HAPPY HOMEMAKER & MENU PLAN MONDAY week 25 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING I hope you had a WONDERFUL Father’s Day weekend full of family and FUN.  Ours was quiet and we had brunch out for father’s day at a fun new place (to us) – a restored Victorian home turned restaurant, watched a couple movies and made a few tentative trip plans.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING This week is looking like it will be GORGEOUS!  We’re taking the day to play and run errands in a neighboring town so I’m dressed for comfort in my favorite Levis and a navy flowing blouse with sandals.

ON THE BREAKFAST PLATE was weak coffee and peach yogurt

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY… ALL caught up or at least as caught up as you can be while you’re breathing, wearing clothes, using towels…
  • LIVING AREAS… pretty good
  • KITCHEN… pretty good
  • YARD… pretty good
  • BLOG… some more recipe updating and need a plan to get back into daily blogging beyond recipes
  • CRAFTS/PROJECTS… I did get the garland supplies down and in arm’s reach, but have yet to start
  • APPOINTMENTS… a few Tuesday and Wednesday…
  • TO DO… hubby is going to do some repairs to the new gate, paperwork, research

I’M READING I need to start a new book, but have yet to figure out which one!

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH We watched a cute and fun  Adam Sandler and Jennifer Anniston movie, Murder Mystery , an episode of Dead to Me with Christina Applegate and Linda Cardellini as well as started season 3 of Jessica Jones.

FAVORITE PHOTO FROM THE CAMERA I have to get some pictures this week!

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY – Y.O.Y.O.
TUESDAY – PIMIENTO CHEESE BURGERS & SALAD with HERB TOMATO VINAIGRETTE
WEDNESDAY – C.O.R.N.
THURSDAY – HONEY GARLIC CHICKEN with RICE & PEAS
FRIDAY – CHICKEN and GRAVY with MASHED POTATOES & GREEN BEANS
SATURDAY – LOOSE MEAT BURGERS and SALAD
SUNDAY – SMOKED PORK CHOPS & SAUERKRAUT with  SALAD

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

MALASADAS – PORTUGUESE DOUGHNUTS

These Portuguese doughnuts were made famous by Leonard’s Bakery in Honolulu, O’ahu. They are rolled in granulated sugar and filled with a delectable macadamia nut pastry cream. AND YOU CANNOT EAT JUST ONE!! 😀 But next time hubby requested a chocolate or Bavarian cream filling.

MALASADAS yields about 2 dozen doughnuts

DOUGH
3/4 cup warmed whole milk
3/4 cup evaporated milk
3 tablespoons UNSALTED butter, melted
.50 ounces active dry yeast, (2- .25 ounce packages)
3/4 cup + 1 teaspoon sugar, plus more for dusting
3 LARGE eggs
4 cups bread flour
3/4 teaspoon kosher salt
Avocado or canola oil

  • Combine both milks, butter, yeast and 1 teaspoon of the sugar and whisk together in a large bowl.
  • Let the mixture sit 10 minutes until yeast is activated and foamy.
  • In the bowl of your stand mixer fitted with a paddle attachment, beat the eggs and the remaining 3/4 cup of sugar together for 2-3 minutes on medium until light and fluffy.
  • Turn the speed to low and alternately add flour and milk slowly.
  • Add the salt and change to your dough hook. Gradually turn the speed up to medium high and knead, about 5 minutes until dough is smooth and pulls away from the sides of the bowl.
  • Turn the dough out onto a lightly floured surface.
  • Generously grease the work bowl and return the dough to the bowl.
  • Loosely cover the bowl with cheesecloth, set in a draft free warm corner for 1-2 hours until dough doubles in size.

 

  • Lightly grease a large length of parchment paper.
  • On a lightly floured surface roll out the dough 1/2 inch thick.
  • Using a 3 inch biscuit cutter, cut out as many doughnuts as you can. Gather and reuse the remaining dough until there isn’t enough left. Place rounds 3 inches apart on parchment paper as you go. You will be cutting this paper apart so that each donut is on its own sheet of parchment.
  • Cover with cheesecloth and set aside to rise for an hour or so until double in size.

 

  • Fill a shallow bowl with sugar and set aside.

 

  • Fill a wide dutch oven with 2 inches of oil.
  • Heat the pot over medium heat until oil.
  • Cut apart the parchment paper so that each donut is on its own square.
  • Working in batches (DO NOT CROWD THE PAN) place doughnuts in pan paper side up. Peel paper off with tongs.
  • Cook, flipping only once, 2-3 minutes per side until puffed and golden.
  • Transfer to wire rack to cool 5 minutes before tossing in bowl of sugar to coat.

PASTRY CREAM
3/4 cup sugar
2 cups whole milk
6 LARGE egg yolks, lightly beaten
1/4 cup cornstarch
pinch of salt, to taste
1 tablespoon unsalted butter
1 teaspoon PURE vanilla extract
1/2 cup passion fruit juice

  • In a saucepan 1/4 cup sugar and the milk heating over medium heat several minutes until it begins to steam.
  • Remove from heat immediately.
    In a medium mixing bowl whisk remaining sugar, egg yolks, cornstarch and eggs together until smooth.
  • Ladle 1/4 cup of the hot milk into the egg mixture slowly, whisking the entire time to temper the mixture.
  • Add tempered mixture back into the saucepan, cooking over medium heat whisking constantly until thick, 3-4 minutes.
  • Remove from heat and whisk in the vanilla, butter, passion fruit juice and continue to whisk until smooth.
  • Pour filling into a large glass mixing bowl and cover with saran wrap making sure saran wrap touches the cream mixture (this prevents that yucky custard skin that forms on the top of the bowl.
  • Set bowl in larger bowl of ice water to cool.

GLAZE (optional)
2 cups powdered sugar
1/4 cup milk
1 teaspoon PURE vanilla extract

  • Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth.
  • When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they’re completely covered.
  • Put on racks to let the glaze harden.

ASSEMBLY

  • Use a paring knife to cut a slit into one side of each doughnut.
  • Fill a pastry bag with a medium round tip and the chilled pastry cream.
  • Pipe about 2 tablespoons of pastry cream into each doughnut.
  • Lightly dip tops in glaze and place on parchment paper until glaze is set.

PEPPERED COLESLAW

PEPPERED COLESLAW
3 1/2 cups shredded green cabbage
3 1/2 cups shredded purple cabbage
1 1/2 cups shredded carrots
1 small bunch green onions, thinly sliced
1/3 cup mayonnaise
3 tablespoons champagne vinegar
1 tablespoon milk
2 tablespoon sugars
GENEROUS portion FRESH ground sea salt and black pepper
1/4 teaspoon sesame seeds

  • Toss green and purple cabbage in a large bowl.
  • Add in carrots and green onions.
  • Whisk together mayonnaise, champagne vinegar, milk, sugar, salt, pepper and sesame seeds until well blended.
  • Pour mayonnaise mixture over cabbage mixture and toss to coat well.

POMEGRANATE PINEAPPLE CHEESECAKE

POMEGRANATE PINEAPPLE CHEESECAKE

FILLING
1 small can crushed pineapple drained WELL, reserve juice
1 (3-oz.) box pineapple Jell-O
3/4 cup pomegranate juice
1/4 cup reserved pineapple juice
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • Place juices in a measuring cup and heat in microwave for 2 minutes.
  • In a large bowl, whisk together orange Jell-O and heated juices until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.

ASSEMBLY

  • Alternate dollops of cream cheese mixture, Jell-O mixture and crushed pineapple into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers as desired.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm.

GARNISH (optional)
1 cup whipped topping
pineapple tidbits

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos as well as blueberry and lime.  What flavor combination do you like?  Use your imagination!

PINEAPPLE CREAM CHEESE KOLACHES

Kolaches originate from Czech and Slovak pastries. The “KOLO” portion of the name literally means circle in Old Slavic. Kolaches were first brought to the United States by Czech immigrants who settled in Texas. Most Czechs have a definite opinion that Kolaches should only ever be filled with NON-meat fillings, despite the popularity of many Texans filling them with sausage.

Try substituting the pineapple for cherries, peaches, apricots or lemon curd!  The sky is the limit with the flavor combination.  These can be made savory also by using an herbed cream cheese and omitting the sugar!  If you use an herbed cream cheese you only need half as much ricotta cheese.

PINEAPPLE CREAM CHEESE KOLACHES – yields 16 kolaches

DOUGH
1 cup WHOLE milk
10 tablespoons unsalted butter, melted
1 LARGE egg
2 LARGE egg yolks
3 1/2 cups all purpose flour
1/3 cup sugar
2 1/4 teaspoons instant or rapid rise yeast
1 1/2 teaspoons salt

  • Grease large bowl. Set aside.
  • Whisk together the milk and melted butter until smooth.
  • Add whole egg and egg yolks. (Butter may clump and that’s okay!)
  • In your stand mixer fitted with a dough hook whisk together the flour, sugar, yeast and salt.
  • Add milk mixture and knead 2 minutes on low speed until dry ingredients are incorporated.
  • Increase speed to medium and knead 8-10 minutes until dough pulls from sides of bowl, but is still stuck on the bottom.
  • Transfer dough to greased bowl and cover with cheesecloth or saran.
  • Place bowl on middle shelf in oven.
  • Pour 3cups of boiling water into a loaf pan and place on lower shelf in oven.
  • Close oven door and let rise 1 hour until doubled in size.
  • Line 2 baking sheets with parchment or silicone baking mats.
  • Punch down dough and transfer to lightly floured surface.
  • Divide dough into quarters and then each quarter into quarters until you have 16 equal sized pieces.
  • Roll each piece into a ball and place 8 on each baking sheet evenly spaced apart.
  • Cover each tray with saran.
  • Replace the water in the loaf pan with fresh boiling water and move to the bottom of the oven.
  • Place baking sheets on oven shelves.
  • Close oven doors and let rise until doubled, about 1 1/2 hours.

CHEESE FILLING
6 ounces softened cream cheese
1/3 cup sugar
1 tablespoon Wondra flour
1/2 teaspoon grated lemon zest
3/4 cup WHOLE milk ricotta cheese

  • Beat cream cheese until smooth.
  • Add sugar, flour and lemon zest, beating until smooth.
  • Add ricotta, beating JUST until combined.
  • Cover and refrigerate until needed.

STREUSEL
2 tablespoons + 2 teaspoons all purpose flour
2 tablespoons + 2 teaspoons sugar
1 tablespoon unsalted butter, cut into 8 pieces COLD

  • Combine flour, sugar and butter using your hands until it resembles wet sand.
  • Cover and refrigerate until needed.

FRUIT FILLING optional in place of cream cheese filling
10 ounces of frozen fruit – pineapple, cherries, apricots blueberries…
5 tablespoons sugar and
4 teaspoons cornstarch

  • Combine ingredients in a small saucepan cooking and stirring constantly until bubbling and thickens – about 5-10 minutes.
  • Remove from heat and cool completely.

ASSEMBLY

  • Remove baking sheets and loaf an of water from oven. Discard water.
  • Preheat oven to 350°.
  • Grease and flour the bottom of a 1/3 OR 1/2 cup metal measuring cup.
  • Using the measuring cup press evenly down to make a deep indentation in each dough ball.

1 LARGE egg
1 tablespoon WHOLE milk
1 small can crushed pineapple drained WELL

  • Whisk together until smooth.
  • Brush each dough ball with milk and egg wash mixture.
  • Fill each kolache with 2 tablespoons of filling and spread evenly from side to side.
  • Top with a spoon full of pineapple
  • Sprinkle evenly with streusel topping around the edges. Avoid the filling as possible.
  • Bake 25 minutes until golden brown. Rotate baking sheets halfway through.
  • Let cool 20 minutes before serving.

GLAZE (optional, but recommended)
2 cups powdered sugar
1/4 cup milk
1 teaspoon PURE vanilla extract

  • Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth.
  • When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they’re completely covered.
  • Put on racks to let the glaze harden.

BACON WRAPPED SPAM BITES

BACON WRAPPED SPAM BITES

PREP & COOK TIME 30 MINUTES – yields 32 bites

1 pound bacon (16 strips, cut in half)
12 ounce can SPAM, cut into 32 pieces
1/3 cup mustard
1/4 cup maple syrup
1 clove garlic, minced
32 Heavy toothpicks

  • Preheat oven to 400°.
  • Cook bacon until a good deal of the fat is rendered, but bacon is NOT crisp and is still pliable. Drain on paper toweling until cool enough to work with.
  • Wrap a bacon strip around each spam cube, securing with a toothpick. Place 1 inch apart on a baking sheet.
  • Bake for 10 minutes.
  • Whisk together the mustard, maple syrup and garlic.
  • Drizzle over baked cubes and return to the oven for another 10 minutes until bacon is crisp.

NOTE: If you’re not a SPAM fan, cubes of country ham can easily be substituted.

BLUEBERRY LIME CHEESECAKE

BLUEBERRY LIME CHEESECAKE

FILLING
1 (3-oz.) box lime Jell-O
1 cup SMALL wild blueberries, thawed and drained WELL
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • Place juices in a measuring cup and heat in microwave for 2 minutes.
  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.

ASSEMBLY

  • Alternate dollops of cream cheese mixture ,Jell-O mixture and blueberries into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers as desired.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm.

GARNISH (optional)
1 cup whipped topping
blueberries

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with several blueberries, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos as well as orange and vanilla.  What flavor combination do you like?  Use your imagination!

HAPPY HOMEMAKER & MENU PLAN MONDAY week 24 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING everyone!  How was your weekend?  Ours was quiet mostly.  We did BBQ with the BEST neighbors we’ve ever had on Friday night and they let me use them as guinea pigs for some new recipes 😀 Unfortunately they are moving soon and while I’m really happy they will be getting a bigger, better house I am really going to miss having them around!  We were also able to celebrate the munchkins getting out of school Tuesday, which should have been Friday except for those pesky snow days 😀

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING The weekend WAS fabulous, this week NOT so much!  We went from 64 degrees Saturday to 90 degrees today and a predicted 101 degrees tomorrow – GO FIGURE!

 

ON THE BREAKFAST PLATE Peach Yogurt, weak coffee and a banana

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY… ALL caught up
  • LIVING AREAS… pretty clean and tidy
  • KITCHEN…  deep cleaned
  • YARD… flower box is now pending to fall
  • BLOG… a few experimental recipe updates
  • CRAFTS/PROJECTS… I may start that garland Tuesday when I don’t plan on leaving the house or even opening the blinds due to the excessive heat
  • APPOINTMENTS… just a couple
  • TO DO… keep researching new areas, organizing

SOMETHING INTERESTING I WATCHED We started NOS4A2 this past week. We like the SYFY supernatural kind of shows and haven’t seen a new good one in awhile so are hoping this show is good. It was supposedly suggested by Stephen King as a NEW kind of Vampire story.   We also saw a bit of a strange movie, Electric Mist on Amazon, but I think?? I liked it with Tommy Lee Jones and John Goodman.

I’M READING nothing at the moment

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH DVR is empty, but NetFlix, Amazon and Sling are available 😀

FAVORITE PHOTO FROM THE CAMERA WOW I can’t believe I didn’t take anything but food pictures this week 😀

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – PIMIENTO CHEESE BURGERS
TUESDAY – CHICKEN NORMANDY & BROWNED POTATO LOAF
WEDNESDAY – C.O.R.N.
THURSDAY – SMOKED PORK CHOPS & SAUERKRAUT
FRIDAY – CROCK POT CHICKEN & GRAVY
SATURDAY – GRILLED ?? & HERBED TOMATO VINAIGRETTE
SUNDAY – BBQ RIBS, COWBOY BEANS & STREET CORN

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

COWBOY BURGERS

COWBOY BURGERS – 8 burgers
1 pound ground beef
1 pound ground pork
1/2 cup finely chopped Pastrami
2 teaspoons onion powder
1 teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste
1 tablespoon Worcestershire sauce
1/4 cup Sweet Baby Ray original BBQ sauce
8 slices QUALITY cheddar cheese
French’s crispy onion rings or crispy bacon (optional)

  • Gently blend all the ingredients  except the cheese slices and onion rings together.
  • Form 8 patties.
  • Split buns and lightly butter. Set aside.
  • Heat grill to medium high.
  • Grill 3-4 minutes, flipping once per side for medium rare burgers.
  • Top burgers with cheese.
  • Place buns, split sides down on grill.
  • Close grill a couple minutes until cheese is melted and buns are lightly toasted.
  • Place burger on bun, top with onion rings and condiments.
  • Serve warm.

PEPPER PASTA SALAD

PEPPER PASTA SALAD
PREP & COOK time 20-30 minutes Serves 6-8 as a side dish

1/2 pound pasta shells (DO NOT USE GLUTEN FREE)
10-12 mini peppers (red, orange and yellow combo)
1 shallot, chopped
1 small bunch radishes, chopped
1 tablespoon chopped fresh dill
1/4 cup chopped chives
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon apple cider vinegar
3 tablespoons QUALITY Italian dressing
1/4 teaspoon garlic powder
1 tablespoon Frank’s original hot sauce
FRESH ground Sea Salt and Black Pepper

  • Cook pasta per package directions. Drain and rinse WELL with cold water until completely cool.
  • While pasta is draining WELL slice or dice peppers, radishes, shallot and chives.
  • Toss pasta with peppers, radishes, shallots and chives.
  • Whisk together the mayonnaise, sour cream, buttermilk, apple cider vinegar, Italian dressing, hot sauce and garlic powder.
  • Pour mayonnaise mixture over pasta, tossing to coat well.
  • Season to taste.
  • Sprinkle with dill.
  • Chill 6-8 hours.

NOTE:

  • Hard boiled eggs are a nice optional addition. When I use these I also add a sprinkle of paprika instead of the dill.
  • You can also shredded rotisserie chicken and turn this into a meal which serves 4 instead.

TEXAS BBQ BEANS

TEXAS BBQ BEANS
8 slices bacon, chopped
1 small Vidalia onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
FRESH ground sea salt and black pepper
3/4 cup dark brown sugar
2 tablespoons molasses
1/4 cup JIF peanut butter
1 bottle 809 beer
1/4 cup jalapeno ketchup
2 cans (15 ounce) small white beans, drained and rinsed well

  • In a large dutch oven cook bacon until browned and crisp.
  • With a slotted spoon remove bacon pieces to drain on paper toweling.
  • Pour off all but 2 tablespoons of bacon fat.
  • Add onions, stirring until softened.
  • Add garlic, chili powder, salt and pepper to taste.
  • Add beer, brown sugar, peanut butter and ketchup, stirring to blend well.
  • Fold in beans and bacon.
  • Simmer 10-15 minutes until beans are heated through and sauce is thickened.
  • Let stand, covered 5 minutes.

CHICKEN BACON APPLE STRATA/BREAD PUDDING

This recipe is perfect for the FULL family weekend where you want to spend more time with the family than in the kitchen. This can be made well in advance and just be popped into the oven when needed. It’s the perfect recipe for either brunch OR supper! I adjusted the flavors from the original to our liking, but ALSO think that next time I will cut the bread into chucks and do it more like a bread pudding.

CHICKEN BACON APPLE STRATA
3/4 pound bacon, chopped
8 slices thick sandwich bread
2 Granny Smith apples, peeled, cored and sliced thin
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded rotisserie chicken
1 1/2 cups whole milk
4 large eggs
FRESH ground salt and pepper
3/4 teaspoon creamy horseradish
1 tablespoon unsalted butter
1/2 cup grated Parmesan cheese

  • Cook bacon until crispy. Drain on paper toweling.
  • Spray a 10 inch spring form pan with non-stick cooking spray.
  • Arrange 4 slices of bread in the baking dish, cutting bread as necessary to form a single layer.
  • Arrange half the apples over the bread layer followed by the bacon pieces and cheddar cheese.
  • Top with chicken pieces in an even layer.
  • Top with remaining apples followed by the remaining.
  • Top with remaining bread slices.
  • Whisk together the milk, eggs, horseradish, salt and pepper. Pour over bread tops, pressing to submerge the bread into the egg mixture.
  • Cover with saran and refrigerate at LEAST 8 hours.

  • Preheat oven to 350°.
  • When ready to bake, top with the melted butter.
  • Sprinkle with Parmesan cheese.
  • Bake 45-60 minutes until strata is puffed and golden brown.