Blueberry Stuffed French Toast

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After a long and stressful week, treat yourself to this rich, decadent delight on a peaceful weekend morning.
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Course Breakfast
Prep Time 15 minutes
Cook Time 6 minutes
Servings
people
Course Breakfast
Prep Time 15 minutes
Cook Time 6 minutes
Servings
people
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Rating: 0
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Instructions
  1. In small bowl, stir together cheese, nuts, brown sugar, lemon juice, and zest. In shallow bowl, whisk together egg substitute, milk, vanilla extract, cinnamon, and ginger.
  2. Spread 1 side of 4 slices of bread evenly with cheese mixture; sprinkle blueberries in single layer over cheese mixture. Lightly press remaining bread slices over blueberries to close.
  3. Spray large skillet or flat top griddle with nonstick cooking spray. Preheat skillet over medium heat 2 minutes. Briefly soak both sides of bread sandwiches in egg mixture, then place in skillet. Cook 6 to 7 minutes or until golden brown, flipping once wi
  4. To serve, cut French toast in half and drizzle with syrup.

Tiramisu

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Course Desserts
Prep Time 20 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Prepare pudding as label directs with milk. In small bowl, whisk ricotta until smooth and creamy; stir into prepared pudding. Fold whipped topping into pudding mixture until just combined.
  2. In small bowl, combine coffee, brandy, and vanilla extract.
  3. Slice cake horizontally into thirds, then cut each layer into 1 ½ x 3 inch pieces. Place ½ of the cake pieces into bottom of 8 x 8-inch glass or metal baking dish in single layer, packing pieces close together and breaking as needed to fill any
  4. Cover and refrigerate at least 4 hours or up to 24 hours. To serve, sift cocoa powder evenly over cake and cut into 9 squares.

Minty Hot Fudge Brownie Sundae

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Indulge your sweet tooth with this chocolatey, minty, decadent delight!
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Course Desserts
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Course Desserts
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
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Instructions
  1. Preheat oven to 350°. Spray bottom of 9x9-inch baking pan with nonstick cooking spray. In small microwave-safe bowl, heat chocolate chips and butter in microwave oven on high 1 minute or until mixture is smooth, stirring every 30 seconds. Let stand a
  2. In large bowl, whisk together eggs, sugar, vanilla extract and salt for 1 minute. Stir in cooled chocolate mixture, then fold in flour. Spread batter evenly into prepared pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Co
  3. To serve, heat fudge topping as label directs. Add 1 scoop ice cream into each of 9 dessert bowls, flattening ice cream slightly. Place 1 brownie over ice cream, then top with a second scoop of ice cream. Pour fudge topping over ice cream and garnish with

Chocolate Chip, Oatmeal & Dried Cherry Cookies

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Rating: 4.33
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Course Desserts
Prep Time 25 minutes
Cook Time 16 minutes
Servings
people
Course Desserts
Prep Time 25 minutes
Cook Time 16 minutes
Servings
people
Votes: 3
Rating: 4.33
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Instructions
  1. Preheat over to 350°. In medium bowl, with whisk, stir together flour, baking soda, baking powder and salt. In large bowl, with mixer on medium speed, beat sugars and butter 2 to 3 minutes or until creamy, scraping bowl occasionally with rubber spat
  2. Lightly spray cookie sheet with nonstick cooking spray. Using 2 small spoons, drop about 2 tablespoons cookie dough 2 inches apart onto prepared cookie sheet. Bake cookies 16 to 18 minutes or until edges of cookies are golden brown and centers are slightl

Lemon Vanilla Cupcakes

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Course Desserts
Prep Time 20 minutes
Cook Time 22 minutes
Servings
people
Course Desserts
Prep Time 20 minutes
Cook Time 22 minutes
Servings
people
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Instructions
  1. Preheat oven to 350°. In medium bowl, stir flour, baking powder, and salt until well blended. In small bowl, whisk together milk, sour cream, and vanilla extract.
  2. In large bowl, with mixer at medium speed, beat sugar, and butter 3 minutes or until light and fluffy. Add eggs, 1 at a time, scraping bowl occasionally with rubber spatula. Reduce speed to low. Alternately add flour mixture, and milk mixture and beat jus
  3. Line muffins pans with 24 standard paper liners. Spoon batter evenly into cups. Spoon 1 teaspoon lemon curd into each cup, and with toothpick, swirl curd into batter. Bake 22 to 24 minutes or until toothpick inserted in center of cupcakes comes out clean,

Coconut Cream Pie

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This decadent pie is sure to please your family and friends!
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Course Desserts
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
Course Desserts
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
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Instructions
  1. Prepare 1 pie shell according to directions on package. Once baked, let cool. In medium bowl, beat egg yolks, set aside. In medium saucepan stir together sugar, cornstarch and salt. Add the milk slowly and stir until smooth. Over medium heat, cook mixture

Chocolate Cream Cheese Frosting

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Course Desserts
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Course Desserts
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. In large bowl, with mixer at medium speed, beat cream cheese, and butter 3 minutes or until smooth, scraping bowl occasionally with rubber spatula. Reduce speed to low. Add powdered sugar, milk, and vanilla extract, and beat at low until blended. Increase