Baked French Toast with Blondie Sauce

1 loaf French bread (the more dry, the better)
12-14 eggs
1 1/2 cup milk
1/2 - 3/4 cup maple syrup
1/2 tsp vanilla
1 - 8 oz pkg cream cheese

Spray pan.  Break up bread and place in pan.  Mix eggs, milk, syrup, and vanilla and pour over bread.  Dollop cream cheese over top.  Let sit in fridge over night.  Bake at 350 degrees for 45 min.


Blondie Sauce

1 cube butter
1 cup sugar

Melt butter in microwave and stir into sugar in separate bowl.  Then on stove in saucepan, mix the following:

1/2 cup buttermilk
1 tsp vanilla
1/2 tsp baking soda

Heat up for about 1 minute, then mix in sugar and butter.  Yummy!

Serve with chopped pecans and blueberries.


Note:  Smith/King Soopers French bread is best to use


Shared by Nicole Larsen

Caramel Stuffed Chocolate Covered Pretzels

• Pretzels, small twists or square shaped
• 12 oz. Rolo candies, unwrapped
• 2 - 11.5 oz milk chocolate chips
• 2 Tbsp coconut oil
• sea salt

1.   preheat oven to 350 degrees F.

2.   line a baking sheet with a silicone baking mat or parchment paper

3.   place pretzels on baking sheet in a single layer

4.   lay a Rolo candy on each pretzel and place in oven for 3 - 5 minutes

5.   gently press a pretzel on top of each Rolo to create a sandwich

6.   refrigerate until chocolate and caramel have cooled

7.   add chocolate chips and coconut oil into a microwave safe bowl

8.   microwave for 30 seconds and stir, repeat until chocolate chips are melted

9.   using a fork, lower a pretzel Rolo sandwich into the melted chocolate and cover completely

10. allow excess chocolate to drip off and place back on baking sheet

11. repeat with all the pretzel sandwiches

12. sprinkle sea salt on top of each of all the pretzel sandwiches

13. refrigerate for 1 hour or until chocolate is hard

14. enjoy!

Shared by:  Nicole Larsen from realhousemoms.com

Loaded Mashed Potato Bake

4 lb. russet potatoes, peeled and quartered
8 slices bacon, cut into 1" pieces
3/4 cup sour cream
1/3 cup butter
2 Tbs heavy cream
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 3/4 cup shredded cheddar cheese, divided
Chopped chives, for garnish

Directions:

1.  Preheat oven to 350 degrees.  In a large pot, add potatoes and cover with 2 inches water.  Boil until fork tender, 15-20 minutes.  Drain and return to pot.

2.  Meanwhile, in a large oven-safe skillet over medium heat, cook bacon until crispy, 6 minutes.  Drain on a paper towel-lined plate.

3.  Mash potatoes.  Add 1 1/4 cups cheddar, most of the cooked bacon, sour cream, butter, heavy cream, and garlic.  Season generously with salt and pepper.

4.  Transfer potatoes to oven-safe skillet (or a 9 x 13" baking dish) and top with remaining cheddar and cooked bacon.

5.  Bake until cheddar is melty, 15 minutes.

6.  Garnish with chives and serve.

Serves 6-8