Hi Linda! My sister just made this yesterday for a May Breakfast at work. She said it was a huge hit. Baked French Toast Casserole with Maple Syrup Description: Recipe courtesy Paula Deen Ingredients: 1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Maple syrup Directions: Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole. Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 8 hours Cook Time: 40 minutes Yield: 6 to 8 servings This one is also yummy! Nice and light. Garden Medly Quiche From the Beasly House in Napa, CA Ingredients: 10 Eggs 1/2 cup all -purpose flour 1 tsp baking powder 1 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 cup butter or margarine, melted 3 cups cottage cheese 1 cup cooked fresh spinach, 10 oz package frozen chopped spinach, thawed and squeezed dry 1/2 red pepper, chopped 1/2 yellow or green pepper, chopped 1 bunch green onions, chopped 12 oz. shredded Swiss or Monterey Jack cheese Directions: 1. Preheat oven to 350 degrees. 2. In a blender or food processor, combine eggs, flour, baking powder, onion powder, garlic powder, butter or margarine, and 1 cup of the cottage cheese; blend well. 3. Pour blended mixture into a large bowl and add remaining cottage cheese, spinach, peppers, green onions and shredded cheese. Mix all thoroughly. 4. Divide mixture between 2 greased 10-inch pie pans. Bake for 40-45 minutes or until set. Number Of Servings:16-20 Preparation Time:20 minutes Another winner!! Blintz Brunch Bake I have served this with blueberries and strawberries. Ingredients: 2 pkg. (8 oz. each)Cream Cheese, softened 1 container (15 oz.) Ricotta Cheese 5 eggs, divided 3/4 cup sugar, divided 2 tsp. grated lemon peel 3 Tbsp. fresh lemon juice 1 cup flour 1 cup (2 sticks) butter or margarine, melted 1/4 cup milk 1 Tbsp. Baking Powder Directions: Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until smooth; set aside. Stir flour, melted butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; whisk until smooth. Pour 1/3 of the flour mixture into greased 13x9-inch baking dish. Spoon cream cheese mixture evenly over flour mixture. Gently spoon remaining flour mixture over top. Bake at 325°F for 45 minutes or until set. Cut into squares. Sprinkle with powdered sugar, if desired.

This one travels well. IRISH POTATO CASSEROLE 8 to 10 medium potatoes, peeled and quartered 1 (8 oz.) pkg. cream cheese, softened 1 (8 oz.) pkg. sour cream 1/2 cup butter, melted 1/4 cup chopped chives 1 clove garlic, minced 2 tsp. salt Paprika Cook potatoes in boiling water about 30 minutes or until tender. Drain potatoes, and mash. Beat cream cheese with an electric mixer until smooth. Add potatoes and remaining ingredients except paprika; beat until just combined. Spoon mixture into a lightly butter 2-quart casserole; sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° F. for 30 minutes or until thoroughly heated. Yield: 8 to 10 servings. My best friend made this for her Thanksgiving luncheon at work this past week and said it was heavenly: THREE CHEESE GARLIC SCALLOPED POTATOES 1-1/2 lbs. Yukon Gold potatoes, thinly sliced 2 Tblsp. butter, divided 1 pint heavy cream 2 cloves garlic, thinly sliced salt and pepper to taste 2 cups shredded Cheddar cheese 4 slices Provolone cheese 1/2 cup grated Parmesan or Romano cheese 1. Preheat the oven to 325° F. Grease a 1-1/2 quart or larger casserole dish with butter or nonstick spray. 2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, and then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, and then top with the slices of provolone cheese. Season again with salt and pepper. 3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Yields: 6 servings. Submitted by: KarlaLV. © 2007 Allrecipes.com.

I make these two on Christmas Eve. Both came from the forum, I think they came from Woodie but it is not in my notes. Also note that you need to bring them to room temp or cook a little bit longer, especially the egg bake. CRÃÂME BRULEE FRENCH TOAST (Courtesy of Arthur Schwartz, WOR Radio) 1 Stick Butter 1 Cup Brown Sugar 2 Tablespoons Corn Syrup 8-10 inch round country loaf, or 1 pound French bread or 1 Challah 5 eggs 1 1/2 cups half and half 1 teaspoon Vanilla 1 teaspoon Grand Marnier 1/4 teaspoon salt 1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan. 2. Slice bread into 6 slices (1 inch thick) and place on top of the sauce in the 9 X 13 pan, press together to fit. 3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread. 4. Cover and chill 8 to 24 hours. 5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown. ITALIAN EGG BAKE (serves 10) 1 lb sweet Italian sausage 1 tsp butter 1/2 medium red onion, chopped 8 oz mushrooms, sliced 12 eggs, beaten 1 cup milk 1/2 tsp salt 1/2 tsp pepper 1/2 tsp seasoned salt 8 oz mozzarella 2 medium tomatoes, peeled & chopped Preheat oven to 400ð. Peel casing from sausage & cut into bite-sized pieces. In a medium skillet, saute sausage over medium-high heat until crumbly. Drain & set aside. Wipe skillet clean, then melt butter over medium-high heat. Add onion & mushrooms & cook until tender. In a large bowl, whisk together eggs, milk, salt, pepper & seasoned salt. Stir in mozzarella & tomatoes. Add sausage, onions & mushrooms. Pour egg mixture into a greased 13x9" baking pan. Bake 30-40 minutes.~~NOTE: May be prepared the night before, refrigerated & baked before serving.

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.