Quick Gluten Free Lasagna

A chill in the air means I break out the comfort food and lasagna is one of our favorites.  My daughter only recently started liking lasagna, and after 8 years of not eating it she requests it often.  I'm only too happy to oblige of course.  I mean, how could I say no? This recipe is very simple to throw together on a busy week night and tastes amazing.

Everything is already cooked when you throw the layers together so it's just a matter of melting the cheese.  Gluten free is such a big deal right now that it's not problem at all finding Rotini noodles. And most pasta sauce is gluten free but just check the label to make sure.

I have used both sliced mozzarella and shredded for this recipe but the slices to tend to be a bit stringier (which I like) so that's what I use mostly. Feel free to substitute your favorite meat sauce for the jarred sauce and meat, since you're making this you can add whatever your family likes best.  I love this recipe and my family does too.

Quick Gluten Free Lasagna
Recipe from FlippenDelicious

Ingredients

• 1 pound gluten free rotini
• 1 pound hamburger
• 1 (32 oz) jar pasta sauce (gluten free)
• 1 (24 oz) container cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 tsp Italian seasoning
• 2 1/2 cups shredded mozzarella cheese

Cooking Directions

1. Preheat the oven to 375º
2. Follow the package instructions to cook the pasta. Set aside.
3. Brown the ground beef, drain off the excess fat.
4. In a bowl, combine the cottage cheese, Parmesan cheese and Italian seasoning.
5. Pour just enough pasta sauce on the bottom of a 9x13 inch dish to cover the bottom.
6. Pour the cooked pasta on top of that, followed by the cooked hamburger.
7. Top all that with the remaining pasta sauce.
8. Spoon the cheese mixture over the top of all that and spread around evenly and then sprinkle with mozzarella cheese.
9. Bake for 20 minutes or until the cheese is melted.

Kids Favorite Stove-top Macaroni and Cheese

As some of you may know, I struggle to find a homemade macaroni and cheese recipe that my daughter actually likes. Well, I finally found one.  It only took 7 years.....

I literally have tried ton's or recipes to come to this moment. I've blogged about the one's I loved even though she hated them.  See the problem was that for the first portion of her life she was in daycare.  They aren't making homemade macaroni and cheese at daycare as you know. So she grew up eating boxed macaroni and cheese and it sort of ruined her for all others.  Eventually we were able to get her to eat and like a frozen variety in a red box.  Then after many trials we found two restaurants that she would eat theirs.  Of course I couldn't find a copy cat recipe for either of those two restaurants.  

So, I began with whittle down her favorite cheese options.  This was actually quite easy considering she seems to have her mom's love for cheese.  So I ended up using two cheeses, mild cheddar and Munster.  I think it's important to use at least half of a soft cheese to achieve that creaminess.

I'm happy to report that she loved this one.  It had the look she loves (she doesn't like melted cheese or bread crumbs on top), it had the creaminess she loves, and it didn't have any strange specks of pepper or herbs in there.  Win Win!  Oh yeah, and she loved the taste obviously.

I hope your picky eaters like it too .

Kids Favorite Stove-Top Macaroni and Cheese

Recipe from The Kitchn

Ingredients

• 1 pound pasta, any shape
• 1 1/2 cups whole or 2% milk
• 2 Tbsp all-purpose flour
• 2 to 3 cups shredded cheese like Colby or Monterrey Jack
• 1/2 tsp salt
• 1/4 tsp ground mustard

Cooking Directions

1. Boil the pasta as directed on the package.
2. While the pasta is boiling, use another medium saucepan to warm 1 cup of the milk.
3. Mix together the remaining 1/2 cup of milk and flour so there are no lumps.
4. When the milk in the pan starts to steam, pour the flour/milk mixture in and whisk until smooth. Cook 3-4 minutes, until thick.
5. Turn the heat to low and start adding the cheese, little by little. Also add the salt and ground mustard and whisk until smooth.
6. Stir half the cheese mixture in with the cooked pasta until fully coated and then add the remaining sauce.
7. Serve immediately.
8. When reheating leftovers, just add a splash of milk to make it creamy again.

Indian Pudding

While I was researching this recipe I was pretty shocked to find out that this is a New England dessert and nobody else will probably have any idea what you're talking about if you mention it.  Weird huh? I'm not from New England and yet I've heard of it.  I've never tried it but I know of the name.  My husband is from New England and he's never tried it either. Fascinating isn't it? Okay maybe just to me. 

Here's the history as I've come to find out. This dessert has always been a staple at Thanksgiving through much of the 20th century in New England. Historians have traced it back to as early as the 17th century. It probably defended from England's hasty pudding. This pudding uses cornmeal which was more abundant to the early settlers than wheat was. Molasses was also readily available and inexpensive during that time due to the production of rum during the 17 and 18th centuries. This pudding is also baked for a long time at a relatively low temperature which would have been conducive to the hearth that was in every home in New England to heat the house. 

The taste is very "fall like".  By that, I mean the molasses and cinnamon and ginger are prevalent flavors.  The texture is custard like. It's extremely moist, with small little grains from the corn meal.  It's very tender and ice cream is perfect when served with it.  My husband really enjoyed it, he's the custard lover in the family.  I wouldn't describe this as "creamy" but it's not chunky or anything either.  Have you ever soaked cornbread in milk? Its sort of like that....I thought that flavors were wonderful and I can see why it's a holiday favorite. 

Indian Pudding

Recipe from Cape Cod Cookbook

Ingredients

• 5 Tbsp cornmeal
• 1 quart (4 cups) milk
• 2 Tbsp butter
• 3/4 cup molasses
• 1 tsp salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 whole eggs, beaten separately
• 1 cup evaporated milk

Cooking Directions

1. In a large saucepan, combine the cornmeal and milk and whisk together so there are no lumps.
2. Heat over medium heat until the mixture has scalded (look for tiny bubbles along the edge of the pan).
3. Add the butter, molasses and seasonings and whisk until smooth.
4. Pour a tiny bit of the liquid in with the beaten eggs and whisk, add more of the liquid and whisk some more. After the eggs have heated you can pour them into the liquid mixture in the saucepan. Whisk until smooth.
5. Pour the mixture into a well greased casserole pan.
6. Add the evaporated milk to the top but do not mix together.
7. Bake at 350º for 1 hour.

Top 10 of 2015

Thank you all for making 2015 a great year!  I hope you got to try some new recipes and ended up with some new favorites.  I'm so excited about 2016.

I've ordered the links below by most viewed at the top.  Enjoy!

Top 10 of 2015

1. Nutella Bread Star
2. World's Best Cookie (Ranger Cookie)
3. Four Ingredient Chicken
4. Starbucks (CopyCat) Lime Refresher
5. Sloppy Joe Cornbread Casserole
6. 2-Ingredient Pizza Dough
7. Proper English Scones
8. Pumpkin Tea Cake with Honey Cream
9. Old Fashioned Rhubarb Cake
10. Chocolate Chip Cookie Cake

PW's Beef Enchiladas

I love Mexican food.  I could eat it twice a week or more.  For some reason I don't make it very often and it's probably because I think it's not going to be as good as the restaurant's.

When will I learn?

This dish has several steps to accomplish but they are easy, and when your end result tastes as delicious as anything you would order at a restaurant, I'd say it's worth it. Plus, the leftovers are just good and it made lunches a lot easier for me for several days after I made it.

You can make this hot or mild depending on the enchilada sauce you use and of course you could also add you favorite spices afterward if you like it really hot.  The flavor is so delicious, the corn tortillas get a little crispy right on the edges and the gooey cheese and yummy filling is so comforting. I love cilantro and it gives every bite a little added freshness.  So good!

PW's Beef Enchiladas

Recipe from The Pioneer Woman

Ingredients

Sauce

• 1 Tbsp canola oil
• 1 Tbsp all-purpose flour
• 1 can (28 ounce) enchilada sauce or red sauce
• 2 cups chicken broth
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 Tbsp fresh cilantro, chopped

Meat

• 1 1/2 pounds ground beef
• 1 whole medium onion, chopped
• 2 cans (4 ounces each) diced green chili's
• 1/2 tsp salt

Tortillas

• 10-14 whole corn tortillas
• 1/2 cup canola oil

Extras

• 3 cups sharp cheddar cheese, grated
• 1/2 cup chopped black olives
• 1 cup green onions, chopped
• 1/2 cup fresh cilantro, chopped

Cooking Directions

1. For the Sauce: In a large saucepan add the oil and flour and heat over medium heat. Use a whisk to combine and let cook for 1 minute. Add the enchilada sauce, chicken broth, salt, pepper and cilantro. Set aside. 
2. For the Meat: In a large skillet add the meat and onions and cook until the meat is no longer pink and the onion has softened. Drain any fat. Add the green chili's and the salt and set aside. 
3. For the Tortillas: Use a small fry pan to heat the canola oil.  Set up your workstation so that you have a dish with some paper towels on it for draining the oil off the tortillas after cooking and a cookie sheet so you can place the tortillas there after you've dipped them in red sauce and are ready to fill them. Get a baking dish ready as well, 9x13 is perfect. Pour 1/2 cup of red sauce into the bottom of that dish and set aside. 
4. To assemble: Fry each tortilla for just a minute or so to soften them up, you don't want them crispy.  Place them on the paper towels to drain while you cook the rest. 
5. After they are all cooked, dip them individually into the prepared red sauce and then place them on the cookie sheet.  Place some meat in the middle, then the olives and cheese and green onions (or whatever fill ins you choose).  Roll them and place them in the 9x13 inch dish, seam side down.  Continue until they are all filled and rolled and in the dish. 
6. Pour the remaining red sauce over the top and sprinkle with more cheese. Bake at 350º for 20 minutes or until bubbly.  Serve hot, garnish with more cilantro if desired. 

PW's Potatoes Au Gratin

So there I was on Easter Day, just getting around to planning dinner for that night.  I'm on top of things around here let me tell ya. So, we knew we'd be doing ham steaks because they're easy, and it's ham, and we all like ham.  We totally disagreed on the vegetable we wanted so all three of us ate a different vegetable.  My husband wanted mashed potatoes and I wanted something different, so we compromised and settled on this Au Gratin recipe from The Pioneer Woman. 

Yum, just yum. 

Creamy, cheesy, garlic-y deliciousness.  It was a perfect accompaniment to our dinner.  It doesn't take long to prepare and I had the majority of the ingredients on hand.  I had to run out for heavy cream but that was it. 

I hope you all had a wonderful Easter.  I hope next year I have my stuff together enough to plan dinner before the actual dinner. :)

PW's Potatoes Au Gratin

Recipe from The Pioneer Woman

Ingredients

• 2 Tbsp butter, softened
• 6-7 small potatoes (I used gold) scrubbed clean and diced
• 1/2 cup whole milk
• 1 1/2 cup heavy cream
• 2 Tbsp flour
• 3-5 cloves garlic, minced
• 1 tsp salt
• pepper to taste
• 1 1/2 cups sharp cheddar, shredded
• fresh chives, thinly sliced

Cooking Directions

1. Preheat the oven to 400º
2. Use the softened butter to coat the bottom and sides of a 9x13 inch baking dish.
3. Place the diced potatoes in the prepared dish.
4. In a medium bowl, combine the milk, cream, flour, garlic, salt and pepper and whisk to combine.
5. Pour over the top of the potatoes.
6. Cover with tin foil and bake for 30 minutes.
7. Remove cover and bake for 20-30 minutes more.
8. Right before serving, add the shredded cheddar and bake for 3-5 minutes or until the cheese is melted and bubbly.
9. Garnish with chives if desired.

Shepherds Pie

This is another one of my husbands favorite dishes.  He's from New England and it's a favorite up there.  If you've never heard of Shepherds Pie, you're in for a real treat.  This is one of those comfort food meals that you will love to make on a cold winters day.

I love to whip this up after a meal where I have leftover mashed potatoes. If I don't use the mashed potatoes in a respectable dish like this, I'm likely to sit down with just a bowl of them and dig in.  Not as respectable.

Shepherds pie is derived from "cottage pie",  however cottage pie was typically made with beef and shepherds pie was usually made form lamb.  Because shepherds have sheep, see.  Originally a pie made of any meat and mashed potatoes was called "cottage pie".  That concludes your history lesson for today.

Shepherds Pie

From Alissamay's kitchen

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 3 medium carrots, peeled and chopped
• olive oil
• 1 Tbsp A1 Sauce (or your favorite steak sauce)
• 8 ounces tomato sauce
• 1 cup frozen peas
• 1 cup frozen corn
• 3-5 cups already prepared mashed potatoes
• shredded sharp cheddar cheese (optional)

Cooking Directions

1. Preheat the oven to 350º
2. In a large skillet, add a little oil and then add the chopped carrots and onions.  Cook until they are beginning to soften. 
3. In a medium saucepan, add the frozen peas and corn and add water and then heat to boiling. 
4. Add the ground beef and cook until no longer pink. Drain. 
5. Add the A1 sauce and tomato sauce and stir until well combined.  Remove from the heat and pour the meat mixture into a 9x13 inch baking dish. 
6. Microwave the mashed potatoes until warm. Set aside. 
7. Drain the water from the peas and corn and add them to the top of the meat mixture. 
8. Use a spoon to dollop the prepared mashed potatoes onto the top of the peas and corn.  Use the spoon to press the potatoes into an even layer. 
9. Sprinkle the top with cheese if desired and bake for 30-45 minutes or until the shepherds pie is hot all the way through. If the cheese hasn't turned as golden as you'd like, broil it for about 5-10 minutes.  Keep a careful eye on it so it doesn't burn. 
10. Serve hot and refrigerate leftovers. 

Sloppy Joe Cornbread Casserole

One of my favorite childhood foods was Sloppy Joe's.  I still love them to this day although I don't make them that often.  

As some of you know, my daughter falls into that "worlds pickiest eater" category.  I had high hopes for this casserole.  She hasn't liked regular sloppy joe's in the past.

The result? 

She liked it.  Didn't love it but certainly didn't snub her nose at it like she does most things.  

We might be making progress. 

I on the other hand really liked this.  It's easy to make and quick.  I know that most of us are always trying to find something for busy weeknights and this is a great one. It takes less than an hour from start to finish, so not super fast but fast enough for most of us. 

You basically start out by making a cornbread with creamed corn in it.  While it's baking you whip up the meat mixture.  Pour the meat mixture on top of the partially cooked cornbread and then bake it the rest of the way.  Easy peasy.

Soppy Joe Cornbread Casserole

Recipe from BunsInMyOven

Ingredients

• 1 (8.5 ounce) box cornbread mix (like Jiffy)
• 1 cup cheddar cheese, shredded
• 1/3 cup milk
• 1 whole egg
• 1 (14 3/4 ounce) can cream style corn
• 1 (24 ounce) can sloppy joe sauce
• 1 pound ground beef
• 1 Tbsp butter
• 1/2 sweet onion, chopped
• 1 bell pepper, chopped
• 1/4 cup green onion, diced

Cooking Directions

1. Preheat the oven to 400º
2. In a bowl mix together the cornbread mix, 1/2 cup of the cheese, milk, egg and canned corn. Stir together and pour into a greased 9x13 inch dish.
3. Bake for 15 minutes, or until just set.
4. While the cornbread is baking, work on the sloppy joe portion.
5. In a large skillet, add the butter and the onion and bell pepper. Cook until just starting to soften.
6. Add the ground beef and cook until no longer pink, drain.
7. Pour in all but 1/2 cup of sloppy joe mix. Stir around and let get warm.
8. When the cornbread comes out of the oven prick it with a fork all over. Pour the 1/2 cup of reserved sloppy joe mix over the cornbread and smooth out.
9. Pour the meat mixture over the top and top with the remaining cheese.
10. Bake for 15 minutes. 
11. Garnish with the green onion if desired. 

Hash Brown Casserole

This is one of a couple of dishes that I brought to my friends house for Thanksgiving.  I've made similar recipes in the past but decided to try a new recipe for this special dinner.  I was impressed by it.  Creamy sauce combined with the sharpness from the sour cream and sharp cheddar. The onion flavor was prominent but not overpowering.  The crispy topping was delish.  There wasn't anything about this recipe that I would change. The nice thing about this recipe is that you can make it fairly quickly and it can be a side, main dish and even breakfast. 

Next time I make it I'll update the picture I took.  Sorry!  Sometimes my stomach overpowers my common sense.  
Hash Brown Casserole

Recipe from allrecipes

Ingredients

• 1 (2 pound) package frozen hash browns, thawed
• 1/2 cup butter, melted
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 oz) container sour cream
• 1/2 cup onion, chopped
• 2 cups cheddar cheese, shredded
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 cups corn flakes cereal, crushed
• 1/4 cup butter, melted

Directions

1. Preheat the oven to 350º
2. In a large bowl, combine all of the ingredients except the corn flakes and the 1/4 cup of butter. Stir together. 
3. Pour into a 3 quart casserole dish. 
4. In a medium saucepan over medium heat, stir together the corn flakes and the 1/4 of butter and then sprinkle over the top of the casserole. 
5. Bake covered for 40 minutes. 

Dinner Club: Theme - Fall Foods

Dinner club is back in session on our cozy little street.  I missed it.  There is just something wonderful about the people living on our street, more than anywhere else I've ever lived. We all spend time with each other eating, drinking and looking out for one another.  It's great.

I was a little hesitant about dinner club in October because it's such a busy month for everyone.  Soccer is in full swing and I think most of us on this street have kids who play, volleyball is going on as well.  Not to mention trying to get ready for Halloween and school in general.  Busy busy busy, I'm sure you all can relate even if you don't have kids.

I decided to take a chance and host the first dinner club since back in the spring.  Luckily the attendance, food and company were awesome!  We had a new member join use last night, hi Alison!  Glad you could make it!

I made two recipes for this dinner club feast.  The main dish was Texas Chili that was made in the slow cooker.

Texas Chili

The second recipe I made was dessert, Chocolate Lasagna in fact. I've had this dessert many many times but I've never actually made it.  It's so easy and so delicious that I can see why it's such a favorite. 

Chocolate Lasagna

Jambalaya is a great fall weather food.  Alison brought this delicious dish and everyone loved it.

Jambalaya

Ingredients and Directions

2 liquid to 1 rice ratio
Roux - 1 can tomato paste and oil 
add trinity and garlic
add sausage and chunky chicken
cool down a bit
add 1 can/box chicken stock/broth, 1 can hot water, 1-2 cans tomatoes whole/sauce, 1 can rotel
season with tony's
bring to boil
add uncle bens rice
bring to boil, cover and simmer until rices is done and no liquid remains (30-40 min) depending on how much is made

trinity-onion, bell pepper, celery

Everyone loved this cornbread casserole made by Lisa W. So full of flavor, I loved the texture and it appears to be easy to throw together for those busy weeknights. 

Cornbread Casserole

Recipe by Home Sweet Ruby

Ingredients

• 1 can whole kernel corn, drained
• 1 can cream style corn
• 1 packages Jiffy corn muffin mix
• 1 pint sour cream
• 2 sticks butter, melted
• 1/2 to 1 cup shredded cheddar cheese

Cooking Directions

1. Preheat the oven to 350º
2. Add all the ingredients (except the cheese) together in a medium bowl and stir.
3. Pour into a greased 9x13 for thinner, 8x8 or 9x9 for thicker pan.
4. Bake for 45 - 50 minutes.
5. Add cheese to the top and bake for another 5 minutes.
6. Let stand for 5 minutes before serving.

This little gem was made by Wendy. The original name for this recipe was "No-Bake Mini Pumpkin Cheesecakes" but we all thought that they were much more like a mousse than a cheesecake.  We loved the light an fluffy texture and the wonderful pumpkin cheesecake flavor.  Easy to make since there isn't any baking involved.  Great for the holiday's because your oven is probably already overloaded.  We all enjoyed this one tremendously. 

Pumpkin Mousse Cups

Recipe from A Family Feast 

Ingredients

• 1 sleeve graham crackers
• 1/2 stick (4 Tbsp) butter, melted
• 2 Tbsp granulated sugar
• 2 Tbsp brown sugar
• 1 - 8oz package cream cheese
• 1 - 15oz can pumpkin puree
• 3 tsp pumpkin pie spice
• 1 - 1oz package sugar free cheesecake flavored instant pudding
• 1 - 14oz can sweetened condensed milk
• 1-12oz container frozen whipped topping + extra for garnish

Cooking Directions

1. Add the graham crackers to a food processor and process until they are fine crumbles. Add the melted butter and both sugars and process again until combined and it looks like wet sand.
2. Press the graham cracker mixture into the bottom of several 9 ounce plastic cups. Refrigerate while you make the mousse. 
3. In the bowl of your stand mixer with the paddle attachment and beat the cream cheese until smooth. 
4. Add the pumpkin, pumpkin pie spice and pudding until well mixed. 
5. Switch to a whisk attachment and add in the whipped topping, slowly, until combined. 
6. Refrigerate for one hour. 
7. Use a pastry bag or a zip lock bag with a tip cut off to add the filling into the cups on top of the graham cracker crust. 
8. Refrigerate until ready to serve, top with more whipped topping and other garnishes if desired. 

Thank you Emily for bringing this one. I think I speak for everyone when I say that we all loved this soup.  Most of us love sweet potatoes anyway so this soup was a favorite.  Sweet potatoes are so good for you anyway so to find a new use for them is awesome. Full of creamy flavor with little bites from the cashews.  So good!

Cream of Sweet Potato Soup

Recipe from Food.com

Ingredients

• 4 lbs sweet potatoes
• 8 cups vegetable stock
• 1/3 cup flour
• 1/2 cup tomato sauce
• 2 Tbsp half and half
• 1 dash thyme
• salt and pepper to taste
• chopped cashews for garnish

Cooking Directions

1. Preheat the oven to 375º
2. Bake the sweet potatoes until tender, about 45 minutes. 
3. Peel off the skins and mash them.  You don't need to get them completely smooth, some chunks are OK. 
4. Add the mashed potatoes into a large stock pot and add the remaining ingredients except for the cashews. Bring to a boil and then simmer for 1 hour. 
5. Add cashews when ready to serve. 

I believe we will resume our dinner clubs after the holiday's.  I can't wait!

Mexican Casserole

One of my all time favorite types of food is Mexican.  I just love it! I think you can take something like this casserole and customize it to fit your own personal tastes.  So many possibilities.

This is a quick weeknight dinner that can be made in about an hour.  Your whole family will love it and you could spice it up as much or as little as you want. I personally loved how the bottom layer of tortilla got crispy while baking, making sort of a crust.  Delicious!  My husband loved this so much that I only got to have one little slice of leftovers before it was gone.  In our house, that's a sign of a good meal.  This will be baking a comeback soon at our house.

Mexican Casserole

Recipe from Taste of Home

Ingredients

• 1 1/2 pounds ground beef or turkey
• 1 envelope taco seasoning
• 3/4 cup water
• 1 can (16 oz) refried beans
• 1/2 cup salsa
• 6 - (6 inches) flour tortillas
• 2 cups frozen corn, thawed
• 2 cups (8 oz) shredded cheddar cheese
• toppings such as chopped up lettuce, black olives, sour cream, tomatoes (optional)

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 2 1/2 quart round baking dish with non-stick spray and then line the bottom with 3 tortillas.  Set aside. 
3. In a large skillet, brown the beef (or turkey) and then drain off the fat.  Add the taco seasoning packet and the water and bring to a boil, then let simmer for 5 minutes. 
4. Meanwhile in a medium microwave safe bowl, heat the beans and the salsa until warm and spreadable. 
5. Spread half the meat mixture on top of the tortillas from the dish you prepared. 
6. Top with half the bean/salsa mixture and then half the corn and cheese. 
7. Repeat for the second layer beginning with the remaining three tortillas. 
8. Bake for 40-45 minutes or until the cheese is melted and bubbly.  Let sit for 5 minutes before serving. Top with optional toppings if desired. 

Overnight French Toast Casserole

You're looking at my new favorite way to wake up with company.  OK, maybe even without company.  I knew that I had seen some recipes floating around that used Challah bread for a french toast casserole.  I found this one and was super excited to give it a try.

First of all, I have to tell you that I recently tried Challah bread for the first time at a dinner club. I was surprised at how much I liked it, it's sweet and dense and I just love it.  It also makes the perfect french toast.

You basically just cut it up and layer it in a dish, pour a yummy milk mixture over the top and refrigerate it.  Then in the morning you just take it out a bit ahead of time so the dish can warm a little, then bake it.  How easy is that?

The bread soaks in all the egg/milk mixture and when you bake it, you get a bite of all those flavors.  The milk, egg, cinnamon seeps in and the top gets nice and golden brown.  Top with some butter and some maple syrup and it's breakfast on a whole new level.  I even saw some recipes where they added apples and other yumminess.  I'm totally doing that some time soon!

Overnight French Toast Casserole

Recipe from Ezra Pound Cake

Ingredients

• 4 Tbsp (1/2 stick) unsalted butter
• 3/4 cup firmly packed light brown sugar
• 1 loaf Challah or Brioche Bread, sliced 1 1/2 inches thick
• 8 large eggs, lightly beaten
• 1 cup whole milk or half n half
• 1 Tbsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• pinch of salt
• 1/2 cup pecans (optional)

Cooking Directions

1. In a small bowl, melt the butter in the microwave. Add in the brown sugar and stir.
2. In a 9x13 inch dish, spread the brown sugar mixture on the bottom and then layer the bread slices. They will overlap.
3. In a large bowl, combine the milk, vanilla, cinnamon, ginger and salt.  Add in the lightly beaten eggs and stir together. 
4. Pour the milk mixture over the bread, making sure to try to get all the bread coated. 
5. Cover the pan with plastic wrap and refrigerate 3-13 hours. 
6. When ready to bake, take the dish out of the refrigerator 20 minutes prior to baking.  
7. Preheat the oven to 350º
8. Bake for 30-45 minutes or until the bread is golden in color. 
9. Remove and top with confectioners' sugar, maple syrup, fruit or anything you wish. 

Dinner Club - Theme: Cheese

A big thank you to Lynn for hosting this months dinner club!  What a great theme "cheese".  How can you go wring with that? The dishes were beautiful and tasty.  Lynn really knows how to entertain!  Not to mention she also had two dishes for everyone to try.  I instantly fell in love with the truffles you see above and the tart you see below.
The truffles were so delicious, creamy and decadent.  There were several different coatings which completely transformed the flavor of each.  I loved them.

Easy Cream Cheese Truffles

Recipe from MyRecipes

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 4 1/4 cups powdered sugar, divided
• 5 (1 oz) squares unsweetened baking chocolate, melted and cooled
• 1/4 cup cocoa powder
• 1/4 cup almonds, toasted and finely chopped
• 1/4 cup sweetened flaked coconut, toasted

Cooking Directions

1. In the bowl of a stand mixer, beat the cream cheese until fluffy.
2. Slowly add 4 cups of powdered sugar.
3. Beat until smooth.
4. Add the melted chocolate and beat until blended.
5. Chill for approximately 1 hour.
6. Shape chilled mixture into balls and roll in 1/4 cup of powdered sugar, some in cocoa powder, some in nuts and some in coconut.
7. Store in an airtight container in the refrigerator for up to 2 weeks.

Another dish made by our host Lynn.  So tasty.  I am a huge dill fan and this tart had me right from the start because of the fresh dill taste.  So refreshing and cheesy.

Zucchini and Ricotta Tart

Recipe from Rachael Ray 

Ingredients

• 4 zucchini (2 1/2 pounds) thinly sliced crosswise
• salt and pepper
• 1 sheet frozen puff pastry, thawed
• 2 Tbsp butter
• 1/4 cup fresh dill, chopped
• 3 whole eggs, beaten
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for sprinkling
• 1/2 cup half and half
• 1 pinch ground nutmeg

Cooking Directions

1. Preheat the oven to 350º
2. Layer the zucchini into a colander with salt sprinkled in between.  Set in your sink and let drip for about 20 minutes. Rinse and pat dry. 
3. While the zucchini is dripping, on a lightly floured surface, roll the puff pastry out and seal up the seams.  Press the pasty into a 9" pie plate and cut off the excess, leaving the top even with the top of the pie plate.  Use a fork to poke the bottom so it won't create bubbles.  Refrigerate. 
4. In a large skillet, melt the butter over medium high heat. Add the zucchini and cook until golden brown on both sides.  About 5 minutes. 
5. Stir in the dill and remove from the heat.  Let cool to room temperature. 
6. In a bowl, whisk the eggs, ricotta, 1/2 cup Parmesan and the half and half.  Season with the salt and pepper to taste and add the nutmeg. 
7. Stir in the zucchini.  Pour the mixture into the chilled pastry crust and sprinkle with more Parmesan. 
8. Bake for about 1 hour and 10 minutes or until a knife inserted into the center comes out clean. 
9. Cool slightly before slicing. 

We have Shannon to thank for this one.  It was one of my favorite's from this night's dinner, mostly because I'm a self admitted Macaroni and Cheese addict.  This was creamy and smooth and delicious.  One of my favorites!  I'm already planning the next time I can have it.

Over The Rainbow Macaroni and Cheese

Recipe from Mangio da sola

Ingredients

• 1 Tbsp vegetable oil
• 1 lb box elbow macaroni, or other small shaped pasta
• 8 Tbsp + 1 Tbsp butter
• 1/2 cup (2 ounces) Muenster cheese, shredded
• 1/2 cup (2 ounces) Mild cheddar cheese, shredded
• 1/2 cup (2 ounces) Sharp cheddar cheese, shredded
• 1/2 cup (2 ounces) Monterey Jack Cheese, shredded
• 2 cups half-and-half
• 1 cup (8 ounces) Velveeta
• 2 large eggs, beaten
• 1/4 tsp seasoned salt
• 1/8 tsp freshly ground black pepper

Cooking Directions

1. Preheat the oven to 350º
2. Lightly grease a 2 1/2 quart casserole dish
3. Bring a large pot of salted water to a boil and add the oil and the pasta. Cook the noodles for about 6-7 minutes but do not overcook.
4. Drain and return to the cooking pot.
5. In small saucepan, melt 8 ounces (1 stick) of butter and combine with the macaroni.
6. In a large bowl still the Muenster, mild and sharp cheddar, and Monterey Jack cheeses together.
7. Add the half-and-half and 1 1/2 cups of the shredded cheeses to the cooked macaroni. Cube the Velveeta and add all of it to the macaroni and also the eggs.
8. Transfer to the buttered casserole dish, salt and pepper and top with the remaining shredded cheese and then dot with 1 Tbsp of butter.
9. Bake for 30-35 minutes or until the sides are bubbly.

This is one of mine, it was already posted about here

Spicy Grilled Cheese with Caramelized Onions and Barbecue Sauce

Recipe modified slightly from Ring Finger Tan Line

Ingredients

• 8 slices bread (your choice but I used sourdough)
•  sharp cheddar cheese, sliced (about 1 slice per sandwich but it depends on bread size)
•  pepper jack cheese, sliced (depends on bread size)
• 1 large red onion, sliced thin
• 1/4 cup or more of your favorite barbecue sauce

Cooking Directions

1. Slice the onion thinly and place into a large skillet with about a Tbsp of oil or butter.
2. Cook on medium low for about 15 minutes or until the onions are soft and turning golden.
3. Remove the onions to a small bowl and top with barbecue sauce, stir together until coated. Add more sauce depending on how saucy you want it.
4. Butter one side of each piece of bread and lay on piece of bread on a hot skillet or griddle.  Lay both the cheeses on top of that slice of bread, top the cheese with the saucy onions and place another piece of bread (butter side up) on top the onions. 
5. Repeat with the remaining bread, cheese and onion mixture.  
6. Watch the sandwiches carefully so they do not get over brown on the bottom, when golden flip them over and cook the other side until golden over medium heat.  Takes about 4-5 minutes on the first side and 2-3 minutes on the second side

This was the other dish that I brought, I've already posted about it here.

Bacon-Wrapped Dates

Recipe from Bread & Wine by Shauna Niequist

Ingredients

• 1 (8 ounce) package pitted dates
• 4 ounces goat cheese
• 1 (16 oz) package bacon

Cooking Directions

1. Slice each date in half length wise.
2. Scoop in a small amount of goat cheese, close the date around the cheese.
3. Cut the bacon in half length wise and wrap one slice around the cheese filled date. Place in a foil lined baking dish or rimmed cookie sheet, seam side down.
4. Bake at 400º for 20-25 minutes.

Pepperoni Pizza pull apart bread made by Wendy, no recipe submitted.

Pizza with Artichokes, chicken and pesto made by Lisa, no recipe submitted

Broccoli and cheese casserole made by Lisette, no recipe submitted

Hashbrown, Bacon, Mushroom and Cheese Breakfast Bake

I know I may get some haters for what I'm about to say, but I can feel spring in the air here in the South.  I know a lot of you are still buried in snow but we've had two nice days of weather and it's got us all thinking about spring.

I learned from some neighbors just a couple of days ago that there is an old saying in the South.  10 days after a thunderstorm there will be snow.  Guess what we had Saturday?  Right, a thunderstorm.  So just to see if this old wives tale is accurate I put the date on my calendar and if it's correct, we'll have snow on the 20th.  Fun experiment and I'm actually hoping we DO get snow.  Those are my Montana roots coming through.

Before I break out the sunscreen and umbrella straws I have to show you my new (sort of) obsession.  Breakfast bakes.  You can literally add anything you want so I've been experimenting so see what my family likes best.  Really it's just my husband and I since my daughter refuses to eat eggs.  This latest version is one of my husbands favorites.  He loves it because it's full of bacon, I love it because it's pretty easy and very tasty.

I'm pretty sure you have the items you need in your refrigerator or pantry right now to make your very own breakfast bake.  The only essential ingredient is eggs, a dozen would be best but I made this one with only 8 so it's doable.

Hashbrown, Bacon, Mushroom and Cheese Breakfast Bake

From Alissamay's kitchen

Ingredients

• 6 small yukon gold potatoes
• 1 medium onion, chopped
• 1 lb bacon, chopped
• 1 (8 oz) package mushrooms (baby bella or button) sliced
• 8 oz sharp cheddar, grated
• 8-12 whole eggs, beaten
• splash milk or half & half
• salt and pepper to taste (or seasoned salt)

Directions

1. Preheat the oven to 350º
2. Grate the potatoes' (skin and all) into the bottom of a 9x13 inch dish that has been sprayed with non-stick spray. Spread the potatoes out in an even layer. 
3. In a medium frying pan fry the bacon pieces until they are crisp, then remove to a paper towel lined dish.  Discard the oil from the pan but do not wash the pan. 
4. Add the onions and mushroom and cook until they are beginning to get tender, remove to a separate dish. 
5. Spread the bacon over the hashbrowns and then add the onion mushroom mixture.  
6. Add the grated cheddar on top. 
7. In a bowl crack all the eggs and add a splash of milk or half & half and whisk together.  Add the salt and pepper and whisk again. Pour the egg mixture over the top of the other ingredients. 
8. Bake in a preheated oven for about 20-30 minutes or until the eggs are puffy and beginning to pull away from the sides of the dish.