Cinnamon Sugar on the left, Garlic salt on the right. I loved them both.
Luke wanted to make one special heart-shaped pretzel for his breakfast tomorrow. Here it is before baking:
I will never forget the first time I had zucchini bread. I was so grossed out by the idea of squash in cake. I was aghast. But, it smelled so good...I had to try it.
This next step is crucial: Do not skip it!
You must stir carefully while a small brown dog sits between your feet. Do not step on small brown dog.
This makes a lot of muffins.
Really. Like 48.
It's great heated up for breakfast. If it's not already calorie-laden enough for you, smear on a little butter or cream cheese. You'll think you have died and gone to zucchini heaven.Ingredients:
1 cup unsalted butter, melted
3 cups fat free International Delights French Vanilla Coffee Creamer (non-dairy)
1 cup chocolate chips 2 teaspoons cinnamon
1 loaf french bread, torn into small pieces
Directions:
1. Tear or cut bread into small pieces. Place in a greased 9 x 14 Pyrex dish.
2. In medium saucepan, over medium heat, heat butter and creamer until it almost comes to a boil, stirring until butter is melted. Cool to lukewarm.
3. Add eggs and cinnamon, whisk for 1 minute. Slowly add to cooled butter/creamer mixture.
4. Pour wet mixture over bread in the dish.
5. Sprinkle with chocolate chips. I like to let my bread soak overnight for maximum flavor, but if time is not on your side, you may bake immediately.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
Ingredients:
1 cup fat free International Delights French Vanilla Coffee Creamer
2 Tbsp. butter
1 Tbsp. flour
Directions:
Mix ingredients and bring to a boil in a small saucepan for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding. Enjoy!
Enjoy!
When the cake is done and while it's still hot, poke holes in it with a fork or straw. 
We used a straw, which filled up with chocolate cake. The kids nearly gave themselves aneurysms sucking the cake out...in a good way.Pour milk mixture over the cake. Then, sprinkle one candy bar over the cake. 
Spread Cool Whip over the top.
Finally, sprinkle the other candy bar on tip. Chill.
Tip: Stick the candy bars in the freezer for 30 minutes before crumbling to make it easy. The cake is best when made one day in advance. Do not try to calculate calories. It will make you sad.
This was a huge hit at church yesterday!
Notes:
Make sure you pour the vanilla wafers in a ziploc to crush 'em, if you roll lazy like I do. Don't leave them in the original bag unless you have a hungry chihuahua to clean up the crumb-y mess you make. I'm just sayin'. It is pretty therapeutic to crumble the cookies, for what it's worth.
Preheat oven to 325 degrees F.
In a small saucepan, bring the water and salt to a boil. Add the grits and cook for 4 minutes, stirring constantly, so that you don't get lumps. Add the butter and cook for 1 additional minute. Set aside and cool slightly.
In a small bowl, stir together the sugar, flour, eggs, buttermilk, and vanilla. Slowly stir into the cooled grits. Pour into the pie shell and bake for 35 to 40 minutes, or until set. Serve warm or cold. Top with whipped cream and strawberries if desired.
This recipe is one of my favorites. I am not much of a bread-maker typically, but this one is pretty hard to mess up, so I'm all about it. The hardest part is waiting for the starter to do its thing those first few days. But just WAIT until you smell your house after baking this. Oh man, is it great! (They should make a candle that smells like this.)Ingredients for Starter
1 TBSP fresh active dry yeast
1 cup lukewarm water (105-115 degrees, no more)
1 cup all-purpose flour
1 TBSP sugar
In a non-metal bowl (think rubbermaid or tupperware), dissolve the yeast in the lukewarm water. Stir in the flour and sugar. Loosely cover the bowl and let the mixture stand at room temperature for 2-3 days. When ready, the mixture will be bubbly, frothy, and have a sour yeasty smell. If bubbles don’t form after 24 hours, start again, as your water may have been too hot or your yeast not fresh and active. Makes about 1.5 cups of starter.
Maintaining starter:
Once you have successfully prepared your starter, store it loosely covered in the refrigerator in a non-metal container. Most recipes call for 1 cup of starter, so you can replenish what you’ve used by adding ½ cup of flour and ½ cup warm water to the remaining starter. Return it to the refrigerator. Should you need more starter in a hurry, add the flour and water, then let it ferment on the counter for 12-24 hours.
Bread Ingredients
1 cup sourdough starter
1 ½ cups warm water
1 ½ tsp salt
½ cup sugar
½ cup oil
6 cups all-purpose or bread flour
Mix all ingredients in a large bowl. Grease the dough lightly once you’ve formed it into a ball.
Cover with a towel and let it rise overnight. ( "Night, night, doughboy.")
The next day, uncover the bread. "Good morning!"
Knead the dough for 10 minutes. Divide it in half and place in two greased 4 x 8 bread pans or form into a ball on a greased cookie sheet. (Or pizza pan, in my case. Whatever's clean, you dig?)
Allow the dough to double in size. Admittedly, I let this rise all day. Mostly 'cause I forgot about it. (Luke is saying "Can I eat it yet?")
Bake at 350 degrees for 40-45 minutes, until browned. Cool on wire rack.
