Monday, April 20, 2009

Disappearing Fruit Dip

Made by Camille. From Camille Langford at

  • 1 (8 ounce) package cream cheese, softened
  • 1 (7 ounce) jar marshmallow creme
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime peel
  • dash ground ginger
  • Assorted fresh fruit

1. In a mixing bowl, beat the cream cheese, marshmallow creme, lime juice, lime peel and ginger until smooth. Serve with fruit. Refrigerate leftovers.


Made by Brenda. From

  • 3/4 c. sugar
  • 1/4 c. shortening
  • 1 egg
  • 1/2 c. milk
  • 1 1/2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. brown sugar
  • 2 tbsp. flour
  • 2 tsp. cinnamon
  • 2 tbsp. butter, melted


1. Mix with beater first 3 ingredients; stir in milk.

2. Sift and stir in flour, baking powder and salt.

3. STREUSEL MIX: Mix together brown sugar, 2 tablespoons flour, cinnamon and butter.

4. Spread 1/2 of coffee cake mix into 9" square pan. Sprinkle 1/2 of streusel mix over batter. Add remaining batter, top with remaining mix.

5. Bake at 375 degrees for 25 to 35 minutes.

Crepes and Buttermilk Caramel Syrup

Made by Rachel. Syrup recipe from Bettry Crocker.

  • crepes (use a basic crepe recipe)
  • 1 cube butter
  • 2 cups sugar
  • 1 cup buttermilk
  • 1/4 cup corn syrup
  • 1 tsp. baking soda


1. Melt butter completely on medium heat in a large pan. Add sugar and buttermilk. Bring to a boil and add corn syrup. Let bubble 3-5 minutes and add baking soda. Adding the baking soda at the end makes it all frothy and cool... the kids love it. I love it cause it tastes like caramel.

Sunshine Punch

Made by Tiffany

  • 1 pkg lemon lime powdered drink mix
  • 1 C sugar
  • 6 C water
  • 2 cans (120z each) lemonade concentrate
  • 2 C pineapple juice
  • 1 2 liter bottle of ginger ale


1. Dissolve powdered drink mix and sugar in water. Add lemonade concentrate and pineapple juice, chill.

2. Before serving, add ginger ale. Serve over ice.

Croissant French Toast with Vanilla sauce

Made by Tiffany. From "The Domestic Diva's Party Cookbook"

Prepare vanilla sauce first. It can be made up to a day ahead and refrigerated. Warm before serving.

Vanilla Sauce Ingredients:
  • 1 Tbs flour4 egg yolks
  • 1 Tbs vanilla
  • 2 C whipping cream
  • 1/2 C sugar
  • 2 scoops vanilla ice cream


1. In a small bowl combine flour, egg yolks, and vanilla; set aside.

2. In a saucepan combine cream and sugar; bring to a boil over medium heat.

3. Stir a small amount of cream mixture into the egg mixture.

4. Return all to pan. Stirring constantly, bring to a gentle boil; cook and stir for two minutes.

5. Remove from heat and stir in vanilla ice cream until melted. serve warm.

French Toast Ingredients
  • Several croissants halves per person
  • 6 to 8 eggs


1. To prepare croissant french toast, slit croissants in half and dip in beaten egg. Allow several croissant halves per person. Cook on an electric griddle or in a fry pan until both sides are set.

2. Top with berries if desired and serve with warm vanilla sauce.

Made by Trina

Crust Ingredients:
  • mix 4 cups flour
  • 1 cup butter
  • 1/4 cup sugar


1. Will be very dry. Pack into the bottom of desired pan bake 350° for 10 minutes and cool.

Topping Ingredients:

  • 1 1/2 cups cream cheese
  • 3/4 cup powdered sugar
  • 2 tsp vanilla
  • 12 oz whipped topping


1. Cream together the cream cheese, powdered sugar, vanilla and whipped topping. Frost the cookie crust and top with desired fruit.

*I would do Thinner crust and more topping next time!

Saturday, April 18, 2009

Creme Brulee French Toast

Made by Lynne.

  • 1/2 C. butter
  • 1 C. packed brown sugar
  • 2 TBS. corn syrup
  • 10 slices bread
  • 5 large eggs
  • 1 1/2 C. half-and-half
  • 1 tsp. vanilla
  • 1/4 tsp. salt


1. In a saucepan, melt butter, brown sugar, and corn syrup. Pour into a 9x13 glass pan. Arrange 2 layers of bread on top.

2. Beat together eggs, half-and-half, vanilla, and salt. Pour egg mixture over the top of the bread.

3. Cover and chill overnight in the refrigerator.

4. The next morning, bake uncovered at 350 degrees for 35-40 minutes.

Friday, April 17, 2009

Easy Eggs Benedict

Made by Dacia. From "Washington State Bed & Breakfast Cookbook". (Thanks Tiff for letting me borrow the cookbook!!)

  • 1 stick (1/2 cup) butter
  • 3 egg yolks
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • Dash of white pepper
  • 1/2 tsp prepared mustard (Dijon recommended)
  • 4 English muffins, sliced and toasted
  • 8 slices ham, warmed
  • 8 eggs, poached
  • Paprika
  • Fruit to garnish (such as kiwi, strawberries or melon)


1. Heat butter in small saucepan until bubbly but not browned.

2. Put egg yolks, lemon juice, salt, white pepper and mustard in blender. Cover and run on low for about 5 seconds. While blender is running, slowly add butter until blades are covered. Blend on high for a second or two.

3. Serve immediately on muffins that have been covered with ham and poached eggs. Sprinkle with paprika for color and garnish with fresh fruit.

Tip: Have plates ready to go, except for the Hollandaise sauce. Make the sauce last and serve immediately (do not make the sauce ahead of time or try to reheat it - it will lose it's smooth consistency).

Savory Vegetable Mini Quiches

Made by Conna from ""

  • 1 package (15 ounces) refrigerated pie crusts (2 crusts)
  • 1/2 cup milk
  • 2 eggs
  • 4 slices bacon, crisply cooked, drained and chopped
  • 1/2 cup finely chopped zucchini
  • 1/2 cup finely chopped mushrooms
  • 1 green onion with top, sliced
  • 1/2 cup (2 ounces) shredded cheddar cheese
  • 1 garlic clove, pressed
  • Dash of ground black pepper


1. Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer. Whisk milk and eggs in Classic Batter Bowl.

2. Chop bacon, zucchini and mushrooms using Food Chopper. Add bacon, zucchini, mushrooms, green onion, cheese, garlic pressed with Garlic Press and black pepper to batter bowl; set aside.

3. On lightly floured surface, roll one crust to a 12-inch circle using Baker's Roller™. Using Scalloped Bread Tube, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining crust to fill remaining muffin cups.
4. Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm.

Yield: 24 appetizers

Oven Baked Maple Pancakes

Made by Cambree

  • 3/4 cups brown sugar (packed and divided in half)
  • 1/3 cup butter
  • 1/2 cup maple syrup
  • 1 1/2 cup Krustees pancake mix
  • 1 tsp. cinnamon
  • 1 cup milk
  • 2 eggs


1. In sauce pan, heat (on low) butter, syrup, and half of the brown sugar. Stir until melted. Pour syrup mixture into lightly greased 9x13 pan or muffin tins.

2. Combine remaining ingredients and beat with a whisk until blended. Pour over syrup mixture.

3. Bake at 350* for 30-35 minutes (25 for muffins) or until top springs back when touched in the center. Invert onto serving plate and serve while warm.

Breakfast Smoothie

Made by Jen S.

  • 2 cups strawberry yogurt
  • 1 banana broken up
  • 4-5 strawberries washed
  • 1 cup of milk


1. Mix it all in a blender for a few seconds. If you want thinner smoothie add up to another cup of milk.

2. You can use any flavor yogurt with any combination of fruits. I really like adding flax or nuts to give it some protein if that’s all we’re eating for breakfast. It’s also a great energy boost in the afternoon.