Overnight Blueberry French Toast

Submitted by Allison Keller

 Ingredients

    12 slices day-old bread, cut into 1-inch cubes
    2 (8 ounce) packages cream cheese, cut into 1 inch cubes
    1 cup fresh blueberries
    12 eggs, beaten
    2 cups milk
    1 teaspoon vanilla extract
    1/3 cup maple syrup

    1 cup white sugar
    2 tablespoons cornstarch
    1 cup water
    1 cup fresh blueberries
    1 tablespoon butter

Directions

    Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
    In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
    Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
    Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
    In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Loaded Baked Potato Dip

Submitted by Dana Williamson

2 cups (16 oz.) sour cream

2 cups (8 oz.) shredded cheddar cheese

6-8 strips of bacon cooked and chopped

1/3 cup minced fresh chives

2 tsp Tabasco sauce

Mix all ingredients together in bowl and keep refrigerated until serving.  Serve with hot waffle fries.  Enjoy!

Apple Pie Dip

Submitted by Perrine Weierbach  [source]

Ingredients

• 2 cups peeled, cored, and diced apple
• 2 tbsp fresh lemon juice
• 3 tbsp brown sugar
• ¼ tsp cinnamon
• 1 tsp cornstarch dissolved in 1 tsp water

Directions

1. You can either cook this on the stove-top or the microwave.
2. Combine all the dip ingredients in a small pan/ microwaveable bowl except the cornstarch-water mixture.
3. Heat for a few minutes until it’s boiling and has extracted juice from the apple.
4. Add cornstarch-water mixture to the “sauce”
5. Put back in the microwave/stove top until boiling and the sauce has thickened.
6. Set aside. You can serve this warm or chilled. It doesn’t matter. It will taste delicious.

Serves: 4-6

Spinach and Cheese Strata

Submitted by Miriam Fredericks.  Original recipe found at SmittenKitchen.com but adjusted to her family's preferences.  "This is a great recipe to prep the night before JAM then put in the oven to bake while getting ready.  Just don't forget to take it out before leaving!"


Ingredients:
1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
1/2 cups finely chopped onion (1 small)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
8 cups cubed French or Italian bread in 1-inch cubes
8 oz shredded cheese (cheddar, swiss, or whatever stronger flavored cheese you have)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Directions:
Sauté onion in butter in a large skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and continue cooking for one minute. Stir in spinach, remove from heat and set aside.
Spread one third of the bread cubes in a well-buttered 3-quart dish. Top with one-third of bread cubes,one-third of spinach mixture and one-third of cheese. Repeat layering twice with remaining bread, spinach and cheese.
Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.
The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Serves 6 to 8

Impossibly Easy Breakfast Bake (Crowd Size)

Submitted by Natalie Kawaguchi.  Originally found on the Betty Crocker website.
*editors note*:  We use this one often and any meat, veggie, and cheese can be substituted depending on your tastes!  It's very versatile.

Ingredients:
2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs

Directions:
Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.

Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Makes 12 servings

Buttercream Frosting

Submitted by Natalie Kawaguchi

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
4 cups (1 lb) sifted confectioners sugar
2 tablespoons milk
1 tsp vanilla
Food coloring 



Directions:
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at a medium speed until light and fluffy.

If you need to thin this icing, add a small amount of light corn syrup.

For best results, keep icing bowl in refrigerator when not in use. It can be refrigerated in an airtight container for up to 2 weeks. Rewhip before using. Yields 3 cups.

Brownie Candy Cookie Cups

Submitted by Natalie Kawaguchi

Directions:

1. Preheat oven to 350.
2. Smoosh refrigerated cookie dough into the bottom of each well. 
3. Place Reese cup upside down on top of cookie dough (or an Oreo!). 
4. Top with prepared box brownie mix, filling 3/4 full. 
5. Bake for 18 minutes! 

HEAVEN!

Monkey Bread

Submitted by Natalie Kawaguchi

Ingredients:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon
1/2 cup raisins (these are optional, it's great with or without them)

Directions:
1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Icing Recipe 

Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

Directions:
1.Allow cream cheese and butter to get to room temperature.
2. Beat butter and cream cheese together in a large bowl with a mixer.
3. Slowly add in the pound of powdered sugar.
4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
5. When almost done, add in the extract and lemon juice.

Zucchini Brownies

Submitted by Natalie Kawaguchi

Ingredients
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts


6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Zucchini Bread

Submitted by Natalie Kawaguchi

Ingredients:
3 cups all-purpose flour  
1 tsp salt  
1 tsp baking soda
1 tsp baking powder  
3 tsp ground cinnamon  
3 eggs
1 cup vegetable oil  
1 ¼ cups white sugar  
1 cup brown sugar
3 tsp vanilla extract  
2 cups grated zucchini  
1 cup chopped walnuts

Directions:
1.  Grease and flour two 8 x 4 inch pans. Preheat oven to 350 degrees F.
2.  Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.  Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.  Bake for 80 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
5. 5 mini-loaves. Bake for 50-60 minutes.

Holiday Morning French Toast

Submitted by Robin Snyder

Ingredients:
1 Cup brown sugar
1/2 Cup melted butter
3 tsp ground cinnamon
3 tart apples (sliced thin)
1/2 Cup raisins or craisins
8 slices texas toast (thick sliced bread)
6 large eggs
1 1/2 Cups milk
1 Tbls Vanilla Extract

Directions:
Combine brown sugar, butter and 1 tsp cinnamon in 13x9" baking dish. Add apples and raisins/craisins. Toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top.
Mix eggs, milk, vanilla and remaining 2 tsp cinnamon until well blended. Pour over bread, soaking bread completely. Cover and refrigerate for 4-24 hours (overnight!).
Bake, covered with foil, in preheated 375 degree oven for 40 minutes. Uncover and bake 5 more minutes. Remove from oven. Let stand 5 minutes.

Baked Teriyaki Chicken

Submitted by Tiffany Fink

Ingredients

  1 tablespoon cornstarch
  1 tablespoon cold water
  1/2 cup white sugar
  1/2 cup soy sauce
  1/4 cup cider vinegar
  1 clove garlic, minced
  1/2 teaspoon ground ginger
  1/4 teaspoon ground black pepper
  12 skinless chicken thighs

Directions

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees.
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Yields 6 servings

Any Morning Pancakes

I never was a breakfast person, until I had kids.  I swear my daughter wakes up saying "EAT!!"... so I can no longer put breakfast off until 9:30 until I've had my cup of coffee and my stomach has woken up.  I'm still not a cereal and milk kind of gal so my weekday go-to is usually pancakes.  On a special occasion, or just if I'm bored, I'll add in fun things like chocolate chips, bananas, blueberries, or pumpkin.  Most of the time, though, the kids just want plain ol' "can-cakes!" 

Quick Buttermilk Pancakes
Serves 4
1 c flour
1.5 tsp baking powder
.5 tsp baking soda
.5 tsp salt
2 Tbsp sugar

1 c milk
2 Tbsp white vinegar
1 egg
1 tsp vanilla

Mix milk and vinegar and set aside while you mix the dry ingredients in a separate bowl.  Beat the egg and vanilla in with the milk and add into the dry ingredients.  Mix just until dry ingredients are wet - do not over mix.  Let sit for 3-5 minutes while your skillet heats up or until the mixture looks thick yet bubbly.  Spoon or pour onto a lightly greased skillet and cook until sides of pancake look set and a little dry.  Flip and cook for another minute then serve to very grateful (hopefully) family!