As you know, I want to expand my extended family by adding new cousins. In the southern tradition, when you are part of the blog, you are part of the family your first name becomes “cousin”. When you go to my blog at www.cookingwithjacquerose.com, please follow the prompts enter your email address to become a new cousin and subscriber to  Cooking With Jacque Rose.  Please share my blog address with all your contacts, family, and friends.

PEANUT BUTTER STUFFED FRENCH TOAST

8 tablespoons creamy peanut butter, 4 tablespoons strawberries preserves, 2 large eggs, 1/4 cup whole milk, 4 slices Texas toast, 4 tablespoons salted butter, 1/4 cup  fresh strawberries, 3 1/2 tablespoons powdered sugar.  Get out a cutting board, slice the strawberries, set them aside.  Get out a bowl, add the peanut bugger and preserves, mix well.  Get out a bowl, crack the eggs, add the milk, mix well, set aside. Cut partially through the bread, making a pocket to insert the peanut butter mixture.  Dip both sides of the bread in the egg and milk mixture until thoroughly coated. Get a skillet, add 1 tablespoon of the butter. As you fry, add more butter, start with 1 tablespoon. When the butter is sizzling hot, add the bread. Fry on both sides until golden brown and the edges are a little crispy. Remove from the skillet plate, add the strawberry slices on top, and dust with the powdered sugar.