Blueberry Stuffed French Toast

10 slices of bread, cubed
2 (8 0z) cream cheese, cubed
1 1/2 cups blueberries, fresh or frozen
1/2 cup maple syrup
10 eggs, beaten
2 cups milk
1 tsp vanilla
ground cinnamon

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In a 9x13 dish, layer 1/2 of the bread, topped with the cream cheese, then blueberries, then the remaining half of the bread.
Mix all of the other ingredients and pour over layered dish.
Sprinkle with cinnamon on top.
Cover & refrigerate overnight.
Baked covered for 45 minutes at 350.
Then uncovered for 30 minutes.
Let it set for 10 minutes before serving.

**

Blueberry topping:

1 cup sugar
2 T cornstarch
1 cup water
1.5 cups blueberries, fresh or frozen

Mix sugar, cornstarch and water in pan.
Bring to boil.
Add blueberries and simmer for 5 minutes.
Serve on the side, or on top of the french toast.

Tenderloin tips

1 large round steak, cut into strips
6 medium potatoes, quartered
1 large onion, quartered
1 can cream of mushroom soup
1 soup can water
salt & pepper to taste
1 can of button mushrooms

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Mix the soup and water in a crockpot.
Add the steak and onions.
Cook on high for 4-5 hrs.
Add the potatoes and mushrooms an hour before it's done.
Season to taste.

Peach French Toast

1 cup brown sugar, packed
1/2 cup butter
2 T water
1 can (29 oz) sliced peaches, drained
5 slices of bread, 3/4 inch thick
8 eggs, beaten
1 tsp pure vanilla extract
1 tsp cinnamon, ground
1/2 cup half & half

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In a saucepan, stir together the brown sugar, butter & water.
Bring to a boil.
Reduce the heat to low.
Simmer for 10 minutes, stirring frequently.
Pour the mixture into a 9x13 baking dish and tilt to cover the bottom of the dish.
Place peaches in a layer over the sugar coating.
Top with slices of bread.
In a bowl, mix the eggs, half&half and vanilla.
Slowly pour over the bread slices to coat evenly.
Sprinkle cinnamon over the top.
Cover & refrigerate overnight.
Bake at 350 for 40 - 50 minutes covered.
Remove foil covering and cook for 5-10 minutes until the bread is golden brown.
Let the dish set for 10-15 minutes before serving.

**

I have not tried this with other fruits. But it might be good with strawberries/blueberries.

breakfast casserole

6 eggs ; beaten
1 tsp salt
2 cups milk
10 slices bread ; cut into 1 inch pieces
1 lb sausage (maple) ; cooked & drained
grated cheddar cheese (use generously)
2 bunches green onions ; chopped

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Beat eggs, salt & milk together.
Spray 9x13 pan with non-stick spray.
Layer bread, meat, cheese and onions.
Repeat.
Pour egg & milk mixture over dish, until all bread is covered.
Refrigerate overnight.
Bake at 350 for 50-60 minutes.

Bacon & Cheese Strata

8-10 eggs
2 cups milk
3/4 tsp dry mustard
10 slices of bread; cubed
1 lb bacon cooked crisply; crumbled
2 cups grated cheese...OR MORE *grin*
salt & pepper to taste

**

Mix eggs, milk, salt, pepper & mustard.
Spray/line the baking dish with butter.
Layer bread, bacon & cheese.
As you layer, pour some egg mixture on each layer.
Cover & refrigerate overnight.
Preheat oven to 350.
Bake uncovered for 1 hour or until the center is firm.

Tuna & Sweet Pea Farfalle

15 spears asparagus, chopped

3 cups farfalle pasta, cooked al dente

12 oz canned tuna in extra virgin olive oil & lemon dill , drained & flaked (reserve the oil)

1.5 cups frozen sweet peas, thawed

2 tbsp capers (optional)

salt & pepper to taste

freshly grated Parmesan cheese

For the vinaigrette:

reserved tuna oil

2 tbsp chopped fresh dill

1 tbsp (or more) lemon/lime (I prefer lime...more flavor) - to taste

**

Wrap chopped asparagus loosely in damp paper towels and microwave on high for 1 minute.

Place in a large bowl with all the remaining pasta ingredients.

Whisk together the dressing, then toss with the pasta salad.

Top with freshly grated Parmesan cheese.

Serve at room temperature or chilled.