Street Vendor Corn

This corn is delicious!!   

You can make it in

the microwave too.

2 tablespoons low-fat mayonnaise

2 tablespoons nonfat plain yogurt
1/2 teaspoon chili powder
4 ears corn, husked
4 tablespoons finely shredded Parmesan cheese
1 lime, quartered

Directions
Preheat grill to medium-high.
Combine mayonnaise, yogurt and chili powder in a small bowl.
Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges.

Baked Praline French Toast Casserole

Be prepared, this recipe is insanely good!!
My daughter, Christy, made this for our family
trip to Gulf Shores.

8 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

Generously butter a 13 X 9 inch casserole dish;.
Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
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.
Preheat oven to 350 degrees; remove the casserole from refrigerator.
Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.

Breakfast Casserole

                                                                                      

1 pound sausage
1can refrigerated crescent rolls
1 (8-ounce) cream cheese
1 (8-ounce) package shredded medium cheddar cheese

Brown sausage; drain and remove from heat. Stir in cream cheese. Place in a greased 9- by 13-inch casserole dish. Pour sausage mixture over; sprinkle cheddar cheese over; then top with the can of crescent rolls . Bake at 375 degrees for 20 to 25 minutes or until lightly browned.

The Bright Star's Tenderloin Of Beef, Greek Style

Thanks Bright Star!!! Yummy food!!!

Thanks al.com                                                        

2 cups olive oil
4 ounces lemon juice, divided
2 tablespoons minced garlic, divided
2 teaspoons dried oregano, divided
salt and ground pepper, to taste
4 (9 to 10 ounce) beef tenderloin slices, cleaned, butter flied and scored
3/4 cup butter

Combine olive oil, 3 ounces lemon juice, 1½ tablespoons garlic, 1 teaspoon oregano, salt and pepper in zipper-top bag; allow to remain 2 to 3 hours.
In sauce pan, melt butter over medium heat on stove top.
Add remaining 1ounce lemon juice, ½ tablespoon garlic, 1 teaspoon oregano, stirring well. Set aside.
Remove tenderloins from marinade; discard marinade.
Broil tenderloins for 10 to 15 minutes or until desired degree of doneness is reached. Top with butter sauce prior to serving.

Strawberry Pretzel Salad

3/4 cup butter
2 cups pretzel crumbs
3 tablespoons sugar
8 ounces cream cheese, softened
1 cup sugar
2 cups whipped topping, softened
6 ounce package strawberry gelatin
2 cups boiling water
10 ounce package frozen strawberries, defrosted

Preparation:

Preheat oven to 400 degrees F. Melt butter in 9 x 13-inch pan in oven. Remove from oven and stir in pretzel crumbs and 3 tablespoons sugar. Spread evenly in pan. Bake for 8 to 10 minutes. Remove and cool completely. Beat cream cheese and sugar. Stir in whipped topping. Spoon onto cooled pretzel crust. Dissolve gelatin in boiling water. Stir in defrosted strawberries and juice. Smash-up berries while combining. Pour over cream cheese layer. Refrigerate until gelatin congeals. Serve cold.

Note: I used sugar-free gelatin and substituted the sugar in the cream cheese with Splenda.