Tomato and Ham Egg Casserole - Weekend Recipe

 Quick easy and totally freezable.

Tomato and Ham Egg Casserole 

• 8 large eggs
• 2 cups heavy cream
• kosher salt and black pepper
• 8 ounces sharp Cheddar, grated (about 2 cups)
• 1 loaf country bread, torn into 1-inch pieces (8 cups)
• 1 pound sliced deli ham, cut into 1/2-inch pieces (4 cups)
• 2 pints cherry tomatoes
• 2 tablespoons chopped flat-leaf parsley

Directions:

Heat oven to 375° F. In a large bowl, whisk together the eggs, cream, 1 teaspoon salt, and ½ teaspoon pepper. Add the Cheddar, bread, and ham and toss to combine. Pour the mixture into a 9-by-13-inch baking dish; top with the tomatoes. Cover with foil and bake until warmed through, 35 to 40 minutes. Remove the foil and cook until the top is golden brown, 35 to 40 minutes more. Sprinkle with the parsley.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Breakfast Cookies - Weekend Recipe

Today I want to share a recipe you can make ahead and chill overnight and bake fresh in the morning or even freeze for future use.  These cookies are filled with nuts and fruits for anti oxidant power. And are very filling.  Each cookie is 324 calories with Vitamin D, iron, potassium and calcium.

Breakfast Cookies

• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 stick butter, room temperature
• ½ cup coconut oil
• 1/2-1 Tbls BYP Cinnful dessert blend or ground cinnamon
• 2 eggs
• 2 tsp vanilla extract
• 2 1/2 c ground oat flour
• 2 c flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1/2 cup dried cranberries
• 1/2 cup dried cherries
• 1 cup walnuts
• 6 oz. chopped Belgian chocolate (milk or dark)

Directions:

1. If preparing within the hour, preheat oven to 375°. Begin by combining the sugars, butter, oil and spices in large bowl.  Whip together by hand or with a mixer. After whipping these ingredients together, add eggs & vanilla.
2. To prepare the oat flour, pulse old-fashioned oats in a food processor until the oats are ground into a fine powder.
3. Add oat flour, flour, salt, baking soda, and baking powder to the creamed mixture. Mix to combine, stopping to scrape the sides and continuing to mix until evenly incorporated.
4. Then stir in the dried fruit, nuts & chopped chocolate.
5. Using a 2-ounce scoop, drop dough onto a parchment-lined baking sheet and refrigerate 1 hour to overnight. At this point you can either store in freezer bags and freeze up to 3 months or bake.
6. To bake, place 5-7 cookie dough balls onto a parchment-lined baking sheet 2″ apart.
7. Before baking in a preheated 375° oven, press the bottom of a drinking glass in granulated sugar and then press the glass onto the cookie, slightly flattening the cookie. Repeat until all cookies have been pressed. NOTE allow frozen balls to thaw before baking.
8. Bake cookies for 14 minutes or until lightly golden around the edges.
9. Allow to cool for 5 minutes before serving.
10. Makes 20 2-ounce cookies.

 

 RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Finnish Pancakes - Pannu Kakku to start the Breakfast theme

This month the recipe theme is Breakfast dishes. I am going to start with my favorite a Finnish Pancake (Pannu Kakku.) Similar to a Dutch Baby, a Finnish pancake is like a soufflé that puffs up in the oven, then sinks and is very custardy tasting.  It is the perfect canvas for jelly, fruit preserves, syrups and fresh fruit.  We love to top ours with strawberries and whipped cream. The recipe serves 6 so you might want to have a group to eat it, as it does not keep well and should be eaten immediately

Finish Pancakes

• 6 tablespoons butter
• 1 cup flour
• 1 cup sugar
• 4 eggs
• 2 cups milk
• 1 tablespoon vanilla extract

DIRECTIONS Preheat oven to 400 degrees. Melt butter in oven in a 9x13 pan; should be sizzling when you take it out. Meanwhile, mix other ingredients like hell - till very frothy. Pour batter into pan with melted butter. Lower temp to 350 degrees and bake 40 minutes. Eat immediately. Awesome with various toppings.

 RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Cheese and Potato Slab Pie - recipe theme

This recipe is great for breakfast or dinner and the crust can be made ahead, up to 2 days.

Cheese and Potato Slab Pie

For the Crust:

3 1/2 cups all-purpose flour, plus more for dusting

1 tablespoon sugar

1 teaspoon fine salt

3 sticks unsalted butter, cubed (keep cold in the freezer)

1 tablespoon white or apple cider vinegar

For the Filling:

4 tablespoons extra-virgin olive oil

1 large onion, thinly sliced

Kosher salt

4 large red-skinned potatoes (1 1/2 pounds), unpeeled

2 gala apples, unpeeled

2 sprigs fresh thyme, leaves stripped

Freshly ground black pepper

3 tablespoons breadcrumbs

5 ounces mortadella or ham, thinly sliced

10 ounces white cheddar cheese, shredded

Heavy cream, for brushing

Directions

Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn't hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.

Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.

Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer; Season with salt and pepper to taste, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples; season again and finish with cheese.

Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F.

Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.

Courtesy of Food Network Magazine

Upside Down French Toast - Weekend Recipe

This is a Tyler Florence recipe that I adapted with my Cinnful Dessert Blend.  I will say, make sure you make this is in a well-seasoned cast iron pan or dutch over, because contact with unseasoned cast iron makes cranberries turn black.  We used a dutch oven which is coated so that would not happen.

Upside Down French Toast

4 eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon Backyard Patch Cinnful Dessert Blend
1/2 loaf challah bread, cut into 1 inch-thick slices
1/2 stick unsalted butter, cut into small cubes
1 cup light brown sugar, plus more for sprinkling, divided
4 Granny Smith apples
1/4 cup heavy cream
1/2 cup pecans
1/2 cup dried cranberries
Confectioners' sugar, garnish, optional

Directions
Preheat oven to 350 degrees F.
In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.

Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.

When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.

French Toast Day

Okay it is Monday and this is a great day for leftovers, so why not use up the left over bread and biscuits and make some French Toast.

Nobody knows for sure how French toast began, but recipes date back to the sixteenth century. In France, it was called pan perdu or lost bread, because it was a way of using lost (stale, unusable) bread. In England, it was known as "poor knight's pudding"—a basic, affordable dish that a family with a few chickens and a cow could afford. 

Simple French Toast

Serves 4 

• 1 egg
• 1/4 cup milk
• 1 tsp vanilla (optional)
• 4 slices of bread, air dried or day old is best.
• Beat egg and vanilla in shallow dish. Stir in milk. Dip bread in egg mixture, turning to coat both sides evenly. Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.

Kitchen Note:  Make a Holiday Special French Toast or Pancakes

Stir ½ teaspoon of Backyard Patch Cinnful Dessert Blend into every 2 cups of French toast custard (egg-milk mixture) or 2 cups of pancake batter before cooking.

Weekend Recipe -Banana Bread Oatmeal

I have been experimenting with Carrot Cake Jam (trust me when it jells right, I will post the recipe!) so when I located this version of a favorite breakfast of mine, I was just so on board.  

Twice a month I teach a licensing class for the State of Illinois.  The class is 20 hours and runs from 7:30 AM to 6:30 PM.  It is a long couple days for both my students and myself.  I am not a big fan of breakfast, at least making it myself. So when I found this quick microwave recipe that was both nutritious and a wonderful collection of morning flavors, I was hooked.  Try it -- You'll like it!

Banana Bread Oatmeal 

1/2 cup old-fashioned oats

1 cup water or milk (I use milk for the extra calcium and creaminess)

3/4 tablespoon brown sugar

1 large, ripe banana mashed

Toppings:

Sprinkle of ground cinnamon (I use Cinnful Dessert Blend from the Backyard Patch!!)

Sprinkle of ground nutmeg

Pinch of salt (optional)

Low-fat vanilla yogurt (optional)

Pecan halves (optional)

Banana slices (optional)

Directions:

Combine oats, liquid, and spices in microwaveable bowl. Microwave for 2-3 minutes, stir and add more liquid if necessary. Then, while oats are still hot, stir in mashed banana. Top with a dollop of low-fat vanilla yogurt, banana slices, pecans, and extra spices if desired.

Weekend Recipe - Frittata with Herbs and Cauliflower

Bacon, Cauliflower, & Parmesan Frittata

A great addition to a Brunch but substantial enough to be an evening meal.  Serve with a spring salad or fresh fruit.

1/4 pound bacon, cut into 1/4-inch strips

8 large eggs

1/3 cup light cream

1 cup grated Parmesan cheese

3 tablespoons chopped fresh parsley or chervil

1/2 Tablespoon fresh thyme

1/8 teaspoon fresh-ground black pepper

2 tablespoons olive oil1 tablespoon butter

1 small head cauliflower (about 1 1/4 pounds), cut into small florets

1/4 teaspoon salt

4 cloves garlic, minced

Directions:

In a 10-inch nonstick frying pan, cook the bacon until crisp. Remove. Pour off all the fat. In a large bowl, beat the eggs with the cream, Parmesan, herbs, and pepper until smooth. Add the cooled bacon.

In the same frying pan, heat the oil with the butter over moderately high heat. Add the cauliflower and salt and cook, stirring occasionally, until the cauliflower is golden and almost done, 10 to 15 minutes. Add the garlic and cook, stirring, 1 minute longer. Pour in the egg mixture and reduce the heat to low. Cook, covered, until the bottom of the frittata is golden brown and the top is almost set, 10 to 15 minutes.

Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set and beginning to brown, about 3 minutes.

Lift up the edge of the frittata with a spatula and slide the frittata onto a plate. Cut it into wedges.