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STUFFED FRENCH TOAST

The perfect breakfast or brunch dish…. This is perfect for a special birthday treat!
Ingredients




1 8 oz pkg cream cheese, softened
1 tsp vanilla
1/2 c chopped pecans or walnuts
1 loaf firm textured white bread
4 eggs
1/2 c whipping cream
1/2 tsp vanilla
1/2 tsp nutmeg
1 12 oz jar seedless raspberry jam or apricot preserves
1/2 c orange juice
Directions
Beat cream cheese and 1 tsp vanilla until fluffy
Stir in the nuts
Spread about 1 1/2 tbsp mixture on a slice of bread
Top with a 2nd slice (like a sandwich)
Repeat until bread and filling are used
Beat together eggs, whipping cream, 1/2 tsp vanilla and nutmeg
Dip the "sandwiches" in the egg mixture
Cook on a lightly greased griddle until golden brown, turn to cook the other side
Keep the cooked french toast warm in a 200F oven on a baking sheet
To make the topping
Heat together the jam and orange juice
Serve the French Toast Sprinkled with powdered sugar and topped with sauce
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CHILE RELLENOS BAKE

This is a delicious casserole that can be served for brunch, lunch or dinner
Ingredients




4 egg whites
1/3 c flour
1 c evaporated milk
16 oz shredded Mexican blend cheese
3 cans whole green chilies
1 8 oz can enchilada sauce
Directions
Heat oven to 350F
Spray a 2 quart casserole dish with non stick spray
In medium bowl combine egg whites, milk and flour, beat until well blended
Place 1/2 the green chilies in the baking dish
Cover with 1/2 of the egg mixture
Spread 1/3 of the cheese on top
Repeat layers reserving last 1/3 cheese for top
Pour sauce on top of casserole
Bake at 350F for 25-30 minutes
Sprinkle with remaining cheese
Bake an additional 5 minutes until cheese is bubbly
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PISTACHIO PUDDING CAKE

PistachiosImage via Wikipedia





This recipe is an oldie but a goodie from the 8o's. Still delicious!







Cake
1 yellow cake mix
1 box of pistachio pudding
1 cup oil
3 eggs
1 cup of club soda
1/2 cup of chopped pistachio nuts
Frosting
1 -8 oz. container whipped topping (Cool Whip extra creamy, if possible)
1 pkg. of pistachio pudding.
Additional chopped pistachios for topping
Cake
Mix all ingredients for cake, beat 4 minutes on medium speed
Pour into a greased and floured 9x13 pan.
Frosting
Mix together whipped topping and 1 pkg. of pistachio pudding beat well
Spread over top of cooled cake
Sprinkle a handful of pistachio nuts over the top.
Enjoy
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CROCKPOT MACARONI AND CHEESE


This is easy to prepare especially in summer when you dont want to heat up the kitchen... Also good to bring to potlucks






8 ounces elbow macaroni, cooked and drained
1 (12 ounces) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.
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