French Toast - Overnight Casserole

10 Eggs
2 Cups milk
2 tsp vanilla extract
¼ Cup sugar
2 tsp Cinnamon

Brown Sugar Topping:
½ Cup Brown Sugar
½ Cup Flour
½ tsp Salt
6 Tbl Butter (softened)
3 tsp Cinnamon
½ Cup Pecans (chopped)

Cut bread into 1-inch cubes and place in a 9x13-inch baking pan sprayed with nonstick cooking spray. In a large mixing bowl, whisk together eggs, milk, vanilla, sugar and cinnamon. Pour over bread in prepared pan; set aside.

In another bowl, combine brown sugar, flour, salt, butter and cinnamon using a fork or pastry cutter until crumbs begin to form. Sprinkle mixture on top of the bread then top with chopped pecans (or Walnuts, Macadamia, Almonds, or  Cashews).

Cover and store in fridge overnight. The next morning, preheat oven to 350 degrees F. Bake, uncovered, for 40-45 minutes, or until the center is set and bread is golden brown.

Prep Time 15 min; Serves 12

Mac and Cheese

½ Cup Butter
½ Cup Flour
1 Tbl Minced Garlic
1 tsp Onion Powder
¼ tsp Cumin
1/8 tsp Nutmeg
1½ Tbl Tabasco
1 tsp Salt
1 tsp Pepper
1½ Cups Chicken Broth
½ Tbl Spicy Brown Mustard
2½ - 3 Cup Milk
2 Cup Sharp Cheddar
2 Cup Mozzarella
1 lb Pasta of Choice

Melt butter, add flour and whisk until you can’t smell the flour. Add seasonings down to pepper and cook until fragrant.

Add chicken broth and mustard. Add 2½ cup milk and stir until thickened. Add cheese ½ - 1 cup at a time. Add remaining milk if too thick. Combine cooked pasta and sauce.

Pour into pan and top with parmesan cheese and breadcrumbs. Bake @ 350 for 20 – 30 minutes

Oatmeal Fudge Bars

from the kitchen of Jadean Spencer

Mix together:

1 Cup Margarine

2 Cup Brown Sugar

2 Eggs

2 tsp Vanilla

2½ Cup Flour

1 tsp Salt

1 tsp Soda

3 Cup Oatmeal

Melt together:

12 oz semi-sweet chocolate chips

1 Can Eagle Sweetened Condensed Milk

2 Tbl Butter

½ tsp Salt

2 tsp Vanilla

Put ¾ of oatmeal mixture in bottom of cake pan

Put fudge mix on top

Place rest of oatmeal on top of fudge

Bake @ 350° for 25 minutes

Pumpkin Bread

From the kitchen of Connie Pack

4½ Cup sugar (1½ C)
¾ tsp Baking Powder (¼ t)
1 Tbl Soda (1 t)
5 Cup Flour (1 2/3 C)
2¼ tsp Salt (¾ t)
1½ tsp Nutmeg (½ t)
1½ tsp Cloves (½ t)
1½ tsp Cinnamon (½ t)
6 Large Eggs (2 Eggs)
1½ Cup Oil or Applesauce (½ C)
3 Cup (Large Can) Pumpkin (1 C)

Combine dry ingredients.
In another bowl combine eggs, oil, & pumpkin.
Mix together.  Put in greased & floured pans

Bake @ 325 for 1½ hours. – Cool
Make 3 large loaves (Makes 1 Large Loaf)

Pumpkin Spice Bars

4 Eggs
2 cup Sugar
1 cup Vegetable Oil
1 Can (16 oz) Pumpkin
2 Cup All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
¾ tsp Salt
2 tsp Ground Cinnamon
½ tsp Ground Ginger
¼ tsp Ground Cloves
½ Cup Raisins

Cream Cheese Frosting
½ Cup Chopped Nuts (Optional)

Preheat Oven to 350.  Makes about 49 Bars.  Grease Jelly Roll Pan.

Beat eggs, sugar, oil, & pumpkin.  Stir in flour, baking powder, baking soda, salt, cinnamon, ginger, & cloves.  Mix in raisins.

Pour Batter into pan.  Bake until light brown, 25-30 minutes.
Cool; frost with Cream cheese Frosting; sprinkle with nuts.
Cut into bars, refrigerate any remaining bars.

Cream Cheese Frosting

Pkg (3 oz) Cream Cheese
¼ Cup + 2 Tbl Margarine
1 tsp Vanilla
2 Cup Powder Sugar (Approximately)

Mix softened cream cheese, softened margarine, & vanilla.
Gradually beat in powdered sugar until smooth and of spreading consistency.

Rice Krispy Roll-ups

From the kitchen of Paula Everill

1 Cup Sugar

1 Cup Karo Syrup

1 Cup Peanut Butter

5 Cup Rice Krispies

2 Cups Chocolate Chips

Combine sugar & syrup then bring to boil over medium heat; remove from heat & add peanut butter; stir until melted, then pour over Rice Krispies; stir until coated, then spread thinly on a cookie sheet covered with Saran-Wrap; set aside.

Melt frozen chocolate chips in the microwave for 4-5 minutes on “Defrost” (Time melting chocolate chips to finish when Rice Krispies have been spread on cookie sheet).

Spread melted chips evenly over Rice Krispies; roll-up (along length side) unwrap saran as you roll, then rewrap whole log and refrigerate for one hour; slice & serve.