Recipes

Wow try this, it is great!
Blueberry Stuffed French Toast Casserole


I thought it might be fun to add a recipe exchange page.  I will try my best to post a new recipe weekly.  Feel free to comment on them or to offer your recipes.

Have a great day,
Just me

Spiced Nuts

1 2/3 cups peanuts -- dry-roasted
1/2 cup almonds -- unblanched
1/2 cup walnuts
1 egg white -- slightly beaten
Seasoning:
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1 1/4 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Place in large bowl and cover nuts with egg white.

Add seasoning to nuts. Place on cookie sheet and bake at 350 degrees for 15 minutes.

NOTES : This makes a really nice hostess gift at Christmas time

Oh my goodness I love these nuts!!!  But then I am a little nutty!

Pumpkin Cake

This is on honor of Thanksgiving this week.  Mike's Grandma gave me this; she loves to make it for Chipper (he can not have chocolate and loves pumpkin). 


Pumpkin Cake

1 package yellow cake mix
1 15oz can of pumpkin
1 can evaporated milk -12oz
3 large eggs
1 1/2 cups of sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup chopped pecans
1 cup of butter
whipped topping

Preheat oven to 350°
spray 9x13 pan
Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a bowl
Pour into the pan; sprinkle evenly with the dry cake mix
Top with pecans
Drizzle with melted butter
Bake at 350° for 50-55 minutes or until golden brown
Cool, you can serve it warm slightly cooled or chilled
Top with whipped topping

This cake is awesome, but not low in calories.

Ingredients
12 Slices bread
2 8oz packages cream cheese
2 cups fresh or frozen blueberries
10 eggs
1/3 cup maple syrup
2 cups milk

Sauce
1 cup water
2 tablespoons cornstarch
1 cup sugar
2 cups fresh or frozen blueberries
1 tablespoon butter
½ teaspoon cinnamon
Instructions
Cube the bread. Spray the bottom of a 13 by 9 inch glass baking dish with vegetable spray and place half the bread in the pan. Cube the cream cheese and put on top of the bread. Distribute blueberries over the cream cheese. Place the remaining bread over blueberries. Beat the eggs: add maple syrup and milk. Pour mixture over the bread and cream cheese. Place plastic wrap over dish and refrigerate overnight.

Bake the French toast, covered with foil, in the middle of a preheated 350-degree oven for 30 minutes, remove the foil and bake 30 minutes more or until it is puffed and golden.

Let it sit about 10 minutes before slicing and plating.

Sauce: Cook the water, cornstarch, sugar and 1 cup of the blueberries until it thickens. Then add 1 more cup of blueberries, butter and cinnamon. Pour sauce over the individual portions.