Peachy Keen French Toast

Ingredients:
1 small package (3 ounces) vanilla instant pudding
1 cup finely chopped fresh or canned peaches
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
5 eggs, beaten
12 slices of wheat or whole grain bread

Prepare pudding according to package directions. Fold in chopped peaches, nutmeg, and cinnamon. Add eggs and mix well. Dip bread slices into mixture. Cook on well greased skillet over medium heat, turning frequently so toast doesn't scorch.

Peach Syrup
1 1/2 cups sugar
1/2 cup water
3 cups pureed fresh or canned peaches
1 tablespoon lemon juice

Combine sugar and water in medium saucepan. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Add peach puree. Return to low boil and boil for 5 minutes. Remove from heat. Add lemon juice. Store in refrigerator in tightly sealed container.

No-Heat Double Chocolate Marshmallow Pie

Ingredients
• 5 regular size (1.45 oz.) chocolate almond candy bars
• 20 large marshmallows
• ½ cup milk
• Pinch of salt
• 1 pint whipping cream, whipped stiff
• 1 chocolate crumb pie crust
Preparation
1.Break candy bars into a large bowl, add marshmallows and stir in milk and salt.
2.Heat in microwave, stirring every 20-30 seconds, until mixture is completely melted; cover and chill well.
3.Remove from refrigerator and soften up for about 20 seconds in the microwave; just enough to allow you to fold in half of whipped cream.
4.Pour chocolate cream mixture into pie crust and place in freezer until firmed up enough to slice.
5.Top with remaining whipped cream and, if desired, shave a little bit of chocolate on top before serving.
6.Easy, rich and a perfect hot weather dessert idea!

Edible Playdough

Ingredients:
1 box name brand white cake mix
1 stick soft but not melted margarine
+ - 3 tablespoons water
Mix cake mix and margarine in large bowl. When it is well mixed add 1 teaspoon of water at a time and mix until the desired consistency. I give each child a plastic zip seal bag for storage (if there's any left!)

Strawberry Cheesecake Trifle - JaNae Munden

In bowl mix:

16 oz. cream cheese
2 c. powdered sugar
1 c. sour Cream
1/4tsp. vanilla
1/4 tsp. almond extract

In another bowl whip until stiff:

8 oz. whipping cream
2 tsp vanilla
1 T. sugar

Fold whip cream into cream cheese mixture.

In trifle bowl layer:

1 angel food cake cubed
cream cheese mixture and
2 qt. fresh strawberries.

Keep layering til down finishing with berries. Berries can be mixed with Danish dessert, or raspberry or blueberry pie filling is also yummy!

Chocolate Strawberry Crispy Pie

½ cup chocolate flavored syrup
1/3 cup semi-sweet chocolate chips
2 cups crisp rice cereal
¼ cup dairy sour cream
1 quart favorite flavor ice cream

Butter an 8” pie plate; set aside. In medium microwave-safe bowl combine chocolate syrup with chocolate chips; microwave on high for 45 seconds or until hot. Stir until smooth. Remove ¼ cup chocolate mixture to small bowl; set aside. Add cereal to remaining chocolate mixture and stir to coat; cool slightly and press mixture evenly into bottom and up the sides of pie place. Place in freezer for 20 minutes or until firm. Combine reserved ¼ cup of chocolate mixture with sour cream. Spoon half the ice cream into pie, drizzle with chocolate sauce. Top with scoops of ice cream and remaining sauce.

Banoffee Pie

Crust
9 oz graham crackers
½ cup butter melted

Toffee Sauce
½ cup (packed) dark brown sugar
1- 14 oz can sweetened condensed milk
1/2 cup butter

Filling
1 ¼ cups heavy cream
5 small bananas (about 1 ½ lbs. total)

To make the crust: Line the bottom of a 9-inch springform pan with parchment paper, Blend the graham crackers in a food processor until they are finely ground, pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed, press the mixture over the bottom and 1 ½ inches up the sides of the springform pan, refrigerate.

To make the toffee sauce: Place a medium-heavy saucepan over medium heat. Combine and the sugar and 3 tablespoons of water in saucepan. Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes. Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly. Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm. Keep the remaining caramel sauce at room temperature.

To fill the pie: Beat the cream in a large bowl until thick and very soft billowy peaks form. Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the whipped cram and spoon into the prepared pie crust. Slice the remaining bananas and arrange them decoratively over the pie. Rewarm the remaining toffee sauce gently over low heat, if it has thickened too much stir a few tablespoons of milk into the sauce to create a thinner consistency. Cut pie into wedges and drizzle each piece with the sauce.

Chicken Cordon Bleu Casserole

2 small carrots, shredded (1 cup)
2 tablespoons butter or margarine
2 packages (6 oz. each) fast cooking chicken and wild rice mix
4 cups boiling water
8 boneless skinless chicken breasts
4 slices cooked ham, cut in half
4 slices Swiss cheese, cut in half

1. Heat oven to 350 degrees.


2. In baking dish, stir together carrots, butter and rice mix and water. Arrange chicken on rice mixture. Top each breast with ham.


3. Cover tightly with foil; bake 55 - 60 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut.


4. Place cheese on ham. Bake uncovered 3 - 4 minutes longer or until cheese is melted.