Baked French Toast Casserole with Maple Syrup

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 6 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with arotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

adapted from http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

Mozzarella Pesto Panini

2 pieces rustic country bread

2 slices of fresh mozzarella, sliced thin

2 tablespoons fresh pesto

1 teaspoon butter.

Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

original recipe by: http://blogs.babble.com/family-kitchen/

Three Cheese Chicken Penne Pasta Bake

 

1-1/2 cups multi-grain penne pasta, uncooked 

1 pkg. (9 oz.) fresh spinach leaves 

1 lb. boneless skinless chicken breasts, cut into bite-size pieces 

1 tsp. dried basil leaves 

1 jar (14-1/2 oz.) spaghetti sauce

1-2 cloves garlic, minced

1 can (14-1/2 oz.) diced tomatoes, drained 

2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed 

1 cup shredded 2% milk mozzarella cheese, divided 

2 Tbsp. grated Parmesan cheese

Directions:
Heat oven to 375ºF.


Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.

Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

460 calories per serving; Makes 4 servings.

original recipe by: http://www.the-girl-who-ate-everything.com/

Microwave Carmel Corn

3 qts. popped corn (12 c.)

In small bowl (microwave) :

1 c. brown sugar
1/2 c. white corn syrup
1 stick butter
1/2 tsp. salt

Directions:

Boil for 2 minutes, take out and add 1/2 teaspoon soda. Put popped corn in brown grocery bag and pour syrup over it. Shake bag real hard. Microwave for 1 1/2 minutes on high - take out and shake well. Turn bag in opposite direction and microwave 1 1/2 minutes on high. Open carefully (full of steam). Put on waxed paper or cookie sheet to cool. Yields 1 ice cream pail.

Zucchini Bread

Ingredients: 

3 eggs
1 C. oil
2 C. sugar (1C white/1C brown) or 1 C. brown sugar & 1/2 C. honey
2 C. grated zucchini
2 C. flour
1/4 teas. Baking powder
2 teas. Baking soda
1 teas. Salt
3 teas. Cinnamon
3 teas. Vanilla

Beat eggs.  Add sugar, oil, zucchini, and vanilla.  Add dry ingredients.
Pour into greased loaf pan.
Bake 1 hr at 350 degrees.  (It takes a bit longer when you use honey.)

Chicken Enchilada Casserole

Ingredients:

4 chicken breast (I like to cook it with some of my fave Garlic! :) ) 

1 cup chicken broth

2 can cream of chicken

2 can of cream of mushroom

1 can of diced chiles

1 can of diced Jalapenos (optional)

1 onion

1 bag of tortilla chips

3 cups of cheese

1 Can Black Olives (optional)

Directions: 
Chop and saute onion till brown. Mix in crm of chix, crm of mush soup, and Chicken broth. mix until blended. add Jalapenos and chiles. add 4 cooked chicken breasts to sauce and let simmer to a slow boil. in 9x13 casserole dish or baking dish layer chips sauce cheese and repeat for two to three layers or until out of ingredients.Top Layer should be cheese, and sprinkle chopped black olives on top of cheese if desired. Bake in the oven at 350 for 30-45 min until cheese is completely melted. 

Slow Cooker Chicken Tortilla Soup

This recipe makes a lot but you can freeze the leftovers in individual servings for later!

Ingredients:

2 chicken breasts, chopped

1 large can of chopped tomatoes

1 can of tomato sauce

1 large onion, chopped

2 bell peppers, chopped

1 can black beans, drained (or about 1.5 cups cooked black beans)

1.5 cups frozen corn

3 garlic cloves, minced

1 Tablespoon chili powder

1 Tablespoon cumin powder

1/2 teaspoon ground black pepper

1 teaspoon salt (or more to taste)

4 cups water (or chicken broth)

Optional: 2 teaspoons ground chipotle powder (or 1 chipotle pepper in adobo sauce chopped fine)

Optional: 1/4 cup chopped cilantro (if you hate cilantro just leave it out, don’t add parsley)

————————————————–
Additional toppings:
lime wedges
chopped green onion
cilantro
avocado
tortilla chips (or homemade baked/fried strips of corn tortillas)
shredded cheese (cheddar or jack are good!)
salsa
sliced black olives
sour cream (we use Tillamook fat free sour cream and it tastes like full fat to me!)

Directions:

Throw everything into the slow cooker and stir it up.
Cook on low for 6-8 hours. It’s not a big deal if its more like 8-9, you just may want to add a tiny bit of water at the end.
Serve with a squeeze of lime juice, chopped green onion, cilantro, cut up avocado, crushed tortilla chips, shredded cheese, extra salsa, sliced black olives, and sour cream.

You don’t need to brown anything before throwing it in the crockpot. Just toss it all in. See, didn’t I tell you it was EASY?!
Also, I have a pretty large slow cooker. You can cut the recipe in half if you want to but the leftovers keep well. You can freeze them in individual servings for later!

recipe by http://forealsmom.com/

Molasses Cookies

Ingredients:

2 1/4 cup whole grain flour

1 teaspoon ground ginger

1 heaping teaspoon cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup butter, room temperature

1 cup dark brown sugar

1/4 cup molasses

1 egg

1 teaspoon pure maple syrup

white sugar for sprinkling

Preheat oven to 375F. In a medium bowl, sift flour, ginger, cinnamon, baking soda and salt; set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Then add in your molasses and egg; mixing until combined. Slowly add your flour mixture to your wet mixture, mixing until just incorporated. 

Roll dough into tablespoon size balls, then into the white sugar for a coating. Lay your cookies on your lined baking sheet, and place baking sheet in freezer for 5-7 minutes. When you remove your cookie sheet from the freezer, lightly flatten out your dough, just slightly. Bake for 8-9 minutes. If you like your cookies chewy, bake for only 7-8.

From http://www.withloverachel.com

Peanut Butter-White Chocolate Chip Cookies

Ingredients

1 1/4 cup flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup peanut butter, crunchy

3/4 cup sugar

1/2 cup brown sugar

1 egg

1 tablespoon almond milk (regular milk is fine)

1 tablespoon maple-agave syrup (or vanilla)

1 cup white chocolate chips

Preheat oven to 350F. Line your baking sheet with parchment or a Silpat. In a large bowl, whip peanut butter, butter, sugar and brown sugar until light and fluffy. Add the egg, maple-agave, and milk. In a medium bowl, whisk flour, baking soda, baking powder and salt. Slowly, pour the flour mixture into the peanut butter mixture. Stir until just combined. Fold in white chocolate chips. Drop tablespoon-size balls of dough onto your baking sheet, about 1-inch apart, and bake for 10-15 minutes. Start checking at 10. Bake until a golden brown. Then, cool.

From http://www.withloverachel.com

Berry Tart Bars

Ingredients:

1/2 cup Earth Balance (or just butter), room temperature

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg yolk

1 1/2 cups flour

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup preserves of your choice

1 - 1 1/2 full cups of chopped fruit

Preheat oven to 350F. Grease an 8x8 baking dish; set aside. 

In a medium bowl, whisk flour, cinnamon, salt, and baking powder; set aside. In a large bowl, mix butter and both sugars until light and fluffy. Then add your egg yolk. Slowly add your flour mixture to the wet mixture, stirring until fully combined. (** here I normally start to use my hands. You don't want the mixture to be too soft or too wet that it turns into a ball or cookie dough-like. This dough should look a bit crumbly, like cornmeal, in order for the "tart-like" crust to develop. **) Press 3/4 of your dough mixture into the baking dish.

In a small bowl, whisk 1/2 cup preserves to loosen up. Spread on top of the dough in baking dish, leaving about 1/4 - 1/8 inch room from edges. Cover the entire top of your dough with chopped fruit of your choice, in this case Strawberries and Blueberries. Sprinkle the remaining amount of dough on top of your fruit. 

Place in the oven and bake for 28-30 minutes, or until a lightly gold brown. 

Serve with ice cream on a warm Spring day.

From http://www.withloverachel.com/

Tres Leches Cake

Ingredients

For the cake:

• Vegetable oil
• 6 3/4 ounces cake flour, plus extra for pan
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 4 ounces unsalted butter, room temperature
• 8 ounces sugar
• 5 whole eggs
• 1 1/2 teaspoons vanilla extract

For the glaze:

• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1 cup half-and-half

For the topping:

• 2 cups heavy cream
• 8 ounces sugar
• 1 teaspoon vanilla extract

For the cake:

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.


Recipe courtesy Alton Brown, 2007

Dulce de Leche Cake

Ingredients 

1 tbsp. plus 2 cups flour2 tsp. butter

2 tsp. baking powder

1 1⁄2 tsp. fine salt

6 eggs, at room temperature, separated

1 1⁄4 cups sugar

1⁄2 cup whole milk

1 1⁄2 tbsp. dark rum

1 tbsp. vanilla extract

1  14-oz. can sweetened condensed milk

1  12-oz. can evaporated milk

1 cup heavy cream

1  16-oz. jar dulce de leche (milk caramel)

1. Heat the oven to 350°. Grease a 9" × 13" baking pan with the butter and dust with 1 tbsp. of the flour. Invert the dish, tap out the excess flour, and set aside.

2. Sift the remaining flour, baking powder, and salt into a bowl and set aside. Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 2 minutes. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and beat again briefly until smooth.

3. Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.

4. Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.

5. Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. Spread the dulce de leche across the top of the cake and serve.

MAKES ONE 9" × 13" CAKE

Creamy Black Bean and Corn Dip

*Combine in a large bowl (don't stir):

1 Can Black Beans, drained (I also rinse them w/ cold water)

2 Corn on the cob, (you will need to  cut corn from the cob. You could

probably use 2 cans of Corn niblets or frozen corn that's been thawed

& drained but I haven't tried it that way yet. Fresh corn is just so

good)

1/2 Chopped red onion

2 Chopped Tomatoes ( I like the tomatoes on the vine)

1-2 Garlic cloves, minced (the amount depends on your personal taste)

Minced Cilantro (Amount depends on your personal taste)

*Combine in a small bowl:

1 Hidden Valley Ranch Dip packet

1 8oz Light Daisy Sour Cream (more or less depending on how thick you

want your dip)

Pour over veggie mixture and stir in.

Garlic Salt, Tony Chachery, & pepper to taste. (I've also put cayenne

pepper in it or red pepper flakes)

Squeeze 1-2 wedges of lime over top and mix in.

Garnish with cilantro

Serve w/ Tortilla Chips (the lime ones are amazing)

The amounts are all just me mixing and adding what I like. So don't

feel like you need to stick to the amounts.

Also, it seems to make alot, but it is so good we like having the

extra in the fridge.

Brookie (Brownie/Cookie)

Ingredients

1 tbsp. canola oil

1 tsp. unsalted butter

2 c. semisweet chocolate chunks (52-62% cacao)

2 large eggs

¾ c. light brown sugar

½ tsp. vanilla extract

½ c. all-purpose flour

¼ tsp. baking powder

¼ tsp. salt

1. While the oven preheats to 350°, melt the oil, butter, and 1 cup of the chocolate together in the microwave on high heat for 2.5-3 minutes, stirring at 1-minute intervals. Or melt the mixture in the stainless-steel bowl of a double boiler. Let cool.

2. In another bowl, whisk together eggs, brown sugar, and vanilla until combined. Fold the melted chocolate mixture into the egg mixture.

3. Whisk together the remaining dry ingredients in a separate bowl. Combine the flour mixture with the chocolate mixture, and then fold in the remaining chocolate chunks.

4. Freeze the batter in a shallow pan (such as a pie plate) 6-8 minutes until it sets and hardens slightly.

5. Spray two cookie sheets with nonstick spray or line with parchment paper. Scoop about 10 tablespoons of batter onto each sheet. Bake 11-12 minutes, until the tops look dry and cracked (the insides will still be quite moist). Cool completely. The brookies will be perfectly soft and chewy.

Variation: Try adding white chocolate chunks or peanut butter chunks in place of the semisweet chocolate chunks.

Sloppy Jane

Instead of using ground beef for this retro American favorite, I substituted ground turkey but you could definitely make this recipe using ground beef or  TVP (textured vegetable protein) if you are a vegetarian. I also highly recommend American cheese if you want to add a bit of melty gooeyness to your sandwich. 

Sloppy Jane

Serves 3-4

Ingredients

1 lb ground turkey

1 yellow onion, diced

1 carrot, diced

2 cloves garlic, minced

1 t dried oregano

3 oz tomato paste

2 T  brown sugar

1 t worcestershire sauce

2 T apple cider vinegar 

1/2 cup water

1 T chili powder

1 t cumin

1 t paprika

1/4 t cayenne pepper

1/4 t white pepper

Salt to taste 

3-4 brioche buns, toasted

american cheese, sliced (optional)

Method

1. brown turkey in pan, add onions and carrots and cook until onions are translucent and carrots are soft. Add garlic. cook 1 more minute.

2. deglaze pan with apple cider vinegar. add worcestershire, water, tomato paste, brown sugar, and all spices. mix well. consistency should be on-point. but if (by chance) there is too much liquid, simmer until it reduces. if it needs more liquid, add a bit more water. once consistency is perfect, salt to taste.

3. toast buns and then pile them high with meat mixture. 

4. enjoy! 

Recipe from Le Femme Epicure

Toffee Pudding

Ingredients

For the pudding1 lb. dates, chopped in food processor

2 c. hot water

2 tsp. baking soda

5 oz. unsalted butter

1 lb. sugar

5 lg. eggs

2 tsp. vanilla extract

1 lb. all-purpose flour

2 tsp. baking powder

Pinch salt

For the sauce

1 lb. dark-brown sugar

1 lb. butter

1 tsp. vanilla extract

1 c. heavy cream

1. Preheat oven to 350°.

2. Grease a 9-by-13-inch pan with butter and coat lightly with flour; shake out excess flour.

3. Combine dates with hot water in a saucepan and bring to a boil. Remove from heat and add baking soda. Set aside to cool.

4. In a mixing bowl, cream butter and sugar on high speed for 3 minutes.

5. With mixer on low speed, add eggs one at a time until fully incorporated. Add vanilla extract, flour, baking powder, and salt.

6. When fully mixed, add the dates and their liquid.

7. Pour batter into greased pan and bake in preheated oven until a skewer inserted into the center comes out clean (30-45 minutes).

8. Cool on a baking rack before removing from the pan.

9. For the sauce, stir together the brown sugar, butter, and vanilla extract on low heat until blended and brown sugar has dissolved. Remove from heat.

10. Whisk heavy cream into the brown sugar-and-butter mixture.

11. Spoon warm sauce over a serving of the pudding and top with a dollop of freshly whipped cream.

Adapted from The Schlafly Tap Room recipe