You're right, Norm! Thanks! I wish I could someday raft down the Colorado River! Man, that would be the dream trip for me. But, not with other tourists. I love people and all. But, just would rather go with one or two like Ed Abbey did before they plugged it up with Lake Powell.

Either or both of these are sure-fire winners. The French toast recipe is similar to Woodie's if I remember right. And nodakgal's cinnamon rolls are over the top good! CREME BRULEE FRENCH TOAST (Victorian By The Sea Bed and Breakfast) 1/2 cup butter 1 cup packed brown sugar 2 T. corn syrup 1 loaf French, Italian, or Challah Bread 5 eggs 1-1/2 cups half & half 1 tsp. vanilla 1 T. Grand Marnier or Brandy Melt butter in a small, heavy saucepan over medium heat. Add sugar and corn syrup. Stir until smooth. Pour into a 13-by-9 inch baking dish. Cut bread into 1" thick slices. Remove crusts. Arrange slices in a single layer over the caramel. In a bowl, whisk together eggs, half & half, vanilla, and Grand Marnier. Pour evenly over bread. Cover and chill at least 8 hours. In the morning, remove dish from refrigerator and preheat oven to 350 degrees fahrenheit. Bake uncovered 35 to 40 minutes or until puffed and light golden brown. Let sit for five minutes and cut into squares. Invert squares onto a plate and garnish as desired. QUICK CARAMEL ROLLS (nodakgal) 2 loaves frozen bread dough (thaw well, if it rises a little bit it will be ok) soft butter brown sugar cinnamon Could sprinkle chopped pecans on top before rolling up. Topping: 1/2 cup white sugar 1/2 cup brown sugar (packed) 3/4 cup plus 3 tablespoons thick cream Let dough thaw. Roll out one loaf at a time and spread with butter, sprinkle with brown sugar and cinnamon. Roll up like a jelly roll, cut, and put in greased pan. Let rise until rolls touch each other. Cover rolls with topping. Bake at 350 degree for approx 15-20 minutes. **I just pour the caramel in the bottom of the pan and put rolls on top and let rise, bake, then invert on to another pan** (nodakgal's note) She also told me she uses the topping mix on frozen cinnamon rolls. They are delicious!!!

Your table looks so pretty! I love the white dishes on the black iron stands. Any hints as to where they came from? I love that they are different heights. I had brunch this weekend also with a yellow tablecloth but I had some pink accessories to go with it (it was not a baby brunch). I also made 2 bread casseroles - one sweet and one savory and they were delicious - Lakeguy's blueberry french toast and Ginger's buffet breakfast casserole with ham and salami - thanks buddies! Congratulations on the granddaughter, we have 5 and are finally having a grandson in about 2 weeks!

I have a wonderful eggs benedict casserole. Can be made the night before. ver y very easy to put together I've made it and it was a big hit. Eggs Benedict Casserole 6 English muffins 10-12 ounces Canadian bacon (2 packages, or use diced ham)**I bought good ham cubes from Publix. Next time I will cut them into smaller pieces 8 large eggs 2 cups reduced-fat milk (or whole milk) 1 teaspoon onion powder cooking spray 1/2 teaspoon paprika easy hollandaise sauce- (I just used package) How to make it -------------------------------------------------------------------------------- Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving. To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Makes 10 servings.