Tuesday, October 6, 2015

Overnight Blueberry French Toast Casserole

Another recipe from one of DJ's co-worker breakfast parties...one he wants me to save.
Recipe and notes are from The Food Charlatan.

Yield: Serves 6
  • 8 ounces French bread (I used half of a 1-pound loaf)
  • 4 eggs
  • 1/2 cup milk
  • 1/4 teaspoon baking powder
  • 1 teaspoon vanilla
  • 4 and 1/2 cups blueberries*
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 2 teaspoons cinnamon
  • 2 tablespoons butter, melted
  • powdered sugar, to garnish
  1. Slice the French bread diagonally into 10-14 slices, each one about 1/2 or 3/4 inch thick.** Arrange in a single layer in a 9x13 inch dish.
  2. In a medium bowl, whisk together eggs, milk, baking powder, and vanilla. Pour slowly over the bread, making sure to get all the bread wet. Turn the slices over and saturate them. Cover completely and chill overnight, or at least a couple hours.
  3. When you are ready to bake, preheat the oven to 425 degrees. Grease a new 9x13 inch pan.
  4. Combine blueberries, sugar, cornstarch, and cinnamon in the greased pan. Stir until combined, then spread it out evenly.
  5. Place the bread wettest side down on top of the blueberries in a single layer. Brush with the melted butter.
  6. Bake in the preheated oven for 24-26 minutes, or until golden brown.
  7. Sprinkle with powdered sugar and serve immediately!
*I used frozen blueberries, didn't thaw them at all.
** I sliced mine a little thicker and put mine into a 2-quart pan. Whatever floats your boat.

Slow-Cooker Mexican Breakfast Casserole

From DJ's co-workers who made it for his birthday breakfast at work. Not sure of the original source.
lb bulk chorizo or sweet Italian sausage, cooked, drained
9 corn tortillas
8 eggs
1 ½ cups milk
1 jalapeƱo chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce
1 red bell pepper, chopped
¾ cup sliced green onions
2 cups shredded pepper Jack cheese (8 oz)
2 tablespoons chopped fresh cilantro
1 cup salsa
  • Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
  • In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
  • Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
  • Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
  • Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.
For a make-ahead tip, you can cook the sausage, shred the cheese, chop the vegetables, and line your slow cooker with foil. Refrigerate ingredients until used.

Slow cookers vary. An oval slow cooker works well for this recipe. Keep an eye on your slow cooker breakfast so it doesn't get overdone. The foil will help it from browning too quickly.

Sunday, October 4, 2015

Temple Cafeteria Rolls / Cinnamon Rolls

DJ's aunt works in the cafeteria at the Las Vegas Temple and taught us how to make their recipe for rolls and cinnamon rolls last night. I love that you can make either kind of roll from the one recipe. They were delicious! Thanks, Stefanie!

3 c. warm water
1/4 c. potato flakes
1/2 c. powdered milk
3/4 c. sugar
1 T. salt
2 T. instant yeast
2 eggs
1/2 c. oil
Bread Flour (about 3 lbs -- until dough pulls away from sides of bowl)

Mix all ingredients in bowl of stand mixer -- adding flour about 1/2 - 1 cup at a time. Once dough is pulling away from sides of bowl and dough has formed a soft ball (still slightly sticky), punch dough down in bowl, cover with a clean towel and let sit in a warm spot for about an hour. Optionally, can let dough rise 2 or 3 times, punching down after each rise -- this creates a softer dough, but is not necessary.

For Rolls:
Roll into strips/snakes and tie into knots. Place on parchment or silpat lined baking sheet. Let rise, covered for about 30 minutes. Bake in 350 degree oven for about 14 minutes, rotating the pan half way through.

Butter tops of rolls when pulled out.

For Cinnamon Rolls:
1 c. butter, softened
1 1/2 - 2 c. brown sugar
1 Tbsp. cinnamon

3 1/2 c. powdered sugar
3/4 c. butter, softened
2 Tbsp. + 2 tsp.  milk
1 1/2 tsp. vanilla

Friday, October 2, 2015

This Week's Menu: 10/2 - 10/8

Friday: Leftovers (Taco Soup with Quesadillas)
Saturday: English Muffin Pizzas + Kale Salad with Oranges
Sunday: Hawaiian Haystacks + Fruit
Monday: Lentil Soup + Breadsticks
Tuesday: Bean Quesadillas + Fruit
Wednesday: Spaghetti + Green Salad
Thursday: Pumpkin Oat Pancakes + Eggs

Creamy Pumpkin Smoothies

Monday, September 21, 2015

This Week's Menu: 9/18 - 9/24

Friday: {Dieciocho} Completos + Fruit
Saturday: Loaded Nachos + Fruit
Sunday: Creamy Potato & Scallion Soup (*recipe from neighbor)
Monday: Grilled Cheese + Leftover Soup
Tuesday: Spaghetti or Chili + Green Salad
Wednesday: Lentil Soup + WW Biscuits (from freezer)
Thursday: BFD -- Eggs & Pancakes?

Friday, September 11, 2015

This Week's Menu: 9/11 - 9/17

Photo of Flatbread Pizza by Pioneer Woman
Friday: Easy: leftovers/ramen/cereal
Saturday: Flatbread Pizzas on Naan Bread + Fruit
Sunday: Crock Pot Baked Potatoes + Corn on the Cob + Green Salad
Monday: Slow Cooker Chicken Noodle Soup + Whole Wheat Biscuits
Tuesday: Easy Chili (onions, carrots, bell peppers, ground beef, beans, canned tomatoes, chili seasoning) with toppings - sour cream, cheese, avocado + Cornbread
Wednesday: Black Beans + Brown Rice + Fruit
Thursday: BFD -- Eggs + Banana Oat Pancakes

Carrot Applesauce Muffins
Whole Wheat Oatmeal Chocolate Chip Cookies

Friday, September 4, 2015

This Week's Menu: 9/4 - 9/10

Friday: Mac & Cheese / Out
Saturday: Greek Pita Sandwiches (hummus, cucumbers, tomatoes, red onion, cheese slices) + Fruit + Carrots & Ranch
Sunday: Slow Cooker Black Beans + Baked Brown Rice w/ pico de gallo, cheese, sour cream + Fruit
Monday: {Labor Day} Actually-Delicious Turkey Burgers + Corn on cob + Watermelon
Tuesday: Cowboy Quesadillas + Fruit
Wednesday: Pesto Pasta + Sauteed Squash + Fruit
Thursday: Yorkshire Pudding w/ fresh blackberries

No-Bake Energy Bites