Guava Cake

I'm not sure where this recipe came from, but we've had it for about 20 years.

1 pkg. white cake mix

1 can frozen concentrate guava juice, mixed with only 2 cans water (NOT PREMADE)

Bake according to package directions, substituting guava juice for water.

Frosting

8-oz. pkg. cream cheese, softened

1/3 cup sugar

1 tsp. vanilla

1 small pkg. Cool Whip

In a medium mixing bowl, beat cream cheese with mixer until fluffy. Add sugar and vanilla and beat in. Slowly fold in the Cool whip and refrigerate until ready to use.

Gel Guava Topping:

2 cups guava juice

½ cup sugar

¼ cup cornstarch

In a medium saucepan, bring the guava juice and sugar to boil. Make a paste out of the cornstarch and a small amount of water. Remove guava juice from heat and stir in the cornstarch mixture. Return to heat and bring back to boil and boil for one minute. Cool in refrigerator.

Assembly:

To assemble cake: Ice the cake with all of the cream cheese mixture. Glaze the top of cake with guava gel. Refrigerate until ready to serve.

Barbara's Baked Beans

After messing around with this recipe, I've concluded that this is the best combo of ingredients to get the best taste.

Need:
2 Cans Bush's Baked Beans
1 Bottle Bull's Eye BBQ sauce
Liquid Smoke

--In a bowl combine the 2 cans of beans. Then add the Bull's Eye and Liquid Smoke to taste. It is better to use at least half the Bull's Eye and only a little bit of the liquid smoke. Use no more than a tablespoon of liquid smoke. Using too much will cause the beans to be runny. Mix together and bake in oven @ 325 degrees for about 1 1/2 hours in the oven.

Overnight Blueberry French Toast

   12 slices day-old bread, cut into 1-inch cubes
    2 (8 ounce) packages cream cheese, cut into 1 inch cubes
    1 cup fresh blueberries
    12 eggs, beaten
    2 cups milk
    1 teaspoon vanilla extract
    1/3 cup maple syrup
    1 cup white sugar
    2 tablespoons cornstarch
    1 cup water
    1 cup fresh blueberries

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.