 |
| Apple Dumpling French Toast Bake Via Betty Crocker |
Apple Dumpling French Toast Bake
Ingredients:
2 Granny Smith apples, diced
2/3 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
12 tablespoons unsalted butter, melted and cooled
1 tablespoon ground cinnamon
1 teaspoon ground ginger
5 eggs
1 cup milk
1/2 cup Original Bisquick™ mix
6 small croissants, torn in bite-size pieces
Steps:
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with baking spray. Set aside.
In 10-inch skillet, sauté apples with sugars until apples are tender and sugar is caramelized. Add vanilla, and stir. Remove from heat.
While apples are cooking, in small bowl, mix butter with cinnamon and ginger.
In large bowl, beat eggs and milk. Beat in Bisquick® mix and butter mixture with whisk. Add in pieces of croissant; allow them to soak while apples cook.
When apples are ready, add apple mixture to soaking croissants. Stir to combine. Pour into baking dish.
Bake 45 minutes. Serve hot.
 |
| Potato Broccoli Pepper-Jack Egg Casserole Via Comfy Country Living |
Potato Broccoli Pepper-Jack Egg Casserole
Ingredients:
1 (30 oz.) bag Ore-Ida Shredded Hash Brown Potatoes, thawed completely
1 (14 oz.) bag broccoli florets, thawed completely
1/2 lb. good quality deli ham, chopped small
1/2 large red pepper, chopped small
1/2 large onion, chopped small
1 clove of garlic, minced
2 cups of shredded Pepper Jack cheese, divided
2 cups of shredded Sharp Cheddar cheese, divided
2 Tbsp. butter
12 eggs
3/4 cup 2 % fat or higher milk
3/4 cups sour cream
1 Tbsp. dried parsley
1 1/2 tsp. salt
1/2 tsp. black pepper
Instructions:
Preheat your oven to 350 degrees.
Saute the red pepper, onion and garlic in 2 Tbsp. butter until softened about 5 minutes.
Set aside.
In an extra large mixing bowl, combine the potatoes, ham and 1 1/2 cups of each of the cheeses.
Evenly spread half of the potato mixture into a lightly greased 11 x 15 (5 qt.) baking dish.
If you do not have a casserole dish that large, you may divide it into two separate dishes.
Top the potato layer with the broccoli and then the red pepper mixture.
Cover the vegetables with the remaining potato mixture.
In the same mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper.
Pour the egg mixture evenly over the casserole.
Sprinkle with dried parsley and top with the remaining cheese (1 cup total).
Bake covered with foil loosely for 30 minutes, then uncover and bake for another 30-35 minutes until the casserole is browned around the edges and the casserole does not appear to be runny.
*Cooking time will vary depending on the size and shape casserole dish you use. I love to use a pretty round dish for special occasions, but it makes the casserole thicker- sometimes requiring at least 20 more minutes of cooking time, so use your judgement.
Remove from the oven and let cool and set for 10 minutes before serving.
May be served hot or at warm at about room temperature.
Store any left over casserole in the refrigerator.
Serves 10-12.
*If you are making this ahead of time, prepare the casserole, cover and store in the refrigerator up to 24 hours. until you are ready to bake it. May require a few more minutes of baking time straight from the refrigerator.
Enjoy!
 |
| Easter Mimosa Punch Via Have Yourself a Time |
Easter Mimosa Punch
Prep Time: 10 minutes
Serving Size: Eight to Ten
Ingredients:
4 C Orange juice
3 1/2 C Cranberry juice
3 C Pineapple juice
2 liter bottle Ginger Ale
2 star fruit
2 bottles sparkling pink Moscato
Instructions
Mix the juices and ginger ale into a punch bowl. Slice star fruit and use some to float in the punch and some to garnish the glasses. Fill some champagne flutes half way with Mascato and top off with the punch mixture or simple add the punch by itself to glasses and serve.
For home tours, home tips and more visit homechanneltv.com.