Scrambled Bacon & Eggs in Crisp Toast Cups
Creamy Scalloped Potatoes
Fresh Strawberries Oranges & Cantalope
Apple Cream Cheese French Toast
20 slices freshly baked bread
2 cups half and half
2 cups milk
2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
16 ounces cream cheese
1 egg, beaten
1 tsp. vanilla
1 tsp. cinnamon
21 ounce can apple pie filling
Mix the first four Filling ingredients together until well combined. Fold in the apple pie filling.
Spread cream cheese mixture over 10 slices of the bread and top with the other 10 slices, forming a sandwich.
Place bread sandwiches in a large baking pan that has been sprayed with non-stick spray.
Combine the eggs, half and half, milk, vanilla, cinnamon, and nutmeg. Beat until well mixed.
Slowly pour the egg mixture over the top of the sandwiches until all the bread is soaked.
Cover and refrigerate overnight.
Bake at 350 degrees covered for approximately 40 minutes.
Then uncover and bake for an additional 20 minutes.
Let stand 10 minutes before cutting and serving.
Sprinkle with confectioners sugar and toasted almonds. Serve with warm maple syrup.
Lemon Cream Cheese French Toast Croissants
8 oz block cream cheese softened
1/4 cup sugar
zest from one lemon
1 tablespoon lemon juice
1/2 cup low fat milk
1/2 teaspoon cinnamon
1 teaspoon lemon zest
1 teaspoon vanilla extract
6 2 1/2 oz Croissants
2 tablespoon butter
Prepare filling by blending together cream cheese, sugar, lemon peel & juice until creamy. For a more lemony taste make the filling the day before and store tightly capped in refrigerator. Slice croissant in half and spread 1 to 2 tablespoons of the cream cheese mixture into each croissant. Press the croissant gently closed.
For the batter, beat together the eggs, milk, cinnamon, lemon peel and vanilla extract in a large bowl. Dip each croissant into batter, coating both sides. Melt 2 tablespoons of butter in a large skillet. Cook the croissants over moderate heat, about 2 minutes per side or until golden brown. Sprinkle with confectioners sugar.
CREAMY SCALLPOED POTATOES8 large red potatoes
3 tablespoons butter
1 onion, chopped
2 cloves garlic, chopped
1 (10.75 ounce) can condensed cream of Potato Soup
1 (10.75 ounce) can condensed Cheddar Cheese Soup
1 cup milk
salt and pepper to taste
4 cups shredded Colby cheese
Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the potato soup, cheese soup, milk, salt, pepper, and about half of the colby cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.