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OVERNIGHT
FRENCH TOAST
1 loaf French bread
8 beaten eggs
2 cups milk
1 tsp vanilla
1 1/2 tsp cinnamon
Slice French bread into 16 slices. Discard ends. Beat remaining ingredients until frothy. Place bread slices in two 9x11x13 pans. Pour egg mixture over bread. Turn slices over to coat on both sides. Cover pans and refrigerate overnight. When ready to bake, place bread on cookie sheet and bake at 450 for 5 minutes until golden, turning once. Serve hot with honey, syrup or powdered sugar.
ORANGE
YOGURT DRINK
3 oranges; peeled, torn into sections, seeds and membranes removed
3 cups low fat milk
1 1/2 cup orange yogurt (plain can be substituted)
3 tbls honey
18 ice cubes
Put all ingredients in blender and blend until smooth. This is an excellent meal replacement and a way to trim calories!
PIZZA DIP
8 oz cream cheese
14 oz jar pizza sauce
1/3 cup chopped onions
1 1/2 cups mozzarella
cheese
6 oz sliced black olives
2 oz pepperoni slices
Corn chips
Press cream cheese in bottom of 9” glass pan. Spread pizza sauce over cream cheese. Layer with remaining ingredients. Bake at 350 for 25 minutes. Serve with chips.
APPLE MUFFINS
2 cups flour
1/4 cup sugar
1/2 tsp salt
1/2 tsp soda
2 tsp baking powder
1 tsp cinnamon
2 eggs
1 cup buttermilk
1/4 cup oil
3/4 cup finely
chopped apples
1/2 cup
chopped pecans
Mix dry ingredients. Beat eggs, milk and oil. Add to dry ingredients. Add apples and pecans. Blend just enough to mix. Pour into paper lined muffin pans. Sprinkle with cinnamon and sugar. Bake at 425 for 15-20 minutes.
BAKED CUSTARD
6 eggs
4 cups milk
2/3 cups sugar
2 tsp vanilla
Dash salt
1/2 tsp nutmeg
1/2 tsp cinnamon
Whisk egg together; add salt, vanilla and sugar. Heat the milk and slowly stir into egg mixture. Pour into baking dish. Sprinkle with nutmeg and cinnamon. Place in a water bath and bake at 350 for 45-60 minutes until center is set. Cool and refrigerate.
COWBOY CORNBREAD CASSEROLE
2 boxes cornbread mix
1-2 lbs lean ground beef, cooked, drained and crumbled
1 can Rotel
1 can pinto
beans, drained
1 can corn, drained
1 cup shredded
cheddar cheese
1 pkg taco
seasoning mix
Mix cornbread according to directions. Add other ingredients and mix. Bake at 375 until cornbread is done. Serve with salsa and sour cream.
Mix salad ingredients together. Whisk dressing ingredients; pour over salad ingredients and toss. Cover and chill.
