French Toast with Maple Roasted Bacon

For the French Toast:
Loaf of French Bread sliced into 1/2''-1'' slices (diagonally)
5 eggs
splash of milk
1/4 cup of sugar
1 tbsp of cinnamon
pinch of salt and pepper
Maple syrup to drizzle over the top
Butter to top it and for the pan


For the Bacon:
1 lb of bacon
1/4 cup of sugarfree maple syrup
1/4-1/2 tsp of pepper (your preference)


French Toast:

Mix the cinnamon and sugar. Dump in 1/4 of the cinnamon/sugar mixture into the eggs and scramble them up really good with the milk. Add salt and pepper. Roll the bread in the egg mixture coating all sides and pan fry in melted butter until golden brown. Top the pieces with sprinkles of cinnamon/sugar, light coating of butter, and maple syrup.



Maple Roasted Bacon:

Preheat the oven to 350. Mix the maple syrup and the pepper together and stir. Cover two baking sheets with tin foil and coat with nonstick spray. Lay strips of bacon out in a single layer and brush the bacon with the peppered maple syrup. Bake for 10 minutes and flip the bacon and then brush the other side. Bake for 10 more minutes, or until the desired crispiness is reached.



Enjoy! :)

Easy Birthday Cake

Don't laugh ya'll - but this was my first attempt at piping LETTERS onto a cake! :)

This is a chocolate cake with white frosting.

Here was the recipe I used:

1 Triple Chocolate Fudge cake mix

1/2 cup of unsweetened applesauce

3 eggs

1 & 1/3 cup of water

1 cup of light sour cream

1 small package of instant chocolate pudding

1 tub of vanilla whipped frosting

1 tsp vanilla

4-8 drops of blue food coloring (optional - for the icing)

Baked at 325 for about 20-25 minutes.

Enjoy!

Chocolate Fudge

Chocolate Fudge

1 stick of butter
1/2 lb of velveeta cheese cut into tiny chunks

1 tsp of vanilla
1/2 cup of chopped pecans

1/2 cup cocoa powder

2 (1 lb) boxes of Confectionary sugar


Melt the first two ingredients in a skillet over low to medium heat. Once smooth, stir in the vanilla and pecans. Dump the powdered sugar and cocoa powder into a large mixing bowl and pour in the cheesy. Stir it in until the mixture gets cool enough you can handle and kneed with your hands until it comes together as fudge. Pat it into a greased pan. You CAN cut it immediately and serve, but it cuts easier if you wait 5-10 minutes before removing it from platter.

Enjoy!

Peanut Butter Fudge

Peanut Butter Fudge

1 stick of butter

1/2 lb of velveeta cheese cut into tiny chunks

1 cup of peanut butter

1 tsp of vanilla

1/2 cup of chopped pecans

2 (1 lb) boxes of Confectionary sugar

Melt the first three ingredients in a skillet over low to medium heat. Once smooth, stir in the vanilla and pecans. Dump the powdered sugar into a large mixing bowl and pour in the peanut butter mixture. Stir it in until the mixture gets cool enough you can handle and kneed with your hands until it comes together as fudge. Pat it into a greased pan and wait at least 30 minutes before cutting and removing from platter. If you have a whole lot of butter and it runs out the top while youre patting it down into your pan, feel free to blot it with a papertowel.

Enjoy!

Homemade Reese cups

Reese cups

1 cup of melted butter

1 cup of reeses peanut butter

1 (1lb) box of confectionary sugar

1/2 cup of melted milk chocolate chips

Mix the first three ingredients together and roll into little balls. (I put them in mini muffin papers) and then spoon over the melted chocolate and let them set.

Enjoy!

Sausage balls

Sausage balls

• 1 lb of Extra Sharp Cheddar Cheese
• 1 lb of Regular breakfast sausage (Mild or hot)
• 3 cups of biscuit mix

Dump everything in a bowl (with the sausage raw) and mix with your hands and kneed everything until it comes together and isn't too dry or too wet. Sometimes the consistency varies because of other factors ( i.e. weather, altitude, etc). You can add up to 1 cup extra of biscuit mix if its too wet and add up to 1/4 cup of milk if its too dry. Roll into little balls or use a 1 tbsp ice cream scoop (like you use for cookies) and scoop out onto a greased pan. I line mine with tinfoil and spray the tinfoil. Bake 18-20 minutes at 350.

You can precook your sausage, but then you have to wait on the grease to cool and its a bigger mess. If you precook your sausage, you only need to cook them about 10-12 minutes.