another Pinterest new favorite

Strawberry and Cream Cheese French Toast
1 loaf french bread, cut into 1 inch slices
Whipped Cream cheese
Spread cream cheese between two slices of bread, place in a glass pan sprayed with cooking spray.
Mix together:
4 eggs
1 C. milk
1/4 C. sugar
1/4 tsp. salt
1/4 tsp cinnamon

Pour over bread and let sit for five minutes, turn bread over and cover pan with saran wrap.  Refrigerate overnight. Drizzle melted butter over the top and bake at 400 degrees for 25-30 minutes.

Whipped Topping:
1 pt whipping cream
1/4 C. sugar
2 tsp. almond or amaretto flavoring

Top with strawberries mixed with sugar and the whipped topping.

Cinnamini buns

These were so easy, Kilee (age 10) made them by herself. Quick, easy and I usually have all the ingredients on hand.

Cinnamini Buns
2 Tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1 can (8 oz) refrigerated crescent roll dough
1 Tbsp. butter, melted
1/2 C. Powdered sugar
1 Tbsp. milk

Preheat oven to 350. Generously grease a large baking sheet. Combine brown sugar and cinnamon in a small bowl, mix well.
Unroll dough and seperate into 2 long rectangles; firmly press perforations to seal. Brush dough with melted butter; sprinkle with brown sugar mixture. Roll up each rectangle lightly starting from long side; pinch edges to seal. Cut each roll into 12 (1 inch) slices. Place slices, cut sides up), about 1 1/2 inches apart on prepared baking sheet.
Bake about 10 minutes or until golden brown. Remove to wire rack. Blend powdered sugar and milk in a small bowl until smooth; add additional milk, if necessary, to reach desired consistency. Drizzle glaze over cinnamon buns.
Makes 2 doz. mini cinnamon buns

Slow cooker french toast.... mmmmmm

You will want to double this if you are using a large slow cooker!

French Toast Casserole
1/4 C. butter, sliced
6 eggs, well beaten
1 C. milk
1/2 tsp. cinnamon
1/4 C. sugar
1/2 tsp. salt
1/2 tsp. vanilla (opt)
8 slices bread, cubed

Loosely crumple a few pieces of foil and put on bottom of slow-cooker. Line sides of cooker with foil. Place another piece of foil over crumpled foil on bottom. Slice butter into pats and place in slow cooker. Cover and cook on high until butter is melted (10-15 minutes).
Whisk together Eggs, milk, cinnamon, sugar, salt and vanilla if desired. Fold in bread cubes. Pour batter over melted butter. Cover and cook on high 1-2 hours or low 3-4 hours. Slice and serve hot with syrup and powdered sugar.

Cinnamon Cream Syrup

1 C. sugar
1/2 C. corn syrup
1/4 C. water
3/4 tsp. cinnamon
1/2 C. evaporated milk

In a small saucepan, combine sugar, corn syrup, water and cinnamon. Bring to a boil, stirring constantly. Continue to stir while the syrup boils for 2 minutes. Stir in the evaporated milk. Remove from heat and cool for 5 minutes before serving. Store leftovers in the fridge.

It's time for Eggnog!

Eggnog Pancakes
2 C. flour
1/2 tsp. salt
2 eggs, slightly beaten
2 C. eggnog
1 Tbsp. baking powder
1/4 tsp. nutmeg
1/4 C. cooking oil

In a large bowl combine the dry ingredients. In a second bowl combine other ingredients. Stir eggnog mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle over medium heat. For each pancake, pour 1/4 C. batter onto the griddle. Cook until golden, turn when tops are bubbly and edges are slightly dry.

I learned this recipe in my 8th grade cooking class!

For years, this was the Christmas morning tradition. My brothers would also request it for dinner often!
German Pancakes
6 eggs
1 C. milk
1 C. flour
1/ tsp. salt
5 Tbsp. butter

Preheat oven to 450. Whip eggs until thick and lemon colored. Add milk, flour and salt. Melt butter in 9x13 pan. Pour batter into pan of melted butter. Bake at 450 for 10-15 minutes. Top with powdered sugar and your favorite syrup.
It is fun to watch as it cooks, The sides grow!!

Cinnamon Roll Cake
1/2 C. butter, melted
3/4 C. packed brown sugar
2 tsp. grated orange peel
3/4 C. chopped pecans
1/3 C. sugar
1 tsp. cinnamon
2 cans Grands cinnamon rolls with icing

Heat oven to 375. Spray 9x13 pan with cooking spray. In a bowl, mix butter, brown sugar and orange peel. Pour into pan. Top with 1/2 c. of the pecans. Seperate dough into 10 rolls, cut each roll into quarters. In a small bowl, mix cinnamon and sugar. Place dough in sugar mixture and toss to coat. Arrange in a single layer in the pan. Bake 20-25 minutes or golden brown. Drop icing by teaspoonfuls over top of the cake. Sprinkle with remaining pecans. Cool 10 minutes and cut into squares. Serve warm.

French Toast Waffles
4-6 slices bread
2 Tbsp. butter or margarine, melted
1 egg, beaten slightly
1/2 C. milk
1/8 tsp. salt
1/8 tsp. nutmeg
1/2 tsp. vanilla (optional)

Combine all ingredients, except the bread. Dip the slices into the mixture, coating both sides, but not drenching. Cook the french toast in a well oiled, hot waffle iron until crisp.
This recipe makes 4-6

I was reminded of this one at Girls Camp.... MMMMM!

Buttermilk Syrup (or as my kids call it, Caramel Syrup)
From My Neighbor Karen Bell

Make in a big Pot:
Melt 1 cube butter
1 1/2 C. sugar
1 C. buttermilk
dash salt
Boil for 1 minute. Watch closely or it will boil over!!Remove from heat.
Whisk in 1 tsp. vanilla
1 tsp. maple flavor
1 tsp. baking soda

When you add the soda, the syrup amount will triple.