Stuffed French Toast

Spread cream cheese on one slice of bread, top with deli ham, and another bread slice. Dip sandwich in a mixture of eggs and milk. Toast in a greased skillet until golden-brown. Serve with warm maple syrup.

You can also use cinnamon raisin bread or sprinkle cinnamon on the sandwich while it's cooking. We liked how the cinnamon tasted with the cream cheese and ham.

Crepes

Recipe:
1 1/2 cups flour
1 Tb. sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
1/2 tsp vanilla

Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with hand mixer until smooth. For each crepe, lightly butter 8 inch skillet; heat over medium heat until butter is bubbly. (or use pan spray) Pour scant 1/4 cup of batter into skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown on other side. 12 crepes. (I guess it depends on how big you make them. This recipe only made five crepes for me and Kent. If you've got a few hungry teenagers to feed, I'd probably double or even triple it.)

Toppings:
Nutella and Banana, Brown sugar and butter, powdered sugar and jam, peanut butter and honey, strawberries and cool whip, ham and cheese, etc. Creativity is the key!

Italian Crockpot Chicken

This is one of my favorites! So easy, so yummy.

Frozen boneless, skinless chicken breasts (2 to 5 pieces, depending on how much you want to make)
1 package cream cheese
1 packet Italian Dressing mix seasoning
1 can cream of chicken soup.

Put all ingredients in crockpot, cook on high for 2-3 hours or on low for 3-4. 10 minutes before eating, use a fork and gently shred chicken into smaller pieces, then stir to cover chicken with gravy, and replace lid until ready to serve.

Serve over rice, noodles, or potatoes.

Easy pumpkin bread

1 small can of pumpkin
1 spice cake mix
chocolate chips

All you do is mix it all up (add as many chocolate chips as you want) and cook at about 350* for 45 min or so. You could also make these into cookies.

Teriyaki Sandwiches

2 lbs. boneless chuch steak
1/4 c soy sauce
1 T brown sugar
1 t ground ginger
1/4 t garlic powder
4 t cornstarch
2 T water
1/4 c melted butter
~8 french rolls
pineapple rings
opt sauteed onions

Cut steak into thin, bite-size slices (trying to cut off the fat as well). In a crock pot combine soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until the meat is tender. Remove meat with a slotted spoon and set aside. Carefully pour liquid into a 2 c measuring cup & skim the fat. Add water to liquid to measure 1 1/2 cups. Pour into a large saucepan. Combine cornstartch and water until smooth; add to pan. Cook and stir until thick and bubbly (approx 3 min). Add meat and heat through. Brush rolls with butter and broil 2-3 min. Fill with meat, pineapple, onions (cheese is good too!). Makes about 8 sandwiches.

Mrs. Siggs Snickerdoodles

1/2 c butter, softened 2 tsp cream of tartar
1/2 c shortening 1 t baking soda
1 1/2 c white sugar 1/4 t salt
2 eggs 2 Tbsp white sugar
2 tsp vanilla 2 tsp cinnamon
2 3/4 c flour

preheat 400 degrees
cream together butter, shortening, 1 1/2 c sugar, eggs, vanilla. Blend in flour, cream of tartar, baking soda, and salt. mix the 2 T of sugar and 2 t of cinnamon. Roll balls in it.
8-10 minutes, remove immediately from baking sheet.

I LOVE these snickerdoodles. They are the best ones I've ever had.

Chicken Pockets

1 package cream cheese
2-4 chicken breasts (depending on the size)
2 cans of cresent rolls
2 cans of cream of chicken soup

Cook chicken and cut into small pieces; mix chicken and cream cheese (it helps if the cream cheese is a little soft); cook according to the directions on the can of rolls; cook cream of chicken soup and serve poured over chicken pocket; rice is good with this too if you want to add something more. Makes a lot so cut the recipe in half if it's just for two!