Chili Cheese Egg Souffle & the BEST Buttermilk Waffles

This is what we had on Christmas Day for Breakfast...
Chili Cheese Egg Souffle & Buttermilk Waffles,
along with Hashbrown Potatoes, Sausage, and Bacon!!

Chili Cheese Egg Souffle
5 eggs
1/4 c flour
1/2 T baking powder
1/4 t salt
2 c grated cheddar cheese
1 c small curd cottage cheese
2 T melted butter
1 can (4 oz) chopped green chilis
Preheat oven to 400 degrees. Add eggs, flour, baking powder, and salt. Mix well. Add remainder of ingredients. Grease a square glass baking dish and pour mixture in. Bake 15 minutes. Reduce heat to 350 degrees and continue baking for 20 minutes. (For amount shown in picture, double this recipe.)

The BEST Buttermilk Waffles
1 3/4 c flour
1 t baking powder
1 t baking soda
1 t salt
1 t sugar
2 c buttermilk
1/3 c canola oil
2 eggs
Beat all ingredients together and drop batter on hot waffle griddle.

French Bread Pizza

French Bread
Spaghetti Sauce (We used Garlic & Onion Tomato)
Cheese (We used Mozzarella & Colby Jack)
Toppings of Choice (We used Pepperoni, Sausage,
Pineapple, Olives, Onions, and Peppers)

You take the French Bread and cut in half
length wise, then cut in halves or thirds.
If you want thick softer pizza, use as is.
For thinner, crunchier crust, remove inside bread.
Then, fill with sauce, cheese and toppings.
Bake for 15 minutes at 400 degrees!!
ENJOY!! SO EASY!!
And everyone gets EXACTLY what they want!!

The sky is the limit for possible concoctions!!
I think next time I am going to try
Alfredo Sauce, Fresh Mozzarella, Chicken,
Mushrooms, Artichoke Hearts, & Pineapple.

We served the Pizza with a nice Caesar Salad!
The Perfect MEAL!!

Grilled Peaches with Cinnamon-Sour Cream Sauce

I found this recipe at Kraft Foods and I thought it looked delicious! It would probably be really good with pears or apples too!

What You Need

1/2 cup Light Sour Cream

1 Tbsp. Brown sugar

1/4 tsp. Ground cinnamon

4 fresh peaches (1 lb.), cut in half, pitted

2 Tbsp. Honey

Make It

HEAT greased grill to medium-high heat.

MIX sour cream, sugar and cinnamon; set aside.

BRUSH cut-sides of peaches with honey. Grill 6 to 8 min. or until softened, turning occasionally.

SERVE topped with sour cream sauce.

Candy Corn Cookie Bark

Candy Corn Cookie Bark
15 Oreos, broken up
(I used Halloween ones with orange filling)
1 1/2 c pretzel rods, broken into pieces
1 lb. white chocolate or almond bark
1 c candy corns
Halloween sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and 3/4 of the candy corn onto the waxed paper. Melt white chocolate until smooth. (Be VERY careful!! White chocolate melts faster and burns easier than other chocolate.) Drizzle chocolate over the cookie mixture. Sprinkle remaining candy corn and sprinkles over the chocolate while it is still wet. Let cool in fridge until set and firm. Remove and gently break bark into small pieces. Store in an airtight container.I placed mine in cute candy corn bags, tied with
ribbon, and gave as gifts to my visiting teachers!!

You can also try this cookie bark for other holidays!!

Pina Colada Salad

This salad is one of my new favorites because it Tastes so Yummy, It's easy! and i got it from one of my dear friends Debbie! Enjoy :)

Pina Colada Salad
1 pkg. instant coconut cream pudding
1 can crushed pineapple (med size)
1 cup mini marshmellows
1 medium container Cool Whip (12 oz. I think)
(I added 1 cup of shredded coconut as well)

Mix dry ingeredients with pineapple (juice & all). Fold in other ingredients & refrigerate until cool.

4th of July French Toast Casserole

This recipe is DEADLY and DELICIOUS! It's a Paula Deen dish... so eaters beware! I've tried making this with 1/2 the eggs, milk, and half-n-half. It's good that way, too -- a little less bread pudding, a little more french toast. I also HIGHLY recommend adding a huge dollop of fresh whipped cream on top with maple syrup. Delicious! This is an amazing Casserole to serve for Breakfast on the Fourth of July! :) ENJOY!

Casserole:

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the casserole and bake for 40-60 minutes (it turns out differently every time for me -- just watch it), until puffed and lightly golden. Serve with maple syrup.

Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Use entire mixture to cover french toast casserole.