French Toast Souffle

8 oz cream cheese softened
1 cube butter
1 cup maple syrup (I just used pancake syrup)

Microwave above for 30 seconds and beat until smooth

1 1oaf of cinnamon bread (from your local bakery)

Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan.
Pour cream cheese mixture over the top of the bread.

12 eggs
2 cups half/half (I used 1 cup cream and 1 cup skim milk)
1 tsp vanilla (more if you like)

Beat until frothy, pour over cinnamon bread in pan.

Bake at 350 for 60 minutes.
Dust with powder sugar, fruit, or syrup. (I did all three) Serve hot.

Can be made the night before and put into hot oven 1 hour before you serve.

Barbecue Pork

1 (3 lb to 4 lb) pork roast
2 (12 oz. cans) root beer
1 (16oz-18 oz) bottle of barbecue sauce (I used Cattlemen's Smokehouse)
a little extra root beer

Place you roast in the crock pot. Pour in the root beer. Cook on low for 6-8 hours. Remove roast from crock pot and shred. Dump out liquid from the crock pot. Return shredded meat to crock pot. Add bottle of barbecue sauce. Then add enough root beer to make desired wetness. (This will all depend on how thick your sauce is, I probably add at least 1/4 cup). Serve on buns or rolls.

Easy Peach Cobbler

Easy Peach Cobbler

2 (15 oz) cans of peaches or 1 large can

1 box yellow cake mix

1 stick butter, melted

3 T sugar

1 tsp cinnamon

½ tsp nutmeg

Preheat oven to 375. Grease 13x9 baking dish with butter. Pour peaches and juice into dish. Pour cake mix evenly across fruit layer. Gently press down cake mix so that it soaks into the peach juice, but do not stir. It is very important to make sure all the cake mix is pressed into the juice, or it will not get “cakey”, but stay “powdery”. Drizzle melted butter across cake mix. Dust everything with sugar, cinnamon and nutmeg (I mix these together and then put it on top). Drag knife through mixture to gently combine. Bake for about 40-50 minutes or until a golden brown crust appears. Serve warm with whipped or ice cream (I prefer ice cream).