Overnight Creme Brûlée French Toast Bake

6 Tbs butter

3/4 c packed brown sugar (light or dark brown)

2 Tbs maple syrup (real or pancake; or corn syrup)

6 to 8 1-inch thick slices French bread, cut into 3/4-inch cubes (not the crusts)

4 large eggs

1 c half-and-half

1 Tbs vanilla extract

1/4 tsp salt

Sweetened whipped (+ fresh strawberries or raspberries as desired)

Add butter, brown sugar, and maple syrup to a microwave-safe bowl and microwave for 1-2 minutes, until the sugar is dissolved.  Stir to combine.  

Lightly grease a 9X13 inch pan with cooking spray.

Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.

In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla and salt.  Pour the mixture evenly over the bread cubes.  Cover the pan and refrigerate overnight (8 to 10 hours).

Remove the pan, uncover, and place in the cold oven.  Preheat the oven to 350℉.  Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, you can bake for 20 minutes and then, using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).

Serve warm with sweetened whipped cream and fresh berries.

From Mel's Kitchen Cafe

Sheet Pan Honey Garlic Chicken & Vegetables

Main Stuff:

6 c broccoli florets, cut into 1-inch pieces

2 small or 1 large red onions, cut into 1-inch pieces

2 large bell peppers

1 c diced carrots

2 lbs chicken breasts, cut into 1-inch pieces

Hot, cooked rice (optional)

Sauce:

6 Tbs olive oil

6 Tbs low sodium soy sauce

3 Tbs honey

2 tsp fresh lemon juice or red wine vinegar

8 cloves garlic, finely minced

1 tsp kosher salt

1/2 tsp dried oregano

1/2 tsp dried basil

Couple pinches of black pepper

Preheat oven to 400℉.  Scatter vegetables across a large rimmed baking sheet.  Pat the chicken pieces really dry with a paper towel, place the chicken pieces over the top of the veggies.  Whisk together all the sauce ingredients until well combined.  Drizzle the sauce over the chicken and veggies, toss lightly to combine.

Bake for 15-17 minutes until the chicken is cooked through and veggies are tender.  Give a toss to separate chicken pieces and distribute the vegetables and sauce.

Season to taste with an additional sprinkle of salt and pepper, if needed (important!).

Serve the chicken and veggies warm over hot, cooked rice.

From Mel's Kitchen Cafe

Creamy Asparagus Pasta

8 strips of bacon, chopped into small pieces

8 oz. mushrooms (baby bella or white), sliced

4 c chicken broth

3 c milk, divided

12 oz. penne pasta

1 lb asparagus, tough ends trimmed, cut into 1-inch pieces

Salt and pepper to taste

4 oz. cream cheese, softened

2 Tbs flour

1/2 c Parmesan cheese

In a deep, 12-inch skillet or in a large pot (or Dutch oven) cook the bacon over medium until crispy.  Transfer the bacon to a paper towel-lined plate and drain all but a teaspoon of the bacon grease.

Over medium heat, add the mushrooms and season lightly with salt and pepper; cook until the mushrooms are browned and the liquid is mostly evaporated, 4-5 minutes.  Transfer to a plate (can use same plate as the bacon).

To the skillet, add the broth, 2 cups of milk, pasta, 1/2 tsp salt and 1/4 tsp pepper.  Bring the mixture to a vigorous simmer and cook for about 8-9 minutes, stirring occasionally and moderating the heat so the mixture simmers but doesn't stick to the bottom of the pot.

Stir in the asparagus and cook for another 4-5 minutes, until the asparagus is tender and the pasta is al dente but still firm (it will cook for a few more minutes later).  There will be some liquid left, that's okay.

In a blender, process the remaining 1 c milk, cream cheese, and flour until very smooth.  Gradually add to the skillet while stirring quickly to combine.  Simmer for a couple of minutes until the sauce has thickened.

Remove from heat, stir in the bacon and mushrooms.  Stir in the Parmesan cheese or sprinkle on top.  Sauce will thicken as it cools.

From Mel's Kitchen Cafe

Red Velvet Pancakes

Pancakes:

2 1/3 c flour

3 Tbs cocoa powder

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 c milk

2 Tbs white vinegar

1/2 c sugar

2 large eggs

1 1/2 Tbs red food coloring

2 tsp vanilla extract

1/3 c butter, melted 

Cream Cheese Glaze:

8 oz. cream cheese softened

8 Tbs butter, softened

2 1/2 c powdered sugar

1/3 c milk, plus more if desired

3/4 tsp vanilla extract

Preheat an electric, non-stick griddle to 350℉.  

Prepare glaze by blending together cream cheese and butter in an electric mixer until well combined and fluffy (about 2 minutes).  Add in remaining ingredients and mix about 1 minute until well combined, adding additional milk to thin if desired.  Set aside (or store in an airtight container in the refrigerator) until ready to use.

In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside.  Measure out milk into a liquid measuring cup and whisk in vinegar.  Allow to rest for two minutes.

Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla, and melted butter.  Whisk until well combined.  While whisking, slowly add in dry ingredients and mix until just combined.

Butter griddle if necessary, and pour out 1/2 c batter (for LARGE pancakes!) out onto hot griddle.  Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through.  Serve warm with cream cheese glaze!

From Cooking Classy

Baked Tuscan Spaghetti

1 lb spaghetti (I use thin)

1 lb raw, mild, or spicy Italian sausage

1 med onion, diced

1 c julienne cut sun-dried tomatoes

3 cloves garlic, minced

1/2 Tbs kosher salt (plus more for the pasta water)

1 tsp Italian seasonings

1/4 tsp pepper

3 Tbs flour

4 c whole or 2% milk

5 oz. baby spinach

3 oz. shredded mozzarella cheese (about 3/4 c)

Heat oven to 375℉.  Bring a large pot of heavily salted water to boil over medium-high heat.

Add the spaghetti to the boiling water and cook according to package directions.  Melt 2 Tbs butter in a Dutch oven or large skillet with high sides.  Add 1he sausage and cook, breaking it up into small pieces until cooked through and no longer pink.  Stir in the chopped onion, sun-dried tomatoes, garlic, kosher salt, Italian seasonings, and pepper.  Cook, stirring occasionally, until the onion is softened.

Sprinkle flour over sausage mixture.  Cook, stirring constantly for 1 minute to cook the floury taste out.  Slowly whisk in 4 c milk.  Bring to a boil whisking occasionally.  Reduce the heat to maintain a simmer and cook, whisking occasionally, until the sauce is slightly thickened.  Stir in spinach, a handful at a time, until just wilted.  

When the spaghetti is ready, drain, then return to the pot.  Add the sauce and toss until combined.  Taste and season with more salt if needed.  Transfer to a 9x13 casserole pan and arrange into an even layer.  Sprinkle evenly with mozzarella cheese.

Bake until the edges are bubbling and the cheese is melted, 18-20 minutes.  Let cool for five minutes before serving.  Garnish with fresh parsley leaves before cutting into pieces like a lasagne and serving.  

From The Kitchn

Cucumber Sandwiches

12 slices white bread

8 oz. cream cheese, room temperature

1/2 tsp dried dill

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp freshly cracked pepper

2 Tbs lemon juice

1 green onion, sliced

1 large English cucumber, peeled and sliced finely

Lay the bread out on parchment paper-lined baking sheet and freeze for at least one hour.  (This will make slicing the bread slightly easier.)

Whip together the cream cheese, dill, garlic powder, salt, pepper, lemon juice, and green onion until everything is evenly mixed and the cream cheese is soft and spreadable.

Slice the crusts off the bread, then spread with cream cheese and layer cucumbers on top.  Cut into smaller sandwiches.  

From Budget Bytes

Bacon Jalapeño Popper Dip

Dip:

12 oz. bacon, chopped

16 oz. cream cheese, softened to room temperature

1/2 c mayonnaise

1/2 c sour cream

3-4 medium jalapeños, finely chopped and seeds removed

3-4 green onions, finely chopped

4 oz. can green chiles

2 tsp garlic powder

1 tsp onion powder

1/2 tsp sweet or smoked paprika

1 c (4 oz.) shredded sharp cheddar cheese

1 c (4 oz.) shredded Monterey Jack cheese

Topping:

3/4 c panko bread crumbs

1/2 c finely grated Parmesan cheese

4 Tbs butter, melted

Additional chopped green onions, for serving

For serving:

Tortilla or corn chips

Baguette slices

Pita Chips

Fresh veggies like celery, bell peppers, cucumbers

Preheat oven to 350℉.  Lightly grease a deep dish pie plate and set aside.

Cook bacon until crisp, remove to paper towel lined plate to drain.  Chop finely, and measure out 1/4 c and set aside to be used for topping.

In a large bowl, mix the cream cheese, mayonnaise, sour cream, jalapeños, green onions, chiles, garlic powder, onion powder, and paprika together until well-combined and creamy.  Add the shredded cheeses and bacon (except for reserved 1/4 c) and mix until evenly combined.  Spread the dip evenly in prepared pan.  

In a small bowl, toss the panko and Parmesan cheese together.  Add the melted butter and mix until even combined.  Spread the topping evenly over the dip.  Bake for 30-40 minutes until the dip is bubbly and topping is golden (tent with foil if it's browning too quickly).  Sprinkle with reserved bacon and green onions over the top.  Serve warm with chips, veggies, bread, etc.

From Mel's Kitchen Cafe