The best stuffed French Toast you will ever make is simple, delicious and is right here on our Facebook Friday Quickies!
Blueberry-Lemon Stuffed French Toast
Decadent and delicious this sweet and creamy French Toast breakfast is the top requested brunch recipe in our household.
8 oz Cream Cheese
1/4 C Sugar
2 Tsp Lemon Zest
1 1/2 Tsp Vanilla Extract
8 Slices Thick, Bread (bakery style)
4 Large Eggs
1/3 C Whole Milk
1/2 Tsp Lemon Extract
Cream together filling ingredients with a stand or hand held mixer until smooth. Approximately 2-3 minutes
Whisk eggs, milk and extract thoroughly. Place each side of bread into the mixture and place onto griddle. Cook until golden brown. Remove. Let cool for a minute or two. Generously spread filling onto bottom slice, sprinkle with blueberries and place second slice on top. Garnish with more blueberries, candied lemons and honey
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We love sharing delicious recipes. But we also know that people are in a hurry and sometimes, just want a quickie. Delicious, quickie recipes are being featured weekly on our Facebook page. Get the recipe for the frosting below:
One of the coolest things the Instant Pot can do is make cheesecake! Without a long story, so you don’t have to SKIP right to the recipe, I am taking you right to this home run of a cheesecake recipe; make one today!
Instant Pot Lemon Cheesecake
This recipe for the Instant Pot is simple and delicious. Garnish cheesecake with fresh fruit.
10 graham crackers
5 tbsp salted butter (melted)
2 eggs (room temperature)
16 oz cream cheese (room temperature)
3/4 c sugar
1/4 c sour cream (room temperature)
1 tbsp fresh lemon juice
1 tbsp lemon zest
1 1/2 tsp vanilla extract
Line the inside of a cake pan with foil, leaving extra to overhang around the edges; approximately 1″ so you can remove the cake from the pan after chilling.
In a food processor, pulse the graham crackers until they are fine crumbs. Add crumbs and melted butter to a bowl and mix with hands forming large clumps. When all of the crumbs are moist, press into the pan and up the sides. Set aside.
In a large bowl, beat the cream cheese, sugar and sour cream until smooth. About 3 minutes. Add eggs, lemon juice, lemon zest and vanilla. Beat on high for about 1 minute. Pour into crust.
Instant Pot Settings
Add 1 cup water to the Instant Pot. Place the cake pan on the trivet that came with the unit and lower it into the Instant Pot. Lightly lay a sheet of aluminum foil over the cheesecake. Cover the pot, set to cook at high pressure for 28 minutes. Turn the warm button off. Allow steam to release naturally for about 15 minutes.
Remove the lid and the cake pan from the pot. Gently dab the inside rim of the pan to remove any excess moisture. Let cool on the counter for about 15 minutes then cover with plastic wrap to refrigerate overnight.
This recipe is for a 6 quart Instant Pot. Ensure you have the right size baking pan to insert into the instant pot. A 6″ cake pan was used for this recipe but a 7″ spring form pan will also work.
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Make delicious old-fashioned strawberry lemonade in minutes!
12 Strawberries (Chopped)
1 C Water
3 Tbls Sugar
32 oz Cold Water
2 Squeezed Lemons
1/4 C Sugar
1/2 C Strawberry Simple Syrup
8 Strawberries (Garnish)
1 Sliced Lemon (Garnish)
Simple Syrup: Remove hull and chop strawberries. Bring water and sugar to a simmer and add strawberries. Simmer for 5 minutes, stirring regularly. Remove from heat and strain to cool.
Add simple syrup to water and lemon mixture. Stir until all sugar has dissolved. Run lemon wedge around the rim of the glass and press into sugar. Pour lemonade over ice and serve.
It’s strawberry season in Florida and the strawberries couldn’t be sweeter. With so many strawberries around the kitchen we are whipping up some good, old-fashioned homemade strawberry lemonade. This thirst-quenching family favorite only takes a short time to whip up and it disappears quickly so you need to make an extra batch to have in the refrigerator.
For a quick grab-n-go store the lemonade in a working glass over night in the refrigerator.
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