Raspberry French Toast Rollups with Cream Cheese Dipping Sauce

Ingredients

• 16 - 20 slices sandwich bread (I used the long square shape loaf)
• 1/2 cup raspberry jam
• 1/2 pint fresh raspberries
• 4 large eggs
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 2 Tbsp all-purpose flour
• 1/2 tsp baking powder
• 1 pinch ground nutmeg
• 2 Tbsp butter, melted
• 1/3 cup granulated sugar
• 1 1/4 tsp cinnamon
Dipping Sauce
• 3 oz cream cheese, softened
• 3 oz butter, softened
• 1 cup powdered sugar
• 1 1/2 - 2 Tbsp milk
• 1/2 tsp vanilla extract

Directions

• Preheat oven to 375 degrees. Stack bread into stacks of 4 slices, then trim crusts from bread. Working with one piece of bread at a time, use a rolling pin to flatten bread to about 1/2 it's original size. Evenly spread 1 tsp raspberry jam just onto one half of the bread, then align a row of raspberries over jam. Roll bread to opposite end and set aside, seem side down. Repeat with remaining slices of bread.
• To a blender add eggs, milk, vanilla, flour, baking powder and nutmeg. Cover and blend on low speed 10 - 15 seconds until well blended. Pour into a bowl and dip roll ups into egg mixture, allowing to rest several seconds to absorb liquid. Make sure to seal the ends of rollups after dipping in egg mixture. Mine ended up leaking a lot of the jam out during cooking. I think sealing the ends would help solve this problem! Transfer to a lightly greased baking sheet 
• 
• Bake in preheated oven 9 minutes, then remove from oven. Brush tops lightly with melted butter than rotate french toast roll ups to opposite side and brush lightly with melted butter (bottoms should now be upright). Return to oven to bake 8 - 12 minutes longer until cooked through.
• In a small bowl whisk together granulated sugar and cinnamon. Once french toast roll ups are cool enough to handle, immediately dip and roll in cinnamon sugar mixture to evenly coat. Serve warm with cream cheese dipping sauce.
• For the cream cheese dipping sauce:
• In a mixing bowl, using and electric hand mixer, whip together cream cheese and butter until smooth and fluffy. Add in powdered sugar, milk and vanilla and whip until well blended and fluffy. Store in refrigerator.
• 
• Recipe Source: Cooking Classy, inspired by Cinnamon Spice & Everything Nice

Super Yummy Raspberry Cheesecake bars

Super Yummy Raspberry Cheesecake Bars

1st place in the LDS Living Dessert Bar Contest

By Vida Lake: San Angelo, Texas

1 pouch sugar cookie mix (17.5 oz)

1/2 cup firm butter

2 packages softened cream cheese (8 oz. each)

1/2 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

1 egg 

1 can raspberry pie filling (21 oz.)

Pour dry sugar cookie mix in a large bowl. Cut in butter until mixture is crumbly and coarse. Set aside 

1 1/2 cups of mixture to use later as topping. Spray 13x9 pan with cooking spray and press the rest of mixture flat in the pan. Bake at 350 degrees for 10 minutes.

Beat together cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat with an electric mixer on medium until smooth. Spread the cream cheese mixture evenly over baked crust. Spread raspberry pie filling evenly over the cream cheese mixture. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over the top.

Bake 35-40 minutes at 350 degrees or until crumbs on top are a light, golden brown. Let it cool for 30 minutes and then chill in the refrigerator for about 2 hours. When firm, cut into bars.

Enjoy!