Cinnamon Roll French Toast Casserole

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I saw this recipe in my news feed last week posted by Cupcakes and Crinoline and I knew right away that I was going to bake it for Easter brunch!  It was the right choice and we all loved it.  It has made it’s way onto my permanent brunch list of recipes.

The cinnamon rolls that the recipe calls for were a bit hard to locate but I finally found them ~ they are different than the usual Pillsbury  cinnamon rolls we throw in a pan and bake.  These  are rolled up like homemade cinnamon rolls.

Cinnamon Roll French Toast

To get this delicious recipe, click on this link ~ Cinnamon Roll French Toast Casserole.

Bourbon Pumpkin Tart and Some Commentary

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Before I get to the recipe, I am aggravated today by a fellow blogger who has seen fit to take others photos (not mine as far as I can tell), put HER watermark on them, and claim them as her own.  It’s people like her that give ALL bloggers a bad name ~ especially those who use lots of pictures.  I wrote a comment on her latest post where she calls what she is doing “recipe sharing” and since it won’t get approved, I’ll post it here, on my FB page and my personal FB page:

“Photos are the intellectual property of the photo taker. You have used other people’s photos from food.com and claimed them as your own ~ even so far as putting your watermark on them. You CANNOT do that. Every blogger knows this. A recipe cannot be copyrighted BUT any verbiage that is unique to the recipe CAN be. Again, every blogger knows this. Really, you might want to read up on copyrights in regards to photos and recipes. Screen shots have been taken and will be passed on to the proper people. I will be copying and pasting this to my blog and FB page since I doubt this will see the light of day on your blog.”

This annoys me to no end.  I have no problem sharing my pictures with anyone that asks.  They aren’t that great but I did take the time to make the recipe and photograph it.  I’m really beginning to wonder if this certain blogger is making any of these recipes or just passing them off as if she did.  I wouldn’t trust anything she puts on there.   I won’t give her any publicity by naming her but I’ll be happy to pass along her blog addy if you want to check to make sure she is not stealing anything that you have posted. Email me at a_recipe_a_day at yahoo dot com.

On to the recipe ~ I found this recipe on Pinterest ~ which if you haven’t been there, you should.  You will need an invite so just email me at the above address and I’ll send an invite (I’ll need your email address).  I am hopelessly addicted to it.  The original recipe came from The Pastry Queen and it was posted by Smells Like Home.

This is the best dessert I have made in YEARS!!  I did not use a tart crust but you could certainly use your favorite.  I used a Pillsbury ready made crust and just cut it up to fit my rectangle tart pan.  Next time, I would leave off the streusel.  It doesn’t add anything and really doesn’t look very appetizing.

Bourbon Pumpkin Tart

Filling:
1 (15 oz) can pure pumpkin
3 eggs
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tbsp flour
1/2 cup heavy whipping cream
1/4 cup bourbon

Streusel:
3/4 cup flour
1/3 cup sugar
1/3 cup firmly packed brown sugar
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup chilled butter

Preheat oven to 350º. Line your tart pan with the dough. Place tart pan on a cookie sheet for ease in getting into and out of the oven.

Pour pumpkin into large bowl and whisk in the eggs, one at a time, until it is well mixed. Add sugars, salt, cinnamon, ginger, cloves and flour and whisk for about 30 seconds. Whisk in the heavy cream and bourbon. The filling may seem a bit runny but it’s fine.

To make the streusel put all ingredients EXCEPT the butter into a food processor bowl. Cut up the butter into small cubes and add to the flour mixture in the bowl. Pulse until the mixture looks crumbly.

Pour the pumpkin mixture into the prepared tart crust. Spoon the topping evenly over the pumpkin mixture.

Bake for 45 to 50 minutes until the filling is set.

Let cool at least one hour before serving.

Serve warm or at room temperature. It also tastes good cold.  Store leftovers in the refrigerator.

Makes 6-8 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

My Favorite Breakfast Casserole

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Way back in May, 2008, when I started this blog, this was the first recipe I posted ~ without a picture ~ so I thought a do-over was called for.

This is really my favorite breakfast casserole and I served it at my recent EB Pink Party.  It’s the recipe I usually make for holiday breakfasts since it can be put together for the most part the night before.  It’s also very easy to add or subtract ingredients and make it your very own.  I never put in the tomatoes and I have made it with ham, bacon and sausage.  All three are good but I like ham the best.

When I make for a holiday breakfast, I usually make a fruit salad and some kind of sweet rolls or coffeecake ~ very easy and delicious!

I think I found this recipe on a B&B website but I’ve been using it for so long I don’t remember for sure.

Breakfast Casserole

1/2 stick butter
1 small onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
12 eggs, beaten
1 24 oz bag frozen hash brown potatoes
1/2 to 1 pound cubed ham, thin sliced ham, cooked crumbled bacon, or cooked, crumbled sausage
3 cups cheddar cheese, shredded

Melt butter and place in bottom of 13 x 9 baking pan (glass). Spread potatoes (still frozen is ok) in bottom of pan. Sprinkle chopped veggies over potatoes Add salt and pepper to taste. Sprinkle meat over potatoes and veggies At this point, you may continue or casserole may be refrigerated overnight.

Pour beaten eggs over potatoes. Bake at 350º for 45 minutes. Remove from oven and sprinkle cheese evenly over top. Bake another 5-10 minutes or until cheese is hot and bubbly.

Remove from oven and let set for approx. 5 minutes. Cut into squares and serve with spatula.

Makes 6-8 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Hamwiches

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These little sandwiches are not nearly as heart attack worthy as my Hot Ham and Swiss Party Rolls but taste just as good.   These are easy to make and are good as appetizers or at a brunch or lunch.

Use your favorite mustard ~ I used Gulden’s. I didn’t have any poppy seeds so I just left them out and didn’t miss them. I also used King’s Hawaiian dinner rolls and loved the bit of sweetness from the rolls but any dinner rolls would work.

This recipe came from Capture the Coast, the fourth book in the Culinary Collection series by the Junior League of Tampa.

I made a few other recipes that I have already posted here ~ Mini Cinnamon Rolls, Paula Deen’s Sausage Spirals, Winter Fruit Salad, and one more recipe that I have to post.

Hamwiches

3 tbsps butter, melted
2 tsps mustard
2 tsps poppy seeds
1/3 cup chopped onion
dash of Worcestershire sauce
1 (16 oz) pkg of dinner rolls
1/3 lb shaved deli ham
Swiss cheese slices

Preheat oven to 350º.

Mix the butter, mustard, poppy seeds, onion, and Worcestershire sauce in a small bowl and set aside. Place a sheet of foil on a cookie sheet.

Remove the rolls from the package in one piece and carefully cut them in half horizontally so you end up with one top and one bottom. Place the bottom on the foil and spread the butter mixture evenly over the bottom. Layer the ham and cheese over the butter mixture. Replace the top.

Bake for 20-25 minutes or until the cheese has melted. Take out of the oven and carefully cut the rolls apart with a sharp knife.

Make as many servings as there are rolls. This is easily doubled.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Brunch Mushroom Frittata

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I am a real mushroom lover and this dish was was my favorite at my my pink party  last weekend.   It’s easy to make and a little bit unique in that you use shredded cheddar cheese for the “crust”.  I used a 9×9 square baking dish since the recipe just called for a 8-cup baking dish.  The recipe also called for only 4 mushrooms, chopped and I used about 10 mushrooms, sliced.

I found the recipe in a cookbook called Savor the Seasons by the Junior League of Tampa. It’s the third book in their Culinary Collection.

Brunch Mushroom Frittata

2 tbps butter
1 onion, chopped
1 green pepper, chopped
4 mushrooms, chopped (I used 10 mushrooms, sliced)
4 ozs sharp cheddar cheese, shredded
6 eggs
1 cup whipping cream
1/4 cup milk
1 1/4 tsps salt
1/4 tsp cumin
1/4 tsp dried thyme
dash of pepper
2 dashes Tabasco sauce

Preheat oven to 325º.

In a skillet over medium heat, melt the butter. Add the onion, green pepper and mushrooms and saute until the vegetables are tender, about 7 minutes, stirring often.

Press the cheese evenly over the bottom and up the sides of a greased 8 cup baking dish. I did not cover the sides but just went up a bit from the bottom.

Beat the eggs, cream, milk, salt, cumin, thyme, pepper and Tabasco in a bowl until blended. Add all but 1/2 cup cooked vegetable mixture and mix well. Set 1/2 cup vegetable mixture aside.

Carefully pour the egg mixture in the prepared pan trying not to move the cheese from the bottom of the dish.

Bake for 30 minutes or until almost set in the center. Sprinkle with the remaining vegetable mixture and bake for 10 minutes longer or until set.

Makes 6-8 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

My EB Pink Party, Berry French Toast, and a Giveaway

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This giveaway has ended but check the giveaways link up above to see if there are any current giveaways going on!

Before I get on to business, I finally figured out a way to include printable recipes using google documents.  From now on, after each recipe you will see a link that says View Printable Recipe, click on it and it will take you to the recipe in google docs and you can print out just the recipe!  I will slowly start to add in all the recipes here but it will take awhile.  Until then, just follow the directions under PRINTING up in the bar right up on top.

Last month (or maybe it was August) I was contacted by Eggland’s Best to see if wanted to have an EB Pink Party in support of breast cancer awareness month.  I jumped at the chance.  EB sponsored my brunch and sent an amazing prize pack that I will send on to one lucky winner!   We had a great time at my brunch ~ these are my friends from our local dog park.  A few couldn’t make it and we really missed them.   We are a pretty diverse group of all ages AND our dogs all get along!

Between us in this picture, we have 13 dogs and 2 grand dogs.  I’m the 4th from the left if anyone is wondering!  Mr. Meat Eater took the picture so he will remain the mystery man 🙂

I can’t thank Eggland’s Best enough for the chance to have this party and for all they do to help in the fight against breast cancer.  I’m beside myself that they chose me and my blog to help pass along the word and that they have such delicious eggs.  I haven’t used any other brand of eggs in years!

One of the dishes I made was berry French toast.  I am NOT a French toast lover and anything that even LOOKS like bread pudding I usually run away from.  I don’t know what compelled me to try this dish but it has to be one of the best breakfast dishes I have ever made.  It’s super easy and is not the least bit heavy.

The recipe calls for French bread but I used a loaf of challah bread instead and I think a loaf of King’s Hawaiian bread would be just as good.  The other thing I like is that it calls for frozen berries so it can be made all year round instead of just during berry season.  The frozen berries are also cheaper to use.

I think this was the most popular dish at the brunch!

Berry French Toast

1 loaf of French Bread, cubed (I used Challah)
6 egg whites
3 eggs
1 3/4 cups milk (I used 2%)
1 tsp sugar
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
1 (12 ounce) pkg frozen unsweetened mixed berries
2 tbsps cold butter
1/3 cup packed brown sugar

Places cubed bread in a lightly greased 13×9 baking dish.

In a bowl, combine the egg whites, eggs milk, sugar, cinnamon, vanilla, and salt and pour over the bread cubes in the baking dish. Cover and refrigerate for 8 hours or overnight. I have never let it sit that long. I usually make it about 5 hours ahead and put in the fridge until baking time.

Bake, covered, at 350º for 30 minutes. Once you have put it in the oven, take the berries out of the freezer and let sit on the cupboard to defrost a bit.

In a small bowl, cut the butter into the brown sugar until crumbly. Sprinkle berries, the brown sugar/butter over the top and bake, uncovered, for 15-20 more minutes or until a knife inserted near the middle comes out clean.

Serve with maple syrup if desired. It’s really good with the syrup!

Make 8-10 servings.

VIEW PRINTABLE RECIPE HERE!

More brunch recipes to come this week!

Now for the giveaway.  Here’s what is included in the prize pack:

In the prize pack from Eggland’s Best you will get a set of 4 EB ramekins, 1 EB apron, 1 EB whisk, 1 EB spatula, 1, EB egg timer, 1 EB eco bag, 1 EB plush egg.

For a chance to win, just let me know your favorite dish to make for breakfast!  That’s it ~ very easy!

The giveaway will run until October 17 at midnight.  If you are the winner, you will have 3 days to get in contact with me!  I will use Random.org to choose a winner.

Thank you Eggland’s Best!!!!!!!

Happy Cooking!

Sweet Potato Muffins

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The first time I had sweet potato muffins was in Colonial Williamsburg years ago.  I loved them and when I came across this recipe in a cookbook from Bruton Parish Church   (located in the historic area), I knew I had to try them.  If you don’t tell anyone they are sweet potato, they will think they are pumpkin.  I had to do that with Mr. Meat Eater to get him to even try one and he ended up eating at least 4 or 5 in one sitting.  They are really good!  I did confess later on that he had been eating sweet potato and he was shocked, LOL!

I did, as usual, change them to suit me but really very little.  I used less sugar ~ 1 cup as opposed to 1  1/4 and I used currants instead of raisins because I think they taste better in muffins since they are smaller so there is no need to chop them.  I also used 1 1/4 tsps of cinnamon since I don’t like nutmeg and didn’t have any.  The recipe said it makes 12 but I made 15.

The cookbook is called Beyond Loaves and Fishes and it is one of my favorites.

Sweet Potato Muffins

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 1/2 cups mashed sweet potatoes (I used canned)
1 1/2 cups flour
2 tsps baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup milk
1/2 cup shopped raisins
1/4 cup chopped pecans

Preheat the oven to 400º.

Cream butter and sugar together and add eggs and mix well. Blend in the sweet potatoes.

In another bowl, mix the flour and the rest of the dry ingredients. Add this mixture alternately with the milk to the sweet potato mixture. Be careful not to over mix.

Fold in the pecans and raisins.

Spoon batter into greased muffin cups filling about 2/3rds full. Sprinkle with sugar if desired (I didn’t do this).

Bake for 25 minutes. Cool and remove from tins.

Makes 12-15 muffins.

Happy Cooking!

Guinness Cupcakes

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All I can say is WOW!!!  These are fabulous!  I know lots of people think you can’t make a cakey dessert with beer (or bourbon) and chocolate but really it adds such a depth of flavor to the baked good.

I had some trouble with the frosting so the next time I make this I will just bake a regular buttercream frosting and  use the reduced Guinness for some of the liquid.  I also did not use the vanilla bean ~ $11.99 for ONE bean and that’s just not happening so I added a bit more vanilla.   And I am a lousy frosterer!

@JanetRudolph tweeted this recipe last week and it comes from her blog ~ Dying for Chocolate Her blog is just chock full of chocolate ~ YUM!

Give these a try and see what you think!

I want to blog chocolate all week in time for Valentine’s day but I am getting a cold so if you don’t see me for a day or two, that’s why!

Guinness Cupcakes

1 cup Guinness extra stout
12 tbsps butter
3/4 cup unsweetened chocolate chunks (I broke up 1 Ghiradelli unsweetened chocolate baking bar)
2 cups sugar
2 cups flour
1/2 tbsp baking soda
3/4 tsp salt
2 eggs
3/4 cup sour cream

Preheat oven to 350º.

Place the stout and butter in a saucepan and bring to a simmer ~ do not boil ~ over medium-low heat.

Add chocolate chunks to hot stout/butter mixture and whisk until the chocolate melts. Take the pan off the heat and let the mixture cool.

Add the sugar to the chocolate mixture and stir to combine well.

In a bowl, sift the flour, baking soda and salt together.

Using a mixer with a whisk attachment throughout, combine the eggs and sour cream. Add the stout/chocolate mixture to the egg/sour cream mixture mixture and combine until well mixed.

Slowly add the flour mixture to the egg/chocolate mixture in thirds, scraping the sides of the bowl as you go along.

Place cupcake liners in pans and fill to about 2/3 full.

Bake at 350º for about 18-24 minutes or until a toothpick stuck in the middle comes out clean. Mine took 18 minutes.

Cool on wire rack before frosting.

Frosting

1 cup butter, room temp
2 1/2 cups sifted confectioner’s sugar
1/4 cup milk
1/2 whole scraped vanilla bean
1/2 tbsp vanilla extract
1 cup Guinness extra stout

In a small saucepan, simmer Guinness on low heat for about 10-15 minutes. Stout will reduce and become somewhat syrupy. Be careful that it doesn’t burn. Let cool.

Using a mixer, cream the butter for one minute. Slowly add the powdered sugar in thirds, alternating with some of the milk each time. Mix until creamy.

Add scraped vanilla bean and extract.

Slowly add reduce Guinness a bit at a time. Taste until you get to your desired flavor. I used a couple of tbsps so you may not use all the reduction.

Place in a piping bag with a large start tip and frost or just frost with a knife if you prefer.

Makes 24 cupcakes.

Happy Cooking!

Sausage Stuffed Mushrooms

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I am still stunned at myself for choosing to make a Sandra Lee recipe as she is not a favorite of mine and I usually don’t watch her show.  For some reason, I had the FN on before the holidays and Sandra made these mushrooms and since I am addicted to mushrooms,  I tried them.  They ARE good!  They take a bit of time to make but are easy to assemble.

The pictures are lousy because I didn’t get a chance to put them on a plate before they were scarfed up!  I had to elbow my way in to grab a couple pictures.

Stuffed Mushrooms

24 large stuffing mushrooms
olive oil
4 links sweet Italian sausage, removed from casing
1 1/2 cups diced leeks
1 cup cornbread stuffing
1/2 cup warmed chicken broth
1/2 tsp dried sage
1 tsp minced garlic
1/4 cup grated Parmesan cheese, divided

Preheat oven to 375º. Spray a cookie sheet with cooking spray and set aside.

Wipe mushrooms clean and remove stems but save the stems. Brush each cap with some olive oil.

Dice the stems.

In a large skillet over medium heat, add 2 tbsps olive oil. Add mushroom stems and cook for 1 minute. Add sausage; breaking up any clumps. Saute for 3 minutes. Add the diced leeks and saute for another 3 minutes or until the sausage is completely cooked through and the leeks are tender. Remove from the pan and set aside.

In a medium bowl, combine the stuffing and warmed broth. Let sit for a minute or two until the stuffing softens. Stir in sausage mixture, sage, garlic, and 2 tbsps Parmesan into stuffing.

Fill each mushrooms with some stuffing mixture and place on prepared cookie sheet. Sprinkle mushrooms with remaining 2 tbpsp of Parmesan.

Bake for 20-25 minutes.

Serve immediately.

Makes 6-8 servings.

Happy Cooking!

Creme Brulee French Toast

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I have seen this recipe all over the internet and it’s in many, many cookbooks and for good reason I think.  While it may not taste taste exactly like creme brulee,  it has enough of the flavor to make a very special breakfast.

I like this recipe because it’s put together the night before and baked in the morning ~ which is perfect for us non-morning people!  The recipe called for French bread but I use a loaf of challah and it worked perfectly.  I did not remove the crusts since they were soft.  Oh and please use the Grand Marnier brand of orange liqueur ~ it’s worth it!   There is no need for syrup since the brown sugar mixture will be your syrup.

This is how it looks coming out of the oven:

This is how it looks when you take a piece out and flip it over:

Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 tbsps light corn syrup
6 slices French, crusts removed
5 eggs
1 1/2 cups half and half (I used fat free)
1 tsp vanilla
1 tsp Grand Marnier
1/4 tsp salt

Melt butter in a small saucepan over medium heat. Mix in the brown sugar and corn syrup and stir until sugar is dissolved. Pour this mixture into a 9×13 baking dish.

Arrange bread in the baking dish on top of the sugar mixture in a single layer. In another bowl, whisk together eggs, half and half, vanilla, Grand Marnier, and salt. Pour over the bread in the pan. Cover and put in the refrigerator for at least 8 hours or overnight.

In the morning, preheat the oven to 350º. I put the dish on the counter while the oven is heating to take off the chill.

Bake, uncovered, 35-40 minutes until puffed and lightly browned. Mine gets very puffy but settles down as it cools.

Makes 6 servings.

Happy Cooking!