Stuffed French Toast Roll Ups

Spice up your breakfast with these easy stuffed french toast roll ups!

Ingredients:

8 slices white sandwich bread

Peanut butter, jelly, cream cheese, strawberries, apple pie filling, blueberries, nutella….

2 eggs

3 tablespoons milk

Butter

Maple syrup

Directions:

In a bowl whisk the eggs and milk until well combined.

Trim the crust off the bread slice and flatten bread out with a rolling pin.

Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled. Do not overfill or they leak out the sides.

Over medium heat melt a tablespoon of butter in a skillet.

Place rolls into egg batter and coat on all sides, then place them in the pan, seam side down. Cook until golden brown, turning them so you brown all sides. Add butter to the pan as needed.

Sprinkle hot rolls in Cinnamon Apple Spice or CaramelPumpkin Seasoning until completely covered. Serve with maple syrup.

Glorious Garlic Scalloped Potatoes with Ham

Glorious Garlic Scalloped Potatoes with Ham
This dish is a crowd-pleaser with its creamy sauce, chunks of ham and potato slices and a nice hint of garlic!
Ingredients:
•6 tablespoons butter, divided
•1/4 cup all-purpose flour...
•1 teaspoon salt
•2 Tablespoons Glorious Garlic (available at www.ilovedip.com)
•1/4 teaspoon pepper
•3 cups 2% milk
•6 cups thinly sliced peeled potatoes
•1-1/2 cups chopped fully cooked ham
•1 small onion, grated

•In a large saucepan, melt 4 tablespoons butter. Stir in flour, 2 Tablespoons of Glorious Garlic, salt, and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
• Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.
• Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender.

Super Simple Salad Dressing

1 package of your favorite Starla’s Seasoning
1-1/2 cups sour cream
1/2 cup mayonnaise (Do not use salad dressing such as Miracle Whip®, use real mayonnaise.)
Milk

Instructions: Blend sour cream and mayonnaise. Ad...d packet of mix and thin with milk to reach desired consistency. Stir until well blended. Chill overnight or minimum of 4 hours. Stir before serving. Keep prepared dressing refrigerated.

*You may use low fat or nonfat products with this mix, although your results may vary.

I personally love this one made with the BLT or the Glorious Garlic.

Starla's seasonings & mixes available at www.ilovedip.com

Homemade Greek Yogurt

Ingredients:

1 gallon of milk –  1%, 2% or whole milk

¼ cup of plain yogurt

Caramel Pumpkin or Cinnamon Apple Spice Seasoning
Fresh Fruit & or Nuts

Instructions: Reserve ¼ cup of milk, set aside. Pour  remainder of gallon of milk into a large pot. Bring the milk to a boil, and then turn off the heat. Let milk cool until the temperature reaches 100 degrees. Remove the film on the top. While that is cooling, mix together ¼ cup of plain yogurt and the reserved ¼ cup milk. When milk reaches 100 degrees, mix in the yogurt/milk mixture. Mix it up gently and thoroughly, cover the pot with a lid. Wrap in a towel, and leave in your oven with the oven light on only. Leave it in oven overnight or 16 hours. After the time is up you magically have yogurt!  If you stop right here and you have regular yogurt, or you can strain it further if you want Greek yogurt. Line a colander with a cheesecloth or flour sack towel. Pour mixture in to start draining it inside the colander. Every few hours either squeeze the towel or use a spoon to stir it to help it to drain faster. After about 6 hours you have nice thick Greek yogurt! Sprinkle on Caramel Pumpkin or Cinnamon Apple Spice Seasoning (www.ilovedip.com) and add fresh fruit and nuts. Enjoy!

Simple Home-Made Blueberry Muffins

I will never buy another muffin mix for the rest of my life. I can not believe how easy and quick a muffin is to make!
Home-Made Blueberry Muffins
Recipe:

Preheat oven to 400 degrees F.

Grease muffin cups or line with muffin liners.

Combine... 2 cups flour, 1/3 cup sugar, 1/2 teaspoon salt and 3 teaspoons baking powder.

Add 1/2 cup vegetable oil, one egg and 3/4 milk. Mix this with flour mixture. Batter will be lumpy, DO NOT over stir. Fold in 1 cup of blueberries (I add more). Fill muffin cups right to the top, and sprinkle with Caramel Pumpkin or Cinnamon Apple Seasoning (www.ilovedip.com).
Bake for 20 to 25 minutes in the preheated oven, or until done.

Blueberry muffin batter

Finished Blueberry Muffins with Cinnamon Apple Spice Topping

 

50% Profit Fundraisers

Easy 50% profit fundraisers. 

Simple to conduct, sell the packages for 5.00 and keep 2.50. Only other cost is shipping, No handling and no minimums.

17 unique flavors to sell. Lots of recipes on packages for different options of prepartation, not just a dip. 

Please contact me for more information. Email :starsdelights@yahoo.com

http://www.ilovedip.com/easy-50-profit-fundraisers.html

Canned Spaghetti Sauce

25 pounds tomatoes
4 large green peppers, seeds removed
4 large onions, quartered
2 cans (12 ounces each) tomato paste
 2/3 cup sugar
 1/4 cup salt
 8 garlic cloves, minced
 1 package of Starla’s Italian Herb Seasoning
 2 teaspoons Worcestershire sauce
 2 bay leaves
 1 cup plus 2 tablespoons bottled lemon juice

In a large pot, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel off skins and quarter tomatoes. In a food processor, cover and process green peppers and onions until finely chopped. In a stockpot, combine the tomatoes, green pepper/onion mixture, tomato paste, sugar, salt, garlic, Starla’s Italian Herb Seasoning, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat and simmer, uncovered for 4-5 hours, stirring occasionally. Discard bay leaves. Ladle hot mixture into jars, leaving 1/2-in. head-space. Remove air bubbles from jars. Add 2 tablespoons lemon juice to the top of each sterilized hot 1-qt. jars, wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: 9 quarts.