Decadent French Toast Souffle

Decadent French Toast Soufflé
1/2 pound Croissants (2 -3, I use 4 - 5 because I like it a bit more breadlike)
1/2 C Butter, at room temp.
6 oz. package cream cheese, at room temp
.3/4 C Pure Maple Syrup (not the Log Cabin kind)
10 Large Eggs
3 C Half and Half
1 teaspoon ground cinnamon (I just sprinkle over generously from the bottle)
raspberries for garnish
1. Tear Croissants into 1/4-inch chunks. Place on the bottom of a 2 1/2 Qt. baking dish2. In a food processor, combine cheese, 1/2 C butter, and 1/4 C Maple Syrup, whirl until blended. (Or if you don't have a food processor, beat with a mixer until smoothly blended). Cover Croissants with the mixture3. In a separate bowl, beat the eggs and then blend in 1/2 C Maple Syrup and Half & Half. Pour Over Croissant and Cream Cheese. Sprinkle top with cinnamon. Cover and chill at least 8 hours or up to 1 day.4. Bake uncovered, in a 350 degrees oven approx. 50 - 60 minutes - until it is richly browned and center barely jiggles.5. Garnish with berries.

Mexican Wedding Cakes

I love to make these at Christmas time. Unfortunately I end up eating more than I give away but here's the recipe for you to enjoy.

1 cup pecan halves
1 cup flour
1/4 c sugar
1/4 tsp. cinnamon
1/2 c (1 stick) salted butter
1/2 c powdered sugar

In food processor or blender, pulse pecans, flour, sugar, and cinnamon until resembles course meal; add butter and pulse until a dough forms. If using a blender you might have to finish blending by hand. Put dough in a bowl, flatten down, and wrap in plastic wrap. Refrigerate for 60 minutes.

Preheat oven to 325. Pinch off 1 TB of dough and roll into a ball. Place balls on 2 ungreased cookie sheets. Bake, switching sheets from top to bottom halfway through cooking time. Cook for 22-25 minutes until golden around edges.

Cool 5 minutes on sheets; transfer to a rack to cool completely(5 minutes). Place powdered sugar in bowl. Roll cookie until completely covered by powdered sugar and tap off excess sugar.

Lemon Bars

Crust:
1/2 cup softened butter
1/2 cup powdered sugar
1 cup flour
Mix the above ingredients together and press into an 8x8 pan. Bake at 325 for 15 min.

Topping:
2 eggs
1 cup sugar
2 T. flour
2-4 T. lemon juice
Mix the above ingredients together in a blender. Pour onto crust and bake 15 more min. Sprinkle with powdered sugar.

Santa's Surprises

2 sticks salted butter, softened
1 c. creamy peanut butter
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 13oz. pkg. Snickers miniatures
1 11oz. pkg. Dove brand milk chocolate

Combine the butter,peanut butter, and sugar using a mixer at medium to low speed until light and fluffy. Slowly add eggs and vanilla until well combined. Mix in flour, salt, and baking soda. Cover and chill dough for 3 hours. Unwrap all Snickers mini's. Remove dough from refrigerator. Divide into 1 TB. pieces and flatten. Place a Snickers in the cneter of each piece of dough. Form the dough into a ball around each Snickers piece. Place on a greased cookie sheet and bake at 325 degrees for 10 to 12 minutes. Let cookies cool on baking rack. Drizzle melted Dove chocolate over each cookie. Enjoy!

La La's Chocolate Chip Treasures

THANK YOU Jill!!! One of my closest friends is always worried about how she can help me with Lauren's food allergies. She's had several food issues in her home so she totally understands. She came up with this recipe for me and I LOVE IT! I thought I'd share for anyone else with wheat allergies.

3 cups ground quick oats (about 4 cups oats before grinding.)
2 tsp baking powder
1/2 tsp. salt
1/2 cup softened butter
1 can sweetened condensed milk
1/2 to 3/4 of a 12 oz bag of chocolate chips

1. Mix dry ingredients in small bowl (I just used the blender where I had ground the oats)
2. Mix butter and milk in mixing bowl until smooth.
3. Stir in dry ingredients and mix well. Batter will be thick and heavy. Stir in Chocolate Chips.
4. Drop by teaspoon onto ungreased cookie sheet.
5. Bake at 375 for 9-11 min.YUM!

PS Her daughter calls Lauren La La!