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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PEACH COBBLER BREAD

This bread takes advantage of the fresh peaches now in season... and it tastes just like peach cobbler!
Ingredients
1/3 cup butter or margarine, softened
1 cup sugar
2 eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup peeled, sliced peaches
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans
TOPPING:
2 tablespoons chopped pecans
2 tablespoons brown sugar
Directions
1.In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool or 10 minutes before removing from pan to a wire rack.

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READER RECIPE SUNDAY

This recipe is courtesy of my daughter Carolyn Kenny Reardon of Payson, AZ
Enjoy!



CAL’S QUICHE
This recipe makes two Quiches, but you can divide the recipe in half if you only want to make one.

Ingredients
1/2 pound thick sliced bacon
(8 ounce) container sour cream
salt and pepper to taste
2 (9 inch) unbaked pie crusts
2 tablespoons olive oil
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese,shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese,grated
8 eggs
1 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste

Directions
Preheat oven to 350 degrees F . Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside..
Heat olive oil in skillet over medium heat. Saute ham until lightly browned. Remove from heat. Mix it in a small bowl with the bacon.
Divide sour cream, and spread into pie crusts sprinkle with salt and pepper. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

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