Stuffed French Toast

I like to make this for Clint on our anniversary. It reminds us of the yummy french toast served at The Merry Inn - a delightful bed and breakfast we stayed at on our honeymoon.

1/2 C. cream cheese
3 T. of your favorite jam (homemade apricot pineapple is my fave)
2 T. chopped pecans
12 slices of your favorite bread

Beat cream cheese until light and fluffy. (Or just use the whipped kind.) Stir in jam and pecans. Spread onto 6 slices of bread and top with remaining bread to make sandwiches. Cut each sandwich in half diagonally to form triangles.
Make a french toast mix by combining eggs, milk, a splash of vanilla and some cinnamon. Dip both sides of each triangle in egg mixture and cook. When both sides are done, I stand them up on the cut side to brown it just a tad so it isn't soggy. Top with a bit of your favorite syrup. YUM!

Club Cracker Chicken

This has become one of our favorite family quick-fixes!! The whole family is crazy about it, and we NEVER have leftovers!! Even the boys get excited to eat this dish...and for anyone who knows our Dryden...that is really saying something!! Enjoy!

Defrost desired number of chicken tenderloins, boneless and sprinkle lightly with baking soda (to maintain moisture).

Completely smash up a single pack of club crackers.

Immerse tenderloins in melted butter and then cover in cracker crumbs.

Place breaded tenderloins in greased bakind dish in a single layer.

Sprinkle remaining crumbs over entire dish, salt and pepper to taste.

(we usually drizzle a little melted butter over top entire dish as well!)

Bake at 375' for 30 minutes.

Easy and delicious!!!!