Fruit Cream Cheese Pastry

Fruit Cream Cheese Pastry
From the Kitchen of: Marilyn Stone

2 Cans Crescent Rolls
2- 8 oz. Bricks of Cream Cheese
1 ¼ C Sugar- Divided
½ C Melted Butter
2 tsp. Cinnamon
1 tsp. Vanilla
Fresh Fruit (great with any berry, kiwi, banana)

Preheat oven to 350 degrees.
Spread out 1 can of rolls to fit the bottom of a 9 x 13 ungreased pan.
In a separate bowl, mix together cream cheese, vanilla and 1 cup of sugar.
Spread over the rolled out dough. Put the 2nd can of dough on top of mixture. Pour ½ C of melted butter evenly over top.
Mix the ¼ C remaining sugar and cinnamon and sprinkle evenly over the melted butter.

Bake 30 minutes. Let cool and garnish with fresh fruit of your choice (berries, kiwi, etc.)

Blueberry French Toast

Early A.M. French Toast
from the Kitchen of Michelle Sullivan
1 cup brown sugar, packed
1/2 cup butter
5 eggs
1 1/2 cup milk
1 tsp vanilla
1 loaf sliced french bread

In a med. saucepan over med. heat, mix and melt brown sugar, and butter. Spray a baking dish ( I use 9×13) with non stick spray and fill with the butter mixture. Mix eggs milk and vanilla. Arrange bread in baking dish (this is when I add the blueberries.

(Michelle's tip: I use the frozen kind, but you could use fresh too.I probably put in about 1/2 cup - 3/4 cup)

Pour egg mixture over bread. Use all of it - it will soak in.Cover and refrigerate over night. In the morning, uncover and bake @ 350 for 30 min.

French Toast Souffle

French Toast Souffle
from Foothill House, Calistoga, CA

4 Croissants
1/2 C Butter, at room temp.
2 bricks of Cream Cheese (I used the light, not Fat Free), at room temp
1/4C + 1/2 C Pure Maple Syrup (not the Eggo kind)
8 Large Eggs
2 C Half & Half (or Low fat milk)
1 tsp. cinnamon

1. Grease an 11 x 13 pan
2. Tear Croissants into 1/2 inch chunks and spread in pan
3. In a bowl with a mixer combine cream cheese, butter and 1/4 C pure maple syrupmix until smooth and spread over bread
4. In a bowl, beat eggs with 1/2C pure maple syrup and the half & half (or milk). Pour over bread and cheese mixture. Sprinkle with cinnamon. Chill in the fridge overnight.
5. Bake uncovered in a 350 degree oven for 55 minutes.6. Garnish with maple syrup and berries if desired (although we all think it is sweet enough alone)

Potato Cheese Casserole

Potato Cheese Casserole
from the kitchen of Jennifer Stice

2 lb. bag of frozen hash brown potatoes
1 can cream chicken or celery soup
2 cup shredded cheddar cheese
1 to 2 cups sour cream
1/2 stick butter - melted
salt and pepper to taste


Combine all ingredients in bowl (except butter). Mix together until sticky.
(Jen's tip: I let my hash browns thaw a bit before I begin- this makes it easier for everything to stick together)
After mixing, pour in melted butter and mix again. Prepare the night before

Put in 9×13 pan.
Bake for 45 min. @ 350 or until warm all the way through.

Jen's Tips: This is so easy to double… 2 cans of soup, more sour cream, 1 stick of butter and lots of cheese! I usually make this the night before and throw it in the oven in the morning. This may take a bit longer to heat through because it is cold from the refrigeration.

Enjoy!