Crème Brulee French Toast by Debbie Jones

Ingredients:
½ C. butter
1 C. brown sugar
2 TBS corn syrup
1 loaf Texas Toast

The night before, in a saucepan, melt 1st 3 ingredients until smooth. On a big greased cookie sheet pour mixture in pan. Then lay 12 slices of Texas toast(might be squished) on top of mixture.Combine 5 eggs, 1 1/2 C. half and half, ¼ tsp. salt, and 1 tsp. vanilla. Mix above and spoon over each piece of bread. Cover in fridge over night. Bake uncovered @ 350 for 30 minutes. Turn toast over in pan right when you get it out. Serve with syrup.

Chicken Enchilada Dip by Debbie Jones

Ingredients:
4 boneless chicken breasts(cooked and shredded)
1 8 oz. package cream cheese(softened)
2 cups mayonnaise
8 oz. package shredded cheddar cheese (or 2 cups)
1 small can diced green chiles
1/2 can diced jalapenos (depending on how hot you like it)

Mix all together and put in baking dish. Bake @ 350 for30 min. Serve with tortilla chips.

Sugar Cookies courtesy of Debbie Jones

Jenny Whitelock
1 ½ cups sugar
1 cup butter
2 eggs
1 tsp vanilla
4 ½ cups flour
4 tsp baking powder
1 ½ tsp baking soda
¼ tsp salt
1 cup milk

Blend together sugar and butter. Add in vanilla and eggs. Add in milk and blend till smooth. Add in dry ingredients and mix . Chill for 1 hour. Roll out and punch with desired cooked cutters. Bake at 375 degrees for 7-8 minutes. Do not overcook!

Cream Cheese Frosting

½ bag powdered sugar
1 tsp vanilla
½ cube butter
3 oz of cream cheese
1 Tbsp Milk

Beat until Smooth. If runny add more powdered sugar. Spread across cooled sugar cookies and sprinkle!

Oatmeal Chocolate Chip Cookies by Debbie Jones

4 cubes butter
1 tsp. salt
2 C. brown sugar
2 tsp. baking powder
2 C. sugar
2 tsp. baking soda
4 eggs
4 C. flour
2 tsp. vanilla
5 C. oatmeal (blend in blender and measure after)
1 bag choc. chips (milk)

(I sometimes don’t put as much flour and oatmeal—just a little less of each) Stir in chocolate chips.Bake @ 350 degrees for 10 minutes. DON’T OVERBAKE!