Cinnamon French Toast Bake

Ingredients

¼ c. Butter, melted

2 cans (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls with icing

6 Eggs

½ c. heavy whipping cream

2 tspn ground cinnamon

2 tspn vanilla

1 c. Chopped Pecans (optional)

1 c. maple syrup

Garnish

Icing from cinnamon rolls

Powdered sugar

½ cup maple syrup, if desired

Steps

HEAT oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.

MIX In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.

BAKE 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.

DRIZZLE icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

(from https://www.pillsbury.com/recipes)

Chicken Divan

Chicken Divan

20 oz frozen chopped Broccoli, cooked and drained
2 c. Chicken, cooked and cubed
2 cans Cream of Chicken Soup
1 c. Mayo
2 tsp Lemon Juice
1/2 tsp Curry Powder

Topping:
Bread crumbs
Shredded Cheddar Cheese

PREHEAT oven to 350*

PLACE broccoli in a 13x9x2-inch baking pan. Combine soup, mayo, lemon juice, chicken and curry powder. Pour over broccoli. Crumble bread over the top and add cheddar cheese on top of the bread. Bake, uncovered, for 30 minutes. Serve with mashed potatoes.

YIELD: 12 servings

White Chocolate Chip Macadamia Nut Cookies

Perfect White Chocolate Macadamia Nut Cookies

YIELD: MAKES 3-4 DOZEN COOKIES

INGREDIENTS

• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 1 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 12 ounces white chocolate chips
• 1 cup macadamia nuts, coarsely chopped

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. In a large bowl, beat together the butter, granulated sugar and brown sugar with a handheld mixer (or in the bowl of a stand mixer) until the mixture is well-combined.
3. Add the vanilla and eggs and beat until the mixture is creamy and light in color, 2-3 minutes.
4. Stir in the flour, salt and soda and mix until just combined; a few streaks of flour remaining are ok.
5. Add the white chocolate chips and macadamia nuts and mix until combined and no streaks of flour remain.
6. Roll tablespoon (or slightly larger) size balls of dough and place on silpat or parchment lined baking sheets, 1 to 2 inches apart.
7. Bake for 9-11 minutes.

Recipe Source: from Mel’s Kitchen Cafe

Chocolate Eclair

Chocolate Eclair

1 Box Graham Crackers
2 small boxes of Instant Vanilla Pudding
2 3/4 c. milk
8 oz Cool Whip

Icing
6 Tbspn cocoa powder
2 Tbspn oil
2 tsp Vanilla
3 Tbspn soft butter
1 1/2 c. powdered sugar
3 Tbspn milk

BLEND puddings and milk. Fold in Cool Whip. Butter 9x13 in. pan. Arrange single layer of grahams in bottom of pan. Pour 1/2 of pudding mixture over the grahams. Add another layer of grahams. Pour remaining pudding mixture over. Add last layer of grahams. Refrigerate 2 hours.
ICING: blend all icing ingredients together. Spread over top of grahams. Refrigerate overnight to soften grahams.

For special occasions cut in squares and top each square with a cherry.

Chocolate Chip Cookies

Chocolate Chip Cookies

2 1/4 c. all-purpose flour
1 tsp baking soda
1 tsp salt
1 c. butter, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 tsp. vanilla
2 large eggs
2 c. semi-sweet chocolate morsels
1 c. chopped nuts (optional)

PREHEAT oven to 375*
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Makes about 5 dozen cookies.