3/4cup sugar
3 tablespoons cocoa (Droste cocoa Dutch-processed)
4 tablespoons flour
3 cups milk
2 tablespoons butter
1 teaspoon pure vanilla extract

Mix sugar, cocoa and flour together in a saucepan. Cook over low heat, slowly adding milk and butter. Stir constantly to remove any lumps that form. When the mixture reaches a pudding-like consistency, remove from heat and add vanilla.

1 cup brown sugar
1/2 cup butter
3 Tablespoons peach juice
One 29-ounce can sliced peaches
6 eggs
1 1/2 cups milk
1 Tablespoon vanilla
1 loaf French bread, sliced
Topping:
1 cup brown sugar
1/3 cup butter
3 Tablespoons peach juice or maple sugar

Drain peaches and reserve syrup; set aside. In a saucepan, heat brown sugar and butter on medium-low heat until the butter is melted. Add juice and continue cooking until sauce becomes thick and foamy; pour into a 13 x 9 x 2 inch pan. Place peaches on top of cooled sauce and cover with slices of bread placed close together. Blend together eggs, milk and vanilla until well mixed. Pour over bread. Combine topping ingredients and place over ingredients in pan. Cover pan and refrigerate overnight.

To bake, place in a 350 degree oven for 40 minutes. Loosely cover with foil for the last 10 to 15 minutes if mixture is browning too quickly. Serve with warmed reserved peach syrup.

18 slices cinnamon bread (not cinnamon raisin)
2 8 ounce packages cream cheese – softened
3 ripe bananas – mashed
8 eggs
1/2 cup heavy cream
1/2 cup maple syrup
Mixture of cinnamon and sugar for sprinkling

Grease or spray a 13 X 9 inch pan. Mix the cream cheese and add the banana to it. Arrange a layer of bread slices on the bottom of the pan. Spread each piece with a generous layer of cream cheese mixture. Sprinkle with cinnamon sugar. Place another piece of bread on top of each slice and spread another layer of cream cheese mixture on each slice, repeat the cinnamon sugar step. Cover each piece with a third slice of bread.

In a large bowl, mix the eggs, cream and syrup and pour over the bread. If it floats push the bread down to immerse in liquid. Cover with plastic wrap and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake uncovered in preheated 350 oven for 45 minutes or until golden and puffy. Sprinkle with confectioners sugar and serve.

Lasagna Filling

16 Lasagna noodles
2 Pounds ricotta cheese
4 Eggs
2 Pints fresh blueberries
2 Teaspoons vanilla extract

Crunchy Oat Topping

6 Tablespoons unsalted butter
3/4 Cup all-purpose flour
1 Teaspoon cinnamon
1/2 Cup rolled quick oats
3/4 Cup firmly packed brown sugar
1/2 Cup finely chopped nuts of choice
Hazelnut Cream Sauce

Mix 1 Cup of sour cream and 1 Cup of Hazelnut coffee creamer together until completely blended. Spoon over lasagna when ready.

In a large pan of boiling, salted water cook lasagna noodles until they are done. Drain and rinse under cold water. Return the noodles to the pot and cover with enough cold water to cover the noodles.

Preheat oven to 350 degrees.

Wash and drain berries.

In a large bowl combine the ricotta cheese, eggs and vanilla. Stir in the berries. Set aside.

Coat the bottom and sides of Two 9″X13″ baking pans with cooking oil spray. Layer 4 noodles across the bottom of each pan overlapping slightly. Spread half of the filling over the noodles.

Make another layer of noodles and filling.

Prepare the topping. In a medium bowl, use your hands to mix together all ingredients until coarse crumbs form. Spread evenly over the berries in each pan.

Bake 45 minutes or until topping is golden brown and filling is bubbly. Remove from the oven and let lasagna set 15 to 20 minutes in the pan before cutting into squares. Place a lasagna square on the plate and spoon over some hazelnut sauce over the top.

1 package (7 1/2 ounces) refrigerated biscuits (10 biscuits)*
1 orange
2 packages (3 ounces each) cream cheese, softened
4 teaspoons honey, divided
1 pint basket fresh strawberries, stemmed and halved
Mint sprigs, for garnish

*Available in supermarket refrigerator cases

Preheat oven to 400 degrees.

Stack 2 biscuits; roll out to a circle about 6 inches in diameter, 1/8 inch thick. Place on ungreased baking sheet. Prick all over with fork. Repeat with remaining biscuits to make total of 5 circles. Bake until lightly browned for 6 to 8 minutes.

Loosen biscuits and cool slightly.

Meanwhile, finely grate peel from orange. In bowl beat cheese, peel and 2 teaspoons of the honey to blend thoroughly; set aside. Juice orange into another bowl. Add strawberries and the remaining 2 teaspoons of honey; toss.

Increase oven temperature to 425 degrees.

Spread biscuits with cheese mixture to within 1/2 inch of edges, dividing equally. Bake just until edges of cheese brown lightly. Top with drained strawberries. Garnish with mint sprigs. Serve immediately.

1 pound peeled crawfish tails
1 1/2 cups quick-cooking white grits
Salt
1/2 cup freshly grated Parmigiano-Reggiano cheese
Cayenne
2 tablespoons olive oil
1 cup chopped onions
1 tablespoon chopped garlic
2 cups beef stock
3 cups half and half

In a mixing bowl, toss the crawfish tails with salt and cayenne.In a 3-quart saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season the onions with salt and cayenne. Saute for 2 minutes, or until the onions are soft.

Add the crawfish and garlic. Continue to cook for 2 minutes. Add the stock and half and half to the pan. Season with salt and cayenne. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are very tender, about 10 minutes. Add the cheese and stir to mix and melt it. Serve warm.

4 Large white potatoes
5-6 shots tabasco or other hot sauce
2 cups veg. oil
2 cups water
2 medium yellow onions, chopped fine
1 cup chopped green onion
2 medium bell pepper, chopped fine
1/2 cup chopped fresh parsley
1 T. salt
1 t. cayenne pepper (or to taste)
2 t. fresh ground black pepper
1 t. white pepper

Peel potatoes and cut them in 1/2 inch cubes.

Place the oil in a dutch oven or other heavy pot over medium high heat. When it begins to smoke, add the potatoes, being careful not to splatter youeself. DO NOT STIR. Once potatoes have browned on one side, flip them over and brown on the other side. Remove from the heat and drain off the oil. Add onions, bell peppers, salt, peppers, hot sauce, and water. Mix well and bring to a simmer over medium high heat. Reduce heat to low, cover and let simmer, stirring ocasionally until tender, about 30-40 minutes. If there is still liquid in the pot, uncover and raise the heat a bit to evaporate the excess liquid, stirring constantly, but being careful not to break up the potatoes too much. Stir in the creen onions and parsley. Cover again and remove from the heat. Let stand for about 5-8 minutes.

You can serve these potatoes with eggs, ham, bacon, sausage, fried chicken or any other meat you like, any time of the day

1 pound bulk breakfast sausage (or use sausage links removed from casings)
1/2 cup chopped sun-dried tomatoes
1 medium onion, diced
15 uncooked lasagna noodles (divided)
1 red bell pepper, diced
3 packages (8 ounces each) mixed shredded cheese (divided)
1 green bell pepper, diced
15 eggs, beaten
2 cups sliced mushrooms
1 1/2 cups whipping cream or half-and-half cream
1 teaspoon freshly chopped garlic
1 1/2 cups milk
1/2 teaspoon dried basil
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon black pepper

In medium skillet, brown sausage until no longer pink. Drain off excess grease. Add onion, peppers and mushrooms and cook until soft and liquid evaporates. Add garlic, basil, pepper and dried tomatoes. Mix to combine, then set aside to cool.

Coat 13-by-9-inch glass or metal baking pan with vegetable oil spray. Arrange 5 uncooked noodles in bottom of pan. Top with half of the sausage mixture, spreading evenly. Sprinkle with 1 package cheese. Arrange 5 more noodles over top of cheese, then add remaining sausage mixture. Sprinkle with another package of cheese. Top with last 5 noodles.

Mix together eggs, cream and milk. Pour over noodles. Sprinkle last package of cheese on top of noodles, then cover with Parmesan cheese.

Wrap with plastic wrap and refrigerate overnight.

The next morning, remove plastic wrap and cover with foil. Place in cold oven. Turn oven to 325 degrees and bake 1 1/2 hours or until set. Lasagna is done when a knife inserted near center comes out clean. Uncover during last 30 minutes of cooking time to brown. Let sit for 15 minutes before cutting. Makes about 12 servings.