Chicken Zucchini Soup

Got this recipe from Trader Joes...It's delicious and the entire family loved it. I put Broccoli in it too (for Curly who won't eat Zucchini, but will eat little trees)

Chicken Zucchini Soup
1 lb. Boneless Chicken – cooked and cubed or shredded
1- 32 oz. Free Range Chicken Broth
2- 12 oz. Roasted Garlic Salsa
1 Can Black Beans
5 Zucchini – cubed ¼ “ thick
1 C Heavy Cream
Garnish- Shredded Mexican Cheese Blend, Avocado, Cilantro, Sour Cream (if you don't put in the Heavy Cream)

Combine the first 5 ingredients (except cheese). Cook until zucchini is tender, add heavy cream. Garnish with cheese and ENJOY!

Red Velvet Sandwich Cookies

I love Bakerella!  I saw these on her blog and tried them out (keep scrolling down for the chocolate version).  Everyone loved them and they were a hit.


Bakerella's Recipe:
Red Velvet Sandwich Cookies

They are sweet and red and a perfect little treat to give on the 14th. And even better, they are super-easy!

All you need is

1 Box red velvet cake mix*
1/2 Cup butter, softened to room temperature
2 Eggs

* Preheat oven to 350 degrees.
* Mix ingredients until combined.
* Drop spoonfuls of cookie batter onto baking sheet about two inches apart.
* Bake for 10-12 minutes.
* Cool.

Cream Cheese Filling
1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner's sugar
1 tsp Vanilla

* In a mixer, cream butter, cream cheese and vanilla.
* Gradually add sugar and mix until smooth.

Makes about 24 cookies or 12 cookie sandwiches

* Any cake mix should work.

Tried them in Chocolate too...they were amazing.  I used the Duncan Hines Fudgy chocolate Box Cake - so I used 3 eggs instead of 2

For the Filling - all butter 1 cup total

In Honor of Autumn

In honor of Autumn, last night I made Pumpkin Cakies  (click on the title to download the word doc).  They were delicious - you could even have them as an appetizer (wink-wink) because they are made with a vegetable!  Anyway, here is my final product...they were oh so easy and yummy! Let me know if you try them!

 Happy Fall!



Pumpkin Cakies

Combine:
1 cup brown sugar
14 oz. canned pumpkin
1/2 cup oil
2 teaspoons vanilla

Then add dry ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
3/4 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon cloves
2 1/4 cups flour

Drop onto greased cookie sheets. Bake at 350 for 12-15 minutes. Top with icing below.

Maple icing:
2 cups powdered sugar
2 tablespoons butter
3/4 teaspoon vanilla
4 tablespoons of milk or cream (I like to use buttermilk is you have it on hand)
1 teaspoon of maple extract (DO NOT USE SYRUP…use extract…using real syrup makes it too runny)

mix everything well. Should be the consistency of a frosting (not a glaze). Scoop onto top of cooled cookies!

Please vote for me....

I made it to the top 11 recipes.  Please click on the link above to help me win this contest.  You will need to vote for my banana cupcakes (there is a vote box on the top of the page on the right)

Here is the recipe I entered:

Banana Cupcakes with Vanilla Bean Frosting

Help Me WIN!!!  Now Go and VOTE!!!

 

Low Fat Chicken Meatloaf

Wanna try a new, lowfat recipe?  Click on the saucy chef link above and you will be linked to a wonderful Chicken Meatloaf Recipe - not only low fat - but delicious and easy!  Have fun  and let me know what you think?

Banana Cupcakes with Vanilla Bean Frosting

Per the request of the Birthday boy yesterday - I made these amazing cupcakes - this is my version of several recipes (took what I liked and created my own cake).  Enjoy!


Cake:
3 C Cake Flour (not self-rising)
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
1 stick unsalted butter- softened
1/2 C Canola Oil
2 C Sugar (I like to use baker's sugar - it is finer)
3 Large eggs- room temp.
4 Very Ripe Bananas
6 Tbsp. Buttermilk
1 1/2 teaspoons vanilla extract

Preheat oven to 325 degrees

Line cupcake pans with paper liners.
In a small bowl- sift together flour, baking soda, baking powder and salt- set aside
In a large bowl, on medium speed - cream the butter and oil until smooth. Add sugar gradually and beat until fluffy. Add the eggs, one at a time, mixing well between additions. Add the bananas. Add half of the sifted dry ingredients, mixing well. Add the buttermilk and vanilla - then add the remaining dry ingredients. Make sure not to overmix as it will dry out the cake. Using an ice cream scoop, measure one heaping scoop into each cupcake liners. Bake 20-25 minutes - in my oven 21 minutes is perfect.

Let cupcakes cool in the pan for about 5 minutes before moving to a cooling rack.


Vanilla Bean Frosting
1 1/4 C Unsalted Butter - softened to room temp.
1/8 tsp. salt
3 1/2 C Confectioner's Sugar, sifted
1 tsp. Vanilla Extract
1 Vanilla Bean
1 Tbsp. Milk (divide in half)

Using a Flat Paddle on your stand mixer (or with a hand mixer) - beat the butter and salt on medium speed until light and fluffy. Slice open, lengthwise, the vanilla bean, using the back of a knife, scrape the bean from the inside of the bean- add to the butter mixture and mix until well blended. Reduce speed to low and gradually add the sifted sugar. DO NOT OVERMIX or the frosting will incorporate too much air- it should be creamy and dense at this point. Add the vanilla extract and 1/2 TBSP of milk. If the consistency is too thick, slowly add the remaining amount to desired consistency (I use the whole amount)

Roasted Chicken Pizza

One of our family favorites that I made for the Estrada's tonight....we love it, it's super easy and I thought I would share it with you all.  Enjoy and let me know if you try it out.

Roasted Chicken & Onion Pizza

(From Daiana’s Kitchen)

 

Prep Time:  Approx. 25 min.           Cook time:  18 to 22 minutes

Serves: 6

 

 

1               Loaf thawed Bridgeford Bread Dough (found in freezer section)

2C             Cooked Chicken Chopped (not too small)

1C             Red Onion-chopped            

¼C            Fresh Parsely, Snipped (Optional)

2 Tbsp.      Olive Oil

2                              Garlic Cloves - pressed

½ tsp.       Dried Rosemary (optional)

½ tsp.       Salt

¼ tsp.       Course Ground Pepper

8 oz.          Mozzarella Cheese

 

 

1.         Preheat oven to 425 degrees

2.         Grill the Chicken either on the stove (easier) or BBQ – you can lightly season with salt and pepper  (If I’m short on time, I boil the chicken – it will get plenty of flavor from being tossed with seasonings

3.         Spray Pan or Cooking stone with Pam and flour dough.  Roll out dough to within ½” from the edge

4.         In a bowl, mix together cooled chicken, onion, parsley (optional), olive oil, garlic, rosemary (optional), salt & pepper and ½ of the cheese

5.         Spread mixture onto the dough to within ½” of the edge of the dough.  Sprinkle with remaining cheese

6.         Bake 18 – 22 minutes or until crust is golden brown.  Let stand 10 minutes, cut and Enjoy!

 

 

Suggested Alterations:  Add grilled mushrooms, tomatoes and basil, create a Chicken BBQ pizza by adding BBQ sauce instead of Olive oil and just putting all the cheese on top, add red chili peppers to spice it up a little

Magnolia's Famous Banana Pudding

You all asked for it....so here it is and  it is oh, soooo Good!

Magnolia’s Famous Banana Pudding

 

1-     14 oz. Can Sweetened Condensed Milk

1 ½ Cups Ice Cold Water

1- 3.4 ounce package instant vanilla pudding (Jell-O Brand only)

3 Cups Heavy Cream

1 – 12 ounce box Nabisco Nilla Wafers (no substitutions)

4 Cups Sliced Ripe Bananas

 

 

In a bowl, on medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute.  Add the pudding mix and beat well, about 2 minutes more.  Cover and refrigerate for 3-4 hours or overnight, before continuing.  It is VERY important to allow the proper amount of time for the pudding mixture to set.

 

In a large bowl, on the medium speed of your electric mixer, whip the heavy cream until stiff peaks form.  Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

 

To assemble the dessert:

Select a large wide bowl (preferably glass) with a 4 to 5 quart capacity

Arrange 1/3 of the wafers to cover the bottom of the bowl, overlapping if necessary, then 1/3 of the bananas and 1/3 of the pudding.  Repeat layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. 

 

Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours – or up to 8 hours – but no longer!—before serving.

 

Serves 12-15

 

From More from Magnolia cookbook by Allysa Torey

Mini-Cupcake - Baking Friday!

I made mini red velvet cupcakes today!  They are amazing!  The original idea came from Martha Stewart , only on the show she made them with chocolate cake.  Well, Mar and I decided to try them out today with red velvet cake (we also tried a batch with white cake, but it didn't seem to turn out very well - looked and tasted more like cookie dough).  The Red Velvet are my favorite, I must say!  The chocolate one's that were on Martha's show are J's favorite - guess I'll have to make both. 

We used the recipe for Red Velvet from my Magnolia Bakery cookbook.  Here is the red velvet recipe (adjusted for this recipe):

Magnolia Bakery Red Velvet Cake Recipe

 This is one of our most popular cakes at the bakery. Half of the customers love it because they haven't eaten it since their grandmother made it when they were kids, and the other half because they think the red color is really neat. But everyone thinks it's delicious.

 3 ⅓ cups cake flour (not self-rising)

¾ cup (1 ½ sticks) unsalted butter, softened

2 ¼ cups sugar

3 large eggs, at room temperature

3 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 ½ teaspoons vanilla extract

1 ½ teaspoons salt

1 ½ cups buttermilk

1 ½ teaspoons cider vinegar

1 ½ teaspoons baking soda

 

Preheat oven to 350 degrees.

 Grease and lightly flour three 9 x 13 pan

 To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

 In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

 In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.

 In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.  Pour evenly into pan and bake for 35-40 minutes.

Now, follow the Martha Stewart link to make the rest of this recipe for Cupcake Pops. 

Here is what the balls look like before you shape them:

Here is the final product!  Have fun and let me know how yours come out if you try this!  P.S.  Don't be disappointed if you don't get them right the first time - I need to work on my dipping skills for future mini-cupcakes!

Slow Cooker Beef Ribs

I was just giving N and K their lunch - leftovers of some Beef spare Ribs I had made this week...a family favorite that my kids can't get enough of...here is the recipe - let me know if you try it and your little people love it too:

Slow Cooker Beef Short Ribs

 

6 Servings

½ Day – 10 min prep   

 

1/3 C Flour

1 tsp. salt

¼ tsp. pepper

2 ½ lbs. Beef Short Ribs

¼ C Butter

1 Large Chopped Onion

1 C Beef Broth

½ C Red Wine Vinegar

¼ C Red Wine

¾ C Brown Sugar

¼ C Chili Sauce  (I would use only 1 TBSP if you want to have a little less kick)

2 Tbsp. Ketchup

2 Tbsp. Worcestershire Sauce

2 Tbsp. Garlic – minced

1 tsp. chili powder

 

1. Put flour, salt and pepper in a bag


2. add the ribs – shake to coat


3. Melt Butter and brown Ribs in large skillet


4. put into the slow cooker


5. In the same skillet, combine all remaining ingredients.


6. Bring to a boil, stirring


7. Pour over ribs


8. Cover and Cook – low for 9 hours or high for 4 ½ hours - serve over mashed potatoes - delicious!

Who Says you Can't have pumpkin after the holidays...

Tomorrow is my day to provide goodies for our weekly playdates...I love the cold and I love pumpkin, so why not!  I am making E's delicious pumpkin cupcakes and using my Sprinkle's Cream Cheese Cupcake Frosting....so here it is (it is so yummy):

 Cinnamon Cream Cheese Frosting

8 oz. brick Cream Cheese- cold

1 stick unsalted butter- firm but not cold (I use it when it just hits room temp)

1/8 tsp. salt

1/2 tsp. Cinnamon

3 3/4 C Confectioner's Sugar- sifted

1/2 tsp. Vanilla extract

In the bowl of an electric mixer fitted with the flat beater (or with a hand mixer), beat the cream cheese, butter and cinnamon on medium-low speed until smooth.  Reduce speed to low, gradually add the sifted sugar and beat until incorporated.  Add the vanilla until incorporated.  Do not overmix frosting or the frosting will incorporate too much air. It should be creamy and dense, like Ice cream.  Spread over cooled cupcake and enjoy!

 Here is E's Pumpkin Cupcake Recipe:

Pumpkin Cupcakes
. 1 15 oz. can pumpkin puree (I use the Trader Joe’s organic pumpkin, since it’s the perfect size)
. 2 large eggs
. 1.5 cup sugar
. 1/2 cup vegetable oil. 1.5 cups flour
. 1 t cinnamon, 1 t nutmeg
. 1/2 t ginger, cloves
. 1 tsp. baking soda
. 1/2 tsp. saltCombine the sugar, pumpkin and eggs. Whisk in the oil , and then add the flour-spice-baking soda-salt mix to the pumpkin mixture and fold together, but don’t overmix. Pour into cupcake liners, and bake at 350 for 16-18 minutes, or until the cupcakes spring back when you gently touch the tops. Should make exactly 24 cupcakes (if you make them like me so that they don’t spill over the tops of the cups). Let them cool completely before frosting with cream cheese frosting.

Healthy & Delicious

I will post later why I am making these today, but wanted to post this now...here is a recipe for some delicious muffins that my kids love! 

  Bran Flax Muffins

1 1/2 C Flour

3/4 C Flaxseed Meal

3/4 C Oat Bran

1 C Brown Sugar

2 tsp. Baking Soda

1 tsp. Baking Powder

1/2 tsp. Salt

2 tsp. Cinnamon

1 1/2 C Shredded Carrot

2 Apples - peeled and shredded

1/2 C Craisins

1 C Nuts - chopped (I omit these because my kids don't like)

2 eggs beaten

3/4 C Milk

1 tsp. Vanilla 

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.  Stir in carrots, craisins and nuts.  In a separate bowl, beat together milk, eggs and vanilla.  Pour liquid ingredients into dry ingredients.  Stir until moistened.  Do not overmix.  Fill muffin cups 3/4 full. 

Bake at 350 degrees for 15-20 minutes. 

Yields 15 medium muffins (36 mini muffins)

Colombian Cuisine Birthday Dinner

 So, Saturday night we had the family over to celebrate N's birthday.  It was a weekend of celebration for N.  I love to take any opportunity to teach my children their hispanic heritage - so I decided to celebrate N's b-day with some good old Columbian Food.  I made Arepas, Sancocho w/ Aji and Patacones.  It was awesome!  Sancocho is a soup that is stacked with lots of yummies.  Here are the recipes in case any of you ever want to try some good authentic Columbian food:

Sancocho with Aji: 

For the aji:
1 cup fresh cilantro leaves, finely chopped
8 scallions, white and light green part only, finely chopped
1/2 small Scotch bonnet or habanero pepper, seeded and finely chopped
1 tablespoon finely chopped white onion
2 teaspoons fresh lime juice (about 1/2 lime)
3/4 cup water
1 small plum tomato, cored and finely chopped, optional
Salt For the soup:
3 tablespoons olive oil
2 large yellow onions, finely chopped
3 garlic cloves, finely minced
2 large tomatoes, cored, peeled, seeded and chopped
3 bay leaves
1 tablespoon finely chopped fresh thyme leaves
2 pounds chicken thighs, skin and excess fat removed
2 pounds beef flanken ribs (also called cross-cut ribs)
2 green plantains, peeled and cut into 2-inch long pieces
2 ripe plantains, peeled and cut into 2 inch long pieces
1 large bunch fresh cilantro, stems tied together with kitchen twine
14 cups chicken broth, homemade or canned low-sodium broth
1 1/2 pounds small red or white potatoes, peeled
3 cups diced pumpkin or butternut squash
10 (2-inch) long pieces frozen yucca
4 ears of corn, husked and quartered
White rice, for serving, optional
1 medium Hass avocado, halved, seeded, peeled and sliced for serving, optional
Arepas or tortillas, for serving, optional

For the aji:
Place the cilantro, scallions, chiles, onions, lime juice and 3/4 cup water in a small glass bowl or jar with a tight fitting lid. Add the tomato if using, season with salt, to taste, and stir all of the ingredients together. Cover and set the aji aside at room temperature for several hours to allow the flavors to release into the liquid, then refrigerate until serving.

For the sancocho:  Heat the oil in a large stockpot over medium heat for 1 minute. Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally. Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes. Add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary. Add the green plantains, cilantro, and chicken stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes.

Using a slotted spoon, remove the chicken from the pot and set it aside. Add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes. Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it. To serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate. Serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates

Patacones:

2 green plantains
1 cup vegetable oil, plus more if necessary
Salt



Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 3 or 4 pieces, each about 2 to 3 inches long. Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium.

Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.

Arepas

1-     2 lb. bag of P.A.N. Cornmeal                 6 C Water      2 Tbsp. Salt                                                   5 Tbsp. Grated Parmesan Cheese      Shredded Cheese – Monterey Jack or Mozzarella      18 Pats of Butter                                           Pam Cooking Spray       Pour P.A.N. into a deep pan, add salt and parmesan cheese, and mix together.  Add water and knead until smooth.  Once smooth, roll a handful of dough together into approx. a 3 ½” ball.  Spray two soft, flimsy cutting boards with Pam, place the ball in between the two greased boards and press down to ½” thickness (be sure not to press too hard, must be a thick so that cheese can be added).  Remove from cutting boards and hold in palm of hand and clean up edges with fingers from other hand.       Set the grill to Medium heat and spray with Pam.  Place the arepas at least 2” apart.  Cook each side until brown and toasted.  Remove from grill, hold with a paper towel, take a sharp steak knife and slice open about 2” and swish knife from side to side to create a pocket for the cheese.  Add the butter first, if using mozzarellas, then stuff with cheese, squeeze to close the pocket and return to grill on top grille to melt the cheese.                          Yields approx. 18 Arepas

 

San Francisco Pasta

Tonight I made a pasta dish that was a hit...

 Hope it's a success in your house too:

1 lb. Bow Tie Pasta

1 package Hot Turkey Sausage (this wasn't too spicy for my kids)

1 Large Zucchini- Diced

1 Med Onion- Diced

2 each - Small Red, Orange &  Yellow Sweet Peppers Diced

1 Can diced Tomatoes- garlic and basil flavored- including the juice

1 tsp. basil (a cube of frozen basil is what I used)

1 TBSP Olive Oil

1 tsp. garlic powder

1/4 tsp. Ground White Pepper

Salt & Pepper to taste

2 oz. marscapone cheese (it is like italian cream cheese)

Shredded Parmesan Cheese

Boil Water and cook pasta according to instructions.  In a pan set to medium-high- heat 1 tsp. of the olive oil, add the onions and cook until translucent.  Add the peppers and cook until tender.  Remove the casings of the sausage and add to the pan.  Once the sausage is cooked, add the zucchini, garlic powder, tomatoes, basil and salt and pepper to taste.  Cook until desired tenderness of the zucchini.  Add to the pasta and mix together - put the marscapone cheese in and mix around - this will thicken the sauce and it give a creamier texture.  Garnish with parmesan cheese and Enjoy!

Carmelized Butternut Squash

After hearing about Green light Foods....my kids are on a health kick too! I wanted to make something healthy with a fall flavor to it. So I went onto foodtv.com and found this great recipe from the Barefoot Contessa (I changed it a little - cut down the butter and the sugar) - most of the family loved it - N is still Mr. picky, so he had two bites to please me, but was very unhappy about it. Anyway, let me know if you try it and what your family thinks.....

Caramelized Butternut Squash
2 Med. Butternut squash (equalling approx. 4 1/2 lbs.)
6 tablespoons of Butter (I put 3 1/2 TBSP) - MELTED
1/4 C Light Brown Sugar - Packed (I didn't pack it and put just under 1/4 C)
1 1/2 tsp. Kosher Salt
1/2 tsp. fresh ground pepper

Preheat oven to 400 degrees (I increased the heat to 425 when there were 15 minutes left - we like things extra crispy/carmelized here)
Cut off and discard the ends of the squash. Peel the squash and cut lengthwise to remove the seeds. Cut into 1 1/2 inch cubes and place them on a baking sheet. Add the melted butter, sugar, salt and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the sheet. Roast for 50 minutes or until the squash is tender and the glaze is carmelized. While roasting, turn the squash a few times with the spatula, to brown evenluy. Adjust seasonings as desired. Enjoy HOT!

School-Ade Smoothie

Today at MOPS we had a fantastic speaker. She is Dr. William Sears's assistant. She talked about nutrition and how important it is for our children to have the proper nutrition to succeed in school. She handed out a great recipe that she gives her children in the morning - brain food, truly. So, I thought you'd all like to have it....

School-ADE Smoothie
2 C Milk or soy beverage (unsweetened)
1 C Plain Yogurt
1 TBSP Flax Oil or 2 TBSP Flax Seed Meal
1 Frozen Banana
1 C Favorite Berries or Fruit (frozen berries ok)
1 TBSP Natural or Organic Unsweetened Peanut Butter
3 oz. Tofu (preferably organic)
1 Serving Juice+ Complete meal replacement (or another multi-nutrient meal replacement)
And any other nutrients your child needs, but won't eat

Combine all ingredients and blend 'til smooth. Serve immediately while mixture is blended. Cut in half for 1 serving/person. This is the Sears Family recipe.

"This recipe was formulated together on the basis of "synergy". These nutrients consumed together enhance eachother's benefits, so the whole nutritional effect is greater than the sum of it's parts. I have prescribed this recipe for several hundred school children and their parents" Dr. William Sears

French Toast Souffle

So I was making one of the hot dishes for MOPS tomorrow and I was thinking how awesome this recipe is.....got it long ago from Inch Worm Baby Michele. Thought you'd all like to have it so here it is:

French Toast Souffle

4 Croissants
1/2 C Butter, at room temp.
2 bricks of Cream Cheese (I used the light, not Fat Free), at room temp
1/4C + 1/2 C Pure Maple Syrup (not the Eggo kind)
8 Large Eggs
2 C Half & Half (or Low fat milk)
1 tsp. cinnamon

1. Grease an 11 x 13 pan
2. Tear Croissants into 1/2 inch chunks and spread in pan
3. In a bowl with a mixer combine cream cheese, butter and 1/4 C pure maple syrup
mix until smooth and spread over bread
4. In a bowl, beat eggs with 1/2C pure maple syrup and the half & half (or milk). Pour over bread and cheese mixture. Sprinkle with cinnamon. Chill in the fridge overnight.
5. Bake uncovered in a 350 degree oven for 55 minutes.
6. Garnish with maple syrup and berries if desired (although we all think it is sweet enough alone)

Enjoy!