hosted by Laverne Diede & Rhonda Fitterer
Blueberry Stuffed French Toast
6 oz. cream cheese2 Tbsp. chopped pecans
1 1/2 Tbsp. brown sugar
1/2 tsp. lemon juice
1/4 tsp. lemon zest
5 eggs
3/4 cup milk
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ginger
8 slices whole wheat bread
1/2 cup fresh blueberries
In a small bowl, stir together cream cheese, nuts, brown sugar, lemon juice and zest until well combined. In another bowl, whisk eggs, milk vanilla, cinnamon and ginger; set aside. Spread 1/4 cream cheese each on 4 slices of bread, sprinkle blueberries in a single layer on cream cheese. Press remaining bread slices onto cream cheese and blueberries lightly to seal the edges. Briefly soak bread in egg mixture, then place on a greased skillet over medium heat (350 degrees) for 6-7 minutes or until golden brown. Cut in half; drizzle with syrup.
Strawberry Cheesecake Salad
2 packages cheesecake pudding mix1 large strawberry yogurt
1 – 8 oz. Cool Whip
1 lb. fresh strawberries, sliced
Mix pudding mix and yogurt together until well blended; fold in Cool Whip and strawberry slices; chill until served.
