4 ounces cream cheese, softened

1/3 cup packed brown sugar

8 slices white bread, preferably stale

8 slices bacon, cooked

4 eggs

1/2 cup milk

1 teaspoon vanilla extract

4 teaspoons butter

vegetable oil


In a medium bowl, mix cream cheese and brown sugar. Spread one side of each slice of bread with cream cheese mxiture

Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese side facing in. Repeat for remaining slices of bread to make a total of four.

In a shallow bowl, whisk together eggs, milk, and vanilla extract.

Dip each French toast "sandwich" in egg mixture. Try to only get the egg mixture on the exterior of each piece of bread and not let it soak through to the middle where the bacon is or it will turn out soggy, plus any egg that gets in the middle won't really cook.

Heat a large nonstick pan or griddle over medium heat. Add butter and a little vegetable oil. Cook each stuffed French toast until golden brown on bottom and then flip over. Add more butter and oil to pan if necessary. Cook until second side is golden brown.

Cut each piece in half and serve with maple syrup.

Recipe and Image from Spicy Southern Kitchen





2 cups old fashioned oats

3/4 cup oat flour I used Bob's Red Mill or you can make your own**

3 tablespoons coconut oil room temperature (melted butter can be substituted)

3/4 cup honey

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

Yogurt Filling

1 - 1 1/3 cups plain* Greek yogurt Thick full-fat works best or use a non-dairy if needed( half yogurt and half softened cream cheese can also be substituted)

1-2 tablespoons maple syrup or honey depending on your preference

1 teaspoon pure vanilla extract

Fruit Topping sweeter ripe fruit works best

1/2 cup blackberries

1/2 cup raspberries

1/3 cup mandarin oranges

1 medium kiwi sliced

2 strawberries sliced

1/3 cup blueberries

Plus any other fruits you like


Preheat oven to 350 F.

Grease a 10-inch cake pan with baking spray or line with parchment paper and set aside.

In a large bowl, combine oats, oat flour, cinnamon, vanilla and salt together. Add the honey and coconut oil and mix until dough is combined and sticks together. Use your hands or a fork as needed.

Spread the mixture into prepared pan and press down firmly with a spatula or the bottom of a glass cup.

Bake in preheated oven for 10 minutes. Remove from oven and allow to cool completely (place in the refrigerator or freezer to cool faster).

Meanwhile, in a medium mixing bowl, combine yogurt with honey and vanilla. Use an offset spatula to spread yogurt over cooled crust.

Decorate with your favorite combination of fruit. Enjoy immediately or place in the fridge to cool and set.

Recipe and Image from Life Made Sweeter




2 tablespoons olive oil

1 (20 ounce) package refrigerated hash browns

½ cup chopped onion (1 medium)

6 slices bacon, chopped

8 beaten eggs

½ cup dairy sour cream

½ cup half-and-half, light cream, or milk

¼ teaspoon salt

⅛ teaspoon ground white pepper

Dash ground nutmeg (optional)

3 cups lightly packed chopped fresh spinach

⅔ cup shredded mozzarella cheese (about 3 ounces)

½ cup shredded Swiss cheese (2 ounces)

Cherry tomatoes, cut up (optional)


Begin by heating olive oil over medium high heat in a non-stick skillet.

Add hash browns and continue to cook until tender and golden brown. Press hashbrowns into the bottom of a pie plate or skillet creating a crust.

Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.

In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, cheeses and tomatoes.

Pour egg mixture into the hash brown crust. Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.

Recipe and Image from Grandbaby Cakes




6 ounces cream cheese, at room temp

2 Tablespoons sugar

2 teaspoons lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed

1 1/2 cups fruit (choose your favorite)

1 large egg

Sanding sugar (optional)


Preheat the oven to 400°F and line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.

Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry.

Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit.

In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they’re golden and puffed.

Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.

Recipe and Image from Just a Taste