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kiddos in the kitchen
Welcome to our online collection of family favorites!

dessert first (mais oui)

berry delight

bright-eyed susans

brownie pie

carrot cake

chocolate turtle cheesecake

dirt cake

grandma's pink frozen dessert

kentucky derby pie

key lime pie

lemon bars

magic bars

oatmeal chocolate chip cookies

peanut butter bars

peanut butter cookies

red velvet cake

snowball cookies

swedish apple pie

zucchini chocolate bread

caramel-pecan french toast
cinnamon french toast
egg & hash brown casserole

the main dish
chicken puff pastry

mexican chicken casserole
poppy seed casserole
shepherd's pie
slow-cooker chicken cordon bleu
slow-cooker cranberry roast
taco salad

snacks & more
chex party mix
fruit topping

handy snacks
melon salsa

cheese ball


pumpkin pie dip

on the side
broccoli casserole
corn souffle

crispy potato wedges
french onion soup
green bean casserole
green beans with cashews
sweet potato casserole
waldorf salad


brownie pierecipe


2 eggs
½ cup flour
¼ cup cocoa
½ cup chopped pecans

1 cup sugar
½ cup soft margarine
Pinch salt
½ tsp vanilla

Combine ingredients at medium speed.  Spread in lightly greased pie plate.  Bake at 325
° for 35 minutes.

Very quick & easy recipe, usually have all ingredients on hand for emergencies!


peanut butter


½ cup shortening

2/3 cup chunky peanut butter

1 tsp vanilla

2 eggs

1 ½ cups brown sugar

1 ½ cups sifted all-purpose flour

1 ½ tsp baking powder

½ tsp salt

¼ cup milk

2 Tbl softened butter

1/3 cup chunky peanut butter

2 cups sifted confectioner’s sugar

Light cream

Cream shortening, 2/3 cup peanut butter, and vanilla; beat in eggs. Mix in brown sugar.  Sift together flour, baking powder, and salt.  Stir into creamed mixture alternately with milk.  Spread mixture into a greased 13x9” baking pan.  Bake at 350° until done, about 30 minutes (center will be slightly soft).  Cool. 

For frosting:  Cream butter and 1/3 cup peanut butter.  Slowly beat in confectioner’s sugar and enough light cream to make of spreading consistency.  Spread and cut into bars.

reciperecipereciperecipe   1 can cherry pie filling
1 medium can crushed pineapple, drained
1 can condensed milk
1 tub (12 oz) Cool Whip

grandma's pink
frozen dessert

Mix together, pour into 13x9” pan, freeze, and serve.


I think Grandma just made this one up out of stuff from her cupboard, but it was good!


oatmeal chocolate
chip cookies


Sift:         2 cups flour

                                1 tsp salt

                                1 tsp baking soda


Cream:    1 cup sugar

                1 cup butter

                1 cup firmly packed brown sugar


Add:        2 eggs, unbeaten

Add to dry ingredients.


Stir in:     2 cups dry oatmeal

                1 cup chocolate chips

                1 cup nuts, if desired

lemon bars

1 cup all-purpose flour

½ cup butter

¼ cup powdered sugar

2 eggs

1 cup sugar

3 Tbl lemon juice

1/8 tsp salt

2 Tbl flour

½ tsp baking powder

Cream flour, butter, powdered sugar.  Spread in greased 8x8” square pan.  Bake at 350° for 20 minutes.


Mix remaining ingredients.  Pour over baked crust.  Bake 25 more minutes.  Sprinkle with powdered sugar.  Cut when cool. 


Double the recipe and use a 9x13” pan.

apple pie

1 30oz can apple pie filling

1 cup flour

2/3 cup sugar

1 tsp baking powder

¼ tsp salt

½ cup butter

1 egg, slightly beaten

½ cup chopped walnuts

Spread pie filling smoothly into 2 8” pies, 1 deep-dish 10”, or a 9x9” pan.


In mixing bowl, stir together flour, sugar, baking powder, and salt.  Blend in softened butter and egg, stirring to make a thick batter.


Drop batter from spoon to cover pie filling.  Sprinkle with nuts.  Bake at 350°for 445 minutes, or until apples are bubbly and topping is nicely browned.


Dad’s favorite!


Mix thoroughly:
½ cup butter
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg

Stir together and blend in:
1 ¼ cup flour
½ tsp baking powder
¾ tsp baking soda
¼ tsp salt

Chill dough.  Roll into balls the size of large walnuts.   Place 3” apart on lightly greased baking sheet.  Flatten with fork dipped in flour.  Bake at 375° for 10-12 minutes.  Stamp with fork to imprint.

peanut butter cookies

dirt cake


2 pkgs instant vanilla pudding

2 ½ cups milk

8 oz cream cheese

1 tsp vanilla

9 oz Cool Whip

1 pkg Oreo cookie



Blend together first four ingredients.  Fold in Cool Whip.  Crush one small package Oreos and put half in bottom of pan.  Cover with filling mixture.  Top with the rest of the crumbs.


Remember when we made this look like a plant and made Grandma think we were eating dirt?


berry delight


Haagen-Dazs Raspberry Sorbet
Haagen-Dazs Vanilla Ice Cream



On each plate, arrange two scoops each of the sorbet and ice cream.  Don't even think about substituting with another brand. Cover with berries.  SOOOOOO good!



From the Hyatt Inner Harbor in Baltimore.


red velvet cake


½ cup shortening

1 tsp butter flavored extract

1 ½ cups white sugar

2 eggs

4 Tbls red food coloring

2 Tbl unsweetened cocoa

1 cup buttermilk

1 tsp salt

2 cups sifted flour

1 Tbls distilled white vinegar

1 tsp baking soda

½ cup butter

8 oz cream cheese

4 cups powdered sugar

1 tsp vanilla

Preheat oven to 350°.  Grease and flour 3 cake pans.  Cream shortening, butter flavoring, sugar, and eggs until light and fluffy.  Make a paste with food coloring and cocoa and add to the shortening mixture.  Mix buttermilk, salt, baking soda, and vinegar; add to mixture.  Slowly add flour to mixture.  Put batter into greased cake pans.  Bake at 350° for 25-30 minutes. 


Frosting:  Combine ½ cup butter, cream cheese, powdered sugar, and 1 teaspoon vanilla.  Mix until well blended.  



kentucky derby pie



1 stick melted butter

¾ cup sugar

1 cup white corn syrup

4 eggs


½ cup chocolate chips

1 cup pecans

2 8” refrigerated pie crusts

Beat first four ingredients.  Stir in chips and nuts.  Pour into two pie crusts (one deep-dish doesn’t cook as well).  Bake at 350
° for 45 minutes.



bright-eyed susans


2 cups flour
½ tsp baking powder
1 cup butter, softened
½ cup sugar
2 Tbls water
1 tsp vanilla extract
1 egg, separated
1 ¼ cups finely chopped nuts



Preheat oven to 350°.  Sift flour and baking powder together twice into mixing bowl.  Cream butter and sugar together in separate bowl until light and fluffy.  Add water, vanilla, and egg yolk.   Add flour mixture; mix well.


Form dough into walnut-size balls.  Slightly beat egg white; roll dough balls in egg white, then coat with nuts.  Place on lightly-greased cookie sheets.  Bake for 5 minutes.


Remove cookies from oven; press thumbprint into each ball.  Return to oven; bake for 8 to 10 minutes more.  Remove to cooling trays; fill centers with bright jam or jelly.


Travis’ favorite.  Also called Thumbprint Cookies.



snowball cookies



1 cup butter

½ cup powdered sugar

¼ tsp salt

1 tsp vanilla

2 ¼ cups flour

1 cup chopped pecans

1/3 cup powdered sugar



Preheat oven to 350°.  Cream butter with ½ cup powdered sugar and vanilla.  Mix in flour, nuts, and salt.  Roll about 1 tablespoon of dough each into balls and place on an ungreased cookie sheet.  Bake at 350° for 15 minutes.  Don’t let them get too brown.  While hot, roll in powdered sugar.  Roll in sugar again after they’ve cooled.


magic bars


½ cup butter

1 ½ cups graham cracker crumbs

4 oz pkg chopped walnuts

¾ cup chocolate chips

¾ cup butterscotch chips

2 cups shredded coconut

12 oz can sweetened condensed milk



Pour melted butter in 13x9” dish.   Sprinkle graham cracker crumbs evenly.  Layer nuts, chips, and coconut.  Drizzle condensed milk evenly over coconut.  Bake at 350° for 25-30 minutes, until lightly brown on top. 


Skip butterscotch and use 1 ½ cups chocolate chips for a variation.  Have also heard of using red & green M&M’s for Christmas bars.



carrot cake


3 cups flour

2 cups sugar

1 tsp cinnamon

1 tsp salt

1 tsp baking soda

1 ½ tsp baking powder

1 ½ cups vegetable oil

3 eggs

2 cups grated carrots

1 small can crushed pineapple

1 cup shredded coconut

1 cup chopped nuts

1 tsp vanilla

Mix dry ingredients together.  Add remaining ingredients.  Pour into well greased and floured tube pan (I use 3 8” cake pans instead).  Bake at 350
° for one hour.


Cream Cheese Icing:

1 box powdered sugar

1 stick butter

16 oz cream cheese

1 ½ tsp vanilla

½ cup chopped nuts

Cream butter and cream cheese together.  Add powdered sugar gradually, then vanilla and nuts. 


lite key
lime pie


1 10” graham cracker crust

½ cup+ key lime juice

8 oz soft cream cheese (lite)

1 up condensed milk

8 oz sour cream

Cool Whip (lite)


Beat cream cheese and condensed milk until smooth.  Add lime juice and sour cream.  Pour into crust.  Chill 3-4 hours.  Top with Cool Whip, garnish with lime.


This one is actually from Sandra from Lisa’s old JCPenney days.



green bean casserole


4 cups green beans

1 can condensed cream of mushroom soup

½ cup milk

1 tsp soy sauce

Dash pepper

1 1/3 cups French fried onions




Mix green beans, soup, milk, soy, pepper, and 2/3 cups onions.  Bake at 350° for 25 minutes.  Stir, sprinkle with remaining onions, and bake another 5 minutes.

Okay this isn’t a family recipe, but it is a favorite. You know you look for the ingredients when you make your list.



corn souffle


¼ cup sugar

1 can whole kernel corn, drained

1 can cream-style corn

2 eggs, beaten

2/3 cup Half & Half or heavy cream

Salt & pepper

2 cups crushed Ritz crackers.




Mix all but butter slightly.  Dot butter on top.  Bake at 325° for one hour, until puffy like a custard.


From Marilyn.



taco salad


1 pound ground beef


1 can refried beans

1 pkg taco seasoning mix

1 small bottle Catalina dressing

1 pkg Doritos

1 head lettuce


Shredded cheese

Black olives, if desired


Brown meat with onion, drain.  Cook with seasoning mix according to package.  Heat refried beans. 

Layer Doritos, lettuce, meat mixture, beans, veggies, and cheese. Top with Catalina, toss, and serve.

From my friend Laura, whose grandma called it Tacko Salad.  The Catalina sounds gross, but it is wonderful.



mexican chicken casserole


Chicken breasts, cooked and shredded

1 can Rotel tomatoes

1 can cream of mushroom soup

½ cup milk

Freshly ground pepper

1 can refried beans

1 cup shredded Mexican cheese

Tortilla chips




Cook chicken and shred.  Combine with tomatoes, soup, milk, and pepper.  Layer in 8x8” pan:  Chips, beans, chicken mixture, cheese.  Bake at 350° for 20 minutes.


Use 5 chicken tenders for dinner for two.  To cook a 13x9” dinner and serve 4, use 10 chicken tenders and double the other items.  Serve with cornbread.




fruit topping


1 can peaches, drained

1 can pineapple, drained

1 cup raw cranberries

2 Tbls tapioca mix


Mix ingredients, place in buttered dish.  Drizzle more butter on top.  Bake at 350
° for 30 minutes.

 From a girl named RuthAnne in Orlando, a very long time ago.   Great with ham!






3/4 pound ground beef
1 large onion, chopped
1/3 green pepper, chopped (optional)
16 oz can whole tomatoes, broken up
8 oz can Rotel tomatoes
1 can dark red kidney beans, drained
1 can light red kidney beans, drained
1 tsp salt
2 Tbls chili powder
1 bay leaf


In heavy skillet, cook meat, onion, and green pepper until meat is slightly browned and vegetables are tender.  Place in slow cooker with remaining ingredients.  Simmer at medium heat 4-6 hours.


This is pretty spicy.  Serve with cornbread and oyster crackers.



handy snacks


1 box Cheerios

1 bag pretzels

1 can peanuts

1 bag chocolate chips

1 bag butterscotch or Reese’s chips



Combine with these or other fun ingredients.  M&M’s work great, too.  Put in small snack bags so they’re handy on the go.


From Laura Stanton on the dreaded bike trip.



cheese ball


8 oz cream cheese
8 oz low-fat cream cheese
½ brick Treasure Cay bleu cheese
½ container Merck’s Cheddar cheese
2 Tbls Worcestershire sauce
1 ½ Tbls fresh garlic
Crushed pecans


Mix all but pecans and refrigerate overnight.  Meld into a ball (use sandwich bags for gloves or cover with Handi-wrap to avoid garlic hands).  Roll in crushed pecans.


From Denise’s mom.




french onion soup


5 Tbls butter

4 cups thinly sliced large onions

¼ tsp pepper

5 beef bouillon cubes


5 1/3 cups water

1 tsp salt

5 2-inch toast rounds

Shredded cheese

2Tbls grated Parmesan


Sauté onions until brown.  Sprinkle with pepper.  Bring bouillon to boil, add onions and salt.  Simmer, covered, one hour (or several hours in slow cooker).  Pour soup over toast and top with cheese.


  2 large ripe avocados
1 Tbs. finely chopped onion
1 or 2 fresh serrano chili peppers, finely chopped
1 large ripe tomato, peeled and finely chopped
2 fresh cilantro sprigs, finely chopped
Fresh lime juice
Salt, to taste

Cut each avocado in half, remove the pits and scoop out the pulp into a bowl. Mash lightly with a fork.  Add the onion, chilies, tomato and cilantro and stir with a fork until well mixed. Season with lime juice and salt.

Serve immediately, as guacamole gradually darkens when exposed to the air.

This is the Williams-Sonoma recipe.  Addicting!



r   TomatoesOnionFresh minced garlicFresh chopped parsleyFresh chopped basilGarlic oilPesto  

Chop tomatoes, onion, and herbs.   Mix desired amount in bowl until red, white, and green parts are about equal.  Add 2-3 cloves garlic.  Add a few drops of garlic oil and several bits of pesto.  Stir and serve on toasted bread rounds.
From Marilyn.

melon salsa

r   Honeydew melon
Red onion
Lime juice
Fresh cilantro

Finely chop the melon and onion.  Mix in dish so that there are equal parts honeydew and cantaloupe, then mix in some red onion and cilantro.  Toss with a couple drops of lime juice and white wine.

Great hot or cold with mesquite tilapia or grilled chicken and wild rice.  Recipe is from a now-defunct restaurant at Citrus Park.


chocolate bread

  2 cups sugar
1 cup oil
2 eggs
½ cup buttermilk
1 tsp vanilla extract
3 cups flour
¼ cup baking cocoa
½ tsp baking powder
1 tsp baking soda
2 – 2 ½ cups shredded zucchini
1 cup chocolate chips
Combine sugar and oil in mixer bowl; beat until thick.  Beat in eggs, buttermilk, and vanilla.  Add flour, cocoa, baking powder, and baking soda; mix well.  Stir in zucchini and chocolate chips.  Spoon into 2 greased loaf pans.  Bake at 350° for 1 hour or until wooden pick inserted in center comes out clean.  Remove to wire rack to cool. 

Mom’s specialty…sounds gross, but it is Christmas-y and great!


chex party mix

r   6 Tbls butter
2 Tbls Worcestershire sauce
¾ tsp garlic powder
1 ½ tsp seasoned salt
½ tsp onion powder
1 cup mixed nuts
1 cup pretzels
1 cup bagel chips
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal

Heat oven to 250
°.  Melt butter in large roasting pan in oven.  Stir in seasonings.  Gradually stir in remaining ingredients until evenly coated.  Bake 1 hour, stirring every 15 minutes.  Spread on paper towels to cool.  Store in airtight container. 

You know you need the recipe before you grab the box at the store. Admit it.


poppy seed chicken

r   4 chicken breasts, boneless and skinless8 oz sour cream or plain, low-fat yogurt1 stack Ritz crackers1 can cream of chicken soup1 Tbls poppy seeds1 stick melted margarine  

Cook chicken until tender.  Cool and cut into bite-sized pieces.  Mix with soup, sour cream (yogurt), and poppy seeds.  Crush crackers, pour margarine on them, and mix together, then put over chicken mixture.  Bake at 350
° for 20-30 minutes. Yes, this is the first dinner Lisa made for Travis.

caramel-pecan french toast casserole

r   1 cup firmly packed light brown sugar½ cup butter2 Tbl light corn syrup12 slices white bread¾ cup raisins1 cup chopped pecans, toasted and divided 6 large eggs½ cup milk2 tsp grated lemon rind1 tsp vanilla ½ tsp ground cinnamon1 cup Half & Half

Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3-5 minutes or until sugar dissolves.  Pour brown sugar mixture into an ungreased 13x9” baking dish.  Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish.  Sprinkle raisins and ¾ cup chopped pecans evenly over bread.  Top with remaining bread slices. 
Whisk together eggs, next 4 ingredients, and creamer.  Pour egg mixture over bread slices in baking dish.  Bake, uncovered, at 350° for 40 minutes or until toothpick comes clean.  Sprinkle with powdered sugar and serve. 

Works great if prepared the night before and refrigerated.



r   3 boxes Jiffy corn muffin mix
1 can cream-style corn
1 ½ cups sour cream
4 eggs
1 cup oil
½ cup sugar

Mix all ingredients.  Bake at 350° for 30 minutes..

From Marilyn.


waldorf salad

r   2 cups diced apple
1 cup 1-inch julienne celery sticks
1 cup halved and seeded red grapes
½ cup broken walnuts
¼ cup mayonnaise
1 tablespoon sugar
½ teaspoon lemon juiced
½ cup whipping cream, whipped

Combine apple, celery, grapes and nuts.  Blend together mayonnaise, sugar, lemon juice and dash salt.  Fold in whipped cream; fold into apple mixture.  Chill.  Makes 6 servings.


slow-cooker cranberry roast


1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour


Place onion soup mix in the bottom of a slow cooker.  Place roast in the slow cooker, and top with cranberry sauce.  Cover and cook 8 hours on Low. Remove roast, and set aside.  Set slow cooker to High.  Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy.  Serve with the roast.



slow-cooker chicken
cordon bleu


 6 skinless, boneless chicken breast halves

1 can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
¼ cup butter, melted


Mix together the soup and milk in a small bowl.  Pour enough of the soup mixture into a slow cooker to cover the bottom.  Layer chicken breasts over the sauce.  Cover with slices of ham and then Swiss cheese.  Pour the remaining soup over the layers, stirring a little to distribute between layers.  Sprinkle the stuffing on top, and drizzle butter over stuffing.  Cover, and cook on Low for 4 to 8 hours, or 2 to 3 hours on High.  (Make sure all stuffing is moist as it cooks.)



shepherd's pie


Instant mashed potatoes
2 T parsley flakes
2 cups cooked beef
2 10-3/4 oz jars gravy
1/4 cup chopped onion
2 cups cooked veggies (corn, mixed veggies...not peas!)


Heat oven to 350.  Prepare potato puffs for 8 servings as directed on package, except, stir in parsley flakes; set aside. In ungreased casserole, stir together remaining ingredients.  Mound potatoes on top of mixture.  Bake uncovered 30 minutes or until potatoes brown slightly.  6 servings.  ( I use a pound of hamburger.)

baked broccoli casserole


1 pkg. (10oz.) frozen chopped broccoli
1 can cream of mushroom or cream of celery soup
1 egg
¼ c. mayonnaise
½ c. shredded cheddar cheese
About 1 c. crushed potato chips (or gold fish)
Salt and pepper to taste 


Cook broccoli according to package directions for 5 minutes.  Drain and set aside.  Mix the egg (well beaten), soup, mayonnaise, cheese, salt and pepper.  Add the cooked, drained broccoli and mix in well.  Pour into a greased one quart casserole dish.  Top with potato chips or gold fish during the last 5 minutes of baking, and return to oven for 5 minutes. Bake at 350 degrees for 35-40 minutes.



turtle cheesecake


1 7oz pkg caramels

¼ cup evaporated milk

¾ cup chopped pecans, divided

1 9” chocolate crumb piecrust

6 oz cream cheese, softened


½ cup sour cream
1 ¼ cups milk
1 pkg chocolate instant pudding mix
½ cup fudge topping

Place caramels and evaporated milk in a heavy saucepan.  Heat over medium-low heat, stirring continually, until smooth, about 5 minutes.  Stir in ½ cup chopped pecans.  Pour into piecrust.


Combine cream cheese, sour cream, and milk in a blender.  Process until smooth.  Add pudding mix; process for about 30 seconds longer.  Pour pudding mixture over caramel layer, covering evenly.  Chill, loosely covered, until set, about 15 minutes.


Drizzle fudge topping over pudding layer in a decorative pattern.  Sprinkle top of pie with remaining pecans.  Chill until serving time.


From Christmas 2004



green beans with cashews


3 T. butter

½ c chopped cashews

2 T. honey

1 lb. fresh green beans



Sauté cashews and butter 5 minutes.  Add honey, cook 1 minute.  Pour over cooked green beans.



crispy potato wedges


4 medium potatoes, cut into large wedges

1 Tbl vegetable oil

¼ tsp freshly ground black pepper

1/8 tsp salt




Place potatoes in large bowl; add cold water to cover.  Let stand for 15 minutes.  Preheat oven to 425°.  Spray a nonstick baking sheet with cooking spray, set aside.  Drain potatoes in a colander.  Dry with paper towels.  Transfer potatoes to a clean large bowl.  Sprinkle with oil, pepper, and salt; toss gently to combine.  Arrange on a single layer on prepared baking sheet.  Bake for 20 minutes, turn, and bake another 20 minutes.

Use sweet potatoes and add ½ tsp paprika.



puff pastry


3 oz cream cheese

2 Tbl butter

2 Tbl milk

¼ cup onion

2 cups cooked, cubed chicken

1 pkg crescent rolls

Salt and pepper

1 Tbl butter

½ cup bread crumbs



Cook chicken with onions.  Melt cream cheese and 2 Tbl butter in microwave until softened.  Mix together melted cream cheese, butter, milk, and chicken.  Add salt and pepper to taste.  Take crescent rolls and separate into rectangles, do not separate into triangles.  Press seams together to ensure that the rectangles will stay together.  Add ½ cup of chicken mixture to each crescent roll.  Fold opposite corners of crescent rolls together.  Baste with melted butter and sprinkle with bread crumbs.  Bake at 350° for 20-25 minutes.  


Bless Your Heart,

Honey Child!

sweet potato casserole

  4 cups hot mashed sweet potatoes
½ cup milk

1/3 cup shredded coconut
1/3 cup chopped pecans
2 tsp sugar
1/3 cup butter
2 beaten eggs
1/3 cup packed brown sugar
2 tsp flour
2 tsp melted butter
Mix potatoes, sugar, 1/3 cup butter.  Beat in milk and eggs, pour mixture into 2 quart casserole.  Combine coconut, brown sugar, flour, and pecans; stir in melted butter.  Sprinkle mixture over sweet potatoes.  Bake at 325° for one hour. 


cinnamon french toast

r   1 large egg
2 egg whites
¼ cup skim milk
½ tsp vanilla
½ tsp ground cinnamon
1/8 tsp ground nutmeg
French or Italian bread

In a shallow bowl, using a wire whisk, beat the egg and egg whites until foamy.  Add the milk, vanilla, cinnamon, and nutmeg.  Beat well; set aside.  Lightly spray a large nonstick skillet with cooking spray; heat over medium heat.  Dip bread slices into egg mixture, turning to coat and draining excess back into dish.  Place bread slices in prepared skillet. 

Cook until golden brown, turning once, about 1-2 minutes per side.  Sprinkle lightly with cinnamon or powdered sugar and top with syrup. 

Works great with refrigerated French bread rolls.


egg & hash brown casserole

r   6 slices bacon
5 eggs
½ cup milk
3 cups frozen hash brown potatoes, thawed
1/3 cup chopped green onions
1 cup shredded Cheddar cheese

Cook bacon, crumble.  Preheat oven to 350
°.  Lightly grease a pie dish.  In a medium bowl, beat together eggs and milk.  Stir in hash browns, green onions, bacon, and cheese.  Pour into prepared dish. 

Bake in preheated oven for 25-35 minutes, or until egg is set in the middle. 

Substitute ham, Canadian bacon, spinach, and other cheeses as desired.Works great if prepared the night before and refrigerated.


pumpkin pie dip

r   8 oz cream cheese, softened
2 cups powdered sugar
15 oz can pumpkin pie filling
1 tsp ground cinnamon
½ tsp ground ginger

Beat cream cheese and sugar at medium speed with electric mixer until smooth.  Add pie filling, 1 teaspoon cinnamon, and ginger, beating well.  Cover and chill 8 hours. 

Serve with gingersnaps and apple or pear slices.  Garnish with ground cinnamon and cinnamon sticks.




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