Great appetizer dip

Hot Cheese and Broccoli Dip
(kraft.com)

• 1/2 cup chopped celery
• 1/2 cup chopped red peppers (optional)
• 1/4 cup chopped onions
• 2 Tbsp. butter
• 1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
• 1/4 tsp. dried rosemary leaves, crushed (I skip)
  
• Few drops hot pepper sauce

1. Cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat until tender.
   
2. Add Velveeta; cook on low heat until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook until heated through, stirring constantly.
3. Serve with toasted bread pieces, Ritz Crackers and/or assorted cut-up fresh vegetables.

Addictive and tasty!

A good go-to french toast-camera broken, pics later

French Toast with Buttermilk Syrup
(allrecipes.com)

• 4 eggs
• 3/4 c. milk
• 3 T. brown sugar
• 1 t. nutmeg
• 12 slices bread
• cinnamon for sprinkling

1. In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine.
2. Soak bread slices in the egg mixture until saturated.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.

Buttermilk Syrup

• 1 cup white sugar
• 1/2 c. butter (real butter is great)
• 1/2 c. buttermilk (I use 1/2 c. milk with 1/2 T. vinegar for a buttermilk substitute)
• 1/2 t. baking soda
• 1 t. vanilla

Melt butter in pan. Add sugar, buttermilk and then soda. Make sure the pot you use is big enough, as the baking soda causes the mixture to foam a lot. Cook until thick, about 5 minutes, stirring constantly. Remove from heat, add vanilla, and serve.

I've always struggled making french toast that isn't soggyish in the middle. I liked this recipe, and the tip from my sister-in-law to cook 3-4 min. each side on 350 on your griddle. This syrup is rich and not super-healthy but sure tastes good and is a nice change from maple!