Buffalo Chicken

Ingredients

• 20 chicken wings (or 1 dozen drumsticks)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup plus 1 tablespoon hot sauce, divided
• 1 tablespoon vegetable oil
• 3/4 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 cup (1 stick) melted butter 

Directions

1. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.
3. Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.
4. Preheat oven to 400°F.
5. Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour.

Chicken Tikka Masala

 Ingredients:

1 1/2 Lbs chicken breast, chopped into bite size pieces

(Marinade)

• 1 cup plain yoghurt
• 2 Tbsp lemon juice
• 2 tsp cumin
• 1/4 t. red pepper
• 1 tsp black pepper
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp ground ginger

(Sauce)

• 1/4 cup cilantro
• 1 Tbsp unsalted butter
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1 small onion, diced
• 1 bell pepper, cubed (optional)
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garam masala
• 1/2 tsp salt
• 1 can (8 oz.) tomato sauce
• 1c. heavy whipping cream

Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients: yoghurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, & ground ginger.

 Put in the fridge for 1-2 hours then discard the marinade. Grill or cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside. For the sauce, melt the butter over medium heat. Add onion, bell pepper,and jalapeño and cook till tender.  Add coriander, cumin, paprika, garam masala, garlic, and salt. Stir to combine. Stir in tomato sauce and simmer for a few minutes until thickened.  Add the cooked chicken to the sauce and stir in the cream . Serve with white rice and garnish with fresh cilantro.

Montana Moose Poop (or elk poop)

Montana Moose Poop 

Liv

I got this recipe from my piano teacher and the first time we made was at my 8 year old birthday party.

photo courtesy of the internet-- north dakota kitchen

Ingredients:

10 cups of cocoa puffs

2 cups of corn syrup

1 1/2 cups of sugar

1 1/2 cups of peanut butter

2 cups of dry roasted peanuts

Line jelly roll pan with parchment paper. (Don't use waxed paper as a substitute. It won't work!)
In a really large bowl, pour 10 cups of cocoa puffs.

Combine corn syrup and sugar in a pan on the stove top. Stir and bring to a boil. Add peanut butter, stir 'til melted. Add peanuts, stir to combine.

Pour over cocoa puffs. Stir to coat. Pour into prepared pan (you may have to press it down.) Let cool. Cut into bars and enjoy!

LKP

  

Eclair Sheet Cake

Eclair Sheet Cake
Noah

Noah's new favorite dessert that a lady in our ward makes- I haven't actually made it but he's eaten it and gone on and on about it a couple of times so I asked her for the recipe....

photo courtesy of the internet 

Cake Ingredients: 

1 cup of water

1 stick of margarine

4 eggs 

1cup of flour 

Cake Prep: 

Bring water and margarine to boil add flour and mix into a ball. Cool slightly.  Add eggs 1 at a time and mix with fork

Spread into lightly greased 11 x 11x 1inch cookie sheet. (I think a large cookie sheet aka jelly roll pan works fine!)  Bake 400° fahrenheit for 15 - 20 minutes. Press down bumps with a spoon and cool.

Filling Ingredients:

1 (8oz) package of cream cheese (softened)

3 cups of milk

2 small packages of Instant French Vanilla pudding

Filling Prep:
Mix filling with electric mixer at medium.
Spread on cooled crust.

Top with 8oz container whipped topping and at serving time drizzle hershey's chocolate syrup over top then run knife through to create design.

This was (almost totally) entered by Liv.
   

Chocolate Caramel Cake

CHOCOLATE CARAMEL CAKE

Esther

1 chocolate cake mix (German chocolate, Devil’s Food, etc.)

1 tub cool whip (8-12 oz)
1 jar caramel ice cream topping
1 can sweetened condensed milk
1-2 Score or Heath candy bars (or a package of chocolate covered toffee bits)

Cook cake mix as directed. Cool. Poke several holes in cake with a fork. Then pour sweetened condensed milk all over cake, evenly spreading (you do not need to use whole can if you don’t want to). Pour caramel over cake, spreading evenly (do not need to use entire bottle). Let sit for about 5 minutes and the spread cool whip over entire cake, spreading evenly. Break up candy bar(s) into small pieces and sprinkle randomly over cool whip. Refrigerate when not serving. Cover. DELICIOUS!

***Georgia’s Note: Or more properly known as Better Than Sex Cake or BTS

Bacon and Cream Cheese Stuffed Mushrooms

BACON AND CREAM CHEESE STUFFED MUSHROOMS

Georgia

 

 

Ingredients

• 8 oz bacon
• 1/2 cup finely minced sweet onion
• 1 clove garlic, minced
• 16 oz white button mushrooms
• 4 oz cream cheese
• 1/4 cup grated parmesan cheese
• salt and pepper

Instructions

1. Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot.

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http://www.mountainmamacooks.com/2011/02/bacon-and-cream-cheese-stuffed-mushrooms/

Cheesecake Stuffed Strawberries

CHEESECAKE STUFFED STRAWBERRIES

Georgia

 

http://www.thesweetslife.com/2011/08/cheesecake-stuffed-strawberries.html

Ingredients:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Chipotle Chicken Tostada Bites

CHIPOTLE CHICKEN TOSTADA BITES

Georgia

http://kelseysappleaday.blogspot.com/2011/04/chipotle-chicken-tostada-bites.html

 Ingredients:

1/4 c. plus 2 TBSP chipotle salsa, pureed (I like Herdez brand)
1 large boneless, skinless chicken breast
2 avocados
zest and juice of one lime
2 TBSP red onion, finely minced
1 clove garlic, pressed or finely minced
1 Roma tomato, seeds removed, finely chopped
2 TBSP fresh cilantro, minced
1/2 jalapeno pepper, seeds and ribs removed, finely minced (optional)
1/4 tsp. cumin
salt and pepper, to taste
24 round tortilla chips
24 cilantro leaves, for garnish

Directions:

1.  The night before serving, pour 1/4 c. pureed chipotle salsa over the chicken breast and allow to marinate, tightly covered, in the refrigerator.  Turn once during marinating time.
2.  Cook the chicken, covered, in a saute pan.  Allow to cool, then shred.  Mix shredded meat with remaining two TBSP salsa.
3.  While chicken is cooling, make guacamole by combining all remaining ingredients (except chips) in a nonreactive bowl.  Mix together with a fork, leaving only small chunks.  Adjust salt and pepper as desired.
4.  Just before serving, top each chip with a generous TBSP each of guacamole and chicken.  Top with a cilantro leaf and arrange on a platter.

Lime Rice

LIME RICE

Georgia

I use this one with Noah and Whitney’s Café Rio Burritos. I make the rice to go in the burritos, instead of just plain rice. I cheat and sauté and then throw everything in the rice maker. This makes more than you will need for one pan, so I freeze the other half, and use it the next time I make them.

 

In saucepan sauté:
1 Tbsp. Butter
½ yellow onion, chopped
2 cloves garlic, minced

In large pot, bring following to boil:

3 1/3 c. water

4 tsp. chicken bouillon
¼ c. bunch cilantro, chopped (I skip this, cause I really don’t like cilantro)
1 tsp. cumin
1 small can diced green chilies
½ Tbsp. lime juice
¼ tsp. salt

Add sautéed onion and garlic to boiling water, then add 1 ½ c. long grain rice. Reduce heat, cover, and simmer for about 30 minutes.

Cafe Rio Burritos

CAFÉ RIO BURRITOS

Noah 

(This recipe is a pain because there is a lot of steps, but Noah loves it—so I always try to make a pan for that night and freeze another pan for later.)

2 ½ lbs. pork, chicken, or beef

1 pkg large tortillas

2 (15 oz.) can mild enchilada sauce (at Café Rio they use the green stuff—we’ve always used red though)

½ c. brown sugar

1/3 lbs. shredded Monterey jack cheese (or just whatever cheese you’ve got)

2 cans black beans

1 ½ c. rice

1 bunch cilantro, chopped (optional)

Meat Portion

Cube 2 ½ lbs. or pork and place in crock pot with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on high for 4 hours or low for 8 hours. Remove, drain and shred pork into a large mixing bowl.

** Or, we really like to use chicken (just boiled and then shredded) and beef will work too.**

In a separate bowl mix ½ to ¾ of the enchilada sauce with ½ c. brown sugar. We like the sauce pretty sweet so we add a bit more sugar (to taste, if you will). Pour sauce over meat and mix well.

Other Fillers

Cook rice as you normally would. We use jasmine rice. For extra flavor you can add chicken bouillon cubes to the water, or cook the rice in chicken broth.

Drain and heat 2 cans black beans on the stove top or in the microwave (when I use only one I always end up with too much meant and rice and not enough beans.) Season beans with salt, pepper, garlic, etc. (I’ve even added bacon and a little of the enchilada sauce to the beans.)

Heat oven to 350. Grease a 9x13 pan. Pour ½ c. of sauce into the pan (again we like all the sauce to be sweetened, so I add some brown sugar here too, a bit less than I add to the meat sauce though—but it’s not what the real recipe calls for). Fill each tortilla with cheese, rice, cilantro, beans, then meat. Roll and place in pan. Top burritos with remaining sauce and cheese. Heat through (approx. 20 minutes.)

Garnish burritos with lettuce, tomatoes, avocados or guacamole, salsa, and sour cream.

Turkey Roll-Ups &/or Chicken Puffs/Pillows

TURKEY ROLL-UPS & CHICKEN PUFFS/CHICKEN PILLOWS

Georgia & Shauna

I combined these recipes, because they are the same thing, I just took the “healthier/tastier” options on both of them and made them one recipe.

2 cups/3 lbs. cooked chicken (I boil this with chicken bouillon, garlic salt, and salt and pepper)

1 Tbsp. butter

6 oz. cream cheese

½ tsp. pepper

4 oz. can mushroom pieces

2-3 packages or crescent rolls

More melted butter

Seasoned bread crumbs

Sauce:

1 can cream of mushroom/ chicken

½ tub of sour cream

1 soup can of milk

Optional – lemon juice

Melt together butter, cream cheese and pepper. Stir in mushrooms and chicken. Roll out crescent rolls. Put spoonful of chicken mixture on wide end of triangular roll. Roll up the roll; pinch sides to seal shut. (There is no neat way to do this, just try to incase the chicken mixture in the crescent roll. No matter how bad they look, they turn out looking fine after being cooked.)

Dip in melted butter. (I forgot to do this once, and have never done it since, I just roll in crumbs and call it good). Roll in seasoned bread crumbs (I don’t ever season them either, I just use regular bread crumbs). To make your own bread crumbs, add parsley, oregano, and pepper to your bread crumbs.

Bake at 350º for about 17 minutes.

For gravy, mix cream of chicken/mushroom soup with milk, sour cream, and lemon juice. Pour over puffs before serving.

Oreo Fudge Bars

  OREO FUDGE BARS

Georgia

 

 

1 16 oz. package of Oreo cookies

1 stick butter, melted

¼ tsp. salt

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla extract

¾ cup semi-sweet chocolate chips

½ cup milk chocolate chips (could use another ½ cup semi-sweet chips if you like)

½ cup mini chocolate chips

 

Preheat the oven to 325. Line a 9x13 pan with foil and lightly spray with Pam. Set aside 6 Oreo cookies for the toppings. In a small food processor grind the rest of the cookies. If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs. Add the salt to the crumbs and stir to combine. Melt butter and gently stir together with the cookie crumb mixture. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.

 

Over a double boiler or in the microwave, melt ¾ cup semi-sweet and ½ cup milk chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. (To do this in the microwave, put in a glass bowl, and put the microwave to 50% power, and melt one minute at a time, and stir in between each minute, when it gets close to being all the way melted, just stir for a long time, and the chips will melt)

 

Spread evenly over the prepared cookie crust. Sprinkle the mini chocolate chips and Oreo cookie chunks over the top of the filling. Press down gently into the chocolate topping. Bake for 20-22 minutes in the oven. Allow to cool on counter for 1 hour. Chill in fridge until completely cold and se before cutting into bars or it will make a big mess.

 

*These aren’t very good hot from the oven, but are great after chilling and the filling has set.

Slow-Cooker Barbecue Pulled Pork Fajita

SLOW-COOKER BARBECUE PULLED PORK FAJITA

Amber

1 pork boneless loin roast (2 ½ pounds), trimmed on fat

1 medium onion, thinly sliced

2 cups barbecue sauce

¾ cup Old El Paso Thick n’ Chunky salsa (or whatever salsa you have around)

1 Tbsp. chili powder

1 tsp. ground cumin

1 bag (1 pound) frozen stir-fry bell peppers and onions

½ tsp. salt

18 flour tortillas (8-10 inches in diameter)

Shredded cheese, if desired

Guacamole, if desired

Sour cream, if desired

Directions:

1.      Place pork in 3-4 quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pout over pork and onion.

2.      Cover and cook on Low heat setting 8-10 hours.

3.      Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.

4.      Using slotted spoon to remove pork mixture from cooker, fill each tortilla with ½ cup pork mixture. Serve with cheese, guacamole and sour cream.

Apple Nachos

APPLE NACHOS

Georgia

If you're like me at all, I'm always looking for good appetizers to serve at little get togethers. This one was fast and simple, and the best part is they were tasty!!!

http://lexiscleankitchen.com/2014/08/22/healthy-food-friday-apples-apple-nachos-kid-friendly-apple-snacks/

Ingredients:

2-3 apples (I like Honeycrisp)

½ cup dark chocolate melted (I used milk, I like it better than dark)

¼ cup nut butter, melted

¼ cup homemade caramel (I forgot this, and they still tasted delicious)

2 Tbsp. coconut

2 Tbsp. nuts

2 Tbsp. golden raisins (or just plain raisins)

Instructions:

1.      Slice apples into thin wedges, and arrange on plate.

2.      Drizzle chocolate, nut butter, and caramel

3.      Top with desired toppings and serve

Note: Topping options are endless!

Chile Verde

Ingredients:

• 3-4 lbs of pork trimmed of fat and cut into bite size chunks
• salt and pepper
• flour
• 3 T. oil
• 3 yellow onions diced
• 2 green bell peppers
• 2-3 jalapenos diced
• 3 garlic cloves minced
• 1 1/2 lbs. tomatillos (roasted, then blended)
• 4 c. chicken stock
• 1 T. oregano
• 2 t. cumin
• 2 t. coriander
• 2 Anaheim or Poblano chiles (roasted, peeled, diced)
• 1 bunch cilantro (washed and chopped)
• 2 bay leaves

Directions:

• Wash, cut in half, stem and seed chiles.  Wash and cut in half tomatillos.  Place cut side down on greased baking sheet and broil till puffy and brown.  Wrap chiles in aluminum foil to steam for several minutes then peel and dice.  When cool, puree tomatillos in blender and set aside. 
• Season pork with salt and pepper and dredge in flour.  Heat oil 2 T. oil in large saucepan or dutch oven till the oil just begins to smoke.  Brown pork in batches on all sides till golden brown. Take pork out and set aside.  
• Add 1 T. of oil to pan and add onions, peppers, and jalapenos.  Cook till tender, scraping up browned bits from pork while stirring.
• Add garlic and saute for 30 seconds.
• Add tomatillo puree and chicken stock.
• Add spices, roasted chiles, and cilantro.
• Simmer for 3-4 hours.

This dish is a labor of love for it takes awhile to prepare.  I think I spend about 1 1/2 hours getting it prepared for simmering.  But we like it, so on occasion I make it.  We like to eat it with warmed corn tortillas and shredded jack cheese.

Nutella Bran Muffins

Ingredients:

• 1 1/2 cups 100% bran cereal
• 1 1/2 cups milk
• 1/2 cup Nutella
• 1 t. vanilla
• 1 1/4 cup all-purpose flour
• 1/4 cup light brown sugar, firmly packed
• 1 tablespoon baking powder
• pinch of salt
• 1/4 cup butter, melted
• 1 large egg, beaten

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Spray muffin pan or insert liners. (if using a dark pan, preheat to 375)
2. Combine the bran cereal and milk in a medium size bowl and let it stand for 10 minutes. After soaking, stir in the Nutella and vanilla.
3. In a separate large bowl, combine the flour, brown sugar, baking powder and salt. Add the bran mixture, butter, and egg and stir until just blended.
4. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes clean. 
5. Remove from the oven and let cool completely on a cooling rack.
6. Makes 12 muffins.

Feather-Light Raised Waffles

If you have never tried overnight yeast waffles you are missing out.  They are fan-flipping-tastic!  Try them.  Try them now.  Especially with some frozen strawberry jam and whipped cream.  Oh yum!


Ingredients:

• 1 T. active dry yeast
• 1/2 c. warm water
• 2 c. milk
• 1 t. sugar
• 2 c. flour
• 1 t. salt
• 1/2 c. oil
• 1/4 t. baking soda
• 2 eggs

Directions:

1. In a large (batter will rise a lot) mixing bowl, sprinkle yeast over warm water and let stand for 5 minutes.
2. Add the milk, sugar, flour and beat until smooth.
3. Cover the bowl with plastic wrap and let the mixture stand overnight or for a few hours.
4. The next morning or whenever you want to cook the waffles, add the beaten eggs, the oil, the salt, and the baking soda (mixed with a bit of water).  Mix till smooth.

5 Minute Artisan Bread

 Ingredients:

• 3 cups lukewarm water
• 1 1/2 tablespoons granulated yeast or 2 (7 1/4 g) packets granulated yeast
• 1 1/2 tablespoons kosher salt or 1 1/2 tablespoons other coarse salt
• 6 1/2 cups unsifted unbleached all-purpose flour

Directions: 

1. Loosely cover and let rise on counter for 2 hours.
2. Place in the fridge overnight.
3. Pull off a small cantaloupe size piece of dough and shape into ball.  The dough will be very wet and sticky so sprinkle liberally with flour to handle. 
4. Let rest for 40 minutes.
5. Bake at 450 degrees for 25-30 minutes.  

 Go to this website for more detailed directions:  Artisan Bread in 5 minutes a day basics.

I now use this dough for pizza crust, it makes the best homemade crust I have tried so far.  I either spread out with my hands using flour as needed or use a small rolling pin and spread it out on parchment paper.  Top with desired toppings and use an upside down baking sheet to transfer pizza to preheated pan in oven.  Bake at 500 degrees for about 10-15 minutes.

Stroganoff

STROGANOFF

Gramma Mary

 

1.      Cut fat and junk from round steak and slice in very thin strips.

2.      Brown in fry pan with 2-3 sliced onions, salt and pepper and mushrooms if desired.

3.      Add one container sour cream and one can mushroom soup.

4.      Eat over egg noodles or rice.

Creamy Italian Chicken

CREAMY ITALIAN CHICKEN

Esther

 

4 boneless chicken breasts

½ cup water

1 pkg Italian dressing mix

1 can cream of chicken soup (don’t add milk)

1 (8 oz.) pkg cream cheese

 

Cook chicken, water, and dressing mix in a crock pot for 4 hours on LOW. Mix soup and cream cheese. Add to chicken in crock pot. Cook for 1 to 2 more hours on LOW. Eat over pasta or rice.

Chicken Noodle Soup

CHICKEN NOODLE SOUP

Ralphie

 

The real deal, from scratch. It is A-MAZING.

 

1 rotisserie chicken

4 eggs

2 tsp. salt

2-3 C. flour (maybe more)

1 can cream of chicken soup

2-3 Tbsp. whipping cream (optional, but recommended)

Some chopped celery, carrots, and onions---as much or as little as you like

Salt and pepper to taste

 

1.      Remove as much of the chicken from the rotisserie chicken as possible, shredded into bite-sized pieces. Set aside, or refrigerate. Keep chicken remains.

2.      Put whatever remains of the rotisserie chicken (bones, skin, everything) in a pot of boiling water, high enough to cover the chicken. Boil for around 30 minutes. Strain chicken to remove bones, and reserve the leftover broth. Leave broth on stove at a low boil.

3.      In a medium bowl, mix the eggs with a fork. Add the 2 tsp. salt and stir. Add 2 C. flour. Knead until it isn’t sticky anymore, using more flour as necessary (~5-7 minutes). Dust counter with plenty of flour, and using lots of flour, roll dough out very thin (1/8-1/4 inch or so), then slice thin noodle strings with a pizza cutter (or use a pasta crank if you have one). The noodles will expand quite a bit in the soup.

4.      One at a time, add the noodles to the simmering broth (if added in clumps, they will stick together.

5.      Add can of cream of chicken soup.

6.      Add some water until it looks like the right amount, anywhere from 4-8 cups of water probably. Then add chicken bouillon and/or salt until it’s the flavor you want. If using whipped cream, add it here, just enough to make your soup look a touch creamy. Let it simmer until the noodles are done, maybe about 20 minutes. It won’t matter much if it is on the stove longer.

7.      About 10 minutes before service, add chopped celery and onion. About 5 minutes before service, add chopped carrots and the chicken from step 1.

8.      Add salt and pepper to your liking.

Stuffed French Toast

STUFFED FRENCH TOAST

Georgia

 

Loaf of French bread

6-8 oz. cream cheese

¼- ½ cup powdered sugar

Almond extract

2 eggs

About ¼ cup milk

About a tsp. nutmeg

Frozen fruit (raspberries are my favorite)

Sugar

 

Filling:

Warm up cream cheese. Add powdered sugar, ¼ cup at first, add more if needed. Add a couple drops of almond extract. Mix well.

 

Mix in a bowl:

2 eggs, milk, nutmeg (about a tsp.)

 

Raspberry Sauce:

In a saucepan heat raspberries, and a little water to a warm temperature. Add enough sugar so it is not sour.

 

Put filling between French bread (the more the better). Dip in egg mixture, and fry on greased pan. Top with raspberry sauce.