Stuffed French Toast

Bread
Eggs
Cinnamon
Milk
Cream Cheese
1 can pie filling (we like apple)

1. Prepare french toast batter as usual (mix eggs, milk, and cinammon).
2. Prepare the bread by creating a pouch in each slice. To create the pouch, use your fingers to press down a square-shaped indentation in the center of each piece. When two slices are fitted together, they should have a small pouch between them.
3. Place a small scoop of pie filling and of cream cheese in the pouch of half of the slices of bread.
4. Using a basting brush, lightly spread french toast batter around the inside edges of the slices of bread that have filling on them.
5. Top filled slices with empty slices of bread. Use the basting brush to spread french toast batter around the seams.
6. Dip the stuffed french toast slices in the batter, then place them on a flat skillet.
7. Cook until both sides are browned. Serve with syrup and powdered sugar.

*Sorry, I know this recipe is really inexact. If you have questions, let me know.

Cake cookies

1 cake mix (choose your favorite--I like funfetti)
2 eggs
1/3 c. oil
1 can frosting

1. Preheat oven to 375*
2. Combine cake mix, eggs, and oil. Stir until thoroughly moistened.
3. Form 1" balls and place 1 1/2 in. apart on ungreased cookie sheets.
4. Bake 6-8 minutes.
5. Top with frosting and serve. Yum!

*This recipe is ridiculously simple but is one of my favorites.

Ruth's Meatloaf

3 lbs. ground beef
1 small onion, chopped
1 - 15 oz. can tomato sauce
3 large eggs
1/2 tsp. black pepper
1 tsp. salt
3/4 c. quick oats
1 - 8 oz. can tomato sauce

1. In a large bowl, combine first seven ingredients.
2. Press mixture into a 9x13 pan.
3. Bake in a 350* oven for one hour.
4. Drain off the liquid.
5. Top with the 8 oz. can of tomato sauce.
6. Bake an additional 20-30 minutes until the sauce browns slightly.

*If you don't want a full 9x13 pan of meatloaf, you can use a 9x9 pan. The leftover meat mixture is great for meatballs!

Cake Cookies

1 cake mix (choose your favorite--I like funfetti)
2 eggs
1/3 c. oil
1 can frosting

1. Preheat oven to 375*
2. Combine cake mix, eggs, and oil. Stir until thoroughly moistened.
3. Form 1" balls and place 1 1/2 in. apart on ungreased cookie sheets.
4. Bake 6-8 minutes.
5. Top with frosting and serve. Yum!

*This recipe is ridiculously simple but is one of my favorites.

Sour Cream Enchiladas

1 pint sour cream
1 small can chopped green chilies
1 small can sliced black olives
1 medium chopped onion
1 can cream of chicken soup
1 lb ground beef or cooked and shredded chicken (I prefer chicken)
1 package taco seasoning
1 can refried beans
1 lb cheddar cheese
2 doz. flour tortillas

1. Mix first 5 ingredients and set aside.
2. Mix chicken, taco seasoning, and refried beans together.
3. Place about 2 tbsp. sour cream mixture down the center of the tortillla. Add 2-3 tbsp of meat mixture. Top with grated cheese. Roll and place seam down in 13x9x2 in. pan.
4. Cover with remaining sour cream mixture and cheese.
5. Bake, covered, for 30 minutes at 350*.

*I double the sour cream mixture and put a thin layer in bottom of pan.

This Week's Menu

Monday: Breakfast Burritos
Tuesday: Steak, Potatoes, & Corn
Wednesday: Sour Cream Enchiladas
Thursday: Mini Shephards Pies
Friday: Stuffed French Toast
Saturday: Date Night!
Sunday: Mexican Lasagna

Treat: Cake Cookies

Cream Cheese Chicken

2-4 chicken breasts
1/2 c. water
1 package italian salad dressing mix
1 package cream cheese
1 bag egg noodles or rice

1. Place chicken, water, and dressing mix in the crock pot. Cook 6 hours on low heat.
2. When the chicken is done, drain the juice into a medium sauce pan. Add cream cheese to the juice. Cook over medium heat until cream cheese is melted and is well-blended with the juice. *If the resulting sauce is too thick to pour, add milk.
3. Shred chicken.
4. Pour sauce over chicken.
5. Serve over noodles or rice.