Directions

1. In a large mixing bowl, beat together eggs, evaporated milk, vanilla, cinnamon, nutmeg and salt. Set aside.

2. Spread each slice of the bread with some cream cheese. Top six of the slices with cherry pie filling, spreading almost to the edges.

3. Cover each with the remaining bread slices, cream cheese side down. Dip in the egg mixture.

4. In a skillet or on a griddle, cook the sandwiches in hot butter over medium heat for 2 to 3 minutes on each side or until golden brown.

5. Cut filled French toast into halves or quarters and dip in or sprinkle with sugar, if you like. Serve with hot maple syrup, if you like. Makes 6 servings.

Source: Adapted from a recipe from Midwest Living

These beef burgers are filled with piquant pepper jack cheese, then cooked and topped with guacamole and crispy bacon.

Ingredients:

2 large avocados, preferably Haas, peeled and pitted
1 Tbs. fresh lime juice
Kosher salt, to taste
1 1/2 Tbs. chopped fresh cilantro
1 1/2 lb. ground beef
2 oz. pepper jack cheese, grated
Freshly ground pepper, to taste
4 hamburger buns
8 bacon slices, cooked until crispy

Directions:

Prepare a medium-hot fire in a grill. Place a cast-iron griddle on the grill to preheat. 

In a bowl, combine the avocados and lime juice and mash them together with a fork. Season with salt and stir in the cilantro. Set the guacamole aside. 

Divide the ground beef into eight 3-oz. portions and shape each into a ball. 

Using a stuffed burger press according to the manufacturer’s instructions, make 4 burgers, stuffing each with 1/2 oz. cheese. Season the burgers with salt and pepper. 

Place the burgers on the griddle and cook, turning once, about 4 minutes per side. Place the burgers on the buns and top each with 1/4 cup guacamole and 2 bacon slices.

Serve immediately. Serves 4.

Williams-Sonoma Kitchen.

Ingredients:

• 8 eggs
• Salt and freshly ground pepper, to taste
• 1 1/2 tsp. unsalted butter
• 2 1/2 tsp. vegetable oil
• 3 cups cooked macaroni, chilled
• 6 oz. ham, cut into 1/4-inch cubes
• 3/4 cup fresh or frozen peas, blanched if frozen
• 8 oz. cheddar cheese, cut into 1/2-inch cubes

Directions:

Note: Adapted from Clementine Bakery in Los Angeles

3/4 cup plus 2 tablespoons (3.5 ounces) flour

11/4 teaspoons baking powder

1 teaspoon salt

1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar

5 tablespoons butter, melted

1 extra-large egg

1/2 plus 1/8 teaspoon vanilla extract

1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts

1. Heat the oven to 325 degrees.

2. In a medium bowl, sift together the flour, baking powder and salt and set aside.

3. In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

4. Stir in the dry ingredients, then fold in the nuts.

5. Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.

6. Remove from heat and cool slightly before serving.

Each of 16 servings: 152 calories; 2 grams protein; 22 grams carbohydrates; 0 fiber; 7 grams fat; 3 grams saturated fat; 23 mg cholesterol; 16 grams sugar; 194 mg sodium.

Source:  Culinary S.O.S. L. A. Food Times

My friend, Barb, is a huge fan of Louie’s Seasoning.  You can buy it at your local grocery or it’s available on their website.

Ingredients

• 1/2 cup gold tequila
• 1 cup freshly squeezed lime juice (5 to 6 limes)
• 1/2 cup freshly squeezed orange juice (2 oranges)
• 1 tablespoon chili powder
• 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
• 1 tablespoon minced fresh garlic (3 cloves)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 whole (6 split) boneless chicken breasts, skin on

Directions