
1/2 tsp. salt
1 egg
3/4 cup milk
1/8 cup oil
1/4 cup chocolate chips

Combine first four ingredients in a medium bowl.  In a separate bowl, combine the egg, milk and oil.  Add the wet mixture to the dry mixture.  Stir in chocolate chips.  Cook on a griddle!

Chocolate Chip Cookies

Hello, my name is Kayla, and I am a cookie-aholic.

I wear the title very proudly. I can easily say this is the best chocolate chip cookie recipe I have ever tried! I make it a couple times a month.

{That stays between us.}

2 cups granulated sugar
2 cups brown sugar
2 cups shortening
4 eggs
2 tsp. vanilla
2 tsp. almond extract
2 tsp. baking soda
3 tsp. salt
5 cups flour
24 oz. chocolate chips

Cream sugars and shortening. Add eggs, vanilla and almond. Sift together the dry ingredients in a separate bowl. Add dry ingredients to sugar mixture. Fold in chocolate chips. Bake on greased cookie sheet 8-10 minutes at 350*. Do not overbake. This recipe makes about 5-6 dozen, so I usually half it.

Another great recipe from Heather!