French toast with Strawberry Sauce or Hawaiian Syrup

I made this meal for the kids last night, all recipes thanks to pinterest, and the kids said it was "AWESOME". Will definately make again! Used french bread from Sam's club and went through 2 entire loaves. French Toast 4 eggs 1 cup milk (I used 1/2 buttermilk because I had it) 1/4 tsp. salt 2 tsp. vanilla 1/4 cup + 2 tbsp flour French bread, sliced thick In bowl, combine all ingredient except bread. Blend with whisk until lump free. You can blend this as well. Quickly dip both sides of bread in mixture and place on hot skillet. Flip over when browned and serve with hot Strawberry sauce or Hawaiian Syrup. Can top with cool whip, fresh fruit or coconut. Coconut Syrup or Hawaiian Syrup as I called it so as not to scare the kiddos! 1/2 cup butter 3/4 cup buttermilk 1 cup sugar 1/2 tsp. baking soda 1 tsp. coconut extract Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add baking soda and extract stirring constantly. It will bubble up so make sure you have room in your pot. Let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, french toast, crepes. Strawberry Sauce 1 pint strawberries 1/3 cup white sugar 1 tsp. vanilla extract or almond extract Wash strawberries and remove stems. Roughly chop the berries. Combine the sugar, berries and extract in a medium saucepan and bring to a simmer over medium heat. Cook for 5 minutes, stirring/breaking strawberries up with a wooden spoon. After 5 minutes, remove from the heat and allow to cool slightly. When cool enough, transfer mixture to blender and pulse until desired consistency. This strawberry sauce can be used over french toast, banana splits, cheesecake, ice cream, sugar cookies, crepes, pancakes or anything else you can think of!

Pumpkin Pie Dip

I tasted this dip at World Market and was hooked. It is a great dip for fall!

8 oz. cream cheese, room temperature
1 cup canned pumpkin
1/2 cup packed brown sugar
1 1/2 tbsp orange juice
2 tsp. cinnamon
2 tsp. cloves

Whip ingredients together until fully combined and smooth. Serve with gingersnaps or graham crackers.

Pepperoni Breadstick Twists

1 package sliced pepperoni
2 packages (tubes) pillsbury all ready breadstick twists
garlic salt
parmesan cheese
spagetti sauce

Unroll breadsticks. Place 3 slices of pepperoni on 1/2 of each breadstick. Twist and press down ends on cookie sheet. Sprinkle with parmesan cheese and garlic salt. Bake 375 degrees for 10-12 min. Serve with heated sauce.

Cream Pie- Coconut or Banana

I am a fan of my mom's cream pies. I double this recipe for the filling of one pie.

1 1/2 cup milk
1/4 cup sugar
1/4 tsp. salt
3 tbsp flour or cornstarch
1 egg yolk
1 tbsp butter
1/2 tsp. vanilla
coconut
coconut oil
or bananas

Scald 1 cup milk. Slowly add while scaldens, sugar, salt, flour and mix. Stir constantly til thickened. Beat egg yolk and combine 2 tbsp. mixture to the yolk. Slowly add back mixture and cook 2 more minutes. Take off heat and add butter, vanilla and coconut as well as oil or bananas. Cool and add to pie crust.

Mexican Haystacks

This is another cabin favorite- just a different version of Hawaiin haystacks.

1 pound ground beef
1 pound bacon (crisp)
1 cup brown sugar
1 cup green pepper ( chopped)
1 cup onion ( chopped)
1 cup ketchup
2 tsp. worcheshire sauce
3 large cans pork and beans (kidney and pinto beans are good as well)

Combine and cook in a slow cooker for 2-3 hours.

Serve over green salad and tortilla chips or fritos. Top with green onions, peppers, olives, grated cheese, tomatoes, sour cream, ranch dressing and salsa.

Creamy Jalapeño Dressing

This is a favorite dressing and a remake of the dressing from Costa Vida.

1 cup sour cream
1 cup mayonnaise
1/3 cup milk
1 small bunch cilantro
2 large jalapeños (seeds almost removed for mild)
1/2 yellow onion
2 small cloves garlic, chopped
1 tomatillo, quartered
1/2 tsp salt
1 ranch dip powder mix packet

Blend all ingredients together in a blender. Makes 3 cups.

Chicken Pot Pie

I usually use the store bought pie crust but will include a recipe for making homemade crust.

6 split chicken breast
3 tbsp olive oil
5 cups chicken stock, I used homemade stock bought at store
2 chicken bouillon cubes
1/4 cup butter
2 cups onion
2 ribs celery, chopped
3/4 cup all-purpose flour
1 cup heavy cream
2 cups carrots
1 package frozen peas

Preheat the oven to 350 degrees. Place the chicken beasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot, melt the butter and sauté the onions and celery for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute. Add 2 tsp. salt, 1/2 tsp. pepper and heavy cream. Add the cubed chicken, carrots and peas.

Pie crust
3 cups flour
1 1/2 tsp. salt
1 tsp baking powder
1/2 cup vegetable shortening
1/4 pound cold butter
1/2 to 2/3 cup ice water
1 egg beaten with 1 tbsp water, for egg wash

Mix the flour, salt and baking powder in a bowl. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Dump the dough and knead into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.