Stuffed French Toast at home

I love stuffed french toast at IHOP but we are really trying to cut back on our eating out. I know I can make it cheaper. Plus we can have it more often because the closest IHOP to us is almost an hour away.

It is so simple, it's crazy I have not made it before. If you love it in the restaurant, give it a try.

For the custard:
Eggs and cream. Just like any other french toast. How much french toast you are making will determine how much eggs and cream you will need. I also put a splash of vanilla in my custard.

For the stuffed toast:
I used brown sugar bread made by pepperidge farms. You could use any bread you like, but this added another flavor to the french toast. Spread a layer of cream cheese on each slice of bread. Top one slice with jam. You can make flavor you love depending on what ever jam you want to use. We love strawberries, so we used strawberry jam. Top with a slice of bread and dunk into the custard mix.

Cook it on a griddle until it's browned and crispy on the outside, soft and creamy on the inside. Top with powdered sugar and you can syrup or more jam.



We served this with sausage and grits. Three of us had this meal for the cost of one stuffed french toast meal at IHOP.

Cheddar Cheese Pan Biscuits

I'm a southern girl and no self respecting southern girl can say no to a biscuit. Add cheese and you will hear me screaming OH YEAH! It's a cool spring night and what could be better than a hot flaky, cheesy biscuit. Biscuits hot out of the oven are one of the world best in comfort food. We won't think about the pounds they will also bring. Tonight is all about comfort and taste.

Maybe there will be a biscuit or two left over for breakfast tomorrow morning. I wouldn't plan on it though.


Cheddar Cheese Pan Biscuits

1/3 cup butter
2 1/4 cups all purpose flour
1 1/2 cups (6 oz) shredded cheddar cheese (the sharper the better)
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk

Heat oven to 400. In a 9 inch square baking pan melt butter in oven (3-5 minutes). Meanwhile in a medium bowl combine all ingredients except milk. Stir in milk until just moistened. Turn dough onto lightly floured surface; knead 10 times or until smooth. Pat or roll dough into a 12x6 inch rectangle. Cut into 12 strips (1 inch).



Dip each strip into melted butter in pan. Fold strip in half. Place folded strips in 2 rows in the same pan. Bake for 20-25 minutes or until lightly browned.

I love having my oven back

I went 6 months with a broken oven. All I could use for that time was my cook top. No baking at all. I was going through withdrawals. I'm still trying to catch up from not baking during that time. Today I got a good start.

First there is the Five Minute Artisan Bread
It was so good, I ordered the book. Not to mention we ate half the loaf. I only used half of the dough. I can't wait to see how the next batch bakes up.

Because it was such a nice day, it was time for grilling. Grilled chicken marinated in Scott's Barbeque Sauce and potato salad. I guess I'm skipping spring and going right for summer meals.


Earlier in the day, I'd made a chocolate sheet cake. It's a simple recipe I remember my mama making when I was younger. It's so rich and so so good.