Pumpkin Cream Cheese Stuffed French Toast

I created this in my head last week as a breakfast for October General Conference. Pumpkin pie meets cheesecake and french toast - it is the perfect fall breakfast! Golden, flaky and buttery on the outside and warm and creamy in the center. The filling just melts in your mouth.The flavors of the maple, cinnamon and delicate pumpkin along with the richness of the cream cheese all on Hawaiian sweet bread is pure bliss!

Pumpkin Cream Cheese Stuffed French Toast

• 1 loaf of Hawaiian Sweet Bread (It's yellow, the slices are huge, no other bread will do justice, I get mine at Walmart)
• 8 large eggs
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 15 oz can of pumpkin 
• 1 8 oz pkg cream cheese
• 3/4 cup sugar
• 1/2 tsp salt
• 1 tsp pumpkin spice
• 12 oz can evaporated milk
• 3 Tbsp butter
• Whipping cream 
• Maple Syrup

Tip: Assemble sandwiches the night before, cover with plastic wrap and chill in fridge. The cold sandwiches hold together much better, pumpkin filling sets firmly and makes it easier when dipping in egg and frying/grilling. 

Make pumpkin pie filling 1-2 hours ahead of time. Make according to directions on the back of pumpkin can except pour in a casserole dish ( 2 eggs, evaporated milk, salt and sugar). Use the pumpkin spice in lieu of the cinnamon and clove. Bake according to directions and then allow to cool for at least 15 minutes.

Spread softened cream cheese on each slice of bread. Spoon heavy heaps of pumpkin filling on bottom slices. Place on top slice to complete sandwiches.

Mix together remaining eggs, cinnamon and vanilla. Heat up grill to medium high (350 degrees). Melt 3 Tbsp of butter onto grill. Dip sandwiches into egg and place on grill. Grill all sides until golden. Top with maple syrup and whipped cream (I make mine homemade). Enjoy!

Vanilla Smoothies

So, I wanted to serve some kind of vanilla milkshake with my orange rolls - the only problem was that you don't serve milkshakes for breakfast. So I decided by omitting ice cream, I could create a smoothie - perfect for breakfast. I have never seen a recipe before for a vanilla smoothie so I decided to invent my own. Here is the recipe I came up with and they were sure heavenly. This made about 5 servings.

Vanilla Smoothies

• 1 cup heavy cream
• 2 Tbsp sugar
• 1 tsp vanilla extract
• 1 1/2 cup ice
• 1 banana
• 1 cup vanilla almond milk
• 2 cups vanilla yogurt
• 1/2 cup fat free milk

 In a blender add cream, sugar and vanilla. Blend for about 30 seconds until it turns to whipped cream. add ice. Blend another 15-30 seconds. Add remaining ingredients and blend until smooth. Place in freezer for about 30 minutes before serving to get a frosty, thick smoothie.Enjoy!

Texas Orange Rolls

Oh boy are these to die for! I love orange rolls and I have never in my life attempted to make them not even cinnamon rolls. Can you believe it? I finally gained my confidence and gave it a try and it was a success!

I found a great recipe but I changed the name to "Texas Orange Rolls" because of their size. These are so delicious and big and moist. I served them with bacon and vanilla smoothies for breakfast during General Conference. I will now forever crave these. I did tweak the frosting a bit and I think it would be yummy to try these with buttermilk replacing the milk in the dough.

Texas Orange Rolls

• 1 tablespoon white sugar
• 1 tablespoon active dry yeast
• 1 cup warm milk
• 1/2 cup warm water
• 1 egg, beaten
• 1/2 cup orange juice
• 1/2 cup butter, melted
• 1/4 cup instant vanilla pudding mix
• 1 tablespoon orange extract
• 5 cups bread flour, or more if needed
• 1 teaspoon salt 
• 1/2 cup butter, softened
• 2 tablespoons grated orange zest
• 1 teaspoon orange extract
• 3/4 cup white sugar

Frosting  

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 2 teaspoons orange extract
• 2 tablespoons orange juice, or more as needed

 
Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
 

Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.

Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet.
 
Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Remove the plastic wrap from the rolls, cover with a towel and allow them to rise in a warm place for 30 minutes. (Tip: I set my oven to the lowest temperature it will go and then once it reaches that temperature I turn it off and place the rolls in there to rise.)

Bake in the preheated oven until golden brown, 25 to 30 minutes (I prefer to bake mine for 20 minutes, so they are more moist.The longer they cook the drier they can become). Allow rolls to cool slightly before frosting.

While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in orange juice, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls. Enjoy!

http://allrecipes.com/recipe/high-five-orange-rolls/

Pina Colada Pancakes with Creamy Coconut Syrup

On my last trip to Thanksgiving Point I found a bottle of coconut syrup in the gift shop. It looked super tasty and I wanted to buy it but the line was way too long. I decided that I would just have to make up my own recipe and we would have it with the first batch of pancakes that I would make on my new griddle.

The other day I came up with the idea of Pina Colada pancakes and couldn't wait to make them. Because I used a buttermilk mix my focus is not the pancake batter but the toppings and the syrup.When we made them, they were so delicious we couldn't stop eating them and there were no left overs. We had them with fresh eggs from the neighbor's chickens.You have to give this a try! The coconut syrup is so good we used the left overs as an ice cream topping. It's sweet and very rich so you don't need to add any additional ingredients. Holy cow - it's so good over sorbet or chocolate ice cream - even Neapolitan. Mmmmm!

Pina Colada Pancakes

• 1 box of Krusty's Buttermilk Pancake Mix
• 1 Fresh Pineapple (peeled, cored and cubed) Do not used canned
• 2 ripe bananas, sliced
• 4 kiwi peeled and sliced
• 1 can of whipped cream
• (optional - shredded coconut)

Creamy Coconut Syrup 

• 1 can of cream of coconut
• 1/2 cup half and half
• 1 tsp vanilla extract

Make the pancakes according to directions on box (you can replace water with pineapple juice and add some shredded coconut into the batter if you like). Set aside and keep warm.

For syrup, mix together cream of coconut, half and half and vanilla. Blend until smooth. Refrigerate about a half hour to thicken.

Butter the pancakes while warm and top with pineapple, bananas and kiwi. Drizzle syrup over the top and add whipped cream. Enjoy! 

The Grilled King

This is one of those things that you have to at least try once in your life. Not promising it will be your favorite especially if you are a picky eater - but I sure enjoyed it!

After seeing a special about bacon on the travel channel I had to track down the recipe for this favorite sandwich of Elvis Presley. The TV special that I saw featured a restaurant in Denver that served this unique concauction in which Elvis Presley supposidly would fly on a private jet to Denver anytime he craved this sandwich.

It has the salty crispiness from the bacon, the salty and sweet creaminess from the peanut butter and the sweet rich flavors of the caramelized bananas all between two slices of sweet, grilled Hawaiian bread.  I would prefer to have added something a little tart to the layers of goodness (such as a tart berry sauce or jelly) - but then again this sandwich is not called "The Grilled Lindsey" - now is it?

The Grilled King

• 1 loaf of Hawaiian Bread (I get mine at Walmart for under $2.00)
• 1/4 cup oil
• 1 lb of bacon (I use turkey)
• 2 Tbsp of maple syrup (okay, I added this to the recipe)
• 2 large, ripe bananas
• 2 Tbsp brown sugar
• 1 cup peanut butter

Heat up a skillet o medium high (heat up grill as well- I plug in my George Foreman). Brush each side of bread with oil and toast in skillet until golden. Place on grill until each side of taost has nice grill marks. Set aside (keep warm). Fry bacon in skillet. Add maple syrup and cook until crispy (set aside). Slice up bananas and toss with brown sugar. Fry in skillet for about five minutes until caramelized. Spread peanut butter onto both slices of bread (for each sandwich). Spread bananas over peanut butter and top with bacon. Add top slice of bread and enjoy while sandwich is warm!

Lindsey's Stollen

This is a traditional Christmas bread in Germany and I decided I was going to surprise my husband with a homemade loaf to make his day! I really made this recipe my own and it turned out fabulous! The entire family gobbled it up in a day. It turns out that my mom's grandma who was from Germany used to make this all the time and my mom and her mom used to teach classes on how to make this bread way back in the day. I had no idea!

This is so yummy! The first time I ever tried stollen I wasn't a big fan. I thought it was dry and bland. There are different versions of it with different fillings and when I added my own fillings the flavor was perfect and it was so delicious! In my version there are bursts of citrus, cinnamon, and nuttiness. I never did like fruit cake or anything with candied fruit in it - but this my friends is not the same! My husband likes it cold but I like it warm right out of the oven. Either way you can't go wrong eating it!

Lindsey's Stollen

• 3/4 cup milk
• 1/2 cup water
• 1/2 cup butter
• 4 1/4 cups flour, divided
• 1/2 cup sugar
• 2 tsp salt
• 2 Tbsp dry active yeast
• 1 egg

Filling: 

• 3/4 cup dried cranberries
• 1/2 cup raisins
• 1/4 cup chopped dried figs
• 1/2 tangerine, sliced
• 1/2 lemon, sliced
• 1 tsp grated tangerine peel
• 1 tsp grated lemon peel
• 3 cups sugar
• 2 cups water
• 3/4 cup of chopped nuts (I used hazel nuts, almonds and walnuts) 
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg

 Topping: 

• 2 Tbsp melted butter
• 1/2 cup powdered sugar

  For dough, heat milk, water and and butter in small saucepan until warm and blended (do not boil).

In a large bowl whisk 1 1/4 cups flour, 1/2 cup sugar, salt and yeast together. Add warm milk mixture and beat for 2 minutes. Add egg and 1 cup flour, beat another 2 minutes. Stir in remaining flour until batter is stiff.Transfer to greased bowl and cover with plastic. Let rise in a warm place for 1 1/2 hours.


Meanwhile for the filling, heat bring 2 cups of water to a boil. Add 3 cups of sugar, tangerine slices and lemon slices. Allow to boil for 30 minutes or until peels are tender and chewy like candy. In a separate bowl, add dried cranberries, raisins, figs, grated tangerine and lemon peel zest, nuts, cinnamon and nutmeg. When peels are finished boiling removed from liquid syrup. Remove any seeds. Chop the peels on a cutting board and add to mixture in bowl. Pour about 2 Tbsp of the citrus syrup into the fruit mixture and stir.

Remove risen dough and place on floured surface. Kneed fruit mixture into dough. Roll into a long sub shape and curve ends (like a crescent moon). Place on a greased cookie sheet, cover with plastic and allow to rise for another 1 1/2 hours in a warm place.

Heat oven to 350 degrees and bake for 35 minutes. Remove from oven and brush melted butter over the top. Dust with powdered sugar. Slice and serve!

Fruit Pizza

My sister used to always make this for us when we were little. She learned how to make one in 7th grade Home Economics Class  and it became a favorite! Here's my spin on it.

Fruit Pizza

• 1 can of Pilsbury sugar cookie dough

• package (8 oz) cream cheese, softened 

• /2 teaspoon vanilla
• 1/3 cup sugar 
• 1 can of oranges
• 2 cups blueberries
• 1 cup strawberries
• 1 cup raspberries
• 1 cup orange marmalade 

Roll out cookie dough onto pizza pan. Bake according to directions on can. Mix cream cheese, sugar and vanilla and spread over cooled cookie dough crust. Arrange fruit on too. Melt marmalade in microwave and pour over pizza. Refrigerate 2-4 hours.Serve cold.Enjoy!

French Angel Cake

What an easy breakfast which could easily pass as a dessert! Such a fun change to French toast.

French Angel Cake

• 1 angel food cake
• 2 Tbsp butter
• 4-6 eggs, beaten
• whipped cream
• fruit

Slice up angel good cake. Heat up skillet to medium high, add butter. Dip slices into egg. Place slices onto skillet and fry until golden brown. Serve with fruit, whipped cream and syrup!

Cake Mix Waffles

Lately I am all about easy! Yes, waffles taste great from scratch but who says they can't taste great from a cake mix? I've made chocolate waffles before but these were much more simple!

There's really no recipe for this. Just follow the directions on your cake mix box and pour into your waffle iron. One box makes about 13 waffles. I think it will be so fun to try other flavors like strawberry, lemon even carrot cake or spice cake. Mmmmm!!

We had ours for breakfast but this would be fun to try as a sundae. Scoop vanilla ice cream on top with sundae toppings. Mmmmmmm!!

Cinnamon Pull Apart

 

These are so easy to make, absolutely delicious in every way and so beautiful to look at! Your kitchen will smell like cinnamon rolls but for half the work. This is gooey goodness that you must try!

Cinnamon Pull Apart

• 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
• 3 Tbsp. butter or margarine, melted
• 1/2 C. maple syrup
• 1/3 C. packed brown sugar
• 1/2 tsp. cinnamon
• 1/4 C. chopped pecans, optional
• 1/4 C. chopped almonds, optional

 

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).

Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.Top with remaining syrup and sugar mixtures.

Bake at 375 degrees for 15 minutes or until golden brown.  (I baked mine for an extra 6 minutes since they were still doughy in the center) Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Bostom Creme Pie Pancakes

These are so delicious! I was in a hurry so I didn't strain my custard as you can see in my picture. Nevertheless it was fabulous!

Pancakes:

• 1 cup Yellow Cake Mix
• 1 cup Dry Pancake Mix
• 1 cup Milk
• 1 tsp Vanilla
• 2 whole Eggs

Pastry Cream:

• 1/3 cup Sugar
• 5 Egg Yolks
• 1 1/2 Tbsp Cornstarch
• 1 cup Milk
• 1 cup Half-n-Half
• 1 Vanilla Bean, split and seeds scraped (or 2 1/2 Tbsp Vanilla Extract)
• 1 Tbsp Butter

Chocolate Ganache:

• 8 oz. Chocolate (I used a jar of Nutella)
• 1 cup Heavy Cream

Pastry Cream: Make up to 24 hours in advance and refrigerate until 1 hour prior to use.

In a medium saucepan, heat the milk, heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk slowly.

Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Press through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean. Cover strained pastry cream with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesn’t form a skin. Chill at least 2 hours or until ready to serve

Chocolate Ganache: In small saucepan, heat heavy cream. Stir in chocolate and whisk until melted and the two are completely combined. Remove from heat and set aside.

Pancakes: In large bowl, whisk together pancake mix and cake mix. Stir in milk, eggs and vanilla until the mixture is smooth. Heat a large griddle or large pan over medium high heat. Spray with non-stick cooking spray. Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2-3 minutes. Gingerly flip pancake over and continue to cook until the other side has turned golden brown – about 1 ½ minutes. Remove from griddle/pan and allow to cool.

To assemble – stack pancakes and layer with prepared pastry cream between each pancake. Pour chocolate ganache over the top

Berry Best Dip

This was easy and another great way to help your children eat more fruit!

Berry Best Dip

• 7 oz marshmallow creme
• 8 oz cream cheese
• 1/4 cup crushed strawberries

Blend together in mixer until smooth and silky. Enjoy!

Coconut Cream Dip

This is so delicious! My family could not stop eating it. It's the perfect way to get your kids to eat more fruit!

Coconut Cream Dip

• 4 oz cream cheese
• 1/2 (15oz) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)
• 1/2 (8oz) tub Cool Whip

 Mix all ingredients together until lumps are gone.

Cookie Butter Waffles with Creme Fraiche

Wow! This is superb! I never knew what I had been missing out on until I went to a real Belgium waffle house in Salt Lake City where they make authentic Belgium waffles. Nothing like any American Belgium waffle I have ever tasted. The batter is sweet and they used something called pearlized sugar in the batter which makes it crispy on the outside and soft on the inside. Almost like it was deep fried. Then there is a Belgium topping called Speculoos which you can buy online or at Trader Joes. It's a creamy spread made from crushed cookies. It tastes like cookie butter. Almost as though they used waffle cones and cookies. Then they serve it with creme fresh which looks like whipped cream but is much creamier (whipped longer) and has a little tang to it.

So I went home and experimented with what I could get just from Walmart. I found Lotus brand Biscoff spread. Very close to speculoos but not quite the same. It also is a cookie butter made from Biscoff cookies. Much creamier and smoother than the speculoos. I had to make my own creme fraiche since that is something I have only seen in Germany. My makeshift creme fresh works very well! You must use the Greek style plain yogurt - or it won't work at all. The Greek style yogurt is a completely different consistency, flavor and texture than the cheap American plain yogurts. It's what they use in Europe. here is the brand I chose.

Cookie Butter Waffles with Creme Fraiche

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs, beaten
• 1 cup milk
• 1 cup Greek style plain yogurt
• 4 tablespoons butter, melted
• 2 tsp vanilla extract
• 3 Tbsp sugar
• (4 cups oil for frying)

Creme Fraiche

• 2 cups heavy whipping cream
• 1/2 cup Greek style plain yogurt
• 1 tsp vanilla extract
• 2-3 Tbsp sugar

In a large bowl mix together flour, baking powder, baking soda and salt. Add eggs, milk. yogurt, vanilla, butter and sugar. Stir well. 

Heat waffle iron. Pour batter in and cook waffles. When waffles are all finished. Heat deep fryer or pan with 4 cups of oil. Heat on medium high. Fry waffles about 1-2 minutes on each side (they float so you have to turn them) until golden crisp. Lay on paper towel to absorb oil.

In a medium bowl add whipping cream, vanilla and sugar. Beat with mixer until whipping cream is quite stiff. Add yogurt and blend for 30 more seconds. 

While waffles are hot, spread cookie butter spread over the top. Top with scoop of creme fraiche. Sprinkle powdered sugar over top. Add fresh strawberry slices. Enjoy!

Quick Orange Coffee Cake

I've found a few coffee cake recipes that I'd like to try. Coffee cake is intended to be dry and crumbly, yet somehow very delicious. Here is a Pilsbury recipe for an orange twist on coffee cake. It is delicious!!

Here is a recipe I just found for a Paula Dean Orange Coffee Cake that looks even more delicious!
Orange Coffee Cake

 Quick Orange Coffee Cake

Base

• 2 cups flour
• 1/2 cup sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp butter
• 1 cup milk
• 1/2 cup sour cream
• 1/2 tsp vanilla
• 1 egg, beaten

Filling

• 11 oz can mandarin orange segments, drained welll

Topping

• 1/4 cup sugar
• 2 Tbsp flour
• 2 Tbsp butter
• 1/4 cup chopped nuts
• 1 tsp grated orange peel

Heat oven to 350 degrees. Grease and flour 9 inch cake pan. In medium bowl combine 2 cups flour, 1/2 cup sugar, baking powder and salt. Blend well. Using pastry blender or fork, cut in 6 Tbsp butter until mixture is crumbly. Add milk, vanilla and egg; mix well. Spread batter in prepared pan. Arrange orange segment over batter. In small bowl, combine all topping ingredients until crumbly. Sprinkle over orange segments. Bake at 350 degrees for 35 to 45 minutes. Cool and cut into squares.

Cinnamon Roll Cake

 I snagged this off of Pinterest. It was yummy and great for Fall!

Cinnamon Roll Cake

 Cake

•  3 c. flour
• 1/4 tsp.salt
• 1 c. sugar
• 4 tsp. baking powder
• 1 1/2 c. milk
• 2 eggs
• 2 tsp. vanilla
• 1/2 c. butter, melted

Topping

•  1 c. butter, softened
• 1 c. brown sugar
• 2 Tbsp. flour
• 1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze

• 2 c. powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla

Drizzle glaze over top!

Lemon Cream Cheese French Toast Sandwiches

I created this for General Conference breakfast. It was super to easy to make and super yummy!! You could substitute for your favorite pie fillings. I think blueberry and lemon would be so yummy! For Fall a cinnamon apple filling would be divine! Maybe with a caramel drizzle! Ooooh - or pumpkin pie spice filling!!

Lemon Cream Cheese French Toast Sandwiches

• 1 loaf of white sliced french bread (I use sweet, yellow Hawaiin bread I get at Walmart)
• 6-8 eggs, beaten
• 1 can lemon pie filling or lemon curd
• 1 can cherry pie filling
• 1 (8 oz) pkg cream cheese
• powdered sugar
• whipped cream

Prepare sandwiches. Spread cream cheese on one bread slice and then lemon pie filling. Add top slice. Heat skillet with 1 Tbsp of oil or butter. Dip and coat all sides of sandwiches in egg. Place in hot skillet and fry until golden on all sides. Top with cherry pie filling, powdered sugar and whipped cream. Enjoy!

Mushroom Crab Stuffed Egg Wraps

I created this for my husband for Father's Day breakfast. He's not big on sweet stuff for breakfast so I imagined this up and made it!

Mushroom Crab Stuffed Egg Wraps

• 32 oz liquid eggs
• 2 Tbsp oil
• 2 cups sliced mushrooms
• 1/2 cup green onions, sliced
• 2 cups flaked imitation crab meat
• 1 cup cheddar cheese, shredded 
• 1 pkg instant Hollandaise sauce
• dried parsley 
• salt & pepper

In a bowl mix liquid eggs with a pinch of salt and pepper. Heat skillet to medium high with 1/2 Tbsp oil. Pour 3/4 of egg mixture onto pan and tilt pan until mixture spread into a thin 6 inch diameter circle. Flip and cook until both sides are done. Repeat until you have 4-6 wraps.

Saute mushrooms and onions in pan. Make Hollandaise sauce according to directions on package. Place wraps on a platter.  Arrange crab, mushrooms, onions and cheese on wrap. Roll up. Spoon suce over and sprinkle with parsley. Serve with sausage and berries!