Allrighty then Scrambled Eggs - Paula Deen

I wasn't the biggest fan of this recipe, then again I really don't like eggs period. This recipe had a texture I didn't like, and my husband said it tasted too much like sour cream. You be the judge. Thanks for the recipe idea Sharon

Ingredients:

• 8 eggs
• 2 tablespoons sour cream
• 1 tablespoon water
• salt and freshly ground black pepper
• 2 tablespoons butter
• 1/2-3/4 cup grated cheddar cheese (I used Colby)

Directions:

1. In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy.
2. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally.
3. Stir in the cheese.
4. Cook until you reach desired consistency

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Praline French Toast Casserole

I was not the biggest fan of this recipe. If you like bread pudding and you like maple you will love this. I do not like bread pudding at all. This is about as close to bread pudding as you can get.

Ingredients:

• 6 eggs
• 1 1/2 cups half-and-half
• 1/3 cup maple syrup
• 1/3 cup light brown sugar, packed
• 10-12 slices soft bread, 1 inch thick

Topping:

•  1/2 cup butter
• 1/2 cup light brown sugar, packed
• 2/3 cup maple syrup
• 2 cups pecans, chopped

Directions:

1. Generously butter a 13 X 9 inch casserole dish;.
2. Mix the eggs, half and half, maple syrup, and sugar in a large bowl.
3. Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
4. Preheat oven to 350 degrees; remove the casserole from refrigerator.
5. Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
6. Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.

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