Baked Strawberry French Toast
Fresh strawberries and cream bring rich flavor to this baked strawberry French toast that’s easily made ahead, chilled overnight, and baked in the morning for brunch or breakfast.

Preheat the oven to 375 degrees F (190 degrees C).

Grease or spray a 9×13-inch baking dish with cooking spray.

Slice the bread into 16 slices using a sharp knife.

Save the ends to use in another dish or discard.

Arrange the bread slices in the prepared baking pan.

Tuck strawberry slices between and around the bread.

Whisk eggs milk cream sugar lemon zest almond extract and salt together until well combined.

Pour the egg mixture over the bread slices.

Press down on the top of the bread to help the egg absorb; it’s okay if a little is in the bottom of the pan.

Let stand for 15 to 20 minutes.

Chinese Shrimp and Tofu Soup
This soup has tofu, shrimp, and ginger, and it is typically Chinese. It is quick and simple to make! Also beneficial in cold weather

Heat the oil in a large saucepan or wok over high heat.

Cook the garlic and ginger until fragrant and lightly browned.

Stir in the shrimp and stir fry until cooked then remove and set aside.

Pour in the chicken stock and bring to a boil.

Reduce heat to medium add the tofu and peas season with salt and pepper then return to a simmer.

Mix the cornstarch with a little water to form a thin paste.

Stir the cornstarch into the soup and continue to simmer until clear and thickened about 1 minute.

Stir the shrimp back into the soup and serve.

Ranch Beans with Beef
This baked bean recipe starts with browned ground beef and cans of pork and beans to get to a deliciously meaty side dish.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 13×9-inch baking dish.

Heat a large skillet over medium-high heat.

Cook and stir beef in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease.

Mix browned beef pork and beans cold water white vinegar and mustard together in the prepared baking dish.

Bake in preheated oven until beginning to dry around the edges about 1 hour.

2-Ingredient RO*TEL Bean Dip
Black beans are blended until smooth and creamy with RO*TEL® tomatoes, lime juice, cilantro, and other ingredients to create a quick and simple dip that truly delivers on gourmet flavor.

While reserving the liquid, drain the RO*TEL®.

Blend the black beans and tomatoes together until smooth.

Add the reserved liquid until the dip has the consistency you want.

Toffee Bundt Cake
This Bundt cake, which uses cake and pudding mixes, is almost as simple to make as a dump cake, but it is elevated by two layers of crunchy, chocolate-covered toffee bits.

Preheat the oven to 350 degrees F (175 degrees C).

Grease and flour a 10-inch Bundt pan.

Mix cake mix pudding mix vegetable oil sugar water and eggs together in a large mixing bowl until smooth.

Fold in sour cream; batter will be very thick.

Pour 1/2 of the batter into the prepared pan.

Sprinkle 1/2 of the toffee bits over the top being careful to keep them away from the sides of the pan.

Pour remaining batter over top then sprinkle with remaining toffee bits.

Bake in the preheated oven until a skewer inserted in the center comes out clean about 55 minutes.

Cool on the pan for 5 minutes then invert onto a serving plate and let cool for about 25 more minutes.

Delicious Spaghetti Bread
Spaghetti, ground beef, and Italian cheeses are stuffed into a braided pizza crust and baked for a fun meal everybody will enjoy.

Preheat the oven to 400 degrees F (200 degrees C).

Heat a large skillet over medium-high heat.

Cook and stir ground beef in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease.

Transfer ground beef to a large bowl.

Bring a large pot of lightly salted water to a boil.

Cook spaghetti in boiling water stirring occasionally until cooked through but firm to the bite about 12 minutes.

Drain.

Transfer spaghetti to the bowl with ground beef; mix in spaghetti sauce and Parmesan cheese until well combined.

Quinoa Chocolate Chip Cookies
This recipe makes a chocolate chip cookie with quinoa and oat bran to make a nice cookie for tea or coffee time.

Preheat oven to 375 degrees F (190 degrees C).

Line a baking sheet with baking parchment paper.

Mix flour baking powder and baking soda together in a bowl.

Beat butter and brown sugar with an electric mixer in a large bowl until smooth.

Beat 1 egg into butter mixture.

Beat second egg into mixture along with the vanilla extract; add flour mixture and stir until it just forms a batter.

Fold chocolate chips quinoa flakes oat bran and cream through the batter to distribute throughout.

Roll dough into small balls and arrange on prepared baking sheet with at least 2 inches between balls.

Pineapple Crisp
With crushed pineapple and a topping of buttery, brown sugar, and cinnamon, this pineapple recipe creates a delectable, juicy, and tropical crisp.

Preheat the oven to 350 degrees F (175 degrees C).

Spread well-drained pineapple into a 9×9-inch square baking pan.

Mix together flour sugar baking powder salt and egg in a medium bowl until well combined and crumbly.

Spoon mixture evenly over pineapple.

Pour melted butter over mixture then sprinkle with cinnamon.

Halloween Eye of Newt
Bubble, bubble. Toil and trouble. This appetizer is commonly known and used but, I have put my own little twist on this recipe. It is deviled eggs made to look like the eyeballs of a lizard. It a hit with the kids at my Halloween party.

Put all of the eggs into a sizable pot, allowing them to lie flat on the bottom.

Just enough cold water should be added to cover the eggs.

Bring to a boil, then turn off the heat, cover, and let the mixture stand for about 15 minutes.

Let the eggs completely cool before rinsing them in cold water or adding ice to the water.

Peel the fruit, then halve it lengthwise.

Broiled Tomatoes
In this simple side dish recipe, ripe tomatoes are broiled with a cheesy mozzarella, Parmesan, and crunchy bread crumb topping.

Oven rack should be positioned six inches below the oven’s top.

Place tomato slices on a baking sheet lined with foil, then turn on the broiler.

Olive oil, basil, oregano, garlic, salt, and pepper are combined in a bowl and applied to the tomatoes’ tops.

In a small bowl, combine the bread crumbs, mozzarella cheese, and parmesan cheese.

Sprinkle the mixture over the tomatoes.

Place the topping under the broiler for 3 to 4 minutes, checking it frequently to prevent burning.

Transfer tomatoes to a plate, then serve with a drizzle of balsamic vinegar.