I made this one morning when Ken and Nan were coming down to do some shopping. Nan liked it so well she took the recipe book home so she could copy some other recipes. We bought this recipe book from the bed and breakfast place in Cedar City when we went to the Shakespearean festival. It was a collection of recipes by the Cedar City area bed and breakfast association, and has some great recipes. Tomorrow morning I'm making it again as we will be up early to get down to the Temple for McKenna's wedding.
Blueberry Breakfast Bake:
8 slices white bread, cut into 1-inch pieces (about 6 cups)
1 (8-oz) pkg. cream cheese, chilled and cut into 1/2-inch cubes
1 cup fresh blueberries, (I used frozen blueberries, thawed and drained)
1 1/2 cups milk
Grease 11 x 7-inch baking dish. Spread half of the bread pieces evenly in baking dish. Top with cream cheese. Sprinkle with blueberries. Spread remaining bread over blueberries. Beat eggs and milk in medium bowl until blended; pour over bread. Cover unbaked mixture tightly with aluminum foil and refrigerate at least 8 hours but not longer than 24 hours. When ready to bake, heat oven to 350 degrees. Bake covered for 30 minutees; uncover and bake 25-30 minutes longer or until top is puffed and center is set. Serve with blueberry syrup
Crockpot Chicken Enchiladas:
4 cooked Chicken breasts or Foster Farms Grilled Chicken pieces.
6 or 7 flour tortillas
Mix and simmer together:
1 can cream of Chicken Soup
1 cup sour cream
3/4 cup can milk
1 can of green chili's
minced onion and garlic
1 cup montery jack cheese.
Tear flour tortillas in pieces. Layer with sauce and chicken, ending with sauce and chicken, cover with the remaining 1 cup cheese.
Crockpot 2 to 3 hours on low, or bake 350 degrees 15 to 20 minutes or until hot.