Berry 'n' cream stuffed french toast

2/3 cup whipped cream cheese
1/2 cup chopped strawberries
2 Tablespoons strawberry jam
8 slices cinnamon bread
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract [optional]

In bowl, mix cream cheese, strawberries and jam; spread onto 4 slices. Top with remaining bread slices.

In pie dish, whisk eggs, milk and vanilla extract. Dip each sandwich in egg mixture, turning to coat. In greased skillet over medium heat, cook sandwiches until golden, turning once. Dust with powdered sugar snd serve with maple syrup if desired.

brussels sprouts with golden raisins

1 pound fresh brussels sprouts, thinly sliced
1 Tablespoon olive oil
2 Tablespoon water
1/4 teaspoon celery salt
1/8 teaspoons white pepper
1/3 cup golden raisins
1 teaspoon white balsamic vinegar

in a large skillet, saute brussels spouts in oil until crisp and tender. Add the water, celery salt and pepper. Reduce heat; cover and cook for 4--5 minutes until tender. Stir in raisins and vinegar.

potato spinach gratin

3 shallots, thinly sliced
1 Tablespoon butter
2 packages [10 ounces each] frozen chopped spinach thawed and squeezed dry
1 teaspoon salt, divided
1/2 teaspoon salt divided
1/2 teaspoon peppers, divided
1/8 teaspoon ground nutmeg
3 pounds medium potatoes [about 9 medium] peeled and thinly sliced
1 cup shredded gruyere or swiss cheese
1 Tablespoon corn starch
1 1/2 cups 2% milk
1 cup heavy whipping cream

In a large skillet, saute shallots in butter until tender. Add the spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg.

In a greased 3 quart baking dish, layer half of the potatoes, 1/3 cup cheese and half of spinach mixture. Repeat layers. Top with remaining cheese

In a small bowl, combine the cornstarch, milk, cream and remaining salt and pepper until smooth. Pour the milk mixture over cheese.

Cover and bake 350 for 1 hour. Uncover; bake 15-20 longer until potatoes are tender.

Pasta with creamy sweet potato sauce

1 large sweet potato
2/3 cup 2% milk
2 cups uncooked penne pasta
1 Tablespoon pine nuts
1 teaspoon rubbed sage
1 Tablespoon butter
1 garlic clove, minced
1 teaspoon olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional
Scrub and pierce sweet potato. place on microwave safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. When cook enough to handle, remove and discard the skin. Place the potato in a large bowl and mash with milk.

Cook pasta according to package directions.. In a large skillet, saute pine nuts and sage in butter until pine nuts are toasted. Remove from pan and set aside.

In the same skillet, saute garlic in oil for 1 minute. Stir in the sweet potato mixture, Drain pasta reserving 3/4 cup cooking water; add to sweet potatoe mixture. Stir in cheese, pine nut mixtue and reserved cooking water. Sprinkle with additional cheese if desired.

Honey Wheat Jumbo Rolls

1 cup King Arthur Unbleached all purpose flour
1 3/4 to 2 cups King Arthur Premium 100% whole wheat flour
1 envelope Fleischmann's RapidRise Yeast 2/3 cup instant mashed potato flakes
1/4 cup nonfat dry milk
1 1/4 teaspoon salt
1 cup water
1/4 cup orange juice
1 /4 cup butter or margarine, cut into six pieces
3 Tablespoons honey
1 8x8 inch Chinet Bakeware pan

Combine all purpose flour, 1/2 cup whole wheat flour, undissolved yeast, potato flakes, nonfat dry milk, and salt in a large mixer bowl. Heat water, orange juice, butter and honey until very warm 120F-130F Add to flour mixture. Beat 2 minutes at medium speed or electric mixer, scraping bowl occasionally. Stir in enough remaining whole wheat flour to make a soft dough. Knead on lightly floured surface until smooth and elastic about 5-7 minutes. Cover. let rest 10 minutes.

Divide dough into 12 equal pieces; shape into balls Place by an 8x8 incha Chinet Bakeware pan. Cover let rise is warm draft free place for 1 1/2 to 2 hours or until rolls are puffy and touching each other

Bake in preheated 350F ovens for 15 minutes and then tent with aluminum foil. Continue for 10-13 minutes until well browned. Remove from pan and transfer to rack Serve warm

The orange juice won't be tasted instead it tones down the bitterness of whole wheat flour.

Crispy Lime crabcake sandwiches

Ingredients
2 limes
12 ounce imitation crabmeat (surimi) cut into 1/2 inch pieces
1 1/2 cups plain panko, which are breadcrumbs that are really crispy and light. My favorite type
1 1/3 cup light mayonnaise
2 scallions, chopped, 1/3 cup
1 egg beaten
1 teaspoon dry 30% less sodium Old Bay seasoning
1/3 cup chopped fresh cilantro
3 cups packaged coleslaw mix
6 hamburger rolls, toasted
2 cups baby spinach leaves
curly fries and lime wedges optional
Coat jellyroll pan with cooking spray. Grate 1 teaspoon zest and squeeze 2 Tablespoons juice from limes. Reserve separately.
In bowl, combine crabmeat with 1 cup breadcrumbs, 1/3 cup mayonnaise, scallions, 1/2 teaspoon lime zest, egg and 1/4 teaspoon seasoning, breaking up crabmeat with fingers. Shape into 6 3inch patties using about 1/3 cup mixture per patty. Coat both sides of patties with remaining 1/2 cup breadcrumbs. Transfer to pan. Cover with plastic wrap refrigerate at least 30 minutes or until firm.

Preheat oven to 400F Combine remaining 1 cup mayonnaise, cilantro and remaining 1/2 teaspoon lime zest, 1 Tablespoon juice and 3/4 teaspoon seasoning. IN bowl, toss coleslaw and 1/3 cup mayonnaise mixture. Researve remaining mayonnaise mixture.

Lightly coat patties with cooking spray. Bake 10-15 minutes or until cooked through, turning after 6 minutes, Spread rolls with reserved mayonnaise mixture Top with spinach, patties and coleslaw. If desired serve with lime and fries.