1 (9 inch) pie crust, baked
1 1/2 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
1/2 cup water
1/2 cup heavy whipping cream

1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.

2. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Source: Cracker Barrel Restaurant - Phoenix, Arizona

1 1/2 quarts milk
1 1/4 cups liquid eggs
1/4 cup imitation vanilla extract
1 1/8 cups flour
1 1/4 cups granulated sugar
12 ounces Nilla Wafers
1 3/4 bananas, peeled
8 ounces Cool Whip®

Heat milk in pot to 170 degrees F.

Mix eggs, vanilla extract, flour and sugar in separate container. Add mixture to milk; cook until custard-like, stirring constantly.

Spread Nilla Wafers on bottom of baking pan. Slice bananas and place over Nilla Wafers. Pour custard over cookies and bananas; cool.

Spread Cool Whip over top.

Breakfast Cornbread    

2 Cups of Yellow Cornmeal

1 1/2 Cups Flour

2 Tsp. Baking Powder

1 Tsp. Baking Soda

2 Cups of Milk

1/4 Cup of Melted Butter

1 Lb. Breakfast Sausage (I like mild)

1 Large Onion, chopped fine

2 Cups of Grated Cheddar Cheese

1 Doz. Eggs

(Optional) 1-3 Large Japeleno Peppers, chopped extra fine (I prefer with seeds)

Directions:

Using a 12-14″ Dutch Oven, brown the sausage. Drain the fat, leaving approx. 3 Tablespoons. Since we don’t add cooking oil to the cornbread, this will help prevent sticking. Mix cornmeal, flour, baking soda, baking powder, milk, butter & sausage in the dutch oven. While stirring, beat in the eggs, onions and peppers. Finally fold in the cheese. Cook at 350 degrees until done. (Approx 30 min.)

4 ears fresh corn, shucked
4 tbsp. extra virgin olive oil, divided
1/3 cup chopped red bell pepper
1/4 cup chopped red onion
2 tbsp. chopped fresh basil
2 tbsp. white or golden balsamic vinegar
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

DIRECTIONS
Prep time: 20 minutes
Cook time: 10 to 15 minutes

Makes 4 servings. Recipe may be doubled.

Nutrition Per Serving: 220 calories, 3 g protein, 15 g fat, 21 g carbohydrates, 3 g fiber, 0 mg cholesterol,
150 mg sodium, 5 points

4 cups mashed potatoes (Use day old mashed potatoes)1/2 cup chopped onions or chives

salt and pepper to taste

1 egg

1/4 cup flour or a little more if batter is sticky

Mix all ingredients together. Use an ice cream scoop to pick up mixture and drop on an oiled grill or iron skillet. Cook until 1 side browns. Then flip it over and press patty down. Cook other side until it browns. Cook on each side for 5 to 6 minutes.

1 loaf French bread (13 to 16 ounces)

Butter, for pan

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons sugar

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Raspberry Syrup, recipe follows

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). 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 bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry 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. Spread over bread as directed above.

Raspberry Syrup:

1 cup raspberry preserves

3 tablespoons water

2 tablespoons raspberry liqueur (recommended: Framboise)

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

3/4 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons sugar

1 cup ricotta cheese

2 eggs

2/3 cup milk

1 lemon, zested and juiced

Butter, for griddle

1 (11-ounce) jar prepared lemon curd

Fresh raspberries, for garnish

Confectioners’ sugar, for garnish

Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners’ sugar.

2 cups all purpose flour

1 tablespoon double acting baking powder

3 tablespoons sugar, if desired

1/2 teaspoon salt

1 1/4 cups heavy cream

Milk for brushing tops of biscuits

Into a bowl sift together the flour, baking powder, sugar, and salt, add the cream, and stir the mixture until it just forms a dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2-inch thick. Cut out as many rounds as possible with a 2 1/2-inch round cutter dipped in flour and transfer them to an ungreased baking sheet. Gather the scraps, reroll the dough, and cut out more rounds in the same manner until they are 10 in all.

Brush the tops of the rounds with the milk and bake the biscuits in a preheated 425 preheated oven for 15 minutes, or until they are pale golden. Transfer the biscuits to a rack and let them cool for 5 minutes.

8 cups water

4 limes

12 strawberries

2 tablespoons Splenda sugar substitute

Juice limes. Remove strawberry stems and cut each into slices. Mix all ingredients together in a tall pitcher.  Add ice cubes. 

Zucchini Bites

1 envelope golden onion soup mix

1 1/2 cups shredded zucchini

1 cup shredded swiss cheese

1/4 cup dry bread crumbs

2 Tbsp. grated parmesan cheese

4 eggs

3/4 tsp. basil

Pre-heat oven to 325. In large bowl comgine all indredients. Mix well. Spoon into well greased mini muffin pans. Bake 20 minutes or until golden. Makes 24.