Peach Angel Trifle

Glaze:
1 - 6 oz box of peach jello
2 - 3.4 oz boxes of vanilla cook and serve pudding mix
2 ½ cups water

In medium sauce pan on high, add all ingredients and bring to a boil. Stirring constantly!
Remove from heat and let stand until cooled.

2 - 8 oz packages cream cheese (I use the 1/3 less fat)
1 - 12 oz container of cool whip (I use the lite)
1 ½ cups powdered sugar
1 round angel food cake (I make mine from the box, tastes much better than store bought and 1/3 the cost but store bought will work too)
About 7 large ripe peaches

Peel and slice the peaches then cut some of the slices in half. Add some sugar and set in the fridge for about an hour or so. (keep some as a reserve for garnishing)

Cream the sugar and cream cheese. Then add the cool whip and beat until light and fluffy.

Drain about ¾ of the liquid on the peaches from sitting with sugar; pour the glaze over and stir.

Slice angel food cake into 1-2 inch pieces.

Fill a trifle dish or 9 inch deep glass bowl, with layers of the cake, peaches and then the cream cheese mixture.

Garnish with reserved peaches.

Refrigerate for at least a couple of hours before serving. Longer is fine. Now enjoy!

Heart-Shaped Eggs and Toast

Using a 3-inch heart-shaped cookie cutter, remove the center of a thick slice of bread, and toast it. Melt 1 1/2 teaspoons butter in a small skillet over medium heat. Place bread slice in skillet, and cook until underside is lightly browned. Add another 1 1/2 teaspoons butter, and flip bread. Fit cookie cutter, coated with cooking spray, in bread's cutout heart, and crack an egg into cutter. Cover skillet, and cook until egg is set, 2 to 3 minutes. Use tongs to remove cutter. Serve with toasted heart for dipping into yolk. Recipe from Martha Stewart.

Ziploc Omlets

-Have campers write their name on a quart-size
Ziploc freezer bag with a permanent marker.

-Crack 2 eggs (large or extra-large) into the bag
(not more than 2). Shake to combine them.

-Put out a variety of ingredients such as: cheeses,
ham, onion, green pepper, tomato, hash browns,
salsa, sun dried tomatoes, mushrooms etc.

-Each camper adds prepared ingredients of choice
to their bag and shake
(not too full, or it won’t fully cook).

-Make sure to get the air out of the bag and zip
it up.

-Place the bags into rolling, boiling water for exactly
13 minutes. You can usually cook 6-8 omelets in a
large pot. 

-Open the bags and the omelet will roll out easily. Be
prepared for everyone to be amazed.

Cinnabon Rolls

ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine −− melted
2 eggs
1 teas. salt
6 cups flour

CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk

To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15−20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Cinnabon Rolls 125

Breakfast Casserole:

This is super yummy, easy and a great make-ahead recipe. Thanks Shelly!

32oz. bag hash browns (thawed)

1lb. maple flavored sausage, cooked

2 cups Shredded cheese, divided into 1 cup each

12 eggs

Mix hash browns, sausage, and 1 cup of cheese in large casserole dish, then spread evenly.

Beat eggs, then pour over mixture.

Sprinkle 1 cup of cheese on top.

Cover and refrigerate overnight.

Bake 350 for 1 hour.

Cheesy Ham and Hash Browns

INGREDIENTS
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Orange-Yogurt Muffins

1 3/4 cups flour
1/2 cup sugar
2 tsp shredded orange peel
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
8 oz yoplait orange cream yogurt
1/3 cup oil
1 tsp vanilla
1/2 cup powdered sugar
2 to 3 tsp orange juice

In a medium bowl combine flour, sugar, orange peel, baking powder, baking soda, and salt. In another bowl combine egg, yogurt, oil and vanilla. Add to dry ingredients and stir by hand until just moistened. (Batter will be lumpy) Spoon into greased muffin tin and bake at 400 degrees for 17 -19 minutes.

Meanwhile, stir together powdered sugar and enough orange juice to make a glaze (I always use more than 2-3 teaspoons). Drizzle over warm muffins. They taste best if served warm.

Makes 12 muffins (I often double the recipe if I'm having company)

German Pancakes

6 eggs

1 cup flour

6 T. butter

1 cup milk

1/4 t. salt

Melt butter in 9 X 13 baking pan til hot and sizzling. Blend milk, flour, eggs and salt together. Pour batter in hot pan and bake at 425 for about 20 minutes. Serve right out of the oven.

Thanks Shelley!

Beth's Coffee Cake

I recently tried this recipe and it was Fabulous!!

1 box of yellow cake mix plus the ingredients to make

2 sticks of cold salted butter
2 1/4 cup flour
1 1/2 TBL cinnamon
1 3/4 cup sugar
1 1/2 TBL vanilla
powdered sugar (for dusting)

Prepare cake mix and pour into 9 x13 pan (sprayed with non stick cooking spray) Bake for 15-20 minutes at 350 degrees

While baking..Prepare crumb topping in large bowl. Mix with electric mixer butter, flour, cinnamon, sugar, and vanilla until crumbly.

IMMEDIATELY after removing pan from oven coat top with marble sized crumb topping. Bake in oven additional 10-15 minutes. Let cool and sprinkle with powdered sugar!
YUMMY!

Oven- Baked French Toast

1 loaf French bread
6 Eggs
1 1/2 cups milk
3 T. Sugar, divided
1 t. vanilla
1/8 t. salt

Fill greased pan with 1 inch thick slices of French bread in a single layer, arranged closely.
In a bowl beat eggs, milk, 3 T. sugar, vanilla, and salt. Pour over bread. Cover and refrigerate 1 hour or overnight. Sprinkle cinnamon (if desired) over bread and bake at 400 degrees, uncovered for 30 minutes. Remove from oven, sprinkle with powdered sugar. Top with fresh, sliced strawberries.

Cinnamon Pull Aparts

This recipe is a family tradition in my house. We have these for breakfast for every birthday, for brunch for every Thanksgiving and for breakfast every Christmas. They are so yummy.

18 Rhodes frozen dinner rolls (I've tried other brands and they just don't work as well. For those of you who live in Cali the only place I've found that regularly carries this brand is Vons).

1/2 pkg. Butterscotch Cook & Serve pudding (not instant), (this has been hard to find lately, I find it randomly at different stores, they always have instant but its hard to find the cook and serve, so those of you who live in so cal, let me know if you find a good place that carries it. Stater Bro.'s does once and awhile, but I haven't had luck at Vons).

1/2 t. cinnamon (sometimes I just eye ball it)

1/2 c. firmly packed brown sugar

1 cube of butter

Place rolls in a greased Bundt Cake Pan. Sprinkle dry pudding mix and cinnamon over frozen rolls. Melt butter with sugar in a sauce pan and stir together. Pour butter/sugar mixture over the top of the frozen rolls. Cover bundt pan with Pam sprayed plastic wrap and let rise overnight (about 8 hrs., I wouldn't let it rise over 10 hours because they get too big and the top tends to burn in the oven, but it depends on the dough. They should rise a little above the bundt pan, but not so much that they fall over the side of the pan.) Take off plastic wrap and bake at 350 degrees for about 15 minutes. Pull out of the oven and place a large plate on top and invert the bundt pan onto the plate so the rolls fall out on the plate (you might have to separate the rolls from the pan a little bit before you tip it upside down, and of course you'll need to use hot pads during this process.) Now eat! Wish I had a picture to show you how good they look!