Susan's Cafe Rio Recipes

Susan made a delicious, Cafe Rio inspired meal for us last month. Here are her recipes:

Cilantro Lime Rice

http://m.allrecipes.com/recipe/146000/lime-cilantro-rice/

Barbacoa Pork

4 tbs brown sugar

1 tbs cayenne pepper

1 tbs cumin

1 tbs salt

2 lbs pork roast

8 oz coke

4 cloves garlic

2 small onions

1 c brown sugar

Rub pork with brown sugar, cayenne, cumin, salt. Add 1 c of water and cook on low all night. In the morning, drain excess liquid and fat, add the coke, garlic and onions and cook on low all day. 1 hour before serving, add 1 c brown sugar and cook on low until ready to serve 

Cilantro Lime Dressing

2 tbs lime juice

2 tbs white vinegar

2 tbs Worcestershire sauce

1/2-3/4c cilantro

2 green onions, chopped

1/2 jalapeño, de-seeded and chopped 

1 c sour cream

1 c mayo

Blend all ingredients but sour cream and mayo until finely ground. Mix in sour cream and mayo. Season with salt and pepper.

Salsa

http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

I only use 1/4-1/2 of a de-seeded jalapeño 

Tres leches cake 

http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/

Cassi's July Recipes

Chicken Salad:

http://thepioneerwoman.com/cooking/2008/05/chicken-salad-the-way-i-like-it/

Serve with cheese, greens, tomatoes, honey mustard, etc. on bread. I used croissants from Costco.

Broccoli Salad:

http://allrecipes.com/recipe/fresh-broccoli-salad/

I used Craisins instead of raisins, increased the vinegar by about a tablespoon, and completely forgot to add the bacon.

Strawberry Lemonade Cupcakes:

http://www.gimmesomeoven.com/strawberry-lemonade-cupcakes-with-fresh-strawberry-buttercream/

Mint Peaches:

Slice several peaches very thin and mix with a bit of sugar to taste, depending on how ripe the peaches are, and a bunch of sliced fresh mint. Refrigerate for a few hours to let flavors blend.

Strawberry Mint Lemonade:

Fresh-squeezed lemon juice, pureed strawberries (I used frozen that had sat out just a bit), sugar, water, and sprigs of fresh mint. Play with the amounts until it tastes good!

Kayla's June Bunko Recipes

Marinated Chicken:

http://allrecipes.com/recipe/marinade-for-chicken/detail.aspx

Pear-Walnut Salad, minus the croutons, and she added feta.  

http://whatscookingamerica.net/Salad/SaladPearWalnuts.htm

Raspberries & Cream Streusel Squares

Prep time 20 min Bake time 30-35 min.

Crust

3/4 cup butter, melted

2 1/2 cups flour

3/4 cup powdered sugar

Filling

1 jar (12 oz) seedless raspberry or apricot jam

1/4 cup flour

Topping

1 package (8 oz) cream cheese

1/2 cup powdered sugar

1/4 cup walnut halves, chopped

1. Preheat oven to 350*F. For crust, place butter in microwave safe bowl on high for 1 minute or until melted. Add flour and powdered sugar; mix until crumbly. Reserve 1/4 cup of the crust mixture for the topping. Sprinkle remaining crust mixture evenly over bottom of stoneware bar pan; roll to an even thickness using lightly floured roller.

2. For filling, combine jam and flour in bowl; mix until smooth. Spread jam mixture evenly over crust.

3. For topping, place cream cheese in microwave safe box. Microwave on high 30 seconds or until softened. Add powdered sugar; whisk until smooth. Spread over top of jam layer. Chop walnut, then combine nuts and reserved crust mixture; sprinkle evenly over topping.

4. Bake 30-35 min  or until edges are a light golden brown. Remove from oven; cool completely. Cut into squares.

Twice Baked Potatoes
12 baker potatoes, oven baked works best

1 cube butter

2 cups sour cream

1 lb cheese, grated

1/4-1/3 cup bacon bits

salt and pepper to taste.

Cut baked potatoes in half, long ways. Scoop out insides into mixing bowl with chunked butter. (I use my KitchenAid bowl, since it works best to mix it all in.) Mash them and add sour cream, approx 1/2 cup cheese and bacon bits. Mix well. Add salt and pepper to taste. Spoon mixture back into potatoes and top with cheese. Bake at 350* for 30 min. 

These are great for making ahead and heating right before serving, although they will need baked longer if made ahead. Serve with ranch dressing.

Molly's Chicken Parm, Broccoli, & Chocolate Covered Strawberries

CHICKEN PARMESAN

Place frozen chicken breasts in a casserole dish.  Spread tomato sauce over the chicken breasts and sprinkle with salt, pepper and garlic.  I then generously sprinkle it with parmesan cheese, cover with tin foil, and cook it in the oven at 350 for about 2 hours.  I think cooking the breasts from frozen makes them more tender and flavorful.

GARLIC NOODLES

Just cook spaghetti noodles as directed and then add some butter, salt, pepper and garlic salt to taste. Voila, done, simple and yummy!  One of my kid's most favorite way to eat noodles.

ROASTED BROCCOLI

Put 2 tbsp olive oil and salt and pepper in a gallon size bag.  Clean and cut up broccoli and shake in bag.  Cover a baking sheet in tin foil and lay out broccoli flat.  Sprinkle fresh garlic on top and cook in the oven at 425 for 35-40 minutes or until broccoli has reached desired softness.  Cook time will vary from oven to oven. 

CHOCOLATE COVERED STRAWBERRIES

I just melt a bag of milk chocolate and a bag of semi sweet chocolate chips in a casserole dish in the oven @ 200 until the chocolate is melted.  It usually takes around 20 minutes.  Wash and prepare strawberries while the chocolate is melting.  Make sure that the strawberries are as dry as possible before you dip.  Then I just stir up the chocolate and dip them.  EASY PEASY!

The whole evenings meal was VERY simple and EASY!  Hope you enjoy the recipes.

Shannon's Turkey Tetrazzini

For November Bunko, Shannon made a delicious Turkey Tetrazzini. The recipe link is here!

Jennifer's September Fall Soups & Cupcakes

Jennifer hosted Bunko this past September, and she treated us to some very yummy fall soups and delicious cupcakes. Here are her recipes:

Italian Sausage and Pasta Soup: Recipe here. The only change she made was to boil the pasta separately, and then add the pasta to the soup.

Spicy Chicken Tortilla Soup (Jen doubled the recipe, as it makes small servings)

2 T vegetable oil
1 small onion, chopped
4 1/2 oz canned green chilies, chopped
2 t minced garlic
15 oz canned stewed tomatoes
13 3/4 oz beef broth
10 3/4 oz canned cream of chicken soup
1 1/2 cups chicken broth
1 t salt
1 t sugar
1/2 t lemon pepper
2 t Worcestershire sauce
1 t chili powder
1 t cumin
1 t Tapitio (or Tabasco)
2 cups shredded, cooked chicken
4-8 corn tortillas, in strips
2 avocados, in chunks
2 cups grated Monterey Jack cheese

In a large pot, heat oil. Saute onion, chilies, and garlic, Add tomatoes, beef and chicken broth, cream of chicken soup, salt, sugar, lemon pepper, Worcestershire sauce, chili powder, cumin, and Tapitio. Simmer 1 hour.

To serve, combine 1/4 cup chicken, tortilla strips as desired, and several avocado chunks in each of 8 soup bowls. Pour soup into bowls. Top generously with grated cheese and serve immediately.

Beautiful Bean Salsa

2 28-oz cans of Bush's Boston Recipe Baked Beans
1 cup dried apricots, chopped
2 2.5-oz cans of chopped black olives, drained
2 10-oz packages of frozen corn, thawed
1 cup chopped red bell pepper
1 cup chopped fresh cilantro or parsley
1/2 cup chopped green onion
1/2 cup lime juice
1 T chopped jalapenos
1 t cumin

Mix all ingredients and refrigerate 1 hour to let flavors blend. Serve with tortilla chips for dipping.

Pink Champagne Cupcakes: Recipe here. She used strawberry champagne and only 1-2 drops of food coloring.

Vanilla Almond Cupcakes with Salted Caramel Buttercream: Recipe here.

Stacia's Skinny Recipes

Stacia hosted November Bunko. We got fabulous prizes from Pampered Chef, and enjoyed some yummy and healthy treats. Her recipes are below!

Skinny Taco Dip

	8 oz low fat cream cheese
	1 cup(s) Nonfat, plain Greek yogurt
	3 Tbsp reduced-sodium taco seasoning
	2 cup(s) Iceberg lettuce
	2 large tomato(es)
	1 cup(s) low-fat shredded cheddar cheese
	2 1/4 oz olive(s)
	16 oz pico de gallo

In a large bowl combine cream cheese, yogurt, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips. I used my Homemade salsa instead of Pico de gallo. 

Lemon Cheesecake Yogurt Cups:  Click HERE!

Halloween Bunko: Leslie's Tri-Tip Roast, Autumn Veggies, and Chocolate Tart

Leslie went all out for October's Halloween Bunko! She had some amazing hand-carved pumpkins, creepy pictures that followed you around the room, and we played by candlelight :) Everyone came dressed up, and we all had fun!

She also made a fabulous fall meal. Here are the recipes you've been waiting for!

Pumpkin Fruit Dip: Click here.

Tri-Tip Roast 
The meat is the marinated tri-tip roast from Dick Howards. I cooked it at 450 for 10-12 minutes then turned it down to 325 for about 30 min. For medium rare, you want the meat thermometer to read 130 degrees. Then take it out and let it sit for about 10 minutes..the temp will rise 10 degrees.

Roasted Autumn Vegetables with Olive Relish
1 1/2 lbs medium carrots (around 8)
1 1/2 lbs medium parsnips (around 6)
8 shallots. If large, then halve
1/4 cup extra virgin olive oil
salt and pepper to taste
Olive-Herb Relish (recipe follows)

You can peel the carrots and parsnips. I didn't. I washed them and cut them to all the same size. Preheat oven to 450 degrees with the racks in the upper and lower thirds. In a large bowl, toss all vegetables with olive oil and season with salt and pepper. Divide mixture between two rimmed cookie sheets in single layer. Roast, turning sheets from front to back twice during cooking time and rotating from top to bottom once, until vegetables are golden brown and tender about, 35 minutes. Remove shallots if they cook too quickly. Transfer hot vegetables to a bowl and toss with Olive Relish and serve.

Olive Herb Relish  
20 green olives, pitted and coarsely chopped (I used Fred Meyer brand with pimentos)
1 cup coarsely chopped fresh parsley
1/2 cup extra virgin olive oil
2 TB white wine vinegar
salt and pepper to taste
2 TB coarsely chopped fresh mint (I did not use this in the veggies we had that night- it sounded weird to me)

Mix all ingredients EXCEPT mint. Put in air tight container. Can be refrigerated up to a week ( I made mine that morning and let the flavors meld.) Bring to room temp and stir in mint right before tossing in autumn vegetables. Again I did not put mint in the relish..it sounded weird..if someone does let me know how it tastes.

Cheesy Garlic Dip 
2 tsps O Taste and See "Simply Garlic Pesto" (You find this in the produce section at Sherms, by the garlic. Get the green pesto. The white stuff is pesto with monterey jack cheese in it. This is the secret to the amazing flavor of this dip.)
1 cup sour cream
1 cup mayonnaise
2 cups grated white cheddar (You can use any cheese really, but the white cheddar gives the best flavor in my opinion.)

In saucepan mix sour cream, mayo and Simply Garlic Pesto until heated through and smooth. Add grated cheese until smooth. Serve with bread (Warm torn french bread is amazing!), toasted baguettes, crackers, veggies, potatoes..pretty much anything, I toasted baguettes one time, added a thinly sliced piece of steak and drizzled the cheese sauce on top..yum! Also the pesto is really great to use in anything you want garlicky. Spaghetti sauce, in butter for garlic bread, etc.

Rich Chocolate Tart 
1 1/2 cups of crushed guingersnaps
6 tbs butter
3 Tbs powdered sugar
1 1/4 cups heavy cream
15 oz bittersweet chocolate (can also use semi-sweet. I used bittersweet)
1 tsp vanilla extract

Preheat oven to 350 degrees. Stir first three ingredients. firmly press on bottom and sides of 9 inch tart pan (I used spring form) Bake 8-9 minutes or until fragrant. Cool on wire rack (in pan) for 30 minutes.  Bring cream to a boil over medium high heat. Process chocolate in food processor or blender till finely ground. With Processor running, pour hot cream and vanilla down the food chute in steady stream till smooth. Scrape sides as needed. Pour mixture into cooled crust. Chilled, uncovered, 3 hours. Garnish if desired.

Jennifer's Mexican & Fruit Tart Recipes: September Bunko!

Jennifer made a fabulous Mexican feast with a fancy fruit tart for us this month and it was delicious! Her recipes are below:

Mexican Layered Dip

20 oz refried beans
16 oz guacamole
16 oz sour cream
6 oz bacon, cooked and crumbled
1 large tomato, diced
1 can olives, sliced
1/2 package taco seasoning mix
3 green onions, sliced
8 oz colby-jack cheese, grated
1 bag tortilla chips

In a 9x13" pan, put down a layer of refried beans. Follow with a layer of guacamole, then a layer of sour cream. Sprinkle taco seasoning mix over sour cream. Cut and fry bacon, drain and put on top of sour cream and seasoning mix. Dice tomato and sprinkle over bacon. Top with sliced olives, then sliced green onion. Top with grated cheese. Chill and serve with chips.

Green Chicken Enchiladas

1 18-oz package flour tortillas
1 cup cheddar, grated
2 cups monterey jack, grated
2 cups cooked, cubed chicken
1/2 medium onion, chopped
1/2 cup sliced black olives
1 1/2 cups sour cream
2 tbsp parsley, chopped
3/4 tsp freshly-ground pepper

Sauce:

2 tbsp butter
2 tbsp all-purpose flour
1/2 cup milk mixed with 1 small can of cream of chicken soup
1 1/2 cups chicken broth
2 small cans green enchilada sauce
1 10-oz package frozen spinach, cooked, drained, and coarsely chopped
2/3 cup sour cream
4 tbsp green chilies, chopped OR 1 small can green chilies
1/2 medium onion, chopped
1 clove garlic, minced
3/4 tsp cumin

Garnish:

Additional shredded cheese, lime slices, and tomato slices

Preheat oven to 350 F. In large bowl, mix cheeses, chicken, onion, olives, sour cream, parsley, and pepper. Set aside. In sauté pan, heat butter over low heat. Add flour and cook a few minutes, stirring constantly. Stir in milk / soup mix and 1/2 cup of the chicken broth. Bring to a boil; while stirring, boil for 1 minute. Add remaining chicken broth, cook, and stir until hot and thickened. Add green enchilada sauce, spinach, sour cream, green chilies, onion, garlic, and cumin.  Dip each tortilla into sauce, coating both sides. Spoon 1/4 cup filling onto each tortilla and roll it up. Place seam-side down in un-greased 9x13" baking dish. Pour remaining sauce over enchiladas and bake at 350 F for 20 minutes, until bubbly. Garnish with shredded cheese, lime, and tomato slices.

White Chocolate Fruit Tart

3/4 cup butter, softened
1/2 cup confectioner's sugar
1 1/2 cups all purpose flour

Filling:

1 10-12-oz package vanilla or white chips, melted
1/4 cup heavy whipping cream
1 8-oz package of cream cheese, softened
1 20-oz can pineapple chunks, undrained
1 pint fresh strawberries, sliced
1 11-oz can mandarin oranges, drained
2 kiwifruit, peeled and sliced
1 small package raspberries
1 small package blueberries

Glaze:

2 tbsp sugar
2 tsp cornstarch
1/2 tsp lemon juice

In a mixing bowl, cream butter and sugar. Gradually add flour; mix well.  Press into an ungreased 11" tart pan or 12" pizza pan with sides. Bake at 300 F for 25-30 minutes or till lightly browned. Cool. In a mixing bowl, beat chips and heavy cream. Add cream cheese and beat till smooth. Spread over crust. Chill for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange berries, pineapple, oranges, and kiwi over filling. In saucepan, combine glaze sugar, cornstarch, lemon juice, and reserved pineapple juice. Bring to boil over medium heat. Boil for 2 minutes or until thickened, stirring constantly. Cool; brush over fruit. Chill 1 hour before serving. Store in refrigerator.

Molly's Turkey Ranch Sandwiches & Scotcharoos

Molly hosted Bunco this month and delighted us with turkey ranch sandwiches served on sliced rolls, salad, patriotic fruit kebabs (strawberries, apples, and marshmallows stuck into a watermelon half) and yummy scotcharoos. Recipes below!

Turkey Ranch Sandwiches

1-lb thin sliced deli meat. diced into small pieces
green onions, cut up
craisins
almond slivers
ranch dressing

Combine first 4 ingredients, cover with ranch and mix well. Serve with bread or rolls!

Scotcharoos

1 cup karo syrup
1 cup sugar
1 cup peanut butter
5-6 cups rice crispies
1 cup chocolate chips
1 cup butterscotch chips

Heat karo syrup and sugar  in saucepan until sugar dissolves and mixture boils. Once boiling, set aside and add peanut butter. Mix well, then add in rice crispies. Mix well again, then pour into greased 9x13 cake dish. Let it set while melting chocolate and butterscotch chips together in microwave. Molly uses an extra 1/2 cup of each type of chips. Once melted, pour on top of rice crispie mixture, spread out evenly, then refrigerate 30 minutes before serving.

Sara's Recipes: Chicken Cordon Bleu & Panna Cotta

Sara hosted in June, and served a delicious meal. Here are her recipes:

Chicken Cordon Bleu

Pound chicken breasts

Mix Parmesan Cheese, parsley, salt and pepper. Sprinkle a layer inside each breast. Layer ham and mozzarella (or swiss) cheese and roll, secure ends with toothpick. Roll in whisked egg and seasoned bread crumbs and more cheese mixture. Bake @ 350 for 30 minutes. Serve with sauce. Sauce is sour cream, cream of chicken soup, tsp lemon juice. Spoon on top.

Green Salad with Apples and Balsalmic dressing

FOR THE SUGARED PECANS:
½ cups Pecan Pieces
2 Tablespoons Granulated Sugar

FOR THE SALAD:
6 ounces, weight Baby Spinach
1 head Red Leaf Lettuce, Torn
1 whole Granny Smith Apple, Cored And Very Thinly Sliced
4 ounces, weight Crumbled Feta Or Blue Cheese

FOR THE DRESSING (this is my altered version):
1/8 cup Red Onion, Finely Chopped
1 1/2 Tablespoons Red Wine Vinegar
1 1/2 Tablespoons Balsamic Vinegar
1/4 cups Olive Oil
1 Tablespoons Granulated Sugar
1/2 clove Galic, Minced
1/8 teaspoons Salt
1/16 teaspoons Freshly Ground

Place nuts in a medium skillet with 2 tablespoons sugar. Cook over medium-high heat until nuts are coated and brown, stirring constantly, about 4 minutes; set aside.
Toss salad greens, apples and cheese.
Combine dressing ingredients in a small jar and shake vigorously. Pour over the salad just before serving.
Sprinkle with sugared nuts.

Panna Cotta

4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )
If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired. (I used berries maserated with sugar and toasted almonds)

Rochelle's Fiesta Salad & Red Velvet Cake Balls

Rochelle hosted Bunco in April and made a delicious Mexican feast for us. Sorry that I'm getting the recipes to you late, but here they are:

Fiesta Salad- Yields 4 servings

1 15-oz can black beans, drained and rinsed

1 15-oz can corn kernels, drained and rinsed

1 small purple onion, chopped

1 pint cherry tomatoes, sliced in half

1 red bell pepper, seeded and chopped

1-2 jalapenos, seeded and minced

1/4 cup cilantro

1/2 Tbsp cumin

salt and pepper

red wine vinaigrette, about 8 oz

Combine ingredients in medium bowl. Refrigerate 1 hour to marinate.

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

You can make this with any combo of cake mix & frosting !

St. Patrick's Day Bunko!

Unfortunately, Cassi forgot to take photos at her St. Patrick's Day Bunko Fest. But if you'd like to reminisce, here are the green/Irish recipes for you:

Green salad:  spinach, fresh greens, and diced cucumbers, green peppers, broccoli, and sugar snap peas with green dressing (Just mix in some pureed spinach!)


Amazingly Easy Irish Soda Bread: Click here for recipe from Allrecipes.com


The Stinking Rose's Famous Garlic Rose Relish: Click here for recipe from the Stinking Rose

Quick Chicken Lasagna:  Click here for recipe from Darigold (note: I used 1lb chicken, fresh spinach and chicken raviolis, and pureed raw spinach into the sauce to make it green)

Green punch:  1 2-liter bottle of Ginger Ale, 1 46-oz can of pineapple juice, and 1 tub of lime sherbet

Green Cupcakes: Click here for recipe from Green Lite Bites

Pistachio Thumbprint Cookies:  Click here for recipe from Taste of Home (note: I used finely chopped almonds instead of pecans)

Salmon Alfredo Rotini

 Here's Cassi's Salmon Alfredo Rotini recipe from hosting Bunko this month!

Salmon Alfredo Rotini

1 13.25-oz box whole wheat rotini
15 oz jar sun-dried tomato Alfredo sauce (I use Classico)
1 3.5-oz package sun dried tomatoes, julienne sliced
1 lb wild salmon (I use frozen wild Alaskan)
1 6oz package shredded Parmesan
white vinegar, lemon juice, basil, oregano

Thaw salmon, then place in a glass baking dish. Cover bottom of dish with equal parts vinegar and lemon juice (add more if you like it tangy). Generously cover both sides of fish with equal parts dried basil & oregano.Cover dish and marinate in refrigerator approximately 1 hour (flip fish at half hour). Bake at 425F for approximately 20 minutes, or until fish shreds easily with a fork. While fish is baking, cook pasta and warm sauce on stove. When fish is cooked, shred with a fork. Mix drained pasta, fish, sauce, dried tomatoes, and about 3/4 of the bag of Parmesan. Stir well, then serve with extra Parmesan sprinkled on top.

Jaime's French Toast Bake

16 slices firm bread

cinnamon and sugar, mixed
4 oz cream cheese
1 stick butter
1 C brown sugar
1/4 C maple syrup

6 large eggs
1 3/4 C milk
1 tsp vanilla
1/2 tsp cream of tarter

Toppings:

sour cream
berries

Spoon cinnamon and sugar mix generously on top of 8 slices of bread. Cut cream cheese into pieces and space evenly on top of bread slices. Top with remaining 8 pieces of bread to form a sandwich and cut diagonally. In 11x17 pan (cookie sheet), combine brown sugar, butter, and maple syrup, then place in a 350 F oven and let bake until bubbling (I have cooked this mix on the stove top and it works well too). Place your sandwiches in the pan. Mix eggs, milk, vanilla and cream of tarter and pour over the bread. Let sit for at least 45 minutes (can sit overnight in fridge) then bake in the 350 F oven for 30-40 minutes, till the top gets golden brown. Serve with dollops of sour cream and berries.

Pizza Spaghetti Casserole

Some people said they wanted the recipe for the Pizza Spaghetti Casserole so here it is ladies. Enjoy!

12 oz. spaghetti
1 lb. ground beef or sausage
2 oz. turkey pepperoni slices
1 jar tomato-and-basil pasta sauce (I used my own homemade spaghetti sauce)
1/4 grated parmesan cheese
1 pkg. shredded Italian three-cheese blend

Cook spaghetti, drain well and place in a lightly greased 13X9 baking dish. Brown hamburger, drain and set aside. Add pepperoni and cook over medium heat for 4 minutes or until slightly crisp. Top spaghetti in baking dish with hamburger, and then pour pasta sauce over. Arrange half of the pepperoni evenly over pasta sauce. Sprinkle evenly with cheese. Arrange remaining half of pepperoni on top. Cover with aluminum foil and bake at 350 for 30 minutes. Remove foil and bake for 10 more minutes. Serves 6.