Overnight Blueberry French Toast

It's a cinch to make, and then pop it in the oven in the morning!!

8-10 slices french (or sourdough) bread, torn into 1 in pieces
1 pkg cream cheese, whipped with 1/4 cup milk and 1/4 cup powdered sugar
1 cup blueberries
8 eggs, beaten
1 1/2 cups milk
1 tsp vanilla
1/4 cup maple syrup

1 cup blueberries
3/4 cup sugar
2 tbs cornstarch
3/4 cup water

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese mixture. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 5 minutes, until the blueberries burst. Pour over the baked french toast.

YUM!
(Adapted from here)

Cake Mix Lemon Cookies

1 package lemon cake mix
2 eggs
1/3 cup oil
1 tsp. lemon extract
1/3 cup powdered sugar, for decoration.
Preheat oven to 375
mix cake mix, eggs, oil, and extract until well blended. drop teaspoons of dough into powdered sugar and roll around. When all covered place on cookie sheet. bake 6-9 minutes. the bottom will be golden brown and the insides will be chewy.

My favorite

I don't know what the real name for this is, but all I can tell you is that I make this at least once a week! Mmmm!!

1 20 oz can pineapple tidbits
1 box vanilla pudding (sugar free makes it less sinful)
16 oz. fat free sour cream
1 15oz can mandarin oranges

Drain half of the juice from the pineapple, and discard. Dump the remaining juice and pineapple in a bowl and mix with pudding. Add sour cream and mix well. Add the juice from the oranges until desired consistency and discard any remaining juice. Mix in oranges. Chill for at least one hour before serving....if it even makes it that far. I usually eat half of it before it gets to dinner!

Frosted Banana Bars

{adapted from here}

1/3 cup butter, softened
3/4 cup white sugar
2 eggs
1 cup fat free sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas

Preheat oven to 350 degrees. Grease a 10x15 inch jellyroll pan.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.

Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

Frosting:

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cup sifted confectioners' sugar
1/2 teaspoon vanilla extract
2-3 tbs milk

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Add milk if needed. Store in the refrigerator after use.