Overnight Apple Cinnamon French Toast Casserole

By

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September 2, 2021

(Culinary.net) Waking up, no matter how late, can be such a drag. You’re moving slow and cuddled up warm under the blankets. However, your stomach is growling which means eventually you are going to have to arise.

When you do stumble out of bed, it’s time to get the day started with a delicious casserole on your plate.

It’s a warm, freshly baked Overnight Apple Cinnamon French Toast Casserole.

Prepared the day before and chilled overnight, this casserole is ready to throw in the oven once you’re up. It’s gooey on the inside and baked to a perfect crisp on the outside, plus it’s filled with mouthwatering apples and ground cinnamon, not to mention the sweet glaze drizzled on top at the end.

It’s perfect for any breakfast or brunch occasion and the little ones will enjoy the sweet crunch, as well. To start, add cubed French bread to a glass baking dish. Add apple pie filling on top of the bread and smooth it out over the entire dish. Then add more cubed French bread on top.

In a mixing bowl, whisk nine eggs, half-and-half and cinnamon. Pour the egg mixture over the ingredients in the baking dish.

Cover the dish with aluminum foil and chill overnight.

Remove the foil and bake for about an hour. Let cool.

In a small bowl, whisk together powdered sugar and milk to form a sweet glaze. Drizzle the glaze over your warm casserole and enjoy.

Whether you are waking up on an early Monday morning or lounging around in your pajamas for an hour (or two) over the weekend, this breakfast casserole is worth the wait.

Find more breakfast and brunch recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Overnight Apple Cinnamon French Toast Casserole

Servings: 12

Nonstick cooking spray
1 package (20 ounces) French bread, cubed, divided
1 can (20 ounces) apple pie filling
9 eggs
1 cup half-and-half
2 teaspoons ground cinnamon
1 cup powdered sugar, plus additional (optional)
2 tablespoons milk, plus additional (optional)

Spray 8-by-8-inch glass baking dish with nonstick cooking spray.

In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.

In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.

Cover with aluminum foil and chill overnight.

Heat oven to 325° F.

Remove foil and bake 50-60 minutes.

Let cool 10-15 minutes.

(Family Features) #15604 Source: Culinary.net

A School Day of Family Favorites

By

Art Department

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September 2, 2021

Each school day calls for meals and snacks to make sure little learners are energized for time spent in the classroom, playing with friends and completing their homework. From breakfast to dinner and sweet rewards after a long day of educational activities, it’s important to keep the family on schedule with favorite recipes.

These options for a simple quiche that’ll almost certainly leave leftovers for the week, and cream-filled cookies offer delicious ways to keep your loved ones full and happy. Visit Culinary.net to find more family-friendly dishes.

Easy Breakfast Quiche

Servings: 12

1 package (10 ounces) frozen broccoli with cheese
12 slices bacon, chopped
1/2 cup green onions, sliced
1 cup mushrooms, sliced
4 eggs
1 cup milk
1 1/2 cups shredded cheese, divided
2 frozen deep-dish pie shells (9 inches each)

Heat oven to 350° F. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.

In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.

In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.

In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies. Bake 40 minutes. Allow to cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil

over pies for first 20 minutes of cook time. Remove after 20

minutes and allow to cook uncovered until completed.

Oatmeal Creme Cookies

Recipe courtesy of chef Haley Williams @IfYouGiveABlondeAKitchen

Prep time: 10 minutes Cook time: 12 minute

Oatmeal Cookies:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves (optional)
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup C&H Dark Brown Sugar
1/2 cup C&H Organic Raw Cane Sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups quick oats

Creme Filling:

3/4 cup unsalted butter, at room temperature
2 cups C&H Confectioners’ Sugar
1-2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1 pinch salt

To make oatmeal cookies:

Preheat oven to 350° F. Line two cookie sheets with parchment paper and set aside.

In large bowl, whisk flour, baking soda, salt, cinnamon and cloves, if desired. Set aside. In bowl of stand mixer, beat butter, dark brown sugar and raw cane sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla; beat until combined. Scrape down sides and bottom of bowl.

With mixer on low, slowly add dry ingredients to wet ingredients. Mix until combined while avoiding overmixing. Add oats and mix until incorporated.

Scoop about 2 tablespoons dough onto prepared cookie sheet. Space dough balls at least 3 inches apart. Bake 10-12 minutes, or until edges are light brown. Let cookies cool 5 minutes before transferring to wire rack to cool completely.

To make creme filling:

In bowl of stand mixer, beat butter on medium-high speed until light in color, about 3 minutes. With mixer on low, gradually add confectioners’ sugar and mix until well combined, about 1 minute. Add 1 tablespoon heavy cream, vanilla and salt. Beat on medium-high speed until fluffy. If filling is too thick, add second tablespoon heavy cream.

Once cookies cool, pipe or spread creme filling on flat sides of half the cookies. Top with remaining cookies to form sandwiches.

#15729 Source: Family Features

Rice Pudding

By

Lisa Basini

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September 2, 2021

Rice Pudding

Servings: 4 – 6

Here is What You Need:

5 ¼ cup whole milk
2/3 cup uncooked long-grain rice (not instant)
¼ teaspoon table salt
1 ½ teaspoons vanilla extract
2 large eggs at room temperature
2/3 cup granulated sugar
Ground cinnamon to garnish, optional
Raisins if desired ¼ cup, optional

Here is How You Do It:

In a large saucepan combine milk, rice and salt over a low medium heat. Stirring constantly, bring the mixture to a slight simmer. Reduce to a low heat and continue to cook for 35 minutes. Mixture should be warm and steam but do not boil. Cook slowly. Test rice to see if it is tender.

In a medium bowl whisk together, vanilla, eggs and sugar. Gradually whisk in 1/3 of the rice mixture into the egg. This process is called tempering. Then return mixture to the saucepan, go back to a low medium heat and cook for 5 minutes or until the pudding begins to thicken. If you like your pudding on the thinner side, then cook for only 2 minutes, just enough to cook the eggs. Mix in raisins. Then transfer into individual serving cups or into a shallow 8 x 8 glass or ceramic pan. Sprinkle cinnamon on top.

Serve warm or cold. Store any remaining in the fridge, cover after cooled.

FAMILY MEALS – That Deliver Flavor & Nutrition

By

Art Department

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August 17, 2021

As kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can be challenging. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families. These recipes require minimal prep and call for on-hand ingredients.

Whether you enjoy it together in the morning before getting the day started or mix it up with breakfast for dinner, this Sustainable Frittata is called “sustainable” because you can use leftover cheeses, veggies, ham, sausage and more to recycle ingredients you already have on hand. For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your family’s favorite toppings.

Visit milkmeansmore.org to find more recipes perfect for bringing loved ones together.

CHOPPED CHICKEN TACO SALAD

– Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Dressing:

1 cup plain Greek yogurt
1/3 cup buttermilk, plus additional (optional)
1 tablespoon fresh-squeezed lime juice, plus additional (optional)
3 tablespoons chopped cilantro
2 tablespoons taco seasoning

Salad:

2 pounds boneless, skinless chicken breasts
2 tablespoons taco seasoning
2 tablespoons olive oil
1 head leaf lettuce, chopped
1 avocado, chopped into bite-sized pieces
1 cup black beans, drained and rinsed
1 cup corn
1 pint grape or cherry tomatoes, chopped
1 cup shredded cheese (Monterey Jack or Mexican) tortilla strips or crushed tortilla chips, for topping

To make dressing: In small bowl, stir yogurt, buttermilk, lime juice, cilantro and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.

To make salad: Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.

On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips.

SUSTAINABLE FRITTATA

– Recipe courtesy of Jenn Fillenworth of “Jenny With the Good Eats” on behalf of Milk Means More

Prep time: 5 minutes Cook time: 20 minutes Servings: 8

12 eggs, beaten
1/4 cup whole milk, half and half or heavy cream
1/2 teaspoon salt
2 cups shredded cheese, any variety
3 cups assorted cooked vegetables and pre-cooked meats
fresh herbs, for garnish (optional)

Preheat oven to 450° F. Preheat cast-iron pan or oven-safe skillet over medium heat.

In large bowl, mix eggs, milk and salt then add shredded cheese.

Add cooked vegetables and meats to pan to reheat. Once vegetables have softened, add egg mixture to pan and scramble. Let sit over medium heat 1 minute.

Carefully transfer to oven and bake 10-15 minutes. Frittata is done when eggs have set. Remove from oven and top with fresh herbs.

#15827 Source: United Dairy Industry of Michigan (Family Features)

Outstanding OMAHA

By

Claudia Fenner

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August 17, 2021

“Wall Street is the only place that people ride to in a Rolls Royce to get advice from those who take the subway.” Omaha’s most famous resident – Warren Buffet

Just about in the center of the country sits Omaha, Nebraska. We spent a few days there at the end of July and it was a soothing and delightful vacation.

It’s about 3 hours of flying time on the one nonstop a day, that Delta operates from LGA to OMA. There were so many things to do, see, and eat in Omaha that I wished I had made the trip longer than three days.

I chose the recently opened Peregrine Hotel in downtown as our home base for this Midwestern adventure. The hotel boasts a falcon theme throughout, as it’s named for the endangered Peregrine falcons that nest high atop the Woodman Insurance building next door. The hotel is band box beautiful…every inch carefully thought out and lavish.

We came for steaks! In 1955 the Union Stockyards in Omaha overtook Chicago as the busiest livestock and meat processing center for the USA, and it shows in the wide variety of fine restaurants.

We loved Johnny’s Café, Brother Sebastian’s Steakhouse, Cascios, and Warren Buffet’s favorite, Gorats. You will relish the warm and welcoming laid back retro feel of these family friendly spots; the service is as first rate as the steaks and prime rib.

Omaha is home to Berkshire Hathaway. In fact, two of my favorite shopping experiences were at Berkshire owned companies; Borsheims for an incredible selection of jewelry, and The Nebraska Furniture Mart for acres of home goods and furnishings.

As I always say, we are not museum people…but the Durham Museum, located downtown in the now retired Union Station, was a true WOW! Built in 1933, the art deco building is a true architectural gem. At the peak of rail travel in WWII, more than 10,000 passengers passed through each day. The museum’s exhibits are hands on and fascinating. You can walk through historic rail cars, as well as learn about the history of Omaha, from the native people, to the pioneers, to present day.

Other Omaha attractions such as the world class Henry Doorly Zoo and Aquarium, Joslyn Art Museum, Joslyn Castle, the charming and vibrant Old Market Area, and the Bob Kerry Pedestrian Bridge, are all lovely ways to spend your vacation time.

From steaks and shopping, to history with a big dose of mid-western charm, Omaha has it all! Happy Travels!

Foccacia Bread

By

Lisa Basini

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August 17, 2021

Prep Time: 10 minutes Resting Time: 60 to 75 minutes Servings: 16 slices

HERE’S WHAT YOU NEED :

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
½ teaspoon granulated garlic
1 teaspoon Italian seasoning (optional)
1 cup warm water
3 tablespoons olive oil (divided)
2 tablespoons grated parmesan cheese
1 cup mozzarella (optional)
11”x17” baking sheet

HERE’S HOW YOU DO IT :

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, and Italian seasoning. Mix in the 1 tablespoon olive oil and warm water.

When the dough is together, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and a cloth; let rise in a warm place for 30 – 45 minutes.

Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Shape into a 1/2-inch-thick rectangle or 1-inch thick

circle for a thicker bread. Brush top with olive oil. Loosely cover

with plastic wrap and a towel; let rest for 30 minutes. Just before baking, sprinkle with parmesan cheese and mozzarella cheese.

Bake in preheated oven for 15 – 20 minutes, or until golden brown. Serve warm.

Variation: For Rosemary Focaccia, replace 1 teaspoon Italian seasoning with 1 tablespoon fresh or dried rosemary.