A recipe so that you don't forget me

I've been busy trying to get the the house together this week and haven't had much time to post.  I'm still in the  middle of several unfinished projects, so I promise I'm working on fun things to show later.  We finally went to our old town, rented a HUGE truck and emptied out our storage building on Saturday.  Now my house is a maze of boxes stacked almost to the ceiling.

About 2 months ago I discovered Smucker's Strawberry and Blueberry syrups and became temporarily obsessed with french toast.  I love the vanilla cream filling restaurants like IHOP and Bob Evan's use in their desserts disguised as breakfast, so I did some googling and adapted a recipe to use what I had on hand.  Here's what I came up with.

 
Vanilla Cream Filling

8oz Cream Cheese
1/2 cup of powdered sugar (may be adjusted to taste)
1/4 cup sour cream
1/2 cup milk
1 tsp vanilla extract

Let the cream cheese soften then mix all ingredients well with an electric mixer or whisk.  This can be kept in the refrigerator for a few days if you have leftovers, but it probably won't last long because you will want to eat it right out of the mixing bowl.  It is wonderful on french toast, pancakes, or crepes.

I made french toast (I always add milk, vanilla extract and cinnamon to my egg mixture) topped with fresh strawberries that were cut the night before and put in the fridge with a little sugar so they'd have time to make a little syrup of their own, powdered sugar, and Smucker's strawberry syrup.  The cream filling is in between the layers.

This may or may not have been responsible for at least 5 lbs of weight gain in the few weeks after I learned to make it.  Take caution and try your best to use in moderation.

I'm sure I'll take time this week to break from cleaning and unpacking to do something crafty or take photos of something fun.  I actually have my kitchen curtain project all planned and as soon as I find my iron and figure out what I did with my seaming tape, I can get that project done and posted.