We’re all about some breakfast food at our house, especially the kind with lots of cream cheese and sugar.  🙂

24 slices(1 loaf minus the “butts”), crusts removed
8 oz. cream cheese, softened
1 egg yolk
1 1/4 c. granulated sugar, divided
1 TBsp cinnamon
1 stick unsalted butter

Roll the bread slices flat with a rolling pin.

Mix the cream cheese, egg and 1/4c. sugar.

Spread mixture onto flattened slices.
(One smallish spoonful on each slice.)

Mix 1 c. sugar and 1TBsp cinnamon in a shallow bowl.

Melt butter in a shallow bowl.

Dunk each roll-up in the butter, to coat.

Roll in cinnamon-sugar.

Arrange on baking sheet.

Chill overnight.
(Really 2 hours is plenty…but I usually make them the night before.)

Preheat oven to 400°F and bake for 9-12 minutes.

Serve warm.

Ok…I’ll give you just a moment to stop drooling before I tell you how to make it.
It really is even better than it looks.

1 large Granny Smith apple or 2-3 small ones
2 cans big and flaky cresent rolls(6 per can)
3/4 cup sugar
1ish tbsp cinnamon
1/2 cup water
1/2 cup Mountain Dew
1/2 stick butter

Cut the apple(s) into 8 slices.  Wrap crecent roll dough around 1 large apple slice or 2 smaller apple slices.  Place seam down in  baking dish.  Set aside.

In saucepan, mix sugar and cinnamon, then water, butter and Mountain Dew.  Bring to a boil.  Cool slightly.  Pour over rolls and bake at 350° for 20-30 mins, or until golden brown.  After removing from oven, spoon juices over top of the rolls.

Enjoy!

When I was growing up, our church used to have Family Night Supper at church on Wednesday night.  It was potluck, and it was good!  (We still have Wednesday night dinners, but they’re catered.  And it’s still pretty good!)   We also had a peach packing plant in our small town.  So peaches-canned and fresh-were always pretty easy to come by.  So for her dish, my grandmother always took peach pie.  I remember pre-heating the oven with her.  Mixing.  Pouring.  She didn’t cook often(because of her arthritis or because she didn’t like to…I don’t know??), but she could make one mean peach pie.

Here is that recipe:

• 1 stick of butter or margarine
• 1 cup of sugar
• 3/4 cup of milk
• 3/4 cup of self rising flour
• fruit and syrup(either one 15 oz. can of peaches and 1/2 the syrup
  OR 4 cups cut-up fresh peaches, 1/2 cup water and 1 cup sugar)

If you are using canned peaches, skip this first step.  Combine 1/2 cup of water and 1 cup of sugar, and mix well.  Place 4 cups of cut up fresh peaches in a saucepan and add sugar water mix.  Bring to a boil.  Simmer for 10 minutes, stirring occassionally.

Pre-heat oven to 350°.  Place butter in a square baking dish, and melt butter in the oven.

Combine sugar, milk and flour.

Pour batter over melted butter and do not stir!

Add fruit and syrup and do not stir!

Bake for 35-45 minutes in convection oven or up to 1 hour in conventional oven, until lightly brown.  Turn off oven and leave pie in to finish browning.

This recipe can be easily doubled and cooked in a 9×12 pan.

This is yet another Taste of Home recipe changed a bit to suit my family’s taste buds.  The original is here.

Prep: 20-30 minutes
Cooking time: 20-30 minutes
Serves 10

Ingredients:

• 1box spaghetti (I like Barilla Plus.)
• 4 cups cubed chicken breast, sprinkled with lemon-pepper seasoning and cooked
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 3/4 cup reduced-fat mayonnaise
• 3/4 cup reduced-fat sour cream
• 1/2 teaspoon salt-free lemon-pepper seasoning
• 3 tablespoons all-purpose flour
• 1-1/3 cups milk
• 1 teaspoon chicken bouillon granules
• 2 cups shredded part-skim mozzarella cheese
• 1/2 cup soft bread crumbs
• 1/4 cup grated Parmesan cheese

Cook spaghetting according to package.  While it is boiling, mix together cooked chicken, spinach, cream of chicken soup, mayo, sour cream and lemon-pepper seasoning.  After spaghetti is finish cooking, drain and return to large pot.  Add chicken mixture and mix well.

In a small saucepan, wisk together milk and flour.  Add bouillon.  Bring to a boil over medium heat, and stir for 2 minutes or until thickened.  Pour over spaghetti mixture and mix well.

Place spaghetti mixture in 13×9 baking dish.  Top with mozzerella, bread crumbs and parmesan.

Bake, uncovered, at 350ºF for 20-30 minutes, or until heated through.

For a few weeks now I’ve had a recipe I wanted to try: Lemonade Chicken.  But it’s a slow cooker recipe, and I would always forget to start it ahead of time!  So..today I decided that I could change a few things and do it in the oven.

• 6 boneless skinless chicken breast halves (4 ounces each)
• 3/4 cup lemonade concentrate, thawed
• 3 tablespoons ketchup
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Directions:

Place chicken in  9×13 baking dish.  Combine the lemonade, ketchup, brown sugar and vinegar; pour over chicken. Cover and cook @350 for about 50 minutes or until a meat thermometer reads 170°.
Remove chicken and keep warm. For lemonade sauce, combine cornstarch and water until smooth; stir into cooking juices. Cook sauce in oven  for 20 minutes or until thickened.  Serve chicken over rice and top with lemonade sauce. Yield: 6 servings.

To go with it, I made yet another Taste of Home recipe: Green Beans Amandine.

• 1 pound fresh green beans, cut into 2-inch pieces
• 1/2 cup water
• 1/4 cup slivered almonds
• 2 tablespoons butter
• 1 teaspoon lemon juice
• 1/4 teaspoon seasoned salt

Directions:

Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 10-15 minutes or until crisp-tender; drain and set aside.
In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and seasoned salt if desired. Add beans and heat through. Yield: 6 servings.