Croissant French Toast Stuffed With Grilled Peaches

Ingredients:
4 eggs
1 cup heavy cream
1 Tbsp vanilla extract
1 Tbsp ground cinnamon
1 tsp ground nutmeg
2 peaches
2 Tbsp butter, melted
1 Tbsp lemon juice
2 Tbsp sugar
4 croissants, sliced length-wise
Pecan Maple Syrup (recipe for this: 1/4 cup of butter, 1 cup maple syrup, 1/2 cup chopped pecans---melt butter in saucepan, add syrup and pecans and simmer for 10 minutes)

Note: I cook the peaches on the grill, but feel free to do it anyway you want--and this yields 4 servings.
In a blender, combine eggs, cream, vanilla, cinnamon, and nutmeg. Blend until the ingredients are smooth. Set aside. Slice peaches in half and remove pit. Brush the flesh side of each half with melted butter. Place the peaches on the grill for 5 minutes or until flesh side is evenly caramelized and begins to soften. Remove peaches from grill and dice them. Transfer to a bowl and add the lemon juice and sugar to taste. Set the peach mixture aside.
Pour the egg batter into a pie plate. Dip the croissant halves into the batter, making sure that each side is coated. Place the croissants on the grill, flat side down. Grill for 1 to 2 minutes or until the batter appears cooked and the croissant begins to darken-watch them carefully as they cook quickly! Flip the croissants and grill the other side for 1 to 2 minutes, then remove croissants from grill. Place the bottom half of 1 croissant on a plate. Add 1/4 of the peach mixture on top and then place the other half of the croissant over the peaches. Pour the Pecan Maple Syrup over the croissant and enjoy!

I got this recipe from Food Network about 3 years ago. I LOVE it for breakfast and it's really super easy. Like I said, I prefer to use the grill--I think it does a better job and tastes wonderful. If you don't want to make the Pecan Maple Syrup, just use regular maple syrup.
Melissa

American Apple Pie Shake

1 1/2 cups 1% or skim milk
3 tablespoons frozen apple juice concentrate (not diluted)
1/2 cup Hood lowfat vanilla frozen yogurt (or any brand--but I like this one)
1/4 tsp cinnamon

Combine all ingredients in a blender or food processor.
Whip on high speed for 2 to 3 minutes, or until frothy.
Serve immediately.

I found this recipe in a low-carb magazine. When my husband makes it, he uses Hood Carb Countdown dairy beverage (low carb milk) to make it even more Atkins-friendly. We drink it as a snack, a dessert, or sometimes even breakfast.
Melissa

Potato Soup

* 7 cups water
*(2) 8oz. things of cream cheese, softened
* 7 teaspoons of chicken bullion
* 1 teaspoon of garlic powder
* 2 teaspoons of dill
* bag of diced ham
*bag of cubed hash browns

Bring the water to a boil and add the softened cream cheese. It will look clumpy for a little while but I promise it will eventually mix together. Add you bullion, dill and garlic powder. Then once it is all hot add you hash browns and ham. Heat about 30 minutes or until the hash browns are done!!

It is way easy and VERY yummy!! Michele Ward made it for us right before Layton was born. I have to be honest I am not a huge potato soup fan but this one is amazing!! Even my picky husband likes it!! I hope you all enjoy!

Chicken Spaghetti

1 fryer chicken, boiled to tender and then remove meat from bone (save broth)
3 or 4 Tbsp. cooking oil
1 medium onion chopped
1/2 bell pepper chopped
1 can Rotel
1 lb. velveeta cheese
1 box of uncooked spaghetti

Let onions and bell peppers fry in oil in frying pan until tender. Add 1 cup of broth from cooking the chicken and the can of Rotel. Let it all simmer a few minutes until not quite all of the juice is evaporated. While it is simmering, cook spaghetti in another pot until almost tender. Add the velveeta cheese to the onions/peppers/Rotel mixture BEFORE adding spaghetti. When cheese is melted, add chicken pieces, then add spaghetti. If it seems to be sticking, add a little water.
*CLARIFICATION* I make the onion/pepper/Rotel/cheese/chicken mixture in the frying pan. I cook the spaghetti in my biggest pot (I broiled the chicken in this pot first, dumped out unused broth, added new water, and cooked spaghetti) and then pour mixture from frying pan into the big pot. That way you make sure the pot is big enough to hold everything. Hope that helps!


My grandma and mom make this (I request it nearly every year for my birthday dinner), and it is DELICIOUS! I have made it once or twice, and I make enough to have about a 4 dinners off of it. Feel free to ask any questions if the directions don't make sense. Enjoy!
Melissa

BBQ Brisket

10-15 lb brisket
1 bottle liquid smoke (there are several brands and I am not partial to any of them . I usually buy the cheapest)
1 cup of water
1 disposable baking bag
1 large bottle of Sweet Baby Rays BBQ sauce or 2 small bottles
roaster

Place the bag in the roaster
Place brisket in baking bag with the fat side on top
Pour in the whole bottle of liquid smoke and water all over the brisket
Cut 2-3 slits in the bag on the top
Tie up the bag and place in oven on 300 degrees for 4-5 hours. This is a wait and see type of situation. I have done this at night on 200 degrees for 8 hours.

Let the brisket cool for a while so that you can handle the meat. Slice it up into chunks and discard all the fat. Place into a crock pot and pour the BBQ sauce all over it. Stir and set the crock pot on low for 1 hour.

This is super yummy and tender. I usually serve it with my sister's potato salad (hint-hint) at family gatherings and holidays.

Bacon Smokies

1 pkg little smokies
1 lb bacon (any flaver or cut you prefer)
1 cup brown sugar (approximate)

Preheat oven to 350 degrees

Take the entire lb of bacon and lay it on a cutting board still all together. Then cut it all into thirds so you should have short pieces to wrap around each smokie. Wrap each smokie with a piece of bacon and place the seam on the bottom. Line up a 9x13 baking dish with the smokies close together. Crumble brown sugar over the top of the smokies.

Bake the smokies for 30 minutes or until they are all golden brown. I personally like them darker and more well done. Remove from the oven and then place them on a platter and serve warm. There will be a lot of grease so it isn't wise to serve them in the same dish they were cooked it.

These are great with breakfast, as an appetizer or a finger food along with sandwiches and chips.

Meatballs and gravy

This is something I always made my mom make when I would go home! I NEVER thought I could do it. Turns out I can and it is easy. I hop everyone enjoys!

You will need:
*Hamburger meat ( I use about 2 1/2 lbs., my husband can eat!)
*1 egg
*flour
* beef bullion (granules are easiest)
*salt and pepper

First mix you hamburger meat with the egg, salt and pepper to taste. Once that is mixed together well add your flour, you will want to add enough to make the meat stick together. I don't know exactly how much but i would start with about 1/2 a cup. Then you will roll meat mixture into little meatballs, I usually use a tablespoon to measure the amount.(You can make them larger or smaller) once you have rolled the balls you will put them into a skillet, an electric one if you have it, let them brown in their own grease until all sides are brown. You will need to make sure and turn them often so they don't stick! Once all sides are browned good remove them from the grease leaving only enough to mix some flour with. Mix some flour and some beef bullion together and add water. Again I would start with about 1/2 a cup of flour, you may need to add more to thicken or add more water to thin it out! Add the beef bullion to taste. Once you have the gravy the way you like it, add back in the meat balls cover and simmer for about 30 min. Make sure to check on them so that the gravy won't get too thick.If the gravy does get too thick just add a little more water!!
This is a great comfort food for me! I like to serve it with mashed potatoes and a vegetable. I am sorry that I don't have exact measurements but like most family recipes nobody has ever actually measured the ingredients! I hope you all enjoy, and feel free to ask any questions!!

Protein Cookies

6 egg whites
1 3/4 cups Oatmeal
1 tsp Splenda
1 tsp of vanilla extract
1/2 cup unsweetened applesauce
4 scoops whey protein powder (can use any flavor but we prefer chocolate)
1 tsp honey
1 tsp molasses
1 tsp virgin olive oil
1/2 cup raisins

Steps

1. Preheat oven to 325 deg.
2. Mix all ingredients together
3. Bake for 20 minutes

My husband John found this recipe on the internet last week and has made it about 4 times since. Our kids LOVE it! He uses muffin tins, round cake pans (if you want more of a big cookie that you can cut up), and just dropping the batter on a cookie sheet. Any way you do it, they will turn out great!
Melissa

Granite Steps Country Blueberry Coffee Cake

1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12 ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar

Preheat oven to 375 degrees F.
Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm

I had this at work a couple of weeks ago and every single person there loved it. It was so gooey and yummy! I hope you enjoy.
Y
Keri